JP2023060356A - Production material for candy-coated food product coated with fat-containing candy, fat-containing candy, candy-coated food product, and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a material for producing a candy-coated food product having a crispy, favorable texture and capable of preserving the favorable texture after storage.

SOLUTION: A production material for a candy-coated food product coated with fat-containing candy of this invention includes at least one kind of sugar as active principle selected from a group consisting of isomaltulose and reduced isomaltulose.

SELECTED DRAWING: None

COPYRIGHT: (C)2023,JPO&INPIT

Description

TECHNICAL FIELD The present invention relates to a material for producing a candy-coated food coated with a fat-containing candy, a fat-containing candy, a fat-containing candy-coated food, and a method for producing these.

Daigaku-imo is conventionally prepared by entangling steamed or fried sweet potatoes with a sugar solution containing sugars, water, and starch syrup, ie, so-called "tare". Daigaku-imo is preferred because it has a crispy texture immediately after preparation, but there is a problem that the crispiness is lost immediately after preparation because the potato absorbs moisture in the sugar solution. In addition, there was a problem that university potatoes would stick together. In recent years, daigaku-imo is sometimes distributed as a frozen food, and in this case, it is required that the crispness of daigaku-imo continues even after thawing and that individual daigaku-imo do not stick together.

Therefore, methods are being investigated to prevent the crispy texture of university potatoes from being lost. For example, in Patent Document 1, there is a method for producing daigaku-imo, which involves steaming or frying cut raw sweet potatoes, immersing the sweet potatoes in an aqueous solution containing sugar, frying them, and entwining them with a syrup containing sugar and starch syrup. disclosed.

Patent Document 2 describes a candy-coated frozen food that does not melt even after thawing by adding a paste material such as starch or xanthan gum to the candy. Patent Document 3 describes a food such as potato that is coated with water or an aqueous solution to swell, and then adhered with a hot water-soluble granular sweetener. It is described that the sweetener is dissolved by

JP 2017-163926 A JP-A-63-79571 JP-A-6-253752

In the conventional manufacturing method of daigaku imo, water is contained in the candy liquid that is mixed with the imo. Therefore, the moisture contained in the daigaku-imo impairs the crispy texture, and the surface may become sticky. The crispy texture tends to be lost especially when the food is thawed after frozen storage. Such problems are not limited to university sweet potatoes, but can occur in general food compositions coated with a film containing sugar (eg, candy-coated food).

One aspect of the present invention is a material for providing a candy-coated food that has a preferable crispy texture and can maintain a preferable texture even after storage, a candy containing this material, and a candy containing the same. The object is to provide a manufacturing method.

A first aspect of the present invention is a material for producing a candy-coated food coated with a fat-containing candy containing, as an active ingredient, at least one sugar selected from the group consisting of isomaltulose and reduced isomaltulose. I will provide a.

As a second aspect, the present invention provides a fat-containing candy containing the above materials and fats and oils.

In the second aspect, the breaking strength of the solidified oil-and-fat candy is preferably 40 N or more. Breaking strength means a value measured by the method of Examples described later.

As a third aspect of the present invention, there is provided a candy-coated food, which is obtained by coating a food composition with the above fat-containing candy.

The fourth aspect of the present invention is a step of obtaining a fat-containing candy by melting a composition containing at least one sugar selected from the group consisting of sucrose, isomaltulose, and reduced isomaltulose, and fats and oils. To provide a method for producing an oil-and-fat-containing candy, comprising:

A fifth aspect of the present invention is a fat-containing candy obtained by melting a composition containing at least one sugar selected from the group consisting of sucrose, isomaltulose, and reduced isomaltulose, and fats and oils. , a method for producing a candy-coated food comprising the step of coating a food composition.

In the third and fifth aspects, the food composition may be potatoes.

According to one aspect of the present invention, there is provided a material for providing a candy-coated food that has a preferable crispy texture and can maintain a preferable texture even after storage, and a candy containing this material. and a method for producing the same. This candy-coated food has less stickiness on the surface after preparation and after long-term storage, and less candy melts out.

4 is a photograph showing a state immediately after thawing frozen university potatoes according to the example. Fig. 10 is a photograph showing a state after 6 hours from the start of thawing frozen university potatoes according to the example. It is a graph which shows the breaking strength of the candy in the university potato which concerns on an Example.

As used herein, the term "candy" means sugar that has been melted, cooled and vitrified. The term "candy" as used herein includes those in a fluid state immediately after being melted. "Oil-and-fat-containing candy" means a candy containing oil and fat. "Candy-coated food" means a food composition partially or wholly covered with candy.

In the "fat-containing candy" of the present invention, the water content is preferably 20% by mass or less based on the total weight of the fat-containing candy. The water content in the fat-containing candy may be 15% by mass or less, 10% by mass or less, 5% by mass or less, or 1% by mass or less. The fat-containing candy may not contain water.

[Method for producing oil-containing candy]
A method for producing a fat-containing candy according to one embodiment comprises melting a composition containing at least one sugar selected from the group consisting of sucrose, isomaltulose, and reduced isomaltulose, and fats and oils to obtain a fat-containing candy. (hereinafter also referred to as “melting step”).

Sucrose is a disaccharide in which glucose and fructose are 1,2-glucosidically linked. As sucrose, a naturally occurring one may be used, or an artificially synthesized one may be used.

Sucrose may be used as sucrose alone, or as a sweetener containing sucrose as a main component, such as granulated sugar, refined sugar, brown sugar, granulated sugar, powdered sugar, and brown sugar. You may use a commercial item as sucrose.

Isomaltulose is a disaccharide in which glucose and fructose are α-1,6-linked, and is a structural isomer of sucrose. Isomaltulose is found, for example, in natural honey. Industrially, isomaltulose is produced by allowing α-glucosyltransferase derived from bacteria such as Protaminobacter rubrum and Serratia plymutica to act on sucrose.

Isomaltulose is also called palatinose. "Palatinose" is a registered trademark of Mitsui Sugar Co., Ltd.

As the isomaltulose, a naturally occurring one may be used, or one synthesized by an enzymatic action or the like may be used. Moreover, as the isomaltulose, a commercially available product may be used. Commercially available products include, for example, crystalline palatinose (trade name “crystalline palatinose IC”, manufactured by Mitsui Sugar Co., Ltd.), crystalline palatinose (trade name “crystalline palatinose PST-N”, manufactured by Beneo), powdered palatinose (trade name “powder Palatinose ICP", manufactured by Mitsui Sugar Co., Ltd.), palatinose syrup (trade names "Palatinose Syrup-ISN", "Palatinose Syrup-TN", manufactured by Mitsui Sugar Co., Ltd.), and the like.

Reduced isomaltulose is obtained by reducing isomaltulose by hydrogenation or the like. Reduced isomaltulose is also called reduced palatinose (registered trademark of Mitsui Sugar Co., Ltd.). Reduced isomaltulose is mainly a mixture of α-D-glucopyranosyl-1,1-mannitol (hereinafter also referred to as GPM) and α-D-glucopyranosyl-1,6-sorbitol (hereinafter also referred to as GPS). .

GPM and GPS have different solubility in water. The mixing ratio can be adjusted by utilizing the difference in solubility between the two components (see, for example, JP-A-10-310595). That is, since the dissolution equilibrium is temperature dependent, the concentration ratio of the two components can be adjusted by controlling the temperature of the aqueous solution of reduced isomaltulose. After adjusting to dissolution equilibrium, the rate of temperature change can be determined to control the concentration of GPM and GPS in the reduced isomaltulose.

The reduced isomaltulose may be granular. Granular reduced isomaltulose can be produced, for example, as follows. First, a solution of reduced isomaltulose is heated under reduced pressure to obtain a concentrate. Next, this concentrated liquid is sprayed onto the inner wall of a slowly rotating drum under reduced pressure, the reduced isomaltulose adhering to the inner wall surface is scraped off with a stirrer, and the scraped off reduced isomaltulose is granulated by rotating the drum. It can be made into granules by granulating into a shape.

Commercially available reduced isomaltulose may be used. Commercially available products include, for example, Palatinit PN (Mitsui Sugar Co., Ltd.), powder Palatinit PNP (Mitsui Sugar Co., Ltd.), Palatinit GS (Mitsui Sugar Co., Ltd.), powder Palatinit GSP (Mitsui Sugar Co., Ltd.), Palatinit ST-F ( Mitsui Sugar Co., Ltd.) and the like.

As sugar, any of sucrose, isomaltulose, or reduced isomaltulose may be contained, and two or more of these may be used in combination. From the viewpoint of making it easier for the fat-containing candy to adhere to an object before it cools and hardens, the composition containing sugar and fat preferably contains sucrose and either isomaltulose or reduced isomaltulose. . From a similar point of view, the composition containing sugar and fat may contain sucrose, isomaltulose, and reduced isomaltulose.

When the composition containing sugar and fat contains sucrose and isomaltulose as sugar, the mass ratio of the content of isomaltulose to the content of sucrose (isomaltulose/sucrose) is the crispness of the fat-containing candy. From the viewpoint of further improving the texture and making it easy to maintain the crispness after storage, it may be preferably 3/97 or more, more preferably 5/95 or more, and still more preferably 10/90 or more. The mass ratio of the isomaltulose content to the sucrose content is preferably 80/20 or less, more preferably 70/30 or less, from the viewpoint of making it easier for the oil-containing candy to adhere to the object before it cools and hardens. More preferably, it is 50/50 or less.

When the composition containing sugar and fat contains sucrose and reduced isomaltulose as sugar, the mass ratio of the content of reduced isomaltulose to the content of sucrose (reduced isomaltulose/sucrose) is From the viewpoint of further improving the crispness of the candy and making it easy to maintain the crispness after storage, it may be preferably 3/97 or more, more preferably 5/95 or more, and still more preferably 10/90 or more. The mass ratio of the content of reduced isomaltulose to the content of sucrose is preferably 80/20 or less, more preferably 70/30 or less, from the viewpoint of making it easier for the oil-containing candy to adhere to the object before it cools and hardens. , more preferably 50/50 or less.

The composition containing sugar and fats and oils may contain sugar other than sucrose, isomaltulose and reduced isomaltulose as sugar. Among the sugars contained in the composition, the content of sucrose, isomaltulose and reduced isomaltulose may be 80% by mass or more, 90% by mass or more, or 95% by mass or more based on the total amount of sugars. The composition containing sugar and fats and oils may contain only at least one selected from the group consisting of sucrose, isomaltulose, and reduced isomaltulose as sugar.

The oil contained in the oil-containing candy may be an edible oil. Examples of oils include vegetable oils such as soybean oil, corn oil, safflower oil, sesame oil, canola oil, salad oil, and olive oil; animal oils such as lard, hett, and butter; and processed oils such as shortening and margarine. .

A composition containing sugar and fats and oils may be composed only of sugars and fats and oils, and may contain components other than sugars and fats and oils. Other ingredients may be, for example, starch syrup. A composition containing sugar and fat may not contain water.

In the melting step, the composition containing the above sugar and fat is melted. The melting step may be a method in which sugar and fat are mixed and then heated to melt, or a step in which a sugar-containing composition is added to heated fat and oil and melted. The heating temperature may be appropriately set depending on the type of sugar or the composition of the composition, and may be, for example, 140° C. or higher and 200° C. or lower.

In the melting step, the mass ratio of the added amount of sugar to the added amount of fat may be 1 part by mass or more, 3 parts by mass or more, or 4 parts by mass or more of fat with respect to 1 part by mass of sugar. Fats and oils may be 0.5 parts by mass or less, or 0.1 parts by mass or less.

Through the melting step, the oil-and-fat-containing candy in a fluid state can be obtained. By cooling the oil-and-fat-containing candy in a fluid state, the oil-and-fat-containing candy becomes solid, and the oil-and-fat-containing candy having a crispy texture can be obtained.

In the oil-containing candy, the breaking strength is preferably 40 N or more, more preferably 70 N or more, and even more preferably 90 N or more, from the viewpoint of having a hardness that gives a desirable crisp feeling. Breaking strength as used herein means the breaking strength measured under the following conditions when the oil-containing candy is in a solid state (after being cooled and hardened), and can be measured by
(conditions)
Sample size: Approximately 30 mm diameter circular x 5 mm thick
Plunger: 3mm diameter, pointed Load cell: 200N
Measurement speed: 1mm/sec

[Method for producing candy-coated food]
Using the fat-containing candy described above, a candy-coated food coated with the fat-containing candy (hereinafter simply referred to as "candy-coated food") can be obtained. The candy-coated food is obtained by coating the food composition with the above-described fat-containing candy. That is, the candy-coated food coated with a fat-containing candy according to one embodiment comprises a composition containing at least one sugar selected from the group consisting of sucrose, isomaltulose, and reduced isomaltulose, and fats and oils. A step of coating the food composition with a fat-containing candy obtained by melting (hereinafter also referred to as a “coating step”) is provided. The aspect of the oil-and-fat-containing candy is the same as the aspect described above.

Although the food composition is not particularly limited, for example, potatoes such as sweet potatoes and potatoes, chestnuts and other vegetables, fruits such as apples, beans such as soybeans, kidney beans and broad beans, fried sweets such as Karinto, small fish, etc. can be

When the food composition is sweet potato, daigakuimo can be obtained by coating the sweet potato with the above-described oil-containing candy.

The method of coating the food composition with the oil-containing candy may be, for example, a method of adhering the fluid oil-containing candy obtained by the above-described method for producing the oil-and-fat-containing candy to the food composition. The attachment method can be carried out by, for example, putting the food composition into a container (pot or the like) containing the oil-containing candy and mixing the oil-containing candy, or by sprinkling the oil-containing candy on the food composition.

In the method for producing a candy-coated food coated with a fat-containing candy according to the present embodiment, after the coating step, the fat-containing candy in a fluid state is cooled or dried to solidify the fat-containing candy. You may provide a process.

A candy-coated food having a desirable crispy texture can be obtained by the method for producing a candy-coated food described above. That is, the candy-coated food according to one embodiment is obtained by coating a food composition with the above-described fat-containing candy.

More specifically, the method for producing a candy-coated food according to one embodiment includes adding a small amount of oil such as oil for frying, for example, 3% to 10% by mass of the food composition to coat the candy in a frying pan or a pot. , sugar and other ingredients are added thereto, the sugar is heated and melted to produce a candy, and the food composition to be coated can be added and entwined. In addition, it is desired to heat oil in a pot that is 1 to 20 times the mass of the food to be coated, such as frying oil, add sugar and other ingredients, melt the sugar to produce candy, and coat it. A food composition can be added and entwined. By producing candy by melting sugar in the presence of fats and oils, the surface of the candy coated on the food is covered with fats and oils, which prevents the candy from adhering to each other. In addition, since no water is added during the production of the candy, and the water is removed during the heating of the oil, a stable candy-coated product with a crispy surface can be produced.

[Material for producing candy-coated food coated with fat-containing candy]
The present invention can be said to provide the use of at least one sugar selected from the group consisting of isomaltulose and reduced isomaltulose as a material for producing candy-coated foods coated with oil-containing candy. That is, a material for producing a candy-coated food coated with a fat-containing candy according to one embodiment contains, as an active ingredient, at least one sugar selected from the group consisting of isomaltulose and reduced isomaltulose. Since the aspects of isomaltulose and reduced isomaltulose are the same as those described above, the description thereof is omitted.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these Examples.

Raw materials used in the following tests are as follows (all manufactured by Mitsui Sugar Co., Ltd.).
“Granulated sugar GN”: Granulated sugar “Palatinose PST-N”: Isomaltulose “Palatinit PN”: Reduced isomaltulose (GPS/GPM = 40/60 or more and less than 60/40 (mass ratio))
"Palatinit GS": reduced isomaltulose (GPS/GPM = 60/40 or more and 99/1 or less (mass ratio))

<Test Example 1>
200 g of salad oil was placed in a frying pan and heated to 170° C., then cut and frozen sweet potatoes were added and fried for 6 minutes. Sugar having the composition shown in Table 1 was added to the salad oil after removing the sweet potatoes, and the sugar was dissolved in the salad oil to obtain a candy (fat-containing candy). After the sugar melted, the heat was reduced and 125 g of fried sweet potato was added. Then, while heating for 2 minutes, the sweet potato was entwined with candy to obtain a university potato. The university potatoes were taken out on an oven sheet and allowed to air dry for 30 minutes.

[Evaluation of workability]
The candies of Examples 3 to 6 were evaluated for workability (degree of foaming of candies and ease of adhesion to sweet potatoes). As a result, in all of Examples 3 to 6, the candy foamed less and adhered easily to the sweet potato.

[Evaluation of texture]
The texture was evaluated when eating university potatoes immediately after preparation. Table 2 shows the results. As shown in Table 2, the daigaku-imo using granulated sugar had a crispy feeling, but the daigaku-imo using palatinit GS or palatinit PN had a stronger crispy feeling.

[Evaluation of melting out of candy]
The university potatoes of Examples 1 to 6 were frozen and thawed at room temperature after 5 days. Immediately after thawing and after 6 hours from the start of thawing, the state of melting of the candy was observed, and the results are shown in FIGS. 1 and 2. FIG. FIG. 1 shows the state immediately after thawing, and FIG. 2 shows the state after 6 hours have passed since thawing started. Immediately after thawing, melting out of the candy was not observed in any of the university potatoes. On the other hand, after 6 hours of thawing, no candy melting was observed in Example 1, but slight melting of candy was observed in Examples 3 and 5. In Examples 4 and 6, melting out of candy was observed.

[Evaluation of breaking strength of candy]
The breaking strength of the candy in the university sweet potato of Examples 1-6 was measured. Sugars having the compositions shown in Table 1 were used and melted in salad oil by the method described above to prepare candies. For candy after cooling, rheometer (Yamaden RHEONER II, using breaking strength analysis, load cell 200N, plunger (diameter 3 mm, pointed), measurement distortion rate 80%, storage pitch 0.02 seconds, measurement speed 1 mm/second) was used to measure the breaking strength of each candy. Each breaking strength was measured three times, and the average value is shown in FIG. Even in Example 6 using granulated sugar, the breaking strength was 40 N or more and had sufficient breaking strength, but Examples 1 to 5 using reduced isomaltulose had higher breaking strength. The higher the content of reduced isomaltulose, the higher the breaking strength.

<Test Example 2>
Salad oil was put into a frying pan and heated to 170° C., then cut and frozen sweet potatoes were added and fried for 6 minutes. 150 g of fresh salad oil was added to a separate pan, heated to 150° C., and then sugar having the composition shown in Table 2 was added. This mixture was heated to 180° C. while adjusting the heating power to melt the sugar in the salad oil to obtain a candy (fat-containing candy). After the sugar melted, the heat was reduced and 150 g of fried sweet potato was added. Then, while heating, the sweet potato was mixed with candy to obtain a university potato. The university potatoes were taken out on an oven sheet and allowed to air dry for 10 minutes.

[Evaluation of stickiness after storage at room temperature]
The prepared daigaku-imo was stored at room temperature, and after the storage time shown in Table 2 had passed, the stickiness of the daigaku-imo when touched was sensory evaluated. As the evaluation criteria, there were 6 grades, 0 points when not sticky at all and 6 points when very sticky. In the evaluation criteria, "extremely sticky" (6 points) is equivalent to stickiness when a paper towel is impregnated with starch syrup. Sensory evaluation was carried out by a panel of four people, and Table 3 shows the average values of the obtained evaluation scores.

<Test Example 3>
Using the sugar composition shown in Table 4, university sweet potatoes were prepared in the same manner as in Test Example 2. The prepared university potatoes were air-dried, frozen after 30 minutes, and stored for 10 days.

[Quality evaluation after frozen storage]
University sweet potatoes that had been frozen for 10 days were thawed at room temperature. After 30 minutes and 1.5 hours from the start of thawing, the extent to which the candy adheres to the potato, the stickiness of the candy when touched (whether it draws strings), and the crispness when eaten are evaluated as follows. was evaluated based on the evaluation criteria of Table 4 shows the results.
(Attachment of candy)
A: Candies remain overall B: Candies remain thinly overall C: Candies remain partially D: Most of the candies have been removed (stickiness)
A: Not sticky B: Slightly sticky C: Sticky (slightly stringy)
D: Very sticky (pulls strings)
(Crispy feeling)
A: Overall crispy B: Overall somewhat crispy C: Partially crispy D: Not crispy

Claims (3)

A method for producing a fat-containing candy comprising a step of melting a composition containing at least one sugar selected from the group consisting of sucrose, isomaltulose and reduced isomaltulose in heated fats and oils to obtain a fat-containing candy. . A step of coating a food composition with a fat-containing candy obtained by melting a composition containing at least one sugar selected from the group consisting of sucrose, isomaltulose, and reduced isomaltulose in heated fat. A method for producing a candy-coated food product, comprising: 3. The method for producing a candy-coated food according to claim 2, wherein the food composition is potatoes.

Images