JP6302246B2 - Soft sugar-coated food having a good texture and soft sugar-coated porous material, and method for producing the same - Google Patents
Soft sugar-coated food having a good texture and soft sugar-coated porous material, and method for producing the same Download PDFInfo
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- Confectionery (AREA)
Description
本発明は、多孔質原料をソフト糖衣することで得られる食品及びその製造方法に関する。 The present invention relates to a food product obtained by soft-sugaring a porous material and a method for producing the same.
糖衣食品は一般に、センターとしてチユーインガムやキャンディの表面に、ハード糖衣やソフト糖衣を施した食品であり、糖衣層とセンターのテクスチャーの変化を楽しめるものである。 The sugar-coated food is generally a food in which hard sugar or soft sugar is applied to the surface of chewing gum or candy as a center, and the texture of the sugar-coated layer and the center can be enjoyed.
ここで、ソフト糖衣とは、結晶性をもたない糖質の液（シロップ）を使用し、センターにシロップを噴霧する液掛け工程の後、糖質の粉末を散布する粉掛け工程を有し、これらの工程を糖衣パンの中で１回〜複数回行なうことで形成された糖衣層で、糖衣層は、液掛けのシロップが糊の役目を果たし、粉掛けした粉末同士が固着・積層されている状態になっている。 Here, the soft sugar coating has a powdering process in which a sugar liquid (syrup) having no crystallinity is used and a sugar powder is sprayed after a liquid application process in which the syrup is sprayed on the center. The sugar-coating layer is formed by performing these steps once or multiple times in a sugar-coating bread. The sugar-coating layer serves as glue for the liquid-applied syrup, and the powdered powder is fixed and laminated together. It is in a state.
一般にセンターとして用いるグミキャンディやソフトキャンディ、ハードキャンディ、チューイングガムといった食品は、表面に凹凸が少なく、また、食品自体の吸湿が少ないため、糖衣パンの中で回転しながら、掛けられたシロップがセンター表面に広がり、その上に粉掛け工程で散布された粉末が均一に積み重なって糖衣層が形成されていくため、平滑で均一な糖衣が施される。 Generally, foods such as gummy candy, soft candy, hard candy, and chewing gum that are used as the center have less irregularities on the surface, and the food itself absorbs less moisture. Since the powder spread in the powdering process is uniformly stacked on top of it and a sugar coating layer is formed, a smooth and uniform sugar coating is applied.
これに対し、センターとして、多孔質な食品を用いると、食品表面の凹凸や吸湿性の高さにより、液掛けされたシロップが均一に行き渡らず、粉掛け工程の粉末も偏在して積層され、結果的に平滑で均一な糖衣層が形成されないという問題があった。 On the other hand, when a porous food is used as the center, due to the unevenness of the food surface and the high hygroscopicity, the liquid syrup does not spread uniformly, and the powder in the powdering process is unevenly distributed and laminated, As a result, there was a problem that a smooth and uniform sugar coating layer was not formed.
また、多孔質な食品を用いると、シロップに含まれる水分が当該原料に染み込んでしまい、回転するパンの中で当該原料が潰れて変形を起こしたり、サクサクとした食感を起こすための多孔質構造が壊れ、好ましくない食感に変化してしまったりする問題もあった。 In addition, when porous food is used, the moisture contained in the syrup soaks into the raw material, and the raw material is crushed and deformed in the rotating bread, or it is porous for causing a crispy texture There was also a problem that the structure was broken and changed to an unpleasant texture.
過去に開示されている糖衣の方法では、主にハード糖衣の方法で、糖衣層の下に被覆層などを設け糖衣液が染み込むことを防止するものや、水分の高いセンターからの糖衣層への水分移行を防ぐために、油脂層や糖衣層など異なる配合の層を何層にも重ねながら糖衣する方法（特許文献１〜３）が開示されているが、これらの糖衣では液掛けする液を何種類も調整しなくてはいけないという不具合があった。また、シリアルなどの多孔質で不定形食品の表面に局所的にコーティングするために加圧過熱したシロップを用いる方法（特許文献４）が開示されているが、糖衣液の加圧過熱処理や、糖衣パンを高温で保つなど通常の糖衣食品の製法とは異なる特殊な条件が必要とされていたし、いずれの方法でも、何層にも糖衣層を重ねなくてはいけないなど、煩雑なものであった。 The sugar coating methods disclosed in the past are mainly hard sugar coating methods, in which a coating layer or the like is provided under the sugar coating layer to prevent the sugar coating liquid from permeating, or the sugar coating layer from a high moisture center is applied to the sugar coating layer. In order to prevent moisture transfer, sugar coating methods (Patent Documents 1 to 3) are disclosed in which layers of different blends such as a fat and oil layer and a sugar coating layer are stacked. There was a problem that the type had to be adjusted. Moreover, although the method (patent document 4) using the pressure-heated syrup to coat locally on the surface of porous and irregular shaped foods such as cereal is disclosed, Special conditions that are different from ordinary sugar-coating food production methods, such as keeping the sugar-cooked bread at high temperatures, were required, and each method was cumbersome, such as the number of layers of sugar-coating layers. It was.
さらに、特開平１１−１２７７８５号公報（特許文献５）では、粗粒の粉末状糖アルコールを用いたソフト掛け法を提案している。しかしながら、当該方法では、製造工程におけるロス率が高くなるという不都合があった。また当該方法では、本発明の対象である多孔質原料、その中でも特にパフやスナックのように軽くて表面積の大きい原料の場合は、糖衣パンへの付着、原料同士の付着のため、作業性が悪く、クランチ性は著しく劣るものであった。 Furthermore, Japanese Patent Application Laid-Open No. 11-127785 (Patent Document 5) proposes a soft application method using coarse powdered sugar alcohol. However, this method has a disadvantage that the loss rate in the manufacturing process is increased. Further, in this method, in the case of a porous raw material that is the object of the present invention, and particularly a light raw material with a large surface area such as a puff or a snack, workability is improved due to adhesion to sugar-coated bread and adhesion between raw materials. It was bad and the crunch property was remarkably inferior.
即ち、従来の方法では得られる糖衣食品の品質の問題や、製造工程の煩雑さについての問題、さらには製造工程におけるロス率や作業性の問題から、多孔質原料にパリパリとした食感を有する平滑で均一な糖衣層を施した食品を簡便に得ることは困難であった。 That is, the conventional method has a crisp texture due to the quality problems of the sugar-coated foods obtained, the problems with the complexity of the manufacturing process, and the loss rate and workability problems in the manufacturing process. It was difficult to easily obtain foods with a smooth and uniform sugar coating layer.
発明者らは、これらの問題を改善するために、鋭意検討した結果、糖衣層を形成する液掛けのためのシロップに油脂を含有させ、さらに、粒径の小さい結晶と大きい結晶を粉がけ時に併用して、ソフト糖衣を行うことで、これらの問題を解決した良好な食感のソフト糖衣食品が得られることを見出し、本発明を完成させるに至った。 As a result of intensive investigations to improve these problems, the inventors have added fats and oils to the syrup for liquid application that forms a sugar coating layer, and further, when powdering small and large crystals, It was found that a soft sugar-coating food having a good texture that solves these problems can be obtained by performing soft sugar-coating in combination, and the present invention has been completed.
すなわち、本発明は、第一に、多孔質原料を、糖質と油脂とを含む糖衣液の液掛けと、微粉末と粗粉末との粉掛けとによるソフト糖衣層で被覆する、良好な食感のソフト糖衣食品である。
第二に、前記糖衣液に含まれる油脂と糖質が、固形比で１：３〜３：１であることを特徴とする、上記第一に記載のソフト糖衣食品である。
第三に、前記多孔質原料が、押出パフまたはフライドスナックであることを特徴とする、上記第一または第二に記載のソフト糖衣食品である。
第四に、多孔質原料に、糖質と油脂とを含む糖衣液を液掛する液掛工程に次いで、粗粉末と微粉末を併用して掛け、付着させ、乾燥して固着させる粉掛け工程とを、交互に１回以上くりかえす、ソフト糖衣食品の製造方法である。
That is, the present invention firstly provides a good food material in which a porous raw material is coated with a soft sugar-coating layer by applying a sugar-coating liquid containing sugars and fats and oils and a fine powder and a coarse powder. It is a soft sugar-coated food with a feeling.
Second, the soft sugar-coating food according to the first aspect, wherein the fat and sugar contained in the sugar-coating liquid have a solid ratio of 1: 3 to 3: 1.
Third, the soft sugar-coating food according to the first or second aspect, wherein the porous material is an extruded puff or a fried snack.
Fourthly, a powder application process in which a coarse powder and a fine powder are applied together, adhered, dried, and fixed, followed by a liquid application process in which a sugar coating liquid containing sugar and fat is applied to the porous raw material. Is a method for producing a soft sugar-coated food, which is alternately repeated one or more times.
本発明における多孔質原料である糖衣食品のセンターは、多孔質な表面を有する食品であり、その形状は、球形や柱形、コーン形でも良いし、それらが曲がったり組み合わさったりしたような不定形でも良い。具体的には、穀粉又は澱粉質生地を押出成型したパフや、油ちょうしたフライドスナック、焼成チップスやシリアル、焼菓子製品、低密度のビスケットさらには凍結乾燥させた果実や野菜などの食品が好適に例示される。特に好ましいセンターは押出パフまたはフライドスナックである。 The center of the sugar-coating food, which is a porous raw material in the present invention, is a food having a porous surface, and the shape may be a spherical shape, a columnar shape, or a corn shape, or it may be bent or combined. It may be fixed. Specifically, foods such as puffs extruded from flour or starchy dough, oil-fried fried snacks, baked chips and cereals, baked confectionery products, low-density biscuits, and freeze-dried fruits and vegetables are suitable. Is exemplified. A particularly preferred center is an extruded puff or fried snack.
本発明における糖衣食品の良好な食感とは、多孔質原料の表面が均一にムラなく糖衣され、食した際に糖衣層のパリパリとしたクランチ性を有し、かつ、センターとした多孔質原料のサクサクとした食感が維持されている状態であることを意味する。 The good texture of the sugar-coated food in the present invention means that the surface of the porous raw material is uniformly sugar-coated, has a crunchy crispness of the sugar-coated layer when eaten, and has a porous raw material as a center This means that the crispy texture is maintained.
また、本発明における糖質とは、砂糖やぶどう糖、麦芽糖、トレハロース、イソマルツロースなどの糖類、およびソルビトール、キシリトール、エリスリトール、マルチトール、還元イソマルツロース、還元澱粉糖化物などの糖アルコール類のいずれでも良い。なお、糖質は、溶液状にして、糖衣の液掛け工程で用いるシロップにも使用できるし、粉掛け工程で用いられる粉末にも使用でき、これらの糖質は同じであっても、異なるものの組み合わせであってもよいが、粉掛け工程で用いる糖質は、糖アルコールであると安定性の面から好ましく、マルチトールであると、程よい甘さで味質が良好であることから特に好ましい。 The saccharide in the present invention includes sugars such as sugar, glucose, maltose, trehalose, isomaltulose, and sugar alcohols such as sorbitol, xylitol, erythritol, maltitol, reduced isomaltulose, and reduced starch saccharified product. Either is fine. In addition, the saccharide can be used in the form of a solution and used in the syrup used in the sugar coating process, or in the powder used in the powdering process. Although these saccharides are the same, they may be different. Although a combination may be used, the sugar used in the powdering step is preferably a sugar alcohol from the viewpoint of stability, and maltitol is particularly preferable because it has moderate sweetness and good taste.
また、本発明における油脂は、食品に対して用いることができるものであれば特に限定されないが、例えば、コーン油、パーム油、菜種油、カカオ脂、アマニ油、大豆油、綿実油、落花生油、ヒマワリ油などの植物油脂類や、牛脂、豚脂、羊脂、山羊脂、馬脂、乳脂などの動物油脂類、およびこれらの食用油脂を水素添加して得られるものなどを挙げることができ、乳化剤などの添加物を含むものであってもよい。本発明に係る良好な食感を有する糖衣層を得るには、常温でペースト状または固体状の可塑性のある油脂であると、糖衣層としてのべたつきが少なく、パリパリとした食感を得ることが出来るので好ましい。また、糖質と混合した際に、より均一に混合できる点で、マーガリン、ファットスプレッド、ショートニングのような油脂が特に好適である。 The fats and oils in the present invention are not particularly limited as long as they can be used for foods. For example, corn oil, palm oil, rapeseed oil, cocoa butter, linseed oil, soybean oil, cottonseed oil, peanut oil, sunflower And vegetable oils such as oil, animal fats such as beef tallow, pork tallow, goat tallow, goat tallow, horse tallow, milk tallow, and those obtained by hydrogenating these edible fats, etc. Such additives may be included. In order to obtain a sugar-coated layer having a good texture according to the present invention, it is possible to obtain a crisp texture with less stickiness as a sugar-coated layer when the paste or solid plastic fat is used at room temperature. It is preferable because it is possible. In addition, oils and fats such as margarine, fat spread, and shortening are particularly preferable because they can be mixed more uniformly when mixed with carbohydrates.
油脂を、糖衣層を形成するための液掛けのシロップに含有させる際には、室温でホモジナイザーなどを使用して行なってもいいし、加熱して混合攪拌しても良い。 When the fats and oils are contained in a liquid syrup for forming a sugar coating layer, they may be used at room temperature using a homogenizer or the like, or heated and mixed and stirred.
シロップに油脂を含有させると、センターとした多孔質原料へ油脂がしみこみ、シロップが含有する水分と競合し、水分しみこみによる多孔質原料の形状のつぶれや食感の変化を抑え、また、液掛け液全体の水分が相対的に減少することから、粉掛け工程で粉末を掛けた後、粉末が固着するまでの乾燥時間においても、従来の方法よりも早く乾燥し、液掛け工程・粉掛け工程の繰返し時間を短縮することが出来る。 When oil is added to the syrup, the oil penetrates into the porous material at the center, competes with the water contained in the syrup, suppresses the collapse of the shape of the porous material and the change in texture caused by the water infiltration. Since the water in the entire liquid is relatively reduced, the drying time until the powder is fixed after applying the powder in the powdering process is dried faster than the conventional method. Can be shortened.
なお、油脂および糖質の量は、糖衣液に含まれる油脂量と、糖質の固体量の重量部比で１：３〜３：１であることが好ましい。油脂の量がこの比率より小さいと、糖衣液に含まれる水分がセンターとする多孔質原料へしみこみやすくなり、多孔質原料の変形や食感変化を起こし、この比率より多いと、糖衣層が上手く形成されない。さらには、よりパリパリとした良好な食感を出すには、糖衣液に含まれる油脂量と、糖質の固体量の重量部比で１：２〜２：１であることがより好ましい。 In addition, it is preferable that the amount of fats and oils is 1: 3-3: 1 by the weight part ratio of the fats and oils amount contained in a sugar coating liquid, and the solid amount of carbohydrates. If the amount of fats and oils is less than this ratio, the moisture contained in the sugar coating liquid will easily penetrate into the porous material at the center, causing deformation of the porous material and a change in texture. Not formed. Furthermore, in order to obtain a more crisp and good texture, it is more preferable that the ratio by weight of the fat and oil contained in the sugar coating liquid and the solid content of the saccharide is 1: 2 to 2: 1.
次に、本発明において多孔質原料にソフト糖衣層を施す際に、最も問題となるのが、センターとなる多孔質原料の形状である。従来のソフト糖衣法では、粉がけ工程に用いる粉末は微粉末を用いるが、多孔質原料をセンターとすると、表面の凹凸の凸部分（形状が不定形であれば形状としての凸部分も含む）、つまり孔以外の部分に粉末が多く付着し、孔部分を覆うように付着されず、表面全体に均一に粉末が付着しないため、糖衣層にムラが出来やすくなる。 Next, when the soft sugar coating layer is applied to the porous raw material in the present invention, the most serious problem is the shape of the porous raw material serving as the center. In the conventional soft sugar coating method, fine powder is used for the powdering process. However, when the porous raw material is used as the center, the convex and concave portions of the surface (including the convex portion as the shape if the shape is irregular) That is, a lot of powder adheres to portions other than the holes and does not adhere so as to cover the hole portions, and the powder does not uniformly adhere to the entire surface, so that the sugar coating layer is likely to be uneven.
そこで本発明では、液掛けの液に油脂を混合することによって、多孔質原料表面の全体に液が付着するようになり、そうすることによって、粉掛けの粉が全体に付着しやすくなっている。 Therefore, in the present invention, by mixing fats and oils in the liquid application liquid, the liquid comes to adhere to the entire surface of the porous raw material, and by doing so, the powder application is easy to adhere to the whole. .
さらに、粉掛け工程で用いる糖質の粉末を、粗粉末と微粉末とを併用して用いれば、孔の部分を大きい粒子でふさぐことができ、表面に凹凸のある多孔質原料をセンターにした際も平滑な糖衣層となることを見出した。ここで粗粉末と微粉末の併用は、糖衣の全工程を通して、微粉末と粗粉末を使用すればよく、１度の粉掛けで微粉末と粗粉末を混合しなければいけない、ということではない。 Furthermore, if the saccharide powder used in the powdering process is used in combination with a coarse powder and a fine powder, the pores can be filled with large particles, and a porous raw material with uneven surfaces is used as the center. It was found that it became a smooth sugar coating layer. Here, the combined use of the coarse powder and the fine powder does not mean that the fine powder and the coarse powder need only be used throughout the entire sugar coating process, and the fine powder and the coarse powder must be mixed in a single grind. .
それぞれの粒子の大きさやその併用割合は、センターとする多孔質原料の表面凹凸の程度にもよるが、本発明においては、粗粉末とは平均粒径が１００μｍ以上である粉末であり、微粉末とは平均粒径が８０μｍ以下である粉末である。その中でも、粗粉末の平均粒径が１００〜３００μｍ、微粉末の平均粒径が１０〜８０μｍである粉末を併用して用いることが好適であり、さらに好適には、粗粉末の平均粒径が１４０〜２２０μｍ、微粉末の平均粒径が２０〜５０μｍである粉末を併用して用いると良い。なお、粉掛け工程の最初に粗粉末を掛けると多孔質原料の孔の部分を効率的に大きい粒子でふさぐことができ、好ましい。また、平均粒径の測定は正確に測定するために、レーザー回折式の粒度分布計で溶媒中に分散させながら測定する。
The size of each particle and the combination ratio thereof depend on the degree of surface irregularity of the porous raw material used as the center, but in the present invention, the coarse powder is a powder having an average particle size of 100 μm or more and a fine powder. Is a powder having an average particle size of 80 μm or less. Among them, it is preferable to use a powder having an average particle diameter of the coarse powder of 100 to 300 μm and an average particle diameter of the fine powder of 10 to 80 μm, and more preferably, the average particle diameter of the coarse powder is A powder having an average particle diameter of 140 to 220 μm and fine powder of 20 to 50 μm may be used in combination. Note that it is preferable to apply the coarse powder at the beginning of the powdering step because the pores of the porous raw material can be efficiently blocked with large particles. The measurement of the average particle size to be measured accurately, you measured while dispersing in a solvent in the particle size distribution meter of a laser diffraction type.
なお、本発明では、粗粉末と微粉末の併用時の粗粉末の量は、粉掛けの粉全体の１０重量％以上で効果的に多孔質原料の孔の部分をふさぐことができることから好ましい。ただし、本発明では、粗粉末のほうが微粉末よりも多くなると、食した際に口中でざらつきが多くなり食感を害するので、粉掛けの粉全体中の粗粉末の量は、５０重量％以下とするのが好適である。 In the present invention, the amount of the coarse powder in the combined use of the coarse powder and the fine powder is preferably 10% by weight or more of the whole powdered powder because the porous material pores can be effectively blocked. However, in the present invention, if the coarse powder is larger than the fine powder, it will become more rough in the mouth when eaten and the texture will be impaired, so the amount of the coarse powder in the whole powder is not more than 50% by weight. Is preferable.
本発明により得られるソフト糖衣食品は、液掛けによって掛けられたシロップの上に、粉掛けにより積層された粉末で糖衣層が形成される。したがって、所望の厚さの糖衣層になるまで、液掛け工程と粉掛け工程を繰り返し行い、任意に糖衣層の厚みを調整できる。さらには、得られたソフト糖衣食品の表面処理として艶出し操作を初めとする２次加工を任意に行うことも可能である。また、本発明の効果を阻害しない程度に、液掛けのシロップに糖類のシロップおよび油脂以外の香料や矯味剤、色素などを添加してもよい。 In the soft sugar-coated food obtained according to the present invention, a sugar-coated layer is formed of powder laminated by powdering on a syrup that has been hung by liquid pouring. Therefore, the liquid application process and the powder application process are repeated until the sugar coating layer has a desired thickness, and the thickness of the sugar coating layer can be adjusted arbitrarily. Furthermore, as a surface treatment of the obtained soft sugar-coated food, secondary processing including polishing operation can be optionally performed. Moreover, you may add fragrance | flavor, flavoring agent, pigment | dye, etc. other than saccharide | sugar syrup and fats and oils to such an extent that the effect of this invention is not inhibited.
以上のように、本発明により得られたソフト糖衣食品は、不定形な形状であっても表面に均一にムラなくソフト糖衣が施されており、パリパリとした糖衣層とサクサクとした多孔質原料の食感を併せ持つ、良好な食感を有することから、糖衣層とセンターの多孔質原料の食感の違いを楽しめる上に、製造上も通常の糖衣と同じ様に操作しつつ、短時間で糖衣食品を得ることが出来るという利点を有する。 As described above, the soft sugar-coated food obtained by the present invention has a uniform soft sugar coating on the surface even if it has an irregular shape, and a crisp sugar-coated layer and a crisp porous raw material In addition to being able to enjoy the difference in texture between the sugar-coating layer and the porous material of the center, it can be manufactured in the same manner as normal sugar-coating, and in a short time It has the advantage that a sugar-coated food can be obtained.
以下に、実施例に基づいて本発明の内容を更に具体的に説明するが、本発明の技術的範囲は以下の例に制限されるものではない。 Hereinafter, the contents of the present invention will be described more specifically based on examples, but the technical scope of the present invention is not limited to the following examples.
本実施例及び比較例において、液掛けするシロップに油脂を混合する際にはホモミキサー（特殊機化工業株式会社製）を、糖衣層の作成には小型糖衣機（菊水製作所製、１６ＤＳ型）を、糖衣工程後の乾燥には棚段式乾燥機（高杉製作所社製、Ａ−３型強制循環式乾燥器）をそれぞれ使用した。また、粉末の平均粒径は、レーザー回折式の粒度分布計（日機装株式会社製、マイクロトラックＭＴ３０００）を用いて溶媒中で分散させた状態で測定を行なった。 In this example and comparative example, a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) is used to mix fats and oils with the syrup to be poured, and a small sugar coating machine (manufactured by Kikusui Seisakusho, 16DS type) is used to create a sugar coating layer. For the drying after the sugar coating process, a shelf type dryer (manufactured by Takasugi Seisakusho Co., Ltd., A-3 type forced circulation dryer) was used. The average particle size of the powder was measured in a state where it was dispersed in a solvent using a laser diffraction type particle size distribution meter (manufactured by Nikkiso Co., Ltd., Microtrac MT3000).
センターとなる多孔質原料として、市販のキャラメルコーン（東ハト社製）を使用した。液掛けするシロップとして、還元澱粉糖化物（三菱商事フードテック社製、ＰＯ−３０、固形量７０％）と加熱溶解したファットスプレッド（株式会社明治製、明治コーンソフト、油脂量６４％）を、それぞれの重量で１：１の比率で用意し、ホモミキサーによって油脂が分散するように混合し液掛け液とした。還元澱粉糖化物のシロップとファットスプレッドの糖質固体量と油脂量の重量部比は、５２：４８となった。また、粉掛け用の粉末として平均粒径が７０３μｍのキシリトール粗粉末と、平均粒径が６０μｍのキシリトール微粉末を用意した。 A commercially available caramel corn (manufactured by East Pigeon Co., Ltd.) was used as the porous raw material serving as the center. As a syrup to be poured, reduced starch saccharified product (Mitsubishi Corporation Foodtech, PO-30, solid amount 70%) and fat spread (Meiji Co., Ltd., Meiji corn soft, fat and oil amount 64%) dissolved by heating, Each weight was prepared at a ratio of 1: 1, and mixed with a homomixer so that the fats and oils were dispersed to obtain a liquid pouring solution. The weight ratio of saccharide solids to fats in the reduced starch saccharified syrup and fat spread was 52:48. Moreover, a coarse xylitol powder having an average particle size of 703 μm and a fine xylitol powder having an average particle size of 60 μm were prepared as powders for powdering.
小型糖衣機に多孔質原料を入れ、まず液掛け用の油脂を混合したシロップをスプレー状に噴霧し、その直後にキシリトール粗粉末を散布し、その後さらにキシリトール微粉末を散布した。粉末散布の際は、用意した粉末を一度に散布するのではなく、数回に分けて行ない、粉掛けの後には送風して粉末が固着するように乾燥させて行なうソフト糖衣層製造の常法で行なった。次に、再度液掛けを行い、続けてキシリトール微粉末を散布し、その後、ソフト糖衣層が乾燥するまで送風乾燥を行ない、糖衣工程を終了した。糖衣工程は短時間で終了し、簡便であった。その後、棚段式乾燥機へ移動してさらに４０℃で乾燥を行った。ロス率は１７．４％で常法のソフト糖衣・ハード糖衣と比較してロス率が低く良好であり、平滑な糖衣を施されたソフト糖衣食品を得ることができた。なお、粗粉末は粉掛けの粉全体の２０％であった。 A porous raw material was put into a small sugar coating machine, and a syrup mixed with oil and fat for liquid application was sprayed in the form of a spray. Immediately thereafter, coarse xylitol powder was sprayed, and then further fine xylitol powder was sprayed. When spraying powder, instead of spraying the prepared powder at once, it is divided into several times, and after powdering, it is blown and dried so that the powder is fixed. It was done in. Next, liquid application was performed again, followed by spraying fine xylitol powder, and then air drying was performed until the soft sugar coating layer was dried, thereby terminating the sugar coating process. The sugar coating process was completed in a short time and was simple. Then, it moved to the shelf type dryer, and also dried at 40 degreeC. The loss rate was 17.4%, which was low and good compared to the conventional soft sugar / hard sugar coating, and a soft sugar-coated food with a smooth sugar coating was obtained. The coarse powder accounted for 20% of the whole powder.
センターとなる多孔質原料として、市販のキャラメルコーン（東ハト社製）を使用した。液掛けするシロップとして、還元澱粉糖化物（ＰＯ−３０）と加熱溶解したファットスプレッド（明治コーンソフト）を、それぞれの重量で１：１の比率で用意し、ホモミキサーによって油脂が分散するように混合し液掛け液とした。還元澱粉糖化物のシロップとファットスプレッドの糖質固体量と油脂量の重量部比は、５２：４８となった。また、粉掛け用の粉末としてグラニュー糖ＭＧＦ（新東日本製糖社製）を粉砕して平均粒径を１８９．９μｍとした粗粉末と、平均粒径が３７．０μｍの粉糖（株式会社徳倉商会社製）を微粉末として用意した。 A commercially available caramel corn (manufactured by East Pigeon Co., Ltd.) was used as the porous raw material serving as the center. As reduced syrup, prepare reduced starch saccharified product (PO-30) and heat-dissolved fat spread (Meiji Corn Soft) at a ratio of 1: 1 by weight, so that the fats and oils are dispersed by a homomixer. It mixed and it was set as the liquid pouring liquid. The weight ratio of saccharide solids to fats in the reduced starch saccharified syrup and fat spread was 52:48. In addition, granulated sugar MGF (manufactured by Shinto Nippon Sugar Co., Ltd.) was pulverized as powder for powdering, and a coarse powder having an average particle size of 189.9 μm and powdered sugar having an average particle size of 37.0 μm (Tokukura Corporation) Company) was prepared as a fine powder.
糖衣操作の方法は、粉末を粉砕したグラニュー糖および粉糖に変更した以外は実施例１と同様とし、小型糖衣機に多孔質原料を入れ、液掛け用の油脂を混合したシロップの噴霧および粉末散布を２回繰り返し行なって糖衣工程を終了した。糖衣工程は短時間で終了し、簡便であった。その他の方法は実施例１と同様であったが、ロス率は１３．４％で常法のソフト糖衣・ハード糖衣と比較してロス率が低く良好であり、得られた糖衣食品は平滑な糖衣を施されていた。なお、粉砕したグラニュー糖（粗粉末）は、粉掛けの粉全体の２８％であった。 The method of sugar coating is the same as in Example 1 except that the powder is changed to ground granulated sugar and powdered sugar. A syrup spray and powder in which a porous raw material is placed in a small sugar coating machine and mixed with oil and fat for liquid application Spraying was repeated twice to complete the sugar coating process. The sugar coating process was completed in a short time and was simple. The other methods were the same as in Example 1. However, the loss rate was 13.4% and the loss rate was low and good compared to the conventional soft and hard sugar coatings, and the resulting sugar-coated food was smooth. It was sugar-coated. The ground granulated sugar (coarse powder) accounted for 28% of the whole powder.
センターとなる多孔質原料として、市販のキャラメルコーン（東ハト社製）を使用した。液掛けするシロップとして、ソルビトールシロップ（三菱商事フードテック社製、ソルビットＤ７０、固形量７０％）と加熱溶解したファットスプレッド（明治コーンソフト）を、それぞれの重量で１：１の比率で用意し、ホモミキサーによって油脂が分散するように混合し液掛け液とした。ソルビトールシロップとファットスプレッドの糖質固体量と油脂量の重量部比は、５２：４８となった。さらに、粉掛け用の粉末として平均粒径が１５７μｍのマルチトール粗粉末（三菱商事フードテック社製、レシス）と、平均粒径が２１．３μｍのマルチトール微粉末（三菱商事フードテック社製、レシス微粉）を用意した。以降もマルチトール微粉末とマルチトール粗粉末を使用する場合は同様である。 A commercially available caramel corn (manufactured by East Pigeon Co., Ltd.) was used as the porous raw material serving as the center. As syrup to be poured, sorbitol syrup (manufactured by Mitsubishi Corporation Foodtech, Sorbit D70, solid content 70%) and heat-dissolved fat spread (Meiji corn soft) are prepared at a ratio of 1: 1 by weight, It mixed so that fats and oils might be disperse | distributed with the homomixer, and it was set as the liquid pouring liquid. The weight ratio of sorbitol syrup and fat spread between the amount of saccharide solids and the amount of fats and oils was 52:48. Furthermore, as a powder for powdering, a maltitol coarse powder (Mitsubishi Corporation Foodtech, Resis) with an average particle size of 157 μm, and a maltitol fine powder (Mitsubishi Corporation Foodtech, manufactured by Mitsubishi Corporation Foodtech, Resis fine powder) was prepared. Thereafter, the same applies when the maltitol fine powder and the maltitol coarse powder are used.
糖衣操作の方法は、粉末を粉砕したマルチトール粗粉末およびマルチトール微粉末に変更した以外は実施例１と同様とし、小型糖衣機に多孔質原料を入れ、液掛け用の油脂を混合したシロップの噴霧および粉末散布を２回繰り返し行なって糖衣工程を終了した。糖衣工程は短時間で終了し、簡便であった。その他の方法は実施例１と同様であったが、ロス率は４．３％であり、非常に良好であった。さらに、得られた糖衣食品は平滑な糖衣を施されていた。なお、粗粉末は粉掛けの粉全体の２６％であった。 The sugar coating method is the same as in Example 1 except that the powder is changed to pulverized maltitol coarse powder and maltitol fine powder, and a syrup in which a porous raw material is placed in a small sugar coating machine and mixed with oil and fat for liquid application. The sugar coating process was completed by repeating spraying and powder spraying twice. The sugar coating process was completed in a short time and was simple. Other methods were the same as in Example 1, but the loss rate was 4.3%, which was very good. Furthermore, the obtained sugar-coated food was smooth-coated. The coarse powder accounted for 26% of the whole powder.
センターとなる多孔質原料として、コーン粉を用い、エクストルーダーを用いて直接膨化するダイレクトパフ製法によって得られた押出パフを使用した。液掛けするシロップとして、分岐糖を含む還元澱粉糖化物（三菱商事フードテック社製、還元澱粉糖化物ＰＯ−３００、固形量７０％）と加熱溶解したファットスプレッド（セブンイレブン社製、かろやかソフト、油脂量６５％）を、それぞれの重量で１：１の比率で用意し、ホモミキサーによって油脂が分散するように混合し液掛け液とした。分岐糖を含む還元澱粉糖化物のシロップとファットスプレッドの糖質固体量と油脂量の重量部比は、５２：４８となった。また、色味付けのため、パプリカ色素とクチナシ色素（いずれもヤエガキ醗酵技研株式会社製）を液掛け液の重量１００重量部に対し、０．３重量部、添加した。また、粉掛け用の粉末として実施例３と同様のマルチトール粗粉末と、マルチトール微粉末を用意し、風味付けのためにマルチトール微粉末にクエン酸（丸善薬品産株式会社）を混合した。クエン酸の重量は、マルチトール粉末の総重量と比較して、クエン酸：マルチトール粉末＝３：９７となるように配合した。 As the porous material to be the center, an extruded puff obtained by a direct puff manufacturing method using corn powder and directly expanding using an extruder was used. Reduced starch saccharified product containing branched sugar (manufactured by Mitsubishi Foodtech, reduced starch saccharified product PO-300, solid content 70%) and heat-dissolved fat spread (manufactured by Seven-Eleven, soft and soft) , 65% of fats and oils) were prepared at a ratio of 1: 1 by weight, and mixed with a homomixer so that the fats and oils were dispersed to prepare a liquid pouring solution. The ratio by weight of saccharide solids and fats in the reduced starch saccharified syrup and fat spread containing branched sugars was 52:48. In addition, for coloring, paprika pigment and gardenia pigment (both manufactured by Yaegaki Fermentation Giken Co., Ltd.) were added in an amount of 0.3 part by weight with respect to 100 parts by weight of the liquid application liquid. Moreover, the same maltitol coarse powder and maltitol fine powder as Example 3 were prepared as powder for powdering, and citric acid (Maruzen Yakuhin Co., Ltd.) was mixed with the maltitol fine powder for flavoring. . The citric acid was blended so that the citric acid: maltitol powder = 3: 97 compared to the total weight of the maltitol powder.
糖衣操作の方法は、マルチトール微粉末を、クエン酸を混合したマルチトール微粉末に変更した以外は実施例３と同様とし、小型糖衣機に多孔質原料を入れ、液掛け用の油脂を混合したシロップの噴霧および粉末散布を２回繰り返し行なって糖衣工程を終了した。糖衣工程は短時間で終了し、簡便であった。その他の方法は実施例１と同様であったが、ロス率は９．８％であり、良好であった。さらに、得られた糖衣食品は平滑な糖衣を施されていた。なお、粗粉末は粉掛けの粉全体の３７％であった。 The method of sugar coating is the same as that of Example 3 except that the maltitol fine powder is changed to a maltitol fine powder mixed with citric acid, and a porous raw material is put into a small sugar coating machine and mixed with fat and oil for liquid application. The sugar coating process was completed by repeating spraying the powdered syrup and spraying the powder twice. The sugar coating process was completed in a short time and was simple. The other methods were the same as in Example 1, but the loss rate was 9.8%, which was good. Furthermore, the obtained sugar-coated food was smooth-coated. The coarse powder accounted for 37% of the whole powder.
センターとなる多孔質原料として、コーン粉を用い、エクストルーダーを用いて直接膨化するダイレクトパフ製法によって得られた押出パフを使用した。液掛けするシロップとして、還元澱粉糖化物（ＰＯ−３０）と加熱溶解したファットスプレッド（かろやかソフト）を、それぞれの重量で１：１の比率で用意し、ホモミキサーによって油脂が分散するように混合し液掛け液とした。還元澱粉糖化物のシロップとファットスプレッドの糖質固体量と油脂量の重量部比は、５２：４８となった。また、風味付けのためレモンフレーバー（稲畑香料株式会社製、レモンオイルＦＴＢ−８８１１）を液掛け液の重量１００重量部に対し、１重量部、添加した。粉掛け用の粉末として実施例３と同様のマルチトール粗粉末と、マルチトール微粉末を用意し、風味付けのためにマルチトール微粉末にクエン酸、ビタミンＢ２（三菱化学フーズ社製、リボフラビンＦ）、風味改良剤（三菱商事フードテック社製、ＭＳ−Ｐ１）をマルチトール微粉末に混合した。添加した量は、それぞれ、マルチトール粉末の総量と比較して、クエン酸：ビタミンＢ２：風味改良剤：マルチトール粉末総量＝３：０．０３：１：９５．９７となるように配合した。 As the porous material to be the center, an extruded puff obtained by a direct puff manufacturing method using corn powder and directly expanding using an extruder was used. As a syrup to pour, prepare reduced starch saccharified product (PO-30) and heat-dissolved fat spread (soft and soft) at a ratio of 1: 1 by weight, so that the fats and oils are dispersed by a homomixer. To make a liquid pouring solution. The weight ratio of saccharide solids to fats in the reduced starch saccharified syrup and fat spread was 52:48. In addition, for flavoring, 1 part by weight of lemon flavor (manufactured by Inabata Fragrance Co., Ltd., lemon oil FTB-8811) was added to 100 parts by weight of the liquid pouring liquid. The same maltitol coarse powder and maltitol fine powder as in Example 3 were prepared as powder for powdering, and citric acid, vitamin B2 (Mitsubishi Chemical Foods, Riboflavin F was added to the maltitol fine powder for flavoring. ), A flavor improver (manufactured by Mitsubishi Corporation Foodtech, MS-P1) was mixed with the maltitol fine powder. The added amounts were respectively mixed so that the total amount of maltitol powder was citric acid: vitamin B2: flavor improver: total amount of maltitol powder = 3: 0.03: 1: 95.97.
糖衣操作の方法は、マルチトール微粉末を、クエン酸や風味剤を混合したマルチトール微粉末に変更した以外は実施例３と同様とし、小型糖衣機に多孔質原料を入れ、液掛け用の油脂を混合したシロップの噴霧および粉末散布を２回繰り返し行なって糖衣工程を終了した。糖衣工程は短時間で終了し、簡便であった。ロス率は４．３％であり、非常に良好であった。その他の方法は実施例１と同様であり、平滑な糖衣を施されたソフト糖衣食品を得た。なお、粗粉末は粉掛けの粉全体の３９％であった。 The sugar coating method is the same as in Example 3 except that the maltitol fine powder is changed to a maltitol fine powder mixed with citric acid and a flavoring agent. Spraying of the syrup mixed with fats and oils and spraying of the powder were repeated twice to complete the sugar coating process. The sugar coating process was completed in a short time and was simple. The loss rate was 4.3%, which was very good. Other methods were the same as in Example 1, and a soft sugar-coated food with a smooth sugar coating was obtained. The coarse powder accounted for 39% of the whole powder.
センターとなる多孔質原料として、市販のキャラメルコーン（東ハト社製）を使用した。液掛けするシロップとして、還元澱粉糖化物（三菱商事フードテック社製、還元澱粉糖化物ＰＯ−２０、固形量７０％）と加熱溶解したファットスプレッド（明治コーンソフト）を、それぞれの重量で１：１の比率で用意し、ホモミキサーによって油脂が分散するように混合し液掛け液とした。還元澱粉糖化物のシロップとファットスプレッドの糖質固体量と油脂量の重量部比は、５２：４８となった。また、粉掛け用の粉末として実施例３と同様のマルチトール粗粉末と、マルチトール微粉末を用意した。 A commercially available caramel corn (manufactured by East Pigeon Co., Ltd.) was used as the porous raw material serving as the center. As a syrup to be poured, reduced starch saccharified product (manufactured by Mitsubishi Corporation Foodtech, reduced starch saccharified product PO-20, solid content 70%) and heat-dissolved fat spread (Meiji corn soft) are prepared at a weight ratio of 1: The mixture was prepared at a ratio of 1 and mixed with a homomixer so that the fats and oils were dispersed to obtain a liquid pouring liquid. The weight ratio of saccharide solids to fats in the reduced starch saccharified syrup and fat spread was 52:48. Moreover, the same maltitol coarse powder and maltitol fine powder as Example 3 were prepared as powder for powdering.
糖衣操作の方法は実施例３と同様とし、小型糖衣機に多孔質原料を入れ、液掛け用の油脂を混合したシロップの噴霧および粉末散布を２回繰り返し行なって糖衣工程を終了した。糖衣工程は短時間で終了し、簡便であった。ロス率は８．８％であり、良好であった。その他の方法は実施例１と同様であり、わずかにムラはあるが平滑な糖衣を施されたソフト糖衣食品を得た。なお、粗粉末は粉掛けの粉全体の２８％であった。 The method of sugar coating operation was the same as in Example 3, and the sugar coating process was completed by placing the porous raw material in a small sugar coating machine, and spraying and spraying the syrup mixed with oil and fat for liquid application twice. The sugar coating process was completed in a short time and was simple. The loss rate was 8.8%, which was good. Other methods were the same as in Example 1, and a soft sugar-coated food with a smooth sugar coating with slight unevenness was obtained. The coarse powder accounted for 28% of the whole powder.
センターとなる多孔質原料として、市販のキャラメルコーン（東ハト社製）を使用した。液掛けするシロップとして、還元澱粉糖化物（ＰＯ−３０）と加熱溶解したファットスプレッド（明治コーンソフト）を、それぞれの重量で３：７の比率で用意し、ホモミキサーによって油脂が分散するように混合し液掛け液とした。還元澱粉糖化物のシロップとファットスプレッドの糖質固体量と油脂量の重量部比は、３２：６８となった。また、粉掛け用の粉末として実施例３と同様のマルチトール粗粉末と、マルチトール微粉末を用意した。 A commercially available caramel corn (manufactured by East Pigeon Co., Ltd.) was used as the porous raw material serving as the center. As a syrup to pour, prepare reduced starch saccharified product (PO-30) and heat-dissolved fat spread (Meiji corn soft) at a ratio of 3: 7 by weight, so that fats and oils are dispersed by a homomixer. The mixture was mixed to obtain a liquid pouring solution. The weight ratio of saccharide solids to fats in the reduced starch saccharified syrup and fat spread was 32:68. Moreover, the same maltitol coarse powder and maltitol fine powder as Example 3 were prepared as powder for powdering.
糖衣操作の方法は実施例３と同様とし、小型糖衣機に多孔質原料を入れ、液掛け用の油脂を混合したシロップの噴霧および粉末散布を２回繰り返し行なって糖衣工程を終了した。糖衣工程は短時間で終了し、簡便であった。ロス率は７．８％であり、良好であった。その他の方法は実施例１と同様であり、糖の固形分が油脂の量より少ない場合でも、平滑な糖衣を施されたソフト糖衣食品が得られた。なお、粗粉末は粉掛けの粉全体の３０％であった。 The method of sugar coating operation was the same as in Example 3, and the sugar coating process was completed by placing the porous raw material in a small sugar coating machine, and spraying and spraying the syrup mixed with oil and fat for liquid application twice. The sugar coating process was completed in a short time and was simple. The loss rate was 7.8%, which was good. Other methods were the same as in Example 1, and a soft sugar-coated food with a smooth sugar coating was obtained even when the solid content of sugar was less than the amount of fats and oils. The coarse powder accounted for 30% of the whole powder.
センターとなる多孔質原料として、市販のキャラメルコーン（東ハト社製）を使用した。液掛けするシロップとして、還元澱粉糖化物（ＰＯ−３０）と加熱溶解したファットスプレッド（明治コーンソフト）を、それぞれの重量で７：３の比率で用意し、ホモミキサーによって油脂が分散するように混合し液掛け液とした。還元澱粉糖化物のシロップとファットスプレッドの糖質固体量と油脂量の重量部比は、７２：２８となった。また、粉掛け用の粉末として実施例３と同様のマルチトール粗粉末と、マルチトール微粉末を用意した。 A commercially available caramel corn (manufactured by East Pigeon Co., Ltd.) was used as the porous raw material serving as the center. As a syrup to be poured, prepare reduced starch saccharified product (PO-30) and fat spread (Meiji corn soft) heated and dissolved in a ratio of 7: 3 by weight so that the fats and oils are dispersed by a homomixer. It mixed and it was set as the liquid pouring liquid. The weight ratio of the saccharide solids to the fats in the reduced starch saccharified syrup and fat spread was 72:28. Moreover, the same maltitol coarse powder and maltitol fine powder as Example 3 were prepared as powder for powdering.
糖衣操作の方法は実施例３と同様とし、小型糖衣機に多孔質原料を入れ、液掛け用の油脂を混合したシロップの噴霧および粉末散布を２回繰り返し行なって糖衣工程を終了した。糖衣工程は短時間で終了し、簡便であった。その他の方法は実施例１と同様であったが、糖が多いことでベタつきやすくなり、ロス率は１７．６％と悪化したものの常法のソフト糖衣・ハード糖衣と比較してロス率が低く良好であり、平滑な糖衣を施されたソフト糖衣食品が得られた。なお、粗粉末は粉掛けの粉全体の２７％であった。 The method of sugar coating operation was the same as in Example 3, and the sugar coating process was completed by placing the porous raw material in a small sugar coating machine, and spraying and spraying the syrup mixed with oil and fat for liquid application twice. The sugar coating process was completed in a short time and was simple. Other methods were the same as in Example 1. However, the loss rate was lower than that of the conventional soft sugar / hard sugar coating, although the loss rate deteriorated to 17.6% due to increased sugar. A soft sugar-coated food with good and smooth sugar coating was obtained. The coarse powder accounted for 27% of the whole powder.
センターとなる多孔質原料として、市販のキャラメルコーン（東ハト社製）を使用した。液掛けするシロップとして、還元澱粉糖化物（ＰＯ−３０）と加熱溶解したショートニング（雪印メグミルク社販売マリンフーズ社製、ショートニング、油脂量１００％）を、それぞれの重量で１：１の比率で用意し、ホモミキサーによって油脂が分散するように混合し液掛け液とした。還元澱粉糖化物のシロップとショートニングの糖質固体量と油脂量の重量部比は、４１：５９となった。また、粉掛け用の粉末として実施例３と同様のマルチトール粗粉末と、マルチトール微粉末を用意した。 A commercially available caramel corn (manufactured by East Pigeon Co., Ltd.) was used as the porous raw material serving as the center. As the syrup to be poured, reduced starch saccharified product (PO-30) and shortening heated and dissolved (manufactured by Marin Foods, sold by Snow Brand Megmilk, shortening, fat and oil amount 100%) are prepared at a ratio of 1: 1 by weight. The mixture was mixed with a homomixer so that the fats and oils were dispersed to obtain a liquid pouring solution. The ratio by weight of the amount of saccharide solids and the amount of fats and oils of the reduced starch saccharified syrup and shortening was 41:59. Moreover, the same maltitol coarse powder and maltitol fine powder as Example 3 were prepared as powder for powdering.
糖衣操作の方法は実施例３と同様とし、小型糖衣機に多孔質原料を入れ、液掛け用の油脂を混合したシロップの噴霧および粉末散布を２回繰り返し行なって糖衣工程を終了した。糖衣工程は短時間で終了し、簡便であった。ロス率は５．８％であり、良好であった。その他の方法は実施例１と同様であり、わずかにムラはあるが油脂の種類を変えても平滑な糖衣を施されたソフト糖衣食品が得られた。なお、粗粉末は粉掛けの粉全体の２８％であった。 The method of sugar coating operation was the same as in Example 3, and the sugar coating process was completed by placing the porous raw material in a small sugar coating machine, and spraying and spraying the syrup mixed with oil and fat for liquid application twice. The sugar coating process was completed in a short time and was simple. The loss rate was 5.8%, which was good. Other methods were the same as in Example 1, and a soft sugar-coated food with a smooth sugar coating was obtained even if the type of fats and oils was changed, although there was slight unevenness. The coarse powder accounted for 28% of the whole powder.
［比較例１］
センターとなる多孔質原料として、市販のキャラメルコーン（東ハト社製）を使用した。液掛けするシロップとして、還元澱粉糖化物（ＰＯ−３０）を用意し液掛け液とした。液掛け液に油脂は含まず、粉掛け用の粉末として平均粒径が２１．３μｍのマルチトール微粉末のみを用意して、一般的なソフト糖衣と同様、糖のシロップと微粉末のみで糖衣食品の製造を試みた。
[Comparative Example 1]
A commercially available caramel corn (manufactured by East Pigeon Co., Ltd.) was used as the porous raw material serving as the center. A reduced starch saccharified product (PO-30) was prepared as a syrup to be poured, and used as a liquid-sprayed solution. The liquid dipping liquid does not contain fats and oils, and only powdered maltitol powder with an average particle size of 21.3 μm is prepared as powder for powdering. Tried to produce food.
糖衣操作の方法は実施例１と同様とし、小型糖衣機に多孔質原料を入れ、液掛け用のシロップの噴霧および粉末散布を２回繰り返し行なって糖衣工程を終了した。その他の方法は実施例１と同様であるが、得られたソフト糖衣食品はスナックおよび粉掛けした微粉末のほとんどが糖衣パンに付着してしまい、ロス率は算定しなかったが見た目には比較例２より劣るため、明らかに悪く、また、スナックをパンから剥がすときに糖衣層が剥がれるため、平滑性に劣り、クランチ性の評価のできないものであった。 The method of sugar coating operation was the same as in Example 1. The porous material was placed in a small sugar coating machine, and spraying and spraying of syrup for liquid application were repeated twice to complete the sugar coating process. The other methods are the same as in Example 1, but the obtained soft sugar-coated food is mostly snacked and powdered fine powder adheres to the sugar-coated bread, and the loss rate was not calculated but compared to the appearance. Since it was inferior to Example 2, it was clearly bad, and when the snack was peeled from the bread, the sugar-coated layer was peeled off, so that the smoothness was inferior and crunch properties could not be evaluated.
［比較例２］
センターとなる多孔質原料として、市販のキャラメルコーン（東ハト社製）を使用した。液掛けするシロップとして、還元澱粉糖化物（ＰＯ−３０）を用意し液掛け液とした。液掛け液に油脂は含まなかった。また、粉掛け用の粉末として実施例３と同様のマルチトール粗粉末と、マルチトール微粉末を用意した。
[Comparative Example 2]
A commercially available caramel corn (manufactured by East Pigeon Co., Ltd.) was used as the porous raw material serving as the center. A reduced starch saccharified product (PO-30) was prepared as a syrup to be poured, and used as a liquid-sprayed solution. Oil and fat were not included in the liquid pouring liquid. Moreover, the same maltitol coarse powder and maltitol fine powder as Example 3 were prepared as powder for powdering.
糖衣操作の方法は実施例３と同様とし、小型糖衣機に多孔質原料を入れ、液掛け用のシロップの噴霧および粉末散布を２回繰り返し行なって糖衣工程を終了した。その他の方法は実施例１と同様であったが、ロス率は２１．９％と悪く、油脂が含まれてないため粉掛けの粉末を粗粉末と微粉末の併用にしても、得られたソフト糖衣食品は平滑性に劣る表面であり、スナックが糖衣パンに付着してしまい、剥がすときに糖衣層が剥がれ、クランチ性の評価のできないものであった。なお、粗粉末は粉掛けの粉全体の３７％であった。 The method of sugar coating operation was the same as in Example 3. The porous material was placed in a small sugar coating machine, and spraying and spraying of liquid syrup were repeated twice to complete the sugar coating process. The other methods were the same as in Example 1, but the loss rate was as bad as 21.9%, and since oil and fat were not included, the powdered powder was obtained even when the coarse powder and the fine powder were used in combination. The soft sugar-coated food has a surface that is inferior in smoothness, and the snack adheres to the sugar-coated bread, and when it is peeled off, the sugar-coated layer peels off and the crunch property cannot be evaluated. The coarse powder accounted for 37% of the whole powder.
上記実施例および比較例で得られたサンプルを、以下の項目で評価した。評価項目のまとめは表１に表した。 The samples obtained in the above examples and comparative examples were evaluated on the following items. A summary of the evaluation items is shown in Table 1.
［ロス性］
ロス性については、以下の式から、ロス率を算出し、ロス率が１０％未満の場合を「〇」、ロス率が１０〜２０％未満の場合を「△」、ロス率が２０％以上の場合を「×」とした。結果を表１に示す。
[Lossability]
For lossiness, the loss rate is calculated from the following formula. When the loss rate is less than 10%, “◯”, when the loss rate is less than 10-20%, “△”, and the loss rate is 20% or more. In the case of “×”. The results are shown in Table 1.
（式） ロス率（％）＝［（糖衣掛けした量−原料に掛かった量）／糖衣掛けした量］×１００ (Formula) Loss rate (%) = [(Amount applied to sugar-coated amount−Amount applied to raw material) / Amount applied to sugar] × 100
ここで、糖衣掛けした量とは、糖衣に用いたシロップと油脂の総重量及び粉掛けの粉末の総重量の和であり、原料に掛かった量とは、糖衣パンに入れた糖衣前の多孔質原料の重量を、糖衣後回収した糖衣食品の重量から引いた差である。 Here, the amount of sugar coating is the sum of the total weight of the syrup and fat used in the sugar coating and the total weight of powdered powder, and the amount applied to the raw material is the porosity before sugar coating in the sugar coating bread. This is the difference obtained by subtracting the weight of the raw material from the weight of the sugar-coated food recovered after sugar coating.
ロス率の値が大きいほど、糖衣のために入れたシロップや粉末が糖衣パンの内側へ付着してしまうなどして、多孔質原料へ糖衣として施されなかったことを示し、糖／糖アルコールや油脂の無駄が大きく、さらに、糖衣パンの洗浄なども要して作業効率も悪化し、そもそも工業的には不適である。 The larger the loss rate, the more the syrup or powder put in for sugar coating would stick to the inside of the sugar-coated bread, indicating that it was not applied to the porous ingredients as sugar coating. The waste of fats and oils is large, and the sugar-coated bread is also required to be washed, so that the work efficiency is deteriorated, which is not suitable industrially.
［作業性］
作業性については、実施例及び比較例に係るサンプルを製造するにあたり作業した者が、製造時のソフト糖衣食品や糖衣機の様子を観察することにより、評価を行なった。評価は、ソフト糖衣を施したサンプル同士が付着してしまったり、糖衣機の内側にサンプルが付着してしまったりしない場合を「○」、わずかに付着が起こった場合を「△」、付着が頻繁に見られるような場合を「×」とした。結果を表１に示す。
[Workability]
About workability, the person who worked in manufacturing the sample concerning an example and a comparative example evaluated by observing the mode of the soft sugar-coating food and sugar-coating machine at the time of manufacture. The evaluation is “○” if the samples with soft sugar coating do not adhere to each other or the sample does not adhere to the inside of the sugar coating machine, “△” if the sample slightly adheres, The case where it can be seen frequently was set as “x”. The results are shown in Table 1.
作業性が悪い場合は、得られたソフト糖衣食品同士が付着しており製品率が低下したり、糖衣機の内側に付着してしまい取り出すのに非効率であったり、糖衣層がはがれてしまったりするため、糖衣食品としての糖衣層の評価より評価項目としての重要度は高い。 When workability is poor, the resulting soft sugar-coating foods adhere to each other, resulting in a decrease in product rate, inefficiency in taking out due to adhesion to the inside of the sugar-coating machine, and the sugar-coating layer being peeled off. Therefore, the importance as an evaluation item is higher than the evaluation of the sugar-coated layer as a sugar-coated food.
［平滑性］
平滑性については、訓練されたパネリストが実施例及び比較例に係るソフト糖衣食品の表面の凹凸を目視で評価することにより行った。評価は、平滑な被覆が出来た場合を「〇」、表面の糖衣層の被覆にわずかなムラがある場合を「△」、表面の糖衣層の被覆にかなりのムラがある場合を「×」と表した。結果を表１に示す。
[Smoothness]
About smoothness, the trained panelist evaluated visually the unevenness | corrugation of the surface of the soft sugar-coating food which concerns on an Example and a comparative example. Evaluation is “◯” when smooth coating is achieved, “△” when there is slight unevenness in the coating of the surface sugar coating layer, and “X” when there is considerable unevenness in the coating of the surface sugar coating layer It expressed. The results are shown in Table 1.
［クランチ性］
クランチ性については、訓練されたパネリストが実施例及び比較例に係るソフト糖衣食品を実際に食し、パリパリとした糖衣の食感を有するかどうかを評価することにより行った。評価は、パリパリとした糖衣の食感を強く感じることが出来た場合を「〇」、パリパリとした糖衣の食感を感じることが出来た場合を「△」、パリパリとした糖衣の食感をあまり感じることができなかった場合を「×」と表した。結果を表１に示す。
[Crunch]
The crunch property was evaluated by evaluating whether or not the trained panelists actually eat the soft sugar-coated foods according to Examples and Comparative Examples and have a crispy texture. Evaluation is “○” when the texture of the sugar-coated sugar can be felt strongly, “△” when the texture of the sugar-coated sugar can be felt, and the texture of the sugar-coated sugar A case where the user could not feel much was expressed as “×”. The results are shown in Table 1.
以上のことから、多孔質原料に対し、糖衣層を形成する液掛けのためのシロップに油脂を含有させ、ソフト糖衣を行うこと、さらには、粒径の大きい結晶を粉がけ時に併用することで、良好な食感を有する糖衣食品を簡便に得られることが分かる。また、すべての実施例において、センターとした多孔質原料のサクサクとした食感は維持されていた。 From the above, by adding fats and oils to the liquid raw material to form a sugar coating layer for the porous raw material, soft sugar coating is performed, and furthermore, by using crystals with a large particle size in combination during powdering It can be seen that a sugar-coated food having a good texture can be easily obtained. In all the examples, the crispy texture of the porous raw material used as the center was maintained.
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