JP7155575B2 - Oily food for low perspiration coating and method for suppressing perspiration of food coated with same - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oily food for low perspiration coating that suppresses "sweating" when coated on an object to be coated containing water, a food coated with this, and a method for suppressing perspiration.

Chocolates containing oil and fat compositions and sugars are combined with various foods, used for various purposes, and distributed on the market. Specific examples of its use include coating the surface of Western confectionery such as cakes, cream puffs and eclairs, baked confectionery, Japanese confectionery, bread, donuts and other bakery products.

If a water-containing food such as Western confectionery or bread is coated with a chocolate composition that is an oil-based composition, the water in the water-containing food migrates to the chocolate composition, and droplets ooze out on the surface of the chocolate composition. "sweating phenomenon" occurs.
In order to prevent this, Patent Document 1 states that sugars with a solubility (the number of grams dissolved in 100 g of water at 20° C.) of 80 or less should be used at a rate of 40% by weight or more of the sugar raw material when producing chocolates. However, there are restrictions on the sugars that can be used, and it is difficult to obtain a sufficient effect unless the amount used is increased.
In addition, in Patent Document 2, the fat contains 70% or more of lauric fat, and the sum of SU2 and U3 triglycerides (S is saturated fatty acid, U is unsaturated fatty acid) is 20% or less, and its SFI (solid fat content index) is 60-75% at 10°C, 55-70% at 20°C, and 15-35% at 30°C. It is effective when covering water-containing foods such as bread, but sweating occurs over time when the water-containing foods contain more water than this.

Furthermore, Patent Document 3 discloses an oil-based composition for coating a water-containing food containing fats and oils, sugars and a water-retaining agent. The invention relates to an oil-based composition for coating water-containing food containing 0.8 to 7% by weight of a water-retaining agent. An invention has been proposed that contains at least one selected from the group consisting of dextrin and dietary fiber to prevent the occurrence of perspiration and to provide good luster.
However, starches, etc., which are mainly used as water retention agents, tend to be added in a large amount, and the addition of specific raw materials such as dextrin raises the cost, and the taste may be affected. rice field.
As described above, in order to improve the quality of coating oil and fat compositions, some techniques such as oil and fat compositions and emulsifiers have been studied, but they have not yet been satisfactory.

On the other hand, there is a technique for coating the target food in multiple layers.
For example, a composite confectionery in which the surface of a baked confectionery is coated with at least two layers of an oleaginous material, the inner layer includes a layer of a low-melting oleaginous material, and the outer layer contains a layer of a oleaginous material with a high melting point. Composite confectionery containing a layer of material (Patent Document 5), and when coating food with chocolate, the surface of the food is pre-coated with oil and then coated with chocolate Cracks in coated chocolates A method of prevention (US Pat. No. 6,200,401) is disclosed, but neither the packaging nor perspiration specifically is addressed.

JP-A-4-75556 JP-A-10-108624 JP 2003-274855 A JP 2005-185153 A Japanese Patent Application Laid-Open No. 2004-057143 JP-A-61-74544

The problem to be solved is the suppression of "sweating" in chocolate coated foods with high water content.

As mentioned above, in the conventional technology, various materials are added in the formulation, but it is not convenient and may impair the degree of freedom in the formulation of the product, and the occurrence of sweating (hereinafter referred to as sweating). It was also not sufficient in terms of suppressing the The present inventor conducted various studies to solve the above problems, and found that the mechanism of sweating is that the sugars in the chocolate are dissolved and droplets appear on the surface of the chocolate as the moisture moves from the food with high water content to the chocolate. Instead of the conventional prediction, we obtained confirmation that the moisture evaporated from the high-water-content food is adsorbed again to the surface of the chocolate in the sealed package. However, it is possible to suppress perspiration on the surface of the coated oily food by coating it with a coating oily food that has a property that does not easily condense dew. rice field.

That is, the present invention
(1) Covering the entire surface of oil-based food A, which is sealed in a closed packaging material at a temperature of 0 ° C. or higher and has a water activity of 0.7 or higher, and at least one of B or C below Oily food for low perspiration coating, characterized by satisfying however,
B: Contains one or more selected from the group consisting of lactose, anhydrous glucose, isomaltulose, and trehalose as solids, and has an oil content of 30% or more.
C: The oil content is 50% or more.
(2) A combination food coated with the oily food for low perspiration coating according to (1).
(3) Covering the entire surface of oily food A, which is sealed in a closed packaging material at a temperature of 0 ° C or higher and has a water activity of 0.7 or higher, and at least one of the following B or C A method for suppressing sweating, which comprises coating with an oily food for low-perspiration coating, which satisfies the following: however,
B: Contains one or more selected from the group consisting of lactose, anhydrous glucose, isomaltulose, and trehalose as solids, and has an oil content of 30% or more.
C: The oil content is 50% or more.
The present invention also has the following aspects.
(1) Oily food for low perspiration coating that satisfies at least one of B or C below,
B: Contains one or more selected from the group consisting of lactose, anhydrous glucose, isomaltulose, and trehalose as a solid matter, and has an oil content of 30% or more.
C: oil content is 50% or more,
(2) The oily food for low perspiration coating of (1), which is for upper layer coating,
(3) A food whose lower layer is coated with the oily food A and whose upper layer is coated with the oily food for low perspiration coating of (1) or (2),
The oily food A is an oily food selected from chocolate, glaze and fondant.
(4) The food of (3), which has a water activity of 0.7 or more, is distributed in a sealed state in a closed packaging material,
(5) The method for suppressing sweating of food of (3), wherein the lower layer is coated with oily food A and the upper layer is coated with oily food for low perspiration coating of (1) or (2),
(6) The method for producing the food of (3), wherein the lower layer is covered with the oily food A and the upper layer is covered with the oily food for low perspiration coating of (1) or (2),
(7) The manufacturing method of (6), wherein the entire surface of the lower layer is covered with the upper layer.

By using the chocolate of the present invention, the occurrence of perspiration can be prevented by using a very simple means of covering the entire surface of the oil-based food A, which covers the surface of the high-water content food, with the oil-based food satisfying a specific condition. It is possible to obtain a reduced coating chocolate.

FIG. 10 is a drawing-substituting photograph from above showing the state of perspiration immediately after coating in all examples and comparative examples. FIG. FIG. 10 is a drawing-substituting photograph from above showing the perspiration state after 72 hours of coating in all examples and comparative examples. FIG.

<Oil-based food>
Hereinafter, embodiments of the present invention will be specifically described. In the present invention, the oil-based food is an oil-and-fat processed food in which oil and fat form a continuous phase, and representative examples thereof are generally called chocolate and glaze, which are published by the National Chocolate Industry Fair Trade Council. Including, but not limited to, chocolate dough and quasi-chocolate dough specified in , but also includes oil-processed foods using cocoa mass, cocoa, cocoa butter, cocoa butter substitute, hard butter, etc. be. Water-containing chocolate called ganache is also included in the chocolate of the present invention, and the water content is preferably 15% or less, more preferably 10% or less relative to the whole chocolate, and the oil phase is a continuous phase. If there is solid content, it is desirable that it be included in the oil phase. Moreover, it is also possible that there is no solid content and only fats and oils are present.

<Foods with high water content>
The food to be coated in the present invention is not particularly limited as long as it has a water activity of 0.7 or more. Desirably, the water activity is 0.85 or more, and the effect of the present invention becomes clearer when the water activity is 0.85 or more. If the water activity is less than 0.7, it is difficult to perspire and the effects of the present invention are difficult to obtain, even with conventional coated chocolate, without using the present invention.
In addition, the upper limit of the water activity is 1 in calculation, and in the present invention, even if it is 1 or less, that is, the food with the highest possible water activity, the effect of the present invention, that is, the antiperspirant effect is more effective than the conventional product. can be obtained objectively.
Specific examples include cream puffs, eclairs, cream-infused donuts, breads with a large amount of moisture such as buns, and the like, and the effects of the present invention are particularly likely to be obtained.

<Oil-based food A>
The food with a high water content must be sealed in a closed packaging material at a temperature of 0° C. or higher, and the effect of the present invention is that the water vapor is maintained at a certain relative humidity or higher in the sealed state. It is demonstrated by being.
Furthermore, the surface of the food with a high water content must be covered with the oily food A. This oil -based food A is not particularly limited, and may be conventional oil-based food such as so-called chocolate, glaze, or fondant. In particular, conventionally, the effect of the present invention is more likely to be obtained for foods that easily perspire when coated on such high-water-content foods as they are and sealed in a closed packaging material.
In addition, when the oily food for low perspiration coating described later has a lower solid content than the existing one or uses a sugar such as lactose with low sweetness, the texture and flavor (mainly The texture and sweetness required for a crunchy glaze), that is, it is better to use a lot of sugar with a high degree of sweetness such as sucrose. It is desirable for the purpose of having perspiration resistance while maintaining
In addition, it does not matter in the present invention whether the oily food A covers the entire surface of the high water content food or a part of it.

<Oil-based food for low perspiration coating>
In the present invention, the oily food for low perspiration coating must be in a state of covering the entire surface of the oily food A covering the surface of the high water content food. The whole surface here means that the oily food A covers 90% or more, preferably 95% or more, more preferably 100% of the area other than the part in contact with the high water content food side, that is, the entire surface. . As can be seen from the mechanism shown below, the exposed portion has only the original perspiration resistance of the oil-based food A, so the effect of the present invention does not reach the uncovered portion. Therefore, the perspiration suppressing effect of the present invention can be effectively obtained by covering the surface of the oily food as tightly as possible.

In order for the oily food for low perspiration coating to exhibit its antiperspirant effect, it is necessary to satisfy at least one of B or C below.
That is, the condition B, which is one of them, contains one or more selected from the group consisting of lactose, anhydrous glucose, isomaltulose, and trehalose as solid matter, and the oil content is 30% or more.
C: The oil content is 50% or more. In this case, the type of solid content is different from B, and does not matter.

<Oil content>
As described above, different conditions are stipulated for the content of fats and oils depending on the type of solid content. , anhydrous dextrose, isomaltulose, and trehalose when it contains one or more solids selected from the group consisting of 30% by weight or more, preferably 35% by weight or more, more preferably 40% by weight or more. Preferably. This is about the same amount of oil and fat content used in conventional coated chocolate, or more. That is, when using the above-mentioned sugar, the same degree of oil content as in conventional coated chocolate may be used.
Conversely, in the condition of C, there is no provision for the solid content, for example, even if sucrose is considered to be easy to absorb moisture and weak in terms of perspiration resistance, the oil content is 50% or more, preferably 60% or more. has the function of suppressing perspiration.
In addition, if at least one of the conditions B and C is satisfied, the antiperspirant function will occur. included. Rather, the function of suppressing perspiration is improved. Furthermore, for both B and C, there is no particular upper limit for the content of fats and oils, and the content may be 100%. Therefore, it is possible to determine the oil and fat contents of conditions B and C respectively according to the product design regulations for workability and flavor and texture.

<Oils and fats>
As described above, the content of fats and oils varies depending on the type of solid content, but the origin of the fats and oils of the present invention is not particularly limited as long as the physical properties satisfy the following SFC regulations. Examples include animal and vegetable fats and oils and their hardened fats and oils, either alone or in mixtures of two or more thereof, or those obtained by subjecting these to various chemical or physical treatments.
Such oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter, sunflower oil, peanut oil, kapok oil. , evening primrose oil, shea butter, monkey fat, milk fat, lard, fish oil, whale oil, and other animal and vegetable oils, and processed oils such as their hardened oils, fractionated oils, and transesterified oils.

<Physical properties of fats and oils (SFC)>
The solid fat content (SFC) of the oil contained in the chocolate of the present invention is desirably 20% or more at 20°C, more preferably 35% or more.
If it is less than 20% at 20° C., it is difficult to obtain a preferable texture as chocolate, in which the texture is hard and melts smoothly. On the other hand, if it exceeds 10% at 40° C., the melt-in-your-mouth texture is reduced, resulting in a so-called waxy texture.
In addition, the upper limit is not particularly limited, and is 100% or less. At 20°C, the melting in the mouth is not affected even if the SFC is high.
The SFC value is measured according to AOCS official method cd16b-93 (direct method).

<Solid content>
There is no lower limit for the amount of solids, and it does not matter if they are not added.
Therefore, the solid content itself is not limited as long as it is edible. Also, the magnitude of hygroscopicity is irrelevant except for the case of partially low oil content. The upper limit of the solid content is 80% when the rest of the lower limit (20% by weight) of the oil content is solid content, but it can be appropriately selected according to workability and product design. Specific examples include cocoa solids derived from raw materials such as sugar and cacao mass. As described above, in the present invention, the surface of the oily food A needs to be covered with the oily food for low perspiration coating. Due to the physical properties of the coating oily food itself, or because the coating coats the oily food A, a flavor required for product design, particularly sweetness, may be required. In that case, even in the case of condition C, that is, if the oil content is 50% or more, it is possible to suppress sweating even if the solid content contains carbohydrates that have a large effect on sweating, especially sucrose. Furthermore, the solid content contains one or more selected from the group consisting of lactose, anhydrous glucose, isomaltulose, and trehalose as solid matter, that is, in the case of condition B, the oil content is reduced to 30% It is possible to suppress sweating even in the state of Examples of sugars in the present invention include monosaccharides, oligosaccharides, sugar alcohols, dextrin, and starch syrup. Specific examples of monosaccharides include glucose, fructose, mannose, and xylose. Oligosaccharides generally include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, and maltotriose. Specific examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, and oligosaccharide alcohols.
In addition, containing one or more selected from the group consisting of lactose, anhydrous glucose, isomaltulose, and trehalose subject to this condition B as a solid matter, and lactose and anhydrous glucose relative to the total amount of sugars , isomaltulose, and trehalose are preferably 60% or more, more preferably 80% or more, and even more preferably as close to 100% as possible. As lactose, anhydrous glucose, isomaltulose, and sucrose other than trehalose increase, the antiperspirant effect decreases. However, even in that case, if the oil content of Condition C exceeds 50%, a sufficient antiperspirant effect can be obtained.

<Manufacturing process>
In general, chocolate, which is a typical oil-based food, is prepared by crushing cocoa beans into small pieces in advance, mixing them with ground cocoa mass, cocoa powder, cocoa butter, cocoa butter substitute, sweeteners, powdered milk, etc., and performing roll refining. (Atomization) process and conching process are performed.
The method for producing chocolate in the present invention is not particularly limited, and existing production processes can be used as appropriate. Therefore, in that case, there are cases where the roll refining process is not required, so the processes can be used in combination as appropriate.

<Shape of oil-based food for low perspiration coating>
The oily food for low perspiration coating of the present invention is obtained by heating and melting the oil and fat composition to 40 to 50 ° C. in the same manner as the existing oily food for coating, coating the food to be coated, and statically at room temperature. It can be used after being cooled and solidified by placing or passing through a cooling tunnel.
The oily food for low perspiration coating in the present invention is an oily food used for coating (coating) purposes, and is characterized by coating the entire surface of the oily food A covering the edible surface of interest. do. The entire surface here refers to a state in which 90% or more, preferably 100%, of the surface of the oily food A is covered with the coating oily food as described above, and a material different from the target edible and oily food A (possible Foods that do not meet the requirements for moisture content, such as skewers stuck in edibles, are not covered. It simply refers to covering the surface of the oily food A covering the edible surface that satisfies the separately defined moisture content.
Although the thickness of the coated oily food for coating is not particularly limited, it preferably has a thickness of 0.5 mm to 10 mm. A thickness of about 0.5 mm is sufficient to prevent perspiration, but if the thickness is too thin, it may be difficult to perceive the flavor of the oily food for coating, such as the flavor of chocolate. On the other hand, if it is too thick, it is undesirable in terms of workability and cost, and may affect the design of edible products.

<Mechanism to suppress sweating>
The sweating mechanism that was originally considered is as follows. Moisture migrates from a highly water-containing edible material coated with an oily food such as chocolate to the chocolate, and moves inside the chocolate layer toward the interface with the air. At that time, it moves to the surface while dissolving the saccharide inside and becomes droplets. Since the exposed droplets contain sugar at a high concentration, they are starch syrup-like and may adhere to the packaging material during storage or stain hands during eating. Therefore, methods such as blending low-soluble saccharides, adjusting the blending of fats and oils, and devising emulsifiers to make the fat crystals denser have been used.
However, from the findings obtained this time, the following sweating mechanism is presumed.
That is, in a highly water-containing edible, water evaporates from the surface of the portion not covered with chocolate, filling the packaging material, and dissolving the sugar exposed on the chocolate surface to become liquid sugar, which is the phenomenon of sweating. This is presumed to be the mechanism.
The sugars exposed on the surface of the oily food are described above. In the oily food of the present invention, the continuous phase is the oil phase, and it is presumed that the solid content such as sugar is partly exposed from the surface of the oil phase. Since sweating, that is, deliquescence (moisture absorption) of sugar proceeds on the surface of the exposed sugar, the oil phase sufficiently covers the sugar particles to prevent them from absorbing moisture.
No matter how easily hygroscopic the solid content of sugar is used, the oil content may be 50% by weight or more even in the case of condition C, and lactose, anhydrous glucose, isomaltulose, and trehalose When one or more selected from the group consisting of solids is contained, perspiration can be suppressed even when the oil content is somewhat low, so an oil content of 30% or more is sufficient.
In fact, according to the present invention, if perspiration occurs by the conventionally expected mechanism, whether the coating is a conventional one-layer coating or a two-layer coating as in the present invention does not significantly affect the perspiration phenomenon. However, it is clear from the following examples that two-layer coating is actually more effective in suppressing perspiration than single-layer coating.

<Sealing in closed packaging material>
The sealed state in the closed packaging material in the present invention is a state in which at least there is little movement of moisture between the inside of the packaging material and the outside world, and a substance having a water activity of 0.7 is placed in the closed packaging and sealed. Equilibrium relative humidity at the measurement temperature is reached within 12 hours, and then 90% or more of the equilibrium relative humidity is maintained for the storage period.

<Save>
Storage conditions in a sealed state in a closed packaging material must be maintained at 0°C or higher. Even when the temperature is less than 0°C, evaporation of water occurs, but the perspiration phenomenon is extremely slow, and the effects of the present invention cannot be obtained.
According to the present invention, sweating can be reduced or prevented even during subsequent distribution and sale in a sealed state in a closed packaging material.

Examples of the present invention are shown below to describe the present invention in more detail, but the spirit of the present invention is not limited to the following examples. In the examples, % and parts are both based on weight.

(Method for preparing oily food for coating)
Coating chocolates were prepared according to the formulations shown in the table below. In addition, common preparation methods and the like other than the compounding composition are shown below.

※ 単位：油分は重量％、他は重量部。
※ ラウリン系ハードバター：商品名「パルケナＨ」、ＳＦＣ（２０℃）９６％、ＳＦＣ（３０℃）５２％、不二製油株式会社製 (Table 1)

* Units: % by weight for oil content, parts by weight for others.
* Laurin-based hard butter: Product name “Parkena H”, SFC (20°C) 96%, SFC (30°C) 52%, manufactured by Fuji Oil Co., Ltd.

The compositions shown in Table 1 were mixed and dispersed in a laboratory conche to prepare an oily food for coating.
The temperature of the obtained oily food for coating is adjusted to 50 ° C., and a commercially available donut (Aw 0.92) is coated with each oily food for coating on the upper and lower layers as shown in Table 2, sealed and stored at 25 ° C. for 72 hours. to evaluate the presence or absence of evaporation and perspiration.
The lower layer refers to an oily food directly coated on the surface of the donut, and the upper layer refers to an oily food coated on the surface of the lower layer so that the lower layer is not exposed.
For evaluation of perspiration, the state in which perspiration (droplets on the surface) could be visually confirmed was defined as "perspiration", and other conditions were evaluated as "absence". Evaporation evaluation was carried out by enclosing a hygrometer to check whether the humidity was higher than before storage (60% RH).
Water activity (Aw) was measured using Aqua Lab Series 3TE (manufactured by Decagon Device Inc). The values were read when the sample temperature reached 25° C. after the start of measurement.
However, in addition to sweating, we are also evaluating the texture and flavor as an oily food for coating. However, although the peculiar crunchy texture (hereinafter referred to as crunchy feeling) in glaze is one of the effective texture evaluations, in oily foods for coating called refined type, crunchy feeling is not necessary, so the present invention is considered to have solved the problem if it is effective in suppressing perspiration.
In addition, the state of perspiration on the surface is shown in FIG. 1 immediately after coating, and in FIG. 2 after 72 hours.

(Table 2)

Cell view and evaluation criteria

(Comparative Example 1/Examples 1 to 4, lower layer: sucrose glaze (30) fixed)
In the case of Comparative Example 1, in which the lower layer is coated with a sucrose glaze with an oil content of 30% by weight and the upper layer is also coated with a sucrose glaze with an oil content of 30% by weight, this is the same as when the sucrose glaze with an oil content of 30% by weight is coated alone. However, the sucrose, flavor and texture remain the same, and the same good sweetness and crispness as the conventional product can be felt. However, in the evaluation of perspiration, the perspiration could not be suppressed as in the case of the conventional product.
However, in Examples 2 and 3 using sucrose glaze (60) in which the oil content was increased to 60% by weight in the upper layer and lactose, sweating was suppressed, and the sucrose glaze in the lower layer was as sweet and crispy as before. Since the oil content has increased, the sugar in the solid content has decreased, so even if you apply an upper layer coating with low sweetness such as sucrose glaze (60) or lactose, which reduces the sweetness and crisp texture. As a whole, the flavor and texture were good.
This tendency was also exhibited in Example 4, in which the oil and fat were coated with no sweetness or crispness per se, and the oil and fat food for coating sufficiently maintained flavor and texture while preventing perspiration.

(Comparative Example 2/Example 5, lower layer: sucrose glaze (60) fixed)
Although the sucrose glaze with an oil content of 60% by weight in the lower layer itself is resistant to perspiration, in the case of Comparative Example 2, the sucrose glaze with an upper layer of 30% by weight perspires, so sweetness and crispness cannot be obtained. I couldn't control my sweating. On the other hand, when the upper layer is also 60% by weight of sucrose glaze, although the sweetness is reduced due to the decrease in sugar in the solid content due to the increase in oil content, the sweetness and crispness are relatively good, and sweating can be prevented. was a commodity.

(Comparative Example 3/Example 6, lower layer: lactose glaze (30) fixed)
Unlike sucrose glazes, lactose glazes with an oil content of 30 wt. However, since the 30% by weight sucrose glaze in the top layer of Comparative Example 3 perspires, it does not confer perspiration resistance. However, the upper layer also does not sweat in the case of the 30% by weight lactose glaze. However, although sweating can be suppressed, the sweetness and texture of lactose itself are low, resulting in a result that is inferior to conventional oily foods in terms of sweetness and texture. However, conventionally, lactose is often used instead of sucrose for oily foods that are intended to have a salty taste (such as cheese flavor) instead of sweet taste, and in such applications, the texture is about the same as before. and flavor have been achieved, and perspiration resistance has been imparted, so it is effective.

(Comparative Example 4/Example 7, lower layer: lactose glaze (60) fixed)
A lactose glaze having an oil content of 60% by weight in the lower layer is provided with perspiration resistance in the same manner as in the case of 30% by weight. However, since the 30% by weight sucrose glaze in the upper layer of Comparative Example 4 perspires, perspiration resistance is not conferred as a result. However, the top layer also does not sweat in the case of the 60% by weight lactose glaze. However, although sweating can be suppressed, the sweetness of lactose itself is low, and the solid content is even lower than the glaze of 30% by weight of lactose, resulting in a sweetness and texture inferior to those of conventional oily foods. . However, as in Example 6, the oily food intended to have a salty taste achieved the same level of texture and flavor as the conventional ones, and was effective in that sweat resistance could be imparted.

(Comparative Example 5/Example 8, lower layer: fixation of oil coating)
Similar to the lactose system, when the lower layer is a fat coating, it itself has a strong resistance to perspiration, but since the 30% by weight sucrose glaze in the upper layer of Comparative Example 5 perspires, it does not confer perspiration resistance. However, if the upper layer is also coated with oil, it will not sweat. Although sweating can be suppressed, since the sweetness of lactose is low, the coating of only fats and oils has neither sweetness nor crispness, resulting in sweetness and texture inferior to those of conventional oily foods.
However, since perspiration resistance can be imparted in the same manner as in Examples 6 and 7, it is effective depending on product design.

According to the present invention, an oily food for low perspiration coating that suppresses sweating is produced by a very simple method of coating the entire surface of the oily food A coated on the surface of a high water content food with an oily food that satisfies a specific condition. can provide.

Claims (5)

At least one of the following B or C , which is for the upper layer coating of the food whose lower layer is coated with the oily food A, in the food distributed in a sealed state in a closed packaging material with a water activity of 0.7 or more Oily food for low perspiration coating that meets.
B: Contains lactose as a solid matter and has an oil content of 30% or more.
C: The oil content is 50% or more.
The oily food A is an oily food selected from chocolate, glaze and fondant. In a food product with a water activity of 0.7 or more that is distributed in a sealed state in a closed packaging material, the lower layer is covered with the oily food product A, and the upper layer is covered with the oily food product for low perspiration coating according to claim 1 . food.
The oily food A is an oily food selected from chocolate, glaze and fondant. 3. The method for suppressing sweating of food according to claim 2 , wherein the lower layer is coated with the oily food A, and the upper layer is coated with the oily food for low perspiration coating according to claim 1.
The oily food A is an oily food selected from chocolate, glaze and fondant. 3. The method for producing the food according to claim 2 , wherein the lower layer is coated with the oily food A, and the upper layer is coated with the low perspiration coating oily food according to claim 1.
The oily food A is an oily food selected from chocolate, glaze and fondant. 5. The method for producing a food according to claim 4 , wherein the entire surface of the lower layer is covered with the upper layer.

Images