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Food coated with sugar

A food and sugar-coating technology, applied in the field of sugar-coated food, can solve problems such as loss of delicious taste

Active Publication Date: 2007-01-10
UHA MIKAKUTO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this problem can be solved by adding an acidulant, when a sugar-based solution to which an acidulant is added is used as a sugar coating solution, the sugar will be decomposed, as disclosed in the above-mentioned Japanese Patent Application Laid-Open No. 313109 As mentioned above, the unique taste of sugar is lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Modulation of pastry ingots

[0027] Granulated products having the compositions shown in Table 1 below were prepared using a fluidized bed granulator.

[0028] sugar

770

Vitamin C

130

lemon juice

10

citric acid

60

colorant

3

[0029] In addition, using the prepared granulated product as described above, ingots were prepared according to the composition shown in Table 2 below, and prepared into ingot-shaped snacks with a diameter of 5 mm, a thickness of 4.5 mm, and a weight of 0.07 g per grain.

[0030] Granulated product

1000

Sucrose Fatty Acid Ester

30

spices

24

[0031] Preparation of icing solution 1

[0032] Sugar-coating liquid 1 was prepared according to the composition shown in Table 3 below. The sugar content is adjusted to 80%, and the temperature is controlled at 80°C.

[0033] sugar

300

starch

0.64

...

Embodiment 2

[0041] Modulation of pastry ingots

[0042] The preparation of the bar-shaped confectionery was performed similarly to Example 1.

[0043] Preparation of icing solution 3

[0044] Sugar-coating liquid 3 was prepared according to the composition shown in Table 5 below. Its sugar content is adjusted to 72%, and the temperature is controlled at 80°C.

[0045] sugar

400

Enzymatic saccharification syrup

15

Emulsifier

0.04

gum arabic

6

colorant

2.7

spices

7

[0046] The tablet-shaped confectionery prepared in the same manner as in Example 1 was put into a rotary tank for coating, and then, in the same manner as in Example 1, using the coating liquid 1 to form a coating layer. Conditions such as the number of rotations and the drying temperature were the same as in Example 1. And the addition of vitamin C is also the same with embodiment 1, obtains the sugar-coated substance of 19 times relativ...

Embodiment 3

[0050] Preparation of Pill-shaped Snacks

[0051] Pellet-shaped snacks were prepared according to the composition shown in Table 6 below, and formed into pellets with a diameter of 5 mm by a pellet machine.

[0052] fruit extract

350

Sour sauce

200

starch

340

glucose

10

[0053] Put the pill-shaped dessert obtained above into a rotary kettle for coating sugar coating, then hang coating liquid 1 and wrap it up like Example 1, then add vitamin C in the same way to obtain a 19-fold weight relative to the center layer. sugar-coated substance. Sprinkle the sugar-coating solution 2 into the sugar-coated substance 10 times in the same way and dry, repeat the operation to make it wrapped and colored. The weight of the resulting dragee is 20 times the weight of the center layer.

[0054] In the obtained sugar-coated confectionery, the average particle size of crystals in the sugar layer was 7 μm.

[0055] In addition, th...

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PUM

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Abstract

To provide a sugar-coated food product comprising a sugar coating layer having smooth sucking feeling and crispy palate feeling, and having moderate sour taste without losing deliciousness of sugar, and a crunchy center layer. This sugar-coated food product has the following structure: the center layer comprises tablet confectionery or pellet, the sugar-coated layer has weight >=5 times the weight of the center layer, the sugar-coated layer is formed so that a sugar layer and a vitamin-C layer are multiply piled up, the sugar layer has a crystallized form, and an average particle diameter of the crystal is 5-15 [mu]m. It is more preferable that a xylitol layer is provided as the outmost layer of the food product so as to bring out moderate sour taste and the deliciousness of the sugar to better advantage. (C)2004,JPO&NCIPI.

Description

technical field [0001] The invention relates to a sugar-coated food, more specifically, a sugar-coated food composed of a sugar-coated layer with a smooth mouthfeel, a crisp taste, and a moderately sour taste, and a crispy center layer. food. Background technique [0002] In general, sugar-coated substances for desserts, lozenges, etc. are prepared as follows. That is, first, on the food to be coated with sugar (hereinafter referred to as the center layer), an aqueous solution containing granulated sugar as the main component and other binders such as sugars and starches is sprayed on all areas of the center layer surface with a sprayer or the like. spray. Subsequently, a fine powder mixture such as calcium carbonate is sprinkled to prevent the center layers from sticking to each other. Then, the warm air is sent to repeat the drying process of the sugar coating layer. Then according to different situations, repeatedly spray the aqueous solution containing pigment and dr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P1/08A61K9/36A23G3/00A23G3/34A23G3/42A23G3/54
Inventor 潮健次上田木绵子竹村和志松居雄毅山田一郎
Owner UHA MIKAKUTO CO LTD