JPS62195247A - Cake prepared by coating surface of plum fruit with coating layer of cake material - Google Patents
Cake prepared by coating surface of plum fruit with coating layer of cake materialInfo
- Publication number
- JPS62195247A JPS62195247A JP61038087A JP3808786A JPS62195247A JP S62195247 A JPS62195247 A JP S62195247A JP 61038087 A JP61038087 A JP 61038087A JP 3808786 A JP3808786 A JP 3808786A JP S62195247 A JPS62195247 A JP S62195247A
- Authority
- JP
- Japan
- Prior art keywords
- coating layer
- cake
- coating
- confectionery
- plums
- 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
- 239000000463 material Substances 0.000 title claims abstract description 22
- 239000011247 coating layer Substances 0.000 title claims abstract description 16
- 239000011248 coating agent Substances 0.000 title abstract description 11
- 238000000576 coating method Methods 0.000 title abstract description 11
- 235000013399 edible fruits Nutrition 0.000 title abstract description 5
- 235000019219 chocolate Nutrition 0.000 claims abstract description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 4
- 239000000661 sodium alginate Substances 0.000 claims abstract description 4
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 4
- 108010010803 Gelatin Proteins 0.000 claims abstract description 3
- 239000008273 gelatin Substances 0.000 claims abstract description 3
- 229920000159 gelatin Polymers 0.000 claims abstract description 3
- 235000019322 gelatine Nutrition 0.000 claims abstract description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 3
- 235000010987 pectin Nutrition 0.000 claims abstract description 3
- 239000001814 pectin Substances 0.000 claims abstract description 3
- 229920001277 pectin Polymers 0.000 claims abstract description 3
- 229920001817 Agar Polymers 0.000 claims abstract 2
- 239000008272 agar Substances 0.000 claims abstract 2
- 235000010419 agar Nutrition 0.000 claims abstract 2
- 235000009508 confectionery Nutrition 0.000 claims description 37
- 235000021018 plums Nutrition 0.000 claims description 21
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 4
- 241000219781 Pueraria montana var. lobata Species 0.000 claims 1
- 235000013402 health food Nutrition 0.000 abstract description 2
- 239000010410 layer Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 108010068370 Glutens Proteins 0.000 abstract 1
- 235000010804 Maranta arundinacea Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 244000145580 Thalia geniculata Species 0.000 abstract 1
- 235000012419 Thalia geniculata Nutrition 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 239000004575 stone Substances 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 235000021110 pickles Nutrition 0.000 description 5
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 244000046146 Pueraria lobata Species 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 244000295724 Allium chinense Species 0.000 description 1
- 235000016790 Allium chinense Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業−ヒの利用分野〉
本発明は、梅の表面を菓子付被膜層にて包被した菓子に
関する。DETAILED DESCRIPTION OF THE INVENTION <Field of Application in Industry> The present invention relates to a confectionery in which the surface of a plum is covered with a confectionery coating layer.
〈従来の技術〉
従来、チョコレート等からなる菓子材で被覆した菓子は
、ケーキやアイスクリームが一般的であり、先行技術と
しては実開昭５９−１２４４９０号公報や実開昭６０−
４６８８８号公報の如き干しぶどう入りのウィスキーボ
ンボンや、特公昭５９−３９０９８号公報の如きらっき
ょう等の漬物菓子にとどまっていた。<Prior art> Conventionally, confectionery coated with a confectionery material made of chocolate or the like has generally been cake or ice cream, and prior art examples include Japanese Utility Model Application Publication No. 124490/1982 and Japanese Utility Model Application Publication No. 60/1989.
The products were limited to whiskey bonbons containing raisins as disclosed in Japanese Patent Publication No. 46888, and pickled confections such as pickled rakkyo as disclosed in Japanese Patent Publication No. 59-39098.
すなわち、薬用効果のある梅を、表面菓子材端膜層にて
包被した菓子は、従来みあたらなかった。That is, a confectionery in which medicinal plums are covered with a confectionery material end film layer has not been found so far.
〈発明が解決しようとする問題点〉
本発明は軟土の事情に鑑み、真の健康食品として薬用効
果のある梅を使用し、好ましくは甘漬けした干露梅から
なる菓子に、葛を被覆して和菓子としたり、チョコレー
トを被覆して洋菓子とした如き包被菓子の提供を目的と
する。<Problems to be Solved by the Invention> In view of the soft soil situation, the present invention uses plums, which have medicinal properties as true health foods, and coats kudzu on confectionery made of dried plums that are preferably sweetly pickled. The purpose of the present invention is to provide a wrapped confectionery such as a Japanese confectionery coated with chocolate or a Western confectionery coated with chocolate.
く問題点を解決するための手段〉
種つきの形のくずれていない梅を使用し、好ましき態様
としては、生の青梅を徐々に冷凍してから解凍した後、
甘漬けしたものが望ましい。Means for Solving Problems〉 Use plums with seeds in their original shape, and in a preferred embodiment, after gradually freezing and thawing raw green plums,
Preferably pickled.
その種つき梅の表面を、先ずプライマー材で包被して第
一被膜層を構成するが、プライマー材の好ましき態様と
しては、アルギン酸ナトリウム・実天・ゼラチン・ペク
チンが望ましい。The surface of the plum with seeds is first covered with a primer material to form a first coating layer, and preferred examples of the primer material include sodium alginate, real fruit, gelatin, and pectin.
この第一被膜層の外側を、さらに菓子材にて構成する第
二被膜層で包被するが、この菓子材の好ましき態様は、
チョコレート・飴・葛が望ましく、以上の手段によって
本発明の問題点を解決した。The outside of this first coating layer is further covered with a second coating layer made of confectionery material, and a preferred embodiment of this confectionery material is as follows:
Chocolate, candy, and kudzu are preferable, and the problems of the present invention have been solved by the above means.
く作 用〉
本発明の種つき梅は、冷凍後に解凍して甘漬けした生の
ｆｔ梅を、徐々に冷凍してから解凍し、けγｎけしたも
のを使用するのが好ましいのは前記のとおりであるが、
ここで徐々に冷凍するのは、梅の表皮を同（形崩れのし
ないようにし、しかも中味を柔らかくして細胞を破壊し
、甘清けの糖蜜が浸透しやすいようするためである。Effects> It is preferable to use the seeded plums of the present invention after freezing, thawing, and pickling raw ft plums, which are gradually frozen, thawed, and marinated. That's true, but
The reason for gradually freezing the plums is to keep the outer skin of the plums from losing their shape, and also to soften the insides and break down the cells, making it easier for the sweet molasses to penetrate.
〈実施例〉
本発明は、採り、たままの形のよい梅の素材をそのまま
使用するところに特徴があるので、種つきの梅を利用す
るが、梅として生の青梅を冷凍・解凍・甘漬けしたもの
を、プライマー材としてアルギン酸ナトリウム等を、ま
た菓子材としてチョコレート等を使用した一実施例を、
以下詳細に説明する。<Example> The present invention is characterized in that it uses well-shaped plums as they are, so plums with seeds are used. An example using sodium alginate etc. as the primer material and chocolate etc. as the confectionery material is as follows.
This will be explained in detail below.
＋１１ 工程の概略
種つきの梅−徐々に冷凍−自然解凍一弱せ漬は一強せ漬
は一仕上せ清は一第一被模形成一第二被膜形成−乾燥一
完成品の梅菓子
（２） 甘清けの工程
種つきの生の青梅を使用し、最終的には一２５℃の冷凍
を行ったが、この間徐々に１週間かけて冷凍し、形崩机
のしないようにした。+11 Process outline Plums with seeds - Gradual freezing - Natural thawing - One weak pickle - One strong pickle - Finishing - First coating - Second coating formation - Drying - Finished plum confectionery (2 ) Fresh green plums with seeds were used and were finally frozen at -25°C, during which time they were gradually frozen over a week to prevent them from deforming.
次の解凍は、２０℃程度の常温で、３０時間位かけて自
然解凍させ、表皮を固くしっかりと保持させるとともに
中味は柔らかに仕上げた。The next step was to thaw the meat naturally at room temperature of about 20°C for about 30 hours to keep the outer skin firm and firm while leaving the inside soft.
そして甘漬けは、２０％砂糖水による弱せ漬けと、４０
％砂糖水による強せ漬けと、所望％の砂糖水による仕、
ヒげ甘漬けとの三同にわけて行った。これは、浸透圧の
関係で梅が咬むことのないよう配慮したものである。And sweet pickles are weak pickles with 20% sugar water and 40%
% pickled in sugar water and treated with desired % sugar water,
I split up with Hige Amazuke. This was done to prevent the plums from biting due to osmotic pressure.
（３） 第一被膜の形成
才清げの梅に対し、菓子材としてのチクコレート等を使
用して包被するが、菓子材の被覆がよく接着されるよう
プライマー材で予めゲルコイングをして第一被膜を形成
させた。(3) Formation of the first coating The cleaned plums are covered with a confectionery material such as chikucolate, but gelcoing is applied in advance with a primer material so that the coating of the confectionery material adheres well. A film was formed.
■Ａ液ニアルギン酸ナトリウム
砂 塘 ５１．１％
ダフクアルギン ＮＳＰＭ １．０％水
１００ ％このＡ
液はアルギン酸と砂糖を混合し、これに水を加えて８０
℃、１０分間加熱し、溶解後に室温まで冷やしたもので
ある。■Liquid A sodium nyalginate sand 51.1%
Dafuku Algin NSPM 1.0% water
100% this A
The liquid is made by mixing alginic acid and sugar and adding water to this to make it 80%
℃ for 10 minutes, and after dissolving, cooled to room temperature.
■Ｂ液：カルシウム液
砂 糖 ５８．０
％乳酸カルシウム １．０％乳
＃ ０．３％水
１００ ％このＢ
液は、粉体を水に加え、８０℃
１０分間加熱溶解後に常温まで冷やしたものである。■Liquid B: Calcium liquid sugar 58.0
%calcium lactate 1.0% milk
#0.3% water
100% this B
The liquid was obtained by adding the powder to water, heating and dissolving at 80°C for 10 minutes, and then cooling to room temperature.
■ブライマー処理 梅をＡ液にからめ、これをＢｉ中に投 下し、約１時間静置して仕上げた。■Brimer treatment Coat the plums in liquid A and pour this into Bi. I finished it by letting it stand for about an hour.
（４） 第二被膜の形成
第一被膜形成後の梅を、乾燥させずに溶解温度３９℃程
度のチョコレートに１時間浸漬し、引き上げて乾燥すれ
ば本発明の完成品の梅菓子が得られる。(4) Formation of the second coating After the first coating has been formed, the plums are immersed in chocolate with a melting temperature of about 39°C for one hour without being dried, and then pulled out and dried to obtain the finished plum confectionery of the present invention. .
（５） 図 面
第１図は本発明の梅菓子を包装する箱（１）であり、第
２図は梅菓子の断面を示し、（２）が種、（３）が梅、
（４）が第一被膜層、（５）が第二被膜層である。(5) Drawings Figure 1 shows a box (1) for packaging the plum confectionery of the present invention, and Figure 2 shows a cross section of the plum confectionery, in which (2) shows the seeds, (3) the plum,
(4) is the first coating layer, and (5) is the second coating layer.
〈発明の効果〉
一ヒ記実施例はあくまでも一例を示したにすぎず、葛で
被覆すれば和菓子となるように、色々な組み合わせによ
って、バラエティに冨んだ製品を得ることができる。<Effects of the Invention> The embodiment described above is merely an example, and a wide variety of products can be obtained by various combinations, just as Japanese sweets can be obtained by coating with kudzu.
本発明の梅菓子は、梅を嫌うヤングの趣向にも合わせた
ものであり、健康的にも良い新規な菓子である。The plum confectionery of the present invention is a novel confectionery that meets the tastes of young people who dislike plums and is also good for health.
本発明に使用される好ましきせ露梅は、塩漬けされない
ので漬物の範略には入らないお菓子であり、はのかな梅
の味わいと、まろやかな風味、そして適度の甘さは、従
来に全くない新しいお菓子を提供するものである。The preferred sweets used in the present invention are not salted, so they do not fall into the category of pickles. It offers completely new sweets.
第１図は、本発明の菓子を包装する包装箱の一実施例を
示す斜視図、第２図は本発明の菓子の一実施例を示す断
面図である。
図中：（２）・・・種、（３）・・・梅、（４）・・・
第−被１１９層、（５）・・・第二被膜層。
出願人 株式会社 ヤ マ ニ
第 １ 図FIG. 1 is a perspective view showing an embodiment of a packaging box for packaging confectionery of the present invention, and FIG. 2 is a sectional view showing an embodiment of the confectionery of the present invention. In the diagram: (2)...seeds, (3)...plums, (4)...
119th coating layer, (5)... second coating layer. Applicant Yama Co., Ltd. Figure 1
Claims (1)
膜層を構成し、さらにその外側を菓子材にて構成する第
二被膜層にて包被したことを特徴とする菓子。 ２、梅が、生の青梅を冷凍・解凍・甘漬けしたことを特
徴とする特許請求の範囲第１項記載の菓子。 ３、プライマー材が、アルギン酸ナトリウム・寒天・ゼ
ラチン・ペクチンとしたことを特徴とする特許請求の範
囲第１項記載の菓子。 ４、菓子材が、チョコレート・飴・葛としたことを特徴
とする特許請求の範囲第１項記載の菓子。[Claims] 1. The surface of a plum with seeds is covered with a primer material to form a first coating layer, and the outside thereof is further covered with a second coating layer made of a confectionery material. Featured sweets. 2. The confectionery according to claim 1, wherein the plums are fresh green plums that have been frozen, thawed, and pickled. 3. The confectionery according to claim 1, wherein the primer material is sodium alginate, agar, gelatin, or pectin. 4. The confectionery according to claim 1, wherein the confectionery material is chocolate, candy, or kudzu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61038087A JPS62195247A (en) | 1986-02-21 | 1986-02-21 | Cake prepared by coating surface of plum fruit with coating layer of cake material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61038087A JPS62195247A (en) | 1986-02-21 | 1986-02-21 | Cake prepared by coating surface of plum fruit with coating layer of cake material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62195247A true JPS62195247A (en) | 1987-08-28 |
| JPH0259701B2 JPH0259701B2 (en) | 1990-12-13 |
Family
ID=12515691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61038087A Granted JPS62195247A (en) | 1986-02-21 | 1986-02-21 | Cake prepared by coating surface of plum fruit with coating layer of cake material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62195247A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63296651A (en) * | 1987-05-28 | 1988-12-02 | Shigekatsu Miyazaki | Production of cake made of arrowroot |
| EP1147710A3 (en) * | 2000-04-17 | 2003-07-09 | Unilever N.V. | Process for preparation of vegetable and fruit pieces |
| JP2011050331A (en) * | 2009-09-03 | 2011-03-17 | Abukuma Shokuhin Kk | Method for producing fruit processed food of stone fruit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55136284U (en) * | 1979-03-22 | 1980-09-27 | ||
| JPS57208950A (en) * | 1981-06-16 | 1982-12-22 | Kosaku Kajikawa | Pickle cake obtained by covering surface of pickle with coating layer of cake ingredient |
-
1986
- 1986-02-21 JP JP61038087A patent/JPS62195247A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55136284U (en) * | 1979-03-22 | 1980-09-27 | ||
| JPS57208950A (en) * | 1981-06-16 | 1982-12-22 | Kosaku Kajikawa | Pickle cake obtained by covering surface of pickle with coating layer of cake ingredient |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63296651A (en) * | 1987-05-28 | 1988-12-02 | Shigekatsu Miyazaki | Production of cake made of arrowroot |
| JPH0413982B2 (en) * | 1987-05-28 | 1992-03-11 | Shigekatsu Myazaki | |
| EP1147710A3 (en) * | 2000-04-17 | 2003-07-09 | Unilever N.V. | Process for preparation of vegetable and fruit pieces |
| JP2011050331A (en) * | 2009-09-03 | 2011-03-17 | Abukuma Shokuhin Kk | Method for producing fruit processed food of stone fruit |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0259701B2 (en) | 1990-12-13 |
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