JP6947884B2 - Food sheet composition - Google Patents

Description

The present invention relates to a sheet-like composition for food.

Various sheet-like compositions (food sheet-like compositions) are known as materials used in the production of foods such as bread and confectionery.

For example, Patent Document 1 (Japanese Unexamined Patent Publication No. 2000-14320) states that it has excellent extensibility and workability, can utilize the flavor of sweet potato itself, and maintains its shape without using a gelling agent. A sweet potato sheet that can be used has been proposed.

Further, Patent Document 2 (Japanese Unexamined Patent Publication No. 8-140580) proposes a sheet-shaped bean paste obtained by adding starch and a polymer substance to the bean paste.

Japanese Unexamined Patent Publication No. 2000-14320 Japanese Unexamined Patent Publication No. 8-140580

Although the food sheet-like compositions described in Patent Documents 1 and 2 have extensibility, it is desirable to improve the strength for use in confectionery and the like.

Further, in Patent Document 1, a sheet is obtained by imparting extensibility to the dough by mixing liquid sugar and fats and oils with sweet potato. However, fats and oils have a great influence on the taste and texture, and are not preferable to be used in order to emphasize the flavor of the material. For the same reason, it is not preferable to use a gel-like or thickening material such as agar.

Further, the sheet-shaped bean paste of Patent Document 2 contains starch as a necessary raw material, but when it contains starch, there is a problem that, for example, it melts poorly in the mouth. Therefore, considering the taste, texture, etc. (for example, the original flavor of bean paste and the natural mouthfeel), the use of starch or the like is not preferable. Further, the composition containing starch also has a problem that the freezing resistance is lowered.

Further, when a food sheet-like composition is prepared using agar, it can be molded into a sheet shape, but its strength is low and it is very fragile, so that it is inferior in workability. Further, the food sheet-like composition using agar has low resistance to low-temperature storage such as refrigeration and freezing, and for example, a large amount of water is separated when the temperature is returned to room temperature after low-temperature storage. Therefore, there is a problem that the surface of the food sheet-like composition is sticky. Further, when the baked confectionery is used in contact with the dough, there is a problem that the taste and texture are impaired due to the moistening of the baked confectionery due to the transfer of water to the dough such as the baked confectionery.

Therefore, the present invention is a food sheet-like composition containing an agricultural product raw material (raw material for bean paste for Japanese sweets, etc.), which has extensibility (flexibility) and strength, taste (flavor) and texture, and low temperature. An object of the present invention is to provide a food sheet-like composition having excellent storage resistance.

[1] Gelatin and
With sweet ingredients,
With at least one agricultural ingredient selected from the group consisting of beans, chestnuts, potatoes and pumpkins,
A food sheet-like composition containing.

[2] The food sheet-like composition according to [1], which has a thickness of 5 mm or less.

[3] The food sheet-like composition according to [1] or [2], wherein the content of the polymer compound other than gelatin is less than 0.5% by mass.

[4] The food sheet-like composition according to any one of [1] to [3], wherein the gelatin has a viscosity of 2 to 5 mPa · S and the gelatin has a jelly strength of 50 to 400 g.

[5] The food sheet-like composition according to any one of [1] to [4], which further contains water.

[6] The food sheet-like composition according to any one of [1] to [5], which is a bean paste material.

According to the present invention, it is a food sheet-like composition containing an agricultural product raw material (raw material for bean paste for Japanese sweets, etc.), and has extensibility (flexibility) and strength, taste (flavor) and texture, and low temperature. It is possible to provide a food sheet-like composition having excellent storage resistance.

It is a reference figure for demonstrating the evaluation standard of the strength of an Example. It is another reference figure for demonstrating the evaluation criteria of the strength of an Example. It is a photograph of the appearance and the cross section of the bean paste confectionery (A) and (B) in the "evaluation of manufacturing suitability by the bean paste machine" of the example. It is a photograph which shows the water separation state of the bean paste confectionery (A) and (B) in "evaluation of manufacturing suitability by a bean paste machine" of an Example.

The food sheet-like composition of the present invention
With gelatin
With sweet ingredients,
It contains at least one agricultural raw material (red bean paste raw material) selected from the group consisting of beans, chestnuts, potatoes and pumpkins.

(gelatin)
The weight average molecular weight (Mw) of gelatin is not particularly limited, but is preferably 20000 to 30000, and more preferably 50,000 to 200,000. Two or more types of gelatin having different peaks of molecular weight distribution may be mixed and used.

The content of gelatin in the food sheet composition is preferably 0.2 to 20% by mass, more preferably 0.5 to 10.0% by mass, and further preferably 0.8 to 5. It is 0% by mass.

The viscosity of gelatin (component A) used as a raw material for a food sheet-like composition is preferably 2 to 5 mPa · s, and more preferably 2.5 to 4.0 mPa · s. When the viscosity of gelatin is within the above range, a sheet-like composition having excellent extensibility and taste (flavor) can be prepared. The viscosity of gelatin can be measured by a method according to JIS K6503 (2001).

The jelly strength of gelatin (component A) used as a raw material for a food sheet-like composition is preferably 50 to 400 g, more preferably 200 to 300 g. When the jelly strength of gelatin is within the above range, a sheet-like composition having excellent flavor, good binding property, sufficient strength, and high processability can be prepared with as little addition as possible.

The jelly strength of gelatin (in units of g) can be measured according to JIS K6503 (2001). Specifically, the surface of the jelly prepared by allowing the gelatin aqueous solution prepared at a concentration of 6.67% by mass to stand at 10 ° C. for 17 hours was subjected to a texture analyzer (for example, trade name: "TA-XT2i", Table Micro Systems). The jelly strength of gelatin can be determined by measuring the stress (load required to push down 4 mm) when pushing 4 mm with a plunger with a diameter of 1/2 inch (12.7 mm) using (manufactured by the company). ..

In the food sheet-like composition of the present invention, the food sheet-like composition is imparted with extensibility by gelatin, which can impart high extensibility. As a result, the food sheet-like composition of the present invention imparts extensibility to the food sheet-like composition with a gel-like or thickening material other than gelatin (fat, gelling agent, agar, starch, etc.). Has high extensibility (flexibility) compared to. Therefore, the food sheet-like composition of the present invention can be processed into various shapes by spreading it very thinly, wrapping other materials, etc., and when used as a material for various foods. Excellent workability.

Further, since gelatin has little influence on the taste (flavor) and texture, the food sheet-like composition of the present invention is a gel-like or thickening material other than gelatin (fat, gelling agent, agar, starch, etc.). ) Is superior in taste (flavor) (rich in flavor) as compared with the case where extensibility is imparted to the food sheet-like composition. In addition, it has an excellent texture (for example, it is less sticky, melts in the mouth well, and has a natural texture).

Gelatin is a material containing collagen such as bones of mammals such as cows and pigs, skin parts, bones of fish such as sharks and tilapia, skins and scales, and inorganic acids such as hydrochloric acid and sulfuric acid or lime. It can be obtained by treating with the inorganic base of. Generally, gelatin obtained by treating with an inorganic acid is referred to as acid-treated gelatin, and gelatin obtained by treating with an inorganic base is referred to as alkali-treated gelatin. Both alkali-treated gelatin and acid-treated gelatin can be used in the food sheet-like composition of the present invention.

(Sweetness ingredient)
The sweetness component is not particularly limited as long as it is a component having sweetness. A typical example of a sweetness component is sugar. The sugar may be either a monosaccharide or a polysaccharide. Examples of monosaccharides include glucose and fructose. The polysaccharide is preferably an oligosaccharide formed by binding 2 to 20 monosaccharide molecules. In addition, in this specification, a sugar does not include a polymer compound such as starch.

The oligosaccharide is preferably a disaccharide formed by binding two monosaccharides. The disaccharide is preferably sugar. Sugar, also called sucrose or sucrose, is a disaccharide formed by binding two molecules of glucose (monosaccharide) by glycosidic bonds. The sugar includes, for example, fine white sugar, sanon tou, granulated sugar, white disaccharide, powdered sugar, granular sugar, etc., depending on the difference in water content, particle size, and degree of purification, but is not particularly limited.

Examples of sugars other than sugar include disaccharides such as sucrose and lactose, oligosaccharides such as raffinose and stachyose, saccharides such as trehalose in which glucose is bonded at the reducing ends, water candy, and starch decomposition products. In addition, examples of other sugars include sugar alcohols such as maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, reduced starch decomposition products, reduced xylooligosaccharides, palatinites, and reduced branched oligosaccharides.

The sweetness component may be a component other than sugar. Examples of sweetening components other than sugar include artificial sweeteners such as aspartame, sucralose, acesulfam K, saccharin, and sodium saccharin, and natural sweeteners such as stevia, licorice (glycyrrhizin), and Rakanka.

Considering workability and ease of processing when used as a confectionery material, the content of the sweetness component (sugar content when the sweetness component is sugar) in the food sheet-like composition is preferably 30 to 70% by mass. %, More preferably 50 to 60% by mass.

(Agricultural product raw material)
Agricultural raw materials are at least one selected from the group consisting of beans, chestnuts, potatoes and pumpkins. Examples of these agricultural product raw materials include materials used as materials for bean paste (red bean paste) generally used for Japanese sweets and the like. Examples of the raw material for agricultural products include processed products (powder and the like) of agricultural products.

Examples of beans include adzuki beans, green beans, cowpeas, broad beans, peas, mung beans, soybeans, and peanuts. Examples of potatoes include sweet potatoes and potatoes (potatoes, etc.).

The content of the above-mentioned agricultural product raw material in the food sheet-like composition is preferably 30 to 99% by mass, and more preferably 50 to 99% by mass.

(water)
The food sheet composition may further contain water. The content of water in the food sheet composition is preferably 30 to 70% by mass, more preferably 40 to 50% by mass.

In the food sheet-like composition of the present invention, with respect to 40 parts by mass of water, 0.5 to 5 parts by mass of gelatin, 30 to 50 parts by mass of sugar, and 10 to 50 parts by mass of the above-mentioned It is preferable to contain an agricultural product raw material. Further, it may contain 0.5 to 1.5 parts by mass of gelatin, 40 to 50 parts by mass of sugar, and 30 to 50 parts by mass of the above-mentioned agricultural product raw material with respect to 40 parts by mass of water. More preferred. When the sheet-like composition for food has the above composition, it is possible to prepare a sheet-like composition having excellent strength, extensibility and taste.

(Other ingredients)
The food sheet-like composition of the present invention may contain other agricultural products different from the above-mentioned agricultural product raw materials. Other agricultural products include, for example, fruit vegetables such as tomatoes and peppers, grains such as corn, fruit vegetables such as strawberries, watermelons and melons, leaf vegetables such as shiitake mushrooms, yomogi, komatsuna and spinach, and root vegetables such as gobo and carrot. Examples include fungal mushrooms such as king trumpet and shiitake mushrooms. In addition, the sheet-like composition for food may contain fruit juice derived from fruits such as persimmon, plum, yuzu, lemon, non-flowered fruit, apple, orange, and grape, and processed fruit products such as puree and paste.

In addition, the food sheet composition may contain various physiologically acceptable additives for food. Examples of such additives include antioxidants, surfactants, thickeners, preservatives, stabilizers, irritants, preservatives, colorants, fragrances and the like.

The food sheet-like composition may contain a polymer compound as long as the effects of the present invention can be exhibited.

Examples of the polymer compound include seaweed extract, gum substance, pectin, sodium alginate, sodium carboxymethyl cellulose and the like. Examples of the seaweed extract include agar and carrageenan. Examples of the gum quality include xanthan gum, locust bean gum, and tamarind gum.

When the food sheet-like composition contains these polymer compounds, the ratio of the polymer compounds (other than gelatin) contained in the food sheet-like composition is preferably 2% by mass or less, more preferably 1% by mass. % Or less, more preferably less than 0.5% by mass. The food sheet-like composition of the present invention does not have to contain a polymer compound other than gelatin.

Specifically, in the food sheet-like composition, for example, it is preferable that the content of agar is less than 0.5% by mass and the content of starch is less than 0.5% by mass. Moreover, it is preferable that the food sheet-like composition does not contain agar and starch.

(Shape of food sheet composition, etc.)
The shape of the food sheet-like composition is not particularly limited as long as it is in the form of a sheet. Since the sheet-like composition for food has a sheet-like shape, it can be processed into various shapes by being used for stacking, wrapping, and the like. It is desirable that the thickness of the sheet is substantially uniform, but it may be in the form of a sheet whose thickness changes.

Considering workability and ease of processing when used as a confectionery material, the thickness (maximum thickness) of the food sheet-like composition is preferably less than 8 mm, more preferably 5 mm or less, still more preferably. It is 4 mm or less, and most preferably 3 mm or less. The thickness (minimum thickness) of the food sheet-like composition is preferably 0.5 mm or more, more preferably 2 mm or more. The thickness of the food sheet composition can be measured, for example, with a caliper.

In addition, Patent Document 1 ([0018]) describes that the thickness of the sheet is preferably 8 to 15 mm, and the food sheet-like composition described in Patent Document 1 is used for kneading into bread dough or the like. Although it is considered that it can be used, it is considered difficult to use it as a food sheet-like composition having a thickness of less than 8 mm, for example, as a topping for confectionery, in terms of strength and the like.

The food sheet-like composition of the present invention can be used as a bean paste material in general confectionery regardless of, for example, Japanese confectionery or Western confectionery. The bean paste material is a material composed of at least a mixture of the above-mentioned boiled agricultural product raw material and the above-mentioned sweetness component. Examples of the bean paste material include bean paste, bean paste, kuri-kinton, and bean paste instead.

For example, the sheet-shaped composition for food may be used as it is as a sheet-shaped bean paste (red bean paste material for Japanese and Western confectionery), or it may be sandwiched between doughs for baked confectionery and baked. Further, the food sheet-like composition may be baked as it is to make a baked confectionery.

The food sheet-like composition of the present invention can be used as a bean paste material for Japanese sweets. For example, it can be used as a topping for dorayaki, buns, etc., or as a bean paste sheet for rice cakes, fertilizers (shiratama-ko or rice cake powder mixed with sugar, starch syrup, etc.). It is also possible to stack and use sheet-like compositions for foods (sheet-like bean paste) having different colors and flavors.

Further, since the material of the food sheet-like composition of the present invention is excellent in the cohesiveness and extensibility of the dough, the bean paste dough (outer skin) of the bean paste confectionery produced by using a bean paste machine such as bun or Daifuku. Can be used as. In this case, the material of the food sheet-like composition is molded by the bean paste machine as a bean paste dough (food sheet-like composition) for the bean paste confectionery. In this case, it is possible to make a uniquely shaped bean paste confectionery having a thin and uniform bean paste dough (outer skin).

Confectionery that uses the conventional bean paste material as the outer skin (for example, botamochi, ankoro mochi, etc.) is not suitable for manufacturing using the bean paste machine because the bean paste material of the outer skin is not strong enough. When production is attempted, the surface of the outer skin is cracked or crushed due to its own weight, and its value as a commercial product is significantly reduced. In addition, it is physically difficult to wrap with the outer skin of a thin-skinned bean paste dough.
In addition, the conventional bean paste material has a small amount of water-retaining component, so that water separation is likely to occur. In the case of conventional confectionery using bean paste material for the outer skin, water separation tends to occur over time, and especially when thawed after frozen storage, water separation occurs remarkably.
The bean paste confectionery using the food sheet-like composition of the present invention as the outer skin can solve such a problem (see "Evaluation of manufacturing suitability by a bean paste machine" in Examples described later).

The food sheet-like composition of the present invention can also be used as a bean paste material for Western confectionery. For example, it can be used as a topping material for Japanese sweets using a Japanese-style material, or as a material for parfaits, cakes, millefeuilles, cup desserts, tart dough, and the like.

The food sheet-like composition of the present invention can also be used as a material for baked confectionery. For example, a food sheet-like composition may be placed as a filling material in a pound cake base and baked. Since the food sheet-like composition of the present invention does not burn off by baking, the shape, pattern, etc. of the sheet-like composition can be left as it is in the baked confectionery. It can also be used for cookie confectionery.

(Production method)
The food sheet-like composition of the present invention can be produced, for example, by kneading the above-mentioned gelatin, sugar and agricultural product raw materials and molding them into a sheet shape.

As a specific example, first, sugar such as sugar is added to the above-mentioned agricultural product raw material (red bean paste raw material) to adjust the sugar content, then a gelatin solution dissolved in advance is added, and if necessary, the mixture is kneaded while heating. The obtained appropriate amount of the mixture (bean paste dough) is sandwiched between base sheets such as a cooking sheet and a vinyl (polyvinyl chloride) sheet, and rolled using a rolling apparatus such as a pasta machine or a roller to form a sheet. .. The dough formed into a sheet is completely solidified by refrigerating or freezing. In this way, a food sheet-like composition can be produced.

The solidified food sheet-like composition can be used as it is by peeling off the base sheet in the case of refrigerated storage, and can be used by peeling off the base sheet after thawing in the case of frozen storage. can.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

<Preparation of evaluation sample>
Based on the compositions shown in Tables 1 and 2, modified starch, gelatin and water are added to the raw bean paste, kneaded while heating, and boiled down to a predetermined sugar content to form a food sheet-like composition. I got the dough. In the table, numerical values other than sugar content indicate parts by mass.

As the raw material bean paste, sugar was added to the bean paste containing azuki beans as a raw material for agricultural products (Tanaka Seisakusho Co., Ltd., sugar content: about 45% by mass), and the sugar content was adjusted to 52% by mass.
As the modified starch, National208 (hydroxypropylated starch, Ingredio Japan Co., Ltd.) was used.
As gelatin, "gelatin 21" (cattle-derived gelatin, Nitta Gelatin Co., Ltd.) was used. The gelatin has a viscosity of 3.5 mPa · s and a jelly strength of 290 g.
As the agar, UP-26 (easily soluble agar, Ina Agar Food Industry Co., Ltd.) was used.

40 g of the obtained dough is stored in a vinyl (polyvinyl chloride) bag (length 20 cm, width 12.8 cm) of a predetermined size and rolled with a roller to make a food having a uniform thickness (about 2 mm). A sheet-like composition for use was prepared. The obtained sheet-like composition for food is stored overnight in a freezer, thawed in a refrigerator the next day, and then the sheet-like composition for food is sized together with a vinyl bag (length 8 cm, width 12 cm). Was cut out with scissors and used as evaluation samples (Examples 1 to 5 and Comparative Examples 1 to 11).

<Evaluation method>
The above evaluation sample (food sheet composition) was evaluated based on the following evaluation criteria. The evaluation results are shown in Tables 1 and 2.

(Flavor evaluation criteria)
Evaluation A: You can feel the flavor of bean paste strongly when eating, which is not much different from the control.
Evaluation B: The flavor of bean paste is felt when eating, but it is very weak compared to the control.
Evaluation C: You can hardly feel the flavor of bean paste when eating.

(Evaluation criteria for texture (melting in the mouth))
Evaluation A: It melts well in the mouth when eating, and when chewed, it melts quickly in the mouth and can be swallowed without discomfort.
Evaluation B: The food melts in the mouth and feels a little bad, but when chewed, it can be swallowed without discomfort.
Evaluation C: Poor melting in the mouth when eating, does not dissolve quickly even when chewed, and is difficult to swallow.

(Evaluation criteria for workability)
Evaluation A: It is possible to produce a smooth paste-like dough with low viscosity when the raw materials are heated and mixed.
Evaluation B: The viscosity of the raw materials during heating and mixing is relatively high, and although it is difficult to work, a smooth paste-like dough can be produced.
Evaluation C: The viscosity of the raw materials during heating and mixing is very high, and a smooth paste-like dough cannot be produced.

(Evaluation criteria for strength)
Evaluation A: The vinyl bag (base sheet) can be completely peeled off on both the front and back sides of the food sheet-like composition, and the food sheet-like composition is not torn even if it is lifted by hand. In addition, it does not break even when wound around a plastic rod (diameter: about 7 mm) (see FIG. 1).
Evaluation B: The base sheet can be completely peeled off on both the front and back sides of the food sheet-like composition, but it is torn when the food sheet-like composition is lifted by hand. In addition, it cannot be wound around a plastic rod (diameter of about 7 mm), or even if it is wound, it breaks (see FIG. 2).
Evaluation C: The base sheet and the food sheet-like composition adhere to each other and cannot be completely peeled off.

(Evaluation criteria for comprehensive evaluation)
Evaluation A: The strength is sufficient, and both the flavor and the melting are good.
Evaluation B: Sufficient strength, but inferior in flavor and melting in the mouth.
Rating C: Insufficient strength, apparently poor flavor and melting in the mouth.

From the results shown in Table 1, in Examples 1 to 3 contained in the food sheet-like composition of the present invention, high molecular weight substances other than fats and oils, modified starch, and gelatin are not required. It is thought that the natural melting feeling in the mouth can be maintained without masking the flavor of. Therefore, the food sheet-like compositions of Examples 1 to 3 are excellent in taste (flavor) and texture. On the other hand, the food sheet-like compositions containing agar (Comparative Examples 1 to 3) have a poor texture (feeling of melting in the mouth).

In addition, the food sheet-like compositions of Examples 1 to 3 are also excellent in extensibility (flexibility) and strength due to the use of gelatin. On the other hand, since the food sheet-like compositions of Comparative Examples 1 to 3 use agar, they have poor extensibility (flexibility) and strength.

Further, the food sheet-like compositions of Examples 1 to 3 have very excellent workability because gelatin has a low viscosity when kneaded. On the other hand, since agar has a high viscosity at the time of kneading, the food sheet-like compositions of Comparative Examples 1 to 3 have very poor workability.

Furthermore, from the results shown in Table 2, in the food sheet-like composition of Example 4 which did not contain modified starch and used gelatin, the flexibility and strength were good. On the other hand, the food sheet-like compositions of Comparative Examples 4 to 7 containing modified starch had poor flexibility and strength.

Further, from the results shown in Table 2, in the food sheet-like composition (Comparative Examples 4 to 12) containing 0.5% by mass or more of processed starch and / or agar with respect to the amount of raw bean paste, the agar was used. When the content is 1.0% by mass or less with respect to the amount of raw bean paste (0.98% by mass or less with respect to the total amount of the food sheet-like composition) (Comparative Examples 8 to 10), the food sheet The shape-retaining property of the state composition was poor (low strength), and the base sheet could not be peeled off. If the amount of agar is increased to 2.0% by mass (1.9% by mass with respect to the total amount of the food sheet-like composition) with respect to the amount of raw bean paste as in Comparative Examples 11 and 12, the peelability (removability (1.9% by mass)) Although a food sheet-like composition having excellent strength) and flexibility can be obtained, it melts in the mouth very poorly and the flavor of bean paste is hardly felt. In addition, Comparative Examples 4 to 12 correspond to the composition of the conventional sheet-like composition for food disclosed in [0008] and [0010] of Patent Document 2.

Since the food sheet-like compositions of Examples 1 to 3 use gelatin, it is considered that they are also excellent in low temperature storage resistance. On the other hand, since the food sheet-like compositions of Comparative Examples 4 to 11 contain starch, it is considered that the low temperature resistance is low.

<Evaluation of manufacturing suitability by bean paste machine>
A bean paste confectionery (A) using the food sheet-like composition of the present invention (same as in Example 3) as an outer skin is used as a bean paste machine (Chibi Robo CN001 desktop small bean paste machine, manufactured by Leon Automatic Machine Co., Ltd.). Manufactured. In addition, a confectionery (B) using a conventional bean paste dough (flat pack T strain, manufactured by Tanaka Bean Co., Ltd.) as an outer skin was produced using the same bean paste machine. Table 3 shows the amounts of the hulls and rice cake dough (filling ingredients) of the bean paste confectionery (A) and (B).

The manufacturing conditions for the bean paste machine were set as follows.
Agitator: 30 rpm
Containing memory: 15g
Outer skin memory: 15g
Production quantity: 10 pieces / minute Shutter thickness: 100 mm

FIG. 3 is a photograph of the appearance and cross section of the bean paste confectionery (A) and (B). As shown in FIG. 3, in the bean paste confectionery using the food sheet-like composition of the present invention as the outer skin, there is no cracking or crushing in appearance (FIG. 3 (a1)), and a uniform bean paste can be obtained in the cross section. (Fig. 3 (a2)). On the other hand, in the conventional bean paste confectionery using the bean paste as the outer skin, cracks are seen in the appearance (Fig. 3 (b1)), and the filling is exposed due to the cracks in the appearance seen from another angle (Fig. 3 (b1)). FIG. 3 (b2)).

In addition, two types of bean paste confectionery similar to FIG. 3 were frozen and then naturally thawed. FIG. 4 is a photograph showing the water separation state of the bean paste confectionery (A) and (B). As shown in FIG. 4, no water separation was observed in the bean paste confectionery using the food sheet-like composition of the present invention as the outer skin (FIG. 4 (a)). On the other hand, in the conventional bean paste confectionery using the bean paste as the outer skin, water was often separated and the paper underneath was soaked (Fig. 4 (b)).

The embodiments and examples disclosed this time should be considered to be exemplary and not restrictive in all respects. The scope of the present invention is shown by the scope of claims rather than the above description, and it is intended to include all modifications within the meaning and scope equivalent to the scope of claims.

Claims (5)

With gelatin
With sweet ingredients,
With at least one agricultural ingredient selected from the group consisting of beans, chestnuts, potatoes and pumpkins,
Contain,
It does not contain polymer compounds other than the gelatin and the raw materials for agricultural products.
A sheet-like composition for food , which is a bean paste material. The food sheet-like composition according to claim 1, which has a thickness of 5 mm or less. The food sheet-like composition according to claim 1 or 2, wherein the polymer compound is a gel-like or thickening material other than gelatin. The food sheet-like composition according to any one of claims 1 to 3, wherein the gelatin has a viscosity of 2 to 5 mPa · S and the gelatin has a jelly strength of 50 to 400 g. The food sheet-like composition according to any one of claims 1 to 4, further containing water.

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