JP5962222B2 - Effervescent food and production method thereof - Google Patents

Description

  The present invention relates to an effervescent food and a method for producing the same.

  One of the food textures particularly preferred by consumers is a foaming feeling as typified by carbonated drinks. Recently, not only soft drinks and alcoholic drinks, but also products that give tea a feeling of foaming have been released. These carbonated drinks tend to be highly preferred during hot summer. In contrast, since confectionery has a low water content, it is difficult to obtain a refreshing feeling, and sales of the confectionery as a whole tend to drop particularly during this period. For this reason, many attempts have been made to create new confections that can be enjoyed even in summer by giving a sparkling feeling like carbonated drinks to confections that tend to lose sales.

  As a method for imparting a foaming feeling to confectionery having a low water content, a method using a foaming component in which a carbonate such as baking soda and an acid are combined is generally used. Proposals for confectionery that incorporate this method include, for example, those in which foaming ingredients are applied to gummi and candy, those in which foaming ingredients are dispersed in candy, ramune and gum, and foaming in the center of chocolate and candy. The thing which enclosed the component (refer patent document 1) etc. are mentioned. Confectionery with such a feeling of foaming is very popular especially in the summer when sales of the confectionery as a whole decline because it gives a refreshing feeling and a refreshing feeling when eaten. In fact, “Mitsuya (registered trademark) Cider Candy” (manufactured by Asahi Food and Healthcare Co., Ltd.), which has a weak but persistent foaming feeling, has gained popularity even in summer.

  However, in the case of a confectionery having such a foaming feeling, carbonate and acid, which are foaming components, react instantaneously in the mouth, and only an instantaneous foaming feeling can be obtained, which is unsatisfactory. Makes you feel. In order to give a refreshing feeling and a refreshing feeling that satisfy consumers to confectionery, it is necessary to maintain a foaming feeling. On the other hand, when a foamable component is dispersed in fats and oils such as candy and chocolate, a continuous foaming feeling is obtained. However, because of the slow melting of the candy, the candy continues to have a weak foaming feeling, and a sufficient refreshing feeling cannot be obtained. In addition, fats and oils such as chocolate can give a strong foaming feeling due to the speed of melting in the mouth, but because of low durability against high temperatures, problems such as oil stains are likely to occur in the summer when it is most appealing, and it can be kept cool. Necessary. Therefore, there has long been a demand for foods that have a strong foaming feeling for a certain period of time and that are durable against the heat of summer.

  Obtained by dispersing organic acid powder and carbonate powder in a high melting point oil and fat with a melting point of 55 ° C. or higher and spray-cooling it as a food that has a feeling of foaming and has durability against heat in summer. A chewing gum containing a coating of organic acid and carbonate is proposed (see Patent Document 2). When this gum is chewed, the coating peels off and foams by mixing the organic acid and carbonate. However, it takes a long time from the start of chewing gum until foaming, and the organic acid and carbonate gradually react, so the foaming feeling is weak. However, when a large amount of organic acid powder and carbonate powder is added to enhance the foaming feeling, the high melting point oil and fat does not dissolve in the mouth, and thus the texture and flavor are impaired. Moreover, even if the above-mentioned coating material is blended with foods that are mainly licked and eaten such as candy, foaming does not occur because the high melting point fat does not dissolve in the mouth.

  On the other hand, in order to maintain a feeling of foaming, an oily food in which a foaming agent such as carbonate and a foaming aid such as an organic acid are contained in a chocolate-like low melting point oil and fat has been proposed (Patent Document 3). reference). Such oil-based foods can feel good melting in the mouth and a strong foaming feeling, but the low melting point oils and fats are melted out by high temperatures in summer. In other words, oily foods using low melting point oils and fats that melt easily at body temperature like chocolate do not have a problem with foaming feeling, but the oils and fats melt due to temperature changes, oil stains occur, or shape retention can be maintained. It is not suitable in terms of durability as a product sold mainly in summer.

  Moreover, the foamable powder for drinks which is excellent in solubility and good foamability obtained by granulating a foamable component using normal temperature solid fats and oils with a raise melting | fusing point of 24 to 40 degreeC is proposed (patent document). 4). In the technique of Patent Document 4, for example, a foamable powder is obtained by spraying and granulating a molten liquid of room temperature solid fat while stirring the adjusted cocoa powder containing the foamable component. However, since this expandable powder has a granule size, when it is put in the mouth, only an instant foaming feeling can be obtained. Although it is thought that the feeling of foaming will continue in proportion to the size of the foamable powder, due to the characteristics of the manufacturing method of spraying a molten liquid of room temperature solid fats and oils, if the foamable powder is made larger, the surface tends to be uneven. . Such unevenness impairs the commercial value of the appearance. Furthermore, this effervescent powder is designed to dissolve in water or hot water to make a cappuccino-like beverage, and is not designed to directly enjoy the effervescence in the mouth.

  In order to obtain a continuous foaming feeling, a method of coating a core material as a central layer with a carbonate and an acid over multiple layers is also known. However, when coating is performed using an aqueous binder, there is a drawback that the foaming effect is significantly reduced because the carbonate and acid react even with a small amount of moisture. Therefore, a method of coating while suppressing the reaction between the carbonate and the acid by adding a saccharide to the aqueous binder and lowering the relative water content (see Patent Document 5), or a carbonate in an anhydrous medium A method of spraying and drying a suspended or dissolved acid (see Patent Document 6) has been proposed.

  However, the method described in Patent Document 5 is effective only when efficient drying can be performed by using a very small core material having a particle size of 300 μm to 4 mm, and the particle size exceeds 5 mm. When a large core material such as candy is used, the drying efficiency is deteriorated and the reaction between the carbonate and the acid is likely to occur, so that the foamability of the obtained food is lowered. In the method described in Patent Document 6, an alcohol such as ethanol or an organic solvent such as acetone is used as an anhydrous medium. Since these are volatile organic compounds (VOC), there is a risk of adverse effects on the human body in the production environment, and VOC removal equipment is required to prevent environmental pollution, increasing equipment costs and operating costs. That is not realistic. In addition, since VOC is flammable, there is a strong demand for minimizing the use of VOC, such as the need for strict fire prevention measures.

  Further, the present applicant has proposed a foamable food that has a sustained foaming feeling and is excellent in durability (see Patent Documents 7 and 8). These effervescent foods provide a strong and lasting feeling of foaming by providing a coating layer containing a predetermined amount of solid fat together with carbonate and acid on the surface of a core material made of candy or the like. In order to enhance the foaming feeling of these foamable foods, it is necessary to use a large amount of carbonate and acid. However, carbonate alone is strong, and strong acidity tends to be painful in the oral cavity. Therefore, when either one of the amounts is large, either taste remains when the licking of the coating layer is finished, and an unpleasant taste is felt. In order to solve this problem, it is necessary to react the two without excess or deficiency, but it is difficult to make the amount of both the same in mass production. Therefore, a device for easily solving this problem is necessary.

  By the way, as represented by “Menthol Shock! (Registered trademark)” (manufactured by JET Beverage Co., Ltd.), beverages with a more cool feeling by adding L-menthol to carbonated beverages are known. These can taste a carbonated drink more deliciously by adding the cooling sensation by cooling agents, such as L-menthol, to the cold carbonated drink. Thus, the cool feeling is considered to be one of the major factors for tasting a carbonated beverage.

For this reason, when the flavor of carbonated beverages is dropped into other confectionery materials such as strawberries, it is often seen that the quality of carbonated beverages is further enhanced by adding a cool feeling. For example, “Puccho Soda Taste (registered trademark)” (manufactured by UHA Taste Sugar Co., Ltd.) and “White Soda Candy (registered trademark)” (manufactured by Ougaku Sasahonpo Co., Ltd.) perform endothermic reactions such as erythritol and xylitol. Used to express a cool feeling. However, although these can feel an instant cool feeling, there is still room for improvement in terms of sustainability. On the other hand, there is a menthol component added, such as “Xyricrystal Sodamint Nodomi (registered trademark)” (manufactured by Nippon Craft Foods Co., Ltd.). However, when a sour component and menthol are combined, bitterness is felt. Therefore, there is still one problem as the flavor of pure carbonated drinks.
Under such circumstances, the birth of a new candy having both a long foaming feeling and a cool feeling is desired.

Japanese Patent No. 2968110 Japanese Patent Laid-Open No. 06-269249 JP 2007-252237 A JP 2004-16148 A JP 2005-132965 A JP-A-53-79040 JP 2009-118771 A JP 2011-110008 A

  The present invention has a strong foaming feeling that lasts for a long time, has a good texture and appearance, has excellent durability against high temperatures, alleviates the miscellaneous taste caused by the strong foaming feeling, and also maintains a strong foaming feeling for a long time. An object of the present invention is to provide an effervescent food product having a persistent cooling sensation and a method for producing the same.

  In order to solve the above-mentioned problems, the present inventors have conducted extensive research and analysis based on the technique described in Patent Document 7 previously proposed. As a result, in a foamable food containing a core material and a coating layer provided on the surface of the core material and containing a foamable component and solid fat, when menthol is added to the hard candy as the core material, The present inventors have found that a cool feeling can be enjoyed with sustainability without almost feeling the bitterness caused by the combination of the sourness of the sex component and the cool feeling of menthol.

  Furthermore, the inventors have obtained a solid foaming feeling, good texture and appearance, and excellent durability against high temperatures by changing the solid fat content in the coating layer in the thickness direction of the coating layer. I found out that That is, the present inventors have succeeded in completing an effervescent food having both a foaming feeling and a cooling feeling by making the core material feel the cooling feeling of menthol after strong foaming continues.

The gist of the present invention relates to the following [1] to [ 2 ] effervescent food and the following [ 3 ] effervescent food production method.
[1] A foamable food comprising a core material and a foamable coating layer provided on the surface of the core material, wherein the core material is a hard candy having a menthol content of 0.01 to 5% by weight. The coating layer contains carbonate, acid and solid fat, and the solid fat content changes in the thickness direction of the coating layer, and the coating layer is provided from the surface toward the inside of the thickness direction. It was the average solid fat content of 10% by weight or more, includes a coating surface layer is less than 20 wt%, effervescent food coating surface layer and wherein 1 to 100 wt% der Rukoto of the coating layer the total amount.
Effervescent food product according to [2] increases the melting point of the solid fat contained in the pre-Symbol coating layer is 50 ° C. or less (1).
[ 3 ] (1) A step of adding menthol to hard candy dough and molding it into an arbitrary size and shape to obtain a core material;
(2) attaching a solid fat melt to the surface of the core material, and sprinkling a foaming component composed of carbonate and acid before the melt is solidified, and
Method of manufacturing a sparkling food according to said steps (2) and performing two or more times [1] or [2].

  The foamable food of the present invention has a relatively strong foaming feeling, good texture and appearance, excellent durability against high temperatures, and menthol by adding menthol to hard candy as a core material. It can be eaten deliciously while feeling the flavor like a carbonated drink more strongly due to the cool feeling derived from it. Therefore, when the effervescent food of the present invention is eaten, not only the foaming feeling can be immediately felt, but also a foaming feeling stronger than that of the conventional product can be enjoyed for a longer time than that of the conventional product. The menthol component melts from the candy, and it is possible to feel a sustained cooling sensation and a flavor like a carbonated beverage further emphasized by the cooling sensation, and to eat deliciously.

[Effervescent food]
The foamable food of the present invention includes a core material and a foamable coating layer (hereinafter simply referred to as “coating layer”) provided on the surface of the core material, the core material includes menthol, It contains carbonate, acid and solid fat, and the solid fat content changes in the thickness direction of the coating layer.

  In general, when a target component is coated on a core material such as hard candy, a solution containing moisture such as chickenpox is used as a binder. However, when a foamable component containing a carbonate and an acid is used as a coating component, if water is present, a reaction accompanied by foaming occurs, so that the foamable coating cannot be efficiently formed on the surface of the core material. Therefore, solid fat containing almost no moisture is used for the binder, but it is not possible to ensure durability against high temperatures in summer and the like simply by dispersing the foamable component in the solid fat.

  That is, solid fat melts at a high temperature, resulting in oil stains. Further, since the solid fat is melted, the coating is loosened, and the coating layer may be peeled off from the core material or its shape may be deformed. Further, when a high melting point fat is used as the binder, there is no problem in durability against high temperatures, but since the high melting point fat does not melt at body temperature, there is a problem that it is difficult to obtain a feeling of foaming. Moreover, when the feeling of foaming is strengthened, the miscellaneous taste derived from the foaming component remains after eating, and the delicious taste tends to be impaired.

  On the other hand, in the present invention, when the foamable component is coated on the surface of the core material using solid fat, the solid fat content in the coating layer is changed in the thickness direction so that the layer having a high solid fat content and the layer having a low solid fat content are used. The above-mentioned problem of durability against high temperatures is eliminated or significantly reduced. As a result, when licked, it is possible to produce an effervescent food that is more excellent in durability against high temperatures while continuously having a foaming feeling equivalent to that of the effervescent food described in Patent Document 7.

  Furthermore, as will be described later, by defining the average solid fat content of the coating surface layer provided from the surface of the coating layer toward the inside, and the amount of the coating surface layer within a predetermined range, the effect can be further enhanced. .

  Moreover, the core material of the foamable food of the present invention is a hard candy containing menthol. By including menthol in hard candy, you can feel a cool feeling while eating, not only can counter the unpleasant miscellaneous taste derived from effervescent ingredients, but also enhance the effervescence and make it more delicious as effervescent food You can draw out. Further, when the menthol is contained in the core material and the acid is contained as one of the foaming components in the coating layer as in the foamable food of the present invention, the menthol and the acid are eaten at the same time. Without feeling the bitterness that occurs, it is possible to enjoy a cool feeling and a flavor like a carbonated drink emphasized by the cool feeling.

  The effervescent food of the present invention will be described in more detail below.

  First, a core material consists of a hard candy whose menthol content is 0.01 to 5 weight% of the whole quantity. Here, the candy dough used for the hard candy is not particularly limited as long as the moisture value is 5% by weight or less, as defined in the Japanese Agricultural Standards. For example, sugar-based candy dough, maltitol, Non-sugar candy dough based on sugar alcohol such as palatinose.

  Moreover, as a menthol in this invention, the menthol derivative which can be utilized for 1 type menthol which has a refreshing flavor, and a foodstuff can be especially used. As menthol, not only refined products but also mint extracts such as peppermint and spearmint that originally contain menthol components may be used. Specific examples of the menthol derivative include, for example, monomenthyl succinate (trade name: PHYSCOOOL, manufactured by We Mann Fis Fragrance Co., Ltd.), alkali metal salt of monomenthyl succinate, alkali of monomenthyl succinate Examples include earth metal salts. Menthol and its derivatives can be used singly or in combination of two or more.

  The content of menthol in the core material is preferably 0.01 to 5% by weight, more preferably 0.1 to 1% by weight, based on the total amount of the core material. When the content of menthol is less than 0.01% by weight, not only the miscellaneous taste of the foaming component remains but also a cool feeling can hardly be felt. On the other hand, if the content of menthol is more than 5% by weight, the flavor unique to menthol becomes too strong, and an effervescent food having a flavor in which the flavor of menthol and other flavors are well balanced cannot be obtained.

  The coating layer formed on at least a part of the surface of the core material as described above, preferably almost the entire surface, contains a foaming component and solid fat.

  The foamable component used in the coating layer is a carbonate and an acid, and these foamable components are preferably in a powder form from the viewpoint of ease of handling. When the foamable component is in a powder form, carbonates having an average particle size similar to that of commercially available products can be used, and the average particle size is usually about 150 to 250 μm, but it can be further atomized by pulverization or the like. Also good. Moreover, what is necessary is just to have an average particle diameter comparable as carbonate as an acid.

  The carbonate used in the present invention is not particularly limited as long as it is a carbonate that can be added to foods. For example, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, ammonium carbonate, ammonium bicarbonate, sesquioxide Sodium carbonate etc. are mentioned. Of these, sodium carbonate and sodium hydrogen carbonate are preferred from the viewpoint of flavor. A carbonate can be used individually by 1 type or in combination of 2 or more types.

  The acid used in the present invention is not particularly limited as long as it is an acid that can be added to food. For example, citric acid, tartaric acid, ascorbic acid, malic acid, lactic acid, fumaric acid, succinic acid, malonic acid, acetic acid, Examples thereof include organic acids such as adipic acid and gluconic acid, and inorganic acids such as phosphoric acid. Of these, citric acid, tartaric acid, malic acid, and ascorbic acid are preferred from the viewpoint of flavor. An acid can be used individually by 1 type or in combination of 2 or more types.

  The mixing ratio of the carbonate and the acid in the foamable component may be any ratio that allows foaming, and may be appropriately set according to the types of the carbonate and the acid. In addition, when using a carbonate having low solubility in water such as sodium hydrogen carbonate, the mixing ratio of the acid is necessary for foaming from the viewpoint of suppressing the undissolved residue in the mouth and the acidity of the acid used in combination. It is preferably set higher by 10 to 15 mol% or more with respect to the reaction amount.

  The content of the foamable component in which the carbonate and the acid are combined is preferably 10 of the total amount of the coating layer from the viewpoint of firmly feeling the foaming feeling and expressing the sustainability of the foaming feeling not seen in conventional products. % By weight to 90% by weight.

  The solid fat used in the coating layer is not particularly limited, and examples thereof include various animal and vegetable oils and fats such as coconut oil, cocoa butter, rapeseed oil, soybean oil, beef tallow and fish oil, and hydrogenated hydrogenated oils. It is done. Solid fat can be used individually by 1 type or in combination of 2 or more types.

  Moreover, in order to obtain a strong foaming feeling, the rising melting point of the solid fat is preferably 50 ° C. or lower, and more preferably 40 ° C. or lower. Furthermore, 37 degreeC or less is further more preferable from a viewpoint of suppressing the mouth residue of solid fat and improving the food texture of the foamable foodstuff obtained. Moreover, 30 degreeC or more is preferable from a durable viewpoint with respect to high temperature, and, as for the raise melting | fusing point of solid fat, 30-37 degreeC is the most preferable.

  The solid fat content in the coating layer is preferably 10 to 30% by weight of the total amount of the coating layer, more preferably 15 to 25% by weight of the total amount of the coating layer. Thereby, it can be set as the coating layer which the foaming feeling continued and was excellent also in shape retention property. If the solid fat content is less than 10% by weight, the coating layer may be easily peeled off from the core material. When the solid fat content exceeds 25% by weight, the foaming feeling may be weakened. In addition, the shape retention of the coating layer is lowered, the coating layer is likely to be deformed, and oil stains are likely to occur due to high temperatures in summer.

  In the present invention, the solid fat content of the coating layer varies in the thickness direction of the coating layer. The solid fat content in the coating layer "changes in the thickness direction of the coating layer" means that each thin layer when the coating layer is peeled off from the surface with a constant weight and with a uniform thickness over the entire coating layer. This means that the solid fat content is not uniform. When the solid fat content does not change as described above in the thickness direction of the coating layer and the content of the solid fat present as the binder of the coating layer is small, the coating layer is easily peeled off by impact or the like. On the other hand, when the content of the solid fat is increased, the foamability is insufficient and the refreshing feeling is poor.

  Further, the coating layer is provided from the surface toward the inside in the thickness direction, and the coating surface layer has an average solid fat content of 10% by weight or more and less than 20% by weight, preferably 15% by weight or more and less than 20% by weight. It is preferable to contain. Thereby, even when exposed to high temperatures such as in summer, oil stains are less likely to occur, and there is no possibility that the quality of the foamable food will be impaired due to moisture transfer from the core material to the coating layer, resulting in excellent durability. Furthermore, since the solid fat is present as a binder between the foamable components, unevenness due to the coating operation hardly occurs and the appearance of the foamable food is improved. Moreover, even when an impact is applied to the foamable food from the outside, the coating layer is difficult to peel off from the core material.

  In the present invention, the average solid fat content in the coating surface layer means the average value of the solid fat content from the surface to the inside of the coating layer. More specifically, the average solid fat content and the range of the coating surface layer in the coating layer are determined as follows.

  First, a plurality of thin layers having substantially the same weight are obtained by scraping the coating layer by a constant weight and the entire coating layer with a uniform thickness from the coating layer surface toward the inside in the thickness direction. At this time, the total thickness to be scraped is not particularly limited, and is appropriately selected from the range of 1 to 100% of the thickness of the coating layer. Next, the solid fat content of each thin layer obtained is determined by an acid decomposition method. The average solid fat content is obtained by averaging the measured values of the solid fat content of each thin layer obtained. Then, the solid fat content and the average solid fat content are obtained in the order of the thinnest layer on the most surface side, the thinnest layer from the most surface side to the second thin layer, and the thinnest layer from the most surface side to the third thin layer. A layer obtained by combining thin layers until the fat content is in the range of 10% by weight or more and less than 20% by weight is defined as a coating surface layer in the present invention.

  In the coating layer, the ratio of the coating surface layer having the average solid fat content as described above is 1 to 100% by weight of the total amount of the coating layer. When the coating surface layer is less than 1% by weight, the durability of the foamable food at high temperatures is lowered, and oil stains may occur due to exposure to high temperatures. In addition, when a coating surface layer is 100 weight% of the coating layer whole quantity, the whole coating layer becomes a coating surface layer. Further, when the coating surface layer is 1% by weight or more and less than 100% by weight of the total amount of the coating layer, the coating layer comprises a coating inner layer provided on the surface of the core material and a coating surface layer provided on the surface of the coating inner layer. . In this case, the ratio of the coating surface layer in the coating layer is more preferably 1 to 10% by weight. The solid fat content and the average solid fat content of the coating inner layer are not particularly limited as long as the solid fat content of the entire coating layer is within a predetermined range.

  Moreover, in this invention, you may increase the quantity of the foamable component which is a solid content relatively toward a surface layer by reducing the solid fat content in a coating layer toward a surface layer. Thereby, even when solid fat is melted, fat stain does not occur to the surface. Further, in the coating layer including the coating inner layer and the coating surface layer, if the solid fat content of the coating inner layer is increased, the coating layer can be prevented from cracking or peeling. In this case, the solid fat content of the coating inner layer is preferably 80 to 90% by weight of the total amount of the coating layer.

  In the foamable food of the present invention, the coating layer may have a multilayer structure by laminating a plurality of layers, and different solid fats may be used for each layer of the multilayer structure in accordance with the purpose of the layer. . Moreover, you may change solid fat content in the thickness direction of a coating layer by changing the mixture ratio of solid fat and a foamable component for every layer of a multilayer structure. In the effervescent food of the present invention, no matter how many layers the coatings are stacked, there is no particular limitation on the number of layers.

  In addition, the present inventors have found that by including a cellulose derivative in the coating layer, durability against high temperatures can be further improved and oil stains can be further reduced. The content of the cellulose derivative is not particularly limited as long as it is within the allowable addition range defined by laws and regulations. The cellulose derivative can be used without particular limitation as long as it has oil absorbency capable of absorbing liquefied solid fat. For example, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose , Ethyl cellulose, hydroxymethyl cellulose and the like. Among these, CMC is more preferable from the viewpoint of having higher oil absorption, for example. A cellulose derivative can be used individually by 1 type or in combination of 2 or more types.

  Components that can be added to foods such as sugars, proteins, fragrances, pigments, fruit juice powders, vegetable powders, vitamins and the like can be appropriately added to the coating layer as optional components other than the foamable component and solid fat. In particular, foods with a refreshing foaming feeling are often eaten in summer when the temperature is high, so adding a highly endothermic saccharide such as xylitol or erythritol to the coating layer makes it more refreshing and refreshing. Can be granted. In that case, an arbitrary particle size can be selected according to the purpose. Such arbitrary components can be used individually by 1 type or in combination of 2 or more types. When the optional component is in a powder form, a foamable component and an optional component may be mixed and used in advance. Moreover, there is no problem even if foamable components having different compositions are used in combination according to the purpose.

  The addition amount of the optional component in the coating layer is not particularly limited as long as it is an amount that does not impair the desired effect such as foaming feeling. The water content in the coating layer is preferably adjusted to an amount that does not dissolve the foamable component, and specifically, it is preferably 1% by weight or less of the total amount of the coating layer.

  In the foamable food of the present invention, the size of the core material, the thickness of the coating layer, etc. are not particularly limited and can be appropriately set according to the target taste, texture, etc. From the standpoint of sustainability, the weight ratio (coating rate) of the coating layer is preferably 5% by weight or more of the total amount of foamable food.

[Method for producing effervescent food]
The method for producing an effervescent food according to the present invention includes a step (1) of kneading menthol into a hard candy dough and molding it into an arbitrary size and shape to obtain a core material, and a core material obtained in the step (1) And a step (2) in which a solid fat melt is adhered to the surface of the substrate, and before the melt is solidified, the foaming component comprising carbonate and acid is further dropped, and the step (2) is 1 It is characterized in that it is performed at least twice, preferably at least twice.

By having such a process, while suppressing the reaction between the foamable components contained in the foamable food of the present invention, the foamable component and the solid fat are contained, and the solid fat content is the thickness of the coating layer. A foamable coating layer changing in direction can be efficiently formed on the surface of the core material.
Step (1) and step (2) will be described in more detail below.

In step (1), a core material is produced.
Menthol is kneaded into hard candy dough that has been cooked and flavored in a conventional manner, and molded into an arbitrary size and shape. In this case, it is desirable to knead menthol while maintaining the product temperature of the hard candy dough in the range of 45 to 75 ° C. If the product temperature of the hard candy dough is lower than 45 ° C., the obtained hard candy becomes too hard and there is a risk that cracks will occur on the surface of the molded core material. If the product temperature of the hard candy dough is higher than 75 ° C., menthol is vaporized due to the influence of heat, and there is a possibility that a core material having a sufficient cool feeling corresponding to the amount of menthol added cannot be obtained.

In the step (2), a foamable coating layer is formed on the surface of the core material obtained in the step (1).
First, solid fat is melted by heating or the like to obtain a melt of solid fat. The melting temperature of the solid fat is not particularly limited as long as it is equal to or higher than the melting point thereof. Is more preferable. The heating of the solid fat can be performed by, for example, directly heating the container containing the solid fat to a fire or indirectly heating it with a hot water bath or the like.

  You may disperse | distribute the powdery foamable component which consists of carbonate and an acid to the melt of solid fat obtained in this way. In this case, the ratio of the foamable component is preferably 65 parts by weight or less, more preferably 50 parts by weight or less with respect to 100 parts by weight of the solid fat, from the viewpoint of adjusting the viscosity of the melt to a range where it can be easily handled. The foamable component dispersed in the solid fat melt may contain a cellulose derivative and other optional components, preferably a powder thereof, if necessary. The melt of solid fat in which the foamable component is dispersed in this manner may be cooled and solidified to obtain a solid fat containing the foamable component, which may be melted again during the production of the foamable food.

  Next, while rotating the core material in a stirring device such as a sugar-coated bread, a melt of solid fat is added and adhered to the surface of the core material. What is necessary is just to determine suitably about the magnitude | size, rotational speed, etc. of the stirring apparatus to be used based on the kind, magnitude | size, etc. of a core material. In addition, the temperature at which the melt of solid fat is attached to the core material may be a temperature at which the melt of solid fat has fluidity and does not solidify, for example, higher than the rising melting point of solid fat, 50 degrees C or less is preferable. By this operation, the core material is used as a central layer, and a layer made of a solid fat melt is formed on the surface. Depending on the rotational speed, there may be a case where two or more core materials are used as the central layer, and a layer made of a melt of solid fat is formed on the surface thereof. In the present invention, such a mode is also included.

  Next, before the solid fat melt is solidified, a powdery foamable component composed of carbonate and acid is sprinkled. The amount of the foamable component to be sprinkled can be appropriately determined depending on the purpose and application. If the moisture content of the hard candy used as the core material is high, the amount of the foamable component to be sprinkled may be reduced to increase the solid fat content. By this operation, a foamable coating layer is formed on the surface of the core material.

  In addition, when sprinkling the foamable component (hereinafter also referred to as “foamable powder”), the core material is stirred while stirring in the stirrer to coat the surface of the core material evenly. be able to. The solid fat melt may be added to the core, and the operation of sprinkling the foamable powder before the solid fat melt is solidified may be repeated. When the solid fat melt contains a foamable component or optional component, the amount of foamable powder is adjusted according to the amount of the foamable component or optional component contained in the solid fat melt. sprinkle.

  Further, instead of alternately applying the solid fat melt and the foamable powder to the core material, after coating only the solid fat to the target weight, the foamable powder may be sprinkled in the same manner as described above.

  When the coating layer reaches almost the desired size (thickness), the solid fat content becomes 10% by weight or more and less than 20% by weight with respect to the core material whose surface is covered with the coating layer in the stirring device. In blending, it is preferable to add a melt of solid fat and sprinkle the foamable component before the melt is solidified. Thereby, a coating surface layer can be reliably formed on the surface of the coating layer of the obtained foamable food.

  In the production method of the present invention, the step (2) is carried out once or more, but the step (2) is preferably carried out twice or more, and the foaming component in the step (2) is more preferably carried out twice or more. preferable. Further, when the foaming component is applied twice or more, a) a method in which the amount of foaming component applied is changed every time it is applied, and b) a solid fat in which the foamable component is dispersed. It is more preferable to carry out a method of preparing a plurality of melts having different foamable component contents and sequentially attaching the plurality of melts to the core. By these methods, the solid fat content in the coating layer can be reliably changed in the thickness direction.

  The effervescent food of the present invention is obtained by the above steps. The effervescent food thus obtained has a longer period of feeling foaming when eaten, has a good texture and appearance, and is excellent in durability against high temperatures. Furthermore, the effervescent food of the present invention brings out the exquisite flavor by mixing the miscellaneous taste derived from the coating layer with the menthol-containing hard candy that is the core material, and without getting tired from the beginning of licking to the end It has the advantage of being able to eat deliciously.

  For example, in the conventional product in which the foamable powder is simply attached to the core material, the foaming feeling disappears in about 10 seconds, whereas in the present invention, the foamable powder is dissolved in a solid fat melt as described above. A relatively strong foaming feeling lasts for a long time because the core material is coated.

Moreover, the texture of the foamable food of the present invention is significantly different from that of conventional products such as candy kneaded with carbonate and acid. That is, in the conventional product, carbonate and acid powders are faster in the mouth than in the candy portion (core material), so the locations where these powders are melted become holes, and the candy feels in the mouth. A feeling arises.
On the other hand, since the foamable powder is arranged almost uniformly on the surface of the foamable food of the present invention obtained by the production method as described above, the speed of melting in the mouth is equal, and a rough feeling is felt. The texture is significantly reduced and the texture becomes excellent.

  Hereinafter, the present invention will be described in more detail with reference to test examples (analysis examples of coating layers), examples and comparative examples, but the present invention is not limited to these examples. In the following examples, “parts” and “%” mean “parts by weight” and “% by weight”, respectively, unless otherwise specified.

(Test Example 1)
First, 60 parts of sugar and 38 parts of enzymatic saccharified starch syrup were dissolved and cooked at 130 ° C. in a vacuum kettle. Further, 2 parts of citric acid, soda flavor and blue colorant were added in appropriate amounts, mixed, and molded into a spherical shape to obtain a hard candy (3 g / piece) as a core material.
Separately, 50 parts of erythritol, 20 parts of tartaric acid, 10 parts of citric acid, 20 parts of baking soda and an appropriate amount of flavor were mixed to obtain an effervescent powder. Next, solid fat (Melano (registered trademark) NEW-SS7, rising melting point 34 ° C., manufactured by Fuji Oil Co., Ltd.) was melted in a 50 ° C. water bath.

  While rotating 70 parts of the hard candy of the core material with a sugar-coated bread, the melt of solid fat is spread over the surface of the core material and evenly spread on the surface of the core material, before the solid fat melt is solidified Then, the foaming powder was sprinkled on the surface of the core material uniformly. Again, after the solid fat melt was spread and spread uniformly, before the solid fat melt was solidified, the foamable powder was sprinkled and spread evenly. The amounts of solid fat and foamable powder sprinkled at this time are shown in Table 1 as “coating amount”. This obtained the soda-flavored candy of the samples 1-5 whose ratio of a foamable coating layer is 6.67% of the candy whole quantity.

  Wait until the solid fat is completely hardened, and then scrape the coating layer from the surface of the coating layer to the surface of the core material by dividing the coating layer into 5 layers each with a uniform thickness of 20% by weight. The solid fat content was analyzed. Up to 20% by weight from the surface of the coating layer is the first layer, more than 20% to 40% by weight is the second layer, more than 40% to 60% by weight is the third layer, more than 60% to 80% Was the fourth layer and the fifth layer was over 80% by weight up to the core surface. Detailed results are shown in Table 1.

  From the results in Table 1, it can be seen that the solid fat content in the coating layer of Samples 1 to 5 varies in the thickness direction. In (Sample 1), since the average solid fat content of the first layer to the second layer is 19% and the average solid fat content of the first to third layers is 20%, the first layer to the second layer are It turns out that it becomes a coating surface layer. Similarly, in (Sample 2), only the first layer having a solid fat content of 19%, in (Sample 3), the first to second layers having an average solid fat content of 19%, in (Sample 4), the average All of the first to fifth layers having a solid fat content of 18.2%, and in (Sample 5), the first layer to the second layer having an average solid fat content of 19.5% are the coating surface layers, respectively. is there.

  The coating layers of Samples 1 to 5 all have a strong foaming feeling, and are excellent in the persistence of the foaming feeling, texture and appearance. It was also excellent in durability against high temperatures.

Example 1
This is an example of a cool soda-flavored candy that maintains a strong foaming feeling and is excellent in texture, appearance and durability against high temperatures.

(1) Production of core material (hard candy) First, 60 parts of sugar and 38 parts of enzymatically saccharified starch syrup were dissolved in water and cooked at 130 ° C in a vacuum kettle. To this, 2 parts of citric acid, 0.1 part of menthol and an appropriate amount of soda flavor were added and mixed to obtain a hard candy dough. 100 parts of hard candy dough was molded into a spherical shape to obtain hard candy (5 g / piece) as a core material.

(2) Formation of coating layer 50 parts of erythritol, 20 parts of tartaric acid, 10 parts of citric acid, 20 parts of baking soda and an appropriate amount of perfume were mixed to obtain a foaming component powder (hereinafter referred to as "foaming powder"). On the other hand, solid fat (Melano (registered trademark) NEW-SS7) was melted in a hot water bath at 50 ° C. to obtain a melt of solid fat.

  While rotating 70 parts of the core material with a sugar-coated pan, 1.17 parts of a melt of solid fat (Melano (registered trademark) NEW-SS7) is applied to the surface of the core material and uniformly spread, and then the solid fat is solidified. Before, 3.53 parts of foamable powder was sprinkled and spread evenly (first coating). Next, 0.05 part of a melt of solid fat was applied and spread uniformly, and before the solid fat solidified, 0.25 part of foamable powder was sprinkled and spread uniformly (second coating). Thus, the effervescent food of Example 1 was produced.

  In addition, the analysis of the coating layer in the obtained effervescent food was implemented as follows. First, 10 kg of effervescent food was equally divided into 10 sealed coating pans having a diameter of 28 cm and rotated at 1100 rpm to scrape the coating layer. At this time, by measuring the average unit weight of the sample being polished, the coating layer corresponding to 1% by weight of the coating layer calculated from the final coating rate of the foamable food was recovered. Thereafter, the solid fat content of each coating layer cut off was measured, and the coating surface layer was determined. Such analysis of the coating layer was not limited to this example, and was similarly performed in other examples and comparative examples.

  As a result, the foamable coating layer is 6.67% of the total amount of the foamable food, and a coating surface layer having an average solid fat content of 10% by weight or more and less than 20% by weight is formed on the surface side of the coating layer. A cool soda-flavored effervescent food having a solid fat content of 24.6% in the total amount of the layer was obtained. The final composition is shown in Table 2. In Tables 2 to 4, “Melano (registered trademark) NEW-SS7” is denoted as “Melano-SS7”.

  The obtained effervescent food had a strong foaming feeling in the mouth, and the foaming feeling lasted for 1 minute or more. In addition, it has a good licking feeling, has no graininess, has a good texture, has a good appearance with no unevenness, and even if left in a 40 ° C heat storage for 3 days, it is oil-stained, has no deformation, and has excellent durability. It was. In addition, after a while from the start of licking the coating layer, a cool sensation derived from menthol drifted from the core material, and it was possible to eat happily until the end without worrying about the miscellaneous taste of the foaming component. In addition, this effervescent food can enjoy a cool taste and a flavor like a carbonated beverage that is emphasized by a cool feeling without feeling the miscellaneous taste derived from the effervescent ingredient, the bitter taste due to the combination of menthol and acid, etc. did it.

(Example 2)
In the same manner as in Example 1, a hard candy as a core material was obtained. In addition, 40 parts of foamable powder was dispersed in 60 parts of a melt of solid fat (Melano (registered trademark) NEW-SS7) melted in a 50 ° C. hot water bath. The expandable powder used in this example is the same as in Example 1.

  While rotating 70 parts of the core material in a sugar-coated bread, 1.95 parts of the melt in which the foamable powder is dispersed is spread over the core material and spread evenly before the melt is solidified. 2.75 parts of powder was spread evenly (first coating). Subsequently, 0.08 part of the melt of solid fat in which the foamable powder is dispersed is applied and spread uniformly, and then the foam is uniformly spread over 0.22 part before the melt is solidified. (Second coating). Thereby, it was 6.67% of the total amount of the coating layer, and an effervescent food which was a cool soda-flavored candy having a coating surface layer formed on the surface side of the coating layer was obtained.

  The obtained effervescent food had the same good foaming feeling as the effervescent food of Example 1, its sustainability, texture, appearance and durability. In addition, this effervescent food can enjoy a cool taste and a flavor like a carbonated beverage emphasized by a cool sensation without feeling a miscellaneous taste derived from effervescent ingredients, a bitter taste due to a combination of menthol and acid, etc. did it. Further, compared with Example 1 in which the foamable powder is added after coating the solid fat, in Example 2, the remaining foam is coated after coating the solid fat in which a part of the foamable powder is dispersed. Since the amount of foaming powder added later was reduced, the time required for coating could be made shorter than that in Example 1.

(Examples 3 and 4)
An effervescent food that is a cool soda-flavored candy was produced in the same manner as in Example 1 except that the amount of menthol contained in the hard candy as the core material was changed to the ratio shown in Table 2. The effervescent foods obtained in Examples 3 and 4 have good foaming feeling and persistence, have a good texture, have excellent durability against high temperatures, and include the miscellaneous taste of foaming ingredients and acid and menthol. The bitterness derived from the combination was not worrisome, and it had a flavor like a carbonated beverage emphasized by the coolness and coolness, and was able to be eaten comfortably.

(Examples 5 and 6)
An effervescent food product that is a cool soda-flavored candy was obtained in the same manner as in Example 1 except that the components shown in Table 2 were used as the effervescent powder. The obtained effervescent food has the same effervescence, durability, texture, appearance and durability against high temperatures as in Example 1, and the bitterness derived from the miscellaneous taste of effervescent ingredients and the combination of acid and menthol. However, it had a flavor like a carbonated drink emphasized by the coolness and coolness, and was able to be eaten comfortably.

(Examples 7 and 8)
A hard candy produced in the same manner as in Example 1 is used as a core material, and each component shown in Table 2 is used to form a coating layer in the same manner as in Example 1. Got food.

  The effervescent food obtained in Example 7 may have some coating unevenness due to a low solid fat content, and the effervescent food obtained in Example 8 has a high solid fat content, so Although the coating layer was slightly loosened and softened when left in a heat storage for 3 days, all of the foamable foods had good foaming feeling and persistence, had a good texture and excellent durability against high temperatures, It did not mind the bitterness of the foaming component or the bitterness derived from the combination of acid and menthol, and it had a flavor like a carbonated beverage emphasized by coolness and coolness, and was able to be eaten comfortably.

(Examples 9 and 10)
Effervescent food that is a cool soda-flavored candy in the same manner as in Example 1 except that each component is used in the ratio shown in Table 3 and the solid fat content of the coating layer is changed to the ratio shown in Table 3. Got.

  The effervescent food obtained in Example 9 has excellent foaming feeling, durability, texture, appearance and durability against high temperatures similar to the effervescent food of Example 1, The bitterness derived from the combination of acid and menthol was not bothering, and it had a flavor like a carbonated beverage emphasized by the coolness and coolness, and was able to be eaten comfortably. In addition, the effervescent food obtained in Example 10 was left to stand in a 40 ° C. incubator for 3 days, but the coating layer was somewhat soft, but the foaming feeling and its persistence were good, and the food texture and appearance were good. It has excellent durability against high temperatures, does not bother with the bitterness of foaming ingredients and the bitterness derived from the combination of acid and menthol, and has a flavor like a carbonated beverage that emphasizes coolness and coolness. There was something to eat comfortably.

(Examples 11 and 12)
The solid fat was changed from “Melano (registered trademark) NEW-SS7, rising melting point 34 ° C.” to “Melva (registered trademark) 26, rising melting point 28 ° C., manufactured by Fuji Oil Co., Ltd.” (Example 11) or “Melano ( (Registered trademark) H-2000, rising melting point 40 ° C., Fuji Oil Co., Ltd. ”(Example 12) It was.

  The effervescent food obtained in Example 11 is slightly more difficult to handle than the effervescent food of Example 1 because the coating layer is soft and deforms when pressed strongly. Although the foamable food obtained had a slightly weak feeling of foaming compared to the foamable food of Example 1, both of the foamable foods had a sufficiently satisfactory foaming feeling and its sustainability, Excellent appearance and durability against high temperatures, without worrying about the bitterness of foaming ingredients and the bitterness derived from the combination of acid and menthol, and the flavor of carbonated beverages that emphasizes the coolness and coolness There was something to eat comfortably.

(Example 13)
Except for changing the solid fat from “Melano (registered trademark) NEW-SS7, rising melting point 34 ° C.” to “Melano (registered trademark) SS-400, rising melting point 37 ° C., manufactured by Fuji Oil Co., Ltd.” In the same manner as in Example 1, an effervescent food that is a candy with a cool soda taste was obtained. The resulting effervescent food has a sustained foaming feeling, a good licking feeling, a good texture, and oil-stained and not deformed even when left in a 40 ° C. heat-reservoir for 3 days. It has a good taste and does not worry about the bitterness of foaming ingredients or the bitterness derived from the combination of acid and menthol, and it has a flavor like a carbonated beverage emphasized by coolness and coolness, and it can be eaten comfortably Met.

(Example 14)
The solid fat used for the first coating is changed from “Melano (registered trademark) NEW-SS7, rising melting point 34 ° C.” to “Melano (registered trademark) SS-400, rising melting point 37 ° C., manufactured by Fuji Oil Co., Ltd.” Except changing, it carried out similarly to Example 1, and obtained the effervescent food which is a candy of a cool soda taste. The obtained effervescent food has a strong foaming feeling, good licking feeling, good texture and appearance, no oil stains or deformation even if left in a 40 ° C incubator for 3 days, high temperature It is excellent in durability against the bitterness of the foaming component and the bitterness derived from the combination of acid and menthol, and it has a flavor like a carbonated drink emphasized by the cool feeling and cool feeling, and it can be eaten comfortably It was a thing.

(Comparative Example 1)
In the same manner as in Example 1, a hard candy as a core material was obtained. Next, in the same manner as in Example 1, an expandable powder was obtained. While rotating 70 parts of the core material with a sugar-coated bread, 5 parts of foamable powder was applied and spread evenly. The obtained effervescent food had an intense foaming feeling equivalent to the effervescent food of Example 1, but the foaming feeling lasted only for a moment (about 5 seconds). In addition, regarding the taste, there was little foaming component, and the miscellaneous taste was not bothered and it was able to eat comfortably.

(Comparative Example 2)
Effervescent food was obtained according to the method described in Patent Document 7. That is, 70 parts of the core material obtained in the same manner as in Example 1 was rotated with a sugar-coated bread, and 3 parts of a melt of solid fat (melano NEW-SS7) was applied to the surface to spread it uniformly. Then, the inside of the sugar-coated bread was cooled with the spot cooler set to 25 degreeC, and the molten liquid was solidified. Subsequently, the inside of the sugar-coated bread was warmed with a heater set at 40 ° C., and when the surface of the solid fat had melted, 4 parts of the foamable powder obtained in the same manner as in Example 1 was applied and spread evenly. When the sugar-coated bread was kept rotating while the temperature was applied, the solid fat melt surfaced on the surface. Similarly, 4 parts of foamable powder was added twice.

  Cool soda-flavored hard candy coated with effervescent powder by performing the same coating process as described above (from adding the solid fat melt until adding 4 parts of effervescent powder 3 times in total). Got. When this hard candy was analyzed and the solid fat content was measured, no change was seen in the thickness direction of the coating layer, and it was almost uniform.

  The obtained hard candy produced intense foaming with a lasting feeling in the mouth, had a good feeling of licking, had no rough feeling, and was excellent in texture. However, when the obtained hard candy was left in a 40 ° C. heat-reserving cabinet for 3 days, although the coating layer was not deformed, a slight oil stain was observed and it had sufficient durability against high temperatures. I found out.

(Comparative Examples 3 and 4)
A cool soda-flavored foamable food was prepared in the same manner as in Example 1 except that the amount of menthol contained in the hard candy as the core material was changed as shown in Table 4 to prepare the core material. The effervescent food obtained in Comparative Example 3 had good foaming feeling and durability, and was excellent in durability against high temperatures. However, I was worried about the miscellaneous taste derived from the foaming component and could not eat deliciously. In addition, the effervescent food produced by the blending of Comparative Example 4 had a strong menthol bitterness due to excessive addition of menthol, and could not be eaten deliciously.

The compositions of the effervescent foods of Examples 1 to 14 and Comparative Examples 1 to 4 and the evaluation results thereof are summarized in Tables 2 to 4. The numerical values of foamable powder, solid fat content, and powder content in the table are% by weight. In addition, the coating rate said by this invention in Tables 2-4 is computed from the following formula.
Coating rate (%) = [(X−Y) / X] × 100
[In the formula, X represents the weight of 100 effervescent foods. Y shows the weight of 100 core materials. ]

The evaluation criteria in the table are as follows.
(appearance)
A: The coating is not uneven and does not peel off.
○: Unevenness is observed in the coating, but does not peel off.
X: The coating has severe unevenness and peels off.

(aftertaste)
(Double-circle): The miscellaneous taste derived from a foaming component is not felt, but it can eat deliciously.
X: The miscellaneous taste derived from a foaming component is felt, and it cannot eat deliciously.

(Foaming)
A: Foams vigorously.
○: Gently foams.
X: It foams slightly or does not foam.

(Persistence of foaming feeling)
A: The foaming feeling lasts for 45 seconds or longer.
○: The duration of foaming is 15 seconds or more and less than 45 seconds.
X: Sustained foaming feeling is less than 15 seconds.

(Durability of coolness)
A: Cool feeling lasts from the beginning of licking to the end of licking.
X: Cool feeling cannot be felt while licking the core material.

(durability)
A: No oil stain or deformation even when stored at 40 ° C. for 3 days.
○: Even if stored at 40 ° C. for 3 days, there is no oil stain or deformation, but it is easy to deform when force is applied.
Δ: Slight oil stain is observed by storage at 40 ° C. for 3 days, and there is no deformation, but deformation occurs when force is applied.
X: Oil stain and deformation occur by storage at 40 ° C. for 3 days.

  From the results of Tables 2 to 4, the foamable foods obtained in Examples 1 to 14 are all the appearance, aftertaste, foaming feeling, and sustainability of this foaming feeling compared to those obtained in Comparative Examples 1 to 4. It can be seen that it is excellent in all items of durability of coolness and durability against high temperature.

Claims (3)

A foamable food comprising a core material and a foamable coating layer provided on the surface of the core material, wherein the core material comprises a hard candy having a menthol content of 0.01 to 5% by weight, The coating layer contains carbonate, acid, and solid fat, and the solid fat content is changed in the thickness direction of the coating layer, and the coating layer is provided from the surface toward the inside in the thickness direction. , the average solid fat content of 10% by weight or more, includes a coating surface layer is less than 20 wt%, effervescent food the coating surface layer is characterized 1-100 wt% der Rukoto of the coating layer the total amount. The effervescent food according to claim 1, wherein the rising melting point of the solid fat contained in the coating layer is 50 ° C or lower. (1) adding menthol to a hard candy dough and molding it into an arbitrary size and shape to obtain a core;
(2) attaching a solid fat melt to the surface of the core material, and sprinkling a foaming component composed of carbonate and acid before the melt is solidified, and
Method of manufacturing a sparkling food product according to claim 1 or 2, characterized in that the (2) step more than once.