JPS606176B2 - Manufacturing method for canned Japanese sweets - Google Patents

Description

【発明の詳細な説明】 本発明は、缶詰和生菓子の製造法に関し、葛、寒天、海
藻抽出物、館、砂糖などに、開花せる桜花単独、該桜花
及び桜葉を加えて缶詰にした和生菓子の製造法に関する
。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing canned Japanese sweets, and relates to a method for producing canned Japanese sweets, which is made by adding blooming cherry blossoms alone, cherry blossoms, and cherry leaves to kudzu, agar, seaweed extract, tate, sugar, etc. and canning them. Concerning the manufacturing method.

葛、寒天、砂糖などを混合溶解してつくったゼリー状の
外皮体で簾玉を包み、それに桜葉を巻いた和生菓子は既
に周知である。Japanese sweets are already well-known, consisting of bamboo blinds wrapped in a jelly-like shell made by mixing and dissolving kudzu, agar, sugar, etc., and then wrapped in cherry blossom leaves.

ところが、この和生菓子は「変質しやすいこと、そのた
めに一度に大量生産ができないこと、及び少量づっ生産
しては、即売してしまわなければならないことなど改善
すべき議題をもっている。However, this Japanese confectionery has issues that need to be improved, including the fact that it deteriorates easily, cannot be mass-produced all at once, and must be produced in small quantities and sold immediately.

本発明は、このような周知品は着目してなしたもので、
所定量の水に砂糖、海藻抽出物、粉末寒天などを混合し
て加熱溶解したものを、葛を水で溶解して炉遇した液に
添加し、糖度を調整した後昇溢して原液をつくり、開花
塩抜きした桜花を空缶の底に入れ、この缶には館玉を直
接、或いは塩抜き後の桜葉に包んで入れると共に、上記
高温の原液を充填し、その缶を巻締めして充填物を密封
した後加熱下において天地を反転しながら殺菌し、冷却
することにより、缶詰にされた変質の心配がない、すぐ
れた均一品質の和生菓子が簡単かつ大量に得られるよう
にしたものであると共に、なかんずく開花した桜花の添
加で、缶から取出すと、その香りをもった外観の美しい
和生菓子が得られるようにしたものである。The present invention was created by focusing on such well-known products.
A predetermined amount of water is mixed with sugar, seaweed extract, powdered agar, etc., heated and dissolved, and then added to the solution of kudzu dissolved in water and heated in a furnace.After adjusting the sugar content, the solution is boiled and overflowed to obtain the undiluted solution. The cherry blossoms that have been made, bloomed, and have been de-salted are placed in the bottom of an empty can, and the Tatetama is placed in the can either directly or wrapped in the cherry leaves that have been de-salted, and the can is then filled with the above-mentioned high-temperature undiluted solution, and the can is sealed tightly. By sealing the filling, sterilizing it under heating while turning it upside down, and cooling it, it is possible to easily obtain Japanese sweets of excellent uniform quality in large quantities without worrying about deterioration due to canning. In addition to the addition of blooming cherry blossoms, it is possible to obtain Japanese sweets with a beautiful appearance and the aroma when taken out of the can.

従って、本発明によるとき‘ま、缶詰にされているので
、変質の県れ少なく長期保存が可能になること、一度に
大量生産が可能になること、均一品質の製品が得られる
こと「缶から取出すと、桜花の香りをもった、かつ開花
した桜花が立体的に配された美しい外観をもった和生菓
子が得られること、しかも、天地を反転しながら殺菌す
るので、その開花した桜花は、反転時において館玉の上
側寄りに変位し、桜花が一杯に関らいて立体的に配され
た美しい外観を呈すると共に、桜の香りと風味とを賞味
することができるこれまでになかった新らしい和生菓子
を提供しえることなどの効果があり、前記課題を解消し
得る。本発明で配合する成分及び配合量は次の通りであ
る。Therefore, since the present invention is canned, long-term storage is possible with little deterioration, mass production is possible at once, and products of uniform quality can be obtained. When taken out, a Japanese confectionery with the scent of cherry blossoms and a beautiful appearance with a three-dimensional arrangement of blooming cherry blossoms can be obtained.Moreover, since the cherry blossoms are sterilized while being turned upside down, the blooming cherry blossoms are When the ball is turned over, the ball is shifted to the upper side, creating a beautiful appearance with cherry blossoms arranged three-dimensionally, and a new type of Japanese design that has never been seen before, where you can enjoy the scent and flavor of cherry blossoms. There are effects such as being able to provide fresh confectionery, and the above-mentioned problems can be solved.The components and the amounts to be blended in the present invention are as follows.

原液（１缶当り） 砂糖 ３００夕粉末寒
天（粘度８００タ′ｃ鰭） ３．５タ海藻
抽出物（市販品、パールアーガー路０）３．５タ水
６３３夕葛
３０夕水
３０夕製品１缶（１０００タ前
後）に対して練り館 １５夕
桜の花 ２枚桜の葉
１枚次に製法（１缶当り）の実
施例を記すと下記の通りである。Stock solution (per can) Sugar 300g Powdered agar (viscosity 800t'c fin) 3.5t Seaweed extract (commercial product, pearl agar route 0) 3.5t water
633 Yukatsu
30 Yusui
30 per can of evening product (around 1,000 ta) Nerikan 15 evening cherry blossoms 2 cherry leaves
An example of the manufacturing method (per can) is as follows.

例１ 原液は、所定量の水（０．６３３夕）に砂糖（３００９
）、海藻抽出物（３．５９）、粉末寒天（３．５多）な
どを混合して９５〜１００００に加熱しながら凝梓溶解
したものを、葛（３０夕）を水（３０ので溶解して節で
炉過した後さらに完全溶解した液に加え、糠度を３３〜
３４に調整し、調整後８０〜８５ｏｏまで昇温してつく
る。Example 1 The stock solution is a specified amount of water (0.633g) and sugar (3009g).
), seaweed extract (3.59), powdered agar (3.5), etc. were mixed and heated to 95 to 10,000 and condensed and dissolved. Kudzu (30) was dissolved in water (30). After filtering through a furnace, add to the completely dissolved liquid and reduce the bran content to 33~33.
Adjust the temperature to 34℃, and after adjusting, raise the temperature to 80~85oo.

一方、開花塩抜きした２枚の桜花を空缶（ＰＣＳ−２２
又はＰＣＳ−２４）の底に入れ「 かつ定量自動分割機
を利用して練り健（１５夕）でつくった賭玉を入れ、さ
らに昇温したままの上記原液（１０００夕）を充填し、
直に缶を巻締めして充填物を密封した後、加熱殺菌（１
１０ｏｏで２０分位加熱し、１び分ごとに夫地を反転す
る）し、水冷して製品を得る。On the other hand, two cherry blossoms from which the salt has been removed are placed in an empty can (PCS-22).
Or, put it in the bottom of a PCS-24) and use an automatic quantitative dividing machine to put the gambling balls made with Neriken (15 Yu), and then fill it with the above stock solution (1000 Yu) while still heating it.
After sealing the filling by directly rolling the can, heat sterilization (1
Heat at 100°C for about 20 minutes (turning the sides every 1 minute), and cool with water to obtain a product.

上記の桜花は、塩漬けされたものを水洗いし、７０００
位の温湯に３０分位浸潰して開花せしめ、その後１虫時
間位水に浸潰して塩抜きしてから使用する。いまんでい
る塩漬けの桜花でも、こうした前処理を施こせば、開花
塩抜きされた桜花が得られるが、注意を要することは、
温湯を７０００以上の余り高温にしないことで、余り高
温にすると、桜花の香りが飛散してしまう。また、開花
塩抜きした桜花を空缶の底に入れる理由は「缶巻締め後
の加熱殺菌工程において、所定時分ごとに天地を反転す
ると、上記桜花が粘着性のある原液によって、開花状態
を維持しながら「館玉の上側寄りに変位し、缶から取出
すと「美しい外観をもった製品が得られるからである。The above cherry blossoms are salted, washed with water, and sold at 7,000 yen.
Soak them in warm water for about 30 minutes to allow them to bloom, then soak them in water for about an hour to remove salt before use. If you apply this pretreatment to salted cherry blossoms that are currently in bloom, you will be able to obtain salt-free cherry blossoms, but you need to be careful about the following:
Don't let the hot water get too hot above 7,000 degrees Celsius; otherwise, the scent of cherry blossoms will scatter. In addition, the reason why cherry blossoms that have been bloomed and salt removed is placed in the bottom of an empty can is that ``During the heat sterilization process after the can is rolled up, if the top and bottom are turned over at predetermined intervals, the cherry blossoms will be in a blooming state due to the sticky undiluted solution. This is because while maintaining the product, it is displaced toward the upper side of the container, and when removed from the can, a product with a beautiful appearance can be obtained.

製品規格は下記の遜りである。糠度
３４．０±２．０ＰＨ
５．２±０．２一般生菌数
３０川固以下／多大腸菌群
陰性耐熱芽胞菌
陰性例２原液の製法は例１と同
じである。The product specifications are as follows. Nukaness
34.0±2.0PH
5.2±0.2 general viable bacteria count
30 Kawatoshi or less/major coliform group
Negative heat-resistant spore bacteria
Negative Example 2 The preparation method for the stock solution was the same as in Example 1.

缶に充填する順序は「開花塩抜きした２枚の桜花を空缶
（ＰＣＳ−２４又はＰＣＳ−２２）の底に入れ、例１と
同様にしてつくった館玉（１５夕）を塩抜き後の桜葉に
包んで上記缶に入れ、さらにこの缶には昇温したままの
原液（１０００多）を充填する。The order of filling the cans is as follows: ``Put two cherry blossoms from which the salt has been removed from bloom into the bottom of an empty can (PCS-24 or PCS-22), and after removing the salt from the Tatetama (15 Yu) made in the same manner as in Example 1. Wrap it in a cherry blossom leaf and put it in the can, and then fill this can with the stock solution (1000 ml) while still being heated.

充填後の巻締め密封→加熱殺菌→水冷等の工程は例１と
同じである。上記の桜花は、塩漬けされたものを例１と
同様に注意深く前処理して開花塩抜きして使用する。The steps such as rolling and sealing after filling → heat sterilization → water cooling are the same as in Example 1. The above-mentioned cherry blossoms are salted and carefully pretreated in the same manner as in Example 1 to remove salt from blooming before use.

上記の桜葉は、塩漬けされたものを水洗いして塩抜きし
て使用する。製品規格 例１と同じ 上記した２つの例における桜花は、塩漬けされたものを
使用したが、この塩漬け加工とは、以下のように加工さ
れていることをいう。The cherry leaves mentioned above are used after being pickled in salt and then washed with water to remove the salt. The cherry blossoms in the above two examples, which are the same as Product Specification Example 1, were salted, and the salting processing refers to processing as follows.

桜花は、７分咲き程度のものを茎ごと収穫した後選別す
る。For cherry blossoms, cherry blossoms that are about seven minutes old are harvested with their stems and then sorted.

ｐＨ調整の目的で、海酌と並塩との混合溶液に７〜１０
日位漬け込む。For the purpose of pH adjustment, add 7 to 10
Soak in the sun.

該溶液から取出したものを脱水し「並塩をまぶして保管
する。The material taken out from the solution is dehydrated and stored covered with ordinary salt.

桜花にこのような塩漬け加工を施こすと「腐飯及び褐変
が防止されるという効果がある。Salting cherry blossoms in this way has the effect of preventing rotten rice and browning.

Claims (1)

【特許請求の範囲】 １ 所定量の水に砂糖、海藻抽出物、粉末寒天などを混
合して加熱溶解したものを、葛を水で溶解してろ過した
液に添加し、糖度を調整した後昇温して原液をつくり、
開花塩抜きした桜花を空缶の底に入れると共に餡玉を入
れ、さらに上記高温の原液を充填し、この缶を巻締めし
て充填物を密封した後加熱下において天地を反転しなが
ら殺菌し、冷却することを特徴とする缶詰和生菓子の製
造法。 ２ 所定量の水に砂糖、海藻抽出物、粉末寒天などを混
合して加熱溶解したものを、葛を水で溶解してろ過した
液に添加し、糖度を調整した後昇温して原液をつくり、
開花塩抜きした桜花を空缶の底に入れ、次にこの缶には
餡玉を塩抜き後の桜葉で包んで入れると共に、上記高温
の原液を充填し、この缶を巻締めして充填物を密封した
後加熱下において天地を反転しながら殺菌し、冷却する
ことを特徴とする缶詰和生菓子の製造法。[Scope of Claims] 1. A mixture of sugar, seaweed extract, powdered agar, etc. in a predetermined amount of water and heating and dissolving it is added to the solution obtained by dissolving kudzu in water and filtering it, and after adjusting the sugar content. Raise the temperature to make a stock solution,
Place the flowering cherry blossoms, which have been de-salted, into the bottom of an empty can, add bean paste, fill with the above-mentioned high-temperature stock solution, tighten the can, seal the filling, and then sterilize it under heat while turning it upside down. , a method for producing canned Japanese sweets characterized by cooling. 2. Add sugar, seaweed extract, powdered agar, etc. to a predetermined amount of water, heat and dissolve it, and add it to the solution obtained by dissolving kudzu in water and filtering it. After adjusting the sugar content, raise the temperature and make the undiluted solution. Making,
The cherry blossoms from which the salt has been removed are placed in the bottom of an empty can, and the can is filled with red bean paste wrapped in the cherry leaves after the salt has been removed.The above-mentioned high-temperature undiluted solution is then filled, and the can is tightened to make the filling. A method for producing canned Japanese sweets, which is characterized by sealing the canned sweets, sterilizing them while turning them upside down under heating, and cooling them.