JP4998301B2 - Sugar confectionery - Google Patents

Description

  The present invention relates to a sugar-coated confectionery, and more particularly, to a sugar-coated confectionery having a multilayer structure in which a sugar layer and a menthol layer of a sugar-coated layer form crystals and each has at least two layers.

  In recent years, a refreshing confectionery in the form of a tablet has formed a large market. This is because it has been established as a product that meets consumer needs such as relaxation and change in a stressed society. Such refreshing confectionery includes, for example, “FRISK (registered trademark)” manufactured by Kracie Co., Ltd. and “MINTIA (registered trademark)” manufactured by Asahi Food and Healthcare Co., Ltd. Such soft confectionery generally has many products containing menthol. This is due to the major features of the fragrance that is characteristic of menthol (top standing) and the coolness that comes from the nasal discharge.

  In order to make use of the characteristics of menthol as described above, attempts have been made to stabilize menthol having physical properties that are very easily sublimated in the product. For example, a tablet confectionery product having excellent menthol flavor persistence has been proposed by a yeast microencapsulated fragrance preparation in which menthol is encapsulated in cells (see Patent Document 1). However, since the menthol is stabilized by encapsulating it in the capsule, the scent of the menthol is dull and it cannot be said that the characteristics of the menthol are utilized. This is not a sugar coat.

  On the other hand, with the recent diversification of food, refreshing confectionery not only makes use of the characteristics of menthol, but also changes in texture and enjoyment have been demanded. Thus, many proposals using sugar coating technology have been made. In general, sugar-coated confectionery is made as follows. That is, after the sugar-coated material (hereinafter referred to as the central layer) is spread with an aqueous solution mainly composed of sugar on the surface of the central layer, the process of sending warm air and drying the sugar-coated layer is repeated a plurality of times. In some cases, this is followed by coating with an aqueous solution containing the pigment and coloring by repeated drying. Furthermore, gloss is given with wax etc. (refer patent document 2). In the case where the center layer is relatively large or distorted, it is made through a three-stage sugar coating process, for example, underlaying, intermediate hooking, and topping (see, for example, Patent Document 3).

  In a sugar-coated confectionery obtained by mixing and dispersing menthol in sugar-coated syrup by the above-described method, the only way to realize the characteristics of menthol expected in the present invention is to increase the amount of menthol added. However, in this case, it is well known from experience that not only the cost increases, but also the residual ratio of the volatile fragrance component peculiar to menthol decreases and bitterness increases. Various studies have been made to solve these problems. For example, food fragrances containing menthol in sugar-coated syrup for preventing fragrance volatilization are microencapsulated with gum and added to the syrup (see Patent Document 4), or volatile or sublimable substances such as menthol. A time-consuming technique (see Patent Document 5) has been proposed. However, there is a demerit that it takes cost to make microcapsules. At the same time, microencapsulation and coating with a coating agent containing cyclodextrins also have a problem that the expression of the scent of menthol is delayed.

  In addition, a proposal has been made to give a light top standing and strong diffusive flavor by using a syrup obtained by adding an emulsified fragrance containing an emulsifier to a sugar-coated syrup (see Patent Document 6). One purpose of this proposal is to improve the coating efficiency of sugar alcohol, and is a technology limited to sugar alcohol. Moreover, the delay of the expression of the fragrance peculiar to emulsified fragrance cannot be denied, and the feature of menthol cannot be utilized. In addition, a thin-layered sugar-coated tablet (see Patent Document 7) having a sugar-coated layer containing 5% to 60% of a sugar, excipient, and binder, and hydroxypropylcellulose, hydroxypropylmethylcellulose, etc. on the surface of the sugar-coated layer A proposal has been made to retain a volatile or sublimable substance such as menthol by applying the film coating (see Patent Document 8). However, these proposals are intended to protect the contents, and the effect of menthol scent prior (expression of top scent) cannot be expected.

  Furthermore, a method of attaching menthol or the like to sugar-coated tablets has been proposed (see Patent Document 9). This is for the purpose of increasing the surface hardness of the sugar-coated tablet and preventing cracking and chipping due to vibration and impact during manufacture and shipment. It is described that the resulting sugar-coated tablets are given aroma and flavor. However, simply applying a material that easily volatilizes, such as menthol, to the surface, the aroma component volatilizes over time, resulting in poor durability, and as a result, the characteristics of menthol cannot be left. Also, this method does not provide the characteristics of multi-layered sugar coating.

In addition, the present inventors have proposed a sugar-coated confectionery having a crunch property (see Patent Document 10). This is a sugar-coated confectionery that is formed in multiple layers with vitamin C layers and sugar layers alternately stacked, and is obtained by controlling the average particle size of the crystals. In this proposal, vitamin C and sugar are multi-layered, and it is very effective for foods with sourness. However, foods that make use of the characteristics of menthol have problems such as bitterness due to the effects of vitamin C and menthol. there were.
Japanese Patent Application Laid-Open No. 2005-2111024 JP-A-5-252871 JP-A-2-207745 JP 2000-342186 A Japanese Examined Patent Publication No. 4-58453 JP 2005-160435 A JP 2002-179559 A JP 2004-155656 A JP 2003-171263 A Japanese Patent No. 3756519

  An object of the present invention is to provide a sugar-coated confectionery having a multilayer structure utilizing the characteristics of menthol and having crunch properties.

  In order to achieve the above-mentioned object, as a result of intensive studies, the present inventors have surprisingly sufficiently drawn out the characteristics of menthol by providing a sugar coating layer as a multilayer and providing a plurality of crystal layers of menthol. I got sugar candy.

That is, the present invention is characterized in that the sugar layer of the sugar coating layer and the menthol layer form a crystal , and the sugar layer has a multilayer structure in which the crystal layer of the sugar layer and the crystal layer of menthol each have at least two layers. A crunchy sugar-coated confectionery.

  The sugar-coated confectionery according to the present invention contains menthol in the sugar-coated layer, so that the odor of the menthol (the expression of the top scent) is early and the menthol has a refreshing sensation. A completely new sugar-coated confectionery that has less bitterness because it is adjacent to the crystal layer and forms a multi-layered sugar-coated layer, and also has crunchiness due to the multi-layered crystal structure that makes up the sugar-coated layer, allowing you to enjoy the enjoyment of texture It is.

  The sugar-coated confectionery of the present invention has a multi-layer structure in which the sugar layer and the menthol layer of the sugar-coated layer form crystals, and at least two layers respectively, in order to obtain a sugar-coated confectionery that makes the most of the characteristics of menthol It has a crunch property. In addition, since menthol forms crystals in a layer on the sugar-coated layer, the crystallized menthol is easily exposed when eaten, and because it has good crushing properties, multi-layer menthol is microencapsulated with a gum for food. Compared to those with sugar coating added to syrup and those with sugar coating with syrup added with emulsifying fragrance, the top scent, which is a major feature of menthol, can be accelerated, Since the sugar coating layer is formed with a sandwich-like multilayer structure in which the crystalline layer of menthol and the crystalline layer of the saccharide layer are alternately formed, an effect of reducing the bitter taste of menthol is also obtained. Furthermore, by forming a multi-layer structure, it has a crunch property unique to sugar-coated confectionery, and also has an effect of retaining menthol and improves durability.

  The menthol used in the present invention may be extracted and purified from natural products, or may be chemically synthesized. As the menthol used in the present invention, it is desirable to use L-menthol which is generally circulated for general use.

  The addition amount of menthol can be used according to the flavor and flavor of the target menthol, but the addition amount is preferably 0.1 to 5.0% by weight, and 0.5 to 2.0% by weight based on the total amount of sugar-coated confectionery. Is more preferable. If the added amount of menthol is less than 0.1% by weight, the refreshing feeling of menthol is poor, and the effect of the present invention is hardly obtained. Moreover, when it exceeds 5.0 weight%, it will become a sugar-coated confectionery with the too strong fragrance flavor of menthol.

  The saccharide used in the saccharide layer is mainly composed of saccharides and sugar alcohols. Saccharides are the first oxidation products of polyhydric alcohols, and are not particularly limited as long as they have one aldehyde group or ketone group, and examples include sucrose, glucose, and trehalose. Is preferred. The sugar alcohol is not particularly limited as long as it is a polyhydric alcohol in which the carbonyl group of the sugar is reduced, and examples include maltitol, xylitol, sorbitol, erythritol, lactitol, and reduced palatinose. preferable. Moreover, you may combine 2 or more types of these saccharides in the range which does not cause a crystal | crystallization hindrance. Moreover, a binder can also be used for the syrup which forms a carbohydrate layer, as long as it does not inhibit food texture. Examples of the binder include gum arabic, pullulan, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, crystalline cellulose, dextrin, starch, gelatin, and xanthan gum.

  Furthermore, in order to impart an aromatic flavor to the carbohydrate layer, other additives such as a fragrance other than menthol, a seasoning, a sour agent, and a sweetener may be added. Further, a coloring agent may be added to the outermost layer of the sugar coating layer. Alternatively, the surface may be polished using a brightener such as shellac according to a conventional method.

The sugar-coated confectionery of the present invention can be produced, for example, as follows.
First, an aqueous solution (generally referred to as syrup) containing saccharides and sugar alcohols as main components is prepared and sprayed uniformly over the central layer that has been placed in the rebowing pan. If the said center layer is edible, there will be no restriction | limiting in particular, If it is a raw material used as a core material of sugar coating, it can be used. For example, tablet confectionery, pills, gum, candy, troche, gummy, chocolate and the like can be used as the core material, and the shape is not particularly limited. Among these, considering marketability, since there is a tendency that portability is preferred, tablet confectionery or pills that can be formed into small granules are more preferable. The amount (size) of the central layer (core material) is not particularly limited, but is preferably an amount that can be rolled by a revolving pan used for sugar coating. The syrup that forms the saccharide layer is mainly composed of saccharides and sugar alcohols and is usually used as syrup, and is not particularly limited. The reboring pan is operated while rotating at 10 to 50 rpm. Next, it is dried under blowing air at a temperature of 5 to 40 ° C., a humidity of 35 to 65%, and a wind speed of about 3 to 8 m / second. This operation is repeated once or more to form a carbohydrate layer.

  Next, a menthol layer is formed. The menthol layer can be formed by directly applying a pulverized menthol, but in order to form a more uniform menthol layer, as a menthol solution using a highly volatile alcohol as a solvent. It is preferable to spray. The solvent to be used is not particularly limited as long as it is edible, but a high-purity alcohol having volatility and a short drying time is preferable. The menthol content of the menthol solution used is preferably 10 to 80%. After spraying the menthol solution, it is dried in the same manner as the carbohydrate layer. Since the melting point of menthol is 42 to 44 ° C, it is preferably dried at a temperature lower than that. This operation is performed once or more to form a menthol crystal layer.

  The above sugar layer formation and menthol layer formation are repeated twice or more to form a sugar coating layer so that the sugar layer and the menthol crystal layer are alternately at least two layers each. By doing so, the intended sugar-coated confectionery is obtained.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not limited at all by these Examples.

Example 1
"Preparation of tablet confectionery"
Granulated products having the compositions shown in Table 1 below were prepared using a fluidized bed granulator.

  Furthermore, using the granulated product prepared as described above, tableting was performed so as to have the composition shown in Table 2 below, to prepare tablet confectionery having a diameter of 5 mm, a thickness of 5 mm, and a weight of 0.08 g per tablet.

"Preparation of sugar coating liquid 1"
Sugar coating solution 1 having the composition shown in Table 3 below was prepared. The sugar content was adjusted to 68% and the room temperature was 25 ° C.

"Preparation of menthol solution A"
Menthol solution A having the composition shown in Table 4 below was prepared. L-menthol was completely dissolved in alcohol.

100 g of the above-mentioned tablet confectionery (tablet product) was put into a sugar coating levoring pan and coated with the sugar coating solution 1 shown in Table 3 while rotating at a rotation speed of 15 rpm to form a sugar layer. When the weight was twice (200 g) with respect to the weight of the center layer (tablet cake), 3.2 g of menthol solution A shown in Table 4 was sprayed and coated to form a menthol crystal layer. This is repeated 2.5 times (250 g), 3 times (300 g), 3.5 times (350 g), and 4 times (400 g) at a timing of 3.2 g of menthol solution A, and sugar coating is formed so as to form a multilayer. A layer was formed.
The weight of the sugar coating obtained was 5 times (500 g) with respect to the weight of the center layer, and the weight per grain was 0.4 g. This sugar-coated confectionery was a sugar-coated confectionery with a light menthol top, good refreshing feeling, little bitterness, and good crunchiness.

(Comparative Example 1)
"Preparation of tablet confectionery"
Tablet confectionery was prepared in the same manner as in Example 1.
"Preparation of sugar coating liquid 2"
The sugar-coating liquid 2 was prepared with the composition shown in Table 5 below. The sugar content was adjusted to 68%, and emulsification was performed by stirring at 10,000 rpm for 5 minutes using a homomixer (manufactured by PRIMIX Co., Ltd.) to obtain sugar coating liquid 2.

100 g of tablet confectionery (tablet product) was put into a sugar coating levoring pan and coated with the sugar coating solution 2 shown in Table 5 while rotating at a rotation speed of 15 rpm to form a sugar layer.
The weight of the sugar coating obtained was 5 times (500 g) with respect to the weight of the center layer, and the weight per grain was 0.4 g. Moreover, this sugar-coated confectionery had poor crunch properties compared to Example 1, had a light menthol top standing, and poor refreshing feeling.

(Comparative Example 2)
"Preparation of tablet confectionery"
Tablet confectionery was prepared in the same manner as in Example 1.
"Preparation of sugar coating liquid 3"
The sugar-coating liquid 2 was prepared with the composition shown in Table 5 below. Sugar content was adjusted to 68% to obtain sugar coating solution 3.

100 g of tablet confectionery (tablet product) was put into a sugar coating levoring pan and coated with the sugar coating solution 3 shown in Table 6 while rotating at a rotation speed of 15 rpm to form a sugar layer.
The weight of the sugar coating obtained was 5 times the weight of the center layer, and the weight per grain was 0.4 g. Moreover, this sugar-coated confectionery had poor crunch properties compared to Example 1, had a light menthol top standing, and poor refreshing feeling.

(Example 2)
"Preparation of tablet confectionery"
Tablet confectionery was prepared in the same manner as in Example 1.
"Preparation of sugar coating liquid 4"
Sugar coating solution 4 having the composition shown in Table 7 below was prepared. The sugar content was adjusted to 70% and the room temperature was 25 ° C.

"Preparation of menthol solution B"
Menthol solution B having the composition shown in Table 8 below was prepared. It was completely dissolved.

100 g of tablet confectionery (tablet product) was put into a sugar coating levoring pan and coated with the sugar coating solution 4 shown in Table 7 while rotating at a rotation speed of 15 rpm to form a sugar layer. When the weight is 1.2 times (120 g) with respect to the weight of the center layer, 0.5 g of 34% menthol solution B shown in Table 9 is sprayed at a timing of 1.4 times (140 g) and coated. A menthol crystal layer was formed.
The weight of the obtained sugar-coated confectionery was 1.6 times the weight of the center layer, and the weight per grain was 0.128 g. Moreover, this sugar-coated confectionery was a sugar-coated confectionery having a light crisp feeling of menthol, good refreshing feeling, little bitterness, and a good crunch.

(Comparative Example 3)
"Preparation of tablet confectionery"
Tablet confectionery was prepared in the same manner as in Example 1.
"Preparation of emulsified flavor A"
25 g of water, 25 g of high-purity maltitol, 5 g of glycerin fatty acid ester and 10 g of ethanol are added to dissolve and homogenize. And emulsified to obtain emulsified perfume A by stirring at 10,000 rpm for 5 minutes.
"Preparation of sugar coating liquid 5"
The sugar-coating liquid 5 was prepared with the composition shown in Table 9 below. Sugar content was adjusted to 68% to obtain sugar coating solution 5.

100 g of tablet confectionery (tablet product) was put into a sugar coating levoring pan and coated with the sugar coating solution 5 shown in Table 9 while rotating at a rotation speed of 15 rpm to form a sugar layer.
The weight of the sugar coating obtained was 1.6 times the weight of the center layer, and the weight per grain was 0.128 g. In addition, this sugar-coated confectionery had poor crunchiness compared to Example 2, had a light menthol top standing, and lacked a refreshing feeling.

(Example 3)
"Preparation of pills"
The following composition shown in Table 10 was kneaded and molded with a round machine to obtain a pill having a diameter of 5 mm (single weight 0.08 g).

"Preparation of sugar coating liquid 6"
The sugar coating liquid 6 having the composition shown in Table 11 below was prepared. The sugar content was adjusted to 68% and the room temperature was 25 ° C.

100 g of the above pills were placed in a sugar-coating levoring pan and coated with the sugar-coating liquid 6 shown in Table 11 while rotating at a rotation speed of 15 rpm to form a sugar layer. The menthol crystal layer was sprayed and coated with 0.75 g of a finely pulverized menthol crystal at a timing of 1.2 times (120 g) and 1.4 times (140 g) of the weight of the center layer. Formed.
The weight of the obtained sugar-coated confectionery was 1.5 times the weight of the center layer, and the weight per grain was 0.128 g. Further, the obtained sugar-coated confectionery was a sugar-coated confectionery having a light top of menthol, a good refreshing feeling, little bitterness, and a good crunchy crunch.

Claims (1)

The crunch property is characterized in that the sugar layer of the sugar coating layer and the menthol layer form crystals, and the crystal layer of the sugar layer and the crystal layer of menthol have at least two layers respectively. Sugar-coated confectionery.