CN100379350C - Candy containing edible pattern and its making method - Google Patents
Candy containing edible pattern and its making method Download PDFInfo
- Publication number
- CN100379350C CN100379350C CNB2004100584589A CN200410058458A CN100379350C CN 100379350 C CN100379350 C CN 100379350C CN B2004100584589 A CNB2004100584589 A CN B2004100584589A CN 200410058458 A CN200410058458 A CN 200410058458A CN 100379350 C CN100379350 C CN 100379350C
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- Prior art keywords
- edible
- candy
- transparent
- sugar
- starch
- 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.)
- Expired - Fee Related
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 51
- 235000019698 starch Nutrition 0.000 claims abstract description 51
- 239000008107 starch Substances 0.000 claims abstract description 51
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- 239000000049 pigment Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 238000004519 manufacturing process Methods 0.000 claims description 21
- 239000000758 substrate Substances 0.000 claims description 15
- 239000006188 syrup Substances 0.000 claims description 15
- 235000020357 syrup Nutrition 0.000 claims description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 244000215068 Acacia senegal Species 0.000 claims description 12
- 229920000084 Gum arabic Polymers 0.000 claims description 12
- 235000010489 acacia gum Nutrition 0.000 claims description 12
- 239000000205 acacia gum Substances 0.000 claims description 12
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- 229940099112 cornstarch Drugs 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 239000011230 binding agent Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 235000013379 molasses Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 238000007639 printing Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000011265 semifinished product Substances 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000007797 corrosion Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000007641 inkjet printing Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 101700004678 SLIT3 Proteins 0.000 description 1
- 102100027339 Slit homolog 3 protein Human genes 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000011475 lollipops Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
Images
Abstract
A confection, comprising: the candy comprises a transparent candy layer and an edible starch sheet, wherein edible patterns are printed on the edible starch sheet, the pattern side is positioned below the transparent candy layer and faces the transparent candy layer, the edible starch sheet is made of corn starch, and the edible patterns are printed by edible pigments.
Description
Technical field
The present invention relates to candy, particularly relate to the candy that includes the edible figure.More specifically, though be not limited only to this, the present invention relates between two-layer transparent confectionery substrate, to bury underground an edible lamellar structure that is printed with figure.The invention still further relates to and make the apparatus and method that include edible figure candy.
Background technology
For attracting the children market person, the candy of production always has novel interesting outward appearance, for example has difform candies such as plant, flower, cartoon figure, animal.
The known people of having printing figures or on label, form figure on the wrapping paper of candy.Also have and attempt on the candy surface directly printing figures, this candy surface is unfavorable for printing, moreover the graphical effect of being printed out is ofer poor quality, the figure of printing color effect or photograph just more impossible.
Therefore, need provide method and the device of producing the transparent confectionery substrate include the edible figure, use existing method to produce this sugar and the problem that exists to solve.For example, print edible color graphics of high-quality or photograph with commonly used, operation and the low ink-jet printer of maintenance cost.And, the automatic equipment or the device that can be used for producing transparent confectionery substrate are provided.
Summary of the invention
Therefore, the objective of the invention is to include the method and apparatus of the candy of edible figure for the public provides a kind of production.At least, the objective of the invention is to provide a kind of useful selection that includes edible figure candy and manufacture method and production equipment for the public.
According to a first aspect of the invention, a kind of candy is provided, comprise a transparent sugar layer and an edible starch sheet, be printed on the edible figure on the edible starch sheet, described figure is positioned at the following and figure of described transparent confectionery substrate here towards transparent confectionery substrate, described edible starch sheet is made by cornstarch, and described edible figure adopts the edible pigment to print.
According to a further aspect in the invention, provide a kind of edible lamellar structure that is used to be embedded in the candy, it is that main material cooperation is auxilliary material as tapioca starch or dehydrated potato powder in a small amount that described edible lamellar structure comprises cornstarch.
According to a further aspect in the invention, provide a kind of method of producing transparent confectionery substrate, comprise having sugar and corn syrup mixed liquor to carry out the step of low pressure or nearly vacuum boiling.
Described edible starch sheet comprises that also tapioca starch or farina are as assisting material and mosanom and gum arabic as thickener.
Preferably, described edible starch sheet sticks on the described sugar by the binding agent that comprises gum arabic and xanthans.
Preferably, gum arabic and xanthans ratio are 6: 1 in the described binding agent.
Preferably, described binding agent also can be selected the mixed of gelatin and gum arabic for use.
The ratio of cornstarch and tapioca starch is 3: 1.
Preferably, contain 0.65% lactic acid in the described transparent confectionery substrate.
Preferably, described transparent confectionery substrate also comprises citric acid.
Preferably, the weight of described citric acid is 0.05%.
Air pressure is between-0.01 to-0.015Mpa during boiling.
Preferably, described mixed syrup boiling between 120 ℃ to 125 ℃.
The ratio of white sugar and corn syrup is 45: 55.
Preferably, described mixing molasses also mixes lactic acid and citric acid.
Preferably, the percentage composition of described lactic acid and citric acid is respectively 0.65% and 0.05%.
Transparent confectionery substrate has sour, and acidity is higher than 0.4%, and water content is lower than 3%, and content of reducing sugar is 18% to 25%.
Description of drawings
Fig. 1 is the production equipment schematic diagram that is used for production edible starch of the present invention sheet;
Fig. 2 is the production equipment schematic diagram that is used for the transparent candy of production the present invention.
The specific embodiment
For the candy that is embedded with color graphics, can all see that in order to make color graphics figure is clipped between the two-layer transparent confectionery substrate usually from the candy both sides, it is just enough to be printed on one side like this.This just needs transparent printed medium and prints firm edible lamellar structure, and making figure print up can all see from the both sides of edible sheet.The edible sheet is the transparent starch sheet of edible, will be described below.
Edible starch sheet as an example is to be made by the mixed powder of cornstarch and tapioca starch.Perhaps substitute tapioca starch, perhaps add dehydrated potato powder again with dehydrated potato powder, all can young slippery and transparent effect.And, use mosanom and gum arabic as thickener.
The adhesive glue that is fit to comprises the mixed of gum arabic and xanthans, also can be the mixed of gum arabic and gelatin.
The production of transparent edible starch sheet
Progressively describe with reference to Fig. 1 below, be suitable for printing the edible colorful figure to bury the manufacture method of the transparent edible starch sheet in the candy underground with ink-jet printer:
A. blender 1 is preheating to 70 ℃ to 80 ℃, it is mixed in blender to get 3: 1 cornstarch and tapioca starch and water, adds 1% carry out thickening with mixed 35 to 45 minutes in advance mosanoms of 4: 1 ratios and gum arabic mixture and handle;
B. with homogenizer 2 starch solution is formed the sliding and uniform mixed liquor of children in mixed process subsequently.The starch mixed liquor is pumped into a receiving slit 3, again by flow control tube input dryer 5.Dryer is made of the corrosion resistant plate 6 of the long 20m of about wide 500mm, and by steam heated to 100 ℃.With bulk cargo machine 4 starch solution is taped against on the corrosion resistant plate equably with predetermined thickness.
C. drying forms the starch sheet after removing most of moisture.Subsequently, collecting the starch sheet is placed on the cutting bed 7.
D, at this moment, the optimum thickness of starch sheet finished product is 0.15mm to 0.2mm.
E. the starch sheet is cut into the size that is fit to inkjet printing, for example the A4 paper size.
F. the starch sheet is stored at humidity between 70% to 80%, temperature is in the environment of room temperature, with standby.
After making and dry the starch sheet, figure is printed on size earlier on the preform starch sheet of A4 paper.With darkcyan, yellow, edible pigment red and black injects ink-jet printer, to be scheduled to color graphics by ink jet printing is printed on the dry starch sheet and makes the figure that is printed thereon more obvious, can be when above-mentioned (b) homogenizing step add suitable antholeucin in during at starch solution, make the starch sheet of White-opalescent, print the more apparent distinctness of color graphics on it like this.
The binding agent that printed starch sheet is fixed on the candy is the mixed liquor that comprises gum arabic and xanthans, and ratio was respectively 6: 1.
The preparation of transparent sugar layer
The preparation process of transparent sugar layer is described below with reference to Fig. 2.
A. white sugar is incorporated in the solution that comprises corn syrup to form white sugar and corn syrup, example is 45: 55 a sugar juice.Syrup is preheating to 110 ℃ in preboiler 11.
B. syrup is pumped into a temperature and be in the pre-boiler 13 between 120 ℃ to 125 ℃, import in the vacuum tank 14 boiling under-0.01 to-0.015Mpa (near vacuum) pressure then.
C. syrup is pumped in the cast bucket 15.
D. for to make candy reach certain acidity, add percentage in the syrup and be respectively 0.65% and 0.05% lactic acid and citric acid, total acid content is 0.7%.
E. the temperature of cast bucket spout (shower nozzle) is controlled between 120 ℃ to 125 ℃.Should avoid the too high syrup that makes of temperature to become dark coke yellow.
The water content of producing in the syrup that obtains is lower than 3% like this, and content of reducing sugar is between 18% and 25%.
Printed starch sheet is adhered to process on first sugar-tablet
After the first transparent sugar layer forms, with the surface of ready described edible adhesive coated to the sugar layer.Very thin one deck just foot clings the starch sheet.The starch sheet that will be printed on figure then is placed on the end sugar laminar surface that coats binding agent gently, and for the starch sheet being fixed on the sugar layer, available plastics roll tube and roll printed starch sheet, make it can adhere to sugared laminar surface securely.The candy second transparent sugar layer is poured on the candy semi-finished product of this starch sheet that comprises the first transparent sugar layer, the figure that bondd.
Finish the production process of candy by forming the second transparent sugar layer
After the candy semi-finished product that comprise the first sugar layer and stick the starch sheet that is printed on figure are made, these candy semi-finished product to be reset in the sugared mould, it carries out carrying out cast second time with an end sugar layer preparation same way as, covers and also protects the shape figure to give wherein.
In order to make the figure of imbedding candy obtain best effects, the thickness of the second sugar layer of covering is got over Pu Yuehao.
It should be noted that, when in the transparent candy process of preparation, sour agent being added syrup for the taste that strengthens acid, candy can slightly little sallow color, this can go down and influence original color of the figure that is covered, in order to remove this sallow color, can in candy, add micro-edible cyanine to eat up part of sallow color, change over oyster, make candy brighter, make original influence of color minimize degree figure.
When the transparent starch sheet that is printed on figure was imbedded between the transparent sugar layer in two sides, the figure of printing can be seen from the two sides of candy.
In order to increase the figure display effect, when manufacturing end sugar layer, can add titanium dioxide, make end sugar layer become white, like this, the display effect of figure is just desirable more, and the starch sheet that also can be used White-opalescent makes the more apparent distinctness of color graphics as printed medium.In addition, when manufacturing white end sugar layer, also can increase the consumption of sour agent, the tart flavour of candy be strengthened, the just better to eat delicious food of the candy of producing.
When present technique is applied to produce lollipop (candy that has rod), the diameter of rod is about 3mm usually, just should put into ear of maize when the cast bottom.
Though explained the present invention by preferred embodiment according to above-mentioned candy, it will be appreciated that these embodiment just come to assist as an example and understand the present invention, be not the restriction that means scope and spirit of the present invention.Scope of the present invention is by the substrate principle and the spirit decision of the invention described above.Particularly, various is conspicuous variation or change and the improvement made on basis of the present invention to those skilled in the art, should think to fall within the protection compass of the present invention.
In addition, although explained the present invention by the candy preparation process, should be understood that no matter whether improve, the present invention does not lose generality ground and can be applied in other carbohydrate preparation.
Claims (18)
1. candy that includes the edible figure, comprise: a transparent sugar layer and a transparent or White-opalescent edible starch sheet, be printed on the edible figure on the edible starch sheet, described figure is positioned at the following and figure of described transparent confectionery substrate here towards transparent confectionery substrate, described edible starch sheet is made by cornstarch, and described edible figure adopts the edible pigment to print.
2. the candy that includes the edible figure according to claim 1 is characterized in that: described edible starch sheet also comprises tapioca starch or dehydrated potato powder.
3. the candy that includes the edible figure according to claim 2 is characterized in that: described edible starch sheet comprises that also mosanom and gum arabic are as thickener.
4. the candy that includes the edible figure according to claim 1 is characterized in that: described edible starch sheet sticks on the described sugar by the binding agent that comprises gum arabic and xanthans.
5. the candy that includes the edible figure according to claim 4 is characterized in that: gum arabic and xanthans ratio are 6: 1 in the described binding agent.
6. the candy that includes the edible figure according to claim 2 is characterized in that: the ratio of cornstarch and tapioca starch or farina is 3: 1.
7. the candy that includes the edible figure according to claim 6 is characterized in that: suitably add antholeucin when mixing cornstarch, make the starch sheet of White-opalescent, make the figure that is printed thereon more obvious.
8. the candy that includes the edible figure according to claim 1 is characterized in that: lactic acid content is 0.65% in the described transparent sugar layer.
9. the candy that includes the edible figure according to claim 8 is characterized in that: described transparent sugar layer also comprises citric acid.
10. candy according to claim 9 is characterized in that: the weight ratio scope of described transparent sugar layer citric acid is 0.05%.
11. make the described method that includes the candy of edible figure of claim 1 for one kind, be included in step and the automatic subsequently step that sugar is poured into sugared mould that low pressure or nearly vacuum boiling are mixed with the mixing molasses of sugar and corn syrup.
12. the manufacture method that includes the candy of edible figure according to claim 11 is characterized in that: air pressure is between-0.01 to-0.015Mpa during boiling.
13. the manufacture method that includes the candy of edible figure according to claim 12 is characterized in that: the boiling between 120 ℃ to 125 ℃ of described mixed syrup.
14. the manufacture method that includes the candy of edible figure according to claim 11 is characterized in that: the white sugar of transparent sugar layer and the ratio of corn syrup are 45: 55.
15. the manufacture method that includes the candy of edible figure according to claim 11 is characterized in that: described transparent sugar layer contains lactic acid and citric acid.
16. the manufacture method that includes the candy of edible figure according to claim 15 is characterized in that: the percentage composition of described transparent sugar layer lactic acid and citric acid is respectively 0.65% and 0.05%.
17. the manufacture method that includes the candy of edible figure according to claim 11 is characterized in that: transparent confectionery substrate has sour, and acidity is higher than 0.4%, and water content is lower than 3%.
18. the candy manufacture method that includes the edible figure according to claim 17 is characterized in that: transparent confectionery substrate content of reducing sugar is 18% to 25%.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HK03105870 | 2003-08-15 | ||
| HK03105870.1 | 2003-08-15 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1579188A CN1579188A (en) | 2005-02-16 |
| CN100379350C true CN100379350C (en) | 2008-04-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100584589A Expired - Fee Related CN100379350C (en) | 2003-08-15 | 2004-08-16 | Candy containing edible pattern and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100379350C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100011609A1 (en) * | 2021-05-06 | 2022-11-06 | Perfetti Van Melle Spa | CONFECTIONERY PRODUCT |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179083A (en) * | 1996-01-18 | 1998-04-15 | Lotte制果株式会社 | Process of manufacturing gum having various colors and patterns |
| CN2508572Y (en) * | 2001-09-04 | 2002-09-04 | 尹琳 | Transparent candy with edible picture |
| CN2587188Y (en) * | 2002-11-10 | 2003-11-26 | 柯育华 | Brittle candy block |
-
2004
- 2004-08-16 CN CNB2004100584589A patent/CN100379350C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179083A (en) * | 1996-01-18 | 1998-04-15 | Lotte制果株式会社 | Process of manufacturing gum having various colors and patterns |
| CN2508572Y (en) * | 2001-09-04 | 2002-09-04 | 尹琳 | Transparent candy with edible picture |
| CN2587188Y (en) * | 2002-11-10 | 2003-11-26 | 柯育华 | Brittle candy block |
Non-Patent Citations (1)
| Title |
|---|
| 新型夹心糖的研制. 梁英红.食品工业科技，第22卷第6期. 2001 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100011609A1 (en) * | 2021-05-06 | 2022-11-06 | Perfetti Van Melle Spa | CONFECTIONERY PRODUCT |
| WO2022234464A1 (en) * | 2021-05-06 | 2022-11-10 | Perfetti Van Melle S.P.A. | Confectionery product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1579188A (en) | 2005-02-16 |
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