JP3562660B2 - Sugar coating for ascorbic acid-containing food additives - Google Patents
Sugar coating for ascorbic acid-containing food additives Download PDFInfo
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- JP3562660B2 JP3562660B2 JP26107594A JP26107594A JP3562660B2 JP 3562660 B2 JP3562660 B2 JP 3562660B2 JP 26107594 A JP26107594 A JP 26107594A JP 26107594 A JP26107594 A JP 26107594A JP 3562660 B2 JP3562660 B2 JP 3562660B2
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Description
【０００１】
【産業上の利用分野】
本発明は、アスコルビン酸を含有する食品添加用糖衣物に関し、更に詳しくは、食品中に添加して長期間保存した場合にも、アスコルビン酸の変化を生じにくく、かつ、カリカリとした軽い歯触りを味わうことができるアスコルビン酸含有食品添加用糖衣物に関する。
【０００２】
【従来の技術】
一般に、アスコルビン酸（還元型ビタミンＣ）は非常に酸化されやすく、酸化によってデヒドロアスコルビン酸（酸化型ビタミンＣ）や２，３−ジケトグルコン酸に変化し、ビタミンＣとしての効力が弱くなりやすいという問題がある。
また、アスコルビン酸が酸化されると、アスコルビン酸自身が褐変してしまうか、もしくは食品中のアミノ酸と反応したり、金属イオンの存在によって褐変し、食品を変色させて商品価値を低下させる原因となる。
このため、食品中にアスコルビン酸を添加する場合には、保存温度、酸素、水分、ｐＨ、金属イオン等の条件を細かく管理する必要があるが、商品設計上、種々の食品原料や包装形態、流通形態をとらざるを得ないので、理想的な管理環境とすることは困難である。
従って、現在上市されているアスコルビン酸入りの食品は、アスコルビン酸の変化を防止するのではなく、予め着色をして変色を目立たなくしているのが現状である。
【０００３】
また、現在市販されているアスコルビン酸の粉末の多くは、微粉末状であるため、そのまま服用する場合には、喉に詰まって飲みにくいという欠点がある。
そこで改良品としてアスコルビン酸を賦型剤とともに造粒したものも市販されているが、この場合、造粒工程での加熱履歴等により、アスコルビン酸の持つ効力が低下するという欠点がある。
【０００４】
【発明が解決しようとする課題】
本発明はこの様な事情に鑑みなされたものであって、その目的とするところは、食品中に添加して長期間保存しても、アスコルビン酸の変化を生じにくく、かつカリカリとした軽い歯触りを有し、そのままでも服用しやすく、また食品中に添加してもそのカリカリとした食感を味わうことができるアスコルビン酸含有食品添加用糖衣物を提供するにある。
【０００５】
【課題を解決するための手段】
上記の目的は、アスコルビン酸を溶解乃至分散した糖衣層で粒状還元パラチノース（パラチニット（登録商標））を被覆してなるアスコルビン酸含有食品添加用糖衣物によって達成される。
【０００６】
すなわち、本発明者らは、特に食品中にアスコルビン酸を添加したときのアスコルビン酸の効力の低下や変色を防止し、長期間安定化させるための加工方法について検討を行った。
その結果、アスコルビン酸を溶解乃至分散した糖衣層で、粒状還元パラチノース（パラチニット（登録商標））を被覆すると、長期間に亘りアスコルビン酸を安定化させることができ、また、これを食品中に添加しても、アスコルビン酸の効力を保持し、変色を防止することができ、更に、食品を喫食したときに、食品自体の食感とともに、カリカリとした軽い食感を味わうことができることを見いだし本発明に到達した。
【０００７】
次に本発明を詳しく説明する。
本発明のアスコルビン酸含有食品添加用糖衣物は、アスコルビン酸を溶解乃至分散させた糖衣層で粒状還元パラチノース（パラチニット（登録商標））を被覆してなるものである。
【０００８】
まず、アスコルビン酸としては、一般に知られているアスコルビン酸を用いればよく、また、アスコルビン酸ナトリウム、アスコルビン酸カリウム等のアスコルビン酸アルカリ金属塩や粉末果汁等のアスコルビン酸を多量に含有する成分を用いてもよい。これらは単独でも２種以上併用してもよい。
【０００９】
また、本発明のアスコルビン酸含有食品添加用糖衣物の核となる粒状還元パラチノース（パラチニット（登録商標））は、加工性、作業性、経日安定性等の点で好適である。
核成分として粒状還元パラチノース（パラチニット（登録商標））を用いると、糖衣物のカリカリとした食感が更に増すので、糖衣物をチューインガム等の粘弾性菓子に添加した場合に、食感の変化をより明瞭にすることができる。
また、その大きさは、商品設計に応じて適宜設定すればよいが、好ましくは１０〜５０メッシュオンのものが、作業上及び食感上好適である。
なお、上記粒状還元パラチノース（パラチニット（登録商標））には、アスコルビン酸が含有されていてもよく、その場合には上述のアスコルビン酸を用いればよい。
【００１０】
また、本発明のアスコルビン酸含有食品添加用糖衣物には、上記原料の他に、副原料として各種糖類（液糖、蜂蜜、糖蜜、水飴、粉末糖類、糖アルコール等）、澱粉類（澱粉、化工澱粉、変性澱粉、澱粉分解物等）や、アラビアガム、ワックス、シェラック、カルシウム、油脂、乳類、粉末呈味原料（粉末茶類、卵白粉末、卵黄粉末、調味料、粉末果汁、粉末エキス等）、調味料、香料、乳化剤、酸味料、安定剤、ゲル化剤、増粘剤、塩類、着色料、栄養素（食物繊維、ビタミン類、ミネラル、ＤＨＡ、ビフィズス菌増殖因子等）等を適宜用いればよく、これらは必要に応じ、上記粒状還元パラチノース（パラチニット（登録商標））に添加しても、糖衣層に添加してもよい。
【００１１】
次に、上記原料を用いて、本発明のアスコルビン酸含有食品添加用糖衣物は例えば次のようにして製造することができる。
【００１２】
まず、アスコルビン酸粉末と、必要に応じて上記副原料とを、各種液状糖類（例えば、液糖、蜂蜜糖蜜、水飴）もしくは固形の糖を水溶液化したものに混合し、溶解乃至分散させ、被覆液とする。
このとき、液状糖類もしくは、固形の糖の水溶液の温度を、４０℃以下に調整した状態で、アスコルビン酸粉末を混合することが、アスコルビン酸の効力低下防止の点で望ましい。
また、アスコルビン酸粉末は、糖衣層の中で、完全に溶解した状態であっても、一部もしくは全部の粉末の形状が保持された分散状態であってもよいが、アスコルビン酸の効力を充分に発揮させる点から、より多くの粉末の形状が保持された分散状態である方が一層好適である。
【００１３】
次に、一般に糖衣に用いられている回転釜の中へ、粒状還元パラチノース（パラチニット（登録商標））を所定量投入し、回転釜を２０〜５０ｒｐｍ程度で回転させながら、粒状還元パラチノース（パラチニット（登録商標））に上記被覆液を掛けて被覆する。
このとき、被覆液に、糖質甘味料を添加しておくと、糖衣の結晶化を早める点で好適である。また、１回にかける水溶液の量は、粒状還元パラチノース（パラチニット（登録商標））の全表面にゆきわたる程度にすることが望ましい。
更に、この被覆液中に糖アルコール（マルチトール，マンニトール，エリスリトール，キシリトール，還元パラチノース（パラチニット（登録商標）），ソルビトール，ラクチトール等）を含有させると、シュガーレスの糖衣物とすることができるので、抗う蝕、低カロリー等の点で好適である。
また、被覆液は、同一組成のものを用いても２種以上の異なる組成のものを積層してもよい。
【００１４】
次に、上記被覆物に、例えば温度５〜４０℃、湿度４５〜６５％、風速３〜８ｍ／秒程度の送風を行い、乾燥させる。
以上の作業を１回〜数回繰り返すことにより、本発明のアスコルビン酸含有食品添加用糖衣物が得られる。
なお、本発明のアスコルビン酸含有食品添加用糖衣物の、糖衣（被覆）層の厚みは、保存性、目的とする食感、風味に合わせて任意に設定すればよい。
【００１５】
以上のようにして得られた本発明のアスコルビン酸含有食品添加用糖衣物は、チューインガム、キャンディ、チョコレート等の食品に添加したり、各種食品のトッピングや被覆剤として用いてもよい。
特に、チューインガム、キャンディ等の粘弾性食品に練り込んだり、センターとして充填したり、まぶしたりすると、保存中の食品中の水分の移行や、酸素の存在にもかかわらず、アスコルビン酸の変化が防止されるだけでなく、喫食したときに、アスコルビン酸含有食品添加用糖衣物の、カリカリとした軽い歯触りが感じられ、食品に食感の変化を付与することができるので好適である。
【００１６】
【発明の効果】
以上のように、本発明のアスコルビン酸含有食品添加用糖衣物は、粒状還元パラチノース（パラチニット（登録商標））に、アスコルビン酸を溶解乃至分散した糖衣層を被覆しているので、アスコルビン酸が、外気に晒されることなく糖衣物中に存在する。
従って、長期保存中も、アスコルビン酸が褐変したり、効力が低下する等の変化を生じることがなく、安定している。
従って、この糖衣物を食品に添加しても、食品の褐変を防止することができるので、設計した初期の色調を長期間保持し、品質を安定化する事ができる。
また、本発明のアスコルビン酸含有食品添加用糖衣物は、カリカリとした軽い歯触りを有するので、その食感を楽しむことができる。
また、アスコルビン酸を含有しているにもかかわらず、脱酸素剤を用いたり、密閉性の高い包装としたりする必要がなく、簡便に製造することができる。
【００１７】
次に、本発明を実施例に基づき、具体的に説明する。
〈参考例１〉
《被覆液の調製》
表１の糖衣層欄に示す組成となるように、アスコルビン酸の粉末を、３０℃に保持した液状糖類に混合し、溶解乃至分散させて被覆液とした。
《糖衣物の調製》
表１に示す組成の結晶状粒状糖類を、糖衣用の回転釜に投入して、回転釜を２０〜５０ｒｐｍ程度で回転させながら、結晶状粒状糖類に上記被覆液を掛けて被覆し、糖衣層を形成させた。
被覆を終了した後、温度５〜４０℃、温度４５〜６５％、風速３〜８ｍ／秒程度の送風を行い、乾燥させて図１に示すアスコルビン酸含有糖衣物（１０メッシュパス〜２８メッシュオン）を調製した。
《チューインガムの調製》
上記糖衣物とは別に、表２に示す組成のチューインガム生地を常法に従い調製した。次に、上記アスコルビン酸含有糖衣物とチューインガム生地とが、重量比で２５：７５になるよう混合し、５０ｍｍ×５０ｍｍ×１３．５ｍｍのブロック状チューインガムに成形した。
〈参考例２〉
糖衣を施さずにアスコルビン酸粉末（１００メッシュパス）をそのまま用いる他は実施例と同様にしてチューインガムを得た。
上記のようにして得られた各チューインガムと、ブランク（アスコルビン酸無添加）のチューインガムとをそれぞれ包装し、４０℃の恒温槽に放置し、経日６０日までの色調の変化△Ｅ（色差Ｌ値、ａ値、ｂ値の合計変位）を色差測定法により測定した。色差測定にはデジタル測色色差計ＮＤ−１０１ＤＰ型（日本電色工業株式会社製）を用いた。
以上の結果を図２に示す。なお、図２のグラフの縦軸では、色調の変化（変位△Ｅ）の数値が低い程、色調の変化が少ないことを表している。
【００１８】
【表１】
【表２】
図２の結果から、参考例１のチューインガムは色調の変化が少なく、変色が防止されていることがわかる。
また、参考例１品を喫食したところ、チューインガムの食感とともに、カリカリとした糖衣物特有の歯触りが感じられ、従来のチューインガムにはない新しい食感であった。
これに対し、参考例２は褐変が著しく、商品価値が損なわれていた。
【００２１】
〈実施例１〉
粒状パラチニット、糖衣層をそれぞれ表３の組成とする他は、参考例１と同様にした。得られたチューインガムは、参考例１のチューインガムよりも、更にカリカリとした歯触りが感じられるチューインガムであった。
【００２２】
【表３】
粒径 ０．３５ｍｍ（４２メッシュオン）
【図面の簡単な説明】
【図１】本発明のアスコルビン酸含有食品添加用糖衣物の一例の断面の様子を示す説明図。
【図２】アスコルビン酸含有食品添加用糖衣物入りチューインガムの色調変化を示す説明図。
【符号の説明】
１ アスコルビン酸含有食品添加用糖衣物
２ 粒状還元パラチノース（パラチニット（登録商標））
３ 糖衣層[0001]
[Industrial applications]
The present invention relates to a sugar coating for food addition containing ascorbic acid, and more particularly, even when added to food and stored for a long period of time, it is difficult for ascorbic acid to change, and it has a light and crisp texture. The present invention relates to an ascorbic acid-containing food-added sugar coating that can be tasted.
[0002]
[Prior art]
Generally, ascorbic acid (reduced vitamin C) is very easily oxidized, and changes into dehydroascorbic acid (oxidized vitamin C) or 2,3-diketogluconic acid by oxidation, and the effect of vitamin C is likely to be weakened. There is.
In addition, when ascorbic acid is oxidized, ascorbic acid itself browns or reacts with amino acids in the food, or browns due to the presence of metal ions, causing the food to discolor and reduce its commercial value. Become.
For this reason, when adding ascorbic acid to food, it is necessary to carefully control the conditions such as storage temperature, oxygen, moisture, pH, and metal ions. Since it is necessary to take a distribution form, it is difficult to make an ideal management environment.
Therefore, foods containing ascorbic acid that are currently on the market are not colored so as not to prevent ascorbic acid from changing but to make the discoloration less noticeable.
[0003]
In addition, many of the ascorbic acid powders currently on the market are in the form of fine powder, and therefore, when taken as they are, there is a drawback that they are clogged in the throat and difficult to drink.
Therefore, as an improved product, a product obtained by granulating ascorbic acid together with an excipient is also commercially available, but in this case, there is a drawback that the efficacy of ascorbic acid decreases due to heating history in the granulation step.
[0004]
[Problems to be solved by the invention]
The present invention has been made in view of such circumstances, and an object of the present invention is to reduce the change in ascorbic acid even when added to food and preserved for a long period of time, and to have a light and crisp tooth. An object of the present invention is to provide an ascorbic acid-containing food-added sugar coating that has a touch, is easy to take as it is, and has a crispy texture even when added to food .
[0005]
[Means for Solving the Problems]
The above object is achieved by a sugar coating for ascorbic acid-containing food addition, which is obtained by coating granular reduced palatinose (Palatinit (registered trademark) ) with a sugar coating layer in which ascorbic acid is dissolved or dispersed.
[0006]
That is, the present inventors have studied a processing method for preventing a decrease in the efficacy and discoloration of ascorbic acid particularly when food is added with ascorbic acid and stabilizing the same for a long period of time.
As a result, when the granular reduced palatinose (Palatinit (registered trademark) ) is coated with a sugar coating layer in which ascorbic acid is dissolved or dispersed, ascorbic acid can be stabilized for a long period of time, and this can be added to food. Even so, it is possible to maintain the efficacy of ascorbic acid, prevent discoloration, and when eating food, you can enjoy the crispy light texture together with the texture of the food itself. The invention has been reached.
[0007]
Next, the present invention will be described in detail.
The sugar coating for adding ascorbic acid-containing food of the present invention is obtained by coating granular reduced palatinose (Palatinit (registered trademark) ) with a sugar coating layer in which ascorbic acid is dissolved or dispersed.
[0008]
First, ascorbic acid may be generally known ascorbic acid, and a component containing a large amount of ascorbic acid such as sodium ascorbate, potassium ascorbate or the like, or ascorbic acid or powdered fruit juice. You may. These may be used alone or in combination of two or more.
[0009]
Granular reduced palatinose (Palatinit (registered trademark) ), which is the core of the sugar-containing coating for ascorbic acid-containing food of the present invention, is suitable in terms of processability, workability, stability over time, and the like.
The use of granular reduced palatinose (Palatinit (registered trademark) ) as a core component further increases the crispy texture of sugar-coated products, so that when sugar-coated products are added to viscoelastic confectionery such as chewing gum, the change in texture is reduced. It can be more clear.
Further, the size may be appropriately set according to the product design, but a size of 10 to 50 meshes is preferable in terms of work and texture.
The granular reduced palatinose (Palatinit (registered trademark) ) may contain ascorbic acid. In that case, the above-mentioned ascorbic acid may be used.
[0010]
Furthermore, the ascorbic acid-containing food additive for sugar-coating of the present invention, in addition to the above raw materials, auxiliary raw materials as various saccharides (liquid sugar, honey, molasses, syrup, powder sugar, sugar alcohols, etc.), starches (starch, Modified starch, modified starch, starch decomposed product, etc.), gum arabic, wax, shellac, calcium, oil, fat, milk, powdered taste materials (tea powder, egg white powder, egg yolk powder, seasoning, powdered fruit juice, powder extract) etc.), seasonings, fragrances, emulsifiers, acidulants, stabilizers, gelling agents, thickening agents, salts, colorants, nutrients (dietary fibers, vitamins, Mi Ne Lal, DHA, Bifidobacterium growth factors, etc.), etc. May be appropriately used, and these may be added to the above-mentioned granular reduced palatinose (Palatinit (registered trademark) ) or a sugar coating layer, as necessary.
[0011]
Next, using the above-mentioned raw materials, the sugar-coated clothing for adding ascorbic acid-containing food of the present invention can be produced, for example, as follows.
[0012]
First, the ascorbic acid powder and, if necessary, the above-mentioned auxiliary material are mixed with various liquid sugars (for example, liquid sugar, honey molasses, syrup) or an aqueous solution of solid sugar, dissolved or dispersed, and coated. Liquid.
At this time, it is desirable to mix the ascorbic acid powder in a state where the temperature of the aqueous solution of the liquid saccharide or the solid saccharide is adjusted to 40 ° C. or lower, from the viewpoint of preventing a decrease in the efficacy of ascorbic acid.
The ascorbic acid powder may be completely dissolved in the sugar coating layer or may be in a dispersed state in which the shape of a part or all of the powder is maintained. It is more preferable that the powder is in a dispersed state in which more powder shapes are maintained.
[0013]
Next, a predetermined amount of granular reduced palatinose (Palatinit (registered trademark) ) is put into a rotary kiln generally used for sugar coating, and while the rotary kiln is rotated at about 20 to 50 rpm, granular reduced palatinose (Palatinit ( Palatinit ( (Registered trademark) ) and the above coating solution.
At this time, it is preferable to add a saccharide sweetener to the coating liquid in order to accelerate crystallization of the sugar coating. It is desirable that the amount of the aqueous solution applied at one time is such that it spreads over the entire surface of the granular reduced palatinose (Palatinit (registered trademark) ).
Furthermore, when a sugar alcohol (maltitol, mannitol, erythritol, xylitol, reduced palatinose (Palatinit (registered trademark) ), sorbitol, lactitol, etc.) is contained in this coating solution, sugarless sugar-coated clothing can be obtained. It is suitable in terms of anti-caries, low calorie and the like.
The coating liquid may have the same composition or may have two or more different compositions.
[0014]
Next, the coating is blown at, for example, a temperature of 5 to 40 ° C., a humidity of 45 to 65%, and a wind speed of about 3 to 8 m / sec, and dried.
By repeating the above operation once to several times , the sugar coating for ascorbic acid-containing food additive of the present invention can be obtained.
In addition, the thickness of the sugar coating (coating) layer of the sugar coating for adding ascorbic acid-containing food of the present invention may be arbitrarily set according to the storage stability, the desired texture and the flavor.
[0015]
Ascorbic acid-containing food additive for sugar-coating of the present invention to be obtained as described above, Ji Yuingamu, candy, or added to foods such as chocolate, may be used as a topping or coating agent for various foods.
In particular, when kneaded into viscoelastic foods such as chewing gum and candy, filled as a center, and dusted, ascorbic acid is prevented from changing despite the migration of water in the stored food and the presence of oxygen. In addition to this, it is preferable that the sugar-coated clothing for adding ascorbic acid-containing food can feel a crisp light texture when eaten, and can impart a change in texture to the food.
[0016]
【The invention's effect】
As described above, the sugar coating for ascorbic acid-containing food addition of the present invention covers the sugar coating layer in which ascorbic acid is dissolved or dispersed in granular reduced palatinose (Palatinit (registered trademark) ). It is present in sugar coatings without being exposed to the open air.
Therefore, even during long-term storage, ascorbic acid is stable without causing a change such as browning or a decrease in efficacy.
Therefore, even if the sugar coating is added to the food, the browning of the food can be prevented, so that the designed initial color tone can be maintained for a long time and the quality can be stabilized.
Moreover, since the sugar-coated clothing for ascorbic acid-containing food addition of the present invention has a crisp and light texture, the texture can be enjoyed.
Moreover, despite the fact that it contains ascorbic acid, it is not necessary to use an oxygen scavenger or to form a package with high hermeticity, and it is possible to manufacture easily.
[0017]
Next, the present invention will be specifically described based on examples.
< Reference Example 1>
<< Preparation of coating solution >>
A powder of ascorbic acid was mixed with a liquid saccharide maintained at 30 ° C. and dissolved or dispersed so as to have a composition shown in the column of sugar coating layer in Table 1 to obtain a coating solution.
<< Preparation of sugar coating >>
The crystalline granular saccharide having the composition shown in Table 1 was put into a sugar-coating rotary kettle, and the above-mentioned coating solution was applied to the crystalline granular saccharide to coat while rotating the rotary kettle at about 20 to 50 rpm. Was formed.
After the coating is completed, air is blown at a temperature of 5 to 40 ° C., a temperature of 45 to 65%, and a wind speed of about 3 to 8 m / sec, dried, and dried ascorbic acid-containing sugar coating shown in FIG. 1 (10 mesh pass to 28 mesh on). ) Was prepared.
<< Preparation of chewing gum >>
Aside from the sugar coating, chewing gum dough having the composition shown in Table 2 was prepared according to a conventional method. Next, the ascorbic acid-containing sugar coating and the chewing gum dough were mixed at a weight ratio of 25:75 to form a block-shaped chewing gum of 50 mm × 50 mm × 13.5 mm.
< Reference Example 2 >
A chewing gum was obtained in the same manner as in Example, except that ascorbic acid powder (100 mesh pass) was used as it was without sugar coating.
Each chewing gum obtained as described above and a blank (no ascorbic acid added) chewing gum were individually wrapped and left in a constant-temperature bath at 40 ° C., and the change in color tone ΔE (color difference L Values, the total displacement of the a value and the b value) were measured by a color difference measurement method. A digital colorimeter ND-101DP (manufactured by Nippon Denshoku Industries Co., Ltd.) was used for color difference measurement.
The above results are shown in FIG. The vertical axis of the graph in FIG. 2 indicates that the lower the numerical value of the change in color tone (displacement ΔE), the smaller the change in color tone.
[0018]
[Table 1]
[Table 2]
From the results in FIG. 2, it can be seen that the chewing gum of Reference Example 1 has little change in color tone and is prevented from discoloration.
In addition, when the product of Reference Example 1 was eaten, the texture of the chewing gum and the crunchy sugar-coating-specific texture were felt, and it was a new texture that was not present in conventional chewing gum.
On the other hand, in Reference Example 2, the browning was remarkable, and the commercial value was impaired.
[0021]
<Example 1 >
The same procedures as in Reference Example 1 were carried out except that the granular palatinite and the sugar coating layer had the compositions shown in Table 3, respectively. The resulting chewing gum was a chewing gum that felt more crunchy than the chewing gum of Reference Example 1.
[0022]
[Table 3]
Particle size 0.35mm (42 mesh on)
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is an explanatory view showing a cross section of an example of a sugar coating for adding ascorbic acid containing food of the present invention.
FIG. 2 is an explanatory diagram showing a change in color tone of a chewing gum containing a sugar coating for ascorbic acid-containing food addition .
[Explanation of symbols]
1 sugar coating for ascorbic acid-containing
3 sugar coating layer
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26107594A JP3562660B2 (en) | 1994-06-30 | 1994-09-29 | Sugar coating for ascorbic acid-containing food additives |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17335094 | 1994-06-30 | ||
| JP6-173350 | 1994-06-30 | ||
| JP26107594A JP3562660B2 (en) | 1994-06-30 | 1994-09-29 | Sugar coating for ascorbic acid-containing food additives |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0870792A JPH0870792A (en) | 1996-03-19 |
| JP3562660B2 true JP3562660B2 (en) | 2004-09-08 |
Family
ID=26495359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26107594A Expired - Fee Related JP3562660B2 (en) | 1994-06-30 | 1994-09-29 | Sugar coating for ascorbic acid-containing food additives |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3562660B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015171348A (en) * | 2014-03-12 | 2015-10-01 | 三井製糖株式会社 | Topping material, prevention method for dissolution of topping material, and prevention method for color fading of topping material |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4494536B2 (en) * | 1996-05-30 | 2010-06-30 | キャドバリー・アダムズ・ユーエスエイ・エルエルシー | Sugar-coated products and methods for producing the same |
| JP3793625B2 (en) * | 1997-07-30 | 2006-07-05 | 花王株式会社 | Powder dentifrice composition |
| JP4560620B2 (en) * | 2003-09-02 | 2010-10-13 | ゼリア新薬工業株式会社 | Jelly-like drop agent and method for producing the same |
| JP4224444B2 (en) * | 2004-08-24 | 2009-02-12 | 住岡食品株式会社 | Sugar-coated granules and method for producing the same |
| JP4816401B2 (en) * | 2006-01-26 | 2011-11-16 | ユーハ味覚糖株式会社 | Multi-layered sugar-coated food and method for producing the same |
| JP4603592B2 (en) * | 2008-04-21 | 2010-12-22 | キャドバリー・アダムズ・ユーエスエイ・エルエルシー | Sugar-coated products |
| JP5600450B2 (en) * | 2010-03-11 | 2014-10-01 | 日本メナード化粧品株式会社 | Sugar-coating liquid |
| JP6232807B2 (en) * | 2013-07-30 | 2017-11-22 | ユーハ味覚糖株式会社 | Gummy candy |
| JP2017158534A (en) * | 2016-03-07 | 2017-09-14 | 焼津水産化学工業株式会社 | Manufacturing method of chip-like foods and chip-like foods |
-
1994
- 1994-09-29 JP JP26107594A patent/JP3562660B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015171348A (en) * | 2014-03-12 | 2015-10-01 | 三井製糖株式会社 | Topping material, prevention method for dissolution of topping material, and prevention method for color fading of topping material |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0870792A (en) | 1996-03-19 |
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