JPH0259701B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing a confectionery in which the surface of a plum is covered with a confectionery material coating layer.

<Prior art> Conventionally, cakes and ice creams have been commonly coated with confectionery materials made of chiyocolate, etc., and conventional techniques include those disclosed in Japanese Utility Model Application No. 1983-124490 and Japanese Utility Model Application Publication No. 60-46888. The products were limited to whiskey bonbons with raisins in them, and pickled confections such as Kiratukiyo, as described in Japanese Patent Publication No. 59-39098.
Furthermore, Japanese Utility Model Application Publication No. 55-136284 proposes a confectionery in which a conventionally well-known processed plum product is covered with a confectionery material coating layer.

<Problems to be Solved by the Invention> In view of the above-mentioned circumstances, the present invention has improved the processing of plums, which are the main ingredient of confectionery, so that it has a suitable taste as a confectionery, does not lose its shape, and retains its contents. The purpose of the present invention is to provide a method for producing a confectionery wrapped in plums that is soft and does not need to be squeezed.

<Means for Solving the Problem> Therefore, the present invention covers the surface of a seeded plum with a primer material to constitute a first coating layer, and further comprises a second coating layer consisting of a confectionery material on the outside thereof. In the method of manufacturing confectionery by wrapping raw green plums with seeds, they are gradually frozen over a period of one week or more, thawed naturally, and then lightly sweetened with an aqueous solution with a relatively low sugar content. After that, the sweetened plums are sweetened at least twice with strong sweetening using an aqueous solution with a relatively high sugar content, and the surface of the sweetened plums is covered with a primer material, and then the outside is covered with a confectionery material. To provide a method for producing a confectionery in which the surface of a plum is covered with a confectionery material.

<Function> In the present invention, raw green plums with seeds are gradually frozen, thawed, and pickled. By gradually freezing, the skin of the plum becomes hard and does not lose its shape. In addition, it destroys the cells that soften the contents, making it easier for the sweetened molasses to penetrate. Furthermore, by lightly sweetening the plums twice, it is possible to prevent the plums from being squeezed due to osmotic pressure.

<Example> The present invention is characterized in that it uses well-formed plums as they are, so plums with seeds are used. An example in which sodium alginate or the like is used as the primer material and tyokolate or the like as the confectionery material will be described in detail below.

(1) Outline of the process Plums with seeds → Gradual freezing → Natural thawing → Weakly sweetened → Strongly sweetened → Finished sweetly pickled → Formation of first film → Formation of second film → Drying → Finished plum confectionery (2) Sweetened Pickling process: Raw green plums with seeds are used, and the final pickling process is -25
℃, but during this time, it was gradually frozen over a week to prevent it from losing its shape.

The next step was to thaw the meat naturally for 30 hours at room temperature, around 20 degrees Celsius, to keep the outer skin firm and firm while leaving the inside soft.

The sweetening process was divided into three stages: weak sweetening in 20% sugar water, strong sweetening in 40% sugar water, and final sweetening in the desired percentage of sugar water. This was done to prevent the plums from being squeezed due to osmotic pressure.

(3) Formation of the first coating The sweetly pickled plums are covered with a confectionery material such as Chiyocolate, but in order to ensure good adhesion of the coating with the confectionery material, gelcoing is applied in advance with a primer material. A film was formed.

Solution A: Sodium alginate sugar 51.1% Datsuku Algin NSPM 1.0% Water 100% This solution A is made by mixing alginic acid and sugar, adding water, heating at 80°C for 10 minutes, and cooling to room temperature after dissolving.

Solution B: Calcium liquid sugar 58.0% Calcium lactate 1.0% Lactic acid 0.3% Water 100% This Solution B is made by adding powder to water, heating and dissolving at 80°C for 10 minutes, and then cooling to room temperature.

Primer treatment Plums were mixed with liquid A, which was dropped into liquid B, and left to stand for about 1 hour to finish.

(4) Formation of the second coating After the first coating has been formed, the plums are immersed in Chiyocolate with a melting temperature of about 39°C for 1 hour without being dried, and then pulled out and dried to obtain the finished plum confectionery of the present invention. .

(5) Drawings Figure 1 shows a box 1 for packaging the plum confectionery of the present invention, and Figure 2 shows a cross section of the plum confectionery.
4 is the first coating layer, and 5 is the second coating layer.

The above embodiment is merely an example, and a wide variety of products can be obtained by making various combinations, just as Japanese sweets can be obtained by coating with kudzu.

<Effects of the Invention> The production method of the present invention makes it possible to produce a novel confectionery that is good for health, and can be adapted to the tastes of young people who dislike pickled plums.

In particular, it is possible to wrap green plums in a confectionery material in good condition, and provides a method for producing a confectionery that has a faint plum taste, shape, and softness of plum flesh.

[Brief explanation of drawings]

FIG. 1 is a perspective view showing an embodiment of a packaging box for packaging confectionery according to the manufacturing method of the present invention, and FIG. 2 is a sectional view showing an embodiment of the packaging box for packaging confectionery according to the manufacturing method of the present invention. In the figure: 2...seeds, 3...plums, 4...first coating layer, 5...second coating layer.

Claims (1)

[Scope of Claims] 1. Confectionery by covering the surface of a plum with seeds with a primer material to form a first coating layer, and further covering the outside with a second coating layer consisting of a confectionery material. In the method for producing green plums, raw green plums with seeds are gradually frozen over a period of one week or more, thawed naturally, and then lightly sweetened with an aqueous solution with a relatively low sugar content, followed by a comparison of the sugar content. The method is characterized in that the pickled plums are pickled at least twice, including strongly pickled in a highly concentrated aqueous solution, and the surface of the pickled plums is covered with a primer material, and then the outside is covered with a confectionery material. A method for producing a confectionery in which the surface of a plum is covered with a confectionery material. 2. The method for producing confectionery according to claim 1, wherein the primer material contains at least one selected from sodium alginate, agar, gelatin, and pectin. 3. The method for producing a confectionery according to claim 1, wherein the confectionery material contains at least one selected from chiyocolate, candy, and kudzu.