JP2008306948A - Multiple-structure food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a multiple-structure food having high designability, enjoyable in taste besides being delicious, arbitrarily offering various taste and palate feeling, and having an inner ingredient which is coated with a coating ingredient, and to provide a method for producing the multiple-structure food. <P>SOLUTION: This multiple-structure food 20 is composed of a coating ingredient 2, which contains glucide as the essential component and has prescribed specific gravity D1, and an inner ingredient 3 which contains glucide as the essential component and has specific gravity D2 adjusted to be larger than the specific gravity D1, and is formed through coating most of the inner ingredient 3 with the coating ingredient 2. The inner ingredient 3, which is coated with the coating ingredient 2, is arranged slightly lower than a center 7, on a perpendicular line 8 passing the center 7 of the multiple structure food 20, and an inner ingredient layer 9 which is laminated and formed by remaining inner ingredient 3 is arranged on the external surface 6 of the multiple structure food 20, above the center 7. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a multi-structure food and a method for producing the same, and more specifically, mainly composed of a coating component and an internal component, the internal component being coated with the coating component, having a high designability and various The present invention relates to a novel multi-structure food that can arbitrarily provide a good taste and texture and a method for easily producing such a novel multi-structure food.

Conventionally, there is a method for producing a multilayered gummy by injecting a gummy component fluid having different components into a mold, and each gummy component fluid is separated from an inner component nozzle and a coating component nozzle on the outside thereof. At the same time, a gummy having a structure in which an internal component is coated with a coating component is manufactured by injecting it into a mold (see, for example, Patent Document 1). In the case of producing a gummy having a structure in which the internal component is coated with the coating component by this method, it is necessary to make the specific gravity of the internal component and the coating component the same.
Japanese Patent No. 3312038

The first object of the present invention is a multi-structure food in which the internal component is coated with a coating component, but has a structure that has never existed before, has a high design, is delicious and enjoys changes in taste, and is diverse. Is to provide a novel multi-structure food that can arbitrarily provide a good taste and texture,
The second object of the present invention is to provide a production method capable of easily producing such a novel multi-structure food.

The invention according to claim 1 of the present invention for solving the above-mentioned problems includes a sugar component as an essential component, a coating component having a predetermined specific gravity D1, a carbohydrate as an essential component, and an adjustment larger than the specific gravity D1. A multi-structure food comprising an internal component having a specific gravity D2, wherein a majority of the internal component is coated with the coating component,
The inner component coated with the coating component is disposed slightly below the center on a vertical line passing through the center of the multi-structure food, and remains on the outer surface of the multi-structure food above the center. It is a multi-structure food characterized in that an internal component layer laminated and formed by the internal components of is disposed.

  The invention according to claim 2 of the present invention is the coating component according to claim 1, wherein the multi-layered food according to claim 1 is a coating component having a predetermined specific gravity D1 by adjusting the composition of the components constituting the coating component, or the coating It is a coating component having a specific gravity D1 by containing bubbles in the component.

Invention of Claim 3 of this invention is manufactured by the process including the following process (1)-(5), It is a manufacturing method of the multi-structure foodstuff characterized by the above-mentioned.
(1) A step of adding a predetermined amount of a fluid of a coating component containing a saccharide as an essential component in a normal temperature mold and having a predetermined specific gravity D1.
(2) While the fluidity of the coating component in the mold is maintained, the fluid of the internal component having the specific gravity D2 adjusted to be larger than the specific gravity D1 is allowed to flow outside the central portion of the coating component in the mold. A step of placing a predetermined amount on the outer surface from the surface side.
(3) The fluid of most of the internal components placed on the outer surface by a predetermined amount penetrates into the coating component in the mold by its own weight, and passes vertically through the center of the formed multi-structure food. A step of staying slightly below the center on the line, while the remaining internal components flow and spread on the outer surface of the multi-structure food above the center, thereby laminating and forming an internal component layer.
(4) Thereafter, the internal component covered with the coating component by standing at room temperature and cooling / solidifying is disposed slightly below the center on the vertical line passing through the center of the multi-structure food. And a step of obtaining a multi-structure food in which an internal component layer laminated and formed by the remaining internal components is disposed on the outer surface of the multi-structure food above the center.
(5) A step of taking out the multi-structure food from the mold, applying an anti-tacking agent to the surface as necessary, and then packaging.

The invention according to claim 1 of the present invention includes a coating component that includes a saccharide as an essential component and has a predetermined specific gravity D1, and an internal component that includes a saccharide as an essential component and has a specific gravity D2 that is adjusted to be greater than the specific gravity D1. A multi-structure food composed of a component, wherein most of the internal component is coated with the coating component,
The inner component coated with the coating component is disposed slightly below the center on a vertical line passing through the center of the multi-structure food, and remains on the outer surface of the multi-structure food above the center. It is characterized in that an internal component layer laminated and formed by internal components of is arranged,
Although it is a multi-structure food with its internal components coated with a coating component, it has an unprecedented structure and can be varied in various tastes, textures, appearances and appearances. It has a remarkable design effect that it has high design and is delicious and you can enjoy the change of taste.

The invention according to claim 2 of the present invention is the coating component according to claim 1, wherein the multi-layered food according to claim 1 is a coating component having a predetermined specific gravity D1 by adjusting the composition of the components constituting the coating component, or the coating It is a coating component containing bubbles in the component to have a predetermined specific gravity D1,
There is a further remarkable effect that a coating component having a predetermined specific gravity D1 can be easily provided.

Invention of Claim 3 of this invention is a manufacturing method of the multi-structure foodstuff characterized by manufacturing by the process containing said process (1)-(5),
The remarkable effect that the multiple structure foodstuff of this invention can be manufactured easily is produced.

Next, the contents of the present invention will be described in detail with reference to the drawings.
FIG. 1 is an explanatory diagram for explaining an example of the process for producing a multi-structure food according to the present invention.
First, as shown in FIG. 1 (A), in step (1), a fluid having the following coating component composition is prepared in a cornstarch mold 1 at room temperature using a general gummy manufacturing method. The coating component 2 having a specific gravity D1 of 0.7 to 0.9 is kept at a temperature of about 60 to 70 ° C., and a predetermined amount is injected into the mold 1.

Coating component composition: The unit is parts by mass. Product names and manufacturer names are examples.
Sugar (granulated sugar, manufactured by Mitsui Sugar Co., Ltd.) 58
Mizuame (Koso Shirapu S75, manufactured by Nippon Corn Starch Co., Ltd.) 28
Water 8
Gelatin (gelatin BCN250N, manufactured by Nitta Gelatin Co., Ltd.) 5
Acidulant (anhydrous citric acid MS, manufactured by Fuso Chemical Co., Ltd.) 1
Fragrance (Takasago Fragrance Co., Ltd.) Appropriate amount Total 100

  Subsequently, as shown in FIG. 1 (B), in the step (2), while the fluidity of the coating component 2 in the corn starch mold 1 is maintained, The internal component 3 having a specific gravity D2 = 1.0 to 1.4 created by the manufacturing method is kept at a temperature of about 60 to 70 ° C., passes through the nozzle 4, and the outer surface above the central portion 5 of the coating component 2 in the mold 1. A predetermined amount is placed on the outer surface 6 from the 6 side.

Internal component composition: Units are parts by mass.
Sugar (granulated sugar, manufactured by Mitsui Sugar Co., Ltd.) 32
Mizuame (Koso Shirapu S75, manufactured by Nippon Corn Starch Co., Ltd.) 57
Water 4
Gelatin (gelatin BCN250N, manufactured by Nitta Gelatin Co., Ltd.) 6
Acidulant (anhydrous citric acid MS, manufactured by Fuso Chemical Co., Ltd.) 1
Fragrance (Hasegawa Fragrance Co., Ltd.) Appropriate amount Colorant (Kokuyo Caramel S-8, Ikeda Saccharification Co., Ltd.) Appropriate amount Total 100

  Then, as shown in FIG. 1 (C), in the step (3), most of the fluid 3A of the internal component 3 placed on the outer surface 6 in the coating component 2 in the mold 1 by its own weight. The inner portion 3B is formed by staying slightly below the center 7 on the vertical line 8 passing through the center 7 of the multi-structure food 20 to be finally formed, The remaining internal component 3 flows and spreads on the outer surface 6 of the multi-structure food 20 that is finally formed, and the internal component layer 9 is laminated and formed. Reference numeral 10 denotes a passage formed by the fluid 3 </ b> A of the internal component 3.

  Then, as shown in FIG. 1D, after a while, the fluid 3A of the internal component 3 present in the passage 10 flows down due to its own weight and merges with the internal portion 3B, and the passage 10 disappears, Only a trace 10A remains.

  Then, as shown in FIG. 1 (D), in step (4), the internal component 3B coated with the coating component 2 is then allowed to stand at room temperature for about 6 hours to 2 days, and then cooled and solidified. The multi-structure food 20 is disposed slightly below the center 7 on the vertical line 8 passing through the center 7 of the multi-structure food 20, and the outer surface 6 of the multi-structure food 20 above the center 7 is caused by the remaining internal component 2. A multi-structure food 20 is formed in which the laminated and formed internal component layer 9 is disposed.

  And as shown in FIG.1 (E), in process (5), the multiple structure food 20 was taken out from the type | mold 1, and the anti-blocking agents which are not shown in figure, such as vegetable oil, were applied to the surface of the multiple structure food 20 as needed. Then, packaging is performed using a packaging device (not shown).

Specific examples of the saccharide used in the present invention include, for example, isomerized sugar, fructose, reduced maltose starch syrup, reduced starch syrup, sugar, starch syrup, coupling sugar, oligosaccharide (for example, dairy oligosaccharide, fructooligosaccharide, Sorbitol, mannitol, erythritol, xylitol, maltitol, maltose, maltotetraose syrup, maltopentaose syrup, trehalose, palatinose, glucose, reduced palatinose, lactitol, maltotetraose, matotrii And tall.
These can be used alone, but a mixture of two or more can also be used.

To these saccharides, water, dairy products, fats and oils, fruit juice, acidulants, foaming agents, reinforcing agents, flavoring agents, coloring agents, thickeners, etc. may be appropriately added as necessary to form coating components or internal components. Can do.
These materials can be used in an appropriate amount by one or a combination of two or more.
As a result, it is possible to obtain a multi-structure food of the present invention that can arbitrarily change various tastes, textures, appearances and appearances, is interesting, has high design properties, and is delicious and enjoys taste changes. it can.

When producing the multi-structure food of the present invention, the specific gravity D1 of the coating component and the specific gravity D2 of the internal component may be adjusted so that D2 is greater than D1 as represented by the following formula (1). It is essential.
D2> D1 Formula (1)

  If, for example, D2 = D1 or D2 <D1 without adjusting D2 to be larger than D1, conversely, the cornstarch mold 1 is coated in step (1) as shown in FIG. After adding a predetermined amount of the component composition, in the step (2), while the fluidity of the coating component 2 in the cornstarch mold 1 is maintained, the fluid of the internal component composition is passed through the nozzle 4 and the mold 1 When a predetermined amount is placed on the outer surface 6 from the outer surface 6 side above the central portion 5 of the inner coating component 2, if D2 = D1, the two may be mixed or mixed, and D2 < In the case of D1, only a food having a structure in which an internal component is superimposed on a coating component can be obtained, and the multi-structure food of the present invention cannot be obtained.

  One method for adjusting D2 to be greater than D1 is to adjust the composition of the constituent components of the coating component and the internal component. For example, D1 can be reduced by increasing the amount of water in the coating component, and conversely, D2 can be increased by decreasing the amount of water in the internal component or increasing the amount of water tank or gelatin. Can do.

  As another method for adjusting D2 to be larger than D1, when the coating component is made by mixing the constituent components, it is stirred at a high speed so as to include closed cells or open cells by aeration to form a foamed state, or When making the coating component by mixing the components, pressurize and stir and then reduce the pressure to include closed cells or open cells to make it foam, or when making the coating component by mixing the components, Examples include mixing at the same time and mixing under foaming conditions. D1 can be adjusted by controlling the amount of bubbles in the coating component.

Specific examples of the thickener used in the present invention include gum arabic, alginic acid (sodium), curdlan, carrageenan, sodium carboxymethylcellulose, agar, xanthan gum, guar gum, gellan gum, gelatin, tamarind seed gum, pullulan, Examples include pectin and polydextrose.
These can be used alone or in combination of two or more.

Specific examples of acidulants that can be used in the present invention include ascorbic acid, citric acid, gluconic acid, succinic acid, glucose, fumaric acid, malic acid, tartaric acid, acetic acid, lactic acid, and the like, and salts thereof. be able to.
These can be used alone or in combination of two or more.

Specific examples of the reinforcing agent that can be used in the present invention include vitamins, minerals such as iron and calcium, dietary fiber, and other various functional materials.
These can be used alone or in combination of two or more.

Specific examples of other materials that can be used in the present invention include sweeteners, aspartame (L-phenylalanine compound), acesulfame K, sucralose, stevia and the like.
These can be used alone or in combination of two or more.

  Specific examples of the colorant that can be used in the present invention include, for example, Anato dye, turmeric dye, cacao dye, caramel dye, gardenia blue dye, gardenia red dye, gardenia yellow, red No. 2, red No. 3, red 4 No., Red No. 40, Red No. 102, Red No. 104, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Green No. 3, Blue No. 1, Blue No. 2, Tamarind Dye, Spirulina Dye, Paprika Dye , Corn pigment, tomato pigment, carotene pigment, red beet pigment, red beetle pigment, safflower red pigment, safflower yellow pigment, purple corn pigment, purple potato pigment, vitamin B2, red cabbage pigment, red radish pigment, berry pigment, grape pigment, paprika A powder etc. can be mentioned.

  Specific examples of the dairy product that can be used in the present invention include condensed milk, fermented milk, and yogurt.

  As the fats and oils that can be used in the present invention, specifically, for example, fats and oils collected from rapeseed, soybeans, sunflower seeds, cotton seeds, peanuts, rice bran, corn, safflower, olives, sesame, cacao, palm, oil palm, etc. Examples include vegetable oils such as processed oils that have been subjected to separation, transesterification, etc., as well as animal fats such as milk fat, beef tallow, pork fat, fish oil, whale oil, and a mixture of two or more of these fats. it can.

  Specific examples of the foaming agent that can be used in the present invention include glycerin fatty acid ester, sucrose fatty acid ester, gelatin, sorbitan fatty acid ester, egg white, and lecithin.

  As a fragrance | flavor which can be used by this invention, the natural fragrance | flavor and the fragrance | flavor of the food hygiene law enforcement regulations separate table 1 can be mentioned, for example.

The material of the mold used in the present invention may be an organic material such as paper or plastics, or an inorganic material such as glass, metal, or ceramic, or a combination thereof, but preferably absorbs or permeates water in the constituent components to the outside. A material type that can be volatilized is desirable.
In the present invention, a predetermined amount of the fluid of the coating component is put in the mold in the step (1), and a predetermined amount of the fluid of the internal component is placed thereon in the steps (2) and (3). In the step (4), It is allowed to stand at room temperature for about 6 hours to 2 days, and then cooled and solidified to produce the multi-structure food of the present invention. Using a material that can be volatilized to the outside and that can be recreated after use can quickly evaporate moisture and reduce the time required for cooling and solidification. is there.
It is preferable to form a release layer so that the inner surface of the mold that comes into contact with the multi-structure food of the present invention can be easily released.

  In this invention, it is preferable that the temperature of the fluid of a coating component and the fluid of an internal component is 60-70 degreeC, respectively. If it is less than the lower limit, the fluidity is lost, the internal component does not flow in, and the internal component may be laminated or mixed on the coating component. There is a risk that the strength may decrease, color burn may occur, and the taste may be affected.

  In the present invention, in the step (1), a predetermined amount of the fluid of the coating component is put in the mold, and in steps (2) and (3), the predetermined amount of the fluid of the internal component is placed thereon. It is preferable that the time until food is obtained and the time until removal from the mold are appropriately determined according to the type of product, taste and texture.

In the present invention, the conditions such as the atmospheric temperature and humidity in each of the above steps can be specifically exemplified in an atmosphere of about 25 ° C. and 60% RH. Each step may be performed manually, in a batch-type apparatus, continuously, or a combination of these, and is not particularly limited. Control by computer control in which the determined management value and its range are stored and operated according to an instruction from the computer is preferable.
It is important to give due consideration to hygiene because it handles food.

  In the present invention, the predetermined amount of the fluid of the coating component and the predetermined amount of the fluid of the internal component are appropriately determined according to the size, design, taste / texture, etc. of the product.

  In step (1), when a predetermined amount of the fluid of the coating component is put in the mold and a predetermined amount of the fluid of the internal component is placed thereon in steps (2) and (3), most of the internal components placed thereon The fluid penetrates through the coating components by its own weight, stays slightly below the center on the vertical line passing through the center of the multi-structure food that is finally formed, forms an internal part, and finally forms The reason why the inner component layer is formed by laminating and spreading the remaining inner components on the outer surface of the multi-structured food is not clear, but one specific gravity D2 of the inner component is the specific gravity D1 of the coating component. Because it is larger, it is easy to flow down due to gravity. Secondly, since the coating component maintains its fluidity, the internal component with a large specific gravity pushes the coating component by itself to flow down and flows down. When the temperature drops while In addition, the thixotropy mechanism is thought to increase the viscosity and gradually lose fluidity to form one body and form a lump of internal components. The internal components remaining on the outer surface still flow on the outer surface while still flowing. It is considered that the internal component layer is laminated and formed. However, it is not limited to this idea.

  The description of the above embodiment is for explaining the present invention, and does not limit the invention described in the claims or reduce the scope. Moreover, each part structure of this invention is not restricted to the said embodiment, A various deformation | transformation is possible within the technical scope as described in a claim.

The multi-structure food of the present invention includes a coating component having a specific gravity D1 including a saccharide as an essential component, and an internal component having a specific gravity D2 that is adjusted to be greater than the specific gravity D1, including a saccharide as an essential component. A multi-structure food composed of most of the internal components coated with the coating component,
The inner component coated with the coating component is disposed slightly below the center on a vertical line passing through the center of the multi-structure food, and remains on the outer surface of the multi-structure food above the center. It is characterized in that an internal component layer laminated and formed by internal components of is arranged,
Although it is a multi-structure food with its internal components coated with a coating component, it has an unprecedented structure and can be varied in various tastes, textures, appearances and appearances. In addition, it has a remarkable effect that it has high designability, is delicious and can enjoy a change in taste, and has a remarkable effect that the multi-structure food of the present invention can be easily produced by the production method of the present invention. Is big.

(A)-(D) are explanatory drawings explaining the example of the process of the manufacturing method of the multiple structure foodstuff of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Type 2 Coating | coated component 3 Internal component 3A Fluid 3B Internal part 4 Nozzle 5 Center part 6 Outer surface 7 Center 8 Vertical line 9 Inner component layer 10 Passage 10A Trace 20 Multiple structure food

Claims (3)

A coating component comprising a saccharide as an essential component and having a predetermined specific gravity D1, and an internal component comprising a saccharide as an essential component and having a specific gravity D2 adjusted to be greater than the specific gravity D1, Is a multi-structure food constituted by being coated with the coating component,
The inner component coated with the coating component is disposed slightly below the center on a vertical line passing through the center of the multi-structure food, and remains on the outer surface of the multi-structure food above the center. A multi-structure food, characterized in that an internal component layer laminated and formed with the internal components of is disposed.   The coating component is a coating component having a predetermined specific gravity D1 by adjusting the composition of the constituent components of the coating component, or is a coating component having a predetermined specific gravity D1 by containing bubbles in the coating component. The multi-structure food according to claim 1. The manufacturing method of the multi-structure foodstuff manufactured by the process including the following process (1)-(5).
(1) A step of adding a predetermined amount of a fluid of a coating component containing a saccharide as an essential component in a normal temperature mold and having a predetermined specific gravity D1.
(2) While the fluidity of the coating component in the mold is maintained, the fluid of the internal component having the specific gravity D2 adjusted to be larger than the specific gravity D1 is allowed to flow outside the central portion of the coating component in the mold. A step of placing a predetermined amount on the outer surface from the surface side.
(3) The fluid of most of the internal components placed on the outer surface by a predetermined amount penetrates into the coating component in the mold by its own weight, and passes vertically through the center of the formed multi-structure food. A step of staying slightly below the center on the line, while the remaining internal components flow and spread on the outer surface of the multi-structure food above the center, thereby laminating and forming an internal component layer.
(4) Thereafter, the internal component covered with the coating component by standing at room temperature and cooling / solidifying is disposed slightly below the center on the vertical line passing through the center of the multi-structure food. And a step of obtaining a multi-structure food in which an internal component layer laminated and formed by the remaining internal components is disposed on the outer surface of the multi-structure food above the center.
(5) A step of taking out the multi-structure food from the mold, applying an anti-tacking agent to the surface as necessary, and then packaging.

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