JPS6036256B2 - Manufacturing method for candi with vitamin C - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a vitamin C-containing candy as a vitamin C supplement.

Recently, vitamin C is an essential nutrient for improving and improving health, and various supplements have been provided on the market.
However, when trying to manufacture this vitamin C by wrapping it in candy like candy, as is well known, candy is made by heating starch syrup to a high temperature to make it fluid, then adding various additive ingredients such as sugar. After that, it is stretched, cut, cooled, etc. to make a solid material of the required size, so adding vitamin C in this manufacturing process is important.
This was not easy because it itself has a property of being weak against heat (decomposes and changes in quality at about 60 qo). In view of these circumstances, the present invention aims to produce a candy that effectively contains vitamin C without decomposing or deteriorating its quality.
A powder mixture made by mixing and heating 40 to 5000 g of glucose is wrapped in a layer with 70 to 90 q0 semi-liquid candy stretched into a fan shape, and the outer periphery of the candy is further stretched into a fan shape. The candy is characterized by being wrapped around semi-fluid candy, then stretched and cut. An embodiment of the present invention will be described below.
First, mix starch syrup and sugar such as wisteria sugar and granulated sugar in appropriate amounts in a large container.
Heat to 10 qC to obtain a homogenized candy in a fluid state.

Next, this candy is transferred to an auxiliary tank, and dehydrated by heating it to about 15,000 ℃ while reducing the pressure inside the auxiliary tank.Then, the candy is taken out from the auxiliary tank and naturally heated to 70-9 pi○, preferably about 80 oo. The candy is cooled or forced air cooled, and the candy is kept at this temperature to prevent it from losing its fluidity and solidifying. On the other hand, about 40 mesh powdered vitamin C and about 80 mesh powdered glucose are mixed at a weight ratio of about 3.5:1 (vitamin C35
0g to 100g of glucose),
This powdery mixture is perfused to 40-50 qo.

At this time, citric acid, lemon juice,
A fragrance such as flormint may be added to give a sour taste, a lemon scent, etc. Then, the above-mentioned approximately 8,000 pieces of semi-liquid candy were stretched into a cutting board-sized fan shape, and 40 to 50 qo of the above-mentioned powdered mixture of vitamin C and glucose was piled up in the longitudinal direction on top of it. Then, it is wrapped in candy from both sides, so that the powdered mixture of vitamin C and glucose is contained in a layer inside the candy.

Next, this was divided into two parts in the longitudinal direction and stacked one on top of the other, and this was placed on a separate piece of candy of approximately 80 qo in a semi-fluid state, which had also been stretched into a board-sized fan shape, and the candy was wrapped around it. Obtain a layered material with a large diameter. The layered material thus obtained is then held at a temperature of about 70 to 8,000 degrees Celsius using a heater and stretched between patch rolls into a rod shape with a diameter of about 1 pongee, and then passed through a known ball cutting machine to about Cut the candy into predetermined lengths about 2 skins long. However, according to this candy manufacturing method, the powdered mixture of vitamin C and glucose is encapsulated in the candy at a low temperature of 70 to 90 o'clock, so the sensible heat of the candy Abnormal heating of vitamin C is avoided, and at this time, the glucose acts to form a protective layer between vitamin C and the candy, reducing the surface area where vitamin C comes into contact with the candy. Heating of C is avoided, and vitamin C decomposes due to these actions.
Changes in quality are extremely suppressed.

In addition, a powdered mixture of vitamin C and glucose
Since the mixture is heated to 50°C and then wrapped in the candy, it is possible to prevent the candy from losing its fluidity due to heat being absorbed by the powder mixture, and it is possible to avoid stretching, cutting, etc. in subsequent steps. This can be done without any problems.

In the above example, a powder mixture of vitamin C and butu sugar wrapped in a layer of candy is divided into two layers and stacked on top of each other, so that there are two layers of a powder mixture of vitamin C and butu sugar in the candy. However, in the present invention, it is not necessarily necessary to divide the candy into two parts and overlap them, but to form a single layer or three layers of the powdered mixture of vitamin C and glucose in the candy. You can. As described above with respect to the embodiments, the present invention has the following features:
Since vitamin C is contained in the candy without being decomposed or altered, it can be provided to the market as a health food that effectively contains vitamin C, and is extremely useful industrially.

Claims (1)

[Claims] 1 Mix powdered vitamin C and glucose for 40~
A powder mixture heated to 50°C is wrapped in a layer with flat-stretched candy in a semi-fluid state at 70 to 90°C, and around this outer periphery is further rolled candy in a semi-fluid state that has also been stretched into a flat shape. A method for producing vitamin C-containing candy, characterized by applying, stretching and cutting.