WO2022210157A1

WO2022210157A1 - Candy-coated food product and production method for same

Info

Publication number: WO2022210157A1
Application number: PCT/JP2022/013478
Authority: WO
Inventors: 浩輔山田; 敏伸大森; 麻里子北河; 正道武藤
Original assignee: 株式会社ニチレイフーズ
Priority date: 2021-03-31
Filing date: 2022-03-23
Publication date: 2022-10-06
Also published as: JPWO2022210157A1

Abstract

The present disclosure relates to a production method for a food product that includes a base and a candy that coats the base. The production method involves using a specific method to perform a preprocessing step that precedes a candy coating step. The production method makes it possible to produce a candy-coated food product for which drippage, etc. of the candy is suppressed as compared to conventional candy-coated food products.

Description

Candy-coated food and method for producing the same

Reference to Related Applications

This patent application is accompanied by a priority claim based on a previously filed patent application in Japan, Japanese Patent Application No. 2021-61848 (filing date: March 31, 2021). The entire disclosure of such earlier patent application is hereby incorporated by reference.

This disclosure relates to a candy-coated food and a method for producing the same.

A candy-coated food such as a sweet potato, for example, a candy-coated food such as Daigakuimo, has a crunchy texture and a glossy appearance due to the candy on the surface. The candy that constitutes the surface of such a candy-coated food has moderate viscosity immediately after production of the food and adheres to the periphery of the food. In addition, the candy absorbs the moisture contained in the food and the moisture in the air (moisture absorption), causing the candy to sag and fall off, resulting in the loss of the unique texture and appearance of the candy-coated food and the commercial value. I have something to do.

Conventionally, various proposals have been made from the viewpoint of preventing moisture from candy-coated foods from migrating to candy in order to suppress such dripping and falling of candy. For example, Patent Document 1 describes the production of daigakuimo (universal sweet potatoes) that are resistant to dripping, which involves soaking steamed or fried sweet potatoes in candy (sugar solution) and frying the sweet potatoes soaked in the sugar solution to coat the candy. A method is disclosed.

JP 2017-163926 A

However, it is difficult to say that the problems of candy sagging and candy falling in candy-coated foods have been sufficiently improved in the prior art, and providing candy-coated foods sufficiently improved in candy sagging and candy falling is ongoing. exists as a technical problem.

The present inventors found that by forming a layer that inhibits the movement of water on the surface of the ingredients that make up the candy-coated food, the movement of water from the ingredients to the candy is inhibited. It was found that candies dripping and dropping of candies can be suppressed. The present disclosure is based on such findings.

According to one aspect, a method for producing a food containing an ingredient and a candy covering the ingredient, comprising:
Including a pretreatment step before the candy coating step,
A method in which the pretreatment step includes the following (a) a step of applying moisture to the surface layer of the ingredients and a step of oiling the ingredients after the moisture application step,
(b) a powder adhering step of adhering at least one kind of powder selected from the group consisting of starch-containing powder, gluten-containing powder and thickening polysaccharide-containing powder to ingredients, and after the powder adhering step; and (c) an alkali treatment step of bringing the ingredients into contact with an alkaline solution, and a method comprising a step of applying oil treatment to the ingredients after the alkali treatment step. A manufacturing method is provided which is performed by any one method selected from the group.

According to another aspect, a method for suppressing candy dripping of a food containing an ingredient and a candy coating the ingredient, comprising:
Including a pretreatment step before the candy coating step,
The pretreatment step includes the following (a) a step of applying moisture to the surface layer of the ingredients and a step of oiling the ingredients after the moisture application step,
(b) a powder-adhering step of adhering at least one powder selected from the group consisting of starch-containing powder, gluten-containing powder and polysaccharide-thickening polysaccharide-containing powder to ingredients, and the powder-adhering step; (c) an alkali treatment step of bringing the ingredients into contact with an alkaline solution; and a step comprising a step of oil treatment of the ingredients after the alkali treatment step A method is provided which is any one selected from

According to the present disclosure, it is possible to produce a candy-coated food containing an ingredient and a candy that coats the ingredient, in which dripping of candy from the ingredient and dropping of the candy are suppressed.

FIG. 1 is a flow chart showing an example of a method for producing a candy-coated food product of the present disclosure.

[Method for producing candy-coated food]
According to one aspect, there is provided a method for producing a candy-coated food containing an ingredient and a candy coating the ingredient (hereinafter also referred to as the "production method of the present disclosure"). The manufacturing method of the present disclosure includes, as a pretreatment step before the step of coating with candy, a step performed by any one method selected from methods (a) to (c) described below. It is believed that these pretreatment steps form a layer that inhibits movement of water (hereinafter also referred to as a "water barrier layer") on the surface layer of the ingredients. According to the production method of the present disclosure, the pretreatment step can inhibit the movement of moisture present inside the ingredients to the surface of the ingredients, and as a result, the candy coating the surface of the ingredients. Absorbs the moisture of the material and suppresses the occurrence of candy dripping and falling candy. In addition, according to the production method of the present disclosure, since the absorption of moisture from the ingredients by the candy is inhibited, the decrease in the hardness of the candy is suppressed, and as a result, the candy-coated food remains crispy for a long time. Texture can be imparted.

In the present disclosure, "candy-coated food" refers to food containing ingredients and candy coating the surface of the ingredients. In the candy-coated food, the surface of the ingredient, preferably at least a portion, preferably the entire outer surface, is coated with candy. Examples of candy-coated foods include university sweet potatoes and Chinese potatoes.

In the present disclosure, the “ingredients” constituting the candy-coated food are not particularly limited, but are not particularly limited as long as they can be eaten after being coated with candy. fish, vegetables, fruits, seafood, poultry meat, eggs, milk, seaweeds, and the like. Among these ingredients, vegetables are preferably used, more preferably potatoes such as sweet potato, taro, potato and yam, and particularly preferably sweet potato.

In the present disclosure, the "candy" that constitutes the candy-coated food refers to a product obtained by mixing materials such as sugars, starch syrup, water, etc., and heating to remove moisture. The type of sugar used as a raw material for candy is not particularly limited, but examples include monosaccharides such as glucose, erythritol, sorbitol and fructose, disaccharides such as sucrose, maltose, lactose and trehalose, and oligosaccharides. Among these, sucrose is preferably used. The form of sucrose is not particularly limited, but examples thereof include granulated sugar, sugar, and granulated sugar. The type of starch syrup used as a raw material for the candy is not particularly limited, and examples thereof include acid-saccharified starch syrup, enzyme-saccharified starch syrup, and reduced starch syrup. In addition to the above materials, the starch syrup may contain other known materials for starch syrup.

In the present disclosure, the "water barrier layer" formed on the surface layer of the ingredient is a layer that inhibits movement of water from one side to the other side across the layer due to its structure and/or composition. Say.

In the present disclosure, "candy sauce" means that in a candy-coated food at room temperature, the candy melts and detaches (drips) from the candy-coated food. In the present disclosure, the term “candy dropping” refers to detachment (peeling off) of candy from a candy-coated food in a frozen state.

Each of the pretreatment step (step (A)) and the candy coating step (step (B)) of the manufacturing method of the present disclosure will be described in detail below.

<Pretreatment process>
The pretreatment step (step (A)) can be performed by any one of the following methods (a) to (c).

(Method (a))
The method includes a step of applying moisture to the surface layer of the ingredients, a moisture application step of applying moisture, and a step of oiling the ingredients after the moisture application step.

In the moisture application step, water may be applied to the surface layer of the ingredients as it is (that is, as water), or may be applied in the form of a mixture containing water (such as an aqueous solution). In a preferred embodiment, the water is applied to the surface layer of the ingredient as it is. Moreover, water may be applied to the surface layer of the ingredient in any state of solid (ice), liquid, or gas (water vapor), or may be applied as a combination thereof. In a preferred embodiment, water is applied to the surface layer of the ingredients in a liquid state.

The method of imparting moisture to the surface layer of the ingredients is not particularly limited, and examples thereof include spraying, spraying, coating, and immersing the ingredients with water, and boiling, steaming, and glazing the ingredients with water. In addition, when water is applied to the surface layer of the ingredients by spraying or spraying water on the ingredients, the method of spraying or spraying water can be appropriately set. may be injected or sprayed, and water may be injected or sprayed from multiple directions. Furthermore, the injection or spraying of water onto the ingredients may be performed while the ingredients are fixed or while the ingredients are being moved. These methods may be performed singly or in combination of two or more. In a preferred embodiment, imparting moisture to the surface layer of the ingredients is performed by immersing the ingredients in water, steaming, or glazing alone or in combination.

When the moisture is added to the surface layer of the ingredients by immersing the ingredients in water, the immersion conditions can be appropriately set according to the type, size, etc. of the ingredients. The immersion temperature can be, for example, 0 to 70°C, 10 to 50°C, 20 to 40°C, or the like. In a preferred embodiment, the temperature of soaking is 15-25°C. The immersion time can be, for example, 1 second to 60 minutes, 10 seconds to 30 minutes, preferably 1 to 10 minutes. When the ingredients are immersed in water in combination with another method of imparting moisture, the immersion time can be, for example, 1 second to 2 minutes, 1 second to 1 minute, 2 to 30 seconds, and the like. . The water in which the ingredients are immersed may be stationary or flowing. In a preferred embodiment, water is imparted to the surface layer of the ingredients by immersing the ingredients after the freezing treatment in water. In this case, the application of water to the surface layer of the ingredients may be performed by melting the frozen portion of the ingredients.

When the moisture is added to the surface layer of the ingredients by boiling the ingredients with water, the boiling conditions can be appropriately set according to the type, size, etc. of the ingredients. The boiling temperature can be, for example, 70 to 100°C, 80 to 100°C, 90 to 100°C, and the like. Also, the boiling time can be, for example, 2 to 150 minutes, 5 to 140 minutes, 10 to 120 minutes, or the like. For example, when the candy-coated food is a general-sized university potato, it is preferably boiled at 90-100°C for 2-150 minutes, more preferably at 90-100°C for 10-120 minutes, even more preferably It is carried out under conditions of 90 to 100° C. for 15 to 90 minutes.

When water is added to the surface layer of the ingredients by steaming the ingredients in water, the steaming conditions can be appropriately set according to the type, size, etc. of the ingredients. The steaming temperature can be, for example, 50 to 120° C., 60 to 110° C., 70 to 100° C., etc., when the candy-coated food is a common-sized university sweet potato. The steaming time can be, for example, 1 second to 60 minutes, 2 to 60 minutes, 3 to 40 minutes, 4 to 30 minutes, and the like. When the ingredients are steamed in combination with another method of imparting moisture, the steaming time can be, for example, 1 second to 5 minutes, 1 second to 3 minutes, 2 to 60 seconds, and the like.

When the moisture is added to the surface layer of the ingredients by glazing the ingredients with water, the glazing conditions can be appropriately set according to the type, size, etc. of the ingredients. As used in this disclosure, "glazing" refers to the brief immersion of ingredients in water followed by freezing. For example, when glazing pre-frozen ingredients with water, the frozen ingredients are immersed in water for a short period of time, drained, and then frozen again. The temperature of the water for glazing is not particularly limited, and may be room temperature water, heated water (eg, hot water of 40 to 80° C.), or cooled water (eg, cold water of 0 to 15° C.). Either can be used. Further, the time for immersing the ingredients in water when glazing can be, for example, 1 to 30 seconds, 1 to 15 seconds, 2 to 10 seconds, or the like. Further, the temperature and time of the freezing treatment after the ingredients are immersed in water can be, for example, −70 to −5° C. and 30 seconds to 1 day, respectively.

In one preferred embodiment, adding moisture to the surface layer of the ingredients is performed by combining immersion of the ingredients in water and subsequent steaming of the ingredients in water. In this embodiment, the immersion time of the ingredients in water can be, for example, 1 second to 2 minutes, 1 second to 1 minute, 2 to 30 seconds, and the like. The time for steaming the ingredients in water can be, for example, 1 second to 5 minutes, 1 second to 3 minutes, or 2 to 60 seconds at 90 to 100°C. By combining the immersion of the ingredients in water and the subsequent steaming of the ingredients in water, it is possible to further improve the suppression of candy dripping and dropping from the ingredients.

In another preferred embodiment, adding moisture to the surface layer of the ingredients is performed by combining glazing the ingredients with water and then steaming the ingredients with water. In this embodiment, glazing is performed using room temperature water, heated water, or cooled water, and the immersion time is, for example, 1 to 30 seconds, 1 to 15 seconds, 2 to 10 seconds, etc. The freezing can be, for example, at -50 to -20°C for 30 seconds to 1 day.

The amount of water used when adding moisture to the surface layer of the ingredients can be appropriately set depending on the type and size of the ingredients, the method of applying water, etc. For example, candy-coated foods are common. When the daigakuimo is large and water is added to the ingredients by immersion, the amount of water used is preferably 1.5 times or more, more preferably 2 times or more, relative to the mass of the ingredients. More preferably, it is 3 times or more.

In one embodiment, the ingredients are subjected to an oil adjustment process (pre-oil adjustment process) before the moisture imparting step.

When performing the pre-oil conditioning process, the conditions can be appropriately set according to the type, size, etc. of the ingredients. For example, when the candy-coated food is a general-sized university potato, the pre-oil conditioning treatment is preferably 120 to 180°C for 2 to 20 minutes, more preferably 130 to 175°C for 3 to 15 minutes, and more More preferably, it is carried out at 140 to 170° C. for 3 to 10 minutes.

The oils and fats used in the pre-oil conditioning treatment are not particularly limited as long as they can be used in terms of food hygiene, and can be appropriately selected and used according to the type of the desired candy-coated food. As fats and oils, both vegetable fats and oils and animal fats and oils can be used. Specific examples of fats and oils include salad oil, canola oil, safflower oil, rapeseed oil, linseed oil, perilla oil, olive oil, grapeseed oil, corn oil, coconut oil, palm oil, sesame oil, rice oil, soybean oil, sunflower oil, Cottonseed oil, peanut oil, butter, margarine, lard, beef tallow, and the like. Fats and oils may be used individually by 1 type, and may be used in combination of 2 or more types.

In one embodiment, the ingredients are subjected to a freezing treatment before the moisture application step. When the ingredients are subjected to the pre-oil conditioning treatment, the freezing treatment can be performed before or after the pre-oil conditioning treatment. In a preferred embodiment, the ingredients are frozen after pre-oil conditioning. The ingredients after the pre-oil conditioning treatment may be subjected to the freezing treatment as they are, or may be subjected to the freezing treatment after being cooled. When the ingredients are frozen after being cooled after the pre-oil conditioning treatment, they may be cooled by allowing them to stand at room temperature to cool, or they may be cooled using a cooling device or the like.

When the ingredients are frozen, the conditions for freezing can be appropriately set according to the type, size, etc. of the ingredients. The freezing temperature is preferably -196 to -18°C, more preferably -40 to -25°C, and even more preferably -40 to -35°C. Also, the freezing treatment time is preferably 5 minutes to 3 hours, more preferably 20 minutes to 2 hours, and still more preferably 30 minutes to 1 hour. For example, when the candy-coated food is a general-sized university sweet potato, the freezing treatment is carried out at -40 to -35°C for 30 minutes to 1 hour.

After the watering process, the ingredients are oiled. The ingredient after the moisture imparting step may be subjected to the oil conditioning treatment immediately after the moisture imparting step, or may be subjected to the oil conditioning treatment after standing at room temperature after the moisture imparting step. When standing at room temperature, the time can be appropriately set depending on the type and size of ingredients, the method of adding moisture, and the like. Specifically, it can be 5 to 240 minutes, 45 to 210 minutes, 60 to 180 minutes, or the like. For example, when the candy-coated food is a general-sized university potato, the time for leaving the ingredients after the moisture application step at room temperature is preferably 5 to 180 minutes, more preferably 5 to 60 minutes, more preferably 5 to 60 minutes. More preferably 5 to 30 minutes.

The conditions for the oiliness of the ingredients after the above watering process can be appropriately set according to the type, size, etc. of the ingredients. Specifically, the conditions can be the same as those of the previous oil conditioning process.

(Method (b))
The method includes a powder-adhering step of adhering at least one kind of powder selected from the group consisting of starch-containing powder, gluten-containing powder, and thickening polysaccharide-containing powder to ingredients, and a powder-adhering step. It includes the process of oiling the ingredients later.

In the powder adhering step, powder is adhered to at least part of the surface of the ingredients. In a preferred embodiment, in this step, the powder is adhered to the entire surface of the ingredients. The powder may be attached to the surface of the ingredient as it is (that is, as powder), or may be attached to the surface of the ingredient in the form of a mixture with a liquid such as water (for example, dissolved in water). good. In a preferred embodiment, the powder is applied to the surface of the ingredient in its original form.

The amount of powder attached to the surface of the ingredients can be appropriately set according to the type, size, etc. of the ingredients, but the amount of powder per mass of ingredients is preferably 2 to 30% by mass, More preferably, it can be adjusted to 3 to 25% by mass, still more preferably 4 to 20% by mass. When the powder is in the form of a mixture, the above amount represents the substantial amount of powder in the mixture.

The powder is at least one selected from the group consisting of starch, gluten-containing powder, and thickening polysaccharide-containing powder, and is not particularly limited as long as it can be used in terms of food hygiene. It can be appropriately selected and used according to the type of coated food. In a preferred embodiment, the powder is powder (flour) obtained from gramineous cereals, legumes, pseudocereals, tubers, root crops, nuts and the like. One type of powder may be used alone, or two or more types may be used in combination.

In one embodiment, the ingredients are heat-treated before the powder-adhering step. The heat treatment in that case is performed by a method and under conditions in which at least the surface layer of the ingredients is cooked. In a preferred embodiment, the heat treatment is carried out in a manner and under conditions that allow the entire ingredients to be cooked. The method of heat treatment is not particularly limited, but examples include methods such as oil conditioning, boiling, and steaming. Moreover, the conditions for the heat treatment can be appropriately set according to the type and size of the ingredients, the method of the heat treatment, and the like.

When the heat treatment is performed by boiling the ingredients, the boiling conditions can be appropriately set according to the type, size, etc. of the ingredients. The boiling temperature is preferably 80 to 100°C, more preferably 100°C. The boiling time is preferably 30 seconds to 4 minutes, more preferably 1 to 4 minutes. For example, when the candy-coated food is a general-sized university sweet potato, the boiling is carried out at 100° C. for 1 to 4 minutes. Boiling may be performed using water, or may be performed using a liquid other than water. Liquids other than water include, for example, mixtures of various seasonings and water.

After the powder deposition process, the ingredients are oiled. The conditions for oiliness can be appropriately set according to the type, size, etc. of ingredients. For example, when the candy-coated food is a general-sized university yam, the oil temperature is preferably 120 to 180°C, more preferably 130 to 175°C, and even more preferably 140 to 170°C. . The time for oil adjustment is preferably 2 to 20 minutes, more preferably 3 to 15 minutes, and even more preferably 3 to 10 minutes. The same oils and fats as explained in the above method (a) can be used for the oil adjustment.

The ingredients after the powder adhesion process may be subjected to the above oil conditioning treatment immediately after the powder adhesion process, and after the powder adhesion process, the oil conditioning treatment (pre-oil conditioning treatment) is performed separately. It may be subjected to conditioning treatment. When pre-oil adjustment processing is performed, the conditions may be the same as those described for the oil adjustment processing above. Moreover, the same oils and fats as explained in the above method (a) can be used as the oils and fats used in the pre-oil conditioning treatment.

When performing the pre-oil adjustment process, the ingredients may be frozen after the pre-oil adjustment process. The conditions for the freezing treatment can be appropriately set depending on the type, size, etc. of the ingredients. Specifically, the conditions for the freezing treatment can be the same as those described for method (a) above.

(Method (c))
This method includes an alkali treatment step of bringing the ingredients into contact with an alkaline solution, and a step of oiling the ingredients after the alkali treatment.

In the alkali treatment process, the ingredients and the alkaline solution are brought into contact under conditions where the alkaline solution permeates at least part of the surface layer of the ingredients. In a preferred embodiment, the alkaline treatment is carried out under the condition that the alkaline solution permeates the entire surface layer of the ingredients. Examples of the method of alkaline solution treatment include methods such as boiling the ingredients in an alkaline solution, immersing the ingredients in an alkaline solution and steaming the ingredients, and the like. Moreover, the conditions for the alkali treatment can be appropriately set according to the type and size of the ingredients, the type of the alkaline solution, and the like.

When the alkali treatment is performed by immersing the ingredients in an alkaline solution, the immersion conditions can be appropriately set according to the type and size of the ingredients, the type and amount of the alkaline solution used, and so on. The immersion temperature can be, for example, 10 to 70°C, 10 to 40°C, 20 to 30°C, or the like. The immersion time is, for example, 2 to 60 minutes, preferably 5 to 30 minutes.

When the alkali treatment is performed by boiling the ingredients in an alkaline solution, the boiling conditions can be appropriately set according to the type and size of the ingredients, the type and amount of the alkaline solution used, and so on. The boiling temperature can be, for example, 70 to 100°C, 80 to 100°C, 90 to 100°C, and the like. Also, the boiling time is preferably 30 seconds to 10 minutes, more preferably 30 seconds to 8 minutes, and even more preferably 1 to 4 minutes.

In one embodiment, the alkaline treatment is performed by immersing the ingredients in an alkaline solution and then steaming. In that case, the steaming conditions can be appropriately set according to the type and size of ingredients, the type and amount of alkaline solution used, and the like. When the candy-coated food is a common size university sweet potato, the soaking temperature can be, for example, 10 to 70°C, 10 to 40°C, 20 to 30°C, and the like. Also, the immersion time can be, for example, 10 seconds to 10 minutes, preferably 15 seconds to 5 minutes. Also, the steaming temperature can be, for example, 50 to 120°C, 60 to 110°C, 70 to 100°C, and the like. The steaming time can be, for example, 10 seconds to 15 minutes, 15 seconds to 10 minutes, 15 seconds to 5 minutes, or the like.

The pH of the alkaline solution is 9 or higher, preferably pH 9-11.5, more preferably pH 9-11, and even more preferably pH 9-10.

The alkaline solution is not particularly limited as long as it can be used in terms of food hygiene, and can be appropriately selected and used according to the type of candy-coated food that is intended. Examples of alkaline solutions include aqueous solutions containing at least one compound selected from the group consisting of sodium hydrogen carbonate, sodium carbonate, and phosphates. Alkaline solutions may be used alone or in combination of two or more.

When using a sodium bicarbonate aqueous solution as the alkaline solution, the concentration of the aqueous solution can be, for example, 0.1 to 10% by mass. In a preferred embodiment, the concentration of the aqueous sodium bicarbonate solution is 0.2-1% by weight. Further, when a sodium carbonate aqueous solution is used as the alkaline solution, the concentration of the aqueous solution can be, for example, 0.2 to 1% by mass. In a preferred embodiment, the concentration of the aqueous sodium carbonate solution is 0.5-1% by weight. Further, when a phosphate aqueous solution is used as the alkaline solution, the concentration of the phosphate aqueous solution can be, for example, 0.5 to 5% by mass. In a preferred embodiment, the concentration of the aqueous phosphate solution is 0.5-3% by weight. The phosphate used as the phosphate aqueous solution is not particularly limited as long as it can be used in terms of food hygiene, and examples thereof include sodium orthophosphate, sodium pyrophosphate, sodium polyphosphate, sodium metaphosphate and the like.

In one embodiment, heat treatment and freezing treatment are performed before and/or after the alkali treatment step. That is, in one embodiment, alkaline treatment is performed after heat treatment and freezing treatment. Also, in another embodiment, the alkaline treatment is performed prior to the heat treatment and freezing treatment. In a preferred embodiment, heat treatment and freezing treatment are performed in the order of heating treatment and freezing treatment.

Heat treatment is carried out by oiling or steaming the ingredients. The conditions for the heat treatment can be appropriately set depending on the type, size, etc. of the ingredients. Specifically, the conditions for oil conditioning and steaming can be the same as those described for method (a) above.

When freezing the ingredients, the conditions for the freezing treatment can be appropriately set according to the type, size, etc. of the ingredients. The conditions for the freezing treatment can be the same conditions as those described for method (a) above.

After the alkali treatment process, the ingredients are oil treated. In addition, when the heat treatment and the freezing treatment are performed, the ingredients are preferably oil-treated after the heat treatment and the freezing treatment are performed after the alkali treatment step. The conditions for oiliness can be appropriately set according to the type, size, etc. of ingredients. For example, when the candy-coated food is a general-sized university yam, the oil temperature is preferably 120 to 180°C, more preferably 130 to 175°C, and even more preferably 140 to 170°C. . The time for oil adjustment is preferably 2 to 20 minutes, more preferably 3 to 15 minutes, and even more preferably 3 to 10 minutes. The same oils and fats as explained in the above method (a) can be used for the oil adjustment.

The ingredients after the alkali treatment process may be subjected to the oil conditioning process immediately after the alkali treatment process, or may be subjected to the oil conditioning process after cooling after the alkali treatment process. In the case of cooling after the alkali treatment step, it may be allowed to stand at room temperature to cool, may be water-cooled, or may be cooled using a cooling device or the like.

The ingredients after the alkali treatment step may be subjected to the above oil adjustment treatment immediately after the alkali treatment step, or after the alkali treatment step is separately subjected to oil adjustment treatment (pre-oil adjustment treatment) and then to the above oil adjustment treatment. may be provided. The conditions for the previous oil adjustment process can be the same conditions as those described for the above oil adjustment process. Moreover, the same oils and fats as explained in the above method (a) can be used as the oils and fats used in the pre-oil conditioning treatment.

<Candy coating process>
In the candy coating step (step (B)), the surface of the ingredients pretreated in the pretreatment step (A) is coated with candy. As a method for coating the surface of the ingredients with candy, a method commonly used in the production of candy-coated foods can be appropriately selected and used. For example, the candy coating step includes a step of attaching candy to the surface of the ingredient (candy attaching step) and a step of cooling the candy attached to the surface of the ingredient (cooling step). Each step will be described below.

In the candy attachment step, the candy having fluidity and the ingredients obtained in the pretreatment step (A) are put into a container (for example, a pot, a kettle, etc.), and the candy and ingredients are added while heating as necessary. By mixing, an ingredient having a candy attached to at least a part of its surface (a candy-attached ingredient) is obtained. The temperature for heating is not particularly limited, but is adjusted to a temperature at which the candy does not burn, for example, 100 to 180°C. If necessary, the candy may be heated before being put into the container to increase its fluidity.

In the cooling step, the candy-adhered ingredient obtained in the candy adhering step is cooled to solidify and dry the candy adhering to the surface of the ingredient to form a film of candy on at least a part of the surface of the ingredient. A food product (ie, candy-coated food product) is obtained. The cooling temperature is not particularly limited as long as it is a temperature at which the candy adhered to the surface of the ingredients solidifies, and can be appropriately set according to the composition of the candy adhered to the surface of the ingredients, the amount of candy, the cooling time, etc. can. The cooling temperature is adjusted to 0-20° C., for example.

<Freezing step (C)>
The candy-coated food obtained in the candy-coating step (B) may be frozen to form a frozen candy-coated food. The freezing conditions can be appropriately set according to the type, size, etc. of the ingredients constituting the candy-coated food. The freezing temperature is preferably -196 to 18°C, more preferably -40 to -25°C, and even more preferably -40 to -35°C. Also, the freezing treatment time is preferably 3 to 5 hours, more preferably 2 to 20 hours, and still more preferably 1 to 30 hours. For example, when the candy-coated food is a general-sized university sweet potato, the freezing treatment is carried out at -40 to -35°C for 1 to 30 hours.

The food obtained by the above steps (A) and (B) (i.e., the candy-coated food of the present disclosure), and the food obtained by the above steps (A)-(C) (i.e., the frozen candy-coated food of the present disclosure) In either case, it is possible to suppress the occurrence of candy sagging or dropping caused by the absorption of water in the ingredients by the candy covering the surface of the ingredients. In addition, since the absorption of moisture from the ingredients by the candy is inhibited, the decrease in the hardness of the candy in the candy-coated food is suppressed, and as a result, the candy-coated food of the present disclosure has a crunchy texture for a long time. have

[Method for suppressing falling candy]
According to one aspect, there is provided a method for suppressing candy falling of a food containing an ingredient and a candy coating the ingredient (hereinafter also referred to as "the method of the present disclosure"). In the method of the present disclosure, the same “ingredients” as the “ingredients” in the production method of the present invention can be used. The method of the present disclosure can be performed by the methods (a) to (c) of the production method of the present invention described above.

The present disclosure will be specifically described below based on examples, but the present disclosure is not limited to these examples. Unless otherwise specified, the measurement method and unit of each parameter in this disclosure shall comply with JIS (Japanese Industrial Standards).

[Production of candy-coated food]
A candy-coated food (daigakuimo) was produced according to the following procedure.
First, bite-sized chunks of sweet potato were prepared (procedure corresponding to S1 in FIG. 1) and processed according to the steps shown in Table 1 below. In the table, "Method (a)" (procedures corresponding to S2-a to S3-a in FIG. 1), "Method (b)" (S2- b to S3-b) and "method (c)" (procedures corresponding to S2-c to S3-c in FIG. 1) are the methods described in the section on the method for producing candy-coated food above. It corresponds to (a) to (c). The steaming and glazing steps in the moisture imparting step (S2a in FIG. 1) were performed according to the procedures described later. Further, each powder used in Examples 16 to 23 is as shown below.
Sweet potato fine powder (manufactured by Mikasa Sangyo Co., Ltd.)
Matsunorin M22 (manufactured by Matsutani Chemical Industry Co., Ltd.)
Matsunorin 340 (manufactured by Matsutani Chemical Industry Co., Ltd.)
Soft flour (Violet, manufactured by Nisshin Foods Co., Ltd.)
B powder glue (manufactured by Showa Sangyo Co., Ltd.)
Monat gum (registered trademark) (manufactured by Dainippon Sumitomo Pharma Co., Ltd.)

39% by mass of granulated sugar, 27% by mass of starch syrup, and 34% by mass of water were mixed and heated to 130-180°C to prepare candy.

Next, each sweet potato after each of the above treatments was mixed with the candy prepared as described above, and the outer surface of each sweet potato was coated with the candy to obtain each candy-coated food (Fig. procedure corresponding to S4 of 1).

[Evaluation of candy sauce]
After each candy-coated food prepared by the above procedure was allowed to stand at 20°C for 17 hours, the amount of candy separated from the outer surface of each candy-coated food (amount of candy sauce) was evaluated according to the following criteria.
Evaluation A: Compared with the candy-coated food of Comparative Example 1, the amount of candy sauce is small.
Evaluation B: Compared with the candy-coated food of Comparative Example 1, the amount of candy sauce is comparable.
Evaluation C: Compared with the candy-coated food of Comparative Example 1, the amount of candy sauce is large.

[Evaluation of falling candy]
After each candy-coated food prepared by the above procedure was frozen at −7° C. and stored for 7 days, the amount of candy separated from the outer surface of each candy-coated food (amount of dropped candy) was Evaluation was made according to the following criteria.
Evaluation A: Compared with the candy-coated food of Comparative Example 1, the amount of dropped candy is small.
Evaluation B: Compared with the candy-coated food of Comparative Example 1, the amount of falling candy is comparable.
Evaluation C: Compared with the candy-coated food of Comparative Example 1, the amount of dropped candy is large.

From the results shown in Table 1, it was shown that the candy-coated food of Example was more resistant to dripping than the candy-coated food of Comparative Example 1. Moreover, the results shown in the same table indicate that the candy-coated food of the example was inhibited from dropping the candy as compared with the candy-coated food of Comparative Example 1, or was at the same level. That is, by performing the pretreatment step of the present disclosure and then coating with candy, dripping of candy is suppressed compared to the candy-coated food of Comparative Example 1, and dropping of candy is suppressed or at about the same level. was shown.

According to the present disclosure, it is possible to produce a candy-coated food in which the occurrence of candy sagging and falling candy is suppressed.

That is, according to the present disclosure, the following inventions are provided.
[1] A method for producing a food containing an ingredient and a candy covering the ingredient,
Including a pretreatment step before the candy coating step,
A method in which the pretreatment step includes the following (a) a step of applying moisture to the surface layer of the ingredients and a step of oiling the ingredients after the moisture application step,
(b) a powder adhering step of adhering at least one kind of powder selected from the group consisting of starch-containing powder, gluten-containing powder and thickening polysaccharide-containing powder to ingredients, and after the powder adhering step; and (c) an alkali treatment step of bringing the ingredients into contact with an alkaline solution, and a method comprising a step of applying oil treatment to the ingredients after the alkali treatment step. The above manufacturing method performed by any one method selected from the group.
[2] The production method according to [1], wherein each of the oil conditioning treatments is performed by conditioning the ingredients at a temperature of 120 to 180° C. for 2 to 20 minutes.
[3] The production method according to [1] or [2], wherein the application of water in the method (a) is performed by contacting the ingredients with water for 10 seconds to 20 minutes.
[4] In the method (b), the powder is attached to the ingredients by attaching 2 to 30% by mass of the powder with respect to the mass of the ingredients, [1] or [ 2].
[5] In the method (c), the alkaline treatment step is a step of boiling the ingredients in an alkaline solution, the alkaline solution has a pH of 9 or more, and sodium hydrogen carbonate, sodium carbonate, phosphoric acid The production method according to [1] or [2], which is an aqueous solution containing at least one selected from the group consisting of salts.
[6] In the above method (c), the alkali treatment step is a step of immersing the ingredients in an alkali solution and then steaming, and the alkali solution has a pH of 9 or more, and sodium bicarbonate, sodium carbonate, The production method according to [1] or [2], which is an aqueous solution containing at least one selected from the group consisting of phosphates.
[7] A candy-coated food produced by the production method according to any one of [1] to [6].
[8] The frozen candy-coated food of [7], which is frozen.
[9] A method for suppressing candy dripping of a food containing an ingredient and a candy coating the ingredient,
Including a pretreatment step before the candy coating step,
The pretreatment step includes the following (a) a step of applying moisture to the surface layer of the ingredients and a step of oiling the ingredients after the moisture application step,
(b) a powder-adhering step of adhering at least one powder selected from the group consisting of starch-containing powder, gluten-containing powder and polysaccharide-thickening polysaccharide-containing powder to ingredients, and the powder-adhering step; (c) an alkali treatment step of bringing the ingredients into contact with an alkaline solution; and a step comprising a step of oil treatment of the ingredients after the alkali treatment step The method, which is any one selected from

Claims

A method for producing a food containing an ingredient and a candy covering the ingredient,
Including a pretreatment step before the candy coating step,
A method in which the pretreatment step includes the following (a) a step of applying moisture to the surface layer of the ingredients and a step of oiling the ingredients after the moisture application step,
(b) a powder adhering step of adhering at least one kind of powder selected from the group consisting of starch-containing powder, gluten-containing powder and thickening polysaccharide-containing powder to ingredients, and after the powder adhering step; and (c) an alkali treatment step of bringing the ingredients into contact with an alkaline solution, and a method comprising a step of applying oil treatment to the ingredients after the alkali treatment step. The above manufacturing method performed by any one method selected from the group.
The production method according to claim 1, wherein each of the oil conditioning treatments is performed by conditioning the ingredients at a temperature of 120 to 180°C for 2 to 20 minutes.
The production method according to claim 1 or 2, wherein the application of water in the method (a) is performed by bringing the ingredients and water into contact for 10 seconds to 20 minutes.
3. The method according to claim 1 or 2, wherein the attachment of the powder in the method (b) is performed by attaching 2 to 30% by mass of the powder with respect to the mass of the ingredient. Production method.
In the method (c), the alkaline treatment step is a step of boiling the ingredients in an alkaline solution, and the alkaline solution has a pH of 9 or higher and contains sodium hydrogen carbonate, sodium carbonate, and a phosphate. The production method according to claim 1 or 2, which is an aqueous solution containing at least one selected from the group.
In the above method (c), the alkali treatment step is a step of immersing the ingredients in an alkaline solution and then steaming the ingredients, and the alkaline solution has a pH of 9 or more and contains sodium hydrogen carbonate, sodium carbonate, and phosphate. The production method according to claim 1 or 2, which is an aqueous solution containing at least one selected from the group consisting of:
A candy-coated food produced by the production method according to any one of claims 1 to 6.
The frozen candy-coated food according to claim 7, which is frozen.
A method for suppressing candy dripping of a food containing an ingredient and a candy coating the ingredient,
Including a pretreatment step before the candy coating step,
The pretreatment step includes the following (a) a step of applying moisture to the surface layer of the ingredients and a step of oiling the ingredients after the moisture application step,
(b) a powder-adhering step of adhering at least one powder selected from the group consisting of starch-containing powder, gluten-containing powder and polysaccharide-thickening polysaccharide-containing powder to ingredients, and the powder-adhering step; (c) an alkali treatment step of bringing the ingredients into contact with an alkaline solution; and a step comprising a step of oil treatment of the ingredients after the alkali treatment step The method, which is any one selected from