JPH08322469A - Malt syrup candy and its production - Google Patents

Abstract

PURPOSE: To obtain a malt syrup candy of a new type by which an intrinsic taste of brown (unrefined) sugar can be enjoyed. CONSTITUTION: This malt syrup candy 1 consists of a core comprising solid unrefined sugar 2 and a coat (outer layer) comprising a syrup prepared by heat-melting at least the unrefined sugar an malt syrup 3. The core of the solid unrefined sugar 2 is coated with the outer layer 3 which is heated to the fluid state.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a candy confectionery containing solid brown sugar in its inner core.

[0002]

2. Description of the Related Art A conventional candy confection referred to as black candy is one in which brown sugar is mixed with starch syrup, heated, melted and mixed, and then cooled and solidified.

[0003]

However, in the conventional brown candy, although the scent of brown sugar can be enjoyed, the texture is only the feel of individual candy, and the candy can be enjoyed by smelting and melting it to enjoy it. I could not get out of the fixed idea of confectionery. For this reason, black candy became a staple confectionery, and there was little change in the demand for black candy, and it was difficult to stimulate new demand.

[0004]

[Means for Solving the Problems] In order to solve the above problems, the present invention comprises an inner core portion made of solid brown sugar and an outer coating portion made of candy obtained by heating and melting at least brown sugar and starch syrup. A candy confection consisting of the following, characterized in that the outer core portion is coated with the inner core portion in a state of being heated and having fluidity.

Further, the inner core portion is processed into the candy confection in the state of raw brown sugar in a solid state at about room temperature, and the outer coating portion is further heat-melt mixed with granulated sugar and flavor. It may be one that

[0006] In addition, such a candy can be produced by heating and melting at least brown sugar and starch syrup to cover the brown sugar with brown candy having a high temperature fluidity to form a stick candy, and the stick candy is made into a small lump. It can be manufactured by cutting, shaping and cooling.

In the candy confectionery of the present invention, brown sugar is encapsulated in a solid state in the central portion of the outer coating portion made of brown candy. When the outer part is poured and melted, brown sugar in the inner part appears,
The original flavor of brown sugar can be enjoyed with its scent and texture, and you can enjoy the different feel and taste from conventional brown candy.

Further, by coating the brown sugar with a brown candy having a high temperature fluidity, when the stick candy is cut into small pieces, the brown candy flows and encloses the brown sugar inside. Further, since the temperature is high, the encapsulated brown sugar is heated to bond the particles of the brown sugar to each other, and when cooled to room temperature, they are hardened to a hardness that is just suitable for chewing.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION FIG. 1 shows a candy confectionery 1 according to an embodiment of the present invention in cross section. The spherical or ellipsoidal candy 1 comprises an inner core portion 2 and an outer cover portion 3 covering the entire inner core portion 2. The inner core portion 2 is brown sugar that is in a solid state at about room temperature, and is an aggregate of crystalline, powdery or granular brown sugar. The brown sugar in the inner core portion 2 is in a non-heat-treated raw state. That is, it is in a state in which it is produced as it is by refining brown sugar, and is not subsequently heated or mixed with or extracted with other components. The outer cover portion 3 is formed by heating, melting and mixing brown sugar, starch syrup, granulated sugar, and flavor. The outer cover portion 3 is coated on the inner core portion 2 while being heated and having fluidity. Inner core 2 and jacket 3
Between and there is a thin mixing part 4. The mixed portion 4 is in a state where the brown sugar of the inner core portion 2 and the black candy of the outer coating portion 3 are mixed.

Next, the manufacturing process of such a candy confectionery 1 will be described. First, as shown in FIG. 2, water 6, powdered brown sugar 7, flowing liquid starch syrup 8, and flowing liquid granulated sugar 9 are put in a pot 10 and, for example, 100 degrees Celsius to 30 degrees Celsius.
Heat to a temperature at which it boils at 0 degrees, and continue heating while stirring until the materials melt and mix well. Once the materials are well mixed, as shown in Figure 3,
A liquid black candy 11 having a high temperature which is melted and mixed is poured into an iron cooling plate 12 filled with water 13. Then, in order to remove the rough heat, it is left for a while and cooled to, for example, about 50 to 200 degrees Celsius. Next, as shown in FIG. 4, a small amount of the fragrance 1 is added to the black candy 11 having high temperature fluidity in the cooling plate 12.
Mix 4 and knead well. This fragrance 14 is an extract or a synthetic substance having a scent of brown sugar. This black candy 11 becomes the outer cover portion 3.

[0011] Next, a crystalline, powdery or granular elongated raw brown sugar 15 in the state of being manufactured by refining and in a solid state at about room temperature is, for example, 50 to 200 degrees Celsius. After heating to about the above temperature and removing the above-mentioned rough heat, it is placed linearly on the central axis of the high temperature black candy 11. By heating the brown sugar 15 in this manner, it is possible to prevent the surface of the brown candy 11 that has come into contact with the brown sugar 15 from being suddenly cooled and cracked. The brown sugar 15 may be put in a mold in advance and pressed into a stick shape. This brown sugar 15 becomes the inner core portion 2. Then, as shown in FIG. 6, by lifting both ends of the plate-shaped brown candy 11 which is still fluid but whose viscosity is increased by taking rough heat, it is bent so that the raw brown sugar 15 is rolled up, Wrap brown sugar 15 with brown candy 11. Then, it is rolled a little to adjust the shape, and both ends are closed with black candy 11 to form a stick candy 16 having a straight rod shape as shown in FIG. 7. The temperature of the black candy 11 is still high, and it has such softness that it is easily deformed. Further, since the brown candy 11 at this stage has been subjected to the rough heat, it is not high enough to melt the brown sugar 15 inside. Next, a stick candy shaped into a stick 1
6 is cut with a knife 17 into small pieces 18 having a predetermined length. The cut small pieces 18 are cooled to normal temperature after being rounded. The candy 1 of the above-mentioned example is obtained by the above process.

As shown in the cross section in FIG. 9, when the stick candy 16 is cut by the knife 17, the black candy 11 serving as the outer cover portion 3 is still soft, so the end of the stick candy 16 cannot be completely pushed by the knife 17. The brown candy 11b of the broken portion flows around the tip of the brown sugar 15 so that the brown sugar 15 becomes 1
Covered with 1. Similarly, the black candy 11a in the portion pressed by the knife 17 flows so as to wrap around the end of the cut brown sugar 15, and the rear end of the short piece of brown sugar 15 is the black candy 11
Covered with. Therefore, the brown sugar 15 inside the cut small pieces 18 is entirely covered with the black candy 11 and is enclosed in the black candy 11. Then, if this small lump 18 is rolled and cooled, the inner core portion 2 of brown sugar and the outer skin portion 3 of brown candy can be obtained.
A candy confectionery consisting of

Further, the brown candy 11 serving as the outer coat portion 3 is coated with the brown sugar 15 serving as the inner core portion 2 in a fluidized state at a high temperature, so that the brown candy 11 is heated by the heat of the brown candy 11 to form particles of the brown sugar 15. Bind to each other, and when cooled to room temperature, they set to a hardness that gives a good chewing comfort. Also, black candy 11
Is coated with brown sugar 15 in a fluidized state at a high temperature, they are mixed with each other to form a mixed portion 4 at the boundary between the inner core portion 2 and the outer sheath portion 3. When the brown candy 11 is coated with the brown sugar 15, the brown sugar 15 in the mixing portion 4 is not melted but remains in the form of particles because coarse heat is taken. Therefore, it is possible to enjoy the change in texture and flavor at the stage of transition from brown candy 11 to brown sugar 15 in the process of melting and melting.

For example, a jacket portion of a hemispherical black candy having a recessed portion formed in the center in advance is manufactured, cooled to room temperature, brown sugar is enclosed in the recessed portion of the jacket portion, and the two jacket portions are joined together. When produced by the method of forming a spherical candy, various bacteria may enter the inner core portion together with the outside air when joining the outer covering portion. On the other hand, in the case of the above-mentioned embodiment, the outside air is heated by coating the brown sugar 15 serving as the inner core portion 2 with the brown candy 11 serving as the jacket portion 3 which is heated and has fluidity. It is then enclosed in brown candy 11 together with brown sugar 15. Since various bacteria are reduced by the high temperature outside air, the preservability is improved even when the raw brown sugar 15 is used, and the deterioration thereof is less likely even after long-term storage. Further, the raw brown sugar 15 contains many nutrients such as vitamins, minerals and calcium, and many of these nutrients are destroyed by high temperature. On the other hand, as in the present embodiment, since the raw brown sugar 15 in the non-heat-treated state is enclosed in the inner core portion 2 as it is, these nutrients are preserved without being destroyed.

Further, by mixing granulated sugar into the black candy 11 which becomes the outer cover portion 3, the sweetness can be adjusted and the hardness and the viscosity can be adjusted as compared with the case of using only the starch syrup. Therefore, the texture and flavor can be improved. Furthermore, by adding a fragrance, a further flavor can be produced.

The present invention is not limited to the above embodiments, but various modifications can be made without departing from the spirit of the present invention. For example, with regard to the granulated sugar and the fragrance mixed in the black candy 11 serving as the outer covering part 3, both or either of them may be removed. Further, although the above manufacturing method is a manual work, all or part of the above steps may be automated by using an existing or dedicated machine. Further, the means for cutting the stick candy 16 may be means other than the knife 17, for example, it may be cut manually by using scissors for cooking, a cutter, an electric cutter, or an automatic cutting machine. Alternatively, cutting may be performed using an automatic machine such as an automatic squeezing machine.

The material of the cooling plate 12 may be aluminum, stainless steel, etc., in addition to iron. further,
The temperature range in each of the above steps is not limited and can be changed as appropriate. It is also possible to manufacture the candy confectionery 1 of FIG. 1 by a manufacturing method other than the above-mentioned manufacturing method. For example, brown sugar 15 lumped in advance is coated with black candy 11 that has been subjected to rough heat one by one. The manufacturing method etc. may be used.

[0018]

As described above in detail, in the candy confectionery of the present invention, at least the brown sugar in a solid state is enclosed in the central portion of the outer coating portion comprising the candy obtained by heating and melting and mixing brown sugar and starch syrup. As a result, when the outer part is thawed and melted, the brown sugar in the inner core appears, and the original flavor of brown sugar can be enjoyed with its scent and texture, and you can enjoy the feel and taste different from conventional black candy. As a result, new demand can be stimulated.

Further, when the outer core portion is heated and has fluidity to cover the inner core portion, the inner core portion is heated by the heat of the outer sheath portion, and when cooled to room temperature, Hardens to a hardness that is just right for chewing. Further, by enclosing high-temperature outside air in the inner core portion, even when raw brown sugar is used in the inner core portion, the number of germs is reduced, the preservability is improved, and the deterioration due to long-term storage is reduced. Furthermore, by using raw brown sugar, the nutritional components such as minerals, vitamins and calcium contained in raw brown sugar are preserved without being destroyed by heating, and added value as a dietary supplement is produced. .

Further, by mixing granulated sugar in the outer coat portion, sweetness, hardness and viscosity can be adjusted to a suitable state, and flavor can be further enhanced by adding a flavor.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of a candy of Example.

FIG. 2 is a process drawing of heating, melting, and mixing the materials of the jacket portion 3.

FIG. 3 is a process drawing of pouring black candy 11 that becomes the outer cover portion 3 into a cooling plate 12.

FIG. 4 is a process diagram of adding a fragrance 14 to the black candy 11.

FIG. 5 is a process drawing of placing brown sugar 15 that becomes inner core portion 2 on brown candy 11.

FIG. 6 is a process diagram of covering brown sugar 15 with brown candy 11.

FIG. 7 is a process diagram of forming brown candy 16 by coating brown sugar 15 with brown candy 11.

FIG. 8 is a process diagram of cutting the stick candy 16 into small pieces 18.

[Fig. 9] Brown sugar 15 is used for syrup 1 when the small pieces 18 are cut.
It is sectional drawing which shows the state covered with 1.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Candy, 2 ... Inner core part, 3 ... Coat part, 4 ... Mixed part, 9 ... Granulated sugar, 11 ... Black candy, 14 ... Fragrance, 15
…brown sugar.

Claims (5)

[Claims] 1. A candy confectionery comprising an inner core portion and an outer coating portion, wherein the inner core portion is solid brown sugar, and the outer coating portion is formed by heating and melting and mixing at least brown sugar and starch syrup. A candy, characterized in that it is a candy, and is coated on the inner core portion in a state of being heated and having fluidity. 2. The inner core portion is processed into the candy confection in the state of solid brown sugar in a solid state at about room temperature, and the outer coating portion is further melt-mixed with granulated sugar or flavor. The candy as claimed in claim 1, wherein 3. The candy of the outer coating part comprises a first step of adding at least brown sugar and starch syrup, and in some cases granulated sugar, and heating, melting and mixing to obtain high temperature and fluidity.
A second step of cooling the black candy produced in the first step,
The candy confectionery according to claim 1 or 2, which is produced by the third step of kneading by adding a fragrance to the black candy cooled in the second step, if necessary. 4. The outer coating portion and the inner core portion made of solid brown sugar with which the outer coating portion is covered are solid-type in black candy obtained by heating and melting and mixing the brown sugar and starch syrup. A fourth step of rolling raw brown sugar into a rod shape and shaping, and a fifth step of cutting the candy shaped into a rod shape in the fourth step into a plurality of small pieces, shaping and cooling. According to the above, the black candy is heated to the inner core portion made of brown sugar in a solid state and is coated in a fluid state so as to form the outer coating portion. The candy confectionery according to claim 1, 2 or 3. 5. A first step in which at least brown sugar, syrup, and optionally granulated sugar are added, and the mixture is heated and melt-mixed to have high temperature and fluidity, and the black candy produced in the first step is added. A second step of cooling, a third step of kneading by adding a fragrance to the black candy cooled in the second step, if necessary, and solidification in the black candy formed in the third step. In some cases, the raw brown sugar in the mold is heated and rolled up to form a stick, and the candy shaped into a stick in this fourth step is cut into a plurality of small pieces to be shaped. And a fifth step of cooling the candy.