JPH0569487B2 - - Google Patents
Info
- Publication number
- JPH0569487B2 JPH0569487B2 JP2223876A JP22387690A JPH0569487B2 JP H0569487 B2 JPH0569487 B2 JP H0569487B2 JP 2223876 A JP2223876 A JP 2223876A JP 22387690 A JP22387690 A JP 22387690A JP H0569487 B2 JPH0569487 B2 JP H0569487B2
- Authority
- JP
- Japan
- Prior art keywords
- mochi
- whipped cream
- candy
- cream
- whipped
- 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 - Lifetime
Links
- 235000009508 confectionery Nutrition 0.000 claims description 33
- 241000519695 Ilex integra Species 0.000 claims description 32
- 239000008256 whipped cream Substances 0.000 claims description 27
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 241000209094 Oryza Species 0.000 description 7
- 239000006071 cream Substances 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 4
- 241001539176 Hime Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241001672694 Citrus reticulata Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000035939 shock Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、餅菓子の製造方法に関し、さらに詳
細には、飴と共にホイツプド生クリームを所要の
餅生地でもつて包み込んだ餅菓子の製造方法に関
する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing mochi confectionery, and more particularly, to a method for producing mochi confectionery in which whipped cream and candy are wrapped in a desired mochi dough. .
従来より、餅菓子としては大福餅、栗大福餅、
鴬餅、姫餅、草餅あるいは柏餅など多くの種類の
ものが知られている。そして、かかる餅菓子は、
一般にもち米を主原料として搗上げ、所要の餅生
地を形成したのち、飴を包んで所望の形に整え製
造するものとされており、伝統的な独特の風味を
呈する和菓子の一種として広く一般に知られ、か
つ、親しまれているものである。
Traditionally, mochi sweets include daifuku mochi, chestnut daifuku mochi,
Many types of mochi are known, including Umugi-mochi, Hime-mochi, Kusa-mochi, and Kashiwa-mochi. And these mochi sweets are
Generally, sticky rice is used as the main ingredient and is pounded to form the desired mochi dough, which is then wrapped around candy and shaped into the desired shape.It is widely popular as a type of Japanese sweets with a unique traditional flavor. It is known and loved.
ところで、本発明者は、独特の風味を持つこれ
らの餅菓子にホイツプド生クリームを充填して洋
菓子風味を加味せしめるべく鋭意研究を行つた結
果、急速冷凍手段を用いることによりホイツプド
生クリーム本来の非保形性やミルク化、あるいは
変敗などの問題点を解決し得ることを見出し、本
発明を完成するに至つたものである。 By the way, the inventor of the present invention conducted intensive research to add a Western confectionery flavor to these rice cakes, which have a unique flavor, by filling them with whipped fresh cream.As a result, the inventor found that by using a quick freezing method, the original non-natural taste of whipped fresh cream could be improved. They discovered that problems such as shape retention, milkiness, and deterioration could be solved, leading to the completion of the present invention.
即ち、本発明は、ホイツプド生クリームを急速
冷凍処理せしめて飴に包み込み、再度急速冷凍処
理したのち所要の餅生地でもつて包み込むことを
特徴とする餅菓子の製造方法である。
That is, the present invention is a method for producing a rice cake confectionery characterized by rapidly freezing whipped cream, wrapping it in candy, rapidly freezing it again, and then wrapping it in a desired rice cake dough.
本発明のホイツプド生クリームとしては、植物
性、あるいは動物性のものを単独で用いてもよ
く、又、両者を所要の割合に配合して用いてもよ
い。そして、かかるホイツプド生クリームは、常
法によりホイツプ化して生成せしめる。このさ
い、ホイツプド生クリームの比重は0.5〜0.7、好
適には0.6に調整するのが好ましい。常法により
生成したホイツプド生クリームは、低温下に保持
しつつ生クリーム用絞り袋などを用いて略玉子形
状の型内に一定量を絞りこみ、所要の形に形成せ
しめる。このさい、ホイツプド生クリーム内には
シロツプ漬したリンゴ・桃・みかん・洋なしなど
のフルーツ片や、その他適宜の種を充填せしめる
とよい。型内に絞りこんだホイツプド生クリーム
は、直ちにシヨツクフリーザーに入れ、−25〜−
35℃下に40〜80分間、好ましくは−30℃下で60分
間急速冷凍処理せしめる。かかる急速冷凍処理に
より、ホイツプド生クリーム本来の非保形性やミ
ルク化、あるいは変敗などの欠点が解消され、常
に所要の形に保形されると共に、所定の品質を保
持せしめることができる。急速冷凍処理の完了し
たホイツプド生クリームは、型より外し、飴で包
み込み略飴玉状に形成せしめる。このさい、ホイ
ツプド生クリームは冷凍硬化しているため、飴の
包み込み作業を極めて簡単に、しかも、確実にな
し得るものである。飴玉状に形成したホイツプド
生クリームは、再びシヨツクフリーザーに入れ、
−25〜−35℃で30〜70分間、好ましくは−30℃で
50分間の条件下に急速冷凍処理せしめる。なお、
上記の飴としては、常法により生成した公知の白
飴、コシ飴、あるいは粒飴などを用いる。急速冷
凍処理の完了したホイツプド生クリームは、直ち
に所要の餅生地でもつて包み込み、所要の形に整
えて餅菓子を生成せしめる。このさい、餅生地と
しては、もち米を主原料とし、これを単独で、あ
るいはうるち米や他の穀物を加えて常温により生
成したものを餅菓子の種類に応じて使い分け使用
する。生成した餅菓子は、フリーザーに入れて冷
蔵保存せしめるとよい。 The whipped cream of the present invention may be of vegetable or animal origin alone, or may be a mixture of both in a desired ratio. Then, such whipped cream is produced by whipping it by a conventional method. At this time, the specific gravity of the whipped cream is preferably adjusted to 0.5 to 0.7, preferably 0.6. Whipped cream produced by a conventional method is kept at a low temperature and a certain amount is squeezed into a roughly egg-shaped mold using a piping bag for fresh cream to form it into a desired shape. At this time, it is preferable to fill the whipped cream with fruit pieces such as apples, peaches, mandarin oranges, and pears soaked in syrup, or other appropriate seeds. The whipped cream that has been squeezed into the mold is immediately placed in the freezer and heated to -25~-.
Rapid freezing treatment is carried out at 35°C for 40 to 80 minutes, preferably at -30°C for 60 minutes. This rapid freezing process eliminates the inherent disadvantages of whipped cream, such as non-shape retention, milkiness, and spoilage, making it possible to always maintain the desired shape and maintain a predetermined quality. Once the whipped cream has been quickly frozen, it is removed from the mold and wrapped in candy to form a roughly candy ball shape. At this time, since the whipped cream is frozen and hardened, the work of wrapping the candy can be done extremely easily and reliably. The whipped cream formed into candy balls is put back into the freezer.
-25 to -35℃ for 30 to 70 minutes, preferably at -30℃
Rapid freezing treatment for 50 minutes. In addition,
As the above-mentioned candy, known white candy, koshi candy, grain candy, etc. produced by a conventional method are used. The whipped cream that has been rapidly frozen is immediately wrapped in the desired mochi dough and shaped into the desired shape to produce mochi sweets. At this time, the mochi dough is made from glutinous rice as the main ingredient, and either alone or by adding non-glutinous rice or other grains and produced at room temperature, depending on the type of mochi confectionery. It is best to store the produced mochi confectionery in the freezer and refrigerate it.
ホイツプド生クリームを急速冷凍処理せしめつ
つ飴と共に餅生地でもつて包み込むため、ホイツ
プド生クリーム自体のミルク化や変敗などを確実
に防止して品質保持を図るこのができるのみなら
ず、保形性の付与により飴や餅生地の包み込み作
業を極めて簡単、かつ、確実に行うことができ、
常にホイツプド生クリームを餅菓子の中心に確実
に位置せしめることができる。
Since the whipped cream is rapidly frozen and wrapped in mochi dough together with candy, it is possible to reliably prevent the whipped cream itself from becoming milky or spoiling, thereby preserving its quality. By applying this, wrapping of candy and mochi dough can be done extremely easily and reliably.
The whipped cream can always be reliably placed in the center of the mochi confectionery.
本発明によれば以上の次第で、ホイツプド生ク
リームを急速に冷凍処理せしめて飴に包み込み、
再度急速冷凍処理したのち所要の餅生地でもつて
包み込むものであるから、ホイツプド生クリーム
の品質を何等損なうことなく従来の餅菓子風味に
洋菓子風味を加味せしめた独特の餅菓子を極めて
簡単、かつ確実に製造することができる。
According to the present invention, as described above, whipped cream is rapidly frozen and wrapped in candy,
Since it is quickly frozen again and then wrapped in the required mochi dough, it is extremely easy and reliable to make a unique mochi confectionery that adds a Western confectionery flavor to the traditional mochi confectionery flavor without compromising the quality of the whipped cream. can be manufactured.
以下に、本発明の一実施例を示すが、本発明は
これに限定されるものではない。
An example of the present invention is shown below, but the present invention is not limited thereto.
実施例 １
植物性生クリームと動物性生クリームを各々
１：１の割合で配合し、冷却しつつ常法によりホ
イツプ化せしめて比重が0.6のホイツプド生クリ
ーム６ｇを生成したのち、絞り袋でもつて略卵形
状の型に絞り込み、中に各々シロツプ漬けしたミ
カンを10ｇ充填せしめた。ついで、ホイツプド生
クリームを絞り込んだ型をシヨツクフリーザーに
入れ、−30℃下で60分間、急速冷凍処理せしめた。
急速冷凍処理が完了すると、型より各々冷凍硬化
したホイツプド生クリームを取り出し、糖度50％
の白飴15ｇでもつて包み込み、飴玉状に形成した
のち、再びシヨツクフリーザーに入れ、−30℃下
で50分、急速冷凍処理せしめた。急速冷凍処理し
た飴玉状のホイツプド生クリームは、直ちに大福
餅用の餅生地17ｇでもつて包み込み、重量が48ｇ
の大福餅を生成した。生成した大福餅は所要のフ
リーザーに入れ冷蔵保管せしめた。Example 1 Vegetable fresh cream and animal fresh cream were blended in a ratio of 1:1, and whipped using a conventional method while cooling to produce 6 g of whipped cream with a specific gravity of 0.6. The molds were pressed into roughly egg-shaped molds, and 10 g of syrup-soaked mandarin oranges were filled inside each mold. Next, the mold into which the whipped cream had been squeezed was placed in a shock freezer and rapidly frozen at -30°C for 60 minutes.
When the quick freezing process is completed, each frozen and hardened whipped cream is taken out from the mold and the sugar content is 50%.
After wrapping it with 15 g of white candy and forming it into a candy ball, it was again placed in the shock freezer and rapidly frozen at -30°C for 50 minutes. The candy-like whipped cream that has been quickly frozen is immediately wrapped in 17g of mochi dough for Daifuku mochi, making it weigh 48g.
Daifuku mochi was produced. The generated Daifuku mochi was placed in the required freezer and kept refrigerated.
実施例 ２
実施例１と同様に急速冷凍処理した飴玉状のホ
イツプド生クリームを姫餅用の餅生地10ｇに包み
込んで姫餅を生成し、冷蔵保管せしめた。Example 2 In the same manner as in Example 1, candy-like whipped cream that had been rapidly frozen was wrapped in 10 g of rice cake dough for Hime-mochi to produce Hime-mochi, which was then stored in a refrigerator.
上記実施例１・２に係る大福餅と姫餅を６時間
後に試食した結果、大福餅及び姫餅は各々本来の
風味にホイツプド生クリームの洋菓子風味が加わ
り、極めて好適な独特の風味を呈した。また、ホ
イツプド生クリームは常に大福餅、及び姫餅の中
心に保持されており、極めて体裁の良いものであ
つた。 As a result of tasting the Daifuku mochi and Hime mochi according to Examples 1 and 2 above after 6 hours, it was found that each of Daifuku mochi and Hime mochi had a Western confectionery flavor of whipped cream added to the original flavor, and exhibited an extremely suitable unique flavor. . In addition, the whipped cream was always held in the center of the Daifuku mochi and Hime mochi, giving it an extremely good appearance.
Claims (1)
て餡に包み込み、再度急速冷凍処理したのち所要
の餅生地でもつて包み込むことを特徴する餅菓子
の製造方法。 ２ ホイツプド生クリーム内にフルーツ片など所
要の種を充填せしめることを特徴とする特許請求
の範囲第１項記載の餅菓子の製造方法。[Scope of Claims] 1. A method for producing mochi sweets, which comprises rapidly freezing whipped cream, wrapping it in bean paste, rapidly freezing it again, and then wrapping it in a desired mochi dough. 2. The method for producing a rice cake confectionery according to claim 1, which comprises filling the whipped cream with desired seeds such as fruit pieces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2223876A JPH04104766A (en) | 1990-08-25 | 1990-08-25 | Production of rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2223876A JPH04104766A (en) | 1990-08-25 | 1990-08-25 | Production of rice cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04104766A JPH04104766A (en) | 1992-04-07 |
| JPH0569487B2 true JPH0569487B2 (en) | 1993-10-01 |
Family
ID=16805097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2223876A Granted JPH04104766A (en) | 1990-08-25 | 1990-08-25 | Production of rice cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04104766A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6514890B2 (en) * | 2014-12-26 | 2019-05-15 | 江崎グリコ株式会社 | Method for producing ingredients containing frozen ingredients |
-
1990
- 1990-08-25 JP JP2223876A patent/JPH04104766A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04104766A (en) | 1992-04-07 |
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