JP6050161B2 - Grain-shaped iron supplement confectionery and method for producing the same - Google Patents

Description

  The present invention relates to an iron supplement confectionery having a grain shape such as a bean confectionery and a method for producing the same.

  The present applicant has previously proposed a bone-strengthening supplement formed by forming a plurality of layers around soybean and roasting it into a granular shape (Patent Document 1).

  There, calcium powder and dolomite powder are blended in appropriate amounts so that bone strengthening can be achieved, and the composition, composition, manufacturing method, etc. of each layer are devised so that they can be eaten deliciously.

  In relation to the present invention, a confectionery containing raisins, in which a molasses layer, an acid layer, and a sugared layer are laminated in this order on the surface of the raisins, has been proposed to solve the problem of conventional raisins that are sticky. (Patent Document 2).

JP 2009-268386 A JP-A-8-256663

  In recent years, in addition to calcium, lack of iron has become a serious problem. For this reason, many tablet-type supplements for the purpose of supplementing iron are also commercially available. However, since they do not taste like food, they are difficult to ingest continuously.

  Therefore, an object of the present invention is to provide an iron supplement confectionery that can taste a new texture and can easily supply an appropriate amount of iron.

  The present invention is a method for producing a grain-shaped iron supplement confectionery.

  In this production method, a first powder winding step of forming a first adhesion layer by adhering a first powder mainly composed of flour using molasses to granular dried fruit, and above the first adhesion layer. A second powder winding step in which a second powder mainly composed of starch is adhered to form a second adhered layer, and a second powder mainly composed of fine dust powder using molasses above the second adhered layer. A third powder winding step in which three powders are adhered to form a third adhesion layer, and a fourth powder mainly composed of flour using molasses is adhered above the third adhesion layer, Using a fourth powder winding step for forming an adhesion layer, a roasting step for roasting the dried fruit on which the fourth adhesion layer is formed, and an oil that hardens at room temperature above the roasted dried fruit A fifth powder winding step of attaching a fifth powder containing an iron-containing salt and folic acid to form a fifth adhesion layer. And the dehydration process of a dried fruit is performed between the said 1st powder winding process and a 2nd powder winding process, It is characterized by the above-mentioned.

  Since the iron supplement confectionery manufactured by this manufacturing method has a plurality of layers having different physical properties around the core of the dried fruit, it can have a variety of textures. Specifically, by roasting, the first adhesion layer, the second adhesion layer, and the fourth adhesion layer are solidified into a thin shell shape, and the third adhesion layer is expanded into a porous shape with a large thickness. Therefore, it is possible to continuously enjoy a crisp texture, a crunchy texture, and an elastic texture by biting.

  This complex texture can be obtained by coating and roasting dried fruit with a plurality of layers having different physical properties, but cracks may occur during roasting due to moisture remaining in the dried fruit. Therefore, in this manufacturing method, by dehydrating the dried fruit between the first powder winding process and the second powder winding process, the moisture of the dried fruit is reduced and the solidification of the first adhesion layer is promoted. . As a result, the occurrence of cracks during roasting can be effectively prevented, and iron supplement confectionery can be mass-produced stably.

  The fifth powder further includes a plurality of powders together with powdered sugar. In the fifth powder winding step, the iron-containing salt and folic acid powder prepared at a predetermined blending ratio are used as the powdered sugar. After mixing, it is preferable to perform a powder mixing process for mixing with the plurality of powders.

  If it does so, a trace amount iron content salt, folic acid, etc. can be uniformly mixed with a 5th powder, and these content per iron auxiliary confectionery grain can be adjusted with high precision.

  Further, in the case of including a coloring step of attaching a sixth powder containing a colored powder on the fifth adhesion layer, the acclimation treatment in which the coloring step is allowed to stand for a certain time after the formation of the fifth adhesion layer. It is good to be done after doing.

  If it does so, a small amount of 6th powder can be made to adhere uniformly to a 5th adhesion layer, and it can color without spots at low cost.

  The present invention is also a grain-shaped iron supplement confectionery.

  The iron supplement confectionery is formed by adhering a first powder mainly composed of flour using molasses around granular dried fruit, and above the first adhesion layer, A second adhesion layer formed by adhering a second powder mainly composed of starch, and a third powder mainly composed of fine dust powder using molasses above the second adhesion layer. The formed third adhesion layer, the fourth adhesion layer formed by adhering the fourth powder mainly composed of flour using molasses above the third adhesion layer, and the fourth adhesion layer And a fifth adhesion layer formed by adhering a fifth powder containing an iron-containing salt and folic acid using an oil that hardens at room temperature.

  According to this iron supplement confectionery, since a plurality of different layers are laminated on the raisins, it is possible to obtain a texture and taste that cannot be obtained by simply eating raisins. Therefore, it can be continuously ingested and iron can be stably replenished.

  Specifically, the first adhesion layer, the second adhesion layer, and the fourth adhesion layer are solidified and formed into a shell shape, and the third adhesion layer is expanded into a porous shape having a large thickness. It is good to be formed.

  Then, by biting, the crunchy texture of the first adhesion layer and the fourth adhesion layer, the crunchy texture of the third adhesion layer, and the elastic texture of raisins are continuously produced. It can be tasted in various ways and you can enjoy a variety of textures.

  More specifically, a sixth adhesion layer formed by adhering a sixth powder containing a colored powder may be further included above the fifth adhesion layer.

  That way, it looks better and can be consumed more deliciously.

  ADVANTAGE OF THE INVENTION According to this invention, the new food texture can be tasted and the iron supplement sweets which can supply an appropriate amount of iron easily can be provided.

It is a schematic sectional drawing which shows an iron supplement sweet. It is a flowchart which shows the main processes of the manufacturing method of iron supplement confectionery. It is a graph which shows the test result of an Example.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. However, the following description is merely illustrative in nature and does not limit the present invention, its application, or its use.

<Iron supplement cake>
In FIG. 1, an example of the iron supplement sweets (only also called Fe sweets) in this embodiment is shown. Fe confectionery has a substantially spherical grain shape like a so-called bean confectionery, and the size L (outer diameter) of one grain is approximately 1 to 3 cm.

  Fe confectionery is provided in a form in which a predetermined number is packaged. Fe confectionery is designed so that the recommended amount for one day of iron and folic acid is contained in a predetermined number of grains (for example, 3 grains). Therefore, it is possible to eliminate the iron deficiency by simply eating a few grains of this Fe confectionery, even if the daily diet tends to be deficient in iron.

  In the Fe confectionery of this embodiment, raisins R are used for the dried fruits that are the core. A plurality of layers are formed for each grain of raisins R. In the Fe confectionery of this embodiment, at least six different layers are laminated around the grains of raisins R.

  Specifically, a first adhesion layer 1 made of a first powder mainly composed of wheat flour is formed on raisins R, and potato or corn starch is mainly composed on the first adhesion layer 1. A second adhesion layer 2 made of the second powder is formed. On the 2nd adhesion layer 2, the 3rd adhesion layer 3 which consists of the 3rd powder which mainly has a ume powder (an example of fine dust powder) is formed, and flour is mainly on the 3rd adhesion layer 3 A fourth adhesion layer 4 made of the fourth powder is formed.

  On the 4th adhesion layer 4, the 5th adhesion layer 5 which consists of seasoning composition which consists of milk powder, powdered sugar, etc., and the functional composition which consists of iron-containing salt and folic acid is formed, and 5th On the adhesion layer 5, as the outermost layer, a sixth powder containing colored powder is adhered, and the Fe confectionery is colored. In this Fe confectionery, purple blueberry powder is used as the sixth powder, and the Fe confectionery is colored purple. The sixth powder may be flavored with a matcha flavor, a yogurt flavor, a citrus flavor, or the like.

  The 1st adhesion layer 1-the 4th adhesion layer 4 are formed by powder winding using molasses in the manufacturing method of bean confectionery, and the 5th adhesion layer 5 is formed by powder winding using fats and oils. By roasting, the wheat flour, starch, and cold plum powder contained in the Fe confectionery are pregelatinized. Moreover, since wheat flour and starch are solidified and rouge flour is expanded by roasting, the first adhesion layer 1, the second adhesion layer 2, and the fourth adhesion layer 4 become thin shells, and the third adhesion layer 3. Is porous with a large thickness.

  Therefore, the Fe confectionery has a crunchy texture of the first adhesion layer 1 and the fourth adhesion layer 4, a crunchy texture of the third adhesion layer 3, and the elasticity of raisins R by biting. You can enjoy the texture continuously and you can enjoy a variety of textures.

  Furthermore, in addition to the original flavor of raisins R, it is flavored by the seasoning blending of the fifth adhesion layer 5, so that it can be tasted deliciously.

  Therefore, with this Fe confectionery, a texture and taste that cannot be obtained by simply eating raisins R can be obtained, so that it can be continuously ingested and iron can be stably replenished.

<Manufacturing method of iron supplement confectionery>
The method for producing Fe confectionery will be specifically described with reference to the flowchart shown in FIG.

  Common raisins are used for raisins R that are the core of Fe confectionery. Usually, raisins R are supplied in block form, so that raisins R are separated for each grain by unraveling while flour is applied. The raisins R, which have been loosened in a granular form, are put into a drum-shaped dedicated device, and the first powdering is performed.

  Wheat flour (an example of a first powder) is adhered to the surface of each raisins R grain using molasses to form a first adhesion layer 1 (first powder winding step). Formation of the first adhesion layer 1 can prevent raisins R from sticking together.

  Since Raisin R is a dried fruit, it has a low water content, but it may be broken and cracked during subsequent roasting. Therefore, in this Fe confectionery, dehydration treatment of raisins R is performed in order to prevent the occurrence of cracks during roasting.

  Specifically, after the first powder winding step, the water content is reduced by heating the raisins R by performing preliminary roasting. The heating conditions are only required to prevent repelling when roasting in the post-process, and the temperature and time are such that the water content of raisins R is 10% or less, preferably 7% or less. What is necessary is just to set according to moisture content.

  For example, roasting is performed for a short time of about 60 to 120 seconds in a temperature range of 100 to 140 ° C. By doing so, the water | moisture content of the particle | grains of each raisins R can be decreased stably, and solidification of a 1st adhesion layer can be accelerated | stimulated.

  After performing the dehydration process, the second powder mainly composed of starch is adhered to the first adhesion layer 1 using molasses to form the second adhesion layer 2 (second powder winding step) ). By attaching the second powder, the powdered cold plum powder can be improved. In this Fe confectionery, in order to further improve the powdering, the powder is wound with the starch alone, and then the starch is mixed with cold plum powder.

  On the second adhesion layer 2, the plum powder (an example of the third powder) is adhered using molasses to form the third adhesion layer 3 (third powder winding step). Subsequently, a fourth powder mainly composed of flour is adhered on the third adhesion layer 3 using molasses to form a fourth adhesion layer 4 (fourth powder winding step). In this Fe confectionery, in order to improve the powdering, before the flour is powdered alone, the powder is mixed with the cold plum powder before flour.

  Thus, the raisins R on which the fourth adhesion layer 4 is formed are roasted using a dedicated fluid roasting device (roasting step). The roasting conditions are, for example, 100 ° C. to 150 ° C. for 5 minutes to 15 minutes, and are appropriately adjusted according to the material quality. Since the dehydration process of raisins R has been performed in advance, the occurrence of cracks is effectively suppressed even if the fourth adhesion layer 4 or the like to be solidified is formed.

  A fifth powder containing iron-containing salt and folic acid is adhered to the roasted raisins R using fats and oils that harden at room temperature to form a fifth adhesion layer 5 (fifth powder winding step). The formation of the fifth adhesion layer 5 gives the Fe confectionery a peculiar flavor and a mouthfeel.

  Specifically, a seasoning composition consisting of seasoning powders such as yogurt, soy milk, and powdered milk and powdered sugar, and a functional formulation consisting of iron-containing salts such as sodium ferrous citrate and powders of folic acid are heated. Powdering is performed using the oil and fat liquefied. Both the iron-containing salt and folic acid are food additives and are prepared in advance at a predetermined blending ratio.

  The functional formulation is very small compared to the seasoning formulation. For example, per 1 kg of dough (raisins R: about 360 g), the seasoning is 500 g to 900 g, while the functional formulation is 10 g to 50 g. Furthermore, in the case of folic acid, it is 20 mg to 70 mg.

  In order to make the amount of the functional blend adhering to each grain of raisin R constant, it is necessary to uniformly mix the functional blend with the seasoning blend. Therefore, in this Fe confectionery, the functional blending is mixed with the powdered sugar in the seasoning blending and then mixed with the remaining powder (powder mixing process).

  Specifically, powdered sugar is a white powder raw material with low hygroscopicity and excellent fluidity, and accounts for 30 to 60% by weight of the seasoning blend. On the other hand, since the functional formulation is a colored powder, the functional formulation can be effectively dispersed in the powdered sugar by mixing the functional formulation with the powdered sugar. Easy to identify.

  Then, if the powdered sugar mixed with the functional blend is mixed with the remaining powder, a small amount of the functional blend and the seasoning blend can be easily mixed uniformly. As a result, variation in the content of iron and folic acid per grain of each Fe confection can be suppressed with high accuracy.

  Coating is performed by depositing the sixth powder on the fifth adhesion layer 5 (coloring step). At this time, in the Fe confectionery, the coating is performed after the acclimatization process of leaving for a certain period of time after the formation of the fifth adhesion layer 5 is performed.

  Specifically, after the fifth powder winding step, it is left at room temperature for 8 hours or more, for example, one day or night. By doing so, since the outer surface of the 5th adhesion layer 5 is stabilized, the 6th powder can be adhered uniformly efficiently. As a result, the adhesion amount of the sixth powder can be suppressed, the material cost can be reduced, the color can be colored without any spots, and the appearance can be improved.

<Example>
For the Fe confectionery of this embodiment, an animal experiment was conducted to verify the effect of iron supplementation.

  In the test, mice were used (N = 4), groups were bred for 5 weeks using animal standard samples (AIN93) (iron normal diet), groups were bred for 5 weeks using iron deficient diet (iron deficient diet), and After feeding for 4 weeks using an iron-deficient diet, feed the iron-deficient diet with a crushed Fe confectionery (test sample) and cultivate for 1 week (iron-deficient diet + test sample). Raised. The dose of the test sample was 40 mg / day per mouse.

  After breeding, the serum iron concentration (μg / RL) and blood hemoglobin level (g / RL) were measured for each group of mice. The result is shown in FIG.

  As shown in FIG. 3, in the group of mice given the test sample, the serum iron concentration and blood hemoglobin were significantly increased as compared to the group of mice with only an iron-deficient diet.

  In addition, the iron supplement confectionery concerning this invention is not limited to embodiment mentioned above, The other various structure is included.

  For example, dried fruits are not limited to raisins. Blueberries, prunes, etc. may be used. The dried fruit may be cut into particles.

DESCRIPTION OF SYMBOLS 1 1st adhesion layer 2 2nd adhesion layer 3 3rd adhesion layer 4 4th adhesion layer 5 5th adhesion layer 6 6th adhesion layer R Raisin (dried fruit)

Claims (6)

A method for producing a grain-shaped iron supplement confectionery,
A first powder winding step of attaching a first powder mainly composed of flour to molasses using a molasses to form a first adhesion layer;
A second powder winding step of forming a second adhesion layer by adhering a second powder mainly composed of starch above the first adhesion layer;
A third powder winding step of forming a third adhesion layer by adhering a third powder mainly composed of fine dust powder using molasses above the second adhesion layer;
A fourth powder winding step for forming a fourth adhesion layer by adhering a fourth powder mainly composed of flour using molasses above the third adhesion layer;
A roasting step of roasting the dried fruit on which the fourth adhesion layer is formed;
A fifth powder winding step of forming a fifth adhesion layer by attaching a fifth powder containing iron-containing salt and folic acid using an oil that hardens at room temperature above the roasted dried fruit;
Including
A process for dehydrating dried fruit between the first powder winding step and the second powder winding step. The manufacturing method according to claim 1,
The fifth powder further includes a plurality of powders together with powdered sugar,
In the fifth powder winding step, after the iron-containing salt and folic acid powder prepared at a predetermined mixing ratio are mixed with the powdered sugar, a powder mixing process is performed in which the powder is mixed with the plurality of powders. Method. In the manufacturing method of Claim 1 or Claim 2,
A coloring step of attaching a sixth powder containing a colored powder on the fifth adhesion layer;
The manufacturing method performed after the said coloring process performs the acclimatization process left to stand for a fixed time after formation of the said 5th adhesion layer. A grain-shaped iron supplement confectionery,
A first adhering layer formed by adhering a first powder mainly composed of flour using molasses around granular dried fruit;
A second adhesion layer formed by adhering a second powder mainly composed of starch above the first adhesion layer;
A third adhesion layer formed by adhering a third powder mainly composed of fine dust powder using molasses above the second adhesion layer;
A fourth adhesion layer formed by adhering a fourth powder mainly composed of flour using molasses above the third adhesion layer;
Above the fourth adhesion layer, a fifth adhesion layer formed by adhering a fifth powder containing an iron-containing salt and folic acid using an oil that hardens at room temperature,
Iron supplement sweets containing. In the iron supplement confectionery according to claim 4,
The first adhesion layer, the second adhesion layer, and the fourth adhesion layer are solidified to form a shell,
The third adhesion layer is an iron-assisted confectionery that is expanded and formed into a thick porous shape. In the iron supplement confection according to claim 4 or 5,
The iron supplement confectionery further including the 6th adhesion layer formed by adhering the 6th powder containing colored powder above the 5th adhesion layer.

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