JP6278437B2 - Sugar coating with protrusions and combination confectionery using the same - Google Patents
Sugar coating with protrusions and combination confectionery using the same Download PDFInfo
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- JP6278437B2 JP6278437B2 JP2013148110A JP2013148110A JP6278437B2 JP 6278437 B2 JP6278437 B2 JP 6278437B2 JP 2013148110 A JP2013148110 A JP 2013148110A JP 2013148110 A JP2013148110 A JP 2013148110A JP 6278437 B2 JP6278437 B2 JP 6278437B2
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- 235000009508 confectionery Nutrition 0.000 title claims description 42
- 238000009495 sugar coating Methods 0.000 title description 26
- 235000000346 sugar Nutrition 0.000 claims description 101
- 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 claims description 33
- 239000008103 glucose Substances 0.000 claims description 33
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 14
- 239000001527 calcium lactate Substances 0.000 claims description 14
- 235000011086 calcium lactate Nutrition 0.000 claims description 14
- 229960002401 calcium lactate Drugs 0.000 claims description 14
- 239000011162 core material Substances 0.000 claims description 14
- 150000007524 organic acids Chemical class 0.000 claims description 9
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 7
- 239000001354 calcium citrate Substances 0.000 claims description 7
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 5
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 229960001031 glucose Drugs 0.000 description 31
- 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 30
- 239000010410 layer Substances 0.000 description 19
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 18
- 239000011247 coating layer Substances 0.000 description 18
- 239000000843 powder Substances 0.000 description 16
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 230000000007 visual effect Effects 0.000 description 15
- 238000003860 storage Methods 0.000 description 11
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 159000000007 calcium salts Chemical class 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000003086 colorant Substances 0.000 description 5
- 238000005187 foaming Methods 0.000 description 5
- 239000011812 mixed powder Substances 0.000 description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical group [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 4
- 229910052782 aluminium Inorganic materials 0.000 description 4
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000001530 fumaric acid Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 4
- 244000241257 Cucumis melo Species 0.000 description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000003405 preventing effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 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 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 2
- 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 2
- 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 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 238000007740 vapor deposition Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241001655328 Bifidobacteriales Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000119461 Garcinia xanthochymus Species 0.000 description 1
- 235000000885 Garcinia xanthochymus Nutrition 0.000 description 1
- 241000208251 Gymnema Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- GZCGUPFRVQAUEE-VANKVMQKSA-N aldehydo-L-glucose Chemical compound OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)C=O GZCGUPFRVQAUEE-VANKVMQKSA-N 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 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
- 239000008199 coating composition Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 230000003116 impacting effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015145 nougat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 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
- 235000019515 salmon Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
本発明は、糖衣層表面に複数の突起を有する突起付き糖衣品及びそれを用いた組合せ菓子に関する。さらに詳しくは、視覚かつ食感においてインパクトがあり、そのため喫食者に楽しさを提供でき、また、常温で長期間保存しても、糖衣品同士が結着することがなく、さらに褐変することのない突起付き糖衣品及びそれを用いた組合せ菓子に関する。 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.
従来、視覚的なインパクトを提供する食品として、糖衣層表面に複数の突起を有する突起付き糖衣品が多く提案されている。代表的なものには金平糖があり、これはザラメ糖等の核に結晶性の良好なショ糖による高濃度の糖衣蜜を何十回も振り掛けて糖衣するため、特に甘さが強く、また食感では際立った魅力のない突起付き糖衣品であった。 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.
次に、糖衣層の一部を砂糖よりも低カロリーの糖類としてブドウ糖等に置き換えることで、低カロリー商品として多少甘さを控えた外周面突起付糖衣品が知られている(特許文献1参照)。
しかしながら、上記外周面突起付糖衣品は、視覚的なインパクトはあるが、ブドウ糖が使われていても砂糖が主成分のため、ラムネ菓子のような食感によるインパクトがなく、改良の余地があった。
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.
他に、従来の甘さのみの突起付き糖衣品との差別化を図るために、ブドウ糖と酸(クエン酸、リンゴ酸およびフマル酸のうちいずれか一つ)とで糖衣された甘酸っぱい味を有する突起付き酸糖衣製品が知られている(特許文献2参照)。
しかしながら、上記突起付き酸糖衣製品は、常温で長期間保存すると表面がべたついて糖衣製品同士が結着するという問題点があった。
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.
一方、ショ糖やぶどう糖等の結晶性が高い糖類を用いて表面に凹凸模様を形成した糖衣物表面の凹部に、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が知られている(特許文献3参照)。
しかしながら、上記斑模様入り発泡性糖衣食品は、表面にある凹凸部は起伏が緩やかな凹凸模様が不均一に分散した粗面状態であり、さらにその凹部には発泡性成分及び固形脂がコーティングされているので、突起のような視覚的なインパクトは得られないという問題点があった。さらに常温で長期間保存すると、劣化した固形脂によって糖衣物の風味が低下するという問題点も抱えていた。
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.
本発明は、以上のような事情に鑑みなされたものであって、その目的とするところは、視覚かつ食感においてインパクトがあり、そのため喫食者に楽しさを提供でき、また、常温で長期間保存しても、糖衣品同士が結着することがなく、さらに褐変することのない
突起付き糖衣品及びそれを用いた組合せ菓子を提供するにある。
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.
本発明は、糖衣層表面に複数の突起を有する突起付き糖衣層によって芯材を被覆した突起付き糖衣品であって、該突起付き糖衣層中に、ブドウ糖及び炭酸塩を含有することを特徴とする突起付き糖衣品により前記目的を達成する。 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.
好ましくは、ブドウ糖を、糖衣層全体重量中75重量%以上含有する。また、さらに、上記糖衣層が乳酸カルシウム及び/又はクエン酸カルシウムを含有することが好ましい。また、前記突起付き糖衣品と、下記(1)の突起付き糖衣品とを組合わせてなる組合せ菓子であることが、さらに好ましい。
(1)糖衣層表面に複数の突起を有する突起付き糖衣層によって芯材を被覆した突起付き糖衣品であって、該突起付き糖衣層中に、ブドウ糖及び有機酸を含有する突起付き糖衣品。
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.
すなわち、本発明者らは、突起付き糖衣品によって喫食者に楽しさを提供するためには、突起を有するという視覚に訴えるだけでなく、他にもインパクトのある要因が必要であると考え、一般にブドウ糖が結晶化するとラムネ菓子のような爽快感のあるシャリシャリとした食感となることに注目し、この食感を突起付き糖衣層において再現できるよう鋭意検討を行った。その結果、驚くべきことに、ブドウ糖単独による糖衣層では、凹凸模様のような比較的低い突起が形成されるにすぎないが、主成分のブドウ糖に炭酸塩を混合させると、1〜3mm程度の高さを有する大きな突起となり、視覚かつ食感の両者においてインパクトがあり、そのため喫食者に楽しさを提供できる突起糖衣品となることを見出した。 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.
次に、炭酸塩のようなアルカリ成分は、糖類の中でも特にブドウ糖と共に存在すると、保存中に褐変する傾向がある。そこで、上記のブドウ糖及び炭酸塩を含有する突起付き糖衣品の保存中の品質についてさらに注目し検討したところ、上記突起付き糖衣層に副原料として乳酸カルシウム及び/又はクエン酸カルシウムを含有すると、常温で長期間保存しても褐変を防止できることを見出し、本発明に到達した。 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.
またさらに、ブドウ糖と炭酸塩とを含有する突起付き糖衣品とは別個に、ブドウ糖と有機酸とを含有する突起付き糖衣品を準備し、これを組み合わせて製品化し、喫食時に同時又は時間差で口中に含むと、発泡感も楽しむことができ、さらに風味のインパクトが増す組合せ菓子とすることができることを見出した。 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.
本発明の突起付き糖衣品は、突起による視覚的なインパクトがあり、喫食者に楽しさを与えることができる。
さらに本発明の突起付き糖衣品は、爽快感のあるシャリシャリとしたラムネ菓子のような硬度のある食感を有し、喫食者にインパクトや楽しさを与えることができる。
また、本発明の突起付き糖衣品は、常温(10〜35℃)で長期間保存しても、表面がべたついて糖衣品同士が結着することがなく、さらに褐変することもない。
他に、本発明の突起付き糖衣品と、有機酸を含有する突起付き糖衣品とを組合わせてなる組合せ菓子とすることで、夫々の突起付き糖衣品を単独で味わえるだけでなく、両者を同時又は時間差で口中に含むと発泡感を味わうことができ、様々な風味、食感を楽しむことができる。
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.
次に、本発明を詳しく説明する。
本発明の突起付き糖衣品とは、糖衣層表面に複数の突起を有する突起付き糖衣層によって芯材を被覆した突起付き糖衣品である。
本発明に係る糖衣層表面に有する突起とは、円錐、三角錐、四角錐、多角錐等の錐形や、円柱、三角柱、四角柱、多角柱等の柱形等の形状を有し、突起の高さが通常1〜3mm程度あり、ひとつひとつの突起が肉眼で十分に確認でき、視覚的にインパクトを与えるものである。すなわち、1mmよりも低い突起を有する、或いは、起伏の緩やかな凹凸模様による粗面状態とは異なるものである。
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.
上記突起付き糖衣層は、主成分としてブドウ糖を含有することが、突起を形成し、かつ、ラムネ菓子様食感を得るために重要である。ここでいうラムネ菓子様食感とは、ラムネ菓子のように爽快感のあるシャリシャリとした硬度のある食感を指す。なおブドウ糖は、無水ブドウ糖、含水ブドウ糖のどちらでもよく、また混在していてもよい。
ここで、主成分としてブドウ糖の代わりに果糖、ショ糖、乳糖及び麦芽糖を用いた場合は、平滑な糖衣層表面となり突起を形成することができない。さらに、果糖を主体とすると、後述する組合せ菓子とした時に糖衣品同士が結着する。また、主成分としてトレハロースを用いた場合は、比較的低い突起であれば形成できるが、後述する炭酸塩を混合しても視覚的にインパクトのある1〜3mm程度の大きな突起とすることはできない。
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. .
突起付き糖衣層の主成分であるブドウ糖は、糖衣層全体重量中、好ましくは75重量%以上、より好ましくは75〜89重量%含有することが、糖衣層表面に視覚的にインパクトのある突起を形成し、かつ、ラムネ菓子様食感を得る点で好適である。75重量%より少ないとラムネ菓子様食感が低下する傾向があり、89重量%より多いと根元が太く比較的低い突起となる傾向がある。 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.
上記突起付き糖衣層には主成分のブドウ糖に加えて、炭酸塩を含有することが、視覚的にインパクトのある突起を得る点で重要である。炭酸塩は、炭酸水素ナトリウム、炭酸ナトリウム、炭酸カリウム、炭酸水素カリウム、炭酸アンモニウム等が挙げられ、これらの中でも、炭酸水素ナトリウムが風味の点で好ましい。 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.
上記炭酸塩は、糖衣層全体重量中、好ましくは3.0重量%以上、より好ましくは3.0〜9.0重量%含有することが、視覚的にインパクトのある大きな突起を得る点で好適である。 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.
また、突起付き糖衣層には、上記成分の他に、突起の形成及びラムネ菓子様食感に影響を与えない範囲内で、次のような副原料を適宜含有してもよい。例えば、糖類、澱粉類、油脂、乳類、粉末呈味原料(粉末茶類、卵白粉末、卵黄粉末、調味料、粉末果汁、粉末エキス等)、香料、安定剤、ゲル化剤、増粘剤、着色料、栄養素(カルシウム塩類、食物繊維、ビタミン類、ミネラル、DHA、ビフィズス菌増殖因子等)、ガルシニア・カンボジアエキス粉末、ギムネマ粉末等が挙げられ、これらは単独でも2種以上併用してもよい。特に、香料や着色料は、風味や外観を良好にする点で好適である。 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.
さらに好ましくは、カルシウム塩類のうち、乳酸カルシウム及び/又はクエン酸カルシウムを用いると、常温(5〜35℃)で長期間保存しても褐変を防止できる点で好適である。乳酸カルシウムとして、無水乳酸カルシウムと含水乳酸カルシウムのいずれを用いてもよいが、無水乳酸カルシウムのほうが、褐変防止効果の点で好適である。
なお、他のカルシウム塩である、硫酸カルシウム、第三リン酸カルシウムは、栄養素として用いることはできるが、上記のような褐変防止効果は得られにくい。
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.
上記乳酸カルシウム及び/又はクエン酸カルシウムは、糖衣層全体重量中カルシウム塩量として0.5〜6.5重量%含有することが好ましい。0.5重量%より少ないと保
存中の褐変防止効果が低下する傾向があり、6.5重量%より多いと突起が低くなる傾向がある。
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.
次に、本発明の突起付き糖衣品は、上記突起付き糖衣層とその突起付き糖衣層に被覆される芯材からなる。芯材に対する突起付き糖衣層の重量比率は、芯材1に対し、好ましくは0.4以上、より好ましくは0.4〜0.8が、視覚的にインパクトのある大きな突起を形成し、かつ、ラムネ菓子様食感を得る点で好適である。突起付き糖衣層の重量比率が0.4よりも少ないと低い突起となる傾向があり、0.8よりも多いと突起が大きすぎて折れ易くなる傾向がある。 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.
上記突起付き糖衣層に被覆される芯材は、例えばチューインガム、ハードキャンディ、ソフトキャンディ、グミ、ゼリー類、キャラメル、ヌガー、錠菓、チョコレート、タブレット、クッキーやビスケット等の焼き菓子、スナック類、ナッツ類、果実や野菜等の乾燥物の小片、コーンパフ、ザラメ糖等の糖質顆粒、錠剤や丸薬等の医薬品類、各種食品素材や栄養成分の粉末を造粒したもの等、可食物であればよい。
その形状としては、一般的な球形、円盤形、枕形は勿論のこと、例えば、半円形、フットボール形、カプセル形、星形、直方体、立方体、円筒形、円錐形、角錐形、さらには金平糖のような多数の突起や角部を有する形状でも用いることができる。
その大きさは、特に限定するものではないが、特に一口で食べられる大きさ、例えば球形状の場合、直径約5〜30mm程度が喫食する上で好ましい。
なお、被覆される芯材は、上記のような可食物そのもの又は、可食物表面が平滑な糖衣層で被覆された可食物であってもよい。
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.
本発明の突起付き糖衣品は、例えば、以下のようにして製造される。
まず、常法に従い、芯材を調製する。
次に、(1)ブドウ糖含有シロップ又は水、(2)ブドウ糖粉末、(3)ブドウ糖粉末及び炭酸塩粉末による混合粉末、又は、ブドウ糖粉末、炭酸塩粉末、必要に応じて副原料との混合粉末による(1)〜(3)の糖衣原料を準備する。
なお、上記(1)は、30重量%以下のブドウ糖含有シロップ又は水を用いることが、突起付き糖衣層を得る点で好ましい。
そして、芯材を、一般に糖衣に用いられる回転釜内に投入して転動させているところに、(1)(2)(1)(3)の順序で糖衣原料を振り掛ける工程を所要回数繰り返すことにより、本発明の突起付き糖衣品を得ることができる。
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.
また、本発明の組合せ菓子に用いる、有機酸を含有する突起付き糖衣品を製造する場合は、(3)で用いる炭酸塩粉末の代わりに有機酸粉末を用いる他は、上記製法と同様に製造する。有機酸粉末としては、フマル酸、クエン酸、リンゴ酸等が挙げられるが、この中でもフマル酸は保存中の耐久性(着色料の変色が防止される等)の点で好適に用いられる。 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).
本発明の組合せ菓子の製品化は、例えば次のようにして行われる。
まず、突起糖衣層に、ブドウ糖及び炭酸塩を含有する突起付き糖衣品と、ブドウ糖及び有機酸を含有する突起付き糖衣品の2種類の突起付き糖衣品を準備する。そして、これらを一つの包装体に密封包装し、組合せ菓子製品とすればよい。好ましくは、上記包装体の材質がアルミ、アルミ蒸着、ガラス蒸着等の吸湿防止性、遮光性のある密封可能な材質であることが、より効果的に保存中の褐変を防止でき、炭酸ガスの発生を防止できる点で好適である。
この組合せ菓子によれば、時間差で口中に含めば始めに口中に入れた突起付き糖衣品の風味と、後で口中に入れた突起付き糖衣品との反応による発泡の風味の2種類を楽しむことができる。例えば、糖衣品をメロン味とクリーム味にしておき、始めにクリーム味を
楽しみ次にメロン味を食べてメロンソーダ味にする等の楽しみ方をすることができる。あるいは、組合せ菓子を同時に口に入れるとより強い発泡感を楽しめる。
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.
以下、実施例及び比較例を用いて例示するが、本発明は下記実施例に制限されるものではない。 Hereinafter, although illustrated using an Example and a comparative example, this invention is not restrict | limited to the following Example.
<実施例1〜19>
まず、常法に従い、芯材として球状のソフトキャンディを調製した。
次に、表1又は表3の糖衣原料に示す組成の(1)シロップ又は水、(2)粉末、(3)混合粉末を準備した。
そして、上記ソフトキャンディを、回転釜内に投入して転動させているところに、(1)(2)(1)(3)の順序で糖衣原料を振り掛ける工程を、9回繰り返すことにより、突起付き糖衣ソフトキャンディを得た。
<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.
<比較例1〜6>
常法に従い、芯材として球状のソフトキャンディを調製した。
次に、表1又は表2の糖衣原料に示す組成の(1)シロップ、(2)粉末、(3)混合粉末を準備した。
そして、上記ソフトキャンディを、回転釜内に投入して転動させているところに、(1)(2)(1)(3)の順序で糖衣原料を振り掛ける工程を、9回繰り返すことにより、糖衣ソフトキャンディを得た。
<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.
以上のようにして得られた実施例及び比較例について、製造直後の突起の有無及び食感と、アルミ蒸着包装袋に6個密封包装したものの温度35℃湿度70%に4週間保存後の褐変状況及びソフトキャンディ同士の結着性を、専門パネラー5名で評価した結果を併せて表1〜3に示す。 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.
評価の結果、ブドウ糖及び炭酸塩を含有している実施例1〜19は、高さが1〜3mmの突起を有し、ラムネ菓子様の食感を有し、保存後の結着がなく、視覚かつ食感の両方においてインパクトがあった。
これに対し、炭酸塩を含有しない比較例1は、凹凸模様よりは突起に近いが、高さが1mmよりも低い突起を有し、視覚的なインパクトに欠けるものであった。
また、ブドウ糖とは異なる糖類を用いた比較例2〜5は、突起を有さない平滑な糖衣層であった。そして、爽快感のあるシャリシャリとしたラムネ菓子のような硬度のある食感がなく、インパクトや楽しさを感じることはできなかった。また、比較例2は、果糖による糖衣層であったので、結着しやすかった。
さらに、トレハロースを用いた比較例6は、炭酸塩を含有しても突起の高さが1mmよりも低い凹凸で、視覚的なインパクトはなかった。
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.
次に、無水乳酸カルシウム、含水乳酸カルシウム、及びクエン酸カルシウムのうちいずれかを含有する実施例1〜8、11、12、15〜18は保存後の褐変が防止されてい
たのに対し、上記無水乳酸カルシウム等のカルシウム塩を含有しない実施例9、10、13、14は保存後に褐変が見られた。
なお、カルシウム塩であっても、硫酸カルシウムを含有する実施例19では褐変防止効果が認められなかった。
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.
ところで、ブドウ糖を含有しない比較例3〜6は、無水乳酸カルシウムを含有しなくても褐変しにくい結果を得た。このことから保存することで生じる経時的な褐変は、ブドウ糖と炭酸塩の組み合わせが原因のひとつと推察され、糖衣層に乳酸カルシウム及び/又はクエン酸カルシウムを含有することで、糖衣品の保存中の褐変を効果的に防止できることがわかる。 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.
<実施例20>
実施例6で得られた炭酸塩含有突起付き糖衣ソフトキャンディと、実施例9に記載の(3)の混合粉末中の炭酸水素ナトリウムをフマル酸に代えた有機酸含有突起付き糖衣ソフトキャンディとを準備した。なお、両糖衣品には異なる着色料を、糖衣層全体重量中0.3重量%となるよう添加した。得られた両糖衣品を各3個ずつ一緒にアルミ蒸着包装袋に密封包装し、組合せ菓子を得た。
この組合せ菓子を開封し、色の異なる糖衣品を別々に喫食すると夫々の異なる風味を楽しめ、一緒に喫食すると口中で発泡し、また別の喫食感を楽しむことができた。
さらにこの組合せ菓子について、実施例6と同様に温度35℃湿度70%に4週間保存後の褐変状況及びソフトキャンディ同士の結着性を確認したところ、全く褐変もなく、さらにべたつくこともなく、結着も見られなかった。
<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)
(1)糖衣層表面に複数の突起を有する突起付き糖衣層によって芯材を被覆した突起付き糖衣品であって、該突起付き糖衣層中に、ブドウ糖及び有機酸を含有する突起付き糖衣品。 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.
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