JPH11225676A - Dried persimmon cake and its production - Google Patents
Dried persimmon cake and its productionInfo
- Publication number
- JPH11225676A JPH11225676A JP10074777A JP7477798A JPH11225676A JP H11225676 A JPH11225676 A JP H11225676A JP 10074777 A JP10074777 A JP 10074777A JP 7477798 A JP7477798 A JP 7477798A JP H11225676 A JPH11225676 A JP H11225676A
- Authority
- JP
- Japan
- Prior art keywords
- dried persimmon
- dried
- cheese
- persimmon
- production
- 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.)
- Pending
Links
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 29
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000013351 cheese Nutrition 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 7
- 230000001932 seasonal effect Effects 0.000 abstract description 2
- 244000088415 Raphanus sativus Species 0.000 abstract 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 2
- 241000723267 Diospyros Species 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、干し柿を活用し
た菓子の製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a confection using dried persimmons.
【０００２】[0002]
【従来の技術】従来、干し柿はそのまま食するか、干し
柿を加工して中にあんこなどを入れた菓子や柿羊羹など
があった。2. Description of the Related Art Conventionally, dried persimmons have been eaten as they are, or dried persimmons have been processed and confectionery or persimmon yokan have been put in the persimmons.
【０００３】[0003]
【発明が解決しようとする課題】これには次のような欠
点があった。 （イ） 干し柿は季節ものとしての性格が強かった。 （ロ） 加工した干し柿は自然の風味が損なわれがちだ
った。 （ハ） 干し柿にあんこを入れたものは甘さが似かよっ
ていて、あまり変わりばえがしなかった。 （ニ） 干し柿と中のあんこの舌ざわりとも似通ってい
た。 本発明は、これらの欠点を解決し、干し柿の特徴を生か
し通年賞味できるように工夫されたものである。This has the following disadvantages. (B) Dried persimmons had a strong seasonal character. (B) Processed dried persimmons tended to lose the natural flavor. (C) Dried persimmons with anko were similar in sweetness and did not change much. (D) The dried persimmon was similar to the tongue texture of the bean jam inside. The present invention has been devised to solve these drawbacks and to make use of the characteristics of dried persimmons so that they can be enjoyed all year round.
【０００４】[0004]
【課題を解決するための手段】干し柿の種を取り去り、
チーズ、木の実、漬物などの食品を加える。賞味期間の
長期化には、添加物はなるべく控え、冷凍又は密封加工
などで自然の味を保持する。以上の製造方法からなる干
し柿菓子及びその製造方法である。[Means for solving the problem] Remove the seeds of the dried persimmon,
Add foods such as cheese, nuts and pickles. In order to prolong the expiration date, the additive should be avoided as much as possible, and the natural taste is maintained by freezing or sealing. A dried persimmon confectionery and a method for producing the same according to the above-described method.
【０００５】[0005]
【発明の実施の形態】以下、本発明の製造方法について
説明する。DESCRIPTION OF THE PREFERRED EMBODIMENTS The manufacturing method of the present invention will be described below.
【０００６】干し柿の実の一部を切り開き、中の種を取
り去り、チーズを入れて閉め戻した干し柿菓子である。
チーズはクリームチーズが良く調和する。[0006] A dried persimmon confectionery in which a part of the dried persimmon fruit is cut open, the seeds inside are removed, and cheese is put back in.
As for cheese, cream cheese blends well.
【０００７】干し柿の種を取り去り、へたを残して実の
外面を液状のチーズで被覆する。さらに、松の実を小さ
く砕いて振り掛けても良い。これは干し柿の自然の姿形
を保持したまま長期品質の維持が図り易い。[0007] The dried persimmon seeds are removed, and the outer surface of the fruit is covered with liquid cheese, leaving a waste. Further, the pine nuts may be crushed and sprinkled. This makes it easy to maintain long-term quality while maintaining the natural form of dried persimmons.
【０００８】干し柿のへたと種を取り去り、実の部分を
平たく伸ばし、これにチーズを重ね合わせて密封する。
これは、量産に適し長期品質の維持が図れる。[0008] The seeds of the dried persimmon are removed, the fruit portion is flattened, and cheese is overlaid and sealed.
This is suitable for mass production and can maintain long-term quality.
【０００９】へたに実の一部を付けて切り離し、干し柿
の実を器状にし、この中に、わさびであえた、たくあん
を入れ、切り離したへたの蓋で閉じる。これは、大変に
乙な味わいである。[0009] A portion of the fruit is put on the garnish and cut off, and the dried persimmon fruit is made into a container. This is a very good taste.
【００１０】干し柿の実の器に、ピクルスを刻んで入れ
るのもユニークな味わいである。本発明は、以上のよう
な製造方法の干し柿菓子で、これを、戴くときは、ウイ
スキーかブランデー又はワインなどで賞味すると格別で
ある。It is also a unique taste to add pickles to the dried persimmon fruit bowl. The present invention is a dried persimmon confectionery of the above-mentioned production method, which is particularly excellent when tasted with whiskey, brandy or wine.
【００１１】[0011]
【発明の効果】（イ） 自然食品と加工食品、日本的味
と西洋的味の組み合わせが奇妙に調和して、この美味は
大変希少である。 （ロ） 枝もたわわに実った柿が、もぎ手が少なくなっ
て放置されているが、この有効利用に貢献する。 （ハ） 干し柿の季節物から通年物化が図れる。(A) The combination of natural foods and processed foods, and the combination of Japanese and Western flavors is strangely harmonious, and this taste is very rare. (B) The persimmons that have grown on the branches have been left behind with fewer mowing hands, which contribute to their effective use. (C) Seasoned dried persimmons can be used throughout the year.
Claims (1)
実などの食品を加えて作る干し柿菓子及びその製造方
法。1. A dried persimmon confectionery made by using dried persimmon and adding foods such as cheese and nuts thereto, and a method for producing the same.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10074777A JPH11225676A (en) | 1998-02-18 | 1998-02-18 | Dried persimmon cake and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10074777A JPH11225676A (en) | 1998-02-18 | 1998-02-18 | Dried persimmon cake and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11225676A true JPH11225676A (en) | 1999-08-24 |
Family
ID=13557072
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10074777A Pending JPH11225676A (en) | 1998-02-18 | 1998-02-18 | Dried persimmon cake and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH11225676A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010022341A (en) * | 2008-07-24 | 2010-02-04 | Isaichi Omachi | Dried persimmon frozen confectionery and its manufacturing method |
-
1998
- 1998-02-18 JP JP10074777A patent/JPH11225676A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010022341A (en) * | 2008-07-24 | 2010-02-04 | Isaichi Omachi | Dried persimmon frozen confectionery and its manufacturing method |
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