Vegetable-containing custard pudding and vegetable-containing custard pudding production method

Abstract

To provide Angelica keiskei-containing custard pudding which has small pieces composed of a leaf and a stem of raw Angelica keiskei mixed so as to be scattered on a surface of custard or mixed so as to be scattered in the whole custard.SOLUTION: Angelica keiskei from which bitterness is removed is ground with a mortar and then mixed into custard so that small pieces composed of a leaf and a stem of the Angelica keiskei do not sink to the bottom of pudding. The small pieces 2a of the Angelica keiskei are caused to be mixed so as to be scattered on a surface of steamed or smothered custard 2 or be mixed so as to be scattered in the whole steamed or smothered custard and thus the small pieces of the Angelica keiskei mixed into the custard can be viewed at a glance and a taste and a smell peculiar to the Angelica keiskei mixed into the custard are caused to be sensed when a first bite is taken.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a custard pudding containing vegetables and a method for producing the same, and more particularly to a custard pudding containing the leaves and stems of Ashitaba, in which small pieces of Ashitaba are scattered and mixed on the surface of the custard or scattered and mixed throughout the custard, and a method for producing the custard pudding containing vegetables.

Background Art

[0002] As a pudding containing vegetables, a pudding containing vegetables mainly made by boiling vegetables such as shredded cabbage and pumpkin until they become soft has been proposed (see, for example, Patent Document 1). In this pudding containing vegetables, gelatin is added to a mixture of boiled vegetables, milk, fresh cream, granulated sugar, egg yolks, etc., and it is cooled and solidified to make it difficult for air bubbles to enter.

[0003] Further, as another pudding containing vegetables, a method for producing a pudding containing vegetables including a step of heat sterilizing a mixture of vegetables and dairy products with a direct heating sterilizer having a vacuum chamber has been proposed (see, for example, Patent Document 2). In this method for producing a pudding containing vegetables, the mixture of vegetables and dairy products is heat sterilized with a direct heating sterilizer having a vacuum chamber to appropriately remove the unpleasant taste of the vegetables.

[0004] As a pudding containing Ashitaba, a pudding containing the leaf part of Ashitaba is generally known. In this pudding containing Ashitaba, the leaf part of Ashitaba is boiled in salt water and then put into a mixer together with milk, and gelatin is added and cooled and solidified so that even people who are not good at cooking can easily make it.

[0005] Further, as another pudding containing Ashitaba, a pudding containing Ashitaba powder is generally known. In this other pudding containing Ashitaba, powdered Ashitaba is added to the pudding liquid to finish it with a color and taste similar to that containing matcha.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0007] In the pudding with vegetables according to Patent Document 1, since gelatin is added and it is cooled and solidified, the pudding with vegetables according to Patent Document 1 is not a custard pudding like this invention, but a chemical pudding.

[0008] Here, for custard pudding, the custard is solidified by utilizing the heat coagulability of eggs, while for chemical pudding, coagulants such as gelatin and agar are added to scientifically solidify the pudding liquid. It is a pudding with stable quality and suitable for mass production at a relatively low price sold in supermarkets and the like.

[0009] And in a chemical pudding like the pudding with vegetables according to Patent Document 1, since the fibrous proteins contained in gelatin and the dietary fiber contained in agar have adhesiveness, the mixed vegetable pieces are not likely to sink to the bottom of the pudding. Therefore, in the pudding with vegetables according to Patent Document 1, the mixed vegetable pieces do not sink to the bottom of the pudding.

[0010] In another pudding with vegetables according to Patent Document 2, it is not made from raw vegetables like this invention, but commercially available products with vegetables made into puree, crush, juice, or powder form as a pretreatment for the raw materials are used.

[0011] Here, commercially available vegetable purees, vegetable crashes, vegetable juices, and vegetable powders are homogenized by processes such as grinding, crushing, squeezing, or drying vegetables, followed by sieving to remove small pieces such as peels, seeds, and fibers. In addition, commercially available vegetable purees are adjusted to a smooth, semi-liquid state with a thickening texture.

[0012] And in another pudding with vegetables according to Patent Document 2, for example, since a thick vegetable puree is used as a raw material, the mixed vegetable puree is less likely to sink to the bottom of the pudding. Therefore, in another pudding with vegetables according to Patent Document 2, even if the vegetable puree is mixed into the custard, the mixed vegetable puree will not sink to the bottom of the pudding.

[0013] Also, in another pudding with vegetables according to Patent Document 2, the appearance is not evaluated. Therefore, it is considered that there is no problem that the mixed vegetable puree, vegetable crash, etc. sink to the bottom of the pudding in another pudding with vegetables according to Patent Document 2.

[0014] Furthermore, in another pudding with vegetables according to Patent Document 2, the cases of manufacturing custard pudding and chemical pudding are evaluated by the same method. Therefore, it is considered that there is no problem that the mixed vegetable puree, vegetable crash, etc. sink to the bottom of the pudding in another pudding with vegetables according to Patent Document 2.

[0015] In addition, in another pudding with vegetables according to Patent Document 2, when manufacturing vegetable pudding with raw vegetables, the probability of spoilage by heat-resistant bacteria derived from vegetables increases, and when bleaching is performed to remove the unpleasant taste of vegetables, the taste becomes tasteless. Therefore, it never occurs to make vegetable pudding with raw vegetables or to use raw vegetables after bleaching in another pudding with vegetables according to Patent Document 2.

[0016] In the generally known pudding containing ashitaba, gelatin is added and it is cooled and solidified. Therefore, the generally known pudding containing ashitaba is a chemical pudding. For this reason, in the generally known pudding containing ashitaba, the mixed vegetable pieces do not sink to the bottom of the pudding.

[0017] In another generally known pudding containing ashitaba, powdered ashitaba is added by shaking it with a sieve or a tea strainer. Therefore, the added ashitaba is too fine to be easily confirmed visually in the pudding. Also, in another generally known pudding containing ashitaba, it is difficult to feel the peculiar smell or bitterness of ashitaba from the powdered ashitaba. Therefore, it is difficult to notice that ashitaba is contained in the pudding.

[0018] Also, in another generally known pudding containing ashitaba, in order to make it into powder, raw ashitaba is finely chopped and then steamed with steam. Therefore, nutrients such as water-soluble vitamins and potassium, and nutrients that are easily oxidized are easily lost. In particular, chalcone, which is a kind of flavonoid peculiar to ashitaba, is easily oxidized. Therefore, if raw ashitaba is made into powder, most of the components will be lost.

[0019] Therefore, the object of this invention is to solve the above-mentioned problems and provide a custard pudding containing ashitaba in which small pieces composed of the leaves and stems of raw ashitaba are scattered and mixed on the surface of the custard or scattered and mixed throughout the custard.

Means for Solving the Problems

[0020] In order to solve the above problems, in the invention according to claim 1, the vegetable-containing custard pudding is made such that small pieces of vegetables are scattered and mixed on the surface or the whole of the steamed or baked custard.

[0021] In the invention according to claim 2, raw vegetables ground in a mortar are mixed into a custard made by mixing milk, eggs, and sugar.

[0022] In the invention according to claim 3, the leaves and stems of angelica tree that have been soaked to remove the bitterness are mixed into a custard made by mixing milk, eggs and sugar.

[0023] In the invention according to claim 4, custard, which is made by mixing milk, eggs and sugar, is made using soy milk instead of milk.

[0024] In the invention of claim 5, the vegetable custard pudding is made by mashing raw vegetables or raw vegetables that have had their bitterness removed in a mortar and pestle, then finely grinding the mashed vegetables together with milk or soy milk in a mixer or hand blender and mixing it into custard. Effect of the Invention

[0025] According to the invention of claim 1, small pieces of vegetables are scattered and mixed on the surface and throughout the steamed or baked custard (hereinafter sometimes simply referred to as custard), so that at a glance you can see the small pieces of vegetables mixed into the custard and, from the first bite, you can also taste the unique taste and smell of the vegetables mixed into the custard.

[0026] In particular, in a custard pudding with a layer of caramel sauce at the bottom of the pastry mold, the caramel sauce is sweet and slightly bitter, and has a strong taste and smell, so when small pieces of vegetables are put into the mouth together with the caramel sauce, the caramel sauce interferes with the taste and smell unique to the vegetables. However, according to the invention of claim 1, the small pieces of vegetables do not sink to the bottom of the pudding, but are scattered and mixed on the surface and throughout the custard, so that the unique taste and smell of the vegetables can be enjoyed without being interfered with by the caramel sauce.

[0027] Thus, according to the invention of claim 1, at a glance, it is possible to visually confirm small pieces of vegetables mixed in the custard, or from the first bite, it is possible to taste the unique taste and aroma of the vegetables mixed in the custard. Therefore, if seasonal vegetables such as angelica keiskei in season in spring or garland chrysanthemum in season in winter are put into the pudding, a seasonal feeling can be added to the custard pudding.

[0028] Also, according to the invention of claim 1, at a glance, it is possible to visually confirm small pieces of vegetables mixed in the custard, or from the first bite, it is possible to taste the unique taste and aroma of the vegetables mixed in the custard. Therefore, if Edo-Tokyo vegetables such as angelica keiskei or Naito pumpkin are put into the pudding, it is also possible to provide an opportunity to learn about regional vegetables and traditional vegetables that have been cultivated for a long time by using a pudding that is popular among children.

[0029] According to the invention of claim 2, since the raw vegetables are ground in a mortar and then put into the pudding, it is possible to put vegetables with the fibers of the leaves and stems ground into the pudding. And according to the invention of claim 2, since the fibers of the leaves and stems are ground and the fibers of the leaves and stems are loosened and the density of the vegetable pieces becomes small, it is possible to prevent the vegetable pieces mixed in the custard from sinking to the bottom of the pudding. Therefore, according to the invention of claim 2, it is possible to make small pieces of vegetables made of raw vegetables scatter and mix on the surface or the whole of the steamed or baked custard.

[0030] Also, according to the invention of claim 2, since vegetables with the fibers of the leaves and stems ground are put into the pudding, it is also possible to prevent the texture from becoming bad even if small pieces of vegetables including the stem part are mixed in the custard.

[0031] According to the invention according to claim 3, since ashitaba is put into the pudding, in addition to Japanese cuisine such as tempura and ohitashi made with generally known ashitaba, it is possible to provide dishes using ashitaba as a dessert. And according to the invention according to claim 3, among desserts, since ashitaba is put into custard pudding which is popular among children, it is possible to provide an opportunity for children to know ashitaba, which is a traditional vegetable in Tokyo (referred to as "Edo-Tokyo vegetable").

[0032] Also, according to the invention according to claim 3, since raw ashitaba is blanched and then put into the pudding, it is possible to soften the peculiar smell and bitterness of ashitaba, etc., and also give the custard pudding a fresh taste with the fresh green scent common to the Apiaceae family such as ashitaba that remains even after blanching.

[0033] Furthermore, according to the invention according to claim 3, since not only the leaf part but also the stem part of ashitaba is put into the pudding, it is possible to take nutrients such as chalcones and dietary fiber peculiar to ashitaba that are abundantly contained in the stem part.

[0034] In addition, according to the invention according to claim 3, since raw ashitaba is blanched and then put into the pudding, it is also possible to prevent nutrients such as heat-sensitive vitamins, particularly vitamin C, and chalcones that are easily oxidized, from being lost compared to powdered ashitaba.

[0035] According to the invention according to claim 4, since the custard is made with soy milk, it is possible to soften the peculiar smell of vegetables compared to milk. In particular, when the invention according to claim 4 is applied to custard pudding containing ashitaba, the peculiar smell and bitterness of ashitaba, etc., are softened, and it is possible to achieve a mild taste where the sweet taste of the custard slowly spreads on the tongue.

[0036] In the invention according to claim 5, since the vegetable custard pudding is made by grinding it in a mortar or making it fine with a mixer or a hand blender, the vegetable custard pudding can be made with commonly used cooking utensils. Therefore, according to the invention according to claim 5, the vegetable custard pudding can be made in any cooking place such as a restaurant, a school cafeteria, and an agricultural product processing factory.

Brief Description of the Drawings

[0037]

Figure 1

Figure 2

Figure 3

Embodiments for Carrying Out the Invention

[0038] First, matters that are the basis for the creation of this invention will be briefly explained. The applicant operates "Yakushoku Kappou Kifune". This store incorporates the concept of medicinal cuisine into cooking and provides delicious encounters with vegetables and aquatic products from various parts of Tokyo as a creative Japanese cuisine restaurant that can nourish daily vitality with Edo-Tokyo vegetables.

[0039] In addition, this store is registered as a "store using Tokyo specialty ingredients" that actively uses Tokyo-produced ingredients. In this store, while maintaining the traditions and cultures of basic Japanese cuisine, original dishes are provided by creating cooking methods and seasonings on one's own using Tokyo-produced ingredients such as Edo-Tokyo vegetables.

[0040] The inventor is the proprietress of this restaurant. With the belief that it is important to convey the deliciousness of ingredients and the desire to offer what she truly believes is good, she opened a creative Japanese cuisine restaurant that actively uses Edo-Tokyo vegetables.

[0041] The inventor has the qualification of a specialist (referred to as a vegetable sommelier) who has acquired knowledge of vegetables and fruits and can spread their charm and value to society. As a vegetable sommelier, it is her mission to serve as a bridge between producers and consumers.

[0042] Also, during her visits to farmlands across Tokyo and in-depth exchanges with farmers, the inventor learned that Edo-Tokyo vegetables have low recognition and have not received proper evaluation. Therefore, out of the intention to support farmers, she strengthened her determination to spread the charm and value of Edo-Tokyo vegetables to society. This invention was created by combining the inventor's sense of mission to spread the charm and value of Edo-Tokyo vegetables to society with her knowledge and skills as a Japanese cuisine chef.

[0043] To fulfill her mission, the inventor first began working on the development of original dishes that can spread the charm and value of Ashitaba, a favorite umbelliferous vegetable of hers that has been cultivated in the Izu Islands such as Hachijo Island and Oshima Island since ancient times and has sometimes been introduced as a nourishing and strengthening herb.

[0044] When starting to develop original dishes using Ashitaba, the inventor was concerned that in Ashitaba-based sweets, efforts were made to eliminate the peculiar smell and bitterness of Ashitaba, and the charm of the taste such as the peculiar smell and bitterness of Ashitaba and the value of nutrients such as chalcones, water-soluble vitamins, and potassium unique to Ashitaba were being impaired.

[0045] Then, in dishes using commonly known Ashitaba, such as Japanese cuisine dishes like tempura and ohitashi, since raw Ashitaba is blanched before use according to the basics of Japanese cuisine, the inventor came to think that by cooking according to the basics of Japanese cuisine, Ashitaba-based sweets can be made more delicious.

[0046] In addition, the inventor also noticed that in the case of shinjo, which is a type of Japanese cuisine, while ingredients such as white fish, shrimp, and poultry added as binders like sweet potato and egg white enhance the flavors, a fluffy and cohesive texture can be created. The inventor also noticed that for custard pudding, if it can have a cohesive texture while enhancing the flavor of ashitaba, it will be possible to visually confirm the presence of ashitaba and create a custard pudding that allows one to taste the unique flavor and aroma of ashitaba, leading to the creation of this invention.

[0047] Next, embodiments of this invention will be described in detail with reference to the drawings as appropriate. FIG. 1 is a perspective view of a custard pudding with vegetables according to an embodiment. As shown in FIG. 1, the custard pudding with vegetables 1 according to the embodiment is a Western confectionery in which custard 2 is poured into a confectionery mold M and then steamed or baked. Here, for the custard pudding with vegetables 1, a caramel-like sauce 3 is solidified at the bottom of the confectionery mold M, forming a layer of the caramel-like sauce 3 at the bottom portion of the confectionery mold M. Also, here, the custard pudding with vegetables 1 is formed in a transparent confectionery mold M and is provided as is in the confectionery mold M.

[0048] The custard 2 is made by mixing milk, eggs, and sugar into a creamy state, and may be scented by adding a fragrance such as vanilla. Here, soy milk is mixed in instead of milk for the custard 2.

[0049] And for the custard pudding with vegetables 1 according to the embodiment, small pieces 2a of vegetables are mixed into the custard 2. Here, after squeezing the leaves and stems of raw ashitaba through a sieve, the small pieces 2a of ashitaba that have been made fine with a mixer or a hand blender are mixed in.

[0050] The caramel-like sauce 3 is a sweet and slightly bitter sauce made by heating sugars such as sugar, and may also be caramel tablets. The caramel-like sauce 3 is placed in the confectionery mold M in advance at the bottom, creating a layer of the caramel-like sauce 3 between the custard 2 and the confectionery mold M.

[0051] As shown in Fig. 1, in the custard pudding 1 with vegetables according to the embodiment, small pieces 2a of Angelica keiskei mixed in the custard 2 are scattered and mixed on the surface of the steamed or grilled custard 2, or are scattered and mixed throughout the steamed or grilled custard 2. Therefore, at a glance, the custard pudding 1 with vegetables according to the embodiment can make people notice that some kind of vegetable is mixed in the custard 2. Also, from the first bite, the custard pudding 1 with vegetables according to the embodiment can make people feel the unique taste and smell of Angelica keiskei mixed in the custard 2.

[0052] Also, as shown in Fig. 1, in the custard pudding 1 with vegetables according to the embodiment, since the small pieces 2a of Angelica keiskei do not sink to the bottom of the confectionery mold M (also referred to as the bottom of the pudding), the first bite is not obstructed by the caramel sauce 3, and the unique taste and smell of Angelica keiskei mixed in the custard 2 can be felt.

[0053] Furthermore, in the custard pudding 1 with vegetables according to the embodiment, since soy milk is mixed instead of milk to make the custard, compared with milk, the peculiar smell and bitterness of Angelica keiskei are significantly softened, and the mild taste is such that the clear sweetness of the custard spreads slowly on the tongue.

[0054] Fig. 2 is a perspective view of the step of grinding the cored Angelica keiskei in a mortar in the perspective view for explaining the manufacturing method of the custard pudding 1 with vegetables according to the embodiment (see Fig. 1). As shown in Fig. 2, the step of grinding the Angelica keiskei V in the mortar m is a step of putting an appropriate amount of the Angelica keiskei V into the mortar m placed on the non-slip wet cloth C, pressing the tip of the grinding pestle P against the bottom of the mortar m, and grinding the Angelica keiskei V.

[0055] As shown in FIG. 2, in the step of grinding the punched-out A. keiskei Koidzumi V in a mortar m, by pressing the tip of the grinding P against the bottom of the mortar m and grinding the A. keiskei Koidzumi V, the fibers of the leaves and stems are loosened, and the density of the leaves and stems becomes smaller. Therefore, for the custard pudding 1 with vegetables according to the embodiment (see FIG. 1), since the density of the small pieces 2a of A. keiskei Koidzumi is not much different from the density of the custard before steaming or baking, the small pieces 2a of A. keiskei Koidzumi mixed in the custard are less likely to sink to the bottom of the confectionery mold M during steaming or baking. Therefore, the custard pudding 1 with vegetables according to the embodiment (see FIG. 1) can be steamed or baked while the small pieces 2a of A. keiskei Koidzumi are scattered and mixed in the custard before steaming or baking.

[0056] Also, as shown in FIG. 2, for the custard pudding 1 with vegetables according to the embodiment (see FIG. 1), since the fibers of the small pieces 2a of A. keiskei Koidzumi are loosened, even if the stem part is contained in the custard 2, the texture does not deteriorate.

[0057] FIG. 3 is a perspective view for explaining the manufacturing method of the custard pudding 1 with vegetables according to the embodiment (see FIG. 1), and is a perspective view of the step of making the A. keiskei Koidzumi V ground in a mortar m (see FIG. 2) fine with a mixer or a hand blender together with milk or soy milk. In the custard pudding 1 with vegetables according to the embodiment (see FIG. 1), soy milk S is used instead of milk, and a hand blender B is used.

[0058] As shown in FIG. 3, by making the ground A. keiskei Koidzumi V fine with a hand blender B together with soy milk S, the sizes of the ground A. keiskei Koidzumi V become uniform, and the finely ground A. keiskei Koidzumi V is evenly scattered in the soy milk S. Therefore, for the custard pudding 1 with vegetables according to the embodiment (see FIG. 1), since the finely ground A. keiskei Koidzumi V is evenly scattered in the soy milk S or in the custard made by mixing eggs in the soy milk S, the small pieces 2a of A. keiskei Koidzumi are scattered and mixed throughout the steamed or baked custard 2. Also, for the custard pudding 1 with vegetables according to the embodiment (see FIG. 1), since the sizes of the finely ground A. keiskei Koidzumi V are uniform, even if the small pieces 2a of A. keiskei Koidzumi are contained in the custard 2, there is no foreign body sensation.

[0059] The embodiments of the present invention have been described above, but the present invention is not limited to the above embodiments. For example, in the custard pudding with vegetables 1 according to the embodiment, when the custard 2 was described as a cream formed by mixing milk, eggs, and sugar, the eggs may be alternative eggs that reproduce the flavor and appearance of chicken eggs using plant-based raw materials. And, in the custard pudding with vegetables 1 according to the embodiment, if alternative eggs are used instead of eggs (chicken eggs), even people with egg allergies or vegetarians (also called vegans) can eat it.

[0060] Also, in the custard pudding with vegetables 1 according to the embodiment, when the custard 2 was described as a cream formed by mixing milk, eggs, and sugar, the sugar may be not only granulated sugar, which is common refined sugar, but also waguri sugar. And, in the custard pudding with vegetables 1 according to the embodiment, if waguri sugar is used instead of granulated sugar, it will have a mellow sweetness.

[0061] Furthermore, in the custard pudding with vegetables 1 according to the embodiment, when it was described that there is a layer of caramel sauce 3 at the bottom of the confectionery mold M, the layer of caramel sauce 3 may not be present.

[0062] In addition, in the custard pudding with vegetables 1 according to the embodiment, when the confectionery mold M was described as transparent, it may not be transparent.

[0063] Together, in the manufacturing method of the custard pudding with vegetables 1 according to the embodiment, when the process of a person cooking was illustrated, the process of mashing the vegetables V in a mortar m and other processes may be mechanized.

[0064] In the present invention, the fact that small pieces of vegetables are scattered and mixed means that the small pieces of vegetables 2a do not sink to the bottom of the pudding, and it means that the small pieces of vegetables are in a state of being scattered and mixed in the custard before steaming or grilling.

[0065] In addition, in this invention, fresh vegetables refer to those that have been adjusted, sorted, washed, etc. after harvesting, and include those that have simply been cut or frozen. And in the custard pudding 1 with vegetables according to the embodiment, when using frozen vegetables, even vegetables with a short harvesting period, for example, Honda melons with a short harvesting period from late July to mid-August, can be used as raw materials for the custard pudding with vegetables.

Explanation of Signs

[0066] 1 Custard pudding with vegetables 2 Custard 2a Small pieces of vegetables (small pieces of angelica keiskei) 3 Caramel sauce

Claims

1. A Western confectionery made by pouring a custard formed by mixing milk, eggs, and sugar into a confectionery shape and then steaming or baking it, characterized in that small pieces of vegetables are scattered and mixed on the surface or throughout the steamed or baked custard, being a custard pudding with vegetables.

2. The custard pudding with vegetables according to Claim 1, characterized in that the small pieces of vegetables are raw vegetables ground in a mortar.

3. The custard pudding with vegetables according to Claim 2, characterized in that the small pieces of vegetables consist of the leaves and stems of blanched ashitaba.

4. The custard pudding with vegetables according to any one of Claims 1 to 3, characterized in that the custard is made of soy milk instead of milk.

5. A method for manufacturing a Western confectionery made by pouring a custard into a confectionery shape and then steaming or baking it, characterized in that the custard is made by grinding raw vegetables or blanched raw vegetables in a mortar, then mixing the ground vegetables with milk or soy milk to make fine small pieces of vegetables using a mixer or a hand blender, and then mixing with eggs and sugar, being a method for manufacturing a custard pudding with vegetables.

Images