JP2016041058A - Method for producing coated food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique that improves uniformity of coating with food raw materials in the production of a coated food by a bread coating production method for coating center materials having recesses and/or projections on their surfaces with food raw materials, and a technique that uniformly and thinly coats such center materials having recesses and/or projections on their surfaces with food raw materials.SOLUTION: A method for producing a coated food includes spraying a coating liquid 3 composed of oils and fats containing raw materials that are solid at normal temperature over center materials 4 in rolling motion with recesses and/or projections on their surfaces, thereby coating the surfaces of the center materials 4 with the oils and fats containing raw materials 3, wherein, droplets of the coating liquid 3 upon arrival at the center materials 4 have an average particle diameter of 1000 μm or less.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a coated food production method, a coated food production apparatus, and a food coating method.

  A pan coating manufacturing method is known as a technique for coating a center material with a food material such as chocolate. The pan coating method is a method in which liquid food materials are added while rolling center materials such as almonds, peanuts, and baked confectionery in a rotating kettle (revolving pan), and the periphery of the center material is covered with food materials. is there.

  In food produced by the pan coating method, it is preferable that the center material is uniformly coated with the food raw material from the viewpoint of appearance, texture, flavor, etc. A method of coating the surface has been devised. For example, in Patent Document 1, the bottom of a rotary pot is immersed in water, cooled from the outside, and melted chocolate is sprinkled while rotating the rotary hook, and the surface of the edible core material (center material) is covered with chocolate. The manufacturing method of the chocolate covering confectionery characterized by doing is disclosed. According to this manufacturing method, there is a description that the center material can be easily uniformly coated with chocolate.

  By the way, it is common practice to form a pattern by providing irregularities on the surface of a confectionery or to imitate the shape of an animal or the like. Such a confectionery is preferred not only because of its excellent design effect, but also because it allows the user to enjoy a texture derived from surface irregularities.

  However, attempts have been made so far to coat such confectionery with a food material such as chocolate by a pan coating method, but there is a problem that unevenness occurs in the coating thickness. there were. Specifically, the convex part on the surface of the center material is uniformly coated with the food material by colliding with the inner wall of the rotary hook and other center materials, while the concave part is coated because such contact does not occur. There is a problem that unevenness of the coating thickness occurs between the concave portion and the convex portion.

  In addition, although the method of spraying a liquid coating liquid on a center material using a simple spray in a pan coating manufacturing method has been known (for example, Patent Document 2), from the viewpoint of the particle size of the coating liquid sprayed from a spray nozzle, the surface It has never been studied to uniformly coat a center material having irregularities on the surface.

JP 2007-97501 A JP 2003-18961 A

As described above, almost no attempt has been made to coat the center material having irregularities on the surface with the oil-and-fat-containing raw material by the pan coating method, and even if attempted, there has been a problem that it is difficult to coat uniformly. .
Patent Document 1 discloses a technique for uniformly covering the center material. However, since this technique is based on the premise that there is no unevenness on the surface of the center material, such a problem cannot be solved.
Therefore, the problem to be solved by the present invention is to provide a technique for improving the uniformity of the coating of the food material in the production of the coated food obtained by coating the center material having an uneven surface with the food material. .
The second problem to be solved by the present invention is to provide a technique for uniformly and thinly coating a center material having an uneven surface with a food material.

The present invention that solves the above-described problems is achieved by spraying a coating liquid composed of a fat-containing raw material that is solid at normal temperature onto a rolling center material having concave and / or convex portions on the surface. A coated food product comprising: coating with the oil-and-fat-containing raw material, wherein an average particle size of droplets of the coating liquid when reaching the center material is 1000 μm or less It is a manufacturing method.
According to the present invention, it is possible to improve the uniformity of the coating with the oil-and-fat-containing raw material on the surface of the center material having a concave portion and / or a convex portion on the surface.
In addition, according to the present invention, a coated food in which a center material having a concave portion and / or a convex portion on the surface is uniformly and thinly coated with a food raw material is manufactured by adjusting the amount of the fat and oil raw material to be used. Can do.

Moreover, in the preferable form of this invention, the spray range of the said coating liquid is in the range of the deposition surface of the said center material.
According to this form of the method for producing a coated food of the present invention, the coated food can be efficiently produced.

In addition, the present invention sprays a coating liquid composed of a fat and oil-containing raw material that is solid at room temperature onto a rolling center material having a concave portion and / or a convex portion on the surface thereof, whereby the center material is converted into the fat-containing raw material. There is also a method of coating the center material with an oil and fat-containing raw material, wherein the average particle diameter of the droplets of the coating liquid when reaching the center material is 1000 μm or less. .
According to the method of the present invention, it is possible to improve the uniformity of coating with an oil-and-fat-containing raw material on the surface of a center material having a concave portion and / or a convex portion on the surface.
Moreover, according to this invention, the center material which has a recessed part and / or a convex part on the surface can be coat | covered uniformly and thinly with a food raw material by adjusting the quantity of the fat raw material to be used.

ADVANTAGE OF THE INVENTION According to this invention, the uniformity of the coating | cover with a foodstuff raw material can be improved in manufacture of the coated food formed by coat | covering the center material with an unevenness | corrugation on the surface with a foodstuff raw material. Moreover, this invention can provide the coated food which utilized the shape of the center material as it is.
Moreover, according to this invention, the center material with an unevenness | corrugation on the surface can be coat | covered uniformly with a foodstuff raw material, and the coating thickness can also be controlled to arbitrary thickness.

It is explanatory drawing for demonstrating the relationship between the spray range of a coating liquid, and the deposition surface of a center material. The figure which showed the measuring method of the average particle diameter in an Example. (A) A step of spraying the coating liquid onto the paper, (b) a step of cutting out the strip-shaped paper pieces from the paper sprayed with the coating liquid, and (c) a step of cutting out the strip-shaped paper pieces every 1 cm. The photograph of the chocolate covering confectionery manufactured in Test Example 1. The confectionery 2 is represented by a front view and a perspective view. A photograph of a ganache-coated confectionery produced in Test Example 3. A front view and a perspective view are shown.

<1> Method for Producing Coated Food The present invention is a method of spraying a coating liquid composed of a fat-containing raw material that is solid at room temperature onto a rolling center material having concave and / or convex portions on the surface. A method for producing a coated food comprising coating the surface of a center material with the oil-and-fat-containing raw material, wherein the average particle size of the droplets of the coating liquid when reaching the center material is 1000 μm or less. This is a method for producing a coated food.
According to the present invention, it is possible to improve the uniformity of the coating with the oil-and-fat-containing raw material on the surface of the center material having a concave portion and / or a convex portion on the surface.
In addition, according to the present invention, a coated food in which a center material having a concave portion and / or a convex portion on the surface is uniformly and thinly coated with a food raw material is manufactured by adjusting the amount of the fat and oil raw material to be used. Can do.

In this specification, “uniform” means that the difference in thickness between the thickest part and the thin part in the coated food (referred to as coating thickness difference) is 1.0 mm or less, preferably 0.7 mm or less, more preferably 0. .5mm or less.
Further, in this specification, “thinly coat” means the thickest part of the coated food (referred to as the maximum coating thickness), which is 1.5 mm or less, preferably 1.0 mm or less, more preferably 0.7 mm or less. It means that.
In this specification, “thinly and uniformly covering” means that the coating thickness difference is 1.0 mm or less when the maximum coating thickness is 1.5 mm or less, and the coating thickness difference is 0 when the maximum coating thickness is 1.0 mm or less. When the maximum coating thickness is 0.7 mm or less, the difference in coating thickness is 0.5 mm or less.
Hereinafter, each structure of the manufacturing method of the coated foodstuff of this invention is demonstrated in detail.

(Coating solution)
The coating liquid in the present invention can be obtained by heating an oil-containing raw material that is solid at room temperature to the melting point or higher. As the fat-and-oil-containing raw materials that are solid at room temperature, the chocolates defined in the “Fair Competition Rules for the Labeling of Chocolate-Used Foods” can be exemplified, specifically the chocolates defined in the same rules, Preferred examples include quasi-chocolate, chocolate confectionery, quasi-chocolate confectionery and the like.

  When chocolate is used as the coating liquid in the present invention, the chocolate is preferably 15 to 60 ° C, more preferably 20 to 55 ° C, and even more preferably 25 to 50 ° C. .

In the present invention, an oil-and-fat-containing raw material having a water content of 5% by mass or more, or 10% by mass or more, particularly ganache can be used as the coating liquid. In this case, the upper limit of the water content in the oil and fat-containing raw material can be 20% by mass.
In the present invention, when ganache is used as a coating solution, it is preferable to use a ganache preferably adjusted to 15 to 60 ° C, more preferably 20 to 55 ° C, and further preferably 25 to 50 ° C. .

(Center material)
As the center material in the present invention, any food material and processed food that are generally used as a raw material of food and can be combined with the oil-containing material in the present invention can be used. Snacks, nuts, dried fruits Baked confectionery, candies, tablet confectionery, beans, jelly and the like.

  In the present invention, the size of the center material is not particularly limited, but a material having a maximum diameter of preferably 0.5 to 10 cm, more preferably about 1 to 3 cm can be suitably exemplified.

The center material in this invention will not be specifically limited if it has a recessed part and / or a convex part on the surface. Here, the concave portion and the convex portion mainly mean irregularities that can be confirmed with the naked eye, and do not include fine irregularities that cannot be confirmed with the naked eye on the surface of normal food or the like.
Preferred examples of the center material having a concave portion and / or a convex portion on the surface include foods in which patterns are formed by unevenness and foods that simulate the shape of animals and the like by providing unevenness.

  The density and weight of the center material in the present invention are not particularly limited as long as they can be combined with the oil-containing material in the present invention.

(Rolling center material)
In the present invention, the method for rolling the center material is not particularly limited, and examples include methods used in conventional pan coating, such as a rotary hook, a hook that rotates at the bottom, and a hook that includes a rotating blade inside. be able to. In the present invention, preferably, the center member is rolled using a rotary hook.

(Spraying coating liquid)
In the method for producing a coated food according to the present invention, the coating liquid is sprayed onto the rolling center material. Although it does not specifically limit as a mode which sprays a coating liquid, Preferably it sprays from a spray nozzle.

In the present invention, the average particle size of the coating liquid droplets when reaching the center material is 1000 μm or less, more preferably 950 μm or less.
By making the particle diameter when the coating liquid droplets reach the center material within the above numerical range, the uniformity of the coating with the oil-and-fat-containing raw material on the surface of the center material having concave and / or convex portions on the surface is improved. Can be made.

  In the present invention, the lower limit value of the average particle diameter of the coating liquid droplets when reaching the center material is preferably about 200 μm as a guideline from the viewpoint of economy.

In order to set the average particle diameter of the coating liquid droplets when reaching the center material within the above numerical range, for example, a coating liquid having a particle diameter included in the numerical range may be sprayed from a spray nozzle.
In addition, by spraying a coating liquid with a particle size larger than the above numerical range from the spray nozzle and taking steps such as drying before reaching the center material, the particle size of the droplet is reduced, and the center material is reached. Sometimes the droplets may have an average particle size within the above numerical range.

  In the present invention, the “average particle diameter of the coating liquid droplets when reaching the center material” means the average value of the particle diameters of the coating liquid droplets when reaching the center material (attachment). Say. When the droplet is not spherical, the maximum diameter is the particle diameter.

“The average particle diameter of the coating liquid droplets when reaching the center material” is measured by measuring the particle diameter of the liquid droplets on the surface of the center material immediately after the coating liquid arrives (attaches) with a microscope or the like. It is also possible to measure by calculating the average value of the particle diameter of the particles, but when spraying the coating liquid using a spray nozzle, the value measured by the following procedure is set as “the coating liquid when reaching the center material”. The average particle size of the liquid droplets ”can be considered.
In a state where the coating liquid is sprayed from the spray nozzle, the paper is held directly under the spray nozzle. The position where the paper is held is 10 cm directly below the spray nozzle. And the particle diameter is calculated | required by observing the droplet adhering to paper with a microscope. For a non-circular droplet, the maximum diameter is the particle diameter. The particle size is measured with a microscope for a statistically reliable number of droplets, and the average value is taken as the average particle size. It should be noted that the droplets for measuring the particle diameter need not be a combination of two or more droplets.

  In the present invention, the average particle diameter of the droplets of the coating liquid can be adjusted by a method usually performed in the technical field of spraying. In other words, when spraying the coating liquid using a spray nozzle, the coating having an arbitrary average particle size can be adjusted by adjusting the type of the spray nozzle, the characteristics of the coating liquid (liquid temperature, viscosity), spray pressure, etc. Liquid droplets can be sprayed.

  The relationship between the spray range of the coating liquid and the deposition surface of the center material in the present invention will be described with reference to FIG. FIG. 1 is a diagram illustrating a state in which the coating liquid 3 is sprayed from the spray nozzle 2 while the center material 4 is rolled by the rotating rotary hook 1. The center material deposition surface 5 refers to a surface facing the spray nozzle 2 among the surfaces of the center material group formed by the rolling center material 4. Moreover, the spraying range of the coating liquid 3 refers to a range in which the sprayed coating liquid 3 directly adheres.

In a preferred embodiment of the present invention, as shown in FIG. 1, the spray range of the coating liquid 3 is set within the range of the deposition surface 5 of the center material 4.
According to the present invention of such an embodiment, the center material can be efficiently coated with the oil-containing material.

  In the embodiment of the present invention, an amount of 0.0001 to 1 kg, more preferably 0.001 to 0.5 kg, and further preferably 0.05 to 0.25 kg per minute with respect to 1 kg of the center material. Spray the coating liquid onto the center material.

  In the embodiment of the present invention, the mass of the coating liquid when the mass of the center material is 1 is preferably 0.1 to 3, more preferably 0.3 to 2.5, and still more preferably 0.5. ~ 2.

The production method of the present invention can be carried out in the same configuration as the conventional pan coating production method, except that the average particle diameter of the droplets of the coating liquid when reaching the center material is within the above range.
The manufacturing method of the present invention can be carried out by a manufacturing apparatus described below.

<2> Coated food manufacturing apparatus The present invention is directed to spraying a coating liquid composed of a fat-containing raw material that is solid at room temperature onto a rolling center material having concave and / or convex portions on the surface. An apparatus for producing a coated food for coating the surface of a material with an oil and fat-containing raw material, the pot for rolling the center material, and a spray nozzle capable of spraying droplets having an average particle size of 1000 μm or less, There is also an apparatus for producing a coated food comprising:
Hereafter, each structure of this invention is explained in full detail.

(Pot)
The coated food manufacturing apparatus of the present invention includes a hook for rolling the center material.
In the present invention, the hook for rolling the center material is not particularly limited, and examples thereof include a rotary hook used in normal pan coating, a hook whose bottom portion rotates, and a hook provided with a rotating blade inside. In the present invention, a rotary hook is preferably used.

In the case of using a rotary hook, the rotary shaft of the rotary hook is not particularly limited as long as it can roll the center material inside, and may be perpendicular to the horizontal plane or inclined. Good or horizontal.
In the coated food manufacturing apparatus of the present invention, it is preferable that the rotation axis of the rotary hook be inclined with respect to the horizontal plane.

(spray nozzle)
The coated food manufacturing apparatus of the present invention includes a spray nozzle capable of spraying droplets having an average particle size of 1000 μm or less, more preferably 950 μm or less.

  In the present invention, as long as it is possible to control the average particle diameter of droplets to be sprayed within the above numerical range, a commonly used spray can be used.

In a preferred embodiment of the present invention, the spray pressure depends on the viscosity of the coating solution, but is preferably 0.01 to 1 MPa, more preferably 0.05 to 0.5 MPa, and still more preferably 0.1 to 0.1 MPa. 0.4 MPa.
In the embodiment of the present invention, a pressure adjusting mechanism for adjusting the spray pressure may be provided. According to this embodiment, the average particle diameter of the droplets of the coating liquid sprayed from the spray nozzle can be easily adjusted by adjusting the spray pressure.

  In the embodiment of the present invention, the spray nozzle is provided at a position where the nozzle opening is preferably 5 to 100 cm, more preferably 10 to 80 cm, and still more preferably 15 to 60 cm from the deposition surface of the center material.

In the embodiment of the present invention, the spray pattern of the spray nozzle is not particularly limited, but a spray pattern with high dispersibility is preferable.
Examples of the spray nozzle in the present invention include the following basic forms. In other words, a coating liquid path is provided at the center, and a plurality of paths through which air passes are provided around the path, and these paths form a sealed space (cap) having a nozzle tip to which the particleized coating liquid is sprayed. A spray nozzle in a guided form can be exemplified.
The spray nozzle having such a basic form has a “round type” in which the path of the coating liquid and the plurality of paths of the air are parallel to each other, while the plurality of paths of the air around the path of the coating liquid. There is a “360 ° annular shape” in which is spiral.

In the present invention, both can be applied, but the “360 ° annular shape” is preferable.
In addition, for mass production, for example, a plurality of spray nozzles can be arranged at equal intervals.
In the embodiment of the present invention, the spray angle is not limited as long as almost the entire amount of the sprayed coating liquid is directly attached to the center material.

  Note that the description of the above item <1> Method for producing coated food applies to the embodiments relating to the coating liquid, the center material, the rolling of the center material, and the spraying of the coating liquid in the coated food production apparatus of the present invention. be able to.

<3> A method of coating a center material with a food material The present invention sprays a coating liquid composed of a fat-containing material that is solid at room temperature onto a rolling center material having a concave portion and / or a convex portion on the surface. Thus, the center material is coated with the oil-and-fat-containing raw material, and the center material is characterized in that the average particle diameter of the droplets of the coating liquid when reaching the center material is 1000 μm or less. There is also a method of coating with a raw material containing oil.
Embodiments relating to the coating liquid, the center material, the rolling of the center material, and the spraying of the coating liquid in the present invention are as described in the above item <1> Method for producing coated food.

  The method of the present invention can be applied to a method for producing a coated food in which a center material is coated with a fat-containing material, and can also be applied to a method for producing a food obtained by further processing the coated food. .

<4> Coated food According to the method for producing a coated food of the present invention, a coated food obtained by coating a center material having a concave portion and / or a convex portion on the surface with chocolate or ganache can be provided. Such coated foods can be enjoyed with the design effect and texture / flavor derived from the unevenness provided on the surface of the center material because the center material is uniformly coated with chocolate and the like. Can be provided.

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

In addition, the average particle diameter in a present Example is measured with the following procedures.
(1) In a state where the coating liquid 3 is sprayed from the spray nozzle 2 at a flow rate of 10 g / min, the paper 61 is held over the position of 10 cm directly below the spray nozzle for 0.5 seconds, and the position directly below the spray nozzle is centered. Then, the coating liquid is attached to the paper 61 concentrically (FIG. 2A).
(2) The paper 61 to which the coating liquid 3 is adhered is cut into a strip shape from the center of the circle formed by the attached coating liquid 3 toward the outer periphery, thereby obtaining a strip-shaped paper piece 62 (FIG. 2B).
(3) The strip-shaped paper pieces 62 are cut out by 1 cm in the length direction, and the weight of the coating liquid 3 adhering to each paper piece 63 is measured (FIG. 2C).
(4) The cumulative degree of the coating liquid 3 adhered to the paper piece 63 is obtained starting from the center of the circle formed by the adhered coating liquid 3.
(5) The piece of paper 63 having an accumulation degree of 90% is observed with a 40 × microscope, and the particle diameter of the droplet of the coating liquid 3 adhering thereto is obtained. Note that the maximum diameter of a droplet in a non-circular state is the particle diameter.
The reason for selecting and observing “a piece of paper with a cumulative degree of 90%” is that the droplets of the coating liquid 3 that adheres do not overlap, so that the particle diameter can be easily measured.
(6) At least the particle diameter of 100 points or more is obtained, and the average value of these is the average particle diameter.

  The number of spray nozzles used in this embodiment is one, and a plurality of coating liquid droplets ejected from the spray nozzle hardly meet each other before reaching the center material. Therefore, the average particle diameter measured by the above procedure can be regarded substantially as the average particle diameter of the coating liquid droplets when reaching the center material.

(Test Example 1)
In this test example, coated confectionery was manufactured using the following center material, coating liquid, and spray nozzle, and it was evaluated whether or not the center material was uniformly coated with the oil and fat-containing raw material.
[Center material]
Confectionery 1: Baked confectionery with a side of 25 mm, imitating the shape of a waffle, thickness 3 mm, weight 0.3 g
Confectionery 2: baked confectionery simulating shrimp shape, average maximum diameter 29 mm, weight 0.4 g
[Coating solution]
Liquid chocolate adjusted to 40 ° C [spray nozzle]
Spraying Systems Japan Co., Ltd. Nozzle: PF100150DF-SS (round type)
Cap: PA180-SS

200 g of confectionery 1 or confectionery 2 was put into the rotary kettle, and while rotating the rotary kettle, 300 g of the coating liquid was sprayed from the spray nozzle toward the center material at a flow rate of 10 g per minute. The coating liquid was sprayed from the spray nozzle from a position 18 cm from the deposition surface of the center material, and the spray range of the coating liquid was set within the range of the deposition surface of the center material.
The chocolate-coated confectionery produced when the spray pressure during spraying was 0.1 MPa and 0.15 MPa was observed to evaluate whether the center material was uniformly coated with chocolate.
Moreover, the average particle diameter of the droplets of the coating liquid was separately measured when the spray pressure during spraying was 0.1 MPa and 0.15 MPa.
The results are shown in Table 1 and FIG.

As shown in Table 1 and FIG. 3, when the average particle diameter of the droplets of the coating liquid to be sprayed is 1839 μm, it is chocolate in the concave portion regardless of whether the center material is confectionery 1 or confectionery 2. The part which was not coat | covered by some was seen, and the whole center material surface was not able to be coat | covered uniformly.
On the other hand, when the average particle size of the droplets of the coating liquid to be sprayed is 928 μm, not only the convex portion but also the concave portion is covered with chocolate, regardless of whether the center material is confectionery 1 or confectionery 2. The entire center material surface could be covered with chocolate.
From this result, it was found that by setting the average particle size of the coating liquid droplets when reaching the center material to 1000 μm or less, it is possible to uniformly coat the center material having irregularities on the surface.

(Test Example 2)
About the coated food produced in Test Example 1, a portion having the thickest coating thickness and a portion having the thinnest coating thickness were visually selected, and the thickness of the coating was measured using a caliper. The coating thickness of the thickest coated part (maximum coating thickness), the coating thickness of the thinnest coated part (minimum coating thickness), the average value of the maximum coating thickness and the minimum coating thickness, and the maximum coating thickness and minimum coating Table 2 shows the difference in thickness (coating thickness difference).

As shown in Table 2, when the average particle diameter of the droplets of the coating liquid to be sprayed is 1839 μm, the maximum coating thickness is 1.1 mm for confectionery 1 and 0.8 mm for confectionery 2, and the coating thickness difference is Confectionery 1 was 1.1 mm and Confectionery 2 was 0.8 mm.
On the other hand, when the average particle size of the droplets of the coating liquid to be sprayed is 928 μm, the maximum coating thickness is 0.8 mm for confectionery 1 and 0.6 mm for confectionery 2, and the coating thickness difference is 0. 5 mm and confectionery 2 were 0.4 mm.
From these results, when the average particle size of the coating liquid droplets to be sprayed is 928 μm, the maximum coating thickness and the coating thickness difference are smaller than when the average particle size of the coating liquid droplets to be sprayed is 1839 μm. I understood.
From the above, it has been found that by setting the average particle diameter of the droplets of the coating liquid to be sprayed to 1000 μm or less, it is possible to coat the center material having irregularities on the surface thinly and uniformly.

(Test Example 3)
Using ganache (water content: 9.1% by mass) prepared by adding syrup (sugar, alcohol, water) to oily chocolate melted at 40 ° C. as a coating solution, the center is the same as in Test Example 1. The material (confectionery 2) was sprayed to produce a ganache-coated confectionery.
The ganache-coated confectionery produced when the spray pressure during spraying was 0.1 MPa and 0.15 MPa was observed to evaluate whether the center material was uniformly coated with ganache.
Moreover, the average particle diameter of the droplets of the coating liquid was separately measured when the spray pressure during spraying was 0.1 MPa and 0.15 MPa.
The results are shown in Table 3 and FIG.

As shown in Table 3 and FIG. 4, when the average particle size of the droplets of the coating liquid to be sprayed is 1214 μm, the concave portions are not covered with ganache, and the entire surface of the center material is made uniform. Could not be coated.
On the other hand, when the average particle size of the droplets of the coating liquid to be sprayed was 605 μm, not only the convex portions but also the concave portions could be covered with ganache, and the entire center material surface could be covered with ganache.
From this result, even when ganache is used as the coating liquid, the average particle diameter of the liquid droplets of the coating liquid when reaching the center material is set to 1000 μm or less, so that the center material with irregularities on the surface can be made uniform. It has been found that it can be coated.

(Test Example 4)
For the coated food prepared in Test Example 3, the maximum coating thickness and the minimum coating thickness were measured in the same manner as in Test Example 2, and the average value and the coating thickness difference were calculated. The results are shown in Table 4.

As shown in Table 4, when the average particle diameter of the droplets of the coating liquid to be sprayed was 1214 μm, the maximum coating thickness was 1.1 mm, and the coating thickness difference was 1.1 mm.
On the other hand, when the average particle diameter of the droplets of the coating liquid to be sprayed was 605 μm, the maximum coating thickness was 0.9 mm, and the coating thickness difference was 0.7 mm.
This result shows that the maximum coating thickness and the coating thickness difference are smaller when the average particle diameter of the droplets of the coating liquid to be sprayed is 605 μm than when the average particle diameter of the droplets of the coating liquid to be sprayed is 1214 μm. Show.
From the above, even when the coating liquid is ganache, by setting the average particle diameter of the droplets of the coating liquid to be sprayed to 1000 μm or less, it is possible to coat the center material with unevenness on the surface thinly and uniformly. I knew it was possible.

  The present invention can be applied to the production of chocolate-coated confectionery.

DESCRIPTION OF SYMBOLS 1 Rotating pot 2 Spray nozzle 3 Coating liquid 4 Center material 5 Stacking surface 61 Paper 62 Strip-shaped paper piece 63 Paper piece

Claims (3)

Coating the surface of the center material with the oil-and-fat-containing raw material by spraying a coating liquid composed of the oil-and-fat-containing raw material that is solid at room temperature onto a rolling center material having concave and / or convex portions on the surface. A method for producing a coated food comprising:
A method for producing a coated food, wherein an average particle size of the droplets of the coating liquid when reaching the center material is 1000 μm or less. The method for producing a coated food according to claim 1, wherein a spray range of the coating liquid is within a range of a deposition surface of the center material. A method of coating the center material with the oil-and-fat-containing raw material by spraying a coating liquid composed of the oil-and-fat-containing raw material that is solid at room temperature onto a rolling center material having a concave portion and / or a convex portion on the surface. There,
A method of coating a center material with an oil-and-fat-containing raw material, wherein an average particle diameter of droplets of the coating liquid when reaching the center material is 1000 μm or less.