JP7075099B2 - How to make candy apples and candy apples - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Law Sale of apple candy invented at the event of Seibu Ikebukuro Main Store on April 20, 1991.

The present invention relates to an apple candy (candy apple) and a method for producing an apple candy, and is an apple candy having a particularly thin and crispy texture. The present invention relates to an apple candy sprinkled with granular material and a method for producing the apple candy.

Although it is not an apple candy, a candy has been proposed in which the surface of the candy is coated with a sugar-coated liquid containing starch syrup as a main component and then sugar-coated with fine powdered matcha or herbs (see, for example, Patent Document 1). In this candy, the surface of the candy is sugar-coated with fine powdered matcha or herbs so that you can enjoy the original aroma of the ingredients such as matcha and herbs.

Further, although it is not an apple candy, a granular adjusted royal jelly in which granules or powdered syrup is attached to the surface of starch syrup has been proposed (see, for example, Patent Document 2). In this adjusted royal jelly, the surface of starch syrup is covered with granulated or powdered syrup to prevent the adjusted royal jelly from becoming sticky.

As apple candy, candy apples entwined on the surface of apples are generally provided. In this common apple candy, sugar, food coloring, and water are added to the fire and boiled down before being entwined with the apples.

Japanese Unexamined Patent Publication No. 2004-208529 (paragraph 0009, 0040) Japanese Unexamined Patent Publication No. 1-262761 (Page 2, upper right column, lines 13-19)

In the candy according to Patent Document 1, the sugar-coated liquid is applied to the surface of the candy, but when this technique is applied to the apple candy, the candy coated with the apple flows by applying the sugar-coated liquid. , The candy apple looks bad.

Further, in the candy according to Patent Document 1, a sugar-coated liquid containing starch syrup as a main component is applied. However, when this technique is applied to an apple candy, an apple is coated by applying a sticky sugar-coated liquid. The candy apples are sticky and do not have a crispy texture.

In the adjusted royal jelly according to Patent Document 2, the surface of starch syrup is covered with starch syrup in the form of granules or powder. Unlike, it is not sticky, so it does not adhere to the surface of candy even if it is sprinkled with granular or powdered apple sugar.

In the above-mentioned generally provided apple candy, the candy that is boiled sugar and water is entwined with the apple, but the candy that coats the apple is not sticky, so the surface of the apple candy is powdery. It does not adhere even if sprinkled with apples or granules.

In addition, the apple candy that is generally offered is a standard menu offered at festival and fair stalls, and it is also a rational finish to be offered at festival and fair stalls, so its shape and shape It continues to be offered without changing the taste.

Therefore, the present invention solves the above-mentioned problems and provides an apple candy sprinkled with powdery substances such as cinnamon and cocoa and granular substances such as granulated sugar on the surface of a thin and crispy candy. The purpose.

In order to solve the above-mentioned problems, in the invention according to claim 1, the surface of the apple candy is sprinkled with powdery or granular material, or both.

In the invention according to claim 2, a candy heated to 150 ° C. to 160 ° C. is entwined with an apple and coated.

In the invention according to claim 3, the candy entwined with the apple is heated in a copper pan.

In the invention according to claim 4, the skewered apples coated with candy are passed through steam, and then the surface of the coated candy is sprinkled with powdery or granular ones, or both.

According to the invention of claim 1, the surface of the apple candy is sprinkled with powdery or granular material, or both. Therefore, for example, the surface of the apple candy is powdered or granulated with cinnamon or cocoa. You can sprinkle some granules such as sugar to give the candy apple a variety of taste and appearance.

According to the invention of claim 2, since the candy heated to 150 ° C. to 160 ° C. is entwined with the apple and coated, the candy apple can be made thin and crispy. Therefore, according to the invention of claim 2, when an apple candy is eaten, the apple and the candy are integrated to make an apple candy that can be eaten more deliciously than eating the apple raw.

According to the invention of claim 3, since the candy entwined with the apple is heated in the copper pot, the candy can be quickly heated to the target temperature due to the high thermal conductivity of the copper pot. Therefore, according to the third aspect of the present invention, the candy can be quickly heated to a target temperature to prevent deterioration such as browning.

Further, according to the invention of claim 3, since the copper pot reacts immediately to the heat and is not easily affected by the residual heat, the temperature of the candy does not rise after the fire is turned off. Further, according to the invention of claim 3, since the heat is transferred evenly to the copper pot, the candy can be heated evenly to a uniform temperature, and the temperature is extremely high only where the flame of the gas fire hits. It doesn't go up. In addition, according to the third aspect of the present invention, since the copper pot is easy to heat even in a low heat, it is possible to quickly heat the copper pot with a low heat even when heating a small amount or reheating. can. As described above, according to the invention of claim 3, the candy can be quickly and surely heated to the target temperature.

According to the invention of claim 4, the candy-coated skewered apples are dipped in steam, and then the surface of the coated candy is sprinkled with a powdery substance or the like. The candy that coats the apples does not run off like when sprayed with water. In addition, since the steam is not sticky, the candy coated with apples is not sticky and the crispy texture of the candy is not impaired. Furthermore, since steam has no taste, the taste of apple candy does not change.

It is a perspective view of the apple candy which concerns on embodiment. It is a perspective view of the apple candy which concerns on other embodiment. It is sectional drawing of the apple candy which concerns on other embodiment. (A) is a perspective view of a process of heating an apple candy among the perspective views explaining a method of producing an apple candy according to an embodiment, and (b) is a perspective view of a process of entwining the candy with an apple. (A) is a perspective view of a process of passing through steam, and (b) is a perspective view of a process of passing through another steam, among the perspective views for explaining a method for producing an apple candy according to another embodiment. ..

First, the matters underlying the creation of this invention will be briefly described. The applicant operates Japan's first candy apple specialty store "Pomme d'Amour Tokyo" (Business Application 2020-30719), and many apple candy fans have come to visit us because they can eat delicious candy apples. There is.

The inventor, who is the representative director of the applicant, opened Japan's first candy apple specialty store because he wanted to spread delicious candy apples as sweets. The reason for the opening was that the inventor felt uncomfortable with the apple candy that he ate at the festival stall, and the apple candy was not as delicious as it looked.

The inventor felt the mission to correct the discomfort that he had learned in candy apples, and began to pursue the taste and texture of candy apples purely. This invention was created from the inventor's sense of mission to correct that candy apples are not as delicious as they look.

While pursuing the taste and texture of candy apples, the inventor has wondered what the candy apples should be and has sought the truth about candy apples. For example, candy apples are a staple of food stalls at festivals and fairs, so it is easy to think that they originated in Japan. I paid attention to the fact that.

And since the candy apple is a Western confectionery originating in the West, the inventor can make the candy apple more delicious by adopting a scientific approach instead of relying on the experience and intuition of craftsmen like Japanese confectionery. I came to think that.

Therefore, the inventor paid attention to the fact that the state of sugar changes variously depending on the heating temperature, and if it is possible to make a thin and crispy candy so that the apple and the candy are integrated when eating the apple candy, it is possible to make an apple. He found that he could make an apple candy that can be eaten more deliciously than eating it raw, which led to the creation of this invention.

Also, if the inventor can give variations in the taste and appearance of candy apples, he is not an extraordinary person who eats candy apples at festivals and fair stalls, but like other sweets, he is familiar with them on a daily basis. I found that I could get it, and I came up with the idea of this invention.

Next, an embodiment of the present invention will be described in detail with reference to the drawings as appropriate. FIG. 1 is a perspective view of an apple candy according to an embodiment. As shown in FIG. 1, the apple candy 1 is a skewered apple 2 coated with a candy 3, and is composed of an apple 2, a candy 3 covering the apple 2, and a skewer 4 stabbed on the apple 2. Has been done.

Apple 2 is a raw fruit, which has been washed with water and wiped dry. The apple 2 varieties are selected to be delicious according to the season, and here, San Fuji from Aomori Prefecture.

The candy 3 is made by entwining a heated sugar with an apple 2 so as to cover the apple 2. Here, crater-shaped bubbles B are floating on the surface of the coated candy 3. Bubbles B are easily formed when the apple 2 is fresh, especially when the variety is Fuji, and serve as a marker for distinguishing a delicious apple candy.

The skewer 4 is a thin stick with a sharp point, and here, it is called a dog stick used for Frankfurt, American dogs, and the like. The skewer 4 is stabbed from the fruit handle S side of the apple 2 toward the opposite calyx side, so that the apple 2 can be held without touching the apple 2.

FIG. 2 is a perspective view of an apple candy according to another embodiment. As shown in FIG. 2, in the apple candy 1'according to another embodiment, powdery or granular candy apples are sprinkled on the surface of the candy 3 covering the apple 2. Here, the powdery or granular substance is cinnamon sugar 5, which is a mixture of cinnamon C powder and fine granular granulated sugar G.

In the apple candy 1'according to the other embodiment, cinnamon sugar 5 is sprinkled on the surface of the candy 3 covering the apple 2, and the taste and appearance of the apple candy can be varied.

FIG. 3 is a cross-sectional view of an apple candy 1'according to another embodiment. As shown in FIG. 3, in the apple candy 1'according to another embodiment, cinnamon sugar 5 is sprinkled on the surface of the candy 3 covering the apple 2. Here, the apple candy 1'according to the other embodiment contains honey N, which is a proof of ripeness, in the apple 2.

Further, as shown in FIG. 3, the apple candy 1'according to the other embodiment has a so-called candy ear 31 in which the entwined candy hangs down and hardens on the calyx side of the apple 2. The candy ears 31 tend to grow large when a weakly sticky candy is entwined with an apple, and serve as a marker for distinguishing a delicious apple candy with a thin and crispy texture.

FIG. 4 is a perspective view illustrating a method for producing an apple candy 1 according to an embodiment. FIG. 4A is a perspective view of a process of heating a candy, and FIG. 4B is a perspective view of a process of entwining a candy with an apple.

As shown in FIG. 4A, the step of heating the candy is to heat a copper pot 6 containing sugar and water to a temperature at which the sugar is thinned to a crispy candy, specifically 150. This is a step of heating from ° C to 160 ° C. The amount of the material is 24 to 30 ml of water with respect to 100 g of sugar, and here, 200 g of sugar, 60 ml of water, and food coloring are appropriate amounts.

As shown in FIG. 4A, in the method for producing an apple candy according to the embodiment, the step of heating the candy is not based on the experience and intuition of the cook, but is set to a temperature at which the candy becomes thin and crispy. , It is adjusted using a thermometer T. Here, the thermometer T is used to confirm that the temperature of the candy has reached 153 ° C., then the fire is turned off, and the process proceeds to entangle the candy with the apple.

Further, as shown in FIG. 4A, the method for producing an apple candy according to the embodiment uses a copper pot 6 having a high thermal conductivity in the step of heating the candy. Then, in the method for producing an apple candy according to the embodiment, the candy apple 3 can be heated quickly, uniformly and evenly from 150 ° C. to 160 ° C. by using the copper pot 6. Further, since the copper pot 6 reacts immediately to the heat and is not easily affected by the residual heat, the temperature of the candy 3 does not rise after the fire is turned off. For example, the temperature of the candy has reached 153 ° C. If the heat is turned off after confirming, the temperature of the candy 3 does not exceed 160 ° C. Further, since the copper pot 6 is easy to heat even in a low heat, it can be quickly heated in a low heat even when a small amount is heated or reheated.

Here, to explain the temperature at which sugar becomes a thin and crispy candy, the state of sugar changes depending on the heating temperature, and the sugar changes from syrup-like to candy-like and caramel-like. The sugar water obtained by adding water to sugar is a colorless and transparent liquid, which is lower than the method for producing candy apples according to the embodiment, for example, when heated to 140 ° C., it becomes sticky and large. Bubbles come out and turn pale yellow. When this low temperature candy is entwined with an apple, the candy becomes thick due to the strong stickiness of the candy. Also, with this low temperature candy, the candy is soft and hardened, which makes it easier for the candy to stick to the teeth. Therefore, if a candy having a temperature lower than 150 ° C. is entwined with an apple, the coated candy becomes thick, and when eaten, the sweetness of the candy becomes conspicuous and the apple and the candy do not integrate. Also, because the coated candy is soft and easily sticks to your teeth, it is easier to eat than to bite it.

On the other hand, a candy that is heated to a temperature exceeding 160 ° C., which is higher than the method for producing an apple candy according to the embodiment, becomes hard like a candy apple when it cools and hardens. Therefore, when the candy that has been heated to over 160 ° C. is entwined with the apple and coated, the coated candy is hard and the apple candy is hard to bite, and even if it is bitten, the apple and the candy are not integrated. Further, in a candy apple heated to a temperature exceeding 165 ° C., which is considerably higher than the method for producing an apple candy according to the embodiment, the color changes from a deep orange color to a brownish brown color, and the taste becomes fragrant, so that the taste and appearance of the apple candy can be improved. It will hurt.

Then, when the sugar water is heated to 150 ° C. to 160 ° C. specified in the method for producing an apple candy according to the embodiment, fine bubbles with weak stickiness are generated and the color becomes yellow. When this candy is entwined with an apple, the candy does not become thick because the stickiness of the candy is weak. Also, when the candy at this temperature cools and hardens, it becomes brittle and glassy, so it becomes a thin, crispy, glittering candy. Therefore, the apple candy according to the embodiment has a thin coated candy and is crispy, and it is easy to bite the apple candy. For example, the apple candy according to the embodiment can be easily eaten by cutting it with a kitchen knife so as to avoid the core of the apple, and the integration of the apple and the candy can be enjoyed more.

As shown in FIG. 4 (b), in the process of entwining the candy with an apple, the skewer 4 is inserted diagonally into the copper pot 6, the wrist and fingertips are twisted to rotate the apple 2 once, and the candy 3 is turned into an apple. This is the process involved in 2. At this time, by rotating the apple 2 once at a uniform speed, a thin and uniform thickness candy can be obtained.

FIG. 5 is a perspective view illustrating a method for producing an apple candy 1'according to another embodiment. FIG. 5A is a perspective view of a process of passing through steam, and FIG. 5B is a perspective view of a process of passing through another steam.

As shown in FIG. 5A, the step of passing the steam through the pot P is to boil the water W in the pot P and let the rising steam St pass through the apple candy 1. Here, since the candy apple 1 (see FIG. 1) according to the embodiment is not sticky to the candy apple 3 coated with the apple 2, it sticks to the surface of the candy apple 3 even if it is sprinkled with a powdery or granular substance. By passing the apple candy 1 through steam and moisturizing the candy 3, powdery or granular substances can easily adhere to the surface of the candy 3. At this time, since the apple candy 1 is simply passed through the steam, the candy coated on the apple does not flow. Further, since the steam St is not sticky, the candy coated with the apple is not sticky and the crispness of the candy is not impaired.

As shown in FIG. 5B, another step of passing steam through the pot P is to cover the pot P with a lid L to prevent the steam St from escaping, and to pass the apple candy 1 through the steam. Another process of passing through steam is suitable when you want to apply plenty of steam, such as when the humidity is low, or when you want to sprinkle powdery or granular substances after the process of entwining candy with apples.

Although the embodiment of the present invention has been described above, the present invention is not limited to the above-described embodiment. For example, in the apple candy 1 according to the embodiment, when the skewer 4 is described as a dog stick, disposable chopsticks, forks, or anything that can be held by hand may be used.

Further, in the method for producing an apple candy 1 according to an embodiment, when a digital thermometer is shown as a thermometer T, an alcohol bar thermometer may be used.

Further, in the method for producing an apple candy 1'according to another embodiment, it is explained that the hot water W is boiled in a pot P and the rising steam St is passed through the apple candy 1. It doesn't matter if it's a humidifier or anything as long as it gets steamed.

In the present invention, the steam means that steam rising from the surface of hot water, water, ice, etc. becomes small water droplets and looks like white smoke. In addition to steam rising from hot water or hot things, steam that does not use a heat source, for example. , Which also includes water vapor generated by ultrasonic waves.

1 candy apple 2 candy apple 3 candy 4 skewers (dog sticks)
5 Cinnamon sugar

Claims (2)

An apple candy that is made by coating skewered apples with candy.
As a coated sweetener, an apple candy characterized in that the surface of a candy consisting only of sugar is sprinkled with powdery or granular ones or both. It is a method of manufacturing apple candy that is made by coating skewered apples with candy.
As a sweetener heated in a copper pot from 150 ° C to 160 ° C, a candy consisting only of sugar is entwined with apples and coated with skewered apples. A method for producing an apple candy, which comprises sprinkling granules or both.

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