JPS589653A - Chocolate - Google Patents
ChocolateInfo
- Publication number
- JPS589653A JPS589653A JP56106106A JP10610681A JPS589653A JP S589653 A JPS589653 A JP S589653A JP 56106106 A JP56106106 A JP 56106106A JP 10610681 A JP10610681 A JP 10610681A JP S589653 A JPS589653 A JP S589653A
- Authority
- JP
- Japan
- Prior art keywords
- chocolate
- kelp
- algae
- dried
- edible
- 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
- 235000019219 chocolate Nutrition 0.000 title abstract description 28
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000011248 coating agent Substances 0.000 claims abstract description 3
- 238000000576 coating method Methods 0.000 claims abstract description 3
- 241001261506 Undaria pinnatifida Species 0.000 claims abstract 3
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 33
- 241000195493 Cryptophyta Species 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims 1
- 241001474374 Blennius Species 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 229910010272 inorganic material Inorganic materials 0.000 abstract 1
- 239000011147 inorganic material Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000021419 vinegar Nutrition 0.000 description 6
- 239000000052 vinegar Substances 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000834695 Auchenoglanis occidentalis Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001010 compromised effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229940072033 potash Drugs 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- 235000015320 potassium carbonate Nutrition 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、昆布、若布、クロレラ等の食用藻類を混入又
はペースとしたチーコレートに関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to thicolate mixed with or containing edible algae such as kelp, young seaweed, and chlorella.
薬、食用藻類は、カリ、沃素、力〃シウム、燐などの無
機質を豊富に含有しているので、これらの補給源として
少量づつ常時摂取することが望ましいことはよく知られ
たところである。It is well known that medicinal and edible algae are rich in minerals such as potash, iodine, hydricium, and phosphorus, and that it is desirable to constantly ingest them in small amounts as a source of these supplies.
そこで、成長期の幼小児の好むチロコレートに食用藻類
を混入して、幼小児が前記した無機質を少量づつ常時摂
取することを可能番こしたのが、本発明のチロコレート
である。Therefore, the tyrocholate of the present invention is made by mixing edible algae with tyrocholate, which is preferred by young children during the growing period, to make it possible for young children to constantly ingest small amounts of the above-mentioned minerals.
以下に、本発明のチーコレートの１実施例として昆布入
りチーコレートの作り方を詳細に説明する。Below, as an example of the Chicolate of the present invention, how to make Chicolate containing kelp will be explained in detail.
本発明のチロコレートに用いられる昆布は、採取した生
こんぶを、ゴミなどを除去してそのま一乾燥した素乾品
の根昆布（１）である。The kelp used in the tyrocolate of the present invention is a dried root kelp (1) obtained by removing dust from collected raw kelp and then drying it.
該根昆布は、乾燥して、硬い板状であるから、之を適宜
縦・横に切断して方形・矩形等の角形昆布（１）′とす
る。Since the kelp root is dried and has a hard plate shape, it is cut vertically and horizontally as appropriate to obtain square or rectangular kelp (1)'.
之を、はいろ、レンジ等で更によく乾燥させる。Dry it further in a microwave oven, etc.
或は揚げ油で揚げた後、遠心分離機番ζかけて油を飛ば
して心から乾燥したパリバリの昆布とする。Alternatively, after frying the konbu in oil, the oil is removed using a centrifugal separator and the kelp is thoroughly dried and crispy.
この完全乾燥した角形昆布−こ公知の手段で、その−面
又は全外周にチーコレート（ペースト状）をかける、チ
ロコレートはブラックチ璽コレートでもホワイトチ璽コ
レートでもよい。甘味も少いもの・濃厚なものを好みに
応じて加える。This completely dried square kelp is coated with tycolate (paste) on the surface or the entire outer periphery of the kelp by known means.The tyrocolate may be either black or white kelp. Add something less sweet or richer depending on your preference.
チョコレートをかけ、或はくるめ又はサントイフチ状と
したものをもう一度、適宜手段で乾燥して昆布にチョコ
レート（２）を一体的番ζ固着させて本発明のチョコレ
ートはでき上る。The chocolate of the present invention is completed by covering the chocolate with chocolate or making it into a walnut or sandwich shape and drying it again by an appropriate means to make the chocolate (2) stick to the kelp in an integral manner.
次に前記した板昆布を花形、動物形、英文字形等、小児
らの好む形にするためには、切断では手間を要し、且つ
切り欠いたりするので、打ち抜きによって成形せねばな
らない。Next, in order to make the above-mentioned sheet kelp into a shape that children like, such as a flower shape, an animal shape, or an English letter shape, it must be formed by punching, as cutting requires time and requires notches.
硬い板昆布を打抜くことはできないので、その作業性を
良好にするため、該板昆布を３０〜４０ 倍の食用さく
酸、又は酢に浸漬してエキス分がとけ出さない中に取り
出し、いわゆる酢昆布Ｏｌの状態において、各種の抜き
型を用いて形昆布ａυ′とし、半生の形昆布にチョコレ
ートを被着させ、チョコレートを乾燥させる。Since it is not possible to punch out hard kelp sheets, in order to improve workability, the kelp sheets are immersed in 30 to 40 times the strength of edible saccharic acid or vinegar, and taken out while the extract does not dissolve. In the state of vinegar kelp O1, shape kelp aυ' using various cutting molds, coat chocolate on the half-raw shaped kelp, and dry the chocolate.
尚、さく酸処理において、特番こ夏期は水を用いない。In addition, water is not used in the acid treatment during this special summer season.
水では昆布が腐敗するからである。This is because kelp rots in water.
他番こ公知の方法として、水、微温湯に順次浸漬した後
、蒸して陰干しして軟か＜シ、好みの形に切り抜く手段
もある。Another known method is to immerse the material in water and lukewarm water, steam it, dry it in the shade, and then cut it out into the desired shape.
又、動物、花等の形状容器に溶融したチョコレートを入
れ、その心に各種態様の硬、軟、煉、糸状等の昆布を挿
入してくるみ込み、乾燥すれば、型抜きの手間なく型チ
ョコレートの各種が容易に得られる。更に根こんぶを利
用してもよい。Alternatively, if you put molten chocolate in a container shaped like an animal, flower, etc., insert various types of hard, soft, brick, stringy, etc. kelp into the core, wrap it, and dry it, you can make shaped chocolate without the hassle of cutting out the mold. Various types can be easily obtained. You may also use konbu root.
根こんぶは特ｌこ固いので発泡状顧にまで軟化させて用
いる。Kelp root is particularly hard, so it is used after being softened to a foam-like consistency.
乾燥根こんぶ又は前記同様に軟化した根こんぶを、水又
は適宜の味−例えば塩味を有する水に浸漬して切断可能
状態とした後、所要大きさに切断しく形状も好みに）、
之を含水量約１０〜ａＯＳ程度まで乾燥し、水の沸点以
上の高温にて加熱したことによって発泡状態とし、この
発泡状態根こんぶを原料とするのである。Dried root kelp or root kelp softened in the same manner as above is immersed in water or water with an appropriate flavor, such as salty taste, to make it ready for cutting, and then cut into the required size (or shape according to your preference),
This is dried to a water content of about 10 to aOS and heated at a high temperature above the boiling point of water to form a foamed state, and this foamed konbu root konbu is used as a raw material.
この発泡状根こんぶにチョコレートを掛ケ、乾燥機又は
天日で乾燥して製品を得る。The foamed kelp is covered with chocolate and dried in a dryer or in the sun to obtain a product.
以上のようにして得られた本発明チョコレートは、完全
乾燥してバリパリした板昆布にチョコレートを被着して
乾燥しｔ９ものは歯切れよく、半生状−布にチョコレー
トを被着したものは柔軟で、ともにや＼塩味を有し、後
者は又、酢味を存しているので、酢昆布ではすっばくて
きらいという子供にもチョコレートの甘味・風味が酢味
を減じさせて食べ易い。The chocolate of the present invention obtained as described above is obtained by coating chocolate on a completely dried and crunchy kelp plate and drying it, and the T9 type has a crisp texture, while the semi-raw chocolate coated with chocolate has a soft texture. , both have a salty taste, and the latter also has a vinegar taste, so even children who are sensitive to vinegar kelp can eat it easily, as the sweetness and flavor of chocolate reduces the vinegar taste.
又、とろろ昆布やおぼろ昆布をチ！Ｉ：Ｉレートに混入
しても良いし、粉末昆布をチョコレートに混合しても良
い。Also, try grated yam konbu and oboro konbu! It may be mixed into the I:I rate, or powdered kelp may be mixed with chocolate.
上記実施例は、昆布にて説明したが昆布の代りに若布、
ひじき、クロレラなどを用いることもできる。The above example was explained using kelp, but instead of kelp, young bubu,
Hijiki, chlorella, etc. can also be used.
以上のようにして成る本発明のチョコレートは、次の作
用及び効果を有する。The chocolate of the present invention made as described above has the following functions and effects.
チョコレートに食用藻類を混入すること番こよって、藻
類の有する独自の栄養は何ら損われることなく、単にチ
ョコレートだけを食するのと異なり、チョコレートに含
まれる高カロリーと藻類基こ含まれる成長に必要な沃素
やカリなどの無機質が同時に摂取できるので、本発明藻
類入りチョコレートは小児のお八つとして最も望ましい
ものであり、藻類自体は余り小児に好まれる食物とは言
い難いがチョコレート番こ混入することによって小児か
好んで食するようになり、小児の栄養的バランス番こ役
立つものであり、又、その製法も衛生的であり且つ容易
である。By mixing edible algae into chocolate, the unique nutrition of algae is not compromised in any way, and unlike eating only chocolate, the high calories contained in chocolate and the algae base contained in it are necessary for growth. Since minerals such as iodine and potassium can be ingested at the same time, the algae-containing chocolate of the present invention is the most desirable food for children.Algae itself cannot be said to be a food that children like, but by adding banko to the chocolate. Children will like to eat it, and it will help maintain their nutritional balance, and the method for producing it is hygienic and easy.
図面は本発明の実施例を示し、
第１図は板昆布の斜視図、
第２図１は本発明チョコレートの角形を示す斜視図、
第２図すは同梱の実施例の断面図、
第Ｓ図は昆布等可食藻類の型抜きを示す斜視図。
１・・・板ｎ布 ２・・・ｆ！Ｉコレート３・
・・製品のチョコレート
ｌＯ・・・酢こんぶ
代理人 鈴 木 ハ ル
１″″＄１（９７Ｈ更なし）
第１図 第２図（Ｑ）
昭和０−６年７２月 ？ 日
特許庁告官 島田春樹 殿
１、事件の表示
昭和辷６年崎す干 願第１ｏ６１０１号２、 ＩＸ’Ａ
の糸鮮
子ヨコレー１−
３、補正をする者The drawings show embodiments of the present invention. Fig. 1 is a perspective view of a plate of kelp, Fig. 2 1 is a perspective view showing a rectangular shape of the chocolate of the present invention, Fig. 2 is a sectional view of the embodiment included in the package, Figure S is a perspective view showing the cutting of edible algae such as kelp. 1... Board n cloth 2... f! I collate 3・
...Product chocolate lO...Vinegar kelp agent Haru Suzuki 1""$1 (Unchanged in 1997) Figure 1 Figure 2 (Q) December 1939-6 ? Haruki Shimada, Complainant of the Japanese Patent Office, 1, Indication of the Case, 1932, Sakisuhan Application No. 1o6101, 2, IX'A
Itosenko Yokore 1-3, person who makes corrections
Claims (1)
レートを外装し、乾燥して成るチ璽コレ − ト。 ａ 可食藻類を昆布としたことを特徴とする特許請求の
範囲第１項記載のチーコレート。 ＆ 可食藻類を若布（わかめ）とした特許請求の範囲第
１項記載のチロコレート。[Scope of Claims] Lfw Thirocholate prepared by mixing edible algae or coating edible algae with tyrocholate and drying the mixture. a. Chicolate according to claim 1, characterized in that the edible algae is kelp. & The tyrocholate according to claim 1, wherein the edible algae is wakame (wakame).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56106106A JPS589653A (en) | 1981-07-06 | 1981-07-06 | Chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56106106A JPS589653A (en) | 1981-07-06 | 1981-07-06 | Chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS589653A true JPS589653A (en) | 1983-01-20 |
Family
ID=14425233
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56106106A Pending JPS589653A (en) | 1981-07-06 | 1981-07-06 | Chocolate |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS589653A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210104789A (en) | 2018-12-25 | 2021-08-25 | 히다치 조센 가부시키가이샤 | Excavation tool changer and tunnel excavator |
-
1981
- 1981-07-06 JP JP56106106A patent/JPS589653A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210104789A (en) | 2018-12-25 | 2021-08-25 | 히다치 조센 가부시키가이샤 | Excavation tool changer and tunnel excavator |
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