JP2022501075A - 中心部が充填された菓子製品、コーティングされた製品、及び製造方法 - Google Patents
中心部が充填された菓子製品、コーティングされた製品、及び製造方法 Download PDFInfo
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- JP2022501075A JP2022501075A JP2021542095A JP2021542095A JP2022501075A JP 2022501075 A JP2022501075 A JP 2022501075A JP 2021542095 A JP2021542095 A JP 2021542095A JP 2021542095 A JP2021542095 A JP 2021542095A JP 2022501075 A JP2022501075 A JP 2022501075A
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- confectionery
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
Description
一実施形態では、中心部が充填されたハード菓子製品は、少なくとも1つの発泡性組成物を含む中心部充填領域と、ハードボイルドキャンディを含む少なくとも1つのハード菓子シェル領域と、ソフトパンニングコーティング(soft panned coating)を含む少なくとも1つのコーティング領域と、を含み、ハード菓子シェル領域、及び任意選択的に中心部充填領域、コーティング領域、又はこれらの組み合わせが、少なくとも1つの風味剤を含む。
詳細な説明
発泡性組成物を含む中心部充填領域が、製品の周囲領域における風味化合物の風味放出速度を増加させることが示され、
1つの製品の領域間に(例えば、中心部充填領域内の粗いコーティング領域と微粒子状又は粉末発泡性組成物、対照的なテクスチャ及び外観が存在し、各々が、シェル領域のハードボイルドキャンディのガラス状マトリックスに対照的なテクスチャ及び外観を提供し、それによって、一連の対照的なテクスチャ及び外観を提供し、
不透明コーティングの使用は、コーティングされていない半透明のハードボイルドキャンディシェル領域に対して、微粒子状又は粉末状の中心部充填領域を隠すことができ、
少なくとも3つの領域は、各領域から風味の連続的に風味放出するための送達ビヒクルとして使用することができ、独特の風味経験を提供することができ、
柔らかく、したがって噛まれるコーティングされた粉末が充填されたチューインガム又はコーティングされた粉末が充填されたソフトキャンディとは異なり、ハード菓子シェル領域は、「噛むこと」に対しガラス状の硬いバリアを提供し、消費者の口内でゆっくりと溶解させ、
上記の各々が、単一の製品を消費する際に、拡張された一連の複数の風味、色、及びテクスチャ遷移を容易にする。
中心部充填領域
コーティング領域
菓子製品成分:風味剤
感覚惹起剤
高甘味度甘味料
水溶性甘味剤、例えば、ジヒドロカルコン、モネリン、ステビオシド、レバウジオシド、グリチルリジン、ジヒドロフラベノール、モナチン、及びL−アミノジカルボン酸アミノアルケン酸エステルアミド、例えば、米国特許第4,619,834号に開示されるもの、又はこれらの組み合わせ;
水溶性人工甘味料、例えば、可溶性サッカリン塩、即ち、サッカリンナトリウム又はカルシウム塩、チクロ塩、アセスルファム塩、例えば、3,4−ジヒドロ−6−メチル−1,2,3−オキサチアジン−4−オン−2,2−ジオキシドのナトリウム、アンモニウム、又はカルシウム塩、3,4−ジヒドロ−6−メチル−1,2,3−オキサチアジン−4−オン−2,2−ジオキシドのカリウム塩(Acesulfame−K)、サッカリンの遊離酸形、又はこれらの組み合わせ;ジペプチド系甘味料、例えば、L−アスパラギン酸由来甘味料、例えば、L−アスパルチル−L−フェニルアラニンメチルエステル(アスパルテーム)及び米国特許第3,492,131号で説明される物質、L−アルファ−アスパルチル−N−(2,2,4,4−テトラメチル−3−チエタニル)−D−アラニンアミド水和物(アリテーム)、L−アスパルチル−L−フェニルグリセリン及びL−アスパルチル−L−2,5−ジヒドロフェニル−グリシンのメチルエステル、L−アスパルチル−2,5−ジヒドロ−L−フェニルアラニン;L−アスパルチル−L−(1−シクロヘキセン)−アラニン、ネオテーム、又はこれらの組み合わせ;
天然水溶性甘味料由来の水溶性甘味料、例えば、ステビオシド及びステビア由来化合物、例えば、非限定的にステビオール配糖体、例えば、レバウジオシドAを含むレバウジオシドなど、モンクフルーツ抽出物、羅漢果及び羅漢果由来化合物、例えば、イソ−モグロシドVなど、普通の砂糖(スクロース)の塩素化誘導体、例えば、クロロデオキシスクロース又はクロロデオキシガラクトスクロースの誘導体などのクロロデオキシ糖誘導体、例えば、スクラロースの品名で知られているもの;(クロロデオキシスクロース及びクロロデオキシガラクトスクロース誘導体の例としては、非限定的に、1−クロロ−1’−デオキシスクロース;4−クロロ−4−デオキシ−アルファ−D−ガラクトピラノシル−アルファ−D−フルクトフラノシド又は4−クロロ−4−デオキシガラクトスクロース;4−クロロ−4−デオキシ−アルファ−D−ガラクトピラノシル−1−クロロ−1−デオキシ−ベータ−D−フルクト−フラノシド、若しくは4,1’−ジクロロ−4,1’−ジデオキシガラクトスクロース;1’,6’−ジクロロ1’,6’−ジデオキシスクロース;4−クロロ−4−デオキシ−アルファ−D−ガラクトピラノシル−1,6−ジクロロ−1,6−ジデオキシ−ベータ−D−フルクトフラノシド又は4,1’,6’−トリクロロ−4,1’,6’−トリデオキシガラクトスクロース;4,6−ジクロロ−4,6−ジデオキシ−アルファ−D−ガラクトピラノシル−6−クロロ−6−デオキシ−ベータ−D−フルクトフラノシド又は4,6,6’−トリクロロ−4,6,6’−トリデオキシガラクトスクロース;6,1’,6’−トリクロロ−6,1’,6’−トリデオキシスクロース;4,6−ジクロロ−4,6−ジデオキシ−アルファ−D−ガラクト−ピラノシル−1,6−ジクロロ−1,6−ジデオクスy−ベータ−D−フルクトフラノシド又は4,6,1’,6’−テトラクロロ4,6,1’,6’−テトラデオキシガラクトスクロース;4,6,1’,6’−テトラデオキシ−スクロース又はこれらの組み合わせを含む);
タンパク質系甘味料、例えば、タウマッコスダニエリ、タリン、又はこれらの組み合わせ;並びに、
アミノ酸系甘味料、が挙げられる。
着色剤
食用酸又はその塩
機能性成分
シェル領域のハード菓子を製造するためのプロセス
中心部が充填された菓子を製造するためのプロセス
コーティングプロセス
ソフトパンニングコーティング粉末の中心部が充填されたハード菓子製品を、ハードボイルドキャンディシェルで調製する。中心部充填組成物は、発泡性組成物を含有する。コーティング:シェル:中心部充填物の重量比は5.1:90.2:4.7であった。シェル組成物を表1に、中心部充填組成物を表2に、及びコーティング組成物を表3に記載する。
実施例2:構造分析
実施例3:風味放出分析
Claims (16)
- 中心部が充填されたハード菓子製品であって、
少なくとも1つの発泡性組成物を含む中心部充填領域と、
ハードボイルドキャンディを含む少なくとも1つのハード菓子シェル領域と、
ソフトパンニングコーティング(soft panned coating)を含む少なくとも1つのコーティング領域と、を含み、
前記ハード菓子シェル領域、及び任意選択的に前記中心部充填領域、前記コーティング領域、又はこれらの組み合わせが、少なくとも1つの風味剤を含む、中心部が充填されたハード菓子製品。 - 中心部が充填されたハード菓子製品であって、
少なくとも1つの発泡性組成物を含む中心部充填領域と、
ハードボイルドキャンディを含む少なくとも1つのハード菓子シェル領域と、
ハードボイルドキャンディを除く少なくとも1つのコーティング領域と、を含み、
前記ハード菓子シェル領域、及び任意選択的に前記中心部充填領域、前記コーティング領域、又はこれらの組み合わせが、少なくとも1つの風味剤を含み、
前記中心部充填領域を溶媒に曝露すると、少なくとも前記シェル領域の風味剤又は前記コーティング領域の風味剤が、風味放出の増加を呈し、
前記風味放出が、中心部充填領域の曝露前のベースラインよりも少なくとも225%大きい、中心部が充填されたハード菓子製品。 - 中心部が充填されたハード菓子製品であって、
少なくとも1つの発泡性組成物を含む中心部充填領域と、
ハードボイルドキャンディを含む少なくとも1つのハード菓子シェル領域と、
ハードボイルドキャンディを除く少なくとも1つのコーティング領域と、を含み、
前記ハード菓子シェル領域、及び任意選択的に前記中心部充填領域、前記コーティング領域、又はこれらの組み合わせが、少なくとも1つの風味剤を含み、
前記中心部充填領域を溶媒に曝露すると、少なくとも前記シェル領域の風味剤又は前記コーティング領域の風味剤が、風味放出の増加を呈し、
前記中心部充填領域を溶媒に曝露すると、少なくとも前記シェル領域の風味剤又は前記コーティング領域の風味剤が、風味放出の増加を呈し、中心部充填曝露前及び後の風味放出速度比が、前記コーティング領域又はハード菓子シェル領域に含有される風味剤について前記中心部充填組成物により少なくとも150%増加する、中心部が充填されたハード菓子製品。 - 中心部が充填されたハード菓子製品であって、
少なくとも1つの粉末又は微粒子組成物を含む中心部充填領域と、
ハードボイルドキャンディを含む少なくとも1つのハード菓子シェル領域と、
ハードボイルドキャンディを除く少なくとも1つのコーティング領域と、を含み、
前記ハード菓子シェル領域、及び任意選択的に前記中心部充填領域、前記コーティング領域、又はこれらの組み合わせが、少なくとも1つの風味剤を含み、
前記中心部充填領域を溶媒に曝露すると、少なくとも前記シェル領域の風味剤又は前記コーティング領域の風味剤が、風味放出の増加を呈し、中心部充填曝露前及び後の風味放出速度比が、前記コーティング領域又はハード菓子シェル領域に含有される風味剤について、前記中心部充填組成物により少なくとも150%増加する、中心部が充填されたハード菓子製品。 - 前記中心部充填領域が、粉末組成物又は微粒子組成物を含む、請求項1〜4のいずれか一項に記載の菓子。
- 前記中心部充填領域が、キシリトール、エリスリトール、マルチトール、マンニトール、ソルビトール、ポリグリシトール、イソマルト、糖、グルコース、アルロース、タガトース、ラクトース、フルクトース、若しくはこれらの組み合わせ、植物又は果実粉末、粒子、若しくは脱水物を含む、請求項1〜5のいずれか一項に記載の菓子。
- 前記発泡性組成物が、食用酸、具体的にはクエン酸、乳酸、酒石酸、フマル酸、リンゴ酸、又はこれらの組み合わせを含み、
発泡性組成物が、アルカリ、アルカリ土類金属、若しくは8族金属の炭酸塩若しくは重炭酸塩、具体的には、ナトリウム、カリウム、カルシウム、マグネシウム、若しくは鉄の炭酸塩若しくは重炭酸塩、又はこれらの組み合わせを含む、請求項1〜6のいずれか一項に記載の菓子。 - 前記中心部充填領域、ハード菓子シェル領域、及びコーティング領域が、負の溶解エンタルピーを有する糖ポリオールを含む、請求項1〜7のいずれか一項に記載の菓子。
- 前記ハード菓子シェル領域が、前記中心部充填領域を完全に取り囲む、請求項1〜8のいずれか一項に記載の菓子。
- 前記コーティング領域が、前記ハード菓子シェル領域を部分的に又は完全に取り囲む、請求項1〜9のいずれか一項に記載の菓子。
- 前記ハード菓子シェル領域が、アスパルテーム、スクラロース、アセスルファムカリウム、ステビオール配糖体、モンクフルーツ抽出物、キシリトール、エリスリトール、マルチトール、マンニトール、ソルビトール、ポリグリシトール、イソマルト、スクロース、ハチミツ、植物又はフルーツ系シロップ、ジュース、粉末若しくは濃縮物、グルコース、アルロース、キシロース、アラビノース、タガトース、ラクトース、フルクトース、ケストース、イソマルツロース、イソマルトオリゴ糖、ゲンチオオリゴ糖、セロデキストリン、ラフィノース、マルトデキストリン、β−グルカン、オリゴデキストラン、ポリデキストロース、又はこれらの組み合わせを含む、請求項1〜10のいずれか一項に記載の菓子。
- 前記中心部充填領域又は前記コーティング領域が、アスパルテーム、スクラロース、アセスルファムカリウム、ステビオール配糖体、モンクフルーツ抽出物、キシリトール、エリスリトール、マルチトール、マンニトール、ソルビトール、ポリグリシトール、イソマルト、スクロース、グルコース、アルロース、キシロース、アラビノース、タガトース、ラクトース、フルクトース、ケストース、イソマルツロース、イソマルトオリゴ糖、ゲンチオオリゴ糖、セロデキストリン、ラフィノース、マルトデキストリン、β−グルカン、オリゴデキストラン、ポリデキストロース、又はこれらの組み合わせを含む、請求項1〜11のいずれか一項に記載の菓子。
- シェル領域の風味剤、コーティング領域の風味剤、又はこれらの組み合わせが、前記菓子製品と前記溶媒との接触中に前記中心部充填領域を曝露すると、溶媒又は前記溶媒の上の気相で測定したときに、風味放出速度の増加を呈す、請求項1〜12のいずれか一項に記載の菓子。
- 前記風味放出速度が、前記コーティング領域又はハード菓子シェル領域に含有される風味剤について、中心部充填曝露前よりも中心部充填曝露後に少なくとも225%大きい、請求項13に記載の菓子。
- 中心部充填暴露前及び後の前記風味放出速度比が、前記コーティング領域又はハード菓子シェル領域に含有される風味剤について前記中心部充填組成物により少なくとも150%増加する、請求項13に記載の菓子。
- 中心部が充填されたハード菓子製品を調製する方法であって、
ハード菓子組成物溶融物の中心部が充填されたロープを押出すことであって、前記ロープが中心部充填組成物を含む、押出すことと、
前記中心部が充填されたロープをサイズ決定することと、前記サイズ決定された中心部が充填されたロープを形成機構に供給することと、
前記サイズ決定された中心部が充填されたロープの個々の小片を形成することと、
前記個々の小片の表面の少なくとも一部分をコーティングして、請求項1〜15のいずれか一項に記載のコーティングされた中心部が充填されたハード菓子製品を形成することと、を含む方法。
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