JPH09163933A - Candy and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a kind of candy of high palatability which can conveniently and deliciously eat pollen by constituting it with the inner core of pollen or the like, the outer core of candy or the like and the outer skin made of a thin layer of candy. SOLUTION: This candy is composed of the inner core 4, the outer core 3 including the inner core 4 and the outer skin 5 thinly covering the surface of the outer core. The inner core 4 is pollen 2 such as pollen of citrus flowers including orange or a mixture thereof with at least sugar and millet jelly, the outer core 3 is a candy prepared by mixing at least honey, sugar and millet jelly and fusing them with heat, and the outer skin 5 is a very thin layer several μm to several hundred μm thick, prepared by melt-mixing at least sugar and millet jelly with heat.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a candy confection in which an inner core portion containing pollen is wrapped with an outer layer portion containing honey and further covered with an extremely thin candy outer skin.

[0002]

2. Description of the Related Art Pollen, as well as honey, contains many nutrients and many enzymes. Therefore, pollen is edible as a nutritional tonic food or a health food.
Since this pollen has a little bitterness and a unique aroma as it is, it is traditionally mixed with butter or honey with pollen, or mixed with dressing, mayonnaise, miso, vinegar, soy sauce, etc. and eat with other foods. Is being done.
In addition, pollen perishes raw, so it is necessary to sterilize it by heating or the like and store it by blocking it from the outside air. For example, Japanese Patent Application Laid-Open No. 63-152949 discloses that pollen is dissolved in ethanol, distilled water, honey or the like and added in the manufacturing process of solid sweet foods, beverage foods, liqueur liquors and the like. Thereby, the pollen is stored for a long time in the food to which the pollen is added.

[0003]

[Problems to be Solved by the Invention] However, as described above, it is troublesome to mix pollen with mayonnaise or honey to eat, and if pollen is eaten with other foodstuffs, it is time to ingest pollen. Are limited to meal times. In addition, as described in the above publication, when polluted in a solid sweet food or the like as an additive, pollen is scattered in the food to be added, and the texture and flavor of pollen itself are impaired.

When honey is mixed with candy, it is cooled to 1 to
The honey is saccharified and set once in 2 hours. However, after 2 to 3 days, the honey absorbs moisture, expands and melts, so that the candy cracks and the melted honey flows out to the surface of the candy. Then, the surface of the candy gets wet with honey, the surface of the candy adheres to the package, and the appearance deteriorates. As a countermeasure against this, it is conceivable to form a sugar coating used for the surface treatment of chocolate, konpeito and tablets on the surface of the candy, but the sugar coating has a thickness of about 1 mm and is opaque. Therefore, it is unsuitable when the candy confectionery body is transparent or when it is desired to show the color or contents of the candy confectionery body.

[0005]

Means for Solving the Problems In order to solve the above-mentioned problems, the present invention relates to an inner core portion composed of pollen or at least a mixture of pollen, sugar and starch syrup, and candy obtained by heating and melting and mixing at least honey, sugar and starch syrup. And an extremely thin candy outer skin obtained by heating and melting and mixing sugar and starch syrup.

Such a candy confectionery is manufactured, for example, as follows. That is, at least a mixture of pollen, sugar and starch syrup is heated. At least the honey, sugar and starch syrup are heated, melted and mixed to make the mixture have a high temperature, and the mixture is wrapped with a cooled candy after having been made fluid. Further, at least sugar and starch syrup are heated and melt-mixed to have a high temperature, and after having fluidity, wrapped with a cooled outer skin. It is stretched and cut into small pieces, shaped and cooled.

Further, the pollen may be pollen of citrus flowers such as orange, or may be pollen dumplings collected from bees. Further, the thickness of the outer skin may be several microns to several hundreds of microns.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION

1. Structure of candy confectionery Fig. 1 shows a candy confectionery 1 according to the present invention in cross section.
The spherical or elliptical candy 1 comprises an inner core portion 4, an outer layer portion 3 covering the entire inner core portion 4, and an extremely thin outer skin 5 covering the entire surface of the outer layer portion 3. Inner core part 4
Is a mixture of pollen 2, sugar, starch syrup, and water, and is in a solid state at about room temperature. The outer layer portion 3 is a mixture of honey, sugar, starch syrup, acidulant, and flavor, which is heated and melted. The outer layer portion 3 is also in a solid state at about room temperature. The outer skin 5 is
It is a mixture of sugar and starch syrup heated and melted, and is in a solid state at about room temperature.

The inner core portion 4 is heated when the above materials are mixed. As a result, the pollen is sterilized, and the sugar and starch syrup are softened and mixed well with the pollen. Therefore, the sweetness of sugar and starch syrup spreads over the entire inner core portion 4, and the bitterness and odor of the pollen itself can be alleviated. Also, pollen contains a large amount of water and is weak against drying. Also in this respect, the water content of the starch syrup can prevent the pollen from being dried, so that the flavor and texture of the pollen are not deteriorated. The pollen contained in the inner core portion 4 can be obtained, for example, by collecting pollen balls made from pollen collected from flowers by a bee. In addition to pollen, pollen balls contain various enzymes contained in honey and bee saliva. Therefore, the nutrients of the pollen itself, honey, and various enzymes have a suitable effect on the human body.

By limiting the pollen contained in the inner core portion 4 to the pollen of a specific plant, the scent, flavor and texture of the inner core portion 4 can be specified. For example, if only orange pollen is mixed into the inner core portion 4, the orange inner scent portion 4 is obtained. This pollen may be citrus flower pollen other than orange. Since the outer layer portion 3 is mixed with honey, it has the flavor of honey and, together with the pollen contained in the inner core portion 4, enhances the nutritional value of the candy confectionery 1. Further, the inner core part 3 is shielded from the outside air by the outer layer part 3, and the inner core part 3 is sterilized when heated, so that the pollen of the inner core part 4 can be stored for a long time. Hull 5
Is an extremely thin candy film, and its thickness is, for example, several microns to several hundreds of microns. The outer skin 5 is a non-colored candy consisting of sugar and starch syrup, and is transparent because it is extremely thin. Therefore, when a colorant is added to the outer layer portion 3,
The color of the outer layer portion 3 can be revealed through the outer skin 5. Further, when the outer layer portion 3 is transparent, the transparency is not impaired.

Further, the outer skin 5 serves as a film for preventing the honey contained in the outer layer portion 3 from flowing out. Honey has a higher glucose content than sugar, so
After being melted by heating and mixed with sugar and starch syrup, it is saccharified and in a solid state for 1 to 2 hours after being cooled and solidified. However, saccharified honey easily absorbs moisture in the air, so
After 2 to 3 days, it absorbs moisture in the air, melts, and expands. Therefore, as described above, the outer layer portion 3 is cracked, and the molten honey flows out to the surface of the candy. Therefore, as in this embodiment, the outer layer 3 is formed by the outer skin 5.
By covering the honey, the honey is shielded from the outside air and is not exposed to moisture in the air. Therefore, the surface of the candy confectionery 1 does not become sticky with the honey that has flowed out, and the surface of the candy confectionery 1 does not adhere to the package or the outer shape is not deformed.

2. Method for manufacturing candy confectionery Next, a manufacturing process for such a candy confectionery 1 will be described. First, put water 6, sugar 7, honey 8 and starch syrup 9 in a pot 10 and heat to a high temperature of 130 to 200 degrees Celsius, for example, and continue heating while stirring until the ingredients melt and mix well. . If the materials are well mixed, then proceed to Figure 3.
As shown in FIG. 3, a melted and mixed high temperature liquid candy 11 is poured into an iron cooling plate 12 filled with water 13. Then, in order to remove the rough heat, leave it for a while, for example, 50 degrees Celsius ~
Cool to 100 degrees. As a result, the candy 11 becomes a liquid having a slightly solidified fluidity. Next, as shown in FIG. 4, the fragrance 14 is mixed and kneaded well. The fragrance 14 may be of any kind. For example, since the pollen 2 has an image of good throat health, a cooling agent such as spearmint or menthol may be used. Further, the fragrance 14 may not be added. This candy 11 becomes the outer layer portion 3.

Next, as shown in FIG. 5, in another pot 15, pollen 2, sugar 16, starch syrup 17, acidulant 18, flavor 1
Add 9 and stir until well mixed. And
For example, it is heated to 100 to 150 degrees Celsius. This heating temperature is a temperature for softening the sugar 16 and the starch syrup 17 so that the sugar 16 and the starch syrup 17 can be easily mixed with the pollen 2 and also for being compatible with the outer layer portion 3. The heating temperature is a temperature for sterilizing the pollen 2. If the heating temperature is too high, the flavor, texture and nutrients of pollen 2 are impaired, which is not preferable. This mixture 20 becomes the inner core portion 4.

Next, as shown in FIG. 6, another pan 2 is added.
Put sugar 22 and starch syrup 23 in 1 and mix by heating and melting. The weight ratio of sugar 22 to starch syrup 23 is preferably about 9: 1, for example. The candy 24 formed in this step becomes the outer skin 5. Next, as shown in FIG. 7, the candy 11 formed in the step shown in FIG. 4 is cast on a flat plate (not shown) and stretched into a thick disc. Then, the mixture 20 formed in the step shown in FIG. 5 is shaped into a rod and placed linearly on the center line of the disk-shaped candy 11. The mixture 20 at this time is
It may be put in a mold in advance and pressed into a stick shape.

Next, as shown by the arrow in FIG. 7, candy 11
The end of the rod is lifted and bent so that the rod-shaped mixture 20 is rolled up. Then, by rolling it a little to adjust the shape, a straight stick-shaped stick candy 25 as shown in FIG. 8 is formed. The temperature of the candy 11 is still high, and the candy 11 is soft enough to be easily deformed. At this time, if the mixture 20 is not heated, the surface of the candy 11 may be rapidly cooled by the mixture 20, and cracks may occur, or the candy 11 may solidify before fitting into the unevenness of the surface of the mixture 20 to form a large gap. On the other hand, in this embodiment, since the mixture 20 is heated as described above, the mixture 20 easily fits in the candy 11 and the candy 11 is not cracked. Further, no large gap is generated between the surface of the mixture 20 and the surface of the candy 11.

A stick candy 25 as shown in FIG. 8 is shaped into a cylindrical stick candy 25 as shown in FIG. 9 by smoothly extending the overlapped portion of the candy 11 and closing both ends. Then, as shown in FIG. 9, the candy 24 produced in the step shown in FIG. 6 is cast on a flat plate (not shown) and stretched into a thin circle. The thickness of the circular candy 24 is, for example, 1 to 2 m.
m. A stick candy 25 is placed on one end of the circular candy 24. Then, as shown by the arrow in the figure, one end of the candy 24 is lifted, and the candy 24 is rolled while the candy 25 is rolled.
Wind up. As a result, a straight stick-shaped stick candy 26 in which the stick candy 25 is wound with the candy 24 as shown in FIG. 10 is obtained. Mixture 2
0 is enclosed in a stick candy 26 in a shaft shape. Furthermore, candy 2
The overlapping portion of 4 is smoothly extended, both ends of the candy 24 are extended and shaped so as to cover both ends of the stick candy 25. As a result, the surface of the stick candy 26 is smoothly shaped.

Next, as shown in FIG. 11, one end of the stick candy 26 is extended. At this time, as shown by the cross section in FIG. 12, the diameter of the stretched portion 27 is reduced, so that the diameters of the mixing portion 20 and the candy 11 are also reduced. Further, the thickness of the candy 24 becomes thin, for example, several microns to several hundreds of microns. The diameter of this extended portion 27 is equal to the diameter of the candy confectionery 1. Strictly speaking, in consideration of shrinkage when cooled, it is made slightly larger than the diameter of the candy confectionery 1. Next, as shown in FIG. 13, the stretched portion 27 is cut with a knife 28 into small pieces 29 each having a predetermined length. The cut small pieces 29 are cooled to room temperature after being rounded and shaped. The candy confectionery 1 is obtained by the above steps.

As shown in FIG. 14, the candy 11 is still soft when the portion 27 stretched by the knife 28 is cut, so that the candy 11a of the portion pressed by the knife 28 wraps around the cut surface of the mixture 20. And the cut surface of the mixture 20 is covered with the candy 11. Further, since the candy 24 is still soft, the portions of the candy 24 pressed by the knife 28 adhere to each other, whereby the entire surface of the candy 11 is covered with the candy 24. Then, if this small lump 29 is rounded and cooled, the mixture 20 becomes the inner core portion 4, the candy 11 becomes the outer layer portion 3, and the candy 24 becomes the outer skin 5.

According to the above method, by heating the mixture 20, the pollen 2 is sterilized, and the sugar and starch syrup are softened and mixed well with the pollen. This allows
The sweetness of sugar and starch syrup spreads throughout the inner core portion 4, and the bitterness and odor of the pollen itself can be alleviated. In addition, the candy 11 serving as the outer layer portion 3 easily becomes compatible with each other, and a large gap is not formed between the inner core portion 4 and the outer layer portion 3.

For example, a hemispherical outer layer portion having a concave portion formed in the center is manufactured and cooled to room temperature, the inner core portion 4 is put in the concave portion of the outer layer portion, and the two outer layer portions are joined to form a spherical candy. It is also possible to use However, in the case of this method, when the outer layer portions are joined, various bacteria may enter the inner core portion 4 together with the outside air. On the other hand, as described above, the outer layer portion 3 and the inner core portion 4 are in a fluid state.
By wrapping, the miscellaneous bacteria in the outside air are heated in the outer layer portion 3 and sterilized. Therefore, the pollen of the inner core part 4 can be stored for a long time. Also, when the stick candy 26 is stretched,
The outer skin 5 is made by thinly extending the candy 24 wound on the surface of the stick candy 26. Therefore, as compared with the method of manufacturing a thin candy film from the beginning, an extremely thin transparent candy film can be easily formed.

The present invention is not limited to the above embodiment,
Various modifications can be made without departing from the spirit of the present invention.
For example, the sweetness can be adjusted by mixing granulated sugar into the candy 11 serving as the outer layer portion 3, and
The hardness and viscosity can be adjusted. Therefore, the texture and flavor can be improved. The outer layer part 3, the inner core part 4, and the outer skin 5 may or may not be mixed with additives such as flavors, acidulants, colorants, vitamins, concentrated fruit juice, seaweed, sesame, and pulp. May be. For example, if you add a cooling agent such as peppermint, menthol or an herbal extract,
Suitable for "throat candy" to maintain throat health. In addition, addition of vitamin C is suitable as a health food, and the antiseptic effect of pollen can be obtained.

Further, honey may be mixed in the inner core portion 4. Further, a preservative may be added to the inner core portion 4. However, since the pollen 2 can be sterilized and preserved according to the manufacturing method of the above-mentioned embodiment, the preservative may not be used. further,
The outer shape of the candy 1 is not limited to a spherical shape, but may be another geometrical shape such as a rectangle or an ellipse, a character, or the shape of an animal, a cartoon, a moving image character, or the like.

Further, although the above-mentioned manufacturing method is manual,
All or part of the above steps may be automated using an existing or dedicated machine. The means for cutting the stretched portion 27 may be a means other than the kitchen knife 28, and may be manually cut by, for example, scissors for cooking, a cutter, an electric cutter, or the like. Cutting may be performed using an automatic machine such as a cutting machine or an automatic squeezing machine. Further, the material of the cooling plate 12 may be aluminum, stainless steel or the like other than iron. Furthermore, the temperature range in each of the above steps is not limited and can be changed as appropriate.

Further, according to a manufacturing method other than the above manufacturing method, FIG.
It is also possible to manufacture the candy 1 of the above, for example, the mixture 20 that has been made into small pieces in advance is coated with the candy 11 that has been preheated one by one, and the outer skin 5 is attached by immersing it in the melted candy 24. The manufacturing method etc. may be used. In addition, the disc-shaped candy 11 shown in FIG. 7 is placed on the circular candy 24 shown in FIG.
Further, the rod-shaped mixture 20 may be placed on the center line of the disk-shaped candy 11, and the mixture 20 may be wound with the candy 11 and the candy 24 at a time.

Further, pollen is vulnerable to heat, and when heated to high temperatures, enzymes and nutrients may be damaged. Therefore, in FIG. 7, when the temperature of the candy 11 drops to around 60 degrees Celsius, only the pollen 2 is put on the candy 11 and the pollen 2
You may wind up with candy 11. At this time, the pollen 2 may be mixed with sugar or starch syrup. However, it is not heated as in the above-mentioned embodiment. Further, also in the above embodiment, the inner core portion 4 may be made of only the pollen 2. Further, the outer layer portion 3
Alternatively, the pollen 2 may be dispersedly mixed. At this time, the pollen of the inner core portion 4 and the pollen of the outer layer portion 3 may be different. Further, pollen is not limited to pollen balls collected by bees, and may be collected directly from flowers by humans.

[0026]

As described above in detail, in the candy confectionery of the present invention, since the pollen contained in the inner core portion is lumpy, the texture, flavor and aroma of the pollen itself can be fully enjoyed. As a result, it is possible to easily eat pollen at any time without spending time and time for eating pollen as in the conventional case. Moreover, the sweetness alleviates the bitterness and odor peculiar to pollen, so that it can be eaten deliciously. Therefore, new demand can be stimulated. Further, since the inner core portion is covered with the outer layer portion and shielded from the outside air, the pollen contained in the inner core portion can be stored for a long period of time. Furthermore, since the surface of the outer layer portion is covered with an extremely thin skin, the honey mixed in the outer layer portion does not flow out to the surface.

According to the method of the present invention, the inner core portion is heated, whereby sugar and starch syrup are well mixed with pollen, and the bitterness of the pollen itself can be alleviated. Also,
The pollen is sterilized by heating the inner core portion.
Furthermore, since the inner core portion is wrapped by the heated outer layer portion, the bactericidal effect is enhanced. Furthermore, by wrapping the inner core portion with the outer layer portion and the outer skin and stretching it in a fluid state, an extremely thin film-like outer skin can be formed quickly and easily.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of a candy confectionery 1 of an example.

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

FIG. 3 is a process diagram of pouring a candy 11 to be the outer layer portion 3 into a cooling plate 12.

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

FIG. 5 is a process drawing of mixing and heating the materials of the inner core portion 4.

FIG. 6 is a process diagram of heating, melting and mixing the materials of the outer cover 5.

FIG. 7 is a process diagram of placing a mixture 20 to be the inner core portion 4 on the candy 11.

FIG. 8 is a process drawing of wrapping the mixture 20 with a candy 11 to form a stick candy 25.

FIG. 9 is a process diagram of placing a stick candy 25 on a candy 24 that becomes the outer skin 5.

FIG. 10 is a process diagram of wrapping a stick candy 25 with a candy 24 to form a stick candy 26.

FIG. 11 is a process drawing of stretching one end of a stick candy 26.

FIG. 12 is a sectional view of a stick candy 26 and an extended portion 27.

FIG. 13 is a process drawing of cutting the stretched portion 27 into small pieces 29.

FIG. 14: Mixture 20 produces candy 11 when cutting small pieces 29
FIG. 5 is a cross-sectional view showing a state in which the candy 24 in a film shape is covered.

[Explanation of symbols]

1 ... Candy, 2 ... Pollen, 3 ... Outer layer part, 4 ... Inner core part,
5 ... hull, 7,16,22 ... sugar, 8 ... honey, 9,1
7, 23 ... starch syrup, 11, 24 ... candy, 14, 19 ... fragrance,
18 ... acidulant, 20 ... mixture, 29 ... blob.

Claims (5)

[Claims] 1. A candy confectionery comprising an inner core portion, an outer core portion including the inner core portion, and an outer skin that thinly covers the outer surface of the outer core, wherein the inner core portion is pollen or at least pollen and sugar. Is a mixture of starch syrup and candy, the outer layer portion is a candy obtained by heating and melting at least honey, sugar and starch syrup, the outer skin of at least an extremely thin candy obtained by heating and melting sugar and starch syrup A candy made of a film. 2. A first step of mixing at least pollen, sugar and starch syrup and heating, and a second step of heating and melting at least honey, sugar and starch syrup to obtain a high temperature and fluidity. And a third step in which the candy produced in the second step is flattened and cooled while maintaining fluidity, and at least sugar and starch syrup are heated and melt-mixed to a high temperature,
And a fourth step of imparting fluidity, a fifth step of thinning the candy formed in the fourth step to cool the candy while maintaining fluidity, and a candy formed in the third step A sixth step of wrapping the mixture made in the first step, a seventh step of wrapping the candy made in the sixth step with the outer shell made in the fifth step, and a seventh step An eighth step of stretching the candy and stretching the outer skin thinly, and a ninth step of cutting the candy stretched in the eighth step into small pieces, shaping and cooling A method for producing a candy, characterized by: 3. The method for producing a candy according to claim 1 or claim 2, wherein the pollen is a citrus flower such as orange. 4. The method for producing a candy confectionery according to claim 1, wherein the pollen is a pollen dumpling collected from a bee. 5. The method for producing a candy according to claim 1 or claim 2, wherein the outer skin has a thickness of a few microns to a few hundreds of microns.