JPS5931651A - Preparation of candy having center - Google Patents

Abstract

PURPOSE:To obtain a candy having a center of any shape, by injecting a candy dough partially into a mold, inserting an insertion mold at a lower temperature than that of the candy dough in the mold while solidifying the surface of the candy dough, and injecting a center and then the candy dough in the resultant recess formed after taking out the insertion mold. CONSTITUTION:A candy dough 2 in such an amount as to leave a space in the upper part of a mold 1, and adjusted cold air is blown on the surface of the candy dough 2. An insertion mold 3 kept at a lower temperature than the solidifying temperature of the candy dough 2 is then inserted in the candy dough 2 while solidifying only the surface of the candy dough 2. When the contact surface of the candy dough 2 with the insertion mold 3 is solidified, the insertion nold 3 is taken out to provide a recess 4 corresponding to the insertion mold 3 on the surface of the candy dough 2. A center 5 and the candy dough 2 are then injected into the recess 4 to seal up the center 5 in the candy dough 2. The resultant molded candy is then cooled and solidified to give the aimed candy containing the center 5.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a center candy.

Conventional center candy is made by forming semi-fluid candy dough into a tube, inserting a center into the tube, and then cutting the string-shaped candy containing the center.

Therefore, since the string-like candy dough is sealed when it is cut, it is difficult to completely seal it, and not only does it leave an unsightly sealing mark, but sometimes the center leaks out.

Moreover, the shape of the candy and the shape of the center were limited, and it was impossible to change them according to taste.

The present invention aims to improve the shortcomings of such conventional center-type scanners.

That is, in this invention, a portion of fluid candy dough is injected into a mold, and cold air is regulated to the surface of the candy dough to solidify only the feeding surface while maintaining the temperature lower than the solidification temperature of the candy dough. insert an insert type,
When the contact surface of the candy dough with the insertion mold has solidified, the insertion mold is removed, a depression is made on the surface of the candy dough, a center is injected into the depression, and then candy dough is injected from above to inject the center into the candy dough. It consists of encapsulating, cooling and solidifying.

Therefore, the candy with a center obtained by this invention can be made into any shape by changing the shapes of the mold and the insert mold, and can be made into a candy with a fun shape that has not been seen before. After injection, candy dough was injected into the page and sealed, resulting in a candy with a clean surface without leaving any sealing marks.

Next, this invention will be explained with reference to the drawings.

To carry out this invention, first, as shown in Fig. 1 (a), a quantity of candy dough (2) that leaves a void at the top of the mold (1) is injected into the entire mold. , metal, synthetic resin, rubber, or other material that allows the candy to separate from the mold when it is cooled and solidified after being injected with the candy dough. In addition, if it is difficult to leave the mold unattended, it is desirable to use a mold that has a structure in which the candy is pushed out from the bottom using a needle, push rod, or the like.

In addition, in order to make a candy whose center shape and color can be seen through, it is desirable to use a transparent candy dough that contains ingredients that suppress the crystallization of starch syrup, invert sugar, fructose, and sorbitol. If you want a candy whose center is not visible at first, but whose center comes out while you lick it, use an opaque candy dough.

Next, as shown in Figure 1 (b), cold air is regulated and sent to the surface of the candy dough in the mold (1), solidifying only the surface of the candy dough while maintaining the temperature lower than the solidification temperature of the candy dough. Insert the insertion mold (3) into the candy dough (2).

The insertion type is preferably one whose surface is made of a material from which solidified candy can be easily peeled off, such as a soft synthetic resin, and one coated with Teflon is particularly desirable.

Next, when the melting surface of the candy dough and the insertion mold is solidified, the insertion mold is pulled out from the candy dough, and a recess in the shape corresponding to the insertion part is formed on the surface of the candy dough (2) as shown in Figure 1 (0). (4) can be done.

Next, as shown in Figure 1), candy dough (2
A center (5) is injected into a recess on one surface.

As the center, desired materials such as candy, fat cream, chocolate, jam, syrup, etc. can be used, and solid materials such as powders such as ramune powder and compressed sweets can also be used.

Next, as shown in FIG. 1 (→), the camp τ dough is injected into the gap at the top of the mold (1) and enclosed in the center (5) T-candy dough (2).

In this case, the same candy dough used initially may be used, but for example, as shown in Figure 2, the candy dough (2) used initially and the candy dough (2i) to be injected later may be Anything is fine.

one! - At the stage shown in Figure 1 ('C), the surface of the candy dough has solidified, so it is possible to inject the center (5) without losing the shape of the recess (4). The inside of the candy is still hot and fluid.

Therefore, when hot candy dough is injected at the stage shown in Figure 1 ((e)), the solidified surface of the initial candy dough also melts, so the contact surface with the later injected candy becomes one, and the candy is formed as a candy. When you take it out, you don't have to worry about it peeling off from the contact surface.

Next, the mold is cooled to solidify the candy dough to form a center-shaped candy.

The center candy obtained here is removed from the mold, packaged appropriately, and presented to the consumer. By wrapping the opening with a backing paper, it is possible to serve the product as is without removing it from the constructed mold.

Next, an example will be explained.

Example 1 4- A hard candy made by adding water to 58 parts of sugar and 42 parts of starch syrup and boiling the mixture was poured into a cylindrical mold, leaving a gap in the upper half of the mold. Next, the amount of cold air of approximately 15°C is regulated, and an insertion mold with a cross section of approximately 15°C is inserted, and the surface of the candy dough and the contact surface with the insertion mold are solidified, but the inside is solidified. When the candy dough was not yet solidified, the insertion mold was removed and a recess with a picture-shaped cross section was created on the surface of the candy dough. Next, the center of a hard candy drive in which 51 parts of sugar, 32.5 parts of starch syrup, 8 parts of fresh cream, and 10 parts of butter had been boiled was poured into the cavity. Next, candy dough made by boiling down 51 parts of sugar, 37 parts of starch syrup, 2 parts of instant coffee, and 10 parts of butter and adding coffee flavor is injected into the cavity at the top of the mold, and the mold is cooled and solidified to form a center-shaped candy. I got it.

This center person Shikandei is as shown in Figure 2.
When you look at it from above, it looks like a coffee candy stand (2) with a white center (5) in the shape of an image, making it the most fun candy you've ever seen.

Example 2 35 parts of sugar, 34 parts of starch syrup, 21 parts of condensed milk (full fat), 6 parts of cacao mass, and 4 parts of unsalted butter were added to water and boiled down to make chocolate candy.Molding candy dough in the shape of a hemispherical flower. The injection was performed so that a void remained in the upper 60% of the sample. Next, while adjusting the wrinkles of the cold air at 15 to 20C,
The hemispherical insertion mold C was inserted, and when the surface of the candy dough and the contact surface with the insertion mold had solidified, but the inside had not yet solidified, the insertion mold was removed and a hemispherical recess was created on the surface of the candy dough. . Next, 46 parts of powdered sugar and 2 parts of powdered milk were added to the well.
A chocolate cream prepared by refining and conching 4 parts of cacao mass, 12 parts of cocoa mass, and 18 parts of vegetable shortening was injected.

Next, the same chocolate candy dough as the first one was poured into the cavity of the mold, and the mixture was cooled and solidified to obtain a center candy as shown in FIG.

This center candy was a delicious chocolate candy with a soft chocolate cream center (2) inside the candy dough (21).

[Brief explanation of drawings]

FIG. 1 is a sectional view showing the steps of the present invention. FIG. 2 is a perspective view of an example of a center candy made according to the present invention. FIG. 3 is a partially cutaway perspective view of another example of a center candy manufactured according to the present invention. 1: Molding mold, 2.2: Candy dough (2 is candy dough different from 2), 3: Insertion mold, 4: Recess, 5: Center. Patent applicant: Morinaga & Co., Ltd.

Claims (1)

[Scope of Claims] (A) Pour the candy dough (2) into the mold (11) in an amount that leaves a void at the top. (B) Adjust cold air on the surface of the candy dough in the mold (1). Insert into the candy dough (2), which is kept at a temperature lower than the solidification temperature of the candy dough while solidifying only the surface of the candy dough. Once the contact surface has solidified, remove the insert mold from the candy dough and remove it from the candy dough (
A recess (4) corresponding to the insertion mold is provided on the surface of 21. (D), Candy dough (2) Center (
5) Inject. (e) Inject the candy dough into the cavity at the top of the mold (1), and seal the center (5) into the candy dough (2). (to) Cool and solidify the candy dough. A method for producing center candy, characterized by sequentially carrying out the above (a) to (f).