JPS60217863A - Preparation of japanese cake - Google Patents
Preparation of japanese cakeInfo
- Publication number
- JPS60217863A JPS60217863A JP59074563A JP7456384A JPS60217863A JP S60217863 A JPS60217863 A JP S60217863A JP 59074563 A JP59074563 A JP 59074563A JP 7456384 A JP7456384 A JP 7456384A JP S60217863 A JPS60217863 A JP S60217863A
- Authority
- JP
- Japan
- Prior art keywords
- pattern
- baked
- paper
- prepared
- chestnut
- 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.)
- Pending
Links
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
(1)発明の目的
本発明は、出願人所在地の名産である栗を材料とした栗
あんを主材とし、且つ菓子表面にその焼工程において焼
色模様を附した和菓子とその製造法を提供せんとするも
のである。[Detailed Description of the Invention] (1) Purpose of the Invention The present invention is a confectionery whose main ingredient is chestnut paste made from chestnuts, which are a specialty of the applicant's location, and which has a baked color pattern applied to the surface of the confectionery during the baking process. The aim is to provide Japanese sweets and their manufacturing methods.
(2)発明の構成
本発明和菓子の材料は栗あんt主材とし殊天χ0.3%
乃至1%量とした羊臭生地、及び玉子・砂糖・小麦粉そ
の他乞材料とし、凹凸模様を形成した白紙を使用して焼
色模様を附したカスチラノ虱の一文字焼(通称−文字鍋
乞使用して製したカステラ風の外皮ン)外皮を使用する
。(2) Structure of the Invention The Japanese confectionery of the present invention is made mainly of chestnuts and 0.3% starch.
Kastilano Ichimonji-yaki (commonly known as Monji-nabe-yaki) is made by using sheep-scented dough with a content of 1% to 1%, as well as eggs, sugar, flour, and other ingredients, and using white paper with a concave-convex pattern to create a baking pattern. The castella-like rind (castella-style rind) made using
又本発明製法の特色としては、外皮製造において凹凸模
様を形成した白紙を使用することである。A feature of the manufacturing method of the present invention is that blank paper with an uneven pattern is used in manufacturing the outer skin.
以下詳細に説明する。This will be explained in detail below.
(a)栗羊臭生地の構成と作用について。(a) Regarding the composition and action of the chestnut odor dough.
栗羊臭生地の最良の笑施例をあげれば、■殊 天 25
f・・・・・・07%(最適11ik)■白双糖 13
0(1・・・・・・36チ強■栗あん 2000f・・
・・・・約 56チ■栗小粒(蜜漬) 250f・・・
・・・約1%■白あん llF・・・・・・約0.3%
■塩小量
であるが寒天の量をo、3%乃至1%の範囲であれば菓
子の品質を損ねることはない。The best example of chestnut and sheep odor fabric is ■Special Heaven 25
f...07% (optimal 11ik) ■White sugar 13
0 (1... 36+ chestnut red bean paste 2000f...
...Approximately 56cm■ Small chestnuts (pickled in honey) 250f...
...Approx. 1%■White bean llF...Approx. 0.3%
■Although the amount of salt is small, if the amount of agar is within the range of 3% to 1%, the quality of the confectionery will not be impaired.
以上のような原材料乞もって栗羊葵生地(7)を製造す
る工程は、一般の羊臭生地乞製造する工程と殆んど同様
であるから詳述はしないが、栗あんを主材とする羊臭は
現在殆んど存在しない。(小豆あんを主材として栗を混
入することは一般に行われている。〕
なお栗あんのなかに糖蜜演けの栗小粒を混入しないとき
は、栗あんの量ンその分だけ増量すればよい。The process of manufacturing the chestnut-yogao-oi dough (7) using raw materials as described above is almost the same as the process of manufacturing general sheep-scented dough, so it will not be described in detail, but it is made using chestnut paste as the main material. Sheep odor is almost non-existent now. (It is common practice to mix chestnuts with azuki bean paste as the main ingredient.) If you do not want to mix small chestnuts made from molasses into the chestnut paste, just increase the amount of chestnut paste by the same amount. .
以上のような原材料を混合して煉り上げ加熱し流動状態
にしておく。The above raw materials are mixed, refined and heated to a fluid state.
(b)−カステラ風−文字焼外皮の構成と作用について
。(b) -Castella style-About the structure and function of the character-baked shell.
実施例としては、
■砂 糖 220グ
■玉 子 3001
■ハチ蜜 501
■酒 5occ
■重そ5 1.51F
■小麦粉 200?
■水 小 量
の原材料を使用するが、従来から小豆その他の豆類を原
材料とする羊臭等の外皮として使用されている原材料で
あり、この原材料を使用して、羊臭等の外皮を製すると
きは一文字焼鋼(1)(衾菓用鍋の一種で平焼鋼のこと
であり、普通−文字焼鋼と称せられるもの。)を熱し胡
麻油を塗り、充分拭き込んでから、所要寸法の木枠を置
き前記材料で調整した生地を流し込んで一定の焼色がつ
くまで焼き、次いで裏返して裏焼きを行って製している
のが普通である。このような焼去の場合は生地全面に焼
色が現れるのが通常であるが、本発明の場合は、この焼
色に濃淡を現出せしめ、しかもこの濃淡によって模様を
表現することに特徴(ピ有するものである。As an example, ■Sugar 220g ■Egg 3001 ■Honey 501 ■Sake 5occ ■Heavy Soo 5 1.51F ■Wheat flour 200? ■Water A small amount of raw material is used, but it is a raw material that has traditionally been used as the outer shell of sheep odor etc. made from adzuki beans and other legumes, and this raw material is used to make the outer shell of oat odor etc. To do this, heat a single-grilled steel (1) (a type of pot for confectionery, flat-grilled steel, commonly referred to as "character-grilled steel"), apply sesame oil, wipe it thoroughly, and then cut it to the required dimensions. Usually, the dough is prepared by placing a wooden frame and pouring the dough prepared with the above-mentioned materials into the dough, baking it until it reaches a certain color, then turning it over and baking it on the other side. In the case of such baking, normally the baked color appears on the entire surface of the fabric, but in the case of the present invention, this baked color shows shading, and the pattern is expressed by this shading ( It has a pi.
即ち、−文字焼鋼を熱し胡麻油を塗り、充分拭き込んで
から、プレスその他の方法で凹凸模様(8)を形成した
和紙等の紙(2)(凹凸模様は商標、地域の名所その他
の図柄等にするとよい。)を敷き、この紙(2)の上に
所要寸法の木枠(33Y置き当該枠(3)内に前記原材
料で調整した外皮生地(4)ヲ適宜厚さに流し込み焼色
模様が表現されるまで焼く。然るときは、紙(2)に形
成した門凸模様中−又字焼鋼(1)[直接触れている模
様腺部処あたる外皮生地部分には、熱の伝導が早くかつ
熱が直接的であり、他の部分には熱の伝導は遅く間接的
であるから、この差によって焼色の諸い部分と淡い部分
とに別れ、紙(2) K形成゛した凹凸模様が濃淡の焼
色で焼出される。一定の焼色がついたら裏返して適当に
裏焼きtする。然るときはカステラ状(風)の外皮がで
き上る。That is, - Paper such as Japanese paper (2) on which a textured pattern (8) is formed by heating a letter-hardened steel, applying sesame oil, wiping it thoroughly, and then pressing or other methods (the textured pattern is a trademark, a local landmark, or other design) ), place a wooden frame (33Y) of the required size on top of this paper (2), pour the outer skin fabric (4) prepared with the above raw materials into the frame (3) to an appropriate thickness, and bake. Bake until the pattern is expressed.When this is the case, apply heat to the part of the outer fabric that is in direct contact with the pattern glands formed on the paper (2). The conduction of heat is fast and direct, and the conduction of heat to other parts is slow and indirect, so this difference separates the browned areas and the pale areas, resulting in paper (2) K formation. The uneven pattern is baked out in a varying shade of color.When a certain level of browning is achieved, turn it over and bake the other side appropriately.At that time, a castella-like (castella-like) outer shell is created.
裏焼きの際は凹凸模様の紙(2)は使用しない、又表焼
ぎの凹凸模様つき紙(2)はそのまま密着させておく。Do not use the textured paper (2) when back-firing, and leave the textured paper (2) for front-burning in close contact.
このようにして焼色模様(5)ヲ焼出した外皮(9)を
二枚用意する。Two pieces of outer skin (9) with baked color pattern (5) are prepared in this way.
(C)本発明和菓子の構成と作用について、予め用意し
た適宜広さと深さを有する木箱(6)に前記−文字焼の
カステラ風の外皮一枚をその焼色模様(5)を下にして
敷き、その上に加熱して流動状態にしである前記栗羊臭
生地(7)を所要の厚さに流し込み、更にこの上に前記
残り一枚の外皮(9)をその焼色模様(5)ヲ上にして
乗せる。(C) Concerning the structure and function of the Japanese confectionery of the present invention, one piece of the character-yaki castella-like outer shell is placed in a previously prepared wooden box (6) having an appropriate width and depth, with its baked color pattern (5) facing down. On top of this, heat the chestnut and sheep smell dough (7), which has been turned into a fluid state, and pour it to the desired thickness.Furthermore, on top of this, the remaining outer skin (9) is placed in its baked color pattern (5). ) Place it on top.
然るときは、栗羊臭生地(7)が加熱されドロドロした
流動状態を呈しているからその上下のカステラ風の外y
程よく密着する。このようにした状態で数時間放棄丁れ
ば、栗羊臭生地(7)の熱は放出され冷え、栗羊臭生地
は栗羊臭(7つとなり、この栗羊臭(7リビニ枚のカス
テラ風の外皮(9)でサンドウィッチにしん美味な和菓
子ができ上る。栗羊臭(7つとなった時点で木箱(6)
から取出すことは勿論であり、取り出したならば、カス
テラ風の一文字焼外皮(9)から紙(2)ヲ剥ぎ取り適
宜の寸法に裁断して包装し商品化する。以上のようにし
て製したる和菓子は、栗の味そのものの羊臭ヲ、カステ
ラ風の外皮(9)でしかもその表面には碗淡の焼色模様
のある優雅な外皮で上下からサンドウィッチにしTこ、
美味にして栗羊臭とカステラ風の味をたのしめるという
効果がある。When this happens, the chestnut and sheep odor dough (7) has been heated and is in a mushy fluid state, so the castella-like outside of the upper and lower parts of it is heated.
Adheres well. If you leave it in this state for several hours, the heat of the chestnut and sheep odor fabric (7) will be released and it will cool down, and the chestnut and sheep odor fabric will have a chestnut odor (7), and this chestnut and sheep odor (7) Use the wind husk (9) to make a sandwich or delicious Japanese sweets. Chestnut and sheep odor (when there are 7 pieces, the wooden box (6)
Once removed, the paper (2) is peeled off from the castella-style one-monji-yaki outer shell (9), cut into appropriate sizes, packaged, and commercialized. The Japanese confectionery made in the above manner has a sheep odor with the taste of chestnuts, and has a castella-like outer shell (9), and has an elegant outer shell with a browned pattern on the surface.It can be used as a sandwich from the top and bottom. child,
It has the effect of being delicious and offering a chestnut-like odor and a castella-like taste.
図面は実施例を示すもので、第1図は一文字焼鋼に凹凸
模様乞形成した紙を敷き木枠2履いた状態の平面図で、
第2図は第1図A −A lj1面図である。第3図は
一文字焼鋼にカステラ風の外皮生地を流し込んだ状態2
示づ]r面図、第4図は木箱に外皮を敷き栗羊臭生地を
流し込み、更に外皮を乗せた状態2示す断面図である。
第5図(a)は、商品化した本発明菓子の平面図、(b
)は側面図である。
第 1 図The drawings show examples, and Figure 1 is a plan view of a wooden frame 2 covered with paper with an uneven pattern formed on hardened steel.
FIG. 2 is a plane view of FIG. 1 A-A lj. Figure 3 shows the castella-like shell material poured into the Ichimonji yaki steel (2).
FIG. 4 is a cross-sectional view showing a state 2 in which the outer skin is spread on a wooden box, the chestnut/sheep-scented fabric is poured in, and the outer skin is further placed on the wooden box. FIG. 5(a) is a plan view of the commercialized confectionery of the present invention, and FIG. 5(b)
) is a side view. Figure 1
Claims (2)
模様ビ形成した紙を敷きこの紙の上に所要寸法の木枠を
置き、当該枠内に外皮生地を適宜量流し入れて焼色模様
のあるカステラ風の一文字焼外皮ン二枚製し、このうち
一枚の焼色模様を下方にして予め用意しである木箱にし
き、その上に栗あんを主材として寒天を0.3%乃至1
%量配合して加熱調製した流動性栗羊臭生地′fzr:
Pl′r要の厚さに流し込み、この上に前記残りのカス
チラノ虱−文字焼外皮の焼色模様を上にして来せ数時間
放熱して製することを特徴とする和菓子製造方法。(1) - Heat a letter-hardened steel (flat-hardened steel), spread a paper with an uneven pattern on it, place a wooden frame of the required size on top of the paper, and pour an appropriate amount of the outer cover material into the frame. Two pieces of castella-style one-monji grilled outer skin with a baked color pattern are made, one of them is placed in a wooden box prepared in advance with the baked color pattern facing down, and on top of that, chestnut bean paste is the main material and agar is added. .3% to 1
Fluid chestnut odor dough 'fzr' prepared by heating and mixing % amount:
1. A method for producing Japanese confectionery, which is characterized in that the confectionery is poured to a desired thickness, placed on top of this with the browned pattern of the remaining castillano-moji-yaki outer shell facing up, and heated for several hours to produce the confectionery.
様2有する白紙を使用して焼色模様を附したカステラ風
−文字焼をもって外皮を形成した構造を有する前記(1
)記載の方法で製したる和菓子。(2) The above-mentioned (1) has a structure in which the upper and lower surfaces of the chestnut odor having an appropriate thickness t are coated with a castella-like baked pattern using white paper with a concave-convex pattern 2.
) Japanese sweets made by the method described.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59074563A JPS60217863A (en) | 1984-04-13 | 1984-04-13 | Preparation of japanese cake |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59074563A JPS60217863A (en) | 1984-04-13 | 1984-04-13 | Preparation of japanese cake |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS60217863A true JPS60217863A (en) | 1985-10-31 |
Family
ID=13550811
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP59074563A Pending JPS60217863A (en) | 1984-04-13 | 1984-04-13 | Preparation of japanese cake |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS60217863A (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS52136960A (en) * | 1976-05-08 | 1977-11-16 | Okashinokotobuki Kk | Confection |
JPS54126773A (en) * | 1978-03-27 | 1979-10-02 | Fumihiko Masuda | Baking system for baked confectionery and like |
JPS5615649A (en) * | 1979-07-15 | 1981-02-14 | Toshiyuki Oota | Production of cake |
-
1984
- 1984-04-13 JP JP59074563A patent/JPS60217863A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS52136960A (en) * | 1976-05-08 | 1977-11-16 | Okashinokotobuki Kk | Confection |
JPS54126773A (en) * | 1978-03-27 | 1979-10-02 | Fumihiko Masuda | Baking system for baked confectionery and like |
JPS5615649A (en) * | 1979-07-15 | 1981-02-14 | Toshiyuki Oota | Production of cake |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS5925585B2 (en) | Wafer manufacturing method | |
JPS60217863A (en) | Preparation of japanese cake | |
US20140120221A1 (en) | Method of producing a decorative baked good and decorative baked good produced using same | |
JPS6364178B2 (en) | ||
KR102584329B1 (en) | Manufacturing method for tighten cookie-waffle and tighten cookie kkook-waffle thereof | |
KR102153373B1 (en) | Method of preparing dacquoise and dacquoise prepared using the same | |
JPS63317046A (en) | Western-type rice cracker and preparation thereof | |
KR100575049B1 (en) | A method for manufacturing a wheat flour composite for crust of crucian shaped bread | |
KR100349327B1 (en) | Baking recipe of bean-jam bun | |
US4735818A (en) | Potato skin product and potato preparations produced therefrom | |
KR20180118082A (en) | Method for forming flower made of whipped cream | |
KR20200052577A (en) | The method of making a pie using the raw flesh of a coconut | |
JP2753499B2 (en) | Method for making sweet bread | |
JPH069467B2 (en) | Confectionery with a multilayer structure | |
JP7261598B2 (en) | Pies and method for making them | |
US2309488A (en) | Baking utensil coating material | |
JPH05244857A (en) | Mix for wheat flour food to be baked with pattern and production of the same food | |
JP2990617B2 (en) | How to make melon bread | |
IT202000002122A1 (en) | Process for the production of rusks | |
KR20240097091A (en) | Whipped cream sweet pumpkin sticky bread and method for manufacturing the same | |
Nasrallah | Part One, Chapter Four: On Pastries, Mujabbanāt, and Isfanj | |
JP3375933B2 (en) | Sweet potato manufacturing method | |
CN112189807A (en) | Preparation process of yolk-flavored egg roll seaweed | |
JPH0677499B2 (en) | Pie making method | |
JPH03244338A (en) | Production of cherry blossom-containing sponge cake |