JPS6312572B2 - - Google Patents
Info
- Publication number
- JPS6312572B2 JPS6312572B2 JP58247429A JP24742983A JPS6312572B2 JP S6312572 B2 JPS6312572 B2 JP S6312572B2 JP 58247429 A JP58247429 A JP 58247429A JP 24742983 A JP24742983 A JP 24742983A JP S6312572 B2 JPS6312572 B2 JP S6312572B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- manju
- amount
- skin
- shaped
- 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
- 235000013351 cheese Nutrition 0.000 claims description 22
- 235000009508 confectionery Nutrition 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000002075 main ingredient Substances 0.000 claims 1
- 210000003491 skin Anatomy 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Dairy Products (AREA)
Description
【発明の詳細な説明】
この発明は饅頭型チーズ入り菓子及びその製造
方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a manju-shaped cheese-filled confectionery and a method for producing the same.
従来、饅頭は小豆等の豆類の餡を小麦粉、そば
粉などで作つた皮で包み蒸して作られていた。 Traditionally, manju was made by steaming a filling made from beans such as red beans, wrapped in a wrapper made of wheat flour or buckwheat flour.
本発明も、その饅頭に類する菓子に係わるもの
であり、タイプは饅頭であるが、更に新鮮な味覚
の探求によつて得られたものである。 The present invention also relates to a confectionery similar to manju, and although the type is manju, it was obtained through a search for a fresher taste.
饅頭といえば、その甘さを好む人もあり、食べ
たときの胸焼けを想起する人もある。そして一般
に甘いものという観念は強い。本発明の目的の一
つはその観念からの脱皮を図ることにある。 When it comes to manju, some people like its sweetness, while others are reminded of heartburn when eating it. And in general, people have a strong idea that sweets are sweet. One of the purposes of the present invention is to break away from that concept.
すなわち、本発明の一つは饅頭の餡に代えチー
ズを内蔵せしめ且つ小麦粉製表皮量に比べてチー
ズ量を可成り少なくした饅頭型チーズ入り菓子で
ある。また他の一つは、多い量の小麦粉を主原料
とする表皮によつて少ない量のチーズを包む状態
に焼きあげることを特徴とする饅頭型チーズ入り
菓子の製造方法である。 That is, one aspect of the present invention is a manju-shaped cheese-filled confectionery in which cheese is incorporated instead of the filling of the manju, and the amount of cheese is considerably smaller than the amount of the wheat flour skin. Another is a method for producing a bun-shaped cheese-filled confectionery, which is characterized by baking a small amount of cheese wrapped in a skin made from a large amount of wheat flour.
図面は紅葉饅頭としてすでに市場に出回つてい
る紅葉形の饅頭を平面図で示したもので、図中１
は多い量の表皮部分、２は餡に代わる少ない量の
チーズを示す。チーズは製造上最も使い易い形状
のものを選定すればよい。 The drawing is a plan view of the autumn leaf-shaped manju, which is already on the market as Momiji Manju.
2 indicates a large amount of skin, and 2 indicates a small amount of cheese instead of filling. Cheese should be selected in the shape that is most convenient for manufacturing.
本発明に係るチーズ入り菓子は、口に入れて噛
んだとき、小麦粉製の表皮とチーズとが混ざつ
て、チーズの味が消えまろやかな甘い味がする。
小麦粉の表皮と、チーズとをそれぞれ別々に食べ
たときには、甘い食感がしないが、多い量の表皮
と少量のチーズとを同時に噛むと、チーズの味が
消え、なぜかまろやかな甘い味がする。その理由
は判然しないが、新しい味のするチーズ入り菓子
として美味しく食べることが出来る。 When the cheese-containing confectionery according to the present invention is put in the mouth and chewed, the wheat flour skin and the cheese mix, and the cheese taste disappears, giving a mellow sweet taste.
When you eat the flour rind and the cheese separately, you don't get a sweet texture, but when you chew a large amount of the rind and a small amount of cheese at the same time, the cheese taste disappears and you get a mellow sweet taste for some reason. . The reason for this is not clear, but it can be eaten deliciously as a cheese-filled confectionery with a new taste.
本発明は以上述べた如く、従来の饅頭に存しな
い新たな風味の饅頭（仮称）を提供し得るもので
ある。 As described above, the present invention can provide a manju (tentative name) with a new flavor that does not exist in conventional manju.
勿論、チーズの形状は図示したものに限定され
るものではなく任意の形状で差支えないものであ
る。 Of course, the shape of the cheese is not limited to that shown in the drawings, and may be of any shape.
図面は本発明の実施品の平面図である。 １……表皮、２……チーズ。 The drawing is a plan view of an embodiment of the invention. 1... Epidermis, 2... Cheese.
Claims (1)
粉製表皮量に比べてチーズ量を可成り少なくした
饅頭型チーズ入り菓子。 ２ 多い量の小麦粉を主原料とする表皮によつて
少ない量のチーズを包む状態に焼きあげることを
特徴とする饅頭型チーズ入り菓子の製造方法。[Scope of Claims] 1. A manju-shaped cheese-filled confectionery in which cheese is incorporated instead of the filling of a manju, and the amount of cheese is considerably smaller than the amount of the flour skin. 2. A method for producing a manju-shaped cheese-filled confectionery, which is characterized by baking a small amount of cheese wrapped in a skin whose main ingredient is a large amount of wheat flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58247429A JPS60141236A (en) | 1983-12-27 | 1983-12-27 | Preparation of bun-shaped cheese confectionery and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58247429A JPS60141236A (en) | 1983-12-27 | 1983-12-27 | Preparation of bun-shaped cheese confectionery and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60141236A JPS60141236A (en) | 1985-07-26 |
| JPS6312572B2 true JPS6312572B2 (en) | 1988-03-19 |
Family
ID=17163304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58247429A Granted JPS60141236A (en) | 1983-12-27 | 1983-12-27 | Preparation of bun-shaped cheese confectionery and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60141236A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4445317B2 (en) | 2004-04-16 | 2010-04-07 | 西研グラフィックス株式会社 | Towing traveling body for automatic paper threading device |
-
1983
- 1983-12-27 JP JP58247429A patent/JPS60141236A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60141236A (en) | 1985-07-26 |
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