JP5195166B2 - Sugar-coated food - Google Patents
Sugar-coated food Download PDFInfo
- Publication number
- JP5195166B2 JP5195166B2 JP2008218999A JP2008218999A JP5195166B2 JP 5195166 B2 JP5195166 B2 JP 5195166B2 JP 2008218999 A JP2008218999 A JP 2008218999A JP 2008218999 A JP2008218999 A JP 2008218999A JP 5195166 B2 JP5195166 B2 JP 5195166B2
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- layer
- weight
- dried
- central layer
- 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
- 235000000346 sugar Nutrition 0.000 title claims description 91
- 235000013305 food Nutrition 0.000 title claims description 20
- 239000010410 layer Substances 0.000 claims description 101
- 238000009495 sugar coating Methods 0.000 claims description 54
- 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 38
- 239000011247 coating layer Substances 0.000 claims description 29
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 19
- 229930003268 Vitamin C Natural products 0.000 claims description 19
- 239000011718 vitamin C Substances 0.000 claims description 19
- 235000019154 vitamin C Nutrition 0.000 claims description 19
- 239000013078 crystal Substances 0.000 claims description 13
- 108010010803 Gelatin Proteins 0.000 claims description 12
- 235000011869 dried fruits Nutrition 0.000 claims description 12
- 239000008273 gelatin Substances 0.000 claims description 12
- 229920000159 gelatin Polymers 0.000 claims description 12
- 235000019322 gelatine Nutrition 0.000 claims description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 11
- 235000013311 vegetables Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 5
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 5
- 239000000470 constituent Substances 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000004373 Pullulan Substances 0.000 claims description 4
- 229920001218 Pullulan Polymers 0.000 claims description 4
- 235000019423 pullulan Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 description 32
- 235000009508 confectionery Nutrition 0.000 description 19
- 239000007788 liquid Substances 0.000 description 13
- 230000001055 chewing effect Effects 0.000 description 12
- 239000000463 material Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 238000001035 drying Methods 0.000 description 8
- 239000006187 pill Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000005507 spraying Methods 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000012792 core layer Substances 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 235000004936 Bromus mango Nutrition 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000004579 marble Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000009496 sugar coating process Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 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
- 241000220324 Pyrus Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 241000219094 Vitaceae 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
- 238000010306 acid treatment Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000002075 main ingredient Substances 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
- 235000014593 oils and fats Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 238000001291 vacuum drying Methods 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
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明は、糖衣した食品、更に詳しくは、滑らかな舐め心地と、かりっとした食感を有する糖衣層部分と、チューイング性を有する中心層からなる糖衣した食品に関する。 The present invention relates to a sugar-coated food, and more particularly to a sugar-coated food comprising a sugar-coated layer portion having a smooth licking feeling, a crisp texture, and a central layer having chewing properties.
一般に、糖衣食品は、以下のように製造される。即ち、まず被糖衣物である食品（以下、中心層という。）に、砂糖を主成分とし、他の糖類、澱粉などの結合剤を含む水溶液を、スプレーなどで中心層表面の全域に行き渡らせ、この後、炭酸カルシウムなどの微粉末混合物を散布して中心層相互の結着をふせぎ、次に温風を送って糖衣層を乾燥させる工程を複数回繰り返す。場合により、この後、色素を含む水溶液をスプレーし温風での乾燥を行う工程を繰り返して糖衣層を着色し、更に場合によりワックスなどで艶を出すこともある（例えば、特許文献１参照。）。更に、中心層が比較的大きな物やいびつな物に対しては、下掛け、中掛け、上掛けの３段階の糖衣工程を経て作られるのが一般的である（例えば、特許文献２参照。）。また、通常、前記糖衣工程に用いられる砂糖を主体とする水溶液は、２０〜４０℃で保たれるのが一般的である。 In general, a sugar-coated food is produced as follows. That is, first of all, an aqueous solution containing sugar as a main ingredient and containing other binders such as sugars and starch is spread over the entire surface of the central layer surface by spraying, etc. Thereafter, a process of spraying a mixture of fine powders such as calcium carbonate to close the binding between the central layers, and then sending warm air to dry the sugar coating layer is repeated a plurality of times. In some cases, after that, the step of spraying an aqueous solution containing a pigment and drying with warm air is repeated to color the sugar-coated layer, and in some cases, gloss may be given with wax or the like (see, for example, Patent Document 1). ). Furthermore, it is common that a thing with a comparatively large center layer or an irregular thing is produced through the sugar coating process of three steps, a lower part, a middle part, and an upper part (for example, refer patent document 2). ). In general, an aqueous solution mainly composed of sugar used in the sugar coating process is generally kept at 20 to 40 ° C.
また、一般的な糖衣は、中心層の被覆目的で使用されている技術であり、中心層に対して重量で２倍までの糖衣層が多い。例外として、チャイナマーブルのように、中心層の重量に対して糖衣層が数十倍という構造を有するものがある。通常、このチャイナマーブルの場合、砂糖溶液を中心層の均一に散布し、乾燥を繰り返し、この作業時間が数十日に及ぶのが一般的であり、糖衣層の砂糖結晶が不均一で、粒径が３０μｍを越える結晶も存在し、かつ密な構造を形成することから、硬い食感を有する。 In addition, general sugar coating is a technique used for covering the center layer, and there are many sugar coating layers up to twice the weight of the center layer. There is an exception, such as China Marble, where the sugar coating layer has a structure of several tens of times the weight of the central layer. Usually, in this China marble, the sugar solution is sprayed uniformly on the center layer, drying is repeated, and this work time is generally several tens of days. There are also crystals having a diameter exceeding 30 μm and a dense structure is formed, so that it has a hard texture.
一方、咀嚼によって砕けるほどの程よい食感を有する糖衣層で被覆された糖衣菓子の製造方法として、酸味料である有機酸層と砂糖の層を交互に重なり合う状態で多層にする方法、ビタミンＣ層と砂糖の層を交互に多層にし、かつ砂糖の結晶の平均粒径を５〜１５μｍとする方法などが提案されている。この方法を用いて、これまでに錠菓、丸剤およびキャンディを中心層として用いて上記のような製造工程を経て作成された糖衣菓子が提案されている（例えば、特許文献３、４参照。）。 On the other hand, as a method for producing a sugar-coated confectionery coated with a sugar-coating layer having a suitable texture that can be crushed by chewing, a method in which an organic acid layer and a sugar layer, which are acidulants, are stacked in layers alternately, a vitamin C layer A method has been proposed in which layers of sugar and sugar are alternately formed and the average particle size of sugar crystals is 5 to 15 μm. By using this method, sugar-coated confectionery prepared through the above manufacturing process using tablet confectionery, pills, and candy as a central layer has been proposed (see, for example, Patent Documents 3 and 4). ).
上記特許文献３において、丸剤とはハーブや果汁等のエキスを澱粉などの糖類で固めて丸く成形したもの指しているが、丸剤中の水分値については規定されていない。そのために、これまでに提案されている前述の食品類においては、中心層はクランチ性を有する錠菓、丸剤およびキャンディとなり、糖衣層と中心層の食感差を楽しむことは難しかった。 In Patent Document 3, the pill refers to a product obtained by solidifying an extract such as herb or fruit juice with a sugar such as starch, and the moisture value in the pill is not defined. Therefore, in the above-mentioned food products proposed so far, the central layer becomes a crunchy tablet confectionery, pill and candy, and it is difficult to enjoy the difference in texture between the sugar-coated layer and the central layer.
また、近年消費者においては健康への配慮から、素材が豊富に含まれる食品および菓子に対しての需要が高くなっている。そのために、果実類やナッツ類などの素材を中心層として用いた糖衣食品が存在する。しかしながら、素材そのものを中心層として用いた場合には各固体の大きさや重量が異なることから食感を統一することが難しいのが現状であった。 In recent years, consumers are increasingly demanding foods and confectionery containing abundant ingredients because of health considerations. For this reason, sugar-coated foods using materials such as fruits and nuts as a central layer exist. However, when the raw material itself is used as the central layer, it is difficult to unify the texture because each solid has a different size and weight.
ところで、乾燥野菜や乾燥果実を含み、チューイング性を有する中心層の一例として、ゼリーおよびグミキャンディが存在し、糖衣層とビタミンＣ層を有した菓子が提案されている（例えば、特許文献５、６、７参照）。しかしながら、これらの菓子ではかりっとした食感を有する硬質コーティングではなく、表面の凹凸を修正するための軟質コーティングを使用しており、硬質コーティングで得られる糖衣食品とは本質的に異なっている。 By the way, jelly and gummy candy exist as an example of a central layer containing dried vegetables and dried fruits and having chewing properties, and a confectionery having a sugar coating layer and a vitamin C layer has been proposed (for example, Patent Document 5, 6 and 7). However, these confections use not a hard coating with a sharp texture but a soft coating to correct surface irregularities, which is essentially different from sugar-coated foods obtained with a hard coating. .
加えて、上記ゼリーおよびグミキャンディにおいては、熱可塑性を有するものの、通常食感を維持するために含有する水分量が多く、かつゼラチンのゲル化を阻害するような素材を大量に添加すること、素材のみの味を存分に感じることができる量の素材を添加することは事実上不可能であった。
本発明は、乾燥果実または乾燥野菜を含む中心層を糖衣した食品において、砂糖のおいしさを損なわず、滑らかな舐め心地と、かりっとした食感を有する糖衣層と、素材そのものの味を十分に感じることのできるチューイング性を有する球状の中心層からなる糖衣した食品を提供することを目的とするものである。 The present invention provides a sugar-coated food with a sugar-coated core layer containing dried fruits or dried vegetables, without sacrificing the deliciousness of sugar, and with a sugar-coated layer having a smooth licking feeling and a crispy texture, and the taste of the material itself. It is an object of the present invention to provide a sugar-coated food comprising a spherical central layer having a chewing property that can be sufficiently felt.
前記目的を達成するため、本発明者らは鋭意研究を重ねた結果、水溶性ゼラチンを含む中心層を糖類でコーティングすることにより、糖衣層と中心層の食感が大きく変化することを発見し、本発明を完成するに至った。
詳しくは、中心層に対し重量で３倍以上の糖衣層を有し、該糖衣層が砂糖の層とビタミンＣの層が交互に重なり合った状態で多層に形成され、かつ該砂糖の層が結晶状態を有し、その結晶の平均粒径が５〜１５μｍの範囲であり、前記中心層の構成成分として、乾燥果実および乾燥野菜の中から選択される１種類以上と、水溶性ゼラチンと、ペクチン、カルボキシメチルセルロースおよびプルランの中から選択される１種以上とを含有し、かつ前記中心層が加熱処理されることを特徴とする糖衣した食品が、口内で噛んだときに糖衣層と中心層の食感の違いを極めて大きく感じうることを見出した。
In order to achieve the above object, as a result of intensive research, the present inventors have found that the texture of the sugar-coating layer and the central layer is greatly changed by coating the central layer containing water-soluble gelatin with sugar. The present invention has been completed.
Specifically, the sugar coating layer has a sugar coating layer three times or more by weight with respect to the central layer, and the sugar coating layer is formed in multiple layers in a state where sugar layers and vitamin C layers are alternately overlapped, and the sugar layer is crystallized. And having an average particle size in the range of 5 to 15 μm, and as a constituent of the central layer, one or more selected from dried fruits and dried vegetables, water-soluble gelatin, and pectin A sugar-coated food containing one or more selected from carboxymethylcellulose and pullulan, and the core layer being heat-treated, when the sugar-coated food is chewed in the mouth, We found that the difference in texture can be felt greatly.
加えて、前記中心層の構成成分である乾燥果実もしくは乾燥野菜の乾燥重量が中心層全体の３０〜９０重量％であることを特徴とする糖衣した食品が、素材の味を十分に感じることができることを見出した。 In addition, the sugar-coated food characterized in that the dry weight of the dried fruit or dried vegetable that is a component of the central layer is 30 to 90% by weight of the entire central layer, can sufficiently feel the taste of the material. I found out that I can do it.
さらに、前記中心層の水分値が２〜１０重量％の範囲内に存在した食品が、中心層が程よい弾力性を有し、噛み口、歯切れ等の食感が良好な状態を保てることを見出した。 Further, the food having a moisture value of 2 to 10% by weight in the center layer is found to have a moderate elasticity in the center layer and maintain a good texture such as a bite and crispness. It was.
また、前記中心層の構成成分として水溶性ゼラチンを１〜５重量％となるように添加した食品が、中心層の成形性がよく歯付きの少ない状態を実現できることを見出した。 Moreover, it discovered that the foodstuff which added water-soluble gelatin so that it might become 1 to 5 weight% as a structural component of the said center layer could implement | achieve the state with few moldability of a center layer, and few teeth.
本発明の糖衣した食品の特徴は、中心層に対し重量で３倍以上の糖衣層を有し、該糖衣層が砂糖の層とビタミンＣの層が交互に重なり合った状態で多層に形成され、かつ該砂糖の層が結晶状態を有し、その結晶の平均粒径が５〜１５μｍの範囲であるために砂糖のおいしさを損なわずに滑らかな舐め心地と、かりっとした食感を有する糖衣層部分と、素材そのものの味を十分に感じられるチューイング性を有する中心層からなることである。本発明における中心層の形状は、球状、円柱状、円盤状、三角錐状などのどのような形状を取っていてもよい。糖衣層が中心層重量の３倍未満のものは、目的のかりっとした食感が得られず、糖衣層を構成する結晶の平均粒径が５μｍ未満および１５μｍを超える範囲のものでは目的の食感を得ることができない。 The sugar-coated food of the present invention is characterized by having a sugar-coated layer three times or more by weight with respect to the central layer, and the sugar-coated layer is formed in multiple layers in a state where sugar layers and vitamin C layers are alternately overlapped, And since the sugar layer has a crystalline state and the average particle diameter of the crystals is in the range of 5 to 15 μm, it has a smooth licking feeling and a sharp texture without losing the deliciousness of sugar. It consists of a sugar coating layer part and a central layer having a chewing property that allows the taste of the material itself to be fully felt. The shape of the central layer in the present invention may be any shape such as a spherical shape, a cylindrical shape, a disc shape, or a triangular pyramid shape. If the sugar coating layer is less than 3 times the weight of the center layer, the intended texture cannot be obtained, and if the average particle size of the crystals constituting the sugar coating layer is less than 5 μm and more than 15 μm, You cannot get a texture.
前記糖衣層を構成する砂糖としては、糖衣に使用されているものであれば特に限定はない。なお、本発明では、砂糖の結晶の平均粒径は、糖衣層の断面を電子顕微鏡により１０００倍で観察し、任意に選択した５つの砂糖結晶の長辺と短辺の平均粒径とした。
砂糖の結晶のコントロールは、上記乾燥条件と乾燥時間による要因が大きく、乾燥をゆっくりすぎると結晶が大きくなりすぎ、場合によっては歯が入らないぐらいに硬くなる。また、乾燥が速すぎると結晶が大きくならずに、ぼそぼその食感となる。この結晶コントロールは、砂糖の水溶液の温度にも左右され、４０〜９０℃にする必要がある。さらに好ましくは、７０〜８０℃の範囲である。また、ビタミンＣの散布のタイミングも非常に大切で、かりっとしたポーラスな食感を形成する要因の一つである。ビタミンＣを散布することで多層構造を形成し、かりっとしたクランチ性を有する食感となる。上記作業を繰り返すことにより、砂糖とビタミンＣの層が交互に重なり合った状態で多層に形成され、少なくとも中心層に対して３倍以上の糖衣層にしたときに、初めて、目的の糖衣した食品を得ることができる。
前記砂糖の含有量としては、糖衣物総重量に対して６０〜８０重量％が好ましい。
The sugar constituting the sugar coating layer is not particularly limited as long as it is used for sugar coating. In the present invention, the average particle size of the sugar crystals was determined by observing the cross-section of the sugar coating layer with an electron microscope at 1000 times, and the average particle size of the long side and the short side of five sugar crystals selected arbitrarily.
The control of sugar crystals is largely due to the above drying conditions and drying time. If the drying is too slow, the crystals will become too large, and in some cases, the teeth will become hard enough to avoid teeth. On the other hand, if the drying is too fast, the crystals do not become large and the texture becomes loose. This crystal control depends on the temperature of the aqueous sugar solution and needs to be 40-90 ° C. More preferably, it is the range of 70-80 degreeC. In addition, the timing of vitamin C spraying is very important and is one of the factors that create a crisp, porous texture. By spreading vitamin C, a multilayer structure is formed, and a texture with a crunchy nature is obtained. By repeating the above operations, sugar and vitamin C layers are formed in multiple layers alternately, and when the sugar coating layer is at least three times the core layer, the target sugar-coated food is not used for the first time. Can be obtained.
As content of the said sugar, 60 to 80 weight% is preferable with respect to the total sugar coating weight.
また、本発明で用いるビタミンＣとしては、一般に知られているビタミンＣを用いればよく、更にビタミンＣの粒度、量に特に制限はないが、３２５メッシュパス以下のものを使用し、糖衣物総重量に対して０．５〜３重量％が好ましい。 In addition, as vitamin C used in the present invention, generally known vitamin C may be used, and there is no particular limitation on the particle size and amount of vitamin C. 0.5-3 weight% is preferable with respect to a weight.
中でも、本発明では、新しい食感の付与を、中心層に水溶性ゼラチンを含むことおよび加熱処理している点にも特徴がある。本発明で用いる水溶性ゼラチンは水分による膨潤を必要としないものであれば豚、牛および魚由来のものを酸処理およびアルカリ処理したいずれのものでも使用できるが、例えばニッピ（株）社製、水溶性ゼラチンＭＡＸ−ＡＨなどが挙げられる。かかる水溶性ゼラチンを含む中心層を加熱処理して成形することで、従来の方法に比べて中心層の水分値の制御が可能となり、混合される乾燥果実、乾燥野菜などの素材そのものの味を十分に感じることができるチューイング性を奏することが可能になる。
前記水溶性ゼラチンの含有量としては、中心層の成形性がよく歯付きの少ない状態を実現できる観点から、中心層全体の１〜５重量％であることが好ましく、１．５〜３．５重量％であることがより好ましい。
Among them, the present invention is characterized in that a new texture is imparted by including water-soluble gelatin in the center layer and heat treatment. As long as the water-soluble gelatin used in the present invention does not need to be swelled by moisture, any one obtained by acid treatment and alkali treatment of those derived from pig, cow and fish can be used. Examples thereof include water-soluble gelatin MAX-AH. By forming the water-soluble gelatin-containing center layer by heat treatment, the moisture value of the center layer can be controlled compared to conventional methods, and the taste of the raw materials such as dried fruits and dried vegetables to be mixed can be controlled. It is possible to achieve a chewing property that can be fully felt.
The content of the water-soluble gelatin is preferably 1 to 5% by weight of the entire center layer from the viewpoint that the moldability of the center layer is good and a state with less teeth can be realized, and is preferably 1.5 to 3.5%. More preferably, it is% by weight.
また、前記加熱処理方法としては、好ましくは３０〜８０℃、より好ましくは４０〜６０℃に加熱しながら、各種形状に成形する方法が挙げられる。 Moreover, as the said heat processing method, Preferably it is the method of shape | molding in various shapes, heating at 30-80 degreeC, More preferably, 40-60 degreeC.
本発明の好ましい実施態様によれば、中心層の構成成分として、乾燥果実および乾燥野菜の中から選択される１種類以上を含む。該中心層中の乾燥果実もしくは乾燥野菜の含有量は乾燥重量で３０〜９０重量％であるが、特に好ましくは５０〜８０重量％である。３０重量％未満のものでは、中心層に含まれる素材本来の味が十分感じられない。また、９０重量％を超えるものではぼそぼそとした形態を有するために中心層を成形することができない。 According to a preferred embodiment of the present invention, the central layer contains at least one selected from dried fruits and dried vegetables as a constituent of the central layer. The content of dried fruits or dried vegetables in the central layer is 30 to 90% by weight, particularly preferably 50 to 80% by weight, in terms of dry weight. If it is less than 30% by weight, the original taste of the material contained in the center layer is not sufficiently felt. On the other hand, if it exceeds 90% by weight, the center layer cannot be formed because it has a rough shape.
本発明で使用できる乾燥果実および乾燥野菜は、乾燥品であればエアドライ品やフリーズドライ品などどのような形態のものも使用することが可能であるが、例えばドライマンゴー、ドライブルーベリー、乾燥リンゴ、乾燥柑橘類、乾燥ブドウ、ドライパインアップル、ドライパッションフルーツ、乾燥ナシ、乾燥アンズ、乾燥イチゴ、ドライプルーン、乾燥ベリー類、乾燥チェリー、乾燥イチジク、ドライパパイヤ、乾燥サンザシ、ドライトマト、乾燥ホウレンソウ、乾燥カボチャ、乾燥ニンジンなどが挙げられる。 The dried fruits and dried vegetables that can be used in the present invention can be used in any form such as air-dried products and freeze-dried products as long as they are dried products, such as dried mangoes, dried berries, dried apples, Dried citrus fruits, dried grapes, dried pineapple, dried passion fruit, dried pears, dried apricots, dried strawberries, dried prunes, dried berries, dried cherries, dried figs, dried papaya, dried hawthorn, dried tomatoes, dried spinach, dried pumpkin And dried carrots.
また、本発明の好ましい態様としては、中心層の水分値は２〜１０重量％であるが、好ましくは７〜９重量％である。水分値が２重量％よりも少ない状態で作製した中心層においては口当たりが硬く、ぼそぼそとした食感になり、水分値が１０重量％よりも高い状態で作製した中心層においては柔らかな口当たりになるものの、歯つきが生じると共に糖衣に適した形状への成形が困難になる。 In a preferred embodiment of the present invention, the water value of the center layer is 2 to 10% by weight, preferably 7 to 9% by weight. In the central layer produced with a moisture value of less than 2% by weight, the mouth feel is hard and soft, and in the central layer produced with a moisture value greater than 10% by weight, the mouthfeel is soft. However, toothing occurs and it becomes difficult to form a shape suitable for sugar coating.
また、中心層の水分値を制御するために、中心層にはデキストリンなどの加工澱粉、砂糖、トレハロース、キシリトールなどの糖類、油脂および乳化剤などを適宜添加することができる。なお、中心層には、中心層の物性を阻害しない範囲であれば適当な香料、クエン酸などの酸味料を含む調味料、着色料などの添加物を適宜添加してもよい。 In order to control the moisture value of the central layer, processed starch such as dextrin, sugars such as sugar, trehalose and xylitol, oils and fats, and emulsifiers can be appropriately added to the central layer. It should be noted that additives such as a flavoring agent, a seasoning containing an acidulant such as citric acid, and a coloring agent may be appropriately added to the central layer as long as the physical properties of the central layer are not impaired.
また、中心層には、増粘剤としてペクチン、カルボキシメチルセルロースおよびプルランの中から選択される１種類以上が含有されるが、これらの添加量については好ましくは３重量％以下であるが、特に好ましくは１重量％以下である。３重量％を超える量の増粘剤を含む中心層は非常に硬い食感となり、本発明の範囲外となる。 The central layer contains at least one selected from pectin, carboxymethylcellulose and pullulan as a thickener, and the amount of these added is preferably 3% by weight or less, particularly preferably. Is 1% by weight or less. A central layer containing a thickener in an amount exceeding 3% by weight has a very hard texture and is outside the scope of the present invention.
本発明の糖衣した食品は、例えば次のようにして製造することができる。
まず、基材である乾燥果実および乾燥野菜の中から選択される１種以上に水溶性ゼラチンと、前記ペクチン、カルボキシメチルセルロースおよびプルランの中から選択される１種類以上とおよび水とを加え水分値を調整する。この際、固形のままで扱いづらい嵩高な果実および野菜については粉砕もしくはミンチ状にして用いることができる。また、水分値の高いドライフルーツなどを基材として用いた際には適宜デキストリン、粉糖、油脂および乳化剤を添加混合することにより、水分値を２〜１０重量％の範囲内に調整する。この組成物を４０〜５０℃に加熱した後に球断機などの各種成形機器にて成形することによりチューイング性を有する組成物を得る。この組成物が中心層になる。
この成形した組成物をレボーリングパンに投入した後、砂糖の水溶液を組成物に均一にかかるように散布する。この時に糖衣液として使用される砂糖溶液は、糖度６０〜９０％、好ましくは６８〜７５％に調整する。このような糖度に調整することで、好ましい甘味が得られるとともに、糖衣層形成時に砂糖の結晶化が良好に行われる。なお、糖衣液としての砂糖溶液には、香料、調味料、着色料などの添加物を適宜添加してもよい。散布した砂糖の水溶液中の砂糖の結晶化を促進させるためにレボーリングパン内に送風することが望ましい。
次いでビタミンＣ粉末を表面均一になるように散布する。砂糖溶液の散布とビタミンＣ粉末の散布を繰り返すことにより、砂糖とビタミンＣの層が多層を形成し、かりっとした食感を有する糖衣層が得られる。このようにして得られた食品は程よい弾力性を有し、噛み口、歯切れ等の食感が良好な中心層とクランチ性を有する糖衣層を併せ持ったものとなる。なお、前記糖衣層の形成に関しては、前記ビタミンＣ粉末を前記成形した組成物に添加した後、砂糖溶液の散布を行ってもよい。
なお、本発明では中心層のチューイング性は、噛んだとき程よい弾力性を有し、噛み口、歯切れがいずれも良好な性質をいう。また、クランチ性とは、咀嚼によって砕ける程度の硬度を有し、噛み砕く楽しみが感じられる、程よい食感をいう。
The sugar-coated food of the present invention can be produced, for example, as follows.
First, the water content is determined by adding water-soluble gelatin, one or more selected from the above-mentioned pectin, carboxymethylcellulose and pullulan to one or more selected from dried fruits and dried vegetables as base materials, and water. Adjust. At this time, bulky fruits and vegetables that are solid and difficult to handle can be used by pulverization or mincing. In addition, when dried fruits having a high moisture value are used as the base material, the moisture value is adjusted within the range of 2 to 10% by weight by appropriately adding dextrin, powdered sugar, fats and oils and an emulsifier. The composition having chewing properties is obtained by heating the composition to 40 to 50 ° C. and then molding it with various molding equipment such as a ball cutter. This composition becomes the central layer.
After this shaped composition is put into a levoring pan, an aqueous solution of sugar is sprayed over the composition so that it is evenly applied. At this time, the sugar solution used as a sugar coating liquid is adjusted to a sugar content of 60 to 90%, preferably 68 to 75%. By adjusting to such a sugar content, a preferable sweetness is obtained, and sugar crystallization is favorably performed when a sugar coating layer is formed. In addition, you may add suitably additives, such as a fragrance | flavor, a seasoning, and a coloring agent, to the sugar solution as a sugar coating liquid. In order to promote crystallization of sugar in the sprayed aqueous solution of sugar, it is desirable to blow into a reboring pan.
Next, Vitamin C powder is sprayed to make the surface uniform. By repeating the spraying of the sugar solution and the spraying of vitamin C powder, the sugar and vitamin C layers form multiple layers, and a sugar-coating layer having a sharp texture is obtained. The food product thus obtained has moderate elasticity, and has both a central layer having a good texture such as a bite mouth and crispness and a sugar-coating layer having crunchiness. In addition, about formation of the said sugar-coating layer, after adding the said vitamin-C powder to the said shape | molded composition, you may spray a sugar solution.
In the present invention, the chewing property of the center layer has a moderate elasticity when chewed, and both the bite and the crispness are good properties. Moreover, the crunch property means a moderate texture that has a hardness that can be crushed by chewing and that can be enjoyed by chewing.
次に実施例によって本発明を詳細に説明するが、本発明はこれらの実施例によりなんら制限されるものではない。なお、実施例中の組成に関する数字は重量部、また「％」は重量％を意味する。 EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In addition, the number regarding the composition in an Example means a weight part and "%" means the weight%.
（実施例１）
「組成物（１）の調製」
下記表１に示す組成にて、直径６ｍｍ、単重０．５ｇの組成物（１）を作製した。組成物の形状は丸剤とした。本実施例において使用したドライブルーベリーは嵩高く、水分値は１６〜１８％であるため、ミンチ状に加工した後にデキストリン、粉糖、油脂および乳化剤を添加して組成物中の水分値を９％となるように調整した。なお、前記組成物中の水分は減圧乾燥法により測定した。
Example 1
“Preparation of composition (1)”
A composition (1) having a diameter of 6 mm and a unit weight of 0.5 g was prepared with the composition shown in Table 1 below. The shape of the composition was a pill. Since the dry roux berry used in this example is bulky and has a moisture value of 16 to 18%, after processing into minced form, dextrin, powdered sugar, fats and oils and an emulsifier are added, and the moisture value in the composition is 9%. It adjusted so that it might become. The water content in the composition was measured by a vacuum drying method.
「糖衣液（１）の調製」
下記表２に示す組成の糖衣液（１）を調製した。なお、糖度は７０％に調製した。
"Preparation of sugar coating liquid (1)"
A sugar coating liquid (1) having the composition shown in Table 2 below was prepared. The sugar content was adjusted to 70%.
「糖衣液（２）の調製」
下記表３に示す組成の糖衣液（２）を調製した。なお、糖度は７０％に調製した。
"Preparation of sugar coating liquid (2)"
A sugar coating liquid (2) having the composition shown in Table 3 below was prepared. The sugar content was adjusted to 70%.
上記にて作製した組成物（１）を糖衣用の回転釜に投入し、回転数１５ｒｐｍで回転させながら、糖衣液（１）をかけて被覆し、糖衣層を形成した。中心層重量に対して１．６倍、２倍、２．４倍、２．６倍の重量まで糖衣した各段階で粉末状のビタミンＣ（サイズは３２５メッシュのものを使用した）を糖衣物総重量に対して１％、糖衣液（１）を投入後に散布、乾燥する工程を繰り返し、多層になるように形成し、中心層重量に対し重量で２．８倍の糖衣層を有する糖衣物を形成した。更に、上記で得られた糖衣物に糖衣液（２）を十数回散布乾燥し、繰り返し行うことで被覆着色した。得られた糖衣物における中心層に対する糖衣層の重量は、中心層に対して３倍であった。また、砂糖の層の結晶状態は平均粒径が８μｍであった。得られた糖衣菓子は、砂糖のおいしさを損なわず、口に入れた際に滑らかな口当たりとかりっとした食感を有する糖衣層と、程よい弾力性を有し、噛み口、歯切れがよく果実の甘みが感じられる中心層から形成される菓子であった。 The composition (1) produced above was placed in a sugar-coating rotary pot and coated with the sugar-coating liquid (1) while rotating at a rotation speed of 15 rpm to form a sugar-coating layer. Sugar-coated vitamin C (size of 325 mesh was used) at each stage sugar-coated to 1.6 times, 2 times, 2.4 times and 2.6 times the weight of the center layer 1% of the total weight of the sugar-coating liquid (1) is sprayed and then dried, and the process is repeated to form a multi-layered sugar-coating product having a sugar-coating layer 2.8 times the weight of the center layer. Formed. Furthermore, the sugar-coating liquid (2) was sprayed and dried 10 times or more on the sugar-coating product obtained above, and it was coated and colored by repeating. The weight of the sugar coating layer with respect to the center layer in the obtained sugar coating was three times that of the center layer. Moreover, the average particle diameter of the crystal state of the sugar layer was 8 μm. The resulting sugar-coated confectionery has a sugar-coating layer that has a smooth mouthfeel and a smooth texture when put in the mouth without detracting from the deliciousness of sugar, has moderate elasticity, and has a chewing mouth and crispness. It was a confectionery formed from a central layer where the sweetness of the fruit was felt.
（実施例２）
「組成物（２）の調製」
下記表４に示す組成にて、直径５ｍｍ、単重０．４ｇの組成物（２）を作製した。組成物の形状は丸剤とした。本実施例において使用したドライマンゴーは嵩高く、水分値は１３％であるため、ミンチ状に加工した後に粉糖、油脂および乳化剤を添加して組成物中の水分値を８％となるように調整した。なお、前記組成物中の水分は実施例１と同様の方法により測定した。
(Example 2)
“Preparation of composition (2)”
A composition (2) having a diameter of 5 mm and a unit weight of 0.4 g having the composition shown in Table 4 below was produced. The shape of the composition was a pill. Since the dry mango used in this example is bulky and has a moisture value of 13%, powdered sugar, fats and oils and an emulsifier are added after processing into a minced shape so that the moisture value in the composition becomes 8%. It was adjusted. The water content in the composition was measured by the same method as in Example 1.
下記表５に示す組成の糖衣液（３）を調製した。なお、糖度は７０％に調製した。 A sugar coating liquid (3) having the composition shown in Table 5 below was prepared. The sugar content was adjusted to 70%.
実施例１と同様にして、組成物（２）を糖衣用の回転釜に投入し、糖衣液（３）をかけて被覆し、糖衣層を形成した。回転数および乾燥温度などの条件は実施例１と同様の条件で行った。ビタミンＣの添加についても同様に行い、中心層重量に対して重量で４倍の糖衣層を有する糖衣物を得た。また、砂糖の層の結晶状態は平均粒径が９μｍであった。得られた糖衣菓子は、砂糖のおいしさを損なわず、口に入れた際に滑らかな口当たりとかりっとした食感を有する糖衣層と、程よい弾力性を有し、噛み口、歯切れがよい中心層から形成される菓子であった。
In the same manner as in Example 1, the composition (2) was placed in a sugar-coating rotary kettle and coated with a sugar-coating liquid (3) to form a sugar-coating layer. Conditions such as the number of rotations and the drying temperature were the same as in Example 1. Vitamin C was added in the same manner to obtain a sugar-coated product having a sugar-coated layer four times the weight of the center layer. In addition, the average particle size of the sugar layer was 9 μm. The resulting sugar-coated confectionery has a sugar-coating layer that has a smooth mouthfeel and a smooth texture when put in the mouth without detracting from the deliciousness of sugar, and has moderate elasticity, biting mouth, and crispness was confection formed from have the center layer.
（実施例３）
組成物（２）の構成成分としてペクチンのかわりにカルボキシメチルセルロースを用いた以外は実施例２と同様にして同じ形状の糖衣物を得た。得られた糖衣菓子は、砂糖のおいしさを損なわず、口に入れた際に滑らかな口当たりとかりっとした食感を有する糖衣層と、程よい弾力性を有し、噛み口、歯切れがよく丁度いい果実の酸味を感じることのできる中心層から形成される菓子であった。
(Example 3)
A sugar coating having the same shape was obtained in the same manner as in Example 2 except that carboxymethyl cellulose was used in place of pectin as a constituent of the composition (2). The resulting sugar-coated confectionery has a sugar-coating layer that has a smooth mouthfeel and a smooth texture when put in the mouth without detracting from the deliciousness of sugar, and has moderate elasticity, good chewing mouth, and crispness It was a confectionery formed from a central layer where you can feel the acidity of the fruit.
（比較例１）
実施例１と同様にして、組成物（１）を糖衣用の回転釜に投入し、ビタミンＣ粉末を添加せずに２２℃で保存した糖衣液（３）のみをかけて被覆し、糖衣層を形成した。糖衣層を多層になるように形成し、中心層重量に対して重量で３倍の糖衣層を有する糖衣物を得た。得られたと糖衣菓子は、糖衣層部分が非常に硬く、噛み砕くことができなかった。
(Comparative Example 1)
In the same manner as in Example 1, the composition (1) was put into a sugar-cooked rotary kettle and covered with only the sugar-coating liquid (3) stored at 22 ° C. without adding vitamin C powder. Formed. The sugar-coated layer was formed so as to be a multilayer, and a sugar-coated product having a sugar-coated layer that was three times the weight of the center layer was obtained. The obtained sugar-coated confectionery had a very hard sugar-coated layer portion and could not be chewed.
（比較例２）
実施例１と同様にして、組成物（１）を糖衣用の回転釜に投入し、糖衣液（３）をかけて被覆し、糖衣層を形成した。回転数および乾燥温度などの条件は実施例１と同様の条件で行った。ビタミンＣの添加についても同様に行い、中心層重量に対して重量で２倍の糖衣層を有する糖衣物を得た。また、砂糖の層の結晶状態は平均粒径が８μｍであった。得られたと糖衣菓子は、糖衣層が薄いためにかりっとした食感を得ることができなかった。
(Comparative Example 2)
In the same manner as in Example 1, the composition (1) was placed in a sugar-coating rotary kettle and coated with a sugar-coating liquid (3) to form a sugar-coating layer. Conditions such as the number of rotations and the drying temperature were the same as in Example 1. Vitamin C was added in the same manner to obtain a sugar-coated product having a sugar-coated layer twice the weight of the center layer. Moreover, the average particle diameter of the crystal state of the sugar layer was 8 μm. The obtained sugar-coated confectionery cannot obtain a sharp texture because the sugar-coated layer is thin.
（比較例３）
「組成物（３）の調製」
下記表６に示す組成にて、直径５ｍｍ、単重０．４ｇの組成物（３）を作製した。組成物の形状は非常に柔らかく、糖衣に用いるに十分な成形性を有していなかった。また、口に入れた際に弾力がなく、歯つきが生じるものであった。
(Comparative Example 3)
"Preparation of composition (3)"
A composition (3) having a diameter of 5 mm and a unit weight of 0.4 g having the composition shown in Table 6 below was produced. The shape of the composition was very soft and did not have sufficient moldability for use in sugar coating. Moreover, there was no elasticity when put in the mouth, and toothing occurred.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008218999A JP5195166B2 (en) | 2008-08-28 | 2008-08-28 | Sugar-coated food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008218999A JP5195166B2 (en) | 2008-08-28 | 2008-08-28 | Sugar-coated food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2010051233A JP2010051233A (en) | 2010-03-11 |
| JP5195166B2 true JP5195166B2 (en) | 2013-05-08 |
Family
ID=42067822
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2008218999A Active JP5195166B2 (en) | 2008-08-28 | 2008-08-28 | Sugar-coated food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5195166B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012249594A (en) * | 2011-06-03 | 2012-12-20 | Uha Mikakuto Co Ltd | Sugar-coated food having foaming feeling and liquid feeling |
| WO2013183767A1 (en) * | 2012-06-08 | 2013-12-12 | 株式会社明治 | Solid food product with sugar-coating layer which includes functional component and production method thereof |
| JP7357460B2 (en) * | 2019-04-05 | 2023-10-06 | 株式会社ロッテ | Food precoating agents and foods |
| KR102241976B1 (en) * | 2020-08-13 | 2021-04-19 | 이정호 | Snacks for companion animals and manufacturing method for the same |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6053584B2 (en) * | 1978-05-23 | 1985-11-26 | 明治製菓株式会社 | Method for producing water-soluble gelatin composition |
| JPS6416556A (en) * | 1987-07-09 | 1989-01-20 | Sanei Kagaku Kogyo Kk | Frozen food covered with jelly |
| JPS6423862A (en) * | 1987-07-20 | 1989-01-26 | Umeta Kk | Jelly raw cake and production thereof |
| JPH0253440A (en) * | 1988-08-15 | 1990-02-22 | Sadao Nakayama | Preparation of fruit cake |
| JP2978685B2 (en) * | 1993-08-30 | 1999-11-15 | 明治製菓株式会社 | Jelly confectionery and its manufacturing method |
| JP3668397B2 (en) * | 1999-10-07 | 2005-07-06 | 明治製菓株式会社 | Method for producing jelly confectionery |
| JP3765419B2 (en) * | 2002-12-27 | 2006-04-12 | ユーハ味覚糖株式会社 | Sugar-coated food |
-
2008
- 2008-08-28 JP JP2008218999A patent/JP5195166B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2010051233A (en) | 2010-03-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4961943A (en) | Process of preparing cereal-coated dried fruit | |
| JP3156921B2 (en) | Sugar coating | |
| KR101038559B1 (en) | Cereal composition comprising powder of fruits and vegetables | |
| CA2715650C (en) | Method for producing a crunchy food product | |
| CN109998071A (en) | It is a kind of to wrap up in clothing nut kernel and a kind of processing method for wrapping up in clothing nut kernel | |
| AU2012238585A1 (en) | Fruit-based food product | |
| MX2013011670A (en) | Food product. | |
| JP5195166B2 (en) | Sugar-coated food | |
| JP2010124788A (en) | Air-containing sugar-coated gummi candy and method for producing the same | |
| JP3671965B2 (en) | Sugar-coated candy and method for producing the same | |
| JP5233913B2 (en) | Sugar coating having a candy layer and method for producing the same | |
| JP4816401B2 (en) | Multi-layered sugar-coated food and method for producing the same | |
| JP2004208528A (en) | Sugar-coated food product | |
| JP5195239B2 (en) | Sugar-coated food | |
| JPH06284875A (en) | Coated dry food | |
| RU189056U1 (en) | Confection as a dragee | |
| KR20230016776A (en) | Manufacturing method for tapioca pearl with multi layer | |
| KR101505506B1 (en) | Method for Manufacturing Orange Cookie Coated with Chocolate | |
| JP2008173017A (en) | Multilayer sugar-coating food containing salt, and method for producing the same | |
| JP4817455B2 (en) | Sugar garment with protrusion and its manufacturing method | |
| JP6038081B2 (en) | Method for producing vacuum freeze-dried confectionery | |
| JP6278437B2 (en) | Sugar coating with protrusions and combination confectionery using the same | |
| JP7316892B2 (en) | Puffed food and its manufacturing method | |
| JP4817456B2 (en) | Sugar garment with protrusion and its manufacturing method | |
| KR20150112323A (en) | Method manufacturing use confectionery rice plant cereal |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20110801 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20120426 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20120508 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20120706 |
|
| 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: 20130108 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20130121 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20160215 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5195166 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20160215 Year of fee payment: 3 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |