TH34704A - Tamarind candy coated with sugar and its manufacturing process. - Google Patents

Abstract

DC60 (13/05/42) revealed the production process of seed-coated fruits such as seed-coated tamarind seeds, consisting of the steps of stirring, making the seeds, coating, and packaging, in that order.

Claims (4)

1. The production process of coated tamarind candies involves the following steps: ingredient preparation, stirring, candy making, coating, and packaging, in that order. 2. The process according to claim 1 involves the following steps: a. Preparation of the mixture: The tamarind is peeled, the pulp and seeds are removed, and the remaining parts are ground. Chili peppers are also ground. b. Tamarind stirring process: The mixture, consisting of approximately 5-50% of the prepared tamarind from step a (the amount may vary depending on the sourness of the tamarind, and the sourness can be adjusted as needed using various acids such as citric acid), 20-95% of sugar (some or all of the sugar may be replaced with other substances such as glucose syrup), 1-5% of salt, and 1-5% of chili powder, is stirred together at a temperature of approximately 70-220 degrees Celsius for about 5-30 minutes. c. Tamarind granule making process: The mixture prepared in step 2 is formed into granules. However, the outer surface is not yet glossy and may easily absorb moisture from the air. d. Granulation process. Prepare a sugar-to-water solution with a concentration ranging from approximately 1:1 to 4:1. If a higher concentration is needed, add substances such as talcum, starch, icing, or other single or mixed substances that are partially or completely suspended in the solution. For confectionery, powdered sugar (icing) is commonly used. The amount of such substances added can be adjusted according to the desired concentration, suitable for the weather conditions and the material being coated. If coloring is desired, natural brown food coloring is used. To improve adhesion, binders such as gelatin, pectin, or other substances with similar properties may be added, but this is not necessary. To coat the surface, place the prepared tamarind seeds into a coating mill (similar to a cement mill but made entirely of stainless steel). Start the machine and gradually add the solution, approximately 0.2 to 1.5% by weight of the tamarind seeds to be coated. The amount of solution used depends on the concentration, weather conditions, the condition of the tamarind seeds or material being coated, and the quantity of material to be coated. Next, sprinkle with a finely powdered substance such as talcum, starch, icing, or a single substance or mixture of similar materials to coat the tamarind seeds. Icing sugar is commonly used, ranging from 100 to 1000 grams. The amount of substance sprinkled depends on the concentration of the solution used, weather conditions, the condition of the seeds to be coated, and the quantity of material to be coated. After sprinkling, leave for approximately 5 to 15 minutes. The leaving time depends on the amount of substance sprinkled, the concentration of the solution used, weather conditions, the condition of the seeds to be coated, and the quantity of material to be coated. Repeat the above process, using compressed air to speed up the drying process. This process can be repeated until the desired coating thickness is achieved. The amount of solution, the amount of substance sprinkled, and the leaving time may need to be adjusted each time. The solution amount and concentration can be adjusted, the amount of substance sprinkled can be increased or decreased, and the leaving time can be shortened or lengthened as needed. The air used for drying may also be adjusted in temperature. Once the desired thickness is achieved... After application, the outer surface should be polished again to enhance its appearance and weather resistance. This can be done using wax or other polishing agents. Packaging: The coated tamarind seeds or other fruits can then be packed into desired containers, such as airtight containers that prevent air from entering or escaping. 3. The above method can be applied to other fruits such as mangoes, bananas, pineapples, star fruit, durian, etc. 4. Seed-coated fruit applied under claim 3.