JPS60188029A - "mitsumame" jelly and its preparation - Google Patents

Abstract

PURPOSE:The jelly resulting from heating an aqueous solution of sea-weed or animal extract and sugar is mixed with syruped fruits, syruped red beans or other beans, thus enabling the preparation of MITSUMAME jelly of new type taste in a large amount. CONSTITUTION:A viscous fluid which has been prepared by stirring a mixture of sugar, sea-weed extract such as agar-agar or animal extract such as gelatin and water is poured into vessels including syruped fruits and syruped red beans (ADZUKI beans), then solidified into jelly. Namely, the conventional syrup is replaced with jelly to enable the preparation of MITSUMAME jelly in large amounts, moreover the jelly has a new type of taste.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a mitsumame jelly containing fruits and beans in the jelly, and a method for producing the same.

Conventional mitsumame is made by mixing cubed agar, honey-pickled fruits, and beans into honey, but since the agar easily melts during the heating process required to pack mitsumame in cans, It was extremely difficult to fill it up, and mass production was not possible. Another disadvantage is that honey tends to scatter when opening containers such as cups and cans, or when eating.

Therefore, the purpose of this invention is to provide mitsu beans that can be easily mass-produced and have an unprecedented taste by converting conventional honey into jelly.

Hereinafter, this invention will be explained in detail based on Examples.

First, a suitable amount of honey-pickled fruits such as mandarin oranges, cherries, white peaches, and pineapple, and beans such as red beans or red beans are placed in a container such as a cup or can. Other foods may be added if desired. Fruits are easy to eat,
Of course, keep it at an appropriate size.

Separately, to make jelly, sugar, seaweed extracts such as agar, or animal extracts such as gelatin are added to boiling water, and stirred while heating to ensure that the sugar and extracts dissolve well and that an appropriate amount is obtained. Stir while heating until the sugar content reaches a viscous liquid.

Note that room temperature water may be used instead of boiled water, but it takes time for the sugar extract to dissolve.

If you put the viscous liquid obtained in this way in a container and cool it, it will turn into jelly, creating mitsumame jelly.

If you want to pack it in a can, you can turn the container into a can, fill it with viscous liquid, seal it, and heat it.

Example l Boil 1000g of water and add sand I! Add 250 g of sweet seaweed extract such as agar or 25 g of animal extract such as gelatin and stir until the sugar content is 15 to 3.
Heat until it reaches 5 degrees.

The viscous liquid thus obtained was poured into a can containing the aforementioned fruits and beans, the can was sealed, and then heat treated to obtain a canned mitsum bean jelly.

Example 2 Instead of the above example, fruits and beans were placed in a container made of plastic or the like, and the viscous fish was poured into the container and cooled to obtain a cup of mitsumame jelly.

Agent: Patent Attorney Masaharu Yamagami

Claims (1)

[Claims] 1. A jelly obtained by heating an aqueous solution of a seaweed extract such as agar or an animal extract such as gelatin and sugar,
Mitsubame jelly is a mixture of honey-pickled fruits and honey-pickled red beans or other legumes. 2 Add sugar and seaweed extracts such as agar or animal extracts such as gelatin to water, heat and stir.The viscous liquid obtained is mixed with honey-pickled fruits, honey-pickled red beans or other A method for producing mitsumame jelly, which involves turning a viscous liquid into jelly by injecting it into a container containing beans.