JP2013143922A - Gel-containing chocolate combined cake and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a chocolate combined cake that comprises a gel-impregnated cake and chocolate and has unprecedented, new texture.SOLUTION: A chocolate combined cake comprises a gel-impregnated cake part obtained by impregnating a porous foodstuff with a gel containing psyllium seed gum and a saccharide and a chocolate part obtained by coating at least a part of the gel-impregnated cake part.

Description

  The present invention relates to a chocolate composite confectionery in which psyllium gel impregnated confectionery is coated with chocolate and a method for producing the same. More specifically, the present invention relates to a chocolate composite confectionery that has an unprecedented texture and freshness, which is a combination of a gel of psyllium seed gum, a baked confectionery, and chocolate.

  Chocolate compound confectionery that combines chocolate and baked confectionery has a rich flavor and mouthfeel of chocolate and a light texture of baked confectionery, and has been coated, sanded and filled with chocolate on cookies, biscuits, cakes, etc. since ancient times Was loved by people.

  Among them, chocolate compound confectionery that contains moisture to some extent is popular due to its mouthfeel, freshness, and good release of flavor, and many chocolate compound confectionery containing cream, sponge dough, jam, etc. are put on the market. ing. Nonetheless, there is no confectionery that combines fresh and elastic gels like gummy candy, crispy baked goods, and chocolate. The reason for this is that elastic gummy candy and jelly confectionery, when combined with baked confectionery and chocolate, break apart in the mouth and give a texture without a sense of unity. There are products that combine pectin jelly, jam, and marshmallow on the surface and inside of baked confectionery and combined with chocolate. Is the actual situation.

  As a method for solving the above problem, a method of impregnating a baked confectionery with a gummy candy or a jelly confectionery may be considered. As food impregnated with jelly, a food in which porous food is impregnated with jelly containing agar or gelatin has been proposed (Patent Document 1). This food has succeeded in imparting the freshness and resilience peculiar to jelly, but it has not lasted long. Moreover, when baked confectionery was used as a porous food material, the texture of the baked confectionery was impaired due to moisture transfer over time.

  Therefore, it is necessary to impregnate a baked confectionery with a gel having a low sugar content and a confectionery in which a baked confectionery having a porous surface is impregnated with a gummy candy dough (Patent Document 2). ). However, the gummy candy dough having a high viscosity is difficult to penetrate into the fine pores of baked confectionery, and the products tend to adhere to each other during the work, and gelatin causes an increase in viscosity and gelation due to a decrease in temperature. There was a problem in permeability and workability. In addition, when gelatin gels such as those in Patent Documents 1 and 2 are used to reduce the moisture value of the product by heat drying to improve shelf life and elasticity, browning or a deterioration odor occurs due to thermal degradation of gelatin. The appearance and flavor will be significantly impaired. Furthermore, the flavor of gelatin is not compatible with the taste of chocolate, and the palatability is greatly reduced.

  On the other hand, gels using gelling agents such as agar, carrageenan, and pectin are known as high-sugar gels that do not use gelatin, but all gels are crunchy and brittle, and have elasticity and elasticity that are similar to gelatin. It does not become a gel with a texture. Among them, a gummy jelly obtained by solidifying a sugar solution containing psyllium seed gum as a gelling agent has been proposed (Patent Document 3). However, according to this example, in order to obtain a gel having shape retention with psyllium seed gum, high temperature or prolonged heating is required, productivity is poor, and the resulting gel is also less viscous and chewable. Was unsatisfactory. Moreover, the gel by the gelatinizer shown above gives the sweet taste and watery impression, and lacks compatibility with baked goods and chocolate.

  In addition to the above events, when the gelling agent swells in the sugar solution to form a sol, the viscosity rapidly increases, so that the permeability to the porous food is significantly reduced. However, if the addition amount of the gelling agent is reduced to such an extent that the viscosity does not increase, gelation becomes insufficient. Therefore, it has not been possible to impregnate a porous food material with an elastic gel.

  Many foods and impregnation methods in which a sugar solution or an oily raw material is impregnated into bread or baked confectionery have been proposed so far. For example, a food (Patent Document 4) in which a dough surface such as bread or confectionery is impregnated with an oleaginous material having a predetermined viscosity or composition, a solid material is buried in a liquid material under reduced pressure, and then a liquid material under normal pressure The solid raw material is taken out from this, the solid raw material is kept under reduced pressure, and then returned to normal pressure, so that the solid raw material is impregnated with the liquid raw material (Patent Document 5), and the solid raw material and the liquid raw material are brought into contact with each other And a method of impregnating a liquid material with a solid material by giving an acceleration of 5 G or more (Patent Document 6).

  In Patent Document 4, an oily raw material containing cacao mass or cocoa powder is used as a liquid raw material. Patent Documents 5 and 6 exemplify oily raw materials, seasoning liquids, beverages, creams, starch syrups, etc., although the liquid raw materials to be impregnated are not particularly limited. However, even in these methods, when gelatin liquid or swollen sugar solution of gelling agent is used as a liquid raw material, impregnation of sugar solution into bread or baked confectionery is impossible due to its viscosity.

  On the other hand, there is a method in which a gelling agent is contained in the baked confectionery dough itself. For example, psyllium seed gum is a gelling agent that is also expected as a functional material, and has been tried to be added to bread etc. The viscosity of psyllium seed gum and molecular weight of 20,000 or more and a 2% by weight aqueous solution is 9. A food containing a polysaccharide of 0 cp or less (Patent Document 7), a method for producing a low-viscosity psyllium solution using a protease (Patent Document 8), and the like have been proposed. The present invention improves the processability of psyllium seed gum, which is highly viscous and difficult to add to foods, to various foods, and also enables addition to confectionery and breads. Moreover, psyllium seed gum is also known as a confectionery and bread quality improving agent (Patent Document 9). However, when a gelling agent is added to the dough, such as baked confectionery, the gelling agent and sugar are homogeneously dispersed in the dough, so the gel is impregnated in the voids of the baked confectionery tissue. The structure is clearly different from that of the present invention.

JP 2004-194549 A JP 2011-072258 A JP 2001178831 A Japanese Patent No. 3122841 JP 2008-005745 A JP 2009-072086 A Japanese Patent No. 2977723 Japanese Patent No. 4462592 Japanese Patent No. 3639801

  An object of this invention is to provide the chocolate composite confectionery which has the novel novel food texture containing the psyllium gel impregnation confectionery.

  As a result of intensive studies to achieve the above object, the inventors of the present invention impregnated a porous food material with a sugar solution containing psyllium seed gum to form a gel and coated it with chocolate. The combination of a poor gel and chocolate was improved, and surprisingly, a chocolate composite baked confectionery with a completely new texture combining a half life and viscoelasticity was obtained. Moreover, the release of the flavor was good, and it succeeded in obtaining a chocolate composite confectionery having a low water activity while being fresh and capable of long-term storage and distribution at room temperature.

  Furthermore, the present inventors heated the porous food material when impregnated with a sugar solution containing a gelling agent such as pectin, carrageenan, agar, gellan gum, gelatin in the psyllium gel-impregnated confectionery in the chocolate composite confectionery. However, a gel with sufficient elasticity is not formed in the porous food, and only when the porous food is impregnated with a sugar solution containing psyllium seed gum as a gelling agent, It has been found that a gel having high elasticity is formed in and / or on the surface of the porous food material. Based on the above findings, the present inventors have completed the present invention.

  That is, this invention relates to the manufacturing method of the chocolate composite confectionery of following (1)-(3) and the chocolate composite confectionery of following (4).

(1) A chocolate composite confectionery comprising a gel-impregnated confectionery part in which a porous food material is impregnated with a gel containing psyllium seed gum and a saccharide, and a chocolate part covering at least a part of the gel-impregnated confectionery part.
(2) The solid content weight of the gel is 30 to 90% of the total solid content weight of the gel-impregnated confectionery part, and the moisture value of the gel-impregnated part in the gel-impregnated confectionery part is 7 to 20% by weight. (1) Chocolate composite confectionery.
(3) The chocolate composite confectionery according to (1) or (2), wherein the water activity of the gel-impregnated confectionery part is 0.7 or less.

  (4) A method for producing a chocolate composite confectionery according to any one of (1) to (3) above, comprising psyllium seed gum, porous in a sugar solution having a solid content concentration of 50% by weight or more and a liquid temperature of 50 ° C or less. A method for producing a chocolate composite confectionery comprising the steps of: heating a porous food separated from the sugar liquid at 50 ° C. or higher after immersing a quality food, and then coating with chocolate.

  The chocolate composite confectionery according to the present invention is a confectionery having an unprecedented new texture and freshness combining a half-life feeling and viscoelasticity. Moreover, since the said confectionery has a comparatively low moisture value, long-term storage and normal temperature distribution are possible. Furthermore, the confectionery is a healthy confectionery that can be expected to have physiological effects such as an intestinal regulating action, a blood sugar level increase inhibiting action, and a blood cholesterol lowering action by psyllium seed gum. Moreover, the said confectionery is indigestible and low-calorie, can be used for filling small stomachs and replacing meals, and is also a diet food.

Hereinafter, the present invention will be described in more detail.
The chocolate composite confectionery of the present invention includes (1) a gel-impregnated confectionery part in which a gel containing psyllium seed gum and sugar is impregnated in a porous food material, and (2) a chocolate part that covers at least a part of the gel-impregnated confectionery part. It consists of.

(1) Gel-impregnated confectionery part The gel-impregnated confectionery part is impregnated with a gel having sufficient elasticity mainly inside the porous food material. The gel impregnated in the porous food material is characterized by containing mainly psyllium seed gum and sugar. A gel is a state in which a polymer forms a three-dimensional network structure, loses fluidity, and exhibits a property close to a solid mechanically. The gel impregnated with the porous food material is in a state where psyllium seed gum molecules are partially bonded to each other, take in a sugar solution, swell and solidify.

Furthermore, the gel impregnated in the porous food has a feature that the solid content weight is 30 to 90% of the total solid content weight of the gel-impregnated confectionery part. Moreover, it has the characteristic that the moisture value of the gel impregnation part in a gel impregnation confectionery part is 7 to 20 weight%.
Hereinafter, the gel-impregnated confectionery portion of the present invention will be described in more detail.

  The porous food material used in the gel-impregnated confectionery portion of the present invention refers to a food product having a void inside and at least a part of the void exposed on the surface. The raw material for the porous food may be any material that is difficult to dissolve in water and difficult to heat and melt, such as starch contained in wheat, rice, corn, etc., protein contained in wheat, milk, egg, etc. Used as the main raw material. Such main raw materials can be used singly or in combination of two or more.

  A porous structure is formed by a method such as baking a dough prepared by adding water to at least one of the main raw materials. As its mechanism, innumerable small bubbles formed in the dough by stirring and foaming, generation of gas due to expansion agent or fermentation, etc. expand due to temperature rise due to heating etc. and evaporation of moisture inside the bubbles, or Bubbles are generated and expanded due to the vaporization of water molecules due to rapid temperature rise, reduced pressure, or the like, thereby finally forming a continuous connected bubble structure in a partially ruptured state.

  Specific examples of porous foods include (1) bread and sponge cakes, (2) baked confectionery such as rusks, croutons, biscuits, cookies and pie, (3) rice crackers such as oysters and rice crackers, and (4) corn puffs. Puffed confectionery and the like. When these are further cut, voids that exist in the interior appear on the cut surface, so that it becomes a more suitable food material for impregnating the gel. From this point of view, for example, rusks obtained by slicing and baking bread, croutons obtained by cutting bread into dice and baking, etc. are preferable. Moreover, the thing containing some moisture as a porous foodstuff can also be used preferably. From this viewpoint, for example, a slice of French bread is preferable. Note that sugar confectionery products such as cotton candy, marshmallows, and tablet confectionery, and oil and fat products such as aerated chocolate are dissolved by water or heat, and thus are not suitable as the porous food material of the present invention.

  Porous ingredients can be sugar, protein, gelatin, collagen, fats and oils, fruit juice, vegetable juice, soy milk, dairy products, teas, coffee, chocolates, alcohols, glycerin, acidulants, flavorings, coloring agents as desired. , Dietary fiber, vitamins, salts, amino acids, emulsifiers, stabilizers, swelling agents, yeast, thickening polysaccharides, high-intensity sweeteners and the like. An arbitrary component can be used individually by 1 type or in combination of 2 or more types. Moreover, what is necessary is just to use an arbitrary component in the range which does not have a bad influence on the palatability and physical stability of the gel impregnation confectionery of this invention.

  The gel impregnated with the porous food contains psyllium seed gum, sugar, and optional components as required. The gel further contains water.

  Psyllium seed gum is a natural plant gum obtained from the seed coat of the plant of Plantago ovata Forskal, and has been conventionally used as a gelling agent. Psyllium seed gum is also called Psyllium Husk or Isapgol, Isabgol. Most of the components in psyllium seed gum are non-cellulose polysaccharides, which have a highly branched structure with xylan as the main chain, and the side chains are composed of arabinose, xylose, galacturonic acid, and rhamnose. In addition, psyllium seed gum is known for its physiological functions such as intestinal regulation, blood glucose level increase, blood cholesterol lowering, etc., and it can be expected to have a diet effect that is indigestible, low in calories and sustains fullness. It is a dietary fiber material.

  The solid content weight of the psyllium seed gum in the gel impregnated in the porous food material is preferably 1 to 12% by weight, more preferably 2 to 6% by weight, based on the total solid content weight of the gel. If the amount is less than 1% by weight, the elasticity of the gel tends to be poor. If the amount exceeds 12% by weight, the porous food material is immersed in the sugar solution or the sugar solution is handled due to an increase in viscosity or gelation in the production process. Tend to be difficult. The solid content weight of the psyllium seed gum in the solid content weight of the impregnated gel is equal to the percentage of the solid content weight of the psyllium seed gum with respect to the total solid content weight of the sugar liquid impregnated in the porous food material.

  The carbohydrate is not particularly limited, and examples thereof include sugar, starch syrup, glucose, fructose, isomerized sugar, oligosaccharide, dextrin, reduced starch syrup, sorbitol, xylitol, erythritol, trehalose, reduced palatinose, maltitol and the like. Carbohydrates can be used singly or in combination of two or more. The solid content weight of the saccharide in the gel impregnated with the porous food is preferably 50 to 99% by weight, more preferably 70 to 98% by weight, based on the total solid weight of the gel.

  As an optional component, there is no particular limitation, protein, gelatin, collagen, fats and oils, fruit juice, vegetable juice, soy milk, dairy products, teas, coffee, chocolates, alcohols, glycerin, acidulant, flavoring, coloring agent, Examples include dietary fiber, vitamins, salts, amino acids, emulsifiers, stabilizers, thickening polysaccharides, and high-intensity sweeteners. An arbitrary component can be used individually by 1 type or in combination of 2 or more types. Moreover, what is necessary is just to use an arbitrary component in the range which does not have a bad influence on the palatability and physical stability of the gel impregnation confectionery part of this invention. The optional component can be added to the porous food and / or gel according to the purpose and the type of the component to widen the range of palatability.

  In the gel-impregnated confectionery part of the present invention, the impregnation rate of the gel into the porous food material is 30 to 90%, preferably 50 to 80%. In addition, the impregnation rate to the porous food material of a gel is the ratio (percentage) of the solid content weight of the gel impregnated in the porous food material with respect to the total solid content weight of a gel-impregnated confectionery part. When the impregnation rate is less than 30%, the texture of the gel-impregnated confectionery part is almost similar to the texture of the porous food, and the elasticity is poor. When the impregnation rate exceeds 90%, the ratio of the gel becomes excessive, and it becomes difficult to manufacture the gel-impregnated confectionery part.

  The impregnation rate is obtained as follows. First, the moisture value of the porous food is measured. The moisture value is calculated by measuring the weight difference before and after drying under reduced pressure by the reduced pressure drying method. Next, before and after the step of impregnating the porous food material with the sugar solution, the weight of the porous food material before impregnation with the sugar solution and the weight of the porous food material impregnated with the sugar solution (before heat drying) are measured. From the moisture value and weight of the porous food, the solid content weight A of the porous food is obtained. At the same time, the weight of the sugar solution impregnated in the porous food material is determined from the weight of the porous food material and the weight of the porous food material impregnated with the sugar solution (before heat drying). Since the sugar liquid has a predetermined solid content concentration, the solid content weight B in the impregnated sugar liquid (the gel impregnated in the porous food material after heating and drying) is calculated from the weight of the sugar liquid and the solid content concentration. Is equal to the solids weight of). Therefore, impregnation rate (%) = [B / (A + B)] × 100.

  In the present invention, the state in which the porous food material is impregnated with the gel may be a state in which the gel is almost completely impregnated from the surface of the porous food material, and the gel is hardly exposed on the surface, or the gel is porous. A state in which a gel layer is formed covering a part or the whole of the porous food material surface while impregnating the inside of the quality food material. If the gel layer exposed on the surface of the gel-impregnated confectionery part is too thick, the texture of the gel-impregnated confectionery part is impaired. Therefore, the thickness of the gel layer is preferably 3 mm or less, more preferably 2 mm or less. .

  The moisture value of the gel-impregnated part in the gel-impregnated confectionery part of the present invention is 7 to 20% by weight, preferably 10 to 17% by weight. If it is less than 7% by weight, the taste is poor, the texture is too hard and the taste is poor, and if it exceeds 20% by weight, it is watery and weak in elasticity. The gel-impregnated part is a part obtained by removing a porous food part not impregnated with gel from the gel-impregnated confectionery part. The moisture value is calculated by measuring the weight difference before and after drying under reduced pressure by the reduced pressure drying method.

  The gel-impregnated confectionery part of the present invention has a water activity of preferably 0.7 or less, more preferably 0.65 or less, and even more preferably 0.6 or less, from the viewpoint of enabling long-term room temperature storage. . The water activity was measured with a water activity isothermal measuring device (trade name: LabMaster-aw, manufactured by Novasina).

  The gel-impregnated confectionery portion of the present invention contains, for example, a porous material separated from a sugar solution after immersing the porous food material in a sugar solution containing a psyllium seed gum and having a solid concentration of 50% by weight or more and a liquid temperature of 50 ° C. or less. It can be manufactured by a manufacturing method including a step of heating the food at 50 ° C. or higher. According to the said manufacturing method, the advantage that the sugar liquid containing a psyllium seed gum can be gelatinized in the very short time of about 5 minutes-5 hours is acquired.

  The sugar liquid contains psyllium seed gum and sugar as solid components, and contains the above-described optional components as necessary, and further contains a solvent such as water. The sugar solution can be prepared, for example, by dissolving psyllium seed gum, sugar and optional components in a solvent such as water.

  The sugar solution has a solid concentration of 50% by weight or more, preferably 60% by weight or more. If the solid content concentration is less than 50% by weight, the psyllium seed gum swells even at 50 ° C. or less, the viscosity of the sugar solution increases during the dipping process, and the impregnation of the sugar solution into the porous food becomes difficult. Moreover, since the moisture value becomes high, a long drying process is required. In addition, solid content concentration shows the ratio of the solid content weight with respect to the total weight.

  The liquid temperature of the sugar solution in the dipping process is 50 ° C. or less, preferably about room temperature, more preferably about 20 to 30 ° C. If the liquid temperature exceeds 50 ° C., the psyllium seed gum tends to swell, the viscosity of the sugar liquid increases during the dipping process, and the impregnation of the sugar liquid into the porous food becomes difficult.

  The method of immersing the porous food material in the sugar solution is not particularly limited, but generally, a method of immersing the porous food material in the sugar solution or a method of pouring the sugar solution from above the porous food material, Is impregnated by physical pressure, decompression treatment, pressurization treatment or the like, if necessary.

  Thereafter, the porous food material impregnated with the sugar solution is taken out of the sugar solution, and if necessary, excess sugar solution on the surface of the porous food material is removed by air blow or the like, and heated at 50 ° C. or higher, preferably 80 ° C. or higher. When the heating temperature is less than 50 ° C., the sugar solution becomes insufficiently gelled, and a gel having a predetermined elasticity cannot be obtained. Thereafter, it is further dried at a desired temperature zone as necessary.

  The soaking time and heating time are not particularly limited, but may be set according to the desired impregnation rate, moisture value, solid content concentration of the sugar solution, solution temperature of the sugar solution, heating temperature, and the like. For example, when a sugar solution having a solid content concentration of 60 to 80% by weight is used, the immersion is performed while maintaining the temperature of the sugar solution from room temperature to about 40 ° C., and is completed in about 1 minute to 3 hours. It is carried out at a temperature of about 80 to 90 ° C. and is completed in about 3 to 5 hours. Moreover, you may dry at the temperature of 60 degrees C or less after a heating.

  The gel-impregnated confectionery part obtained as described above is unique in neither the psyllium seed gum gel nor the porous food material because the gel containing the psyllium seed gum is impregnated in the porous structure of the porous food material. It is a confectionery that has a fresh texture and you can enjoy an unprecedented freshness and pleasant elasticity. This texture is significantly different from that of a combination confectionery in which a gel of psyllium seed gum and a porous food are simply pasted together.

(2) Chocolate part The chocolate part is described in detail below.

  The chocolate part of this invention should just be comprised with chocolate. Chocolate refers to a chocolate-like composition mainly composed of edible fats and oils. In the present invention, chocolate is not limited to the agreement (“Fair agreement on labeling of chocolates” certified by the Fair Trade Commission), etc., and includes all chocolates using cacao alternative fats and oils. .

  That is, the chocolate used in the present invention does not mean only chocolate according to the standard of chocolate-utilized foods, it is solid at normal temperature, becomes a molten state by heating, and solidifies by cooling. Includes both food and hardened oils and fats. For example, chocolates having various flavors such as chocolates, milk chocolates, white chocolates, and fragrances can be suitably used. Moreover, it does not ask | require that it is a tempering type and a no tempering type.

  Although it does not specifically limit as fats and oils used for the said chocolate, For example, melano NEW-SS5 (brand name, Fuji Oil Co., Ltd. product), melano NEW-SS7 (brand name, Fuji Oil Co., Ltd. product), etc. are marketed. Fats for chocolate; cocoa butter (cocoa butter); vegetable oils such as palm oil, soybean oil, coconut oil and olive oil; alternative fats and oils industrially modified by transesterification and hydrogenation; Animal fats such as butter derived from animal milk and modified oils thereof; Fats and oils can be used singly or in combination of two or more. Among these, preferable fats and oils include chocolate fats and oils and cacao butter, those obtained by adding at least one selected from vegetable oils and fats, alternative fats and animal fats and oils to chocolate fats and oils and cacao butters, and the like.

  The sugar used for the chocolate is not particularly limited, and examples thereof include sugar, starch syrup, glucose, fructose, isomerized sugar, oligosaccharide, dextrin, reduced starch syrup, sorbitol, xylitol, erythritol, trehalose, reduced palatinose, maltitol and the like. . Carbohydrates can be used singly or in combination of two or more.

  In addition, the chocolate part may be sugar, protein, gelatin, collagen, fats and oils, fruit juice, vegetable juice, soy milk, dairy products, teas, coffee, chocolates, alcohols, glycerin, acidulant, flavor, You may contain arbitrary components, such as a coloring agent, dietary fiber, vitamins, salts, an amino acid, an emulsifier, a stabilizer, a swelling agent, yeast, a thickening polysaccharide, and a high sweetness degree sweetener. These optional components can broaden the range of palatability by appropriately selecting and using the porous food, the sugar liquid to be impregnated, or the chocolate portion according to the purpose and components. In addition, what is necessary is just to use the said arbitrary component in the range which does not have a bad influence on palatability and physical stability.

(3) Chocolate composite confectionery The chocolate composite confectionery of this invention is comprised from the gel impregnation confectionery part and the chocolate part, and at least one part of the gel impregnation confectionery part is coat | covered with the chocolate part. In order to prevent the stickiness of the product, it is preferable that the portion where the gel is exposed on the surface of the gel-impregnated confectionery portion is at least covered with the chocolate portion. More preferably, the chocolate part covers the entire surface of the gel-impregnated confectionery part.

In the chocolate composite confectionery of the present invention, the ratio of the gel-impregnated confectionery part and the chocolate part is a weight ratio from the viewpoint of having both textures, and the gel-impregnated confectionery part: chocolate part = 95: 5 to 10:90. It is preferable that
The method of coating the gel-impregnated confectionery part with chocolate is not particularly limited, the method of burying and lifting the gel-impregnated confectionery part in the melted chocolate, the method of pouring the melted chocolate from above the gel-impregnated confectionery part, the gel-impregnated confectionery part And the melted chocolate are mechanically mixed and cooled and solidified.

  The chocolate composite confectionery obtained as described above is a chocolate composite confectionery that can enjoy an unprecedented freshness and a pleasant elastic texture.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In this example, “parts” and “%” are based on weight.

[Physical property test of sugar solution containing gelling agent]
(Test Examples 1 to 7)
Fructose glucose liquid sugar (solid content concentration 75%, manufactured by Nippon Corn Starch Co., Ltd., hereinafter the same) is mixed with 4 parts of gelling agent and 1 part of citric acid shown in Table 1 below, and contains gelling agent A sugar solution was prepared. For Test Example 6, 0.4 parts of calcium lactate was further added and mixed.

(Test Examples 8 to 10)
Since the sugar solutions of Test Examples 4 to 6 had very high viscosity, the amount of gelling agent added was reduced from 4 parts to 0.4 parts, respectively. The sugar solutions of Examples 8-10 were prepared. For Test Example 10, as in Test Example 6, 0.4 part of calcium lactate was further added and mixed.

<Viscosity measurement>
100 g of each sugar solution of Test Examples 1 to 10 was put into a cylindrical container having a diameter of 4 cm and allowed to stand for 30 minutes, and then the viscosity was measured with a B-type viscometer (VISCOMETER TVB-10H, manufactured by Toki Sangyo Co., Ltd.). Was measured. As measurement conditions, an H6 rotor was used, and the numerical value after 30 seconds was measured at a rotation speed of 100 rpm and a liquid temperature of 25 ° C. The results are shown in Table 1.

<Heating test>
20 g of each sugar solution of Test Examples 1 to 10 was put in a hemispherical container having a diameter of 5 cm and heated in a thermostatic bath at 90 ° C. for 1 hour. The results are shown in Table 1. Test Example 1 formed an elastic gel. Test Examples 4, 5, and 6 were paste-like gels having no fluidity but solidified. The other test examples were fluid and flowed out when the container was tilted.

  From the above results, psyllium seed gum is an optimum gelling agent for the purpose of the present invention, which is low in viscosity when impregnated into a porous food and gelled by subsequent heating. It can be seen that it is very specific compared to the gelling agent.

Example 1
(1) Production of porous foods 100 parts of wheat flour (50 parts of strong flour + 50 parts of weak flour), 1 part of dry yeast, 2 parts of salt and 70 parts of water are mixed, and each step of primary fermentation, molding, secondary fermentation and baking After that, a stick-shaped French bread having a length of 300 mm per bottle was produced. This was sliced to produce a substantially cylindrical sliced bread having a diameter of about 40 mm and a thickness of 9 mm. Each sliced bread had a weight of about 2.4 g and a moisture value of 26%.

(2) Preparation of sugar liquid 80 parts of fructose glucose liquid sugar (solid content concentration 75%), 20 parts of concentrated orange fruit juice (solid content concentration 65%), 4 parts of psyllium seed gum and 1 part of citric acid were mixed to obtain a solid content. A sugar solution having a concentration of 74% was prepared.

(3) Impregnation of sugar liquid into porous food 100 parts of sliced bread are immersed in a sugar liquid maintained at a liquid temperature of 35 ° C. for 30 minutes, and then the sliced bread impregnated with the sugar liquid is pulled up. The sugar solution adhering to the surface was removed by air blow. Thereafter, the sliced bread was heated at 90 ° C. for 1 hour and subsequently dried at 40 ° C. for 36 hours to obtain a gel-impregnated confectionery. The moisture value of the gel impregnated part was 16%. The water activity was as low as 0.59.

(4) Calculation of impregnation rate of gel to porous food From 100 parts of sliced bread (moisture value 26%) before immersion, 400 parts of sliced bread impregnated with sugar liquid (after removal of the surface sugar liquid, Before heating and drying), so that the solid content weight of the sliced bread A = 100 × (1−0.26) = 74, the solid content weight B of the gel impregnated into the sliced bread B = (400−100) × 0.74 (solid content concentration) = 222, and the solid content weight of the impregnated gel was {222 / (74 + 222)} × 100 = 75% with respect to the total solid content weight of the gel-impregnated confectionery.

(5) Coating of chocolate From above the gel-impregnated confectionery obtained above, a melt of milk chocolate (manufactured by Daito Cacao Co., Ltd., hereinafter the same) is poured, and the gel-impregnated confectionery is coated with milk chocolate, Obtained. In the obtained chocolate composite confectionery, it was gel impregnated confectionery part: chocolate part = 70: 30 (weight ratio).

  The resulting chocolate composite confectionery is a confectionery that has an unprecedented new texture that combines freshness (half life) and elasticity (viscoelasticity), is comfortable to bite, and can also taste the richness of chocolate. there were.

(Example 2)
(1) Production of porous food In the same manner as in Example 1, a sliced bread having a moisture value of 26% was produced.

(2) Preparation of sugar solution In the same manner as in Example 1, a sugar solution having a solid content concentration of 74% was prepared.

(3) Impregnation of sugar liquid into porous food From above 100 parts of sliced bread, 150 parts of sugar liquid having a liquid temperature of room temperature was poured to obtain a sliced bread impregnated with the sugar liquid. This sliced bread was heat-dried at 150 ° C. for 15 minutes to obtain a gel-impregnated confectionery. The moisture value of the gel-impregnated portion was 13%. Moreover, the water activity showed a low value of 0.43.

(4) Calculation of impregnation rate of gel into porous food From 100 parts of sliced bread (moisture value 26%) before pouring sugar liquid, 250 parts of sliced bread impregnated with sugar liquid (before heat drying) As a result, the solid content weight A of the sliced bread A = 100 × (1−0.26) = 74, the solid content weight B of the gel impregnated into the sliced bread B = (250−100) × 0.74 (solid Min concentration) = 111, and the solid content weight of the impregnated gel was {111 ÷ / (74 + 111)} × 100 = 60% with respect to the total solid content weight of the gel-impregnated confectionery.

(5) Coating of chocolate Except for using the gel-impregnated confectionery obtained above, the gel-impregnated confectionery was coated with milk chocolate in the same manner as in Example 1 to obtain a chocolate composite confectionery. In the obtained chocolate composite confectionery, it was gel impregnated confectionery part: chocolate part = 90: 10 (weight ratio).

  The resulting chocolate composite confectionery is a confectionery that has an unprecedented new texture that combines freshness (half life) and elasticity (viscoelasticity), is comfortable to bite, and can also taste the richness of chocolate. there were.

(Example 3)
(1) Production of porous food In the same manner as in Example 1, a sliced bread having a moisture value of 26% was produced.

(2) Preparation of sugar solution 80 parts fructose glucose sugar (solid content concentration 75%), 5 parts concentrated strawberry fruit juice (solid content concentration 64%), 15 parts water, 2 parts psyllium seed gum, 1 part citric acid, and Strawberry fragrance (manufactured by Nagaoka Fragrance Co., Ltd.) 0.15 parts was mixed to prepare a sugar solution having a solid concentration of 64%.

(3) Impregnation of sugar solution into porous food 100 parts of sliced bread are immersed in a sugar solution kept at a liquid temperature of room temperature for 4 minutes, and then the sliced bread impregnated with the sugar solution is pulled up. The sugar solution adhering to the surface was removed by air blow. Thereafter, this sliced bread was dried by heating at 80 ° C. for 3 hours to obtain a gel-impregnated confectionery. The moisture value of the gel-impregnated portion was 8%. The water activity was as low as 0.43.

(4) Calculation of impregnation rate of gel into porous food From 100 parts of sliced bread (moisture value 26%) before immersion, 330 parts of sliced bread impregnated with sugar liquid (after removal of the surface sugar liquid, Before heating and drying), the solid weight A of the sliced bread A = 100 × (1−0.26) = 74, the solid weight of the gel impregnated in the sliced bread B = (330-100) × 0.64 (solid content concentration) = 147.2, and the solid content weight of the impregnated gel is {147.2 ÷ (74 + 147.2)} × 100 with respect to the total solid content weight of the gel-impregnated confectionery. = 67%.

(5) Coating of chocolate Except for using the gel-impregnated confectionery obtained above, the gel-impregnated confectionery was coated with milk chocolate in the same manner as in Example 1 to obtain a chocolate composite confectionery. In the obtained chocolate composite confectionery, it was gel impregnated confectionery part: chocolate part = 70: 30 (weight ratio).

  The resulting chocolate composite confectionery is a confectionery that has an unprecedented new texture that combines freshness (half life) and elasticity (viscoelasticity), is comfortable to bite, and can also taste the richness of chocolate. there were.

Example 4
(1) Production of porous food The sliced bread produced in the same manner as in Example 1 was dried at 80 ° C. for 1 hour to produce a rusk having a moisture value of 3%.

(2) Preparation of sugar solution In the same manner as in Example 3, a sugar solution having a solid content concentration of 64% was prepared.

(3) Impregnation of sugar solution in porous food 100 parts of rusks are immersed in a sugar solution whose liquid temperature is kept at room temperature, and the pressure is reduced to 10 kPa in a vacuum sealed container. Returned. Thereafter, the rusks impregnated with the sugar solution were pulled up, and the sugar solution adhering to the surface of the rusks was removed by air blow. Thereafter, the rusk was heated and dried at 90 ° C. for 3 hours to obtain a gel-impregnated confectionery. The moisture value of the gel-impregnated portion was 13%. The water activity was as low as 0.43.

(4) Calculation of impregnation rate of gel into porous food 580 parts of rusks impregnated with sugar solution from 100 parts of rusks before dipping (water value 3%) (after removing sugar solution on surface and before heat drying) As a result, the solid content weight A of the rusks A = 100 × (1−0.97) = 97, the solid content weight B of the gel impregnated in the rusks B = (580-100) × 0.64 (solid content concentration) = 307.2, and the solid content weight of the impregnated gel was {307.2 ÷ (97 + 307.2)} × 100 = 76% with respect to the total solid content weight of the gel-impregnated confectionery.

(5) Coating of chocolate Except for using the gel-impregnated confectionery obtained above, the gel-impregnated confectionery was coated with milk chocolate in the same manner as in Example 1 to obtain a chocolate composite confectionery. In the obtained chocolate composite confectionery, it was gel impregnated confectionery part: chocolate part = 80: 20 (weight ratio).

  The resulting chocolate composite confectionery is a confectionery that has an unprecedented new texture that combines freshness (half life) and elasticity (viscoelasticity), is comfortable to bite, and can also taste the richness of chocolate. there were.

(Example 5)
(1) Production of porous food A commercially available vanilla sand wafer (manufactured by Chushin Seika Co., Ltd., about 4 g per sheet, moisture value 5%) was prepared.

(2) Preparation of sugar solution In the same manner as in Example 3, a sugar solution having a solid content concentration of 64% was prepared.

(3) Impregnation of sugar solution into porous food 100 parts of vanilla sand wafer is immersed in a sugar solution kept at a liquid temperature at room temperature for 1 hour, and then the wafer impregnated with the sugar solution is pulled up, and the sugar adhering to the wafer surface The liquid was removed by air blow. Then, this wafer was heat-dried at 80 degreeC for 5 hours, and the gel impregnation confectionery was obtained. The moisture value of the gel-impregnated portion was 10%. The water activity was as low as 0.42.

(4) Calculation of impregnation ratio of gel into porous food 370 parts of wafer impregnated with sugar solution from 100 parts of wafer before dipping (moisture value 5%) (after removing sugar solution on surface and before heat drying) The solids weight A of the wafer A = 100 × (1-0.05) = 95, the solids weight B of the gel impregnated into the wafer B = (370-100) × 0.64 (solid content concentration) = 172.8, and the solid content weight of the impregnated gel was {172.8 ÷ (95 + 172.8)} × 100 = 65% with respect to the total solid content weight of the gel-impregnated confectionery.

(5) Coating of chocolate The melted solution of tempered milk chocolate is poured into a rectangular parallelepiped mold, the gel-impregnated confectionery obtained above is buried in the melt of chocolate, and cooled and solidified as it is to obtain a chocolate composite confectionery. It was. In the obtained chocolate composite confectionery, it was gel impregnated confectionery part: chocolate part = 50: 50 (weight ratio).

  The resulting chocolate composite confectionery is a confectionery that has an unprecedented new texture that combines freshness (half life) and elasticity (viscoelasticity), is comfortable to bite, and can also taste the richness of chocolate. there were.

(Comparative Examples 1-5)
An impregnated confectionery was produced in the same manner as in Example 1 except that the gelling agent shown in Table 2 was used instead of psyllium seed gum. The sensory evaluation of the obtained impregnated confectionery is shown in Table 2. In Comparative Examples 1 and 2, gelation did not occur, and it became sticky as if impregnated with chickenpox. In Comparative Examples 3 and 4, a brittle gel having no elasticity was formed. In Comparative Example 5, gelation was insufficient, the elasticity was weak, and a gelatin smell was felt. Moreover, in any of the above cases, the gelling agent was not completely dissolved, and the texture was left as powder.

  In the same manner as in Example 1, the impregnated confectionery of Comparative Examples 1 to 5 was coated with milk chocolate to obtain a chocolate composite confectionery. All of the obtained chocolate composite confectionery had poor elasticity.

(Comparative Example 6)
A chocolate composite confectionery was produced in the same manner as in Example 3 except that the heat drying time of the gel-impregnated confectionery part was changed from 3 hours to 1.5 hours. The obtained chocolate composite confectionery had a moisture value of 22% in the gel-impregnated confectionery part and had a weak gel and extremely poor elasticity.

(Comparative Example 7)
A chocolate composite confectionery was produced in the same manner as in Example 3 except that the heat drying time of the gel-impregnated confectionery part was changed from 3 hours to 6 hours. The obtained chocolate composite confectionery had a moisture value of 5% in the gel-impregnated confectionery part, had no elasticity, had a very hard texture, and lacked palatability.

Claims (4)

  A chocolate composite confectionery comprising a gel-impregnated confectionery part in which a porous food material is impregnated with a gel containing psyllium seed gum and a saccharide, and a chocolate part covering at least a part of the gel-impregnated confectionery part.   The solid content weight of the gel is 30 to 90% of the total solid content weight of the gel-impregnated confectionery part, and the moisture value of the gel-impregnated part in the gel-impregnated confectionery part is in the range of 7 to 20% by weight. Item 2. The chocolate composite confectionery according to item 1.   The chocolate composite confectionery according to claim 1 or 2, wherein the gel-impregnated confectionery portion has a water activity of 0.7 or less. It is a manufacturing method of the chocolate composite confectionery of any one of Claims 1-3,
After immersing the porous food material in a sugar solution containing psyllium seed gum and having a solid content concentration of 50% by weight or more and a liquid temperature of 50 ° C. or less, the porous food material separated from the sugar solution is heated at 50 ° C. or more, The manufacturing method of the chocolate composite confectionery characterized by including the process coat | covered with chocolate after that.