JPS5937056B2 - Punched confectionery and its manufacturing method - Google Patents

Description

[Detailed Description of the Invention] Conventionally, Wasanbon sugar is a sugar-like powder with extremely small crystals made using a manufacturing method unique to Japan, and has characteristics such as a unique flavor, a unique aroma, and a mellow texture. There is.

Therefore, it has been prized as a sweetening agent for high-quality Japanese sweets since ancient times.

However, with the passage of time, the demand for Wasanbon sugar increased, and the characteristics of Wasanbon sugar were effectively used to create flavors not only for Japanese sweets, but also for Western sweets, and to have a cocoa aroma. The purpose of this invention is to provide a unique type of confectionery, which will be explained in detail below.

Wasanbon sugar is made by squeezing bamboo cane, a variety of sugar cane, and heating the juice in a rough pot.

A small amount of lime is added and the decoction is brought to a boil, impurities are removed as a top layer, and then impurities are removed as a bottom layer in a clearing barrel, and then roasted in a frying pot.

When the roasted sugar is poured into a cold brewer and stirred rapidly, and left in a barrel, the white sugar crystallizes and the whole sugar solidifies.

Yamashita sugar that has been in the barrel for at least 5 days is wrapped in cotton cloth, then wrapped in linen cloth, placed in an oshibune, and stacked 7 to 8 bags with cage boards in between, and a thick board is placed on top. When the molasses is placed on a wooden clamp with a stone suspended from one end, the pressure causes the molasses to flow out from the hole at the bottom of the tank.

The next day, take out the sugar from the bag, crush it well by hand on a polishing tank, add a small amount of water to remove the density, repeat this process 5 or 6 times, and then spread it on a drying table. When air-dried, powdered Wasanbon sugar is produced.

In addition, the above-mentioned shiroshita sugar taken out from the barrel is passed through a centrifuge, sifted, air-dried or forced-dried, and after drying is passed through a pulverizer to mechanically produce Wasanbon sugar into powder. You can also do it.

Cocoa powder is made by roasting cocoa beans into a powder.
The amount of fat is reduced as much as possible, and the flour is milled into a smooth, fragrant powder, and without the addition of special flavorings, it is milled into a pure powder with a rich aroma.

By mixing starch with Wasanbon sugar, it plays the role of maintaining the hardness of the beaten confectionery and also making it easier to unravel the confectionery after eating, so that it dissolves smoothly.

Water is used to keep the Wasanbon sugar moist, making it easier to mold the batter and at the same time preventing mold layering.

In particular, by electrolyzing ordinary water and using alkaline ionized water, the taste of Wasanbon sugar, aroma and flavor of cocoa can be further improved.

Here, the method for manufacturing the punched confectionery of the present invention will be described.
First, the ratio of Wasanbon sugar powder and cocoa powder is approximately 5:1.
The mixture is mixed in the following proportions, placed in a container, and stirred and kneaded while adding approximately 10% water in small amounts as needed to produce a primary blended raw material with some viscosity.

Then, this primary mixed raw material is left as it is for almost day and night so that the Wasanbon sugar is encapsulated so as not to lose the cocoa aroma, and then it is further added to this viscous primary mixed raw material. A material prepared by mixing Sanbon sugar powder and starch in a ratio of about 6:1 is gradually added in approximately the same amount as the above-mentioned next mixed raw material, stirred and mixed to remove moisture to the extent that the viscosity of the first mixed raw material is removed. A powdered secondary blended raw material that is easy to mold is made.

This moist powder of the secondary blended raw material is placed in advance into a molded wooden mold for molding or a mold of a molding machine, and after being press-formed, it is punched out onto a child plate and placed in a row under steam or steam. The molded confectionery is sprayed with water to add some moisture, and the molded confectionery is made sticky and the surface is hardened so that it does not lose its shape.Then, it is heated at a slightly hot (approximately 60 degrees Celsius or higher) temperature for one hour. The confectionery is then placed in a dryer to gradually dry to remove the moisture inside the confectionery, producing a confectionery with a total moisture content of about 6% to 7%.

As described above, the present invention mixes 70 g of cocoa powder to 360 g of Wasanbon sugar powder at a ratio of 1 part cocoa powder to 5 parts of Wasanbon sugar powder. Gradually add 10% (approximately 36 I) of Sanbon sugar powder alkaline ionized water while stirring and kneading to create a somewhat viscous primary blended raw material, and leave it as is for about 24 hours to prevent the cocoa aroma from escaping. Then, add the Wasanbon sugar powder and starch at a mixing ratio of 6:1, i.e. about 490 g of Wasanbon sugar powder and about 80 g of starch, to make it taste good. In addition, the second mixed raw material is made to have smoothness and is approximately twice as large as the second mixed raw material.

This secondary blended raw material is made into a raw material with some moisture to make it easier to mold, is pressed into a mold, molded, and placed on a child plate, after which it is impregnated with a slight amount of steam or steam. By hardening the surface to prevent deformation, and by drying at a low temperature of about 60 degrees, the moisture content of the pressed confectionery is kept within 6% to 7%, making it possible to manufacture the desired pressed confectionery. ,
When you arrange this confectionery on a small plate or the like on a dining table, the unique aroma of cocoa wafts through the air, and when you eat it, the seasoning of Wasanbon sugar and cocoa combine to give you a unique taste, creating a new kind of confectionery. There are effects that can be provided.

Claims (1)

[Scope of Claims] 1. A punched confectionery prepared by blending Wasanbon sugar powder with about 10% cocoa powder and starch, adding a small amount of water as appropriate, kneading the mixture, and molding the mixture into a desired shape using a mold. 2. Mix Wasanbon sugar powder and cocoa powder in a ratio of about 5:1, stir and knead while adding a small amount of water as needed to make a viscous primary blended raw material, leave it for about - day and night, and then mix it. , the above-
Add Wasanbon sugar powder and starch to the next blended raw material at a ratio of about 6:1 to create a moist second blended raw material, and press it into the desired mold to form the desired shape. A method for producing a punched confectionery, which is characterized in that after molding and punching into a child plate, the molded dough is impregnated with a slight amount of steam or steam, dried at a slight heat, and then cooled and solidified.