JP7100793B2 - Covered food - Google Patents

Description

The present invention relates to a coated food product and a method for producing the same.

A method for producing saccharide-impregnated granular soybean protein having a dry fruit-like texture by impregnating granular soybean protein with saccharides or the like has been known (Patent Document 1), but the surface becomes wet in the production method. In addition to the fact that the hands get dirty when eaten as it is, it is not suitable for filling with a quantitative machine because it adheres to a feeder such as a vibration feeder.

Japanese Patent No. 6022321

The present invention provides a coated food having good drying property and excellent storage stability while the base material has moisture, and a topping material containing the coated food.

As a result of studies for solving the above problems, the present inventor immerses a dry food material as a base material in a liquid material to obtain a base material containing the liquid material, and then obtains a coating composition containing a water-soluble powder. By mixing and heating the base material and coating the base material surface by sintering, the base material has moisture, while the coating layer on the food surface has good dryness and low water activity and storage stability. We have found that a good coated food can be produced, and have reached the present invention.

That is, the present invention relates to the following aspects [1] to [10].
[1] A dried food material as a base material is immersed in a liquid material to obtain a base material containing the liquid material, and then the coating composition containing a water-soluble powder is 100% by weight of the entire coating composition. In this case, the coating composition having an oil / fat content of less than 10% by weight and the base material are mixed, heated, and sintered at 40 to 120 ° C. to coat the surface of the base material. , Manufacturing method of coated food.
[2] The method for producing a coated food product according to [1], wherein the water activity is 0.75 or less.
[3] The method for producing a coated food according to [1] or [2], which has a coating layer composed of 0.2 to 15 parts by weight of the coating composition with respect to 1 part by weight of the dried food.
[4] The method for producing a coated food according to any one of [1] to [3], which contains 0.1 to 8 parts by weight of a liquid substance with respect to 1 part by weight of the dried food.
[5] The method for producing a coated food product according to any one of [1] to [4], wherein the liquid substance contains a liquid sugar.
[6] A coating composition containing a water-soluble powder, wherein the coating composition having an oil content of less than 10% by weight is sintered when the entire coating composition is 100% by weight. A food product having a coating layer, wherein the dried food material as a base material contains a liquid substance and has a water activity of 0.75 or less.
[7] The coated food according to [6], which has a coating layer composed of 0.2 to 15 parts by weight of the coating composition with respect to 1 part by weight of the dried food.
[8] The coated food according to [6] or [7], which contains 0.1 to 8 parts by weight of a liquid substance with respect to 1 part by weight of the dried food.
[9] The coated food according to any one of [6] to [8], wherein the liquid substance contains a liquid sugar.
[10] A topping material containing the coated food product according to any one of [6] to [9].

The coated food of the present invention can be seasoned to the base material by impregnating the base material with a seasoning component, and can also be seasoned on the surface, so that it is insoluble such as matcha powder or nut powder that does not easily penetrate into the inside. It is possible to add the seasoning component of the above, and it is possible to add different seasonings to the surface and the inside of the coated food. Further, by using various liquid substances and coating compositions, a wide range of coated foods from sweet to salty can be produced. Furthermore, since the shape does not easily collapse and the color and liquid do not easily seep out, it is also useful for mixing in foods, and the dryness of the food surface is good, so dirt does not adhere to the hands. In addition to being able to eat as it is, it does not adhere to the feeder, so it can be filled with a quantitative machine. In addition, while the inside contains water, it is hard to freeze even under freezing due to its low water content, and can be added to frozen foods, ice cream, ice confectionery, and the like. Moreover, by not including the drying process in the final process, it is possible to reduce the cost.

In the coated food product according to the present invention, a dried food material as a base material is immersed in a liquid material to obtain a base material containing the liquid material, and then the coating composition containing a water-soluble powder and the base material are mixed. It is obtained by heating and coating the surface of the base material by sintering.

The dried foodstuff used in the present invention is not particularly limited as long as it is a foodstuff that is a base material of the coated foodstuff of the present invention and is difficult to dissolve when in contact with a liquid, and cereals, potatoes and starches, beans, etc. Seeds and seeds, vegetables, fruits, mushrooms, algae, seafood, meat, eggs, etc. or processed products thereof are dried by blowing air, spray drying, drum drying, vacuum drying, vacuum drying, freeze drying, etc., oil. Dried foodstuffs produced by butterfly, baking, steaming, roasting, etc. or a combination thereof may be used, as long as they are dried vegetables, dried fruits, puffed grains, granular soybean protein, fried beans, roasted sesame seeds, and alpha-type rice flour (dust powder, Domyoji flour, cold plum flour, etc.), bread flour, hail, puffs, crumbs, cookies, cereals, bread, etc. can be exemplified.

In the present invention, the base material is not particularly limited as long as it can be immersed in the liquid material so that the liquid material can be contained in the base material, and the base material may be immersed under normal pressure, but it is preferably immersed under reduced pressure. The liquid material used for dipping is not particularly limited and may be water, but it is preferable to contain liquid sugar, and examples thereof include isomerized liquid sugar, liquid starch decomposition product, converted sugar, sugar alcohol, etc., either alone or in two kinds. The above may be mixed and used, and liquid or powder seasoning components, pigments and the like may be added. The Brix of the liquid substance contained in the substrate after immersion is not particularly limited, but is preferably 40 ° or higher, more preferably 50 ° or higher, further preferably 60 ° or higher, and particularly preferably 70 ° or higher. When the total amount of the liquid is 100% by weight, the fat and oil is preferably 10% by weight or less, more preferably 5% by weight or less, further preferably 3% by weight or less, and particularly preferably 1% by weight or less. The temperature at the time of immersion is not particularly limited, and for example, 5 to 120 ° C. can be exemplified, but in the case of a viscous liquid material, it is preferable to heat to increase the fluidity, and the temperature of the liquid material at the time of immersion is 40 to 40 to. 100 ° C. is preferable, 45 to 80 ° C. is more preferable, and 50 to 60 ° C. is further preferable. Further, if the base material containing a liquid substance contains an excess liquid after immersion, it is preferable to transfer the substrate to a mesh or the like and drain the liquid. If the water content of the liquid material contained in the base material is too high, the base material and the entire coating composition will adhere to each other during the manufacturing process, and a coated food cannot be obtained. It is considered that this is because most of the water-soluble powder in the coating composition is dissolved in the liquid material at the time of coating, so that the coating layer is not formed.

In the present invention, the base material containing a liquid material and the coating composition containing a water-soluble powder are heated while stirring with a kneader or the like to sinter the water-soluble powder to form a coating layer on the surface of the base material. , The whole is coated with the coating composition. The heating temperature is not particularly limited as long as it is the temperature at which the water-soluble powder is sintered, but is preferably 30 to 120 ° C, more preferably 40 to 100 ° C, still more preferably 50 ° C to 90 ° C. Further, after coating, if the particles are sieved with a mesh or the like, excess powder can be removed and the particle size can be made uniform. Sieve appropriately with a sieve with the optimum opening according to the size of the dried food material as the raw material, for example, 4 mesh (opening 4.75 mm), 8 mesh (opening 2.38 mm), 12 mesh (opening 1. By using one or more of 68 mm), granules having a diameter or maximum length of 0.5 to 100 mm, 1 to 80 mm, 3 to 30 mm and the like can be obtained.

The water-soluble powder is not particularly limited as long as it is a powder that can cover the substrate by sintering, but preferably contains a sugar, and preferably contains at least one of dextrin, disaccharide, monosaccharide, and sugar alcohol. The sugar content in the coating composition can be appropriately set as long as it can be coated, but it is preferably 5% by weight or more, more preferably 10% by weight or more, further preferably 20% by weight or more, and 30% by weight or more. Particularly preferably, a coating composition containing 100% by weight of sugar may be used depending on the solubility of the sugar in water. For example, fructose (solubility in 100 g of water at 20 ° C.: 375 g) is preferably 50% by weight or less, and sucrose (solubility in 100 g of water at 20 ° C.: 202 g) is preferably 75% by weight or less. Specifically, the upper limit of the sugar content in the coating composition can be calculated as a guide from the solubility of the sugar in 100 g of water at 20 ° C. by the following formula. If the solubility in 100 g of water at 20 ° C. is less than 28 g, it is considered possible to set the upper limit of the sugar content in the coating composition to 100% by weight.

Further, the coating composition may contain seasoning components, pigments, fragrances and the like. Seasoning ingredients include milk powder, cheese powder, cocoa powder, coffee powder, matcha powder, fruit juice powder, sweetener powder, amino acid powder, organic acid powder, nucleic acid powder, salt powder, and extract powder (livestock extract powder, kelp extract powder). , Vegetable extract powder, etc.), fruit powder, vegetable powder (parsley powder, basil powder, onion powder, celery powder, etc.), soybean powder, nut powder, spices (chili powder, pepper, garlic, curry powder, etc.) and the like can be exemplified. .. When the coating composition contains two or more kinds of raw materials, it is preferable to mix them in advance. When the whole coating composition is 100% by weight, the fat and oil is preferably less than 10% by weight, more preferably 5% by weight or less, further preferably 3% by weight or less, and particularly preferably 1% by weight or less.

In the present invention, a coated food can be produced by the above-mentioned method using a dried food material, a liquid substance and a coating composition as a base material. The coated food of the present invention may be eaten as it is, or as toppings, ice cream, chocolate, baked goods (senbei, cookies, sponges, etc.), bread, whipped cream, bean paste, solid fat (shortening, margarine, etc.). ), Etc., can be mixed or sprinkled, and can be used as an ingredient for granola, cereals, etc., and can also be used as a topping for sprinkling salads, noodles, rice, soups, stewed dishes, etc.

The coated food of the present invention has a coating layer formed by sintering the water-soluble powder in the coating composition, and is preferably 0.2 to 15 parts by weight, more preferably 0.2 to 15 parts by weight, based on 1 part by weight of the base material. Has a coating layer consisting of 0.5 to 10 parts by weight, more preferably 0.8 to 8 parts by weight of the coating composition. By having the coating layer, even when it is used for mixing into food, the base material portion has a soft texture, the shape does not easily collapse, and the color and liquid ooze out during mixing. It is unlikely to occur, and an insoluble seasoning component can also be added.

The coated food of the present invention is a coated food in which the dried food material as a base material contains a liquid substance, and is preferably 0.1 to 8 parts by weight, more preferably 0.2 to 2 parts by weight with respect to 1 part by weight of the base material. It contains 6 parts by weight, more preferably 0.3 to 5 parts by weight, and particularly preferably 0.5 to 3 parts by weight. By including the liquid material, a coated food having a soft texture can be produced, and if the liquid material contains a seasoning component, the base material can be seasoned. For example, on the surface and inside of the coated food. Different seasonings are possible.

The coated food of the present invention has a water activity of preferably 0.75 or less, more preferably 0.70 or less, still more preferably 0.65 or less. The lower limit of the water activity is preferably about 0.50, more preferably 0.55, and even more preferably 0.60. With the water activity value, the risk of microbial contamination can be reduced while having a soft texture.

Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples. In the present invention,% is all weight% unless otherwise specified.

[Test Example 1]
(Examination of temperature during coating)
Remove 50 g of alpha-type rice flour (starch ground flour A-5, manufactured by Tateyama Co., Ltd.), 250 g of sugar alcohol (Amamir (registered trademark), Brix 72 °, manufactured by Mitsubishi Shoji Food Tech Co., Ltd.) and 20 g of water, which are the base materials. It was put into an air can and treated under reduced pressure at 60 ° C. for 15 minutes. In this treatment, 20 g of water was evaporated. After draining with a mesh, 217 g of a base material containing 167 g of a liquid material, 200 g of sucrose containing 1.5% dextrin (powdered sugar ARD, manufactured by Aritomo Shoten Co., Ltd.) and 100 g of cocoa powder (manufactured by Meiji Co., Ltd.) The coating composition composed of the mixture is put into a stainless steel container, and while stirring at normal pressure, the temperature reaches 80 ° C. for about 30 minutes (Example 1-1) and the temperature reaches 60 ° C. for about 15 minutes (Example 1). -2) The treatment was carried out for about 10 minutes (Example 1-3) until the temperature reached 40 ° C. or for about 30 minutes without heating (15 ° C.) (Comparative Example 1). 8 mesh (opening 2.36 mm) on was collected by sieving, and 395 g (implemented product 1-1), 357 g (implemented product 1-2), 309 g (implemented product 1-3) or 230 g (comparative product 1). Each coated food was obtained. The weight of the base material containing the liquid material after draining with the mesh was 215 g in each of Examples 1-2 and 1-3, and 217 g in Comparative Example 1.

The Brix of the liquid substance contained in the base material before coating is considered to be 72 ° from the increase / decrease of Brix of sugar alcohol and water, and the Brix after coating is considered to be higher. Further, by subtracting the weight of the base material containing the liquid substance from the weight of the obtained coated food, 178 g of the product 1-1, 142 g of the product 1-2, and the product 1-3 of the mixture were added. Can be calculated as covering the entire substrate with 94 g of the coating composition, all of which are coated by sintering a water-soluble powder, have a coating layer on the coating surface, and a coating composition as a powder can be seen. There wasn't. It is probable that Comparative Product 1 was not sintered because powder was seen and the temperature was low in a state where 13 g of the coating composition was attached to the surface of the substrate.

As a result of evaluating Implemented Products 1-1 to 1-3 and Comparative Product 1, all of Implemented Products 1-1 to 1-3 have a soft texture, have a coating layer, and have good surface dryness. And it was excellent quality (○). Comparative product 1 had a soft texture, but the surface was powdery and the surface gradually became moist (x). Raw material (g) of Examples 1-1 to 1-3 and Comparative Example 1, liquid substance (parts by weight) or coating composition (parts by weight) with respect to 1 part by weight of the base material, composition of the coating composition, at the time of coating The temperature, water activity value and evaluation result of the above are summarized in Table 1.

It was found that the coated food of the present invention can be obtained by heating (40, 60, 80 ° C.) at the time of coating.

[Test Example 2]
(Examination of water-soluble powder)
As sugars to be mixed with cocoa powder, maltose (Sanmalt (registered trademark) Midori, manufactured by Hayashihara Co., Ltd.) (Example 2-1), lactose (manufactured by Shoei Foods Co., Ltd.) (Example 2-2), erythritol (Mitsubishi). Same as Example 1-1 using Shoji Food Tech Co., Ltd. (Example 2-3) or dextrin (Paindex (registered trademark) # 2, manufactured by Matsutani Chemical Industry Co., Ltd.) (Example 2-4). 409 g (implemented product 2-1), 333 g (implemented product 2-2), 405 g (implemented product 2-3) and 315 g (implemented product 2-4) were obtained. Further, only cocoa powder or soybean powder was used as the coating composition and treated in the same manner as in Example 1-1 to obtain 247 g (Comparative Example 2-1) or 284 g (Comparative Product 2-2) of coated food. .. The weight of the base material containing the liquid material after draining with a mesh is 220 g for each of Examples 2-1 to 2-3, 208 g for Example 2-4, and any of Comparative Examples 2-1 and 2-2. Also weighed 210g.

In addition, 210 g of sucrose containing 1.5% dextrin (powdered sugar ARD) and 90 g of cocoa powder (Example 2-5), 225 g of sucrose containing 1.5% dextrin and 75 g of cocoa powder (implemented) as powder to be mixed with the base material. Example 2-6), 240 g of sucrose containing 1.5% dextrin and 60 g of cocoa powder (Comparative Example 2-3), 150 g of fructose (pure fructose S, Kato Chemical Co., Ltd.) and 150 g of cocoa powder (Example 2-7). Alternatively, a coating composition consisting of a mixture of 165 g of fructose and 135 g of cocoa powder (Comparative Example 2-4) is used and treated in the same manner as in Example 1-1, and is treated in the same manner as in Example 1-1, and is treated in the same manner as in Example 1-1. 2-6) or 493 g (implemented product 2-7) of each coated food was obtained. In Comparative Examples 2-3 and 2-4, when the treatment was attempted to reach a temperature of 80 ° C., the whole was fixed in about 20 to 30 minutes to form a large lump, and a coated food could not be obtained. The weight of the base material including the liquid material after draining with the mesh was 220 g in each of Examples 2-5 to 2-7.

The Brix of the liquid substance contained in the base material before coating is considered to be 72 ° from the increase / decrease of Brix of sugar alcohol and water, and the Brix after coating is considered to be higher than that. Further, by subtracting the weight of the base material containing the liquid substance from the weight of the obtained coated food, 189 g of the product 2-1 was added, 113 g of the product 2-2 was obtained, and the product 2-3 was added. It can be calculated that the entire substrate was covered with the coating composition of 185 g, the product 2-4 was 107 g, the product 2-5 was 202 g, the product 2-6 was 259 g, and the product 2-7 was 273 g. All of them were coated by sintering a water-soluble powder, had a coating layer on the coating surface, and no coating composition as a powder was found. In the comparative product 2-1 or 2-2, powder was observed in a state where 37 g or 74 g of the coating composition was attached to the surface of the substrate, and the coating composition did not contain the water-soluble powder. It seems that it did not connect. Further, in Comparative Examples 2-3 and 2-4, since a large amount of highly soluble sugar was used as the coating composition, the used sugar was excessively dissolved in the liquid material, so that the whole was fixed and coated. It seems that food was not obtained.

As a result of evaluating the products 2-1 to 2-7 and the comparative examples 2-1 and 2-2, the products 2-1 to 2-5 and 2-7 all had a soft texture and a coating layer. In addition to having good surface dryness, no change with time was observed, and the quality was excellent (○). The product 2-6 had a soft texture, had a coating layer, had good surface dryness, and did not change with time, but many lumps of coated foods bonded to each other were observed. (△). Both Comparative Products 2-1 and 2-2 had a soft texture, but the surface was powdery and the surface gradually became moist (x). Raw materials (g) of Examples 2-1 to 2-7 and Comparative Examples 2-1 to 2-4, a liquid material (parts by weight) or a coating composition (parts by weight) with respect to 1 part by weight of a base material, a coating composition. Table 2 summarizes the composition of the product, the temperature at the time of coating, and the evaluation results.

It was found that the water-soluble powder was sintered on the surface of the substrate by containing various sugars as the coating composition, and the coated food of the present invention was obtained. The content of sucrose having a solubility in 100 g of water at 20 ° C. of 202 g is preferably 75% or less, and fructose having a solubility of 375 g in 100 g of water at 20 ° C. is a coating composition. It was found that the content in the product is preferably 50% or less.

Therefore, when the sucrose and fructose were derived from the upper limit of the solubility and content of sucrose and fructose in 100 g of water at 20 ° C. using a linear function as a method of calculating a guideline for the sugar content in the coating composition, the sugar was derived. The upper limit (%) of the content can be calculated by −0.144 × (solubility of sugar in 100 g of water at 20 ° C. (g)) +104.

[Test Example 3]
(Examination of liquid matter)
Alpha-type rice flour (starch ground powder A-5) as a base material, 234 g of isomerized liquid sugar (Fujifract (registered trademark), Brix 75 °, manufactured by Nihon Shokuhin Kako Co., Ltd.) and 36 g of water (Example 3-1) , Liquid starch decomposition product (Glister (registered trademark), Brix 80 °, manufactured by Matsutani Chemical Industry Co., Ltd.) 234 g and water 36 g (Example 3-2) were put into a degassing can and 60 ° C. for 15 minutes under reduced pressure. Processed. In addition, 20 g of water was evaporated in each of the treatments. After draining with a mesh, 228 g of a base material containing 178 g of a liquid material (Example 3-1) or 113 g of a base material containing 63 g of a liquid material (Example 3-2) was obtained. Further, 50 g of alpha-type rice flour (starch true ground powder A-5, manufactured by Tateyama Co., Ltd.) as a base material was immersed in 50 g of water under normal pressure to obtain 100 g of a base material containing 50 g of a liquid material (Example 3). -3). A coating composition consisting of each base material and a mixture of 200 g of sucrose (powdered sugar ARD) containing 1.5% dextrin and 100 g of cocoa powder is placed in a stainless steel container and heated to 80 ° C. while stirring at normal pressure. Was treated for about 30 minutes. 8 mesh-on was recovered by sieving to obtain 408 g (implemented product 3-1) or 215 g (implemented product 3-2) of coated food. In addition, 12 mesh-on was recovered by sieving to obtain 361 g (3-3 of the product) coated food. In Example 3-3, 20 g of water was evaporated by the treatment.

The Brix of the liquid material contained in the base material before coating is considered to be 70 ° in Example 3-1 and 75 ° in Example 3-2 based on the increase / decrease in Brix and water of each liquid sugar, and after coating. Brix is considered to be more than that. Further, by subtracting the weight of the base material containing the liquid material from the weight of the obtained coated food, 180 g of the product 3-1 and 102 g of the product 3-2 of the mixture were added. It can be calculated that the entire substrate is covered, and since 20 g of water evaporates during sintering in the product 3-3, by adding the weight of the evaporated water, the entire substrate is coated with 281 g of the coating composition. It can be calculated that the powder was coated, and all of them were coated by sintering a water-soluble powder, had a coating layer on the coating surface, and no coating composition as a powder was found.

As a result of evaluating the product 3-1, 3-2 and 3-3, the product 3-1 has a soft texture, has a coating layer, has a good surface drying property, and shows a change with time. It was not possible and the quality was excellent (○). The product 3-2 had a coating layer and had good drying properties, but the base material itself was shrunk and the texture was slightly hard (Δ). The product 3-3 had a coating layer and had good drying properties, but some grains were stuck to each other and the texture was slightly hard (Δ). Examples 3-1 and 3-2 and 3-3 raw materials (g), liquid material (parts by weight) or coating composition (parts by weight) with respect to 1 part by weight of the base material, composition of the coating composition, at the time of coating The temperature and evaluation results of the above are summarized in Table 3. The water activity of the product 3-3 was also measured.

It was found that the coated food of the present invention can be obtained by using a liquid material of Brix 70 ° or 75 ° or water. Further, it was found that even when water is used as a liquid substance, a coated food having a water activity value of 0.65 or less and having good storage stability can be obtained.

[Test Example 4]
(Examination of dried ingredients as a base material)
As a base material, alpha-type rice flour (starch true ground powder A-3, manufactured by Tateyama Co., Ltd.) 50 g (Example 4-1), roasted sesame (soybean (white), manufactured by Kadoya Oil Co., Ltd.) 50 g (Example 4). -2), Vacuum fried banana (banana chip, manufactured by Shoei Food Industry Co., Ltd.) 120 g (Example 4-3) or soy protein (Veggie Plus (registered trademark) 2900, manufactured by Fuji Oil Co., Ltd.) 100 g (Example 4- 4) was treated in the same manner as in Example 1-1, and 439 g (implemented product 4-1), 261 g (implemented product 4-2), 295 g (implemented product 4-3) or 333 g (implemented product 4-4). ) Each coated food was obtained. In addition, in the sieving of Examples 4-3 and 4-4, 4 mesh (opening 4.75 mm) on was collected. The weight of the base material containing the liquid material after draining with the mesh was 273 g for Example 4-1 and 81 g for 4-2, 192 g for 4-3, and 223 g for 4-4.

The Brix of the liquid substance contained in the base material before coating is considered to be 72 ° from the increase / decrease of Brix of sugar alcohol and water, and the Brix after coating is considered to be higher than that. Further, by subtracting the weight of the base material containing the liquid material from the weight of the obtained coated food, 166 g of the product 4-1 and 180 g of the product 4-2 and the product 4-3 of the product were added. It can be calculated that the entire substrate was coated with 103 g of the coating composition and 110 g of the product 4-4, both of which were coated by sintering a water-soluble powder, had a coating layer on the coating surface, and remained as a powder. No coating composition was found.

As a result of evaluating the products 4-1 to 4-4, all of the products 4-1 to 4-4 have a soft texture, have a coating layer, and have good surface dryness, and change with time. It was of excellent quality (○). Raw materials (g) of Examples 4-1 to 4-4, liquid material (parts by weight) or coating composition (parts by weight) with respect to 1 part by weight of the base material, composition of the coating composition, temperature and evaluation at the time of coating. The results are summarized in Table 4.

It was found that the coated food of the present invention can be obtained by using various dried foods such as alpha type rice flour, roasted sesame, fried banana and granular soy protein.

[Test Example 5]
(Examination of various coated foods)
Alpha-type rice flour (starch ground flour A-5) 50 g, sugar alcohol (Amamir (registered trademark), Brix 72 °) 230 g, concentrated lemon juice (Brix 40 °, manufactured by Oyama Co., Ltd.) 60 g and pigment (natural yellow) , Ikeda Saccharification Industry Co., Ltd.) 1 g was put into a degassing can and treated under reduced pressure at 60 ° C. for 15 minutes (Example 5-1 or 5-2). In this treatment, 30 g of water was evaporated. After draining with a mesh, 223 g of a base material containing 173 g of a liquid material (Example 5-1) or 216 g of a base material containing 166 g of a liquid material (Example 5-2) and sucrose containing 1.5% dextrin (Example 5-2). Coating composition consisting of a mixture of 200 g of powdered sugar ARD), 100 g of soybean powder (dextrinous soybean powder HS600, manufactured by Nisshin Oillio Group Co., Ltd.) and 2 g of fragrance (lemon oil, manufactured by Ikeda Saccharification Industry Co., Ltd.) (Example 5- 1) or a coating composition (Example 5-2) consisting of a mixture of 150 g of sucrose containing 1.5% dextrin, 150 g of soybean powder and 2 g of fragrance (lemon oil) is placed in a stainless steel container and stirred at normal pressure. While doing so, the treatment was carried out for about 30 minutes until the temperature reached 80 ° C. Eight mesh-ons were collected by sieving to obtain 346 g (Implemented product 5-1) or 420 g (Implemented product 5-2) coated food.

The Brix of the liquid substance contained in the base material before coating is considered to be 73 ° from the increase / decrease in the Brix of sugar alcohol and fruit juice and the amount of water, and the Brix after coating is considered to be higher. Further, by subtracting the weight of the base material containing the liquid substance from the weight of the obtained coated food, 123 g of the product 5-1 and 204 g of the product 5-2 of the mixture were added as the coating composition. It can be calculated that the entire base material was coated, and all of them were coated by sintering a water-soluble powder, had a coating layer on the coating surface, and no coating composition as a powder was found.

As a result of evaluating the products 5-1 and 5-2, both the products 5-1 and 5-2 have a soft texture, have a coating layer, and have good surface dryness, and change with time. It was of excellent quality (○). The products 5-1 and 5-2 were all lemon-flavored granules. Raw materials (g) of Examples 5-1 and 5-2, liquid material (parts by weight) or coating composition (parts by weight) with respect to 1 part by weight of the base material, composition of the coating composition, temperature and evaluation at the time of coating. The results are summarized in Table 5.

Alpha-type rice flour (starch ground flour A-5) 50 g, sugar alcohol (Amamir (registered trademark), Brix 72 °) 250 g, water 20 g, dye 1 (carotene 800, manufactured by Ikeda Saccharification Industry Co., Ltd.) 0. 2 g, Dye 2 (Natural Yellow, manufactured by Ikeda Saccharification Industry Co., Ltd.) 0.2 g and Dye 3 (Natural Blue, manufactured by Ikeda Saccharification Industry Co., Ltd.) 0.4 g were put into a degassing can and 60 ° C. under reduced pressure. Treated for 15 minutes. In this treatment, 20 g of water was evaporated. After draining with a mesh, 200 g of a base material containing 150 g of a liquid substance, 200 g of sucrose (powdered sugar ARD) containing 1.5% dextrin, 70 g of soybean flour (deodorized soybean flour HS600) and matcha (manufactured by Aiya Co., Ltd.) The coating composition consisting of 30 g of the mixture was put into a stainless steel container, and the mixture was treated at normal pressure for about 30 minutes until the temperature reached 80 ° C. (Example 6). 8 mesh-on was recovered by sieving to obtain 350 g (execution product 6) of coated food.

50 g of alpha-type rice flour (starch ground flour A-5), 150 g of sugar alcohol (Amamir (registered trademark), Brix 72 °), 77 g of brown sugar (manufactured by Kyoei Shoji Co., Ltd.) and 43 g of water, which are the base materials, are placed in a degassing can. It was charged and treated under reduced pressure at 60 ° C. for 15 minutes. In this treatment, 20 g of water was evaporated. After draining with a mesh, a coating composition consisting of 199 g of a base material containing 149 g of a liquid material and 200 g of sucrose (powdered sugar ARD) containing 1.5% dextrin and 100 g of soybean flour (Aritaya Co., Ltd.) is prepared. It was put into a stainless steel container and treated for about 30 minutes until the temperature reached 80 ° C. while stirring at normal pressure (Example 7). 8 mesh-on was recovered by sieving to obtain 320 g (implemented product 7) of coated food.

Alpha-type rice flour (starch ground flour A-5) 50 g, sugar alcohol (Amamir (registered trademark), Brix 72 °) 240 g, salt (manufactured by Nippon Salt Manufacturing Co., Ltd.) 10 g, pigment (carotene 800) 1 g and 24 g of water was put into a degassing can and treated under reduced pressure at 60 ° C. for 15 minutes. In this treatment, 20 g of water was evaporated. After draining with a mesh, 184 g of a base material containing 134 g of a liquid substance, 90 g of malt sugar (Sanmalt (registered trademark) Midori), 90 g of soybean flour (deodorized soybean flour HS600) and 90 g of cheese powder (manufactured by Lactosan Sanovo Japan Co., Ltd.) The coating composition composed of the above-mentioned mixture was put into a stainless steel container and treated with stirring at normal pressure for about 30 minutes until the temperature reached 80 ° C. (Example 8). 8 mesh-on was recovered by sieving to obtain 360 g (implemented product 8) of coated food.

50 g of alpha-type rice flour (starch ground flour A-3), 250 g of sugar alcohol (Amamir (registered trademark), Brix 72 °), 6 g of citric acid (manufactured by Showa Kako Co., Ltd.) and 20 g of water, which are the base materials, can be degassed. And treated under reduced pressure at 60 ° C. for 15 minutes. In this treatment, 20 g of water was evaporated. After draining with a mesh, 293 g of a base material containing 243 g of liquid material, 200 g of lactose, 100 g of soybean flour (deodorized soybean flour HS600), 60 g of dried egg yolk (manufactured by Cupy Co., Ltd.), 40 g of salt (crushed salt), powdered vinegar (powdered vinegar) A coating composition consisting of a mixture of 8 g (manufactured by Sato Foods Co., Ltd.), 5 g of sodium glutamate (manufactured by Ajinomoto Co., Ltd.) and 4 g of fragrance (mayonnaise flavor, manufactured by Takasago Perfume Co., Ltd.) is placed in a stainless steel container and stirred at normal pressure. Then, the treatment was carried out for about 30 minutes until the temperature reached 80 ° C. (Example 9). By sieving, 12 mesh (opening 1.40 mm) on was collected to obtain 600 g (implemented product 9) of coated food.

Alpha-type rice flour (starch ground powder A-5) 50 g, sugar alcohol (Amamir (registered trademark), Brix 72 °) 130 g, strawberry juice (Brix 35 °) 16 g, citric acid (manufactured by Showa Kako Co., Ltd.) 6 g , Citric acid (manufactured by Showa Kako Co., Ltd.) 6 g, dye 1 (natural red T-37M, manufactured by Yaegaki Fermentation Giken Co., Ltd.) 4 g and fragrance (strawberry oil KC-1151, manufactured by Takada Perfume Co., Ltd.) 4 g in a stainless steel can. It was charged and treated at 80 ° C. for 10 minutes under normal pressure. In this treatment, 2 g of water evaporated. 205 g of base material containing 155 g of liquid, 200 g of sucrose (powdered sugar ARD) containing 1.5% dextrin, 100 g of soybean flour (deodorized soybean flour HS600), dye 2 (Homo Red M-10, manufactured by Yaegaki Fermentation Giken Co., Ltd.) ) 18 g, palm oil (Palm Ace 10, manufactured by Fuji Oil Co., Ltd.) 12 g, and apple acid (manufactured by Showa Kako Co., Ltd.) 7.5 g. The treatment was carried out for about 30 minutes until the temperature reached 80 ° C. with stirring (Example 10). 12 mesh-on was recovered by sieving to obtain 407 g (implemented product 10) of coated food.

The Brix of the liquid substance contained in the substrate before coating of Examples 6 to 10 is considered to be 70 to 73 ° from the increase / decrease of Brix of sugar alcohol and water, and the Brix after coating is considered to be higher than that. Be done. Further, by subtracting the weight of the base material containing the liquid material from the weight of the obtained coated food, 150 g of the implementation product 6, 121 g of the implementation product 7, 176 g of the implementation product 8 and 176 g of the implementation product 9 were added. It can be calculated that the entire substrate was covered with the coating composition of 307 g and the product 10 was 202 g, and all of them were coated by sintering a water-soluble powder, and both had a coating layer on the coating surface and were coated as powder. No composition was found.

As a result of evaluating the products 6 to 10, all of them had a soft texture, had a coating layer, had good surface dryness, and did not show any change with time, and were of excellent quality (◯). The product 6 had a matcha flavor, the product 7 had a black honey powder flavor, the product 8 had a cheese flavor, the product 9 had a mayonnaise flavor, and the product 10 had a strawberry flavor. Table 5 shows the raw materials (g) of Examples 6 to 10, the liquid material (parts by weight) or the coating composition (parts by weight) with respect to 1 part by weight of the base material, the composition of the coating composition, the temperature at the time of coating, and the evaluation results. I summarized it in.

The coated food of the present invention having various flavors such as lemon flavor, matcha flavor, black honey flour flavor, cheese flavor, mayonnaise flavor, and strawberry flavor was obtained, and it was found to be effective as a topping for many foods.

From the above, after immersing the dried foodstuff as the base material in the liquid material to obtain the base material containing the liquid material, the coating composition containing the water-soluble powder and the base material are mixed and heated to form the water-soluble powder. By sintering and coating the surface of the base material, a coated food can be obtained, which has a soft texture, has a coating layer, has good drying properties, does not change with time, and has excellent quality. It was found that a coated food product having the above can be obtained.

Claims (4)

A dried food material as a base material is immersed in a liquid material containing a liquid sugar to obtain a base material containing the liquid material, and then a coating powder composition containing a water-soluble powder and having a sugar content of 20% by weight or more is used. Therefore, when the entire coating powder composition is 100% by weight, the coating powder composition having an oil content of less than 10% by weight and the base material are mixed, heated, and baked at 40 to 120 ° C. It is characterized by covering the surface of the base material by binding , and contains 0.1 to 8 parts by weight of a liquid substance with respect to 1 part by weight of dried foodstuff, and 0.2 to 0.2 to 1 part by weight with respect to 1 part by weight of dried foodstuff. A method for producing a coated food product having a coating layer of 15 parts by weight . The method for producing a coated food product according to claim 1, wherein the water activity is 0.75 or less. A coating powder composition containing a water-soluble powder and having a sugar content of 20% by weight or more , wherein the oil content is less than 10% by weight when the entire coating powder composition is 100% by weight. A food having a coating layer formed by sintering a powder composition, which contains 0.1 to 8 parts by weight of a liquid material containing liquid sugar with respect to 1 part by weight of the dry food material as a base material, and the dry food material 1 A coated food having a coating layer of 0.2 to 15 parts by weight with respect to parts by weight and having a water activity of 0.75 or less. A topping material containing the coated food product according to claim 3 .