JPH05236879A - Production of caramel with pattern - Google Patents

Abstract

PURPOSE:To obtain the subject caramel suitable for appreciation of plural taste, having excellent appearance by unequally blending plural caramel doughs having different colors, etc., and then cooling. CONSTITUTION:Raw materials for caramel are blended, heated and concentrated under a normal pressure to give a brown caramel dough 2 and raw materials having the same composition as that of the caramel dough 2 is heated and concentrated to give white caramel dough 3. When the temperature of the caramel doughs is 60-90 deg.C, the caramel dough 3 of the latter is gradually added to the caramel dough 2 of the former in a ratio of 1.0/0.5-0.5/1.0 and unequally and partially mixed, formed into a sheetlike state and cooled to give the objective caramel 1.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a caramel with a pattern, and more specifically, a caramel fabric having different colors and / or tones is mixed non-uniformly to form a caramel with a pattern. The present invention relates to a manufacturing method.

[0002]

2. Description of the Related Art Conventionally, as a caramel similar to the caramel according to the present invention, there are a caramel having a structure in which two kinds of different color caramels are laminated in two layers, and a caramel-wrapped structure. Although not a caramel, as disclosed in Japanese Utility Model Application Publication No. 58-28547, there is a rod-shaped choykolate formed by twisting a plurality of cord-shaped choykolates having different flavors and colors in a rope shape. .. Further, a device capable of continuously discharging and forming a chewing gum (Japanese Patent Laid-Open No. 2-113854) and a marble pattern filling of a sponge cake, in which two types of gum bases having different colorings are mixed to gradually change the color when chewing (actually). Although Kaihei 3-108387) is disclosed, the technical idea is different from that of the present invention.

[0003]

When a caramel having a structure in which two types of caramel having different colors as described above are stacked in two layers or a caramel having a configuration in which it is wrapped in a spiral shape, when placed in the mouth First, the two different tastes are felt separately, and the textures of the dough that make them are also felt differently, so the texture is said to be unfavorable.

The present invention has been made in view of the above problems, and an object thereof is that when caramel is put in the mouth, tastes derived from two different kinds of dough are felt separately, and It is an object of the present invention to provide a method for producing caramel in which the textures of constituent fabrics are not felt separately and two kinds of tastes can be tasted in the mouth at the same time, and the appearance has a novel pattern. ..

[0005]

[Means and Action for Solving the Problems] The inventors of the present invention have made various studies on the method for producing a patterned caramel without achieving the above-mentioned object, and found that two or more kinds of caramel fabrics having different colors and color tones were Focused on uniform mixing.

That is, the present invention is based on the above findings, and the gist thereof is characterized in that two or more kinds of caramel dough having at least one of color and color tone are mixed nonuniformly and then cooled. A method of producing a patterned caramel, a step of mixing the raw materials of the caramel dough, heating and concentrating under normal pressure to a brown caramel dough, and heating and concentrating the raw material of the same composition as the caramel dough under reduced pressure to white. Of the caramel dough and the latter caramel dough in the former caramel dough at a temperature of 60 to 90 ° C. of 1.0: 0.5 to 0.5: 1.
Production of a patterned caramel, which comprises a step of gradually adding it in an amount ratio of 0 to partially mix it unevenly, and a step of forming the partially mixed caramel dough into a sheet and cooling it. Is the way.

The raw material for caramel production in the present invention is not particularly limited, and may be sugar, starch syrup, condensed milk, butter, etc., and other ingredients may be added as necessary. Then, two or more kinds of caramel dough are mixed, and at least one of the color and the color tone of the caramel dough must be different.

It is preferable that the caramel dough is mixed non-uniformly.
A method such as non-uniform partial mixing at a volume ratio of 0: 0.5 is preferable, and the range of the volume ratio is 1.0: 0.5 to
0.5: 1.0 is desirable. The temperature of the caramel dough during mixing depends on the composition of the dough, etc.
A range of 0 to 90 ° C is suitable. Next, the non-uniformly mixed caramel dough is commercialized through a sheet-shaped molding and cooling process, but by undergoing such a manufacturing process, for example, a pattern such as a marble pattern, the entire caramel Is formed as the appearance of.

[0009]

EXAMPLES The present invention will be described based on the following examples. Example 1. 30 parts by weight of sugar, 20 parts by weight of starch syrup, 30 parts by weight of condensed milk, and 8 parts by weight of butter were mixed, heated to 120 ° C. under normal pressure and boiled down to obtain a brown caramel dough (1). On the other hand, the material with the same composition as the caramel dough (1) was used at a temperature of 11 using a vacuum cooker.
It was boiled down at a pressure of 500 mmHg (gauge pressure) at 5 ° C. or lower for about 20 minutes to obtain a white caramel dough (2).

Next, the above caramel dough (1),
When the product temperature of (2) reached 60 to 90 ° C, put an appropriate amount of the dough (1) in a twin-screw mixer, and gradually add the dough (2) corresponding to about half the amount of the dough (1) there. Then mix it unevenly. Then, the non-uniformly partially mixed dough is formed into a sheet on a basin, cooled to 25 ° C. to obtain a sheet-like solid material with a marble pattern, and then cut into cubes each side of which is about 10 mm. And got caramel. FIG. 1 is a perspective view of a caramel with a marble pattern manufactured according to this example. The caramel 1 is composed of a brown portion 2 and a white portion 3 and has a marble pattern as a whole, and has a novel appearance.

Comparative Test Example 1. A sheet obtained by rolling the caramel dough (1) of Example 1 to a thickness of 1 mm and a sheet obtained by similarly rolling the caramel dough (2) to a thickness of 1 mm were alternately laminated to form a cube having a thickness of 10 mm. A layered caramel was obtained. Then, compared with the caramel with a marble pattern produced in the example, a special panel of 20 people tasted and investigated the integrated expression of taste. As a result, 18 people had a caramel with a marble pattern according to the present invention. I decided that it was good. Further, in comparison between the two, it was recognized that the caramel with a marble pattern according to the present invention was excellent in novelty.

Example 2. The caramel doughs (1) and (2) obtained in Example 1 were treated in the same manner as in Example 1, while the dough (1) was treated in the same manner as in Example 1 with half the amount of the dough (2). I got a patterned caramel.

Comparative Test Example 2. The caramel dough (1) obtained in Example 1 and 1/3 of the dough (1)
Using the dough (2) corresponding to the amount, the same treatment as in Example 1 was carried out to prepare a caramel of Test Example 2. Using the caramel prepared in Example 1 above and the caramel obtained in Test Example 2 above, an expert panel of 20 people investigated the integrated expression of taste. I decided it was better.

[0014]

INDUSTRIAL APPLICABILITY The caramel produced by the production method according to the present invention has different tastes derived from two different doughs when placed in the mouth, and the textures of the doughs constituting them are different. I don't feel it. At the same time, two kinds of taste can be enjoyed in the mouth, and a caramel having a novel appearance such as a marble pattern can be produced. Furthermore, a method of applying a pattern such as a marble pattern is an extremely simple method, and the practical value of the present invention is great.

[Brief description of drawings]

FIG. 1 is a perspective view of a caramel with a marble pattern manufactured according to the present invention.

[Explanation of symbols]

 1 Caramel with marble pattern 2 Brown part 3 White part

Claims (3)

[Claims] 1. A method for producing a patterned caramel, which comprises mixing two or more kinds of caramel dough having at least one of color and color tone differently and then cooling. 2. A step of mixing the raw materials of caramel dough and heating and concentrating under normal pressure to give a brown caramel dough, and heating and concentrating raw materials of the same composition as the caramel dough under reduced pressure to give a white caramel dough. And the temperature of the caramel dough is 60 to 90 ° C., the latter caramel dough is added to the former caramel dough at 1.0: 0.5 to 0.
A pattern characterized by comprising the steps of gradually adding it in a proportion of 5: 1.0 and partially mixing it non-uniformly, and molding the caramel dough that is partially mixed non-uniformly into a sheet and cooling it. How to make Tsuki caramel. 3. The method for producing a patterned caramel according to claim 1, wherein the pattern is a marble pattern.