JPS6141581Y2 - - Google Patents
Info
- Publication number
- JPS6141581Y2 JPS6141581Y2 JP1984144151U JP14415184U JPS6141581Y2 JP S6141581 Y2 JPS6141581 Y2 JP S6141581Y2 JP 1984144151 U JP1984144151 U JP 1984144151U JP 14415184 U JP14415184 U JP 14415184U JP S6141581 Y2 JPS6141581 Y2 JP S6141581Y2
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- colored
- layer
- aqueous solution
- hard
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000009508 confectionery Nutrition 0.000 claims description 45
- 235000000346 sugar Nutrition 0.000 claims description 45
- 239000007864 aqueous solution Substances 0.000 claims description 23
- 229920000084 Gum arabic Polymers 0.000 claims description 17
- 235000010489 acacia gum Nutrition 0.000 claims description 17
- 239000000205 acacia gum Substances 0.000 claims description 17
- 239000003086 colorant Substances 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 13
- 239000002245 particle Substances 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 241000978776 Senegalia senegal Species 0.000 claims 4
- 239000010410 layer Substances 0.000 description 55
- 244000215068 Acacia senegal Species 0.000 description 13
- 239000004744 fabric Substances 0.000 description 9
- 235000021552 granulated sugar Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 238000010828 elution Methods 0.000 description 4
- 238000004040 coloring Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 239000012798 spherical particle Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
【考案の詳細な説明】
〔産業上の利用分野〕
本考案はハードキヤンデイ菓子の改良に関す
る。特に、透明あるいは半透明のキヤンデイ生地
の内部に、少なくとも表面が着色料で被覆された
着色粒を散在させ、キヤンデイの表面にキヤンデ
イ生地と異なる色の模様を現わしてなるハードキ
ヤンデイの改良に関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to improvement of hard candy confectionery. In particular, it relates to the improvement of hard candy fabric made by interspersing colored grains whose surface is coated with a coloring agent at least inside a transparent or translucent candy fabric so that a pattern of a color different from that of the candy fabric appears on the surface of the candy fabric. .
従来、この種のハードキヤンデイ（硬質のあめ
玉）においては、着色粒の表面の着色料を、キヤ
ンデイの生地中に溶け出させることなく、着色粒
をハードキヤンデイ生地中に散在させるため種々
の改良がなされている。例えば、特公昭53−
27349号のハードキヤンデイの製造方法にあつて
は、着色粒の表面をグラニユー糖を紛砕してなる
粉糖で被覆することにより、着色料のキヤンデイ
生地中への溶出を防いでいる。
Conventionally, in this type of hard candy ball, various methods were used to disperse the colored grains into the hard candy dough without causing the coloring agent on the surface of the colored grains to dissolve into the candy dough. Improvements have been made. For example, the
In the method for producing hard candy described in No. 27349, the surface of the colored grains is coated with powdered sugar obtained by grinding granulated sugar to prevent the colorant from leaching into the candy dough.
ところが、着色粒の表面を粉糖で被覆した場合
には、着色粒の表面はさらさらとなり、キヤンデ
イ生地中に着色料が溶け出すおそれはなくなる
が、ハードキヤンデイ生地中を通過する光線が粉
糖で乱反射し、着色粒の色彩が充分にキヤンデイ
表面にまで現われない嫌があつた。
However, when the surface of the colored grains is coated with powdered sugar, the surface of the colored grains becomes smooth and there is no fear that the coloring agent will dissolve into the candy dough. There was a problem that the color of the colored particles was not sufficiently reflected on the yellow surface.
そこで、本考案は、キヤンデイ生地中への着色
料の溶出を防ぐと共に、着色料の色彩が充分にキ
ヤンデイ表面へ現われるハードキヤンデイの提供
を目的とする。 Therefore, an object of the present invention is to provide a hard candy that prevents the colorant from leaching into the candy dough and allows the color of the colorant to sufficiently appear on the candy surface.
そこで、本考案は、アラビアガム等の被膜形成
剤及び砂糖の水溶液を添加して乾燥させてなる透
明層にて表面が被覆されてなる着色粒をハードキ
ヤンデイのキヤンデイ生地中に散在させたキヤン
デイを提供する。
Therefore, the present invention is a hard candy dough in which colored grains whose surface is covered with a transparent layer made by adding a film-forming agent such as gum arabic and an aqueous solution of sugar and drying are scattered in a hard candy dough. I will provide a.
ここで、着色粒は、少なくとも表面が着色され
ててる粒状体を言う。着色には、食用に適する合
成着色料又は天然着色が用いられる。透明層は、
砂糖の水溶液を添加して乾燥させた内側砂糖層
と、アラビアガムの水溶液を添加して乾燥させて
なる外側アラビアガム層との２層構造にしてもよ
く、あるいは、砂糖とアラビアガムとを含む水溶
液を添加して乾燥させてなる層の１層構造にして
もよい。 Here, colored grains refer to grains whose surfaces are colored at least. For coloring, edible synthetic coloring or natural coloring is used. The transparent layer is
It may have a two-layer structure of an inner sugar layer made by adding an aqueous solution of sugar and dried, and an outer gum arabic layer made by adding an aqueous solution of gum arabic and dried, or it may contain sugar and gum arabic. A one-layer structure may be formed by adding an aqueous solution and drying it.
しかして、透明層は、着色粒の着色料とハード
キヤンデイの生地との間に無色透明な層を形成
し、着色料の溶出を防ぐ。そして透明層中のアラ
ビアガム等の被膜形成剤は、着色粒の外周に被膜
を形成し、より有効に着色料の溶出を防止すると
共に、着色粒に光沢を与える。他方、アラビアガ
ム等と砂糖とは水溶液として添加され乾燥される
ため、より均一な層を形成することができ、透明
度が高い。従つて、透明層の透光性高くすること
ができ、さらに、前述のとおりアラビアガム等の
被膜形成剤がより有効に着色料の溶出を防止でき
ることにより、その分、透明層を薄いものとする
ことができ、より一層透光性を高めることができ
る。
Thus, the transparent layer forms a colorless and transparent layer between the colorant of the colored grains and the dough of the hard candy, and prevents the colorant from eluting. The film-forming agent such as gum arabic in the transparent layer forms a film around the outer periphery of the colored grains, more effectively preventing the elution of the colorant, and giving gloss to the colored grains. On the other hand, since gum arabic etc. and sugar are added as an aqueous solution and dried, a more uniform layer can be formed and the transparency is high. Therefore, the transparency of the transparent layer can be increased, and furthermore, as mentioned above, the film forming agent such as gum arabic can more effectively prevent the elution of the coloring agent, so the transparent layer can be made thinner accordingly. It is possible to further improve translucency.
以下図に基き本考案の一実施例を説明する。 An embodiment of the present invention will be described below based on the drawings.
第１図及び第２図に示すように、星形に形成さ
れた透明又は半透明のハードキヤンデイの生地１
中には、複数の球形の粒状物２が散在させられて
おり、ハードキヤンデイの表面に内部の粒状物２
のなす模様が現われている。 As shown in Figures 1 and 2, transparent or translucent hard candy fabric 1 formed into a star shape
Inside, a plurality of spherical particles 2 are scattered, and the internal particles 2 are scattered on the surface of the hard canyon.
The pattern of the eggplant is appearing.
この粒状物は、第３図に示すように着色粒３の
外周を透明層４で被覆してなる。 This granular material is formed by covering the outer periphery of colored particles 3 with a transparent layer 4, as shown in FIG.
着色粒３は、グラニユー糖の周囲に粉糖（グラ
ニユー糖を粉砕した粉状の砂糖）及びコーンスタ
ーチを付着させて形成した核３ａを中心に、粉糖
が付着させられた粉糖層３ｂ、その外周に砂糖の
水溶液を添加して撹拌することにより形成された
砂糖層３ｃ、さらにその外周に着色料と砂糖の水
溶液を添加して撹拌することにより形成された着
色層３ｄとの４層構造となつている。着色粒３の
大きさはキヤンデイ全体の大きさとの関係で、自
由に変化させれば良いが、その際粉糖層３ｂ又は
砂糖層３ｃの厚みを変化させることにより、容易
かつ安価に着色粒３の大きさを変化させ得る。こ
の実施例では着色粒３の直径を約3.5mm〜4.0mmと
し、核３ａの直径を0.5mm〜1.0mm、粉糖層３ｂに
おける直径を1.0mm〜1.5mm、砂糖層３ｃにおける
直径を3.0mm〜3.5mmとしており、着色層３ｄの厚
みは0.5mm〜1.0mmである。 The colored grains 3 consist of a core 3a formed by adhering powdered sugar (powdered sugar obtained by crushing granulated sugar) and cornstarch around granulated sugar, a powdered sugar layer 3b to which powdered sugar is attached, and a powdered sugar layer 3b to which powdered sugar is attached. A sugar layer 3c formed by adding an aqueous solution of sugar to the outer periphery and stirring, and a colored layer 3d formed by adding a coloring agent and an aqueous solution of sugar to the outer periphery and stirring. It's summery. The size of the colored grains 3 may be freely changed in relation to the overall size of the candy, but in this case, by changing the thickness of the powdered sugar layer 3b or the sugar layer 3c, the colored grains 3 can be easily and inexpensively changed. The size of can be changed. In this example, the diameter of the colored grains 3 is approximately 3.5 mm to 4.0 mm, the diameter of the core 3a is 0.5 mm to 1.0 mm, the diameter of the powdered sugar layer 3b is 1.0 mm to 1.5 mm, and the diameter of the sugar layer 3c is 3.0 mm. 3.5 mm, and the thickness of the colored layer 3d is 0.5 mm to 1.0 mm.
透明層４は、砂糖の水溶液を添加して乾燥させ
てなる内側の非着色砂糖層４ａと、アラビアガム
の水溶液を添加して乾燥させてなる外側のアラビ
アガム層４ｂとの２層構造を有する。そしてこの
透明層４の厚みは0.5mm前後である。この透明層
４の厚みを厚くすれば、着色層３ｄの着色料がキ
ヤンデイ生地中に溶け出すことをより確実に防止
することができる反面、透明層４の透明性が低下
する。従つて、透明層４の厚みは、キヤンデイ生
地の条件との関係において、着色料の溶出を防止
し得る範囲内で極力薄く調整することが望まし
い。そしてこの調整にあたつては、本考案の透明
層４は、砂糖及びアラビアガムの水溶液を添加し
て乾燥させてなるため、該水溶液の添加量を変化
させることにより層の厚みの調整が容易に行い得
る。 The transparent layer 4 has a two-layer structure including an inner non-colored sugar layer 4a formed by adding an aqueous solution of sugar and drying, and an outer gum arabic layer 4b formed by adding an aqueous solution of gum arabic and drying. . The thickness of this transparent layer 4 is approximately 0.5 mm. If the thickness of the transparent layer 4 is increased, the colorant of the colored layer 3d can be more reliably prevented from dissolving into the candy fabric, but on the other hand, the transparency of the transparent layer 4 is reduced. Therefore, it is desirable to adjust the thickness of the transparent layer 4 to be as thin as possible within a range that can prevent the elution of the colorant in relation to the conditions of the candy fabric. In this adjustment, since the transparent layer 4 of the present invention is made by adding an aqueous solution of sugar and gum arabic and drying it, the thickness of the layer can be easily adjusted by changing the amount of the aqueous solution added. can be done.
次に、このハードキヤンデイの製法について説
明するに、まず、グラニユー糖に少量の水を噴霧
して、その周面を湿らせ、これに粉糖70％、コー
ンスターチ30％からなる物質の粉を少量添加し
て、上記グラニユー糖の周面に付着させ、これに
通気して乾燥させることより核３ａを形成する。
この核３ａの製造は、約40度以下の温度の下で開
放下に行なわれる。 Next, to explain the manufacturing method of this hard candy, first spray a small amount of water onto granulated sugar to moisten the surrounding surface, then sprinkle a powder of a substance consisting of 70% powdered sugar and 30% cornstarch. A small amount is added and adhered to the circumferential surface of the granulated sugar, and the core 3a is formed by aerating and drying this.
The production of this core 3a is carried out in the open at a temperature of about 40 degrees or less.
上記と同様の環境下に、核３ａに水を噴霧して
周面をしめらせたものに粉糖をふりかけることに
より、粉糖を付着させ乾燥させる工程を繰り返す
ことにより、粉糖層３ｂを形成する。 Under the same environment as above, the powdered sugar layer 3b is formed by repeating the process of spraying water on the core 3a to moisten the surrounding surface, then sprinkling powdered sugar on it, and drying it. do.
この粉糖層３ｂまで形成された粒子に対し、約
70％の砂糖の水溶液を添加して、室温、撹拌下に
通気することによつて粒子を成長させ、砂糖層３
ｃを形成する。 For the particles formed up to the powdered sugar layer 3b, approximately
Add a 70% aqueous solution of sugar and grow the particles by aeration at room temperature with stirring to form sugar layer 3.
form c.
砂糖層３ｃが充分に成長、形成されたところ
で、約70％の砂糖の水溶液で着色料によつて着色
したものを添加撹拌し、着色層３ｄを形成する。 When the sugar layer 3c has sufficiently grown and formed, an aqueous solution of about 70% sugar colored with a colorant is added and stirred to form a colored layer 3d.
この着色層３ｄの形成にひきつづき、上記の同
様の環境下に非着色の70％の砂糖の水溶液を添加
して、室温下に乾燥させる。これにより、非着色
砂糖層４ａが形成され、さらに、これに約５％の
アラビアガム水溶液を添加して撹拌することによ
りアラビアガム層４ｂが形成される。尚、この工
程において、非着色の砂糖と、アラビアガムとを
一つの水溶液として透明層４を一層構造とするこ
ともできるものである。 Following the formation of the colored layer 3d, a non-colored 70% aqueous sugar solution is added under the same environment as above and dried at room temperature. As a result, a non-colored sugar layer 4a is formed, and a gum arabic layer 4b is further formed by adding an aqueous solution of about 5% gum arabic thereto and stirring. Incidentally, in this step, the transparent layer 4 can also be formed into a single layer structure by using uncolored sugar and gum arabic as one aqueous solution.
以上にして得られた着色粒３の周面に透明層４
が被覆されてなる粒状物２を有色又無色の透明溶
融性キヤンデイ生地に重量比で約2.5％程度添加
し、キヤンデイ生地内に散在させ、該生地を所望
の形状に成形してキヤンデイを製造する。 A transparent layer 4 is formed on the peripheral surface of the colored grains 3 obtained above.
About 2.5% by weight of the granules 2 coated with are added to colored or colorless transparent meltable candy dough, scattered within the candy dough, and the dough is molded into a desired shape to produce candy dough. .
以上、本考案のハードキヤンデイは透明の生地
中に着色された非透明の着色粒が散在させられて
おり、この着色粒がキヤンデイの外部から透視で
き、キヤンデイの表面に模様となつて現われる。
As described above, the hard candy of the present invention has non-transparent colored grains scattered in a transparent fabric, and these colored grains can be seen from the outside of the candy and appear as a pattern on the surface of the candy.
しかも、着色料の溶出を防止する透明層は、よ
り均一な層に形成されるため透明度が高く、さら
に、透明層は極めて薄いものとし得るため、透明
層の透光性をより一層高いものにすることができ
る。従つて、着色粒がキヤンデイの外部からより
良く透視でき、美しく鮮明な模様をキヤンデイの
表面に現わすことができる。 Moreover, the transparent layer that prevents the elution of colorants has high transparency because it is formed into a more uniform layer.Furthermore, since the transparent layer can be made extremely thin, the transparent layer has even higher translucency. can do. Therefore, the colored particles can be seen clearly from the outside of the candy, and a beautiful and clear pattern can appear on the surface of the candy.
尚、実施例のように、着色された砂糖の水溶液
を添加撹拌させてなる着色層３ｄの外周に砂糖の
水溶液を添加して乾燥させてなる非着色砂糖層４
ａを形成させる場合にあつては、両層３ｄ，４ｄ
は同一環境の下、共に砂糖水溶液にて製造される
ため、両層３ｄ，４ａのなじみが良く、非色層３
ｄの色彩がより鮮明にキヤンデイ表面にあらわれ
る。 In addition, as in the embodiment, a non-colored sugar layer 4 is obtained by adding an aqueous solution of sugar to the outer periphery of the colored layer 3d, which is obtained by adding and stirring an aqueous solution of colored sugar, and drying the aqueous solution of sugar.
In the case of forming a, both layers 3d and 4d
Since both layers 3d and 4a are manufactured in an aqueous sugar solution under the same environment, both layers 3d and 4a are compatible, and the non-color layer 3
The color d appears more clearly on the surface of Candy.
よつて、本考案は、内部の着色粒をより鮮明な
模様としてキヤンデイ表面に現わしてなるハード
キヤンデイを提供し得たものである。 Therefore, the present invention has been able to provide a hard candy in which the internal colored grains appear as a clearer pattern on the candy surface.
第１図は、本考案の一実施例のハードキヤンデ
イの斜視図、第２図はハードキヤンデイの断面
図、第３図は透明層にて被覆された着色粒の構造
説明図である。
１……キヤンデイの生地、３……着色粒、４…
…透明層。
FIG. 1 is a perspective view of a hard candy according to an embodiment of the present invention, FIG. 2 is a sectional view of the hard candy, and FIG. 3 is an explanatory diagram of the structure of colored grains covered with a transparent layer. 1... Candy fabric, 3... Colored grains, 4...
...transparent layer.
Claims (1)
透明あるいは半透明のハードキヤンデイ生地中
に散在させることによりハードキヤンデイの表
面にキヤンデイの生地と異なる色の模様を現わ
してなるハードキヤンデイにおいて、アラビア
ガム等の透明被膜形成剤及び砂糖の水溶液を添
加して乾燥させてなる透明層にて、着色粒の表
面が被覆されてなることを特徴とするハードキ
ヤンデイ。 (2) 着色粒の最外層が着色料を含む砂糖の水溶液
を添加して乾燥させてなる着色層であることを
特徴とする実用新案登録請求の範囲第１項に記
載のハードキヤンデイ。 (3) 透明層が砂糖の水溶液を添加して乾燥させて
なる内側の非着色砂糖層と、アラビアガムの水
溶液を添加して乾燥させてなる外側のアラビア
ガム層との２層構造を有することを特徴とする
実用新案登録請求の範囲第１項又は第２項に記
載のハードキヤンデイ。 (4) 透明層が砂糖とアラビアガムとを含む水溶液
を添加して乾燥させてなるものであることを特
徴とする実用新案登録請求の範囲第１項又は第
２項に記載のハードキヤンデイ。 (5) 着色粒の内部が、砂糖の層を多重に積層した
ものであることを特徴とする実用新案登録請求
の範囲第１項乃至第４項のいずれかに記載のハ
ードキヤンデイ。[Claims for Utility Model Registration] (1) Colored grains with at least the surface being colored,
In hard candies, which are made by scattering them in transparent or translucent hard candies to create a pattern of a different color from the candies on the surface of the hard candies, transparent film-forming agents such as gum arabic and sugar can be used. A hard candy characterized in that the surface of colored particles is coated with a transparent layer formed by adding an aqueous solution and drying it. (2) The hard candy according to claim 1, wherein the outermost layer of the colored grains is a colored layer formed by adding and drying an aqueous solution of sugar containing a coloring agent. (3) The transparent layer has a two-layer structure consisting of an inner non-colored sugar layer formed by adding an aqueous solution of sugar and drying it, and an outer gum arabic layer formed by adding an aqueous solution of gum arabic and drying it. A hard candidate according to claim 1 or 2 of the claims for utility model registration, characterized by: (4) The hard candy according to claim 1 or 2, wherein the transparent layer is formed by adding and drying an aqueous solution containing sugar and gum arabic. (5) The hard candy according to any one of claims 1 to 4, wherein the inside of the colored grain is made up of multiple layers of sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1984144151U JPS6141581Y2 (en) | 1984-09-21 | 1984-09-21 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1984144151U JPS6141581Y2 (en) | 1984-09-21 | 1984-09-21 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6160688U JPS6160688U (en) | 1986-04-24 |
| JPS6141581Y2 true JPS6141581Y2 (en) | 1986-11-26 |
Family
ID=30702437
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1984144151U Expired JPS6141581Y2 (en) | 1984-09-21 | 1984-09-21 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6141581Y2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10323602A1 (en) * | 2003-05-19 | 2004-12-16 | Südzucker AG Mannheim/Ochsenfurt | Hard caramel for human consumption, contains hard caramel base and supported food color inhomogeneously distributed within hard caramel base |
-
1984
- 1984-09-21 JP JP1984144151U patent/JPS6141581Y2/ja not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6160688U (en) | 1986-04-24 |
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