JP5233913B2 - Sugar coating having a candy layer and method for producing the same - Google Patents

Description

  The present invention relates to a sugar-coated product capable of retaining a milky taste or a fruit fragrance that could not be realized only by a sugar-coated layer by forming a candy layer in the sugar-coated layer, and a method for producing the same.

  In general, a sugar-coated food is produced as follows. That is, first of all, an aqueous solution (hereinafter referred to as a sugar solution) containing sugar as a main component and other sugars, starches, fragrances, and the like is applied to a food product (hereinafter referred to as a center layer) as a sugar-coated article by spraying or the like. The process of spreading over the entire surface, then 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 dye 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 Patent Document 1). In particular, for a relatively large article or an irregular article having a central layer, it is generally produced through a three-stage sugar coating process of a lower cover, a middle cover, and an upper cover.

  The amount of water in the sugar coating layer thus formed is very low, less than 1%, and sugar and other raw materials that constitute the sugar coating layer exist in a crystalline state. Therefore, the scent of the sugar-coating layer is derived from the fragrance attached to the raw material surface forming the sugar-coating layer such as sugar, volatilizes due to factors such as the drying process and the passage of days, and the degree of reduction is remarkable. This is the current situation. In addition, when dairy products have been added to the sugar solution so far, the sugar coating layer in which the sugar solution has dried is present in a crystalline state, so that the dairy product is contained in the sugar coating layer as a material completely independent of sugar. In addition to being able to feel only the taste of the milk component alone and not being able to impart a rich taste, milky taste, etc. derived from the milk component, there are problems such as the roughness of the milk component arising on the surface of the sugar coating layer there were.

  In addition, when an acidulant such as an organic acid is added to a sugar liquid mainly composed of sugar used to form a sugar coating layer, the sugar is decomposed by the organic acid, resulting in extremely slow drying. It is known that there is no drying at all.

  Therefore, as an attempt to add a sour agent to the sugar coating layer, the present applicant has so far made the soy sauce vitamin C layer and the sugar layer in a multi-layered state in an alternately overlapping manner, and the average grain of the sugar layer crystals. A sugar-coating food comprising a sugar-coating layer that has a smooth licking feeling, a crisp texture, and a moderate acidity by controlling the diameter within a range of 5 to 15 μm, and a central layer that has crunchiness (See Patent Document 2) A sugar coating layer containing sugar as a main component and a sugar coating layer containing a hygroscopic organic acid typified by citric acid as a sour agent so as to have a multilayer structure of at least two layers And in forming the sugar-coating layer containing the said organic acid, the sugar-coating food (refer patent document 3) which has smoothness and crunch property is proposed by suppressing decomposition | disassembly of the sugar by an organic acid to the minimum.

  In these sugar-coated foods, the sugar layer and the vitamin C layer, and the sugar layer and the organic acid layer exist as different layers in the sugar-coated layer, and the taste gradually changes as each layer melts in the mouth. Although it does not get tired in terms, when a sugar coating is formed by adding a fruit flavor to the sugar solution, the sugar layer has a strong sweet taste, but since the acidity does not appear at the same time, the flavor of the fruit flavor is weak. It has the property of being felt, and has not been able to impart a so-called fruit juice sensation that is obtained when sweetness, sourness and aroma are sensed simultaneously.

  In addition, attempts to impart a milky taste to the sugar-coating layer have been attempted by methods such as adding an emulsifier to a sugar solution to dissolve milk components, but it has been possible to eliminate roughness for the reasons described above. However, it has not been made, and it only gives a fragrance derived from the fragrance.

  On the other hand, hard candy is made by simmering together with starch syrup and the like with sugar or other sugar as a main component. In hard candy, the moisture content is 1.5-3.5%, but it is known that sugar and other raw materials exist as amorphous. Moreover, since the fragrance | flavor is contained in the amorphous | natural substance in a candy, it is rare to touch external air directly, and hardly decreases with progress of a drying process or the number of days. In addition, it is well known that even when an acidulant such as an organic acid is added, sugar is not easily decomposed because the acidulant rarely deliquesces. In particular, milk components are contained in an amorphous material as in the case of fragrances, so even if they are added in large amounts, they do not feel grainy due to the crystals of the milk components, and are often tasted by consumers. Milk candy has been released.

  By the way, as a food processing method using candy, various nuts, various cereals (cereals), corns, various snacks such as biscuits, crackers, rice crackers using starchy materials, candy, chewing gum jelly, etc. A method of forming a candy coating layer on a piece of food such as confectionery is known. For example, food pieces and finely pulverized candy composition powder that changes to molten candy by heating are tumbled, and the candy composition powder is fused and adhered to the surface of the food pieces by heating to form a substantially uniform and complete coating. (See Patent Document 4), and a method of spraying and adhering a candy composition melted at a high temperature into droplets of food using compressed air (Patent Documents 5, 6 and 6) 7) and the like.

  However, in general, when a candy is coated on a food piece while being heated, the viscosity increases as the candy melts, and there is a problem that the candy on the food piece is bound to each other and blocking is likely to occur. In Patent Document 4, a method of adding 5 to 25% of an oily material to coat popcorn with a caramel-like candy or a candy having a lime flavor and green color is proposed. Moreover, although patent documents 5-7 do not prescribe | regulate about the oil component added when performing candy coating, the candy used for coating is a butter scatch compound composition and caramel compound composition containing 5-10% of salted butter and hardened oil. It is a thing.

JP-A-5-252871 Japanese Patent No. 3756519 JP 2007-222157 A Japanese Examined Patent Publication No. 38-16708 Japanese Patent Publication No.53-20585 JP 2004-275004 A JP 2005-27564 A

  In the sugar-coated confectionery having a multilayer structure, the present inventors are able to produce a layer capable of simultaneously feeling sweetness, sourness and aroma and to produce an amorphous layer containing a milk component which has not been performed so far. For example, we thought that it would be possible to provide a new sugar-coated product with a sense of fruit juice and a rich taste derived from dairy ingredients.

  In Patent Document 4, the mixture of powdered candy and popcorn is tumbled in a rotating drum, reel, or hook having a cylindrical shape and curved or polygonal sides. In Patent Document 4, when the drum rotates, the food inside moves with the increase in viscosity of the candy adhering to the surface and moves in the direction of rotation of the container, and when it reaches a certain height, the candy coating is repeated. It states that it will proceed. Therefore, when this method was used to try candy coating on a coating having a sugar coating layer, the mixture of the coating and candy uniformly formed a block, and a large amount of oil was required to separate the mixture. However, when there is a large amount of oil, it becomes difficult to feel the fruit juice.

  In addition, Patent Document 4 aims to perform candy coating on a piece of confectionery that does not deform by applying heat, and presents a method for melting candy powder under a temperature range near 150 ° C. . However, for example, when a tablet with a sugar coating is processed in a temperature zone around 150 ° C., the temperature at the center becomes 168 ° C., which is the melting point of sugar, and liquefies. The entire sugar-coating layer collapses due to the collision with the wall surface.

  Further, in Patent Documents 5 to 7, which are other methods for performing candy coating, chocolate, marshmallow, caramel, ice cream, yokan are made by spraying candy heated to a high temperature of about 150 ° C. with compressed air such as air spray. , Presents a method of performing candy coating on heat-sensitive confectionery such as gummy jelly. These methods suggest the possibility of candy coating on many confectionery due to its convenience, but a container that can withstand high temperature and high pressure while maintaining the candy in a temperature range around 150 ° C. is necessary, It is a big problem that the danger to the worker increases because high-temperature candy droplets are released into the air.

  In view of the circumstances as described above, the present invention provides a sugar-coated product imparted with a feeling of fruit juice and a rich taste derived from milk components, and a sugar-coated product using a candy coating technique that suppresses blocking between coatings and is more productive. It aims at providing the manufacturing method of a thing.

That is, the gist of the present invention is as follows.
(1) A sugar-coated product having a sugar-coated layer having a weight of 1 to 15 times the weight of the center layer,
In the sugar coating layer, sugar layers and acidulant layers are alternately laminated,
A sugar-coated article having a candy layer, wherein a candy layer containing an oil is formed on an outer surface of the sugar-coated layer;
(2) A sugar-coated product having a candy layer according to (1), wherein the sugar contained in the sugar layer of the sugar-coated layer has a crystalline state, and the average particle size of the crystals is in the range of 5 to 15 μm.
(3) A sugar-coated article having the candy layer according to (1) or (2), wherein another sugar-coated layer is further formed on the outer surface of the candy layer,
(4) Said (1)-(3) whose center layer is 1 or more types chosen from the group which consists of tableting confectionery which uses saccharides as a main raw material, candy, a nut, snacks, dried vegetables, and dried fruits Sugar-coated clothing having any candy layer,
(5) A coating having a sugar coating layer on the surface of the center layer is put into a vertical centrifugal polishing machine, and powdered candy containing oil is added while being tumbled under hot air at 70 to 120 ° C., The candy layer is formed on the outer surface of the sugar-coating layer by melting the candy adhering in a state where the surface of the covering is 80 to 110 ° C., according to any one of (1) to (4), A method for producing a sugar-coated product having a candy layer,
(6) A coating having a sugar coating layer on the surface of the central layer is put into a vertical centrifugal polishing machine, and oil is added to the coating while being tumbled under hot air at 70 to 120 ° C. After the oil layer is formed on the surface, the candy layer containing the oil component is added, and the candy adhering in a state where the coating surface is 80 to 110 ° C. is melted to form the candy layer on the outer surface of the sugar coating layer. It is formed, It is related with the manufacturing method of the sugar-coated product which has a candy layer in any one of said (1)-(4) characterized by the above-mentioned.

The sugar-coated product of the present invention has an oil-containing candy layer formed on the outer surface of the sugar-coated layer, thereby reducing the blocking between the coatings during the operation of the candy coating. By blending organic acids and the like, you can feel the fruit juice and rich taste that are not available in conventional sugar-coated confectionery.
Furthermore, the sugar-coated product of the present invention can provide a further fruit juice sensation by further laminating sugar layers and acidulant layers in the sugar-coated layer.
Therefore, according to the present invention, it is possible to provide a multi-layered sugar-coated product having a good flavor that has not been realized with conventional sugar coating technology with a smaller oil content.

The sugar-coated product of the present invention has a sugar-coated layer made of sugar such as sugar or sugar alcohol on the surface of the central layer, and a candy layer containing oil on the outer surface of the sugar-coated layer.
The candy layer can contain milk components, fragrances, organic acids and the like.
Therefore, the sugar-coated product of the present invention suppresses the binding of candy adhering to the outer surface of the sugar-coated layer, and also has a rich taste due to milk components that could not be realized only with a sugar-coated layer composed of carbohydrates so far. And sugar-coated confectionery that can provide a fruit juice feeling.

  In the present invention, the central layer may be any material as long as it does not easily deform or melt when heated to around 110 ° C. For example, tablets made mainly from sugar, candy, nuts such as peanuts and almonds, various cereals, corn, or various snacks such as cereals, biscuits, crackers and rice crackers using starchy ingredients, dried Examples include vegetables and dried fruits. Among them, a tablet mainly composed of sugar is preferable in terms of shape stability and productivity, and is preferable.

  In the present invention, the candy layer is formed after the sugar coating layer is formed on the surface of the central layer from the viewpoints of increased hardness, operability, and storage stability. Further, another sugar coating layer may be formed after the candy layer is formed, and the sugar coating layer and the candy layer may be laminated to form a multilayer state.

  In the present invention, the sugar coating layer is formed by alternately laminating sugar layers and acidulant layers.

Examples of the saccharide constituting the sugar coating layer include sugar, white disaccharide, trithermal sugar, brown sugar and the like, and monosaccharides and disaccharides constituting them. Sugar alcohols such as palatinit, maltitol, and xylitol can also be used. Among them, it is preferable to use sugar because it has an appropriate sweetness. The sugar is not particularly limited as long as it is used for sugar coating.
Among them, the sugar in the sugar-coating layer preferably has a crystalline state from the viewpoint of enjoying a smooth licking feeling and crisp crunch, and the average particle size of the crystals is preferably in the range of 5 to 15 μm. . If the average particle size of the saccharide crystals is less than 5 μm or more than 15 μm, the desired texture tends to be difficult to obtain. In the present invention, the average particle size of the saccharide crystals is determined by observing the cross-section of the sugar coating layer at 1000 times with an electron microscope, and the average particle sizes of the long side and the short side of the arbitrarily selected five saccharide crystals. To do. In addition, the control of the crystal grain size of saccharides is largely due to drying conditions and drying time. If drying is performed too slowly, the crystals will become too large, and in some cases, the teeth will become hard enough to contain 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 saccharide solution and needs to be 40 to 90 ° C. Moreover, you may add suitably additives, such as a seasoning, a coloring agent, a thickener, and a fragrance | flavor, in the syrup used when producing a sugar coating.

  Examples of the acidulant include vitamin C, citric acid, malic acid, and tartaric acid. The amount of the sour agent is not particularly limited as long as it is in a range that matches the sweetness derived from the sugar.

  While rotating the central layer in an apparatus for sugar coating such as a rebowing pan, the syrup containing sugar is spread over the entire surface of the central layer by spraying, and then a powdered acidulant is sprayed. A sugar coating layer is formed by blowing and drying at -60 ° C. By repeating this step a plurality of times, a coating 1 to 15 times the weight of the center layer can be obtained.

  As the candy used for forming the candy layer, any candy can be used, such as a candy based on sugar or a saccharide alcohol or syrup. In addition, additives such as acidulants, colorants, and fragrances may be added as appropriate. In particular, in a candy to which fruit flavor is added, it is necessary to add a sour agent in order to give a feeling of fruit juice. In this case, the sour agent used is citric acid, malic acid, tartaric acid, ascorbic acid (vitamin C), etc. One or several of them can be added in appropriate combination. Moreover, a refreshing feeling can be provided by adding a menthol to the candy used in order to form a candy layer. These candy may be prepared by a conventional method. For example, sugar, sugar alcohol, starch syrup, and if necessary, acid sour agent, coloring agent, and fragrance are mixed by heating, boiled, and molded into a desired size. Then, it may be pulverized into powder. These contents are not particularly limited. In addition, as a moisture value of a candy, 1.5 to 3.5 weight% is preferable.

  In the present invention, an oil component is added at the time of candy production or candy coating in order to suppress binding between candy adhering to the outer surface of the sugar coating layer. Any oil can be used as long as it can be used as a food material among animal oils such as lard and butter and vegetable oils such as shortening and palm oil. Among them, butter is most preferable when animal oil is used, and palm kernel oil is most preferable when vegetable oil is used because it is difficult to smell even when oxidized.

  In the present invention, the amount of oil added to the candy layer is not particularly limited, and can be prepared if the amount of oil contained in the candy used for the candy coating is less than 5%. When used at the time of layer formation, depending on the case, it is possible to use a candy prepared by adding 5% or more of oil to adjust the taste, thereby making a candy coating with a rich taste. However, when using a candy added with a fruit fragrance, if the oil content added to prevent blocking exceeds 5%, the candy layer has a odor peculiar to the oil content and inhibits the scent of the fruit. May reduce touch.

  The candy used for the candy coating is preferably powdered so that the particle size is 0.417 mm (35 mesh) or less, more preferably powdered so that the particle size is 0.246 mm (60 mesh) or less. It is a thing. Larger powdered candy outside of the range can be used to some extent for candy coating, but small particles in the range will more easily adhere to the sugar coating surface of the coating and more rapidly. In order to dissolve evenly, uniform coating is performed promptly.

  Although the temperature range at the time of performing candy coating changes with compositions of the candy to be used, it is preferably in the range of 70 to 120 ° C, more preferably 80 to 110 ° C. When candy coating is performed under a temperature range lower than 70 ° C., the candy does not melt, so that it does not easily adhere to the surface of the sugar-coating layer of the coating, and even when it adheres to the coating without melting on the surface. It becomes difficult to apply a uniform coating. In addition, when performing the candy coating, any heat source can be used as long as it can continuously blow hot air in a temperature range of 70 to 120 ° C. as a heat source used for melting the charged candy powder. An example is a blower with a suitable heating coil (typically an air gun or hot air blower).

In the present invention, a vertical centrifugal polishing machine is used instead of a rotating drum, a reel or a hook having a curved surface or a polygonal side as used in Patent Document 4 (Japanese Patent Publication No. 38-16708). It is characterized in that a candy coating is applied to the covering. In the technique used so far, the candy-coated one repeatedly rises and falls along the wall surface of the container due to a change in the state of the candy attached to the surface. At that time, the candy on the surface of the coating is solidified by touching the wall surface kept at a low temperature, but when the candy is melted in the portion not touching the wall surface, the adhesion between the coatings is There is a drawback in that blocking increases easily. Therefore, it is necessary to add a large amount of oil for the purpose of preventing blocking.
On the other hand, in the present invention, by using a vertical centrifugal polishing machine whose wall surface is coated with a resin having a friction coefficient, the coating is in a state of receiving interference between centrifugal force and friction force. Therefore, the candy powder can be attached to the surface while maintaining a state where it always rotates or moves along the wall surface. As a result, the adhesion area between the coatings can be remarkably reduced. As a result, the amount of oil used as a separating agent is reduced, and the candy having a candy layer that does not inhibit the fragrance even in the candy to which the fragrance is added. Fabrication is possible.

  In addition, when performing candy coating in the present invention, the rotational speed of the vertical centrifugal grinder is set so as to maintain a state of being stirred by centrifugal force. For example, the rotational speed of a vertical centrifugal grinder varies depending on its capacity and the weight of the coating to be charged, but when the rotational speed is set extremely fast, the frictional force between the coating and the grinder wall surface is reduced. With the increase, peeling of the candy powder and the candy layer adhering to the coating surface occurs. On the other hand, when the rotational speed is set extremely low, the rotational speed and mobility of the coating decrease in the vertical centrifugal polishing machine, so that the adhesion area between the candy layers formed on the coating surface increases. In the state where the candy layers are bonded, new candy powder adheres and melts. Thereby, it becomes easy to produce blocking of coverings.

  The sugar-coated product having the candy layer of the present invention can be produced, for example, as follows.

First, in order to form a sugar-coating layer on the surface of the central layer, the central layer is put into a levoring pan, and then an aqueous solution of sugar is sprayed over the central layer uniformly. At this time, the sugar aqueous 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 aqueous 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.
Moreover, when forming a sugar-coating layer, a menthol layer can be formed in a sugar-coating layer part by spraying the menthol solution melt | dissolved in alcohol, and a new taste can also be provided. A sugar coating layer may be further formed on the outer surface of the menthol layer.

Next, the obtained coating material is introduced into a vertical centrifugal grinder, heated while using a hot air such as a blower while being tumbled until the coating surface temperature reaches 70 to 120 ° C., and is made into a powdery candy And a candy layer is formed by melting the candy adhering with the surface of the covering at 80 to 110 ° C.
In addition, when using a candy powder that does not contain fats and oils in forming the candy layer, the oil is sprayed or added to the coating in a moving state with a vertical centrifugal grinder. After forming an oil layer on the surface of the coating, a candy that does not contain oil is added, and the candy with the surface of the coating adhered at 80 to 110 ° C. is melted to form a candy layer.

  By applying sugar coating again to the sugar coating with the candy coating applied, it is possible to produce a sugar coating having sugar coating layers and candy layers alternately. In addition, by forming a candy layer and adding and melting a candy powder having a different taste, a sugar-coated product having a candy multilayer structure can be produced.

From the above, the following method is exemplified as a preferred method for producing a sugar-coated product having a candy layer of the present invention.
(1) Add the powdered candy containing oil as the coating with the surface of the center layer coated with a sugar coating layer is put into a vertical centrifugal grinder and tumbled under hot air at 70 to 120 ° C. A method for producing a sugar-coated product, wherein the candy layer is formed on the outer surface of the sugar-coated layer by melting the candy attached with the surface of the coated material at 80 to 110 ° C.
(2) The coating with the surface of the center layer coated with a sugar coating layer is put into a vertical centrifugal polishing machine, and the oil is added to the coating while rotating under hot air at 70 to 120 ° C. After an oil layer is formed on the surface of the object, the candy layer is added on the outer surface of the sugar-coating layer by adding candy that does not contain oil and melting the candy that adheres to the surface of the coating at 80 to 110 ° C. A process for producing a sugar-coated product.

  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%.

Example 1
"Preparation of granules"
Each component was kneaded with the composition shown in Table 1 below to prepare a granulated product (diameter: about 1 mm).

"Production of tablets with sugar coating"
The granules produced above were mixed with other additives in the composition shown in Table 2 below to produce tablets (center layer) having a diameter of 6 mm and a single weight of 0.12 g using a tableting machine.

"Preparation of sugar coating liquid"
A sugar coating liquid having the composition shown in Table 3 below was prepared. The sugar content was adjusted to 70%.

"Production of coating with sugar coating"
The tablet produced as described above was put into a sugar coating levoring pan, coated with a sugar coating solution while rotating at a rotation speed of 15 rpm, and a sugar coating layer was formed on the surface of the central layer. At each stage of sugar coating, powdery vitamin C (size of 325 mesh used) is 1% of the total weight of the sugar coating, and after spraying the sugar coating liquid, the process of spraying and drying is repeated to be multilayered A coating with a sugar coating was formed so as to be 10 times the weight of the center layer.

“Production of candy for coating”
Each component was heated and mixed so as to have the composition shown in Table 4 below, boiled to a moisture value of 3.5%, filled into a mold, and then cooled to prepare a candy containing 10% oil. The obtained candy was pulverized and adjusted to have a particle size of 60 mesh or less.

"Production of sugar-coated products having a candy layer"
The resulting coating was introduced into a vertical centrifugal grinder and heated with stirring to a surface temperature of 96 ° C. with a blower. After that, the powdered candy is added, and the process of adhering and melting on the surface of the coating is repeated several times to produce a sugar coating having a candy layer 0.3 times the weight of the coating on the outermost layer. did.

  The sugar-coated product having a candy layer thus obtained was a sugar-coated product having both a candy layer having a rich milky taste and a sugar-coated layer having crunchiness without blocking the coatings during candy coating.

(Example 2)
A tablet was prepared in the same manner as in Example 1, and a coating with a sugar coating was prepared.
Next, each component was heated and mixed so as to have the composition shown in Table 4, boiled to a moisture value of 3.5%, filled into a mold, and then cooled to prepare a candy containing 7.5% of oil. . The obtained candy was pulverized and adjusted to have a particle size of 60 mesh or less.
Then, the coating obtained as described above was introduced into a vertical centrifugal polishing machine and heated with stirring to a surface temperature of 96 ° C. using a blower. After that, the powdered candy is added, and the process of adhering to the surface of the coating and melting is repeated several times to produce a sugar coating having a candy layer 0.4 times the weight of the coating on the outermost layer. did.
The sugar-coated product having the candy layer thus obtained does not cause blocking between the coatings at the time of candy coating, and has a candy layer having a caramelized pudding-like milky taste and a sugar-coated layer having a crunchy property. Met.

(Example 3)
A tablet was prepared in the same manner as in Example 1, and a coating with a sugar coating was prepared. At that time, sugar solution containing 50% menthol is sugar-coated at each stage of sugar coating up to 2.6 times, 4.3 times, 6 times, 7.6 times and 9.3 times the weight of the tablet. It sprayed so that it might apply to the surface of an object uniformly. By repeating these steps, a coating having a crystal layer of 1.5% menthol based on the total weight was produced.
Next, each component was heated and mixed so as to have the composition shown in Table 4, boiled to a moisture value of 1.5%, filled into a mold, and then cooled to prepare a candy containing 3% oil. The obtained candy was pulverized and adjusted to have a particle size of 60 mesh or less.
Then, the coating obtained as described above was introduced into a vertical centrifugal polishing machine, and heated with stirring using a blower until the surface temperature reached 106 ° C. After that, the powdered candy is added, and the process of adhering to the surface of the coating and melting is repeated several times to produce a sugar coating having a candy layer 0.4 times the weight of the coating on the outermost layer. did.
The sugar-coated product having the candy layer thus obtained does not cause blocking between the coatings at the time of candy coating, and is derived from menthol contained in the candy layer and sugar layer having a refreshing acidity that does not inhibit the fruit scent by the added oil It was a sugar-coated product with a refreshing feeling.

Example 4
A tablet was prepared in the same manner as in Example 1, and a coating with a sugar coating was prepared.
Next, each component was heated and mixed so as to have the composition shown in Table 4, boiled to a moisture value of 1.5%, filled into a mold, and then cooled to prepare a candy containing no oil. The obtained candy was pulverized and adjusted to have a particle size of 60 mesh or less.
Then, the coating obtained as described above was introduced into a vertical centrifugal polishing machine, and heated with stirring using a blower until the surface temperature reached 83 ° C. At that time, palm kernel oil was added as an oil so as to be 1% with respect to the total weight of the sugar coating introduced, and an oil layer was formed on the surface of the coating. After that, the powdered candy is added, and the process of adhering to the surface of the coating and melting is repeated several times to produce a sugar coating having a candy layer 0.4 times the weight of the coating on the outermost layer. did.
The sugar-coated product having the candy layer thus obtained has a non-sugar candy layer having a refreshing acidity that does not block the coatings at the time of candy coating and the fragrance of the fruit is not inhibited by the added oil. Met.

(Example 5)
A tablet was prepared in the same manner as in Example 1, and a coating with a sugar coating was prepared.
Next, each component was heated and mixed so as to have the composition shown in Table 4, boiled to a moisture value of 1.5%, filled into a mold, and then cooled to prepare a candy containing no oil. The obtained candy was pulverized and adjusted to have a particle size of 60 mesh or less.
Then, the coating obtained as described above was introduced into a vertical centrifugal polishing machine, and heated with stirring using a blower until the surface temperature reached 106 ° C. At that time, palm kernel oil was added as an oil so as to be 1% with respect to the total weight of the sugar coating introduced, and an oil layer was formed on the surface of the coating. After that, the powdered candy is added, and the process of adhering to the surface of the coating and melting is repeated several times to produce a sugar coating having a candy layer 0.4 times the weight of the coating on the outermost layer. did.
The sugar-coated product having a candy layer thus obtained is a sugar-coated product including a sugar candy layer having a refreshing acidity that does not block the coatings at the time of candy coating and does not inhibit the aroma of the fruit by the added oil. It was.

(Example 6)
In the same manner as in Example 1, a tablet and a coating coated with sugar coating were prepared.
Next, each component was heated and mixed so as to have the composition shown in Table 4, boiled to a moisture value of 1.5%, filled into a mold, and then cooled to prepare a candy containing no oil. The obtained candy was pulverized and adjusted to have a particle size of 60 mesh or less.
Then, the coating obtained as described above was introduced into a vertical centrifugal polishing machine and heated with stirring to a surface temperature of 96 ° C. using a blower. At that time, an oil component was added so as to be 1% with respect to the total weight of the sugar coating introduced, and an oil and fat layer was formed on the surface of the coating. After that, the powdered candy is added, and the process of adhering to the surface of the coating and melting is repeated several times to produce a sugar coating having a candy layer 0.4 times the weight of the coating on the outermost layer. did.
The sugar-coated product having the candy layer thus obtained was a sugar-coated product including a candy layer having a refreshing acidity that did not block the coatings at the time of candy coating and the fruit fragrance was not inhibited by the added oil.

(Comparative Example 1)
A tablet was prepared in the same manner as in Example 1, and a coating with a sugar coating was prepared.
Next, each component was heated and mixed so as to have the composition shown in Table 5 below, boiled to a moisture value of 1.5%, filled into a mold, and then cooled to prepare a candy containing no oil. The obtained candy was pulverized and adjusted to have a particle size of 60 mesh or less.
Then, the coating obtained as described above was introduced into a vertical centrifugal polishing machine, and heated with stirring using a blower until the surface temperature reached 106 ° C. After that, the process of adding powdered candy, adhering to the surface of the coating and melting it several times was repeated several times. As the candy melted, the viscosity increased, and the candy was bonded and peeled off. It was. As a result, a candy layer could not be formed on the surface of the coating.

(Comparative Example 2)
A tablet was prepared in the same manner as in Example 1, and a coating with a sugar coating was prepared.
Next, each component was heated and mixed so as to have the composition shown in Table 5, boiled to a moisture value of 1.5%, filled into a mold, and then cooled to prepare a candy containing no oil. The obtained candy was pulverized and adjusted to have a particle size of 60 mesh or less.
Then, the coating obtained as described above was introduced into a vertical centrifugal polishing machine, and heated with stirring using a blower until the surface temperature reached 106 ° C. After that, the process of adding powdered candy, adhering to the surface of the coating and melting it several times was repeated several times. As the candy melted, the viscosity increased, and the candy was bonded and peeled off. It was. As a result, a candy layer could not be formed on the surface of the coating.

(Comparative Example 3)
A tablet was prepared in the same manner as in Example 1, and a coating with a sugar coating was prepared.
Next, each component was heated and mixed so as to have the composition shown in Table 5, boiled to a moisture value of 1.5%, filled into a mold, and then cooled to prepare a candy containing no oil. The obtained candy was pulverized and adjusted to have a particle size of 60 mesh or less.
Then, the obtained coating was introduced into a vertical centrifugal polishing machine and heated with stirring to a surface temperature of 106 ° C. using a blower. After that, the process of adding powdered candy, adhering to the surface of the coating and melting it several times was repeated several times. As the candy melted, the viscosity increased, and the candy was bonded and peeled off. It was. As a result, a candy layer could not be formed on the surface of the coating.

(Comparative Example 4)
A tablet was prepared in the same manner as in Example 1, and a coating with a sugar coating was prepared.
Next, each component was heated and mixed so as to have the composition shown in Table 5, boiled to a moisture value of 1.5%, filled into a mold, and then cooled to prepare a non-sugar candy containing no oil. The obtained candy was pulverized and adjusted to have a particle size of 60 mesh or less.
The resulting coating was introduced into a vertical centrifugal grinder and heated with stirring to a surface temperature of 96 ° C. with a blower. After that, the process of adding powdered candy, adhering to the surface of the coating and melting it several times was repeated several times. As the candy melted, the viscosity increased, and the candy was bonded and peeled off. It was. As a result, a non-sugar candy layer could not be formed on the surface of the coating.

(Reference Example 1)
A tablet was produced in the same manner as in Example 1, and a coating with a sugar coating was produced.
Next, each component is heated and mixed so that it becomes a group shown in Table 5, boiled to a moisture value of 3.5%, filled into a mold, and then cooled to obtain 9 fruit fragrance and oil (palm kernel oil). % Candy was prepared. The obtained candy was pulverized and adjusted to have a particle size of 60 mesh or less.
Then, the coating obtained as described above was introduced into a vertical centrifugal grinder, and heated with stirring to a surface temperature of 91 ° C. using a blower. After that, the powdered candy is added, and the process of adhering to the surface of the coating and melting is repeated several times to produce a sugar coating having a candy layer 0.4 times the weight of the coating on the outermost layer. did.
The sugar-coated product having a candy layer thus obtained did not cause blocking between the coatings during candy coating, but the fragrance of the fruit was slightly inhibited by the added oil, and the texture was not very good. It was a thing.

Claims (6)

A sugar-coating product having a sugar-coating layer having a weight of 1 to 15 times the weight of the central layer,
In the sugar coating layer, sugar layers and acidulant layers are alternately laminated,
A sugar-coated article having a candy layer, wherein a candy layer containing an oil is formed on an outer surface of the sugar-coated layer.   The sugar-coated product having a candy layer according to claim 1, wherein the sugar contained in the sugar layer of the sugar-coated layer has a crystalline state, and the average particle size of the crystals is in the range of 5 to 15 µm.   The sugar-coated product having a candy layer according to claim 1 or 2, wherein another sugar-coated layer is further formed on the outer surface of the candy layer.   The candy according to any one of claims 1 to 3, wherein the central layer is at least one selected from the group consisting of tableted confectionery, candy, nuts, snacks, dried vegetables, and dried fruits mainly composed of carbohydrates. Dragee with layers.   A coating having a sugar coating layer on the surface of the central layer is put into a vertical centrifugal polishing machine, and powdered candy containing oil is added while rotating under hot air of 70 to 120 ° C., and the surface of the coating 5. A sugar-coated article having a candy layer according to any one of claims 1 to 4, wherein the candy layer is formed on the outer surface of the sugar-coated layer by melting the candy attached in a state of 80 to 110 ° C. Manufacturing method.   A coating having a sugar coating layer on the surface of the center layer is put into a vertical centrifugal polishing machine, and oil is added to the coating while being rotated under hot air at 70 to 120 ° C. The candy layer is formed on the outer surface of the sugar-coating layer by adding candy that does not contain oil, and melting the candy that adheres to the coated surface at 80 to 110 ° C. A method for producing a sugar-coated product having a candy layer according to any one of claims 1 to 4.