JPS6174545A - Production of candy - Google Patents

Abstract

PURPOSE:To produce an easily edible candy suitable for keeping youth, beauty culture, and health, by using muscovado, honey, HABU (poisonous snake) powder and spirulina as raw materials. CONSTITUTION:54-60pts.wt. muscovado is blended with malt water to give 100pts.wt. blend, which is mixed with a proper amount of water under heating with stirring. When the temperature of the prepared kneaded ingredient becomes 135-145 deg.C, the ingredient is further mixed with 5pts.wt. honey, preferably IJU honey, 10g HABU powder and 20g spirulina, further kneaded. When the temperature of the kneaded ingredient becomes about 150 deg.C, the heating is stopped, the kneaded ingredient is dropped on a water plate, cooled to a proper temperature and fed to a drop-making machine.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing candy useful for promoting beauty and health.

Ordinary candy is made by blending starch syrup with acidic white sugar and adding coloring or flavoring, and because it is acidic, it is not very good for the human body, and other things that are particularly good for the human body are added. The nutritional content was low because it did not contain any nutrients.

In the present invention, a method for manufacturing a nutrient-rich candy using alkaline brown sugar and honey as raw materials, such as Iju honey produced in Okinawa 1111, which has a higher potassium content than regular honey, and powder from the energetic Okinawan habu, etc. The gist is that a suitable amount of water is added to a total of 100 parts by weight of 54 to 60 parts by weight of brown sugar and the remainder is malt starch syrup, and the mixture is heated while stirring. When the temperature was 135 to 145°C, 5 parts by weight of honey, 1 g of hub flour and 2 g of spirulina were added, and while stirring and kneading for 1 minute, heating was stopped when the temperature of the whole kneaded product rose to 150°C, and then This method of manufacturing candy is characterized by spilling the kneaded material into a water basin, cooling it to an appropriate temperature, and then applying it to a drop machine at 12 points to form a product.

Spirulina is a food made from Okinawan dust.
It is high in protein and more nutritious than ordinary chlorella.

In addition, the mixing ratio of each raw material as shown above was taken into consideration both to balance the nutrients necessary for the human body and to make the resulting product easy to eat in terms of its odor and sweetness. It is.

In other words, hub flour and spirulina are high in nutrients as health foods, but they have a unique strong odor and are edible in their raw state.Brown sugar and spirulina are also high in nutrients, but have a sweet taste. It is so strong that it is difficult to eat it as it is. However, by mixing each raw material in the above-mentioned proportions and heating and kneading it, the odor of the hub flour can be suppressed and the sweetness TL can be kept at a good level.

Next, each component contained in the candy produced by the method of the present invention will be analyzed by the Okinawa Prefectural Environmental Science Inspection Center.
The results are as follows. , That is, for 100g of candy processed by the method of the present invention, the amount of KcaJi is 397KcaJi, and the amount is 60KcaJi. Img (1 table spectrophotometry), phosphorus 28.4mg (molybdenum blue method)
, iron 1.08 mg (atomic absorption) 16 method), 7 ゛ 103 (titration method), vitamin 13z O, 1 mg
(Rumi 7 Lavin Keisakusei), glutamic acid 0.04g
(amino fi6 auto IJJ analyzer), vitamin 85
420 μg (according to biological measurements), vitamin B 232 μg
g (microbial quantitative method) and batthenic acid 4.6 mg (microbial quantitative method).

As mentioned above, the method of the present invention can be carried out by simple means without using any special equipment, such as a pressure cooker, and the resulting product is alkaline and good for the human body, and both hub flour and spirulina are Because it has a strong energy-enhancing effect, it is the perfect candy for maintaining youth, beauty, health, and recovering from fatigue.

Claims (1)

[Claims] 1. To a total of 100 parts by weight consisting of 54 to 60 parts by weight of brown sugar and the balance being malt starch syrup, add an appropriate amount of water, heat while stirring, and when the kneaded product has a temperature of 135 to 145°C, honey 5 parts by weight, 1 g of hub flour, and 2 g of spirulina were added, and while stirring and kneading, the heating was stopped when the temperature of the entire kneaded product rose to around 150 ° C. Then, the kneaded product was spilled into a water basin and dropped when it cooled to an appropriate temperature. A method for producing candy, which is characterized by producing the product through a machine.