JPH0640805B2 - Cup-shaped jelly-Method for producing confectionery - Google Patents
Cup-shaped jelly-Method for producing confectioneryInfo
- Publication number
- JPH0640805B2 JPH0640805B2 JP61049863A JP4986386A JPH0640805B2 JP H0640805 B2 JPH0640805 B2 JP H0640805B2 JP 61049863 A JP61049863 A JP 61049863A JP 4986386 A JP4986386 A JP 4986386A JP H0640805 B2 JPH0640805 B2 JP H0640805B2
- Authority
- JP
- Japan
- Prior art keywords
- cup
- jelly
- flower
- fresh
- fresh flower
- 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 - Lifetime
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Description
【発明の詳細な説明】 ［産業上の利用分野］ この発明は、ゼリーにより食用の生花をカップ内に固定
するカップ状ゼリー菓子の製造方法に関する。TECHNICAL FIELD The present invention relates to a method for producing a cup-shaped jelly confectionery in which fresh edible flowers are fixed in a cup with jelly.
［従来の技術］ 従来のこの種カップ状ゼリー菓子の製造方法は、しおれ
ない程度に予じめ殺菌処理した生花、つまり花の形をし
て咲いている状態の生花をそのまま溶融ゼリーにてカッ
プに固定する方法が知られている。（例えば特開昭49−
66857号，実開昭51−110074号公報参照） ［発明が解決しようとする課題］ 従来技術で述べた生花は、食用ゆえに殺菌処理（密漬な
どにより）はしているものの、殺菌以外の特別なアク抜
きがなされていないため、経時により生花の変色、ゼリ
ーの濁りが生じ、味や商品価値を低下させる課題があ
る。[Prior Art] The conventional method for producing this kind of cup-shaped jelly confectionery is to prepare fresh flowers that have been sterilized in advance to the extent that they do not wither, that is, fresh flowers that are in the form of flowers and are cupped directly with molten jelly. It is known how to fix it to. (For example, JP-A-49-
(See No. 66857, Japanese Utility Model Publication No. 51-110074) [Problems to be solved by the invention] The fresh flowers described in the prior art are sterilized (densely picked up) because they are edible, but are special except for sterilization. However, there is a problem that the discoloration of the fresh flowers and the haze of the jelly occur over time, and the taste and commercial value are reduced.
そこで本発明は、アク抜きした生花を使用し、それによ
り従来に生じた生花の変色やゼリーの濁りを防止するこ
とにあるが、問題はアク抜きをすると、生花がくたくた
にしおれて軟化してしまうため、これを如何にして咲い
ている花の形に復元させるかである。Therefore, the present invention is to prevent the discoloration of fresh flowers and the turbidity of jelly that have been conventionally caused by using fresh flowers without aku, but the problem is that when vulcanization is removed, the fresh flowers become sore and soft. Therefore, it is how to restore this to the shape of the blooming flower.
そこで本発明は、カップに注入させる溶融ゼリーを沸騰
温度に高めることによりくたくたにしおれて軟化状態と
なっている生花を咲いている花の形に復元させ、同時に
生花の殺菌をも行わせることを目的とするものである。Therefore, the present invention restores the soft flowers of the softened and softened state to the shape of the blooming flowers by raising the temperature of the molten jelly to be poured into the cup to the boiling temperature, and at the same time sterilizing the fresh flowers. It is intended.
［課題を解決するための手段］ 上記目的を達成するための本発明は、アク抜き処理によ
りしおれ状に軟化した未殺菌状態の生花をカップに挿入
し、上記生花を、カップに注入した略沸騰温度の溶解ゼ
リーにて高温殺菌させ、かつ高温ゼリーの液化による生
花の浮上作用によってしおれ状の生花を開花状態に復元
させることを要旨とする。[Means for Solving the Problem] The present invention for achieving the above-mentioned object is to insert a fresh flower in a non-sterilized state softened in a wilting state into a cup by an accelerator removal treatment, and inject the fresh flower into the cup to bring about boiling. The gist is to sterilize with high temperature jelly at high temperature, and to restore the wilted fresh flower to the flowering state by the floating effect of the fresh flower due to liquefaction of the high temperature jelly.
［実施例］ 食用生花を先ずアク抜きする。つまり、約２の水に重
炭酸ソーダを約15ｇ溶かし込んだ沸騰アルカリ溶液中
に、萼の付け根部から切り取った生花を短時間浸漬し、
それによりアク抜き処理される。[Examples] First, fresh edible flowers are removed. In other words, soak the fresh flower cut from the root of the calyx for a short time in a boiling alkaline solution prepared by dissolving about 15 g of sodium bicarbonate in about 2 parts of water,
As a result, the removal processing is performed.
尚、浸漬時間は生花の種類によって異なるが、蘭の場
合、例えばデンドロビュームは３秒，シンビジュームは
60秒程度である。The soaking time varies depending on the type of fresh flower, but in the case of orchids, for example, dendrobume is 3 seconds and symbidium is
It is about 60 seconds.
上記アク抜き処理により花はくたくたにしおれ、軟化状
態となり、どす黒く変色している。The flower is wilted and softened by the above-mentioned treatment to remove black, and is discolored black.
上記アク抜き処理した花を食酢の中に長時間浸漬する。
浸漬時間は生花の種類によって異なるが、２時間〜３時
間程度を要する。The above-mentioned flower which has been processed to remove the water is immersed in vinegar for a long time.
The immersion time varies depending on the type of fresh flower, but it takes about 2 to 3 hours.
上記食酢の浸漬により変色は取り除かれるとともに、自
然色に色もどし中和されるが、その後も花は上記した軟
化状態となっている。The discoloration is removed by dipping in the vinegar and the color is neutralized by neutralizing the color, but the flowers are still in the softened state as described above.
そこで、上記軟化状態の生花を、透明合成樹脂製カップ
内に挿入し、カップ内に沸騰温度に溶融した透明ゼリー
を注入し、この注入により花は高温殺菌され、また高温
によるゼリーの液化により花には積極的に浮き上がり作
用が与えられ、花は自ずと開くことになる。この後、直
ちに、つまりゼリーの熱間中に蓋をカップに密閉被着
（ヒートシール）し、もってカップ状ゼリー菓子が得ら
れるものである。Therefore, the softened fresh flower is inserted into a transparent synthetic resin cup, and transparent jelly melted to the boiling temperature is injected into the cup. The injection sterilizes the flower at a high temperature, and the high temperature liquefies the jelly to produce a flower. Is given a positive floating effect, and the flower will open naturally. Immediately thereafter, that is, while the jelly is hot, the lid is hermetically sealed (heat-sealed) on the cup to obtain a cup-shaped jelly confectionery.
［発明の効果］ 上述のように本発明によれば、次の効果が得られる。[Effects of the Invention] As described above, according to the present invention, the following effects can be obtained.
(a)略沸騰温度に溶融したゼリーそのものでカップ内の
生花を殺菌するので従来のような予じめ別途に殺菌処理
する余分な行程を完全に省略することができる。(a) Since the fresh flowers in the cup are sterilized by the jelly itself melted to about the boiling temperature, it is possible to completely omit the extra step of conventional sterilization treatment separately.
(b)高温によるゼリーの液化により、積極的に花に浮き
上り作用が与えられるので、アク抜きによりくたくたに
しおれて軟化した花を咲いている花の形に自ずと復元さ
せることができる。(b) The liquefaction of jelly by high temperature positively gives the flower a floating effect, so that it can be naturally restored to the shape of a blooming flower by softening the flower with the exhaustion.
(c)アク抜きした生花を用いるので、経時により生花の
変色やゼリーの濁りの発生がなく、味や商品価値を低下
させることがない。(c) Since the fresh flower without scent is used, the discoloration of the fresh flower and the turbidity of the jelly do not occur over time, and the taste and commercial value are not deteriorated.
Claims (1)
殺菌状態の生花をカップに挿入し、上記生花を、カップ
に注入した略沸騰温度の溶融ゼリーにて高温殺菌させ、
かつ高温ゼリーの液化による生花の浮上作用によってし
おれ状の生花を開花状態に復元させることを特徴とする
カップ状ゼリー菓子の製造方法。1. A fresh flower in a non-sterilized state, which has been softened in a wilting state by an accelerator removal treatment, is inserted into a cup, and the fresh flower is sterilized at a high temperature with a molten jelly at a substantially boiling temperature injected into the cup.
Also, a method for producing a cup-shaped jelly confectionery, which comprises restoring a wilted fresh flower to a flowering state by floating the fresh flower by liquefaction of high temperature jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61049863A JPH0640805B2 (en) | 1986-03-06 | 1986-03-06 | Cup-shaped jelly-Method for producing confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61049863A JPH0640805B2 (en) | 1986-03-06 | 1986-03-06 | Cup-shaped jelly-Method for producing confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62205758A JPS62205758A (en) | 1987-09-10 |
| JPH0640805B2 true JPH0640805B2 (en) | 1994-06-01 |
Family
ID=12842885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61049863A Expired - Lifetime JPH0640805B2 (en) | 1986-03-06 | 1986-03-06 | Cup-shaped jelly-Method for producing confectionery |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0640805B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052146C (en) * | 1993-07-08 | 2000-05-10 | 王福寿 | Canned edible fresh flowers and making process thereof |
| CN108902848A (en) * | 2018-05-28 | 2018-11-30 | 和平县东森堂农产品开发有限公司 | A kind of potus passion fruit soluble type group and preparation method thereof |
| CN112137053A (en) * | 2020-09-03 | 2020-12-29 | 成都巨龙生物科技股份有限公司 | Fermented glutinous rice flower sauce dessert and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4966857A (en) * | 1972-10-31 | 1974-06-28 | ||
| JPS51110074U (en) * | 1975-03-04 | 1976-09-06 |
-
1986
- 1986-03-06 JP JP61049863A patent/JPH0640805B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62205758A (en) | 1987-09-10 |
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