TWM563155U - Pitaya nut jelly - Google Patents

Abstract

The present invention provides a dragon fruit nut jelly, which has a mixed layer which is formed by heating a dragon fruit material by heating between 110 and 120 degrees Celsius, and stirring by adding corn flour. The layer is shaped and has moderate ductility and viscosity; and the dragon fruit material is made into a muddy shape of the pitaya fruit; and the plurality of nut bodies are selected from nuts and baked at a low temperature of 80-100 degrees Celsius. In a dry state, the nut body is dried without oil, and then added to the mixed layer which has not been cooled, and is solidified by cooling to form the soft candy; the nut layer is provided between the mixed layers, and the nut body is coated It is in the form of a soft candy; thereby, it provides a kind of soft candy which adds the dragon fruit puree and adds the softness of the taste by wrapping the nuts.

Description

Pitaya nut jelly

This creation is about a structural improvement of soft candy, especially a kind of soft candy that adds dragon fruit puree and adds softness to the taste by wrapping nuts.

According to the candy, candy is a favorite snack, so it is widely seen in the market, and the types of candy are various in the market, and can be roughly divided into three categories, and formed according to the cooking syrup and cooling. The final temperature and water content determine the category, which can be divided into hard candy, soft candy and gelatin.

The hard candy has a moisture content of less than 6%, so its shelf life is longer. The hard candy is even subdivided into whole candy. The whole material is full-grain and filled with a sandwich. The soft sugar contains water. The rate is below 10%, which has a certain softness and can be chewed. Even, it can further inject air into the process to make the finished product appear softer, so that it has the effect of entrance and exit; Gel jelly has a high water content, so the shelf life is short, and the gelatin is used to solidify the syrup, and even the dextrin produced by the starch in warm water is used to fix the syrup, while the gelatin candy It is to make the candy further elastic when chewing, so as to enhance the fun of chewing; among these, there are more soft candy that wraps nuts or dried fruits to increase chewing taste. It has different flavors when chewing, such as nougat, which has both milky and nutty flavors, and has a full bite and a layered taste, which is loved by the public. Moreover, there are more juices on the market. The fruit jelly is made and differentiated according to the type of fruit.

However, as far as the above is concerned, there are a wide variety of confections, which are classified into hard candy, soft candy and gelatin jelly according to the moisture content, wherein the soft candy has different types, and as described above, it is known that the beef is rolled. Sugar is added with nuts and dried fruits, and it has a full bite and a distinct taste. Although it has a milky and nutty flavor, it is loved by the public, but it is inseparable from the taste of milk. Generally, the commercially available soft candy has no added nutty and other materials to increase the taste, and the taste of the fruit used is unchanged. As a result, consumers gradually become accustomed to the monotonous taste of soft candy, and cannot make consumers feel fresh to satisfy consumers' desire for early adopters. Demand is a big drawback, and it needs to be improved.

The present invention provides a dragon fruit nut jelly, which has a mixed layer which is formed by heating a dragon fruit material by heating between 110 and 120 degrees Celsius, and stirring by adding corn flour. The layer is shaped and has moderate ductility and viscosity; and the dragon fruit material is made into a muddy shape of the pitaya fruit; and the plurality of nut bodies are selected from nuts and baked at a low temperature of 80-100 degrees Celsius. In a dry state, the nut bodies are dried without oil, and then added to the mixed layer which has not been cooled, and the nut bodies are evenly dispersed on the mixed layer when the mixed layer is heated and not cooled, and solidified by cooling. Forming the soft candy; placing the nut body between the mixed layers, and coating each nut body to form a soft candy structure; The sugar used in the mixed layer is a mixture of maltose, granulated sugar and trehalose; wherein the mixed layer is added with a cream when heated and stirred, which accounts for 5% to 6% of the whole soft candy; Reducing the viscosity; wherein the mixed layer is further added with lemon juice when heated and stirred, which accounts for 1% to 1.5% of the whole of the soft candy; wherein the ratio of the mixed layer to the nut body is 13:3; wherein each nut system Any one or combination of walnuts or Hawaiian beans; wherein each nut system is baked at a low temperature of 80 to 100 degrees Celsius; wherein each nut body is in the form of a fragment or an entire shape. In order to present different tastes, a plurality of dried fruit bodies are added, which are selected from dried fruits, and are baked at 80-100 degrees Celsius to evaporate water; wherein the mixed layer is blown into the air by heating and stirring. A plurality of air structures are formed inside the mixed layer.

The main purpose of this creation is to provide a kind of soft candy that adds the dragon fruit puree and adds the softness of the taste by wrapping the nuts.

The main function of this creation of dragon fruit nut jelly is that this creation department is about a kind of soft candy, which is used as a dragon fruit as a material, and the pulp is made into a mud to add the heated melted maltose, sugar, seaweed. The sugar is mixed and stirred to form a liquid state by heating, and the heating temperature is heated at an appropriate temperature to prevent deterioration of the dragon fruit puree, and the original flavor is retained, and then the corn flour is added as a setting agent to form a solid state. And in heating and stirring The cream can be added to enhance the aroma of the edible layer to form the mixed layer, and the nut body is added by forming the mixed layer, especially walnut or Hawaiian beans, to increase the taste of the food when it is eaten, and to bring out when chewing. The aroma of the nuts, and the nut system is heated to reduce the moisture by low-temperature baking, so that the nuts can retain the original taste without oil, and the oily taste is not generated, so that the nut layers are arranged between the mixed layers. And covering each nut body with a soft candy structure, has a long shelf life, and can feel the fruit aroma of dragon fruit when consumed, and is improved by the ratio of each nut body to the mixed layer when chewing. Its mouthfeel; thereby, it provides a kind of soft candy which adds the dragon fruit puree and increases the taste of the soft candy by wrapping the nuts.

This creation:

A‧‧‧Fudge

1‧‧‧ mixed layer

11‧‧‧Air structure

2‧‧‧ nut body

3‧‧‧ dried fruit

The first picture is a three-dimensional diagram of the creation.

Figure 2 is a block diagram of the creation.

Figure 3 is a perspective view of a preferred embodiment of the present invention.

Figure 4 is a block diagram of a preferred embodiment of the present invention.

Figure 5 is a schematic view of the packaging of the preferred embodiment of the present invention.

First, please refer to Figure 1 to Figure 5, which is the "Pitaya Nut Gum" of the present creation. The jelly A has: a mixed layer 1 and a plurality of nut bodies 2; wherein: the mixed layer 1 Using sugar and adding dragon fruit material to form a liquid state by heating between 110 and 120 degrees Celsius, and mixing the layer 1 by adding corn flour to stir, and having moderate ductility And the viscous material; and the dragon fruit material is made into a muddy shape of the dragon fruit; and the nut body 2 is selected from the nut and is baked at a low temperature of 80-100 degrees Celsius to be dry, so that the nut body 2, when no oil is dried, and then added to the mixed layer 1 which has not been cooled, and when the mixed layer 1 is heated and not cooled, the nut bodies 2 are evenly dispersed on the mixed layer 1 and solidified by cooling to form the soft Sugar A; having the nut body 2 between the mixed layers 1 and covering each nut body 2 to have a soft candy A structure; as described above, further detailed as follows: wherein the mixed layer 1 The sugar used is a mixture of maltose, granulated sugar and trehalose; wherein the mixed layer 1 is added with a cream when heated and stirred, which accounts for 5% to 6% of the whole soft candy A, so that the soft candy product reduces the viscosity. Wherein the mixed layer 1 is further added with lemon juice, which accounts for 1% to 1.5% of the whole of the soft candy A; wherein the mixed layer 1 and the nut body 2 have a ratio of 13:3; Body 2 is either walnut or Hawaiian bean or a combination thereof; wherein each nut 2 is baked at a low temperature of 80 to 100 degrees Celsius Each of the nut bodies 2 is in the form of a fragment or an entire type; in order to present a different taste; wherein a plurality of dried fruits 3 are added, which are selected from dried fruits and are obtained by Celsius. The 80-100 degree baking causes the water vapor to evaporate; wherein the mixed layer 1 is blown into the air by heating and stirring, so that the mixed layer 1 is internally formed. A plurality of air structures 11.

Continuing with the description of the preferred embodiment of the present "Pitaya Nut Gum", the soft candy has: a mixed layer 1 and a plurality of nut bodies 2; wherein: the mixed layer 1 and each nut body 2 The structure has been described above, so it will not be described again. First, through the mixed layer 1, the sugar mixed with maltose, sugar, and trehalose is added and the dragon fruit puree is added to stir and mix, and then the corn flour is added. The styling agent is mixed by heating and stirred, and the nut body 2 is added when the mixed layer 1 is not cooled, and the nut body 2 is uniformly stirred and mixed into the mixed layer 1, and is cooled until the mixed layer is cured. Between the mixed layers 1 , each nut body 2 is provided, and each nut body 2 is coated to have a soft candy A structure, thereby obtaining a mouth-feeling honey-flavored soft candy A, which is appropriately sized by cutting. Therefore, it is convenient to take the food; thus, in the heating and stirring process, the whole 5% to 6% of the cream of the soft candy A can be added to increase the aroma, and the mixed layer 1 is reduced in the degree of sticking to reduce the consumption. Seasonal hands are sticky and easier to take When heated, the temperature is between 110 and 120 degrees Celsius, and the dragon's puree is not deteriorated due to the high temperature, and the lemon juice can be added even when heated and stirred, which accounts for 1% to 1.5% of the whole soft candy A. Further, the flavor at the time of eating is added, and each nut body 2 to be added has a certain ratio with the mixed layer 1 (mixed layer 1: nut body 2 ratio is 13:3), so that each nut can be presented when consumed. The taste of the body 2 and the chewyness of the mixed layer 1, and each nut body 2 is selected from walnut or Hawaiian beans, and the oil inside the nut body 2 is retained in a low-temperature baking manner, and the water is removed, according to the selected nuts. Body 2, its low temperature baking time is different, when each nut When the body 2 is selected from walnut, it is used for baking in the range of 80-100 degrees Celsius for about 40 minutes to achieve the best dryness, and when the nut body 2 is selected from the Hawaiian bean, the temperature is in the range of 80-100 degrees Celsius. The inner baking is about 90 minutes to achieve the best dryness, so that the nut body 2 can maintain the best taste regardless of whether the walnut or the Hawaiian bean is used, and the oil is not produced because of the low-temperature baking. This results in a change in the overall taste; thus, the soft candy A is more capable of adding the dried fruit 3 to the mixed layer 1, and various different dried fruits can be used to change different tastes and tastes, and each dried fruit 3 is more Further, it is optimally dried by low-temperature baking in a temperature range of 80 to 100 degrees Celsius, and does not lose flavor, and does not deteriorate due to high temperature, thereby improving the taste and taste variability of the present creation.

Here, in particular, the dried fruit 3 of the present invention is most preferably dried with cranberry, and by its slightly acidic taste and bite, it can further bring out the taste and smell of dragon fruit; Through the above, it is further explained that the sugar used in the mixed layer 1 is mixed with maltose, granulated sugar and trehalose, and is shaped with the dragon fruit puree and heated and stirred using corn flour, thereby forming the mixed layer 1, The present invention exhibits a malleable and viscous state, and is used to coat the nut body 2 and the dried fruit body 3, thereby completing the soft candy A of the present creation, and finally forming an appropriate size through slitting for convenient use. Moreover, since the mixed layer 1 is added with a cream to reduce the stickiness, it can be directly used in the packaging bag (as shown in Fig. 5), and the soft candy A does not stick to the packaging bag when consumed. It is difficult to separate, so it is not necessary to use rice paper or release paper to reduce the processing cost. Moreover, each nut body 2 can be presented in a fragmented form and wrapped in the mixed layer 1 to produce different tastes. And flavor, and have not yet formed Before The air structure 11 is formed by injecting more air during heating and stirring, so that the mouth feels more dense when chewed; thus, the soft candy A characteristics of the present creation are as follows:

First, the dragon's flesh is directly used to form a muddy form and directly added to the heated and stirred sugar and corn flour to form the mixed layer 1, instead of using a concentrated juice or the like to retain the plant fiber of the dragon fruit.

2. The mixed layer 1 and each nut body 2 have a ratio of 13:3 and exhibit appropriate chewyness.

3. The mixed layer 1 is selected from maltose, granulated sugar and trehalose to give a better mouthfeel.

4. Each nut body 2 and each dried fruit body 3 are baked at a low temperature to prevent taste change and deterioration, and preserve the original taste of the food.

Therefore, the main purpose of this creation is that this creation is about a kind of soft candy A, which is used as a dragon fruit as a material, and the pulp is made into a mud and added to the heated melted maltose, sugar, trehalose. Mixing and presenting a liquid state by heating and stirring, and heating is performed at a suitable temperature to prevent deterioration of the dragon fruit puree, and retaining its intact original taste, and then adding corn flour as a styling agent to form a solid, and In the heating and stirring, the cream can be added to enhance the aroma of the edible layer, thereby forming the mixed layer 1. When the mixed layer 1 is formed, each nut body 2 can be added, especially walnut or Hawaiian beans, to increase the taste when eating. And when the chewing, the nut of the nut is brought out, and the nut body 2 is heated to reduce the moisture by the low-temperature baking method, so that the nut body 2 does not produce oil and retains the original taste, and the mixed layer is separated by 1 It has a nut body 2 and is coated with each nut body 2 to form a soft candy A structure, which has a long storage life and is edible. The flavor and taste of the dragon fruit can be felt, and the mouthfeel is improved by the ratio of the nut body 2 to the mixed layer 1 at the time of chewing; thereby, a soft candy added with dragon fruit puree is provided, and the package is provided. Nuts that increase the taste of the soft candy.

In summary, a dragon fruit nut jelly has not been seen in various books or publicly used, and it is in line with the requirements of the new patent application, so please ask the Bureau to give it an early patent. To be clear, the above is the specific embodiment of the creation and the technical principles applied. If the changes made according to the concept of this creation, the functional role produced by it does not exceed the spirit of the manual and the drawings. At the time, it should be combined with Chen Ming within the scope of this creation.

Claims (10)

A dragon fruit nut jelly, the soft candy has: a mixed layer, which uses a sugar and adds a dragon fruit material to be in a liquid state by heating between 110 and 120 degrees Celsius, and the mixed layer is shaped by adding corn flour to stir, It has moderate ductility and viscosity; and its dragon fruit material is made into a muddy shape with pitaya fruit; and a plurality of nut bodies are selected from nuts and are dried at a low temperature of 80-100 degrees Celsius. , the nut body is dried without oil, and then added to the mixed layer which has not been cooled, and when the mixed layer is heated and not cooled, the nut bodies are evenly distributed on the mixed layer, and the soft layer is formed by cooling to form the soft Sugar; each nut body is arranged between the mixed layers, and each nut body is coated to have a soft candy structure. The dragon fruit nut soft candy according to claim 1, wherein the sugar used in the mixed layer is a mixture of maltose, granulated sugar and trehalose. The dragon fruit nut soft candy according to claim 1, wherein the mixed layer is added with a cream when heated and stirred, which accounts for 5% to 6% of the whole soft candy, so that the soft candy product reduces the viscosity. The dragon fruit nut jelly according to claim 1, wherein the mixed layer is further added with lemon juice when heated and stirred, which accounts for 1% to 1.5% of the whole of the soft candy. The dragon fruit nut soft candy according to claim 1, wherein the mixed layer and the nut body have a ratio of 13:3. The dragon fruit nut jelly as claimed in claim 5, wherein each nut system is walnut or hawaiian bean Either or a combination thereof. The dragon fruit nut soft candy according to claim 6, wherein each nut system is obtained by baking at a low temperature of 80 to 100 degrees Celsius. The dragon fruit nut soft candy according to claim 1, wherein each nut body is in the form of a fragment or an entire shape to present a different taste. The dragon fruit nut jelly as claimed in claim 1, wherein a plurality of dried fruit bodies are added, which are selected from dried fruits, and are baked at 80-100 degrees Celsius to evaporate water. The dragon fruit nut soft candy according to claim 1, wherein the mixed layer is blown into the air by heating and stirring, and a plurality of air structures are formed inside the mixed layer.