JP2018143104A - Baked confectionery, pharmaceutical composition and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide baked confectionery having an excellent impact resistance, a pharmaceutical composition comprising the baked confectionery, and a manufacturing method therefor.SOLUTION: A baked confectionery 1 according to the present invention is tabular and contains no oil and fat, and at least one of a first principal face 11 and a second principal face 12 includes a bottom face which is flat or approximately flat. When the baked confectionery 1 is divided into a first layer 21 at a first principal face 11 side, a second layer 22 at a second principal face 12 side and an intermediate layer 23 in the middle of the first layer 21 and the second layer 22 each layer having the same volume by faces parallel to the bottom face, a porosity of the first layer 21 and a porosity of the second layer 22 are 15 vol.% or less.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a baked confectionery, a pharmaceutical composition, and a method for producing them.

  Baked confectionery such as biscuits, cookies, and crackers is a confectionery that is made from dough made mainly of cereal flour and saccharides and then baked in an oven. It is one of the popular confectionery. In addition, as for baked confectionery, products having various textures according to individual tastes such as crisp texture biscuits and soft texture biscuits have been proposed. For example, Patent Document 1 proposes a baked confectionery obtained by baking a dough containing sugar alcohol (sorbitol) or a combination of sugar alcohol and saccharides such as sucrose.

JP 2009-148253 A

  By the way, for health management, baked confectionery that does not contain fats and oils may be desired for reasons such as prevention and treatment of various diseases. About such baked goods that do not contain fats and oils, depending on the type and blending amount of other ingredients, external forces applied during transportation and storage tend to cause damage such as cracks and cracks, and impact resistance is not sufficient There was a case.

  This invention is proposed in view of the situation mentioned above, and it aims at providing the pharmaceutical composition which consists of a baked confectionery excellent in impact resistance, the said baked confectionery, and these manufacturing methods.

  In the plate-like baked confectionery, the inventors can obtain a baked confectionery excellent in impact resistance by controlling the porosity near the top surface, the porosity near the bottom surface, and the internal porosity, respectively. As a result, the present invention has been completed.

That is, the present invention is (i) a plate-like baked confectionery,
Baked goods do not contain fats and oils,
At least one of the first main surface and the second main surface of the baked confectionery includes a bottom surface that is a flat surface or a substantially flat surface,
The intermediate between the first layer on the first main surface side, the second layer on the second main surface side, and the first layer and the second layer, each having the same volume by the surface parallel to the bottom surface. When divided into layers, the porosity of the first layer and the porosity of the second layer are 15% by volume or less,
(Ii) The baked goods according to (i), wherein the porosity of the intermediate layer is higher than the porosity of the first layer and the porosity of the second layer,
(Iii) The baked confectionery according to (ii), wherein the porosity of the intermediate layer is 45% by volume or less,
(Iv) The baked confectionery according to any one of (i) to (iii), which is obtained by baking a dough containing a polymer material (A) having ion adsorption capacity or ion exchange capacity,
(V) The baked confectionery according to (iv), wherein the dough further comprises at least one of sugar alcohol (B1) and sugar (B2) other than sugar alcohol (B1),
(Vi) A pharmaceutical composition comprising the baked confectionery according to (iv) or (v), wherein the concentration of metal ions in the blood is reduced by ingestion,
(Vii) The pharmaceutical composition according to (vi), wherein the metal ion is a potassium ion,
(Viii) forming a dough that does not contain fats and oils to obtain a molded body for firing;
Firing the molded body so that the time from when the surface temperature of the molded body reaches 100 ° C. until the internal temperature of the molded body reaches 100 ° C. is 180 seconds or more;
A process for producing a baked confectionery or pharmaceutical composition according to any one of (i) to (vii),
(Ix) The time until the internal temperature of the molded body reaches 150 ° C. after the internal temperature of the molded body reaches 100 ° C. is 480 seconds or longer. The baked confectionery or the pharmaceutical composition according to (viii) Manufacturing method, and
(X) The firing according to (ix), wherein the firing of the molded body includes a plurality of heating stages having different temperature conditions, and the heating in the final stage is performed at 200 to 350 ° C. for 1 minute to 1 hour. Method for producing confectionery or pharmaceutical composition,
I will provide a.

  ADVANTAGE OF THE INVENTION According to this invention, the baked confectionery excellent in impact resistance, the pharmaceutical composition which consists of the said baked confectionery, and these manufacturing methods can be provided.

It is a schematic diagram which shows the shape of baked confectionery. 4 is a graph showing the transition of the actual temperature (surface / inside) of the molded body of Example 1.

  Hereinafter, specific embodiments of the present invention will be described in detail. The present invention is not limited to the following embodiments, and can be implemented with appropriate modifications within the scope of the object of the present invention.

<Baked confectionery>
The baked confectionery is a plate-shaped baked confectionery and does not contain fats and oils. The absence of fats and oils is significant in terms of health management and prevention of the onset or progression of various diseases.
Hereinafter, the baked confectionery will be described with reference to FIG.

As shown in FIGS. 1A, 1B, and 1C, the baked confectionery 1 has a first main surface 11 and a second main surface 12 including a bottom surface that is a flat surface or a substantially flat surface. The first layer 21 on the first main surface 11 side, the second layer 22 on the second main surface 12 side, and the intermediate between the first layer 21 and the second layer 22, each having the same volume, It can be divided into the intermediate layer 23. In addition, the 1st layer 21, the 2nd layer 22, and the intermediate | middle layer 23 are divided | segmented by the virtual plane, and are not necessarily divided | segmented in the baked confectionery 1 so that isolation | separation is actually possible.
Hereinafter, the first main surface 11 of the baked confectionery may be referred to as “upper surface”, and the second main surface 12 may be referred to as “bottom surface”.

  In the baked confectionery 1, the porosity of the first layer 21 and the porosity of the second layer 22 are 15% by volume or less, preferably 12% by volume or less, more preferably 10% by volume or less. Since the porosity of the first layer 21 and the second layer 22 is as low as 15% by volume or less, compared to the baked confectionery in which the porosity of the first layer 21 and the porosity of the second layer 22 are more than 15% by volume. Excellent impact. The lower limit of the porosity of the first layer 21 and the porosity of the second layer 22 is not particularly limited, but is preferably 5% by volume or more, more preferably from the viewpoint of low resistance during chewing and easy eating texture. 7% by volume or more.

  In the baked confectionery 1 according to the present embodiment, the porosity of the intermediate layer 23 is preferably higher than the porosity of the first layer 21 and the porosity of the second layer 22, for example, 20% by volume or more, 25 They are volume% or more, 30 volume% or more, 35 volume% or more, or 40 volume% or more. Even if the porosity of the first layer 21 and the second layer 22 is small and stiff by ensuring that the porosity of the intermediate layer 23 is larger than the porosity of the first layer 21 and the porosity of the second layer 22. Moreover, the resistance at the time of mastication is small, a crispy texture can be realized, and a texture that is easy to eat can be obtained even for an ingestor with weak masticatory power. On the other hand, the upper limit of the porosity of the intermediate layer 23 is not particularly limited, but is preferably 45% by volume or less. If the porosity of the intermediate layer 23 exceeds 45% by volume, it may be difficult to achieve the desired impact resistance depending on the porosity of the first layer 21 and the second layer 22.

In addition, the porosity of baked confectionery (the 1st layer 21, the 2nd layer 22, the intermediate | middle layer 23) 1 is measured as follows.
A horizontal cross section (axial cross section, y) shown in FIG. 1A is obtained from a multi-section reconstructed image (arbitrary cross section display / NPR: Multi-Planar Reconstruction) of a cross section obtained by using a three-dimensional X-ray CT scan system. -Z plane), a vertical sagittal section (sagittal section zx plane) shown in FIG. 1B, and a transverse coronal section (coronal section, xy plane) shown in FIG. Are decomposed into three types of cross-sectional images. Then, a plurality of cross-sectional images (tomograms) are stacked in a virtual space, and a stereoscopic image (VR: Volume Rendering image) process and a calculation process are performed in a three-dimensional manner, and the first layer 21 of baked confectionery, The porosity [volume%] of the second layer 22 and the intermediate layer 23 is calculated.

The raw material of the baked confectionery 1 is not particularly limited as long as it is a raw material other than fats and oils and can form a dough that gives a plate-shaped baked confectionery by baking.
In addition, although fats and oils are not used as a raw material of baked confectionery, it is permitted that a baked confectionery contains the very small amount of fats and oils inevitably brought into baked confectionery by using raw materials other than fats and oils. Typically, the amount of fat derived from raw materials other than fat is 5% by mass or less, preferably 3% by mass or less, more preferably 1% by mass or less, and 0.5% by mass with respect to the mass of the baked confectionery. % Or less is particularly preferable.
Typical materials other than fats and oils used as a raw material for baked goods include flour (wheat flour, rye flour, rice flour, etc.), egg white, skim milk powder, sugars (starch, sugars, sugar alcohols) and the like. .

In addition, it is also preferable that a baked confectionery contains a raw material that is unpleasant or difficult to ingest alone as a preventive / therapeutic agent for various diseases. By including in the baked confectionery a raw material that is difficult for a large amount of oral intake, discomfort during the intake is reduced and a large amount of intake is facilitated. For example, such a raw material includes a polymer material (A) having ion adsorption ability or ion exchange ability.
Such a polymer material (A) is preferably mixed with raw materials such as sugar alcohol (B1) and sugar (B2) other than sugar alcohol (B1) to form a baked confectionery dough.
Hereinafter, various raw materials will be described for baked confectionery formed using a dough containing polymer material (A), sugar alcohol (B1), and sugar (B2), which is a preferred embodiment of baked confectionery. To do.

[Polymer material (A)]
The polymer material (A) is a polymer material having ion adsorption ability or ion exchange ability. When the polymer material (A) is orally ingested, the polymer material (A) adsorbs specific ions in the digestive system or exchanges ions with the polymer material (A). As a result, the polymer material (A) exerts an action of lowering a specific ion concentration in the blood when taken orally.
The ions that are adsorbed on the polymer material (A) or exchanged with the ions of the polymer material (A) are not particularly limited, but are typically metal ions such as potassium ions.

  Examples of the polymer material (A) include cation exchange resins such as sodium polystyrene sulfonate and calcium polystyrene sulfonate used as a prophylactic / therapeutic agent for hyperkalemia, hypercholesterolemia and hyperphosphatemia. An anion exchange resin such as cholestyramine used as a prophylactic / therapeutic agent. In particular, sodium polystyrene sulfonate that lowers the blood potassium ion concentration is preferably used.

The content of the polymer material (A) is based on the mass obtained by subtracting the mass of water from the mass of the dough, since the moldability of the dough is good and the disintegration property in the oral cavity of the baked confectionery 1 is good. Thus, it is preferably 30% by mass or more, and more preferably 40% by mass or more.
The content of the polymer material (A) is preferably 80% by mass or less, more preferably 80% by mass or less from the viewpoint that the baked shape is good (suppression of occurrence of cracks) and easy to achieve both good texture and touch. Is 70% by mass or less, particularly preferably 65% by mass or less.

  The polymer material has a melting point or decomposition temperature of preferably 150 ° C. or higher, more preferably 250 ° C. or higher, and particularly preferably 350 ° C. or higher in that the polymer material is hardly deactivated during firing.

[Sugar alcohol (B1)]
The sugar alcohol (B1) is not particularly limited, and various commercially available sugar alcohols can be used. As the sugar alcohol (B1), powdered sugar alcohol may be used, or syrup containing sugar alcohol may be used. Although sugar alcohol (B1) may be sold mixed with sucrose, a composition containing such sugar alcohol (B1) and sugar (B2) may be used. The sugar alcohol (B1) may contain water.
Since sugar alcohol (B1) is a hard sugar that is not digested and absorbed by the stomach and intestines, it has lower calories than sugar (B2). For this reason, when manufacture of the low-calorie baked confectionery 1 is desired, it is preferable to make the dough contain a sugar alcohol (B1).
The sugar alcohol (B1) often exhibits strong sweetness, and by containing the sugar alcohol (B1) in the dough, it is easy to form the baked confectionery 1 that exhibits good sweetness.

  The sugar alcohol (B1) is not particularly limited, but preferably includes at least one selected from the group consisting of erythritol, xylitol, sorbitol, mannitol, maltitol, lactitol, and isomaltulose reduced product, More preferably, maltitol (reduced maltose starch syrup) is included.

The content of the sugar alcohol (B1) in the dough is a mass obtained by subtracting the mass of water from the mass of the dough from the viewpoint that the moldability of the dough is good and the disintegration property in the oral cavity of the baked confectionery 1 is good. On the other hand, it is preferably 60% by mass or less, more preferably 40% by mass or less. If the content of the sugar alcohol (B1) is excessive, the moldability tends to deteriorate.
The content of the sugar alcohol (B1) in the dough is preferably 2.0% by mass or more, more preferably 15% by mass or more, and even more preferably 30% by mass or more, from the point that the baked shape is good. is there.

[Sugar (B2)]
The sugar (B2) is a sugar other than the sugar alcohol (B1). The sugar (B2) is usually a powdery raw material and functions as a dough excipient. Liquid sugar products such as isomerized sugar syrup can also be used as sugar (B2). When sugar (B2) is syrup, the usage-amount of sugar (B2) is calculated | required as solid content in a syrup.
Specific examples of the sugar (B2) include monosaccharides such as glucose, fructose, galactose and mannose; disaccharides such as sucrose, lactose, maltose, trehalose, palatinose and sucralose; and polysaccharides such as dextrin. Of these, polysaccharides such as dextrin are particularly suitable.
When the amount of the polymer material (A) used is small, when monosaccharides or disaccharides are used as the sugar (B2), the disintegration time in the oral cavity of the baked confectionery 1 tends to be slightly long.
On the other hand, when a polysaccharide such as dextrin is used as the sugar (B2), it is easy to obtain the baked confectionery 1 that disintegrates in the oral cavity in a short time even if the amount of the polymer material (A) used is small.

The mass average molecular weight of the sugar (B2) is preferably 500,000 or less, more preferably 300,000 or less, and even more preferably 150,000 or less, from the viewpoint of good moldability of the dough. Even more preferably, it is 100,000 or less, particularly preferably 50,000 or less, and even more preferably 10,000 or less. From the point of disintegration in the oral cavity of the baked confectionery 1, the mass average molecular weight of the sugar (B2) is preferably 300,000 or less, more preferably 150,000 or less, and even more preferably 100,000. 000 or less, even more preferably 50,000 or less, and particularly preferably 10,000 or less.
The lower limit of the weight average molecular weight of the saccharide (B2) is not particularly limited, but is preferably 180 or more, more preferably 300 or more, still more preferably 600 or more, and particularly preferably 1000 or more.
In the present specification, the mass average molecular weight is a value in terms of polystyrene by gel permeation chromatography (GPC).

The content of sugar (B2) in the dough is a mass obtained by subtracting the mass of water from the mass of the dough from the point that the baked shape is good and the disintegration property in the oral cavity of the baked confectionery 1 is good. On the other hand, it is preferably 60% by mass or less, more preferably 40% by mass or less, and still more preferably 30% by mass or less.
The content of the sugar (B2) in the dough is preferably 2.0% by mass or more, more preferably 3.5% by mass or more, from the viewpoint of good moldability of the dough. If the content of sugar (B2) in the dough is too small, the moldability of the dough tends to deteriorate.

Here, when the mass of the sugar alcohol (B1) is W _B1 and the mass of the sugar (B2) is W _B2 , the value of W _B1 / (W _B1 + W _B2 ) in the dough is 0.1 or more and 0.9 It is as follows. When the value of W _B1 / (W _B1 + W _B2 ) is within the above range, it is possible to obtain baked confectionery 1 having excellent dough moldability and good baked shape. Further, the larger the value of W _B1 / (W _B1 + W _B2 ), the easier it is to obtain the baked confectionery 1 that has better disintegration in the oral cavity and better texture and texture.

  The total of the mass of the polymer material (A), the mass of the sugar alcohol (B1), and the mass of the sugar (B2) is 90 mass with respect to the mass obtained by subtracting the mass of water from the mass of the dough. % Or more is preferable. The total of the mass of the polymer material (A), the mass of the sugar alcohol (B1), and the mass of the sugar (B2) in the dough before baking is based on the mass of the dough excluding the mass of water. When the content is 90% by mass or more, that is, the amount of water is small, the moldability of the dough is excellent, the baked shape is good (excessive swelling is suppressed), and the impact resistance of the baked goods 1 Will improve.

[Other ingredients]
The dough may contain various materials conventionally used as the main material of baked confectionery, such as flour (wheat flour, rye flour, rice flour, etc.) and chicken eggs, as long as the object of the present invention is not impaired.
However, the types and amounts of other components are selected so that the content of fats and oils is minimized within the above-mentioned range.

Further, the dough may contain various auxiliary materials conventionally used as a raw material for baked confectionery.
Such secondary materials include dairy products (skim milk powder, whole milk powder, milk, etc.), flavorings (vanilla essence, etc.), spices (cinnamon, basil, etc.), sweeteners other than sugar alcohol (B1) and sugar (B2) ( Aspartame, etc.), coloring, alcoholic beverages (brandy, rum, etc.), nuts (peanuts, almonds, walnuts, etc.), seeds (sesame seeds, poppy seeds, etc.), dried fruits (raisins, dried cherries, dried mangoes, etc.) , Enzymes (α amylase, β amylase, glucooxidase, protease, lipase, xylanase, hemicellulase, glucose oxidase, etc.), emulsifier (glycerol fatty acid ester, sucrose fatty acid ester, stearoyl calcium lactate, etc.), tea powder, cocoa powder, And chocolate.

<Pharmaceutical composition>
The pharmaceutical composition comprises the baked confectionery 1 described above. A pharmaceutical composition reduces the concentration of metal ions in the blood by ingestion. For example, in the case of the baked confectionery 1 using sodium polystyrene sulfonate as the polymer material (A), the potassium ion concentration in the blood is reduced by ingestion.

  The intake of the above pharmaceutical composition in patients with diseases in which the concentration of metal ions in the blood is excessively high is not particularly limited, taking into consideration the severity of the patient's symptoms, etc., from a medical viewpoint, a pharmacological viewpoint To be determined as appropriate.

The timing of ingesting the pharmaceutical composition is not particularly limited as long as the desired effect of reducing blood metal ion concentration by oral ingestion can be obtained.
The timing of taking the pharmaceutical composition is typically between meals because it is easy to take.

<Method for producing baked confectionery or pharmaceutical composition>
The manufacturing method of the baked confectionery 1 or the pharmaceutical composition includes forming the above-mentioned dough to obtain a formed body for baking, and baking the formed body. In the claims and specification of the present application, “baking” means that the internal temperature of the dough reaches the surface temperature of the dough by the same heating method as the baking process normally performed in the manufacturing process of baked confectionery. Heating until this is called “firing”.

The method of forming the dough to obtain a molded body for baking is not particularly limited as long as it can be molded into a predetermined shape.
As a typical method for forming a molded body,
1) A method of filling a dough into a mold having a desired shape,
2) A method of cutting a block-like, columnar, or sheet-like fabric according to the shape of the molded body,
3) A method of punching out a molded body from a sheet-like material using a mold having a desired shape,
4) A method of extruding the dough on the plate from the extrusion port, and
5) A method of crushing, for example, a roughly spherical lump of dough measured to a predetermined amount on a plate,
Etc.
In addition, since the dough described above has a composition that is easy to mold, it is easy to mold without a formwork, and it is possible to select a molding method suitable for mass production. Specifically, since the baked confectionery 1 having a good and uniform shape can be produced without using a formwork, the above methods 2), 4), 5) and the like can be applied as the dough forming method.

As described above, the method for firing the molded body is not particularly limited as long as it is a firing method that is normally performed in the manufacturing process for producing baked confectionery. The firing conditions are, for example, a furnace temperature of 130 ° C. to 350 ° C. and about 30 minutes to 1 hour.
The temperature during firing may be constant or may vary. The change in firing temperature may be a change from high temperature to low temperature or a change from low temperature to high temperature. Since it is easy to suppress the rapid volatilization of volatile components such as moisture, and thereby it is easy to suppress changes in the shape of the molded body during baking, such as swelling and cracking of the baked confectionery 1, The change from high to high is preferred. In the case of heating while raising the temperature in two or more stages under different temperature conditions, it is preferable to heat at 200 to 350 ° C. for 1 minute to 1 hour in the final stage.
Furthermore, it is also preferable to produce a savory baked product by causing a caramelization reaction to the sugar (B2).

  In the baking conditions mentioned above, it is preferable that the surface temperature of the molded body for baking reaches 100 ° C. earlier than the internal temperature, from the viewpoint of ensuring sufficient strength against the impact of the baked confectionery 1 or pharmaceutical composition obtained. . In this case, volatile components such as moisture are volatilized on the surface of the molded body during firing prior to the inside.

  The surface temperature of the molded body during firing is the temperature of the central portion or the substantially central portion of the upper surface 11 and can be measured by applying a thermometer, for example, a thermocouple to the central portion or the substantially central portion of the upper surface 11. The internal temperature of the molded body is the temperature at the center or approximately the center of the intermediate layer 23, and can be measured by inserting a thermometer toward the center or approximately the center of the intermediate layer 23.

  Specifically, in the method for producing the baked confectionery 1 or the pharmaceutical composition, the time until the internal temperature of the molded body reaches 100 ° C. after the surface temperature of the molded body for baking reaches 100 ° C. is 180. The molded body is preferably fired so as to be at least 2 seconds. By performing firing in this way, the porosity of the first layer 21 and the second layer 22 can be 15% or less, and firing can be performed without excessively increasing the porosity of the intermediate layer 23. As a result, the obtained baked confectionery 1 or the pharmaceutical composition can easily ensure sufficient strength against impact.

  Furthermore, in the above-mentioned baking conditions, since the resistance during mastication is low, the compressive load is small, and a crisp texture baked confectionery is easy to obtain, the molded body has reached an internal temperature of 100 ° C. The time until the internal temperature of the body reaches 150 ° C. is preferably 480 seconds or more. By performing heating in this way, it is easy to form the intermediate layer 23 having a reasonably high porosity. In this case, the porosity of the intermediate layer 23 is, for example, 20% by volume or more, preferably 25% by volume or more and 40% by volume or more, and it is easy to obtain the baked confectionery 1 having a good texture or the pharmaceutical composition.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples.

[Examples 1 to 3 and Comparative Example 1]
As polymer material (A), polystyrene polystyrene sulfonate 65 mass%, sugar alcohol (B1), maltitol (mass average molecular weight 344) 17.5 mass%, sugar (B2), dextrin (paindex (# 2) ), Mass average molecular weight 1600, manufactured by Matsutani Chemical Co., Ltd.) 17.5% by mass was uniformly mixed to prepare a dough.

  The dough was filled in a cylindrical molding machine having an inner diameter of about 28 mm placed on a baking plate, and then the dough was sufficiently compressed in the cylinder to form a substantially disc-shaped unfired shape. And this dough was baked with the oven (far-infrared furnace), respectively on the baking conditions shown in Table 1, and the baked confectionery (Example 1,2,3, comparative example 1) of mass about 3.12g was obtained.

  The time (a) until the actual temperature (surface / inside) of the molded body of each Example and Comparative Example reaches 100 ° C., and the time (b) until the internal temperature of the molded body reaches 100 ° C. Table 1 shows. Moreover, the transition of the actual temperature (surface / inside) of the molded body of Example 1 is shown in FIG.

[Result / Evaluation]
The porosity of the first layer, the intermediate layer, and the second layer of the baked confectionery of each Example and Comparative Example, the baked shape of the baked confectionery, and the impact resistance were evaluated as follows. The results are shown in Table 2.

(Measurement of porosity)
By the method described above, the porosity was measured using the following three-dimensional X-ray CT scan system.
Model: inspeXio SMX-90CT; Plus, manufactured by Shimadzu Corporation X-ray generator: Sealed type Maximum tube voltage 90 kV Maximum tube current 250 μA
Scanning method: offset CBCT
Slice width: 0.1mm
Distance between slices: 0.063mm
Scan angle: Full scan CT image size: 1024 x 1024 mm
512pixel × 512pixel
3D image processing software: VG Studio MAX (2, 2.3, 64)

(Evaluation of the shape after baking)
◯: Both top and bottom surfaces are baked in a substantially flat shape.
X: Excessive swelling or cracks are observed on the upper surface.

(Evaluation of impact resistance)
The following drop test was performed to evaluate the impact resistance.
(Drop test)
(1) The baked baked confectionery is individually packaged on a PTP packaging sheet so that the top and bottom surfaces are horizontal.
(2) The outer box containing (1) was dropped from a height of 800 mm onto the concrete surface. The falling surface is dropped once for each surface, a total of 6 times, so that all of the 6 outer boxes fall on the concrete surface.
(3) Take out the baked confectionery from the outer box where all surfaces have been dropped, and visually observe whether the baked confectionery is cracked.
◯: No cracking occurred in the above drop test.
X: One or more cracks were generated by the drop test.

From the results of Tables 1 and 2 and FIG. 2, the time (a) from when the surface temperature of the molded body reaches 100 ° C. until the internal temperature reaches 100 ° C. is 180 seconds or more, and the internal temperature of the molded body is 100 In the baked confectionery of Examples 1 to 3 in which the time (b) until the internal temperature of the molded body reaches 150 ° C. after reaching ℃ is 480 seconds or more, the porosity of the first layer and the second layer is 15 It was confirmed that the baked shape was good and the impact resistance was excellent.
On the other hand, the baked confectionery of Comparative Example 1 in which the time (a) from when the surface temperature of the molded body reaches 100 ° C. until the internal temperature reaches 100 ° C. is 150 seconds is higher than that of the first layer and the second layer. Although the porosity of the intermediate layer was high, the porosity of the first layer and the second layer was greater than 15% by volume, and cracks were observed during baking, confirming that the strength against impact was weak.

Claims (9)

A plate-like baked confectionery,
The baked goods do not contain fats and oils,
At least one of the first main surface and the second main surface of the baked confectionery includes a bottom surface that is a flat surface or a substantially flat surface,
The baked confectionery has a first layer on the first main surface side, a second layer on the second main surface side, a first layer, and a second layer, each having the same volume by a surface parallel to the bottom surface. A baked confectionery having a porosity of the first layer and a porosity of the second layer of not more than 15% by volume when divided into an intermediate layer.   The baked confectionery according to claim 1, wherein the porosity of the intermediate layer is higher than the porosity of the first layer and the porosity of the second layer.   The baked goods of Claim 2 whose porosity of the said intermediate | middle layer is 45 volume% or less.   The baked confectionery according to any one of claims 1 to 3, wherein the dough containing the polymer material (A) having ion adsorption ability or ion exchange ability is baked.   The baked confectionery according to claim 4, wherein the dough further includes at least one of a sugar alcohol (B1) and a sugar (B2) other than the sugar alcohol (B1).   A pharmaceutical composition comprising the baked confectionery according to claim 4 or 5, wherein the concentration of metal ions in blood is reduced by ingestion.   The pharmaceutical composition according to claim 6, wherein the metal ion is a potassium ion. Molding a dough that does not contain fats and oils to obtain a molded body for firing;
Firing the molded body so that the time from when the surface temperature of the molded body reaches 100 ° C until the internal temperature of the molded body reaches 100 ° C is 180 seconds or longer. The manufacturing method of baked confectionery or pharmaceutical composition of any one of -7.   The method for producing a baked confectionery or a pharmaceutical composition according to claim 8, wherein the time from when the internal temperature of the molded body reaches 100 ° C until the internal temperature of the molded body reaches 150 ° C is 480 seconds or longer. .

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