JPH01281036A - Production of sugar candy - Google Patents
Production of sugar candyInfo
- Publication number
- JPH01281036A JPH01281036A JP63109974A JP10997488A JPH01281036A JP H01281036 A JPH01281036 A JP H01281036A JP 63109974 A JP63109974 A JP 63109974A JP 10997488 A JP10997488 A JP 10997488A JP H01281036 A JPH01281036 A JP H01281036A
- Authority
- JP
- Japan
- Prior art keywords
- flower
- sugar
- granulated sugar
- aqueous solution
- fresh flowers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000000346 sugar Nutrition 0.000 title claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- 235000009508 confectionery Nutrition 0.000 title abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 239000007864 aqueous solution Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000005507 spraying Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000000853 adhesive Substances 0.000 claims abstract description 7
- 230000001070 adhesive effect Effects 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 14
- 239000000227 bioadhesive Substances 0.000 claims description 8
- 239000010419 fine particle Substances 0.000 claims description 8
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- 241000220317 Rosa Species 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000019441 ethanol Nutrition 0.000 abstract description 2
- 239000011247 coating layer Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 239000007921 spray Substances 0.000 description 3
- 235000012094 sugar confectionery Nutrition 0.000 description 3
- 235000018927 edible plant Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 108010043137 Actomyosin Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000002274 desiccant Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000009495 sugar coating Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、食用できる植物の生花を利用して砂糖菓子を
製造する砂糖菓子の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing sugar confectionery using fresh flowers of edible plants.
（従来の技術）
従来、この種の砂糖菓子の製造法としては、生花の表面
に筆で卵白を塗ったのちにグラニュー糖をふりかけたり
またはまぶしたすしたうえで、自然乾燥する方法が知ら
れ、このようにしてでき上った菓子を一般に花菓子と称
している。(Conventional technology) Conventionally, the known method for manufacturing this type of sugar confectionery is to apply egg white to the surface of fresh flowers with a brush, sprinkle or sprinkle granulated sugar on the surface, and then dry the flowers naturally. The sweets made in this way are generally called Hanagashi.
一方、観賞用の植物を乾燥し、その生花の香りと色を長
時間にわたって保持する方法として以下の各方法が知ら
れている。On the other hand, the following methods are known as methods for drying ornamental plants and retaining the fragrance and color of fresh flowers for a long period of time.
■乾燥剤としてシリカゲルを使用し、その中に生花を埋
め込んで強制乾燥させる方法。■A method that uses silica gel as a desiccant and embeds fresh flowers in it to force dry it.
（■風乾による自然乾燥法。(Natural drying method using air drying.
・かグリセリン溶液に植物を浸し、モの植物体内の水分
をグリセリンに入れ替える方法。- A method of soaking plants in a glycerin solution and replacing the water inside the plant with glycerin.
（発明が解決しようとする問題点）
ところが、上述した花菓子の製造法では、花弁が多くし
かも重なり合っているような花の場合には、グラニュー
糖をその花全体に均一に塗布できず品質上の問題がある
とともに、筆などによる手作業のために量産化できない
という問題がある。(Problems to be Solved by the Invention) However, in the above-mentioned method for producing flower confectionery, in the case of flowers with many petals that overlap each other, granulated sugar cannot be uniformly applied to the entire flower, resulting in quality problems. In addition to this problem, there is also the problem that it cannot be mass-produced because it is done manually with a brush or the like.
さらに加えて、従来は製造工程において殺菌処理を施す
ことが考慮されておらず、食品衛生上の配慮も♀まれて
いた。Additionally, in the past, sterilization was not considered during the manufacturing process, and food hygiene considerations were also not considered.
一方、上述した■〜ｌ■の各方法は、単に生花を乾燥す
るに止まるので、観賞用植物を乾燥するには適切である
ものの、和菓子の製造法としては不適切であり、しかも
食品衛生上も問題がある。On the other hand, the above-mentioned methods 1 to 1 merely dry fresh flowers, so although they are suitable for drying ornamental plants, they are inappropriate as a method for manufacturing Japanese sweets, and moreover, they are inappropriate for food hygiene reasons. There is also a problem.
そこで、本発明は、これらの点に鑑み、品質の向上、量
産化の実現、および食品衛生上の改善をそれぞれ図るこ
とができる新規な砂糖菓子の製造法を提供することを目
的とする。In view of these points, the present invention aims to provide a novel method for producing sugar confectionery that can improve quality, realize mass production, and improve food hygiene.
Ｃ問題点を解決するための手段）−
かかる目的を達成するために、本発明の製造法は以下の
ような各工程を採用した。Means for Solving Problem C)--In order to achieve the above object, the manufacturing method of the present invention employs the following steps.
・Ｉ・食用できる生花を殺菌する殺菌工程。・I. Sterilization process to sterilize edible fresh flowers.
〈り１その殺菌した生花に天然系接着剤の水溶液を噴霧
する接着剤噴霧工程。(1) An adhesive spraying process in which an aqueous solution of a natural adhesive is sprayed onto the sterilized fresh flowers.
（榎）その生花に微粒子状のグラニュー糖を散布する砂
糖粒子散布工程。(Enoki) A sugar particle spraying process in which fine particles of granulated sugar are sprinkled on the fresh flowers.
・４）その生花を所定温度の下で所定時間にわたって真
空乾燥する乾燥工程。-4) A drying process in which the fresh flowers are vacuum-dried at a predetermined temperature for a predetermined period of time.
（作用）
まず、食用できる生花を加工に先立って殺菌処理するの
で、食品衛生上の改善が図れる。(Function) First, since edible fresh flowers are sterilized prior to processing, food hygiene can be improved.
また、生花の表面には、天然系接着剤の水溶液を噴霧し
、次いでその接着剤の塗布面に微粒子状のグラニュー糖
を散布する。Further, an aqueous solution of a natural adhesive is sprayed onto the surface of the fresh flower, and then fine particles of granulated sugar are sprinkled on the surface coated with the adhesive.
このように接着剤を水溶液にするとともに、グラニュー
糖を微粒子状とし、しかもこれらをいずれも微粒子状に
して散布するようにしたので、花弁の多少や厚さの違い
にかかわらず、花の表面全体にグラニュー糖の塗布膜が
均一に形成される。In this way, the adhesive was made into an aqueous solution, and the granulated sugar was made into fine particles, and both were dispersed in the form of fine particles, so that the entire surface of the flower could be coated, regardless of the size or thickness of the petals. A uniform coating of granulated sugar is formed.
従って、このようにグラニュー糖の塗布膜が均一に形成
された生花を真空乾燥すれば、花が短時間で変褐色する
ことなく生花本来の香りと色とを長時間にわたって維持
できる。Therefore, by vacuum drying fresh flowers on which a coating film of granulated sugar is evenly formed in this way, the flowers do not turn brown in a short period of time, and the original fragrance and color of fresh flowers can be maintained for a long period of time.
（実施例） 次に、本発明の実施例について説明する。(Example) Next, examples of the present invention will be described.
まず、ばちの花のように食用できる植物の生花を用意す
る０次に、このばらの花に、エチルアルコールの７０％
〜７５％水溶液からなる殺菌液を噴霧機で噴霧し、殺菌
処理を行う。First, prepare fresh flowers from edible plants such as drumstick flowers.Next, add 70% ethyl alcohol to the rose flowers.
A sterilizing solution consisting of ~75% aqueous solution is sprayed with a sprayer to perform sterilization treatment.
次いで、このように殺菌処理したばらの花に。Next, to the rose flowers that have been sterilized in this way.
天然系接着剤の水溶液を噴ｓａｌ！で噴霧し、その花の
表面に天然系接着剤を均一に塗布する。この天然系接着
剤の水溶液としては、例えば乾燥卵白の１２．５％水溶
液が好適であり、しかもその噴霧粒子径は２０ｐ〜２０
０ルの範囲が好ましい、また、天然系接着剤としては、
上述の乾燥卵白のほかに、卵白やコンスターチやアクト
ミョシン等の接着剤を使用することができる。Spray the aqueous solution of natural adhesive! Spray the natural adhesive evenly over the surface of the flower. As the aqueous solution of this natural adhesive, for example, a 12.5% aqueous solution of dried egg white is suitable, and the spray particle size is 20p to 20%.
A range of 0.0 l is preferable, and as a natural adhesive,
In addition to the above-mentioned dried egg white, adhesives such as egg white, cornstarch, and actomyosin can be used.
続いて、その花に向けて平均粒径がｌ ＯＯｇ〜２００
、の微粒子状のグラニュー糖をふるいまたは散布機によ
って散布すると、グラニュー糖の微粒子が天然系接着剤
の塗布面に付着していく。Subsequently, the average particle size is lOOg ~ 200 towards the flower.
When fine particles of granulated sugar are sprinkled through a sieve or a scattering machine, the fine particles of granulated sugar adhere to the surface coated with the natural adhesive.
そして、グラニュー糖の暦の厚さが２００隼〜５００ｐ
になるまで散布を行って終了すると、花の表面全体にグ
ラニュー糖の塗１ｒｉ１１１が均一に形成される。And the thickness of the granulated sugar calendar is 200 pieces to 500 pieces.
When the spraying is finished, a coating of granulated sugar 1ri111 is uniformly formed on the entire surface of the flower.
そして、このようにグラニュー糖の塗布膜が均一に形成
されたばらの花を真空乾燥機に入れ、所定の乾燥温度の
下で所定の乾燥時間にわたって真空乾燥する。この乾燥
温度としては一４０℃〜３０℃の範囲が望ましく、また
乾燥時間としては４８時間〜８０時間の範囲が好ましい
。Then, the rose flower on which the granulated sugar coating film has been uniformly formed is placed in a vacuum dryer and vacuum-dried at a predetermined drying temperature for a predetermined drying time. The drying temperature is preferably in the range of -40°C to 30°C, and the drying time is preferably in the range of 48 to 80 hours.
以上の実施例では１食用できる植物の生花の部分を菓子
として製造する方法について述べたが、本発明は植物の
生花の部分のみならず食用できる茎や葉をまで含めて適
用できること勿論である。In the above embodiments, a method for manufacturing confectionery from edible fresh flower parts of plants was described, but the present invention can of course be applied not only to fresh flower parts of plants but also to edible stems and leaves.
（発明の効果）
以上のように本発明では、接着剤とグラニュー糖をいず
れも微粒子状にして生花に散布し、その後に真空乾燥す
るようにしたので、花弁の多少や厚さの違いにかかわら
ず花の表面全体にグラニュー糖の塗布膜が均一に形成さ
れ、もって花が短時間で変褐色することなく本来の香り
と色とを長時間にわたって維持することができるととも
に、量産化が実現可能となった。(Effects of the Invention) As described above, in the present invention, adhesive and granulated sugar are both made into fine particles and sprayed on fresh flowers, and then vacuum dried, so that regardless of the number of petals or differences in thickness, A coating of granulated sugar is uniformly formed on the entire surface of the flower, which allows the flower to maintain its original scent and color for a long time without turning brown in a short period of time, and allows for mass production. It became.
また、本発明では、加工に先立って生花を殺菌処理する
ようにしたので、細菌などを排腺でき、食品衛生上きわ
めて良質な品質が得られる。Furthermore, in the present invention, fresh flowers are sterilized prior to processing, so bacteria and the like can be excreted, resulting in extremely high quality food hygiene.
Claims (1)
着剤噴霧工程と、 その生花に微粒子状のグラニュー糖を散布する砂糖粒子
散布工程と、 その生花を所定温度の下で所定時間にわたって真空乾燥
する乾燥工程と、 からなる砂糖菓子の製造法。[Claims] A sterilization process for sterilizing edible fresh flowers; An adhesive spraying process for spraying an aqueous solution of a natural adhesive on the sterilized fresh flowers; and a sugar particle spraying process for spraying fine particles of granulated sugar on the fresh flowers. and a drying step of vacuum drying the fresh flowers at a predetermined temperature for a predetermined period of time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63109974A JPH01281036A (en) | 1988-05-06 | 1988-05-06 | Production of sugar candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63109974A JPH01281036A (en) | 1988-05-06 | 1988-05-06 | Production of sugar candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01281036A true JPH01281036A (en) | 1989-11-13 |
Family
ID=14523872
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63109974A Pending JPH01281036A (en) | 1988-05-06 | 1988-05-06 | Production of sugar candy |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01281036A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08173049A (en) * | 1994-12-27 | 1996-07-09 | Chizaki World:Kk | Ice cream and its production |
| JP2003089112A (en) * | 2001-09-18 | 2003-03-25 | Sumitomo Rubber Ind Ltd | Auxiliary agent for roll-working and method for kneading rubber by roll-working |
| WO2004089100A1 (en) * | 2003-04-07 | 2004-10-21 | Gianluigi Roverio | Process for the preparation of confectionery products containing floral material |
| CN102805185A (en) * | 2012-07-27 | 2012-12-05 | 蚌埠丰润食品有限公司 | Jasmine flower health-care candy |
-
1988
- 1988-05-06 JP JP63109974A patent/JPH01281036A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08173049A (en) * | 1994-12-27 | 1996-07-09 | Chizaki World:Kk | Ice cream and its production |
| JP2003089112A (en) * | 2001-09-18 | 2003-03-25 | Sumitomo Rubber Ind Ltd | Auxiliary agent for roll-working and method for kneading rubber by roll-working |
| JP4708634B2 (en) * | 2001-09-18 | 2011-06-22 | 住友ゴム工業株式会社 | Rubber kneading method by roll processing |
| WO2004089100A1 (en) * | 2003-04-07 | 2004-10-21 | Gianluigi Roverio | Process for the preparation of confectionery products containing floral material |
| CN102805185A (en) * | 2012-07-27 | 2012-12-05 | 蚌埠丰润食品有限公司 | Jasmine flower health-care candy |
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