JPS60126030A - Production of japanese and western baked confectionery - Google Patents
Production of japanese and western baked confectioneryInfo
- Publication number
- JPS60126030A JPS60126030A JP58231979A JP23197983A JPS60126030A JP S60126030 A JPS60126030 A JP S60126030A JP 58231979 A JP58231979 A JP 58231979A JP 23197983 A JP23197983 A JP 23197983A JP S60126030 A JPS60126030 A JP S60126030A
- Authority
- JP
- Japan
- Prior art keywords
- western
- japanese
- baked confectionery
- production
- confectionery
- 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.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明は、アン玉の中に洋酒甘味ｆｉ！青柿を入れ、こ
のアン玉をパイ生地で包み、焼き上げる和洋焼菓子の製
造法（二Ｎするものである。[Detailed Description of the Invention] The present invention provides sweetness of Western liquor in an egg! A method of manufacturing Japanese and Western baked confectionery in which green persimmons are added, the balls are wrapped in puff pastry, and then baked.
最近のｔ＆頭、最中、羊葵等の和菓子は若人から敏速さ
れているため、光れ行きが低迷している。Recently, Japanese sweets such as t&gashira, monaka, and yoai have been popular among young people, so their popularity has been sluggish.
これに対して、パイ、ケーキ、クツキー等の洋菓子は七
人から好まれているのが現状である。On the other hand, Western sweets such as pies, cakes, and kutskii are currently preferred by seven people.
本発明は、和洋折衷にして若人でも好むようにした和洋
焼菓子の製造法であって、その実施の一例を詳述すると
次の通りである。The present invention is a method for producing Japanese and Western baked confectionery that is a blend of Japanese and Western confectionery so that even young people will like it, and an example of its implementation will be described in detail as follows.
アン玉（１）の中に洋酒せ鉢漬青柿（２）を入れ、この
アど玉（１）をパイ生地（３）で包み、焼き上げる。Put Western liquor-soaked green persimmons (2) into the sweet potato (1), wrap the sweet potato (1) in pie dough (3), and bake.
このアン玉（ｌ丹ま１葉や１汁、青梅汁で着色したフグ
イスアンを使用すると良い。It is best to use fuguisuan colored with one leaf, one juice, and green plum juice.
洋酒せ詠青柿（２）は水洗いした一Ｍ柿を湯の中に約３
０分〜１時量大れて加熱（ｇｏ’（：）殺菌し、この青
梅をせ味漬（水子砂糖＋水アメ＋酢）の中に漬は込みし
、これを取り出し、甘味洋酒（シロップ＋ブランディー
十焼酎）の中に漬は込んで作っている。For Western sake Seei Aogaki (2), place about 3 ounces of washed 1M persimmon in hot water.
Heat for 0 minutes to 1 hour (go') and sterilize the green plums. Pickle the green plums in Semi-zuke (Mizuko sugar + Starch syrup + Vinegar), take out and add sweet Western liquor ( It is made by soaking it in syrup + brandy shochu).
この青梅は種を出して梅肉だけで使用しても良い。You can remove the seeds from these green plums and use just the plum flesh.
本発明は、上述の様な菓子の製造法であるから次の様な
特長を有するものである。Since the present invention is a method for manufacturing confectionery as described above, it has the following features.
１ 中がアンで、外皮がパイで形成されている和洋菓子
であるから子供、若人、中高年者等年令（二闘係なく好
まれる菓子：二なる。1. It is a Japanese and Western confectionery with an annular inside and a pastry shell, so it is loved by people of all ages, including children, young people, middle-aged people, etc. (Ninaru).
２ このアン玉の中には青柳を甘味液と洋酒の中に漬は
込んだ洋酒甘味漬青柳が入っているから食べた時に青柳
独特のさっばりした甘さ、風味と洋酒の香りがあり、一
層おいしさを引き立てることになる。2 This Antama contains Aoyagi sweetened with Western liquor, which is made by soaking Aoyagi in a sweetening liquid and Western liquor, so when you eat it, it has the light sweetness and flavor unique to Aoyagi, and the aroma of Western liquor. This will enhance the taste even more.
３ 青柳は自然健康食品であるから健康に良い上に、殺
菌作用もあるから長期保存も可能になる。3. Aoyagi is a natural health food, so it is good for your health, and it also has a bactericidal effect, so it can be stored for a long time.
４ かようζ二、本発明は、中にアンが入っているにも
限らす青柳を入れたため、非常（ニサッパリした若人向
きの菓子になり、また製造も簡単であるから蓋産し、安
価（二提供されるもので、試食は好評であり、好評販す
シが予想され゛るものである。4. Second, because the present invention includes Aoyagi, which is limited to those containing red bean paste, it becomes a very refreshing confectionery suitable for young people, and since it is easy to manufacture, it can be made with a lid and is inexpensive. (2) The samples have been well-received and are expected to sell well.
第１図は本発明品の斜面図、第２図はその断向因である
。
（ＩＪ・°ア（１）玉、（２）・・洋酒甘味漬青柳、（
３１−−パイ生地。
昭和５８年１２月８日
出願人 株式会社 小作製菓
考案者 小 竹 孝 司FIG. 1 is a perspective view of the product of the present invention, and FIG. 2 is the cause of its failure. (IJ・°A (1) ball, (2)...Western liquor sweet pickled Aoyagi, (
31--Puff pastry. December 8, 1981 Applicant Kosaku Seika Co., Ltd. Inventor Takashi Kotake
Claims (1)
イ生地で包み、焼き上げることを特徴とする和洋焼菓子
の製造法。A method for producing Japanese and Western baked confectionery characterized by adding green persimmons flavored with Western sake in the middle of an egg, wrapping the an egg in pie dough, and baking it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58231979A JPS60126030A (en) | 1983-12-08 | 1983-12-08 | Production of japanese and western baked confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58231979A JPS60126030A (en) | 1983-12-08 | 1983-12-08 | Production of japanese and western baked confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60126030A true JPS60126030A (en) | 1985-07-05 |
| JPS6210128B2 JPS6210128B2 (en) | 1987-03-04 |
Family
ID=16932037
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58231979A Granted JPS60126030A (en) | 1983-12-08 | 1983-12-08 | Production of japanese and western baked confectionery |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60126030A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6368787U (en) * | 1986-10-25 | 1988-05-09 | ||
| JPH023277U (en) * | 1988-06-17 | 1990-01-10 | ||
| JP2020124166A (en) * | 2019-02-05 | 2020-08-20 | 株式会社千鳥屋宗家 | Pie and method of producing the same |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54160784A (en) * | 1978-06-10 | 1979-12-19 | Muranaka Kansendou Kk | *gyuhi* containing pie and production |
| JPS5574755A (en) * | 1978-11-29 | 1980-06-05 | Toshiyuki Oota | Preparation of pie cake |
| JPS55159755A (en) * | 1979-05-28 | 1980-12-12 | Toshiyuki Oota | Preparation of cake |
| JPS56113245A (en) * | 1980-02-07 | 1981-09-07 | Ota Toshuki | Cake making method |
-
1983
- 1983-12-08 JP JP58231979A patent/JPS60126030A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54160784A (en) * | 1978-06-10 | 1979-12-19 | Muranaka Kansendou Kk | *gyuhi* containing pie and production |
| JPS5574755A (en) * | 1978-11-29 | 1980-06-05 | Toshiyuki Oota | Preparation of pie cake |
| JPS55159755A (en) * | 1979-05-28 | 1980-12-12 | Toshiyuki Oota | Preparation of cake |
| JPS56113245A (en) * | 1980-02-07 | 1981-09-07 | Ota Toshuki | Cake making method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6368787U (en) * | 1986-10-25 | 1988-05-09 | ||
| JPH023277U (en) * | 1988-06-17 | 1990-01-10 | ||
| JP2020124166A (en) * | 2019-02-05 | 2020-08-20 | 株式会社千鳥屋宗家 | Pie and method of producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6210128B2 (en) | 1987-03-04 |
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