JP5674413B2 - Gummy impregnated confectionery - Google Patents

Description

The present invention relates to a gummy-impregnated confectionery in which a gummy liquid is impregnated in a starchy confectionery having a porous structure.

In recent years, consumer preferences have been diversified, and new types of foods that are not captured by existing concepts or foods that have an unprecedented texture tend to be required. With baked confectionery, the trend toward softening has become stronger, and products that are more moist than conventional ones have been required while maintaining good mouthfeel and powderiness.
Patent Document 1 discloses a technology that provides moist and baked confectionery by adding pregelatinized wheat flour and / or pregelatinized starch and etherified starch to wheat flour. However, it is not sufficient in terms of maintaining a sticky texture.

JP-A-8-38028

  The object of the present invention is to provide a starchy confectionery that retains a sticky texture.

As a result of intensive studies in order to solve the above problems, the present inventors have been able to provide a starchy confectionery having the following glutinous texture. Ie
(1) Gummy impregnation rate of starchy confectionery having a porous structure is 35% or more, and the penetration rate of gummy in the cross section of the central part of the confectionery is 70% or more Impregnated confectionery.
(2) The gummy-impregnated confectionery according to (1), wherein the gummy is a crystalline gummy.
(3) The gummy-impregnated confectionery according to (1) or (2), wherein the starchy confectionery having a porous structure is a baked confectionery.
(4) The gummy-impregnated confectionery according to (3), wherein the baked confectionery is a bread or a cake.
(5) The gummy-impregnated confectionery according to (4), wherein the cake is a butter cake.
(6) The gummy-impregnated confectionery according to (5), wherein the butter cakes are financier, madeleine, sponge cake, fruit cake, pound cake, baumkuchen, or butter cake.
(7) In a closed system, pressurize the system in a state where the starchy confectionery having a porous structure is in contact with the gummy liquid, and then return the pressure in the system to atmospheric pressure, so that the gummy liquid has a porous structure. The gummy-impregnated confectionery according to any one of (1) to (6), which is obtained by impregnating a starchy confectionery having
(8) The gummy-impregnated confectionery according to (7), wherein the maximum pressure in the closed system when pressurized is 200 kPa to 10130 kPa.

According to the present invention, the loss of glutinous texture due to aging of starch can be prevented, and a starchy confectionery can be provided that retains the glutinous texture even when left at room temperature for 1 month or longer.

In the present invention, the gummy is a jelly confectionery, and the confectionery liquid is a gummy liquid. The specific gravity of the gummi liquid is 0.9 to 1.5, preferably 1.0 to 1.4. The gummy liquid is produced, for example, by the following method. That is, an appropriate amount of water is added to sugar and liquid saccharide, and the mixture is heated to dissolve and boil to prepare a water content of 9 to 12% by weight. To this, gelatin previously dissolved in warm water of about 60 ° C. is mixed. At this time, if necessary, fruit juice, acidulant, etc. may be mixed in water or the like. Subsequently, edible oil, emulsifier, fondant, fragrance, etc. are added and mixed. It is preferable that Brix of the dough at the time of addition of fondant is 81-84. Further, the temperature of the dough when adding the fondant is preferably 75 to 80 ° C. Fondant is a white creamy sugar coat for sweets, that is, simmered sugar, kneaded and cooled.
Examples of gummy include fruit juice gummy and crystal gummy. Crystal gummy is a gummy containing the fondant, and means a gummy on which sugar crystals are deposited.
Crystal gummies are better than ordinary gummies because they have good tooth placement and are not clinging to teeth, and therefore, crystal gummies are more preferred as gummies.

The raw materials for gummy used in the present invention include sugar, liquid carbohydrates, edible oils and fats, gelatin, and the like. The sugar is not limited in its origin or production method, and examples thereof include granulated sugar, white saccharose, and three-warm sugar. Examples of liquid carbohydrates include sugar alcohols such as sorbitol, reduced palatinose, xylitol, and erythritol, reduced starch syrup, acidified starch syrup, glucose fructose liquid sugar, sugar mixed fructose glucose liquid sugar, and lactose. Edible vegetable oils and fats are preferable as the edible oils and fats, and among them, edible vegetable oils and fats having a low melting point are excellent in the mouth melting feeling. Examples of gelatin that can be used include beef bone gelatin, pig skin gelatin, and fish gelatin. The ratio of edible oils and fats is preferably 1.5 to 12% by weight, and the ratio of gelatin is preferably 2 to 4% by weight.

In addition to gelatin, a gelling agent can be used. Examples include pectin, carrageenan, xanthan gum, gellan gum and the like. Examples of fruit juice include grape, orange, mango, grapefruit, blueberry, strawberry, cassis, apple, pineapple and the like. Examples of the acidulant include organic acids such as citric acid, malic acid, tartaric acid, and acetic acid. In addition to the above, calcined calcium and the like may be added to make the carboxylate for pH preparation and the color turbid. In addition, vitamins, proteins, antifoaming agents, salts, processed gelatin products, chain compounds derived from starches other than those mentioned above, animal and plant extracts and processed products thereof, thickened polysaccharides and processed products thereof, preservatives, coloring agents, oxidation Inhibitors, minerals, spices and the like can be added.

Examples of the carboxylate include sodium lactate, calcium lactate, sodium citrate, and calcium hydrogen tartrate. Starch-derived chain compounds include pregelatinized starch, indigestible dextrin, polydextrose, and the like. Examples of animal and plant extracts and processed products thereof include herbal extracts.

Examples of the starchy confectionery having a porous structure used in the present invention include breads such as waffles, breads, black breads, copper breads, and French breads, and baked goods such as cakes. As the cake used in the present invention, butter cakes are preferably used. Examples of butter cakes include financier, madeleine, sponge cake, fruit cake, pound cake, muffin cake, baumkuchen, butter cake, and the like. However, since these have moisture, they are used after thoroughly drying before impregnation.
Moreover, as a manufacturing method of the said butter cake, the method as described below is mentioned, for example.

(Finanche manufacturing method)
Financiers can be produced by the following method. That is, whole egg, egg yolk, glucose, trehalose, and soft flour are mixed to make mixture 1. Separately, mix almond poodle and powdered sugar to make mixture 2. Mix Mix 1 and Mix 2 and add egg white and mix evenly. After adding egg white and mixing uniformly, an emulsifier (oil and fat etc.) is melt | dissolved at 70 degreeC, and it mixes and mixes, and it prepares the dough of Financier. After the dough is rested in a refrigerator (5 ° C.) for 1 hour, it is poured into a mold and baked in an oven at a firing temperature, an upper fire 190 ° C., and a lower fire 130 ° C. for 15 minutes to produce a financier.

(Method for producing muffin cake)
The muffin cake can be produced by the following method. That is, mix sugar, soft flour, salt, and swelling agent (baking powder), and then add whole eggs and mix evenly. After adding the whole egg and mixing uniformly, an emulsifier (oil and fat, etc.) dissolved at about 70 ° C. is added and mixed until the specific gravity is about 0.85 to prepare a muffin cake dough. The dough is poured into a muffin case and baked in an oven for 22 minutes at a firing temperature of 190 ° C. on the upper flame and 190 ° C. on the lower flame to produce a muffin cake.

(Method for manufacturing Baumkuchen)
Baumkuchen can be produced by the following method. That is, pregelatinized starch is mixed with a mixture of sugar, soft flour, corn starch, salt, reducing sugar, and swelling agent (baking powder), and whole egg is added and mixed uniformly. Add whole egg and mix uniformly, then add emulsifier (oil and fat etc.) dissolved at about 70 ° C and mix until specific gravity is around 0.70. After the specific gravity reaches around 0.70, the dough of Baumkuchen is prepared by mixing fresh cream and water. Each of the obtained doughs is adjusted with hot water so that the dough temperature becomes 30 ° C., and then the dough is baked in an oven at a firing temperature, 210 ° C. at the top and 150 ° C. at the bottom. Baumkuchen is manufactured by repeating baking of the dough seven times and baking it into seven layers.

(Butter cake production method)
Butter cake can be produced by the following method. That is, sugar, soft flour, salt, skim milk powder, and swelling agent (baking powder) are mixed, and whole egg is further added and mixed uniformly. After adding the whole egg and mixing uniformly, an emulsifier (oil and fat etc.) is added and mixed until the specific gravity is around 0.90 to prepare the dough for the butter cake. The dough is poured into a mold and baked in an oven for 60 minutes at a firing temperature of 180 ° C. and 180 ° C., and a butter cake is produced.

Next, the pressure impregnation method will be described. The gummy-impregnated confectionery of the present invention, for example, in a closed system, pressurizes the system in a state where the starchy confectionery having a porous structure is in contact with the gummy liquid, and holds the pressurized state for a certain period of time. Can be obtained by returning the pressure to atmospheric pressure. The starchy confectionery having a porous structure may come into contact with the gummy liquor, but partial contact is preferred, but overall contact is preferred. Moreover, it is good to pressurize butter cakes in the state completely buried in the gummi liquid.

The method of pressurization is not particularly limited, but as the pressurization treatment, for example, a method of pressurizing by sending compressed gas into the head space in a closed system, or a porous structure in a deformable sealed container Examples thereof include a method in which the starchy confectionery and gummy liquor are put and pressurized with compressed gas or compressed liquid from around the deformable container, or a method in which the gummy liquor in which the confectionery having a porous structure is buried is directly pressurized.

In the present application, the pressure (kPa) means an absolute pressure, and is a sum of an environmental pressure such as atmospheric pressure and a pressure applied intentionally.

By the pressure treatment, gummy liquid is impregnated from the surface of the starchy confectionery having a porous structure toward the inner center, and at the same time, the air originally present in the starchy confectionery having a porous structure is the inner central part. Compressed toward Moreover, the greater the pressure applied, the more the gummy liquid can be impregnated near the center of the starchy confectionery having a porous structure. Here, the gummy liquid is hardened at room temperature, so it is desirable to keep the temperature around the container at 50 to 80 ° C. Moreover, the maximum pressure in the closed system at the time of pressurization is preferably 200 kPa to 10130 kPa, and more preferably 202.6 to 607.8 kPa. Further, the pressurizing time is preferably 1 second to 2 hours, for example. Preferably 5 seconds to 20 minutes.

In the present invention, the impregnation rate and the penetration rate are defined as follows. The weight of the confectionery having a porous structure before being soaked in the gummy liquid and the weight of the whole gummy-impregnated confectionery after the gummy liquid is impregnated and then taken out from the gummy liquid and cooled to solidify the gummy, The weight percentage (%) defined by the formula is called gummy impregnation rate.

グミの浸透率とは、グミ含浸菓子の中心部の断面において、グミが該断面積の全体に占める割合をいい、百分率で表す。本発明では、含浸率は好ましくは、35％以上であり、より好ましくは50％以上であり、かつ浸透率は70％以上であり、より好ましくは80％以上がよい。含浸率が35％未満であれば、もちもち感を保持できない。また、含浸率が35％以上でも、浸透率が70％未満であれば、同様にもちもち食感を保持できない。

The penetration rate of gummy refers to the ratio of gummy to the entire cross-sectional area in the cross section of the central part of the gummy-impregnated confectionery, and is expressed as a percentage. In the present invention, the impregnation rate is preferably 35% or more, more preferably 50% or more, and the penetration rate is 70% or more, more preferably 80% or more. If the impregnation rate is less than 35%, the sticky feeling cannot be maintained. Moreover, even if the impregnation rate is 35% or more, if the permeation rate is less than 70%, it is impossible to maintain the texture.

Production Example 1 (Preparation of Fainanche)
Whip 16.0 parts by weight of unsalted animal butter in advance. Add powdered sugar (12.7 parts by weight), trehalose (3.2 parts by weight), whole egg (13.3 parts by weight), egg yolk (2.7 parts by weight), mix well with a whisk and knead to make Mix A. Next, mix A with emulsified oil (made by Kao Corporation, trade name: Marish Gold, 1.3 parts by weight), soft flour (19.9 parts by weight), baking powder (0.3 parts by weight), dried fruit mix, etc. Create This dough was poured into a mold (made of stainless steel) and baked in an oven at 180 ° C. for 25 minutes to obtain a fayenche.

Production Example 2 (Preparation of grapefruit-flavored gummy liquid A)
Add water (13.0 parts by weight) to sorbitol preparation (sugar: sorbitol = 83: 17, 59.6 parts by weight) and sorbitol F (12.5 parts by weight, manufactured by Nikken Kasei Co., Ltd.), heat to dissolve and boil, boil A cocoon was prepared. To this, 4.9 parts by weight of gelatin previously dissolved in warm water (6.8 parts by weight) at 60 ° C was mixed. Further, grapefruit juice (6.4 parts by weight), grapefruit flavor (0.2 parts by weight) and 0.2 parts by weight of citric acid were dissolved in 0.4 parts by weight of water and mixed. Subsequently, 0.1 parts by weight of sucrose fatty acid ester and 12.5 parts by weight of fondant were added and mixed to prepare gummy liquid A, which was kept at 60 ° C.

Production Example 3 (Preparation of gummy liquid B with caramel taste)
Water (13.0 parts by weight) was added to sorbitol preparation (sugar: sorbitol = 83: 17, 58.5 parts by weight) and sorbitol (12.2 parts by weight), and dissolved and boiled by heating to prepare boiled rice cake. This was mixed with 4.8 parts by weight of gelatin previously dissolved in warm water (6.7 parts by weight) at 60 ° C. Further, caramel powder (7.9 parts by weight), vanilla caramel (0.1 parts by weight), and flavor (0.5 parts by weight) were added and mixed. Subsequently, 0.1 parts by weight of sucrose fatty acid ester and 12.5 parts by weight of fondant were added and mixed to prepare Gummy B solution, which was kept at 60 ° C.

Preparation of gummy-impregnated financier Example 1
Put the Feinanche obtained in Production Example 1 into a basket, cover the basket with a stainless mesh, and put the gummy liquid A kept at 60 ° C. from above to put the fainenche into the gummy liquid A completely. I made it. The basket was placed in a pressure impregnation kettle and pressurized with air to make the whole 303.9 kPa and held for 30 seconds. Next, the pressure was returned to normal pressure, and the Fainanche impregnated with Gummy A solution was taken out. After removing the gummy liquid remaining around the financi, it was stored at room temperature, and the gummy liquid was solidified to obtain a gummy-impregnated financier.

Example 2
A gummy-impregnated financier was obtained in the same manner as in Example 1 except that the pressure applied was 607.8 kPa.

Example 3
A gummy-impregnated financier was obtained in the same manner as in Example 1 except that Gummy B solution was used as the gummy solution.

Example 4
A gummy-impregnated financier was obtained in the same manner as in Example 1 except that nitrogen was used instead of air.

Comparative Example 1
A gummy-impregnated financi was obtained in the same manner as in Example 1 except that the pressurized pressure was set to 152 kPa.

Comparative Example 2
Put the Feinanche obtained in Production Example 1 into a basket, cover the basket with a stainless mesh, and put the gummy liquid A kept at 60 ° C. from above to put the fainenche into the gummy liquid A completely. I made it. The financi soaked in Gummy A solution was put into a decompression case equipped with a pressure gauge, and the pressure inside the case was brought to 80 kPa with a vacuum pump and immediately returned to atmospheric pressure.
Thereafter, the finanche impregnated with tweezers was taken out and the surrounding gummy liquid was removed, and then it was stored at room temperature. The gummy liquid was solidified to obtain a gummy-impregnated financier.

Test example 1
The weight before soaking the financi in the gummy liquid and the weight of the whole gummy-impregnated confectionery after the gummy liquid was impregnated and taken out from the gummy liquid and cooled to solidify the gummy liquid were defined by the following formula: The gummy impregnation rate (%) was determined.

また、ナイフで得られたグミ含浸フィナンシェを切断し、中心部の断面において、断面積の全体に占めるグミの浸透率を測定した。測定は、断面をデジカメで撮影し、全体の面積に対する浸透したグミの占める面積の割合を計算で求めた。
その結果は、表1に示すとおりである。表1からわかるように実施例1〜4においては含浸率が60％以上であり、かつ浸透率が83％以上の結果となり、十分に含浸され、1ヶ月以上常温で、もちもち食感が保持された。一方、比較例1では含浸率及び浸透率はそれぞれ、30％と50％となり、ともに不十分であり、かつもちもち食感は保持されなかった。また、比較例2では、含浸率及び浸透率は共に60％であったが、もちもち食感は保持されなかった。

Further, the gummy-impregnated financie obtained with a knife was cut, and the penetration rate of gummy occupying the entire cross-sectional area was measured in the cross-section at the center. In the measurement, the cross section was photographed with a digital camera, and the ratio of the area occupied by the permeated gummy to the whole area was calculated.
The results are as shown in Table 1. As can be seen from Table 1, in Examples 1 to 4, the impregnation rate was 60% or more and the penetration rate was 83% or more, and the impregnation rate was 83% or more. It was. On the other hand, in Comparative Example 1, the impregnation rate and the penetration rate were 30% and 50%, respectively, which were insufficient and the sticky texture was not maintained. In Comparative Example 2, the impregnation rate and the penetration rate were both 60%, but the sticky texture was not maintained.

Claims (6)

In the closed system, the maximum pressure is increased to 200 kPa to 10130 kPa in the state where the starchy confectionery having a porous structure is brought into contact with the gummi liquid having Brix of 81 to 84, and then the pressure in the system is increased to atmospheric pressure. By returning, the impregnation rate of the gummy impregnated in the starchy confectionery having a porous structure obtained by impregnating the starchy confectionery having a porous structure is 35% or more, and A gummy-impregnated confectionery characterized in that the penetration rate of gummy in the cross section is 70% or more. The gummy-impregnated confectionery according to claim 1, wherein the gummy is a crystalline gummy. The gummy-impregnated confectionery according to claim 1 or 2, wherein the starchy confectionery having a porous structure is a baked confectionery. 4. The gummy-impregnated confectionery according to claim 3, wherein the baked confectionery is a bread or a cake. The gummy-impregnated confectionery according to claim 4, wherein the cake is a butter cake. 6. The gummy-impregnated confectionery according to claim 5, wherein the butter cake is financier, madeleine, sponge cake, fruit cake, pound cake, baumkuchen, or butter cake.