JP2019000107A - Coated food product - Google Patents

Abstract

To provide a coated food product of which a substrate has moisture component and a coating layer of a food product surface has good dryability, and which is excellent in storage property, a manufacturing method therefor, and a topping material containing the covered food product.SOLUTION: The inventors found that a coated food product of which a substrate has moisture component and a coating layer of a food product surface has good dryability, having low moisture content activity and good storage property, by a dried food material which is the substrate is impregnated in a liquid to obtain the substrate containing the liquid, then mixing a composition for covering containing a water soluble powder and the substrate, heating and sintering them to cover a substrate surface.SELECTED DRAWING: None

Description

  The present invention relates to a coated food and a method for producing the same.

  A method for producing a saccharide-impregnated granular soy protein having a dried fruit-like texture by impregnating granular soybean protein with saccharides and the like has been known (Patent Document 1), but the surface becomes wet in the production method. In addition to being soiled when eaten as it is, it adheres to a feeder such as a vibration feeder, so it is not suitable for filling a quantitative machine.

Japanese Patent No. 6022321

  The present invention provides a coated food and a method for producing the same, and a topping material containing the coated food, in which the substrate has moisture, while the drying layer of the coating layer on the surface of the food has good drying properties and excellent storage stability.

  As a result of studying to solve the above-mentioned problems, the present inventor dipped a dry food material as a base material in a liquid material to obtain a base material containing the liquid material, and then a coating composition containing a water-soluble powder and By mixing, heating, and coating the base material surface by sintering, the base material has moisture, while the coating layer on the surface of the food has good drying properties and has low water activity and storage stability. The present inventors have found that a good coated food can be produced and have arrived at the present invention.

That is, the present invention relates to the following aspects [1] to [10].
[1] A dry composition as a base material is dipped in a liquid material to obtain a base material containing the liquid material, and then a coating composition containing a water-soluble powder, the entire coating composition being 100% by weight The coating composition having a fat content of less than 10% by weight and the substrate are mixed, heated, and sintered at 40 to 120 ° C. to coat the substrate surface. , A method for producing a coated food.
[2] The method for producing a coated food according to [1], wherein the water activity is 0.75 or less.
[3] The method for producing a coated food according to [1] or [2], comprising a coating layer composed of 0.2 to 15 parts by weight of the coating composition with respect to 1 part by weight of the dry food.
[4] The method for producing a coated food according to any one of [1] to [3], wherein 0.1 to 8 parts by weight of a liquid substance is contained per 1 part by weight of the dried food.
[5] The method for producing a coated food according to any one of [1] to [4], wherein the liquid material includes a liquid carbohydrate.
[6] A coating composition containing a water-soluble powder, wherein the coating composition having a fat content of less than 10% by weight is sintered when the entire coating composition is 100% by weight. A coated food, which is a food having a coating layer, wherein the dry food material as a substrate contains a liquid substance and has a water activity of 0.75 or less.
[7] The coated food according to [6], having a coating layer composed of 0.2 to 15 parts by weight of the coating composition with respect to 1 part by weight of the dried food.
[8] The coated food according to [6] or [7], which contains 0.1 to 8 parts by weight of a liquid with respect to 1 part by weight of the dried food.
[9] The coated food according to any one of [6] to [8], wherein the liquid material includes a liquid sugar.
[10] A topping material comprising the coated food according to any one of [6] to [9].

  The coated food of the present invention can be seasoned to the base material by soaking the seasoning component in the base material, and the surface can be seasoned. The seasoning component can also be imparted, and different seasonings are possible on the surface and inside of the coated food. Moreover, by using various liquids and coating compositions, a wide range of coated foods from sweet to salty can be produced. In addition, the shape is difficult to collapse and the color and liquid do not ooze out, so it is useful for mixing into foods and the food surface has good drying properties so that dirt does not adhere to the hands. In addition to being able to eat as it is, since it does not adhere to the feeder, it can be filled with a quantitative machine. In addition, while the inside contains moisture, it is difficult to freeze even under freezing because of its low moisture content, and can be added to frozen foods, ice creams, ice confections, and the like. In addition, the cost can be reduced by not including the drying step in the final step.

  The coated food according to the present invention is obtained by immersing a dry food material that is a base material in a liquid material to obtain a base material containing the liquid material, and then mixing the coating composition containing the water-soluble powder with the base material. It is obtained by heating and coating the substrate surface by sintering.

  The dry food used in the present invention is a food that is a base material for the coated food of the present invention, and is not particularly limited as long as it is a dry food that is difficult to dissolve when in contact with a liquid. Cereals, potatoes and starches, beans, Seeds, vegetables, fruits, mushrooms, algae, seafood, meat, eggs, etc. or processed products thereof are dried by air drying, spray drying, drum drying, vacuum drying, vacuum drying, freeze drying, etc., oil It can be dried foods produced by butter, baking, steaming, roasting, etc., or combinations thereof, dried vegetables, dried fruits, puffed grains, granular soybean protein, fried beans, roasted sesame, alpha rice flour (meal flour, Examples include Domyoji flour, Kanme powder, etc.), bread crumbs, hail, puffs, crumbs, cookies, cereals and bread.

  In this invention, it will not specifically limit if a base material can be immersed in a liquid substance and a liquid substance can be included in a base material inside, You may immerse under normal pressure, However, It is preferable to immerse under reduced pressure. The liquid used for the immersion is not particularly limited, and may be water, but preferably contains a liquid saccharide. Examples thereof include isomerized liquid sugar, liquid starch decomposition product, invert sugar, sugar alcohol, and the like. The above may be mixed and used, and liquid or powder seasoning ingredients, pigments, and the like may be added. The Brix of the liquid substance contained in the base material after immersion is not particularly limited, but is preferably 40 ° or more, more preferably 50 ° or more, further preferably 60 ° or more, and particularly preferably 70 ° or more. When the total amount of the liquid is 100% by weight, the fat is preferably 10% by weight or less, more preferably 5% by weight or less, further preferably 3% by weight or less, and particularly preferably 1% by weight or less. Although the temperature at the time of immersion is not specifically limited, For example, 5-120 degreeC can be illustrated, However, In the case of a viscous liquid material, it is preferable to heat and improve fluidity, The temperature of the liquid material at the time of immersion is 40- 100 degreeC is preferable, 45-80 degreeC is more preferable, and 50-60 degreeC is further more preferable. Furthermore, after immersion, when the base material containing a liquid contains an excessive liquid, it is preferable to transfer to a mesh or the like and drain the liquid. If the water content of the liquid material contained in the base material is too high, the base material and the entire coating composition are fixed in the production process, and a coated food product cannot be obtained. This is considered that a coating layer is not formed because many of the water-soluble powders in the coating composition are dissolved in the liquid during coating.

  In the present invention, a substrate containing a liquid substance and a coating composition containing a water-soluble powder are heated while being stirred with a kneader or the like to sinter the water-soluble powder to form a coating layer on the surface of the substrate. The whole is coated with the coating composition. The heating temperature is not particularly limited as long as the water-soluble powder is sintered, but is preferably 30 to 120 ° C, more preferably 40 to 100 ° C, and further preferably 50 to 90 ° C. Furthermore, after coating, if the powder is sieved with a mesh or the like, excess powder can be removed to make the particle size uniform. According to the size of the dried food material used as a raw material, etc., it is appropriately sieved with a sieve having an optimum opening, for example, 4 mesh (aperture 4.75 mm), 8 mesh (aperture 2.38 mm), 12 mesh (aperture 1. 68 mm) can be used to obtain particulates with diameters or maximum lengths of 0.5-100 mm, 1-80 mm, 3-30 mm, etc.

  The water-soluble powder is not particularly limited as long as it is a powder that can cover the substrate by sintering, but preferably contains a saccharide, and preferably contains at least one of dextrin, disaccharide, monosaccharide and sugar alcohol. The sugar content in the coating composition can be appropriately set as long as it is a content that can be coated, but is preferably 5% by weight or more, more preferably 10% by weight or more, further preferably 20% by weight or more, and more preferably 30% by weight or more. Particularly preferable, depending on the solubility of saccharides in water, a coating composition of 100% by weight of saccharides may be used, but if there is a large amount of saccharides having high solubility in water, it is too soluble in the liquid material on the surface of the substrate. For example, fructose (solubility in 100 g of water at 20 ° C .: 375 g) is preferably 50% by weight or less, and sucrose (solubility in 100 g of water at 20 ° C .: 202 g) is preferably 75% by weight or less. Specifically, the upper limit of the saccharide content in the coating composition can be calculated from the solubility of the saccharide in 100 g of water at 20 ° C. according to the following formula. If the solubility in 100 g of water at 20 ° C. is less than 28 g, it is considered that the upper limit of the saccharide content in the coating composition can be 100% by weight.

  Further, the coating composition may contain seasoning ingredients, pigments, fragrances and the like. Seasoning ingredients include milk powder, cheese powder, cocoa powder, coffee powder, matcha tea powder, fruit juice powder, sweetener powder, amino acid powder, organic acid powder, nucleic acid powder, salt powder, extract powder (livestock extract powder, kelp extract powder) , Vegetable extract powder, etc.), fruit powder, vegetable powder (parsley powder, basil powder, onion powder, celery powder, etc.), soybean powder, nut powder, spices (red pepper powder, pepper, garlic, curry powder, etc.), etc. . In the case where the coating composition contains two or more kinds of raw materials, they are preferably mixed in advance. When the total coating composition is 100% by weight, the fat is preferably less than 10% by weight, more preferably 5% by weight or less, further preferably 3% by weight or less, and particularly preferably 1% by weight or less.

  In the present invention, a coated food can be produced by the above-described method using a dry food, a liquid, and a coating composition as a base material. The coated food of the present invention may be eaten as it is, and as a topping etc., ice cream, chocolate, baked confectionery (rice cracker, cookies, sponge, etc.), bread, whipped cream, rice cake, solid fat (shortening, margarine, etc.) ) And can be used as ingredients such as granola and cereal, and can also be used as a topping for sprinkling salads, noodles, rice, soups, stewed dishes and the like.

  The coated food of the present invention has a coating layer formed by sintering water-soluble powder in the coating composition, and is preferably 0.2 to 15 parts by weight, more preferably 1 part by weight of the base material. Has a coating layer made of a coating composition of 0.5 to 10 parts by weight, more preferably 0.8 to 8 parts by weight. By having the coating layer, even when used for mixing in food, the base material portion has a soft texture, the shape does not easily collapse, and color and liquid ooze out during mixing. It is difficult to occur, and an insoluble seasoning component can be added.

  The coated food of the present invention is a coated food in which the dry food material as a base material contains a liquid substance, and is preferably 0.1 to 8 parts by weight, more preferably 0.2 to 0.2 parts by weight with respect to 1 part by weight of the base material. It contains 6 parts by weight, more preferably 0.3 to 5 parts by weight, particularly preferably 0.5 to 3 parts by weight of a liquid material. By containing the liquid material, it is possible to produce a coated food having a soft texture, and if the seasoning component is included in the liquid material, the substrate can be seasoned, for example, on the surface and inside of the coated food, Different seasonings are possible.

  The coated food of the present invention has a water activity of preferably 0.75 or less, more preferably 0.70 or less, and further preferably 0.65 or less. The lower limit of the water activity is preferably about 0.50, more preferably 0.55, and still more preferably 0.60. The water activity value can reduce the risk of microbial contamination while having a soft texture.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not limited by the following examples. In the present invention, all percentages are by weight unless otherwise specified.

[Test Example 1]
(Examination of temperature during coating)
50 g of alpha-type rice flour (starch ground flour A-5, manufactured by Kashiyama Co., Ltd.), sugar alcohol (AMAMIR (registered trademark), Brix72 °, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) 250 g and 20 g of water as base materials are removed. It put into the can and processed for 15 minutes at 60 degreeC under pressure reduction. In this process, 20 g of water evaporated. After draining with a mesh, 217 g of a base material containing 167 g of a liquid material, 200 g of sucrose containing 1.5% dextrin (powder ARD, manufactured by Yutomo Shoten Co., Ltd.) and 100 g of cocoa powder (manufactured by Meiji Co., Ltd.) The coating composition comprising the mixture is put into a stainless steel container and stirred at normal pressure for about 30 minutes to reach 80 ° C. (Example 1-1) and about 15 minutes to 60 ° C. (Example 1). -2), it was processed for about 10 minutes (Example 1-3) until reaching 40 ° C. or without heating (15 ° C.) for about 30 minutes (Comparative Example 1). 8 mesh (aperture 2.36 mm) ON is recovered by sieving, and 395 g (implemented product 1-1), 357 g (implemented product 1-2), 309 g (implemented product 1-3) or 230 g (comparative product 1). Each coated food was obtained. The weight of the substrate including the liquid material after draining with a mesh was 215 g in Examples 1-2 and 1-3, and 217 g in Comparative Example 1.

  The Brix of the liquid substance contained in the base material before coating is considered to be 72 ° from the increase / decrease amount of Brix of sugar alcohol and water, and the Brix after coating is considered to be more than that. Moreover, by subtracting the weight of the base material containing the liquid substance from the weight of the obtained coated food, 178 g of the implementation product 1-1, 142 g of the implementation product 1-2, and 142 g of the implementation product 1-3 of the charged mixture. Can be calculated that the entire substrate was coated with 94 g of the coating composition, both of which were coated by sintering of the water-soluble powder, had a coating layer on the coating surface, and a coating composition in powder form was seen. There wasn't. In addition, it is considered that the comparative product 1 was not sintered because 13 g of the coating composition was adhered to the surface of the base material and powder was observed and the temperature was low.

  As a result of evaluating the implementation products 1-1 to 1-3 and the comparison product 1, each of the implementation products 1-1 to 1-3 has a soft texture, a coating layer, and good surface dryness. And it was excellent quality (○). Comparative product 1 had a soft texture, but the surface was powdery and the surface gradually became wet (x). Raw materials (g) of Examples 1-1 to 1-3 and Comparative Example 1, liquid (parts by weight) or composition for coating (parts by weight) relative to 1 part by weight of the base material, composition of coating composition, at the time of coating Table 1 summarizes the temperature, water activity value and evaluation results.

  It was found that the coated food of the present invention can be obtained by heating (40, 60, 80 ° C.) during coating.

[Test Example 2]
(Examination of water-soluble powder)
As sugars to be mixed with cocoa powder, maltose (Sanmalto (registered trademark) Midori, manufactured by Hayashibara Co., Ltd.) (Example 2-1), lactose (manufactured by Shoei Foods Co., Ltd.) (Example 2-2), erythritol (Mitsubishi) Using Shoji Foodtech Co., Ltd.) (Example 2-3) or dextrin (Paindex (registered trademark) # 2, Matsutani Chemical Industry Co., Ltd.) (Example 2-4), as in Example 1-1 409 g (practical product 2-1), 333 g (practical product 2-2), 405 g (practical product 2-3) and 315 g (practical product 2-4) were obtained. In addition, using only cocoa powder or soybean powder as the coating composition, the same treatment as in Example 1-1 was performed to obtain 247 g (Comparative Example 2-1) or 284 g (Comparative product 2-2) of a coated food. . The weight of the base material including the liquid material after draining with a mesh is 220 g for Examples 2-1 to 2-3, 208 g for Example 2-4, and any for Comparative Examples 2-1 and 2-2. Was 210g.

  Moreover, 210 g of sucrose containing 1.5% dextrin (powdered sugar ARD) and 90 g of cocoa powder (Example 2-5), 225 g of sucrose containing 1.5% dextrin and 75 g of cocoa powder (implemented) Example 2-6), 240 g of sucrose containing 1.5% dextrin and 60 g of cocoa powder (Comparative Example 2-3), 150 g of fructose (pure fructose S, Kato Chemical Co., Ltd.) and 150 g of cocoa powder (Example 2-7) Alternatively, a coating composition comprising a mixture of 165 g of fructose and 135 g of cocoa powder (Comparative Example 2-4) was used and treated in the same manner as in Example 1-1, and 422 g (Example 2-5) and 479 g (Example) 2-6) or 493 g (implemented product 2-7) of each coated food was obtained. When Comparative Examples 2-3 and 2-4 were to be processed up to a temperature of 80 ° C., the whole was fixed in about 20 to 30 minutes to form a large lump, and a coated food was not obtained. In addition, as for the weight of the base material containing the liquid substance after draining with a mesh, all of Examples 2-5 to 2-7 were 220 g.

  The liquid Brix contained in the base material before coating is considered to be 72 ° from the Brix of sugar alcohol and the increase / decrease amount of water, and the Brix after coating is considered to be more than that. Moreover, by subtracting the weight of the base material containing the liquid material from the weight of the obtained coated food, 189 g of the implementation product 2-1 and 113 g of the implementation product 2-2 out of the charged mixture, the implementation product 2-3 Is 185 g, Example 2-4 is 107 g, Example 2-5 is 202 g, Example 2-6 is 259 g, Example 2-7 is 273 g. All were coated by sintering a water-soluble powder, had a coating layer on the coating surface, and no coating composition in powder form was found. In Comparative product 2-1 or 2-2, 37 g or 74 g of the coating composition adhered to the surface of the substrate, powder was seen, and the coating composition did not contain water-soluble powder. Probably not. Moreover, since Comparative Examples 2-3 and 2-4 used many highly soluble saccharides as the coating composition, the saccharides used were excessively dissolved in the liquid material, so that the whole was fixed, and the coating was performed. It seems that food was not obtained.

  As a result of evaluating the example products 2-1 to 2-7 and the comparative examples 2-1 and 2-2, the example products 2-1 to 2-5 and 2-7 all have a soft texture, and the coating layer In addition, the surface had good drying properties, no change over time, and excellent quality (◯). The product 2-6 had a soft texture, had a coating layer, had good surface drying properties, and did not show changes over time, but a large number of lumps in which the coated foods were bound together were seen. (△). Comparative products 2-1 and 2-2 both had a soft texture, but the surface was powdery and the surface gradually became wet (x). Raw materials (g) of Examples 2-1 to 2-7 and Comparative Examples 2-1 to 2-4, liquid (parts by weight) or coating composition (parts by weight) relative to 1 part by weight of the base material, coating composition The composition of the product, the temperature at the time of coating, and the evaluation results are summarized in Table 2.

  It was found that the inclusion of various saccharides as the coating composition sinters the water-soluble powder onto the surface of the base material, and the coated food of the present invention can be obtained. The sucrose having a solubility in 100 g of water at 20 ° C. of 202 g preferably has a content of 75% or less in the coating composition, and the fructose having a solubility in 100 g of water at 20 ° C. of 375 g is a coating composition. It was found that the content in the product is preferably 50% or less.

  Therefore, when the sucrose and fructose were derived from the upper limit value of the solubility in 100 g of water at 20 ° C. and the content, using a linear function as a guide for calculating the sugar content in the coating composition, It seems that the upper limit (%) of the content can be calculated by −0.144 × (solubility of carbohydrate in 100 g of water at 20 ° C. (g)) + 104.

[Test Example 3]
(Examination of liquid materials)
Alpha-type rice flour (starch ground flour A-5) as a base material, isomerized liquid sugar (Fujifract (registered trademark), Brix 75 °, manufactured by Nippon Shokuhin Kako Co., Ltd.) 234 g and water 36 g (Example 3-1) 234 g of liquid starch degradation product (Grister (registered trademark), Brix 80 °, manufactured by Matsutani Chemical Industry Co., Ltd.) and 36 g of water (Example 3-2) were put into a degassing can, and 60 ° C. for 15 minutes under reduced pressure. Processed. In this treatment, 20 g of water each evaporated. After draining with a mesh, 228 g of the base material containing 178 g of the liquid material (Example 3-1) or 113 g of the base material containing 63 g of the liquid material (Example 3-2) was obtained. Further, 50 g of alpha-type rice flour (starch ground flour A-5, manufactured by Kashiyama Co., Ltd.) as a base material was immersed in 50 g of water under normal pressure to obtain 100 g of a base material containing 50 g of a liquid material (Example 3) -3). Each base material and a coating composition comprising a mixture of 200 g of sucrose containing 1.5% dextrin (powder sugar ARD) and 100 g of cocoa powder are put into a stainless steel container, and the temperature reaches 80 ° C. while stirring at normal pressure. For about 30 minutes. 8 mesh-on was collected by sieving to obtain 408 g (practical product 3-1) or 215 g (practical product 3-2) of coated food. Moreover, 12 mesh-on was collect | recovered by sieving, and 361g (implemented product 3-3) coated food was obtained. In Example 3-3, 20 g of water evaporated by the treatment.

  The liquid Brix contained in the base material before coating is considered to be 70 ° in Example 3-1 and 75 ° in Example 3-2 from the Brix and water increase / decrease amounts of each liquid sugar, and after coating, The Brix is considered more than that. Moreover, by subtracting the weight of the base material containing the liquid material from the weight of the obtained coated food, the product 3-1 is 180 g and the product 3-2 is 102 g of the coating composition out of the charged mixture. It can be calculated that the entire base material was coated, and in Example 3-3, 20 g of water evaporated during the sintering, and by adding the weight of the evaporated water, 281 g of the coating composition was added to the entire base material. In any case, the coating composition was coated by sintering a water-soluble powder, and had a coating layer on the coating surface, and no coating composition in powder form was found.

  As a result of evaluating the practical products 3-1, 3-2 and 3-3, the practical product 3-1 had a soft texture, a coating layer, good surface dryness, and a change with time. It was excellent quality (○). The product 3-2 had a coating layer and good drying properties, but the base material itself was shrunk and the texture was slightly hard (Δ). The example product 3-3 had a coating layer and had good drying properties, but some of the particles were fixed to each other, and the texture was slightly hard (Δ). Raw materials (g) of Examples 3-1, 3-2 and 3-3, liquid (parts by weight) or coating composition (parts by weight) relative to 1 part by weight of the base material, composition of the coating composition, and during coating Table 3 summarizes the temperatures and evaluation results. The product 3-3 also measured water activity.

  It was found that the coated food of the present invention can be obtained by using a liquid of Brix 70 ° or 75 °, or water. Moreover, even when water was used as the liquid material, it was found that a coated food with good storage stability having a water activity value of 0.65 or less can be obtained.

[Test Example 4]
(Examination of dry ingredients as base materials)
As a base material, 50 g (Example 4) of alpha-type rice flour (starch ground flour A-3, manufactured by Kashiyama Co., Ltd.) 50 g (Example 4-1), roasted sesame (Irigoma (white), manufactured by Kadoya Oil Co., Ltd.) -2), 120 g (Example 4-3) of vacuum fried banana (banana chip, manufactured by Masae Foods Co., Ltd.) or 100 g of soybean protein (Veggie Plus (registered trademark) 2900, manufactured by Fuji Oil Co., Ltd.) 4) and processed in the same manner as in Example 1-1, and 439 g (Example product 4-1), 261 g (Example product 4-2), 295 g (Example product 4-3) or 333 g (Example product 4-4). ) Each coated food was obtained. In the screening of Examples 4-3 and 4-4, 4 mesh (mesh 4.75 mm) ON was collected. The weight of the substrate including the liquid material after draining with a mesh was 273 g in Example 4-1, 81 g in 4-2, 192 g in 4-3, and 223 g in 4-4.

  The liquid Brix contained in the base material before coating is considered to be 72 ° from the Brix of sugar alcohol and the increase / decrease amount of water, and the Brix after coating is considered to be more than that. Moreover, by subtracting the weight of the base material containing the liquid material from the weight of the obtained coated food, 166 g of the implementation product 4-1, 180 g of the implementation product 4-2, and 4-3 of the implementation product are included. Can be calculated that the whole substrate was coated with a coating composition of 110 g, and the product 4-4 was coated with a coating of water-soluble powder, both of which had a coating layer on the coating surface, and remained in powder form No coating composition was found.

  As a result of evaluating the practical products 4-1 to 4-4, each of the practical products 4-1 to 4-4 has a soft texture, a coating layer, good surface dryness, and changes with time. The quality was excellent (○). Raw materials (g) of Examples 4-1 to 4-4, liquid (parts by weight) or coating composition (parts by weight) relative to 1 part by weight of the base material, composition of the coating composition, temperature during coating, and evaluation The results are summarized in Table 4.

  It has been found that the coated food of the present invention can be obtained using various dry ingredients such as alpha-type rice flour, roasted sesame, fried banana and granular soy protein.

[Test Example 5]
(Examination of various coated foods)
Alpha-type rice flour (starch ground flour A-5) as a base material, 50 g, sugar alcohol (Amamiru (registered trademark), Brix 72 °) 230 g, concentrated lemon juice (Brix 40 °, manufactured by Oyama Co., Ltd.) 60 g, and pigment (natural yellow) 1 g of Ikeda Sakuka Kogyo Co., Ltd.) was put into a deaeration can and treated under reduced pressure at 60 ° C. for 15 minutes (Example 5-1 or 5-2). In this process, 30 g of water evaporated. After draining with a mesh, 223 g of base material containing 173 g of liquid (Example 5-1) or 216 g of base material containing 166 g of liquid (Example 5-2) and sucrose containing 1.5% dextrin ( Coating composition comprising a mixture of 200 g of powdered sugar ARD), 100 g of soybean powder (deodorized soybean powder HS600, manufactured by Nisshin Oillio Group Co., Ltd.) and 2 g of fragrance (lemon oil, manufactured by Ikeda Sugar Chemical Co., Ltd.) (Example 5- 1) Or a composition for coating (Example 5-2) consisting of a mixture of 150 g of sucrose containing 1.5% dextrin, 150 g of soybean flour and 2 g of flavor (lemon oil) was put into a stainless steel container and stirred at normal pressure Then, the treatment was performed for about 30 minutes until the temperature reached 80 ° C. 8 mesh-on was collected by sieving to obtain 346 g (practical product 5-1) or 420 g (practical product 5-2) of coated food.

  The liquid Brix contained in the base material before coating is considered to be 73 ° from the increase and decrease in the Brix of sugar alcohol and fruit juice and water, and the Brix after coating is considered to be more than that. Moreover, by subtracting the weight of the base material containing the liquid material from the weight of the obtained coated food, among the charged mixture, the embodiment product 5-1 was 123 g, and the embodiment product 5-2 was a coating composition of 204 g. It could be calculated that the entire substrate was coated, and all were coated by sintering of water-soluble powder, and had a coating layer on the coating surface, and no coating composition in powder form was found.

  As a result of evaluating the practical products 5-1 and 5-2, the practical products 5-1 and 5-2 both have a soft texture, have a coating layer, and have good surface dryness, and change over time. The quality was excellent (○). The products 5-1 and 5-2 were both lemon-flavored granules. Raw materials (g) of Examples 5-1 and 5-2, liquid (parts by weight) or coating composition (parts by weight) relative to 1 part by weight of the base material, composition of the coating composition, temperature during coating and evaluation The results are summarized in Table 5.

  Alpha-type rice flour (starch ground flour A-5) as a base material, 50 g, sugar alcohol (Ammamir (registered trademark), Brix 72 °) 250 g, water 20 g, pigment 1 (Carotene 800, manufactured by Ikeda Sakae Kogyo Co., Ltd.) 2 g, Pigment 2 (Natural Yellow, Ikeda Saccharification Industry Co., Ltd.) 0.2 g and Dye 3 (Natural Blue, Ikeda Saccharification Industry Co., Ltd.) 0.4 g are put into a degassing can, and 60 ° C. under reduced pressure. Treated for 15 minutes. In this process, 20 g of water evaporated. After draining with a mesh, 200 g of base material containing 150 g of liquid, 200 g of sucrose containing 1.5% dextrin (powdered sugar ARD), 70 g of soybean flour (deodorized soybean flour HS600) and matcha tea (manufactured by Aiya Co., Ltd.) A coating composition consisting of 30 g of the mixture was put into a stainless steel container and treated for about 30 minutes up to 80 ° C. while stirring at normal pressure (Example 6). 8 mesh-on was collected by sieving to obtain 350 g (Example 6) of coated food.

  Alpha-type rice flour (starch ground flour A-5) as a base material, sugar alcohol (Amamiru (registered trademark), Brix 72 °) 150 g, brown sugar (manufactured by Kyoei Shoji Co., Ltd.) 77 g and water 43 g in a degassing can The mixture was charged and treated under reduced pressure at 60 ° C. for 15 minutes. In this process, 20 g of water evaporated. After draining with a mesh, a coating composition comprising 199 g of a base material containing 149 g of a liquid substance, 200 g of sucrose containing 1.5% dextrin (powdered sugar ARD) and 100 g of kinako (Aritaya Co., Ltd.) The mixture was put into a stainless steel container and treated for about 30 minutes up to 80 ° C. while stirring at normal pressure (Example 7). 8 mesh-on was collected by sieving to obtain 320 g (Example product 7) of coated food.

  Alpha-type rice flour (starch ground flour A-5) as a base material 50 g, sugar alcohol (Amamiru (registered trademark), Brix 72 °) 240 g, salt (manufactured by Nippon Salt Manufacturing Co., Ltd.) 10 g, pigment (carotene 800) 1 g and 24 g of water was put into a deaeration can and treated under reduced pressure at 60 ° C. for 15 minutes. In this process, 20 g of water evaporated. After draining with a mesh, 184 g of base material containing 134 g of liquid, 90 g of maltose (Sanmalto (registered trademark) green), 90 g of soy flour (deodorized soy flour HS600) and 90 g of cheese powder (manufactured by Lactosan Sanovo Japan) The coating composition comprising the above mixture was put in a stainless steel container and treated for about 30 minutes up to 80 ° C. with stirring at normal pressure (Example 8). 8 mesh-on was recovered by sieving to obtain 360 g (Example 8) of coated food.

  50 g of alpha-type rice flour (starch ground flour A-3) as a base material, 250 g of sugar alcohol (Amamiru (registered trademark), Brix 72 °), 6 g of citric acid (manufactured by Showa Kako Co., Ltd.) and 20 g of water are deaerated. And treated under reduced pressure at 60 ° C. for 15 minutes. In this process, 20 g of water evaporated. After draining with a mesh, 293 g of a base material containing 243 g of a liquid, 200 g of lactose, 100 g of soy flour (deodorized soy flour HS600), 60 g of dried egg yolk (manufactured by Kewpie Co., Ltd.), 40 g of salt (crushed salt), powdered vinegar ( A coating composition consisting of a mixture of 8 g of Sato Foods Co., Ltd., 5 g of sodium glutamate (manufactured by Ajinomoto Co., Inc.) and 4 g of fragrance (mayonnaise flavor, manufactured by Takasago Fragrance Co., Ltd.) is put into a stainless steel container and stirred at normal pressure. Then, it was treated for about 30 minutes until the temperature reached 80 ° C. (Example 9). 12 mesh (mesh 1.40 mm) ON was collected by sieving to obtain 600 g (Example 9) of the coated food.

  Alpha-type rice flour (starch ground flour A-5) as a base material 50 g, sugar alcohol (Amamiru (registered trademark), Brix 72 °) 130 g, strawberry fruit juice (Brix 35 °) 16 g, malic acid (manufactured by Showa Chemical Co., Ltd.) 6 g , 6 g of citric acid (manufactured by Showa Chemical Co., Ltd.), 4 g of pigment 1 (natural red T-37M, manufactured by Yaegaki Fermentation Co., Ltd.) and 4 g of fragrance (strawberry oil KC-1151, manufactured by Takada Fragrance Co., Ltd.) in a stainless steel can It was charged and treated at 80 ° C. for 10 minutes under normal pressure. In addition, 2g of water evaporated in the treatment. 205 g of base material containing 155 g of liquid, 200 g of sucrose containing 1.5% dextrin (powdered sugar ARD), 100 g of soy flour (deodorized soy flour HS600), Dye 2 (Homo Red M-10, manufactured by Yaegaki Fermentation Technology Co., Ltd.) ) 18 g, 12 g of palm oil (Palm Ace 10, manufactured by Fuji Oil Co., Ltd.) and 7.5 g of malic acid (manufactured by Showa Kako Co., Ltd.) and a coating composition are charged into a stainless steel container at normal pressure. While stirring, the mixture was treated for about 30 minutes until reaching 80 ° C. (Example 10). 12 mesh-on was collected by sieving to obtain 407 g (practical product 10) of coated food.

  The liquid Brix included in the base material before coating in Examples 6 to 10 is considered to be 70 to 73 ° from the Brix of sugar alcohol and the increase / decrease amount of water, and the Brix after coating is considered to be more than that. It is done. In addition, by subtracting the weight of the base material containing the liquid material from the weight of the obtained coated food, 150 g for the implementation product 6, 121 g for the implementation product 7, 176 g for the implementation product 8, and 176 g for the implementation product 9. Can be calculated that the entire substrate was coated with a coating composition of 307 g, and Example 10 was coated with a water-soluble powder, both of which had a coating layer on the coating surface and were coated as powder No composition was found.

  As a result of evaluating the practical products 6 to 10, all of them had a soft texture, had a coating layer, good surface dryness, no change over time, and excellent quality (◯). The execution product 6 was a matcha flavor, the execution product 7 was a black honey powder flavor, the implementation product 8 was a cheese flavor, the implementation product 9 was a mayonnaise flavor, and the implementation product 10 was a koji-flavored granule. Table 5 shows the raw materials (g) of Examples 6 to 10, the liquid (parts by weight) or the composition for coating (parts by weight) relative to 1 part by weight of the base material, the composition of the coating composition, the temperature during coating, and the evaluation results. Summarized in

  The coated foods of the present invention having various flavors such as lemon flavor, matcha flavor, black honey powder flavor, cheese flavor, mayonnaise flavor, and salmon flavor were obtained and found to be effective as a topping for many foods.

  As mentioned above, after immersing the dry foodstuff which is a base material in a liquid substance and obtaining the base material containing a liquid substance, the coating composition containing a water-soluble powder and this base material are mixed, heated, and water-soluble powder By coating the surface of the substrate and coating the substrate surface, a coated food is obtained, has a soft texture, has a coating layer, good drying properties, no change over time, and excellent quality It was found that a coated food product having

Claims (10)

  After immersing a dry food material as a base material in a liquid material to obtain a base material containing the liquid material, the coating composition contains a water-soluble powder, and the entire coating composition is 100% by weight. A coated food characterized by coating a substrate surface by mixing, heating, and sintering at 40 to 120 ° C., a coating composition having a fat content of less than 10% by weight and the substrate. Manufacturing method.   The method for producing a coated food according to claim 1, wherein the water activity is 0.75 or less.   The manufacturing method of the coated foodstuff of Claim 1 or 2 which has a coating layer which consists of a 0.2-15 weight part coating composition with respect to 1 weight part of dry foodstuffs.   The manufacturing method of the coated foodstuff of any one of Claims 1-3 which contains a 0.1-8 weight part liquid substance with respect to 1 weight part of dry foodstuffs.   The method for producing a coated food according to any one of claims 1 to 4, wherein the liquid material contains a liquid carbohydrate.   A coating composition comprising a water-soluble powder, the coating layer formed by sintering a coating composition having an oil content of less than 10% by weight when the entire coating composition is 100% by weight. A coated food, wherein the dried food material as a base material contains a liquid substance and has a water activity of 0.75 or less.   The coated food according to claim 6, comprising a coating layer made of 0.2 to 15 parts by weight of the coating composition with respect to 1 part by weight of the dried food.   The coated food according to claim 6 or 7, which contains 0.1 to 8 parts by weight of a liquid substance with respect to 1 part by weight of the dried food.   The coated food according to any one of claims 6 to 8, wherein the liquid material contains a liquid carbohydrate.   A topping material comprising the coated food according to any one of claims 6 to 9.