JP3156921B2 - Sugar coating - Google Patents
Sugar coatingInfo
- Publication number
- JP3156921B2 JP3156921B2 JP31634597A JP31634597A JP3156921B2 JP 3156921 B2 JP3156921 B2 JP 3156921B2 JP 31634597 A JP31634597 A JP 31634597A JP 31634597 A JP31634597 A JP 31634597A JP 3156921 B2 JP3156921 B2 JP 3156921B2
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- coating layer
- sugar coating
- coating
- core material
- 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 - Fee Related
Links
Landscapes
- Confectionery (AREA)
- Medicinal Preparation (AREA)
Description
【0001】[0001]
【発明の属する技術分野】本発明は、菓子類や医薬品等
の芯材を糖衣してなる糖衣物に関し、更に詳しくは、糖
衣層に粉末状糖アルコールを含有していても、芯材の大
きさや形状にかかわらず、平滑で均一な厚みの糖衣層が
形成された糖衣物に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sugar-coated product obtained by sugar-coating a core material such as confectionery and pharmaceuticals, and more particularly, to the size of the core material even if the sugar-coating layer contains a powdered sugar alcohol. The present invention relates to a sugar coating having a sugar coating layer having a smooth and uniform thickness irrespective of a sheath shape.
【0002】[0002]
【従来の技術】一般に糖衣物は、菓子類や医薬品等の可
食性の芯材を、蔗糖を主体とする糖衣層で被覆したもの
であり、いわゆる「ハード掛け法」や「ソフト掛け法」
と呼ばれる糖衣方法により製造されている。例えば「ハ
ード掛け法」は、回転する糖衣釜内に投入された芯材の
表面全体に、蔗糖溶液を掛けたのち、送風乾燥を行い、
蔗糖結晶を析出させる作業を繰り返し、蔗糖の結晶層に
より芯材を被覆して糖衣を行う方法である。2. Description of the Related Art In general, sugar-coated products are made by coating an edible core material such as confectionery and pharmaceuticals with a sugar-coating layer mainly composed of sucrose.
It is manufactured by a sugar coating method called "Sugar coating". For example, the "hard hanging method" is a method in which a sucrose solution is hung on the entire surface of a core material put into a rotating sugar coating pot, followed by air drying,
In this method, the operation of precipitating sucrose crystals is repeated, and the core material is coated with a crystal layer of sucrose to perform sugar coating.
【0003】ところで、従来より糖衣物に利用されてき
た蔗糖は、近年、う蝕性や高カロリー等の点が問題とな
っているため、消費者の健康志向に伴い、代替甘味源と
して、抗う蝕性、低カロリー等の特徴を有する糖アルコ
ールが使用されるようになってきている。[0003] Sucrose, which has been conventionally used in sugar coating, has recently been problematic in terms of cariogenicity and high calorie. Therefore, with the consumer's health consciousness, sucrose is used as an alternative sweetness source. Sugar alcohols having characteristics such as erosion and low calorie have been used.
【0004】しかしながら、糖アルコールは、全般に微
妙な温度変化で急激に結晶析出する性質があるため、上
記「ハード掛け法」を用いて糖衣を行うと、糖衣工程に
おいて糖アルコールの結晶化の速度を任意に制御するこ
とができず、結晶粒の大きさがバラついて芯材表面に大
きな凸凹が生じ、外観が著しく悪くなる。また、糖アル
コールが硬質の結晶となって糖衣層を形成するので、芯
材が糖衣釜内で回転する間に釜の内壁にぶつかると、糖
衣層の薄く脆弱になっている部分が欠けたり、割れたり
するという問題がある。However, sugar alcohols generally have the property of rapidly crystallizing due to subtle temperature changes. Therefore, when sugar coating is performed using the above-mentioned "hard coating method", the crystallization speed of sugar alcohols in the sugar coating process is increased. Cannot be controlled arbitrarily, and the size of the crystal grains varies, causing large irregularities on the surface of the core material, and the appearance is significantly deteriorated. In addition, since the sugar alcohol forms hard crystals to form a sugar coating layer, if the core material hits the inner wall of the pot while rotating in the sugar coating pot, the thin and fragile portion of the sugar coating layer is missing or There is a problem of cracking.
【0005】このため、糖衣層に糖アルコールを用いる
場合には、「ソフト掛け法」が用られるようになってお
り、その方法としては、回転する糖衣釜内の芯材に、糖
アルコールを含む被覆液を掛けたのち、予め粉末化され
た糖アルコールを振りかけ、送風乾燥する作業を数回繰
り返すことにより、被覆液に粉末状糖アルコールが結着
した層を積層して糖衣層を形成するものである。「ソフ
ト掛け法」では、予め粉末化した糖アルコールを用いる
ため、「ハード掛け法」のように、糖アルコールの結晶
粒径のバラつきの問題がなく、また乾燥直後の糖衣層が
比較的柔軟であるため、糖衣釜の内壁にぶつかっても欠
けにくいことから、糖衣物を大量に連続生産することが
可能となる。[0005] For this reason, when a sugar alcohol is used for the sugar coating layer, a "soft hanging method" is used, and the sugar alcohol is contained in a core material in a rotating sugar coating pot. After coating the coating liquid, the sugar alcohol preliminarily powdered is sprinkled, and the operation of blowing and drying is repeated several times, whereby a layer in which the powdered sugar alcohol is bound to the coating liquid is laminated to form a sugar coating layer. It is. In the "soft hooking method", a sugar alcohol which has been powdered in advance is used. Therefore, unlike the "hard hooking method", there is no problem of variation in the crystal particle diameter of the sugar alcohol, and the sugar coating layer immediately after drying is relatively flexible. Therefore, it is possible to continuously produce a large amount of sugar-coated clothing because it is not easily chipped even if it hits the inner wall of the sugar-coating pot.
【0006】[0006]
【発明が解決しようとする課題】しかしながら、「ソフ
ト掛け法」では、一般に最初に芯材に掛ける被覆液の水
分が、芯材表面全体に行き渡るよう約30〜80重量%
(以下「%」と記す)程度の高水分に設定されている。
従って、この高水分被覆液の上に、微粉末化した糖アル
コールを振りかけると、芯材が糖衣釜内で回転する間
に、高水分の被覆液上で微粉末糖アルコールが流動し、
かつ糖アルコールは元来吸湿して凝集しやすい性質であ
ることから、被覆液の水分を吸収して急速に凝集し、塊
状化してしまう。このような状態で乾燥された糖衣層
は、糖アルコールの塊状物が偏在するため、多数の凹凸
やしわが生じて均一な厚みとならないうえに、層の薄く
なっている部分ではひび割れが起こる。この凹凸、し
わ、ひび割れは、小型で球形等の芯材では、糖衣面積が
小さいために目立ちにくいが、大型や、角部の多い芯材
では、糖衣面積が大きかったり形状が複雑であるため
に、特に大きな凹凸やしわとなって目立ちやすく、糖衣
物の外観を著しく損なってしまう。従って、「ソフト掛
け法」により糖アルコールを用いた糖衣層を形成する場
合には、使用できる芯材の大きさや形状に制限があるの
が実情であった。However, in the "soft coating method", generally, the water content of the coating liquid applied first to the core material is about 30 to 80% by weight so as to spread over the entire surface of the core material.
(Hereinafter referred to as “%”).
Therefore, when the finely ground sugar alcohol is sprinkled on the high moisture coating liquid, the fine powder sugar alcohol flows on the high moisture coating liquid while the core material rotates in the sugar coating pot,
In addition, since sugar alcohols inherently have a property of easily absorbing moisture and aggregating, they absorb water of the coating solution and agglomerate rapidly to be aggregated. In the sugar coating layer dried in such a state, since a mass of sugar alcohol is unevenly distributed, a large number of irregularities and wrinkles are generated, and the sugar coating layer does not have a uniform thickness. In addition, a crack is generated in a portion where the layer is thin. These irregularities, wrinkles, and cracks are less noticeable in a small core material such as a sphere because the sugar coating area is small, but in a large core material with many corners, the sugar coating area is large or the shape is complicated. In particular, large irregularities and wrinkles are noticeable, and the appearance of the sugar coating is significantly impaired. Therefore, when a sugar coating layer using a sugar alcohol is formed by the “soft hooking method”, the size and shape of the core material that can be used are actually limited.
【0007】本発明はこのような課題に鑑みなされたも
のであって、その目的とするところは、糖衣層に粉末状
糖アルコールを含有していても、芯材の大きさや形状に
かかわらず、糖衣層が平滑で均一な厚みに形成された外
観良好な糖衣物を提供するにある。[0007] The present invention has been made in view of such problems, and an object of the present invention is to provide a sugar coating layer containing powdered sugar alcohol regardless of the size or shape of the core material. It is an object of the present invention to provide a sugar-coated product having a good appearance in which a sugar-coated layer is formed to have a smooth and uniform thickness.
【0008】[0008]
【課題を解決するための手段】上記の目的は、芯材を糖
衣層で被覆してなる糖衣物において、前記芯材に相接
し、60メッシュオンの粉末が60重量%以上である粉
末状糖アルコールを含有する第1の糖衣層と、前記第1
の糖衣層を被覆する、60メッシュパスの粉末が40重
量%を超える粉末状物を含有する第2の糖衣層とから構
成されることを特徴とする糖衣物によって達成される。SUMMARY OF THE INVENTION The object of the present invention is to provide a sugar-coated product comprising a core material coated with a sugar-coating layer.
A first sugar-coating layer containing a powdered sugar alcohol containing 60% by weight or more of 60 mesh-on powder;
60 mesh pass powder covering 40 sugar coating layers
And a second sugar coating layer containing more than
This is achieved by a sugar coating characterized by being made.
【0009】すなわち、本発明者らは、上記問題を解決
するべく検討を行った結果、芯材に相接する第1の糖衣
層を形成する際に振りかける粉末状糖アルコールとし
て、60メッシュオンの粉末が60%以上含まれる、粗
粒のものを用い、更に第1の糖衣層を被覆する第2の糖
衣層を形成する際に振りかける粉末状物として、60メ
ッシュパスの粉末が40%を超えて含有される、細粒の
ものを用いると、芯材が糖衣釜内で回転しても、高水分
の被覆液上で粉末糖アルコールが流動して凝集すること
がなく、芯材の表面全体に均等に分散した状態で結着す
るので、小型や球形等の芯材のみならず、大型や角部の
多い形状の芯材であっても、凹凸、しわ、ひびわれのな
い平滑で均一な厚みの層を形成できることを見出し本発
明を達成した。That is, the present inventors have conducted studies to solve the above problems, and as a result, as a powdered sugar alcohol to be sprinkled when forming the first sugar coating layer which is in contact with the core material, 60 mesh-on is used. A second sugar for coating the first sugar-coating layer using a coarse-grained one containing 60% or more of powder
As a powdery substance to be sprinkled when forming a batter layer, 60
Fine powder containing more than 40%
When the core material is rotated in the sugar coating pot, the powdered sugar alcohol does not flow on the high-moisture coating liquid and does not agglomerate, but is uniformly dispersed over the entire surface of the core material. Since it is worn, it is possible to form a smooth and uniform thickness layer without irregularities, wrinkles and cracks, not only for core materials such as small and spherical shapes, but also for core materials with large shapes and many corners. The invention has been achieved.
【0010】次に、本発明を詳しく説明する。Next, the present invention will be described in detail.
【0011】まず、芯材としては、例えばナッツ類、キ
ャンディ類、錠菓、チューインガム、グミ、果実や野菜
の小片、チョコレート、クッキーやビスケット等の焼菓
子、コーンパフ、即席麺塊等の食品又はこれらの粉砕物
や、並びに各種食品素材や栄養成分の粉末を造粒したも
の等、可食性で固形状であれば何ら限定されるものでは
なく、その他にも医薬品等の被糖衣物として一般に使用
されるものを単独又は複数組み合わせて用いればよい。
更に本発明では、芯材の大きさや形状を問わず良好な糖
衣層を形成することが可能であり、大きさとしては、例
えば、縦0.5×横0.5×高さ0.5cm程度の小型
の芯材は勿論のこと、縦20mm×横20mm×高さ1
0mm程度の大型の芯材を用いても外観良好な糖衣物が
得られる。また、形状としては、一般的な円盤形、球
形、枕形は勿論のこと、例えば、円筒形、円錐形、角錐
形、直方体、立方体や星型、更には金平糖のような多数
の角部や突起を有する形状の芯材も用いることができ
る。また、芯材に用いる糖質として、蔗糖に代えて後述
の糖アルコールを使用すると、糖衣物全体をシュガーレ
スとすることができ好適である。First, as the core material, for example, nuts, candy, tablet confectionery, chewing gum, gummy, small pieces of fruits and vegetables, baked confectionery such as chocolate, cookies and biscuits, corn puffs, foods such as instant noodle lumps and the like It is not limited at all as long as it is edible and solid, such as pulverized materials and granulated powders of various food materials and nutritional components.In addition, it is generally used as sugar-coated clothing such as pharmaceuticals. May be used alone or in combination.
Furthermore, in the present invention, it is possible to form a good sugar coating layer regardless of the size and shape of the core material, and the size is, for example, about 0.5 × 0.5 × 0.5 cm in height. 20mm x 20mm x height 1 as well as small core
Even with a large core material of about 0 mm, a sugar coating with good appearance can be obtained. In addition, the shape, as well as the general disk shape, spherical shape, pillow shape, as well as, for example, cylindrical shape, conical shape, pyramid shape, rectangular parallelepiped, cube and star shape, and also many corners such as confetti sugar and A core having a shape having projections can also be used. In addition, it is preferable to use a sugar alcohol, which will be described later, instead of sucrose as the saccharide used for the core material, since the entire sugar coating can be made sugarless.
【0012】次に、糖衣層に用いる粉末状糖アルコール
としては、例えばソルビトール,マルチトール、ラクチ
トール、エリスリトール、キシリトール、マンニトー
ル、還元パラチノース(パラチニット)、還元澱粉糖化
物(還元澱粉分解物)等が挙げられる。中でも、マルチ
トールやソルビトールは、その他の糖アルコールに比
べ、糖衣工程の環境温度や被覆液の温度等を厳密に制御
しなくても、良好な糖衣層を形成することができ、乾燥
速度も適度であることから、作業適性の点で好適に用い
られる。また、還元パラチノース(パラチニット)は、
特にカリカリとした口当たりの糖衣層が形成される点で
好適に用いられる。これら糖アルコールの形態は粉末の
他に、粒状あるいは顆粒状の形態であってもよく、また
これら複数の形態のものを粉体混合してもよい。更に、
上記糖アルコールと共に、甘味源として各種の粉末状糖
質(蔗糖、ブドウ糖、乳糖、麦芽糖、オリゴ糖等)やア
スパルテーム等の非糖質甘味料等を単独、もしくは数種
組み合わせて適宜併用してもよいが、より均一で平滑な
糖衣層を形成する点で、粉末状糖アルコールを単独で使
用することが望ましい。The powdered sugar alcohol used for the sugar coating layer is, for example, sorbitol, maltitol, lactitol, erythritol, xylitol, mannitol, reduced palatinose (palatinit), reduced starch saccharified product (reduced starch degradation product) and the like. Can be Among them, maltitol and sorbitol can form a good sugar coating layer without strictly controlling the environmental temperature of the sugar coating process, the temperature of the coating solution, and the like, and have a moderate drying speed, as compared with other sugar alcohols. Therefore, it is suitably used in terms of workability. In addition, reduced palatinose (palatinit)
Particularly, it is preferably used in that a crisp sugar coating layer is formed. These sugar alcohols may be in the form of granules or granules, in addition to powder, or a mixture of these plural forms may be powdered. Furthermore,
Along with the sugar alcohol, various powdered saccharides (sucrose, glucose, lactose, maltose, oligosaccharides, etc.) and non-sugar sweeteners such as aspartame, etc. may be used alone or in combination as appropriate as a sweetness source. Although good, a powdery sugar alcohol is desirably used alone from the viewpoint of forming a more uniform and smooth sugar coating layer.
【0013】また、本発明の糖衣物には、上記原料の他
に副原料として、各種糖類(上記粉末状糖質甘味料、非
糖質甘味料の他、液糖、蜂蜜、水飴等)、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、ゼラチン、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、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、DH
A、ビフィズス菌増殖因子等)、ガルシニア・カンボジ
アエキス粉末、ギムネマ粉末等を単独もしくは複数組み
合わせて用いればよく、これらは必要に応じて粉末状又
は液体状で、芯材もしくは糖衣層に添加してもよい。中
でも、水溶性食物繊維を被覆液に含有させると、糖衣層
の厚みを充分に形成しつつ、糖衣物のカロリーを低く抑
えることができる点で好適である。水溶性食物繊維とし
ては、例えば、難消化性デキストリン(「パインコー
ト」(新東亜交易(株)製),「HLパインデックス」
(新東亜交易(株)製)、コーンファイバー、パインフ
ァイバー(「ファイバーソル」(松谷化学工業(株)
製))、ポリデキストロース、ソヤファイブ(不二製油
(株)製)等が挙げられる。[0013] In addition to the above-mentioned raw materials, the sugar-coated product of the present invention may contain, as an auxiliary raw material, various sugars (liquid sugar, honey, starch syrup, etc., in addition to the above-mentioned powdered sugar sweetener and non-saccharide sweetener), Starches (starch, modified starch, modified starch, starch degradation product, etc.), gum arabic, gelatin, wax, shellac, calcium,
Fats and oils, milks, powdered taste ingredients (tea powder, egg white powder, egg yolk powder, seasoning, powdered fruit juice, powdered extract, etc.), seasonings, flavors, acidulants, stabilizers, gelling agents, thickeners, Salts, colorings, nutrients (dietary fiber, vitamins, minerals, DH
A, Bifidobacterium growth factor, etc.), Garcinia cambodia extract powder, Gymnema powder or the like may be used alone or in combination, and these may be added to the core material or sugar coating layer in powder or liquid form as required. Is also good. Above all, it is preferable to include water-soluble dietary fiber in the coating liquid, since the calorie of the sugar coating can be suppressed low while the thickness of the sugar coating layer is sufficiently formed. Examples of the water-soluble dietary fiber include, for example, indigestible dextrin (“Pinecoat” (manufactured by Shintoa Trading Co., Ltd.), “HL Paindex”).
(Shintoa Trading Co., Ltd.), corn fiber, pine fiber ("Fibersol" (Matsuya Chemical Industry Co., Ltd.)
)), Polydextrose, soya five (manufactured by Fuji Oil Co., Ltd.) and the like.
【0014】次に、上記原料を用いて本発明の糖衣物
は、例えば次のようにして製造することができる。Next, the sugar coating of the present invention can be produced, for example, as follows using the above-mentioned raw materials.
【0015】まず、常法に従って各種芯材を準備したの
ち、糖衣層を形成する。すなわち、まず上記副原料の中
から適宜選択した原料を水に混合し、被覆液を調製す
る。特に、この被覆液にも前記糖アルコールを含有させ
ておくと、糖衣層をシュガーレスにすることができる点
や、より均一な厚みの糖衣層を形成できる点で好適であ
り、このとき糖アルコールの濃度を、被覆液中10%以
上とすることが好ましい。また、糖アルコールの種類
は、1種又は2種類以上併用してもよいが、より平滑で
均一な厚みの糖衣層を形成する点で、1種のみ使用する
ことが望ましい。また、必要に応じて上記副原料を単独
もしくは複数混合してもよい。更に、安定剤として例え
ばデキストリン,アラビアガム,ゼラチン等を含有させ
ると、粉末状糖アルコールを充分に芯材に結着させるこ
とができる点や、糖衣層の強度を向上させる点で好適で
ある。First, after preparing various core materials according to a conventional method, a sugar coating layer is formed. That is, first, a raw material appropriately selected from the above-mentioned auxiliary raw materials is mixed with water to prepare a coating liquid. In particular, when the sugar alcohol is also contained in the coating liquid, it is preferable in that the sugar coating layer can be made sugar-free and a sugar coating layer having a more uniform thickness can be formed. Is preferably 10% or more in the coating solution. The sugar alcohols may be used alone or in combination of two or more. However, it is desirable to use only one kind in view of forming a sugar coating layer having a smoother and uniform thickness. In addition, the above-mentioned auxiliary materials may be used alone or in combination of two or more as necessary. Further, when dextrin, gum arabic, gelatin or the like is contained as a stabilizer, it is preferable in that the powdered sugar alcohol can be sufficiently bound to the core material and the strength of the sugar coating layer is improved.
【0016】次に、糖衣釜に芯材を投入し、糖衣釜を約
20〜50rpm程度で回転させながら、芯材に上記被
覆液を掛けて被覆する。1回に掛ける被覆液の量は、芯
材の表面全体に行き渡る程度にすることが望ましい。ま
た、被覆液は同一組成のものを用いても2種類以上の異
なる組成のものを積層してもよいが、より平滑で均一な
厚みの糖衣層を形成する点で、同一組成のものを使用す
ることが望ましい。被覆液の温度は好ましくは35〜8
0℃とすることが望まれる。特にビタミン類など加熱に
より変質するような原料を含む場合は50℃以下に設定
しておくことが好ましい。Next, the core material is put into a sugar coating pot, and the coating liquid is applied to the core material to coat the core material while rotating the sugar coating pot at about 20 to 50 rpm. It is desirable that the amount of the coating liquid applied at one time is such that it covers the entire surface of the core material. The coating liquid may have the same composition or two or more different coating compositions may be laminated. However, the coating liquid having the same composition is used in that a sugar coating layer having a smoother and uniform thickness is formed. It is desirable to do. The temperature of the coating solution is preferably between 35 and 8
It is desired to be 0 ° C. In particular, it is preferable to set the temperature to 50 ° C. or lower when a raw material such as vitamins which is deteriorated by heating is contained.
【0017】被覆液が、芯材の表面全体に行き渡ったの
ち、粉末状糖アルコール、又は粉末状糖アルコールと粉
末状の副原料とを含む粉末成分(以下「粉末成分」と記
す)を振りかける。粉末状糖アルコールの種類は1種又
は2種以上併用してもよいが、より平滑で均一な厚みの
糖衣層を形成する点で、1種のみ使用することが望まし
い。なお、粉末成分の場合は、粉末状糖アルコールに粉
末状副原料を単独又は複数混合すればよいが、このとき
粉末成分中粉末状糖アルコールを80%以上に設定して
おくことが、より平滑で均一な厚みの糖衣層を形成する
点から望ましい。粉末状糖アルコール又は粉末成分を振
り掛ける量は、芯材の表面が均一に被われる程度が望ま
しく、芯材の大きさや形状に併せて適宜設定すればよ
い。After the coating solution has spread over the entire surface of the core material, a powdery sugar alcohol or a powdery component containing the powdery sugar alcohol and powdery auxiliary materials (hereinafter referred to as “powder component”) is sprinkled. The powdered sugar alcohols may be used alone or in combination of two or more. However, it is preferable to use only one kind in view of forming a sugar coating layer having a smoother and uniform thickness. In the case of the powder component, the powdered sugar alcohol may be used alone or in combination with a plurality of powdered auxiliary materials. At this time, the powdered sugar alcohol in the powdered component may be set to 80% or more to achieve a smoother. From the viewpoint that a sugar coating layer having a uniform thickness is formed. The amount of the powdered sugar alcohol or the powder component sprinkled is desirably such that the surface of the core material is uniformly covered, and may be appropriately set according to the size and shape of the core material.
【0018】本発明では、上記第1の糖衣層に使用する
粉末状糖アルコールとして、60メッシュオンの粉末が
60%以上である粗粒のものを使用することが重要であ
る。好ましくは20メッシュパス〜60メッシュオンの
粉末が50%以上のものがよい。なお、60メッシュパ
スの粉末が40%を超える細粒の粉末状糖アルコール
を、予め造粒して上記範囲の粒度の造粒物として用いて
もよく、造粒時に前記副原料を適宜混合してもよい。粉
末状糖アルコールが上記範囲より小さい細粒(60メッ
シュパスの粉末が40%を超える)になると、粉末状糖
アルコールが高水分の被覆液上で流動して凝集、塊状化
し、糖衣層の表面に多数の凹凸やしわが生じて厚みが不
均一になるうえに、厚みの薄い部分でひび割れが起こ
り、良好な糖衣層を形成することができない。また、粉
末状副原料を混合する場合は、粉末状副原料の粒度を、
粉末状糖アルコールの粒度に揃えておくことが、より平
滑で均一な厚みの糖衣層を形成する点から望ましい。In the present invention, it is important to use, as the powdered sugar alcohol used for the first sugar coating layer, a coarse sugar having 60 mesh-on powder of 60% or more. Preferably, a powder of 20 mesh to 60 mesh on powder is 50% or more. In addition, a powdered sugar alcohol having a fineness of more than 40% with a powder of 60 mesh pass may be granulated in advance and used as a granulated product having a particle size within the above range. You may. When the powdered sugar alcohol becomes fine particles smaller than the above range (the powder of 60 mesh pass exceeds 40%), the powdered sugar alcohol flows on the coating solution having a high moisture to agglomerate and clump, and the surface of the sugar coating layer In addition, a large number of irregularities and wrinkles are generated to make the thickness non-uniform, and in addition, a crack occurs in a thin portion, so that a good sugar coating layer cannot be formed. Also, when mixing the powdery auxiliary material, the particle size of the powdery auxiliary material,
It is desirable to make the particle size of the powdered sugar alcohol uniform so that a sugar coating layer having a smoother and more uniform thickness is formed.
【0019】次に、粉末状糖アルコールが表面全体に被
覆されたところで、例えば温度5〜40℃,風速3〜8
m/秒程度の送風を行い乾燥させる。以上の一連の糖衣
作業を、1回〜10回程度繰り返すことにより、芯材に
均一な厚みの糖衣層を形成することができる。なお、糖
衣作業の回数は、芯材の大きさや形状に合わせて任意に
設定すればよい。また、糖衣層の厚みは、好ましくは約
0.6〜1.0mm程度に形成すると、糖衣層の強度及
び食感の点で好適である。Next, when the powdered sugar alcohol is coated on the entire surface, for example, at a temperature of 5 to 40 ° C. and a wind speed of 3 to 8
Air is blown at about m / sec and dried. By repeating the above series of sugar coating operations about once to about 10 times, a sugar coating layer having a uniform thickness can be formed on the core material. The number of sugar coating operations may be set arbitrarily according to the size and shape of the core material. When the thickness of the sugar-coating layer is preferably about 0.6 to 1.0 mm, it is suitable in terms of the strength and texture of the sugar-coating layer.
【0020】次に、上記芯材に相接する第1の糖衣層
を、更に第2の糖衣層で被覆することにより、糖衣層の
表面をより滑らかな状態に整える。第2の糖衣層は、第
1の糖衣層と同様にして、被覆液を掛けたのち、粉末状
糖アルコール又は粉末成分を振り掛けることが、糖衣層
の表面をより滑らかにする点で望ましいが、必要に応じ
て、粉末副原料のみを単独もしくは複数組み合せて振り
かけてもよく、これら振りかけ用の3種類の粉体を総称
して「粉末状物」と記す。上記工程ののち、第1の糖衣
層と同様にして乾燥作業を1回〜数回繰り返して第2の
糖衣層を形成する。そして、この第2の糖衣層に使用す
る粉末状物として、第1の糖衣層に用いた粉末状糖アル
コールよりも粒度の小さいもの、すなわち60メッシュ
パスの粉末が40%を超える細粒の粉末状物を使用す
る。より好ましくは60メッシュパスの粉末が50%を
超える細粒の粉末状物を使用することが望ましい。これ
により、第1の糖衣層の粗粒の粉末状糖アルコール同士
の隙間により生じた細かい凹凸を、細粒の粉末状物が埋
めて滑らかに整えることができる。逆に、第2の糖衣層
の粉末状物の粒度が上記範囲よりも大きくなると、第1
の糖衣層の表面の細かな凹凸を充分に埋めにくく、糖衣
層の表面が滑らかになりにくくなる。 Next , a first sugar coating layer in contact with the core material
And by further coated with a second coating layer, Ru trimmed surface of the coating layer in a smoother state. In the same manner as in the first sugar coating layer, it is desirable to sprinkle the powdered sugar alcohol or the powder component on the second sugar coating layer in the same manner as in the first sugar coating layer in order to smooth the surface of the sugar coating layer. if necessary, the powder auxiliary material only may be sprinkled alone or more in combination of, collectively three powders for sprinkling these referred to as a "powdery substance". After the above steps, the drying operation is repeated once to several times in the same manner as in the first sugar coating layer to form a second sugar coating layer. The powdery substance used for the second sugar coating layer has a particle size smaller than that of the powdered sugar alcohol used for the first sugar coating layer, that is, a fine-grained powder in which 60 mesh pass powder exceeds 40%. Use
You. More preferably, it is desirable to use a fine-grained powder in which the powder of the 60-mesh pass exceeds 50%. As a result, fine irregularities caused by gaps between the coarse powdery sugar alcohols in the first sugar coating layer can be smoothed by filling the fine powdery material. Conversely, when the particle size of the powdery substance of the second sugar coating layer is larger than the above range, the first
Of difficult enough to fill the fine unevenness of the surface of the sugar-coating layer, the difficulty becomes smooth the surface of the sugar-coated layer Kunar.
【0021】第2の糖衣層の形成工程では、糖衣作業を
数回繰り返す中で、常に同じ粒度の粉末状物を使用して
もよいが、例えば1回の作業毎に、徐々に細かい粒度の
粉末状物に代えて順次積層していくと、糖衣層の表面が
一層木目細かく平滑になるので好適である。また、第2
の糖衣層の厚みは、芯材の大きさや形状に合わせて任意
に設定すればよい。更に、上記第1の糖衣層と第2の糖
衣層に用いる粉末状糖アルコールの種類や副原料の粉末
状物の組成は、同一でも異なってもよいが、より平滑で
均一な厚みの糖衣層を形成する点で、同一組成とするこ
とが望ましい。In the step of forming the second sugar coating layer, powdery substances having the same particle size may be used at all times during the sugar coating operation being repeated several times. It is preferable that the layers are sequentially laminated instead of the powdery ones, because the surface of the sugar coating layer becomes finer and smoother. Also, the second
The thickness of the sugar coating layer may be arbitrarily set according to the size and shape of the core material. Further, the kind of powdery sugar alcohol and the composition of the powdery material of the auxiliary material used for the first sugar coating layer and the second sugar coating layer may be the same or different, but the sugar coating layer having a smoother and uniform thickness. It is desirable to have the same composition from the viewpoint of forming.
【0022】更に、必要に応じて、最終的に得られた糖
衣層の表面に、被覆液を掛けてより滑らかにしたり、着
色料溶液を掛けて着色したり、あるいはココア微粉末等
の各種粉末食品素材を掛けて風味に変化を持たせたり、
光沢剤(蜜蝋、カルナバロウ、シェラック、ワックス
等)等を掛けて光沢を付与する等してもよい。Further, if necessary, the surface of the finally obtained sugar coating layer may be coated with a coating solution to make it smoother, a colorant solution may be applied to color, or various powders such as cocoa fine powder may be used. By adding food ingredients to change the flavor,
A glossing agent (eg, beeswax, carnauba wax, shellac, wax, etc.) may be applied to impart gloss.
【0023】[0023]
【発明の効果】本発明の糖衣物は、芯材に相接する第1
の糖衣層に含まれる粉末状糖アルコールとして、特定範
囲の粗粒のものを用い、更に第1の糖衣層を被覆する第
2の糖衣層に含まれる粉末状物として、特定範囲の細粒
のものを用いているので、糖衣層の形成中に粉末状糖ア
ルコールが被覆液上で流動して凝集することなく、糖衣
層表面に均等に分散して結着するので、凹凸、しわ、ひ
び割れがなく、平滑で均一な厚みの糖衣層を形成するこ
とができ、外観良好な糖衣物を得ることができる。ま
た、この糖衣層は粗粒の粉末状糖アルコールにより、適
度な強度で均一に形成され、薄くて脆弱な部分がないた
め、糖衣釜での回転中に釜壁にぶつかっても欠けたり、
割れたりすることがない。しかも、粗粒の粉末状糖アル
コールを使用しているので、より少ない作業回数で糖衣
層を所望の厚みにすることができ、糖衣工程を短縮して
製造効率を向上させることができる。更に本発明の糖衣
物は、例えば大型の芯材や、角部の多い複雑な形状の芯
材を用いた場合にも、外観良好な糖衣層を形成すること
ができるため、様々な大きさや形状の芯材が使用でき、
多種多様な形態の糖衣物とすることができる。また、芯
材及び糖衣層の全ての甘味源として糖アルコールのみを
使用することが可能となるため、シュガーレスで抗う蝕
性、低カロリー等の健康性に富んだ糖衣物とすることが
できる。According to the present invention, the sugar-coated material of the present invention has the first
As the powdered sugar alcohol contained in the sugar coating layer, a coarse sugar in a specific range is used , and the first sugar coating layer further covering the first sugar coating layer is used .
As a powdery substance contained in the sugar coating layer of No. 2, fine particles in a specific range
Since the powdered sugar alcohol does not flow and agglomerate on the coating solution during the formation of the sugar coating layer , it is evenly dispersed and bound on the surface of the sugar coating layer, so irregularities, wrinkles, cracks no, it is possible to form a coating layer of uniform thickness with smooth, it is possible to obtain a good appearance glycocalyx material. Also, this sugar coating layer is formed uniformly with moderate strength by coarse powdered sugar alcohol, and because there is no thin and fragile part, even if it hits the pot wall during rotation in the sugar coating pot, it is chipped,
Does not break. In addition, since the coarse-grained powdered sugar alcohol is used, the sugar coating layer can be formed to a desired thickness with a smaller number of operations, and the sugar coating process can be shortened to improve the production efficiency. Furthermore, the sugar-coated material of the present invention has various sizes and shapes, for example, when a large-sized core material or a core material having a complicated shape with many corners is used, a sugar-coated layer having a good appearance can be formed. Core material can be used,
There can be a wide variety of forms of sugar coating. In addition, since it is possible to use only sugar alcohol as a sweetness source for all of the core material and the sugar coating layer, it is possible to provide sugar-free, sugar-free, anti-caries, low-calorie and other healthy sugar coatings.
【0024】次に、本発明の実施例に基づき、具体的に
説明する。 〈実施例1〉芯材として、表1に示す組成の縦20mm
×横20mm×高さ10mmの直方体で角部が湾曲した
チョコレート成形品を調製し、これを糖衣釜(ステンレ
ス製ベア型レボリングパン)に600g投入し、糖衣釜
を20rpmで回転させながら、表2に示す組成の被覆
液を6g噴霧し、次いで、60メッシュオンの粉末が表
3の割合で含まれる粗粒の粉末状マルチトールを20g
を振りかけて芯材表面に付着させ、次いで、20℃の送
風により乾燥を行う作業を一過程とし、これを8回繰り
返して第1の糖衣層を形成した。更に、上記と同様の作
業を、60メッシュパスの粉末が表2の割合で含まれる
細粒の粉末状マルチトールを用いて、一過程の作業を5
回繰り返すことにより第2の糖衣層を形成し、糖衣物を
得た。糖衣層全体の厚みは0.6mmであった。Next, a specific description will be given based on embodiments of the present invention. <Example 1> As a core material, a vertical length of 20 mm having a composition shown in Table 1 was used.
A chocolate molded product having a rectangular parallelepiped with a width of 20 mm and a height of 10 mm and curved corners is prepared, 600 g of the chocolate molded product is put into a sugar coating pot (a stainless steel bare revolving pan), and the sugar coating pot is rotated at 20 rpm. 6 g of the coating solution having the composition shown in FIG. 2 was sprayed, and then 20 g of coarse-grained powdered maltitol containing 60 mesh-on powder in the ratio shown in Table 3.
Was applied to the surface of the core material and then dried by blowing air at 20 ° C. as one process, and this operation was repeated eight times to form a first sugar coating layer. Further, the same operation as described above was carried out using a fine-grained powdered maltitol containing 60 mesh pass powder in the ratio shown in Table 2, and the operation in one process was repeated 5 times.
By repeating twice, a second sugar coating layer was formed, and a sugar coating was obtained. The thickness of the entire sugar coating layer was 0.6 mm.
【0025】〈比較例1〉 表3に示す粒度の粉末状マルチトールを用いて、糖衣層
の厚みが実施例1と同等になるまで作業を繰り返した以
外は、実施例1と同様にして糖衣物を得た。 Comparative Example 1 Coating was performed in the same manner as in Example 1 except that the operation was repeated using powdered maltitol having the particle size shown in Table 3 until the thickness of the coating layer became equal to that of Example 1. I got something.
【0026】〈比較例2〉 表3に示す粒度の粉末状マルチトールを用いて、実施例
と同様の方法及び回数で第1の糖衣層を形成したのち、
粉末状マルチトールを第2の糖衣層欄に示す粒度に変え
て、糖衣層の厚みが実施例1と同等になるまで作業を繰
り返し、糖衣物を得た。 Comparative Example 2 A first sugar coating layer was formed using powdered maltitol having a particle size shown in Table 3 in the same manner and number of times as in the example.
The operation was repeated until the thickness of the sugar-coating layer became equal to that of Example 1 by changing the powdered maltitol to the particle size shown in the second sugar-coating layer column to obtain a sugar-coated product.
【0027】〈比較例3〉 表3に示す粒度の粉末状マルチトールを用いて、糖衣層
の厚みが実施例1と同等になるまで作業を繰り返した以
外は、実施例1と同様にして糖衣物を得た。<Comparative Example 3 > A sugar coating was performed in the same manner as in Example 1 except that the operation was repeated using powdered maltitol having the particle size shown in Table 3 until the thickness of the sugar coating layer became equal to that of Example 1. I got something.
【0028】実施例及び比較例の糖衣物について、糖衣
層が一定の厚み(0.6mm)に達するまでの糖衣作業
回数の合計を測定し、更に22℃にて3日間保存したの
ち、糖衣層の状態(厚みの均一性,しわ,ひび割れの有
無)について、評価を行った。その結果を表3に併せて
示す。With respect to the sugar coatings of Examples and Comparative Examples, the total number of sugar coating operations until the sugar coating layer reached a certain thickness (0.6 mm) was measured, and further stored at 22 ° C. for 3 days. (The uniformity of thickness, presence of wrinkles and cracks) was evaluated. The results are shown in Table 3.
【0029】[0029]
【表1】 [Table 1]
【0030】[0030]
【表2】 [Table 2]
【0031】[0031]
【表3】 [Table 3]
【0032】表3より、実施例1の糖衣物は均一で平滑
な糖衣が施されており、外観良好な糖衣物を得ることが
できた。また、比較例に比べて製造効率もよかった。し
かも、実施例1は糖衣層の表面がより一層滑らかで木目
細かく、良好であった。これに対し、比較例1、2の糖
衣物は、均一な厚みではあるが、表面の木目がやや粗か
った。また、比較例3の糖衣物は、糖衣工程全般にわた
って細粒の粉末状マルチトールのみ使用したので、糖衣
層の厚みが不均一で、しわ、凹凸、ひび割れが多数生じ
ており、外観が大変悪かった。また、製造効率も悪かっ
た。[0032] From Table 3, sugar-coating of Example 1 are subjected to smooth sugar coating in one uniform, it was possible to obtain a good appearance glycocalyx material. In addition, manufacturing efficiency was good as compared with the comparative example. Moreover, in Example 1, the surface of the sugar-coating layer was smoother, finer, and good. In contrast, the sugars of Comparative Examples 1 and 2
The clothing is of uniform thickness, but the grain of the surface is slightly rough
Was. In addition, since the sugar-coated material of Comparative Example 3 used only fine-grained powdered maltitol throughout the sugar-coating process, the thickness of the sugar-coated layer was uneven, many wrinkles, irregularities, and cracks occurred, and the appearance was very poor. Was. Also, the manufacturing efficiency was poor.
【0033】〈実施例2〜8〉 糖アルコールの種類を表4及び表5に示すものに代えた
以外は実施例と同様にして、糖衣物を得たのち、糖衣層
の状態として、厚みの均一性、及び、しわ,凹凸,ひび
割れの有無を評価した。その結果を表5に併せて示す。<Examples 2 to 8 > A sugar-coated product was obtained in the same manner as in the Example, except that the types of sugar alcohols were changed to those shown in Tables 4 and 5, and then the thickness of the sugar-coated layer was determined. The uniformity and the presence or absence of wrinkles, irregularities, and cracks were evaluated. The results are shown in Table 5.
【0034】[0034]
【表4】 [Table 4]
【0035】[0035]
【表5】 [Table 5]
【0036】表5より、実施例2〜7の糖衣物は概ね均
一で平滑な糖衣が施されていた。実施例8の糖衣物は、
複数の糖アルコールを併用したため、被覆液が均一に乾
燥しにくく、粉末状糖アルコールがわずかに流動して凝
集し、凹凸やしわが、やや目立つ程度に生じていた。な
お、表5には示していないが、特に実施例6は還元パラ
チノースを使用していることから、食感にも特徴があ
り、糖衣層がカリカリとして好ましい食感を有してい
た。According to Table 5, the sugar coatings of Examples 2 to 7 were coated with a substantially uniform and smooth sugar coating. The sugar coating of Example 8 is
Since a plurality of sugar alcohols were used in combination, the coating liquid was difficult to dry uniformly, and the powdery sugar alcohols slightly flowed and agglomerated, and unevenness and wrinkles occurred to a degree that was slightly noticeable. Although not shown in Table 5, in particular, Example 6 used reduced palatinose, so that the texture was also characteristic, and the sugar coating layer had a crunchy and favorable texture.
Claims (1)
て、前記芯材に相接し、60メッシュオンの粉末が60
重量%以上である粉末状糖アルコールを含有する第1の
糖衣層と、前記第1の糖衣層を被覆する、60メッシュ
パスの粉末が40重量%を超える粉末状物を含有する第
2の糖衣層とから構成されることを特徴とする糖衣物。1. A sugar-coated product obtained by the core material coated with a coating layer, and Aise' the core, 60 mesh-on powder 60
A first containing a powdered sugar alcohol that is at least
60 mesh for coating the sugar coating layer and the first sugar coating layer
The pass powder contains more than 40% by weight of powder.
A sugar coating, comprising: a sugar coating layer of No. 2 ;
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP31634597A JP3156921B2 (en) | 1997-10-30 | 1997-10-30 | Sugar coating |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP31634597A JP3156921B2 (en) | 1997-10-30 | 1997-10-30 | Sugar coating |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH11127785A JPH11127785A (en) | 1999-05-18 |
JP3156921B2 true JP3156921B2 (en) | 2001-04-16 |
Family
ID=18076087
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP31634597A Expired - Fee Related JP3156921B2 (en) | 1997-10-30 | 1997-10-30 | Sugar coating |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3156921B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014217734A (en) * | 2012-10-01 | 2014-11-20 | 株式会社 和峰 | Roll paper holder and paper cutting method |
Families Citing this family (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4627825B2 (en) * | 1999-09-27 | 2011-02-09 | 三生医薬株式会社 | Encapsulated granular material and method for producing the same |
JP3619432B2 (en) * | 2000-08-04 | 2005-02-09 | ハウス食品株式会社 | Process for producing sugar-coated solid food |
JP3980851B2 (en) * | 2001-08-30 | 2007-09-26 | 有限会社ゴトーコーポレーション | Solid preparation, method for producing the same, and food |
JP4590034B2 (en) | 2002-01-31 | 2010-12-01 | 三菱商事フードテック株式会社 | Hard sugar coating preparation, sugar coating liquid and manufacturing method of hard sugar coating preparation |
US6866876B2 (en) * | 2002-02-14 | 2005-03-15 | Wm. Wrighley Jr. Company | Coated chewing gum products containing hydrogenated indigestible starch syrup as a binding agent |
JP2004137224A (en) * | 2002-10-18 | 2004-05-13 | Nikken Chem Co Ltd | Sugar-coating liquid and sugar-coating composition |
JP3671965B2 (en) * | 2002-12-27 | 2005-07-13 | ユーハ味覚糖株式会社 | Sugar-coated candy and method for producing the same |
EP1829538B1 (en) * | 2004-12-24 | 2016-01-20 | Kaneka Corporation | Solid preparation comprising reduced coenzyme q10 and process for production of the same |
JP4420228B2 (en) * | 2005-03-23 | 2010-02-24 | 味の素株式会社 | Shellac resin-containing heated food and method for producing the same |
JP4590036B2 (en) * | 2005-08-24 | 2010-12-01 | 三菱商事フードテック株式会社 | Hard coating layer, hard coating product and manufacturing method thereof |
JP5046202B2 (en) * | 2006-10-25 | 2012-10-10 | 浜田食品工業株式会社 | Dragees and methods for producing the same |
US9386783B2 (en) * | 2007-07-31 | 2016-07-12 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Confectionery products and process for obtaining them |
JP4810513B2 (en) * | 2007-08-10 | 2011-11-09 | 江崎グリコ株式会社 | Oil processed food with edible powder attached |
WO2011084759A2 (en) * | 2009-12-21 | 2011-07-14 | Kraft Foods Global Brands Llc | Coated multi-region confectionery and methods of making the same |
JP5600450B2 (en) * | 2010-03-11 | 2014-10-01 | 日本メナード化粧品株式会社 | Sugar-coating liquid |
EP2563162B1 (en) * | 2010-04-30 | 2015-07-01 | Intercontinental Great Brands LLC | Chewing gum with pretreated polyols |
JP5757717B2 (en) * | 2010-10-20 | 2015-07-29 | 江崎グリコ株式会社 | Sugar-coated chewing gum and method for producing the same |
JP2013215119A (en) * | 2012-04-06 | 2013-10-24 | House Foods Corp | Snack food, and method of producing the same |
JP6302246B2 (en) * | 2013-12-27 | 2018-03-28 | 三菱商事フードテック株式会社 | Soft sugar-coated food having a good texture and soft sugar-coated porous material, and method for producing the same |
CN110312432B (en) | 2017-02-06 | 2022-12-20 | 洲际大品牌有限责任公司 | Dual textured confections and methods of making same |
JP7357460B2 (en) * | 2019-04-05 | 2023-10-06 | 株式会社ロッテ | Food precoating agents and foods |
-
1997
- 1997-10-30 JP JP31634597A patent/JP3156921B2/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014217734A (en) * | 2012-10-01 | 2014-11-20 | 株式会社 和峰 | Roll paper holder and paper cutting method |
Also Published As
Publication number | Publication date |
---|---|
JPH11127785A (en) | 1999-05-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP3156921B2 (en) | Sugar coating | |
US4961943A (en) | Process of preparing cereal-coated dried fruit | |
JP3789496B2 (en) | Method for producing sugarless coating and product obtained by the method | |
US10433574B2 (en) | Reduced sugar pre-sweetened breakfast cereals comprising tri- and tetra saccharides and methods of preparation | |
RU2454899C2 (en) | Crispy food product production method | |
JP4287268B2 (en) | Excellent sugar coating hard coating method | |
US5292536A (en) | Sugar-coated article | |
AU2009336084A1 (en) | Reduced sugar pre-sweetened breakfast cereals comprising tri- and tetra saccharides and methods of preparation | |
US6139886A (en) | R-T-E cereals with calcium containing pre-sweetener coating and method of preparation | |
KR20040101940A (en) | Improved hard dragee-coating process | |
MXPA05008187A (en) | Compositions of polyol granules and processes of manufacture. | |
MXPA05006899A (en) | Aerated confection containing particulate material and method of making same. | |
US10327465B2 (en) | Sweetener particles, sweetener particle compositions, and related methods of preparation and use | |
JP3562660B2 (en) | Sugar coating for ascorbic acid-containing food additives | |
JP5195166B2 (en) | Sugar-coated food | |
JP3668397B2 (en) | Method for producing jelly confectionery | |
CA2505186C (en) | Low sugar presweetened coated cereals and method of preparation | |
JPH08154589A (en) | Viscoelastic food containing granular material | |
JP4817456B2 (en) | Sugar garment with protrusion and its manufacturing method | |
JP4339283B2 (en) | Sugar coating and sugar syrup | |
JP4817455B2 (en) | Sugar garment with protrusion and its manufacturing method | |
JPH08196226A (en) | Corn flake and its production | |
JPH11235200A (en) | Hydrophobic product with sucrose as base | |
JP7316892B2 (en) | Puffed food and its manufacturing method | |
JPH07250626A (en) | Sugar-coating composition and syrup for preparing the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313117 |
|
R371 | Transfer withdrawn |
Free format text: JAPANESE INTERMEDIATE CODE: R371 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313117 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080209 Year of fee payment: 7 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090209 Year of fee payment: 8 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090209 Year of fee payment: 8 |
|
S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090209 Year of fee payment: 8 |
|
R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090209 Year of fee payment: 8 |
|
R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
R371 | Transfer withdrawn |
Free format text: JAPANESE INTERMEDIATE CODE: R371 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090209 Year of fee payment: 8 |
|
S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090209 Year of fee payment: 8 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090209 Year of fee payment: 8 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100209 Year of fee payment: 9 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100209 Year of fee payment: 9 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110209 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120209 Year of fee payment: 11 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130209 Year of fee payment: 12 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130209 Year of fee payment: 12 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140209 Year of fee payment: 13 |
|
LAPS | Cancellation because of no payment of annual fees |