JPS5947587B2 - Method for manufacturing plate-shaped sweets - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION This invention provides soft candy dough made by boiling down candy raw materials such as sugar, starch syrup, and dairy products, and one or more mixed types of nuts, sugar fruits, puffed grains, etc. This invention relates to a method for producing plate-shaped confectionery in which a mixture of seeds or more is formed into a rectangular parallelepiped, sphere, etc. to form a baking seed, and then the baking seed is baked.

For example, Florentin is a thin plate-shaped confectionery that is a mixture of candy, nuts, dried fruits, etc.
ns) is known, but the purpose of this invention is to provide thin plate-shaped confections such as florentine in large quantities at low cost.

Florentine is made by boiling down ingredients such as sugar, butter, and fresh cream, and then adding sliced almonds, orange peel,
It is made by adding mixed ingredients such as raisins, mixing them, scooping them with a spoon, feeding them onto an iron plate, and baking them in the open.

With this method, it was difficult to make products with the same shape and size because the amount supplied onto the iron plate could not be kept constant and it was difficult to control the spread during firing.

Therefore, it is best to place a shaft mold on an iron plate and scoop the mixture into it with a spoon or the like, or take it out of the oven once during baking, punch it out into a disk shape with a cutting die, and then bake it to finish it. is being carried out.

However, even with this method, it was impossible to make the thickness of the final product uniform.

In addition, this type of product allows you to enjoy the taste and texture of a mixture of baked candy, nuts, dried fruits, etc.
The balance between the two is important, and it is necessary to add a certain amount of the mixed species to give the desired taste and texture.

As a result, it was almost impossible to dispense the mixture into fixed amounts by mechanical operation due to the viscosity of the candy dough and the mixed species.

Therefore, florentine cannot be mass-produced and is made by hand, making it very expensive and only being used in some high-end products, so it has not been widely known to the general public.

However, the inventors of this invention did not directly supply the mixture onto the iron plate after mixing the soft candy dough and the mixed seeds.
It was discovered that a certain amount of the mixture could be stably supplied by forming the mixture into a rectangular parallelepiped, sphere, etc. as a firing seed, feeding the firing seed onto an iron plate, and firing it, thereby completing this invention.

This invention is made in the same way as the manufacturing process of normal soft candy candies, and uses baking seeds whose weight is adjusted to the intended product size, so a fixed amount of the mixture is always placed on an iron plate. Furthermore, it became possible to supply mechanically, allowing continuous and mass production.

Furthermore, since the amount of the mixture supplied is constant, the size and thickness of the final product can be made almost constant.

The soft candy dough used in this invention is made of sugar and, if necessary, sugar syrup, glucose, honey, fructose, sorbitol, etc. to give it the desired taste and texture. It is boiled down with or without the addition of confectionery ingredients such as eggs, casein, albumin, gelatin, etc., and has a hardness that makes it easy to mold into baked goods.
Refers to something that has enough moisture to spread into a thin plate during firing.

For this purpose, it is desirable to boil down to a temperature of 115°C or higher and 125°C or lower.

As the mixed species used in this invention, one or more species arbitrarily selected from nuts, bran-pickled fruits, dried fruits, puffed grains, etc. are used.

Nuts commonly used as raw materials for confectionery, such as almonds, hazelnuts, peanuts, and cashew nuts, are used.They are produced by roasting, deep-frying, etc., and are used as whole grains, or in the form of coarse pieces, flakes, etc.

Bran-pickled fruits such as orange peel, drenched cherries, raisins, and plums, dried fruits, and puffed grains such as puffed rice and puffed wheat may also be used as they are or as coarsely ground products.

To practice this invention, first a soft candy dough is prepared.

Soft I candy dough is made by adding water to sugar and dissolving it.
It is made by adding sugars such as starch syrup and glucose as necessary, and then mixing confectionery ingredients such as dairy products and fats and oils, heating and boiling the mixture.

Boiling is done to adjust the moisture content so that it can be easily shaped when making baked seeds, maintains the shape of the baked seeds, and has a hardness that allows for easy subsequent manipulation, and allows it to expand to the desired size during potash baking. It will be held on.

For this purpose, it is desirable to have the hardness of a so-called soft candy, and it is best to boil it down to a temperature of 115°C or higher and 125°C or lower.

Also, if necessary, add flavorings, pigments, acids, etc. before or after boiling.
Auxiliary materials used in candy manufacturing such as emulsifiers, antioxidants, stabilizers, and seasonings are added.

Next, add the mixed seeds to the soft candy dough.

The mixed species is added after or during boiling.

Next, the mixture is cooled and formed into any desired shape such as a rectangular parallelepiped, sphere, disk, or granule to form a fired seed.

To form a baked dough, make the mixture into a shape and then cut it with a cutter, etc., form it with a seamless cutter, pour the boiled mixture into a suitable frame mold such as Yokofune, cool it, and then cut it from the frame mold. This is done by cutting it to an appropriate thickness using a cutter or the like.

In addition, the shape of the fired seeds should be a rectangular parallelepiped, a sphere, a disk, or the like that is easiest to process in the manufacturing process, and its size is determined by the size of the final product.

Next, the firing seeds are fed to the iron plate and fired.

In this case, by always keeping the weight of the firing seeds the same, the amount of mixture supplied to the iron plate can be kept constant, and it has therefore become possible to make the size and thickness of the final product uniform.

Unlike feeding a viscous molten mixture, it is possible to feed molded baked seeds one by one or several pieces using a commonly used feeding device for granular or plate-shaped foods. It has become possible.

In addition, at this time, a shaft-shaped frame or a frame shaped like a heart, a square, an animal or plant, etc. is placed on the iron plate, a metal container such as an aluminum case is placed on the iron plate, or an iron plate with a recess in the shape of the product is placed. By using a copper plate or the like, it is also possible to make a product with a shape that matches the frame shape and the recess of a metal container.

When the baking seeds are baked, the soft candy dough melts and flows due to the heat and spreads on the iron plate, and the mixed seeds also spread accordingly.

At this time, the water content decreases due to heating, and the candy solidifies into a thin plate-shaped hard candy with the mixed seeds scattered inside.

In order to give the product a light texture, it is best to bake it at a certain high temperature, and for at least 3 minutes at a temperature of 150℃ or higher and 250℃ or lower.
- It is preferable to carry out the process for a period of up to 30 minutes.

Through this firing, the structure of the product changes to brittle, franc,
It has a structure that breaks easily when chewed, like toffee, etc.
Moreover, since it is a thin plate containing mixed seeds, the product has a light texture.

Baking also caramelizes the sugar, giving the product a pleasant flavor.

Next, an example will be described.

Example 1 27 parts of sugar (parts by weight, same hereinafter), 15 parts of starch syrup, 12 parts of butter, and 5 parts of egg whites were placed in a double boiler with a stirrer and boiled down to 105°C while stirring, then 27 parts of sliced almonds were added and the mixture was heated to 117°C. A soft gandhi dough mixed with the mixed seeds was obtained by boiling it down.

Next, the mixture was poured onto a cooling plate to a thickness of 7 mm, and when the mixture had a hardness suitable for cutting once, it was cut into squares with sides of 3 cm using a cutter to obtain fired seeds.

Next, the baked seeds were baked on an iron plate at 170° C. for 13 minutes to obtain a disc-shaped thin plate-shaped confectionery.

This product was a disk of almost uniform size with a diameter of 6.0 to 6.5 cm, and had a light texture.

Example 2 70 parts of sugar and 25 parts of starch syrup were boiled down to 116°C, mixed with 25 parts of sliced almonds, 15 parts of crushed raisins, and 30 parts of dried coconut, and then 10 parts of egg white was added.
4 cm x 4 cm x boiled at 20℃
It was molded into a square shape of 0.75 cm and used as a firing seed.

Next, the baked seeds were placed one by one into the recesses of an iron plate having a circular recess with a diameter of 8.0 cm, and baked at 165° C. for 20 minutes to obtain a disk-shaped thin plate-shaped confectionery.

This product was very delicious with a light and crispy texture.

Example 3 After boiling 25 parts of sugar, 12 parts of Shaw I Jung oil, 10 parts of honey, and 12 parts of fresh cream to 110°C, add 5 parts of coarsely crushed orange peel and 10 parts of almond flakes and boil to 122°C. Boil until it becomes 1.5 in diameter.
A fired seed was obtained by molding it into a spherical shape of cm.

Three of these baked seeds were placed in circular aluminum foil cups each having a diameter of 4 cm and baked at 170° C. for 12 minutes to obtain a thin plate-shaped confectionery in an aluminum cup.

This product was a very delicious product with a light texture.

Example 4 10 parts of sugar, 4 parts of starch syrup, 3 parts of honey, 4 parts of butter, 2 parts of fresh cream, and 2 parts of wheat flour were boiled down to 115°C, 10 parts of sliced almonds were added, and when the temperature reached 120°C, the mixture was poured into a wooden frame. The mixture was cooled and solidified to obtain a prismatic mixture with a side of 4 cm.

This was cut into pieces with a thickness of 6 mm using a cutter to prepare baking seeds, and baked in the same manner as in Example 2 to obtain a thin plate-like confection.

This product had a light texture and was very delicious.

Claims (1)

[Claims] 1. Molding a mixture of soft candy dough and a mixture of one or more selected nuts, bran-pickled fruits, dried fruits, puffed grains, etc. to form baked seeds, and then baking the baked seeds. Characteristic manufacturing method of plate-shaped confectionery