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Fruit dessert added sweets

A fruit and candy technology, which is applied to the preservation of fruits/vegetables, confectionery, confectionery industry through dehydration, etc., can solve the problems of not being able to exert the delicious taste, and not getting the integration of fruit and candy.

Inactive Publication Date: 2006-10-18
UHA MIKAKUTO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, even if a combination of fruit and candy is produced in consideration of the above-mentioned quality deterioration problem, it is considered that the attractive taste that is offset by it cannot be exhibited.
For example, even if candies are wrapped in well-dried fruit, the sense of unity between fruit and candy will not be obtained naturally.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Rinse the sun-dried plums in running water to remove the salt so that the salt content reaches about 15%, and then dry to make the moisture content reach 15%. The above-mentioned dried plums were soaked in a seasoning solution composed of sugar, citric acid and sodium glutamate for 3 days to season them. It is then dried so that the final ume has a moisture value of 25%. A knife is inserted along the core from around the pedicle of this seasoned dried ume, and the core is scooped out. On the other hand, in terms of solid content, after boiling an aqueous solution of 60% (weight) of sugar and 40% (weight) of starch syrup to 155°C, it is molded into a spherical shape with a unit weight of 2.5g and a moisture content of 2.5%. hard candy. After putting this candy into the core part of the ume from which the pit was removed, the opening of the ume skin is folded inside, and the candy is wrapped in the skin so that it cannot be seen. At this time, apply a 40% solution of g...

Embodiment 2

[0061] Except that when making candy, use the candy that is mixed with 0.2% (weight) xanthan gum, the outer skin interface part of plum is not coated with gelatin, dry and make the final moisture value reach 17%, make and add in the same way as in Example 1. candy plum.

[0062] The candy-filled ume made in this way will not flow out even if the candy absorbs water, and it is a candy-filled plum that is delicious and looks like ume.

Embodiment 3

[0064] In terms of solid content, after heating and dissolving 38% (weight) of granulated sugar, 41% (weight) of starch syrup, 7% (weight) of seaweed powder, 8% (weight) of oil, and 0.5% (weight) of emulsifier, boil until Moisture up to 5%. Then add 1% (weight) of gelatin, 1% (weight) of sour material, 0.5% (weight) of perilla flavor, and mix with a mixer. After mixing 3% (weight) fondant (Fondant) with a kneader, it was aged overnight to obtain a soft candy shaped into a spherical shape with a unit weight of 2.5 g and a moisture value of 7.5%. In the same manner as in Example 1, this candy was placed in the core part of the plum from which the core was removed, and the candy was wrapped with the skin of the plum. At this time, apply a gelatin solution to the interface of the skin of the plum, and then dry the plum with the jelly with a blast dryer at 40° C., so that the moisture value reaches 12%.

[0065] The ume with soft candy made in this way will not flow out even if t...

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PUM

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Abstract

PROBLEM TO BE SOLVED: To provide attractive and tasty candy-containing fruit confectionery comprising a combination of fruit and candy where the fruit is mainly contained. SOLUTION: The candy-containing fruit confectionery has candy put in a space from which the seed of a fruit is removed. Replacing the seed of the fruit with the candy results in producing entirely new confectionery increased in delicious taste of fruit, and having attractive delicious taste, palate feeling and flavor. It is preferable that the moisture content of the fruit is ≤30 wt.%, the candy contains a gelatinizer, oil and fat coats the confectionery, and Japanese plum, prune, cherry, apricot, persimmon, loquat, date palm, grape or the like. COPYRIGHT: (C)2005,JPO&NCIPI

Description

technical field [0001] The present invention relates to fruit confectionery in which candy is combined with fruit, and more specifically, relates to fruit confectionery in the form of candy in which the core of fruit is replaced. Background technique [0002] In the past, there have been many proposals to combine fruit or a part of fruit with ingredients of confectionery to make more attractive and delicious confectionery. [0003] For example, there are proposals to add fruit or fruit slices to dessert raw materials, such as yokan with plums made by mixing plum pulp into yokan (refer to Patent Document 1); ice cream with plums made by adding and mixing plums (refer to Patent document 2); the plum pulp is mixed with dried plums and powdered sugar syrup to make a paste mixed boiled product, which is wrapped into a layered candy with plum pulp added (refer to patent document 3); the trehalose-containing Soft candy made by adding fruit slices to the blank (refer to patent docu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23G3/00A23B7/02A23G3/34A23L19/00
Inventor 山本敬正立川静子松居雄毅山田一郎
Owner UHA MIKAKUTO CO LTD
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