WO2022210157A1 - 飴被覆食品およびその製造方法 - Google Patents

飴被覆食品およびその製造方法 Download PDF

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Publication number
WO2022210157A1
WO2022210157A1 PCT/JP2022/013478 JP2022013478W WO2022210157A1 WO 2022210157 A1 WO2022210157 A1 WO 2022210157A1 JP 2022013478 W JP2022013478 W JP 2022013478W WO 2022210157 A1 WO2022210157 A1 WO 2022210157A1
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Prior art keywords
ingredients
candy
powder
water
oil
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PCT/JP2022/013478
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English (en)
French (fr)
Japanese (ja)
Inventor
浩輔 山田
敏伸 大森
麻里子 北河
正道 武藤
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株式会社ニチレイフーズ
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Priority to JP2023511054A priority Critical patent/JPWO2022210157A1/ja
Publication of WO2022210157A1 publication Critical patent/WO2022210157A1/ja

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • 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
  • a candy-coated food such as Daigakuimo
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • FIG. 1 is a flow chart showing an example of a method for producing a candy-coated food product of the present disclosure.
  • 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.
  • 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.
  • 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.
  • candy-coated food refers to food containing ingredients and candy coating the surface of the ingredients.
  • 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.
  • 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.
  • 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.
  • 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.
  • the starch syrup may contain other known materials for starch syrup.
  • 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.
  • candy sauce means that in a candy-coated food at room temperature, the candy melts and detaches (drips) from the candy-coated food.
  • the term “candy dropping” refers to detachment (peeling off) of candy from a candy-coated food in a frozen state.
  • 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.
  • 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).
  • the water is applied to the surface layer of the ingredient as it is.
  • 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.
  • 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.
  • 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.
  • 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.
  • imparting moisture to the surface layer of the ingredients is performed by immersing the ingredients in water, steaming, or glazing alone or in combination.
  • 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.
  • 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.
  • 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.
  • 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.
  • the boiling time can be, for example, 2 to 150 minutes, 5 to 140 minutes, 10 to 120 minutes, or the like.
  • 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.
  • 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.
  • the steaming time can be, for example, 1 second to 5 minutes, 1 second to 3 minutes, 2 to 60 seconds, and the like.
  • the glazing conditions can be appropriately set according to the type, size, etc. of the ingredients.
  • "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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the ingredients are subjected to an oil adjustment process (pre-oil adjustment process) before the moisture imparting step.
  • the conditions can be appropriately set according to the type, size, etc. of the ingredients.
  • 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.
  • 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.
  • 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.
  • the ingredients are subjected to a freezing treatment before the moisture application step.
  • the freezing treatment can be performed before or after the pre-oil conditioning treatment.
  • 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.
  • 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.
  • 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.
  • 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.
  • the freezing treatment is carried out at -40 to -35°C for 30 minutes to 1 hour.
  • 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.
  • 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.
  • 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.
  • 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.
  • powder is adhered to at least part of the surface of the ingredients.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the ingredients are oiled.
  • the conditions for oiliness can be appropriately set according to the type, size, etc. of ingredients.
  • 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.
  • pre-oil conditioning treatment the conditions may be the same as those described for the oil adjustment processing above.
  • 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.
  • the ingredients 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.
  • 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.
  • the alkaline treatment is carried out under the condition that the alkaline solution permeates the entire surface layer of the ingredients.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the alkaline treatment is performed by immersing the ingredients in an alkaline solution and then steaming.
  • 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.
  • the soaking temperature can be, for example, 10 to 70°C, 10 to 40°C, 20 to 30°C, and the like.
  • the immersion time can be, for example, 10 seconds to 10 minutes, preferably 15 seconds to 5 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the ingredients are oil treated.
  • 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.
  • 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.
  • 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.
  • 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.
  • the ingredients 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.
  • the surface of the ingredients pretreated in the pretreatment step (A) is coated with candy.
  • 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.
  • 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).
  • 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.
  • a container for example, a pot, a kettle, etc.
  • an ingredient having a candy attached to at least a part of its surface 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.
  • 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
  • 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.
  • 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.
  • the freezing treatment time is preferably 3 to 5 hours, more preferably 2 to 20 hours, and still more preferably 1 to 30 hours.
  • 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
  • the food obtained by the above steps (A)-(C) i.e., the frozen candy-coated food of the present disclosure
  • 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.
  • Method for suppressing falling candy 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”).
  • 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.
  • 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).
  • 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).
  • 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.
  • 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].
  • 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 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.
  • the frozen candy-coated food of [7] which is frozen.
  • the method which is any one selected from

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PCT/JP2022/013478 2021-03-31 2022-03-23 飴被覆食品およびその製造方法 WO2022210157A1 (ja)

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JP2004222562A (ja) * 2003-01-21 2004-08-12 Shimizu Kagaku Kk 食品の水分移行防止剤及び水分移行防止方法
JP2010130997A (ja) * 2008-10-27 2010-06-17 Katsu Mi Japan Inc 冷凍薩摩芋加工食品の製造方法および該方法によって加工された冷凍薩摩芋加工食品
JP2018046762A (ja) * 2016-09-21 2018-03-29 株式会社林原 分岐α−グルカン混合物シラップとその用途
JP2021159042A (ja) * 2020-04-03 2021-10-11 一成 関 サツマイモ加工食品の製造方法並びに該方法により製造されるサツマイモ加工食品

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JPH0698676A (ja) * 1992-09-24 1994-04-12 Fumio Yamanobe さつまいもの変色防止方法
JP2002095422A (ja) * 2000-09-19 2002-04-02 Fk Foods Shiina:Kk チョコレート味大学いも
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JP2004222562A (ja) * 2003-01-21 2004-08-12 Shimizu Kagaku Kk 食品の水分移行防止剤及び水分移行防止方法
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JP2018046762A (ja) * 2016-09-21 2018-03-29 株式会社林原 分岐α−グルカン混合物シラップとその用途
JP2021159042A (ja) * 2020-04-03 2021-10-11 一成 関 サツマイモ加工食品の製造方法並びに該方法により製造されるサツマイモ加工食品

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