JP5195239B2 - Sugar-coated food - Google Patents

Description

  The present invention relates to a sugar-coated food, and more particularly, to a sugar-coated food comprising a sugar-coated layer portion having a smooth licking feeling and a crisp texture, and a pill having a chewing property constituting a central layer.

  In general, a sugar-coated food is produced as follows. That is, first of all, an aqueous solution containing sugar as a main ingredient and containing other binders such as sugars and starch is spread over the entire surface of the central layer surface by spraying, etc. Thereafter, a process of spraying a mixture of fine powders such as calcium carbonate to close the binding between the central layers, and then sending warm air to dry the sugar coating layer is repeated a plurality of times. In some cases, after that, the step of spraying an aqueous solution containing a pigment and drying with warm air is repeated to color the sugar-coated layer, and in some cases, gloss may be given with wax or the like (see, for example, Patent Document 1). ). Furthermore, it is common that a thing with a comparatively large center layer or an irregular thing is produced through the sugar coating process of three steps, a lower part, a middle part, and an upper part (for example, refer patent document 2). ). In general, an aqueous solution mainly composed of sugar used in the sugar coating process is generally kept at 20 to 40 ° C.

  In addition, general sugar coating is a technique used for covering the center layer, and there are many sugar coating layers up to twice the weight of the center layer. There is an exception, such as China Marble, where the sugar coating layer has a structure of several tens of times the weight of the central layer. Usually, in this China marble, the sugar solution is sprayed uniformly on the center layer, drying is repeated, and this work time is generally several tens of days. There are also crystals having a diameter exceeding 30 μm and a dense structure is formed, so that it has a hard texture.

  On the other hand, as a method for producing a sugar-coated confectionery coated with a sugar-coating layer having a suitable texture that can be crushed by chewing, a method in which an organic acid layer and a sugar layer, which are acidulants, are stacked in layers alternately, a vitamin C layer A method has been proposed in which layers of sugar and sugar are alternately formed and the average particle size of sugar crystals is 5 to 15 μm. By using this method, sugar-coated confectionery produced through the above production process using tablet confectionery, pills, and candy as a central layer has been proposed (see, for example, Patent Documents 3 and 4). ).

  In the above-mentioned Patent Document 3, the pill refers to a product obtained by solidifying an extract such as herb or fruit juice with a sugar such as starch, but the moisture value in the pill is not specified. Therefore, in the foods proposed so far, the center layer becomes crunchy tablet confectionery, pills and candy, and enjoys the difference in texture between the sugar-coated layer portion and the center layer portion having hardness. Was difficult.

  By the way, jelly and gummy candy exist as an example of a central layer containing a fruit extract and a vegetable extract and having chewing properties. In these foods, confectionery having a sugar coating layer and a vitamin C layer has been proposed (see, for example, Patent Documents 5, 6, and 7). However, these confectionery uses not a hard coating with a heavy texture on the sugar coating but a soft coating to correct surface irregularities, and the sugar coating food obtained by the hard coating is essentially Is different.

  In addition, the above jelly and gummy candy containing gelatin have thermoplasticity, but usually contain a large amount of water to maintain the texture, so that it can be molded by pouring or extruding into a mold In addition, molding into a spherical shape was very difficult in terms of productivity and cost. In addition, when sugar coating is performed using a non-spherical center layer produced as described above, the adhesion area between the center layers increases. Therefore, if the sugar coating is continued while maintaining such a state, there has been a drawback that the phenomenon that the center layers are bonded to each other due to the viscosity generated when the sugar coating liquid dries is likely to occur.

JP-A-5-252871 JP-A-9-313109 Japanese Patent No. 3756519 Japanese Patent No. 3671965 Japanese Patent No. 2978685 Japanese Patent No. 3562660 Japanese Patent No. 3611131

  The present invention is a sugar-coated food product that has a sugar-coating layer that has a smooth licking feeling and a crisp texture without losing the deliciousness of sugar, and a spherical shape that has a chewing property that allows the taste of the material itself to be fully felt. It aims at providing the sugar-coated food which consists of the center layer of.

  In order to achieve the above-mentioned object, the present inventors have conducted extensive research, and as a result, the texture of the sugar-coating layer and the central layer is greatly changed by coating sugar with a pill containing water-soluble gelatin as the central layer. The present invention has been completed. More specifically, the central layer is a pill having chewing properties, and has a sugar coating layer of three times or more by weight with respect to the pill, and the sugar coating layer has a sugar layer and a vitamin C layer alternately stacked. And the sugar layer has a crystalline state, the average particle diameter of the crystals is in the range of 5 to 15 μm, and further, as a constituent of the pill, beverage extract, fruit Contains at least one selected from extracts and vegetable extracts, and at the same time contains at least one selected from water-soluble gelatin, pectin, carboxymethylcellulose and pullulan, and is heat-treated. It has been found that a sugar-coated food characterized by being a pill can feel a great difference in texture between the sugar-coated layer and the central layer when chewed in the mouth.

  In addition, at least one dry weight selected from beverage extract, fruit extract and vegetable extract, which are constituents of the pill, is 10 to 60% by weight of the whole pill, I found that the finished food can fully feel the taste of the ingredients.

  Furthermore, the food in which the moisture value of the pills forming the central layer is in the range of 2 to 10% by weight has a moderate elasticity in the central layer, and a good texture such as a bite and crispness. I found that I could keep it.

  Moreover, it discovered that the foodstuff which added water-soluble gelatin so that it might become 1 to 5 weight% as a structural component of the said pill can implement | achieve the state with few molds of a center layer and few teeth.

  A feature of the sugar-coated food of the present invention is a pill having a chewing property in the central layer, and has a sugar coating layer of 3 times or more by weight with respect to the pill, and the sugar coating layer is composed of a sugar layer and vitamin C. The layers are formed in multiple layers with alternately overlapping layers, and the sugar layer has a crystalline state, and the average particle size of the crystals is in the range of 5 to 15 μm, so that the deliciousness of the sugar is not impaired. It consists of a sugar-coating layer portion having a licking feeling and a crisp texture, and a central layer portion having a chewing property that allows the taste of the material itself to be sufficiently felt. In the obtained food, if the sugar coating layer is less than 3 times the weight of the center layer, the intended texture cannot be obtained, and the average particle size of the crystals constituting the sugar coating layer is less than 5 μm and more than 15 μm. You cannot get the texture you want.

The sugar constituting the sugar coating layer is not particularly limited as long as it is used for sugar coating. In the present invention, the average particle size of the sugar crystals was determined by observing the cross-section of the sugar coating layer with an electron microscope at 1000 times, and the average particle size of the long side and the short side of five sugar crystals selected arbitrarily. The control of sugar crystals is largely due to the above drying conditions and drying time. If drying is performed too slowly, the crystals become too large, and in some cases, the teeth become hard enough to prevent teeth. On the other hand, if the drying is too fast, the crystals do not become large and the texture becomes loose. This crystal control depends on the temperature of the aqueous sugar solution and needs to be 40-90 ° C. More preferably, it is the range of 70-80 degreeC. In addition, the timing of vitamin C spraying is very important and is one of the factors that create a crisp, porous texture. By spreading vitamin C, a multilayer structure is formed, and a texture with a crunchy nature is obtained. By repeating the above operations, the target sugar-coated food is only formed when the sugar and vitamin C layers are alternately layered and formed into a multi-layered sugar coating layer at least three times the center layer. Can be obtained. The amount of the sugar coating layer is preferably 3 to 5 times the weight of the center layer.
In the sugar-coated food of the present invention, the multilayer may be at least two layers.
As content of the said sugar, 60 to 80 weight% is preferable with respect to the total sugar coating weight.

  In addition, as vitamin C used in the present invention, generally known vitamin C may be used, and there is no particular limitation on the particle size and amount of vitamin C. 0.5-3 weight% is preferable with respect to a weight.

Among them, the addition of a new texture and the moldability to pills are also characterized in that the composition constituting the pills contains water-soluble gelatin and is heat-treated. As long as the water-soluble gelatin used in the present invention does not need to be swelled by moisture, any one obtained by acid treatment and alkali treatment of those derived from pig, cow and fish can be used. Examples thereof include water-soluble gelatin MAX-AH. By heat-treating the composition containing such water-soluble gelatin into a pill shape, the moisture value of the central layer can be controlled as compared with the conventional method, and the beverage extract, vegetable extract and fruit extract to be mixed It is possible to achieve a chewing property that allows you to feel the taste of the material itself.
The content of the water-soluble gelatin is preferably 1 to 5% by weight of the whole pill, more preferably from the viewpoint that the moldability of the pill used as the center layer is good and a state with less teeth can be realized. Is 1.5 to 3.5% by weight.

  Moreover, as a heat processing method of the said composition, Preferably it is 30-80 degreeC, More preferably, the method of shape | molding in various shapes, heating at 40-60 degreeC is mentioned.

  According to a preferred embodiment of the present invention, at least one selected from beverage extract, fruit extract and vegetable extract is included as a constituent in the pill which is the central layer. The content of beverage extract, fruit extract and vegetable extract in the pill is 10 to 60% by weight in dry weight, particularly preferably 30 to 50% by weight. If it is less than 10% by weight, the original taste of the material contained in the pill is not sufficiently felt. On the other hand, when the amount exceeds 60% by weight, the mixture is very hard in the form of a mixture, has a rough texture, and has no binding property, so that a pill cannot be formed.

  Various extracts such as beverage extract, fruit extract and vegetable extract that can be used in the present invention are any extract of various materials, such as powder products such as spray-dried products and freeze-dried products, and liquid products such as extract solutions. Can also be used, such as plum extract, coffee powder, matcha powder, black tea powder, prunes extract, raisin extract, various berry extracts, strawberry extract, honey, carrot extract, cabbage extract, spinach extract, onion extract , Chinese cabbage extract, green soybean extract and the like.

  In a preferred embodiment of the present invention, the pill constituting the central layer has a moisture value of 2 to 10% by weight, more preferably 4 to 5% by weight. A pill prepared with a moisture value of less than 2% by weight has a hard mouthfeel and a soft texture, and a pill prepared with a moisture value higher than 10% by weight has a soft mouthfeel. However, toothing occurs and it becomes difficult to form a spherical shape.

  In addition, in order to control the moisture value in the pill, processed starch such as dextrin, sugars such as sugar, trehalose and xylitol, fats and oils and emulsifiers can be appropriately added to the pills constituting the central layer. . In addition, in the pills constituting the central layer, additives such as suitable flavorings, seasonings including acidulants such as citric acid, and coloring agents are added as appropriate as long as the physical properties of the pills are not impaired. Also good. The amount of pectin, carboxymethylcellulose and pullulan used as the thickener is preferably 3% by weight or less, particularly preferably 1% by weight or less. Pills containing thickeners in excess of 3% by weight result in a very hard texture and are outside the scope of the present invention.

The sugar-coated food of the present invention can be produced, for example, as follows.
First, water content is adjusted by adding water-soluble gelatin and water to base materials such as beverage extract, fruit extract and vegetable extract. At this time, when an extract having a high moisture value is used as a base material, the moisture value is adjusted within a range of 2 to 10% by weight by appropriately adding dextrin, powdered sugar, fats and oils and an emulsifier. The composition is heated to 40 to 50 ° C. and then formed into a spherical shape with a forming machine such as a ball cutter or a round machine to obtain a pill having chewing properties. This pill becomes the central layer of sugar-coated food.
After putting this pill into the reboring pan, an aqueous sugar solution is sprayed on the surface of the pill so that it is evenly applied. At this time, the sugar solution used as a sugar coating liquid is adjusted to a sugar content of 60 to 90%, preferably 68 to 75%. By adjusting to such a sugar content, a preferable sweetness is obtained, and sugar crystallization is favorably performed when a sugar coating layer is formed. In addition, you may add suitably additives, such as a fragrance | flavor, a seasoning, and a coloring agent, to the sugar solution as a sugar coating liquid. In order to promote crystallization of sugar in the sprayed aqueous solution of sugar, it is desirable to blow into a reboring pan.
Next, Vitamin C powder is sprayed to make the surface uniform. By repeating the spraying of the sugar solution and the spraying of vitamin C powder, the sugar and vitamin C layers form multiple layers, and a sugar-coating layer having a sharp texture is obtained. The food product thus obtained has moderate elasticity, and has both a central layer having a good texture such as a bite mouth and crispness and a sugar-coating layer having crunchiness. Regarding the formation of the sugar coating layer, the sugar solution may be sprayed after the vitamin C powder is added to the pill.
In the present invention, the chewing property of a pill means moderate elasticity when chewed, and the chewing mouth and the crispness are both good. Moreover, the crunch property means a moderate texture that has a hardness that can be crushed by chewing and that can be enjoyed by chewing.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In addition, the number regarding the composition in an Example means a weight part and "%" means the weight%.

Example 1
"Preparation of pills (1)"
After obtaining a mixture with the composition shown in Table 1 below, a pill (1) having a diameter of 5 mm and a unit weight of 0.4 g was produced by a ball cutter. When a pill consisting only of instant coffee is used as a central layer, a very strong bitterness derived from coffee can be felt, so milk powder and powdered sugar must be added to prevent bitterness when preparing pills. Added. In addition, since the instant coffee powder and milk powder used in this example do not contain moisture, water was added so that the moisture value was 4% when forming the pill. The water value in the pill was measured by a vacuum drying method.

"Preparation of sugar coating liquid (1)"
A sugar coating liquid (1) having the composition shown in Table 2 below was prepared. The sugar content was adjusted to 70%.

"Preparation of sugar coating liquid (2)"
A sugar coating liquid (2) having the composition shown in Table 3 below was prepared. The sugar content was adjusted to 70%.

The pill (1) produced above was put into a sugar-coating rotary pot and coated with the sugar-coating liquid (1) while rotating at a rotation speed of 15 rpm to form a sugar-coating layer. Sugar-coated vitamin C (size of 325 mesh was used) at each stage sugar-coated to 1.6 times, 2 times, 2.4 times and 2.6 times the weight of the center layer The process of spraying and drying the sugar coating liquid (1) after 1% of the total weight was repeated to form a multi-layered structure, and a sugar coating of 2.8 times the weight of the center layer was formed. Furthermore, the sugar-coating liquid (2) was sprayed and dried 10 times or more on the sugar-coating product obtained above, and it was coated and colored by repeating. The weight of the sugar coating layer with respect to the center layer in the obtained sugar coating was three times that of the center layer. Moreover, the average particle diameter of the crystal state of the sugar layer was 8 μm.
The resulting sugar-coated confectionery has a sugar-coating layer that has a smooth mouthfeel and a smooth texture when put in the mouth without detracting from the deliciousness of sugar, and has moderate elasticity, good chewing mouth, and crispness It was a confectionery formed from a central layer where you can feel just the bitter taste of coffee.

(Example 2)
"Preparation of pills (2)"
After obtaining a mixture with the composition shown in Table 4 below, a pill (2) having a diameter of 5 mm and a single weight of 0.4 g was produced by a ball cutter. Since the moisture value of the prune extract used in this example is 13%, the moisture value after adding dextrin, powdered sugar, fats and oils and an emulsifier was adjusted to 5%. The water content in the pill was measured by the same method as in Example 1.

  A sugar coating liquid (3) having the composition shown in Table 5 below was prepared. The sugar content was adjusted to 70%.

The pill (2) was put into a sugar-cooked rotary kettle in the same manner as in Example 1 and coated with the sugar-coating liquid (3) to form a sugar-coating layer. Conditions such as the number of rotations and the drying temperature were the same as in Example 1. Vitamin C was added in the same manner to obtain a sugar-coated product having a sugar-coated layer four times the weight of the center layer. In addition, the average particle size of the sugar layer was 9 μm.
The resulting sugar-coated confectionery has a sugar-coating layer that has a smooth mouthfeel and a soft texture when put in the mouth without impairing the deliciousness of sugar, and has moderate elasticity, chewing mouth, and crispness It was a confectionery formed from a central layer where you can feel the acidity of the fruit.

(Example 3)
A sugar coating having the same shape was obtained in the same manner as in Example 2 except that carboxymethylcellulose was used in place of pectin as a component of the pill (2). The resulting sugar-coated confectionery has a sugar-coating layer that has a smooth mouthfeel and a smooth texture when put in the mouth without detracting from the deliciousness of sugar, and has moderate elasticity, good chewing mouth, and crispness It was a confectionery formed from a central layer where you can feel the acidity of the fruit.

Example 4
"Preparation of pills (3)"
After obtaining a mixture with the composition shown in Table 6 below, a pill (3) having a diameter of 5 mm and a unit weight of 0.4 g was produced by a ball cutter. Since the concentrated tomato extract used in this example has a moisture value of 18%, the moisture value obtained by adding dextrin, powdered sugar, fats and oils and an emulsifier was adjusted to 5%. The water content in the pill was measured by the same method as in Example 1.

The pill (3) was put in a sugar-coating rotary kettle in the same manner as in Example 1 and coated with a sugar-coating liquid (3) to form a sugar-coating layer. Conditions such as the number of rotations and the drying temperature were the same as in Example 1. Vitamin C was added in the same manner to obtain a sugar-coated product having a sugar-coated layer three times the weight of the center layer. In addition, the average particle size of the sugar layer was 9 μm.
The resulting sugar-coated confectionery has a sugar-coating layer that has a smooth mouthfeel and a soft texture when put in the mouth without impairing the deliciousness of sugar, and has moderate elasticity, chewing mouth, and crispness It was a confectionery formed from a central layer where you can feel the sour taste of tomatoes.

(Comparative Example 1)
The pills prepared in the same manner as in Example 1 were placed in a sugar-coating rotary kettle and covered with only the sugar-coating liquid (3) stored at 22 ° C. without adding vitamin C powder to form a sugar-coating layer. . The sugar-coated layer was formed so as to be a multilayer, and a sugar-coated product having a sugar-coated layer that was three times the weight of the center layer was obtained. The obtained sugar-coated confectionery had a very hard sugar-coated layer and could not be chewed.

(Comparative Example 2)
The pills prepared in the same manner as in Example 1 were put into a sugar-coating rotary kettle and coated with a sugar-coating liquid (3) to form a sugar-coating layer. Conditions such as the number of rotations and the drying temperature were the same as in Example 1. Vitamin C was added in the same manner to obtain a sugar-coated product having a sugar-coated layer twice the weight of the center layer. Moreover, the average particle diameter of the crystal state of the sugar layer was 8 μm. The obtained sugar-coated confectionery did not have a sharp texture because the sugar-coated layer was thin.

(Comparative Example 3)
“Preparation of composition (1)”
A composition (1) having a diameter of 5 mm and a unit weight of 0.4 g having the composition shown in Table 7 below was produced. When the moisture value of the obtained composition was measured, the moisture value was 15%. The prepared composition was very soft and could not be formed into a spherical shape. Moreover, there was no elasticity when put in the mouth, and toothing occurred.

Claims (3)

The central layer is a pill with chewing properties, and has a sugar coating layer that is 3 times or more by weight of the central layer, and the sugar coating layer is formed in multiple layers with the sugar layers and vitamin C layers alternately stacked. And the sugar layer has a crystalline state, the average particle diameter of the crystals is in the range of 5 to 15 μm, and as a constituent of the pill, among beverage extract, fruit extract and vegetable extract contains at least one or more selected, simultaneously a water-soluble gelatin, further pectin, contains one or more selected from among carboxymethyl cellulose and pullulan, and obtained by the heat treatment, moisture content of 2 to 10 glycocalyx food product, which is a weight% der Ru pills.   The dry weight of at least one kind selected from beverage extract, fruit extract and vegetable extract, which are constituents of the pill, is 10 to 60% by weight of the whole pill, Sugar-coated food as described. The sugar-coated food according to claim 1 or 2 , wherein the content of water-soluble gelatin as a component of the pill is 1 to 5% by weight of the whole pill.