JPS5837272Y2 - bonbon sweets - Google Patents

Description

[Detailed description of the invention] The present invention consists of at least one of acid, fruit juice powder, fermentation hole powder, powdered flavor, powdered alcohol, powdered sugar, etc. sandwiched between two inner and outer oil and fat coating layers on the circumferential surface of the bonbon. The soft coating of mixed powder containing powdered sugar and binder liquid is related to the structure of a novel bonbon confectionery in which layers are formed.

Conventionally, there have been no bonbons with large amounts of acid or natural fruit juice added to the center liquid, and the periphery of the bonbon is made with a small amount of acid, fruit juice powder, fermentation hole powder, powdered flavor, or powdered alcohol. There were no products coated with a mixed powder containing powdered sugar such as powdered sugar or powdered sugar.

Traditionally, bonbons are made by adding water to sugar, boiling it down, adding Western liquor, fruit flavorings, etc., pouring this sugar solution into starch molds or rubber molds, and slowly cooling it.As it cools, the sugar gradually dissolves. It is made using a manufacturing method that crystallizes from the outer surface of sugar liquid to form a sugar crystal shell, and when eaten, it is only sweet, and no sour ingredients such as acid, fruit juice ingredients, or fermented milk are added or blended. It's not very tasty.

In this case, if acid, natural fruit juice, fermented milk, or other sour ingredients are added to the sugar solution and boiled down, reducing sugar will increase, and therefore,
When poured into starch molds or rubber molds, sugar crystallization is suppressed, making it difficult to produce bonbons.

In consideration of the current situation, the present invention incorporates various flavor components that bring about a complex and harmonious flavor when eaten.Western liquor, fruit flavors, etc. are added to the center liquid part of the bonbon, and acid, fruit juice powder, and fermented hole powder are added to the soft layer. At least one of powdered flavor, powdered flavor, and powdered alcohol is distributed and present, so that each part has its own unique flavor, and when eaten, the flavor components of both parts are combined to create a harmonious whole. To provide a bonbon confectionery with excellent palatability as if you were eating natural fruit juice, lactic acid drink, Western liquor cocktail, etc.

Hereinafter, an example of implementation of the present invention will be described based on the drawings.

Inside a sugar crystal outer shell 1 obtained by a conventional method, a bonbon 8 in which a center liquid 2 is present is used as a central object (so-called center), a primary oil coating layer 3, an acid, a fruit juice powder, a fermentation hole powder, and a powdered flavor. , a mixed powder containing at least one powdered alcohol and powdered sugar such as powdered sugar, and a binder liquid are alternately sprinkled and dried to form a soft coating layer 4, followed by each layer of the secondary oil coating layer 5. The layer is coated in sequence, and layer 6 is coated with a concentrated sugar solution and dried, and layer 1 is coated with layer 1 by spraying an alcoholic solution of shellac and dried.

The oils and fats used in this invention include:
℃, the liquid fat becomes 95% or more, uniform coating is possible, and when cooled after coating, the solid fat becomes 65% or more at 20℃,
It is desirable to use an oil (such as a cocoa butter type oil) that exhibits a solid fat index curve with a short plasticity range in which an increase in the strength of the sugar crystal shell 1 is measured.

In addition, when a soft coat containing a large amount of acidic substances such as acid, fruit juice powder, fermentation hole powder, etc. is sandwiched between layer 4 and two inner and outer oil coating layers 3 and 5, it is desirable to use an acid-stable oil or fat. .

Next, a general blending ratio of each component (4 parts) for manufacturing the above-mentioned bonbon confectionery will be illustrated.

(All percentages are by weight) The mixed powder in the table is composed of 80 to 90% powdered sugar (the same applies below weight %), 5 to 10% citric acid, and 5 to 10% fruit juice powder.

The gum liquid consists of 39% sugar, 32% acid-saccharified starch syrup, 7% gum arabic, and 22% water.

In the present invention, it is essential that the center of the bonbon be in a liquid state so that the overall flavor is immediately combined and harmonized when eaten.

The center g/soft layer of the bonbon, which exhibits a complex and harmonious flavor when eaten, is a combination of mixed powder components in the layers.
For example, fruit flavored sugar solution/organic acid + natural fruit juice powder +
Powdered sugar, fermented milk flavoring sugar solution/organic acid fermented milk powder + powdered sugar/powdered glucose, sugar solution/organic acid + powdered flavoring + powdered sugar/powdered lactose, Western liquor small amount added sugar solution/powdered alcohol + powdered sugar, etc. There is.

Moreover, the weight ratio of the bonbon (center object) part is usually 35 to 6.
0%, and the coating portion has a weight ratio of 40 to 65%.

By uniformly coating the outer circumferential surface of the bonbon with molten oil and fat and solidifying it to form an oil coating layer, the strength of the sugar crystal outer shell of the bonbon, which is the central object, is increased, and as a result, the subsequent process of soft coating is And it becomes easier to perform hard hanging work.

Furthermore, when applying a gum solution (for example, consisting of sugar, acidified starch syrup, gum arabic, and water) directly to the bonbon, which is the central object, by the conventional method, the water in the gum solution dissolves or dissolves the sugar crystal outer shell of the bonbon. Although it is easy to deform, as mentioned above, by first forming the oil coating layer, the moisture in the gum liquid is blocked by the oil coating layer, so it does not transfer to the outer shell of the sugar crystals of the bonbon. Therefore, the gum liquid Soft application is performed smoothly.

On this primary oil coating layer, a mixed powder containing at least one of acid, fruit juice powder, fermented hole powder, powdered flavor, powdered alcohol, and powdered sugar such as powdered sugar, sugar, acid-saccharified starch syrup, gum arabic, etc. After soft coating using a conventional method using a binder liquid, the coating is further coated with a secondary oil and fat coating layer to remove at least the acid, fruit juice powder, fermentation hole powder, powdered flavor, and powdered alcohol. A soft layer made of a mixed powder containing powdered sugar such as powdered sugar and a binder liquid is sandwiched between two inner and outer oil coating layers.

Therefore, the hygroscopic components such as acid, fruit juice powder, fermentation hole powder, powdered fragrance, and powdered alcohol in the soft layer are prevented from absorbing moisture from the inside (Bonbon center liquid) and the outside (atmosphere), and they absorb moisture during storage. There is little increase in volume, and products adhere to each other.
On-site formation on the product surface is less likely to occur.

On the other hand, if the above two layers of oil and fat coating are not applied,
Due to the moisture transfer phenomenon in which hygroscopic ingredients such as acid, fruit juice powder, fermentation hole powder, powdered flavor, and powdered alcohol absorb moisture in the center liquid of the bonbon, the sugar crystal outer shell of the bonbon absorbs moisture and reducing sugar increases. As a result, the sugar crystal outer shell of the bonbon will eventually deform and collapse, and it will also easily absorb moisture from the atmosphere, causing the bonbon sweets to become sticky on the outside and stick to each other during storage and transportation. There are defects that form clumps.

[Brief explanation of drawings]

The drawing is a sectional view of an example of implementation of the present invention. 1... Sugar crystal outer shell, 2... Center liquid, 3... Primary oil coating layer, 4... Soft coating layer, 5... ...Secondary oil coating layer, 6...
・・・Hard hook is layer 1... Drive is layer 8...
...Bonbon.

Claims (1)

[Scope of utility model registration request] A bonbon as a central object, an oil and fat coating layer around the central object, an acid, a fruit juice powder, a fermentation hole powder, a powder 1, a mixed powder containing at least one of powdered alcohol and a powdered sugar such as powdered sugar, and a binder. A bonbon confectionery which is formed by sequentially forming a soft coating layer with a liquid, an oil coating layer, a bird coating layer, and a glazing layer, giving a complex and adjusted flavor when eating.