JPS6216861Y2 - - Google Patents
Info
- Publication number
- JPS6216861Y2 JPS6216861Y2 JP1979025778U JP2577879U JPS6216861Y2 JP S6216861 Y2 JPS6216861 Y2 JP S6216861Y2 JP 1979025778 U JP1979025778 U JP 1979025778U JP 2577879 U JP2577879 U JP 2577879U JP S6216861 Y2 JPS6216861 Y2 JP S6216861Y2
- Authority
- JP
- Japan
- Prior art keywords
- jelly
- plum
- taste
- sweetly
- boiled
- 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
Links
- 235000015110 jellies Nutrition 0.000 claims description 21
- 239000008274 jelly Substances 0.000 claims description 21
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 235000020098 plum wine Nutrition 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000020035 kilju Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019613 sensory perceptions of taste Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000035923 taste sensation Effects 0.000 description 1
Description
【考案の詳細な説明】
本考案は内部に梅の実を配入したゼリー体から
なる菓子に関するものである。[Detailed Description of the Invention] The present invention relates to a confectionery made of a jelly body containing plum fruit inside.
従来から、ゼリー体内にナツツや栗の実などを
配入した菓子は知られているが、これはゼリーと
ナツツ等とを味覚的に関連性を持たせたものでは
なく、ゼリーの味覚を損わない比較的淡泊な味を
有するものを内包して夫々の味を与えるようにし
たものであり、このような淡泊な味のものに代え
て比較的強い酸味を呈する梅の実をゼリー体内に
配入した場合には、ゼリーと梅の実との味が著し
く異なつているために食味に耐えられなくなつて
商品価値がなくなるものである。 Confections that contain nuts, chestnuts, etc. in the jelly have been known for a long time, but these do not create a taste relationship between the jelly and the nuts, but rather detract from the taste of the jelly. Instead of the bland taste, the jelly contains plum fruit, which has a relatively strong sour taste, inside the jelly. If the jelly and the plum fruit are mixed, the taste will be so different that the taste will be unbearable and the product will lose its commercial value.
本考案はこのような問題点に鑑みてなされたも
ので、ゼリーとして梅酒入りゼリーを用いると共
にそのゼリー体内に配入する梅の実として甘煮し
たものを使用し、ゼリーから梅の実に亘る一連の
味覚に異和感を与えることなく、美味しく食する
ことのできる菓子を提供するものである。 The present invention was made in view of these problems, and uses plum wine-containing jelly as the jelly, and uses sweetly boiled plum fruit to be placed inside the jelly, and creates a series of products ranging from the jelly to the plum fruit. To provide a confectionery that can be eaten deliciously without giving a strange feeling to the taste.
実施例を示す図面について説明すると、１は梅
酒を混加した適宜な形状を有するゼリー体で、そ
の内部に甘煮した梅の実２を１ケ乃至数ケ配入し
てある。 To explain the drawings showing the embodiment, 1 is a jelly body having an appropriate shape mixed with plum wine, and one to several sweetly boiled plum fruits 2 are placed inside the jelly body.
梅の実２を甘煮するには、水煮して塩分、酸等
を適宜除去したのちに密に浸漬するものであり、
又、ゼリー体１は梅藻抽出物（粉末寒天等）に
水、砂糖、梅酒を加えて缶詰の形態で作るを可と
する。 To sweeten plum fruits 2, boil them in water to remove salt, acid, etc., and then soak them thoroughly.
Moreover, the jelly body 1 can be prepared in canned form by adding water, sugar, and plum wine to plum algae extract (powdered agar, etc.).
なお、図中、３は梅の実２の種である。 In addition, in the figure, 3 is the seed of plum fruit 2.
このように本考案の菓子は、梅酒入りゼリー体
内に甘煮した梅の実を１ケ乃至数ケ配入してなる
ものであるから、ゼリー体１内の梅の実２は甘煮
したものであるために、ゼリーの凝固力を弱めな
いのみならず、梅酒入りゼリー体１と梅の実２と
に味覚的調和を持たせて梅酒入りゼリー体１の食
味と甘煮した梅の実２の食味との一連の嗜食感に
異和感を与えることなく美味しく味わせることが
でき、又、豊かな風味と梅特有の爽やかな香りと
を付与し得るものである。 As described above, the confectionery of the present invention is made by placing one or several sweetly boiled plum fruits in the plum wine-containing jelly body, so the plum fruit 2 in the jelly body 1 is sweetly boiled. In order to not only not weaken the coagulation power of the jelly, but also to create a harmonious taste between the plum wine-containing jelly body 1 and the plum fruit 2, so that the taste of the plum wine-containing jelly body 1 and the taste of the sweetly boiled plum fruit 2 are harmonized. It can be made to taste delicious without giving a strange feeling to a series of taste sensations, and it can also impart a rich flavor and a refreshing aroma peculiar to plums.
図面は本考案の実施例を示すもので、第１図は
平面図、第２図は縦断面図である。
１……ゼリー体、２……梅の実。
The drawings show an embodiment of the present invention, with FIG. 1 being a plan view and FIG. 2 being a longitudinal sectional view. 1...Jelly body, 2...Plum fruit.
Claims (1)
至数ケ配入してなる菓子。 Jelly with plum wine A confectionery made with one or several pieces of sweetly boiled plum fruit placed inside the body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1979025778U JPS6216861Y2 (en) | 1979-02-28 | 1979-02-28 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1979025778U JPS6216861Y2 (en) | 1979-02-28 | 1979-02-28 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS55128597U JPS55128597U (en) | 1980-09-11 |
| JPS6216861Y2 true JPS6216861Y2 (en) | 1987-04-28 |
Family
ID=28866786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1979025778U Expired JPS6216861Y2 (en) | 1979-02-28 | 1979-02-28 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6216861Y2 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5348178B2 (en) * | 1973-12-10 | 1978-12-27 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5348178U (en) * | 1976-09-28 | 1978-04-24 |
-
1979
- 1979-02-28 JP JP1979025778U patent/JPS6216861Y2/ja not_active Expired
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5348178B2 (en) * | 1973-12-10 | 1978-12-27 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS55128597U (en) | 1980-09-11 |
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