JP5407811B2 - Effervescent sugar-coated food with speckled pattern and method for producing the same - Google Patents
Effervescent sugar-coated food with speckled pattern and method for producing the same Download PDFInfo
- Publication number
- JP5407811B2 JP5407811B2 JP2009271568A JP2009271568A JP5407811B2 JP 5407811 B2 JP5407811 B2 JP 5407811B2 JP 2009271568 A JP2009271568 A JP 2009271568A JP 2009271568 A JP2009271568 A JP 2009271568A JP 5407811 B2 JP5407811 B2 JP 5407811B2
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- foamable
- coated
- coating
- foaming
- 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
- 235000013305 food Nutrition 0.000 title claims description 58
- 238000004519 manufacturing process Methods 0.000 title description 12
- 238000005187 foaming Methods 0.000 claims description 83
- 239000000843 powder Substances 0.000 claims description 48
- 239000011248 coating agent Substances 0.000 claims description 46
- 239000008199 coating composition Substances 0.000 claims description 44
- 238000000576 coating method Methods 0.000 claims description 44
- 239000007787 solid Substances 0.000 claims description 42
- 238000009495 sugar coating Methods 0.000 claims description 36
- 239000010410 layer Substances 0.000 claims description 32
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 26
- 239000002253 acid Substances 0.000 claims description 22
- 239000011247 coating layer Substances 0.000 claims description 16
- 238000002844 melting Methods 0.000 claims description 16
- 230000008018 melting Effects 0.000 claims description 16
- 235000020357 syrup Nutrition 0.000 claims description 15
- 239000006188 syrup Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000005507 spraying Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 239000006260 foam Substances 0.000 claims description 6
- 239000003595 mist Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 4
- 239000002344 surface layer Substances 0.000 claims description 4
- 239000003925 fat Substances 0.000 description 79
- 235000019197 fats Nutrition 0.000 description 78
- 235000009508 confectionery Nutrition 0.000 description 48
- 239000003921 oil Substances 0.000 description 48
- 235000019198 oils Nutrition 0.000 description 48
- 239000011162 core material Substances 0.000 description 38
- 238000000034 method Methods 0.000 description 21
- 239000000047 product Substances 0.000 description 20
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 150000001720 carbohydrates Chemical class 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 230000000007 visual effect Effects 0.000 description 10
- 238000001816 cooling Methods 0.000 description 9
- 210000000214 mouth Anatomy 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- 230000008569 process Effects 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 6
- 239000011230 binding agent Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 239000012855 volatile organic compound Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000004386 Erythritol Substances 0.000 description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 235000019414 erythritol Nutrition 0.000 description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 4
- 229940009714 erythritol Drugs 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 150000005846 sugar alcohols Chemical class 0.000 description 4
- 244000215068 Acacia senegal Species 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 3
- 229920000084 Gum arabic Polymers 0.000 description 3
- 229920001800 Shellac Polymers 0.000 description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 3
- 239000000205 acacia gum Substances 0.000 description 3
- 235000010489 acacia gum Nutrition 0.000 description 3
- 230000003796 beauty Effects 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 230000002209 hydrophobic effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 3
- 239000004208 shellac Substances 0.000 description 3
- 229940113147 shellac Drugs 0.000 description 3
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 description 3
- 235000013874 shellac Nutrition 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- 239000000811 xylitol Substances 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 3
- 229960002675 xylitol Drugs 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- OFOBLEOULBTSOW-UHFFFAOYSA-N Malonic acid Chemical compound OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 241000220317 Rosa Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000000038 blue colorant Substances 0.000 description 2
- 230000036760 body temperature Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007911 effervescent powder Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 230000002688 persistence Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 235000017550 sodium carbonate Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 239000005720 sucrose 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
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 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
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000015728 Mucins Human genes 0.000 description 1
- 108010063954 Mucins Proteins 0.000 description 1
- 241000135309 Processus Species 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 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
- 244000299461 Theobroma cacao 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
- 235000011054 acetic acid Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 125000003172 aldehyde group Chemical group 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
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015278 beef 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
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000012792 core layer Substances 0.000 description 1
- 239000007771 core particle Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000000576 food coloring agent 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 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
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 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
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 238000010077 mastication Methods 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000004482 other powder Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 229940086066 potassium hydrogencarbonate Drugs 0.000 description 1
- 230000002265 prevention Effects 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
- 238000010298 pulverizing process Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 229910000031 sodium sesquicarbonate Inorganic materials 0.000 description 1
- 235000018341 sodium sesquicarbonate Nutrition 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- -1 sucrose fatty acid ester Chemical class 0.000 description 1
- 238000009496 sugar coating process Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- WCTAGTRAWPDFQO-UHFFFAOYSA-K trisodium;hydrogen carbonate;carbonate Chemical compound [Na+].[Na+].[Na+].OC([O-])=O.[O-]C([O-])=O WCTAGTRAWPDFQO-UHFFFAOYSA-K 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Images
Description
本発明は、斑模様入り発泡性糖衣食品及びその製造方法を提供するものである。 The present invention provides a patchy foamed sugar-coated food and a method for producing the same.
近年、食品関係においても見た目の美しさや他社商品との差別化が一層求められており、視覚的、食感的インパクトや楽しさを提供する食品も増えてきた。視覚的インパクトとしては、例えば着色による見た目の美しさや楽しさが挙げられるが、単に均一着色されたものは注目を集めず、特異な色模様、例えば色の部分的濃淡や、色相の部分的相違による斑模様がつけられたものが、需要者、特に子供の注目を集める傾向にあり、このような斑模様がつけられた食品の提供が望まれている。斑模様を有する食品としては、着色されたシェラック樹脂を可食芯体にコーティングすることで部分的な不均一さが生じ、斑模様を形成するという提案がなされている（特許文献１参照）。しかしながら、一般的にシェラック樹脂は水に対して不溶性であるため口溶けが悪く、この提案によって得られる食品は味、食感の面において問題点がある。 In recent years, there has been an increasing demand for the beauty of foods and differentiation from other companies' products, and the number of foods that provide visual and texture impact and enjoyment has increased. Visual impacts include, for example, the beauty and fun of coloring, but the ones that are simply colored do not attract attention, and have a unique color pattern, such as partial shades of colors or partial hues. What has been spotted due to the difference tends to attract the attention of consumers, particularly children, and it is desired to provide foods with such spotted pattern. As a food having a spotted pattern, a proposal has been made that partial unevenness occurs by coating a colored shellac resin on an edible core to form a spotted pattern (see Patent Document 1). However, since shellac resin is generally insoluble in water, it does not dissolve well in the mouth, and the food obtained by this proposal has problems in terms of taste and texture.
他にも、特異な形状による視覚的インパクトが挙げられる。例えば、表面に凹凸模様や突起を有するものである。表面に凹凸模様を有する食品としては、砂糖からなる糖衣層にＤ−ソルビット粉末を分散させ、凹凸模様を形成するという提案（特許文献２参照）、表面に突起を有する食品としては、キシリトールによる糖衣層や、ソルビトールにエリスリトール若しくはマンニトールの少なくとも一方を組み合わせた糖衣層によって、表面に突起を形成するという提案（特許文献３参照）がなされている。これらの提案によると、確かに形状によるインパクトという点では楽しさや新しさを有しているが、凹凸模様だけでは、見た目の美しさや鮮明さに欠け、視覚的インパクトとしては不十分である。 There are other visual impacts due to unique shapes. For example, it has a concavo-convex pattern or protrusion on the surface. As a food having a concavo-convex pattern on the surface, a proposal to form a concavo-convex pattern by dispersing D-sorbit powder in a sugar coating layer made of sugar (see Patent Document 2), and as a food having a protrusion on the surface, a sugar coating by xylitol There has been a proposal (see Patent Document 3) of forming protrusions on the surface by a layer or a sugar coating layer in which at least one of erythritol or mannitol is combined with sorbitol. According to these proposals, there is certainly fun and new in terms of impact due to the shape, but the concavo-convex pattern alone lacks the beauty and clarity of appearance and is insufficient as a visual impact.
また、食感的インパクトとしては、サクサク食感やモチモチ食感等咀嚼によって得られる楽しさの他に、発泡感のように口中である程度滞在させることによって得られる楽しさが挙げられる。従来から、重曹等の炭酸塩と酸とを組み合わせることにより発泡感を持たせた食品は数多く提案されており、グミやキャンディに炭酸塩と酸からなる発泡性成分をまぶしたもの、キャンディやラムネ、ガム中に発泡性成分を分散させたもの、チョコレートやキャンディのセンターに発泡性成分を封入したもの等が挙げられる（特許文献４参照）。このような発泡性を持たせた商品は爽快感、清涼感が得られるため、特に菓子全体の売上が落ちる夏場に非常に人気がある。また発泡性成分を含んだ菓子は爽快感の目的だけでなく、唾液の分泌が促進され、かつムチンの分泌も促進されることから、口腔内及びのどの乾燥症状の緩和や、口腔内及びのどの殺菌に有用であることが知られている（特許文献５参照）。 Moreover, as the texture impact, in addition to the enjoyment obtained by mastication such as a crispy texture and a sticky texture, the enjoyment obtained by staying in the mouth to some extent, such as a foaming feeling, can be mentioned. Conventionally, many foods that have a foaming feeling by combining a carbonate such as baking soda with an acid have been proposed. Gummy and candy are covered with a foaming ingredient composed of carbonate and acid, and candy and ramune. Examples include those obtained by dispersing a foamable component in gum, and those obtained by encapsulating a foamable component in the center of chocolate or candy (see Patent Document 4). Products with such foaming properties are very popular especially in the summer when sales of confectionery are low, because they provide a refreshing and refreshing feeling. In addition, the confectionery containing effervescent ingredients is not only for the purpose of refreshing, but also promotes saliva secretion and mucin secretion. It is known to be useful for any sterilization (see Patent Document 5).
しかしながら、このような発泡感を持たせた食品の場合、口中で瞬時に炭酸塩と酸が反応してしまうため、瞬間的にしか発泡感を得ることができず物足りなさを感じるという問題点がある。また、口腔内やのどの乾燥症状の緩和を目的とした場合は、瞬間的なものよりも持続的な発泡性が求められる。一方、キャンディのように溶け難い素材に発泡性成分を練りこんだ場合、持続的な発泡感は得られるが、発泡感は弱く、また発泡性成分のざらつきにより食感が損なわれる欠点がある。そのため、発泡感が持続し、かつ食感も滑らかな発泡性成分を含有した食品が長い間要望されてきた。 However, in the case of food with such a feeling of foaming, the carbonate and acid react instantaneously in the mouth, so there is a problem that the foaming feeling can only be obtained instantaneously and it feels unsatisfactory. is there. In addition, for the purpose of alleviating dry symptoms in the oral cavity and throat, continuous foaming properties are required rather than instantaneous ones. On the other hand, when a foamable component is kneaded into a material that is difficult to dissolve, such as candy, a continuous foaming feeling is obtained, but the foaming feeling is weak and the texture is impaired due to the roughness of the foamable component. For this reason, there has been a long-felt demand for foods containing a foaming component that maintains a foaming feeling and a smooth texture.
この欠点を改善するために、発泡性成分の平均粒径を１〜１００μｍに調整しキャンディに配合することにより、キャンディ表面の凹凸を少なくし、食感の良好な発泡性キャンディの提案がなされている（特許文献６参照）。しかしながら、この方法では発泡性成分を細かくしたことにより表面積が増え、キャンディへ練り込む際に熱による発泡が起こりやすく、その発泡によりキャンディ中に不均一に空気が入り込み、製品にザラツキをもたらす。その為十分な滑らかさとは言い難い食感となってしまっている。また、この方法では発泡性成分を平均粒子１〜１００μｍに調合する手間、コストがかかるという問題点もある。 In order to remedy this defect, by adjusting the average particle size of the foamable component to 1 to 100 μm and blending it with the candy, there has been proposed a foamable candy with less texture on the candy surface and good texture. (See Patent Document 6). However, in this method, the surface area is increased by making the foamable component fine, and foaming due to heat tends to occur when kneaded into the candy, and the foam causes air to enter the candy in a non-uniform manner, resulting in roughness in the product. For this reason, it has become a texture that cannot be said to be sufficiently smooth. In addition, this method also has a problem that it takes time and effort to prepare the foamable component in an average particle size of 1 to 100 μm.
一方、発泡感を持続させるために融点５５℃以上の高融点油脂中に有機酸粉末と炭酸塩粉末を分散させ、これを噴霧冷却することにより得られる有機酸と炭酸塩のコーティング物をチューイングガムに配合する提案がなされている（特許文献７参照）。しかしながら、この方法では咀嚼することによりコーティングが剥がれ、有機酸と炭酸塩が混ざり合うことにより発泡するため、発泡するまでの時間が長く、また徐々に反応するため発泡感が弱い。発泡感を補うため多量に有機酸粉末と炭酸塩粉末を添加した場合、高融点油脂が口中で溶解しないため食感、風味を損なう欠点がでてくる。また、キャンディ等の咀嚼しない食品の場合は、高融点油脂が口中で溶解しないため発泡は起こらず使用することができない。 On the other hand, in order to maintain the foaming feeling, organic acid powder and carbonate powder are dispersed in a high melting point oil and fat having a melting point of 55 ° C. or higher, and the resulting coating product of organic acid and carbonate obtained by spray cooling is used as a chewing gum. The proposal which mix | blends is made | formed (refer patent document 7). However, in this method, the coating is peeled off by chewing, and foaming occurs when the organic acid and carbonate are mixed together. Therefore, the foaming time is long and the foaming reaction is slow, so the foaming feeling is weak. When a large amount of organic acid powder and carbonate powder is added to supplement the feeling of foaming, the high melting point oils and fats do not dissolve in the mouth, so that the texture and flavor are impaired. In addition, in the case of foods such as candy that are not chewed, the high melting point fat does not dissolve in the mouth, so foaming does not occur and it cannot be used.
一方、持続的な発泡感を得るために中心層となる芯材に炭酸塩と酸とを多層にわたりコーティングする方法も取られてきた。しかし、水系結合液を用いてコーティングを行なった場合、微量の水分でも炭酸塩と酸とが反応してしまい発泡効果が著しく低下する欠点があった。そのため、水系結合剤に糖類を加え、相対的な水分含量を下げることにより、反応し難くさせコーティングを行なう方法（特許文献８参照）又は水系結合剤ではなく無水の媒体にけん濁又は溶解したものをスプレーし、乾燥させる方法の提案がなされている（特許文献９参照）。しかし、水系結合剤に糖類を加える方法は、芯材の粒径が３００μｍ〜４ｍｍと極小さく、効率的な乾燥が行なうことが可能な造粒工程においてのみ有効な方法であり、キャンディのような大きな芯材を用いた場合には、乾燥効率が悪いため反応が起こり易く発泡性が低下してしまう。また、後者の無水の媒体にけん濁又は溶解したものをスプレーする方法では、媒体にエタノール等のアルコールやアセトン等の有機溶媒を使用しており、これらは揮発性有機化合物（ＶＯＣ）であることから、製造環境で人体に対し悪影響を及ぼす恐れがあり、また環境汚染を防ぐためにＶＯＣ除去設備が必要であり、設備コスト、運転コストが増加することになり現実的でない。またＶＯＣは可燃性であるために、厳重な防火対策必要である等、昨今ではＶＯＣの使用を最小限に留める要望が強い。 On the other hand, in order to obtain a continuous foaming feeling, a method of coating a core material serving as a central layer with a carbonate and an acid over a plurality of layers has been taken. However, when coating is performed using an aqueous binder, there is a drawback that the foaming effect is significantly reduced because the carbonate and acid react even with a small amount of water. Therefore, by adding a saccharide to the aqueous binder and lowering the relative water content, it becomes difficult to react and coating is performed (see Patent Document 8) or suspended or dissolved in an anhydrous medium instead of an aqueous binder There has been proposed a method of spraying and drying (see Patent Document 9). However, the method of adding saccharides to the aqueous binder is an effective method only in a granulation process in which the core particle size is as small as 300 μm to 4 mm and efficient drying can be performed. When a large core material is used, since the drying efficiency is poor, the reaction is likely to occur and the foamability is reduced. Further, in the latter method of spraying suspended or dissolved materials in an anhydrous medium, alcohol such as ethanol or organic solvent such as acetone is used for the medium, and these are volatile organic compounds (VOC). Therefore, there is a possibility of adversely affecting the human body in the manufacturing environment, and in order to prevent environmental pollution, a VOC removal equipment is required, which increases equipment costs and operation costs, and is not realistic. In addition, since VOC is flammable, there is a strong demand for minimizing the use of VOC, such as the need for strict fire prevention measures.
また、油脂中に酸等の成分を分散させコーティングすることも検討されてきた。しかし、体温以上の高融点油脂を用いた場合、口中で油脂が溶解せず発泡感が得られない。また、低融点油脂を用いた場合、発泡感には問題ないが、温度変化により油脂が溶解し、油染みが発生する、又は保型性が保てない等品質劣化が激しく、主に夏場に販売される商品として適さない。 In addition, it has been studied to disperse and coat components such as acids in fats and oils. However, when a high melting point oil or fat having a body temperature or higher is used, the oil or fat does not dissolve in the mouth and a foaming feeling cannot be obtained. In addition, when using low melting point fats and oils, there is no problem with foaming feeling, but fats and oils dissolve due to temperature changes, oil stains occur, or quality deterioration is severe, such as inability to maintain shape retention, sold mainly in summer Not suitable as a commercial product.
このように、視覚的インパクト、食感的インパクトを共に兼ね備えた真に美味しい食品の提案は未だない。 Thus, there has not yet been proposed a truly delicious food that has both visual impact and texture impact.
本発明は、発泡感が長く持続し、かつ食感が良好で、耐久性にも優れ、かつ視覚的インパクトも備えた斑模様入り発泡性糖衣食品及びその製造方法を提供することを目的とする。 An object of the present invention is to provide a patchy foamed sugar-coated food with a long foaming feeling, good texture, excellent durability, and visual impact, and a method for producing the same. .
本発明者らは、上述の事情に鑑み鋭意検討を重ねた結果、発泡性コーティング組成物中の固形脂の含量、及び製造方法を規定することにより、発泡性成分のみを舐めたときのような発泡感を持たせつつ、この発泡感の持続性、耐久性に優れた発泡性コーティング組成物が得られることを見出した（特開２００９−１１８７７１１号公報）。この発明では、未だかつてない発泡感を有する食品の作製に成功しており、食感的インパクトを兼ね備えた発明であるが、視覚的インパクトを付与するという点では改良の余地があった。 As a result of intensive studies in view of the above-mentioned circumstances, the present inventors have determined the solid fat content in the foamable coating composition and the production method, such as when licking only the foamable component. It has been found that a foamable coating composition having a foaming feeling and excellent durability and durability of the foaming feeling can be obtained (Japanese Patent Application Laid-Open No. 2009-1187711). In the present invention, a food having an unprecedented feeling of foaming has been successfully produced, and the invention has a mouthfeel impact, but there is room for improvement in terms of imparting a visual impact.
そこで、本発明者らは上記課題解決のために鋭意検討を行った結果、発泡性コーティング組成物中の固形脂の含量及び製造方法を規定することにより、発泡性成分のみを舐めたときのような発泡感を持たせつつ、この発泡感の持続性、耐久性に優れた発泡性コーティング組成物が得られること、及び該発泡性コーティング組成物を表面に凹凸模様を有する糖衣物の凹部に含有させることで視覚的インパクトを兼ね備えた斑模様入り発泡性糖衣食品が得られることを見出し、本発明を完成するに至った。 Therefore, as a result of intensive studies to solve the above problems, the present inventors have specified the solid fat content in the foamable coating composition and the production method, so that only the foamable component is licked. A foamable coating composition excellent in durability and durability of the foaming feeling while having a good foaming feeling, and containing the foamable coating composition in a concave portion of a sugar coating having a concavo-convex pattern on the surface As a result, it was found that an effervescent sugar-coated food with a speckled pattern having a visual impact was obtained, and the present invention was completed.
すなわち、本発明の要旨は、
〔１〕表面に凹凸模様を有する糖衣物の凹部に、主成分として炭酸塩と酸とからなる発泡性成分及び固形脂１０〜３０重量％を含有する発泡性コーティング組成物がコーティングされた斑模様入り発泡性糖衣食品であって、
前記表面に凹凸模様を有する糖衣物が、糖質を主成分とする糖度６５重量％〜９０重量％のシロップを、食用できる固形物に霧状に噴霧し、４０〜８５℃の温風で乾燥させて得られるものである、班模様入り発泡性糖衣食品、
〔２〕前記糖衣物の表面の色と、前記発泡性コーティング組成物の色とが異なる前記〔１〕記載の斑模様入り発泡性糖衣食品、
〔３〕前記固形脂の融点が３７℃以下である前記〔１〕又は〔２〕に記載の斑模様入り発泡性糖衣食品、
〔４〕前記発泡性コーティング組成物の水分量が１重量％未満である前記〔１〕〜〔３〕いずれか記載の斑模様入り発泡性糖衣食品、
〔５〕前記発泡性コーティング組成物で、表面に凹凸模様を有する糖衣物の表面の少なくとも一部がコーティングされてなる前記〔１〕〜〔４〕いずれか記載の斑模様入り発泡性糖衣食品、
〔６〕糖質を主成分とする糖度６５重量％〜９０重量％のシロップを、食用できる固形物に霧状に噴霧し、４０〜８５℃の温風で乾燥させて表面に凹凸模様を有する糖衣層を得る工程、固形脂又は炭酸塩と酸とからなる発泡性成分を含んだ固形脂を溶解後、中心層となる表面に凹凸模様を有する糖衣物に対して噴霧、冷却して油脂層を形成する工程と、前記油脂層を加温し、その表層が溶融したところへ前記発泡性成分を含む粉末をコーティングする工程を有することを特徴とする斑模様入り発泡性糖衣食品の製造方法
に関する。
That is, the gist of the present invention is as follows.
[1] Spot pattern in which a concave portion of a sugar-coated article having a concavo-convex pattern is coated with a foamable component comprising 10 to 30% by weight of a solid fat and a foamable component comprising carbonate and acid as main components a enters effervescent sugar foods,
The sugar coating having a concavo-convex pattern on the surface sprays a syrup having a sugar content of 65% to 90% by weight on an edible solid in a mist form and dried with warm air of 40 to 85 ° C. Effervescent sugar-coated food with a group pattern ,
[2] The patchy foamed sugar-coated food according to [1], wherein the color of the surface of the sugar-coated article is different from the color of the foamable coating composition,
[3] The speckled foamed sugar-coated food product according to [1] or [2], wherein the solid fat has a melting point of 37 ° C. or lower.
[4] The speckled foamed sugar-coated food according to any one of [1] to [3], wherein the foamable coating composition has a water content of less than 1% by weight.
[5] The speckled foamed sugar-coated food according to any one of [1] to [4], wherein at least a part of the surface of a sugar-coated article having a concavo-convex pattern is coated on the surface with the foamable coating composition,
[6] A syrup having a sugar content of 65% to 90% by weight is sprayed on an edible solid in a mist form and dried with warm air at 40 to 85 ° C. to have a concavo-convex pattern on the surface. The step of obtaining a sugar coating layer, after dissolving solid fat or solid fat containing a foaming component consisting of carbonate and acid, spraying and cooling the sugar coating having a concavo-convex pattern on the surface serving as the central layer, and then the fat layer And a method for producing a patchy foamed sugar-coated food product characterized by having a step of heating the oil and fat layer and coating the powder containing the foamable component to the melted surface layer. .
本発明の斑模様入り発泡性糖衣食品は、不規則な斑模様が発泡性糖衣食品の全表面にわたって分散して存在していることで視覚的インパクトが増し、より楽しく食することができる。また、食した場合には、すぐに発泡感を感じられるだけでなく、従来の発泡性食品に比べて長い時間、発泡感を楽しむことができる。 The foamed sugar-coated food with a mottled pattern of the present invention can be eaten more happily because the irregular spotted pattern is dispersed and present over the entire surface of the foamable sugar-coated food. In addition, when eaten, not only can a feeling of foaming be felt immediately, but also a feeling of foaming can be enjoyed for a longer time than conventional foaming foods.
１）表面に凹凸模様を有する糖衣物
本発明で用いる表面に凹凸模様を有する糖衣物は、糖衣層の量にもよるが、表面にある凸部の高さが通常０．５ｍｍ〜数ｍｍ程度の大きさで、先細の形状を有しており、一個一個肉眼で十分に確認できる程度に大きいものである。
1) Sugar coating having a concavo-convex pattern on the surface The sugar coating having a concavo-convex pattern on the surface used in the present invention is usually about 0.5 mm to several mm in height, depending on the amount of the sugar coating layer. It has a tapered shape and is large enough to be confirmed with the naked eye one by one.
前記糖衣層に用いる糖質は、糖類及び／又は糖アルコール類を主成分とするものである。糖類とは多価アルコールの最初の酸化生成物であり、アルデヒド基又はケトン基を１つもつものであれば特に限定されることはなく、ショ糖、ぶどう糖、トレハロースが例示され、結晶性が高い糖類が好ましい。糖アルコールは、糖のカルボニル基が還元された多価アルコールであれば特に制限されることはなく、マルチトール、キシリトール、ソルビトール、エリスリトール、ラクチトール、還元パラチノースが例示され、結晶性が高い糖アルコールが好ましい。また、結晶障害が起こらない範囲で、これら糖質を２種以上組み合わせてもよい。
前記糖衣層中における糖質の含有量としては、７５重量％以上が好ましい。
また、糖衣層を形成する糖質を主成分とする水溶液（一般的にシロップという）には、食感を阻害しない限りで結合剤を使用することもできる。結合剤としては、アラビアガム、プルラン、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、メチルセルロース、結晶セルロース、デキストリン、澱粉、ゼラチン、キサンタンガム等が例示される。
The saccharide used in the sugar coating layer is mainly composed of saccharides and / or sugar alcohols. The saccharide is the first oxidation product of polyhydric alcohol, and is not particularly limited as long as it has one aldehyde group or ketone group, and examples thereof include sucrose, glucose, and trehalose, and high crystallinity. Saccharides are preferred. The sugar alcohol is not particularly limited as long as it is a polyhydric alcohol in which the sugar carbonyl group is reduced, and examples thereof include maltitol, xylitol, sorbitol, erythritol, lactitol, and reduced palatinose. preferable. Moreover, you may combine 2 or more types of these saccharides in the range which does not cause a crystal | crystallization hindrance.
The sugar content in the sugar coating layer is preferably 75% by weight or more.
In addition, a binder may be used in an aqueous solution (generally referred to as syrup) containing a saccharide that forms a sugar coating layer as long as it does not inhibit the texture. Examples of the binder include gum arabic, pullulan, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, crystalline cellulose, dextrin, starch, gelatin, xanthan gum and the like.
更に、前記糖衣層に香気香味を付与するため、香料、調味料、酸味料、甘味料、その他添加物等を添加してもよい。 Furthermore, in order to impart an aromatic flavor to the sugar coating layer, a fragrance, a seasoning, a sour agent, a sweetener, and other additives may be added.
本発明では、得られる発泡性糖衣食品の斑模様をより鮮明にすることが可能となることから、前記糖衣層の最外層に着色料を添加することが好ましい。着色料としては、後述の発泡性コーティング組成物と異なる色の食品用着色料であることが好ましい。
また、常法に従って表面をシェラック等の光沢剤を用いて艶だしを行ってもよい。
In the present invention, since it becomes possible to make the pattern of the foamable sugar-coated food obtained clearer, it is preferable to add a colorant to the outermost layer of the sugar-coated layer. The colorant is preferably a food colorant having a color different from that of the foamable coating composition described below.
Further, the surface may be polished using a brightener such as shellac according to a conventional method.
前記糖衣層でコーティングされる中心層（以下、「センター核」という）としては、食用できる任意の固形物、例えば、打錠物、カプセル、丸薬、キャンディ、ガム等が挙げられる。 Examples of the center layer (hereinafter referred to as “center core”) coated with the sugar coating layer include edible arbitrary solids such as tableted products, capsules, pills, candy, and gums.
本発明で用いる表面に凹凸模様を有する糖衣物は、以下のようにして得られる。まず、前記糖質を主成分として溶解し、糖度６５重量％〜９０重量％のシロップを準備する。より好ましくは、糖度７５重量％〜８５重量％のシロップを調製する。ここで、糖度とは、糖質濃度のことを言う。そして、回転しているコーティングパン内で、前記シロップをセンター核に霧状に噴霧し、乾燥するという工程を繰り返し行うことで得られる。このように、シロップを掛ける際に霧状に噴霧する手法を採用することで、内容物全体にほぼ均一にシロップを行き渡らせることができ、更に、全体がまだ濡れている段階で高温の温風を入れて素早く乾燥させることで、糖衣表面に凹凸を形成させることができる。これは、全体が乾き始めた段階で温風を入れることで、表面が滑らかな凹凸の無い糖衣層を形成させる従来の糖衣手法の考え方を、逆手に利用した手法である。ここで、温風の温度は、４０〜８５℃、より好ましくは６０〜８５℃である。このような高温の温風を吹き込むのは、凸部となる突起を有する表面を得るために、急速に結晶化を進めることが重要であるからである。また、このような温風は、糖衣食品全体に対してあたるように吹き込むことが好ましく、最も効率よく突起を有する表面を得ることができる。このときに使用できるコーティングパンは、オニオン型パン、自動糖衣パン等一般的に使用されるコーティングパンで可能である。また、金平糖を作る際に用いられる平鍋でも同様に可能である。以上のような手法を採用することにより、糖衣層表面の凹凸模様形成を、迅速かつ容易に行うことを可能としている。 The sugar-coated product having a concavo-convex pattern on the surface used in the present invention is obtained as follows. First, the saccharide is dissolved as a main component to prepare a syrup having a sugar content of 65% by weight to 90% by weight. More preferably, a syrup having a sugar content of 75% to 85% by weight is prepared. Here, the sugar content refers to a sugar concentration. And in the rotating coating pan, it is obtained by repeating the process of spraying the syrup on the center core in the form of mist and drying. In this way, by applying a mist spray method when applying syrup, it is possible to spread the syrup almost uniformly over the entire contents, and in addition, when the whole is still wet, By putting and quickly drying, unevenness can be formed on the sugar coating surface. This is a technique that uses the idea of the conventional sugar coating method that forms a sugar coating layer with a smooth surface and no irregularities by applying warm air when the whole begins to dry. Here, the temperature of warm air is 40-85 degreeC, More preferably, it is 60-85 degreeC. The reason why such high-temperature hot air is blown is that it is important to proceed with rapid crystallization in order to obtain a surface having protrusions that become protrusions. Moreover, it is preferable to blow such warm air so that it may hit with respect to the whole sugar-coated food, and the surface which has a processus | protrusion can be obtained most efficiently. The coating pan that can be used at this time can be a commonly used coating pan such as an onion-type pan or an automatic sugar-coated pan. It is also possible with a flat pan used when making konpeito. By adopting the method as described above, it is possible to quickly and easily form the uneven pattern on the surface of the sugar coating layer.
２）発泡性コーティング組成物
本発明で用いる発泡性コーティング組成物は、主成分として炭酸塩と酸とからなる発泡性成分、及び固形脂１０〜３０重量％を含有する。
2) Foamable coating composition The foamable coating composition used by this invention contains the foamable component which consists of carbonate and an acid as a main component, and 10-30 weight% of solid fat.
中でも、前記発泡性コーティング組成物は、固形脂を１０〜３０重量％含有していることに一つの大きな特徴がある。固形脂含量が３０重量％を越えると、低融点の油脂の場合、溶解した油脂により油染みが発生し、また保型性も著しく低下する等、品質劣化が起こりやすく耐久性も損なわれる。また、高融点の油脂を用いる場合、耐久面には問題ないが体温で油脂が溶解しないため、発泡感が得られにくいという問題がある。逆に１０重量％未満では発泡性成分を保持させるのに十分な結合力が得られず剥離する等、均質的なコーティング層が得られない。前記固形脂量は、１０〜２５重量％であることが好ましい。 Especially, the said foamable coating composition has one big characteristic in containing 10-30 weight% of solid fat. When the solid fat content exceeds 30% by weight, in the case of low melting point fats and oils, oil stains occur due to the dissolved fats and oils, and the shape retention is significantly reduced. Moreover, when using high melting point fats and oils, there is no problem in terms of durability, but the fats and oils do not dissolve at body temperature, so there is a problem that it is difficult to obtain a feeling of foam. On the other hand, if it is less than 10% by weight, a uniform coating layer cannot be obtained, for example, a sufficient bonding force for retaining the foamable component cannot be obtained and peeling occurs. The solid fat amount is preferably 10 to 25% by weight.
本発明で使用される固形脂としては、例えば、ヤシ油、ココアバター、菜種油、大豆油、牛脂、魚油等の各種動植物油脂、又はそれらを水素添加した硬化油が挙げられるが、これらに限定されるものではない。
また、前記固形脂の融点は、特に限定されるものではないが、優れた発泡感を得る観点から、好ましくは５９℃以下、より好ましくは４０℃以下であり、油脂の口残りも少なくなり食感に優れる観点から、３７℃以下がさらに好ましい。また、前記固形脂の融点としては、さらに耐久性を保持する観点から、３０〜３７℃が最も好ましい。
Examples of the solid fat used in the present invention include various animal and vegetable oils and fats such as coconut oil, cocoa butter, rapeseed oil, soybean oil, beef tallow and fish oil, or hydrogenated hydrogenated oils, but are not limited thereto. It is not something.
Further, the melting point of the solid fat is not particularly limited, but from the viewpoint of obtaining an excellent foam feeling, it is preferably 59 ° C. or lower, more preferably 40 ° C. or lower, and the fat and oil residue is reduced. From the viewpoint of excellent feeling, 37 ° C. or lower is more preferable. The melting point of the solid fat is most preferably 30 to 37 ° C. from the viewpoint of maintaining durability.
本発明で使用される炭酸塩は炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム、炭酸水素カリウム、炭酸アンモニウム、炭酸水素アンモニウム、セスキ炭酸ナトリウム等が挙げられ、このうち味の点から炭酸ナトリウム、炭酸水素ナトリウムが好ましい。 Examples of the carbonate used in the present invention include sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, sodium sesquicarbonate, etc. Among these, sodium carbonate and sodium hydrogen carbonate are mentioned in terms of taste. Is preferred.
本発明で使用される酸としては、食品に添加され得るものであればよく、クエン酸、酒石酸、アスコルビン酸、リンゴ酸、乳酸、フマル酸、コハク酸、マロン酸、酢酸、アジピン酸、グルコン酸、リン酸の無機酸等より適宜選択されるが、これらに限定されるものではない。このうち味質の点からクエン酸、酒石酸、リンゴ酸、アスコルビン酸が好ましい。 The acid used in the present invention is not particularly limited as long as it can be added to foods. Citric acid, tartaric acid, ascorbic acid, malic acid, lactic acid, fumaric acid, succinic acid, malonic acid, acetic acid, adipic acid, gluconic acid The inorganic acid of phosphoric acid is selected as appropriate, but is not limited thereto. Of these, citric acid, tartaric acid, malic acid, and ascorbic acid are preferred in terms of taste.
本発明で使用される発泡性コーティング組成物では、前記炭酸塩と酸とを発泡性成分として使用しており、該発泡性成分は、取り扱いやすさの観点から、粉末状であることが好ましい。
粉末状である場合、炭酸塩としては市販品と同程度の平均粒径のものが使用でき、その平均粒径は通常１５０〜２５０μｍ程度であるが、粉砕等によりさらに微粒化してもよい。また、酸としても炭酸塩と同程度の平均粒径のものであればよい。
In the foamable coating composition used in the present invention, the carbonate and acid are used as a foamable component, and the foamable component is preferably in a powder form from the viewpoint of ease of handling.
In the case of powder, the carbonate may have an average particle size comparable to that of a commercially available product, and the average particle size is usually about 150 to 250 μm, but may be further atomized by pulverization or the like. Moreover, what is necessary is just to have an average particle diameter comparable as carbonate as an acid.
炭酸塩と酸とを合計した発泡性成分の含有量は、発泡性コーティング組成物中、前記固形脂の残部であればよいが、しっかりとした発泡感を感じる観点から、１０重量％以上であることが好ましい。また、前記発泡性コーティング組成物は、後述のように芯材の表面に供されて発泡層が形成されるが、この発泡層中において発泡性成分が１０重量％以上含有されることで、しっかりとした発泡感を感じることができ、かつ従来品に見られない程度の発泡感の持続性が発現される。また、前記発泡性成分の含有量は、発泡性コーティング組成物中、９０重量％以下であればよい。 The content of the foamable component obtained by adding the carbonate and the acid may be the balance of the solid fat in the foamable coating composition, but is 10% by weight or more from the viewpoint of feeling a firm foam feeling. It is preferable. In addition, the foamable coating composition is provided on the surface of the core material as described later to form a foamed layer. By containing 10% by weight or more of the foamable component in the foamed layer, It is possible to feel the foaming feeling, and the sustainability of the foaming feeling that is not seen in conventional products is expressed. Moreover, content of the said foamable component should just be 90 weight% or less in a foamable coating composition.
また、発泡性成分中における炭酸塩と酸の混合比としては、発泡可能な比率であればよく、炭酸塩及び酸の種類に応じて適宜設定すればよい。
また、炭酸水素ナトリウム等の水に対する溶解度が低い炭酸塩を用いる場合、口中での溶け残りを抑える観点及び併用する酸が有する酸味を発現する観点から、酸の混合比率は、発泡に必要な反応量に対して１０〜１５モル％以上高く設定することが好ましい。
Further, the mixing ratio of the carbonate and the acid in the foamable component may be any ratio that allows foaming, and may be appropriately set according to the types of the carbonate and the acid.
In addition, when using a carbonate having low solubility in water such as sodium hydrogen carbonate, the mixing ratio of the acid is a reaction necessary for foaming from the viewpoint of suppressing undissolved in the mouth and the acidity of the acid used in combination. It is preferable to set it higher by 10 to 15 mol% relative to the amount.
前記発泡性コーティング組成物には、前記発泡性成分及び固形脂以外の任意成分として、糖質、タンパク質、香料、色素、果汁粉末、野菜粉末、ビタミン類等の食品に添加可能な成分を適宜加えることができる。中でも、さわやかな発泡性を奏する食品は、気温の高い夏場に食されることが多いため、キシリトールやエリスリトールのような吸熱性の高い糖質を本発明の発泡性コーティング組成物に添加することにより、更に爽快感、清涼感を付与することができる。
前記任意成分が粉末状のものである場合、前記発泡性成分と混合して、発泡性粉末を調製して用いてもよい。
To the foamable coating composition, ingredients that can be added to foods such as carbohydrates, proteins, fragrances, pigments, fruit juice powders, vegetable powders, vitamins, and the like are appropriately added as optional ingredients other than the foamable ingredients and solid fat. be able to. Among them, foods with a refreshing foaming property are often eaten in summer when the temperature is high, so by adding a highly endothermic carbohydrate such as xylitol or erythritol to the foaming coating composition of the present invention. Furthermore, a refreshing feeling and a refreshing feeling can be imparted.
When the optional component is in powder form, it may be mixed with the foamable component to prepare a foamable powder.
前記発泡性コーティング組成物中における前記のような任意成分の添加量としては、前記発泡感等の所望の効果を阻害しない量であればよく、特に限定はない。 The amount of the optional component as described above in the foamable coating composition is not particularly limited as long as it is an amount that does not hinder the desired effect such as the foaming feeling.
また、前記発泡性コーティング組成物においては、前記発泡性成分同士が製造段階で反応することを抑える観点から、水分量が１重量％以下であることが好ましく、実質的に含有していないことがより好ましい。 Moreover, in the said foamable coating composition, it is preferable that a moisture content is 1 weight% or less from a viewpoint of suppressing that the said foamable components react in a manufacture stage, It is not containing substantially. More preferred.
前記発泡性コーティング組成物は、前記各成分を混合して製造することができる。
また、本発明の発泡性コーティング組成物は、芯材である凹凸模様を有する糖衣物の表面のコーティングに使用されるが、コーティング方法に準じて各成分を別々に糖衣物に接触させ、最終的にコーティング組成物の状態としてもよい。例えば、中心層となる糖衣物に対し、固形脂又は炭酸塩と酸とからなる発泡性成分を含んだ固形脂を溶解後、噴霧、冷却して油脂層を形成し、次いで、前記油脂層を加温し、その表層が溶融したところへ発泡性成分を含む発泡性粉末をコーティングすることで発泡性コーティング組成物を食品表面に形成する方法が挙げられる。また、前記コーティング操作は複数繰り返してもよい。
The foamable coating composition can be produced by mixing the components.
Further, the foamable coating composition of the present invention is used for coating the surface of a sugar coating having a concavo-convex pattern as a core material. Alternatively, it may be in the state of a coating composition. For example, after dissolving solid fat or a solid fat containing a foaming component composed of carbonate and acid with respect to the sugar coating as the central layer, spraying and cooling to form an oil and fat layer, A method of forming a foamable coating composition on the surface of a food by heating and coating the foamable powder containing a foamable component on the surface of the melted surface layer is exemplified. The coating operation may be repeated a plurality of times.
前記発泡性コーティング組成物でコーティングする凹凸模様を有する糖衣物の大きさには、特に制限はないが、斑模様を形成する観点から、コーティング層の厚さは、凹部にコーティングされた発泡性コーティング組成物の表面が凸部の表面とほぼ同じとなり、凹凸模様がちょうどなくなる程度に止めることが好ましい。このようにコーティングすることで、発泡性コーティング組成物の厚みの違いや、発泡性コーティング組成物の付着の程度の違いにより、図１に示すように発泡性コーティング組成物がコーティングした部分２の中に前記糖衣物に由来する部分３が不規則な形状で存在する模様が、発泡性糖衣食品１の表面全面にわたって分散して斑模様を形成している。このような外観の班模様は、従来の糖衣食品では製造方法等により作製することが困難な模様であったことから、従来にない、視覚的なインパクトが顕著な模様である。
また、目的とする味や食感等に適宜設定することができるが、発泡感の持続性の点から、発泡性コーティング組成物と芯材の総重量あたりの発泡性コーティング組成物の重量の割合（コーティング率）が５％以上あることが好ましく、５０％以下が好ましい。
There is no particular limitation on the size of the sugar-coated product having a concavo-convex pattern to be coated with the foamable coating composition, but from the viewpoint of forming a spotted pattern, the thickness of the coating layer is a foamable coating coated on the concave portion. It is preferable that the surface of the composition is substantially the same as the surface of the convex portion, and is stopped to such an extent that the concavo-convex pattern is eliminated. By coating in this way, due to the difference in the thickness of the foamable coating composition and the degree of adhesion of the foamable coating composition, the inside of the
Moreover, although it can set suitably for the target taste, food texture, etc., the ratio of the weight of the foamable coating composition per the total weight of the foamable coating composition and the core from the viewpoint of the persistence of the foaming feeling. The (coating rate) is preferably 5% or more, more preferably 50% or less.
３）斑模様入り発泡性糖衣食品及びその製造方法
本発明の斑模様入り発泡性糖衣食品は、前記発泡性コーティング組成物で前記表面に凹凸模様を有する糖衣物の表面の少なくとも一部がコーティングされたものである。
本発明では、前記糖衣物の表面にある凹凸模様上に前記発泡性コーティング組成物がコーティングされた場合に、凹凸模様の立体的な高さの違いにより、発泡性コーティング組成物の厚みが変化することで、凹部付近のより厚くコーティングされている部分と、凸部付近のより薄くコーティングされている部分との違い、また、発泡性コーティング組成物の付着の程度の違いにより、斑模様状の外観を呈するようになる。したがって、本発明には、斑模様状の外観を呈しないまで、発泡性コーティング組成物が均一に厚くコーティングされた発泡性糖衣食品は含まれない。
3) Effervescent sugar-coated food with a mottled pattern and method for producing the same The effervescent sugar-coated food with a mottled pattern of the present invention is coated with at least a part of the surface of a sugar-coated product having an uneven pattern on the surface with the effervescent coating composition. It is a thing.
In the present invention, when the foamable coating composition is coated on the concavo-convex pattern on the surface of the sugar coating, the thickness of the foamable coating composition changes due to the three-dimensional height difference of the concavo-convex pattern. Therefore, the appearance of a spotted pattern depends on the difference between the thicker coated part near the concave part and the thinner coated part near the convex part, and the difference in the degree of adhesion of the foamable coating composition. Will come to present. Therefore, the present invention does not include an effervescent sugar-coated food in which the effervescent coating composition is uniformly and thickly coated until it does not exhibit a patchy appearance.
本発明の斑模様入り発泡性糖衣食品の製造方法は、固形脂又は炭酸塩と酸とからなる発泡性成分を含んだ固形脂を溶解後、中心層となる表面に凹凸模様を有する糖衣物に対して噴霧、冷却して油脂層を形成する工程と、前記油脂層を加温し、その表層が溶融したところへ前記発泡性成分を含む粉末をコーティングする工程を有することを特徴とする。 The method for producing a patchy foamed sugar-coated food of the present invention is a sugar-coated product having a concavo-convex pattern on the surface serving as a central layer after dissolving solid fat or a solid fat containing a foamable component consisting of carbonate and acid. On the other hand, the method includes a step of forming an oily layer by spraying and cooling, and a step of heating the oily layer and coating the powder containing the foamable component on the melted surface layer.
前記のような工程を有することで、発泡性コーティング組成物中に含まれる発泡性成分同士の反応を抑えながら、発泡性成分と固形脂とからなる発泡層を糖衣食品の表面上に効率よく形成することができる。 By having the process as described above, the foamed layer composed of the foamable component and the solid fat is efficiently formed on the surface of the sugar-coated food while suppressing the reaction between the foamable components contained in the foamable coating composition. can do.
前記の工程について、以下により詳しく説明する。
まず固形脂を溶解させる。また、溶解した固形脂には炭酸塩と酸とからなる発泡性成分を分散させてもよい。このように発泡性成分を分散させた脂質は、冷却して固化しておき、発泡性食品の製造時に再度溶解させてもよい。固形脂の溶解温度としては、その融点以上であれば特に限定しないが、熱分解を起こし易い炭酸塩（例えば、炭酸水素ナトリウム）を用いる場合は、５０℃以下で溶解させるのが好ましい。
なお、前記発泡性成分及び必要であれば他の粉体を含む発泡性粉末を、前記溶解した固形脂に混合する場合、発泡性粉末の比率は、取り扱い易い粘度に調整する観点から、固形脂１００重量％に対して、６５重量％以下が好ましく、５０重量％以下とすることがより好ましい。
The above process will be described in more detail below.
First, solid fat is dissolved. Moreover, you may disperse | distribute the foamable component which consists of carbonate and an acid to melt | dissolved solid fat. The lipid in which the foamable component is dispersed in this manner may be cooled and solidified, and may be dissolved again during the production of the foamable food. The melting temperature of the solid fat is not particularly limited as long as it is equal to or higher than its melting point, but when a carbonate (for example, sodium hydrogen carbonate) that easily undergoes thermal decomposition is used, it is preferably dissolved at 50 ° C. or lower.
In addition, when the foamable powder containing the foamable component and other powder if necessary is mixed with the dissolved solid fat, the ratio of the foamable powder is from the viewpoint of adjusting the viscosity to be easy to handle. 65% by weight or less is preferable with respect to 100% by weight, and more preferably 50% by weight or less.
次いで、コーティングパン等の攪拌装置内で芯材である表面に凹凸模様を有する糖衣物を回転させながら、溶解した固形脂、又は溶解後、発泡性粉末を分散させた固形脂（以下、溶解した固形脂等と略す）を添加して前記芯材の表面に接触させる。
攪拌装置の大きさ、回転速度等については、芯材の種類、大きさに基づいて適宜決定すればよい。また、芯材と溶解した固形脂等とを接触させる際の温度としては、油脂に流動性があり、かつ固化しない程度の温度であればよく、例えば、油脂の融点以上５０℃以下が好ましい。この操作により、芯材を中心層とし、その表面上に溶解した油脂の層が形成される。なお、回転速度によっては、２個以上の芯材を中心層とし、その表面上に溶解した油脂の層が形成される場合もあるが、本発明ではこのような態様も含まれる。
Next, while rotating a sugar coating having a concavo-convex pattern on the surface as a core material in a stirring device such as a coating pan, the dissolved solid fat, or the solid fat in which foamable powder is dispersed after dissolution (hereinafter, dissolved) Abbreviated as solid fat or the like) and brought into contact with the surface of the core material.
What is necessary is just to determine suitably about the magnitude | size of a stirring apparatus, a rotational speed, etc. based on the kind and magnitude | size of a core material. Moreover, as temperature at the time of making a core material and melt | dissolved solid fat contact, what is necessary is just the temperature of the grade which has fluidity | liquidity in fats and oils, and is not solidified, for example, 50 degreeC or less is preferable. By this operation, a core layer is used as a central layer, and a dissolved fat layer is formed on the surface thereof. Depending on the rotational speed, there may be a case where two or more core materials are used as a central layer, and a layer of dissolved fat is formed on the surface thereof. In the present invention, such a mode is also included.
次いで、溶解した固形脂が接触し付着した芯材を冷却して、油脂を固化させる。
冷却方法としては、スポットクーラー等を用いて前記攪拌装置内で行ってもよいし、別の冷却装置内に前記芯材を移動して冷却してもよい。冷却温度としては、油脂が固化し得る温度であればよいが、攪拌装置又は冷却装置内での結露等を抑える観点から、穏やかな冷却が行える温度であることが好ましく、２０℃前後までがより好ましい。この操作により、芯材表面上に油脂層が形成される。
Subsequently, the melted solid fat contacts and adheres to the core material, which is cooled to solidify the fat.
As a cooling method, a spot cooler or the like may be used in the stirring device, or the core material may be moved and cooled in another cooling device. The cooling temperature may be any temperature at which oils and fats can be solidified, but from the viewpoint of suppressing condensation in the stirring device or the cooling device, it is preferably a temperature at which gentle cooling is possible, and more preferably around 20 ° C. preferable. By this operation, an oil and fat layer is formed on the surface of the core material.
次いで、油脂層が形成された芯材を前記攪拌装置内で、加温して、油脂層の表面が溶け始めた段階で、発泡性成分を含む発泡性粉末を接触させる。
加温にはヒーターを用いてもよい。また、加温温度としては、油脂層の表面が溶ける程度であればよいが、操作性がよいという観点から、４０℃程度が好ましい。
また、発泡性粉末を接触させる際には、前記攪拌装置内で芯材を攪拌しながら行うことで、発泡性粉末を均一にいきわたらせて芯材表面にコーティングができる。
Next, the core material on which the oil and fat layer is formed is heated in the stirring device, and the foamable powder containing the foamable component is brought into contact with the core material when the surface of the oil and fat layer starts to melt.
A heater may be used for heating. Further, the heating temperature is not limited as long as the surface of the fat and oil layer is dissolved, but is preferably about 40 ° C. from the viewpoint of good operability.
Further, when contacting the foamable powder, the surface of the core material can be coated by uniformly spreading the foamable powder by stirring the core material in the stirring device.
前記のように加温した状態で、油脂層が形成された芯材を回転させ続けると遠心力によって徐々に油脂が表面に浮き出てくる場合がある。浮き出てきたら、更に発泡性粉末を投入し、油脂が表面に浮き出てこなくなるまで、前記工程を繰り返す。そして、油脂が表面に浮き出てこなくなったら、溶解した固形脂、又は溶解後、発泡性粉末を分散させた固形脂をかけ、目的の大きさになるまで同様の工程をくりかえしてもよい。 When the core material on which the oil and fat layer is formed is continuously rotated in the heated state as described above, the oil and fat may gradually emerge on the surface by centrifugal force. When it comes to the surface, the foamable powder is further added, and the above steps are repeated until the oil and fat no longer comes to the surface. Then, when the oil or fat no longer comes to the surface, the same process may be repeated until a dissolved solid fat or a solid fat in which the foamable powder is dispersed is applied after dissolution and until the desired size is reached.
一般的に、攪拌装置内で表面に凹凸を有する芯材を回転させながらコーティング成分でコーティングする場合、凹部が先にコーティングされ、埋まる傾向があり、この性質を利用することで凹部に発泡性コーティング組成物をコーティングした斑模様入り発泡性糖衣食品が得られる。 Generally, when coating with a coating component while rotating a core material with irregularities on the surface in a stirrer, the concave part tends to be coated and filled first, and by utilizing this property, the concave part is foamed coating A patchy foamy sugar-coated food coated with the composition is obtained.
また、斑模様を鮮明にするために、非被覆物である表面に凹凸模様を有する糖衣物及び／又は被覆物である発泡性コーティング組成物を色素によって着色することが好ましい。 Moreover, in order to make a spotted pattern clear, it is preferable to color the sugar coating and / or the foamable coating composition which is a coating | cover which has an uneven | corrugated pattern on the surface which is a non-coating thing with a pigment | dye.
尚、油脂と発泡性粉末を交互に掛けていくのではなく、油脂のみを目的の重量までコーティングした後、前記と同様に発泡性粉末を投入する方法でも良い。
以上の工程により、発泡性コーティング組成物で表面の少なくとも一部がコーティングされて、発泡層が形成された斑模様入り発泡性糖衣食品が得られる。
Instead of alternately applying the fats and oils and the foamable powder, after coating only the fats and oils to a target weight, the foaming powder may be charged in the same manner as described above.
Through the above-described steps, at least a part of the surface is coated with the foamable coating composition, and a patchy foamed sugar-coated food with a foamed layer is obtained.
また、芯材である表面に凹凸模様を有する糖衣物の水分値が高い場合には、その芯材の表面を疎水性のコーティング剤でコーティングしてもよい。疎水性のコーティング剤としては、前記発泡性粉末を含有しない油脂を用いればよいが、公知の疎水性コーティング剤も用いられる。 Moreover, when the moisture value of the sugar-coated article which has an uneven | corrugated pattern on the surface which is a core material is high, you may coat the surface of the core material with a hydrophobic coating agent. As the hydrophobic coating agent, fats and oils not containing the foamable powder may be used, but known hydrophobic coating agents may also be used.
以上のようにして得られた斑模様入り発泡性糖衣食品は、見た目に美しく、視覚的インパクトがあり、食した場合に、従来品に比べて、発泡を感じる期間が長く持続し、かつ食感が良好で、発泡感の耐久性にも優れるという利点がある。 The speckled foamed sugar-coated food obtained as described above is visually attractive, has a visual impact, and when eaten, the period of feeling foaming lasts longer than conventional products, and the texture is Has the advantage that it has a good foaming feeling and durability.
例えば、発泡性粉末を塗布しただけの従来品では、１０秒程度で発泡感が消失するのに対し、本発明では、上記のように発泡性粉末を溶解した固形脂に接触させて製造していることで、発泡感が長時間持続する。また、本発明では、上記のように油脂層が形成された芯材を回転させた場合に、油脂が表面に浮き出てこなくなるまで、発泡性粉末をかける操作を繰り返すことで、発泡性粉末を固形脂でしっかりと固定しながら、発泡層中の発泡性粉末の厚みに応じて発泡感の持続時間を調整することもできる。 For example, in the conventional product in which only the foamable powder is applied, the foaming feeling disappears in about 10 seconds, whereas in the present invention, the foamed powder is contacted with the solid fat dissolved as described above. The foaming feeling lasts for a long time. Further, in the present invention, when the core material on which the fat layer is formed as described above is rotated, the foaming powder is solidified by repeating the operation of applying the foaming powder until the fat does not float on the surface. While firmly fixing with fat, the duration of the foaming feeling can be adjusted according to the thickness of the foamable powder in the foamed layer.
次に、実施例により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、「部」は重量基準である。 EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. “Part” is based on weight.
（実施例１）
見た目に美しく、発泡感が持続し、食感、耐久性の面も優れたソーダ味のキャンディの例である。
まず、砂糖６０部、酵素糖化水飴３８部を水に溶解し、真空釜にて１３０℃で炊き上げた。クエン酸２部とソーダ香料、青色着色料を少量加えて混合し、単重２．２５ｇの球状に成型して青色のキャンディを得た。
Example 1
This is an example of a soda-flavored candy that is beautiful in appearance, has a continuous foaming feeling, and has an excellent texture and durability.
First, 60 parts of sugar and 38 parts of enzymatically saccharified starch syrup were dissolved in water and cooked at 130 ° C. in a vacuum kettle. A small amount of 2 parts of citric acid, soda flavor and blue colorant were added and mixed, and molded into a spherical shape with a unit weight of 2.25 g to obtain a blue candy.
砂糖７４部、アラビアガム１部、溶解水２５部を混合し、加熱溶解後、ソーダ香料、青色着色料を少量加えて混合し、糖度７５重量％の砂糖シロップを得た。回転しているオニオン型コーティングパンに、前記芯材を投入し、温風乾燥機を用いて、６０℃〜７０℃範囲内に制御した温風を絶えず入れながら、該シロップを噴霧し、乾燥を取る工程を繰り返し行い、糖衣率２５％、単重３．０ｇの、表面に凹凸模様を形成した青色の糖衣キャンディを得た。なお、凸部の形状としては、先細のほぼ円錐状のものであり、その大きさは、３〜５ｍｍであった。多数の凸部が糖衣キャンディの表面全面にわたってほぼ均一に存在していた。 74 parts of sugar, 1 part of gum arabic and 25 parts of dissolved water were mixed and dissolved by heating. After that, a small amount of soda flavor and blue colorant were added and mixed to obtain a sugar syrup having a sugar content of 75% by weight. The core material is put into a rotating onion-type coating pan, and the syrup is sprayed while constantly supplying hot air controlled within a range of 60 ° C. to 70 ° C. using a hot air dryer. The process of taking was repeated to obtain a blue sugar-coated candy having a sugar coating ratio of 25% and a unit weight of 3.0 g and having an uneven pattern formed on the surface. In addition, as a shape of a convex part, it was a tapered and substantially conical shape, and the magnitude | size was 3-5 mm. Many convex parts existed almost uniformly over the entire surface of the sugar-coated candy.
エリスリトール５０部、酒石酸２０部、クエン酸１０部、重曹２０部、香料少量を混合し、発泡性粉末を得た。次いで固形脂（メラノＮＥＷ−ＳＳ７（不二製油製））を５０℃の湯煎にかけて溶解させた。
芯材である表面に凹凸模様を有する糖衣キャンディ７０部をオニオン型コーティングパンで回転させながら、芯材の表面に溶解した油脂３部を掛け、均一に行き渡らせた後、２５℃に設定したスポットクーラーにて糖衣パン内を冷却し、油脂を固化させた。次いで、４０℃に設定したヒーターにてコーティングパン内を温め、油脂の表面が溶解してきたところで、発泡性粉末４部をかけて均一に行き渡らせた。温度をかけた状態でコーティングパンを回転させ続けると油脂が表面に浮き出てくるため、同様に発泡性粉末４部を２回（計８部）投入した。油脂を添加するところから前記コーティング工程をもう一度行ない、発泡性粉末が凹部をコーティングした、糖衣キャンディに由来する青色と、発泡性粉末及び油脂に由来する白色との斑模様状の外観を有するソーダ味のキャンディを得た。最終的な組成は表１に示す（以下の実施例、比較例も同様）。
50 parts of erythritol, 20 parts of tartaric acid, 10 parts of citric acid, 20 parts of baking soda and a small amount of fragrance were mixed to obtain an effervescent powder. Next, the solid fat (Melano NEW-SS7 (Fuji Oil)) was dissolved in a 50 ° C. hot water bath.
Spots set at 25 ° C after sprinkling 70 parts of sugar-coated candy having a concavo-convex pattern on the surface of the core material with an onion-type coating pan, and 3 parts of the dissolved fat on the surface of the core material, and evenly spreading. The sugar-coated bread was cooled with a cooler to solidify the fats and oils. Next, the inside of the coating pan was warmed with a heater set at 40 ° C., and when the surface of the oil and fat was dissolved, 4 parts of foaming powder was spread evenly. When the coating pan was kept rotating while the temperature was applied, the oil and fat rose on the surface. Similarly, 4 parts of foamable powder was added twice (a total of 8 parts). The soda-flavored appearance of a blue color derived from a sugar-coated candy and a white color derived from an effervescent powder and an oil and fat, wherein the coating step is performed once again from the addition of the oil and fat and the foamable powder coats the recess. Got candy. The final composition is shown in Table 1 (the same applies to the following examples and comparative examples).
得られたキャンディは、見た目に美しく、口中にて激しい発泡感を有し、その発泡感は１分以上持続した。また、舐め心地もよくザラツキ感がなく食感に優れ、かつ４０℃の保温庫内に３日間放置しても油染み、変形もなく耐久性にも優れたキャンディであった。 The obtained candy was beautiful in appearance and had a strong foaming feeling in the mouth, and the foaming feeling lasted for more than 1 minute. In addition, it was a candy that had good licking feeling and no texture, excellent in texture, oily even if left in a 40 ° C. heat-reserving cabinet for 3 days, and excellent deformation and durability.
（実施例２）
実施例１において、芯材であるキャンディ、糖衣工程、及び発泡性粉末までは同様にして製造し、次いで、５０℃の湯煎にて溶解したメラノＮＥＷ−ＳＳ７（不二製油製）６０部に、前記発泡性粉末４０部を分散させた。
(Example 2)
In Example 1, the candy which is the core material, the sugar coating process, and the foamable powder were produced in the same manner, and then dissolved in 50 ° C. hot water bath to 60 parts of melano NEW-SS7 (made by Fuji Oil Co., Ltd.) 40 parts of the foamable powder was dispersed.
芯材の凹凸模様を有する糖衣キャンディ７０部を糖衣パンで回転させながら、芯材の表面に発泡性粉末を分散させた前記油脂５部を掛け、均一に行き渡らせた後、２５℃に設定したスポットクーラーにてコーティングパン内を冷却し、油脂を固化させた。次いで、４０℃に設定したヒーターにてコーティングパン内を温め、油脂の表面が溶解してきたところで、発泡性粉末５部をかけて均一に行き渡らせた。温度を掛けた状態でコーティングパンを回転させ続けると油脂が表面に浮き出てくるため、同様に発泡性粉末５部を投入した。油脂を添加するところから前記コーティング工程をもう一度行ない、発泡性粉末が斑模様状にコーティングされたソーダ味のキャンディを得た。
得られたキャンディは、実施例１と同様の見た目の美しさ、発泡感、持続性、及び耐久性をもつ発泡性食品であった。また、油脂をコーティングした後、発泡性粉末を添加している実施例１と比較して、実施例２では、予め発泡性粉末を分散させた油脂をコーティングし、残りの発泡性粉末を添加しているため、後から添加する発泡性粉末量が減ることで、短時間でコーティングすることもできた。また、食感についても実施例１と同様に良好なものであった。
While rotating 70 parts of a sugar-coated candy having a concavo-convex pattern on the core material with a sugar-coated bread, the surface of the core material was spread over 5 parts of the oil and fat dispersed with foaming powder, and then uniformly distributed, and then set to 25 ° C. The inside of the coating pan was cooled with a spot cooler to solidify the fats and oils. Next, the inside of the coating pan was warmed with a heater set at 40 ° C., and when the surface of the oil and fat was dissolved, 5 parts of foaming powder was spread evenly. When the coating pan was kept rotating while the temperature was applied, the oil and fat rose on the surface. The coating process was repeated once from the point where the oil was added to obtain a soda-flavored candy coated with foaming powder in the form of a patch.
The obtained candy was an effervescent food having the same aesthetic appearance, effervescence, durability and durability as in Example 1. Moreover, in Example 2, after coating the oil and fat, in comparison with Example 1 in which the foamable powder is added, the fat and oil in which the foamable powder is dispersed in advance is coated, and the remaining foamable powder is added. Therefore, the amount of foamable powder to be added later can be reduced, and coating can be performed in a short time. Also, the texture was good as in Example 1.
（実施例３、４）
見た目に美しく、噛んでも舐めても食べることができ、発泡感が持続し、食感、耐久性の面も優れたコーラ味のグミの例である。
まず、次のようにしてグミを用意した。砂糖３８部、水飴４６部、ゼラチン１１部、アラビアガム４．５部を加熱溶解後、減圧して濃縮した。酸味料０．５部、コーラ香料少量を添加して均一にした。充填機で一定量をスターチモールドに充填して乾燥後、デパウダー、オイリングし、水分値８％の粒状グミを得た。
次いで、実施例１と同様の工程、表１実施例３、４の配合にて粒状グミの糖衣、発泡性コーティングを行い、コーラ味のグミを得た。実施例３、４で得られたコーティンググミは見た目、発泡感、その持続性ともよく、耐久性にも優れた斑模様入り発泡性糖衣食品であった。また、食感についても実施例１と同様に良好なものであった。
(Examples 3 and 4)
This is an example of a cola-flavored gummy that looks beautiful, can be eaten even if it is chewed and licked, has a continuous foaming feeling, and has an excellent texture and durability.
First, gummy was prepared as follows. 38 parts of sugar, 46 parts of starch syrup, 11 parts of gelatin and 4.5 parts of gum arabic were heated and dissolved, and then concentrated under reduced pressure. 0.5 parts of acidulant and a small amount of cola flavor were added to make uniform. A fixed amount was filled in a starch mold with a filling machine and dried, followed by de-powdering and oiling to obtain a granular gummy having a moisture value of 8%.
Next, in the same manner as in Example 1, the sugar coating and foaming coating of granular gummy were performed in the formulation of Table 1, Examples 3 and 4, and a cola-flavored gummy was obtained. The coated gummi obtained in Examples 3 and 4 was a patchy foamed sugar-coated food with good appearance, foaming feeling and durability, and excellent durability. Also, the texture was good as in Example 1.
（実施例５）
発泡性粉末として表１に記載の成分を用いた以外は、実施例１と同様にして斑模様入り発泡性キャンディを得た。得られたキャンディは、実施例１と同様の見た目、発泡感、持続性、及び耐久性をもつ発泡性食品であった。
(Example 5)
A patchy foamed candy was obtained in the same manner as in Example 1 except that the components listed in Table 1 were used as the foamable powder. The obtained candy was an effervescent food having the same appearance, foaming feeling, durability, and durability as in Example 1.
（実施例６）
まず、次のようにして打錠物を作製した。砂糖８０部、酸味料９部、結晶セルロース６部、粉末レモン果汁１部を粉体混合し、流動層式造粒機を使用して造粒品を調製した。さらに、前記のように調製した造粒品にショ糖脂肪酸エステル３部、香料１部を混合し、打錠機で直径６ｍｍ、厚さ５ｍｍで、一粒当りの重量が０．２ｇの円盤状に圧縮成型した。この打錠物の水分含量は０．８％であった。実施例１と同様の工程、表１に記載の配合にて糖衣、発泡性コーティングを行い、発泡感のあるレモン味の打錠物を得た。得られたコーティング打錠物は見た目、発泡感、その持続性ともよく、耐久性にも優れた斑模様入り発泡性糖衣食品であった。また、食感についても実施例１と同様に良好なものであった。
(Example 6)
First, a tableted material was prepared as follows. 80 parts of sugar, 9 parts of acidulant, 6 parts of crystalline cellulose, and 1 part of powdered lemon juice were mixed with powder, and a granulated product was prepared using a fluidized bed granulator. Furthermore, 3 parts of sucrose fatty acid ester and 1 part of fragrance are mixed with the granulated product prepared as described above, and the tablet shape is a disk shape having a diameter of 6 mm, a thickness of 5 mm, and a weight of 0.2 g per grain. Compression molded. The tableted product had a water content of 0.8%. Sugar coating and foaming coating were carried out in the same steps as in Example 1 and the formulation shown in Table 1, to obtain a lemon-flavored tableted product having a foaming feeling. The resulting coated tablet was a patchy foamed sugar-coated food with good appearance, foaming feeling and durability, and excellent durability. Also, the texture was good as in Example 1.
（実施例７、８、９）
実施例１において油脂の種類、融点を３４℃から２６℃、４０℃、又は５９℃に変更し、それ以外は実施例１と同様にして斑模様入り発泡性コーティングキャンディを製造した。実施例７で得られたキャンディは見た目、発泡感、その持続性ともよかったが、実施例１のキャンディと比較するとコーティング層が柔らかく、強く押すと変形する等取り扱いに注意を要するキャンディであった。また、実施例８、９で得られたキャンディに関しては見た目、発泡感の持続性、耐久面に優れていたが、実施例１のキャンディと比較すると若干発泡感が弱く感じられた。また、食感について、いずれも実施例１と同様に良好なものであった。
(Examples 7, 8, and 9)
In Example 1, the type of oil and fat and the melting point were changed from 34 ° C. to 26 ° C., 40 ° C., or 59 ° C., and other than that, a patchy foamed coated candy was produced in the same manner as in Example 1. The candy obtained in Example 7 was good in appearance, foaming feeling and durability, but the coating layer was softer than the candy in Example 1, and it was a candy that requires attention in handling such as deformation when pressed hard. In addition, the candy obtained in Examples 8 and 9 was excellent in appearance, sustainability of foaming feeling, and durability, but the foaming feeling was slightly weaker than the candy of Example 1. In addition, the texture was all good as in Example 1.
（実施例１０）
実施例１において油脂の種類、融点を３４℃から３７℃に変更し、それ以外は実施例１と同様にして斑模様入り発泡性コーティングキャンディを製造した。得られたキャンディは見た目に美しく、発泡感が持続し、舐め心地もよく、かつ４０℃の保温庫内に３日間放置しても油染み、変形もなく耐久性にも優れたキャンディであった。また、食感についても実施例１と同様に良好なものであった。
(Example 10)
In Example 1, the type of oil and fat and the melting point were changed from 34 ° C. to 37 ° C., and other than that, a patchy foamed candy coated candy was produced in the same manner as in Example 1. The obtained candy was beautiful in appearance, maintained a feeling of foaming, had good licking feeling, and was oily even when left in a 40 ° C. heat-reservoir for 3 days, and was excellent in durability without deformation. Also, the texture was good as in Example 1.
（比較例１）
実施例１において、芯材である凹凸を有する糖衣キャンディまでは同様にして製造し、その後油脂によるコーティングは行なわず、キャンディに発泡性粉末を塗布した。得られたキャンディは、激しい発泡感を有するが、一瞬（５秒程度）の発泡感しかなく持続性は全くないキャンディであった。
(Comparative Example 1)
In Example 1, the sugar-coated candy having unevenness as the core material was manufactured in the same manner, and thereafter the foamed powder was applied to the candy without coating with fats and oils. The obtained candy had a strong foaming feeling, but had a foaming feeling for a moment (about 5 seconds) and had no persistence.
（比較例２〜４）
実施例１において、実施例１と同様の工程、表２に示す比較例２〜４の配合にてコーティングを行い、斑模様入りコーティングキャンディを得た。
比較例２にて得られたキャンディは見た目、発泡感、その持続性については問題ないが、コーティング層が剥離しやすい等耐久面に問題があった。また、比較例３にて得られたキャンディは見た目、発泡感、その持続性については問題ないが、４０℃の保温庫内に放置すると油染みや変形が起こる等耐久性に問題があった。比較例４にて得られたキャンディは見た目はよいが、発泡感がほとんど得られなかった。
(Comparative Examples 2 to 4)
In Example 1, it coated by the process similar to Example 1, and the mixing | blending of Comparative Examples 2-4 shown in Table 2, and obtained the coating candy with a mottled pattern.
The candy obtained in Comparative Example 2 has no problem in appearance, foaming feeling, and sustainability, but has a problem in durability such as easy peeling of the coating layer. In addition, the candy obtained in Comparative Example 3 had no problem in appearance, foaming feeling, and durability, but had a problem in durability such as oil stain and deformation when left in a 40 ° C. heat-reservoir. The candy obtained in Comparative Example 4 looked good, but almost no foaming feeling was obtained.
実施例１〜１０、比較例１〜４の斑模様入り発泡性糖衣食品の組成及びその評価結果を表１、２にまとめる。表中のシロップ、発泡性粉末、油脂含量、粉末含量の数値は重量％である。
なお、表１、２中の本発明でいう糖度、糖衣率、発泡性コーティング率は下記計算式より算出された値をいう。
糖度（％）＝糖質重量／シロップ重量×１００
糖衣率（％）＝
（凹凸模様を有する糖衣芯材１００粒重量−センター核となる可食芯材１００粒重量）／（凹凸模様を有する糖衣芯材１００粒重量）×１００
発泡性コーティング率（％）＝
（発泡性コーティング製品１００粒重量−凹凸模様を有する糖衣芯材１００粒重量）／（発泡性コーティング製品１００粒重量）×１００
また、表中の評価基準は、以下のとおりである。
見た目 ◎：斑模様が鮮明 ○：斑模様が不鮮明 ×：斑模様なし
発泡性 ◎：激しく発泡 ○：穏やかに発泡 ×：発泡せず
持続性 ◎：４５秒以上 ○：１５秒以上４５秒未満 ×：１５秒以下
耐久性 ◎：油染み、変形なし ○：油染み、変形ないが力を加えると変形する
×：油染み、変形あり
尚、耐久性に関しては４０℃の保温庫にて３日間放置後の結果である。
Tables 1 and 2 summarize the compositions and evaluation results of the patchy foamed sugar-coated foods of Examples 1 to 10 and Comparative Examples 1 to 4. The numerical values of syrup, foamable powder, fat content and powder content in the table are% by weight.
In Tables 1 and 2, the sugar content, sugar coating rate, and foaming coating rate in the present invention are values calculated from the following formulas.
Sugar content (%) = sugar weight / syrup weight × 100
Sugar coating rate (%) =
(Weight of sugar-coated core material having an uneven pattern-100 weight of edible core material serving as a center core) / (100 weight of sugar-coated core material having an uneven pattern) x 100
Foaming coating rate (%) =
(100 foam weight of foamed coating product-100 weight of sugar core material having uneven pattern) / (100 weight foamable coating product) x 100
The evaluation criteria in the table are as follows.
Appearance ◎: Spotted pattern is clear ○: Spotted pattern is unclear ×: Foaming without spotted pattern ◎: Foaming intensely ○: Gently foaming ×: Sustained without foaming ◎: More than 45 seconds ○: More than 15 seconds but less than 45 seconds × : Durability for 15 seconds or less ◎: No oil stain, no deformation ○: No oil stain, no deformation, but deforms when force is applied
X: Oil stain, deformation In addition, regarding durability, it is a result after being left for 3 days in a 40 degreeC heat insulation.
表１、２の結果から、実施例１〜１０で得られた斑模様入り発泡性糖衣食品は何れも、比較例１〜４で得られたものに比べ、しっかりと発泡を感じることができ、この発泡感の持続性、耐久性に優れたものであることがわかる。 From the results shown in Tables 1 and 2, the speckled foaming sugar-coated foods obtained in Examples 1 to 10 can all feel foaming firmly compared to those obtained in Comparative Examples 1 to 4, It can be seen that the foaming feeling is excellent in durability and durability.
（比較例５）
実施例１において、芯材である凹凸を有する糖衣キャンディのかわりに、平滑な表面を有する糖衣キャンディを用いた以外は実施例１と同様にして、発泡性コーティングキャンディを製造した。得られた発泡性コーティングキャンディの表面は単色であり、インパクトのない外観を有していた。
(Comparative Example 5)
In Example 1, an effervescent coated candy was produced in the same manner as in Example 1 except that a sugar-coated candy having a smooth surface was used instead of the sugar-coated candy having irregularities as a core material. The surface of the obtained foamable coated candy was monochromatic and had an appearance without impact.
１ 班模様入り発泡性糖衣食品
２ 発泡性コーティング組成物がコーティングされている部分
３ 糖衣物に由来する部分
DESCRIPTION OF SYMBOLS 1 Effervescent sugar-coating food with a
Claims (6)
前記表面に凹凸模様を有する糖衣物が、糖質を主成分とする糖度６５重量％〜９０重量％のシロップを、食用できる固形物に霧状に噴霧し、４０〜８５℃の温風で乾燥させて得られるものである、班模様入り発泡性糖衣食品。
Foam with speckled pattern in which the concave portion of a sugar-coated article having a concavo-convex pattern on the surface is coated with a foamable component composed of carbonate and acid as main components and a foamable coating composition containing 10 to 30% by weight of solid fat. Sugar-coating foods ,
The sugar coating having a concavo-convex pattern on the surface sprays a syrup having a sugar content of 65% to 90% by weight on an edible solid in a mist form and dried with warm air of 40 to 85 ° C. Effervescent sugar-coated food with a group pattern, which is obtained by processing .
A sugar coating layer having a concavo-convex pattern on a surface by spraying a syrup having a sugar content of 65% to 90% by weight onto an edible solid in a mist and drying with hot air of 40 to 85 ° C. forming step, after dissolving the solid fat which contains a foamable component comprising a solid fat or carbonate and an acid, spraying against sugar-coated product having an uneven pattern on the surface of the center layer, the cooled and oil layer to obtain And a step of heating the oil and fat layer and coating the powder containing the foamable component on the surface layer of which has been melted.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009271568A JP5407811B2 (en) | 2009-11-30 | 2009-11-30 | Effervescent sugar-coated food with speckled pattern and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009271568A JP5407811B2 (en) | 2009-11-30 | 2009-11-30 | Effervescent sugar-coated food with speckled pattern and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2011110008A JP2011110008A (en) | 2011-06-09 |
| JP5407811B2 true JP5407811B2 (en) | 2014-02-05 |
Family
ID=44232834
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009271568A Active JP5407811B2 (en) | 2009-11-30 | 2009-11-30 | Effervescent sugar-coated food with speckled pattern and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5407811B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5757717B2 (en) * | 2010-10-20 | 2015-07-29 | 江崎グリコ株式会社 | Sugar-coated chewing gum and method for producing the same |
| JP5811700B2 (en) * | 2011-08-31 | 2015-11-11 | ユーハ味覚糖株式会社 | Effervescent food and production method thereof |
| JP5849652B2 (en) * | 2011-11-29 | 2016-01-27 | ユーハ味覚糖株式会社 | Effervescent food and production method thereof |
| JP5962222B2 (en) * | 2012-05-31 | 2016-08-03 | ユーハ味覚糖株式会社 | Effervescent food and production method thereof |
| JP6278437B2 (en) * | 2012-07-18 | 2018-02-14 | クラシエフーズ株式会社 | Sugar coating with protrusions and combination confectionery using the same |
| JP5345257B1 (en) * | 2013-04-10 | 2013-11-20 | ライオン菓子株式会社 | Effervescent food |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4715835B2 (en) * | 2007-11-14 | 2011-07-06 | ユーハ味覚糖株式会社 | Method for producing effervescent food |
-
2009
- 2009-11-30 JP JP2009271568A patent/JP5407811B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2011110008A (en) | 2011-06-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101453907B (en) | Confectionery compositions containing reactable ingredients | |
| JP5407811B2 (en) | Effervescent sugar-coated food with speckled pattern and method for producing the same | |
| JP4715835B2 (en) | Method for producing effervescent food | |
| CN101119643B (en) | Combinations of cooling agents for use in confections | |
| JPH0126661B2 (en) | ||
| US20050191406A1 (en) | Coated confectionery product | |
| CN102355826A (en) | Confectionery composition, article, method, and apparatus | |
| US20060286200A1 (en) | Confections containing flavor delivery systems | |
| CN103037704A (en) | Confectionery composition and article | |
| JP2010124788A (en) | Air-containing sugar-coated gummi candy and method for producing the same | |
| JP5311561B2 (en) | Heat resistant chocolate | |
| JP6983110B2 (en) | Sugar-coated foods and their manufacturing methods | |
| JP2017158526A (en) | Gummy edible composition | |
| JP5779961B2 (en) | Effervescent food and production method thereof | |
| JP2011055810A (en) | Foaming gum and method for producing the same | |
| JP5811700B2 (en) | Effervescent food and production method thereof | |
| JP2016510598A (en) | Process for preparing confectionery and confectionery thus obtained | |
| JP2010273595A (en) | Method for producing aerated sugar-coated gummi candy | |
| CN110325049B (en) | Sugar coating process and coated products produced thereby | |
| JP5849652B2 (en) | Effervescent food and production method thereof | |
| RU2791446C2 (en) | Method for applying sugar coating and product coated in this way | |
| JP5962222B2 (en) | Effervescent food and production method thereof | |
| JP2010110284A (en) | Chewing gum and method for producing the same | |
| JP2015126702A (en) | Soft sugar coated food product having soft sugar of porous material and production method thereof | |
| JP2013042740A (en) | Multi-layered sugar-coated food processed with foamable coating |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20120810 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20130620 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20130702 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20130823 |
|
| 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: 20131008 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20131021 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5407811 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| 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 |