Monaka confectionery making kit and instructions on how to use the monaka confectionery making kit

Abstract

The raw material powder 12 and edible liquid 13 are introduced into the monaka shell 11 through the opening 16. The raw material powder 12 and edible liquid 13 are then mixed inside the monaka shell 11 to complete the bean paste and simultaneously produce the monaka confectionery. Furthermore, by changing the type and amount of edible liquid 13, it is possible to create bean paste with the desired moisture content, sweetness, and viscosity. This monaka confectionery making kit provides the ability to create bean paste with individual preferences. [Solution] A kit for making monaka sweets, comprising a long monaka shell 11 having an opening 16 at one end, and a raw material powder 12 sealed in a bag, which becomes candy when mixed with an edible liquid 13.

Description

Technical Field

[0001] It relates to a kit for making mochi confectionery and a method of using the kit for making mochi confectionery.

Background Art

[0002] For mochi confectionery, it is common in the market to manufacture the filling in a factory, wrap it with mochi skin, and then package and ship it. Additionally, there is a form where the mochi skin and the filling are separately packaged and shipped as shown in Patent Document 1 and Non-Patent Document 1, and the filling is taken out and sandwiched between the mochi skins before eating.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Non-Patent Documents

[0004]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] When packaging and shipping the mochi confectionery with the filling containing moisture sandwiched between the mochi skins at the mochi factory, the moisture in the filling migrates to the mochi skins over time, causing the mochi skins to become wet. Also, due to hygienic reasons such as flavor deterioration of the filling and bacterial growth, it is necessary to shorten the period until the expiration date. Therefore, in Patent Document 1 and Non-Patent Document 1, the filling containing moisture is packaged separately from the mochi skins, and the above problems are solved by sandwiching the filling between the mochi skins when eating.

[0006] In the present invention, the following problems are solved together with the above problems. Patent Document 1 and Non-Patent Document 1 describe a system where the bean paste is manufactured in a factory and then provided, making it impossible to adjust the moisture content, viscosity, sweetness, or flavor intensity of the bean paste to individual preferences. [Means for solving the problem]

[0007] This section describes the means and effects of solving the above-mentioned problems. The present invention, which solves the above problems, comprises at least a long monaka shell having an opening at one end, and a raw material powder that becomes bean paste when mixed with an edible liquid, and is sealed in a bag.

[0008] In this configuration, the raw material powder and edible liquid are introduced into the monaka shell through the opening, and then the raw material powder and edible liquid are mixed inside the monaka shell to complete the bean paste and simultaneously produce the monaka confection. Furthermore, by changing the type and amount of edible liquid, it is possible to create bean paste with the desired moisture content, viscosity, sweetness, and flavor intensity. The main ingredients of the raw material powder are preferably red beans or kidney beans. The edible liquid can be drinking water, milk, tea, etc., used as appropriate according to individual preference.

[0009] The above-mentioned monaka confectionery making kit is preferably configured to be insertable into the inside of the monaka shell through the opening, and includes a stirring rod for stirring the raw material powder and the edible liquid inside the monaka shell.

[0010] With this configuration, since it is equipped with a dedicated stirring rod, the raw material powder and edible liquid can be easily stirred inside the monaka wafer.

[0011] The above-mentioned monaka confectionery making kit preferably includes dried ingredients inside the monaka shell.

[0012] With this configuration, the dried ingredients inside the monaka wafer soften when edible liquid is added, as they absorb the liquid. This allows for an alteration of the taste and texture of the monaka confection. Dried mochi, dried fruit, and dried beans are preferred as dried ingredients.

[0013] In the above-mentioned monaka confectionery making kit, the monaka shell is divided into two sections in a direction perpendicular to the longitudinal direction of the monaka shell, and it is preferable that the joining surfaces of the two sections have interlocking concave and concave shapes.

[0014] This configuration prevents edible liquid from leaking out between the mating surfaces, ensuring that the raw powder and water are thoroughly mixed, allowing you to achieve your desired moisture content, viscosity, sweetness, and flavor intensity for the bean paste.

[0015] The method for using the above-mentioned monaka confectionery making kit consists of the steps of: opening the bag; putting the raw material powder and the edible liquid into the monaka shell through the opening; and completing the bean paste by mixing the raw material powder and the edible liquid inside the monaka shell. This configuration can produce the same effects and advantages as the invention described in claim 1. [Effects of the Invention]

[0016] In this invention, after introducing the raw material powder and edible liquid into the inside of the monaka shell through an opening, the raw material powder and edible liquid are mixed inside the monaka shell to complete the bean paste and simultaneously produce the monaka confection. Furthermore, by changing the type and amount of edible liquid, it is possible to create bean paste with the desired moisture content, viscosity, taste, sweetness, and flavor intensity. [Brief explanation of the drawing]

[0017] [Figure 1] Figure 1 is a diagram showing the configuration of a kit for making monaka sweets according to one embodiment. [Figure 2] Figure 2 is an outline diagram showing the shape of the monaka shell, which is formed by combining the monaka epithelium and the monaka sublayer. [Figure 3] Figure 3 is an outline view showing the internal shape of the mesothelium in Figure 2. [Figure 4] Figure 4 is an outline view showing the inner shape of the middle and lower layers of the monaka (rice cake) as shown in Figure 2. [Figure 5] FIG. 5 is a plan view showing the opening shape of FIG. 2 [Figure 6] FIG. 6 is an external view showing the shape of the middle skin in the modification example.

MODE FOR CARRYING OUT THE INVENTION

[0018] Hereinafter, an embodiment of the present invention will be described with reference to the drawings. As shown in FIG. 1, the middle snack production kit includes a long middle skin 11 having an opening 16 at one end, and a powder mainly made of adzuki bean paste that becomes a candy when mixed with an edible liquid 13 such as drinking water, and raw material powder 12 enclosed in a bag, and a stirring rod 15 for mixing the raw material powder 12 and the edible liquid 13. Dried foods 11 such as rice crackers are placed on the inner bottom surface of the middle skin 11.

[0019] The raw material powder 12 mainly contains a material obtained by drying boiled adzuki beans and powdered them and sugar. It is also preferable to add a thickening agent powder for adjusting the viscosity of the filling. In addition, in order to add food additives, flavors, and textures according to other specifications, materials such as puffs coated with chocolate and dried fruit powders may be added. The raw material powder 12 is enclosed and packaged in a bag with aluminum vapor deposition.

[0020] The edible liquid 13 is prepared individually when eating the middle snack production kit, and drinking water or bottled water that can be drunk may be used, or a beverage that can be mixed with the raw material powder 12 such as milk, soy milk, or tea may also be used.

[0021] The stirring rod 15 includes an elongated stirring rod that is longer than the longitudinal direction of the middle skin 11. The material of the stirring rod 15 is made of materials such as wood and plastic.

[0022] The dried food 14 is dried rice crackers, dried fruits, dried beans, etc. The dried food 14 is preferably a porous body that easily absorbs the edible liquid from the surface of the dried food.

[0023] The monaka shell 11 is a long, deep container shape with an opening 16 at one end. The ingredients consist mainly of grains such as rice, wheat, corn, and tapioca, along with sugar for sweetness. The ingredients are placed in a mold at the factory and baked to form the monaka shell. The internal dimensions of the monaka shell 11 are such that the raw material powder 12, dried material 14, and edible liquid 13, in appropriate amounts, do not overflow when poured into the monaka shell 11. The monaka shell 11 is packaged in an aluminum-coated bag or the like.

[0024] Figure 2 shows an example of the shape of the monaka shell 11. The shape in Figure 2 is a flat, elongated shape with an opening 16 at one end of the surface, and consists of two divided bodies. The two divided bodies are composed of the monaka epithelium 17 and the monaka sublayer 18, and are divided in a direction perpendicular to the longitudinal direction. The mating surfaces of the monaka epithelium 17 and the monaka sublayer 18 have a structure of interlocking concave and concave shapes.

[0025] As shown in Figure 3, the epithelial lateral wall 19 and epithelial lateral wall 20 are formed in a U-shape along the outer circumference of the mochi epithelium 17. As shown in Figure 4, the subcutaneous lateral wall 21 is formed in a U-shape along the outer circumference of the mochi subcutaneous 18. As shown in Figure 5, by fitting the mochi epithelium 17 and the mochi subcutaneous 18 together in an interlocking manner, the contact surfaces of the large contact surface 22 where the surfaces of the epithelial lateral wall 19 and the subcutaneous lateral wall 21 are in contact, and the contact surface of the small contact surface 23 where the surfaces of the subcutaneous lateral wall 21 and the epithelial lateral wall 20 are in contact are formed in a U-shape along the outer circumference of the mochi epithelium 11.

[0026] Next, the operation of this embodiment will be described. The present invention's monaka confectionery making kit allows users to prepare the bean paste filling for the monaka confectionery and complete and enjoy the monaka confectionery just before eating it.

[0027] Since the monaka shell 11 is packaged without filling, the monaka shell 11 is packaged without moisture. When eating, the edible liquid 13 is poured into the monaka shell 11 through the opening 16, and the moisture from the edible liquid 13 gradually begins to transfer into the monaka shell 11. Before pouring the edible liquid 13 into the monaka shell 11, the dry food 14 is placed inside the monaka shell 11, and the edible liquid 13 is poured in, allowing the dry food 14 to absorb the edible liquid 13. Because the dry food 14 is a porous material that easily absorbs moisture from its surface, the dry food 14 softens quickly.

[0028] After that, when the raw material powder 12 is added to the inside of the monaka shell 11, it will be in the state shown in Figure 1. The person eating it will then use the stirring rod 15 to mix and stir the raw material powder 12 and the edible liquid 13 inside the monaka shell 11, thereby forming the red bean paste inside the monaka shell 11.

[0029] When the raw material powder 12 is mixed with the edible liquid 13, the dried powdered red bean paste, sugar, and thickener that make up the raw material powder 12 are mixed and stirred with the edible liquid 13, resulting in red bean paste with a predetermined moisture content, viscosity, sweetness, and flavor intensity being formed inside the monaka shell 11. The amount of edible liquid 13 added will be the sum of the amount of water absorbed by the dry materials 14 and the amount of water used to make the paste, but the amount of edible liquid 13 added will be adjusted by the individual eating the bean paste. Therefore, the moisture content, viscosity, sweetness, and flavor intensity of the bean paste will be adjusted as needed each time it is made.

[0030] The device is equipped with a stirring rod 15 that is elongated and longer than the longitudinal direction of the monaka shell 11. Therefore, it can be inserted into the inside of the monaka shell 11 through the opening 16, allowing the raw material powder 12 and edible liquid 13 to be thoroughly mixed from the bottom to the top of the monaka shell 11.

[0031] The raw material powder 12 is packaged in an aluminum-coated bag or similar container. Therefore, the raw material powder 12 can remain dry and retain its flavor, and can be used by opening the bag when ready to eat.

[0032] As shown in Figure 5, the monaka shell 11 has two contact surfaces, a large contact surface 22 and a small contact surface 23, to prevent leakage of the liquid contained within. The two contact surfaces are slightly sloped. This is partly to allow the monaka shell 11 to be removed from the mold during firing, but the slope of the contact surfaces also ensures that the pressure applied when fitting the monaka top layer 17 and the monaka bottom layer 18 together ensures that the contact surfaces are securely in contact and tightly sealed, even if there are dimensional differences in the monaka shell 11.

[0033] Next, the effects of this embodiment will be described. (1) The monaka confectionery making kit comprises a long monaka shell 11 having an opening 16 at one end, and a raw material powder 12 sealed in a bag, which becomes bean paste when mixed with an edible liquid 13. With this configuration, the raw material powder 12 and the edible liquid 13 are poured into the inside of the monaka shell 11 through the opening 16, and then the bean paste is completed and the monaka confectionery is made by mixing the raw material powder 12 and the edible liquid 13 inside the monaka shell 11. Furthermore, by changing the type and amount of edible liquid 13, it is possible to make bean paste with the desired moisture content, viscosity, sweetness, and flavor intensity.

[0034] (2) The monaka confectionery making kit is configured to be insertable into the monaka shell 11 through the opening 16 and includes a stirring rod 15 for stirring the raw material powder 12 and edible liquid 13 inside the monaka shell 11. With this configuration, since it is equipped with a dedicated stirring rod 15, the raw material powder 12 and edible liquid 13 can be easily stirred inside the monaka shell 11.

[0035] (3) The monaka confectionery making kit has dried material 14 inside the monaka shell 11. With this configuration, when the edible liquid 13 is added, the dried material 14 inside the monaka shell 11 absorbs the edible liquid 13 and becomes soft. This makes it possible to change the taste and texture of the monaka confectionery.

[0036] (4) The monaka wafer 11 of the monaka confectionery making kit is divided into two sections in a direction perpendicular to the longitudinal direction of the monaka wafer 11, and the mating surfaces of the two sections have interlocking concave and concave shapes. With this configuration, there are contact surfaces of a large contact surface 22 and a small contact surface 23, so that leakage of the edible liquid 13 can be suppressed, so that the raw material powder 12 and the edible liquid 13 can be mixed reliably, and the desired moisture content, viscosity, sweetness and flavor intensity of the bean paste can be achieved.

[0037] (5) The method of using the monaka confectionery making kit consists of the steps of: opening the bag containing the raw material powder 12; putting the raw material powder 12 and edible liquid 13 into the monaka shell 11 through the opening 16; and completing the bean paste by mixing the raw material powder 12 and edible liquid 13 inside the monaka shell 11. With this configuration, the same effects as the invention described in claim 1 can be achieved.

[0038] (6) Because the monaka shell 11 has an elongated shape, the width of the opening 16 is narrower than the length in the longitudinal direction. Therefore, when the raw material powder 12 put inside the monaka shell 11 is stirred with the stirring rod 15, the raw material powder 12 is less likely to scatter outside. Also, because the monaka shell 11 has an elongated shape and is deep to the bottom, when stirring with the elongated stirring rod 15, more raw material powder 12 and edible liquid 13 can be mixed with fewer stirrings.

[0039] (7) The edible liquid 13 that makes up the filling of the monaka sweets can also be procured in the region where the monaka sweets making kit is obtained. Therefore, local ingredients such as local water and milk can be used in the filling as appropriate, and opportunities can be obtained to make sweets by adding ingredients that are available when visiting tourist destinations.

[0040] (8) By making the wafer flat, as shown in Figure 2, it becomes easy to hold and eat.

[0041] (9) Since the raw material powder 12 that forms the base of the bean paste is kept dry until just before eating, it is possible to add dried puffs or dried fruit powders that would lose their aroma and flavor if soaked in water for a long time, thereby improving the taste, flavor, and aroma of the bean paste.

[0042] (Example of change) This embodiment can be implemented with the following modifications. This embodiment and the following modifications can be combined with each other to the extent that they do not contradict each other technically.

[0043] The material of the stirring rod 15 may be an edible material made by roasting grains or other grains. This eliminates the need to dispose of the stirring rod 15 as waste after the monaka confectionery making kit is completed.

[0044] Dried mochi 14 can also be made from dried fruits, dried beans, or other dried ingredients.

[0045] The main ingredient of the raw material powder 12 does not have to be a powder made from adzuki beans; it may also be a powder made from at least one of the following: white kidney beans, green peas, edamame, chestnuts, fruits, fresh cream, and chocolate.

[0046] The raw material powder 12 may also be solidified into a tablet shape that dissolves in water. In this way, the powder will not scatter when the raw material powder 12 is mixed with the food liquid 13.

[0047] Dried ingredients such as dried mochi (rice cakes) 14 can be omitted. In this case, since there is no need to rehydrate the dried ingredients with water 13, the edible liquid 13 can be added after the raw material powder 12 has been placed into the monaka shell 11.

[0048] In case it is not possible to prepare an edible liquid 13 such as drinking water, the edible liquid 13 may be sealed in an aluminum-coated bag or similar container and included in the monaka confectionery making kit.

[0049] The shape of the monaka shell 11 may be that of a monaka shell 24, which is a single molded shell as shown in Figure 6.

[0050] The timing for placing the dried food 14 into the monaka shell 11 is either by inserting it into the inside of the monaka shell 11 through the opening 16 before eating, or by placing it inside the monaka shell 11 before packaging at the factory.

[0051] The uneven shapes of the epithelial lateral wall 19, epithelial sulcus 20, and lateral wall 21 that interlock the middle epithelium 17 and the middle subcutaneous layer 18 may be modified to include a stepped shape for both the middle epithelium 17 and the middle subcutaneous layer 18, which are then interlocked.

[0052] The raw material powder 12 may be packaged in one bag containing the amount required for one monaka shell 11, or it may be packaged in one bag containing the amount required for multiple monaka shells 11. [Explanation of symbols]

[0053] 11 Monaka shell 12 Raw material powder 13 Edible liquids 14 Dried foods 15 Stirring rod 16 Aperture 17. Monaka epithelium 18 Monaka lower skin 19 Epithelial lateral wall 20 Epithelial walllet 21 Hypodermal lateral wall 22 Large contact surface 23 Small contact surface 24. One-piece molded wafer shell

Claims

1. A long, rectangular monaka shell with an opening at one end, It is a powder that becomes candy when mixed with an edible liquid, and comprises a raw material powder sealed in a bag. A kit for making monaka sweets.

2. The device is configured to be insertable into the interior of the monaka shell through the aforementioned opening, and includes a stirring rod for stirring the raw material powder and the edible liquid inside the monaka shell. A kit for making monaka sweets as described in claim 1.

3. The monaka confectionery making kit according to claim 1, characterized in that dried ingredients are provided inside the monaka shell.

4. The aforementioned mochi shell is divided by two divided bodies in a direction perpendicular to the longitudinal direction of the mochi shell, The mating surfaces of the two divided bodies have interlocking concave and concave shapes. A kit for making monaka sweets as described in claim 1.

5. A method for using the monaka confectionery making kit according to any one of claims 1 to 4, The process of opening the aforementioned bag, A step of introducing the raw material powder and the edible liquid into the inside of the monaka shell through the opening, The process includes the step of forming the bean paste by mixing the raw material powder and the edible liquid inside the monaka wafer. Instructions for using the monaka confectionery making kit.

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