WO2023119818A1 - Bonbon pour enrobage alimentaire, aliment enrobé de bonbon et procédé de production d'aliment enrobé de bonbon - Google Patents

Bonbon pour enrobage alimentaire, aliment enrobé de bonbon et procédé de production d'aliment enrobé de bonbon Download PDF

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Publication number
WO2023119818A1
WO2023119818A1 PCT/JP2022/038686 JP2022038686W WO2023119818A1 WO 2023119818 A1 WO2023119818 A1 WO 2023119818A1 JP 2022038686 W JP2022038686 W JP 2022038686W WO 2023119818 A1 WO2023119818 A1 WO 2023119818A1
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Prior art keywords
candy
food
weight
starch syrup
coated
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PCT/JP2022/038686
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English (en)
Japanese (ja)
Inventor
聡 中村
宏 山村
光俊 久保田
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日本水産株式会社
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Priority to CN202280067259.0A priority Critical patent/CN118055702A/zh
Priority to JP2023569091A priority patent/JPWO2023119818A1/ja
Priority to KR1020247019665A priority patent/KR20240099487A/ko
Publication of WO2023119818A1 publication Critical patent/WO2023119818A1/fr

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Classifications

    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5024—Agar
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5432—Gelatine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/636—Trehalose

Definitions

  • the present invention relates to a technique for suppressing candy sagging in candy-coated foods.
  • candy-coated foods such as Daigakuimo
  • Daigakuimo a candy-coated food
  • the candy on the surface of such a candy-coated food has moderately viscous candy adhering to the periphery of the food immediately after production. or absorbs moisture in the air, resulting in candy dripping and melting off from the food, resulting in loss of texture and appearance and loss of commercial value.
  • Patent Document 1 discloses daigakuimo entwined with honey containing agar.
  • Patent Document 2 discloses a candy containing granulated sugar, maltose and trehalose.
  • Patent Document 3 discloses a candy containing agar.
  • candy-coated foods according to these prior arts are not necessarily sufficiently inhibited from dripping candy.
  • the inventors found that in kitchens where candy-coated foods are placed, there are many cases where the environment is high humidity, such as when cooking is often done at the same time. , found that candy sauce is particularly likely to occur in such a high-humidity environment.
  • the present invention provides a candy for food coating that can suppress candy sagging of a candy-coated food even in a high-humidity environment, a candy-coated food in which candy sag is suppressed, and a candy-coated food in which candy sag is suppressed.
  • An object of the present invention is to provide a method for producing the
  • the present inventors focused on the hardness of the surface of candy and tested candy with various compositions. Then, when a candy was made using a starch syrup containing a straight-chain reduced starch syrup and rich in disaccharides and trisaccharides, it was possible to suppress the dripping of candy. When the surface hardness of such candies was measured immediately after production, it was also found that the hardness index was higher than that of conventional candies. Conventionally, there has been no request to harden the candy covering food, and there has been no knowledge that a hard candy has an effect of suppressing dripping of candy.
  • the present invention is as follows.
  • a candy for food coating containing starch syrup wherein the starch syrup contains linear reduced starch syrup and satisfies the following (a) and/or (b).
  • the total content of disaccharides and trisaccharides relative to the entire starch syrup is 25% by weight or more, and/or the total content of pentasaccharides or higher sugars is 70% by weight or less relative to the entire starch syrup.
  • a method for producing a candy-coated food product comprising a preservation step of holding.
  • the production method according to [16] or [17] wherein the food is potatoes fried in oil.
  • a candy for food coating that can suppress candy sagging of a candy-coated food even in a high-humidity environment, a candy-coated food in which candy sagging is suppressed, and a candy in which candy sagging is suppressed.
  • a method of making a coated food product is provided.
  • the candy of the present invention suppresses dripping of the candy when it is coated on various foods such as university sweet potatoes.
  • the candy of the present invention is a candy for food coating containing starch syrup, the starch syrup contains linear reduced starch syrup, and the following (a), (b), or both (a) and (b) are Fulfill.
  • (a) The total content of disaccharides and trisaccharides relative to the entire starch syrup is 25% by weight or more, and/or the total content of pentasaccharides or higher sugars is 70% by weight or less relative to the entire starch syrup.
  • the hardness test force of the candy at 25° C. is 90 N or more.
  • the candy is obtained by heating and mixing starch syrup and, if necessary, other materials such as saccharides and water, and boiling down.
  • the candy hardness test force can be, for example, the maximum load measured by a Leoner (Yamaden RHEONER II CREEPMETER RE2-3305S: Yamaden Co., Ltd.).
  • Preferable measurement conditions are load cell 200N, plunger: ⁇ 3 mm ball, sample entry speed: 1.0 mm/sec, and measurement is carried out on candy with a thickness of 2 mm.
  • the temperature at the time of measurement is preferably 25°C.
  • the candy is stored in a deaerated container until it is subjected to measurement so that it is not affected by moisture in the air. Also, preferably, the measurement is performed within 1 hour after manufacture of the candy.
  • the hardness test force of the candy of the present invention is usually the value of the surface of the candy, and is 90 N or more, preferably 100 N or more, more preferably 110 N or more at 25°C. Since the candy has such a hard surface, the candy does not easily absorb moisture, and dripping of the candy is easily suppressed. In addition, it becomes easy to produce an appropriate texture and a crisp feeling when eating.
  • Reduced starch syrup is obtained by adding hydrogen to starch syrup obtained by hydrolyzing starch with an acid or an enzyme to reduce the glucose ends of the sugars in the starch syrup.
  • sugars in starch syrup include monosaccharides and oligosaccharides, and oligosaccharides of trisaccharides or higher include straight-chain and branched-chain oligosaccharides.
  • linear reduced starch syrup refers to reduced starch syrup containing linear oligosaccharides in an amount of 20% by weight or more based on the total solid content of the starch syrup. In addition, it is not excluded that the linear reduced starch syrup contains branched oligosaccharides.
  • branched-chain reduced starch syrup refers to reduced starch syrup containing branched-chain oligosaccharides in an amount of 50% by weight or more of the total starch syrup solid content. In addition, it is not excluded that the branched-chain reduced starch syrup contains linear oligosaccharides.
  • the candy of the present invention essentially contains linear reduced starch syrup, but may contain branched chain reduced starch syrup or non-reduced starch syrup.
  • the content of the linear reduced starch syrup in the candy of the present invention is preferably 20% by weight or more, more preferably 25% by weight or more, still more preferably 30% by weight or more, still more preferably 35% by weight or more, and even more preferably 35% by weight or more.
  • the content of the linear reduced starch syrup in the candy of the present invention is preferably 10% by weight or more, more preferably 15% by weight or more, and still more preferably 20% by weight or more of the entire candy (excluding water).
  • the non-reduced starch syrup is a starch syrup obtained by hydrolyzing starch with an acid or an enzyme, and is not subjected to a reduction treatment by adding hydrogen.
  • the candy of the present invention contains more short sugars such as disaccharides and trisaccharides than other oligosaccharides and monosaccharides.
  • the oligosaccharide is preferably derived from linear reduced starch syrup, but may be derived from branched chain reduced starch syrup or non-reduced starch syrup.
  • the total content of disaccharides and trisaccharides with respect to the entire starch syrup (solid content) contained in the candy of the present invention is 25% by weight or more, preferably 30% by weight or more, more preferably 35% by weight or more, and still more.
  • the total content of disaccharides and trisaccharides relative to the entire starch syrup (solid content) contained in the candy of the present invention is usually 95% by weight or less, preferably 90% by weight or less, more preferably 85% by weight or less, Even more preferably, it is 80% by weight or less.
  • the upper limit and lower limit of the total content of disaccharides and trisaccharides relative to the entire starch syrup (solid content) contained in the candy of the present invention can be arbitrarily combined within the scope of the present disclosure.
  • the total content of pentasaccharide-long or longer oligosaccharides relative to the total solid content of the starch syrup contained in the candy of the present invention is 70% by weight or less, preferably 60% by weight or less, more preferably 50% by weight or less, Even more preferably, it is 45% by weight or less.
  • the lower limit may be 0% by weight, and is usually 5.0% by weight or more.
  • the content of monosaccharides relative to the entire starch syrup (solid content) contained in the candy of the present invention is preferably 15% by weight or less, more preferably 10% by weight or less, still more preferably 5.0% by weight or less, and even more preferably 5.0% by weight or less. is 2.0% by weight or less.
  • the lower limit may be 0% by weight, and is usually 0.5% by weight or more.
  • the content of tetrasaccharide with respect to the entire starch syrup (solid content) contained in the candy of the present invention is preferably 1.0% by weight or less, more preferably 0.5% by weight or less, and still more preferably 0.3% by weight or less. is.
  • the lower limit may be 0% by weight, and is usually 0.00001% by weight or more.
  • the candy of the present invention may further contain other monosaccharides and/or oligosaccharides of starch syrup.
  • Monosaccharides include glucose, erythritol, sorbitol, fructose and the like.
  • Oligosaccharides include disaccharides such as sucrose, maltose and trehalose, trisaccharides such as maltotriose, kestose and raffinose, and oligosaccharides having a length of tetrasaccharide or longer. be able to. Of these, trehalose is more preferred. Examples of forms of sucrose include granulated sugar, sugar, and granulated sugar.
  • the content of other monosaccharides and/or oligosaccharides of starch syrup in the candy of the present invention is preferably 10% by weight or more, more preferably 20% by weight or more, and still more preferably 30% by weight of the entire candy (excluding water). Above, it is still more preferably 40% by weight or more, more preferably 70% by weight or less, more preferably 65% by weight or less, still more preferably 60% by weight or less, and even more preferably 55% by weight or less.
  • trehalose When trehalose is contained as another oligosaccharide, its content is preferably 1.0% by weight or more, more preferably 5.0% by weight or more, and still more preferably 10% by weight or more of the entire candy (excluding water), It is also preferably 30% by weight or less, more preferably 20% by weight or less, and even more preferably 15% by weight or less. Any combination of these upper and lower limits may be used.
  • the candy of the present invention does not contain much water during production.
  • the water content adjusted during production is preferably 5.0% by weight or less, more preferably 3.0% by weight or less, and even more preferably 1.0% by weight or less of the entire candy.
  • the moisture content during production can be adjusted by a known method, for example, by collecting a portion of the candy during heating and measuring the moisture content so as not to include moisture in the air. Moisture content can be measured by a known method, for example, by placing in an oven and checking for changes in weight.
  • the amount of water contained in the candy adjusted during production can be measured by a known method. Examples of the measuring method include a heating under reduced pressure/drying aid method, a normal pressure heating/drying aid method, and a normal pressure heating/direct method. These may be used alone, or may be used in combination.
  • the candy of the present invention may further contain a gelling agent.
  • a gelling agent By using a gelling agent, candy sagging can be further suppressed.
  • Gelling agents include agar, gellan gum, gelatin, guar gum, locust bean gum, tara gum, fenugreek gum, tamarind gum, carrageenan, pectin, starch and the like, and these can be used singly or in combination of two or more.
  • agar, gellan gum and gelatin are more preferred, and agar is particularly preferred. Examples of agar include those prepared from agar-agar, Gracilaria, and obakusa.
  • the gelling agent in the present specification is preferably one that maintains the dissolved state when the water content of the candy is 5% by weight or less after being mixed with the candy material and heated to dissolve.
  • the state in which the gelling agent is dissolved means that the candy at 85° C. or more and 150° C. or less has no lumps and/or the candy has a transparent feeling.
  • the candy at 85°C or higher and 150°C or lower is visually checked to confirm that there are no lumps in the candy and that the candy is transparent. If either item is satisfied, it can be determined that the gelling agent is in a dissolved state.
  • the weight average molecular weight of the gelling agent is usually 300,000 or less, preferably 250,000 or less, more preferably 200,000 or less, still more preferably 150,000 or less, and usually 10,000 or more, preferably It is 20,000 or more, more preferably 30,000 or more, and still more preferably 50,000 or more. Any combination of these upper and lower limits may be used.
  • the weight average molecular weight of the gelling agent is usually 10,000 or more and 300,000 or less, preferably 20,000 or more and 250,000 or less, more preferably 30,000 or more and 200,000 or less, further preferably 50,000. Above 150,000 and below.
  • the weight average molecular weight of the gelling agent is a value measured according to the GPC method by HPLC. Specifically, 0.3 g of a gelling agent is dissolved in 200 mL of distilled water (110° C., 5 minutes) and measured using a column (TOSOH TSK-GEL for HPLC, TSK-GELGMPWXL).
  • the 1.5% by weight jelly strength of the agar used in the present invention was measured by the Nikkan water method, that is, a 1.5% by weight solution of agar was prepared and allowed to stand at 20°C for 15 hours to solidify the gel . It is usually 500 g/cm 2 or less, preferably 300 g/cm 2 or less, more preferably 50 g/cm 2 or less, and usually 1 g/cm 2 or less. cm 2 or more, preferably 5 g/cm 2 or more, more preferably 10 g/cm 2 or more. Any combination of these upper and lower limits may be used.
  • the 1.5% by weight jelly strength of agar is generally 1 g/cm 2 or more and 500 g/cm 2 or less, preferably 5 g/cm 2 or more and 300 g/cm 2 or less, more preferably 10 g/cm 2 or more and 50 g/cm 2 or more . It is below. Within the above range, the amount of candy sagging can be further suppressed. However, since the Nikkan water measurement method cannot measure a jelly strength of 100 g/cm 2 or less, the proportional relationship between the jelly strength and the agar concentration is actually used. , as 1/10 of the measured jelly strength at 15.0% by weight agar concentration.
  • the content thereof is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and still more preferably 0.1% by weight or more, relative to the entire candy (excluding water). is 0.3% by weight or more, preferably 10% by weight or less, more preferably 5% by weight or less, and still more preferably 1% by weight or less. Any combination of these upper and lower limits may be used.
  • the content of the gelling agent relative to the total weight of the candy is usually 0.01% to 10% by weight, preferably 0.1% to 5% by weight, more preferably 0.3% to 1% by weight. It is below.
  • the candy of the present invention may contain other optional ingredients as long as they do not interfere with the desired effects.
  • Arbitrary ingredients include perfumes, fats and oils, emulsifiers, proteins and the like. Flavors, fats and oils, and emulsifiers that are commonly used in foods can be used. Examples of proteins include collagen, casein and whey. These may be used in combination as appropriate.
  • the candy of the present invention can be produced by a conventional method. For example, it is produced by mixing, melting, and heating raw materials. As a preferred embodiment, the temperature at which the raw materials are melted is 150° C. or less.
  • the candy of the present invention exerts the effect of suppressing candy sagging, that is, suppressing candy sagging when the food is coated.
  • the term "candy sauce” refers to candy in which the candy on the surface of the food covered with candy runs off the surface of the food. If the food is stored in a container without holes, the candies remaining in the container when the food is lifted are also considered candy sauce. In the later examples, the food was put on a net placed above the tray and preserved, and then the candy adhering to the tray was used as candy sauce.
  • the cause of candy sauce is that during storage after production, during frozen storage, or during storage after thawing, the moisture content of the candy increases due to the absorption of moisture from the food coated with the candy or from the air. It is considered that the viscosity is lowered. Moisture migration from the coated food to the candy is believed to be affected by osmotic pressure, and reduction in viscosity of the candy is believed to be affected by the moisture content of the candy, temperature, and/or humidity. In the present invention, it is thought that by using a starch syrup with a predetermined composition or by setting the hardness of the candy to a certain level or higher, the migration of water to the candy is suppressed and the candy is prevented from running off the surface of the food.
  • the amount of candy sauce is measured by measuring the amount (weight or volume) of candy sauce produced when the food coated with candy is held in an environment of -20°C to 30°C and humidity of 50% to 100%. can ask. .
  • the amount of candy sauce (moisture ) is the candy sauce rate.
  • the retention time is 6 hours and the candy sagging rate is 5% by weight or less, preferably 3% by weight or less, and more preferably 1% by weight or less, it can be judged that candy sagging is suppressed.
  • the holding time is 24 hours
  • when the candy sagging rate is 12% by weight or less, preferably 10% by weight or less, and more preferably 8% by weight or less, it can be judged that candy sagging is suppressed. .
  • the candy of the present invention is particularly resistant to dripping under high humidity conditions, especially in an environment with an average humidity of 85% or higher, and more particularly an average humidity of 90% or higher during storage.
  • the candy of the present invention can be suitably used to coat the surface of food. That is, a candy-coated food having a film made of the candy of the present invention on its surface is provided.
  • the type of food is not particularly limited, but foods containing a large amount of starch, such as potatoes and chestnuts, can be exemplified.
  • potatoes include sweet potato, taro, potato, and yam.
  • the food is preferably sweet potato, which is a material of daigakuimo and Chinese potato, which is generally coated with candy.
  • the food is cooked before it is coated with candy.
  • the cooking method is not particularly limited, but examples include steaming, baking, frying with oil, etc., and frying with oil is more preferable.
  • Abura-cho means to fry in oil.
  • a candy-coated food product has a film of candy.
  • the coating ratio of the candy film to the surface area of the food is usually 90% or more, preferably 95% or more.
  • the upper limit of the coating ratio of the candy film to the surface area of the food is not particularly limited, it is usually 100% or less.
  • the coating ratio of the candy film to the surface area of the food can also be used as an index for judging whether the dripping of the candy is suppressed.
  • the thickness of the candy in the candy-coated food is not particularly limited, it is usually about 0.1 to 5 mm.
  • the form of distribution of the candy-coated food is not particularly limited, it is preferably frozen food or chilled food.
  • the temperature of the frozen food is usually -25°C or higher, preferably -20°C or higher, and usually -5°C or lower, preferably -10°C or lower. Any combination of these upper and lower limits may be used.
  • the temperature of the frozen food is usually -25°C or higher and -5°C or lower, preferably -20°C or higher and -10°C or lower.
  • the temperature of chilled foods is usually -5°C or higher and 5°C or lower.
  • the temperature is usually 5°C or higher, preferably 10°C or higher, and usually 30°C or lower, preferably 25°C or lower. Any combination of these upper and lower limits may be used.
  • the temperature of room-temperature foods is usually 5°C or higher and 30°C or lower, preferably 10°C or higher and 30°C or lower, more preferably 10°C or higher and 25°C or lower.
  • Such a candy-coated food is prepared by a coating step of coating the food with the candy of the present invention, and a storage step of keeping the candy-coated food obtained in the preceding step at an internal temperature of -20°C or higher and 30°C or lower. It can be manufactured by a method comprising: Such a production method preferably further includes a freezing step of freezing the candy-coated food obtained in the coating step before the storage step.
  • the food and candy are mixed, the food is entwined with the candy, and the food is coated with the candy.
  • the weight ratio of the mixed food and candy is usually 2 or more, preferably 3 or more, and usually 10 or less, preferably 8 or less.
  • the candy-coated food is kept in a state where the internal temperature of the food is -20°C or higher and 30°C or lower.
  • the holding time is not particularly limited.
  • a known method can be used to measure the internal temperature of the food.
  • the temperature can be measured by piercing the food with a thermometer having a measuring portion sharp enough to pierce the food.
  • the thermometer for example, "TX10" manufactured by Yokogawa Instrument Co., Ltd. can be used.
  • the food coated with candy is usually kept at -10°C or lower, preferably -20°C or lower, more preferably -30°C or lower.
  • the freezing time is usually 30 minutes or more, preferably 1 hour or more, more preferably 2 hours or more, and kept within the above temperature range.
  • the internal temperature of frozen food is usually -25°C or higher, preferably -20°C or higher, and usually -5°C or lower, preferably -10°C or lower. Any combination of these upper and lower limits may be used.
  • the temperature of the frozen food is usually -25°C or higher and -5°C or lower, preferably -20°C or higher and -10°C or lower.
  • the food is considered to be in a thawed state if the internal temperature of the food is 10°C or higher in the subsequent storage process.
  • Table 4 shows the results of candy sagging rate (%).
  • the starch syrup used contains linear reduced starch syrup and the total content of disaccharides and trisaccharides is 25% by weight or more with respect to the total starch syrup, under a high humidity environment with an average humidity of 86.9% However, it was confirmed that candy sauce was suppressed.
  • non-reduced starch syrup was included in addition to linear reduced starch syrup, but the total content of disaccharides and trisaccharides satisfied the above-mentioned amount, and an effect of suppressing candy sagging was obtained. Even if the total content of disaccharides and trisaccharides met the above amount, in Comparative Examples 1, 3, and 5, which did not contain linear reduced starch syrup, dripping was not sufficiently suppressed.
  • Example 1 Evaluation of various candy-coated foods
  • the candy of Example 1 was prepared in the same manner as in ⁇ 1>.
  • the chopped sweet potatoes were fried at 130° C. for 8 minutes.
  • a raw apple with skin, a cookie (Moonlight: Morinaga & Co., Ltd.), and a mini salami (snack dry: Ito Ham) were each mixed with the candy 22 of Example 1 for a weight of 78 to prepare a candy-coated food. .

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
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Abstract

Dans un aliment enrobé de bonbon tel que le Daigaku-imo (patate douce frite et enrobée de bonbon), le bonbon absorbe l'humidité dans l'aliment ou l'air pendant le stockage après la production et goutte de la surface de l'aliment, ce qui endommage parfois la texture et l'aspect de l'aliment enrobé de bonbon. La présente invention aborde le problème de la fourniture d'un bonbon pour enrobage alimentaire permettant de supprimer le gouttellement de bonbon d'un aliment enrobé de bonbon même dans un environnement à humidité élevée, un aliment enrobé de bonbon dans lequel le gouttellement de bonbon est supprimé, et un procédé de production d'un aliment enrobé de bonbon dans lequel le gouttellement de bonbon est supprimé. Un bonbon pour enrobage alimentaire qui contient un sirop d'amidon, ledit sirop d'amidon contenant un sirop d'amidon réduit linéaire, et satisfait les conditions (a) et/ou (b) suivantes.　(a) la teneur totale en disaccharide(s) et trisaccharide(s) par rapport au sirop d'amidon total est de 25 % en poids ou plus, et/ou la teneur totale en pentasaccharide(s) et supérieurs par rapport au sirop d'amidon total est de 70 % en poids ou moins. (b) la force d'essai de dureté du bonbon à 25 °C est de 90 N ou plus.
PCT/JP2022/038686 2021-12-24 2022-10-18 Bonbon pour enrobage alimentaire, aliment enrobé de bonbon et procédé de production d'aliment enrobé de bonbon WO2023119818A1 (fr)

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CN202280067259.0A CN118055702A (zh) 2021-12-24 2022-10-18 食品被覆用的糖、糖被覆食品及糖被覆食品的制造方法
JP2023569091A JPWO2023119818A1 (fr) 2021-12-24 2022-10-18
KR1020247019665A KR20240099487A (ko) 2021-12-24 2022-10-18 식품 피복용의 엿, 엿 피복 식품, 및 엿 피복 식품의 제조 방법

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003235472A (ja) * 2002-02-14 2003-08-26 Wm Wrighley Jr Co 還元難消化性水飴をバインダー成分とするコーティング製品
JP2012239428A (ja) * 2011-05-19 2012-12-10 Nippon Suisan Kaisha Ltd 飴又はキャラメル被覆食品及びその製造方法
JP2017163926A (ja) * 2016-03-17 2017-09-21 フジッコ株式会社 飴だれしにくい大学イモの製造方法
JP2021007387A (ja) * 2019-06-28 2021-01-28 日本水産株式会社 食品被覆用の飴、飴被覆食品、及び飴被覆食品の製造方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5786589A (en) 1980-11-19 1982-05-29 Hitachi Ltd Scroll compressor
JP3992865B2 (ja) 1999-02-03 2007-10-17 日本水産株式会社 飴ダレのしにくい飴、および飴被覆食品

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003235472A (ja) * 2002-02-14 2003-08-26 Wm Wrighley Jr Co 還元難消化性水飴をバインダー成分とするコーティング製品
JP2012239428A (ja) * 2011-05-19 2012-12-10 Nippon Suisan Kaisha Ltd 飴又はキャラメル被覆食品及びその製造方法
JP2017163926A (ja) * 2016-03-17 2017-09-21 フジッコ株式会社 飴だれしにくい大学イモの製造方法
JP2021007387A (ja) * 2019-06-28 2021-01-28 日本水産株式会社 食品被覆用の飴、飴被覆食品、及び飴被覆食品の製造方法

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