JPH0310642A - Bean-jam cake containing liquid ingredient and production thereof - Google Patents
Bean-jam cake containing liquid ingredient and production thereofInfo
- Publication number
- JPH0310642A JPH0310642A JP1146137A JP14613789A JPH0310642A JP H0310642 A JPH0310642 A JP H0310642A JP 1146137 A JP1146137 A JP 1146137A JP 14613789 A JP14613789 A JP 14613789A JP H0310642 A JPH0310642 A JP H0310642A
- Authority
- JP
- Japan
- Prior art keywords
- liquid
- mochi
- ingredient
- bean
- frozen
- 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
- 239000004615 ingredient Substances 0.000 title claims abstract description 43
- 239000007788 liquid Substances 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 241000519695 Ilex integra Species 0.000 claims description 27
- 235000009508 confectionery Nutrition 0.000 claims description 19
- 241000209094 Oryza Species 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 2
- 230000008018 melting Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、ジュースや汁粉等の液状具が入った餅菓子と
その！！！！ １４４方法に関する。[Detailed Description of the Invention] <Industrial Field of Application> The present invention is directed to mochi sweets containing liquid ingredients such as juice and shiruko, and the like! ! ! ! 144 method.
〈従来の技術〉
従来、具の入った餅菓子としては、具として餡を用い、
それを餅で包んだものが古くから知られている。<Conventional technology> Traditionally, mochi sweets with fillings used bean paste as the filling,
It has been known for a long time to be wrapped in mochi.
この餅菓子の製造方法としては、チューブ状に形成した
餅の中に餡を挿入し、適当な長さで餅を絞って切ること
により、絣に餡を包ませる方法が知られている。A known method for manufacturing this mochi confectionery is to insert the bean paste into a tube-shaped mochi, squeeze and cut the mochi to an appropriate length, and then wrap the bean paste in a Kasuri pattern.
〈発明が解決しようとする課題〉
ところが、餡を包んだ餅菓子においては、餡の種類を変
えてみても、夏期等に食すにはどうしても清涼感に欠け
るという欠点がある。<Problems to be Solved by the Invention> However, mochi sweets wrapped in red bean paste have the disadvantage that even if the type of red bean paste is changed, they lack a refreshing feeling when eaten in summer.
また、液状の具を餅内に封入する製法は、液状の具が絣
の粘性をなくすため、非常に行いにくいものであった。Furthermore, the manufacturing method of enclosing liquid ingredients inside the rice cake was extremely difficult to carry out because the liquid ingredients would eliminate the viscosity of the Kasuri.
そこで本発明は、液状の具を用いた餅菓子とその製造方
法の提供を目的とする。Therefore, an object of the present invention is to provide a mochi confectionery using liquid ingredients and a method for producing the same.
く課題を解決するための手段〉
本発明の餅菓子は、ジュースや汁わ）等の液状具を餅内
に封入したことを特徴とする特本発明の餅菓子の製造方
法は、ジュースや汁粉等の液状具を凍結状態で餅にて包
むことにより餅内に封入した後、凍結状態の具を溶解し
て液状に戻すことを特徴とする。Means for Solving the Problems> The mochi confectionery of the present invention is characterized in that a liquid ingredient such as juice or soup is encapsulated inside the mochi. The method is characterized in that the frozen ingredients are encapsulated in the rice cake by wrapping them in a rice cake, and then the frozen ingredients are melted and returned to the liquid state.
また、望ましい本発明の餅菓子の製造方法としては、上
記の製造方法において、液状具を冷凍固化し、更に破砕
して小片状にすることにより、或いは氷結管等にて粒状
に凍結することにより、具を適度の流動性を持った氷片
にして餅にして包むことを特徴する。尚、ここでいう餅
とは、小麦粉等の穀粉を使用しただんご類も含むものと
する。Further, as a preferred method for producing the mochi confectionery of the present invention, in the above production method, the liquid ingredient is frozen and solidified, and then further crushed into small pieces, or frozen into granules in a freezing tube or the like. It is characterized by the fact that the ingredients are made into ice cubes with a suitable fluidity and then wrapped in mochi. It should be noted that the term mochi as used herein also includes dumplings made using grain flour such as wheat flour.
く作用〉
液状の具が入った餅菓子は清涼感に冨み、夏期等でも美
味しく食することができる。Effect> Mochi sweets containing liquid ingredients have a refreshing feeling and can be eaten deliciously even in summer.
また、その製造方法は、液状では包みきれなかった具を
凍らせることにより、−旦固形成いはンヤーベット状に
する。これにより、従来の餡と同じ要領で、絣で包むこ
とが可能になった。In addition, the manufacturing method is to freeze the ingredients that could not be wrapped in liquid form until they are solidified or made into a nyabet form. This made it possible to wrap it in Kasuri in the same way as traditional bean paste.
〈実施例〉
以下に図面を参照して、この発明の好適な実施例を例示
的に詳しく説明する。ただし、この実施例に記載されて
いる構成部品の寸法、形状、材質、その相対配置などは
、特に特定的な記載がないかぎりは、この発明の範囲を
それらのみに限定する趣旨のものではなく、単なる説明
例に過ぎない。<Embodiments> Preferred embodiments of the present invention will be described in detail below by way of example with reference to the drawings. However, the dimensions, shapes, materials, relative positions, etc. of the components described in this example are not intended to limit the scope of this invention to only those, unless otherwise specified. , is merely an illustrative example.
第１図は本発明の液状具入り餅菓子を製造する製造装置
の断面図である。FIG. 1 is a sectional view of a manufacturing apparatus for manufacturing mochi sweets containing liquid ingredients according to the present invention.
この装置は絣（１１１）が入った絣用タンク（１）と、
汁粉等の液状の具（Ｇ）が入った具用タンク（２）と、
これら２つのタンクがダクト（３） （４）を介して接
続された包具機（５）と、包具機（５）下方に配された
シャッター（６）とシャッター（６）の下方のシュート
（７）と、シュート（７）に接続されたコンベア（８）
とからなる、具用タンクはミキサー＋２１１と冷却装置
□□□とを備えている。また、具は生餡又は破砕した果
実等に砂糖、水等を加え、液状ペーストにしたものが用
いられ、食べるのに都合のよい粘性を備えている。This device includes a kasuri tank (1) containing kasuri (111),
an ingredient tank (2) containing a liquid ingredient (G) such as shiruko;
A packaging machine (5) to which these two tanks are connected via ducts (3) and (4), a shutter (6) located below the packaging machine (5), and a chute below the shutter (6). (7) and a conveyor (8) connected to the chute (7)
The ingredients tank is equipped with a mixer +211 and a cooling device □□□. The ingredients used include raw bean paste or crushed fruits, etc., mixed with sugar, water, etc. to form a liquid paste, which has a viscosity suitable for eating.
この製造装置の作動状態を説明すると、餅（Ｍ）は餅用
タンク（１）からダクト（３）を通り包具機（５）に導
かれ、包具機（５）の遠心作用でパイプ状に形成される
。To explain the operating state of this manufacturing equipment, mochi (M) is guided from the rice cake tank (1) through the duct (3) to the packaging machine (5), and is shaped into a pipe by the centrifugal action of the packaging machine (5). is formed.
一方、液状の具（Ｇ） は具用タンク（２）内で一１
５°Ｃ前後で冷凍されて固形化すると共に、ミキサーａ
υにて破砕されてシャーベット状になっている。尚、こ
の実施例では氷結、破砕という行程をとっているが、い
きなり氷結管等で粒状に凍結させてもよい。これらは、
餡のような絣で包むのに適した流動性を持つのが好まし
いが、具は、例えば１個のポール状の氷の塊であっても
よい、そして、シャーベット状になった具（Ｇ）はダク
ト（４）を通って包具機（５）に導かれ、上述のように
パイプ状となった餅（Ｍ）の内部に挿入される。On the other hand, liquid ingredients (G) are stored in the ingredient tank (2).
It is frozen at around 5°C and solidified, and the mixer a
It is crushed at υ and becomes sherbet-like. In this example, the steps of freezing and crushing are used, but it is also possible to immediately freeze the material into particles using a freezing tube or the like. these are,
It is preferable that the filling has a fluidity suitable for wrapping with Kasuri like bean paste, but the filling may also be, for example, a single pole-shaped block of ice, and a sherbet-like filling (G) is guided through the duct (4) to the packaging machine (5) and inserted into the pipe-shaped rice cake (M) as described above.
このように内部に具（Ｇ）が挿入された絣（門）は、シ
ャッター（６）によって絞られてパイプ状の口を閉した
後、切られて具の入った餅製品（ＩＭ）となる、餅製品
（ＩＭ）はシュート（７）を通ってコンベア（８）にて
運ばれる。この状態で、具は全周を餅にくるまれ、絣に
封入されたようになっているので、液漏れすることはな
い。The Kasuri (mon) with the filling (G) inserted inside is squeezed by the shutter (6) to close the pipe-shaped opening, and then cut to become a mochi product (IM) with the filling inside. , the rice cake product (IM) is conveyed by a conveyor (8) through a chute (7). In this state, the ingredients are wrapped around the entire circumference in mochi and enclosed in Kasuri, so there is no leakage.
コンベア（８）にて運ばれた絣製品（ＩＭ）は、中の具
を次工程で強制解凍してもよいし、運搬時等に自然解凍
するようにしてもよい、中の具が凍ったままであれば運
搬時に絣製品（１−）が損壊することも少なく、また保
冷による保存効果も期待できる。The kasuri products (IM) transported by the conveyor (8) may be forcibly thawed in the next process, or may be allowed to thaw naturally during transportation. If the kasuri product (1-) is not damaged during transportation, it can also be expected to have a preservation effect by keeping it cool.
このように本発明は、第２図に示されるような液状具入
りの餅菓子とその製造方法を提供することができた。In this manner, the present invention was able to provide a mochi confectionery containing a liquid filling as shown in FIG. 2 and a method for producing the same.
尚、液状の具としては、上記の汁粉以外に、各種の果汁
や各種の清算様々なバリエーションを容易することがで
きる。In addition, as the liquid ingredient, in addition to the above-mentioned soup, various fruit juices and various liquid ingredients can be used.
〈発明の効果〉
以上、上述のように本発明はジュース、汁粉等の液状の
具が入った餅菓子を提供することができた。これにより
夏期等の暑い時期でも清涼感をもって餅菓子を食するこ
とができるようになった。<Effects of the Invention> As described above, the present invention was able to provide a rice cake confectionery containing liquid ingredients such as juice and shiruko. This has made it possible to enjoy mochi sweets with a refreshing feeling even during hot seasons such as summer.
また、液状の具としては、各種の果汁や各種の酒等を用
いることができるため、餅菓子のバリエーションを著し
く広くすることができた。Moreover, since various fruit juices, various types of alcoholic beverages, etc. can be used as liquid ingredients, the variety of mochi confectionery can be greatly expanded.
また、本発明の製造方法によれば、具が絣の粘性を害す
ることがないため、簡単に液状具を内蔵した餅菓子を製
造することができた。Furthermore, according to the manufacturing method of the present invention, the mochi confectionery containing liquid ingredients could be easily manufactured because the ingredients did not impair the viscosity of the splashed pattern.
第１図は本発明の液状具入り餅の製造装置を示す断面図
、第２図は液状具入り菓子の断面図である。
（１）・・・絣用タンク、（２）・・・具用タンク、（
３） （４）・・・ダクト、（５）・・・包具機、（６
）・・・シャンター、（７）・・・シェ−ト、（８）・
・・コンベア、（Ｍ） ・・・Ｍ、（Ｇ） ・・・
具。
２４３FIG. 1 is a sectional view showing an apparatus for manufacturing rice cakes containing liquid ingredients according to the present invention, and FIG. 2 is a sectional view of a confectionery containing liquid ingredients. (1)...Tank for Kasuri, (2)...Tank for fillings, (
3) (4)...Duct, (5)...Wrapping machine, (6
)...Shanter, (7)...Sheet, (8)・
...Conveyor, (M) ...M, (G) ...
Ingredients. 243
Claims (1)
特徴とする液状具を内蔵する餅菓子。 ２、ジュースや汁粉等の液状具を凍結状態で餅にて包む
ことにより餅内に封入した後、凍結状態の具を溶解して
液状に戻すことを特徴とする液状具を内蔵する餅菓子の
製造方法。３、液状具を冷凍固化し、更に破砕して小片
状にすることにより、或いは氷結管等にて粒状に凍結す
ることにより、具を適度の流動性を持った氷片にして餅
にして包むことを特徴する特許請求の範囲第２項記載の
液状具を内蔵する餅菓子の製造方法。[Scope of Claims] 1. A rice cake confectionery containing a liquid ingredient, characterized in that a liquid ingredient such as juice or shiruko is encapsulated inside the rice cake. 2. A mochi confectionery with a built-in liquid ingredient, characterized in that liquid ingredients such as juice or shiruko are wrapped in a mochi in a frozen state and encapsulated in the mochi, and then the frozen ingredient is melted and returned to the liquid state. Production method. 3. By freezing and solidifying the liquid ingredients and then crushing them into small pieces, or by freezing them into granules in a freezing tube, etc., the ingredients can be made into ice pieces with appropriate fluidity and made into mochi. A method for producing a rice cake confectionery incorporating a liquid ingredient according to claim 2, which comprises wrapping the mochi confectionery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1146137A JPH0310642A (en) | 1989-06-07 | 1989-06-07 | Bean-jam cake containing liquid ingredient and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1146137A JPH0310642A (en) | 1989-06-07 | 1989-06-07 | Bean-jam cake containing liquid ingredient and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0310642A true JPH0310642A (en) | 1991-01-18 |
| JPH0515416B2 JPH0515416B2 (en) | 1993-03-01 |
Family
ID=15400980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1146137A Granted JPH0310642A (en) | 1989-06-07 | 1989-06-07 | Bean-jam cake containing liquid ingredient and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0310642A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51130559A (en) * | 1975-05-06 | 1976-11-12 | Shiyouji Murone | Method of inserting liquid into solid |
-
1989
- 1989-06-07 JP JP1146137A patent/JPH0310642A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51130559A (en) * | 1975-05-06 | 1976-11-12 | Shiyouji Murone | Method of inserting liquid into solid |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0515416B2 (en) | 1993-03-01 |
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