JPH06276945A - Production process for raisin bun - Google Patents

Abstract

PURPOSE:To provide raisin bun which has taste which no conventional raisins have and high storability, further differing from conventional sweetened adzuki beans. CONSTITUTION:Various kinds of grapes are sun-dried, soaked in liquid molasses of about 70 saccharinity, heated up to about 80 deg.C until heating is stopped, and allowed to stand for about 30 minutes, then the molasses is drained from the grapes. Then, the grapes are coated granular sugar containing acids such as citric acid and powdery wine. The coated grapes can provide a new type of raisin bun or cake having a unique taste not of conventional raisins with high storability, further differing from conventional sweetened adzuki beans. Although the raisins are coated with molasses or sugar, they give substantially no sweet taste as the wine taste and citric acid or the like cancel the sweetness.

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 confectionery containing dried raisins, which has a flavor and storability that conventional raisins do not have, and which has a novel taste different from conventional sweet natto.

[0002]

2. Description of the Related Art Conventional raisins have been obtained only by drying various kinds of grapes in the sun or the like. Then, an oil film was formed on the surface in order to polish or remove harmful insects at that time.

In the conventional sweet natto, azuki beans, white kidney beans, quail beans, peas, etc. are soaked in water and dried.
Then, what was boiled and softened was put into a rotating drum together with molasses and the like to deposit a sugar film on the surface thereof.

It is also known that the above-mentioned Amanatto is sprinkled with apricot powder to give it a new flavor, or that chlorella extract, cornstarch or the like is applied to the surface thereof.

[0005]

However, in the above-mentioned conventional raisins, it is difficult to get out of the flavor of the raw grapes, and it is easy to get tired of eating them.

[0006] In addition, there is a conventional sweet natto with a wine flavor such as Japanese Patent Publication No. 60-3450, but in any case, the raw material beans such as azuki beans, white beans, quail beans, and peas It was difficult to get out of the flavor.

[0007] The method for producing a confectionery containing dried raisins according to the present invention is intended to solve the above-mentioned drawbacks of the conventional example, and has a flavor and a shelf life which are not present in conventional raisins, and is different from conventional sweet natto. It is designed to offer dried grape sweets with a unique flavor.

[0008]

[Means for Solving the Problems] The method for producing a dessert containing dried grapes according to the present invention is to dry the dried grapes obtained by drying various grapes in the sun or the like, and soak them in liquid molasses adjusted to a sugar content of about 70 Bx. It is characterized in that the temperature is raised to about 80 ° C., the heating is stopped, the mixture is cooled and then cut into pieces, and then sprinkled with granular sugar mixed with an acid such as citric acid and wine powder to add sugar.

The reason for adopting the above configuration will be described in detail below.

Raw material for molasses: The molasses used in this invention is
Usually, sugar is dissolved in water for production, but sugar syrup, isomerized sugar, and (reduced) syrup can also be used.

Reason for adjusting the sugar content to 70 degrees: The sugar content is about 7
The reason why it is adjusted to 0 (65 to 75) Bx is to keep the water content of the product constant and prevent stickiness after adding sugar.

Reason for heating to 80 ° C .: To keep the water distribution of the product constant and sterilize microorganisms such as mold and yeast.

Acid as a raw material: In addition to citric acid, edible organic acids, that is, fumaric acid, adipic acid, malic acid, tartaric acid, gluconic acid, lactic acid, etc., can be used alone or as a mixture.

As the thickener to be added to molasses as required, natural thickeners (gums) such as locust bean gum and pectin can be used in addition to gum arabic.

[0015]

According to the method for producing a dried raisible confectionery of the present invention, a dried candy containing a dried candy, which has a flavor and storability that conventional raisins do not have, and which has a novel taste different from conventional sweet natto is provided. I can do it now.

[0016]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for manufacturing a confectionery containing dried raisins according to the present invention will be described below in detail with reference to the drawings.

In FIG. 1, reference numeral 1 is a dried grape obtained by drying various grapes in the sun or the like. 2 is a molasses layer formed on the surface of the raisins 1 and 3 is a sugar coating layer attached to the surface of the molasses layer 2.

Next, the steps of one embodiment of the method for producing a dessert containing dried grapes of the present invention will be specifically described with reference to FIG. [Example] Before performing the following steps, dried raisins obtained by drying appropriate grapes in the sun etc. are washed with hot water to remove the film of edible oil, etc., and simultaneously swelled and then dehydrated by force. Be prepared. At this time, the moisture content of dried grapes has increased by about 5% from the beginning. This dried grape is processed by the following steps.

(1) 15 kg of water and 2 g of white sucrose in a pan 11 in advance
Molasses 12 is prepared by adding 0 kg, 30 cc of wine flavor and 1 kg of arabic gum and simmering. At this time, the sugar content is about 70 Bx. The gum arabic is used to increase the stickiness of the molasses 12. That is,
Gum arabic gum is not necessary in normal amanatto, but in vines, the skin has a property that molasses 12 does not easily adhere, and therefore gum arabic facilitates the adhesion.

(2) Next, raisins 14 in a wire netting basket 13 are soaked in the molasses 12. In this state, the temperature of the molasses 12 which has been heated to a constant temperature in advance is raised to about 80 ° C., and when the heat is extinguished and left for about 30 minutes, it is cooled to about 50 ° C.

(3) Pot 1 when it has cooled to a certain temperature
A stick 1 which is a wire net basket 13 lifted from 1 and handed over a pan 11.
Load wire mesh basket 13 on 5 and cut honey. Then pan 1
15 cc of wine flavor is added to the molasses 12 remaining in 1 (about half of the original amount), and the sugar content is adjusted to about 70 and repeatedly used.

(4) Separately from the molasses 12 and the like, 1 kg of granulated sugar having a large particle size, 40 g of citric acid and 50 g of wine powder are mixed in advance to prepare the sugar 16 to be added.

(5) The above-mentioned sugar 16 is added to the waterproof sheet 17
Spread it on top, spread the dried molasses-dried grapes 14 thinly on it, and add sugar. When the dried grapes 14 have cooled to room temperature after sugar is added, use a sieve to dry them.
Shake off the extra sugar 16 attached to.

Since the added sugar 16 contains citric acid and the like, it cannot be reused as the molasses 12.
Therefore, sift it with a sieve and add only fine sugar to it. 1 dried grape is obtained
40g of molasses and sugar was attached to 00g.

[0025]

EFFECTS OF THE INVENTION According to the method for producing a confectionery containing dried raisins of the present invention, a confectionery containing dried raisins which has a flavor and a preservability which are not present in conventional raisins and which has a novel taste different from conventional sweet natto. Is now available.

That is, although sweetness of molasses or sugar is attached, the sweetness of molasses or sugar is offset by wine flavor, citric acid, etc., and it is possible to provide a novel confectionery that hardly feels sweetness. It was

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing an example of a confectionery obtained by the method for producing a confectionery containing dried raisins of the present invention.

FIG. 2 is a schematic view showing a manufacturing process in a method for manufacturing a confectionery containing dried raisins according to the present invention.

[Explanation of symbols]

 1 Dried grape 2 Molasses layer 3 Sugar coating layer 11 Pan 12 Molasses 13 Wire mesh basket 14 Dried grape 15 Stick 16 Sugar with sugar 17 Tarpaulin

Claims (1)

[Claims] 1. Dried raisins obtained by drying various grapes in the sun or the like are dipped in liquid molasses adjusted to a sugar content of about 70 Bx, heated to about 80 ° C. to stop heating, and cooled to cut honey. Then, a method for producing a confection containing dried raisins, which is characterized by sprinkling with granular sugar mixed with an acid such as citric acid and wine powder and adding sugar.