JPS633757A - Preparation of candy containing plum pulp - Google Patents

Abstract

PURPOSE:To prepare the titled candy having flavor of plum, by kneading plum pulp, dried plum fruit and powdery wheat gluten, wrapping the obtained pasty mixture with wheat gluten, drawing the wrapped mixture and cutting the product. CONSTITUTION:Starch syrup and sugar are charged into a large-sized vessel and heated under stirring to obtain a homogeneous fluid wheat gluten. The gluten is transferred to an assistant tank, dehydrated with heat under reduced pressure and cooled to 70-90 deg.C to obtain a semi-fluid wheat gluten. Separately, plug fruit pulp is mixed with dried plum fruit and powdery wheat gluten at proper ratios and heated to obtain a pasty mixture. The pasty mixture is heated at 55-60 deg.C and wrapped with the above semi-fluid wheat gluten drawn to flat form in a manner to form layers. A semi-fluid wheat gluten drawn to flat form is wound round the obtained laminate, drawn at 70-80 deg.C and cut to a proper size.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a method for producing a candy containing plum pulp, which is made by mixing plum fruit and perilla into fine pieces and retaining the natural flavor.

[Prior Art] Conventionally, it is known that candies such as taffy contain various kinds of flavorings to give them natural flavors such as lemon and apple. Because the candy was manufactured in the traditional way, it was not able to express its natural taste, which was overshadowed by the sweetness of the candy, and it did not meet the tastes of the general public.

Although it is known that chocolate, milk, etc. are encased in the ka-bu part, there has never been one in which plum pulp is made into a paste and encapsulated as is.

This is because the method of enclosing candy containing chocolate or milk into candy involves passing a pipe into a bar-shaped candy in a semi-fluid state, and press-fitting the chocolate or milk through the pipe. In the case of plum pulp, if you try to enclose it through a pipe like this, the paste-like plum pulp arms and shiso will stick to the inner wall of the pipe and clog, making it difficult to manufacture. It was impossible.

[Purpose of the Invention] The present invention provides a candy containing plum pulp that can be made into a paste and eaten as it is, or can be put into candy in its natural state. The purpose of this invention is to provide a method for manufacturing.

[Constitution of the invention] Plum pulp, dried plums, and powdered candy are kneaded in an appropriate ratio to form a paste, and the paste-like mixture is heated to 55 to 60°C and stretched into a flat shape of 70 to 90°C. It is manufactured by wrapping the candy in a layer in a semi-fluid state at a temperature of °C, wrapping the same semi-liquid candy stretched into a flat shape around the outer periphery, stretching and cutting.

[Operation: A paste-like mixture is made mainly from plum pulp, the paste-like mixture is placed in the longitudinal direction of the candy and wrapped, the outer periphery of this is further wrapped with another candy, this is stretched to form a thin rod shape, and this is further wrapped. It is cut into short pieces and made into balls, and the natural plum pulp is always contained inside, resulting in a candy with a uniform aroma of plums.

[Example] First, mix starch syrup and sugar such as sucrose, granulated sugar, etc. to an appropriate amount in a large container, and mix it while stirring.
The candy is heated to 10° C. to obtain a homogenized candy in a fluid state. Next, this candy is transferred to an auxiliary tank, heated to about 150°C under reduced pressure in the auxiliary tank to dehydrate it, and then taken out from the auxiliary tank and naturally cooled to 70 to 90°C, preferably about 80°C. Or use forced air cooling. The candy is kept within this temperature range so that it does not lose its fluidity and solidify.

-Mix naturally harvested plums and shiso to finely chopped plum pulp, dried plums and powdered candy in a weight ratio of approximately 85:10:5, heat to 40°C and make into a paste. This weight ratio is such that the paste mixture is kept at about 55 to 60 degrees Celsius.If the paste mixture is too soft, it will not be able to bring out the natural taste of plum pulp, and it will be difficult to wrap it in candy. If it's too hard, it won't bring out the natural flavor of plum pulp, and when it's sealed in candy and stretched out together with the candy, it will be cut, creating voids.

There is a risk that the plum pulp will not be spread evenly and defective products will be produced, so it is determined within a range that does not cause these problems.

Then, 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 paste mixture was piled up in the longitudinal direction on top of it, and the candy was wrapped from both sides. , a layer of the paste mixture is incorporated inside the candy. Next, this is divided into two parts in the longitudinal direction, stacked one on top of the other, placed on top of a flattened piece of candy the size of a cutting board that is in a semi-fluid state at about 80°C, and the candy is wrapped around it to create a large diameter. A layered product is obtained.

The layered material thus obtained is then heated to about 70~
While maintaining the temperature at 80°C, it was passed between patch rolls and stretched into a thin rod shape with a diameter of about 1 cm.

Furthermore, it is cut into candies approximately 2 cm long using a known ball cutting machine.

The manufacturing method for this candy is to heat a paste-like mixture containing plum pulp as the main ingredient to approximately 55 to 60 degrees Celsius and wrap it in semi-liquid candy at approximately 80 degrees Celsius, so that the candy becomes a paste. This prevents the paste-like mixture from losing its fluidity due to heat being absorbed by the paste-like mixture, and the paste-like mixture is mixed into the candy without interruption, allowing for subsequent processes such as stretching and cutting to be carried out without any problems, and even cutting is possible. Natural plums and shiso are placed inside each candy to ensure that the bitterness and aroma are contained.

In addition, in the example, a pasty mixture containing plum pulp as a main component was wrapped in a layer of candy and was divided into two parts and stacked on top of each other, so that two layers of the paste mixture were formed in the candy. However, in the present invention, it is not necessary to divide the pasty mixture into two parts and stack them one on top of the other. Although fruit pulp was used, it is of course possible to obtain the same effect even if other fruit pulp such as yuzu is encapsulated according to this method.

[Effects of the Invention] As described above, according to the method for producing candy containing plum pulp of the present invention, since the natural plum pulp is encapsulated as it is, the taste of the contained pulp is different from the sweetness of the candy. You can enjoy it as is.

Candies containing plum pulp, which are rich in flavor and satisfy the tastes of the general public, can be manufactured extremely efficiently, and the resulting candy can be eaten with plum pulp in its natural state. It retains the same bitterness and aroma as candy, and its role is not limited to candy, but can also contribute to health promotion.

Claims (1)

[Claims] Plum pulp, dried plums, and powdered candy are kneaded in an appropriate ratio to form a paste, and the paste-like mixture is heated to 55 to 60°C and stretched into a flat shape to a semi-fluid state at 70 to 90°C. A method for producing plum pulp-containing candy, characterized by wrapping the candy in a layer with a certain candy, wrapping around the outer periphery of the same candy in a semi-fluid state that has been stretched into a flat shape, and then stretching and cutting the candy.