JP2013048580A - Foaming food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foaming food maintaining a strong foaming feeling for a long time, good in texture and appearance, having high durability, and with which a consumer does not get bored from the beginning to the end of licking, and to provide a method for producing the same.SOLUTION: The foaming food includes a core material and a foaming coating layer provided on a surface of the core material, wherein the core material is made of a hard candy including 0.5-5 wt.% of a carbonate, 0.5-10 wt.% of an acid, and 3-30 wt.% or more of water retentive food having 5 wt.% or more of a moisture value, and the coating layer is made of a carbonate, an acid and a solid fat, and has a concentration gradient of a solid fat content in a thickness direction.

Description

  The present invention provides an effervescent food and a method for producing the same.

  One of the food textures particularly preferred by consumers is a foaming feeling as typified by carbonated drinks. Recently, not only soft drinks and alcoholic drinks, but also products that give tea a feeling of foaming have been released. These carbonated drinks tend to be highly preferred in hot summer.

  In contrast, since confectionery has a low water content, it is difficult to obtain a refreshing feeling, and sales of the confectionery as a whole tend to drop particularly during this period. For this reason, many attempts have been made to create “new” confections that can be enjoyed even in summer by giving a sparkling feeling like carbonated drinks to confections that tend to lose sales.

  As a method of giving foaming feeling to a confectionery having a low water content, a method of combining a carbonate such as baking soda with an acid is generally used. As a confectionery that incorporates this method, for example, carbonate is added to gummy and candy. And foamed components made of lysate and acid, candy and ramune, those in which the foamable component is dispersed in gum, and those in which the foamable component is sealed in the center of chocolate or candy (see Patent Document 1) It is done. Such effervescent confectionery can be refreshed and refreshing when eaten, so it is very popular especially in summer when sales of confectionery as a whole are low. In fact, “Mitsuya Cider (trade name) Candy” (Asahi Food and Healthcare Co., Ltd.), which has a weak but persistent foaming feeling, is also gaining popularity in summer.

  However, in the case of the confectionery having such a foaming feeling, the carbonate and the acid react instantaneously in the mouth, and only an instantaneous foaming feeling can be obtained. This makes you feel unsatisfactory. In order to give a satisfactory refreshing feeling and a refreshing feeling, a more persistent foaming feeling is required. On the other hand, when a foamable component is dispersed in fats and oils such as candy and chocolate, a continuous foaming feeling is obtained. However, because of the slow melting of the candy, the candy continues to have a weak foaming feeling, and a sufficient refreshing feeling cannot be obtained. In addition, fats and oils can obtain a strong foaming feeling due to the speed of melting in the mouth, but because of low durability against high temperatures, problems such as oil stains are likely to occur in the summer when it is most appealed, and it is necessary to keep cold. . Therefore, there has long been a demand for foods that have a strong foaming feeling for a certain period of time and that are durable against the heat of summer.

  An organic acid obtained by dispersing organic acid powder and carbonate powder in a high melting point oil and fat having a melting point of 55 ° C. or more and spray-cooling it as a food having a feeling of foaming and having summer durability. A chewing gum is proposed in which a coating of carbonate and carbonate is blended (see Patent Document 2). When this gum is chewed, the coating peels off and foams by mixing the organic acid and carbonate. However, it takes a long time from the start of chewing gum until foaming, and the organic acid and carbonate gradually react, so the foaming feeling is weak. When a large amount of organic acid powder and carbonate powder is added to enhance the foaming feeling, the high melting point oil and fat does not dissolve in the mouth, so the texture and flavor are impaired. Moreover, even if the coating material is added to foods that are mainly eaten by licking candy or the like, foaming does not occur because the high melting point oil does not dissolve in the mouth.

  On the other hand, in order to maintain a feeling of foaming, an oily food in which a foaming agent such as carbonate and a foaming aid such as an organic acid are contained in a chocolate-like low melting point oil and fat has been proposed (Patent Document 3). reference). Such oil-based foods can feel good melting in the mouth and a strong foaming feeling, but the low melting point oils and fats are melted out by high temperatures in summer. In other words, oil-based foods using low melting point oils and fats that melt easily at body temperature like chocolate do not have a problem with foaming feeling, but the oils and fats melt due to temperature changes, oil stains occur, and shape retention can be maintained. It is not suitable in terms of durability as a product sold mainly in summer.

  In addition, an effervescent powdered beverage having excellent solubility and good foaming property, which is obtained by granulation using a normal temperature solid oil having an ascending melting point of 24 ° C to 40 ° C, has been proposed (see Patent Document 4). For example, a foamable powder can be obtained by spraying and granulating a melt of a normal temperature solid fat while stirring the adjusted cocoa powder containing the foamable powder. However, since this expandable powder has a granule size, when it is put in the mouth, only an instant foaming feeling can be obtained. Although it is thought that the feeling of foaming will continue in proportion to the size of the foamable powder, due to the characteristics of the manufacturing method of spraying a molten liquid of room temperature solid fats and oils, if the foamable powder is made larger, the surface tends to be uneven. . Such unevenness impairs the commercial value of the appearance.

  In order to obtain a continuous foaming feeling, a method of coating a core material as a central layer with a carbonate and an acid over multiple layers is also known. However, when coating is performed using an aqueous binder, there is a drawback that the foaming effect is significantly reduced because the carbonate and acid react even with a small amount of moisture. Therefore, a method of coating while suppressing the reaction between the carbonate and the acid by adding a saccharide to the aqueous binder and lowering the relative water content (see Patent Document 5), or a carbonate in an anhydrous medium A method of spraying and drying a suspended or dissolved acid (see Patent Document 6) has been proposed.

  However, the method described in Patent Document 5 is effective only when efficient drying is possible by using an extremely small core material having a particle size of 300 μm to 4 mm. When a large core material having a thickness exceeding 5 mm is used, the drying efficiency is deteriorated and the reaction between the carbonate and the acid is likely to occur, so that the foamability of the obtained food is lowered. In the method described in Patent Document 6, an alcohol such as ethanol or an organic solvent such as acetone is used as an anhydrous medium. Since these are volatile organic compounds (VOC), there is a risk of adverse effects on the human body in the production environment, and VOC removal equipment is required to prevent environmental pollution, increasing equipment costs and operating costs. That is not realistic. In addition, since VOC is flammable, there is a strong demand for minimizing the use of VOC, such as the need for strict fire prevention measures.

  In addition, the present applicant has also proposed a foamable food that has a sustained foaming feeling and is excellent in durability (see Patent Documents 7 and 8). These effervescent foods give a strong foaming feeling by providing a foamable coating layer on the surface of a core material made of candy or the like. However, since the foaming feeling of the coating layer is too strong and the core material does not have the foaming feeling, the core material part feels bored. Therefore, the core material needs to be devised so as not to be bored.

  For example, hard candy including gummy candy and syrup is known. These candy is very attractive in terms of texture and spread of taste. However, even if a coating layer having a strong foaming feeling is provided on the surface of the core material made of these candy, it feels boring when the coating layer ends due to its high irritation.

By the way, there is a proposal to give a feeling of foaming by confining carbon dioxide in the candy dough (see Patent Documents 9 and 10). According to these patent documents, a hard candy having a pleasant texture that is surely crumpled is obtained. However, such a hard candy is weakly stimulated to be used as a core material for providing a foamable coating layer, and does not eliminate the bored core material.
That is, there is a strong demand for effervescent foods having a core material that does not lose the fun and impact of the effervescent coating layer.

Japanese Patent No. 2968110 Japanese Patent Laid-Open No. 06-269249 JP 2007-252237 A JP 2004-16148 A JP 2005-132965 A JP-A-53-79040 JP 2009-118771 A JP 2011-110008 A JP-T-2002-501727 International Publication No. 99/03357

  The present invention has a strong foaming feeling that lasts for a long time, has a good texture and appearance, is excellent in durability against high temperatures, and boils up to the end when the hard candy, which is the core material, finishes licking the coating layer An object of the present invention is to provide an effervescent food that can be eaten completely and a method for producing the same.

  In order to solve the above-mentioned problems, the present inventors have conducted intensive research and analysis based on the technique described in Patent Document 8 previously submitted. As a result, in the foamable food containing the core material and the foamable coating layer provided on the surface, the core material has a specific composition so that the core material explodes comfortably after finishing the licking of the coating layer. In addition to containing a foaming component and solid fat in the coating layer and providing a concentration gradient in the thickness direction of the solid fat content, strong foaming feeling, good texture and appearance, and excellent high temperature It was found that durability was obtained. That is, the present inventors succeeded in completing an effervescent food that can be eaten without getting tired from the start of licking until the end by blasting the core material after strong foaming continues.

That is, the gist of the present invention is as follows.
[1] A foamable food comprising a core material and a foamable coating layer provided on the surface of the core material, the core material comprising carbonate of 0.5 to 5% by weight, acid of 0.5 to 10% % And a hard candy containing 3 to 30% by weight of a water-retaining food with a moisture value of 5% by weight or more, the coating layer contains carbonate, acid and solid fat, and the solid fat content in the thickness direction Effervescent food, characterized by having a gradient,
[2] The coating layer includes a coating surface layer provided from the surface toward the inside in the thickness direction and having an average solid fat content of 10% by weight or more and less than 20% by weight. The effervescent food according to [1], which is ~ 100% by weight,
[3] The effervescent food according to any one of [1] or [2] above, wherein the rising melting point of the solid fat contained in the coating layer is 50 ° C. or less, and
[4] (1) A step of wrapping carbonate, acid and water-retaining food with a hard candy dough and molding it into an arbitrary size and shape, and (2) melting solid fat in the core And a step of further dropping a foamable component composed of carbonate and acid before the melt is solidified, and the step (2) is performed once or more. It is related with the manufacturing method of the effervescent food in any one of said [1]-[3].

  The foamable food of the present invention has a relatively strong foaming feeling, good texture and appearance, excellent durability against high temperatures, and never gets tired until the hard candy as a core material explodes. It can be eaten. Therefore, when the effervescent food of the present invention is eaten, not only can a feeling of foaming be felt immediately, but also the foaming feeling can be enjoyed for a longer time than the conventional product, and further, the stimulating texture that the core material explodes. Can also enjoy.

1) Effervescent food The effervescent food of the present invention includes a core material and a foamable coating layer provided on the surface of the core material, and the core material has a water content of 5% by weight or more together with carbonate and acid. The coating layer is composed of carbonate, acid and solid fat, and has a concentration gradient in the thickness direction of the solid fat content.

  In general, when a target component is coated on a core material such as hard candy, a solution containing moisture such as chickenpox is used as a binder. However, when a foamable component containing carbonate and acid is used as a coating component, if water is present, a reaction accompanied by foaming occurs and coating cannot be performed efficiently. Therefore, solid fat containing almost no moisture is used for the binder. However, the durability against high temperature cannot be ensured only by dispersing the foamable component in the solid fat. That is, solid fat melts at a high temperature, resulting in oil stains. Furthermore, since the fats and oils are melted, the coating is loosened, and the coating layer may be peeled off or its shape may be deformed. Moreover, when using high melting point fats and oils, there is no problem in durability, but since the fats and oils do not melt at body temperature, there is a problem that it is difficult to obtain a feeling of foaming. In addition, when the coating layer having a foaming feeling is finished licking and changed to a hard candy with poor changes in taste, texture and licking feeling, it tends to feel very unsatisfactory.

  On the other hand, in the present invention, when coating the foamable component on the surface of the core material using solid fat, the solid fat content in the coating layer is provided with a concentration gradient in the thickness direction, thereby increasing the temperature as described above. The problem of durability against is eliminated or significantly reduced. As a result, when licked, it is possible to produce an effervescent food that is more excellent in durability against high temperatures while continuously having a foaming feeling equivalent to that of the effervescent food described in Patent Document 7. Furthermore, by defining the average solid fat content of the coating surface layer provided from the surface of the coating layer toward the inside, and the amount of the coating surface layer, the effect can be further enhanced.

  Furthermore, the core material of the foamable food of the present invention is a hard candy containing a carbonate, an acid, and a water-retaining food material having a moisture value of 5% by weight or more. That is, carbonate, acid and the water-retaining food are encased in the candy dough. In such a core material, carbonate and acid react with water contained in the water-retaining food in the core material to generate carbon dioxide. Thereby, it is considered that the pressure due to carbon dioxide gradually increases inside the core material. When the hard candy layer is thinned by licking the core material, the hard candy layer cannot withstand the internal pressure, and the core material explodes while making a pleasant sound. Since it is not known when such a phenomenon that the core material explodes will occur, the core material can be continuously licked with a hard feeling, and the monotonous boredom of a hard candy that does not contain a foaming component can be eliminated.

  The candy dough used for the core material is not particularly limited as long as the moisture value is 5% by weight or less as defined in the Japanese Agricultural and Forestry Standard. For example, sugar-based candy dough, maltitol, palatinose, etc. Examples include sugar alcohol-based non-sugar candy dough.

  The carbonate encapsulated in the core material is not particularly limited as long as it is used in foods. For example, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, ammonium carbonate, ammonium bicarbonate, sesquicarbonate Sodium etc. are mentioned. Among these, sodium carbonate and sodium hydrogen carbonate are preferable from the viewpoint of taste. A carbonate can be used individually by 1 type or in combination of 2 or more types.

  The amount (content) of carbonate contained in the core material is 0.5 to 5% by weight, preferably 1 to 2% by weight, based on the total amount of the core material. If the amount of the carbonate encapsulated is more than 5% by weight, when the carbonate reacts with the acid without excess or deficiency, the amount of carbon dioxide generated becomes too large and the core material itself may be destroyed. On the other hand, if the amount of carbonate contained is less than 0.5% by weight, the comfort may not be sufficiently felt when the core material explodes. The “self-destruction” in the present invention refers to a phenomenon in which the core material explodes without being eaten because the amount of carbon dioxide generated increases and the internal pressure of the core material becomes too high.

  The acid to be included in the core material is not particularly limited as long as it is an acidulant used in foods. For example, citric acid, tartaric acid, ascorbic acid, malic acid, lactic acid, fumaric acid, succinic acid, malonic acid, acetic acid , Organic acids such as adipic acid and gluconic acid, and inorganic acids such as phosphoric acid. Among these, citric acid, tartaric acid, malic acid, and ascorbic acid are preferable from the viewpoint of taste. An acid can be used individually by 1 type or in combination of 2 or more types.

  The inclusion amount (content) of the acid in the core material is 0.5 to 10% by weight, preferably 1 to 4% by weight, based on the total amount of the core material. When the amount of the acid encapsulated is more than 10% by weight, when the acid reacts with the carbonate without excess or deficiency, the generated amount of carbon dioxide increases so that the core material may be destroyed. On the other hand, if the amount of the acid is less than 0.5% by weight, the comfort may not be sufficiently felt when the core material explodes.

  The water-retaining food contained in the core material is a food that has a moisture value of 5% by weight or more, preferably 8 to 15% by weight, such as soft candy and gummy candy, and does not drip even when crushed. If it is, it will not be specifically limited. When the moisture value is less than 5% by weight, the reaction between the carbonate and the acid hardly occurs. The moisture value is a value measured by a reduced pressure drying method.

  The inclusion amount (content) of the water-retaining food in the core material is 3 to 30% by weight, preferably 5 to 10% by weight, based on the total amount of the core material. When the amount of the water-retaining food is less than 3% by weight, the reaction between the carbonate and the acid hardly occurs. On the other hand, when the amount of the water-retaining food is more than 30% by weight, the thickness of the hard candy layer covering the water-retaining food becomes thin, so that the core material is easily broken.

  The coating layer formed on the surface of the core material contains a foamable component composed of carbonate and acid, and solid fat, and has a concentration gradient in the thickness direction of the solid fat content.

  The foamable component used in the coating layer is a carbonate and an acid, and these foamable components are preferably in a powder form from the viewpoint of ease of handling. When the foamable component is in a powder form, carbonates having an average particle size similar to that of commercially available products can be used, and the average particle size is usually about 150 to 250 μm, but it can be further atomized by pulverization or the like. Also good. Moreover, what is necessary is just to have an average particle diameter comparable as carbonate as an acid.

  As carbonate and acid, the same carbonate and acid contained in the core material can be used. In the coating layer, carbonates and acids can be used singly or in combination of two or more.

  The content of the foamable component in which the carbonate and the acid are combined is preferably 10 of the total amount of the coating layer from the viewpoint of firmly feeling the foaming feeling and expressing the sustainability of the foaming feeling not seen in conventional products. % By weight or more and 90% by weight or less.

The mixing ratio of the carbonate and the acid in the foamable component may be any ratio that allows foaming, and may be appropriately set according to the types of the carbonate and the acid.
In addition, when using a carbonate having low solubility in water such as sodium hydrogen carbonate, the mixing ratio of the acid is necessary for foaming from the viewpoint of suppressing the undissolved residue in the mouth and the acidity of the acid used in combination. It is preferable to set it higher by 10 to 15 mol% or more with respect to the reaction amount.

The solid fat used in the coating layer is not particularly limited, and examples thereof include various animal and vegetable oils and fats such as coconut oil, cocoa butter, rapeseed oil, soybean oil, beef tallow and fish oil, and hydrogenated hydrogenated oils. Solid fat can be used individually by 1 type or in combination of 2 or more types.
In order to obtain a strong foaming feeling, the rising melting point of the solid fat is preferably 50 ° C. or lower, more preferably 40 ° C. or lower. Furthermore, 37 degreeC or less is more preferable from a viewpoint of suppressing the mouth residue of solid fat and improving a food texture further. The rising melting point of the solid fat is most preferably 30 to 37 ° C. in order to maintain excellent durability against high temperatures.

  In the foamable food of the present invention, the coating layer may have a multilayer structure by laminating a plurality of layers, and different solid fats may be used for each layer of the multilayer structure in accordance with the purpose of the layer. . Moreover, you may change the mixture ratio of solid fat and a foamable component for every layer of a multilayer structure according to the objective of the layer.

  The coating layer has a concentration gradient in which the solid fat content changes in the thickness direction. The “concentration gradient in the thickness direction of the solid fat content” in the coating layer means that the solid fat content for each individual thin layer when the coating layer is peeled off from the surface at an arbitrary interval is changed. It does not mean that the solid fat concentration increases or decreases from the inside to the outside or from the outside to the inside. Without such a concentration gradient, when the core material contains a water-retaining food having a high moisture value such as gummy candy, the quality is impaired due to moisture transfer. Furthermore, when there is no concentration gradient as described above and the content of solid fat present as a binder of the coating layer is small, the coating layer is easily peeled off by impact or the like.

  The coating layer is provided from the surface toward the inside in the thickness direction, and includes a coating surface layer having an average solid fat content of 10% by weight or more and less than 20% by weight, preferably 15% by weight or more and less than 20% by weight. Is preferred. Thereby, even when exposed to high temperatures such as in summer, oil stains do not occur, and there is no risk of quality being lost due to moisture transfer from the core material to the coating layer, resulting in excellent durability. Further, since the solid fat is present as a binder between the foamable components, unevenness due to the coating operation hardly occurs and the appearance is improved. Moreover, even when an impact is applied to the foamable food from the outside, the coating layer is difficult to peel off.

  In the present invention, the average solid fat content means the average value of the solid fat content from the surface to the inside of the coating layer formed by one dusting operation. More specifically, the average solid fat content and the range of the coating surface layer in the coating layer are determined as follows.

  First, a plurality of thin layers having substantially the same thickness are obtained by scraping the coating layer at equal intervals from the coating layer surface toward the inside in the thickness direction. At this time, the total thickness to be scraped is not particularly limited, and is appropriately selected from the range of 1 to 100% of the thickness of the coating layer. Next, the solid fat content of each thin layer obtained is determined by an acid decomposition method. The average solid fat content is obtained by averaging the measured values of the solid fat content of each thin layer obtained. Then, the solid fat content or the average solid fat content is obtained in the order of the thinnest layer on the most surface side, the thinnest layer from the most surface side to the second thin layer, and the thinnest layer from the most surface side to the third thin layer. A layer obtained by combining the thin layers up to the range of not less than 20% by weight and less than 20% by weight becomes the coating surface layer.

  In the coating layer, the ratio of the coating surface layer having the average solid fat content as described above is 1 to 100% by weight of the entire coating layer. When the coating surface layer is less than 1% by weight, the durability of the foamable food at high temperatures is lowered, and oil stains may occur due to exposure to high temperatures. In addition, when a coating surface layer is 100 weight% of the whole coating layer, the whole coating layer becomes a coating surface layer. When the coating surface layer is 1% by weight or more and less than 100% by weight of the entire coating layer, the coating layer comprises a coating inner layer provided on the surface of the core material and a coating surface layer provided on the surface of the coating inner layer. . In this case, the ratio of the coating surface layer in the coating layer is more preferably 1 to 10% by weight. The solid fat content and average solid fat content of the coating inner layer are not particularly limited.

  The solid fat content of the entire coating layer is preferably 10 to 30% by weight, more preferably 15 to 25% by weight. As a result, even when water-retaining foods with a high water content such as gummy candy are included in the core material, it is easy to maintain good quality by preventing moisture transfer, and also excellent in shape retention. Can do.

  Moreover, you may increase the quantity of the foamable component which is a solid content relatively toward a surface layer by reducing the solid fat content in a coating layer toward a surface layer. Thereby, even when solid fat is melted, fat stain does not occur to the surface. In addition, in the coating layer including the coating inner layer and the coating surface layer, if the solid fat content of the coating inner layer is increased, even if a high moisture water-retaining food such as gummy candy is included in the core material, the core fat content is increased. Moisture transfer from the material to the coating layer is less likely to occur. Therefore, even if the solid fat content of the coating surface layer is small, there is almost no reaction between carbonate and acid due to moisture transfer from the core material.

  In addition, the present applicants have found that by including a cellulose derivative in the coating layer, durability against high temperatures can be further improved and oil stains can be further reduced. There is no upper limit to the content of the cellulose derivative as long as it is within the allowable addition range stipulated by law. The cellulose derivative can be used without particular limitation as long as it has oil absorbency capable of absorbing liquefied solid fat. For example, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose , Ethyl cellulose, hydroxymethyl cellulose and the like. Among these, CMC is more preferable from the viewpoint of having higher oil absorption, for example.

Components that can be added to foods such as sugars, proteins, fragrances, pigments, fruit juice powders, vegetable powders, vitamins and the like can be appropriately added to the coating layer as optional components other than the foamable component and solid fat. In particular, foods with a refreshing foaming feeling are often eaten in the summer when the temperature is high, so adding a highly endothermic saccharide such as xylitol or erythritol to the coating layer makes it more refreshing and refreshing. Can be granted. In that case, an arbitrary particle size can be selected according to the purpose. Such arbitrary components can be used individually by 1 type or in combination of 2 or more types.
When the optional component is in a powder form, a foamable component and an optional component may be mixed and used in advance. Moreover, there is no problem even if foamable components having different compositions are used in combination according to the purpose.

  The addition amount of the optional component in the coating layer is not particularly limited as long as it is an amount that does not impair the desired effect such as foaming feeling. The water content in the coating layer is preferably adjusted to an amount that does not dissolve the foamable component, and specifically, it is preferably 1% by weight or less of the total amount of the coating layer.

  In the foamable food of the present invention, the size of the core material, the thickness of the coating layer, etc. are not particularly limited and can be appropriately set according to the target taste, texture, etc. From the standpoint of sustainability, the weight ratio (coating rate) of the coating layer is preferably 5% by weight or more of the total amount of foamable food. Moreover, in the effervescent food of the present invention, no matter how many layers the coatings are stacked, there is no particular limitation on the number of layers.

2) Method for producing effervescent food The method for producing effervescent food according to the present invention includes a step of wrapping carbonate, acid, and water-retaining food with hard candy dough, and molding it into an arbitrary size and shape to obtain a core material. (1) and a step (2) of adding a melt of solid fat to the core obtained in step (1) and further lowering the foamable component comprising carbonate and acid before the melt is solidified. And the step (2) is performed once or more.

By having such a process, the foamable coating layer containing the foamable component and the solid fat is formed on the core material surface while suppressing the reaction between the foamable components contained in the foamable food of the present invention. Can be formed efficiently.
Step (1) and step (2) will be described in more detail below.

In step (1), a core material is produced.
A hard candy dough that has been cooked and flavored in a conventional manner is wrapped in carbonate, acid, and water-retaining food and molded into any size and shape. At this time, it is desirable that the temperature of the hard candy dough is in the range of more than 45 ° C and not more than 65 ° C. When the product temperature of the hard candy dough is 45 ° C. or less, the obtained hard candy becomes too hard, and there is a possibility that cracks may occur on the surface of the molded core material. If the temperature of the hard candy dough is higher than 65 ° C, the heat of the hard candy dough starts to react with carbonate and acid before being molded into a hard candy shape, and the generated carbon dioxide escapes from the hard candy dough. There is a risk that.

  In step (2), a foamable coating is applied to the core material obtained in step (1). First, solid fat is melted to obtain a melt of solid fat. The melting temperature of the solid fat is not particularly limited as long as it is equal to or higher than its melting point, but when a carbonate (for example, sodium hydrogen carbonate) that easily undergoes thermal decomposition is used, it is preferably 50 ° C. or lower.

  In the solid fat melt thus obtained, a powdery foamable component composed of carbonate and acid may be dispersed. In this case, the ratio of the foamable component is preferably 65 parts by weight or less and more preferably 50 parts by weight or less with respect to 100 parts by weight of the solid fat from the viewpoint of adjusting the viscosity to be easy to handle. If necessary, the foamable component dispersed in the solid fat melt may contain powder of an optional component such as a cellulose derivative. Thus, the fats and oils in which the foamable component is dispersed may be cooled and solidified to obtain a solid fat containing the foamable component, which may be melted again during the production of the foamable food.

  Next, while rotating the core material in a stirring device such as sugar-coated bread, a melt of solid fat is added and brought into contact with the surface of the core material. What is necessary is just to determine suitably about the magnitude | size, rotational speed, etc. of the stirring apparatus to be used based on the kind and magnitude | size of a core material. Further, the temperature at which the core material and the solid fat melt are brought into contact with each other may be any temperature at which the melt of the solid fat has fluidity and does not solidify. 50 ° C. or less is preferable. By this operation, the core material is used as a central layer, and a layer made of a solid fat melt is formed on the surface. Depending on the rotational speed, there may be a case where two or more core materials are used as the central layer, and a layer made of a melt of solid fat is formed on the surface thereof. In the present invention, such a mode is also included.

  Next, before the solid fat melt is solidified, a powdery foamable component comprising carbonate and acid is brought into contact. The amount of contact can be appropriately determined depending on the purpose and application. If the water content of the hard candy used as the core material is high, the amount of the foamable component to be contacted may be reduced to increase the solid fat content. By this operation, a foamable coating layer is formed on the surface of the core material.

  Further, when the foamable component is brought into contact, the core material is stirred while being stirred in the stirring device, whereby the surface of the core material can be uniformly distributed and coated. Then, the solid fat melt may be added to the core, and the operation of bringing the foamable powder into contact before the solid fat melt is solidified may be repeated. In addition, when the melt of solid fat contains a foamable component or an optional component, the operation of contacting the foamable component may be omitted, or the foamable component or optional component contained in the solid fat melt Depending on the amount, the operation of contacting may be performed while adjusting the amount of the foamable component.

  Alternatively, instead of alternately applying the solid fat melt and the foamable powder to the core material, a method of contacting the foamable powder in the same manner as described above after coating only the solid fat to the target weight may be used. .

When the coating layer reaches almost the desired size (thickness), the solid fat content is 10% by weight or more and less than 20% by weight with respect to the core material whose surface in the stirring device is covered with the coating layer. It is preferable to add the melt of solid fat and contact the foamable component before the melt is solidified. Thereby, a coating surface layer can be reliably formed on the surface of the coating layer of the obtained water-retaining food.
The effervescent food of the present invention is obtained by the above steps.

  The effervescent food obtained as described above, when eaten, lasts a longer period of feeling foaming, has a better texture and appearance, and is excellent in durability against high temperatures. Furthermore, the effervescent food of the present invention can be eaten without getting bored from the beginning of licking to the end because the hard candy that is the core material blows up after the licking of the coating layer, so that a unique texture can be tasted. Has the advantage.

  For example, in the conventional product in which only the foamable powder is applied, the foaming feeling disappears in about 10 seconds, whereas in the present invention, the foamable powder is produced by contacting the melt of solid fat as described above. As a result, the foaming feeling lasts for a long time.

Moreover, the texture of the foamable food of the present invention is significantly different from that of conventional products such as candy kneaded with carbonate and acid powder. That is, in the conventional product, compared with the candy portion, the carbonate or acid powder has a higher melting rate in the mouth, so the portion where these powders are dissolved becomes a hole, and a feeling of roughness is generated as a touch of the candy in the mouth.
On the other hand, since the foamable powder is arranged almost uniformly on the surface of the foamable food of the present invention obtained by the production method as described above, the speed of melting in the mouth is equal, and a rough feeling is felt. The texture is significantly reduced and the texture becomes excellent.

  Hereinafter, the present invention will be described more specifically with reference to examples and test examples. However, the present invention is not limited to these examples. In the following, “parts” and “%” mean “parts by weight” and “% by weight”, respectively, unless otherwise specified.

The analysis results of the coating layer are described below.
<Test Example 1>
First, 60 parts of sugar and 38 parts of enzyme saccharified starch syrup were dissolved in, and cooked at 130 ° C. in a vacuum kettle. Further, 2 parts of citric acid, a soda flavor and a blue colorant were added in small amounts, mixed and molded into a spherical shape to obtain a hard candy (3 g / piece) as a core material.
Separately, 50 parts of erythritol, 20 parts of tartaric acid, 10 parts of citric acid, 20 parts of baking soda and a small amount of perfume were mixed to obtain an effervescent powder. Subsequently, solid fat (trade name: Melano (trade name) NEW-SS7, rising melting point 34 ° C., manufactured by Fuji Oil Co., Ltd.) was melted in a 50 ° C. water bath. In Tables 2 to 4, “Melano NEW-SS7” is denoted as “Melano-SS7”.

  While rotating 70 parts of the hard candy of the core material with a sugar-coated bread, the melt of solid fat is spread over the surface of the core material and evenly spread on the surface of the core material, before the solid fat melt is solidified The foamed powder was spread over the surface of the core material. Again, after the solid fat melt was applied and spread uniformly, before the solid fat melt solidified, the foamed powder was applied and spread uniformly. The amounts of solid fat and foamable powder sprinkled at this time are listed in Table 1. This obtained the soda-flavored candy of Samples 1-5 whose foaming coating layer is 6.67% of the whole.

  After waiting for the solid fat to harden completely, the coating layer was cut into 5 layers of 20% each from the surface of the coating layer toward the core, and the solid fat content of each layer was analyzed. 20% from the surface to the first layer, 21 to 40% to the second layer, 41 to 60% to the third layer, 61 to 80% to the fourth layer, and 81% to the core surface to the fifth layer It was. Detailed results are shown in Table 1.

  From the results in Table 1, it can be said that samples 1 to 5 all have a concentration gradient in the thickness direction because the solid fat content in the coating layer is changed. In (Sample 1), since the average solid fat content of the first layer to the second layer is 19% and the average solid fat content of the first to third layers is 20%, the first layer to the second layer are It turns out that it becomes a coating surface layer. Similarly, in (Sample 2), only the first layer having a solid fat content of 19%, (Sample 3) in the first layer to the second layer having an average solid fat content of 19%, and (Sample 4) in the average The first to fifth layers having a solid fat content of 18.2% and the first layer to the second layer having an average solid fat content of 19.5% in (Sample 5) are coating surface layers, respectively. I understand that.

  The coating layers of Samples 1 to 5 all have a strong foaming feeling, and are excellent in the persistence of the foaming feeling, texture and appearance. It was also excellent in durability against high temperatures.

Example 1
(1) Production of core material (hard candy) This is an example of a soda-flavored candy that maintains a strong foaming feeling and is excellent in texture, appearance, and durability against high temperatures.
First, 60 parts of sugar and 38 parts of enzymatically saccharified starch syrup were dissolved in water and cooked at 130 ° C. in a vacuum kettle. A small amount of 2 parts of citric acid, soda flavor, and blue colorant were added and mixed to obtain a hard candy dough.

  Separately, 24 parts of sugar, 37 parts of starch syrup, 8 parts of concentrated yogurt, 6 parts of fats and oils and 0.4 part of emulsifier were mixed and dissolved, and boiled until the water content became 5% by weight. To this, 2 parts of gelatin, 3 parts of fondant, 0.6 part of acidulant and 0.3 part of apple flavor were mixed with a kneader and aged overnight to obtain a soft candy dough (water-retaining food). The moisture value (water content) of this soft candy dough was 8%.

  In 93 parts of hard candy dough, 1 part of baking soda, 1 part of citric acid and 5 parts of soft candy having a moisture value of 8% were wrapped and molded into a spherical shape to obtain hard candy (5 g / piece) as a core material.

(2) Formation of coating layer 50 parts of erythritol, 20 parts of tartaric acid, 10 parts of citric acid, 20 parts of baking soda and a small amount of perfume were mixed to obtain a foaming component powder (hereinafter referred to as “foaming powder”). On the other hand, solid fat (Melano NEW-SS7) was melted in a 50 ° C. hot water bath to obtain a solid fat melt.

  While rotating 70 parts of the core material with a sugar-coated pan, the melted solution of solid fat (Melano NEW-SS7) is applied to the surface of the core material and spread uniformly, before foaming before solid fat solidifies. The powder was uniformly spread over 3.53 parts (first coating). Next, after 0.05 parts of the solid fat melt was spread and spread uniformly, before the solid fat solidified, 0.25 parts of foamable powder was spread evenly (second coating).

  As a result, the foamable coating layer is 6.67% of the whole foamable food, and a coating surface layer having an average solid fat content of 10 wt% or more and less than 20 wt% is formed on the surface side of the coating layer. A soda-flavored effervescent food having a solid fat content of 24.6% in the entire layer was obtained. The final composition is shown in Table 1.

  The obtained effervescent food had a strong foaming feeling in the mouth, and the foaming feeling lasted for 1 minute or more. In addition, it had good licking feeling, no rough feeling, excellent texture, good appearance, oil stain even when left in a 40 ° C. heat-reservoir for 3 days, and excellent deformation and durability. Furthermore, after finishing licking the coating layer, the core material exploded comfortably in the oral cavity and was able to eat happily until the end.

(Example 2)
A candy serving as a core material was obtained in the same manner as in Example 1 except that gummy candy was used in place of the soft candy as the water-retaining food used for the core material. Gummy candy is prepared by mixing and dissolving 37.5 parts of sugar and 44 parts of starch syrup, heating and concentrating in a vacuum kettle, adding 13 parts of gelatin, 5 parts of lemon juice, 0.4 parts of acidulant and a small amount of lemon flavor. And obtained by mixing. The water content of this gummy candy was 15%.
Next, 40 parts of foamable powder was dispersed in 60 parts of a melt of solid fat (melano NEW-SS7) melted in a 50 ° C. hot water bath. The expandable powder used in this example is the same as in Example 1.

  While rotating 70 parts of the core material in a sugar-coated bread, 1.95 parts of the melt in which the foamable powder is dispersed is spread over the core material and spread evenly before the melt is solidified. 2.75 parts of powder was spread evenly (first coating). Subsequently, 0.08 part of the melt of solid fat in which the foamable powder is dispersed is applied and spread uniformly, and then the foam is uniformly spread over 0.22 part before the melt is solidified. (Second coating). Thereby, the foamable coating layer was 6.67% of the whole, and a soda-flavored foamable food having a coating surface layer formed on the surface side of the coating layer was obtained.

  The obtained effervescent food had good effervescence, durability, texture, appearance and durability similar to the effervescent food of Example 1. Further, compared with Example 1 in which the foamable powder is added after coating the solid fat, in Example 2, the remaining foam is coated after coating the solid fat in which a part of the foamable powder is dispersed. Since the amount of foaming powder added later was reduced, the time required for coating could be made shorter than that in Example 1.

(Examples 3 and 4)
A soda-flavored foamable food was prepared in the same manner as in Example 1 except that the amount of carbonate and acid included in the hard candy as the core material was changed to the ratio shown in Table 2. The effervescent foods obtained in Examples 3 and 4 had good foaming feeling and their persistence, had a good texture, excellent durability against high temperatures, and comfortable core material. .

(Examples 5 and 6)
An effervescent food product that is a candy was obtained in the same manner as in Example 1 except that the components shown in Table 2 were used as the effervescent powder. The obtained effervescent food had the same foaming feeling, sustainability, texture, appearance and durability against high temperatures as in Example 1, and the core material had a comfortable feeling of explosion.

(Examples 7 and 8)
A soda-flavored hard candy produced in the same manner as in Example 1 was used as the core material, and each component shown in Table 2 (Example 7) or Table 3 (Example 8) was used as in Example 1. Thus, a coating layer was formed to obtain an effervescent food.

The effervescent food obtained in Example 7 had some coating unevenness due to the low solid fat content, but also had a good foaming feeling and its persistence, had a good texture, and was durable against high temperatures. It was excellent and the feeling of explosion of the core material was also pleasant.
Since the foamable food obtained in Example 8 has a high solid fat content, the coating layer was slightly loosened and softened when left in a 40 ° C. heat-reserving cabinet for 3 days. It had a good texture and appearance, was excellent in durability against high temperatures, and had a comfortable feeling of explosion of the core material.

(Examples 9 and 10)
Effervescent food was obtained in the same manner as in Example 1 except that each component was used in the ratio shown in Table 3 and the solid fat content of the coating layer was changed to Table 3. The effervescent food obtained in Example 9 has the same excellent foaming feeling, durability, texture, appearance and durability against high temperatures as the effervescent food of Example 1, and the core material has a feeling of explosion. It was good. The effervescent food obtained in Example 10 had a good texture and appearance, although the coating layer was slightly softened when left in a 40 ° C. heat-reservoir for 3 days, but its foaming feeling and its persistence were good. In addition, it was excellent in durability against high temperatures, and the core material felt comfortable.

(Examples 11 and 12)
The solid fat was changed from “Melano NEW-SS7, rising melting point 34 ° C.” to “Product name: Melba 26, rising melting point 28 ° C., manufactured by Fuji Oil Co., Ltd.” (Example 11) or “Product name: Melano H-2000”. Effervescent food was obtained in the same manner as in Example 1, except that the melting point was 40 ° C., Fuji Oil Co., Ltd. ”(Example 12).

  The effervescent food obtained in Example 11 had good foaming feeling, its sustainability, texture, appearance and durability against high temperatures, and the core material had a pleasant feeling of explosion. Compared with effervescent foods, the coating layer was soft, and care was required for handling such as deformation when pressed hard. Further, the foamable food obtained in Example 12 was excellent in durability of foaming feeling, texture, appearance and durability against high temperature, and the core material had a pleasant feeling of explosion. Compared with effervescent food, a feeling of effervescence was felt slightly weaker.

(Example 13)
Except for changing the solid fat from “Melano NEW-SS7, rising melting point 34 ° C.” to “Product name: Melano SS-400, rising melting point 37 ° C., manufactured by Fuji Oil Co., Ltd.”, the same as in Example 1. Thus, an effervescent food product that is an effervescent candy was obtained. The resulting effervescent food has a sustained foaming feeling, a good licking feeling, a good texture, and oil-stained and not deformed even when left in a 40 ° C. heat-reservoir for 3 days. It was also excellent in performance.

(Example 14)
Implemented except changing the solid fat used in the coating inner layer from “Melano NEW-SS7, rising melting point 34 ° C.” to “Product name: Melano SS-400, rising melting point 37 ° C., manufactured by Fuji Oil Co., Ltd.” In the same manner as in Example 1, an effervescent food was obtained. The obtained effervescent food has a strong foaming feeling, good licking feeling, good texture and appearance, no oil stains or deformation even if left in a 40 ° C incubator for 3 days, high temperature The core material was excellent in durability and the feeling of explosion of the core material was also pleasant.

(Comparative Example 1)
In the same manner as in Example 1, a hard candy as a core material was obtained. Next, in the same manner as in Example 1, an expandable powder was obtained. While rotating 70 parts of the core material with a sugar-coated bread, 5 parts of foamable powder was applied and spread evenly. The obtained effervescent food had an intense foaming feeling equivalent to the effervescent food of Example 1, but the foaming feeling lasted only for a moment (about 5 seconds). The core material had a pleasant explosion feeling.

(Comparative Example 2)
Effervescent food was obtained according to the method described in Patent Document 7. That is, 70 parts of the core material obtained in the same manner as in Example 1 was rotated with a sugar-coated bread, and 3 parts of a melt of solid fat (melano NEW-SS7) was applied to the surface to spread it uniformly. Then, the inside of the sugar-coated bread was cooled with the spot cooler set to 25 degreeC, and the molten liquid was solidified. Subsequently, the inside of the sugar-coated bread was warmed with a heater set at 40 ° C., and when the surface of the solid fat had melted, 4 parts of the foamable powder obtained in the same manner as in Example 1 was applied and spread evenly. When the sugar-coated bread was kept rotating while the temperature was applied, the solid fat melt surfaced on the surface. Similarly, 4 parts of foamable powder was added twice.

  Repeat the same coating process as above (from adding the solid fat melt until adding 4 parts of foamable powder a total of 3 times) to produce a soda-flavored hard candy coated with foamable powder. Obtained. When this hard candy was analyzed and the solid fat content was measured, the coating layer had no concentration gradient in the thickness direction, and the solid fat content was almost uniform.

  The obtained hard candy produced intense foaming with a lasting feeling in the mouth, had a good feeling of licking, had no rough feeling, and was excellent in texture. However, when the obtained hard candy was left in a 40 ° C. heat-reserving cabinet for 3 days, although the coating layer was not deformed, a slight oil stain was observed and it had sufficient durability against high temperatures. I found out.

(Comparative Examples 3-5)
A soda-flavored foamable food was prepared in the same manner as in Example 1 except that the amount of carbonate and acid included in the hard candy as the core material was changed as shown in Table 4 to prepare the core material. . The foamable foods obtained in Comparative Examples 3 and 4 had good foaming feeling and durability, and were excellent in durability against high temperatures. However, the hard candy, which is the core material, did not explode and lacked enjoyment. In addition, the foamable food produced by the blending of Comparative Example 5 has too much carbonate and acid inclusions, so that the carbonate is decomposed and a large amount of gas is generated. It bursts naturally.

(Comparative Example 6)
A soda-flavored foamable food was prepared in the same manner as in Example 1 except that the water content of the water-retaining food contained in the hard candy as the core was changed from 8% to 4% to prepare the core. . The effervescent food obtained in Comparative Example 6 was not enjoyable because the hard candy as a core material did not explode because the reaction between carbonate and acid did not occur due to the low water content of the water-retaining food. It was a thing.

(Comparative Examples 7 and 8)
A soda-flavored foamable food was produced in the same manner as in Example 1 except that the amount of water-retaining food contained in the hard candy as the core material was changed as shown in Table 4 to produce the core material. . The effervescent food obtained in Comparative Example 7 was not enjoyable because the core material did not explode because the reaction between carbonate and acid did not occur because the amount of water-retaining food contained was too small. It was. The effervescent food obtained in Comparative Example 8 self-destructed because the amount of the water-retaining food contained in the core was too large.

The compositions of the effervescent foods of Examples 1 to 14 and Comparative Examples 1 to 8 and the evaluation results are summarized in Tables 2 to 4. The numerical values of foamable powder, solid fat content, and powder content in the table are% by weight.
In addition, the coating rate said by this invention in Tables 2-4 says the value computed from the following formula.
Coating rate (%) = [(X−Y) / X] × 100
[In the formula, X represents the weight of 100 effervescent foods. Y shows the weight of 100 core materials. ]
The evaluation criteria in the table are as follows.

(appearance)
A: The coating is not uneven and does not peel off.
○: Unevenness is observed in the coating, but does not peel off.
X: The coating has severe unevenness and peels off.

(Explosive feeling)
A: Candy bursts comfortably in the oral cavity.
X: The candy breaks itself or does not explode in the oral cavity.

(Foaming)
A: Foams vigorously.
○: Gently foams.
X: It foams slightly or does not foam.

(Persistence)
A: The foaming feeling lasts for 45 seconds or longer.
○: The duration of foaming is 15 seconds or more and less than 45 seconds.
X: Sustained foaming feeling is less than 15 seconds.

(durability)
A: No oil stain or deformation even when stored at 40 ° C. for 3 days.
○: Even if stored at 40 ° C. for 3 days, there is no oil stain or deformation, but it is easy to deform when force is applied.
Δ: Slight oil stain is observed by storage at 40 ° C. for 3 days, and there is no deformation, but deformation occurs when force is applied.
X: Oil stain and deformation occur by storage at 40 ° C. for 3 days.

  From the results shown in Tables 2 to 4, the foamable foods obtained in Examples 1 to 14 all have an appearance, a feeling of explosion, a feeling of foaming, and the persistence of this feeling of foaming, compared to those obtained in Comparative Examples 1 to 8. It turns out that it is excellent in all the items of property, texture, and durability to high temperature.

Claims (4)

  A foamable food comprising a core material and a foamable coating layer provided on the surface of the core material, wherein the core material comprises 0.5 to 5 wt% carbonate, 0.5 to 10 wt% acid, and It consists of a hard candy containing 3 to 30% by weight of water-retaining food having a moisture value of 5% by weight or more, and the coating layer contains carbonate, acid and solid fat, and the concentration of solid fat content in the thickness direction An effervescent food characterized by having a gradient.   The coating layer includes a coating surface layer that is provided from the surface toward the inside in the thickness direction and has an average solid fat content of 10 wt% or more and less than 20 wt%, and the coating surface layer includes 1 to 2 of the entire coating layer. The effervescent food according to claim 1, which is 100% by weight.   The effervescent food according to claim 1 or 2, wherein an ascending melting point of the solid fat contained in the coating layer is 50 ° C or lower. (1) A process of wrapping carbonate, acid and water-retaining food with hard candy dough, and molding into an arbitrary size and shape to obtain a core material;
(2) adding a melt of solid fat to the core material, and before the melt is solidified, a step of pouring a foamable component consisting of carbonate and acid,
The method for producing effervescent food according to any one of claims 1 to 3, wherein the step (2) is performed once or more.