JPH0129537B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing plum pulp-containing candy by mixing plum fruit and perilla into fine pieces and retaining the natural flavor.

[Prior Art] Conventionally, it is known that candy-like candy contains various flavoring agents to give it a natural flavor such as lemon or apple. Because it was manufactured in the same way, it was not able to express its natural taste because it was overshadowed by the sweetness of the candy, and it was unable to meet the tastes of the general public. However, although some are known to contain things such as chiyocolate or milk, there has never been one in which plum pulp is made into a paste and encapsulated as is.

This is because the method of enclosing candy containing chiyokolate or milk into candy involves passing a pipe into a semi-liquid bar-shaped candy and press-fitting the chiyokolate or milk through this pipe. In the case of plum pulp, if you try to enclose it through a pipe like this, the paste-like plum pulp lumps and shiso will stick to the inner wall of the pipe and clog it, making it difficult to inject it properly. It was something I couldn't do.

On the other hand, the present applicant has already applied for a patent on June 17, 1982 (Japanese Patent Application No. 109968/1982) for the "Method for Producing Candy Containing Vitamin C", and the application has been published (Japanese Patent Publication No. 36257/1983). In view of the fact that vitamin C is sensitive to heat (decomposes and changes in quality at about 60°C), the invention according to the application mainly provides a method for producing candy that effectively contains vitamin C without decomposing or changing in quality. I will try. For this reason vitamin
_B2 was dissolved together with powdered vitamin C in a liquid solvent such as edible alcohol, mixed into a mixture of powdered vitamin C and glucose, heated to 40-50°C, and then stretched into a flat shape. 70-90
Wrapped in layers with candy in a semi-liquid state at ℃,
Furthermore, after wrapping candy in a semi-fluid state, which has been stretched into a flat shape, around this outer periphery, it is stretched and cut. According to the manufacturing method of this Kyan Day, the temperature of the candy is lowered to a low temperature of 70 to 90 degrees Celsius, and then the powdered mixture containing vitamin C is wrapped around the candy, so the sensible heat of the candy causes the vitamin C to become abnormally high. Heating of vitamin C is avoided, and the glucose acts to form a protective layer between vitamin C and the candy, reducing the surface area that vitamin C comes into contact with the candy. are avoided, and the decomposition and deterioration of vitamin C are extremely suppressed by these actions.

In the manufacturing process of incorporating vitamin C into candy, such as in the "method for manufacturing candies containing vitamin C," vitamin C is sensitive to heat.
Abnormal heating of vitamin C can be prevented by a manufacturing method in which the vitamin C is wrapped in a candy formed into a flat shape.

However, when encapsulating naturally produced plum pulp in candy as in the present invention, it is first necessary to maintain the natural taste of plum pulp, and second, it is necessary to preserve the natural plum pulp and the dried plum pulp. When the powdered candy is made into a paste-like mixture, it is necessary to maintain appropriate softness so that it can be easily wrapped in the candy, and it is also necessary to distribute the plum pulp evenly in the candy.

However, according to the above-mentioned conventional technology, although it is possible to wrap the pasty mixture heated to a predetermined temperature in flat candy to prevent abnormal heating and to make the wrapping process easier, the taste of the natural plum pulp is lost. There is a problem in that it is not possible to leave it as it is and keep it uniformly in the candy.

[Means for Solving the Problems] The present invention solves these problems and provides a plum pulp-containing candy that can efficiently produce plum pulp-containing candy that retains the natural taste of plum pulp uniformly in the candy. The purpose is to provide a method for producing Kyan Day, and for this purpose, plum pulp, dried plums, and powdered candy are mixed together.
Knead at a weight ratio of 85:10:5, heat this to 40℃ to form a paste, then further heat to 55-60℃
The paste-like mixture heated at It was constructed by wrapping the candy in a layer in a semi-fluid state by stretching it to an appropriate thickness, stretching it into an elongated shape, and cutting it into an appropriate size.

[Effect] Plum pulp, dried plums, and powdered candy are mixed in a weight ratio of approximately 85:10:5 and heated to 40°C to form a paste. When heated to about 55 to 60 degrees Celsius and wrapped in a suitably thin flat candy, it has a suitable softness and produces the natural flavor of plum pulp. In addition, according to this weight ratio, the plum pulp can be evenly distributed in the candy during stretching, so the finished candy will contain an approximately equal amount of plum pulp in all parts, and there will be no imbalance. You will get a yellowtail with a plum aroma.

[Example] First, appropriate amounts of starch syrup and sugar such as sucrose and granulated sugar are mixed into a large container and heated to about 110°C while stirring to obtain a homogenized, fluid candy. . Next, this candy is transferred to an auxiliary tank and dehydrated by heating it to about 150°C while reducing the pressure inside the auxiliary tank.Then, the candy is taken out from the auxiliary tank and naturally cooled to 70 to 90°C, preferably about 80°C. Or use forced air cooling. The candy is kept within this temperature range so that it does not lose its fluidity and solidify.

On the other hand, the plum pulp made by mixing naturally harvested plums and shiso into fine pieces, dried plums and powdered candy are mixed in a weight ratio of approximately 85:10:5, heated to 40°C to form a paste, and this is made into a paste. Keep the paste mixture at about 55-60°C. This weight ratio is such that if the paste mixture is too soft, it will not be able to bring out the natural taste of plum pulp, and it will be difficult to wrap it in candy, and if it is too stiff, it will not be able to bring out the natural taste of plum pulp, and if it is too hard, it will not be able to bring out the natural taste of plum pulp, and if it is too hard, it will not be able to bring out the natural taste of plum pulp, and if it is too hard, it will not be able to bring out the natural taste of plum pulp. When the plum pulp is enclosed in a candy and stretched out together with the candy, there is a risk that it will be cut, creating voids, and the plum pulp may not be spread evenly, resulting in defective products.This was determined to avoid these problems.

Then, the above-mentioned candy in a semi-liquid state at about 80°C is stretched to an appropriate thickness into a flat shape the size of a cutting board, and the above-mentioned paste mixture is piled up in the longitudinal direction on top of it, and from both sides. A layered body is formed by wrapping the candy in an appropriate thickness so as to wrap the candy together so that the pasty mixture is contained inside the candy in a layered manner. Next, divide this into two pieces in the longitudinal direction, stack them one on top of the other, place them on top of a piece of candy that has been stretched out into a suitably thin shape and is about the size of a chopping board, which is in a semi-fluid state at about 80°C. By wrapping them together again, a thick layered material is obtained.

The layered material thus obtained is then held at a temperature of about 70 to 80°C using a heater, passed between patch rolls, stretched into a rod shape with a diameter of about 1 cm, and then passed through a known ball-cutting machine. Cut into pieces about 2cm long.

The method for producing Kyanday involves heating a paste mixture containing plum pulp as the main ingredient to approximately 55 to 60 degrees Celsius, then wrapping it in an appropriately thin candy that is in a semi-liquid state at approximately 80 degrees Celsius. This not only makes it easy to wrap the pasty mixture, but also prevents the candy from losing its fluidity due to heat being absorbed by the pasty mixture, and allows the paste mixture to be mixed into the candy without interruption. , post-process stretching and cutting can be carried out without any problems, and natural plums and shiso are encapsulated in each cut candies, resulting in a rich flavor.
Ensures fragrance is included.

In addition, in the example, a layered body is formed by wrapping a pasty mixture containing plum pulp as a main component in candy, and the layered body is divided into two parts and stacked one on top of the other, so that a layer of the pasty mixture is formed in the candy. However, in the present invention, it is not necessary to divide the layered body into two and stack them on top of each other. Also, although plum pulp was used in this example, it is of course possible to obtain the same effect even if other pulps such as yuzu are encapsulated according to this method.

[Effects of the Invention] As described above, according to the method for producing candy containing plum pulp of the present invention, plum pulp, dried plums, and powdered candy are mixed at a weight ratio of about 85:10:5 to produce a predetermined amount. Temperature to form a paste mixture. Since the paste-like mixture has appropriate softness according to the above weight ratio, it not only retains the natural taste of plum pulp, but also allows it to be uniformly contained in the candy when it is wrapped in a candy and stretched. It has the advantage of being widely spread.

In addition, since the natural plum pulp is encapsulated as it is, you can enjoy the taste of the pulp as it is, apart from the sweetness of the candy, and it is rich in taste and satisfies the tastes of the general public. Candy with dried plum pulp can be produced extremely efficiently, and the resulting candy retains the same flavor and aroma as eating plum pulp naturally, making it suitable for use as candy. It is not just a role; it can also contribute to health promotion.

Claims (1)

[Claims] 1 Plum pulp, dried plums, and powdered candy were kneaded in a weight ratio of approximately 85:10:5, heated to 40°C to form a paste, and then further heated to 55-60°C. The paste-like mixture was stretched to an appropriate thickness in a flat shape.
A layered body is formed by wrapping the candy in a semi-fluid state at 70 to 90°C, and the layered body is further wrapped in a layer of candy in a semi-fluid state that has been stretched to a suitable thickness in a flat shape, and then stretched. A method for producing candied plum pulp, characterized in that it is made into a long and thin shape and cut into appropriate sizes.