JP2005095033A - Granular food - Google Patents
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Abstract
Description
本発明は粒状食品に関し、より詳しくはシームレスカプセルに糖衣を掛けた粒状食品に関する。 The present invention relates to a granular food, and more particularly to a granular food in which a seamless capsule is sugar-coated.
従来より、ゼラチンを用いたカプセルに糖衣を施した食品についての報告はなされている。特許文献１には油溶性栄養成分および水溶性栄養成分を含有する糖衣カプセル状栄養食品が開示されている。この発明では油溶性栄養成分および水溶性栄養成分を同時に含有できるよう、水溶性多糖類を糖衣に含有させてゼラチン皮膜の損傷を抑えることを目的としていた。 There have been reports on foods in which capsules made of gelatin are sugar-coated. Patent Document 1 discloses a sugar-coated capsule-shaped nutritional food containing an oil-soluble nutritional component and a water-soluble nutritional component. The purpose of this invention is to contain a water-soluble polysaccharide in a sugar coating so as to suppress damage to the gelatin film so that an oil-soluble nutrient component and a water-soluble nutrient component can be contained simultaneously.
また、特許文献２には、ゼラチン軟カプセルをチョコレートで被覆したゼラチン軟カプセル含有チョコレートが開示されている。この発明では油性液状物質を含有するにもかかわらず長期間保存ができ、噛んだ際に破裂感触を与えることを目的としており、それゆえ比較的丈夫な構造であった。
Patent Document 2 discloses chocolate containing gelatin soft capsules in which soft gelatin capsules are coated with chocolate. The object of the present invention is to provide a rupture feel when chewed even though it contains an oily liquid substance, and therefore has a relatively strong structure.
しかし従来の糖衣掛けされたカプセルは、皮膜の口残り感が大きく、口中で軽やかに快くはじけるものではなかった。また、センターが液状のシームレスカプセルにおいて、皮膜を薄くすると形状の保持が難しく、特に回転容器内に投入して糖衣層を形成させようとすると、回転による負荷でシームレスカプセルが変形したり壊れるおそれがあり、皮膜を薄くして皮膜の口残り感を抑えることは難しかった。
However, the conventional sugar-coated capsules have a great feeling of the mouth of the film and did not repel lightly and comfortably in the mouth. In addition, in a seamless capsule with a liquid center, it is difficult to maintain the shape when the film is thinned.In particular, if a sugar coating layer is formed by putting it in a rotating container, the seamless capsule may be deformed or broken due to a load caused by rotation. Yes, it was difficult to reduce the film's mouthfeel by making the film thinner.
したがって本発明の目的は、皮膜の口残り感を抑えた、口中で軽やかに快くはじける粒状食品を提供することである。 Accordingly, an object of the present invention is to provide a granular food that is lightly and repels in the mouth with a feeling of film remaining in the mouth.
上記課題を解決するために、本発明はセンターとなる油性物質をシェルによって被覆したシームレスカプセルが、さらに糖衣によって被覆された粒状食品において、以下の条件をすべて満たす粒状食品を提供する。
シームレスカプセルのシェルの水分が１０〜１５重量％である。
粒状食品の水分活性が０．３６〜０．４９である。
シームレスカプセル全体に占めるシェル固形分が６〜７重量％の範囲にある。
シームレスカプセルのシェルの固形分中、８０〜９２重量％がゼラチンである。
In order to solve the above-mentioned problems, the present invention provides a granular food in which a seamless capsule in which an oily substance serving as a center is coated with a shell and further coated with sugar coating satisfies all the following conditions.
The moisture of the shell of the seamless capsule is 10 to 15% by weight.
The water activity of the granular food is 0.36 to 0.49.
The shell solid content in the entire seamless capsule is in the range of 6 to 7% by weight.
In the solid content of the shell of the seamless capsule, 80 to 92% by weight is gelatin.
本発明の粒状食品によれば、シームレスカプセルのシェル比率が低いのでゼラチン皮膜の口残り感が少なくなる。また、シームレスカプセルのシェルおよび粒状食品の糖衣が薄いこと、および糖衣中のマルチトール比率が高いことが相乗的に作用して、粒状食品を噛んだ際に口中で軽やかにパリッと弾ける食感を与えることができる。加えて、センターを液状にすることで粒状食品を噛んだ際にセンターが速やかに口中に広がる感覚を与えることができる。さらに、シームレスカプセルのゼラチンシェルに機能性成分を配合すると、口の中で溶けなかったシェルに含まれる機能性成分が消化管の中で発散し、口の中だけではなく、のどの奥や気管においても清涼感等の機能を発現できる。 According to the granular food product of the present invention, since the shell ratio of the seamless capsule is low, the feeling of the mouthfeel of the gelatin film is reduced. In addition, the shell of seamless capsules and the sugar coating of granular foods work synergistically with the high ratio of maltitol in the sugar coating, creating a texture that can be lightly and crisp in the mouth when chewing granular foods. Can be given. In addition, by making the center liquid, it is possible to give a sense that the center quickly spreads in the mouth when the granular food is chewed. Furthermore, when a functional ingredient is added to the gelatin shell of a seamless capsule, the functional ingredient contained in the shell that did not dissolve in the mouth diverges in the digestive tract, not only in the mouth but also in the back of the throat and trachea. Can also exhibit functions such as a refreshing feeling.
（シームレスカプセルの調製）
まずカプセルのセンターとなる原料を計量し、全量を攪拌混合してセンター原料配合液を得る。センターの原料としてはヤシ油などの油性物質を基剤として、必要に応じて香料、色素、甘味料、機能性成分などを適宜配合可能である。特にセンターが１０〜３０℃下において液状であることは、センターの味や香り、さらには機能性を速やかに発現できるので好ましい。なおここで言う機能性成分とは、口臭予防や眠気予防のような効果があると考えられている成分を意味している。
(Preparation of seamless capsule)
First, the raw material that becomes the center of the capsule is weighed, and the whole amount is stirred and mixed to obtain a center raw material mixture. As a raw material for the center, an oily substance such as coconut oil can be used as a base, and if necessary, a fragrance, a pigment, a sweetener, a functional ingredient, and the like can be appropriately blended. In particular, it is preferable that the center is in a liquid state at 10 to 30 ° C. since the taste and aroma of the center and further the functionality can be rapidly expressed. In addition, the functional component said here means the component considered to have effects, such as bad breath prevention and sleepiness prevention.
次に、センターとは別にシェルの原料と水を計量し、これらを加熱混合溶解した後に脱気を行い、シェル原料配合液を得る。加熱温度はシェルの原料を溶解できる温度であればよく、ゼラチンを溶解するには６０℃に加熱すればよい。必要以上に温度を上げることはゲル強度や機能性の低下を招くので好ましくない。脱気は、例えば１８ｋＰａ下において５０℃のシェル原料加熱混合溶解液を攪拌してもほとんど発泡しなくなるまで行えばよく、厳密な制御は必要ではない。シェルの原料としてはゼラチン、可塑剤（グリセリン、ソルビトール）などを基剤として、必要に応じて香料、色素、甘味料、機能性成分などを適宜配合可能である。特にシェルに機能性成分を配合すると、口の中で溶けなかったシェルに含まれる機能性成分が消化管の中で発散し、口の中だけではなく、のどの奥や気管においても清涼感等の機能を発現できる。
Next, the shell raw material and water are weighed separately from the center, and these are heated, mixed and dissolved, and then deaerated to obtain a shell raw material mixture. The heating temperature may be any temperature at which the shell raw material can be dissolved, and heating to 60 ° C. is sufficient to dissolve gelatin. Raising the temperature more than necessary is not preferable because it causes a decrease in gel strength and functionality. Degassing may be performed, for example, under 18 kPa until the foaming of the shell raw material heated mixed solution at 50 ° C. is hardly foamed, and strict control is not necessary. As raw materials for the shell, gelatin, plasticizer (glycerin, sorbitol) or the like is used as a base, and if necessary, flavoring agents, pigments, sweeteners, functional ingredients and the like can be appropriately blended. In particular, when functional ingredients are added to the shell, functional ingredients contained in the shell that did not dissolve in the mouth diverge in the digestive tract, and a refreshing sensation in the back of the throat and trachea as well as in the mouth. The function of can be expressed.
続いてこれらセンターおよびシェルの上記原料配合液を使用して、一般的なダブルノズル方式によるシームレスカプセル化方法によりカプセル化を行う。カプセル化後、冷却、乾燥および篩い選別を行って、糖衣掛けの核となるシームレスカプセルを得る。
Subsequently, using the above-mentioned raw material mixture liquid of the center and the shell, encapsulation is performed by a seamless encapsulation method by a general double nozzle method. After encapsulation, cooling, drying and sieving are performed to obtain a seamless capsule which is the core of the sugar coating.
シームレスカプセル全体に占めるシェル固形分の比率は６〜７重量％の範囲にあることが好ましい。この範囲よりもシェル比率が低い場合、シェルの厚みに偏りが生じやすく、結果としてシームレスカプセル成形が安定せず割れやすいカプセルになり、またシームレスカプセル成形が可能であっても、パチンと割れて弾けるような食感が発現せず、プシュッと潰れる好ましくない食感になり、糖衣掛け工程時には自己の重量で潰れやすい。また上記範囲よりもシェル比率が高い場合、カプセル残存感が強くなるため、心地よく食べる食品としての商品価値が下がり、センターの液状感も弱くなる。
The ratio of the shell solid content in the entire seamless capsule is preferably in the range of 6 to 7% by weight. If the shell ratio is lower than this range, the thickness of the shell tends to be uneven, and as a result, the seamless capsule molding becomes unstable and easily broken, and even if seamless capsule molding is possible, it can crack and flip. Such a texture does not appear, and it becomes an unpleasant texture that is crushed and easily crushed by its own weight during the sugar coating process. Further, when the shell ratio is higher than the above range, the feeling of remaining capsules becomes strong, so the commercial value as a food to eat comfortably decreases, and the liquid feeling at the center also becomes weak.
また、シームレスカプセル全体に占めるシェル固形分の比率が６〜７重量％の範囲にある場合においては、シェルのゼラチン含有率はシェルの固形分中８０〜９２重量％が好ましい。ゼラチン含有率が８０重量％よりも低い場合は、シームレスカプセル成形が安定せず、変形したカプセルになりやすく、加えて糖衣掛け工程で自己重量によって潰れやすくなる。一方、ゼラチン含有率が９２重量％よりも高い場合は、相対的にシェル中の可塑剤量が少なくなるため、シームレスカプセル乾燥時や篩い選別時の衝撃による割れが発生しやすくなる。
Moreover, when the ratio of the shell solid content to the whole seamless capsule is in the range of 6 to 7% by weight, the shell gelatin content is preferably 80 to 92% by weight in the shell solid content. When the gelatin content is lower than 80% by weight, the seamless capsule molding is not stable and tends to be a deformed capsule, and in addition, it is easily crushed by its own weight in the sugar coating process. On the other hand, when the gelatin content is higher than 92% by weight, the amount of plasticizer in the shell is relatively small, so that cracks due to impacts during seamless capsule drying or sieve selection are likely to occur.
さらに、シームレスカプセルのシェルの水分は１０〜１５重量％であることが好ましい。シェルの水分が１５重量％より高いと、カプセル同士が付着し、糖衣掛け時に変形や潰れが生じやすくなり、シェル自体が厚くなるため、被膜残存感が強く、好ましい食感にならない。一方、シェルの水分が１０重量％より低いと、可塑性が失われるため、衝撃による割れが発生しやすく、糖衣との密着性も悪く、噛んだ時の食感がパチンと弾けずにプシュッと潰れてしまう好ましくないものとなる。
Furthermore, the moisture of the shell of the seamless capsule is preferably 10 to 15% by weight. When the moisture content of the shell is higher than 15% by weight, the capsules adhere to each other, and deformation and crushing are likely to occur when the sugar is applied, and the shell itself becomes thick. On the other hand, if the moisture content of the shell is lower than 10% by weight, the plasticity is lost, so cracking due to impact is likely to occur, the adhesion to the sugar coating is poor, and the texture when chewed is crushed without snapping. This is undesirable.
なお、油性物質をシェルに封入してシームレスカプセルを作る方法および装置は本発明の一部を構成せず、任意の慣用手段を採用することができる。
The method and apparatus for making a seamless capsule by encapsulating an oily substance in a shell does not constitute a part of the present invention, and any conventional means can be adopted.
（糖衣掛け）
まず、アラビアガムを水に攪拌混合する。またこれとは別にマルチトールと水を混合して加熱した後、前記アラビアガムと水の混合液を加え、攪拌溶解する。冷却後、その他の原料を混合攪拌し、最後に加水して糖衣掛け液の糖度を調整する。
(Sugar coating)
First, gum arabic is mixed with stirring in water. Separately from this, maltitol and water are mixed and heated, and then the mixture of gum arabic and water is added and dissolved by stirring. After cooling, the other raw materials are mixed and stirred, and finally added to adjust the sugar content of the sugar coating liquid.
糖衣の原料としてはマルチトール、アラビアガム、シュガーエステルなどを基剤として、必要に応じて香料、色素、甘味料、機能性成分などを適宜配合可能である。特にマルチトールは糖衣配合の固形分中、９０重量％以上であることが好ましい。マルチトールが糖衣配合の固形分中、９０重量％未満の場合、本発明の目的とする“口中で軽やかに快くはじける”食感を感じ難くなる。
As a raw material of sugar coating, maltitol, gum arabic, sugar ester and the like can be used as a base, and if necessary, a fragrance, a pigment, a sweetener, a functional ingredient and the like can be appropriately blended. In particular, maltitol is preferably 90% by weight or more in the solid content of the sugar coating. When maltitol is less than 90% by weight in the solid content of the sugar coating, it is difficult to feel the texture of the object of the present invention, “lightly and easily repels in the mouth”.
次に糖衣掛けを常法通り行い、最後に必要に応じて艶付けを行う。艶付け剤としては、蜜蝋、カルナバワックス、シェラックなどが挙げられる。
Next, sugar coating is performed as usual, and finally glazing is performed as necessary. Examples of the glazing agent include beeswax, carnauba wax, and shellac.
このようにして得られる粒状食品の水分活性は０．３６〜０．４９であることが好ましく、より好ましくは０．４４〜０．４７の範囲にあるのがよい。水分活性が０．４９より高いと、糖衣とシームレスカプセルのシェルが厚くなるので皮膜残存感が強くなり、糖衣がパリッとした好ましい食感にならない。一方、水分活性が０．３６より低いと、糖衣の密着性が悪く、糖衣構造が脆いため、衝撃により糖衣が剥がれやすい。
The water activity of the granular food thus obtained is preferably 0.36 to 0.49, more preferably 0.44 to 0.47. If the water activity is higher than 0.49, the shell of the sugar coating and seamless capsule becomes thick, so that the feeling of the film remains strong and the sugar coating does not have a crisp preferable texture. On the other hand, if the water activity is lower than 0.36, the sugar coating is poor in adhesion and the sugar coating structure is brittle, so that the sugar coating is easily peeled off by impact.
また、得られる粒状食品に占める糖衣比率は、２９〜３７重量％の範囲が好ましく、より好ましくは３１〜３５重量％である。粒状食品に占める糖衣比率が２９重量％よりも低い場合、糖衣の厚みが薄すぎて温度変化や衝撃によるひび割れや糖衣剥がれ等の障害が発生しやすく、加えてマルチトール特有のパリッという食感を感じにくくなる。一方、粒状食品に占める糖衣比率が３７重量％よりも高い場合、カプセルセンターの液状感が相対的に弱くなり、粒状食品を噛み潰したときに液状のセンターが速やかに口中に広がる感覚を感じにくくなることに加え、バリバリした糖衣になるため口あたりが悪くなる。
In addition, the sugar coating ratio in the obtained granular food is preferably in the range of 29 to 37% by weight, and more preferably 31 to 35% by weight. If the sugar-coating ratio in the granular food is lower than 29% by weight, the sugar-coating thickness is too thin, causing problems such as cracks due to temperature changes and impacts and peeling of the sugar-coating, as well as the mouthfeel that is unique to maltitol. It becomes difficult to feel. On the other hand, when the sugar coating ratio in the granular food is higher than 37% by weight, the liquid feeling of the capsule center becomes relatively weak, and when the granular food is chewed, it is difficult to feel the sense that the liquid center quickly spreads in the mouth. In addition to becoming, it becomes a crunchy sugar coat, and the mouthfeel becomes worse.
さらに、糖衣掛け後の最終粒径としては、４．４〜８．８ｍｍの範囲にあるのが好ましく、より好ましくは６．５〜７．７ｍｍである。粒径が４．４ｍｍよりも小さいと、カプセルセンターの絶対量が減るため液状感が弱まり、粒状食品を噛み潰したときに液状のセンターが速やかに口中に広がる感覚を感じにくくなる。一方、粒径が８．８ｍｍよりも大きいと、シームレスカプセル成形の難易度が高まり、割れやすくなるのに加え、粒状食品１粒あたりのシェルの絶対量が増えるので、シェル残存感が強くなり好ましくない。
Furthermore, the final particle size after sugar coating is preferably in the range of 4.4 to 8.8 mm, more preferably 6.5 to 7.7 mm. When the particle size is smaller than 4.4 mm, the absolute amount of the capsule center is reduced, so that the liquid feeling is weakened, and it becomes difficult to feel the sense that the liquid center quickly spreads in the mouth when the granular food is crushed. On the other hand, if the particle size is larger than 8.8 mm, the difficulty of seamless capsule molding is increased, and the shell becomes more susceptible to cracking. In addition, the absolute amount of shells per granular food increases, so the feeling of remaining shells becomes stronger, which is preferable. Absent.
なお、シームレスカプセルに糖衣を掛ける方法および装置は本発明の一部を構成せず、任意の慣用手段を採用することができる。
In addition, the method and apparatus for applying sugar coating to the seamless capsule does not constitute a part of the present invention, and any conventional means can be adopted.
ところで、本発明の粒状食品には、その目的に合わせて、センター、シェル、糖衣から選ばれる１箇所または２箇所以上にさまざまな物質を配合可能である。機能性成分を配合する例としては、
１）ラッカーゼとローズマリーエキスを配合した口臭予防カプセル
２）カフェインとＬ−メントールを配合した眠気予防カプセル
３）チョコレート用油脂とカカオポリフェノールを配合したポリフェノールカプセル
４）ムルレイヤとデキストラナーゼを配合した虫歯予防カプセル
５）ビタミンと果汁を配合したビタミン補給カプセル
などが挙げられるが、これらはほんの一例に過ぎず、その目的に合わせて種々の組み合わせが選択されてよい。
By the way, in the granular food of the present invention, various substances can be blended in one place or two or more places selected from a center, a shell, and a sugar coating according to the purpose. As an example of blending functional ingredients,
1) Bad breath prevention capsules containing laccase and rosemary extract 2) Drowsiness prevention capsules containing caffeine and L-menthol 3) Polyphenol capsules containing chocolate oil and cacao polyphenol 4) Mullayer and dextranase Caries prevention capsule 5) Vitamin supplement capsule containing vitamin and fruit juice
However, these are only examples, and various combinations may be selected according to the purpose.
次に実施例を示して本発明をより詳細に説明するが、本発明は以下実施例に限定されるものではない。
EXAMPLES Next, although an Example is shown and this invention is demonstrated in detail, this invention is not limited to an Example below.
表１の配合にしたがって、まずカプセルのセンターとなる原料を計量し、全量を攪拌混合してセンター原料配合液を得た。また、センターとは別にシェルの全原料合計１００重量部と水３００重量部を計量し、加熱攪拌装置を用いて６０℃に加熱して溶解した後、減圧攪拌装置に移して、５０℃、１８ｋＰａ下にて攪拌してシェル原料溶解液の表面からほとんど気泡が発生しなくなるまで脱気を行い、シェル原料配合液を得た。続いてこれらセンターおよびシェルの原料配合液を使用して、一般的なダブルノズル方式によるシームレスカプセル化方法によりカプセル化を行った。その後４℃環境下で１時間冷却し、除湿空気を供給したドラム乾燥機内で乾燥した後、目開き６．１６ｍｍの篩いを通過し、かつ、目開き４．４０ｍｍの篩いを通過しないシームレスカプセルを選別した。得られたシームレスカプセルのシェルの水分は１３重量％であり、シームレスカプセルに占めるシェル固形分の比率は７重量％だった。 According to the formulation shown in Table 1, first, the raw material that becomes the center of the capsule was weighed, and the whole amount was stirred and mixed to obtain a center raw material mixture. Separately from the center, 100 parts by weight of the total raw materials of the shell and 300 parts by weight of water are weighed and dissolved by heating to 60 ° C. using a heating stirrer, then transferred to a vacuum stirrer, 50 ° C., 18 kPa Under stirring, degassing was performed until almost no bubbles were generated from the surface of the shell raw material solution, and a shell raw material mixture was obtained. Subsequently, the center and shell raw material mixture liquids were used for encapsulation by a general double-nozzle seamless encapsulation method. Then, after cooling in a 4 ° C environment for 1 hour and drying in a drum dryer supplied with dehumidified air, a seamless capsule that passes through a sieve with an opening of 6.16 mm and does not pass through a sieve with an opening of 4.40 mm Sorted. The moisture of the shell of the obtained seamless capsule was 13% by weight, and the ratio of the shell solid content in the seamless capsule was 7% by weight.
次に、表１の糖衣原料のうち、アラビアガム７重量部を水１０．５重量部に攪拌混合した。これとは別にマルチトール９１重量部と水４５重量部を混合し、１０８℃に加熱した後、前記アラビアガムと水の混合液を加え、攪拌溶解した。４０℃に冷却後、艶付け剤以外の残りの糖衣原料１．５５重量部を混合攪拌し、最後に加水して糖衣掛け液の糖度を６９に調整した。
Next, among the sugar coating materials shown in Table 1, 7 parts by weight of gum arabic was stirred and mixed with 10.5 parts by weight of water. Separately, 91 parts by weight of maltitol and 45 parts by weight of water were mixed and heated to 108 ° C., and then the mixture of gum arabic and water was added and dissolved by stirring. After cooling to 40 ° C., 1.55 parts by weight of the remaining sugar coating raw materials other than the glazing agent were mixed and stirred, and finally added to adjust the sugar content of the sugar coating liquid to 69.
シームレスカプセルへの糖衣掛けは室温２５℃，相対湿度３０％環境下で常法通り行い、最後に仕上がり重量の０．１５重量％量となるように艶付け剤を掛けて粒状菓子を得た。得られた粒状菓子に占める糖衣比率は３３重量％であり、粒状菓子の粒径は７．０ｍｍ、水分活性は０．４５だった。
Sugar coating on the seamless capsule was carried out in the usual manner at room temperature of 25 ° C. and a relative humidity of 30%. The sugar coating ratio in the obtained granular confectionery was 33% by weight, the particle size of the granular confectionery was 7.0 mm, and the water activity was 0.45.
この粒状菓子を食すると口中で軽やかにはじけて、Ｌ−メントールなどの爽やかな成分が速やかに口内に広がった。また、ゼラチン皮膜の口残り感はほとんど感じられなかった。さらに、この粒状菓子にはローズマリーエキスを消臭剤としてシェルに配合しているので、シェルが消化管の中でも溶けて消臭成分が発散され、スッキリ感が広がった。
When this granular confectionery was eaten, it repelled gently in the mouth, and refreshing ingredients such as L-menthol spread quickly into the mouth. In addition, almost no mouthfeel of the gelatin film was felt. Furthermore, since rosemary extract was blended in the shell as a deodorant in this granular confectionery, the shell melted even in the digestive tract, and the deodorant component was emitted, thereby increasing the refreshing feeling.
（比較例１）
センター、シェルおよび糖衣の全体構成比率とそれぞれの配合は表１と同一としながら、糖衣掛け時の乾燥度合いを調整し、仕上がり時の水分活性が０．６１となるように粒状菓子を試作した。なお糖衣掛け工程以外は実施例１と同様の試作方法によって調製した。
(Comparative Example 1)
The overall composition ratios of the center, shell, and sugar coating and the respective formulations were the same as in Table 1, and the degree of drying during sugar coating was adjusted to produce a granular confectionery so that the water activity at the finish was 0.61. In addition, it prepared by the same trial production method as Example 1 except the sugar coating process.
センター、シェルおよび糖衣それぞれの配合は表１と同一としながら、糖衣だけを厚くして粒状菓子全重量に対する糖衣の比率が３７重量％となるように試作した。なお糖衣を厚くした以外は、実施例１と同様の試作方法によって調製した。 The composition of the center, shell and sugar coating was the same as in Table 1, but only the sugar coating was thickened, and the ratio of the sugar coating to the total weight of the granular confectionery was 37% by weight. It was prepared by the same prototype method as in Example 1 except that the sugar coating was thickened.
表３より糖衣比率が３７重量％になると、３３重量％の場合に比べて粒状菓子の口残り感が強くなることがわかる。
From Table 3, it can be seen that when the sugar coating ratio is 37% by weight, the mouthfeel of the granular confectionery becomes stronger than when it is 33% by weight.
（比較例２）
センターとシェルそれぞれの配合は表１と同一としながら、シームレスカプセル全重量に占めるシェル固形分の比率を８重量％となるようにシームレスカプセルを試作した。なおシェル固形分比率８重量％のシームレスカプセルは実施例１と同様の試作方法によって調製した。
(Comparative Example 2)
The center capsule and the shell were blended in the same manner as in Table 1, and a seamless capsule was produced so that the ratio of the shell solid content in the total weight of the seamless capsule was 8% by weight. A seamless capsule having a shell solid content ratio of 8% by weight was prepared by the same trial production method as in Example 1.
本発明は、センターとなる油性物質をシェルによって被覆したシームレスカプセルが、さらに糖衣によって被覆された粒状食品において、皮膜の口残り感がほとんど感じられず、口中で軽やかに快くはじける粒状食品を提供するものなので、いつでもどこでも気軽に食することができるコンパクトな携帯菓子などに広く応用できるものである。
The present invention provides a granular food in which a seamless capsule in which an oily substance serving as a center is coated with a shell is further coated with a sugar coating, and the mouthfeel of the film is hardly felt, and the granular food repels lightly and easily in the mouth. Because it is a product, it can be widely applied to compact portable confectionery that can be easily eaten anytime, anywhere.
Claims (5)
シームレスカプセルのシェルの水分が１０〜１５重量％である。
粒状食品の水分活性が０．３６〜０．４９である。
シームレスカプセル全体に占めるシェル固形分が６〜７重量％の範囲にある。
シームレスカプセルのシェルの固形分中、８０〜９２重量％がゼラチンである。 Granular food that satisfies all of the following conditions in a granular capsule in which a seamless capsule with an oily substance serving as the center covered with a shell is further coated with sugar coating.
The moisture of the shell of the seamless capsule is 10 to 15% by weight.
The water activity of the granular food is 0.36 to 0.49.
The shell solid content in the entire seamless capsule is in the range of 6 to 7% by weight.
In the solid content of the shell of the seamless capsule, 80 to 92% by weight is gelatin.
The granular food according to claim 1, wherein the functional ingredient is contained in at least a shell of the seamless capsule.
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| JP2003331221A JP2005095033A (en) | 2003-09-24 | 2003-09-24 | Granular food |
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| JP2003331221A JP2005095033A (en) | 2003-09-24 | 2003-09-24 | Granular food |
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| JP2005095033A true JP2005095033A (en) | 2005-04-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5208723B2 (en) * | 2006-02-24 | 2013-06-12 | 株式会社明治 | Deodorant composition |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5208723B2 (en) * | 2006-02-24 | 2013-06-12 | 株式会社明治 | Deodorant composition |
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