JPH1028533A - Yeast-containing confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a confectionery with no feeling of yeast smell even if formulated with much yeast. SOLUTION: This confectionery is obtained by coating yeast on the surface of a granular food >=1mm in average granular size (e.g. baked confectionery, beans, sweets chocolate granules, silverberry granules) followed by further coating the surface of the resultant yeast coating layer with a material other than the yeast coating layer (e.g. baked confectionery, sugar, chocolate, edible fat-and-oil, shellac resin). This yeast-contg. confectionery, despite being rich in yeast, is free from any yeast smell and very easy to take, therefore can be eaten testily and conveniently.

Description

DETAILED DESCRIPTION OF THE INVENTION

[Background of the Invention]

TECHNICAL FIELD The present invention relates to a new confectionery coated with yeast, and more particularly, to a confectionery containing yeast which has no yeast odor even when a large amount of yeast is blended.

[0002]

2. Description of the Related Art Yeast has long been used as a dietary supplement because it contains many active ingredients such as various vitamins, nucleic acids, and proteins. In particular, brewer's yeast, which is produced as a surplus by the time of beer production, has been used as it is as tablets or mixed in small amounts with various foods after removing bitterness on the surface. However, called yeast odor,
Due to the characteristic odor of the yeast itself, humans had to admit that it was resistant to ingestion. In order to eliminate such disadvantages, Japanese Patent Application Laid-Open
Japanese Patent No. 9042 discloses a method for producing a cracker having a low yeast odor by a specific method. But,
This technique has the disadvantage that it cannot be manufactured with a specific cracker and lacks versatility. Further, in Japanese Patent Application Laid-Open No. Hei 3-201964, foods with little yeast odor are produced by adding live yeast. Although this technique is satisfactorily satisfactory in terms of versatility, it is difficult to handle live yeast and it is difficult to put it to practical use.

[Summary of the Invention]

SUMMARY OF THE INVENTION An object of the present invention is to provide a confectionery which does not have a problem of yeast odor even when a large amount of yeast is blended.

[0004]

Means for Solving the Problems The present inventor has produced a confectionery having a specific morphology so that even if a large amount of yeast is added, the confectionery containing yeast can maintain a good flavor without a yeast odor. Have been found, and the present invention has been completed. That is, the confectionery according to the present invention is a confectionery containing yeast, wherein yeast is coated on the surface of a granular food having a diameter of 1 mm or more, and the outer surface of the yeast coating layer is further coated with a raw material different from the yeast coating layer. It is.

[Specific description of the invention]

BEST MODE FOR CARRYING OUT THE INVENTION Confectionery containing yeast The confectionery containing yeast of the present invention can be schematically shown in FIG. 1 (cross-sectional view). Yeast-containing layer coated (2)
And a yeast-containing confection provided with a layer (3) further coated with another raw material.

The granular food as the core material (1) can be any confectionery food, for example, baked confectionery (rice confectionery, baked confectionery, etc.) or beans (roasted, boiled or steamed) as described above. , Sugar confectionery (for example, sweet pea, drop) such as candy or granulated sugar,
Chocolate grains, gummy grains (raw fruit or gummy sweets)
And the like can be exemplified as preferable ones. The term "baked confectionery" used herein refers to rice confectionery (eg, rice crackers, hail, etc.), baked confectionery using flour or starch, baked beans (peanut, almond, peas, soybeans, soybeans, giants corn, etc.) And baked confectionery (eg, biscuits, crackers), etc., which require roasting or frying in the production process. The shape and the like of the core material (granular food) differ depending on the difference in the material as described above except that the average diameter is 1 mm or more, and there is no particular limitation, and the desired shape and size can be set. The size is usually about 1 mm to 15 mm in average diameter.

The yeast used for the yeast-containing layer (2), which is a coating layer on the outer surface of the core material, includes brewer's yeast, baker's yeast,
Any type or number of species (one or more) can be used as long as it is used for food such as Torula yeast,
From an economic standpoint, it is more preferable to use debittered dry brewer's yeast (for example, with sodium bicarbonate or sodium hydroxide solution). The yeast-containing layer may be composed of yeast cells alone, but in consideration of the coating property on the surface of the granular food, the stability of the layer, etc. A suitable amount of carriers can be used alone or in combination. Preferred examples thereof are flour, starch,
It is a form in which yeast is contained in a mixture of Kanbai flour and molasses. Conventionally, when producing a confection containing yeast, the confectionery containing yeast has been produced by mixing yeast with a raw material. In addition to the layer, another material different from the yeast coating layer is coated, whereby the yeast smell can be suppressed and the desired flavor of the confectionery can be maintained. The amount of yeast to be coated is 0.1% of the final product on a dry matter basis.
It should be 1 to 40.0%, preferably 1 to 20% (weight). If it is less than that, the nutritional support effect is small,
If it is larger than this, the problem that the flavor peculiar to yeast becomes strong and the taste is inferior comes out. The yeast-containing layer may contain an appropriate amount of seasoning or seasoning, for example, salt, shrimp powder, octopus powder, squid powder, vegetable oil, fat, spice, spice and the like.

[0008] The layer coated on the outside of the yeast coating layer, that is, the outermost layer (3) made of a material different from the yeast coating layer, covers the yeast-containing layer to suppress yeast odor, and is used as a food material. Any material can be used as long as it is used, and examples thereof include baked confectionery, such as basic materials for baked confectionery, sugar and molasses, chocolate, edible oil and fat, and shellac resin. The amount of the food material or the thickness of the layer is appropriately set in consideration of the type or the type of the core material, the texture, the flavor, and the like. For example, the coating amount is usually that of the final product (dry). 0.5-99, preferably 10-5
It is about 0% by weight. In addition, additives, such as a seasoning and a brightener, may be added to the layer of another raw material as needed.

Method for Producing Yeast-Containing Confectionery The confectionery containing yeast according to the present invention, that is, a confectionery in which yeast is coated on the surface of a granular food having an average diameter of 1 mm or more and the outer surface of the yeast layer is further coated with a raw material different from the yeast-containing layer. (See FIG. 1) can be manufactured using the materials described above, for example, as follows.

First, the above-mentioned granular food (average diameter of 1 mm or more) as a core material usually called a center, for example, a granular food such as baked confectionery, beans, sugar confectionery, chocolate granules, gummy granules, etc. is prepared. Processed products such as sugar confectionery or chocolate granules can be used as is, but baked confectionery raw materials (kneaded material before roasting) and organisms such as beans should be roasted, boiled or steamed in advance, and used as gummy granules. For fresh fruits, use fresh fruits or gummy confections as they are. These materials may be blended with additives such as various seasonings and flavors described above in advance.

Next, the surface of the granular food is coated with yeast such as brewer's yeast to form a yeast-containing layer. The yeast is coated by using a liquid raw material such as molasses or water and a powder raw material such as cold-plum flour, wheat flour or starch, and applying yeast to the outer surface of the granular food by a rotary pot apparatus such as a tarai-shaped dora (usually about 14 to 20 rpm). It can be performed by winding the inclusion. The mixing ratio of the powder raw material and the liquid raw material is usually in the range of 35:65 to 45:55. After a while
90-11 using an oven (rotary roaster etc.)
Pre-roasting at a temperature of 0 ° C., preferably 100 ° C., followed by a higher temperature (for example, about 100 to 150 ° C.)
It is desirable to perform the main roasting. Thereafter, if desired, an appropriate seasoning may be added. In this step, if necessary, a drying treatment (for example, about 20 to 80 ° C.)
Can also be performed.

The outer surface of the yeast coating layer is further coated with a different raw material from the yeast coating layer. At this time, as the other raw material, any material can be used as long as it is used as a food raw material as described above, for example, baked confectionery, sugar, molasses, chocolate, edible oil and fat, shellac resin, gum liquid and the like. Can be exemplified. Coating of this raw material is performed by directly winding the outer surface of the yeast-containing layer while rotating it using a device such as a tala-shaped dora in the same manner as in the case of yeast coating, or using an appropriate device such as a spray device. Can be done. When a baked confectionery material is used as a raw material for the outer layer, a roasting treatment may be performed in the same manner as in the case of the yeast coating layer. If necessary, additives such as a brightener may be added to this layer using shellac or the like.

The confectionery containing yeast produced as described above was very easy to ingest without yeast odor, despite the addition of a large amount of yeast. By ingesting in this form, it has become possible to easily and deliciously ingest yeast, which was conventionally not easy to ingest in large quantities, as a confectionery food.

[0014]

EXAMPLES The present invention will be described more specifically with reference to the following Examples, but it should not be construed that the present invention is limited thereto.

Baked confectionery containing yeast [Example 1]
Using 15 kg of granules (about m in size), 10 kg of flour and 6 kg of molasses shown in Table 1 are alternately wound around the center while rotating (16 rpm) with a tray-shaped dora (iron), and further shown in Table 2. The topping powder was rolled up with the same dora. After that, it was pre-roasted at 105 ° C. for 8 minutes using a rotary roaster, cooled once, and further cooled at 115 ° C. for 12 minutes.
This was roasted for minutes. Then, using a cylindrical drum, vegetable oil 2
Kg and 0.2 kg of salt.

Example 2 Using 25 kg of a peanut (an elliptic sphere having a diameter of about 12 mm) as a center, 12 kg of flour and 5 kg of molasses shown in Table 1 were alternately rotated at the center while rotating with a tray-shaped dora. , And overlaid flour shown in Table 3 was wound up with the same dora. Then use a rotary roaster (flat roaster) for 100
After pre-roasting at 5 ° C. for 5 minutes, once cooled,
This was roasted at 10 ° C. for 10 minutes. Then, it was seasoned with 2 kg of vegetable oil and 0.2 kg of salt.

Table 1: Table 2: Table 3: Table flour mixing ratio (%) Top flour mixing ratio (%) Top flour mixing ratio (%) Flour 50 Flour 43 Flour 30 Starch 15 Starch 30 Starch 35 Kanbai Flour 20 Squid Powder 20 Octopus Powder 30 Beer Yeast 15 Salt 7 Salt 5 Total 100 Total 100 Total 100 All the yeast-containing confections had no yeast smell and had the original flavor of each confectionery material.

Example 3 Confectionery with yeast [Example 3]
Using 15 kg of granules having a particle size of about m, 10 kg of the flour and 6 kg of molasses shown in Table 1 were alternately wound around the center while being rotated by a tray-shaped dora. Thereafter, the product was coated with chocolate using a revolving pan to obtain a product.

Example 4 25 kg of a peanut (elliptical sphere having a diameter of about 12 mm) was used as a center, and 12 kg of flour and 5 kg of molasses shown in Table 1 were alternately rotated at the center while rotating with a tray-shaped dora. And further coated with molasses using the same dora.

Example 5 Using 25 kg of chocolate (sphere having a diameter of about 5 mm) as a center, 12 kg of flour and 5 kg of molasses shown in Table 1 were alternately rotated at the center while being rotated by a tray-shaped dora. Wrapped, then coated with chocolate using a revolving pan,
The product.

[0021] Each of the yeast-containing confections had no yeast odor and had the original flavor of each confectionery material.

[0022]

The yeast confectionery according to the present invention does not have yeast odor even when a large amount of yeast is blended, and is easy to take. According to the present invention, it has become possible to easily and deliciously ingest yeast which has conventionally been difficult to ingest in large quantities as a confectionery food.

[Brief description of the drawings]

FIG. 1 is a sectional view showing a schematic structure of a confectionery containing yeast according to the present invention.

[Explanation of symbols]

 1 core material 2 yeast-containing layer 3 layer of another raw material

Continued on the front page (51) Int.Cl. ⁶ Identification number Agency reference number FI Technical display location A23L 1/36 A23L 1/36 (72) Inventor Sumio Kano 6-26-1, Jingumae, Shibuya-ku, Tokyo Kirin Brewery Co., Ltd. (72) Inventor Atsushi Sato 4-2-1-14 Matsunami, Kashiwazaki-shi, Niigata Bourbon Co., Ltd. (72) Inventor Toshihiko Ueki 4-2-1-14 Matsunami, Kashiwazaki-shi, Niigata Shares Bourbon Co., Ltd. (72) Inventor Shinbochi No. 4-2-1-14 Matsunami, Kashiwazaki-shi, Niigata Co., Ltd. Bourbon Co., Ltd.

Claims (8)

[Claims] 1. A confectionery containing yeast, wherein yeast is coated on the surface of a granular food having an average diameter of 1 mm or more, and a material different from the yeast coating layer is further coated on the outer surface of the yeast coating layer. 2. The outer layer is a baked confectionery,
The confectionery containing yeast according to claim 1. 3. The yeast-containing confection according to claim 1, wherein baked confectionery is used as the granular food serving as the core material. 4. The yeast-containing confection according to claim 1, wherein beans are used as the granular food serving as the core material. 5. The confectionery containing yeast according to claim 1, wherein sugar confectionery is used as the granular food serving as a core material. 6. The yeast-containing confection according to claim 1, wherein chocolate granules are used as the granular food serving as a core material. 7. The confectionery containing yeast according to claim 1, wherein gummy grains are used as the granular food serving as a core material. 8. The confectionery containing yeast according to any one of claims 1 to 7, wherein the content of yeast is 0.1 to 40.0% by weight of the total confectionery on a dry matter basis.