JP5116164B2 - Moisture absorption inhibitor for dried fruits coated with sour ingredients and method for preventing moisture absorption of dried fruits coated with sour ingredients - Google Patents
Moisture absorption inhibitor for dried fruits coated with sour ingredients and method for preventing moisture absorption of dried fruits coated with sour ingredients Download PDFInfo
- Publication number
- JP5116164B2 JP5116164B2 JP2008274066A JP2008274066A JP5116164B2 JP 5116164 B2 JP5116164 B2 JP 5116164B2 JP 2008274066 A JP2008274066 A JP 2008274066A JP 2008274066 A JP2008274066 A JP 2008274066A JP 5116164 B2 JP5116164 B2 JP 5116164B2
- Authority
- JP
- Japan
- Prior art keywords
- sour
- coating
- coated
- moisture absorption
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000011869 dried fruits Nutrition 0.000 title claims description 79
- 238000010521 absorption reaction Methods 0.000 title description 43
- 239000003112 inhibitor Substances 0.000 title description 21
- 238000000034 method Methods 0.000 title description 14
- 230000003405 preventing effect Effects 0.000 title description 10
- 239000004615 ingredient Substances 0.000 title description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 100
- 238000000576 coating method Methods 0.000 claims description 52
- 239000011248 coating agent Substances 0.000 claims description 43
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 40
- 229930003268 Vitamin C Natural products 0.000 claims description 40
- 235000019154 vitamin C Nutrition 0.000 claims description 40
- 239000011718 vitamin C Substances 0.000 claims description 40
- 239000000843 powder Substances 0.000 claims description 38
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 18
- 150000001720 carbohydrates Chemical class 0.000 claims description 16
- 230000002265 prevention Effects 0.000 claims description 16
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 230000008018 melting Effects 0.000 claims description 10
- 238000002844 melting Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000001530 fumaric acid Substances 0.000 claims description 9
- 235000011087 fumaric acid Nutrition 0.000 claims description 9
- 150000007524 organic acids Chemical class 0.000 claims description 9
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 239000001361 adipic acid Substances 0.000 claims description 6
- 235000011037 adipic acid Nutrition 0.000 claims description 6
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 5
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 5
- 239000004220 glutamic acid Substances 0.000 claims description 5
- 235000013922 glutamic acid Nutrition 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims 2
- 239000008298 dragée Substances 0.000 claims 2
- 239000011975 tartaric acid Substances 0.000 claims 2
- 235000002906 tartaric acid Nutrition 0.000 claims 2
- 239000000306 component Substances 0.000 description 52
- 238000009495 sugar coating Methods 0.000 description 21
- 239000003921 oil Substances 0.000 description 20
- 235000019198 oils Nutrition 0.000 description 20
- 239000003925 fat Substances 0.000 description 18
- 235000019197 fats Nutrition 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 239000007864 aqueous solution Substances 0.000 description 11
- 235000013305 food Nutrition 0.000 description 11
- 235000000346 sugar Nutrition 0.000 description 11
- 235000010323 ascorbic acid Nutrition 0.000 description 10
- 239000011668 ascorbic acid Substances 0.000 description 10
- 229960005070 ascorbic acid Drugs 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000011247 coating layer Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 230000002688 persistence Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 240000001717 Vaccinium macrocarpon Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical group [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 240000006432 Carica papaya Species 0.000 description 2
- 235000009467 Carica papaya Nutrition 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 239000006096 absorbing agent Substances 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 235000021019 cranberries Nutrition 0.000 description 2
- 235000004634 cranberry Nutrition 0.000 description 2
- -1 etc.) Substances 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000021147 sweet food Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 238000007740 vapor deposition Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 1
- CSTRPYAGFNTOEQ-MGMRMFRLSA-N (2r)-2-[(1s)-1,2-dihydroxyethyl]-3,4-dihydroxy-2h-furan-5-one;octadecanoic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O.CCCCCCCCCCCCCCCCCC(O)=O CSTRPYAGFNTOEQ-MGMRMFRLSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- LITUBCVUXPBCGA-WMZHIEFXSA-N Ascorbyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O LITUBCVUXPBCGA-WMZHIEFXSA-N 0.000 description 1
- 239000004261 Ascorbyl stearate Substances 0.000 description 1
- 241001655328 Bifidobacteriales Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 244000119461 Garcinia xanthochymus Species 0.000 description 1
- 235000000885 Garcinia xanthochymus Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000208251 Gymnema Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 150000000996 L-ascorbic acids Chemical class 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000141353 Prunus domestica Species 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000011276 addition treatment Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019276 ascorbyl stearate Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229920002674 hyaluronan Polymers 0.000 description 1
- 229960003160 hyaluronic acid Drugs 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- RSAZYXZUJROYKR-UHFFFAOYSA-N indophenol Chemical compound C1=CC(O)=CC=C1N=C1C=CC(=O)C=C1 RSAZYXZUJROYKR-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は、乾燥果実表面に酸味成分を付与する際、酸味成分が吸湿することを防止するのに優れた、酸味成分被覆乾燥果実用の吸湿防止剤、酸味成分被覆乾燥果実及び酸味成分被覆乾燥果実の吸湿防止方法に関する。 The present invention is excellent in preventing the sour component from absorbing moisture when the sour component is applied to the surface of the dried fruit, the moisture absorption inhibitor for the sour component coated dried fruit, the sour component coated dried fruit and the sour component coated dried The present invention relates to a method for preventing moisture absorption of fruits.
一般にレーズンなどの乾燥果実は、そのまま食したり、製菓用に加工されたりする。しかし、乾燥果実はそのまま食する場合、甘味が強い。そこでつまみ食べして連食するためには、乾燥果実自体の甘さとのバランスをとるために、酸味を付与して調味加工することが望ましい。しかし、クエン酸等の酸味料で乾燥果実表面を被覆して味付けをすると、被覆工程中に乾燥果実表面がべたついて、作業効率が低下したり、外観が悪くなるとともに、手でつまむ時に指が汚れたり、乾燥果実同士が結着するなどの問題があった。
従来、乾燥果実をコーティングする技術としては糖衣があり、例えば、フルーツチップ等の粒状食品を、糖衣層で被覆してなるアスコルビン酸含有糖衣物が知られている(例えば、特許文献1参照)。これは、予めアスコルビン酸を溶解した溶液で糖衣することにより、アスコルビン酸の品質劣化を防止するものである。
しかしながら、上記糖衣方法は、アスコルビン酸の褐変防止を目的としたもので、乾燥果実自体の甘味緩和の目的で、酸味成分による風味付けをした際に生じる酸味成分の吸湿の解決を図るものではない。また、アスコルビン酸を溶解した溶液の被覆、そして乾燥を繰り返すハード糖衣なので、外観からはセンターの粒状食品を想起できなかったり、カリカリとした食感のために乾燥果実のソフトな食感が活かされないなど、改良の余地があった。
In general, dried fruits such as raisins are eaten as they are or processed for confectionery. However, when the dried fruit is eaten as it is, the sweetness is strong. Therefore, in order to eat snacks and eat multiple meals, it is desirable to season and process sourness in order to balance the sweetness of the dried fruit itself. However, if the dried fruit surface is seasoned by coating with a sour agent such as citric acid, the dried fruit surface becomes sticky during the coating process, the work efficiency decreases, the appearance deteriorates, and the fingers are pinched when pinching by hand. There were problems such as soiling and binding of dried fruits.
Conventionally, as a technique for coating dried fruits, there is sugar coating. For example, ascorbic acid-containing sugar coatings obtained by coating granular foods such as fruit chips with a sugar coating layer are known (for example, see Patent Document 1). This is intended to prevent quality degradation of ascorbic acid by sugar coating with a solution in which ascorbic acid is dissolved in advance.
However, the sugar-coating method is intended to prevent browning of ascorbic acid, and does not attempt to solve the moisture absorption of the sour component that occurs when the dried fruit itself is flavored with the sour component. . Further, the coating solution was dissolve ascorbic acid, and so hard sugar coating repeating drying, or could not recall the granular food center from the appearance, soft texture of the dried fruit for texture which was crispy squid There was room for improvement.
その他のコーティング方法としては、ベタツキやブロッキングを起こさず、速やかで鮮烈な酸味を発現させる目的で、増粘剤を溶解した掛け液を食品に掛けた後、リンゴ酸粉末と難溶性有機酸粉末(アジピン酸及び/又はフマル酸)を含む粉体原料を掛けて接着後、乾燥する酸味料のコーティング方法が知られている(例えば、特許文献2参照)。
しかしながら、上記コーティング方法は、コーティング対象が、キャンディ、チューインガム、錠菓、チョコレート等の菓子を中心とした低水分(水分含有量5重量%未満)の食品であるため、水分含有量が5重量%以上あるような、比較的高水分の乾燥果実にコーティングすると、コーティング工程時は乾燥性が悪くベタツキを生じ、製造後長期保存した場合には、ブロッキングを起こすという問題があった。また、酸味料主体によるコーティングでは、栄養強化にはならなかった。
As other coating methods, malic acid powder and sparingly soluble organic acid powder (with a thickener dissolved in a food for the purpose of developing a quick and vivid acidity without causing stickiness or blocking, There is known a method for coating a sour agent that is dried after applying a powder raw material containing adipic acid and / or fumaric acid) (see, for example, Patent Document 2).
However, in the above coating method, the coating target is food with low moisture (moisture content of less than 5% by weight), mainly confectionery such as candy, chewing gum, tablet confectionery, chocolate, etc., and thus the moisture content is 5% by weight. As described above, when a dried fruit having a relatively high moisture content is coated, there is a problem in that the drying property is poor during the coating process, causing stickiness, and blocking occurs when stored for a long time after the production. In addition, the coating mainly with acidulant did not enhance nutrition.
また、その他のコーティング方法としては、センターの食品の防湿性および耐酵素性を向上させる目的で、酸化防止剤であるアスコルビン酸ステアリン酸エステルで被覆された食品が知られている(例えば、特許文献3参照)。
しかしながら、上記被覆アスコルビン酸ステアリン酸エステルは、防湿性効果は認められるが、油溶性成分であるため、ビタミンC特有の爽快な酸味が得られない、或いはアスコルビン酸と比較すると体内へのビタミンC吸収率が悪いという問題があった。また、爽快な酸味を発現させるために多量に被覆しようとすると、被覆層の接着性が悪かった。
As other coating methods, foods coated with ascorbyl stearate, an antioxidant, are known for the purpose of improving the moisture resistance and enzyme resistance of foods at the center (for example, patent documents). 3).
However, although the above coated ascorbic acid stearate has a moisture-proof effect, it is an oil-soluble component, so that it does not give a refreshing sour taste peculiar to vitamin C, or absorbs vitamin C into the body as compared with ascorbic acid. There was a problem that the rate was bad. Moreover, when it tried to coat | cover in large quantities in order to express a refreshing acidity, the adhesiveness of the coating layer was bad.
他に、フマル酸等のpH低下剤によりpHを4〜5に調整したジペプチド甘味料含有溶液をドライフルーツ類等の食品の表面に付着した後加熱乾燥する、乾燥甘味食品が知られている(例えば、特許文献4参照)。
しかしながら、上記乾燥甘味食品で用いられるフマル酸は、ジペプチド甘味料含有溶液のpHを調整するという目的上、食品への付着量は極微量で、栄養強化に繋がらず、また溶液浸漬という製造方法から、べたつきを生じ、食品同士が結着するという問題があった。また、表面付着量を増加させるためにフマル酸等のpH低下剤を多量に用いると、併用している甘味料の分解が生じ、ドライフルーツ類全体の風味を壊すといった問題もあった。
In addition, a dry sweet food is known in which a dipeptide sweetener-containing solution adjusted to a pH of 4 to 5 with a pH lowering agent such as fumaric acid is attached to the surface of a food such as dried fruits and then dried by heating ( For example, see Patent Document 4).
However, fumaric acid used in the above-mentioned dry sweet food has a very small amount of adhesion to food for the purpose of adjusting the pH of the dipeptide sweetener-containing solution, and does not lead to nutritional enhancement. There was a problem of causing stickiness and binding of foods. In addition, when a large amount of a pH lowering agent such as fumaric acid is used to increase the surface adhesion amount, there is a problem that the sweetener used in combination is decomposed and the flavor of the whole dried fruit is broken.
また、乾燥果実を被覆層によって酸化安定性を向上させ、賞味期限を延長する目的で、乾燥果実と、脂質等による可食性フィルムを含む被覆層と、さらに機能性および/または生物活性または機能性食品成分等を添加する被覆乾燥果実が知られている(例えば、特許文献5参照)。
しかしながら、上記被覆乾燥果実は、酸化安定性は向上したが、添加する成分によってはべたつきを生じ、食品同士が結着するという問題があった。
In addition, for the purpose of improving the oxidation stability of the dried fruit by the coating layer and extending the shelf life, the dried fruit, the coating layer containing an edible film such as lipids, and the functional and / or biological activity or functionality. A coated dried fruit to which food components and the like are added is known (for example, see Patent Document 5).
However, although the above-mentioned dried dried fruit has improved oxidative stability, there is a problem that depending on the components added, the sticky fruit may become sticky and the foods bind to each other.
本発明は、以上のような事情に鑑みなされたものであって、その目的とするところは、乾燥果実表面に酸味成分を付与する際、酸味成分が吸湿することを防止するのに優れた、酸味成分被覆乾燥果実用の吸湿防止剤、酸味成分被覆乾燥果実及び酸味成分被覆乾燥果実の吸湿防止方法を提供するにある。 The present invention has been made in view of the circumstances as described above, and its object is to prevent the sour component from absorbing moisture when the sour component is applied to the dried fruit surface. The object of the present invention is to provide a moisture absorption preventing agent for dried sour component-coated fruits, a sour component-coated dried fruit and a method for preventing moisture absorption of a sour component-coated dried fruit.
本発明は、酸味成分を被覆する乾燥果実に用いる酸味成分の吸湿防止剤であって、ビタミンCを有効成分とすることを特徴とする酸味成分被覆乾燥果実用の吸湿防止剤により上記目的を達成する。 The present invention achieves the above object by a moisture absorption inhibitor for a sour component-coated dried fruit, which is a sour component moisture-absorbing agent used for a dried fruit coated with a sour component, wherein vitamin C is an active ingredient. To do.
好ましくは、更に、下記(1)の有機酸を含有する。
(1)フマル酸、アジピン酸、グルタミン酸のうち1種又は2種以上
また、更に、下記(A)又は(B)を含有することが好適である。
(A)糖質
(B)融点が30〜50℃の油脂
他に好ましくは、酸味成分の被覆が、ソフト糖衣又はパウダーコーティングによって行われる。
Preferably, it further contains the following organic acid (1).
(1) Among fumaric acid, adipic acid, and glutamic acid, it is preferable to contain one or more kinds, and further contains the following (A) or (B).
(A) Carbohydrate (B) In addition to fats and oils having a melting point of 30 to 50 ° C., the sour component is preferably coated by soft sugar coating or powder coating.
また、本発明の酸味成分被覆乾燥果実用の吸湿防止剤によって被覆されていることを特徴とする酸味成分被覆乾燥果実により上記目的を達成する。 Moreover, the said objective is achieved by the sour component coating dried fruit characterized by being covered with the moisture absorption inhibitor for the sour component coating dried fruit of the present invention.
他に本発明は、乾燥果実の表面を被覆する酸味成分として、ビタミンCを用いることを特徴とする、酸味成分被覆乾燥果実の吸湿防止方法により上記目的を達成し、更に好ましくは、酸味成分の被覆が、ソフト糖衣又はパウダーコーティングによって行われる。 In addition, the present invention achieves the above object by a method for preventing moisture absorption of a sour component-coated dried fruit, characterized in that vitamin C is used as a sour component that coats the surface of the dried fruit. Coating is done by soft sugar coating or powder coating.
すなわち、本発明者らは、乾燥果実の甘味を緩和し、総合的に良好な風味とするため、乾燥果実の表面に酸味を付与することを検討した。その結果、酸味の付与条件によって、乾燥果実表面が吸湿したり、吸湿しにくかったりする現象が生じることが判明した。そこで
、さらに検討した結果、酸味成分として従来使われている有機酸の種類によって、吸湿性に違いが生じることがわかった。この現象は、酸味成分の種類或いは添加方法によっては、空気中の水分子との結合性が異なり、乾燥果実の表面において吸湿性に違いが生じるためと推定される。
そこで、本発明者らは、乾燥果実表面に酸味を付与する際に最も吸湿性に効果がある成分についてさらに追求した結果、吸湿防止剤としてビタミンCを用いると、酸味成分の被覆作業中から吸湿が防止されるため、被覆作業性が良好で、長期保存中に乾燥果実表面がべたつかず、乾燥果実同士の結着が抑制され、外観も良好で、ビタミンC自体が酸味付与剤として働き、総合的に酸味と甘味のバランスのよい風味の乾燥果実となり、ビタミンCとしての栄養強化もできることを見出した。また、ビタミンCに特定の酸味料を組み合わせることで、さらに吸湿を防止する効力が向上することも見出した。また、酸味成分の被覆方法を、粉体成分と糖質含有水溶液とを交互に被覆して乾燥するソフト糖衣か、若しくはパウダーコーティングによって行うことにより、乾燥果実本来のソフトな食感や外観を活かした形態とできることを見出し、本発明に到達した。
That is, the present inventors studied to impart sourness to the surface of the dried fruit in order to alleviate the sweetness of the dried fruit and obtain a comprehensive flavor. As a result, it has been found that depending on the sourness imparting conditions, the dried fruit surface may absorb moisture or be difficult to absorb moisture. As a result of further studies, it was found that the hygroscopicity varies depending on the type of organic acid conventionally used as a sour component. This phenomenon is presumed to be due to the difference in the hygroscopicity on the surface of the dried fruit due to the different binding properties with water molecules in the air depending on the type of the sour component or the addition method.
Accordingly, as a result of further pursuing the most effective hygroscopic component when imparting sourness to the dried fruit surface, the present inventors, as a result of using vitamin C as a moisture absorption inhibitor, absorbs moisture during the sour component coating operation. Therefore, the covering workability is good, the surface of the dried fruits is not sticky during long-term storage, the binding between the dried fruits is suppressed, the appearance is good, and vitamin C itself works as a sourness imparting agent. As a result, it was found that dried fruits with a good balance between acidity and sweetness can be obtained, and nutritional enhancement as vitamin C can be achieved. Moreover, it discovered that the effect which prevents moisture absorption further improved by combining a specific sour agent with vitamin C. In addition, the sour-tasting ingredient is coated with a soft sugar coating that alternately coats the powder ingredient and the sugar-containing aqueous solution, or by powder coating, making use of the original soft texture and appearance of the dried fruit. As a result, the present invention was reached.
本発明によれば、ビタミンCを含有する被覆層で乾燥果実を被覆するので、特に5〜30重量%という水分含有量が比較的高い乾燥果実をセンターとしても、被覆作業時からべたつかず、長期保存中でも吸湿を防止することができる。したがって、ビタミンC自体の変質が防止され、ビタミンCの残存性に優れ、栄養強化を図ることができる。
更には、特定の有機酸を併用すると、他の酸味成分を含有しても乾燥果実の吸湿を防止できる。
また更に、糖質又は融点が30〜50℃の油脂を含有するので、より一層吸湿防止性に優れ、外観も良好である。
本発明の酸味成分被覆乾燥果実用の吸湿防止剤は、吸湿防止性に優れているので、乾燥果実同士が結着しない。したがって、乾燥果実を個包装せず、複数個を裸のまま容器に収容密封することが可能で、容器から直接乾燥果実をつまみ食べするという連食性に優れている。
また、保存性向上のために甘味を高く設定した乾燥果実でも、本発明の酸味成分被覆乾燥果実用の吸湿防止剤によって、表層から速やかに発現する酸味がその甘味を緩和し、総合的に酸味と甘味のバランスのよい風味を呈する。
また、本発明によれば、乾燥果実本来のソフトな食感や外観を活かした形態とすることができる。
According to the present invention, the dried fruit is coated with the coating layer containing vitamin C. Therefore, even when the dried fruit having a relatively high water content of 5 to 30% by weight is used as a center, it is not sticky from the time of the coating work, Moisture absorption can be prevented even during storage. Therefore, alteration of vitamin C itself is prevented, vitamin C persistence is excellent, and nutrition can be enhanced.
Furthermore, when a specific organic acid is used in combination, moisture absorption of dried fruits can be prevented even if other sour components are contained.
Furthermore, since it contains saccharides or fats and oils having a melting point of 30 to 50 ° C., the moisture absorption preventing property is further improved and the appearance is also good.
Since the moisture absorption inhibitor for sour-component-dried dried fruits of the present invention is excellent in moisture absorption prevention properties, dried fruits do not bind to each other. Therefore, it is possible to accommodate and seal a plurality of dried fruits in a container without wrapping the dried fruits individually, and it is excellent in the fast feeding property that the dried fruits are picked and eaten directly from the container.
In addition, even for dried fruits with a high sweetness for improving the storage stability, the sourness quickly developed from the surface layer relaxes the sweetness due to the moisture-absorbing agent for dried fruits coated with the sourness component of the present invention. It has a well-balanced and sweet flavor.
Moreover, according to this invention, it can be set as the form which utilized the soft food texture and external appearance of the dried fruit.
本発明を詳しく説明する。
本発明の酸味成分被覆乾燥果実用の吸湿防止剤(以下、「吸湿防止剤」と記す)は、ビタミンCを含有する。ビタミンCは吸湿防止成分として、また酸味成分として有効に作用する。該ビタミンCは、水溶性ビタミンの一種でアスコルビン酸のL体を指し、アスコルビン酸やアスコルビン酸の塩類等が挙げられる。これらは単独でも2種以上併用してもよい。好ましくは、アスコルビン酸が、風味すなわちビタミンC特有の爽快な酸味を得る点で望ましい。アスコルビン酸の剤型は粉末・顆粒などの乾燥体である。
更に、酸味成分被覆乾燥果実全体重量中、ビタミンCを0.5重量%以上10重量%以下含有することが、吸湿防止性に優れ、且つ外観及び風味を良好にする点で好適である。
上記ビタミンC含有量は、吸湿防止剤被覆操作による、最終製品の段階の酸味成分被覆乾燥果実のビタミンC付着量を指す。
ビタミンC含有量は、酸味成分被覆乾燥果実全体重量中10重量%よりも多くなると、乾燥果実の表面が白濁し外観が悪くなる、或いは酸味が強くなるため風味が悪くなる傾向がある。
The present invention will be described in detail.
The moisture absorption inhibitor (hereinafter referred to as “moisture absorption inhibitor”) for dried fruits having a sour taste component according to the present invention contains vitamin C. Vitamin C acts effectively as a moisture absorption preventing component and as a sour component. The vitamin C is a kind of water-soluble vitamin and refers to the L form of ascorbic acid, and examples thereof include ascorbic acid and ascorbic acid salts. These may be used alone or in combination of two or more. Preferably, ascorbic acid is desirable in terms of obtaining a flavor, that is, a refreshing acidity peculiar to vitamin C. The dosage form of ascorbic acid is a dry product such as powder or granule.
Furthermore, it is preferable that vitamin C is contained in an amount of 0.5% by weight or more and 10% by weight or less in the total weight of the sour-component-dried fruit, in terms of excellent moisture absorption prevention and improving the appearance and flavor.
The vitamin C content refers to the amount of vitamin C adhering to the sour-tasting component-coated dried fruit at the final product stage by the moisture absorption inhibitor coating operation.
If the content of vitamin C exceeds 10% by weight in the total weight of the sour-component-coated dried fruit, the surface of the dried fruit becomes cloudy and the appearance is deteriorated, or the acidity becomes strong and the flavor tends to deteriorate.
本発明の吸湿防止剤に有機酸を用いる場合は、フマル酸は吸湿防止性且つ乾燥果実の甘味と酸味のバランスのよい風味を得る点で、アジピン酸及びグルタミン酸が吸湿防止性の点で好適に用いられる。 When an organic acid is used for the moisture absorption inhibitor of the present invention, fumaric acid is suitable for moisture absorption prevention and a good balance between sweetness and sourness of dried fruits, and adipic acid and glutamic acid are suitable for moisture absorption prevention. Used.
また、本発明の吸湿防止剤には、本発明の目的を損なわない範囲で、適宜選択した副原料を用いてもよい。例えば、各種糖質(粉末糖類、糖アルコール、液糖、蜂蜜、水飴等)、澱粉類(澱粉、化工澱粉、変性澱粉、澱粉分解物等)、油脂、乳類、粉末呈味原料(粉末茶類、卵白粉末、卵黄粉末、酸味料、調味料、粉末エキス等)、香料、安定剤、ゼラチン等のゲル化剤、アラビアガムやプルラン等の増粘安定剤、カルシウムやナトリウム等の塩類、着色料、栄養成分(コラーゲン、ヒアルロン酸、食物繊維、ビタミン類、ミネラル、DHA、ビフィズス菌増殖因子、ガルシニア・カンボジアエキス粉末、ギムネマ粉末等)が挙げられる。これらは必要に応じ、上記吸湿防止剤に直接添加しても、該吸湿防止剤による被覆層の表面に更に被覆層として添加してもよい。 Moreover, you may use the auxiliary raw material selected suitably for the moisture absorption inhibitor of this invention in the range which does not impair the objective of this invention. For example, various sugars (powder sugar, sugar alcohol, liquid sugar, honey, starch syrup, etc.), starches (starch, modified starch, modified starch, starch degradation product, etc.), fats and oils, milk, powdered taste ingredients (powdered tea) , Egg white powder, egg yolk powder, acidulant, seasoning, powder extract, etc.), flavor, stabilizer, gelling agent such as gelatin, thickening stabilizer such as gum arabic and pullulan, salt such as calcium and sodium, coloring And nutritional components (collagen, hyaluronic acid, dietary fiber, vitamins, minerals, DHA, bifidobacterial growth factor, garcinia cambodia extract powder, gymnema powder, etc.). If necessary, these may be added directly to the moisture absorption inhibitor or may be further added as a coating layer to the surface of the coating layer formed by the moisture absorption inhibitor.
上記副原料の中でも更に、糖質又は融点30〜50℃の油脂を含有すると、被覆作業時の作業性、吸湿防止性、外観、風味の点で好ましい。
上記糖質とは、上述の各種糖質を指し、例えば、ショ糖、ブドウ糖、乳糖、果糖、麦芽糖、マルチトール、エリスリトール、パラチニット、ラクチトール、キシリトール及び水飴等が挙げられる。
上記糖質には、ゲル化剤や増粘安定剤を併用すると、被覆操作の作業性及び外観の点で好ましい。
上記油脂とは、融点が30℃以上50℃以下の油脂で、例えば、パーム油、或いは、パーム油、ヤシ油、ナタネ油、大豆油等の硬化油、或いは、融点を30〜50℃に調製した混合油脂等が挙げられ、これらは単独もしくは複数組み合わせて用いてもよい。
油脂の融点が30℃未満では、長期保存中溶解し吸湿防止効果を得られなくなる傾向があり、融点が50℃より高いと、摂食時に口腔内で油脂が溶解しないため風味が悪くなる傾向がある。
Among the above-mentioned auxiliary materials, the inclusion of a saccharide or oil having a melting point of 30 to 50 ° C. is preferable in terms of workability during coating operation, moisture absorption prevention, appearance, and flavor.
The saccharide refers to the various saccharides described above, and examples thereof include sucrose, glucose, lactose, fructose, maltose, maltitol, erythritol, palatinit, lactitol, xylitol, and starch syrup.
It is preferable to use a gelling agent and a thickening stabilizer in combination with the saccharide in terms of workability and appearance of the coating operation.
The said fats and oils are fats and oils whose melting | fusing point is 30 degreeC or more and 50 degrees C or less, for example, hardened oils, such as palm oil or palm oil, coconut oil, rapeseed oil, soybean oil, or a melting point adjusted to 30-50 degreeC. These may be used alone or in combination of two or more.
If the melting point of the oil or fat is less than 30 ° C, it tends to dissolve during long-term storage and the effect of preventing moisture absorption cannot be obtained. If the melting point is higher than 50 ° C, the oil or fat will not dissolve in the oral cavity when ingested, so is there.
本発明における乾燥果実とは、果実や野菜の実・皮などを乾燥させたもので、砂糖等の糖液に浸漬する等の加糖処理後、或いは未処理のまま、適宜の方法で乾燥させたものである。好ましくは、水分含有量が、5重量%以上であることが、より好ましくは、5〜30重量%であることが、本願効果を効果的に得られる点で望ましい。また、果汁浸漬処理や、褐変防止のための亜硫酸塩等による処理等を、適宜乾燥工程前後に施してよい。例えば、クランベリー、パパイヤ、パイナップル、マンゴー、アップル、レーズン、メロン、カンタローブ、プルーン、洋ナシ、キウイ、アンズ、イチゴ、バナナ、オレンジ、レモン、柚子、ピーチ、柑橘系のピール等の乾燥果実が挙げられる。 The dried fruit in the present invention is a dried fruit or vegetable fruit / skin, etc., dried by an appropriate method after a sugar addition treatment such as immersing in a sugar solution such as sugar or untreated. Is. Preferably, the water content is 5% by weight or more, more preferably 5 to 30% by weight, from the viewpoint of effectively obtaining the effect of the present application. Moreover, you may give fruit juice immersion process, the process by sulfite etc. for browning prevention, etc. before and after a drying process suitably. Examples include dried fruits such as cranberry, papaya, pineapple, mango, apple, raisins, melon, cantaloupe, prunes, pears, kiwi, apricots, strawberries, bananas, oranges, lemons, eggplants, peaches, and citrus peels. .
本発明の酸味成分被覆乾燥果実は、吸湿防止剤によって被覆される。被覆方法は、上記吸湿防止剤原料及び必要に応じて副原料を混合した粉末成分と糖質含有水溶液とを、回転釜等に交互に投入し、被覆乾燥して吸湿防止剤を形成するソフト糖衣、或いは上記粉末成分のみを直接回転釜等で被覆するパウダーコーティング、または上記粉末成分と油脂を交互に被覆する等、いずれの方法を用いてもよい。なお、該糖質含有水溶液は、好ましくは50〜70重量%糖質含有水溶液が、生産性及び乾燥性の点で望ましい。
好ましくは、酸味成分含有粉末と糖質含有水溶液とを、交互に掛けて乾燥するソフト糖衣か、酸味成分含有粉末をそのまま掛けるパウダーコーティングが望ましい。ソフト糖衣またはパウダーコーティングとした場合には、酸味成分含有糖液を掛けて乾燥を繰り返すハード糖衣とは異なり、被覆層が、乾燥果実の形状に沿った凹凸で形成されるので、乾燥果実の形状を活かした外観とすることができ好適である。また、ソフト糖衣やパウダーコーティングは、ハード糖衣とは異なりソフトな食感なので、乾燥果実本来の食品を活かした商品設計とすることができる。またいずれの場合も、ビタミンCは乾燥体のまま用いるこ
とが、ビタミンCの残存性を高める点で望ましい。
The sour-tasting component-coated dried fruit of the present invention is coated with a moisture absorption inhibitor. The coating method is a soft sugar coating in which the powder component mixed with the moisture absorption inhibitor raw material and, if necessary, the auxiliary material and a saccharide-containing aqueous solution are alternately charged into a rotary kettle or the like, and the moisture absorption inhibitor is formed by coating and drying. Alternatively, any method may be used such as powder coating in which only the powder component is directly coated with a rotary kettle or the like, or the powder component and oil are coated alternately. Incidentally, sugar protein-containing aqueous solution is preferably 50 to 70 wt% saccharide-containing aqueous solution is desirable in view of productivity and drying.
Preferably, a soft sugar coating in which the sour component-containing powder and the saccharide-containing aqueous solution are alternately applied and dried or a powder coating in which the sour component-containing powder is applied as it is is desirable. In the case of soft sugar coating or powder coating, unlike hard sugar coating that repeats drying by applying a sugar solution containing a sour ingredient, the coating layer is formed with irregularities along the shape of the dried fruit, so the shape of the dried fruit It is possible to obtain an appearance that takes advantage of the above. Soft sugar coating and powder coating, unlike hard sugar coating, have a soft texture, so it is possible to design products that make use of the original food of dried fruits. In any case, it is desirable to use vitamin C as it is in a dry form in order to increase the persistence of vitamin C.
また、被覆回数は一回以上であればよい。更に、最終的に酸味成分被覆乾燥果実が、前述のビタミンCの含有量範囲となるよう、粉末成分のビタミンC配合量及び被覆回数を調整すると、吸湿防止性、外観、風味の点で好適である。例えば、粉末成分のビタミンC配合量を粉末成分全体重量中、10〜60重量%とし、被覆回数を1〜5回とすることが、被覆操作の作業性、外観、風味の点で望ましい。
なお、ソフト糖衣とパウダーコーティングのうちのどちらの被覆方法を採用するかは、乾燥果実の形状、水分含有量等により適宜採用すればよい。例えば、扁平形状や乾燥果実の水分含有量が高いものは、被覆作業性、乾燥果実同士の結着やべたつき防止の点で、パウダーコーティングが適しており、乾燥果実の水分含有量が低い場合には、ビタミンC効力の残存性、風味や外観の点でソフト糖衣が適している。また、パウダーコーティングやソフト糖衣に、油脂コーティングを組み合わせるとビタミンC効力の残存性の点で更に好適である。更には、ソフト糖衣と油脂の組み合わせが、ビタミンC効力の残存性の点で最も好適である。
Further, the number of coatings may be one or more. Furthermore, adjusting the amount of vitamin C compounded and the number of coatings so that the sour-tasting ingredient-dried dried fruit finally falls within the above-mentioned vitamin C content range is preferable in terms of moisture absorption prevention, appearance, and flavor. is there. For example, it is desirable in terms of workability, appearance, and flavor of the coating operation that the vitamin C content of the powder component is 10 to 60% by weight in the total weight of the powder component and the number of times of coating is 1 to 5 times.
It should be noted that which of the soft sugar coating and the powder coating is adopted may be appropriately adopted depending on the shape of the dried fruit, the moisture content, and the like. For example, if the flat shape or dried fruit has a high water content, powder coating is suitable for covering workability, prevention of sticking between dried fruits and stickiness, and when the dried fruit has a low water content. Soft sugar coating is suitable in terms of the persistence of vitamin C efficacy, flavor and appearance. In addition, combining an oil or fat coating with a powder coating or soft sugar coating is more preferable in terms of the persistence of vitamin C efficacy. Furthermore, the combination of soft sugar coating and fats and oils is most preferable in terms of the persistence of vitamin C efficacy.
本発明の吸湿防止剤によって被覆された酸味成分被覆乾燥果実は、上記原料を用いて、例えば次のようにして製造される。
まず、乾燥果実を準備する。
次に、ビタミンCと、必要に応じて有機酸や副原料を粉体混合し、粉末成分を調製する。またこれとは別に、粉末糖質と水と、必要に応じて副原料を混合した糖質含有水溶液を調製するか、又は融点が30〜50℃の油脂を準備する。
そしてまず、回転釜に上記乾燥果実を投入し、回転釜を10〜35rpm程度で回転させながら、送風温度15〜35℃、湿度20〜60%、風速3〜20m/sに設定する。まず、上記粉末成分を掛け、次に上記糖質含有溶液又は上記油脂を振り掛け、1〜20分間送風したまま回転させる。この一連の被覆操作を、1回以上繰り返すことにより、本発明の吸湿防止剤によって被覆された酸味成分被覆乾燥果実が得られる。上記粉末成分と糖質含有水溶液とを交互に被覆したものがソフト糖衣である。また、上記吸湿防止剤を被覆した後に、融点30〜50℃の油脂による被覆操作を加えてもよい。
また他に、上記粉末成分のみを1回以上振り掛けるパウダーコーティングでも、本発明の酸味成分被覆乾燥果実を得ることができる。
The sour-component-dried dried fruit coated with the moisture absorption inhibitor of the present invention is produced, for example, as follows using the above raw materials.
First, dry fruits are prepared.
Next, vitamin C is mixed with an organic acid and auxiliary materials as necessary to prepare a powder component. Separately, a saccharide-containing aqueous solution in which powdered saccharide, water, and auxiliary materials as necessary are mixed, or an oil and fat having a melting point of 30 to 50 ° C. is prepared.
And first, the said dried fruit is thrown into a rotary pot, and it sets to ventilation temperature 15-35 degreeC, humidity 20-60%, and a wind speed 3-20 m / s, rotating a rotary pot at about 10-35 rpm. First, the powder component is applied, and then the sugar-containing solution or the oil / fat is sprinkled and rotated while being blown for 1 to 20 minutes. By repeating this series of coating operations one or more times, a sour-component-dried dried fruit coated with the moisture absorption inhibitor of the present invention is obtained. Soft sugar coating is obtained by alternately coating the powder component and the sugar-containing aqueous solution. Moreover, you may add the coating | coated operation by fats and oils of melting | fusing point 30-50 degreeC after coat | covering the said moisture absorption inhibitor.
The other, even only the powder component with one or more swing multiplied Keru Pas Uda coating, it is possible to obtain the sour components coated nut of the invention.
この酸味成分被覆乾燥果実を製品化する際には、適宜包装体で包装すればよい。好ましくは、包装体の材質がアルミ、アルミ蒸着、ガラス蒸着等の吸湿防止性のある密封可能な材質であることが、包装後、更に、結着することなく、風味を維持できる点で好適である。 What is necessary is just to wrap with a packaging body suitably, when commercializing this acidity component covering dried fruit. Preferably, the material of the package is aluminum, aluminum vapor deposition, glass vapor deposition, or the like, which is a moisture-sealable material that can be sealed, and is suitable in terms of maintaining the flavor without binding after packaging. is there.
以下、実施例に基づき本発明を具体的に説明する。 Hereinafter, the present invention will be specifically described based on examples.
<実施例1〜8、比較例1>
まず、乾燥果実のクランベリーを準備した。(水分含有量:16重量%、大きさ:15mm×15mm×15mm)
次に、表1の組成の粉末成分、糖質含有水溶液、油脂をそれぞれ調製した。
次に、クランベリー50kgを回転釜に投入し、回転釜を25rpmで回転させながら、送風温度28℃、湿度45%以下に設定した。粉末成分0.75kgを掛けた後、糖質含有水溶液0.9kg又は油脂0.3kgを掛け、風速3〜20m/sで送風しながら、5分間回転させた。粉末成分と、糖質含有水溶液又は油脂の被覆回数は、表1の通りに行った。その後回転釜から取り出し、雰囲気温度26℃、湿度45%以下にて24時間静置させ、吸湿防止剤によって被覆された酸味成分被覆クランベリーを得た。
なお、水分含有量は、ケット水分計FD−240−2(ケット社製)にて、105℃で静置し、30秒間の水分測定値の変化量が0.05%以内になった時の測定値とした。<Examples 1-8, Comparative Example 1>
First, dried fruit cranberries were prepared. (Moisture content: 16% by weight, size: 15 mm x 15 mm x 15 mm)
Next, powder components, saccharide-containing aqueous solutions, and fats and oils having the compositions shown in Table 1 were prepared.
Next, 50 kg of cranberries were put into the rotary kettle, and the air temperature was set to 28 ° C. and the humidity was 45% or less while the rotary kettle was rotated at 25 rpm. After applying 0.75 kg of the powder component, 0.9 kg of a saccharide-containing aqueous solution or 0.3 kg of fats and oils was applied and rotated for 5 minutes while blowing at a wind speed of 3 to 20 m / s. The number of coatings of the powder component and the saccharide-containing aqueous solution or fat was performed as shown in Table 1. Then, it was taken out from the rotary kettle and allowed to stand for 24 hours at an atmospheric temperature of 26 ° C. and a humidity of 45% or less to obtain a sour ingredient-coated cranberry coated with a moisture absorption inhibitor.
In addition, moisture content is set at 105 ° C. with a ket moisture meter FD-240-2 (manufactured by Kett Co., Ltd.). The measured value was used.
<実施例9〜21、比較例2>
まず、下記乾燥果実を準備した。(大きさ:10mm×10mm×12mm)
実施例9〜15:マンゴー(水分含有量:10重量%)
実施例16〜18、20、比較例2:パイナップル(水分含有量:7重量%)
実施例19、21:パパイヤ(水分含有量:11重量%)
次に、表2〜3の組成の粉末成分、糖質含有水溶液又は油脂を調製した。
以降は、前述の実施例1と同様にして、各吸湿防止剤によって被覆された酸味成分被覆乾燥果実を得た。
なお、実施例20及び21の油脂は、表3に記載の被覆回数を施した後に、油脂0.25kgを1回振りかけた。
<Examples 9 to 21, Comparative Example 2>
First, the following dried fruits were prepared. (Size: 10mm x 10mm x 12mm)
Examples 9 to 15: Mango (water content: 10% by weight)
Examples 16 to 18, 20 and Comparative Example 2: Pineapple (water content: 7% by weight)
Examples 19 and 21: Papaya (water content: 11% by weight)
Next, powder components, saccharide-containing aqueous solutions or fats and oils having the compositions shown in Tables 2 to 3 were prepared.
Thereafter, in the same manner as in Example 1 described above, sour-component-dried dried fruits coated with each moisture absorption inhibitor were obtained.
In addition, the fats and oils of Examples 20 and 21 were sprinkled with 0.25 kg of fats and oils once after the coating times shown in Table 3 were applied.
上記実施例品及び比較例品の被覆操作時の作業性、それぞれ約30gをアルミ蒸着平パウチに収容密封し55℃3日間保管したものについて、吸湿防止性、結着性及びビタミンCの残存性を以下のように評価した。また、製造直後の上記実施例品及び比較例品の外観及び風味を、専門パネラー10名で官能評価した。
(吸湿防止性)
目視、触る等して表面状態を観察した。
(結着性)
全体重量あたりに占める乾燥果実同士の結着品の重量割合で算出した。
(ビタミンCの残存性)
製造直後のビタミンC含有量を100%として、保管品のビタミンC含有量の残存率を算出した。なお、ビタミンC含有量は以下の方法で測定した。
(ビタミンC含有量測定法)
検体30gを正確に計量し、蒸留水220gを加えて攪拌後、1分間静置したものの上清について、インドフェノール滴定法にて測定した。
Workability at the time of coating operation of the above-mentioned Example product and Comparative Example product, about 30 g of each was housed and sealed in an aluminum vapor-deposited flat pouch and stored at 55 ° C. for 3 days, moisture absorption preventing property, binding property and vitamin C remaining property Was evaluated as follows. Moreover, sensory evaluation was carried out by 10 expert panelists on the appearance and flavor of the above-mentioned Example products and Comparative Example products immediately after production.
(Moisture absorption prevention)
The surface condition was observed visually and touched.
(Binding property)
It calculated with the weight ratio of the binder of the dried fruits which occupy per whole weight.
(Vitamin C persistence)
Taking the vitamin C content immediately after production as 100%, the residual rate of vitamin C content of the stored product was calculated. The vitamin C content was measured by the following method.
(Vitamin C content measurement method)
30 g of the sample was accurately weighed, 220 g of distilled water was added and stirred, and the supernatant of the sample that was allowed to stand for 1 minute was measured by the indophenol titration method.
評価の結果、実施例では、全ての評価において、良好な結果であった。特にビタミンCを含有すると、更に、フマル酸、アジピン酸及びグルタミン酸を併用すると、被覆操作時の作業性、吸湿防止性、結着性、ビタミンCの残存性、外観及び風味が良好であった。また、ソフト糖衣である実施例1、2、9〜15、19はセンターである乾燥果実の食品がそのまま活かされ、乾燥果実の凹凸の形状に沿った被覆層が形成されていた。
これに対して、ビタミンCを含有しない比較例1は、酸味が付与されず、風味が悪かった。また、比較例2は、ビタミンCを含有しない酸味成分(有機酸)のみでの酸味付与であったため、被覆操作時の作業性、吸湿防止性、結着性及び外観が不良であった。
As a result of evaluation, in the examples, good results were obtained in all evaluations. In particular, when vitamin C was contained, and fumaric acid, adipic acid and glutamic acid were used in combination, workability during coating operation, moisture absorption prevention, binding property, vitamin C persistence, appearance and flavor were good. In Examples 1, 2, 9 to 15, and 19 which are soft sugar coatings, the dried fruit food as the center was utilized as it was, and a coating layer was formed along the uneven shape of the dried fruit.
On the other hand, the comparative example 1 which does not contain vitamin C did not give sourness and was bad in flavor. Moreover, since the comparative example 2 was the sour addition only by the sour component (organic acid) which does not contain vitamin C, the workability | operativity at the time of coating | coating operation, moisture absorption prevention, binding property, and the external appearance were bad.
Claims (5)
(A)糖質
(B)融点が30〜50℃の油脂 Furthermore, the following (A) or (B) moisture prevention agent for sour components Nut coated according to claim 1 Symbol mounting, characterized in that it contains a.
(A) Carbohydrate (B) Oil with a melting point of 30-50 ° C
(1)フマル酸、アジピン酸、グルタミン酸、クエン酸、リンゴ酸及び酒石酸のうち1種又は2種以上 The organic acid of the following (1) is contained as a sour component, and 0.5% by weight or more and 10% by weight or less of vitamin C in the total weight of the sour component-coated dried fruit is used for the dried fruit that covers the sour component. to hygroscopic prevent how sour components coated nut.
(1) One or more of fumaric acid, adipic acid, glutamic acid, citric acid, malic acid and tartaric acid
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008274066A JP5116164B2 (en) | 2008-10-24 | 2008-10-24 | Moisture absorption inhibitor for dried fruits coated with sour ingredients and method for preventing moisture absorption of dried fruits coated with sour ingredients |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008274066A JP5116164B2 (en) | 2008-10-24 | 2008-10-24 | Moisture absorption inhibitor for dried fruits coated with sour ingredients and method for preventing moisture absorption of dried fruits coated with sour ingredients |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2010099019A JP2010099019A (en) | 2010-05-06 |
JP2010099019A5 JP2010099019A5 (en) | 2011-04-21 |
JP5116164B2 true JP5116164B2 (en) | 2013-01-09 |
Family
ID=42290219
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008274066A Active JP5116164B2 (en) | 2008-10-24 | 2008-10-24 | Moisture absorption inhibitor for dried fruits coated with sour ingredients and method for preventing moisture absorption of dried fruits coated with sour ingredients |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP5116164B2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102325457A (en) * | 2009-02-24 | 2012-01-18 | 客乐谐食品株式会社 | Dried cut citrus fruit and manufacturing process therefor |
JP5707731B2 (en) * | 2010-05-11 | 2015-04-30 | 株式会社三洋物産 | Game machine |
JP7120738B2 (en) * | 2016-03-04 | 2022-08-17 | クラシエフーズ株式会社 | Highly sour soft candy and method for producing the same |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5188861A (en) * | 1990-05-31 | 1993-02-23 | Royal Domaine Inc. | Process for preparing a dried fruit product |
JP4156057B2 (en) * | 1997-09-04 | 2008-09-24 | 森永乳業株式会社 | Bifidobacterium-containing tablet and method for producing the same |
JP2001089397A (en) * | 1999-09-17 | 2001-04-03 | Morinaga Milk Ind Co Ltd | Physiologically active substance-containing tablet and method of preparing the same |
JP4684525B2 (en) * | 2002-10-31 | 2011-05-18 | アサヒ飲料株式会社 | Micronutrient enriched food and drink |
-
2008
- 2008-10-24 JP JP2008274066A patent/JP5116164B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
JP2010099019A (en) | 2010-05-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20180020686A1 (en) | Composition and methods for improving organoleptic properties of food products | |
Olivas et al. | Use of edible coatings to preserve the quality of fruits and vegetables during storage | |
US20110212226A1 (en) | Systems and Methods for Adhering Particles on Food Surfaces | |
KR20070010664A (en) | Method for preparing processed food of root vegetables or fruit vegetables | |
Dhall | Application of edible coatings on fruits and vegetables | |
JP5116164B2 (en) | Moisture absorption inhibitor for dried fruits coated with sour ingredients and method for preventing moisture absorption of dried fruits coated with sour ingredients | |
KR100508819B1 (en) | Functional Rice comprising Seaweed and Vegetable and Method for preparing thereof | |
Madhu et al. | Use of edible coatings to increase the shelf life of jaggery: A review | |
AU2003209733B2 (en) | Non-sticky, free-flowing comestible and a process for its preparation | |
JP5808514B2 (en) | Method for preventing heat-deteriorating odor of intermediate moisture food and method for producing intermediate moisture food in sealed container | |
Serrano et al. | Advances in edible coatings | |
Thakur et al. | Advances in edible coating for improving the shelf life of fruits | |
CN105228465B (en) | Intermediate moisture food | |
Dar et al. | Effect of CaCl2, citric acid and storage period on physico-chemical characteristics of cherry candy | |
Safizadeh | The effect of various film packaging, wax coating and storage conditions on the shelf life and quality of pomegranate fruits | |
JP7169060B2 (en) | low sugar food composition | |
Garg et al. | Edible Coating For Improvement Of Horticulture Crops | |
WO2023120684A1 (en) | Texture improving agent for vegetables and method for improving texture of vegetables using same | |
JP6284282B2 (en) | Fruit flavoring agent for chewing gum and chewing gum and multilayer chewing gum containing the same | |
Kaynas et al. | Effect of Controlled and Modified Atmosphere on Storage Quality of Cauliflower (Brassica oleracea L. var. botrytis cv. Iglo) Heads | |
Dhall | Application of Edible Films and Coatings on Fruits and Vegetables | |
JP7120738B2 (en) | Highly sour soft candy and method for producing the same | |
JP6306809B2 (en) | Flavor sustaining agent and method for maintaining flavor of fruit-containing chewing gum, fruit-containing chewing gum and fruit-containing multilayer chewing gum | |
CN112089031A (en) | Children fruit strip and preparation method thereof | |
WO2022225501A1 (en) | Shelf stable food with flavor |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110309 |
|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20110530 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20111208 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20111221 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20120221 Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20120220 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20120718 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20120918 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20121015 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20121015 |
|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 5116164 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20151026 Year of fee payment: 3 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
R371 | Transfer withdrawn |
Free format text: JAPANESE INTERMEDIATE CODE: R371 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |