Candy and production method of the same

Abstract

To provide candy which has a cool feeling and a preferable flavor.SOLUTION: A production method of candies comprises: a boiling step P1 of adding a proper amount of moisture to saccharide and boiling it up; a mixing step P2 of mixing the mixture to powdery Western nettle after the boiling step P1; a vaporizing step P3 of vaporizing the proper amount of moisture after the mixing step P2 of producing a candy dough; a first cooling step P4 of cooling the candy dough to a prescribed temperature gently; a molding step P5 of extending in a rope-shape, the candy dough cooled to the prescribed temperature, and punching out candies one by one for molding the candies; and a second cooling step P6 of further cooling the candies molded in the molding step P5 to a room temperature.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a candy containing powdered nettle and a method for producing the same. [Background technology]

[0002] Conventional candies containing sweet tea with anti-allergic properties include, for example, that described in Patent Document 1. This candy containing sweet tea is made by mixing sweet tea extract with BSA (Bacterial saccharifying α-amylase) and dextrin and allowing it to react overnight, thereby eliminating the bitterness and astringent taste caused by tannin, the main component of sweet tea. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 3104126 Summary of the Invention [Problem to be solved by the invention]

[0004] Incidentally, although the sweet tea candy described in Patent Document 1 is able to eliminate the bitterness and astringent taste caused by tannins to some extent, there was a demand for a candy that had a more refreshing feeling and good flavor.

[0005] The present invention has been made in view of the above circumstances, and has an object to provide a candy that combines a refreshing feeling with a good flavor, and a method for producing the same. [Means for solving the problem]

[0006] In order to solve such problems, the invention described in claim 1 is characterized in that powdered nettle is mixed with sugar.

[0007] The invention of claim 2 is characterized in that, in addition to the configuration described in claim 1, the sugars include sugar and starch syrup, and the sugar is contained in proportions of 37 to 77 weight %, 13 to 53 weight % of the starch syrup, and 10 to 15 weight % of the nettle. an image data signal input terminal to which an image data signal captured by the external camera is input; The invention according to claim 3 is characterized in that, in addition to the configuration described in claim 2, the sugar is contained in an amount of 57% by weight, the starch syrup is contained in an amount of 33% by weight, and the nettle is contained in an amount of 10% by weight.

[0008] The invention of claim 4 is characterized by comprising a boiling process in which an appropriate amount of water is added to sugar and boiled down, a mixing process in which powdered nettle is mixed in after the boiling process, an evaporation process in which the appropriate amount of water is evaporated to prepare a candy dough after the mixing process, a first cooling process in which the candy dough is slowly cooled to a predetermined temperature, a molding process in which the candy dough cooled to the predetermined temperature is stretched into a rope shape and cut out one by one into shapes, and a second cooling process in which the candy molded in the molding process is further cooled to room temperature.

[0009] The invention of claim 5 is characterized in that, in addition to the configuration described in claim 4, the sugars in the boiling process include sugar and starch syrup, the sugar content is 57% by weight and the starch syrup content is 33% by weight, and the powdered nettle in the mixing process is 10% by weight. Effect of the Invention

[0010] According to the invention of claim 1, a candy that combines a refreshing feeling and a good flavor can be provided by mixing powdered nettle with sugar.

[0011] According to the invention of claim 2, the sugars comprise sugar and starch syrup, and the sugar content is 37 to 77% by weight, starch syrup 13 to 53% by weight, and nettle 10 to 15% by weight, thereby further enhancing the refreshing feeling and good flavor.

[0012] According to the invention of claim 3, the ratio of sugar to starch syrup to nettle root to be contained is 57% by weight, thereby making it possible to remarkably enhance the refreshing feeling and good flavor.

[0013] According to the invention of claim 4, by having a boiling process in which an appropriate amount of water is added to sugar and boiled down, a mixing process in which powdered nettle is mixed in after the boiling process, an evaporation process in which an appropriate amount of water is evaporated after the mixing process to produce a candy dough, a first cooling process in which the candy dough is slowly cooled to a predetermined temperature, a molding process in which the candy dough cooled to the predetermined temperature is stretched into a rope shape and cut out one by one into shapes, and a second cooling process in which the candy molded in the molding process is further cooled to room temperature, it is possible to easily produce candy that combines a refreshing feeling and a good flavor without the need for special processes.

[0014] According to the invention of claim 5, the sugars used in the boiling process contain sugar and starch syrup, with 57% sugar and 33% starch syrup by weight, and the powdered nettle in the mixing process contains 10% by weight, eliminating the need for special processes and making it easier to produce a candy that combines a refreshing feeling and good flavor. [Brief description of the drawings]

[0015] [Figure 1] FIG. 1 is a process diagram showing one embodiment of the candy manufacturing method of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] [One embodiment of the invention] In this embodiment, "Nettle (Japanese name)" is a perennial plant of the Urticaceae family, Urticaceae genus, and angiosperm. It is also called nettle. Nettle is made by drying in the sun, removing the fibers, and powdering it. It is used as food and as a herb with medicinal properties such as for hay fever, rhinitis, anti-inflammatory effects, and for treating rheumatism.

[0017] In this embodiment, "candy" refers to a solid substance that is made primarily from sugar and starch syrup as sugars and is dissolved in the mouth and taken by chewing. Examples of the candy include, but are not limited to, hard candy, soft candy, troches, tablet candy, and film preparations.

[0018] In addition to the above-mentioned ingredients, the candy of this embodiment may contain other ingredients such as sugar alcohols (glucose, fructose, isomerized sugar, maltitol, sorbitol, palatinite, erythritol, oligosaccharides, etc.) and sweeteners (aspartame, acesulfame potassium, sucralose, advantame, neotame, psicose, etc.).

[0019] The sugar in this embodiment refers to a hard type of candy made by mixing nettle with sugar and starch syrup, and since nettle is mixed in, the candy has a deep green color.

[0020] The candy of this embodiment contains 37-77% by weight of sugar, 13-53% by weight of starch syrup, and 10-15% by weight of nettle, and more preferably 57% by weight of sugar, 33% by weight of starch syrup, and 10% by weight of nettle. If the weight percentage of sugar and starch syrup is too high, the candy will turn to sugar and become unsuitable for use as a candy, while if the weight percentage of nettle is too high, there is a problem that the taste of nettle will be too strong.

[0021] In the candy of this embodiment, the nettle is dried in the sun, the fibers are removed, and it is then powdered, so that when it dissolves in the mouth and is chewed, the discomfort caused by the fibers is eliminated.

[0022] Next, the method for producing the candy of this embodiment will be described.

[0023] FIG. 1 is a process diagram showing one embodiment of the candy manufacturing method of the present invention.

[0024] The candy manufacturing method of this embodiment includes the steps of boiling process P1, mixing process P2, evaporation process P3, first cooling process P4, molding process P5, second cooling process P6, inspection process P7, and packaging process P8, as shown in Figure 1. The candy of this embodiment is manufactured through these steps.

[0025] First, in the boiling down process P1 shown in FIG. 1, sugar and starch syrup are boiled down gently with an appropriate amount of water in a six-stage direct-fire boiling method. Here, the direct-fire boiling method boils down in an earthenware pot until it is almost burnt, to maximize the flavor. Specifically, the mixture is boiled down in a six-stage boiler at 100°C to 160°C, increasing the temperature by 10°C at a time. The heating time is 50 minutes. In this case, 20 kg of sugar (57% by weight) and 11.5 kg of starch syrup (33% by weight) are mixed with 35 kg of candy. The appropriate amount of water to be added to the sugar and starch syrup is, for example, in the range of 40% to 50% of the total weight of the sugar and starch syrup.

[0026] In the mixing step P2, 20 kg (57% by weight) of sugar, 11.5 kg (33% by weight) of starch syrup, and 3.5 kg (10% by weight) of powdered nettle, which is the raw material, are added and mixed.

[0027] In the evaporation process P3, sugar, starch syrup, and powdered nettle with an appropriate amount of water are added to a six-stage kettle, which is then covered to evaporate the water, producing the candy dough. In this case, the six-stage kettle, which is a normal pressure cooker, is covered and boiled to evaporate the water.

[0028] In the first cooling step P4, the candy dough is cooled slowly by a cooling machine before being transported to the next step. Specifically, the dough is kneaded for about 20 minutes and cooled to a predetermined temperature of 80°C to 100°C, although the cooling time and temperature depend on the temperature and humidity around the candy dough.

[0029] In the molding process P5, after the candy dough has been cooled to a predetermined temperature in the first cooling process P4, the candy dough is stretched into ropes of approximately the same diameter using a stretching device (not shown), and then cut out one by one using a mold to mold the dough.

[0030] In the second cooling process P6, the numerous candies molded in the molding process P5 are sequentially placed on a conveyer (not shown) and transported, and are further cooled to room temperature to solidify. Here, the room temperature in this embodiment is a temperature that does not exceed the outside air temperature, for example, 15°C to 30°C.

[0031] In the inspection process P7, the numerous candies transported by the conveyor are carefully inspected one by one, and broken candies or candies of different shapes are removed as defective products.

[0032] In the packaging process P8, many of the candies that have been inspected in the inspection process P7 and remain are individually packaged one by one by a packaging machine (not shown). Through the above steps, the candies containing nettle are manufactured.

[0033] Thus, according to the candy of this embodiment, since powdered nettle is mixed with sugar, it is possible to provide a candy that combines a refreshing feeling with a good flavor.

[0034] In addition, according to the candy of this embodiment, the sugars comprise sugar and starch syrup, with the sugar content being 37 to 77% by weight, the starch syrup being 13 to 53% by weight, and the nettle being 10 to 15% by weight, thereby further enhancing the refreshing feeling and pleasant flavor.

[0035] Furthermore, the candy of this embodiment contains 57% by weight of sugar, 33% by weight of starch syrup, and 10% by weight of nettle, which greatly enhances the refreshing feeling and good flavor.

[0036] According to the candy manufacturing method of this embodiment, there are a boiling process P1 in which an appropriate amount of water is added to sugar and boiled down, a mixing process P2 in which powdered nettle is mixed in after the boiling process P1, an evaporation process P3 in which an appropriate amount of water is evaporated after the mixing process P2 to prepare the candy dough, a first cooling process P4 in which the candy dough is slowly cooled to a predetermined temperature, a molding process P5 in which the candy dough cooled to the predetermined temperature is stretched into a rope shape and cut out one by one into shapes, and a second cooling process P6 in which the candy molded in the molding process P5 is further cooled to room temperature, thereby eliminating the need for special processes and making it easy to manufacture candy that combines a refreshing feeling with a good flavor.

[0037] Furthermore, according to the candy manufacturing method of this embodiment, the sugars in the heating and kneading process P1 contain sugar and starch syrup, with 57% sugar and 33% starch syrup by weight, and the powdered nettle in the mixing process contains 10% by weight, eliminating the need for special processes and making it even easier to manufacture candy that combines a refreshing feeling and good flavor.

[0038] [Another embodiment of the invention] Although one embodiment of the present invention has been described, this embodiment is presented as an example and is not intended to limit the scope of the invention. This embodiment can be implemented in various other forms, and various omissions, substitutions, modifications, and combinations can be made without departing from the spirit of the invention. This embodiment and its modifications are included in the scope of the invention and its equivalents described in the claims, as well as in the scope and spirit of the invention.

[0039] In the above embodiment, the powdered nettle is mixed with sugar and starch syrup. However, the mixture is not limited to sugar and starch syrup and may be any of the other sugars mentioned above.

[0040] In the above embodiment, the water is evaporated by boiling the mixture in a six-stage normal pressure cooker with a lid on, but the present invention is not limited to this and the water may be evaporated by a reduced pressure boiling method in which the pressure is reduced in a vacuum cooker or the like. [Explanation of symbols]

[0041] P1 Cooking Engineering P2 Hybrid Engineering P3 steaming project P4 No. 1 Cooling Project P5 Molding Process P6 No. 2 Cooling Project P7 Product Engineering P8 Packaging Engineering

Claims

1. A candy characterized by being made by mixing powdered nettle with sugar.

2. The candy according to claim 1, characterized in that the sugars comprise sugar and starch syrup, and the sugar is contained in proportions of 37 to 77% by weight, 13 to 53% by weight, and 10 to 15% by weight of the nettle.

3. 3. The candy according to claim 2, characterized in that the sugar, starch syrup and nettle extract are contained in proportions of 57% by weight, 33% by weight and 10% by weight, respectively.

4. The process of boiling down sugar by adding an appropriate amount of water, A mixing step of mixing powdered nettle after the boiling step; An evaporation step of evaporating the appropriate amount of water after the mixing step to prepare a candy dough; A first cooling step of slowly cooling the candy dough to a predetermined temperature; A molding process of stretching the candy dough cooled to the predetermined temperature into a rope shape and cutting it into pieces one by one; A second cooling process for further cooling the candy molded in the molding process to room temperature; A method for producing candy, comprising the steps of:

5. The method for producing candy according to claim 4, characterized in that the sugars used in the boiling process include sugar and starch syrup, the sugar content is 57% by weight, the starch syrup content is 33% by weight, and the powdered nettle used in the mixing process is 10% by weight.

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