JP2006141256A - Acidity coating food - Google Patents
Acidity coating food Download PDFInfo
- Publication number
- JP2006141256A JP2006141256A JP2004333975A JP2004333975A JP2006141256A JP 2006141256 A JP2006141256 A JP 2006141256A JP 2004333975 A JP2004333975 A JP 2004333975A JP 2004333975 A JP2004333975 A JP 2004333975A JP 2006141256 A JP2006141256 A JP 2006141256A
- Authority
- JP
- Japan
- Prior art keywords
- powder
- acid
- food
- acidulant
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、酸味料がコーティングされた食品及びその製造方法に関する。 The present invention relates to a food coated with a sour agent and a method for producing the same.
食品に酸味を付けるために、各種酸味料が使用されている。酸味料は対象とする食品中に混合して使用するのが一般的であるが、食品中に混合せず、その表面にコーティングする方法も用いられている。食品表面に局所的に酸味料が存在することにより、酸味が速やかに発現され、少量で強い酸味となるといった効果が得られる。 Various acidulants are used to add acidity to foods. In general, the acidulant is used by mixing it with the target food. However, a method of coating the surface of the acidulant without mixing with the food is also used. Due to the local presence of the acidulant on the surface of the food, the acidity is quickly expressed, and the effect that the acidity becomes strong in a small amount can be obtained.
酸味料のコーティング方法としては水溶液又は油脂に混合し、該混合液を被覆した後、乾燥、冷却等により固化させることが考えられる。油脂に混合してコーティングした場合、酸味料が油脂中に存在することから酸味の発現が遅れる他、高温では油脂が融けてべたつく。一方、酸味料を混合した水溶液としてコーティングした場合、乾燥しても乾きが悪くべたついた状態となり、コーティングされたものが折り重なった状態になっているとブロッキングを起こしてしまう。 As a method for coating the acidulant, it is conceivable that the acidulant is mixed with an aqueous solution or oil and fat, solidified by drying, cooling or the like after coating the mixture. In the case of coating by mixing with fats and oils, the sour agent is present in the fats and oils, so the expression of sourness is delayed and the fats and oils melt and become sticky at high temperatures. On the other hand, when it coats as an aqueous solution mixed with a sour agent, even if it is dried, it becomes dry and sticky, and if the coated one is folded, blocking occurs.
特許文献1及び2には酸を配合した糖衣組成物が開示されている。これらの方法で酸をコーティングするには糖質を必要とするので、上記“水溶液としてコーティングした場合”に記載したようにブロッキングを起こしやすく、また糖衣層が存在することが必須となり組成や食感が変わってしまうという問題があった。
本発明は上記の問題を解決し、ベタツキがなく、糖衣層を実質的に必要としない、酸味料がコーティングされた食品、及びその製造方法を提供するものである。 The present invention solves the above-mentioned problems, and provides a food coated with an acidulant that is free from stickiness and does not substantially require a sugar coating layer, and a method for producing the same.
本発明は、水に増粘剤を溶解した掛け液を対象とする食品に掛けた後、リンゴ酸粉末と他に1種以上の粉末を含む粉体原料を掛けて当該食品表面に接着後、乾燥することにより達成される。すなわち本発明は以下の項目に示されるものである。
1.水に増粘剤を溶解した掛け液を、対象とする食品に掛けた後、以下の(a)と(b)を含む粉体原料を掛けて当該食品表面に接着後、乾燥することを特徴とする酸味料のコーティング方法。
(a) リンゴ酸粉末
(b) 難溶性ミネラル含有粉末、α化されていないスターチ粉末、増粘剤粉末、難溶性有機酸粉末から選ばれる1種以上
2.掛け液が、さらに糖質を溶解したものである前記1に記載の酸味料のコーティング方法。
3.粉体原料に含まれるリンゴ酸の含有量が40〜90重量%、クエン酸及び酒石酸の含有量の合計が0〜20重量%であり、かつリンゴ酸とクエン酸及び酒石酸の含有量の合計が60〜90重量%である前記1又は2のいずれかに記載の酸味料のコーティング方法。
4.粉体原料に含まれるリンゴ酸以外の粉末が、アジピン酸及び/又はフマル酸である前記1〜3のいずれかに記載の酸味料のコーティング方法。
5.乾燥が、静置乾燥である前記1〜4のいずれかに記載の酸味料のコーティング方法。
6.前記1〜5のいずれかに記載の方法により酸味料をコーティングされた食品。
The present invention is applied to a food intended for a pouring solution in which a thickener is dissolved in water, and then adhered to the food surface by applying a powder raw material containing at least one kind of malic acid powder and other powders. This is achieved by drying. That is, the present invention is shown in the following items.
1. After applying a pouring solution in which a thickener is dissolved in water to a target food, the powder raw material containing the following (a) and (b) is hung and adhered to the food surface, followed by drying. The sour seasoning coating method.
(A) Malic acid powder (b) One or more kinds selected from a hardly soluble mineral-containing powder, a starch powder not pre-gelatinized, a thickener powder, and a hardly soluble organic acid powder. 2. The acidulant coating method according to 1 above, wherein the dipping solution further dissolves a saccharide.
3. The content of malic acid contained in the powder raw material is 40 to 90% by weight, the total content of citric acid and tartaric acid is 0 to 20% by weight, and the total content of malic acid, citric acid and tartaric acid is 3. The acidulant coating method according to any one of 1 and 2, wherein the acidulant coating is 60 to 90% by weight.
4). 4. The acidulant coating method according to any one of 1 to 3, wherein the powder other than malic acid contained in the powder raw material is adipic acid and / or fumaric acid.
5. 5. The acidulant coating method according to any one of 1 to 4, wherein the drying is stationary drying.
6). A food coated with a sour agent by the method according to any one of 1 to 5 above.
本発明により、糖衣層を全く、またはわずかにしか必要とせず、しかもベタツキなく食品表面に酸味料をコーティングすることができる食品が得られるので、製造中にブロッキングを起こさず、組成や食感をほとんど変えることなく、速やかで鮮烈な酸味を発現させることができる。 According to the present invention, it is possible to obtain a food that requires no or only a sugar-coating layer and can be coated with a sour agent on the surface of the food without stickiness, so that the composition and texture do not cause blocking during production. A quick and vivid acidity can be developed with almost no change.
酸味の発現が速く、良質な酸味を与える酸味料としてはリンゴ酸、クエン酸、酒石酸が一般的であるが、本発明に使用される酸味料としてはリンゴ酸が好ましい。クエン酸及び酒石酸は、粉体原料の20重量%を越えて使用するとベタツキを起こすため、リンゴ酸との併用においてクエン酸及び酒石酸の合計が粉体原料の20重量%以下であるならば使用できる。また、易溶性の糖質、粉末香料、高甘味度甘味料等の原料が粉体原料の20重量%以下であっても使用できる。リンゴ酸粉末以外の粉体原料とは、その使用条件下において水に難溶性もしくは溶解速度の遅い粉末原料であり、具体的には炭酸カルシウム、塩化カルシウム、卵カルシウム、骨カルシウム、酸化マグネシウム、塩化マグネシウム、炭酸マグネシウム等の難溶性ミネラル含有粉末、α化されていないスターチ粉末、アラビアガム、ジェランガム、カラギーナン、ローカストビーンガム、アルギン酸、キサンタンガム、ゼラチン等の増粘剤粉末、アジピン酸、フマル酸等の難溶性有機酸粉末が挙げられ、中でも酸味をより強くするため、アジピン酸、フマル酸粉末が好ましい。また、これらリンゴ酸以外の粉末は、1種でも、2種以上を混合して使用してもかまわない。なお、粉末の大きさに特に制限はないが、粒径が大きすぎるといったん付着しても表面から剥がれ落ちてしまうので、ここでいう粉末とはおよそ粒径300μm以下である。 Malic acid, citric acid, and tartaric acid are generally used as acidulants that have a fast sourness and give a good acidity, but malic acid is preferred as the acidulant used in the present invention. Citric acid and tartaric acid cause stickiness when used in excess of 20% by weight of the powder raw material, and can be used if the total amount of citric acid and tartaric acid is 20% by weight or less of the powder raw material in combination with malic acid. . Moreover, even if raw materials, such as an easily soluble saccharide | sugar, a powder fragrance | flavor, and a high sweetness degree sweetener, are 20 weight% or less of a powder raw material, it can be used. Powder raw materials other than malic acid powder are powder raw materials that are hardly soluble in water or slow in dissolution rate under the conditions of use. Specifically, calcium carbonate, calcium chloride, egg calcium, bone calcium, magnesium oxide, chloride Powders containing poorly soluble minerals such as magnesium and magnesium carbonate, starch powder not pre-gelatinized, gum arabic, gellan gum, carrageenan, locust bean gum, alginic acid, xanthan gum, gelatin and other thickener powders, adipic acid, fumaric acid, etc. Examples include hardly soluble organic acid powders, and among them, adipic acid and fumaric acid powders are preferable in order to make the acidity stronger. These powders other than malic acid may be used alone or in combination of two or more. There is no particular limitation on the size of the powder, but if the particle size is too large, it will peel off from the surface even if it is once attached, so the powder here has a particle size of about 300 μm or less.
本発明の掛け液は、水にバインダーとしてアラビアガム、ジェランガム、カラギーナン、キサンタンガム、ローカストビーンガム、アルギン酸、ゼラチン等の増粘剤を溶解したものであり、特にアラビアガムは取り扱いやすいため好ましい。さらに砂糖、パラチノース、マンニトール、キシリトール、マルチトール、エリスリトール、トレハロース等の糖質を添加することもできる。また、掛け液にリンゴ酸を一部溶解しておいてもかまわない。 The pouring liquid of the present invention is a solution in which a thickener such as gum arabic, gellan gum, carrageenan, xanthan gum, locust bean gum, alginic acid, gelatin or the like is dissolved in water. Furthermore, sugars such as sugar, palatinose, mannitol, xylitol, maltitol, erythritol, trehalose can be added. Moreover, a part of malic acid may be dissolved in the dipping solution.
本発明における酸味料のコーティングには回転釜を使用するのが好ましく、チョコレート、錠菓、チューインガム、キャンディ等の食品に掛け液を掛けた後、粉体原料を掛けて食品表面に接着させる。糖衣掛けの場合は、糖液や粉体原料を繰り返し何度も掛けて糖衣層を形成させるが、本発明ではこのコーティング操作は1度でよい。したがって掛け液に糖質を添加した場合であっても、実質的に糖衣層を形成せず、組成や食感にほとんど影響を与えない。 In the present invention, it is preferable to use a rotary kettle for coating the acidulant. After pouring a liquid on a food such as chocolate, tablet confectionery, chewing gum or candy, the powder raw material is applied and adhered to the food surface. In the case of sugar coating, a sugar coating layer is formed by repeatedly applying a sugar solution or a powder material, but this coating operation may be performed once in the present invention. Therefore, even when a saccharide is added to the dipping solution, a sugar coating layer is not substantially formed, and the composition and texture are hardly affected.
そして粉体原料を食品表面に接着させた後、乾燥して掛け液の水分を充分飛ばすことが必要である。回転釜に乾燥した空気を送り込んで乾燥しても良いが、製品に割れ、欠け、剥がれ等のダメージを与えないためにも、充分に乾燥させるには静置しての長時間乾燥が好ましい。本発明によれば、静置乾燥しても折り重なった食品同士がブロッキングすることはない。 Then, after adhering the powder raw material to the food surface, it is necessary to dry it and sufficiently remove the moisture of the pouring liquid. Drying may be performed by feeding dry air into the rotary hook, but in order not to damage the product such as cracking, chipping, and peeling, drying for a long period of time is preferable for sufficient drying. According to the present invention, folded foods do not block even if they are allowed to stand and dry.
試験例1
表1の配合にて常法により直径10mmの碁石型の錠菓を作成した。
Test example 1
A meteorite-type tablet confection having a diameter of 10 mm was prepared by a conventional method with the formulation shown in Table 1.
掛け液が錠菓全体に行き渡ったら、20gの粉体原料を掛けて釜を回転させ、充分粉体原料を接着させた後、粉体原料がコーティングされた錠菓を取り出し、雰囲気温度50℃、湿度10%にて8時間静置乾燥させ、酸味コーティング錠菓を得た。表2、表3に、得られた酸味コーティング錠菓に使用された粉体原料の配合量と、酸味強度、べたつき、ブロッキングについての評価を示す。なお表中の配合量は重量%を示す。また、コーンスターチはα化していないものを使用した。 When the pouring liquid has spread over the whole tablet confectionery, hang the 20 g powder raw material, rotate the kettle, adhere the powder raw material sufficiently, take out the tablet confection coated with the powder raw material, It was allowed to stand and dry at a humidity of 10% for 8 hours to obtain a sour coated tablet confection. Tables 2 and 3 show the blending amount of the powder raw material used in the obtained sour-coated tablet confectionery, and the evaluation of sour strength, stickiness, and blocking. In addition, the compounding quantity in a table | surface shows weight%. The corn starch used was not pre-gelatinized.
試験例2
表4の配合にて、常法により直径8mmの球状のイチゴ風味チョコレートを作成した。
Test example 2
A spherical strawberry-flavored chocolate having a diameter of 8 mm was prepared by a conventional method with the formulation shown in Table 4.
掛け液がチョコレート全体に行き渡ったら、20gの粉体原料(リンゴ酸90重量部、フマル酸10重量部)を掛けて釜を回転させ、充分粉体原料を接着させた後、粉体原料がコーティングされたチョコレートを取り出し、雰囲気温度20℃、湿度30%にて静置乾燥させ、酸味コーティングチョコレートを得た。表5に、得られた酸味コーティングチョコレートに使用された掛け液の配合量と、乾燥時間、コーティングの剥離有無についての評価を示す。なお表中の配合量は重量%を示す。 Once the pouring liquid has spread throughout the chocolate, apply 20g of powdered raw material (90 parts by weight of malic acid, 10 parts by weight of fumaric acid), rotate the kettle, and adhere the powdered raw material sufficiently. The obtained chocolate was taken out and allowed to stand and dry at an atmospheric temperature of 20 ° C. and a humidity of 30% to obtain a sour coating chocolate. Table 5 shows the blending amount of the pouring liquid used in the obtained sour coating chocolate, the drying time, and the evaluation on whether or not the coating is peeled off. In addition, the compounding quantity in a table | surface shows weight%.
本発明は、キャンディ、チューインガム、錠菓、チョコレート等の菓子を中心とした低水分の食品の酸味付けに利用できる。 INDUSTRIAL APPLICABILITY The present invention can be used for sour seasoning of low-moisture foods centering on confectionery such as candy, chewing gum, tablet confectionery, and chocolate.
Claims (6)
(a) リンゴ酸粉末
(b) 難溶性ミネラル含有粉末、α化されていないスターチ粉末、増粘剤粉末、難溶性有機酸粉末から選ばれる1種以上 After applying a pouring solution in which a thickener is dissolved in water to a target food, the powder raw material containing the following (a) and (b) is hung and adhered to the food surface, followed by drying. The sour seasoning coating method.
(A) Malic acid powder (b) One or more kinds selected from a hardly soluble mineral-containing powder, a starch powder not pre-gelatinized, a thickener powder, and a hardly soluble organic acid powder
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004333975A JP4482432B2 (en) | 2004-11-18 | 2004-11-18 | Sour coating food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004333975A JP4482432B2 (en) | 2004-11-18 | 2004-11-18 | Sour coating food |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2006141256A true JP2006141256A (en) | 2006-06-08 |
JP4482432B2 JP4482432B2 (en) | 2010-06-16 |
Family
ID=36621627
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2004333975A Active JP4482432B2 (en) | 2004-11-18 | 2004-11-18 | Sour coating food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4482432B2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008125482A (en) * | 2006-11-24 | 2008-06-05 | Mitsui Sugar Co Ltd | Producing method for sugarcoated products including acid material and sugarcoated product produced by the same producing method |
JP2009542242A (en) * | 2006-07-12 | 2009-12-03 | ピュラック バイオケム ビー.ブイ. | Food grade particles coated with partially neutralized acid |
JP2011505142A (en) * | 2007-11-29 | 2011-02-24 | キャドバリー アダムス ユーエスエー エルエルシー | Fine particle coating |
US8431171B2 (en) | 2006-07-12 | 2013-04-30 | Purac Biochem B.V. | Partially neutralized acid coated food-grade particles |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5750847A (en) * | 1980-09-02 | 1982-03-25 | Life Savers Inc | Sugarless coating method of food |
JPH0889174A (en) * | 1994-09-26 | 1996-04-09 | Lotte Co Ltd | Acid sugar-coated product with projection and production thereof |
JPH09125087A (en) * | 1995-10-30 | 1997-05-13 | T Hasegawa Co Ltd | Production of coating powder |
JP2003000157A (en) * | 2001-06-26 | 2003-01-07 | Freunt Ind Co Ltd | Food comprising grain sticking thereto and method for producing the same |
-
2004
- 2004-11-18 JP JP2004333975A patent/JP4482432B2/en active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5750847A (en) * | 1980-09-02 | 1982-03-25 | Life Savers Inc | Sugarless coating method of food |
JPH0889174A (en) * | 1994-09-26 | 1996-04-09 | Lotte Co Ltd | Acid sugar-coated product with projection and production thereof |
JPH09125087A (en) * | 1995-10-30 | 1997-05-13 | T Hasegawa Co Ltd | Production of coating powder |
JP2003000157A (en) * | 2001-06-26 | 2003-01-07 | Freunt Ind Co Ltd | Food comprising grain sticking thereto and method for producing the same |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009542242A (en) * | 2006-07-12 | 2009-12-03 | ピュラック バイオケム ビー.ブイ. | Food grade particles coated with partially neutralized acid |
US8431171B2 (en) | 2006-07-12 | 2013-04-30 | Purac Biochem B.V. | Partially neutralized acid coated food-grade particles |
JP2008125482A (en) * | 2006-11-24 | 2008-06-05 | Mitsui Sugar Co Ltd | Producing method for sugarcoated products including acid material and sugarcoated product produced by the same producing method |
JP4708314B2 (en) * | 2006-11-24 | 2011-06-22 | 三井製糖株式会社 | Method for producing sugar-coated products including acidulant and sugar-coated products produced by the method |
JP2011505142A (en) * | 2007-11-29 | 2011-02-24 | キャドバリー アダムス ユーエスエー エルエルシー | Fine particle coating |
Also Published As
Publication number | Publication date |
---|---|
JP4482432B2 (en) | 2010-06-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4590034B2 (en) | Hard sugar coating preparation, sugar coating liquid and manufacturing method of hard sugar coating preparation | |
EP2666368B1 (en) | Use of gum arabic replacement in panning, confections and adhesion applications | |
CN107205466B (en) | Solvent-free shellac coating composition | |
JP4874813B2 (en) | Cold gelled pastry glaze | |
JP4287268B2 (en) | Excellent sugar coating hard coating method | |
JP4708314B2 (en) | Method for producing sugar-coated products including acidulant and sugar-coated products produced by the method | |
CN101489414A (en) | Partially neutralized acid coated food-grade particles | |
US20080014312A1 (en) | Partially neutralized acid coasted food-grade particles | |
CA2605816C (en) | Rapidly soluble granules and method for producing the same | |
JP6983110B2 (en) | Sugar-coated foods and their manufacturing methods | |
JP4482432B2 (en) | Sour coating food | |
JP2001161275A (en) | Coated hard-boiled confectionery | |
JP2007061039A (en) | Batter mix for frying, batter for frying and fried food | |
JP2007176908A (en) | Hard coating layer, hard coated product and method for producing the same | |
JP6140828B2 (en) | Coated foodstuffs having a chocolate core and methods for their preparation | |
JP2014171416A (en) | Expandable food | |
JP4339283B2 (en) | Sugar coating and sugar syrup | |
WO2007110431A1 (en) | Partially neutralized polycarboxylic acids for acid-sanding | |
JP4459065B2 (en) | Gummy-like foods that do not contain gelatin and coating products centered on them | |
JP3634339B2 (en) | Composition for glazing oily confectionery, glazing method and glazed oily confectionery | |
JP2020167983A (en) | Pre-coat agent for food product, and food product | |
JP5080105B2 (en) | Manufacturing method of molded product with sugar coating | |
EP3585181B1 (en) | Sugar coating process and coated product produced thereby | |
JP2010088410A (en) | Frozen jelly sweet covered with chocolate and method for producing the same | |
JP2023060356A (en) | Production material for candy-coated food product coated with fat-containing candy, fat-containing candy, candy-coated food product, and method of producing the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20070918 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20090330 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20090407 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20090602 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20091215 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20100316 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20100319 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130326 Year of fee payment: 3 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4482432 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130326 Year of fee payment: 3 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130326 Year of fee payment: 3 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140326 Year of fee payment: 4 |
|
S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |