TWI848091B - Food precoating agent and food - Google Patents

Abstract

The present invention provides a food pre-coating agent which can obtain a sugar coating layer which is not easy to crack over time and is not easy to stick to teeth even when the core material is soft. The present invention provides a food pre-coating agent which is composed of sugar and a gelling agent with film properties.

Description

Pre-coating agent for food and food

The present invention relates to a pre-coating agent for food and a food containing the pre-coating agent for food.

In recent years, the industry has developed products that emphasize taste in the chewing gum, candy, and tablet candy markets. For products with various tastes, the technology of applying sugar coating to the surface has been widely adopted from the perspectives of shape retention and stability over time. However, with this type of sugar coating, when the core material coated with the sugar coating is soft and has poor shape retention, the sugar coating may crack or chip, causing problems after manufacturing and resulting in poor manufacturing. Therefore, in order to prevent the sugar coating from cracking, there is a known technology of applying a pre-coating agent to the core material before the sugar coating treatment. For example, Patent Document 1 describes a pre-coating agent containing sugar and gum arabic. However, the pre-coating agent containing gum arabic has the problem of insufficient effect. Furthermore, when the edible core material has a high water content and is relatively soft, the sugar coating may crack over time. [Prior art literature] [Patent literature]

[Patent Document 1] Japanese Patent No. 5080105

[The problem that the invention wants to solve]

The present invention was completed in view of the above situation, and provides a food pre-coating agent that can obtain a sugar coating that is not easy to crack over time and is not easy to stick to teeth even when the edible core material is soft. [Means for solving the problem]

According to one aspect of the present invention, a pre-coating agent for food is provided, which is made of sugar and a gelling agent with film-forming properties.

According to another aspect of the present invention, there is provided a pre-spray as described above, wherein the sugar is a sugar alcohol.

According to another aspect of the present invention, there is provided a pre-spray as described above, wherein the sugar alcohol is maltitol.

According to another aspect of the present invention, a pre-applicator as described above is provided, wherein the film-forming gelling agent is selected from carboxymethyl cellulose, hydroxypropyl methyl cellulose, gelatin and pullulan.

According to another aspect of the present invention, a pre-applicator as described above is provided, wherein the film-forming gelling agent is carboxymethyl cellulose.

According to another aspect of the present invention, there is provided a pre-applicable preparation as described above, wherein the ratio of the sugar to the gelling agent having a film-forming property is in the range of 99:1 to 10:90.

According to another aspect of the present invention, a food is provided, which is characterized by having: an edible core material; a sugar coating layer coated on the surface of the core material; and a pre-coating layer located between the core material and the sugar coating layer, and the pre-coating layer contains the pre-coating agent as described above.

According to another aspect of the present invention, there is provided a food as described above, wherein the content of the pre-coating agent in the food is in the range of 5% to 15% by weight relative to the total weight.

According to another aspect of the present invention, a food as described above is provided, wherein the core material is soft candy, gelatin candy or chewing gum. [Effect of the invention]

The food pre-coating agent of the present invention can achieve the effect of obtaining a sugar coating layer that is not easy to crack over time and is not easy to stick to teeth even when the edible core material is soft.

[Form of implementation of the invention] (Pre-coating agent for food)

The following is an explanation of the pre-coating agent for food of the present invention (hereinafter simply recorded as the pre-coating agent). The pre-coating agent of the present invention is composed of a sugar and a gelling agent having a film-forming property. The pre-coating agent of the present invention can be used for pre-coating treatment of the core material of a candy coating before the candy coating treatment is performed. By using the pre-coating agent of the present invention to perform a pre-coating treatment on the candy coating obtained, a candy coating having an "anti-crack effect" and "not easy to stick to teeth" can be obtained.

"Sugar" The sugar in the pre-spray of the present invention is not particularly limited, and examples thereof include sucrose, maltitol, xylitol, reduced palatinose, erythritol, mannitol, etc. Among them, sugar alcohols are preferred, and maltitol is more preferred.

In addition, the shape of the sugar is preferably fine powder. When the sugar is in the form of fine powder, it can be dispersed on the surface of the core material in the form of powder, and the sugar coating layer can be uniformly formed. The size of the fine powder is preferably within the range of 200 μm or less, and more preferably within the range of 50 μm or less. When the size of the fine powder is within the above range, it can be easily dispersed in the form of powder, and the effect of uniformly forming the sugar coating layer is improved.

"Genuine Agent" The gelling agent in the pre-coating agent of the present invention has a film-forming property. Since the gelling agent has a film-forming property, if the pre-coating agent and the sugar coating syrup are poured onto the core material, the gelling agent can absorb the moisture of the syrup and form a thin film on the surface of the core material. By having this film, even if the core material is slightly deformed, its impact can be absorbed.

The film-forming gelling agent is not particularly limited, and examples thereof include carboxymethyl cellulose (CMC), hydroxypropyl methyl cellulose (HPMC), methyl cellulose (MC), ethyl cellulose (EC), hydroxyethyl cellulose (HEC), hydroxypropyl cellulose (HPC), gelatin, pullulan, etc. Among them, carboxymethyl cellulose, hydroxypropyl methyl cellulose, gelatin, and pullulan are preferred, and carboxymethyl cellulose is more preferred.

The ratio of the sugar to the film-forming gelling agent mixed in the pre-coating agent of the present invention is not particularly limited, and the sugar:gelling agent ratio is preferably in the range of 99:1 to 10:90, more preferably in the range of 97:3 to 90:10, and even more preferably in the range of 95:5 to 90:10. By mixing the pre-coating agent in the above range, the sugar coating is less likely to crack and stick to the teeth, and the taste of the sugar coating is better.

The pre-coated agent of the present invention can be applied to various types of food, medicines and quasi-drugs, in addition to general sugar-coated snacks and the like.

(Food) The food of the present invention comprises: an edible core material, a sugar coating layer covering the surface of the core material, and a pre-coating layer between the core material and the sugar coating layer; the pre-coating layer comprises the pre-coating agent as described above.

The content of the pre-coating agent in food is preferably in the range of 5% to 15% by weight relative to the weight of the entire food. When the content of the pre-coating agent is less than 5% by weight relative to the weight of the entire food, it is difficult to prevent cracking. When the content of the pre-coating agent exceeds 15% by weight relative to the weight of the entire food, the degree of stickiness to teeth will increase.

"Core material" In the present invention, the core material is not particularly limited as long as it is edible. For example, in addition to being used in snacks such as soft candy, gelatin candy, tablet candy, jelly, marshmallow, chocolate and chewing gum, or general core materials for sugar-coated snacks such as sugar-coated bonbons, hygroscopic foods such as xylitol-coated snacks, candied chestnuts, bread, pies, tarts, madeleine cakes, French mille-feuille, icoule, sweets, etc. can also be cited. Donuts, cakes, cookies, biscuits and other Western desserts; honey cakes and other Japanese raw cakes; semi-cooked Japanese desserts such as yokan and stuffing; Japanese dried desserts such as karinto, okoshi, arare, okaki, pancakes; various candies, beans, tubers, nuts, grains, fruits, dried fruits, dried vegetables, herbs, tea, coffee, dairy products and other healthy foods, including nutritional supplements. Among them, soft candies, gelatin candies and chewing gum are preferred.

In addition, the general water content of soft candy, gum candy and chewing gum is 5-8% by weight for soft candy, 15-18% by weight for gum candy and 1-3% by weight for chewing gum.

Furthermore, the pre-coated agent of the present invention can also be applied to pharmaceuticals and quasi-medical drugs, and can also use pharmaceuticals and quasi-medical drugs such as tablets, pills, and drops as core materials.

"Formulation Example" The sugar coating applied after the pre-coating agent of the present invention is coated on the core material is not particularly limited, but preferably syrup. In addition, gum arabic, coloring agent, fragrance, glossing agent, and any other food materials can be appropriately mixed into the sugar coating. The following is a formulation example.

An example of a recipe when the core material is soft candy is shown in Table 1.

An example of a recipe when the core material is a gelatin candy is shown in Table 2.

An example of a recipe when the core material is chewing gum is shown in Table 3.

When the pre-coating layer is produced, the core material is coated with a sugar syrup using a pre-coating agent and any sugar used in the pre-coating agent.

Regarding the mixing ratio of the pre-coating agent, for example, 10% by weight of a gelling agent or a thickening agent having film properties is mixed with 90% by weight of maltitol.

The preparation methods of the core material and the hard sugar coating are respectively in accordance with the commonly used methods. [Example]

The present invention is specifically described below based on embodiments.

(Examples 1-4, Comparative Examples 1-5) The mixing ratio of the pre-coating agent in Examples 1-4 and Comparative Examples 1-5 is 90% by weight of maltitol mixed with 10% by weight of each gelling agent and thickening agent. The pre-coating agent of the formula shown in Table 4 was used for pre-coating treatment of the core material of the sugar coating before sugar coating treatment, and the obtained sugar coating was subjected to a cracking test. In addition, soft candy was used as the core material.

"Presence of film-forming properties" Presence of film-forming properties refers to whether the gelling agent and thickening agent contained in the pre-coating agent have film-forming properties, and is expressed based on the following criteria. A: Presence of film-forming properties B: No film-forming properties

"Pre-coating treatment" Perform pre-coating treatment according to the following steps (1) to (4). (1) Prepare maltitol-based syrup. (2) Put the edible material that forms the center material into the sugar coating pot. (3) Put the syrup prepared in (1) and the pre-coating agent into the sugar coating pot and stir the sugar coating pot. (4) Repeat (3) until the pre-coating layer reaches the target weight.

The preparation methods of the center material and the hard candy coating layer follow the commonly used methods.

"Crack test" Put 200 samples in a shallow dish and dry them in an oven under various conditions. After 16 hours, count the number of cracks and express the percentage of cracked samples to the total number of samples.

"Judgment" The results of the membrane and crack tests are judged according to the following criteria. A: No problem in terms of product standards B: Slightly problematic in terms of product standards but still within the permissible range C: Not suitable as a product The results are shown in Table 4.

(Examples 5-12, Comparative Examples 6-8) Next, soft candy was used as the core material, and the ratio of maltitol as a sugar in the pre-coating agent to carboxymethyl cellulose (CMC) as a film-forming gelling agent was changed in Examples 5-12 and Comparative Examples 6-8. The cracking test was conducted and the tooth adhesion was investigated.

"Crack test" Put 200 samples in a shallow dish and dry them in an oven under various conditions. After 16 hours, count the number of cracks and express the percentage of cracked samples to the total number of samples.

"Stickiness" The evaluation results of each of the five professional sensory inspectors who are familiar with snack food evaluation are shown. A: Not sticky B: Almost not sticky C: Slightly sticky but still within the acceptable range for a product D: Sticky and unsuitable as a product The results are shown in Table 5.

(Example 13) Example 13 was prepared with the core material being gelatin candy. The same cracking test as in Examples 5 to 12 was conducted and the stickiness was investigated. The results are shown in Table 6.

(Example 14) Example 14 was prepared with chewing gum as the core material. The cracking test was carried out in the same manner as in Examples 5 to 13, and the stickiness was investigated. The results are shown in Table 7.

Based on the above results, the following can be determined. As shown in Table 4, from the results of the crack test at room temperature standard humidity and room temperature dry state, it can be seen that the gelling agent and thickening agent with sufficient film properties and suitable as a pre-coating agent are gelatin, pullulan, carboxymethyl cellulose, and hydroxypropyl methyl cellulose. As shown in Table 5, from the results of the crack test and tooth adhesion test at room temperature standard humidity and room temperature dry state, it can be seen that the appropriate composition ratio of sugar and gelling agent with film properties in the pre-coating agent is in the range of 99:1~10:90, and more preferably in the range of 97:3~90:10. In addition, it can be seen that if the composition ratio of sugar exceeds 99, cracking is likely to occur, especially in a dry state; if the composition ratio of gelatinizer exceeds 90, the stickiness will become stronger. As shown in Tables 6 and 7, it can be seen that when the core material uses gelatin candy or chewing gum instead of soft candy, the same effect as in Examples 5 to 12 can be obtained to prevent cracking or reduce stickiness.

The invention of this case is not limited to the contents shown in the embodiments, and various design changes can be implemented within the scope shown in the scope of the patent application.

Claims (6)

A method for producing food, which comprises the step of using a powdered food pre-coating agent to pre-coat the core material of the sugar coating before the sugar coating is applied. The powdered food pre-coating agent is made of a sugar and a powdered gelatinizing agent with film properties. The sugar is a sugar alcohol, and the gelatinizing agent with film properties is carboxymethyl cellulose, hydroxypropyl methyl cellulose, methyl cellulose, ethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, gelatin or pullulan. The method for producing food as claimed in claim 1, wherein the aforementioned sugar alcohol is maltitol. The method for producing food as claimed in claim 1, wherein the ratio of the aforementioned sugar to the aforementioned gelling agent having film properties is in the range of 99:1 to 10:90. A food produced by the method for producing food as claimed in claim 1, characterized by having: an edible core material; a sugar coating layer covering the surface of the core material; and a pre-coating layer located between the core material and the sugar coating layer, and the pre-coating layer comprises a powdered pre-coating agent for food, the powdered pre-coating agent for food is made of a sugar and a powdered gelling agent with film properties, the sugar is a sugar alcohol, and the gelling agent with film properties is carboxymethyl cellulose, hydroxypropyl methyl cellulose, methyl cellulose, ethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, gelatin or pullulan. For example, the food of claim 4, wherein the content of the aforementioned food pre-coating agent in the aforementioned food is in the range of 5% to 15% by weight relative to the total weight. The food of claim 4, wherein the core material is soft candy, gelatin candy or chewing gum.