JPH084485B2 - Solid food and drink material with improved hygroscopicity - Google Patents
Solid food and drink material with improved hygroscopicityInfo
- Publication number
- JPH084485B2 JPH084485B2 JP62209363A JP20936387A JPH084485B2 JP H084485 B2 JPH084485 B2 JP H084485B2 JP 62209363 A JP62209363 A JP 62209363A JP 20936387 A JP20936387 A JP 20936387A JP H084485 B2 JPH084485 B2 JP H084485B2
- Authority
- JP
- Japan
- Prior art keywords
- erythritol
- solid food
- drink
- hygroscopicity
- coating
- 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.)
- Expired - Lifetime
Links
Landscapes
- Confectionery (AREA)
- Formation And Processing Of Food Products (AREA)
Description
【発明の詳細な説明】 （ａ）発明の目的 （産業上の利用分野） 本発明は吸湿性の改善された固形飲食品材料に関す
る。DETAILED DESCRIPTION OF THE INVENTION (a) Object of the Invention (Field of Industrial Application) The present invention relates to a solid food or drink material having improved hygroscopicity.
（従来の技術） 固形飲食品材料の中には吸湿性のあるものが多い。た
とえばキャンデイ、ビスケット、クッキー、せんべい、
チゥインガム、かりん糖、甘納豆等の菓子類、粉末イン
スタントコーヒ、粉末紅茶、各種の固形ジュース、各種
の調味料などは吸湿性の強いものである。そして、たと
えばキャンデイを高温・高湿の空気中で放置すると、表
面がべとついた、いわゆる泣き状態になる。また、ビス
ケット、クッキー、せんべい、かりん糖等は、吸湿する
と、それらの独特の食感が弱まり、嗜好性が低下して商
品価値がなくなる。(Prior Art) Many solid food and drink materials have hygroscopicity. For example, candy, biscuits, cookies, rice crackers,
Confectionery such as chewing gum, sugar, sugar and natto, powdered instant coffee, powdered black tea, various solid juices, and various seasonings are highly hygroscopic. Then, for example, if the candy is left in the air of high temperature and high humidity, the surface becomes sticky, so-called crying state. In addition, when biscuits, cookies, rice crackers, and sugars, etc., absorb their moisture, their unique textures are weakened, and their palatability is reduced, resulting in no commercial value.
これらの吸湿性のある固形食品材料の保存には、従
来、包装のための多くの手間、或いは包装材料や包装容
器等に多くの費用を要した。Storage of these hygroscopic solid food materials has heretofore required a lot of labor for packaging, or a large amount of cost for packaging materials, packaging containers and the like.
（発明が解決しようとする問題点） 本発明は、吸湿しやすい固形飲食品材料を包装せずに
或いは簡単な包装で非吸湿性に保存可能なようにした吸
湿性の改善された固形飲食品材料を提供しようとするも
のである。(Problems to be Solved by the Invention) The present invention is a solid food or drink product having improved hygroscopicity, which is capable of being stored non-hygroscopically without packaging a solid food or drink product that easily absorbs moisture or by simple packaging. It is intended to provide materials.
（ｂ）発明の構成 （問題点を解決するための手段） 本発明者は、前記の問題点を解決するために種種研究
を重ねた結果、吸湿しやすい固形飲食品材料の表面にメ
ソ−エリスリトールを主成分とする被覆材の被覆層を設
けることによりその目的を容易に達成することができた
ものである。(B) Structure of the Invention (Means for Solving Problems) The inventors of the present invention have conducted various studies in order to solve the above problems, and as a result, have found that meso-erythritol is easily absorbed on the surface of a solid food or drink material. The object can be easily achieved by providing a coating layer of a coating material containing as a main component.
すなわち、本発明の吸湿性の改善された固形飲食品材
料は、固形飲食品材料の表面にメソ−エリスリトールを
主成分とする被覆材の被覆層を形成せしめてなるもので
ある。That is, the solid food and drink material of the present invention having improved hygroscopicity is formed by forming a coating layer of a coating material containing meso-erythritol as a main component on the surface of the solid food and drink material.
本発明における固形飲食品材料の表面に被覆層を形成
せしめるための被覆材は、メソ−エリスリトールを主成
分とするものであり、これはメソ−エリスリトールのみ
からなっていてもよいし、メソ−エリスリトールに他の
吸湿性の比較的に少ない糖類又は糖アルコールを比較的
に少量配合したものであってもよい。The coating material for forming the coating layer on the surface of the solid food or drink material in the present invention is mainly composed of meso-erythritol, which may be composed of only meso-erythritol or meso-erythritol. In addition, a relatively small amount of other saccharides or sugar alcohols having a relatively low hygroscopic property may be blended in a relatively small amount.
メソ−エリスリトールは、構造式 で表わされる四価の糖アルコールであり、分子量122、
白色結晶、融点119°、沸点329〜331℃であり、水に溶
け、非消化性、非う蝕性、非褐変性である。このメソ−
エリスリトール（以下、単に「エリスリトール」という
ことがある。）は、天然の藻類、キノコなどに含まれ、
さらに日本酒、ワイン、醤油等にもわずかに含まれてい
る。その甘味の強さ及び甘味質のパネルテスト結果は、
甘味の強さがしょ糖よりもやや弱く、ぶどう糖よりやや
強く、しょ糖の75〜85％の甘味に相当し、口当りがしょ
糖の甘味質に近いが、後味がしょ糖より甘味が残らな
い。また、エリスリトールの優れた特徴は、他の糖類に
較べて吸湿性が著しく少ない（第１図〜第３図参照）。Meso-erythritol has the structural formula Is a tetravalent sugar alcohol represented by a molecular weight of 122,
White crystals, melting point 119 °, boiling point 329-331 ° C, soluble in water, non-digestible, non-cariogenic, non-brown-modified. This meso
Erythritol (hereinafter sometimes simply referred to as "erythritol") is contained in natural algae, mushrooms, etc.,
It is also found in sake, wine and soy sauce. The panel test results of its sweetness intensity and sweetness quality are:
Its sweetness is slightly weaker than that of sucrose, slightly stronger than that of glucose, equivalent to 75-85% of that of sucrose, and its mouthfeel is similar to that of sucrose, but its aftertaste is less sweet than sucrose. Moreover, the excellent feature of erythritol is that its hygroscopicity is remarkably less than that of other saccharides (see FIGS. 1 to 3).
本発明における被覆層形成用の被覆材とするためにエ
リスリトールに配合することのできる他の糖類として
は、たとえばマルチトール、マンニトール、キシリトー
ル、パラチノース、カップリングシュガー糖があげられ
る。エリスリトールにこれらの糖類を配合することによ
りエリスリトールの融点を下げることができる。Other sugars that can be added to erythritol to form the coating material for forming the coating layer in the present invention include maltitol, mannitol, xylitol, palatinose, and coupling sugar sugars. By blending these sugars with erythritol, the melting point of erythritol can be lowered.
一方、固形飲食品材料は、その種類によってはエリス
リトールの融点でも風味等に悪影響を及ぼすことがある
が、エリスリトールに他の糖類を配合すると融点を低下
させることができるので（たとえばエリスリトール60重
量部とマルチトール40重量部の混合物の融点は約80℃で
ある）。したがって、上記のようなエリスリトールの融
点温度で風味に悪影響が生ずるような固形飲食品材料を
被覆する場合には、エリスリトールに他の糖類を配合し
た被覆材を用いて被覆するのが有利なことがある。しか
し、エリスリトールに他の糖類を配合すると、エリスリ
トール単品のものよりも吸湿性が著しくなってくるの
で、他の糖類の配合割合は比較的少量にとどめるべきで
ある。On the other hand, the solid food and drink material may adversely affect the flavor and the like even with the melting point of erythritol depending on its type, but the addition of other sugars to erythritol can lower the melting point (for example, with 60 parts by weight of erythritol. The melting point of the mixture of 40 parts by weight of maltitol is about 80 ° C). Therefore, when coating a solid food or drink material that adversely affects the flavor at the melting point temperature of erythritol as described above, it may be advantageous to coat with a coating material in which erythritol is mixed with other sugars. is there. However, when erythritol is blended with other saccharides, the hygroscopicity becomes more remarkable than that of erythritol alone, so the blending ratio of other saccharides should be kept relatively small.
本発明にしたがってエリスリトールを主成分とする被
覆材により固形飲食品材料を被覆するには種々の方法が
ある。その被覆方法としては、たとえばエリスリトー
ルを主成分とする被覆材の加熱溶融液に固形飲食品材料
を浸漬してから引き上げる方法、同被覆材の加熱溶融
溶液を固形飲食品材料に噴霧して被覆する方法、同被
覆材粉末を固形飲食品材料にまぶす方法などがあげられ
るが、一般的にいっての方法が簡単に均一に被覆でき
るので好ましい。According to the present invention, there are various methods for coating the solid food and drink material with the coating material containing erythritol as a main component. As the coating method, for example, a method of soaking the solid food and drink material in a heated melt of a coating material containing erythritol as a main component and then pulling it up, and a heated and melted solution of the coating material is sprayed onto the solid food and drink material to coat it. Examples thereof include a method and a method of sprinkling the same coating material powder on a solid food and drink material, but the general method is preferable because it can be easily and uniformly coated.
かかる被覆を行なう場合の同被覆材の溶融は、同被覆
材に少量の水を加えて加熱溶融してもよいし、同被覆材
をそのまま加熱溶融してもよい。そして、その加熱溶融
した溶融液は、一旦、たとえば180℃程度の温度まで昇
温して、水分を完全に蒸発させて除いてから、その融点
より少し高い温度に冷却したものを固形飲食品材料の被
覆に使用するのが望ましい。かかる融点よりも少い高い
温度の同被覆材の溶融液に、たとえばキャンデイを１〜
２秒間浸漬して引き上げれば、キャンデイの表面が均一
に被覆され、その被覆層は室温で約20秒後には固化して
完全な被覆層が形成される。In the case of performing such coating, the coating material may be melted by adding a small amount of water to the coating material and heating or melting the coating material as it is. Then, the heated and melted molten liquid is once heated to a temperature of, for example, about 180 ° C. to completely evaporate and remove water, and then cooled to a temperature slightly higher than its melting point to obtain a solid food / beverage material. It is preferable to use it for coating. For example, 1 to 1 candy was added to the melt of the coating material at a temperature slightly higher than the melting point.
By immersing for 2 seconds and pulling it up, the surface of the candy is uniformly coated, and the coating layer is solidified after about 20 seconds at room temperature to form a complete coating layer.
本発明にしたがってメソ−エリスリトールを主成分と
する被覆材の被覆層を形成せしめた固形飲食品材料は、
そのまま保存しても香気成分の逸散や劣化を起すおそれ
がなく、かりん糖のような油揚げ食品の場合にも油の酸
化臭の発生も殆んど認められない。さらに吸湿による食
感の低下も防止できる。According to the present invention, a solid food and drink material having a coating layer of a coating material containing meso-erythritol as a main component is formed,
Even if it is stored as it is, there is no risk of the aroma components being dissipated or deteriorated, and even in the case of deep-fried food such as sugar, almost no oxidative odor of oil is observed. Further, it is possible to prevent the texture from being deteriorated due to moisture absorption.
（実施例） 実施例１ 表１に示す種々の固形飲食品材料を、エリスリトール
の溶融液（120℃）中に浸漬してから取出してエリスリ
トールで被覆した。Example 1 Various solid food and drink ingredients shown in Table 1 were immersed in a melt of erythritol (120 ° C.), taken out, and coated with erythritol.
得られた各被覆食品材料を、RH79％、30℃の空気中に
５日間放置した場合の吸湿性（吸水率％）を測定した結
果は表１に示すとおりであった。Table 1 shows the results of measuring the hygroscopicity (water absorption rate%) of each of the obtained coated food materials when left in air at RH 79% and 30 ° C for 5 days.
実施例２ メソ−エリスリトール600gとマルチトール400gの混合
物を160℃に昇温し、完全に溶融させたのち90℃まで冷
却した。これにインスタントコーヒを1000g混合し、冷
却固化させた。その固化物を粉砕し、粒径が32〜20μの
ものを篩別した。この粒径物を流動層造粒機でメソ−エ
リスリトールの溶融液を130℃の温度で噴霧して被覆し
た。 Example 2 A mixture of 600 g of meso-erythritol and 400 g of maltitol was heated to 160 ° C, completely melted, and then cooled to 90 ° C. 1000 g of instant coffee was mixed with this, and cooled and solidified. The solidified product was crushed and sieved to have a particle size of 32 to 20 μm. This particle size product was coated with a melt of meso-erythritol by spraying at a temperature of 130 ° C. in a fluidized bed granulator.
得られた被覆インスタントコーヒ及び被覆しないイン
スタントコーヒ粉末をRH79％、30℃の空気中に５日間放
置したときの吸水率及び外観は表２に示すとおりであっ
た。Table 2 shows the water absorption rates and appearances of the obtained coated instant coffee and the uncoated instant coffee powder left in the air at RH 79% and 30 ° C for 5 days.
（ｃ）発明の効果 本発明の固形飲食品材料は、メソ−エリスリトールを
主成分とする被覆材で被覆されているために、吸湿性が
著しく改善され、空気中にそのまま長期間放置しても風
味や食感が失なわれない。 (C) Effects of the invention Since the solid food and drink material of the present invention is coated with a coating material containing meso-erythritol as a main component, its hygroscopicity is remarkably improved and even if it is left in the air as it is for a long period of time. The flavor and texture are not lost.
第１図及び第２図は各種の糖粉末を種々の条件下で空気
中に放置したときの吸湿性を示すグラフであり、第３図
は各種の糖の溶融固形物をその特定の条件下の空気中に
放置したときの吸湿性を示すグラフであり、第４図はメ
ソ−エリスリトールとマルチトールとを種々の割合で混
合した溶融固形物をその特定の条件下の空気中に放置し
たときの吸湿性を示すグラフである。1 and 2 are graphs showing the hygroscopicity when various sugar powders are left in the air under various conditions, and FIG. 3 shows molten solids of various sugars under specific conditions. Fig. 4 is a graph showing the hygroscopicity when left in the air of Fig. 4, and Fig. 4 is a graph showing that when a molten solid substance obtained by mixing meso-erythritol and maltitol in various proportions is left in the air under the specific conditions. It is a graph which shows the hygroscopic property of.
Claims (1)
ールを主成分とする被覆材の被覆層を形成せしめてなる
吸湿性の改善された固形飲食品材料。1. A solid food / beverage material having improved hygroscopicity, which is obtained by forming a coating layer of a coating material containing meso-erythritol as a main component on the surface of the solid food / beverage material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62209363A JPH084485B2 (en) | 1987-08-25 | 1987-08-25 | Solid food and drink material with improved hygroscopicity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62209363A JPH084485B2 (en) | 1987-08-25 | 1987-08-25 | Solid food and drink material with improved hygroscopicity |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6455140A JPS6455140A (en) | 1989-03-02 |
| JPH084485B2 true JPH084485B2 (en) | 1996-01-24 |
Family
ID=16571697
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62209363A Expired - Lifetime JPH084485B2 (en) | 1987-08-25 | 1987-08-25 | Solid food and drink material with improved hygroscopicity |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH084485B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011139959A1 (en) * | 2010-05-03 | 2011-11-10 | Cargill, Incorporated | Reduced calorie and sugar-free coating for food products comprising erythritol and a bulking agent |
-
1987
- 1987-08-25 JP JP62209363A patent/JPH084485B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6455140A (en) | 1989-03-02 |
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