JPS59216547A - Cake of lotus root - Google Patents

Abstract

PURPOSE:A cake containing an extender with proper softness and toughness, having good palatability in combination with hardness to masticate of lotus root, obtained by blending agar with gelatin to give a solid ingredient, adding bean jam or spice and a sweetener to the solid ingredient to give the extender, packing it into the holes of lotus root having absorbed vinegar. CONSTITUTION:First, vinegar is absorbed in the lotus root 1, the extender 3 obtained by blending agar with gelatin to give a solid ingredient followed by adding bean jam or spice and a sweetener to the solid ingredient is packed into the holes 2 of the lotus root, to give the desired cake.

Description

[Detailed description of the invention] Technical field The present invention relates to confectionery using lotus root.

Conventional technology In general, lotus root is used for a wide variety of cooking purposes, including vinegared dishes, fried dishes, and simmered dishes.The lotus root is also used for a wide variety of cooking purposes, such as vinegared dishes, fried dishes, and simmered dishes.The lotus root is also used in many dishes, such as pickled, fried, and simmered dishes. It is processed and used for vegetable crackers, etc. However, conventionally,
It was never used in sweet confectionery as a luxury item.

Purpose The purpose of the present invention is to fill the pores of a lotus root that has absorbed vinegar with a filler made by adding -C to a solid mixture of agar and gelatin, as well as a bean paste or a flavoring agent and a sweetener as appropriate. To provide a sweet confectionery using lotus root which is easy to make and in which the stuffing fits neatly and flatly into the pores of the lotus root.

Effects According to the present invention, since agar and gelatin are used together in the solid material to be filled into the pores of the lotus root, the filler has appropriate softness and firmness, and has the same hardness as the lotus root and the 401 root. A non-conventional confectionery with a good mouthfeel can be obtained.

Additionally, if agar is used as the solid filler, the filler will invade into the pores of the lotus root when it cools, and if gelatin is used, it will swell up, making it difficult to finish the surface of the lotus root neatly and flatly. However, the product of the present invention uses both agar and gelatin as solid ingredients, so
The surface of the lotus is finished flat and clean.

In addition, although lotus root and other IaII # quality plants are said to be good for the body, they are difficult to ingest as they are used in many traditional dishes. Furthermore, if lotus is used as a beautiful-looking U-flavored confectionery, it can also be used as a snack, making it extremely easy to ingest.

Also, it is easy to make.

In addition, if you peel the outer skin of a lotus root along the pores to make it into a flower shape, and then insert a ceram into the pores, it will look even more beautiful.

Composition The lotus root confectionery that is the object of the present invention is made by adding a filler made of solid rice mixed with agar and gelatin together with an appropriate flavoring agent such as bean paste or flavoring and sugar to avoid absorption of vinegar. It is obtained by pouring it into the pores of a lotus root and letting it harden.

Example 1 Lotus root, agar, gelatin, sugar, brewed vinegar, 1 salt, 9 parts of koshian, 2 parts of synthetic coloring agent, 2 parts of synthetic preservation stone.

Manufacturing process (a) Cut the lotus root near the node.

(b) Peel the lotus root and expose it to vinegar water.

(c) 500n1 of brewed vinegar in 2ft of water. 20g of salt.

Boil a solution containing 1 kQ of sugar and 10 g of synthetic preservative, and boil the lotus root (B) for 3 to 5 minutes to allow the lotus root to absorb the vinegar. If you want to color the lotus, add a small amount of synthetic coloring to the solution.

(d) Wash two pieces of agar, tear them into 4 to 6 pieces, and soak them in plenty of water for at least 30 minutes.

(e) Squeeze the agar from (d) tightly and tear it into pieces and add 800 ml of water.
Add nl and boil while stirring.

(to) Put 20 (l) of powdered gelatin in 100 cc of water,
Let stand for ~3 minutes.

(g) Pour 300cc of water into a container heated to 70-80℃.
Add the softened powdered gelatin from (f) and mix well to dissolve.

(ch) Mix (ho) and (he) together! Heat the ζ and add 300% sugar (+) to dissolve.

Put 600g of strained red bean paste into the bowl and boil well to dissolve and use as filler.

(NU) Cool (su) and pour the slightly solidified 1C into the continuous hole (c).

(Le) (Nu) Cool and cut into appropriate thickness.

The product obtained by the above process is lotus yokan.

Example 2 Materials Lotus root, agar, gelatin, sugar, 111m vinegar, 9 vinegar, 9 fragrance, 9 synthetic coloring agent, 2 synthetic preservatives.

Manufacturing process II The manufacturing steps (a) to (h) are the same as the manufacturing steps (a) to (h) of Example 1.

(su) Add a small amount of synthetic coloring and fragrance to (su) and stir.

The manufacturing process for (nu) and (ru) is the same as the manufacturing process for (me) and (ru) in Example 1.

The above item ■J: 1 grown on the culm is lotus jelly.

[Brief explanation of drawings]

FIG. 1 is a perspective view of the product of the present invention, and FIG. 2 is a perspective view of an example in which the lotus skin of FIG. 1 is peeled into a flower shape along the holes. 1... Lotus root, 1a... Lotus root with the outer skin peeled into a flower shape along the hole, 2... Lotus root hole, 3... Filler (yokan, jelly).

Claims (1)

[Claims] This lotus root confectionery is made by filling the pores of lotus roots that have absorbed m with a filler made by adding bean paste, flavoring, and sweetener to a solid material mixed with agar and gelatin at an appropriate D1.