JP5073091B1 - Manufacturing method of coated food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coating composition capable of applying a coating that does not cause a crying phenomenon over time, does not adversely affect the flavor, and does not have a sticky coating surface, and a food coated with the coating composition. is there.
SOLUTION: A coating composition containing a starch decomposition product and having a DE value of 35 or more and 65 or less is distributed on the surface of foods such as biscuits and snacks to be coated without dissolving in water or oil, and is melted by heating. Then, it is cooled and solidified.
[Selection figure] None

Description

  The present invention relates to a food coating composition.

  Conventionally, icing and fondant are used as coatings used for donuts, breads and the like for the purpose of improving the appearance and adding sweetness. These use sugars, gums, etc. dissolved in oils or fats or water (see Patent Document 1). However, fats and oils and gums have a bad influence, and there is a problem that the commercial value is lowered. In addition, a confectionery called Dragee wrapped in a sugar coat is known, but the Dragee is coated with sugar. Since these conventional coatings mainly use sugar as a raw material, the added taste is limited to sweetness, and it has not been possible to add a taste other than sweet taste such as umami, pungent taste, and salty taste.

  As a food product in which particles are adhered to the food surface such as chewing gum, a particle-attached food product in which particles granulated mainly using water-soluble or easily disintegrating components such as salt crystal grains and sugar are bonded to the food surface is known. (See Patent Document 2). As an adhesion method, commercially available granulated particles mainly composed of refined sucrose and starch are placed in a centrifugal tumbling granulation coating apparatus, and are attached to the charged chewing gum while sending hot air. A method of cooling at room temperature is employed. In addition to the problem that a special apparatus such as a centrifugal rolling granulation coating apparatus is necessary, the method is difficult to coat a fragile food surface such as biscuits, snacks, and Japanese sweets, Further, since the particles to be adhered themselves are not melted or softened by heating, the method cannot coat foods that do not contain a material that melts or softens by heating.

  On the other hand, when adding caramel flavor or honey flavor to foods other than coating, it was necessary to knead caramel or honey into the dough, which not only changed the physical properties of the dough itself, There was a problem that the fabric was scorched on the top board and the surface of the fabric was easily burnt. Similarly, when adding umami, pungent taste, salty taste, etc. to foods such as snacks and rice crackers other than coatings, the powder seasoning is applied to the surface of the food because it is applied to the surface of the food. There was a problem that the clothes and surroundings were soiled by falling or dropping.

  On the other hand, as a technique for solidifying saccharides and powder without using water or oil, saccharides having a melting point of 150 ° C. or lower or saccharides and powder having a melting point of 150 ° C. or higher are mixed, heated and melted, and cooled to be solidified. A method for solidifying a powdered food is known (see Patent Document 3), but this method was only used as a method for producing an oak-like solid food.

WO2000 / 076328 pamphlet JP 2003-157 A JP 2004-283011 A

  The present invention can coat foods without special equipment, and can coat even foods that are easily broken or foods that do not contain foods that melt or soften when heated, resulting in a crying phenomenon over time. In addition, it is a coating composition that does not adversely affect the flavor, the coating surface is not sticky, and by adding various flavors and fragrances, it can add flavors and colors other than sweetness, affecting the physical properties of the dough. In addition, the present invention provides a coating composition and a coated food that can suppress the scorching of the dough to the oven and the scorching of the surface of the dough, and can prevent hands, clothes, and surrounding stains during eating.

  As a result of studying to solve the above problems, the inventor of the present invention, including a starch decomposition product, having a DE value of 35 to 65 without dissolving the coating composition in water or oil, after heating and melting on the food surface, It has been found that by cooling and solidifying and binding, extremely excellent results can be obtained that can solve the above problems, and the present invention has been achieved.

That is, the present invention relates to the following aspects.
[Aspect 1]
A food comprising a starch degradation product and a DE value of 35 to 65, wherein the composition is distributed on the surface of the food, melted by heating, and solidified and bound by cooling. Coating composition.
[Aspect 2]
The composition for food coating according to aspect 1, wherein the content of fats and oils is 10% by weight or less.
[Aspect 3]
The composition for food coating according to aspect 1 or 2, comprising 10 to 99.9% by weight of a starch degradation product and seasoning.
[Aspect 4]
The composition for food coating according to any one of aspects 1 to 3, wherein the composition is melted by heating at 100 to 220 ° C.
[Aspect 5]
A coated food having a crispy texture with a non-sticky coating surface, wherein the coating composition according to any one of Embodiments 1 to 4 has a coating bound to the heatable food surface by heating and melting.
[Aspect 6]
A coated food in which the food according to Aspect 5 is a confectionery having a moisture content of 10% by weight or less.
[Aspect 7]
A coated food in which the food according to Aspect 6 is a biscuit, pretzel, or rice cracker.

  According to the present invention, it is possible to apply a coating to food that does not cause crying over time, does not adversely affect the flavor, does not stick to the coating surface, and can enjoy a crisp texture when eating. In addition, adding seasoning, etc. does not affect the physical properties of the dough, while suppressing the burning of the dough to the oven and the scorch of the surface of the dough, making it difficult for discoloration of solids during seasoning, Various tastes, aromas and colors other than sweetness can be added, and contamination of hands, clothes and surroundings during eating can be prevented. In addition, by coating a fragile food surface such as a puff pie, the surface can be protected and made difficult to break.

  The starch degradation product used in the present invention may be any starch hydrolyzed with acid or enzyme. The DE value (dextrose equivalent value), which is an index of the degree of degradation of the starch degradation product, is obtained by measuring the reducing sugar as glucose and represents the ratio of the reducing sugar to the total solid content, and is represented by the following formula. In general, the smaller the DE value, the higher the polymer polysaccharide.

  The coating composition of the present invention contains a starch degradation product, and the DE value of the coating composition may be 35 or more and 65 or less. For example, a starch degradation product having a DE value of 35 or more and 65 or less may be used alone or in combination, and if the DE value of the coating composition is 35 or more and 65 or less, the DE value is 20 or more, Preferably, 25 or more, more preferably 30 or more starch degradation products can be mixed and used. If the coating composition has a DE value of 35 or more and 65 or less, a starch degradation product having a DE value of less than 20 can be mixed. However, since it is difficult to melt, the addition amount should be small and at most 30% by weight. Degree. In the present invention, if the DE value of the coating composition is 35 or more and 65 or less, preferably 40 or more and 60 or less, the coating composition can be melted and coated uniformly, and it is difficult to absorb moisture. If the DE value of the coating composition is less than 35, it is difficult to melt because melting is difficult, and the smaller the DE value is, the more difficult it is to melt under normal heating conditions. Higher or longer temperature conditions can cause coatings and foods to burn. As the DE value is larger than 65 and approaches 100, it becomes easier to absorb moisture after solidification.

  Furthermore, if the DE value is 35 or more and 65 or less, the coating composition of this invention may mix various seasonings etc. Various seasonings include dairy powder (milk powder, whey powder, buttermilk powder, cheese powder, etc.), sweetener powder, maple syrup powder, honey powder, cocoa powder, caramel powder, coffee powder, matcha powder, fruit juice powder, various types Seasonings such as amino acids, various organic acids, nucleic acids, extract powders (livestock extract powder, kelp extract powder, vegetable extract powder, etc.), vegetable powders (parsley powder, basil powder, onion powder, celery powder, etc.), powdered spices (hot peppers) Powder, pepper, garlic, curry powder, etc.) and salt powder. Furthermore, a fragrance | flavor, fats and oils, an emulsifier, and / or a pigment | dye can also be mixed. The seasoning etc. can be bound to food by the coating composition mixed with seasoning etc., and the coating does not melt at body temperature. And the surrounding pollution can be prevented. Furthermore, since the coating composition of the present invention has a DE value of 35 or more and 65 or less, the melting temperature is not too high, so the whole seasoning is difficult to burn, and the color of insoluble solids such as vegetable powder during seasoning is difficult to change. .

  The content of the starch degradation product in the coating composition can be appropriately set as long as the DE value is 35 or more and 65 or less, but is preferably 10% by weight or more, more preferably 10 to 99.9% by weight, and still more preferably. If the coating amount is 20 to 99.9% by weight, particularly preferably 30 to 99.9% by weight, and most preferably 50 to 99.9% by weight, the coating can bind well to food. The seasoning content in the coating composition is preferably 50% by weight or less, more preferably 40% or less, still more preferably 20% by weight or less, particularly preferably 10% by weight or less, and most preferably 5% by weight or less. The content of the fragrance is preferably 10% by weight or less, more preferably 8% by weight or less, and still more preferably 5% by weight or less. Further, the content of fats and oils, emulsifiers or pigments is preferably 10% by weight or less, more preferably 5% by weight or less, still more preferably 3% by weight or less, and particularly preferably 1% by weight or less.

The particle size of the coating composition of the present invention is not particularly limited, but is preferably 2000 μm or less, more preferably 1400 μm or less, and still more preferably 1000 μm or less, and can be obtained by sieving. For sieving, a sieve of JIS standard Z8801-1: 2006 can be used. For example, a coating composition having a particle size of the previous period can be obtained through a sieve having a nominal aperture of 2000 μm, 1400 μm or 1000 μm.

  The thickness to be distributed on the surface of the food to be coated with the coating composition of the present invention can be appropriately set depending on the food, but is preferably 5.0 mm or less, more preferably 3.0 mm or less, and still more preferably 0.2 to 2.0 mm. It is only necessary to heat the film after it has been distributed with the thickness. The distribution of the coating composition may be performed by sprinkling, spraying, placing, glazing or placing the coating composition on the food surface. If the food to be coated is a food completed by baking such as baked confectionery, the coating composition may be distributed on the surface of the dough before baking at the above thickness and then heated under normal baking conditions. When the thickness of the coating composition is greater than 5.0 mm, bumping is likely to occur because the coating composition is not uniformly heated and melted, and unevenness due to bumping occurs on the coating surface. When distributing the coating composition of the present invention, use a plate from which patterns and characters have been cut, or apply water or a binder in a pattern or characters in advance to the food side to form a coating composition. After sprinkling, if unnecessary powder is removed and heating is performed or electrostatic printing is performed, a pattern or letter-like coating can be formed. After distributing the coating composition, a topping agent such as crush almond can be added.

  The heating and melting temperature of the coating composition of the present invention can be appropriately set to a temperature at which the coating composition melts and the food does not burn, but preferably 100 to 220 ° C, more preferably 140 to 200 ° C. . The heating time can be appropriately set depending on the temperature, but is preferably 1 to 20 minutes, more preferably 2 to 10 minutes. When the heating temperature exceeds 220 ° C., the coating composition and / or the food may be burnt, so care should be taken. On the other hand, when the heating temperature is lower than 100 ° C., the starch decomposition product is not melted by heating, and coating may not be possible.

  Although the cooling after heating and melting in the coating composition of the present invention is not particularly limited, the coating composition may be solidified and bound. For example, the coating composition may be allowed to cool at room temperature, or may be cooled by blowing. good.

  The food to be coated is a food that can be heated. A heatable food is a food that is finished by a baking process or a food whose product value as a food is not impaired by heating. For example, Japanese baked confectionery excluding biscuits, snacks and candy balls described in Japanese Food Standard Ingredients Table 2010, and confectionery having a moisture content of 10% by weight or less, such as wafers, crackers, sables, puff pie Biscuits, pretzels, Russian cakes, potato chips, corn snacks, garlic tofu, rice cakes, wheat crackers, rice crackers, rusks and bread chips. The coated food of the present invention is a food in which the coating composition is heated and melted and bound on the surface of the food, so that the coating is well bound to the food and the coating composition to which no moisture is added is used. The coating surface is not sticky and has a crispy texture. In addition, among seasonings included in the coating, the color of insoluble solids such as vegetable powder is vivid.

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, the percentages of each raw material and raw material are all by weight unless otherwise specified.
[Example 1]

Part of 10 g of starch degradation product with a DE value of 65 passed through a sieve with an opening of 1000 μm is sprinkled on the cracker surface to a thickness of about 1 mm, heated and melted at 180 ° C. for 3 minutes, cooled at room temperature and solidified Example product 1 was obtained.
[Example 2]

Part of 10 g of starch degradation product having a DE value of 47 passed through a sieve having a mesh size of 1000 μm is sprinkled on the cracker surface to a thickness of about 1 mm, and is heated and melted at 180 ° C. for 3 minutes, then cooled at room temperature and solidified. Example product 2 was obtained.
[Example 3]

Part of 10 g of starch degradation product with DE value of 40 passed through a sieve with an opening of 1000 μm is sprinkled on the cracker surface to a thickness of about 1 mm, heated and melted at 180 ° C. for 3 minutes, cooled at room temperature and solidified Example product 3 was obtained.
[Example 4]

1.98 g of starch degradation product having a DE value of 47 and 1 g of starch degradation product having a DE value of 30; 0.01 g of sucralose (manufactured by San-Ei Gen FFI Co., Ltd.) as seasoning; and sugar oil (Ikeda Sugar Chemical Co., Ltd.) as a fragrance (Product made) After adding 0.01 g, mixing well, part of what passed through a sieve with an opening of 1000 μm was sprinkled over the cracker surface to a thickness of about 1 mm, heated and melted at 180 ° C. for 2 minutes, then room temperature The product was cooled and solidified. As a result of sampling a part of the mixture and measuring the DE value, the DE value was 41.
[Example 5]

After adding 1 g of burnt sugar powder (Ikeda Saccharification Co., Ltd.) as seasoning and 0.01 g of sugar oil (Ikeda Saccharification Co., Ltd.) as flavoring to 8.99 g of the starch degradation product having a DE value of 47, Part of what passed through the sieve having an opening of 1000 μm was distributed over the surface of the biscuit with a thickness of about 1 mm, heated and melted at 180 ° C. for 2 minutes, and then cooled and solidified at room temperature to obtain Example Product 5. In addition, as a result of sampling a part of the mixture and measuring the DE value, the DE value was 41.5.
[Example 6]

1 g of caramel powder (Ikeda Sakka Kogyo Co., Ltd.) and 0.5 g of burnt sugar powder (Ikeda Saku Kagaku Kogyo Co., Ltd.) are added as seasonings to 8.5 g of the starch degradation product having a DE value of 47. Part of what was passed through the sieve was distributed over the surface of the biscuits with a thickness of about 1 mm, heated and melted at 180 ° C. for 3 minutes, and then cooled and solidified at room temperature. As a result of sampling a part of the mixture and measuring the DE value, the DE value was 45.5.
[Example 7]

1.96 g of starch degradation product having a DE value of 47 and 1 g of starch degradation product having a DE value of 30; 2 g of burnt sugar powder (manufactured by Ikeda Sugar Chemical Co., Ltd.) as seasoning; and sugar oil (manufactured by Ikeda Sugar Chemical Industry Co., Ltd.) as a flavor. Add 04g, mix thoroughly, and distribute a portion of what passed through a sieve with an opening of 1000μm to a thickness of about 1mm on the biscuit surface, heat melt at 180 ° C for 3 minutes, cool at room temperature and solidify Example product 7 was obtained. As a result of sampling a part of the mixture and measuring the DE value, the DE value was 40.7.
[Example 8]

1 g of honey powder (manufactured by Ikeda Sakka Kogyo Co., Ltd.) was added as a seasoning to 5 g of the starch degradation product having a DE value of 47 and 4 g of the starch degradation product having a DE value of 30. After thoroughly mixing, the mixture was passed through a sieve having an opening of 1000 μm. A portion was sprinkled and distributed over the pretzel surface to a thickness of about 1 mm, heated and melted at 180 ° C. for 2 minutes, and then cooled and solidified at room temperature to obtain Example Product 8. As a result of sampling a part of the mixture and measuring the DE value, the DE value was 37.5.
[Example 9]

Powder starch degradation product with DE value of 47, refined salt fine powder 0.5g as seasoning, sodium glutamate (manufactured by Ajinomoto Co.) 0.3g, powder of celery (manufactured by KIS Co., Ltd.) 0.1g, white Add Pepper powder (KIS Co., Ltd.) 0.1g, Onion Extract Powder (Ikeda Saccharification Industry Co., Ltd.) 0.1g and Fresh Garlic Extract Powder (Ikeda Saccharification Industry Co., Ltd.) 0.05g, and mix well. Then, a part of what passed through a sieve having an aperture of 1000 μm was distributed over the surface of the potato chips by sprinkling it to a thickness of about 1 mm, heated and melted at 180 ° C. for 2 minutes, and then cooled and solidified at room temperature to obtain a product 9 . As a result of sampling a part of the mixture and measuring the DE value, the DE value was 42.5.
[Example 10]

Add a carotene pigment, carotene # 731 (manufactured by Ikeda Gakka Kogyo Co., Ltd.) 0.02 g to 9.98 g of the starch degradation product with a DE value of 47, mix well, and pass a part of it through a sieve with an opening of 1000 μm. The puff pie surface was sprinkled over a thickness of about 1 mm, and was heated and melted at 180 ° C. for 2 minutes, and then cooled and solidified at room temperature to obtain an embodiment product 10. As a result of sampling a part of the mixture and measuring the DE value, the DE value was 45.0.
[Example 11]

  As a seasoning, 7.1 g of starch degradation product having a DE value of 47, 1.5 g of cheese powder (manufactured by Ikeda Sugar Chemical Co., Ltd.), 0.83 g of refined salt fine powder, 0.1 g of sodium glutamate (manufactured by Ajinomoto Co., Inc.), nucleic acid seasoning ( Ajinomoto Co., Ltd.) 0.05 g, Red Pepper powder (manufactured by KIS Co., Ltd.) 0.05 g, Basil powder powder (manufactured by KIS Co., Ltd.) 0.03 g, Cheese oil (manufactured by Ikeda Gakka Kogyo Co., Ltd.) as a fragrance Add 0.31 g and 0.03 g of red pepper dye (Ikeda Gakka Kogyo Co., Ltd.) as the dye, and after mixing well, a portion of what passed through a sieve with an opening of 1000 μm is sprinkled on the surface of the cracker to a thickness of about 1 mm and distributed. After heating and melting at 160 ° C. for 4 minutes, the mixture was cooled and solidified at room temperature to obtain Example Product 11. As a result of sampling a part of the mixture and measuring the DE value, the DE value was 35.0.

[Comparative Example 1]
Part of 10 g of powdered starch decomposition product having a DE value of 70 passed through a sieve having a mesh size of 1000 μm is sprinkled on the cracker surface to a thickness of about 1 mm, and is heated and melted at 180 ° C. for 3 minutes, and then cooled at room temperature. It solidified and the comparative product 1 was obtained.

[Comparative Example 2]
A portion of 10 g of a starch starch decomposition product having a DE value of 30 passed through a sieve having an opening of 1000 μm is sprinkled over the cracker surface to a thickness of about 1 mm, and is heated and melted at 180 ° C. for 5 minutes, and then cooled at room temperature. Solidified to obtain Comparative Product 2.

[Comparative Example 3]
Non-parrel (manufactured by Freund Sangyo Co., Ltd.), which is a coating composition described in Patent Document 2, was sprinkled over the cracker surface to a thickness of about 1 mm and heated at 180 ° C. for 2 minutes. After heating for minutes, the mixture was cooled and solidified at room temperature to obtain Comparative Product 3.

Evaluation Test Regarding the products 1 to 3 obtained in the above examples and the products 1 to 3 obtained in the comparative examples, the panelists showed the meltability and unevenness immediately after coating, and the texture and coating after the moisture absorption test. The tactile sensation was evaluated, and the results are shown in Table 1. Examples 4 to 11 were similarly evaluated, and the results are shown in Table 2. Evaluation of meltability is as follows: ○: “There is no unevenness of melting”, ×: “There is unevenness of melting that is not completely melted partially”, Evaluation of unevenness: ○: “There is no unevenness due to bumping, and the surface is smooth Yes, x: expressed by “there is irregularities due to bumping”. The moisture absorption test was carried out by leaving each sample for 90 minutes in a desiccator (20 ° C.) containing a beaker containing 50 g of water and then removing each sample. The evaluation of the texture is ○: “There is a crispy texture”, ×: “There is a feeling of sticking to the nature and teeth”, the tactile evaluation is ○: “There is no stickiness on the coating, and changes immediately after coating” None ", x:" Coating absorbed moisture and sticky ".

Examples 1 to 3 had no melting unevenness, and the coating surface was smooth without bumps due to bumping. Even after the moisture absorption test, it was possible to enjoy a crispy texture and the coating surface was not sticky.
Comparative product 1 had no melting unevenness and the coating surface was smooth with no bumps due to bumping. However, the texture after the moisture absorption test felt that the coating was sticking to the nature and teeth, and the coating surface was also tactile. The coating was absorbing moisture.
The comparative product 2 had melt unevenness in which the coating was not completely melted. Further, the coating surface had irregularities due to bumping, and the value of the coated food was significantly impaired.
In Comparative product 3, the coating composition did not melt by heating for 2 minutes, and the heating time was further extended for 3 minutes. The coating composition did not melt completely and did not function as a coating composition. Therefore, evaluation as a coating composition was not possible.

In each of Examples 4 to 11, the coating was uniform without melting unevenness, and the coating surface was smooth without any unevenness. Even after the moisture absorption test, it was possible to enjoy a crispy texture and the coating surface was not sticky. In addition, Examples 4 to 10 had a glossy luster.
Furthermore, Examples 4 to 8 can enjoy sweetness, Examples 9 and 11 can have a taste other than sweetness, Example 9 can enjoy consomme, and Example 11 can enjoy pizza taste. The surroundings were not dirty.
The execution product 10 was improved in appearance by coloring. Furthermore, since the surface of the food was coated, the surface of the food became difficult to break.

Claims (4)

After heating and melting a composition containing 10 to 99.9% by weight of a starch degradation product and seasoning, having a DE value of 35 to 65 and a particle size of 2000 μm or less on the food surface with a thickness of 5.0 mm or less A method for producing a coated food, characterized by cooling, solidifying and binding. Heating at 100-220 degreeC, The manufacturing method of the coated foodstuff of Claim 1 characterized by the above-mentioned. The method for producing a coated food according to claim 1 or 2, wherein the food is a confectionery having a moisture content of 10% by weight or less. The method for producing a coated food according to claim 3, wherein the food is a biscuit, pretzel, rice cracker or rusk.