Confectionery

Abstract

To provide confectionery of a Rooibos tea flavor having good flavor and taste.SOLUTION: Confectionery is formed using a confectionery dough containing a Rooibos tea leaf ground product. The Rooibos tea leaf ground product is preferably 30-500 mesh.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to confectionery products. [Background technology]

[0002] In recent years, confectioneries with various flavors have been attracting attention due to the diversification of tastes. For example, in the case of chocolates, matcha-flavored chocolate and coffee-flavored chocolate are known (Patent Documents 1 and 2). Matcha-flavored and coffee-flavored chocolates require ingenuity to achieve a better flavor. Patent Document 1 specifies the amount of theanine and other ingredients contained in chocolate containing matcha. Patent Document 2 specifies the amount of chlorogenic acids and other ingredients contained in chocolate containing finely ground coffee beans. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2020-108413 A [Patent Document 2] JP 2020-89331 A Summary of the Invention [Problem to be solved by the invention]

[0004] The present inventors aim to provide a confectionery with a new flavor, that is, a rooibos tea flavored confectionery that has both a good aroma and taste. [Means for solving the problem]

[0005] The present invention includes the following: [1] A confectionery product made using a confectionery dough containing ground rooibos tea leaves. [2] The confectionery described in [1], wherein the confectionery dough is a chocolate-based dough and the confectionery is a chocolate. [3] The confectionery described in [1] or [2], wherein the ground rooibos tea leaves are sieved through a 30 mesh sieve or more and a 500 mesh sieve or less. [4] The confectionery described in [1] or [2], wherein the content of the ground rooibos tea leaves is 0.1 parts by mass or more and 30.0 parts by mass or less per 100 parts by mass of the total amount of the confectionery dough. Effect of the Invention

[0006] According to the present invention, it is possible to provide rooibos tea flavored confectionery which has a good aroma and taste. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] The confectionery according to the present invention (hereinafter also referred to as "the confectionery") is made using a confectionery dough (hereinafter also referred to as "the confectionery dough") containing ground rooibos tea leaves.

[0008] The confectionery contains ground rooibos tea leaves in the dough, so that it not only has a good appearance, but also has the aroma and taste unique to rooibos tea leaves, and has a flavor that has not been obtained in conventional confectionery. Rooibos tea leaves have a unique flavor, and the extract of rooibos tea leaves has a refreshing feeling, so when combined with other ingredients, it can spoil the taste of the other ingredients. The present inventors have found that by using ground rooibos tea leaves in confectionery, a synergistic effect with the flavor of the confectionery is created, and it is possible to provide confectionery with improved aroma and taste, and have arrived at the present invention.

[0009] A suitable example of the confectionery according to the present invention is chocolates. In the chocolates, the confectionery dough is a chocolate-based dough. The chocolates according to the present invention (hereinafter also referred to as "the present chocolates") are made using a chocolate-based dough (hereinafter also referred to as "the present chocolate dough") containing ground rooibos tea leaves. The present inventors discovered that by using ground rooibos tea leaves in chocolates, a synergistic effect with the flavor of the chocolates is created, making it possible to provide confectionery with improved aroma and taste, and thus arrived at the present invention.

[0010] [Chocolate] In this specification, chocolates include chocolate, semi-chocolate, chocolate confectionery, and semi-chocolate confectionery. Chocolate is a product that uses 60% or more of a chocolate dough with a cacao content of 35% or more, or a cacao content of 21% or more and a total of 35% or more of a cacao content and milk solids. Semi-chocolate is a product that uses 60% or more of a semi-chocolate dough with a cacao content of 15% or more, or a cacao content of 7% or more and a milk solids content of 12.5% ​​or more, and is not classified as chocolate in the above classification. Chocolate confectionery is a chocolate processed product in which chocolate dough is less than 60% of the total mass and is combined with other ingredients such as nuts and biscuits. Semi-chocolate confectionery is a chocolate processed product in which semi-chocolate dough is less than 60% of the total mass and is combined with other ingredients such as nuts and biscuits.

[0011] Cocoa content refers to the total amount of cocoa nibs, cocoa mass, cocoa butter, cocoa cake and cocoa powder excluding moisture. Cocoa nibs refer to cocoa beans from which shells have been removed as far as technically possible. Cocoa mass refers to cocoa nibs that have been mechanically ground (including those that have been treated with alkali, etc.) without removing or adding any of their constituents. Cocoa butter refers to fats and oils obtained from cocoa beans, cocoa nibs or cocoa mass that do not contain more fat from shells or germs than the amount that is naturally contained therein. Cocoa cake refers to cocoa nibs or cocoa mass from which a portion of the fat has been removed by mechanical methods, etc. Cocoa powder refers to cocoa cake that is crushed and contains 8% or more of cocoa butter by total mass, 7% or less of moisture by total mass, and does not contain anything other than vanilla-based flavorings.

[0012] In this specification, the term "chocolate dough" is a concept that includes chocolate dough and semi-chocolate dough, and is used when there is no need to distinguish between the two.

[0013] Chocolate dough is classified into dark chocolate that does not contain dairy products, milk chocolate that contains dairy products, and white chocolate that uses only cocoa butter as the cacao content, depending on the difference in raw materials. The present chocolate dough may be any of dark chocolate, milk chocolate, and white chocolate, but from the viewpoint of providing chocolates with good appearance, white chocolate that uses cocoa butter without using cacao mass or cocoa is preferred. The color of ground rooibos tea leaves stands out in white chocolate, so chocolates with excellent appearance can be provided. Ground rooibos tea leaves include red ones that use tea leaves that have been fermented after harvesting, and green ones that are produced by preventing fermentation by rapidly drying harvested tea leaves.

[0014] The present chocolate dough can be appropriately blended with sweeteners (e.g., glucose, fructose, galactose, sucrose, lactose, maltose, trehalose, oligosaccharides, sugar alcohols, non-sugar natural sweeteners, synthetic sweeteners, etc.), emulsifiers (e.g., whole milk powder, skim milk powder, etc.), antioxidants, flavorings, preservatives, quality stabilizers, etc., within the scope that does not impair the effects of the present invention.

[0015] (Ground rooibos tea leaves) Rooibos (scientific name: Aspalathus Linearis) is a plant of the Aspalathus genus of the legume family, which is grown in the Cederberg Mountains in the northern part of South Africa. The leaves and branches are usually used as ingredients for beverages. Rooibos leaves have a slightly sweet taste, are rich in flavonoids (polyphenols) and minerals, and do not contain caffeine. They are also characterized by a very low concentration of tannins. The ground rooibos tea leaves used in the present chocolates are leaves and branches used as tea. Leaves and branches that have been fermented or otherwise treated may also be used. When fermented, the leaves and branches, which are usually green, turn red. The ground rooibos tea leaves may be red or green. In the present chocolates, the ground rooibos tea leaves are used to provide a chocolate dough that is superior in both aroma and taste compared to the case of using an extract of rooibos tea leaves.

[0016] The ground rooibos tea leaves used in the present chocolates are not particularly limited as long as they can achieve the effects of the present invention. For example, the ground rooibos leaves and branches are dried and processed into fine powder, and the ground rooibos leaves and branches are washed and dried, and then ground to obtain dried rooibos powder. The drying method is not particularly limited, and examples thereof include sun drying, air drying, heat drying, vacuum drying, and air flow drying. The grinding method of the rooibos leaves is not particularly limited, and for example, the leaves can be ground using a single-shaft grinder or a double-shaft grinder.

[0017] The pulverized rooibos tea leaves used in the present chocolates preferably have an upper particle size limit of 30 mesh or more, i.e., the fraction passing through a 30 mesh sieve (0.6 mm aperture). By making the particle size of the pulverized rooibos tea leaves 30 mesh or more, it is possible to provide chocolates that have a good aroma and taste without giving an unpleasant texture when eaten. When making the particle size 30 mesh or more, it can be adjusted by sieving the pulverized rooibos tea leaves through a sieve with a mesh size of 30 mesh or larger. Examples of sieves with a mesh size greater than 30 mesh include 60 mesh sieves (0.25 mm aperture), 100 mesh sieves (0.15 mm aperture), 250 mesh sieves (0.06 mm aperture), 300 mesh sieves (0.05 mm aperture), 360 mesh sieves (0.04 mm aperture), 500 mesh sieves (0.03 mm aperture), etc. The ground rooibos tea leaves used in the present chocolates may be sieved, for example, through a 30 mesh sieve or more and a 500 mesh sieve or less, and may be sieved through a 60 mesh sieve or more and a 250 mesh sieve or less.

[0018] In the present chocolates, the content of the ground rooibos tea leaves is preferably 0.1 parts by mass or more, more preferably 0.5 parts by mass or more, and even more preferably 2.0 parts by mass or more, based on 100 parts by mass of the total amount of the present chocolate dough. The content of the ground rooibos tea leaves is 0.1 parts by mass or more, and can improve the aroma and taste. The content of the ground rooibos tea leaves can be, for example, 30.0 parts by mass or less, and may be 10.0 parts by mass or less, based on 100 parts by mass of the total amount of the present chocolate dough.

[0019] (Method of manufacturing chocolate dough) The method for producing the chocolate dough is according to a known method. An example of the method for producing the chocolate dough will be described. First, cocoa butter, sugar, milk powder, ground rooibos tea leaves, and lecithin are mixed while being heated by a kneader. The ground rooibos tea leaves used here are adjusted to a desired particle size in advance. Next, the mixed chocolate dough raw material is ground into fine particles by a refiner consisting of multiple rolls. Furthermore, the chocolate dough raw material is continuously kneaded while being heated, and the flavor is adjusted while removing moisture. The chocolate dough that has completed the above steps is adjusted in temperature, molded into an appropriate shape, and cooled and solidified to produce chocolates. The ground rooibos tea leaves may be mixed for the first time in the temperature adjustment step before molding, or may be mixed in multiple steps. The chocolate dough of the present invention can also be produced by using commercially available chocolate, melting it, and mixing the ground rooibos tea leaves with it.

[0020] [Confectioneries other than chocolates] As the present confectionery, chocolates are preferred, and other than chocolates, there is no particular limitation, and examples thereof include frozen desserts (ice cream, frozen desserts, ice milk, lacto ice cream), gummies, candies, caramel, yogurt, tablets, cookies, biscuits, Japanese sweets, rice confectionery, cakes, pies, puddings, jellies, and snacks. As the present confectionery, confectionery obtained by using a fluid confectionery dough and solidifying it by utilizing the change in physical properties due to temperature change, such as ice cream, gummies, candies, caramel, yogurt, jelly, and snacks, or confectionery obtained by using a fluid confectionery dough and making it highly viscous by utilizing the fermentation action due to temperature change, is preferred. In the present confectionery, as with chocolates, by using rooibos tea leaves as a ground material in the confectionery dough to produce the confectionery, a synergistic effect with the flavor of the confectionery is generated, and confectionery with improved aroma and taste can be provided.

[0021] For the ground rooibos tea leaves used in the confectionery dough of confectionery other than chocolates, the description of the ground rooibos tea leaves used in chocolates is cited as is. The content of the ground rooibos tea leaves is preferably 0.1 parts by mass or more, more preferably 0.5 parts by mass or more, and even more preferably 2.0 parts by mass or more, relative to 100 parts by mass of the total amount of the confectionery dough. The content of the ground rooibos tea leaves is 0.1 parts by mass or more, and can improve the aroma and taste. The content of the ground rooibos tea leaves can be, for example, 30.0 parts by mass or less, and may be 10.0 parts by mass or less, relative to 100 parts by mass of the total amount of the confectionery dough. The total amount of the confectionery dough is the total amount of the confectionery dough to which the ground rooibos tea leaves are to be added, and in the case of manufacturing the confectionery by adding the ground rooibos tea leaves to a commercially available confectionery, the mass of the commercially available confectionery is used, and in the case of manufacturing the confectionery by adding the ground rooibos tea leaves during the manufacturing process of the confectionery dough, the mass of the raw materials of the confectionery dough other than the ground rooibos tea leaves is used. Specific examples of the confectionery according to the present invention are as follows.

[0022] Ice cream containing ground rooibos tea leaves, the content of the ground rooibos tea leaves is, per 100 parts by mass of the ice cream product, 0.1 parts by mass or more, 0.5 parts by mass or more, or 2.0 parts by mass or more, and 30.0 parts by mass or less, or 10.0 parts by mass or less. Yogurt containing ground rooibos tea leaves, the content of the ground rooibos tea leaves is, per 100 parts by mass of the yogurt body, 0.1 parts by mass or more, 0.5 parts by mass or more, or 2.0 parts by mass or more, and 30.0 parts by mass or less, or 10.0 parts by mass or less. Baked goods (cookies, biscuits, cakes, pies, etc.) containing ground rooibos tea leaves and containing wheat flour as an ingredient, wherein the content of ground rooibos tea leaves is 0.1 part by mass or more, 0.5 parts by mass or more, or 2.0 parts by mass or more, and 30.0 parts by mass or less, or 10.0 parts by mass or less, per 100 parts by mass of the total ingredients of the baked goods itself.

[0023] In the above, ice creams include ice cream, lacto ice cream, and ice milk. Ice creams can be produced by known methods, and can be produced by using milk as a raw material, stirring it while cooling it so as to incorporate air, and then freezing it to form a creamy texture. In the above, yogurt is a food made from milk and lactic acid bacteria as raw materials, and can be produced by known methods, and can be produced by fermenting the raw materials after heat sterilization. As ice creams and yogurt that serve as confectionery dough, commercially available products may be used, and the confectionery of the present invention may be produced by mixing them with ground rooibos tea leaves. In the above, the cake can be made by blending grain powder such as wheat flour, a binding agent such as eggs, fats and oils (vegetable oil, butter, lard, schmaltz, etc.), leavening agents such as yeast and baking powder, and further blending ground rooibos tea leaves. EXAMPLES

[0024] The present invention will be explained in more detail by way of test examples, but the present invention is not limited to these.

[0025] [Test Example 1: Sensory test of chocolates with different particle sizes made from ground rooibos tea leaves] (1) Preparation of ground rooibos tea leaves The harvested rooibos leaves and twigs were washed and dried, then crushed in a ball mill to prepare crushed rooibos tea leaves: a fraction passing through a 60 mesh sieve (0.25 mm aperture) (referred to as "crushed rooibos tea leaf product 1"), a fraction passing through a 100 mesh sieve (0.15 mm aperture) (referred to as "crushed rooibos tea leaf product 2"), and a fraction passing through a 250 mesh sieve (0.06 mm aperture) (referred to as "crushed rooibos tea leaf product 3").

[0026] (2) Preparing the chocolate Commercially available chocolate (white chocolate) was finely chopped and placed in a bowl, then placed on top of another bowl containing hot water and heated in a water bath until the chocolate was completely melted to 40-50°C. Next, the rooibos tea leaf powder shown in Table 1 was added to the melted chocolate in a ratio of 2.0 parts by mass per 100 parts by mass of chocolate and stirred uniformly. Next, the chocolate was placed on top of another bowl containing ice water, and the temperature was lowered while continuing to stir to grow crystals, and cooling was stopped when the temperature dropped to 26-27°C. Next, in order to grow stable crystals, the chocolate was placed on top of another bowl containing hot water, heated, and stirred thoroughly while maintaining the temperature at 28-29°C. In this way, fine and stable crystals were grown by tempering. Next, the chocolate containing the rooibos tea leaf powder was quickly placed on an acrylic resin mold with a length of 160 mm, width of 80 mm, and thickness of 5 mm, and flattened while degassing. Finally, the flattened chocolate was cooled in a refrigerator set at a temperature of 15 to 18°C ​​for 3 to 4 hours, and the degree of solidification was checked to produce chocolate containing ground rooibos tea leaves.

[0027] (3) Sensory testing A sensory test was conducted on the chocolate obtained in (2) above, using as a control chocolate that differed from the chocolate obtained in (2) above only in that no ground rooibos tea leaves were added. Twelve panelists tasted each chocolate and evaluated its aroma and taste using the following scoring system (1 point to 5 points), with the control chocolate given 3 points. The 12 panelists regularly received training on the flavor and taste of chocolate, and there was little individual variation in the sensory evaluation of the flavor and taste of chocolate. Table 1 shows the number of panelists who gave each score. 5:Excellent 4: Somewhat excellent 3: No problem 2: Slightly inferior 1: Inferior

[0028] [Table 1]

[0029] The ground rooibos tea leaves added to the chocolates, regardless of whether they were Ground Rooibos Tea Leaves 1 to 3, were superior in both aroma and taste to the control chocolate.

[0030] [Test Example 2: Sensory test of chocolates with different amounts of ground rooibos tea leaves added] (1) Preparation of ground rooibos tea leaves The ground rooibos tea leaves prepared in (1) of Test Example 1 above, which are the fraction passing through a 250 mesh sieve (0.06 mm aperture) (ground rooibos tea leaves 3), were used.

[0031] (2) Preparing the chocolate Commercially available chocolate (white chocolate) was finely chopped and placed in a bowl, and then placed on top of another bowl containing hot water and heated in a water bath until the chocolate was completely melted to 40 to 50 ° C. Next, the rooibos tea leaf powder 3 was added to the melted chocolate in the amount of mass parts shown in Table 2 per 100 parts by mass of chocolate, and the chocolate was stirred uniformly. Next, the chocolate was placed on top of another bowl containing ice water, and the temperature was lowered while continuing to stir, to grow crystals, and when the temperature dropped to 26 to 27 ° C, cooling was stopped. Next, in order to grow stable crystals, the chocolate was placed on top of another bowl containing hot water, heated, and stirred thoroughly while maintaining the temperature at 28 to 29 ° C. In this way, the chocolate was tempered to grow fine and stable crystals. Next, the chocolate containing the rooibos tea leaf powder was quickly placed on an acrylic resin mold with a length of 160 mm, width of 80 mm, and thickness of 5 mm, and flattened while degassing. Finally, the flattened chocolate was cooled in a refrigerator set at a temperature of 15 to 18°C ​​for 3 to 4 hours, and the degree of solidification was checked to produce chocolate containing ground rooibos tea leaves.

[0032] (3) Sensory testing A sensory test was conducted on the chocolate obtained in (2) above, using a control chocolate that differed from the chocolate obtained in (2) above only in that no ground rooibos tea leaves were added. Seventeen panelists tasted each chocolate and evaluated its aroma and taste using the following scoring system (1 point to 5 points), with the control chocolate given 3 points. If the 5-point rating was felt to be insufficient, intermediate scores (1.5 points, 2.5 points, 3.5 points, 4.5 points) could be given. The 12 panelists regularly received training on the flavor and taste of chocolate, and there was little individual variation in the sensory evaluation of the flavor and taste of chocolate. Table 2 shows the number of panelists who performed each rating. 5:Excellent 4: Somewhat excellent 3: No problem 2: Slightly inferior 1: Inferior

[0033] [Table 2]

[0034] The chocolate added in an amount of 0.1 to 10.0 parts by mass per 100 parts by mass of chocolate dough had a superior aroma and taste compared to the control chocolate, and the chocolate added in an amount of 2.0 to 10.0 parts by mass in particular had an even superior aroma and taste.

[0035] [Test Example 3: Sensory test on pound cakes containing different amounts of ground rooibos tea leaves] (1) Preparation of ground rooibos tea leaves The ground rooibos tea leaves prepared in (1) of Test Example 1 above, which are the fraction passing through a 250 mesh sieve (0.06 mm aperture) (ground rooibos tea leaves 3), were used.

[0036] (2) Preparing the pound cake In this test, the confectionery dough ingredients consisted of 100 parts by mass of plain wheat flour, 2 parts by mass of baking powder, 100 parts by mass of butter, 80 parts by mass of granulated sugar, 0.5 parts by mass of salt, and 90 parts by mass of eggs, and when the total amount of the confectionery dough was made 100 parts by mass, ground rooibos tea leaves were added in the amounts shown in Table 3, mixed using the sugar batter method, and heated at 170°C for 50 minutes to produce a pound cake containing rooibos tea leaves.

[0037] (3) Sensory testing A sensory test was conducted on the pound cake obtained in (2) above, using a pound cake that differed from the pound cake obtained in (2) above only in that no ground rooibos tea leaves were added as a control. Nine panelists tasted each pound cake and evaluated the aroma and taste using the following scoring system (1 point to 5 points), with the pound cake without ground rooibos tea leaves given 3 points. The nine panelists regularly received training on the flavor and taste of pound cake, and there was little individual variation in the sensory evaluation of the flavor and taste of the pound cake. Table 3 shows the number of panelists who gave each score. 5:Excellent 4: Somewhat excellent 3: No problem 2: Slightly inferior 1: Inferior

[0038] [Table 3]

[0039] Pound cakes to which 0.1 parts by mass or more of the additive were added per 100 parts by mass of the pound cake ingredients had a superior aroma and taste compared to the control pound cake, and in particular, pound cakes to which 0.5 parts by mass or more of the additive were added had an even superior aroma and taste.

[0040] [Test Example 4: Sensory test with ice cream containing different amounts of ground rooibos tea leaves] (1) Preparation of ground rooibos tea leaves The ground rooibos tea leaves prepared in (1) of Test Example 1 above, which are the fraction passing through a 250 mesh sieve (0.06 mm aperture) (ground rooibos tea leaves 3), were used.

[0041] (2) Preparation of ice cream The crushed rooibos tea leaves shown in Table 4 were added to 100 parts by mass of a commercially available vanilla ice cream ingredient (product name: Soft Serve Mix Vanilla, Nissei), stirred in a mixer, and placed in an ice cream maker (manufactured by Cuisinart) and operated to produce ice cream containing rooibos tea leaves. Ice cream without the addition of crushed rooibos tea leaves was also produced as a control.

[0042] (3) Sensory testing A sensory test was conducted on the ice cream containing rooibos tea leaves obtained in (2) above, in comparison with the control ice cream obtained in (2) above. Nine panelists tasted each ice cream and evaluated the aroma and taste using the following scoring system (1 point to 5 points), with the control ice cream given a score of 3 points. The nine panelists regularly received training on the flavor and taste of ice cream, and there was little individual variation in the sensory evaluation of the flavor and taste of ice cream. Table 4 shows the number of panelists who gave each score. 5:Excellent 4: Somewhat excellent 3: No problem 2: Slightly inferior 1: Inferior

[0043] [Table 4]

[0044] All of the ice creams containing ground rooibos tea leaves were superior in both aroma and taste to commercially available vanilla ice cream.

[0045] [Test Example 5: Sensory test with yogurt containing different amounts of ground rooibos tea leaves] (1) Preparation of ground rooibos tea leaves The ground rooibos tea leaves prepared in (1) of Test Example 1 above, which are the fraction passing through a 250 mesh sieve (0.06 mm aperture) (ground rooibos tea leaves 3), were used.

[0046] (2) Preparing yogurt Yogurt containing rooibos tea leaves was produced by adding the parts by mass shown in Table 5 of ground rooibos tea leaves to 100 parts by mass of commercially available yogurt (product name: Meiji Bulgaria Yogurt (plain yogurt) (Meiji Co., Ltd.)).

[0047] (3) Sensory testing A sensory test was conducted on the yogurt obtained in (2) above, using the commercially available yogurt used in (2) above as a control. Eight panelists tasted each yogurt and evaluated the aroma and taste using the following scoring system (1 point to 5 points), with yogurt without added ground rooibos tea leaves given a score of 3 points. The eight panelists regularly received training on the flavor and taste of yogurt, and there was little individual variation in the sensory evaluation of the flavor and taste of yogurt. Table 5 shows the number of panelists who gave each score. 5:Excellent 4: Somewhat excellent 3: No problem 2: Slightly inferior 1: Inferior

[0048] [Table 5]

[0049] Yogurt containing rooibos tea leaves to which 0.2 parts by mass or more of ground rooibos tea leaves were added had superior aroma and taste compared to commercially available yogurt.

Claims

1. The confectionery is made using a confectionery dough containing ground rooibos tea leaves.

2. The confectionery of claim 1 , wherein the confectionery dough is a chocolate-based dough and the confectionery is a chocolate.

3. The confectionery according to claim 1 or 2, wherein the ground rooibos tea leaves are sieved through a 30 mesh sieve or more and a 500 mesh sieve or less.

4. The confectionery according to claim 1 or 2, wherein the content of the ground rooibos tea leaves is 0.1 parts by mass or more and 30.0 parts by mass or less per 100 parts by mass of the total amount of the confectionery dough.

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