JPH11276081A - Chewing-enhanced baked confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a chewing-enhanced baked confectionery excellent in palatability while retaining a spongy soft texture and useful for biscuits, etc., by adding a thickener, etc., to a raw material powder, baking the resultant material and imparting the springiness and difficulty in biting off thereto. SOLUTION: This chewing-enhanced baked confectionery is obtained by adding preferably 0.2-10.0 wt.% of one or more kinds of thickeners or coagulants such as gum arabic, guar gum, tara gum, konjak mannan, locust bean gum, xanthan gum, pullulan, alginic acid (sodium alginate), gelatin, a modified whey protein, agar, gellan gum, curdlan and pectin and adequate amounts of oils and fats and saccharides to a raw material powder such as soft flour or starch and baking the resultant material. The springiness and difficulty in biting off are imparted to the resultant confectionery. The breaking stress is within the range of 250-2,000 g/cm<2> and the breaking strain is within the range of 5-20 mm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a baked confectionery with enhanced chewing ability.

[0002]

2. Description of the Related Art In addition to the direct function of making food into small particles and facilitating swallowing, a chewing function when a person eats food is stimulated to the brain to provide sensory nerves, motor nerves, and autonomic nerves. It has important effects such as enhancing functions such as promoting the development of intelligence for children and preventing blurring for elderly people. Nevertheless, in recent years, due to an increase in processed foods, changes in tastes in the world, etc., soft foods have been circulating, and particularly in the young age group, extremely hard foods have been separated in daily eating habits. Due to such changes in eating habits, in addition to occlusal disease, the number of cases of temporomandibular disorders from adolescence has increased, and this has become a major social problem. Biscuits, one of baked goods, include soft biscuits that increase the fat and sugar content and give a crispy texture, and hard biscuits made hard using strong flour, but the demand for hard biscuits decreases year by year. That is the fact.

[0003] Against this background, products with enhanced chewing to strengthen the jaw have recently been developed. For example, chewing gum mainly containing a gum base for chewing (Japanese Patent Application No. 61-285645) or food utilizing the elasticity of konjac (Japanese Patent Application No. 62-164016, Japanese Patent Application No. 3-3)
No. 40409 and Japanese Patent Application No. 3-355329).
Gummy jelly mainly composed of gelatin has also been developed.

[0004] However, chewing gum is less familiar to elderly people and infants, and it is difficult for elderly people and infants to use chewing gum everyday for the purpose of simply enhancing chewing. It is unlikely that demand for jelly and konjak will increase just by increasing the inherent elasticity. Therefore, it is desired that baked confectionery such as biscuits, which are favored by a wide age group from the young to the elderly, be a chew-enhancing food. The present invention
In view of the above circumstances, it is an object of the present invention to provide a chew-enhanced baked confectionery which has a sponge-like texture and has a function of enhancing chewing by imparting a viscosity that does not easily bite. .

[0005]

The baked confectionery with enhanced chewing ability according to the present invention is baked by adding at least one of a thickener and a coagulant to a raw material powder, and is provided with elasticity and biting resistance. It is characterized by the following. According to the present invention, it is expected to function as a baked confectionery by giving the viscosity that it does not easily bite while maintaining a soft and spongy texture so as to meet the modern taste of softening the texture. A baked confection having a function of enhancing chewing that has not been obtained can be obtained.

[0006] Baked confectionery uses flours such as wheat flour, rice flour and starch as raw materials. For example, in the case of biscuits, in addition to these raw material powders, fats and oils, sugars, chicken eggs, dairy products, baking powders and the like are added and mixed, and the molded dough is cut and baked. In the present invention, strong flour containing a large amount of gluten has high hardness and the desired soft texture cannot be obtained. Therefore, it is preferable to use weak flour or starch containing little gluten. Fats and oils soften the texture,
Since they tend to be short-circuited, they can be added within a range that does not become excessive. Sugars can be added a lot to make the texture soft and moist.

What is important in the present invention is to mix a thickener and a coagulant. The thickeners and coagulants used are natural polysaccharides and proteins. Specifically, gum arabic, guar gum, tara gum, konjac mannan,
One or more selected from locust bean gum, xanthan gum, pullulan, alginic acid, sodium alginate, gelatin, modified whey protein, agar, gellan gum, curdlan, pectin and the like are used. For example,
Either soft flour or starch is used as the raw material powder, and at least one of the above coagulants or thickeners is added to the raw material powder in an amount of 0.2 to 10.0% by weight (more preferably, gelatin,
Addition of at least one of agar, guar gum and xanthan gum in an amount of 0.2 to 3.0% by weight) and an appropriate amount of fats and oils and saccharides, followed by baking to enhance elasticity, softness and chewy chewing. Baked confectionery is obtained.

[0008] Egg white is another important constituent material that can be added to the baked confectionery of the present invention. When whole eggs are used, the yolk tends to stick, so it is preferable to use only egg whites. In particular, egg white is preferably used after being bubbled. Specifically, for example, as a raw material powder,
Using any of starch, 0.2 to 10.0% by weight of at least one of the above coagulants or thickeners with respect to the raw material powder
(More preferably, at least one of gelatin, agar, guar gum, and xanthan gum is 0.2 to 3.0% by weight), egg white is 10 to 40% by weight, and an appropriate amount of fats and oils and saccharides are added and baked. Thereby, a preferable chewing enhanced baked confectionery can be obtained.

[0009] In order to determine the degree of mastication enhancement of a chew-enhancing food, it is important to analyze the chewing movement in the oral cavity. Masticatory movement can be examined by masticatory muscle activity, jaw movement, and occlusal pressure. By examining these, it is possible to quantify the hardness, the difficulty of biting, and the like as a sensory expression of the food texture. More simply, by measuring the physical properties of the food, specific indices such as hardness and difficulty in biting can be obtained by numerical values. For example, by compressing food with a rheometer and measuring the rupture stress and rupture strain from the stress-strain characteristics shown in FIG. 1, it is possible to make the rupture stress correspond to hardness and the rupture strain to bite difficulty. it can. Specifically, the physical properties of the chewing-enhanced baked confectionery of the present invention are as follows.
cm ² , and the breaking strain is in the range of 5 to 20 mm, more preferably, the breaking stress is 500 to 150 mm.
0 g / cm ² , and the breaking strain is 10 to 15 mm
Is preferably within the range. However, this physical property is based on data measured using a SUN RHEO METER COMPAC-100 (manufactured by Sun Science Co., Ltd.) as a rheometer.
Specifically, the size of the sample is 5 cm in diameter and 1 cm in thickness. The sample is placed on a penetrating sample stage (through hole 15 mmφ), and a 5 mmφ spherical plunger is used at an entry speed of 20 mm / min. It was measured under the conditions.

[0010]

Embodiments of the present invention will be described below. Cookies having the composition shown in Table 1 below were prepared.

[0011]

[Table 1]

[0012] The breaking stress and breaking strain of the prepared cookies were measured by the above-mentioned rheometer under the above-mentioned conditions.
The measurement results are shown in Table 2 below.

[0013]

[Table 2]

By the way, Yanagisawa et al. Used the logarithm of the product of three factors of hardness, strain and cohesiveness as shown in the following equation 1 as an index of the chewability of food, and this was used to accurately determine the amount of chewing activity. Indicates that it can be estimated (pediatric dentistry 2
7:74, 1989).

[0015]

[Formula 1] Chewy = log (hardness, strain, cohesiveness)

With respect to the above Examples 1 and 2 and Comparative Example, the bite response according to Equation 1 was determined. Example 2 = 4.2.
> Example 1 = 3.9> Comparative Example = 2.0 The result was obtained.

Table 3 below shows the results of similar tests performed on cookies manufactured by a plurality of manufacturers.

[0018]

[Table 3]

Obviously, the bite-free cookie as in the embodiment is not in commercial products. Further, in Example 1 above,
The cookies of Comparative Example 2 and Comparative Example were unified to a size of 2 × 3 × 2 cm ³ , and a mastication frequency test was performed by 10 monitors. As a result, the average number of mastications was as shown in Table 4 below.

[0020]

[Table 4]

In addition, as a result of conducting a sensory test on the texture of the cookies of Examples 1 and 2 and the comparative example, the cookies of Example 2 were soft and elastic while having a new texture. The evaluation that there was was high. In both Examples 1 and 2, it was evaluated that the throat passed well after mastication and that it was easy to swallow.

[0022]

As described above, according to the present invention, a sponge-like soft texture is imparted, while giving a viscosity that makes it difficult to bite easily. It is possible to provide a baked confection having a function of enhancing mastication.

[Brief description of the drawings]

FIG. 1 is a diagram showing the relationship between breaking stress and breaking strain.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A21D 13/00 A21D 13/00

Claims (4)

[Claims] 1. A chewing-enhanced baked confectionery characterized in that at least one of a thickener and a coagulant is added to a raw material powder and baked to impart elasticity and biting resistance. 2. The raw material powder is any of flour and starch, and a gum arabic, guar gum, cod gum, konjac mannan, as a coagulant or a thickener with respect to the raw material powder.
0.2-10.0% by weight of at least one of locust bean gum, xanthan gum, pullulan, alginic acid, sodium alginate, gelatin, modified whey protein, agar, gellan gum, curdlan and pectin, and appropriate amounts of fats and oils and saccharides The baked confectionery with enhanced chewing ability according to claim 1, wherein the baked confectionery is added and added. 3. The raw material powder is any of flour and starch, and the raw material powder is used as a coagulant or a thickener as gum arabic, guar gum, cod gum, konjac mannan,
0.2 to 10.0% by weight of at least one of locust bean gum, xanthan gum, pullulan, alginic acid, sodium alginate, gelatin, modified whey protein, agar, gellan gum, curdlan and pectin; The baked confectionery with enhanced chewing ability according to claim 1, which is baked by adding an appropriate amount of fats and oils and sugars. 4. A rupture stress of 250 to 2000 g / cm ^2.
The chewing-enhanced baked confectionery according to any one of claims 1 to 3, wherein the strain is in a range of 5 to 20 mm.