JP2013153718A - Food of double-layer structure and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for easily and economically producing a novel food of a double-layer structure, which can stably maintain a double-layer constitution and optionally provide various tastes and textures with high designability.SOLUTION: A food of a double-layer structure contains a coating component that contains saccharides as an essential main ingredient and contains polysaccharides comprising at least uronic acid, and an internal ingredient that contains saccharides as an essential main ingredient and contains at least multivalent cations; or an internal ingredient 3A that contains saccharides as an essential main ingredient and contains polysaccharides comprising at least uronic acid, and a coating ingredient 2A that contains saccharides as an essential main ingredient and contains at least multivalent cations, wherein the multivalent cations move to the ingredient 3A side that contains polysaccharides comprising uronic acid, to cause the crosslinking reaction of both to thereby produce a gel-like reaction product 6.

Description

  The present invention relates to a two-layer food and a method for producing the same, and more specifically, has a two-layer structure in which an internal component is coated with a coating component, and the internal component does not mix with the coating component, Since the two-layer structure can be stably maintained, for example, the internal component may be a liquid food or a solid food, and has a high design and provides various tastes and textures arbitrarily. The present invention relates to a novel two-layer structure food that can be produced, and a method for easily producing such a novel two-layer 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 this method, it takes time until gelation occurs, the internal component and the coating component are mixed and non-uniform and the two-layer structure cannot be maintained. There are problems such as insufficient coating, internal components popping out, and defective products.

Japanese Patent No. 3312038

The first object of the present invention is to have a two-layer configuration in which the internal component is coated with the coating component, and the internal component does not mix with the coating component, and the two-layer configuration can be stably maintained. For example, even if the internal component is a liquid food, it does not flow out to the outside, and the internal component may be a solid food, which has a high design and can provide various tastes and textures arbitrarily. It is to provide a two-layer food.
The second object of the present invention is to provide a production method capable of easily and economically producing such a novel two-layer structure food.

  The invention according to claim 1 of the present invention for solving the above-mentioned problem includes a coating component containing a saccharide as an essential main component and at least a polysaccharide composed of uronic acid, and a saccharide as an essential main component. , Consisting of an internal component containing at least a polyvalent cation, or containing a saccharide as an essential main component, including an internal component containing at least a polysaccharide composed of uronic acid, and a saccharide as an essential main component, It consists of a coating component containing at least a polyvalent cation, and the polyvalent cation moves to the component side containing the polysaccharide composed of the uronic acid and crosslinks to form a gel-like reaction product. It is a two-layer structure food characterized by

  The invention according to claim 2 of the present invention is the two-layer structure food according to claim 1, wherein the polysaccharide composed of uronic acid is selected from alginic acid, sodium alginate, potassium alginate, ammonium alginate, gellan gum, and pectin. It is a polysaccharide, and the polyvalent cation is a polyvalent cation selected from calcium ion, iron ion, zinc ion and aluminum ion.

  The invention according to claim 3 of the present invention is characterized in that in the two-layer structure food according to claim 1 or claim 2, a thickening stabilizer is contained in the coating component and / or the internal component.

Invention of Claim 4 of this invention is manufactured by the process containing following process (1)-(4), It is a manufacturing method of the two-layer structure foodstuff characterized by the above-mentioned.
(1) Prepare an internal component raw material by mixing a component containing a saccharide as an essential main component and at least a polysaccharide composed of uronic acid, and including a saccharide as an essential main component, and at least a polyvalent cation A coating component raw material is prepared by mixing a coating component containing, or a coating component raw material is prepared by mixing a component containing a polysaccharide composed of at least uronic acid, including a saccharide as an essential main component, In addition, an internal component raw material is prepared by mixing a saccharide as an essential main component and at least a component containing a polyvalent cation.
(2) Using the internal component raw material and the coating component raw material prepared in step (1), a molded product in which the internal component is coated with the coating component is molded.
(3) The molded product prepared in step (2) is allowed to stand to cool and dry.
(4) The molded product obtained in step (3) is applied to the surface with an anti-blocking agent as necessary, and then sealed and packaged to obtain a product.

The invention according to claim 5 of the present invention is the method for producing a two-layer structure food according to claim 4,
The molded product prepared in step (2) is allowed to stand at room temperature, cooled, and dried so that the water content is 8 to 30% by mass.

The invention according to claim 6 of the present invention is the method for producing a two-layer structure food according to claim 4 or claim 5,
A molded product in which the internal component is continuously coated with the coating component is formed by using a wrapping machine.

The invention according to claim 1 of the present invention includes a coating component containing a saccharide as an essential main component and at least a polysaccharide composed of uronic acid, a saccharide as an essential main component, and at least a polyvalent cation. An internal component containing a saccharide as an essential main component and containing at least a polysaccharide composed of uronic acid and a saccharide as an essential main component and containing at least a polyvalent cation A two-layer structure comprising: a coating component, wherein the polyvalent cation moves to the component side containing the polysaccharide composed of the uronic acid, and both undergo a crosslinking reaction to form a gel-like reaction product Food,
Since the polyvalent cation moves to the component side containing the polysaccharide composed of the uronic acid and both are cross-linked to form a gel-like reaction product, the internal component may be mixed with the coating component. Therefore, for example, the internal components may be liquid foods and will not flow out to the outside, and may be solid foods, which are highly designable and diverse. It has a remarkable effect that it can provide an appropriate taste and texture.

The invention according to claim 2 of the present invention is the two-layer structure food according to claim 1, wherein the polysaccharide composed of uronic acid is alginic acid, sodium alginate, potassium alginate, ammonium alginate, gellan gum, pectin, etc. The polyvalent cation is a calcium ion, an iron ion, a zinc ion, or an aluminum ion,
Since the polyvalent cation moves to the component side containing the polysaccharide composed of the uronic acid and both are cross-linked to form a gel-like reaction product, the internal component may be mixed with the coating component. Therefore, there is a further remarkable effect that the two-layer structure can be maintained more stably.

The invention according to claim 3 of the present invention is characterized in that in the two-layer structure food according to claim 1 or claim 2, a thickening stabilizer is contained in the coating component and / or the internal component. ,
Since the thickening stabilizer is contained in the coating component and / or the internal component, when the internal component is coated with the coating component and the molded product prepared in the step (2) is allowed to stand to cool and dry. It is excellent in handling at the time, and has a further remarkable effect that the two-layer structure can be more stably maintained.

Invention of Claim 4 of this invention is a manufacturing method of the two-layer structure food characterized by manufacturing by the process containing said process (1)-(4),
Such a novel two-layer structure food can be easily and economically produced.

The invention according to claim 5 of the present invention is the method for producing a two-layer structure food according to claim 4,
The molded product prepared in step (2) is allowed to cool at room temperature, and is dried so that the water content is 8 to 30% by mass.
If the moisture content is less than 8% by mass, the hardness may increase. If the moisture content exceeds 30% by mass, the softness may increase slightly. If the moisture content is within the range of the moisture content, the hardness may not increase. It is not too soft and has a further remarkable effect of having an excellent taste and texture.

The invention according to claim 6 of the present invention is the method for producing a two-layer structure food according to claim 4 or claim 5,
It is characterized by continuously molding a molded product in which the internal component is coated with the coating component using a wrapping machine,
Since the molded product in which the internal component is continuously coated with the coating component can be molded, there is a further remarkable effect that a molded product with a stable quality can be molded more easily and economically.

FIG. 1 is an explanatory view illustrating a cross-section of an example of a two-layer structure food of the present invention. FIG. 2 is an explanatory view illustrating a cross section of another example of the two-layer structure food of the present invention. FIG. 3 is an explanatory diagram for explaining an example of the method for producing a two-layer food of the present invention. 4A and 4B are explanatory diagrams for explaining the molecular structure of alginic acid. Put a sodium alginate sugar solution in a glass container, and gently pour calcium lactate sugar solution on the surface so that the two liquids are in contact with each other only at the contact surface of the two, and let stand for a predetermined period of time. It is explanatory drawing of the measuring apparatus which measures the quantity of a reaction product.

Next, the contents of the present invention will be described in detail with reference to the drawings.
FIG. 1 is an explanatory view illustrating a cross-section of an example of a two-layer structure food of the present invention.
In FIG. 1, 1A is a two-layer food of the present invention, 2A is a coating component containing a saccharide as an essential main component and containing at least a polyvalent cation such as calcium ion, and 3A is an essential component of a saccharide. It is an internal component that contains as a component, at least a polysaccharide composed of uronic acid such as sodium alginate.
3A is a coating component 2A side containing a polyvalent cation when the internal component is coated with the coating component using the internal component raw material and the coating component raw material, and after cooling and drying. From the above, the polyvalent cation moves to the component 3A side containing the polysaccharide composed of the uronic acid to form a gel-like reaction product 4 produced by a cross-linking reaction between the two.

Since the two-layer structure food 1A of the present invention shown in FIG. 1 has such a two-layer structure, the internal component 3A does not mix with the coating component 2A, and the two-layer structure can be stably maintained. it can.
For example, the internal component 3A of the two-layer structured food 1A of the present invention can stably maintain a two-layer structure without flowing out to the outside even if it is a liquid food.
The two-layer structured food 1A of the present invention has a high design and can arbitrarily provide various tastes and textures.

FIG. 2 is an explanatory view illustrating a cross section of another example of the two-layer structure food of the present invention.
In FIG. 2, 1B is the two-layer structure food of the present invention, 2B is an internal component containing a saccharide as an essential component and containing at least a polyvalent cation such as calcium ion, and 3B is an essential component of a saccharide. It is a coating component containing at least a polysaccharide composed of uronic acid such as sodium alginate, and 3B is an internal component containing carbohydrate as an essential component and containing at least a polyvalent cation such as calcium ion. .
2B is a coating component 3B side containing a polyvalent cation when the inner component is coated with the coating component using the inner component raw material and the coating component raw material, and after cooling and drying. From the above, the polyvalent cation moves to the component 2B side containing the polysaccharide composed of the uronic acid to form a gel-like reaction product 4 produced by a cross-linking reaction between the two.

Since the two-layer structure food 1B of the present invention shown in FIG. 2 has such a two-layer structure, the internal component 3B does not mix with the coating component 2B and can stably maintain the two-layer structure. it can.
For example, the internal component 3B of the two-layer structured food 1B of the present invention can stably maintain a two-layer structure without flowing out to the outside even if it is a liquid food.
The two-layer structured food 1B of the present invention has a high design and can arbitrarily provide various tastes and textures.

FIG. 3 is an explanatory diagram for explaining an example of the method for producing a two-layer food of the present invention.
First, in the step (1), a saccharide is contained as an essential main component, a component containing at least a polysaccharide composed of uronic acid is mixed to prepare an internal component raw material, and a saccharide is included as an essential main component, A coating component raw material is prepared by mixing a coating component containing a polyvalent cation, or a component containing a polysaccharide containing at least a uronic acid and containing a saccharide as an essential main component. And a component containing a saccharide as an essential main component and containing at least a polyvalent cation is prepared to prepare an internal component raw material.
A thickening stabilizer such as gelatin or thickening polysaccharide can also be added to the coating component raw material and the internal component raw material. Moreover, a sour agent, fruit juice, a pigment | dye, a fragrance | flavor, etc. can also be added as needed.

Next, in the step (2), the internal component raw material and the coating component raw material prepared in the step (1) are respectively heated, and continuously in the mold using, for example, a one-shot depositor prototype manufactured by Goto Manufacturing Co., Ltd. Then, a molded product in which the internal component is coated with the coating component is molded.
At the same time as molding the molded product in which the internal component is coated with the coating component, at the interface between the coating component and the internal component, a polysaccharide composed of uronic acid such as sodium alginate and a polyvalent cationic such as calcium ion. In the next step (3), the polyvalent cation moves from the side containing the polyvalent cation to the component side containing the polysaccharide composed of uronic acid in the next step (3). Thus, a gel-like reaction product is produced.

As shown in FIG. 4A, alginic acid is a polysaccharide having a molecular structure in which two types of uronic acids, mannuronic acid (M) and guluronic acid (G), are linearly polymerized. In the linear molecular structure of alginic acid, M and G are present at random, and as shown in FIG. 4B, three types of blocks are formed and random copolymerization is performed.
Calcium ions are divalent cations that bind and crosslink across the two carboxyl groups of alginic acid. Since alginic acid is insoluble in water, a monovalent alkali salt of alginic acid that is soluble in water is usually used. In order to effectively use the alginic acid monovalent alkali salt, it is necessary to dissolve it uniformly. Moreover, since there exists a possibility that the dissolved alginic acid may insolubilize again in a low pH range, it is necessary to be careful when mixing other additives.
Calcium ions are divalent cations that bind and crosslink across the two carboxyl groups of alginic acid. Such a crosslinking reaction occurs at the moment when a solution containing a polyvalent cation touches a solution containing a polysaccharide composed of uronic acid. As long as the two solutions are in contact with each other, the polyvalent cation gradually penetrates into the solution containing the polysaccharide composed of uronic acid while causing a crosslinking reaction from the contact surface, and the ionic concentration of the two solutions as a whole. The reaction converges when is homogenized.

Next, in the step (3), the molded product prepared in the step (2) is allowed to stand at room temperature for about 1 to 2 days to be cooled, and is 8 to 30% by mass, preferably 10 to 26% by mass, more preferably. In order to dry to 14-22 mass%, it is left still at room temperature for about 1 to 2 days.
If the water content is less than 8% by mass, the hardness may be slightly increased, and if the water content exceeds 30% by mass, the softness may be slightly increased. It is not too soft and has a further remarkable effect of having an excellent taste and texture.
When the internal component is coated with the coating component, and thereafter, the polyvalent cation moves from the side containing the polyvalent cation to the side containing the polysaccharide while standing, cooling and drying. Both form a gel-like reaction product formed by a crosslinking reaction.

  Next, in step (4), the molded product obtained in step (3) is applied with an anti-adhesive agent on the surface as necessary, and then sealed and packaged using a packaging device (not shown) to obtain a product.

  The manufacturing method of the two-layer structure food 1B of the present invention shown in FIG. 2 is to prepare an internal component raw material by mixing a component containing a saccharide as an essential main component and containing at least a polyvalent cation such as calcium ion. The two layers of the present invention shown in FIG. 1 except that the coating component raw material is prepared and used by mixing the ingredients containing the polysaccharide as an essential main component and containing at least a polysaccharide comprising uronic acid such as sodium alginate. Since it can be manufactured in the same manner as the manufacturing method of the structured food 1A, the description is omitted.

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, fructo-oligosaccharide, Sorbitol, mannitol, erythritol, xylitol, maltitol, maltose, maltotetraose syrup, maltopentaose syrup, trehalose, palatinose, glucose, reduced palatinose, lactitol, maltotetraose, mattoli And tall.
These can be used alone, but a mixture of two or more can also be used.
The addition amount of these carbohydrates with respect to the whole two-layer structure food is 40 to 85% by mass, preferably 50 to 70% by mass, and particularly preferably 50 to 60% by mass. If it is less than 40% by mass, shape retention may not be maintained, and if it exceeds 85% by mass, the gummy texture may be impaired.

Water, dairy products, fats and oils, fruit juices, acidulants, foaming agents, reinforcing agents, fragrances, coloring agents, thickening stabilizers, etc. are appropriately added to these saccharides as necessary to form coating components or internal components. be able to.
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 two-layer structured 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. Can do.

Specific examples of polysaccharides composed of uronic acid used in the present invention include, for example, alginic acid, sodium alginate, potassium alginate, ammonium alginate, gellan gum, and less than 50% of the composed uronic acid is methyl esterified. And low methoxyl pectin. These can be used alone or in combination of two or more.
The addition amount of the polysaccharide composed of uronic acid to the whole food having a two-layer structure of these carbohydrates is 0.1 to 5% by mass, preferably 0.5 to 2.5% by mass, particularly preferably 0.5. It is -1.5 mass%.
If the amount is less than 0.1% by mass, the gel-like reaction product may not be formed or may be small. If the amount exceeds 5% by mass, the solution is difficult to flow, and stable production may be difficult. There is a risk that it will become too high and the taste will be spoiled.

Specific examples of the polyvalent cation used in the present invention include Ca, Al, and Fe. These can be used alone or in combination of two or more.
The addition amount with respect to the whole 2 layer structure foodstuff is 0.01-5 mass%, Preferably it is 0.05-2.5 mass%, Most preferably, it is 0.1-1.5 mass%. If it is less than 0.01% by mass, a gel-like reaction product may not be formed or may be small. If it exceeds 5% by mass, ascorbic acid, citric acid, gluconic acid, succinic acid, glucose, fumaric acid, apple Organic acid salts such as acid, tartaric acid, acetic acid, and lactic acid may precipitate, which may block the conduit and impair the taste and texture.

As the thickening stabilizer used in the present invention, specifically, for example, gum arabic, curdlan, carrageenan, sodium carboxymethylcellulose, agar, xanthan gum, guar gum, gelatin, tamarind seed gum, pullulan, uronic acid constituted Examples thereof include high methoxyl pectin and polydextrose in which 50% or more is methyl esterified.
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, iron, minerals, dietary fiber, and other various functional materials.
These can be used alone or in combination of two or more.
However, if it is used in a raw material solution containing polysaccharides composed of uronic acid, the polysaccharide composed of uronic acid may cause a gelation reaction depending on the type of reinforcing agent such as iron. is necessary.

Specific examples of other materials that can be used in the present invention include fruit juice, sweetener, 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 dye 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 dye, red No. 2, red No. 3, red No. 4 Red 40, red 102, red 104, red 105, red 106, yellow 4, yellow 5, green 3, blue 1, blue 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 powder And so on.
These can be used alone or in combination of two or more.

Specific examples of the dairy product that can be used in the present invention include condensed milk, fermented milk, and yogurt.
These can be used alone or in combination of two or more.
However, if it is used in a raw material liquid containing polysaccharides composed of uronic acid, the polysaccharides composed of calcium and uronic acid in the dairy product may cause a gelling reaction, so care must be taken. .

  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. These can be used alone or in combination of two or more.

  As a fragrance | flavor which can be used by this invention, the natural fragrance | flavor and the fragrance | flavor of Attached Table 1 of Food Sanitation Law enforcement regulations can be mentioned, for example. These can be used alone or in combination of two or more.

  Examples of water that can be used in the present invention include water that is transparent and can be used for beverages, such as soft water and distilled water. However, caution is required for hard water, seawater, etc., because the polysaccharide composed of uronic acid may cause a gelation reaction.

In the step (2), a mold can be used when preparing a molded product. 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. A material type that can be volatilized easily is desirable.
An example of such a mold is a food material such as corn starch, which has excellent safety and can absorb and permeate water and volatilize to the outside. The use of the material mold can economically evaporate moisture quickly and reduce the time required for cooling and solidification.
For example, when a corn starch mold is used, it is poured (filled) into a starch mold previously removed from the mold so that the internal component is coated with the coating component, and cooled at room temperature, with a moisture value of 8 to 30 mass. %, Preferably 10 to 26% by mass, more preferably 14 to 22% by mass.
Thereafter, the starch mold attached to the surface of the two-layer structure food is removed, and an anti-tacking agent is attached to the surface of the gummy so that the two-layer structure foods do not adhere to each other.
It is preferable that a mold release layer is formed on the inner surface of the mold that comes into contact with the two-layer structured food of the present invention so that the mold can be easily released.

In the present invention, using a wrapping machine, a one-shot depositor or the like, a molten coating component raw material is formed when a molded product is continuously filled in the mold and the internal component is coated with the coating component. And the temperature of an internal component raw material is 40-90 degreeC, respectively, Preferably it is 50-70 degreeC.
If it is less than the lower limit, fluidity may be lost, and internal components may not be coated with the coating component. If the upper limit is exceeded, color burns may occur or polysaccharides composed of uronic acid may be decomposed and the coating component There is a risk that the cross-linking reaction between and the internal components may be inhibited, and the taste may be affected.

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 coating component and the predetermined amount of the internal component are appropriately determined according to the size, design, taste and texture of the product.

  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.

  EXAMPLES Next, although an Example demonstrates this invention in detail, unless it deviates from the main point of this invention, it is not limited to these Examples. In the following examples, “%” represents mass%.

Example 1
As shown in FIG. 1. Preparation of raw material liquid As described in the reaction section, 1% sodium alginate sugar solution is placed in a glass container 5 at room temperature under atmospheric pressure, and 1% calcium lactate sugar solution is placed on the surface of the solution so that the two solutions are in contact with only the contact surface of both. Then, the mixture was allowed to stand for 10 minutes to 48 hours, and the amount of the crosslinking reaction product 6 produced on the contact surface was measured.

1. Preparation of raw material solution Sodium alginate was used as the polysaccharide containing uronic acid, and calcium lactate was used as the calcium ion-containing salt as the polyvalent cation.
300 g of sucrose and 6 g of sodium alginate (Kimika Co., Ltd.) were mixed, 100 g of water and 360 g of waterpox were added, and a 1% sodium alginate sugar solution was prepared by heating and melting with stirring.
In addition, 300 g of sugar and 240 g of starch syrup were mixed and heated and melted, and then a 0.1% calcium ion-containing sugar solution containing 6 g of calcium lactate (produced by Taihei Chemical Sangyo Co., Ltd.) was prepared.

2. Reaction As shown in FIG. 5, 100 g of a 1% sodium alginate sugar solution and 100 g of a 0.1% calcium ion-containing sugar solution are gently poured into the container 5 so that the two solutions are in contact with each other only on one side to form two layers. Left to stand.
After standing for 10 minutes to 48 hours, the upper 1% calcium ion-containing sugar solution is discarded, and the unreacted sugar solution remaining in the lower sugar solution portion is dissolved with warm water of about 70 ° C. to perform washing. The mass g of the obtained crosslinking reaction product 6 was measured. The obtained results are shown in Table 1.

(Example 2)
In the same manner as in Example 1, the following 1. 1. Preparation of raw material liquid As described in the reaction section, 1% sodium alginate sugar solution is placed in a glass container 4 at atmospheric pressure and room temperature, and 10% calcium lactate sugar solution is placed on the surface of the solution so that the two solutions are in contact with each other only at the contact surface. Then, the mixture was allowed to stand for 10 minutes to 48 hours, and the amount of the crosslinking reaction product 6 produced on the contact surface was measured.

1. Preparation of raw material solution After mixing 300 g of sucrose and 6 g of sodium alginate and adding 100 g of water and 360 g of starch syrup, 1% sodium alginate sugar solution which was heated and melted while stirring, 300 g of sugar and 240 g of starch syrup were mixed and heated and melted. A 1% calcium ion-containing sugar solution containing 60 g of calcium lactate is prepared.

2. Reaction As shown in FIG. 5, 100 g of 1% sodium alginate sugar solution and 100 g of 1% calcium ion-containing sugar solution were gently poured into the container so that the two solutions were in contact with each other only on one side and were allowed to stand. .
Let stand for 10 minutes to 48 hours, discard the upper layer 1% calcium ion-containing sugar solution, and dissolve the unreacted sugar solution remaining in the lower layer sugar solution with warm water of about 70 ° C. The mass of the obtained crosslinking reaction product 6 was measured. The obtained results are shown in Table 1.

  It can be seen from Table 1 that the mass of the crosslinking reaction product 6 increases with the standing time.

(Example 3)
The following 1. 1. Preparation of internal component raw material liquid The two-layer structure of the present invention was prepared according to the preparation of the coating component raw material liquid and the formation of the 3.2-layer structure.

1. Preparation of internal component raw material liquid Mix 300g of sucrose and 6g of sodium alginate, add 100g of water and 360g of starch syrup, heat to 110 ° C with stirring, add 12g of acidulant dissolved in water, add water and perform sugar content 73 to obtain an internal component raw material liquid.

2. Preparation of coating component raw material liquid 300 g of sucrose, 240 g of starch syrup, and 100 g of water were mixed and heated to 115 ° C. with stirring. Then, 42 g of gelatin dissolved in advance was added, and 10 g of calcium lactate dissolved in water and acidulant were added. 20 g and 2 g of fragrance were added to adjust the sugar content to 76 to obtain a coating component raw material liquid.

3. Formation of a two-layer structure Using a one-shot depositor prototype manufactured by Goto Manufacturing Co., Ltd. while keeping the internal component and coating component raw material liquid at 65 ° C., a double nozzle having an inner diameter of 3 mm and 6 mm is passed through. The inner component is coated on the starch mold in which the mass ratio of the inner component to the coating component is 1: 1 and the total mass is 3.6 g at a speed of 50 droplets per minute and is previously removed from the mold. Poured (filled) so as to be coated with the components and allowed to stand at room temperature for 72 hours to obtain a two-layer structure of the present invention in which the entire internal components were gelated by a crosslinking reaction to form a solid. It was.
This two-layer structure of the present invention has a two-layer structure in which an internal component is coated with a coating component, and the internal component does not mix with the coating component and can stably maintain the two-layer structure. As a result of a high sensory test with 10 panel members, both of them were neatly separated when eaten, and were evaluated as having various tastes and textures.

Example 4
The following 1. 1. Preparation of internal component raw material liquid The two-layer structure of the present invention was prepared according to the preparation of the coating component raw material liquid and the formation of the 3.2-layer structure.

1. Preparation of Internal Component Raw Material Liquid 300 g of sucrose, 240 g of starch syrup, and 100 g of water were mixed and heated to 115 ° C. with stirring, and then 10 g of calcium lactate dissolved in water, 20 g of acidulant and 2 g of flavor were added, and the sugar content was 78 To obtain an internal component raw material liquid.

2. Preparation of coating component raw material liquid 300 g of sucrose and 6 g of sodium alginate were added, 100 g of water and 360 g of waterpox were added, heated to 110 ° C. with stirring, and then 12 g of acidulant dissolved in water was added to prepare a sugar content of 73. Thus, a coating component raw material liquid was obtained.

3. Formation of a two-layer structure While keeping the internal component and coating component raw materials at 65 ° C., the internal component is passed through a double nozzle having an inner diameter of 3 mm and 6 mm using a one-shot depositor manufactured by Goto Manufacturing Co., Ltd. And a coating component in which the mass ratio of the coating component is 3: 7 and the total mass is 3.6 g at a speed of 50 droplets per minute, and the inner component is the coating component. Poured (filled) so as to be coated, and allowed to stand at room temperature for 72 hours. As a result, the entire coating component was gelled by the crosslinking reaction to become a solid, and the internal components of the granules remained in a liquid state. However, there was no leakage of the internal component, and the two-layer structure of the present invention in which the internal component and the coating component were not mixed was obtained.
This two-layer structure of the present invention has a two-layer structure in which an internal component is coated with a coating component, and there is no leakage of the internal component, and the internal component does not mix with the coating component. As a result of being able to maintain the layer structure, having high design properties, and being subjected to a sensory test with 10 panel members, it was evaluated that when eaten, it had various tastes and textures.

(Example 5)
The following 1. 1. Preparation of internal component raw material liquid The two-layer structure of the present invention was prepared according to the preparation of the coating component raw material liquid and the formation of the 3.2-layer structure.

1. Preparation of internal component raw material 300 g of finely powdered sucrose and 15 g of sodium alginate were mixed, kneaded with 15 g of water, formed into a 1.8 g spherical shape by hand, and dried at 60 ° C. for 10 minutes to obtain an internal component raw material.

2. Preparation of coating component raw material solution 300 g of sucrose, 240 g of starch syrup, and 100 g of water were mixed and heated to 115 ° C. with stirring. Then, 42 g of gelatin previously dissolved was added, and 10 g of calcium lactate dissolved in water and acidulant were added. 20 g and 2 g of fragrance were added to adjust the sugar content to 76 to obtain a coating component raw material liquid.

3. Formation of a two-layer structure While keeping the raw material solution of the coating component at 65 ° C., 1.8 g is poured into a starch mold that has been removed from the mold in advance, so that the internal component is covered with the coating component. It inserted in the raw material liquid in the coating component poured into the starch mold.
When allowed to stand at room temperature for 72 hours, the cross-linking reaction product is formed by calcium ions permeating into and supplied from the coating component together with moisture supplied from the coating component into the interior component surface. A layer structure was obtained.
This two-layer structure of the present invention has a two-layer structure in which an internal component is coated with a coating component, the internal component is solid, and the internal component does not mix with the coating component, so that two layers are stably formed. As a result of being able to maintain the structure and having a high design and being subjected to a sensory test with 10 panel members, both of them were neatly separated when eaten and were evaluated to have various tastes and textures.

(Comparative Example 1)
The following 1. A two-layer structure for comparison was prepared according to the preparation of the raw material liquid and the formation of the 2.2-layer structure.
1. Preparation of raw material liquid In the raw material liquid preparation step of Example 3, the internal component raw material liquid and the coating component raw material liquid were prepared by the same composition and manufacturing method as Example 3 except that the coating component raw material liquid was prepared without adding calcium lactate. did.
2.2 Formation of a layered structure While keeping the internal component and coating component raw materials at 65 ° C., using a one-shot depositor prototype manufactured by Goto Manufacturing Co., Ltd., through a double nozzle with an inner diameter of 3 mm and 6 mm The inner component is coated on the starch mold in which the mass ratio of the inner component to the coating component is 1: 1 and the total mass is 3.6 g at a speed of 50 droplets per minute and is previously removed from the mold. When poured (filled) so as to be coated with the components and allowed to stand at room temperature for 72 hours, a two-layer structure for comparison was obtained in which the entire internal components did not gel and remained in a liquid state.
In the two-layer structure for comparison, since the entire internal component is not gelled and remains in a liquid state, the internal component may flow out to the outside. And coating components were mixed together.

(Comparative Example 2)
The following 1. A two-layer structure for comparison was prepared according to the preparation of the raw material liquid and the formation of the 2.2-layer structure.
1. Preparation of raw material liquid In the raw material liquid preparation step of Example 3, an internal component raw material liquid and a coating component raw material liquid were prepared by the same composition and manufacturing method as Example 3 except that sodium alginate was not used for the internal component raw material liquid. .
2.2 Formation of a layer structure While keeping the internal component and coating component raw materials at 65 ° C., using a one-shot depositor machine manufactured by Goto Manufacturing Co., Ltd. A starch mold in which the mass ratio of the component to the coating component is 1: 1 and the total mass is 3.6 g at a speed of 50 droplets per minute is previously removed from the mold, and the internal component is the coating component. When it was poured (filled) so as to be covered with and allowed to stand at room temperature for 72 hours, the internal component was slightly gelled, but it was not solid, and the internal component and the coating component were mixed. Thus, separation from the coating component was not possible.

(Comparative Example 3)
The following 1. A two-layer structure for comparison was prepared according to the preparation of the raw material liquid and the formation of the 2.2-layer structure.
1. Preparation of raw material liquid In the raw material liquid preparation step of Example 4, an internal component raw material liquid and a coating component raw material liquid were prepared by the same composition and manufacturing method as Example 4 except that calcium lactate was not used for the internal component raw material liquid. .
2.2 Formation of a layer structure While keeping the internal component and coating component raw materials at 65 ° C., using a one-shot depositor machine manufactured by Goto Manufacturing Co., Ltd. A starch mold in which the mass ratio of the component to the coating component is 1: 1 and the total mass is 3.6 g at a speed of 50 droplets per minute is previously removed from the mold, and the internal component is the coating component. When the mixture was allowed to stand for 72 hours at room temperature, the coating component was slightly gelled, but it was not solid and the internal components remained liquid. The shape retention was extremely poor and could not be removed from the mold. Since the internal component and the coating component were mixed, separation from the coating component was not possible.

(Comparative Example 4)
The following 1. A two-layer structure for comparison was prepared according to the preparation of the raw material liquid and the formation of the 2.2-layer structure.
1. Preparation of raw material liquid In the raw material liquid preparation step of Example 4, an internal component raw material liquid and a coating component raw material liquid were prepared by the same formulation and manufacturing method as Example 4 except that sodium alginate was not used for the coating component raw material liquid. .
2.2 Formation of a layer structure While keeping the internal component and coating component raw materials at 65 ° C., using a one-shot depositor machine manufactured by Goto Manufacturing Co., Ltd. A starch mold in which the mass ratio of the component to the coating component is 1: 1 and the total mass is 3.6 g at a speed of 50 droplets per minute is previously removed from the mold, and the internal component is the coating component. When the mixture was poured (filled) so as to be coated with the solution and allowed to stand at room temperature for 72 hours, both the coating component and the internal component remained in a liquid state, and the shape-retaining property was extremely poor and could not be removed from the mold. Furthermore, the internal component and the coating component were mixed and could not be separated from the coating component.

(Comparative Example 5)
The following 1. A raw material liquid was prepared according to the preparation of the raw material liquid, and a structure for comparison was prepared using the raw material liquid.
1. Preparation of raw material solution 300 g of sucrose and 6 g of sodium alginate were mixed, 100 g of water and 360 g of waterpox were added, heated to 110 ° C. with stirring, and 10 g of calcium lactate dissolved in water was added.
As a result, the entire raw material liquid lost fluidity immediately after the addition of calcium lactate and could not be molded.

  In the two-layer structure food of the present invention, the polyvalent cation moves to the component side containing the polysaccharide composed of the uronic acid, and both undergo a crosslinking reaction to form a gel-like reaction product. Since the two-layer structure can be stably maintained without being mixed with the coating component, for example, the internal component may be a liquid food or may not flow out to the outside, or may be a solid food. It has a remarkable effect that it has high designability and can provide various tastes and textures as desired, and it can be easily and economically produced by the production method of the present invention. Since it is effective, the industrial utility value is very large.

1A, 1B Two-layer structure food 2A, 2B Coating component 3A, 3B Internal component 4 Gel-like reaction product 5 Container 6 Cross-linking reaction product

Claims (6)

  It consists of a coating component containing a saccharide as an essential main component and containing at least a polysaccharide composed of uronic acid and an internal component containing a saccharide as an essential main component and containing at least a polyvalent cation, or a sugar The polyvalent cation comprising an internal component containing a polysaccharide composed of at least a uronic acid and a coating component comprising a saccharide as an essential main component and containing at least a polyvalent cation. Moves to the component side containing the polysaccharide composed of the uronic acid, and both undergo a crosslinking reaction to form a gel-like reaction product.   The polysaccharide composed of uronic acid is a polysaccharide selected from alginic acid, sodium alginate, potassium alginate, ammonium alginate, gellan gum, pectin, and the polyvalent cation is calcium ion, iron ion, zinc ion, aluminum ion The two-layer structure food according to claim 1, wherein the food is a polyvalent cation selected from the group consisting of:   The two-layer structure food according to claim 1 or 2, wherein a thickening stabilizer is contained in the coating component and / or the internal component. A process for producing a two-layer structure food, which is produced by a process comprising the following steps (1) to (4).
(1) Prepare an internal component raw material by mixing a component containing a saccharide as an essential main component and at least a polysaccharide composed of uronic acid, and including a saccharide as an essential main component, and at least a polyvalent cation A coating component raw material is prepared by mixing a coating component containing, or a coating component raw material is prepared by mixing a component containing a polysaccharide composed of at least uronic acid, including a saccharide as an essential main component, In addition, an internal component raw material is prepared by mixing a saccharide as an essential main component and at least a component containing a polyvalent cation.
(2) Using the internal component raw material and the coating component raw material prepared in step (1), a molded product in which the internal component is coated with the coating component is molded.
(3) The molded product prepared in step (2) is allowed to stand to cool and dry.
(4) The molded product obtained in step (3) is applied to the surface with an anti-blocking agent as necessary, and then sealed and packaged to obtain a product.   5. The molded product prepared in step (2) is allowed to cool at room temperature, and is dried so that the water content is 10.0 to 26.0% by mass. Manufacturing method for layered food.   The method for producing a two-layer structure food according to claim 4 or 5, wherein a molded processed product in which the internal component is continuously coated with the coating component is formed by using a wrapping machine.