Acidulant preparation, food coated with acidulant preparation, and method for manufacturing acidulant preparation

Abstract

To provide an acidulant formulation that can fully exhibit sourness while suppressing spoilage in food. [Solution] An acidulant preparation comprising (A) fumaric acid, or fumaric acid and monosodium fumarate, and (B) one or more of malic acid, citric acid, and tartaric acid, wherein the content of (B) is 10.0 to 50.0 parts by mass per 100.0 parts by mass of (A).

Description

Technical Field

[0005]

[0001] The present invention relates to an acidulant preparation, a food coated with the acidulant preparation, and a method for producing the acidulant preparation.

Background Art

[0002] In recent years, gummies have been gaining popularity, and the market has been booming. Among them, products with gummies coated with an acidulant on the surface are also highly popular.

[0003] Examples of acidulants frequently used for coating gummies include citric acid and malic acid. These organic acids exhibit a strong sour taste, but when applied to gummies, the organic acids may absorb the moisture in the gummies during storage, causing stickiness and liquefaction on the surface. This phenomenon is called "weeping." The same phenomenon also occurs in dried fruits, hard candies, soft candies, jelly confections, and the like.

[0004] In order to improve the above "weeping" phenomenon, various attempts have been made. For example, Patent Document 1 discloses a coated acidulant powder in which an organic acid is coated with a powdery oil. By using this for coating target foods, it is possible to prevent the organic acid from directly contacting the target foods and prevent weeping.

[0005] Patent Document 2 discloses a coating preparation for gummies that prevents weeping by containing calcium oxide. Further, Patent Document 3 discloses food-grade particles that prevent weeping by coating a neutral salt of a polycarboxylic acid.

[0006] Furthermore, Patent Documents 4 and 5 disclose gummy candies with improved acid resistance by setting the raw material formulation of gummies to specific values.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

[0008] Conventional technology had the following problems: In Patent Document 1, because the dissolution in the oral cavity is slow, the sour taste becomes less noticeable. Patent documents 2 and 3 show that the effects may be insufficient, and a bitter or salty taste unique to salts may be present, potentially impairing the original flavor of the food in question. Patent documents 4 and 5 limit the texture and taste of the gummy itself, thus reducing the freedom of product design.

[0009] As described above, until now, there has been no acidulant formulation that can improve the taste of food and produce a strong sourness without restricting the composition of the target food or causing off-flavors.

[0010] In view of the problems of the prior art described above, the present invention aims to provide an acidulant formulation that can fully exhibit sourness derived from organic acids while suppressing spoilage in food, a food coated with the acidulant formulation, and a method for producing the acidulant formulation. [Means for solving the problem]

[0011] The above problems are solved by the present invention as described below. In other words, the present invention (1) is, (A) Fumaric acid, or fumaric acid and monosodium fumarate, (B) Malic acid, citric acid, and one or more of tartaric acid, and contains a granulated powder, where the content of (B) is 10.0 to 50.0 parts by mass with respect to 100.0 parts by mass of (A), and provides an acidulant preparation characterized by this.

[0012] Further, the present invention (2) provides a food coated with the acidulant preparation of (1).

[0013] Further, the present invention (3) is characterized by having a granulation step of obtaining an acidulant preparation composed of a granulated powder containing (A) fumaric acid, or fumaric acid and sodium hydrogen fumarate, and (B) one or more of malic acid, citric acid, and tartaric acid in an amount of 10.0 to 50.0 parts by mass with respect to 100.0 parts by mass of (A) by mixing and granulating them. It provides a method for producing an acidulant preparation.

Effects of the Invention

[0014] According to the present invention, it is possible to provide an acidulant preparation that can suppress the crying of food while充分发挥 the sour taste derived from organic acids, a food coated with the acidulant preparation, and a method for producing the acidulant preparation.

Brief Description of the Drawings

[0015] [Figure 1] Gummy of Example 1. [Figure 2] Gummy of Example 2. [Figure 3] Gummy of Comparative Example 1. [Figure 4] Gummy of Comparative Example 2. [Figure 5] Gummy of Example 3. [Figure 6] Gummy of Example 4. [Figure 7] Gummy of Example 5. [Figure 8] Gummy of Comparative Example 3. <0,000,098> [Figure 9] Gummy of Comparative Example 4. [Modes for carrying out the invention]

[0016] The acidulant formulation of the present invention (A) Fumaric acid, or fumaric acid and monosodium fumarate, (B) One or more of malic acid, citric acid, and tartaric acid, It contains granulated powder containing, The content of (B) is 10.0 to 50.0 parts by mass per 100.0 parts by mass of (A), This is an acidulant preparation characterized by the following:

[0017] The acidulant formulation of the present invention is an acidulant formulation for coating the surface of foods such as gummies, dried fruits, hard candies, soft candies, and jelly confections with the acidulant formulation. The acidulant formulation of the present invention comprises a granulated powder containing at least (A) fumaric acid, or fumaric acid and monosodium fumarate, and (B) one or more of malic acid, citric acid, and tartaric acid.

[0018] The granulated powder according to the acidulant formulation of the present invention contains at least (A) fumaric acid, or fumaric acid and monosodium fumarate, and (B) one or more of malic acid, citric acid, and tartaric acid.

[0019] Component (A) of the acidulant formulation of the present invention is fumaric acid, or fumaric acid and monosodium fumarate. Fumaric acid is a sparingly soluble organic acid. By containing fumaric acid, the acidulant formulation of the present invention can prevent the occurrence of tarnish when coating the surface of foods such as gummies. Furthermore, although fumaric acid has a weaker sour taste compared to component (B), it still has an sour taste and is therefore used as a component of the acidulant formulation.

[0020] Furthermore, component (A) of the acidulant preparation of the present invention may be a combination of fumaric acid and monosodium fumarate. Monosodium fumarate has higher solubility than fumaric acid, but lower solubility than malic acid, citric acid, and tartaric acid. Therefore, by containing fumaric acid and monosodium fumarate, the acidulant preparation of the present invention can prevent the occurrence of tartness when coating the surface of foods such as gummies. In addition, monosodium fumarate has acidity, although it is less acidic than component (B), and is therefore used as a component of the acidulant preparation.

[0021] If the acidulant preparation of the present invention contains only fumaric acid as component (A) and does not contain monosodium fumarate, the amount of fumaric acid in component (A) is 100% by mass. Furthermore, if the acidulant preparation of the present invention contains fumaric acid and monosodium fumarate as component (A), the content ratio of monosodium fumarate to fumaric acid (monosodium fumarate / fumaric acid) is appropriately selected within a range of 1 or less by mass ratio. In other words, the proportion of fumaric acid and monosodium fumarate in component (A) is the proportion of fumaric acid relative to the total of fumaric acid and monosodium fumarate ((fumaric acid / (fumaric acid + monosodium fumarate)) × 100), which is 50 to 100% by mass.

[0022] Component (B) of the acidulant formulation of the present invention is one or more of malic acid, citric acid, and tartaric acid. Malic acid, citric acid, and tartaric acid are readily soluble organic acids and have a strong sour taste. The acidulant formulation of the present invention contains fumaric acid, which is a poorly soluble organic acid. However, fumaric acid alone does not dissolve easily in the mouth, making it difficult to perceive sourness. Therefore, the inventors have found that by having component (B) near component (A), which is fumaric acid, the solubility of fumaric acid in the mouth is improved by the synergistic effect of components (A) and (B), allowing the acidulant formulation to contain a large amount of fumaric acid, a poorly soluble organic acid, while still exhibiting the desired sourness. Thus, the acidulant formulation of the present invention can exhibit the desired sourness by containing component (B) together with component (A).

[0023] The acidulant formulation of the present invention includes granulated powder, in which each particle constituting the granulated powder is formed from component (A) and component (B). In other words, the granulated powder according to the acidulant formulation of the present invention is an aggregate of composite particles formed from component (A) and component (B). By including granulated powder containing component (A) and component (B), the acidulant formulation of the present invention can exhibit the sourness required for an acidulant formulation while preventing the occurrence of smudging when coating the surface of foods such as gummies.

[0024] In the acidulant formulation of the present invention, the content of component (B) is 10.0 to 50.0 parts by mass, preferably 25.0 to 45.0 parts by mass, per 100.0 parts by mass of component (A). By having a content of component (B) in the acidulant formulation within the above range, it is possible to exhibit the sourness required for an acidulant formulation while preventing the occurrence of sloshing when coating the surface of food such as gummies. On the other hand, if the content of component (B) in the acidulant formulation is less than the above range, the sourness will be insufficient, and if it exceeds the above range, the effect of preventing sloshing will be insufficient.

[0025] In addition to components (A) and (B), the acidulant preparation of the present invention may contain additives such as seasonings, sweeteners, flavorings, antioxidants, emulsifiers, binders, dietary fiber, starch, and dextrin. The amount of these additives is appropriately selected depending on the intended use and the food product to which it is used.

[0026] The average particle size of the acidulant formulation of the present invention is not particularly limited and may be any average particle size of an acidulant formulation commonly used in foods coated with the acidulant formulation, for example, 10.0 to 500.0 μm, preferably 100.0 to 300.0 μm.

[0027] Each particle constituting the granulated powder of the acidulant formulation of the present invention is formed by granulation using both component (A) and component (B), so component (A) and component (B) are located near each other within each particle. Therefore, the acidulant formulation of the present invention can exhibit a synergistic effect of component (A) and component (B). In other words, in the granulated powder of the acidulant formulation of the present invention, component (A) is present in a proportion equal to or greater than that of component (B), which is prone to causing sloshing. As a result, the action of component (A) located near component (B) can prevent sloshing caused by component (B). Furthermore, the presence of component (B) together with component (A), which is poorly soluble and therefore does not easily produce sourness in the mouth, allows component (B) to easily dissolve component (A) in the mouth, thereby enabling the acidulant formulation as a whole to exhibit the desired sourness.

[0028] On the other hand, in acidulant preparations, when component (A) powder and component (B) powder exist separately, that is, in the case of a simple mixture of component (A) powder and component (B) powder, the two components are not close enough to each other to exert a synergistic effect. Therefore, the synergistic effect is not achieved, resulting in insufficient prevention of sloshing or a lack of acidity.

[0029] The acidulant formulation of the present invention may be obtained by any manufacturing method, and the manufacturing method is not particularly limited. However, the acidulant formulation obtained by the following manufacturing method of the acidulant formulation of the present invention is preferred because, in each particle of the granulated powder, components (A) and (B) are present in close proximity to each other in a fine state. This makes it easier for a synergistic effect between components (A) and (B) to be exerted, thereby enhancing the effect of the present invention, which is to exhibit the desired sourness as an acidulant formulation while preventing the occurrence of oozing when coating the surface of food such as gummies.

[0030] The present invention relates to a method for producing an acidulant preparation, characterized by having a granulation step in which (A) fumaric acid, or fumaric acid and monosodium fumarate, and (B) one or more of malic acid, citric acid, and tartaric acid in an amount of 10.0 to 50.0 parts by mass per 100.0 parts by mass of (A), are mixed and granulated to obtain an acidulant preparation consisting of a granulated powder containing (A) and (B).

[0031] The present invention provides a method for producing an acidulant formulation, comprising a granulation step.

[0032] The (A) fumaric acid, or fumaric acid and monosodium fumarate, and (B) one or more of malic acid, citric acid, and tartaric acid used in the granulation process are the same as the (A) fumaric acid, or fumaric acid and monosodium fumarate, and (B) one or more of malic acid, citric acid, and tartaric acid used in the acidulant preparation of the present invention.

[0033] The average particle size of component (A) in the granulation process is not particularly limited, but is, for example, 10.0 to 500.0 μm, preferably 10.0 to 70.0 μm.

[0034] The average particle size of component (B) in the granulation process is not particularly limited, and is, for example, 10.0 to 500.0 μm, preferably 10.0 to 70.0 μm.

[0035] In the granulation process, component (A) and component (B) are mixed, and the mixture is granulated by stirring granulation, fluid bed granulation, extrusion granulation, kneading, or other methods to obtain an acidulant preparation consisting of granulated powder.

[0036] In the granulation process, the ratio of the amount of fumaric acid to the total amount of fumaric acid and monosodium fumarate in component (A) is ((fumaric acid / (fumaric acid + monosodium fumarate)) × 100), which is 50 to 100% by mass.

[0037] In the granulation process, the amount of component (B) mixed is 10.0 to 50.0 parts by mass, preferably 25.0 to 45.0 parts by mass, relative to 100.0 parts by mass of component (A). By having the amount of component (B) mixed within the above range relative to 100.0 parts by mass of component (A), it is possible to exhibit the sourness required for an acidulant preparation while preventing the occurrence of sloshing when coating the surface of food such as gummies. If the content of component (B) in the acidulant preparation is less than the above range, the sourness will be insufficient, and if it exceeds the above range, the effect of preventing sloshing will be insufficient.

[0038] In the granulation process, in addition to components (A) and (B), additives such as seasonings, sweeteners, flavorings, antioxidants, emulsifiers, and binders may be mixed in. The amount of these additives mixed in should be appropriately selected depending on the intended use and the food or beverage product to be used.

[0039] In the granulation process, components (A) and (B) are added, and other additives are added as needed. These are then mixed and granulated by any method, such as using a mixer, kneader, agitator, disperser, dough mixer, or hand mixing, which are commonly used in food manufacturing, by stirring granulation, fluid bed granulation, extrusion granulation, kneading, or mixing.

[0040] The granulation process can be carried out by adding a small amount of water to the powders of component (A) and component (B) and mixing them, for example, by stirring granulation, fluid bed granulation, or extrusion granulation. When the particle size of the powders of component (A) and / or component (B) is large, the powders of component (A) and / or component (B) are dissolved in the small amount of water before being granulated, so that component (A) and / or component (B) can be present in a fine state within each particle of the granulated powder, thus enhancing the effects of the present invention.

[0041] One form of such a granulation process is a method of granulation in which a small amount of water is sprayed onto the powders of components (A) and (B) while stirring the powders of components (A) and (B) (stir granulation).

[0042] Furthermore, one form of the granulation process is a method (fluidized bed granulation) in which a small amount of water is sprayed onto the powders of components (A) and (B) in a fluidized chamber from above, while hot air is blown onto the powders of components (A) and (B) from below to cause them to flow.

[0043] Furthermore, one form of the granulation process is to add a small amount of water to the powders of component (A) and component (B), knead the powders of component (A) and component (B) in the presence of water, and then extrude granulation (extrusion granulation).

[0044] One possible form of the granulation process is to first finely grind the powders of component (A) and component (B) to prepare fine powder of component (A) and fine powder of component (B), and then add a binder to the fine powder of component (A) and fine powder of component (B) and mix them to form granules.

[0045] In the granulation process, after adding components (A) and (B), and adding other additives as necessary, the temperature and time for stirring or kneading these components are appropriately selected.

[0046] After the granulation process, a drying process may be performed to dry the obtained granulated powder. In the drying process, for example, the obtained granulated powder may be dried at 60 to 100°C for 1 to 10 hours.

[0047] The acidulant formulation of the present invention is used for coating food products. The food product of the present invention is a food product coated with the acidulant formulation of the present invention. The food product is, for example, gummies, dried fruits, hard candies, soft candies, and jelly confections, which are foods for which it is necessary to obtain a strong sour taste by coating the surface with the acidulant formulation and to prevent stickiness and liquefaction of the surface due to condensation.

[0048] Food coated with the acidulant formulation of the present invention can suppress sloshing due to moisture migration from the food to the acidulant formulation, exhibit a strong sour taste, and prevent food items from sticking together, even in foods where moisture migration from the food to the acidulant formulation may occur.

[0049] In foods coated with the acidulant formulation of the present invention, the amount of the acidulant formulation of the present invention used relative to the food is appropriately selected depending on the type of food and the particle size of the acidulant formulation.

[0050] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the examples shown below. [Examples]

[0051] [Test Example 1: Examples 1 and 2, Comparative Examples 1 and 2] Malic acid alone was designated as Comparative Example 1. Furthermore, fumaric acid and malic acid were mixed in the ratios shown in Table 1 below to a total volume of 500g, and 25g of water was added while stirring in a granulator. These mixtures were designated as Examples 1 and 2, and Comparative Example 2. The samples obtained in each example and comparative example were coated onto gummy candies, sealed in gas barrier packaging, and stored at 30°C for 24 hours. The gummies were visually inspected after storage, and their appearance was evaluated according to the following criteria. The gummies after storage are shown in Figures 1 to 4. Additionally, ten evaluators conducted sensory tests on the sample-coated gummies, evaluating the acidity intensity based on the following criteria. For appearance evaluation, criterion 3 was considered a pass, and for acidity intensity, criterion 3.0 or higher was considered a pass. (Appearance evaluation criteria) 1. The crying is in full swing. 2. Partial weeping is occurring. 3. No crying has occurred. (Criteria for evaluating acidity) 1. Mild acidity 2. Slightly mild acidity 3. Medium acidity 4. Slightly strong acidity 5. Strong acidity

[0052] [Table 1]

[0053] As shown in Table 1, in Examples 1 and 2, no rot occurred in the gummies, as shown in Figures 1 and 2, and the acidity level was good. On the other hand, in Comparative Example 1, the acidity level was high, but rot occurred in the gummies, as shown in Figure 3. In Comparative Example 2, no rot occurred in the gummies, as shown in Figure 4, but the acidity level was low.

[0054] [Test Example 2: Examples 3-5, Comparative Examples 1, 3, 4] Malic acid, citric acid, and tartaric acid were used individually as Comparative Examples 1, 3, and 4. Additionally, the raw materials were mixed according to the proportions shown in Table 2 to a total volume of 500g, and then stirred in a stirring granulator while adding 25g of water to obtain Examples 3-5. The samples obtained in each Comparative Example and Example were coated onto gummies, sealed in gas barrier packaging, and stored at 30°C for 24 hours. The gummies were visually inspected after storage, and their appearance was evaluated according to the following criteria. The gummies after storage are shown in Figures 3, 5-9. Furthermore, ten evaluators conducted sensory tests on the gummies coated with the samples, and the acidity intensity was evaluated based on the following criteria. For appearance evaluation, an appearance evaluation criterion of 3 was considered a pass, and for acidity intensity, an acidity evaluation criterion of 3.0 or higher was considered a pass. (Appearance evaluation criteria) 1. The crying is in full swing. 2. Partial weeping is occurring. 3. No crying has occurred. (Criteria for evaluating acidity) 1. Mild acidity 2. Slightly mild acidity 3. Medium acidity 4. Slightly strong acidity 5. Strong acidity

[0055] [Table 2]

[0056] As shown in Table 2, in Examples 3-5, no rot occurred in the gummi berries, and the acidity was good, as shown in Figures 5-7. On the other hand, in Comparative Examples 1-3, although the acidity was high, rot occurred in the gummi berries, as shown in Figures 3, 8, and 9.

Claims

1. (A) Fumaric acid, or fumaric acid and monosodium fumarate, (B) One or more of malic acid, citric acid, and tartaric acid, It contains granulated powder containing, The content of (B) is 10.0 to 50.0 parts by mass per 100.0 parts by mass of (A), An acidulant preparation characterized by the following.

2. Food coated with the acidulant formulation described in claim 1.

3. A method for producing an acidulant preparation, characterized by having a granulation step to obtain an acidulant preparation consisting of a granulated powder containing (A) and (B) by mixing (A) fumaric acid, or fumaric acid and monosodium fumarate with (B) one or more of malic acid, citric acid, and tartaric acid in an amount of 10.0 to 50.0 parts by mass per 100.0 parts by mass of (A) and granulating the mixture.

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