JPS6036257B2 - 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 maintaining and promoting health, and various supplements of vitamin C 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 form a solid material of the required size, so adding vitamin C during this manufacturing process means that vitamin C itself is sensitive to heat (it decomposes and changes in quality at about 6,000 ml). It has never been easier to possess the characteristics. The main object of the present invention is to produce a candy that effectively contains vitamin C without being decomposed or altered. In addition, considering that vitamin C itself is colorless and transparent, and its powder is also white and does not exhibit the yellow color that is believed in general society, another object of the present invention is to incorporate vitamin C into candy. By making C appear yellow, the aim is to arouse the general public's interest in fins.

In order to achieve these objectives, the present invention provides vitamin B
was dissolved in a liquid solvent such as edible alcohol with powdered vitamin C, mixed into a mixture of powdered vitamin C and glucose, heated to 40 to 50°C, and then stretched into a fan shape. It is characterized in that it is wrapped in a layer with ~90 oo of candy in a semi-fluid state, and then wrapped around the outer periphery of the candy in a semi-fluid state, which is also stretched into a fan shape, and then stretched and cut. It is.
Hereinafter, an embodiment of the present invention will be described. First, starch syrup and sugar such as sucrose and granulated sugar are poured into a large container in appropriate amounts and mixed together.
to obtain homogenized fluidized candy. Next, this candy is transferred to an auxiliary tank, and dehydrated by heating to about 150 oo while reducing the pressure inside the auxiliary tank.Then, the candy is taken out from the auxiliary tank and allowed to cool naturally to 70 to 90 oo, preferably about 80 oo. Forced air cooling. At this time, the candy is kept at this temperature so that it does not lose its fluidity and solidify. On the other hand, edible ethyl alcohol 1
of powdered vitamin BI. Add powdered vitamin C20 in the same weight ratio as Shigeru.

This mixture is then mixed with about 40 mesh powdered vitamin C and about 80 mesh powdered glucose at a weight ratio of about 3.5:1 (100 g glucose for 35 vitamin C females). Mix it into a powder mixture blended so that it is uniformly dispersed, and add it to the powder mixture.
Heat to 40 to 50 degrees. At this time, a small amount of citric acid, lemon juice, a flavoring agent such as flormint, etc. may be added to the mixture to give it a sour taste, lemon scent, etc. The above-mentioned semi-liquid candy of about 8 C was stretched out into a flat shape about the size of a cutting board, and the above-mentioned 4
Pile 50 qo of a powdered mixture containing vitamin C in a heaped shape in the longitudinal direction, wrap it with candy from both sides,
The powder mixture is contained in a layer inside the candy.

Next, this is divided into two parts in the longitudinal direction and overlapped, and this is placed on a separate piece of approximately 80 qo of semi-liquid candy that has also been stretched out into the shape of a tiger flat, the size of a chopping board, and the candy is wrapped around it to create a thick shape. Obtain a layer of diameter. The layered material thus obtained is then held at a temperature of about 70 to 80 q0 using a heater, passed between patch oars, stretched into a rod shape with a diameter of about 1 skin, and then passed through a known ball cutting machine. Hang and cut into candy pieces of a predetermined length, about 2 skins long. However, according to this method of manufacturing candy, the temperature of the candy is lowered to a low temperature of 70 to 90 degrees, and the powdered mixture containing vitamin C is wrapped around the candy, so the sensible heat of the candy causes the vitamin C to be absorbed. Abnormal heating of C is avoided, and at this time 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 decomposition and deterioration of vitamin C are extremely suppressed by these actions.

Also, since the powdered mixture containing vitamin C is heated to 40-50°C and then wrapped in candy, it has been said that the candy loses its fluidity due to heat being absorbed by the powdered mixture. This can be avoided and subsequent processes such as stretching and cutting can be carried out without any problem. Furthermore, since vitamin B2 is uniformly dispersed and mixed in the powdered mixture containing vitamin C, the yellow color development of vitamin B gives a feeling as if vitamin C is yellow. give.

Furthermore, since the powder mixture has a yellow color, it is easy to determine whether the final product candy contains the powder mixture or apricots, and the quality can be easily checked. In the above example, the powder mixture containing vitamin C 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 powder mixture were formed in the candy. However, in the present invention, it is not necessary to divide the candy into two parts and stack them one on top of the other, and a single layer or three layers of the powder mixture containing vitamin C may be formed in the candy.

In addition, in the present invention, vitamin B is used as a coloring agent for vitamin C.
2 was used, but this focuses on the fact that vitamin & is also a nutrient like vitamin C, and general natural pigments, synthetic colorants, etc. may be added in place of vitamin B2. . As explained above with respect to the embodiments, the present invention allows vitamin C to be contained in candy without being decomposed or altered, so it can be provided to the market as a health food that effectively contains vitamin C. In addition, we add vitamin C powder to the vitamin C powder to give it a yellow color, which not only allows it to contain vitamin B2 as a nutrient, but also makes it easier for the general public to see that it is a health food containing vitamin C. It has many advantages, such as being able to appeal and generate rumors.

Claims (1)

[Claims] 1 Dissolve vitamin B_2 together with powdered vitamin C in a liquid solvent such as edible alcohol, mix this into a mixture of powdered vitamin C and glucose, heat it to 40-50°C, and then stretch it into a flat shape. 70～～90
A vitamin C-containing product that is characterized by being wrapped in a layer with candy in a semi-fluid state at ℃, and further wrapping the same semi-liquid candy in a flat shape around its outer periphery, then stretching and cutting. How to make Kyan Day.