JPS602146A - Production of candy containing vitamin c - Google Patents

Abstract

PURPOSE:To obtain a candy containing vitamin C effectively without causing the decomposition and degradation of vitamin C, by wrapping a mixture of vitamin C and glucose with a semifluid wheat-gluten. CONSTITUTION:A proper amount of sugar such as starch syrup, sucrose, granulated sugar, etc. is put into a large container and heated under stirring to obtain a fluid wheat-gluten. The wheat-gluten is transferred to an auxiliary tank, evacuated, thermally dehydrated, taken out of the auxiliary tank, and cooled to 70-90 deg.C. Separately, powdery vitamin C is mixed with powdery glucose, and the mixture is heated at 40-50 deg.C. The semifluid wheat-gluten maintained at 70- 90 deg.C is drawn to a flat sheet, on which the powdery mixture of vitamin C and glucose maintained at 40-50 deg.C is placed and wrapped by folding the wheat- gluten sheet from both sides. The length of the product is divided into two, and a divided part is placed on the other part. The product is placed on a drawn sheet of the wheat-gluten, and wrapped with the sheet to obtain a laminate having large diameter. The laminate is passed through the gap between a pair of pinch rolls, and the obtained rod having small diameter is cut by a cutter to obtain candies having definite lengths.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a vitamin C-containing candy as a vitamin C supplement.

Recently, vitamin C is an essential nutrient for maintaining and promoting health, and various supplements of vitamin C have been provided on the market. However, if you try to manufacture this vitamin C by wrapping it in a candy like candy.

As is well known, candy is made by heating starch syrup to a high temperature to make it fluid, adding various additives such as sugar, and then stretching, cutting, cooling, etc. to make it into a solid product of the required size. It has not been easy to incorporate vitamin C in this manufacturing process because vitamin C itself is sensitive to heat (decomposes and deteriorates at about 60° C.).

In view of these circumstances, the present invention aims to produce a candy that effectively contains vitamin C without decomposing or altering its quality.
Mix powdered vitamin C and glucose to 40-50%
The powdered mixture heated to 'C' is wrapped in a layer with semi-fluid candy at 70-90'C that has been stretched into a flat shape, and around this layer, the semi-liquid candy which has also been stretched out into a flat shape is wrapped around the outer layer. It is characterized in that it can be wrapped, stretched, and cut.

Hereinafter, one embodiment of the present invention will be described. First, starch syrup and sugar such as sucrose and granulated sugar are added to appropriate amounts into a large container, and while stirring, approximately
C. to obtain homogenized fluidized candy. Next, this candy is transferred to an auxiliary tank, and dehydrated by heating it to about 150°C while reducing the pressure inside the auxiliary tank.Then, the candy is taken out from the auxiliary tank and heated to 70 to 90°C, preferably about 80°C. Natural cooling or forced air cooling. At this time, the candy is kept within this temperature range so that it does not lose its fluidity and solidify.

On the other hand, the weight ratio of about 40 mesh of powdered vitamin C and about 80 mesh of powdered glucose is about 3.
．． 5:1 (350g of vitamin C to 100g of glucose
g), and mix this powder mixture to 40~
Warm to 50°C. At this time, a trace amount of citric acid, lemon juice, fragrance such as flormint, etc. may be added to this powder mixture to give it a sour taste, lemon scent, etc.

The above-mentioned candy in a semi-liquid state at about 80°C was stretched into a flat shape the size of a cutting board, and the above-mentioned 40-50
A powdered mixture of vitamin C and glucose at 0°C is heaped up in the longitudinal direction and wrapped in candy from both sides, so that the powdered mixture of vitamin C and glucose is contained in a layer inside the candy. Next, this was divided into two pieces in the longitudinal direction, stacked one on top of the other, and placed on top of another piece of candy that had been stretched out into a flat shape about the size of a cutting board, which was also in a semi-fluid state at about 80°C.
A large-diameter layered product is obtained by wrapping the candy around the periphery.

The layered material thus obtained is then heated to about 70~
While maintaining the temperature at 80°C, it is passed between patch rolls and stretched into a thin rod shape of about 1 cm in diameter, and then cut into candies of a predetermined length of about 2 cm using a known ball cutting machine. .

However, according to this candy manufacturing method, the candy can be made into 7
By wrapping the powdered mixture of vitamin C and glucose at a low temperature of 0 to 90 degrees Celsius, it is possible to avoid excessive heating of vitamin C due to the sensible heat of the candy. At this time, glucose acts to form a protective layer between vitamin C and candy, and vitamin C
Heating of vitamin C can also be avoided by reducing the surface area that comes into contact with the candy, and these actions can extremely suppress decomposition and deterioration of vitamin C.

In addition, a powdered mixture of vitamin C and glucose
Since the candy is heated to 50°C and then wrapped in the candy, it is avoided that the candy loses its fluidity due to heat being absorbed by the powder mixture, which hinders subsequent processes such as stretching and cutting. It can be done without any problems.

In the above example, the powdered mixture of vitamin C and glucose is wrapped in a layer of candy and divided into two layers, which are overlapped to form two layers of the powdered mixture of vitamin C and glucose in the candy. However, in the present invention, it is not necessarily necessary to divide the candy into two parts and overlap them, but to form a single layer or three layers of the powdered mixture of vitamin C and glucose in the candy. Good too.

As explained above with respect to the embodiments, the present invention allows vitamin C to be contained in candy without being decomposed or altered, so it can be provided to the market as a health food that effectively contains vitamin C. It is extremely useful industrially.

Claims (1)

[Claims] Mix powdered vitamin C and glucose to 40-50%
The powder mixture heated to ℃ was stretched into a flat shape.
Vitamin C characterized by being wrapped in a layer with candy in a semi-fluid state at 0 to 90°C, and wrapped around the outer periphery of the candy in a semi-liquid state, which is also stretched into a flat shape, and then stretched and cut. A method of manufacturing candies.