JPH1028534A - Yeast core confectionery - Google Patents

Abstract

(57) [Summary] [Problem] To provide yeast-containing confectionery which does not give a yeast odor even when a large amount of yeast is blended. SOLUTION: The surface of a yeast-containing core material (preferably baked confectionery, beans, sugar confectionery, chocolate grains, gummy grains, etc.) is further added to food ingredients (preferably baked confectionery, sugar, chocolate, edible fat, shellac resin, etc.). ) Coated with yeast. [Effect] Even if a large amount of yeast is added, the above-mentioned confectionery containing yeast has no yeast odor and is very easy to ingest, so that it is delicious and easy to ingest.

Description

DETAILED DESCRIPTION OF THE INVENTION

[Background of the Invention]

The present invention relates to a confectionery containing yeast, and more particularly, to a confectionery containing yeast which does not have a yeast odor even when a large amount of yeast is blended.

[0002]

2. Description of the Related Art Yeast has long been used as a dietary supplement because it contains many active ingredients such as various vitamins, nucleic acids, and proteins. In particular, brewer's yeast, which is produced as a surplus by the time of beer production, has been used as it is as tablets or mixed in small amounts with various foods after removing bitterness on the surface. However, called yeast odor,
Due to the characteristic odor of the yeast itself, humans had to admit that it was resistant to ingestion. In order to eliminate such disadvantages, Japanese Patent Application Laid-Open
Japanese Patent No. 9042 discloses a method for producing a cracker having a low yeast odor by a specific method. But,
This technique has the drawback that it can only produce a specific cracker and lacks versatility. Further, in Japanese Patent Application Laid-Open No. Hei 3-201964, foods with little yeast odor are produced by adding live yeast. Although this technique is satisfactorily satisfactory in terms of versatility, it is difficult to handle live yeast and it is difficult to put it to practical use.

[Summary of the Invention]

SUMMARY OF THE INVENTION An object of the present invention is to provide a confectionery which does not have a problem of yeast odor even when a large amount of yeast is blended.

[0004]

Means for Solving the Problems The present inventor has produced a confectionery having a specific morphology so that even if a large amount of yeast is added, the confectionery containing yeast can maintain a good flavor without a yeast odor. Have been found, and the present invention has been completed. That is, the confectionery according to the present invention is a confectionery containing yeast, wherein the outer surface of a core material containing yeast is further coated with a food material that may contain a lower content of yeast than in the core material. .

[Specific description of the invention]

BEST MODE FOR CARRYING OUT THE INVENTION A confectionery containing yeast according to the present invention can be schematically shown in FIG. 1 (cross-sectional view). That is, the confectionery containing the yeast of the present invention basically comprises a core material (1) containing yeast and a layer of a food material coated on the outer surface, which may contain a lower content of yeast than the core material. (2).

[0006] The core material (1) is not particularly limited with respect to the shape and the like except that it is edible containing yeast, and can be set in a desired form and size according to the kind of the desired confectionery. However, it is usually in the form of granules, ellipses, squares or rods having an average diameter of about 1 mm to 10 mm. The yeast-containing core material and, if desired, the yeast to be used in the food material layer may be of any type or number (one or more) as long as it is used for food, such as brewer's yeast, baker's yeast, and torula yeast. However, it is more preferable to use dry brewer's yeast which has been debittered (for example, by washing with sodium bicarbonate or sodium hydroxide solution) from an economical point of view.

[0007] The yeast-containing core material may be formed of yeast cells alone, but is mixed with various food ingredients in consideration of the physical stability, texture, flavor, etc. of the core material in the production process. It is preferred that For example, flour, starch, kame flour,
A yeast-containing core material can be obtained by mixing a binder or excipient (eg, powdered or liquid material) such as molasses or water alone or in combination with yeast in an appropriate amount. By baking, it can itself be a yeast-containing baked confectionery core. Various raw materials used for general confectionery can be used as a food material for the core material. Preferred examples thereof include baked confectionery, beans, sugar confectionery, chocolate grains, gummy grains, and sugar dense.

[0008] The baked confectionery referred to here includes rice confectionery (for example, rice cracker, hail, etc.), baked confectionery using flour or starch, baked beans (peanut, almond, peas, soybean, soybean, It refers to roasted confectionery and fried confectionery that require a roasting or frying step in the production process, such as those containing beans such as giants corn), baked confectionery (for example, biscuits and crackers). When baked confectionery is used as a carrier (excipient) for a yeast-containing core material, for example, as described above, powder carriers (or powder raw materials) such as wheat flour, starch, kame flour, soy flour, rice flour and granulated sugar, molasses, A preferred example of the yeast-containing core material is a mixture of a liquid carrier (or a liquid raw material) such as isomerized sugar and water alone or a mixture of yeast and yeast. The baked confectionery may already contain various additives, such as seasonings (salt, soy sauce, sugar, etc.), spices, spices, etc., depending on the type of baked confectionery. May not be blended. Beans refer to beans such as peanuts, almonds, peas, soybeans, soy beans, and giants corn. The beans may be roasted, fried, boiled or steamed. The sugar confectionery refers to candy, sugar and a solidified powder material such as starch, and includes, for example, lacgan, compost, drop and the like. A necessary amount of yeast is blended into such a confectionery to form a confectionery core material. Gummy grains mean gummy fruits or gummy confections, and yeast is incorporated in the contents in a necessary amount to form gummy confectionery core material. If necessary, the yeast-containing core material may further contain other raw materials or additives.

Conventionally, when producing a confection containing yeast, the confectionery of the present invention is produced by mixing yeast as a raw material. Characterized by being coated with a food material which may contain yeast. The amount of yeast as viewed from the whole confectionery of the present invention is 0.1 to 4 of the final product in terms of dry matter.
0.0%, preferably 1 to 20% (weight). If the amount is less than that, the nutritional supplement effect is small, and if it is more than that, there is a problem that the flavor peculiar to yeast becomes strong and the taste is inferior.

[0010] On the outer surface of the yeast-containing core material as described above, a layer coated with a food material which may contain a lower amount of yeast than the core material is provided, and this coating layer forms a yeast odor contained in the core material. Can be suppressed. The amount of yeast added if desired is less than the content in the core material, i.e. less than 20% (by weight), preferably less than 5% (by weight) of the final product on a dry matter basis. Needless to say, yeast does not need to be added to the coating layer at all. As a raw material other than yeast used for coating the core material, any material can be used as long as it is generally used as a food material, but baked goods,
Examples thereof include sugar, chocolate, edible oils and fats, shellac resin, and gum solution.

[0011] Baked confectionery is a particularly preferred example, as described above, such as rice confectionery such as rice crackers and arare, baked confectionery and fried confectionery using flour and starch, and Western confectionery such as biscuits and crackers. Roasted confectionery and fried confectionery that require a roasting or flying step in the manufacturing process. Specifically, for example, one of the powder raw materials such as wheat flour, starch, cold plum flour, rice flour, and optionally yeast,
One or more species and molasses, isomerized sugar, water and other raw materials can be appropriately combined to form a layer, and specific examples include wheat flour, starch, and a mixture of syrup and treacle. . The amount or layer thickness of the food material to be coated is appropriately set depending on the type thereof, the type of the core material, and the like. For example, the coating amount is usually 0.5 to 99, preferably 10
About 50% by weight. The coating layer may further contain a seasoning, a flavor, or the like, if necessary, depending on the type of the coated food material and the like. This coating layer may be composed of the same food material, or may be a form in which different food materials are laminated. In addition, the food material used for the core material and the coating layer of the confectionery containing the yeast of the present invention can be set to any combination in consideration of shape retention, palatability and the like.

A confectionery containing yeast according to the present invention, that is, a confectionery containing yeast in which the outer surface of a core containing yeast is further coated with a food material which may contain a lower content of yeast in the core (see FIG. 1) Can be manufactured by any method for forming the structure as described above. For example, it can be manufactured as follows using the materials described above.

First, a granular core material containing yeast is prepared as a core material usually called a center. The yeast-containing granular core material can be formed solely by yeast cells using a normal granulator, but can be used for the various raw materials described above, for example, baked confectionery raw materials, beans, sugar confectionery, chocolate granules, gummy granules, and the like. It is preferable to mix and granulate yeast. Specifically, for example, if the case of blending in baked goods, for example, starch is mixed with a mixture of powdered raw materials such as starch, flour, and sugar and liquid raw materials such as sugar dense and water at an appropriate ratio. While heating (usually about 30 to 60 ° C.) appropriately using a generally used granulator, a granular food having a diameter of about 1 mm to 10 mm is usually produced. When baked confectionery is used also for the outer coating layer, the baked confectionery does not need to be roasted in the baked confectionery core material process. Yeast can be mixed with other food ingredients in the same manner and granulated, but in the case of solid ingredients that are inherently large in grain, such as beans and gummy (gummies), powdery Alternatively, granulation may be carried out in the form of a paste as it is or, if necessary, in combination with the above powdered carrier and mixing with yeast. If necessary, other raw materials (or additives) as described above may be added to the food material of the core material.

The outer surface of the yeast-containing core material is further coated with a food material which may contain a lower yeast content than the core material. As the food raw material at this time, any material can be used as long as it is used as a food raw material as described above, for example, baked confectionery raw material, sugar, molasses, chocolate, edible oil and fat, shellac resin, gum liquid and the like Can be exemplified. The method of coating the outer surface of the yeast-containing core material with such a food material is basically to form a layer by winding the food material around the surface of the core material in a flow state. Is as follows. When the food material is baked goods, the center (yeast-containing core material) weighed to a certain amount is rotated (usually about 14 to 20 rpm) in a commonly used tala-shaped dora, A coating material, for example, a mixture of one or more powder materials such as kame flour, wheat flour and starch, preferably a mixture of kame flour, wheat flour and starch and a highly viscous liquid material such as sugar dense alternately in a fixed amount. And roll it up. The mixing ratio between the powdery raw material and the liquid raw material is usually in the range of about 35:65 to 45:55. Also,
Mix the powder carrier and the liquid carrier such as sugar dense in advance,
The mixture can be wound around the core material one or more times as required. Thereafter, pre-roasting at a temperature of 90 to 110 ° C., preferably about 100 ° C. using an oven (such as a rotary roaster), and then performing main roasting at a higher temperature (eg, about 100 to 150 ° C.). Is desirable. Thereafter, if necessary, the above-mentioned seasoning or seasoning is added to add seasonings to produce a product.
In the above-mentioned coating step, it is also possible to carry out coating using a liquid in which a powder raw material is dissolved or dispersed in water at a high concentration without using a liquid raw material.

As raw materials for food, for example, chocolate,
Even when using edible oils and fats, the coating of this raw material is performed by directly wrapping it around the outer surface of the yeast-containing core material while rotating it using a device such as a dough like a baked confectionery as in the case of baked confectionery, and commercializing be able to. If desired, other raw materials (or additives) may be added to this coating layer. The coating layer may be coated with the same food material, or may be coated using different food materials so as to form a plurality of layers. Food ingredients used for the core material and coating layer of the yeast-containing confectionery of the present invention may be set in any combination in consideration of shape retention, palatability, and the like. In the coating step of the yeast-containing core material, each food material can be coated using an appropriate spraying device, and if necessary, dried (for example, at 30 to 80 ° C).
Degree).

The confectionery produced as described above was very easy to ingest without yeast odor even though a large amount of yeast was added. By taking in this form,
Yeasts, which were conventionally difficult to ingest in large quantities, have become delicious and easy to ingest as confectionery foods (more preferably baked confectionery).

[0017]

EXAMPLES The present invention will be described more specifically with reference to the following Examples, but it should not be construed that the present invention is limited thereto.

Example 1 10 kg of yeast as a center,
Using starch 7kg, granulated sugar 3kg, granulator with a diameter of about 7
A center of about mm was manufactured, and then coated with chocolate using a revolving pan to obtain a product.

Example 2 Yeast 10 kg as a center
Using starch 7kg, granulated sugar 3kg, granulator with a diameter of about 7
The center of about mm is manufactured and the flour 12 shown in Table 1 is produced.
Rotate Kg and sugar dense 5Kg with Tara-shaped Dora (iron) (16
rpm) and alternately wound around the center, and further coated with sugar cane. Then at 100 ° C for 10
Pre-baking for 10 minutes and main-baking at 110 ° C. for 10 minutes.

[0020] Each of the yeast-containing confections had no yeast odor and had the original flavor of each confectionery material.

[0021]

The yeast confectionery according to the present invention does not have yeast odor even when a large amount of yeast is blended, and is easy to take. According to the present invention, it has become possible to easily and deliciously ingest yeast which has conventionally been difficult to ingest in large quantities as a confectionery food.

[Brief description of the drawings]

FIG. 1 is a sectional view showing a schematic structure of a confectionery containing yeast according to the present invention.

[Explanation of symbols]

 1 yeast-containing core material 2 food material layer

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code Agency reference number FI Technical display A23L 1/36 A23L 1/36 (72) Inventor Sumio Kano 6-26 Jingumae, Shibuya-ku, Tokyo No. 1 Kirin Brewery Co., Ltd. (72) Inventor Atsushi Sato 4-2-1 Matsunami, Kashiwazaki City, Niigata Prefecture Bourbon Co., Ltd. (72) Inventor Toshihiko Ueki 4-2-2 Matsunami Kashiwazaki City, Niigata Prefecture No. 14 Inside Bourbon Co., Ltd. (72) Inventor Shinbo Chinori 4-2-1 Matsunami, Kashiwazaki-shi, Niigata Prefecture Inside Bourbon Co., Ltd.

Claims (8)

[Claims] 1. A confectionery containing yeast, wherein the outer surface of a core material containing yeast is further coated with a food material which may contain a lower content of yeast in the core material. 2. The confectionery containing yeast according to claim 1, wherein the outer food material layer is a baked confectionery. 3. The confectionery containing yeast according to claim 1, wherein a baked confectionery containing yeast is used as a core material. 4. The yeast-containing confection according to claim 1, wherein beans containing yeast are used as the core material. 5. The confectionery containing yeast according to claim 1, wherein a confectionery containing yeast is used as the core material. 6. The yeast-containing confection according to claim 1, wherein chocolate grains containing yeast are used as the core material. 7. The yeast-containing confection according to claim 1, wherein gummy grains containing yeast are used as the core material. 8. The confectionery containing yeast according to any one of claims 1 to 7, wherein the content of yeast is 0.1 to 40.0% by weight of the total confectionery on a dry matter basis.