JP4715835B2 - Method for producing effervescent food - Google Patents

Description

  The present invention provides an effervescent coating composition, an effervescent food, and a method for producing the same.

  Conventionally, many foods having a foaming feeling by combining a carbonate such as baking soda and an acid have been proposed. Gummy and candy covered with foaming component consisting of carbonate and acid, candy and ramune, foaming component dispersed in gum, chocolate and candy center enclosing foaming component (See Patent Document 1). Products with such foaming properties are very popular especially in the summer when sales of confectionery are low, because they provide a refreshing and refreshing feeling. In addition, confectionery containing effervescent ingredients is not only for the purpose of refreshment, but also promotes saliva secretion and mucin secretion. It is known to be useful for any sterilization (see Patent Document 2).

  However, in the case of food with such a feeling of foaming, the carbonate and acid react instantaneously in the mouth, so there is a problem that the foaming feeling can only be obtained instantaneously and it feels unsatisfactory. is there. In addition, for the purpose of alleviating dry symptoms in the oral cavity and throat, continuous foaming properties are required rather than instantaneous ones. On the other hand, when a foamable component is kneaded into a material that is difficult to dissolve, such as candy, a continuous foaming feeling is obtained, but the foaming feeling is weak and the texture is impaired due to the roughness of the foamable component. For this reason, there has been a long-felt demand for foods containing a foaming component that maintains a foaming feeling and a smooth texture.

  In order to remedy this defect, by adjusting the average particle size of the foamable component to 1 to 100 μm and blending it in the candy, the candy surface unevenness is reduced, and a foamable candy having a good texture has been proposed. (See Patent Document 3). However, in this method, the surface area is increased by making the foamable component fine, and foaming due to heat tends to occur when kneaded into the candy, and the foam causes air to enter the candy in a non-uniform manner, resulting in roughness in the product. For this reason, it has become a texture that cannot be said to be sufficiently smooth. In addition, this method also has a problem that it takes time and effort to prepare the foamable component in an average particle size of 1 to 100 μm.

  On the other hand, in order to maintain the foaming feeling, organic acid powder and carbonate powder are dispersed in a high melting point oil and fat having a melting point of 55 ° C. or higher, and the resulting coating product of organic acid and carbonate obtained by spray cooling is used as a chewing gum. The proposal which mix | blends is made | formed (refer patent document 4). However, in this method, the coating is peeled off by chewing, and foaming occurs when the organic acid and carbonate are mixed together. Therefore, the foaming time is long and the foaming reaction is slow, so the foaming feeling is weak. When a large amount of organic acid powder and carbonate powder is added to supplement the feeling of foaming, the high melting point oils and fats do not dissolve in the mouth, so that the texture and flavor are impaired. In addition, in the case of foods such as candy that are not chewed, the high melting point fat does not dissolve in the mouth, so foaming does not occur and it cannot be used.

  On the other hand, in order to obtain a continuous foaming feeling, a method of coating a core material serving as a central layer with a carbonate and an acid over a plurality of layers has been taken. However, when coating is performed using an aqueous binder, there is a drawback that the foaming effect is significantly reduced because the carbonate and acid react even with a small amount of water. Therefore, by adding saccharides to the water-based binder and reducing the relative water content, it is difficult to react and coating is performed, or the suspension or solution dissolved in an anhydrous medium rather than the water-based binder is sprayed and dried. Proposal of the method to make is made (refer patent document 5 and patent document 6). However, the method of adding saccharides to the aqueous binder is an effective method only in a granulation process in which the core particle size is as small as 300 μm to 4 mm and efficient drying can be performed. When a large core material is used, since the drying efficiency is poor, the reaction is likely to occur and the foamability is reduced. In the latter method of spraying suspended or dissolved materials in an anhydrous medium, an alcohol such as ethanol or an organic solvent such as acetone is used as the medium, and these are volatile organic compounds (VOC). Therefore, there is a risk of adversely affecting the human body in the manufacturing environment, and VOC removal equipment is necessary to prevent environmental pollution, which increases equipment costs and operation costs, and is not realistic. In addition, since VOCs are flammable, there is a strong demand for minimizing the use of VOCs.

In addition, it has been studied to disperse and coat components such as acids in fats and oils. However, when a high melting point oil or fat having a body temperature or higher is used, the oil or fat does not dissolve in the mouth and a foaming feeling cannot be obtained. In addition, when using low melting point fats and oils, there is no problem with foaming feeling, but fats and oils dissolve due to temperature changes, oil stains occur, or quality deterioration is severe, such as inability to maintain shape retention, sold mainly in summer Not suitable as a commercial product.
Japanese Patent No. 2968110 JP 2002-000184 A Japanese Patent No. 3881298 Japanese Patent Laid-Open No. 06-269249 JP 2005-132965 A JP-A-53-79040

  The present invention provides a foamable coating composition having a long foaming feeling, good texture, and excellent durability, a foamable food coated with the foamable coating composition, and a method for producing the same. For the purpose.

  As a result of intensive studies in view of the above circumstances, the present inventors have determined the content of solid fat in the foamable coating composition and the production method, such as when licking only the foamable component. It has been found that a foamable coating composition having a foaming feeling and excellent durability and durability of the foaming feeling can be obtained.

That is, the gist of the present invention is as follows .
After dissolving solid fat containing a foamable component consisting of solid fat or carbonate and acid, spraying and cooling the food as the central layer to form the fat layer, and heating the fat layer The method comprises coating a powder containing a foamable component where the surface layer is dissolved, and setting the amount of solid fat in the foamed layer composed of the foamable component and solid fat to 10 to 30% by weight. The present invention relates to a method for producing effervescent food.

  The foamable coating composition of the present invention has a long foaming feeling, a good texture and excellent durability. Therefore, when the effervescent food coated with the effervescent coating composition of the present invention is eaten, not only can the foam feel immediately, but also the foam feel can be enjoyed for a longer time than the conventional product.

1) Foamable coating composition The foamable coating composition of the present invention is characterized by containing, as main components, a foamable component comprising carbonate and an acid, and 10 to 30% by weight of solid fat.

  Especially, the foamable coating composition of this invention has one big characteristic in containing 10-30 weight% of solid fat. When the solid fat content exceeds 30% by weight, in the case of low melting point fats and oils, oil stains occur due to the dissolved fats and oils, and the shape retention is significantly reduced. Moreover, when using high melting point fats and oils, there is no problem in terms of durability, but the fats and oils do not dissolve at body temperature, so there is a problem that it is difficult to obtain a feeling of foam. On the other hand, if it is less than 10% by weight, a sufficient binding force for retaining the foamable component cannot be obtained, and a homogeneous coating layer such as peeling cannot be obtained. The solid fat amount is preferably 10 to 25% by weight.

Examples of the solid fat used in the present invention include various animal and vegetable oils and fats such as coconut oil, cocoa butter, rapeseed oil, soybean oil, beef tallow and fish oil, or hydrogenated hydrogenated oils, but are not limited thereto. It is not something.
Further, the melting point of the solid fat is not particularly limited, but from the viewpoint of obtaining an excellent foam feeling, it is preferably 59 ° C. or lower, more preferably 40 ° C. or lower, and the fat and oil residue is reduced. From the viewpoint of excellent feeling, 37 ° C. or lower is more preferable. The melting point of the solid fat is most preferably 30 to 37 ° C. from the viewpoint of maintaining durability.

  Examples of the carbonate used in the present invention include sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, sodium sesquicarbonate, etc. Among these, sodium carbonate and sodium hydrogen carbonate are mentioned in terms of taste. Is preferred.

  The acid used in the present invention is not particularly limited as long as it can be added to foods. Citric acid, tartaric acid, ascorbic acid, malic acid, lactic acid, fumaric acid, succinic acid, malonic acid, acetic acid, adipic acid, gluconic acid The inorganic acid of phosphoric acid is selected as appropriate, but is not limited thereto. Of these, citric acid, tartaric acid, malic acid, and ascorbic acid are preferred in terms of taste.

In the foamable coating composition of the present invention, the carbonate and acid are used as a foamable component, and the foamable component is preferably in a powder form from the viewpoint of ease of handling.
In the case of powder, the carbonate may have an average particle size comparable to that of a commercially available product, and the average particle size is usually about 150 to 250 μm, but may be further atomized by pulverization or the like. Moreover, what is necessary is just to have an average particle diameter comparable as carbonate as an acid.

  The content of the foamable component obtained by adding the carbonate and the acid may be the balance of the solid fat in the foamable coating composition, but is 10% by weight or more from the viewpoint of feeling a firm foam feeling. It is preferable. In addition, the foamable coating composition of the present invention is provided on the surface of the core material to form a foamed layer as will be described later. The foamable layer contains 10% by weight or more of the foamable component. A firm feeling of foaming can be felt, and the persistence of the feeling of foaming not seen in conventional products is expressed. Moreover, content of the said foamable component should just be 90 weight% or less in a foamable coating composition.

Further, the mixing ratio of the carbonate and the acid in the foamable component may be any ratio that allows foaming, and may be appropriately set according to the types of the carbonate and the acid.
In addition, when using a carbonate having low solubility in water such as sodium hydrogen carbonate, the mixing ratio of the acid is a reaction necessary for foaming from the viewpoint of suppressing the undissolved residue in the mouth and expressing the acidity of the acid used in combination. It is preferable to set it higher by 10 to 15 mol% relative to the amount.

In the foamable coating composition of the present invention, components that can be added to foods such as sugars, proteins, fragrances, pigments, fruit juice powders, vegetable powders, vitamins, etc., as appropriate components other than the foamable component and solid fat, are appropriately used. Can be added. Among them, foods with a refreshing foaming property are often eaten in summer when the temperature is high, so by adding a highly endothermic saccharide such as xylitol or erythritol to the foaming coating composition of the present invention, Furthermore, a refreshing feeling and a refreshing feeling can be imparted.
When the optional component is in powder form, it may be mixed with the foamable component to prepare a foamable powder.

  The addition amount of the above-mentioned optional components in the foamable coating composition of the present invention is not particularly limited as long as it is an amount that does not hinder the desired effect such as foaming feeling.

  Further, in the foamable coating composition of the present invention, the water content is preferably 1% by weight or less from the viewpoint of preventing the foamable components from reacting in the production stage, and is substantially not contained. It is more preferable.

The foamable coating composition of the present invention having the composition as described above can be produced by mixing the components described above.
In addition, the foamable coating composition of the present invention is used for coating the surface of the food that is the core material, but according to the coating method, each component is brought into contact with the food separately, and finally the state of the coating composition It is good. For example, a solid fat or a solid fat containing a foaming component composed of carbonate and acid is dissolved in the food serving as the central layer, and then sprayed and cooled to form an oil layer, and then the oil layer is added. A method of forming a foamable coating composition on the surface of a food by heating and coating the foamable powder containing the foamable component on the surface of the melted surface layer is exemplified. The coating operation may be repeated a plurality of times.

  Examples of foods that can be used as the core material of the foamable coating composition of the present invention include, but are not limited to, candy, tableted products, capsules, pills, and the like. Examples of the candy include various candy such as hard candy, soft candy, and gummy candy. Examples of the tableted product include tablet confections which are mainly composed of sugar and compression-molded with a tableting machine or the like. Examples of the capsule include those in which powder or liquid food is encapsulated in an edible capsule. Examples of the pill include those obtained by rounding an extract such as herb or fruit juice with a sugar such as starch.

  The size of the core material coated with the foamable coating composition of the present invention, the thickness of the coating layer, etc. are not particularly limited and can be appropriately set to the desired taste, texture, etc. From the standpoint of sustainability, it is preferable that the ratio (coating rate) of the foamable coating composition to the total weight of the foamable coating composition and the core material is 5% or more.

2) Effervescent food and method for producing the same The effervescent food of the present invention is obtained by coating at least a part of the food with the effervescent coating composition.

  The method for producing effervescent food according to the present invention forms a fat layer by dissolving solid fat containing a foamable component consisting of solid fat or carbonate and acid, and then spraying and cooling the food as the central layer. And a step of heating the oil and fat layer and coating a powder containing a foamable component on the surface layer where the surface layer is melted.

  By having the steps as described above, the foamed layer composed of the foamable component and the solid fat is efficiently formed on the food surface while suppressing the reaction between the foamable components contained in the foamable coating composition of the present invention. Can be formed.

The above process will be described in more detail below.
First, solid fat is dissolved. Moreover, you may disperse | distribute the foamable component which consists of carbonate and an acid to melt | dissolved solid fat. The lipid in which the foamable component is dispersed in this manner may be cooled and solidified, and may be dissolved again during the production of the foamable food. The melting temperature of the solid fat is not particularly limited as long as it is equal to or higher than its melting point, but when a carbonate (for example, sodium hydrogen carbonate) that easily undergoes thermal decomposition is used, it is preferably dissolved at 50 ° C. or lower.
In addition, when the foamable powder containing the foamable component and other powder if necessary is mixed with the dissolved solid fat, the ratio of the foamable powder is from the viewpoint of adjusting the viscosity to be easy to handle. 65% by weight or less is preferable with respect to 100% by weight, and more preferably 50% by weight or less.

Next, while rotating the core in a stirring device such as sugar-coated bread, the dissolved solid fat or the solid fat in which the foamable powder is dispersed after dissolution (hereinafter abbreviated as dissolved solid fat, etc.) is added. Contact the surface of the core.
What is necessary is just to determine suitably about the magnitude | size of a stirring apparatus, a rotational speed, etc. based on the kind and magnitude | size of a core material. Moreover, as temperature at the time of making a core material and melt | dissolved solid fat contact, what is necessary is just the temperature of the grade which has fluidity | liquidity in fats and oils, and is not solidified, for example, 50 degreeC or less is preferable. By this operation, a core layer is used as a central layer, and a dissolved fat layer is formed on the surface thereof. Depending on the rotational speed, there may be a case where two or more core materials are used as a central layer, and a layer of dissolved fat is formed on the surface thereof. In the present invention, such a mode is also included.

Next, the core material in contact with the dissolved solid fat is cooled to solidify the fat.
As a cooling method, a spot cooler or the like may be used in the stirring device, or the core material may be moved and cooled in another cooling device. The cooling temperature may be any temperature at which oils and fats can be solidified, but from the viewpoint of suppressing condensation in the stirring device or the cooling device, it is preferably a temperature at which gentle cooling is possible, and more preferably around 20 ° C. preferable. By this operation, an oil and fat layer is formed on the surface of the core material.

Next, the core material on which the oil and fat layer is formed is heated in the stirring device, and the foamable powder containing the foamable component is brought into contact with the core material when the surface of the oil and fat layer starts to melt.
A heater may be used for heating. Further, the heating temperature is not limited as long as the surface of the fat and oil layer is dissolved, but is preferably about 40 ° C. from the viewpoint of good operability.
Further, when contacting the foamable powder, the surface of the core material can be coated by uniformly spreading the foamable powder by stirring the core material in the stirring device.

  When the core material on which the oil and fat layer is formed is continuously rotated in the heated state as described above, the oil and fat may gradually emerge on the surface by centrifugal force. When it comes to the surface, the foamable powder is further added, and the above steps are repeated until the oil and fat no longer comes to the surface. Then, when the oil or fat no longer comes to the surface, the same process may be repeated until a dissolved solid fat or a solid fat in which the foamable powder is dispersed is applied after dissolution and until the desired size is reached.

Instead of alternately applying the fats and oils and the foamable powder, after coating only the fats and oils to a target weight, the foaming powder may be charged in the same manner as described above.
Through the above steps, an effervescent food in which at least a part of the surface is coated with the effervescent coating composition to form a foamed layer is obtained.

When the moisture value of the core material is high, the surface of the core material may be coated with a hydrophobic coating agent. As the hydrophobic coating agent, fats and oils not containing the foamable powder may be used, but known hydrophobic coating agents may also be used.
Alternatively, the core material may be coated with several layers of sugars in advance before the foamable coating composition is coated. Any sugar may be used as long as it is as described above.

  Further, after the foamable coating composition is coated on the core material, it can be further processed. For example, by coating only the oil and fat layer, the timing of foaming can be adjusted so that there is no foaming feeling at the beginning of eating and a foaming feeling is suddenly generated from the middle. In addition, by applying a hydrophobic treatment on the foamable coating composition and then performing a sugar coating, a texture different from the foaming texture is created so that a foaming texture is generated from a crisp texture. It can also be combined.

  The effervescent food obtained as described above has the advantage that when eaten, the period of feeling foaming lasts longer, the texture is good and the durability of the foaming feeling is superior compared to conventional products. There is.

  For example, in the conventional product in which only the foamable powder is applied, the foaming feeling disappears in about 10 seconds, whereas in the present invention, the foamed powder is contacted with the solid fat dissolved as described above. The foaming feeling lasts for a long time. Further, in the present invention, when the core material on which the fat layer is formed as described above is rotated, the foaming powder is solidified by repeating the operation of applying the foaming powder until the fat does not float on the surface. While firmly fixing with fat, the duration of the foaming feeling can be adjusted according to the thickness of the foamable powder in the foamed layer.

  Moreover, the texture of the foamable food of the present invention is significantly different from that of conventional products such as candy kneaded with carbonate and acid powder. That is, in the conventional product, compared with the candy portion, the carbonate or acid powder has a higher melting rate in the mouth, so the portion where these powders are dissolved becomes a hole, and a feeling of roughness is generated as a touch of the candy in the mouth. On the other hand, since the foamable powder is arranged almost uniformly on the surface of the foamable food of the present invention obtained by the production method as described above, the speed of melting in the mouth is equal, and a rough feeling is felt. Remarkably reduced.

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

Example 1
This is an example of a soda-flavored candy that maintains a foaming feeling and is excellent in texture and durability.
First, 60 parts of sugar and 38 parts of enzymatically saccharified starch syrup were dissolved in water and cooked at 130 ° C. in a vacuum kettle. A small amount of 2 parts of citric acid, soda flavor and blue colorant were added and mixed, and molded into a 3 g sphere to obtain a candy serving as a core.
Separately, 50 parts of erythritol, 20 parts of tartaric acid, 10 parts of citric acid, 20 parts of baking soda and a small amount of perfume were mixed to obtain an effervescent powder. Next, Melano NEW-SS7 (Fuji Oil) was dissolved in a 50 ° C. water bath.

  While rotating 70 parts of the candy of the core material in the sugar-coated bread, 3 parts of the fat and oil dissolved on the surface of the core material are spread and spread uniformly, and then the inside of the sugar-coated bread is cooled with a spot cooler set at 25 ° C. The fats and oils were solidified. Next, the sugar-coated bread was heated with a heater set at 40 ° C., and when the surface of the oil and fat was dissolved, 4 parts of foaming powder was spread evenly. When the sugar-coated bread was kept rotating while the temperature was applied, the oil and fat rose on the surface. From the point where the oil and fat was added, the coating process was repeated once more to obtain a soda-flavored candy coated with foamable powder. The final composition is shown in Table 1 (the same applies to the following examples and comparative examples).

  The obtained candy had a strong foaming feeling in the mouth, and the foaming feeling lasted for more than 1 minute. In addition, it was a candy that had good licking feeling, no roughness, excellent texture, oil stain even when left in a 40 ° C heat storage for 3 days, and excellent deformation and durability.

(Example 2)
In Example 1, the candy as the core material and the foamable powder were produced in the same manner, and then dissolved in 50 ° C. hot water bath to 60 parts of Melano NEW-SS7 (made by Fuji Oil Co., Ltd.). 40 parts of the powder were dispersed.

While rotating 70 parts of the candy of the core material with a sugar-coating pan, 5 parts of the oil and fat in which foamable powder is dispersed is applied to the surface of the core material, and the sugar is coated with a spot cooler set at 25 ° C. The inside of the pan was cooled to solidify the fats and oils. Next, the sugar-coated bread was warmed with a heater set at 40 ° C., and when the surface of the oil and fat was dissolved, 5 parts of foaming powder was spread evenly. When the sugar-coated bread was kept rotating while the temperature was applied, the oil and fat rose on the surface. From the point where the oil and fat was added, the coating process was repeated once more to obtain a soda-flavored candy coated with foamable powder.
The obtained candy was a foamable food having the same foaming feeling, sustainability, and durability as in Example 1. Moreover, in Example 2, after coating the oil and fat, in comparison with Example 1 in which the foamable powder is added, the fat and oil in which the foamable powder is dispersed in advance is coated, and the remaining foamable powder is added. Therefore, it was possible to coat in a short time by reducing the amount of foamable powder added later. Further, the texture was also good as in Example 1.

(Examples 3 and 4)
This is an example of a cola-flavored gummy that can be eaten whether chewed or licked, has a sustained foaming feeling, and is excellent in texture and durability.
First, gummy was prepared as follows. 38 parts of sugar, 46 parts of starch syrup, 11 parts of gelatin and 4.5 parts of gum arabic were heated and dissolved, and then concentrated under reduced pressure. 0.5 parts of acidulant and a small amount of cola flavor were added to make uniform. A fixed amount was filled in a starch mold with a filling machine, dried, de-powdered and oiled to obtain a granular gummy having a moisture value of 8%.
Subsequently, the granular gummi was coated in the same process as in Example 1 and the formulation of Table 1, Examples 3 and 4, and a cola-flavored gummi was obtained. The coated gummi obtained in Examples 3 and 4 was a foamable food with good foaming feeling, good durability, and excellent durability. Also, the texture was good as in Example 1.

(Example 5)
Candy was obtained as an effervescent food in the same manner as in Example 1 except that the components listed in Table 1 were used as the effervescent powder. The obtained candy was a foamable food having the same foaming feeling, sustainability, and durability as in Example 1.

(Example 6)
First, a tableted material was prepared as follows. 80 parts of sugar, 9 parts of acidulant, 6 parts of crystalline cellulose, and 1 part of powdered lemon juice were mixed in a powder cake, and a granulated product was prepared using a fluidized bed granulator. Furthermore, 3 parts of sucrose fatty acid ester and 1 part of fragrance are mixed with the granulated product prepared as described above, and the tablet shape is a disk shape having a diameter of 6 mm, a thickness of 5 mm and a weight of 0.2 g per grain. Compression molded. The tableted product had a water content of 0.8%. Coating was carried out by the same steps as in Example 1 and the formulation shown in Table 1, and a lemon-flavored tablet with a foaming feeling was obtained. The resulting coated tableted product was a foamable food with good foaming feeling and durability, and excellent durability. Also, the texture was good as in Example 1.

(Examples 7, 8, and 9)
In Example 1, the type of oil and fat and the melting point were changed from 34 ° C. to 28 ° C., 40 ° C., or 59 ° C., and a foamable coated candy was produced in the same manner as in Example 1. The candy obtained in Example 7 was good in foaming feeling and its sustainability, but it was a candy requiring a careful handling, such as a softer coating layer compared to the candy of Example 1 and deformation when pressed hard. Moreover, although the candy obtained in Examples 8 and 9 was excellent in the sustainability and durability of the foaming feeling, the feeling of foaming was felt slightly weaker than the candy of Example 1. In addition, the texture was all good as in Example 1.

(Example 10)
In Example 1, the type of oil and fat and the melting point were changed to 34 ° C. or 37 ° C., and a foamed coated candy was produced in the same manner as in Example 1 except that. The obtained candy was a candy having a long foaming feeling, good licking feeling, oil stain even when left in a 40 ° C incubator for 3 days, and excellent deformation and durability. Also, the texture was good as in Example 1.

(Comparative Example 1)
In Example 1, the candy which is the core material was manufactured in the same manner, and thereafter the foam was applied to the candy without coating with fats and oils. The obtained candy had a strong foaming feeling equivalent to that of the candy of Example 1, but had a feeling of foaming for a moment (about 5 seconds) and had no persistence.

(Comparative Examples 2 to 4)
In Example 1, it coated by the process similar to Example 1, and the mixing | blending of Table 2 Comparative Examples 2-4, and obtained the coating candy.
The candy obtained in Comparative Example 2 had no problem with the foaming feeling and its sustainability, but had a problem with durability such as the coating layer being easily peeled off. Further, the candy obtained in Comparative Example 3 had no problem with the foaming feeling and its durability, but had a problem with durability such as oil stain and deformation when left in a 40 ° C. heat-reservoir. The candy obtained in Comparative Example 4 was hardly foamed.

Tables 1 and 2 summarize the compositions of the effervescent foods of Examples 1 to 10 and Comparative Examples 1 to 4 and the evaluation results thereof. The numerical values of the foamable powder, oil content and powder content in the table are% by weight.
In addition, the coating rate said by this invention in Table 1, 2 says the value computed from the following formula.
Coating rate (%) =
(100 sugar coated product weight-100 core weight) / (100 sugar coated product weight) x 100
The evaluation criteria in the table are as follows.
Foamability ◎: Foaming vigorously ○: Gently foaming ×: No foaming ◎: 45 seconds or more ○: 15 seconds or more and less than 45 seconds ×: 15 seconds or less Durability ◎: Oil stain, no deformation ○: Oil stain, no deformation Deforms when force is applied. X: Oil stain, deformed. Durability is the result after standing for 3 days in a 40.degree.

  From the results of Tables 1 and 2, all of the effervescent foods obtained in Examples 1 to 10 can feel foaming more firmly than those obtained in Comparative Examples 1 to 4, and this foaming feeling It can be seen that it has excellent durability and durability.

Claims (1)

After dissolving solid fat containing a foamable component consisting of solid fat or carbonate and acid, spraying and cooling the food as the central layer to form the fat layer, and heating the fat layer The method comprises coating a powder containing a foamable component where the surface layer is dissolved, and setting the amount of solid fat in the foamed layer composed of the foamable component and solid fat to 10 to 30% by weight. A method for producing effervescent food.