JPH0424944Y2 - - Google Patents
Info
- Publication number
- JPH0424944Y2 JPH0424944Y2 JP19180787U JP19180787U JPH0424944Y2 JP H0424944 Y2 JPH0424944 Y2 JP H0424944Y2 JP 19180787 U JP19180787 U JP 19180787U JP 19180787 U JP19180787 U JP 19180787U JP H0424944 Y2 JPH0424944 Y2 JP H0424944Y2
- Authority
- JP
- Japan
- Prior art keywords
- maple
- mold
- veins
- leaf
- cream
- 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
- 210000003462 vein Anatomy 0.000 claims description 9
- 241000208140 Acer Species 0.000 claims description 3
- 239000006071 cream Substances 0.000 description 5
- 241000510091 Quadrula quadrula Species 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 244000046151 Acer negundo Species 0.000 description 1
- 235000004422 Acer negundo Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【考案の詳細な説明】
〔考案の目的〕
（産業上の利用分野）
この考案は、もみじまんじゆうに関するもので
ある。[Detailed explanation of the invention] [Purpose of the invention] (Field of industrial application) This invention relates to maple leaf manjiyu.
（従来の技術）
従来、もみじまんじゆうは型にスポンジ生地を
流し、内部に小豆餡を入れたものであるが、近
年、クリームやチヨコレート、チーズ等を小豆餡
の代わりに入れており、特に、クリームの場合に
は従来の型では味が今一つ思わしくなかつた。(Conventional technology) Traditionally, Momiji Manjiyu was made by pouring sponge batter into a mold and putting red bean paste inside, but in recent years, cream, chiyocollate, cheese, etc. have been added instead of red bean paste. However, in the case of cream, the taste of the conventional type was not very good.
また、このもみじまんじゆうの表面に描出され
た葉脈は第３図に示すように突出して形成されて
おり、この突出したすじの部分４が取り扱い中に
欠けてしまい、内部の白いカステラ部分が露出
し、その部分が表面の色と異なつているため、さ
もさも型くずれの欠陥商品として見た目に写り商
品価値を下げるものであり、思わしいものではな
かつた。 In addition, the veins drawn on the surface of this maple leaf are formed in a protruding manner as shown in Figure 3, and the protruding vein part 4 breaks off during handling, exposing the white castella part inside. However, since the color of that part was different from the surface color, it also appeared as a defective product that was out of shape and lowered the product value, which was not desirable.
（考案が解決しようとする問題点）
そこでこの考案は、上記のこれらの欠点を除去
し、クリームを餡にしても味がよく、しかも型く
ずれがせず見た目に体裁もよく、商品価値の高い
もみじまんじゆうを提供するものである。(Problems that the invention aims to solve) Therefore, this invention eliminates the above-mentioned drawbacks and creates a maple tree that tastes good even when made with cream, has a good appearance without losing its shape, and has high commercial value. It provides manjiyuu.
（問題点を解決するための手段）
以下、この考案の一実施例を図面に従つて説明
すると、もみじまんじゆう１において、該まんじ
ゆうの表裏両面に描出された葉脈を、スリツト２
に形成したものより構成される。
(Means for Solving the Problems) Hereinafter, an embodiment of this invention will be described with reference to the drawings.
It is composed of those formed in
尚、このように葉脈をスリツト２で表現するこ
とは、このもみじまんじゆうを成形する型Ａにお
いては、葉脈の部分を突起Ｂとして形成したもの
を用いることになる。 Note that expressing the leaf veins with the slits 2 in this way means that in mold A for forming this maple manjiyu, a mold in which the leaf veins are formed as protrusions B is used.
この考案によると、このように葉脈をスリツト
２で表現することは、型Ａが葉脈の部分は突起Ｂ
として設けられることであり、型Ａ内にスポンジ
３の材料を流した場合、型の周囲と突起Ｂとでス
ポンジ３の材料が分散されるため、熱効率がよ
く、更に突起Ｂの部分からも熱が伝わるため熱の
入りがよく、ふんわりとした仕上がりになり、し
たがつて同様にクリーム４を流しても同様に、良
く熱が入りおいしいクリームを入れることができ
る。
According to this idea, expressing the leaf veins with slits 2 means that type A is the vein part of the leaf with protrusion B.
When the material of the sponge 3 is poured into the mold A, the material of the sponge 3 is dispersed around the mold and the protrusions B, so thermal efficiency is good, and heat is also removed from the protrusions B. Because of this, the heat is transferred well, resulting in a soft and fluffy finish.Therefore, even if you pour cream 4 in the same way, you can also pour in cream that is well heated and delicious.
更に、出来上がつた製品の葉脈の部分はスリツ
ト２として表れるため、取り扱い中に従来の如く
葉脈の部分を欠いたりすることがなく、商品とし
ての歩留まりもよく、また、見た目にも美しく商
品自体に高級感がある等極めて有益なる効果を奏
する。 Furthermore, since the veins of the finished product appear as slits 2, the veins of the leaves do not get lost during handling, which is the case in the past, and the yield of the product is high.In addition, the product itself looks beautiful. It has extremely beneficial effects, such as giving it a luxurious feel.
第１図は、この考案の一実施例を示す平面図、
第２図は、この考案に用いる型の一実施例を示す
一部欠截断面図、第３図は、この考案の従来例を
示す斜視図である。
１……もみじまんじゆう、２……スリツト、３
……スポンジ、４……すじの部分、Ａ……型、Ｂ
……突起。
FIG. 1 is a plan view showing an embodiment of this invention;
FIG. 2 is a partially cutaway sectional view showing an embodiment of the mold used in this invention, and FIG. 3 is a perspective view showing a conventional example of this invention. 1...Momijimanjiyuu, 2...Slit, 3
...Sponge, 4...Striped part, A...Type, B
……protrusion.
Claims (1)
表裏両面に描出された葉脈を、スリツト２に形成
したことを特徴とするもみじまんじゆう。 A maple manji Yu is characterized in that leaf veins drawn on both the front and back sides of the maple manji Yu 1 are formed in the slits 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19180787U JPH0424944Y2 (en) | 1987-12-17 | 1987-12-17 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19180787U JPH0424944Y2 (en) | 1987-12-17 | 1987-12-17 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0194085U JPH0194085U (en) | 1989-06-21 |
| JPH0424944Y2 true JPH0424944Y2 (en) | 1992-06-12 |
Family
ID=31482699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19180787U Expired JPH0424944Y2 (en) | 1987-12-17 | 1987-12-17 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0424944Y2 (en) |
-
1987
- 1987-12-17 JP JP19180787U patent/JPH0424944Y2/ja not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0194085U (en) | 1989-06-21 |
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