JP6278437B2 - Sugar coating with protrusions and combination confectionery using the same - Google Patents

Description

    The present invention relates to a sugar-coated article with protrusions having a plurality of protrusions on the surface of the sugar-coated layer and a combination confectionery using the same. More specifically, there is an impact on the visual and texture, so that it can provide enjoyment to the eater, and even when stored at room temperature for a long time, the sugar-coated products do not bind to each other and further brown. The present invention relates to a sugar-coated article having no protrusion and a combination confectionery using the same.

    Conventionally, many sugar-coated products with protrusions having a plurality of protrusions on the surface of the sugar-coating layer have been proposed as foods that provide a visual impact. A typical example is konpeito sugar, which is especially sweet because it is sugar-coated by sprinkling sugar candy with a high concentration of sugar candy with good crystallinity on dozens of times. It was a sugar garment with protrusions that was not attractive in terms of feeling.

Next, a sugar-coated product with a protrusion on the outer peripheral surface is known in which a part of the sugar-coating layer is replaced with glucose or the like as a saccharide having a lower calorie than sugar to reduce the sweetness as a low-calorie product (see Patent Document 1). ).
However, the sugar-coated products with protrusions on the outer periphery have a visual impact, but even if glucose is used, the main ingredient is sugar, so there is no impact due to the texture of ramune confectionery and there is room for improvement. It was.

In addition, it has a sweet and sour taste that is sugar-coated with glucose and acid (any one of citric acid, malic acid, and fumaric acid) in order to differentiate it from conventional sugar-coated products with only sweetness. An acid sugar-coated product with protrusions is known (see Patent Document 2).
However, the acid-coated sugar-coated products with protrusions have a problem that the sugar-coated products are bonded to each other when they are stored at room temperature for a long period of time.

On the other hand, a foam containing a foaming component composed of carbonate and acid as a main component and solid fat in a concave portion on the surface of a sugar coating formed with a concavo-convex pattern on the surface using saccharides having high crystallinity such as sucrose and glucose. A patchy foamy sugar-coated food coated with an adhesive coating composition is known (see Patent Document 3).
However, in the foamed sugar-coated food with the above-mentioned mottled pattern, the uneven part on the surface is a rough surface state in which uneven patterns with gentle relief are unevenly dispersed, and the concave part is coated with a foaming component and solid fat. Therefore, there is a problem that a visual impact such as a protrusion cannot be obtained. Furthermore, when stored at room temperature for a long period of time, there was a problem that the flavor of the sugar-coated product decreased due to the deteriorated solid fat.

Japanese Patent Publication No.7-85699 JP-A-8-89174 JP 2011-110008 A

The present invention has been made in view of the circumstances as described above, and the object thereof is to have an impact on visual and texture, so that it can provide enjoyment to the eater and can be enjoyed for a long time at room temperature. The object is to provide a sugar-coated product with protrusions and a combination confectionery using the same, in which sugar-coated products do not bind to each other even when stored and do not brown.

    The present invention is a sugar-coated article with protrusions, wherein the core material is coated with a sugar-coated layer with protrusions having a plurality of protrusions on the surface of the sugar-coated layer, wherein the sugar-coated layer with protrusions contains glucose and carbonate. The above-mentioned object is achieved by a sugar-coated article with protrusions.

Preferably, glucose is contained in an amount of 75% by weight or more based on the total weight of the sugar coating layer. Furthermore, it is preferable that the sugar coating layer contains calcium lactate and / or calcium citrate. Moreover, it is more preferable that it is a combination confectionery formed by combining the sugar-coated article with protrusions and the sugar-coated article with protrusions of (1) below.
(1) A sugar-coated article with protrusions, in which a core material is coated with a sugar-coated layer with protrusions having a plurality of protrusions on the surface of the sugar-coated layer, wherein the sugar-coated article with protrusions contains glucose and an organic acid in the sugar-coated layer with protrusions.

    That is, the present inventors believe that in order to provide enjoyment to the eater with the sugar garments with protrusions, not only the visual appeal of having protrusions but also other impacting factors are necessary, In general, when glucose crystallizes, it is noted that it has a refreshing and crisp texture like that of ramune confectionery, and intensive studies were conducted to reproduce this texture in the sugar-coated layer with protrusions. As a result, surprisingly, in the sugar coating layer made of glucose alone, only a relatively low protrusion such as a concavo-convex pattern is formed. However, when carbonate is mixed with the main component glucose, it is about 1 to 3 mm. It has been found that it becomes a large protrusion having a height and has an impact on both visual and texture, so that it becomes a protrusion sugar-coated product that can provide enjoyment to the eater.

    Next, alkaline components such as carbonates tend to brown during storage, especially when present with glucose, among saccharides. Therefore, when the quality during storage of the sugar-coated product with protrusions containing the glucose and carbonate was further paid attention and examined, when calcium lactate and / or calcium citrate was contained as an auxiliary material in the sugar-coated layer with protrusions, The inventors have found that browning can be prevented even when stored for a long period of time, and reached the present invention.

  Furthermore, separately from the sugar-coated product with protrusions containing glucose and carbonate, a sugar-coated product with protrusions containing glucose and organic acid is prepared and combined to produce a product. It has been found that when it is included, it is possible to enjoy a feeling of foaming and to make a combined confectionery that further increases the impact of flavor.

The sugar-coated article with protrusions of the present invention has a visual impact due to the protrusions, and can give pleasure to the eater.
Furthermore, the sugar-coated article with protrusions according to the present invention has a hard texture like a refreshing crisp ramune confectionery, and can give impact and fun to the eater.
Moreover, even if the sugar-coated article with protrusions of the present invention is stored at room temperature (10 to 35 ° C.) for a long period of time, the sugar-coated articles do not bind to each other and the sugar-coated articles do not brown.
In addition, by making a combination confectionery by combining the sugar-coated products with protrusions of the present invention and sugar-coated products with protrusions containing an organic acid, not only can each sugar-coated products with protrusions be tasted alone, but both If it is included in the mouth at the same time or with a time difference, a foaming feeling can be tasted, and various flavors and textures can be enjoyed.

Next, the present invention will be described in detail.
The sugar-coated article with protrusions of the present invention is a sugar-coated article with protrusions in which a core material is covered with a sugar-coated layer with protrusions having a plurality of protrusions on the surface of the sugar-coated layer.
The protrusions on the surface of the sugar coating layer according to the present invention have a shape such as a cone, a triangular pyramid, a quadrangular pyramid, a polygonal pyramid, or a columnar shape such as a cylinder, a triangular prism, a quadrangular prism, or a polygonal column. The height is usually about 1 to 3 mm, and each protrusion can be sufficiently confirmed with the naked eye, giving a visual impact. That is, it is different from a rough surface state having protrusions lower than 1 mm, or a rough uneven pattern.

It is important for the sugar-coated layer with protrusions to contain glucose as a main component in order to form protrusions and obtain a ramune candy-like texture. The ramune confectionery-like texture here refers to a crisp and firm texture that is refreshing like a ramune confectionery. Glucose may be either anhydrous glucose or hydrous glucose, or may be mixed.
Here, when fructose, sucrose, lactose and maltose are used as the main component instead of glucose, the surface becomes a smooth sugar-coating layer and projections cannot be formed. Furthermore, when fructose is mainly used, sugar-coated products are bound to each other when a combination confectionery described later is used. In addition, when trehalose is used as the main component, it can be formed if the protrusion is relatively low, but it cannot be formed as a large protrusion of about 1 to 3 mm that has a visual impact even if carbonate described later is mixed. .

    Glucose, which is the main component of the sugar coating layer with protrusions, is preferably 75% by weight or more, more preferably 75 to 89% by weight, based on the total weight of the sugar coating layer. It is suitable in that it is formed and a ramune candy-like texture is obtained. If it is less than 75% by weight, the texture of the ramune confectionery tends to be lowered, and if it is more than 89% by weight, the root tends to be thick and relatively low.

    In addition to the main component glucose, the sugar coating layer with protrusions contains a carbonate, which is important in terms of obtaining protrusions having a visual impact. Examples of the carbonate include sodium hydrogen carbonate, sodium carbonate, potassium carbonate, potassium hydrogen carbonate, and ammonium carbonate. Among these, sodium hydrogen carbonate is preferable in terms of flavor.

    The carbonate is preferably contained in an amount of 3.0% by weight or more, more preferably 3.0 to 9.0% by weight, based on the total weight of the sugar coating layer, from the viewpoint of obtaining a large protrusion having a visually impact. It is.

    In addition to the above-mentioned components, the sugar-coated layer with protrusions may appropriately contain the following auxiliary materials within a range that does not affect the formation of protrusions and the ramune candy-like texture. For example, sugars, starches, fats and oils, milk, powdery taste ingredients (powdered teas, egg white powder, egg yolk powder, seasonings, powdered fruit juice, powder extract, etc.), flavors, stabilizers, gelling agents, thickeners , Coloring agents, nutrients (calcium salts, dietary fiber, vitamins, minerals, DHA, bifidobacterial growth factor, etc.), garcinia cambodia extract powder, gymnema powder, etc., which may be used alone or in combination of two or more Good. In particular, fragrances and colorants are suitable in terms of improving the flavor and appearance.

More preferably, among calcium salts, use of calcium lactate and / or calcium citrate is preferable in that browning can be prevented even when stored for a long time at room temperature (5-35 ° C.). As calcium lactate, either anhydrous calcium lactate or hydrous calcium lactate may be used, but anhydrous calcium lactate is more preferable in terms of the effect of preventing browning.
In addition, although calcium sulfate and tricalcium phosphate, which are other calcium salts, can be used as nutrients, it is difficult to obtain the browning prevention effect as described above.

The calcium lactate and / or calcium citrate is preferably contained in an amount of 0.5 to 6.5% by weight as the amount of calcium salt in the total weight of the sugar coating layer. When the amount is less than 0.5% by weight, the effect of preventing browning during storage tends to decrease, and when the amount is more than 6.5% by weight, the protrusion tends to be lowered.

    Next, the sugar-coated article with protrusions of the present invention comprises the above-mentioned sugar-coated layer with protrusions and a core material coated on the sugar-coated layer with protrusions. The weight ratio of the sugar coating layer with protrusions to the core material is preferably 0.4 or more, more preferably 0.4 to 0.8, with respect to the core material 1 to form large protrusions with visual impact, and It is preferable in that it provides a ramune candy-like texture. When the weight ratio of the sugar coating layer with protrusions is less than 0.4, the protrusion tends to be low, and when it exceeds 0.8, the protrusion is too large and tends to break.

The core material coated on the sugar coating layer with protrusions is, for example, chewing gum, hard candy, soft candy, gummi, jelly, caramel, nougat, tablet candy, chocolate, tablet, baked confectionery such as cookies and biscuits, snacks, nuts If it is edible, such as small pieces of dried products such as fruits and vegetables, sugar granules such as corn puffs, salmon sugar, pharmaceuticals such as tablets and pills, granulated powders of various food materials and nutritional ingredients Good.
The shapes include not only general spheres, discs, and pillows, but also semi-circles, footballs, capsules, stars, cuboids, cubes, cylinders, cones, pyramids, and confetti It is also possible to use a shape having a large number of protrusions and corners.
Although the size is not particularly limited, in the case of a size that can be eaten with a bite, for example, a spherical shape, a diameter of about 5 to 30 mm is preferable for eating.
The core material to be coated may be edible itself as described above or edible coated with a sugar coating layer having a smooth edible surface.

The sugar-coated article with protrusions of the present invention is manufactured as follows, for example.
First, a core material is prepared according to a conventional method.
Next, (1) glucose-containing syrup or water, (2) glucose powder, (3) mixed powder of glucose powder and carbonate powder, or glucose powder, carbonate powder, mixed powder with auxiliary materials as necessary (1) to (3) sugar coating raw materials are prepared.
In the above (1), it is preferable to use 30% by weight or less of glucose-containing syrup or water from the viewpoint of obtaining a sugar-coated layer with protrusions.
And the process of sprinkling sugar coating raw materials in the order of (1), (2), (1), and (3) where the core material is put into a rotary hook generally used for sugar coating and rolling. By repeating, the sugar-coated article with protrusions of the present invention can be obtained.

    Moreover, when manufacturing the sugar-coated article with a protrusion containing the organic acid used for the combination confectionery of this invention, it manufactures similarly to the said manufacturing method except using an organic acid powder instead of the carbonate powder used in (3). To do. Examples of the organic acid powder include fumaric acid, citric acid, malic acid and the like. Among these, fumaric acid is preferably used from the viewpoint of durability during storage (discoloration of the coloring agent is prevented).

Commercialization of the combination confectionery of the present invention is performed, for example, as follows.
First, two types of sugar-coated products with protrusions including a sugar-coated product with protrusions containing glucose and a carbonate and a sugar-coated product with protrusions containing glucose and an organic acid are prepared in the sugar-coated layer. And what is necessary is just to carry out hermetically packaging these in one package, and to make a combination confectionery product. Preferably, the material of the package is aluminum, aluminum vapor deposition, moisture absorption preventing properties such as glass vapor deposition, and light-shielding sealable material, which can more effectively prevent browning during storage, and carbon dioxide gas This is preferable in that generation can be prevented.
According to this combination confectionery, if you include it in the mouth with a time difference, you can enjoy two flavors: the flavor of the sugar garment with a protrusion first put in the mouth and the flavor of the foam by the reaction of the sugar garment with a protrusion later put in the mouth Can do. For example, sugar cane products can be made to have a melon flavor and a cream flavor, and first enjoy the cream flavor and then eat the melon flavor to make the melon soda flavor. Or, when the combination confectionery is put in the mouth at the same time, a stronger foaming feeling can be enjoyed.

    Hereinafter, although illustrated using an Example and a comparative example, this invention is not restrict | limited to the following Example.

<Examples 1 to 19>
First, a spherical soft candy was prepared as a core material according to a conventional method.
Next, (1) syrup or water, (2) powder, and (3) mixed powder of the composition shown in the sugar coating raw materials of Table 1 or Table 3 were prepared.
And the process of sprinkling the sugar-coating material in the order of (1) (2) (1) (3) where the soft candy is put into the rotary hook and rolling is repeated nine times. A sugar candy soft candy with protrusions was obtained.

<Comparative Examples 1-6>
According to a conventional method, spherical soft candy was prepared as a core material.
Next, (1) syrup, (2) powder, and (3) mixed powder having the composition shown in Table 1 or Table 2 were prepared.
And the process of sprinkling the sugar-coating material in the order of (1) (2) (1) (3) where the soft candy is put into the rotary hook and rolling is repeated nine times. Obtained sugar-coated soft candy.

    About the Examples and Comparative Examples obtained as described above, the presence or absence of protrusions and texture immediately after production, and the browning after storage for 4 weeks at a temperature of 35 ° C. and a humidity of 70% of 6 sealed aluminum packaging bags Tables 1 to 3 also show the results of evaluation of the situation and the binding property between soft candy by five specialized panelists.

As a result of the evaluation, Examples 1 to 19 containing glucose and carbonate have protrusions having a height of 1 to 3 mm, have a texture like a ramune confection, have no binding after storage, There was an impact on both visual and texture.
On the other hand, Comparative Example 1 containing no carbonate had projections that were closer to the projections than the concavo-convex pattern, but less than 1 mm in height, and lacked visual impact.
Moreover, Comparative Examples 2-5 using saccharides different from glucose were smooth sugar-coated layers having no protrusions. And, there was no hard texture like a refreshing crisp ramune confectionery, and I could not feel the impact and fun. Moreover, since the comparative example 2 was a sugar coating layer by fructose, it was easy to bind.
Furthermore, in Comparative Example 6 using trehalose, even if carbonate was contained, the height of the protrusions was unevenness less than 1 mm, and there was no visual impact.

Next, Examples 1-8, 11, 12, 15-18 containing any one of anhydrous calcium lactate, hydrous calcium lactate, and calcium citrate were prevented from browning after storage, whereas In Examples 9, 10, 13, and 14, which did not contain a calcium salt such as anhydrous calcium lactate, browning was observed after storage.
In addition, even if it was a calcium salt, in Example 19 containing calcium sulfate, the browning prevention effect was not recognized.

    By the way, the comparative examples 3-6 which do not contain glucose acquired the result which is hard to brown even if it does not contain anhydrous calcium lactate. The browning over time caused by storage is presumed to be one of the causes of the combination of glucose and carbonate, and the sugar coating layer contains calcium lactate and / or calcium citrate. It can be seen that browning can be effectively prevented.

<Example 20>
Sugar-coated soft candy with protrusions containing carbonate obtained in Example 6, and sugar-coated soft candy with protrusions containing organic acid in which sodium hydrogen carbonate in the mixed powder of (3) described in Example 9 is replaced with fumaric acid Got ready. In addition, different colorants were added to both sugar-coated products so as to be 0.3% by weight in the total weight of the sugar-coated layer. Three of each of the obtained sugar-coated products were sealed and packaged together in an aluminum vapor-deposited packaging bag to obtain a combined confectionery.
When this combination confectionery was opened and sugar garments of different colors were eaten separately, they could enjoy different flavors, and when they were eaten together, they foamed in the mouth and enjoyed another feeling of eating.
Furthermore, about this combination confectionery, the browning situation after storage for 4 weeks at a temperature of 35 ° C. and a humidity of 70% as in Example 6 and the binding property between soft candy were confirmed. There was no binding.

Claims (4)

A sugar-coated article with a protrusion in which a core material is coated with a sugar-coated layer with a protrusion having a plurality of protrusions on the surface of the sugar-coated layer, wherein the sugar-coated layer with the protrusion includes 75% by weight or more of glucose in the total weight of the sugar-coated layer , and carbonic acid A sugar-coated article with protrusions, containing 0.1% by weight or more of salt and containing no acid. The sugar-coated article with protrusions according to claim 1, wherein the sugar constituting the sugar-coated layer with protrusions is glucose. The sugar-coated product with protrusions according to claim 1 or 2, wherein the sugar-coated layer contains calcium lactate and / or calcium citrate. The combination confectionery which combines the sugar-coated article with a protrusion of any one of Claims 1 thru | or 3, and the sugar-coated article with a protrusion of the following (1).
(1) A sugar-coated article with protrusions, in which a core material is coated with a sugar-coated layer with protrusions having a plurality of protrusions on the surface of the sugar-coated layer, wherein the sugar-coated article with protrusions contains glucose and an organic acid in the sugar-coated layer with protrusions.