Quality improver for hygroscopic foods, and hygroscopic foods using the same

Abstract

To provide a quality improver for hygroscopic foods that is resistant to changes over time after manufacturing, maintains its crispness, and has good melt-in-the-mouth properties, as well as a hygroscopic food product using the same. [Solution] The present invention provides a quality improver for hygroscopic foods, comprising particles containing a salt of a group 2 element and a moisture migration inhibiting component, wherein the salt of the group 2 element is at least one selected from the group consisting of magnesium salts and calcium salts, and the moisture migration inhibiting component contains gum arabic.

Description

Technical Field

[0001] The present invention relates to a quality improving agent for hygroscopic foods, and to a hygroscopic food using the same.

Background Art

[0002] Baked confectioneries such as pies and cookies, fried confectioneries such as donuts, and breads such as croissants are characterized by a crispy texture. This crispy texture, also referred to as "crispness", is an important property related to palatability such as good melt-in-the-mouth feel of various processed foods including confectioneries and breads.

[0003] However, these foods have a problem that they tend to absorb moisture due to their relatively low water content, and their crispness is easily lost over time.

[0004] For example, in factories that package confectioneries, measures such as enclosing desiccants are implemented to suppress moisture absorption. However, once the package is opened after purchase by an individual, it is difficult to suppress subsequent moisture absorption. In addition, in the case of sales formats where individual packaging is not performed, the use of the desiccant itself is difficult. On the other hand, when a composite food is formed and eaten with a material having a high water content such as cream, moisture migration occurs from the material, making it even more difficult to maintain the crispy texture.

[0005] For example, Patent Document 1 describes a premix powder for baked confectioneries using dry-heat treated rice flour and tapioca starch in order to obtain a crisp, crunchy texture immediately after baking. Patent Document 2 describes a multilayer fried confectionery having good crispy feel and appearance and a method for producing the same, by applying a coating agent containing acetic acid esterified starch, saccharides, and thickening polysaccharides to the surface of dough.

[0006] However, even with the techniques described in the above patent documents, it cannot be said that foods having sufficiently satisfactory crispness can be obtained. Therefore, further improvements for producing foods that are less prone to moisture absorption, can maintain a crispy texture, and have good melt-in-the-mouth feel are desired. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2020-65509 [Patent Document 2] Patent No. 5773798 [Overview of the project] [Problems that the invention aims to solve]

[0008] The present invention aims to solve the above-mentioned problems, and its objective is to provide a quality improver for hygroscopic foods that can be manufactured to have resistance to changes over time after manufacturing, maintain a crisp texture, and melt in the mouth, as well as a hygroscopic food using the same. [Means for solving the problem]

[0009] The present invention contains particles containing a salt of a group 2 element and a moisture migration inhibiting component. The salt of the group 2 element is at least one selected from the group consisting of magnesium salts and calcium salts. The moisture migration inhibiting component is at least one selected from the group consisting of polysaccharides and peptides, and is a quality improver for hygroscopic foods.

[0010] In one embodiment, the salt of the Group 2 element is a carbonate.

[0011] In one embodiment, the polysaccharide is at least one selected from the group consisting of thickeners and starch hydrolysates.

[0012] In one embodiment, the peptides are cereal-derived peptides.

[0013] The present invention also relates to a semi-processed, hygroscopic food for cooking, comprising a quality improver for the above-mentioned hygroscopic food and a food ingredient.

[0014] The present invention is also a hygroscopic food, which is an oil-based preparation of the above-mentioned hygroscopic semi-processed food for cooking.

[0015] The present invention is also a hygroscopic food product which is a baked product of the above-mentioned hygroscopic semi-processed food for cooking. [Effects of the Invention]

[0016] According to the present invention, regardless of whether the storage conditions are sealed or open, it is possible to reduce or suppress moisture absorption over a long period of time after oiling and / or baking, and to provide hygroscopic foods with a good texture such as crispness. [Modes for carrying out the invention]

[0017] (Quality improver for hygroscopic foods) The present invention provides a quality improver for hygroscopic foods, which contains particles containing a salt of a group 2 element and a moisture migration inhibiting component.

[0018] Herein, the term "hygroscopic food" as used herein refers to processed foods that have the property of absorbing and / or adsorbing moisture present in the air or packaging over time, thereby altering the original texture of the food. In other words, "hygroscopic food" is a processed food whose texture may change due to humidity, for example, "processed food that is easily affected by humidity." On the other hand, the term "quality improver for hygroscopic food" refers to a formulation (composition) that has the property of improving, extending, and / or sustaining the quality of such hygroscopic food (for example, texture during long-term storage (e.g., crispness)). Hereafter in this specification, "quality improver for hygroscopic food" may simply be referred to as "quality improver."

[0019] Salts of Group 2 elements are compounds usable in the food industry, such as magnesium salts and calcium salts, and combinations thereof. The type of salt is not particularly limited as long as it is usable in the food industry, but examples include carbonates, hydrochlorides, acetates, lactates, nitrites, nitrates, sulfites, hyposulfites, phosphates, sorbates, polyphosphates, citrates, glutamates, isosinates, and glucons, and combinations thereof. Carbonates (e.g., magnesium carbonate and calcium carbonate, and combinations thereof) are preferred because they are highly versatile and safe in the food industry, and magnesium carbonate is even more preferred because the texture of hygroscopic foods obtained after oiling and / or baking does not change significantly over time.

[0020] In the quality improver of the present invention, the salt of the Group 2 element is preferably in the form of particles, as this allows for more uniform mixing with the moisture migration inhibiting component described later. The salt of the Group 2 element preferably has an average particle size of 0.5 μm to 250 μm, more preferably 2.0 μm to 100 μm. If the average particle size of the salt of the Group 2 element is less than 0.5 μm, the resulting formulation may be prone to scattering or clumping, which may reduce the efficiency of adding it to food materials. If the average particle size of the salt of the Group 2 element exceeds 250 μm, the resulting formulation will be coarse overall, resulting in a rough and grainy texture on the surface of the hygroscopic food obtained using it, which may not meet consumer needs.

[0021] The content of Group 2 element salts is preferably 65 to 90 parts by mass, and more preferably 70 to 85 parts by mass, based on 100 parts by mass of the total mass of the quality improver. If the content of Group 2 element salts in the quality improver is less than 65 parts by mass, the effect of maintaining crispness and improving melt-in-the-mouth texture due to changes over time after oiling and / or baking may be weakened. If the content of Group 2 element salts in the quality improver exceeds 90 parts by mass, the bitterness and astringency characteristic of Group 2 element salts may affect the flavor of the resulting hygroscopic food.

[0022] The moisture migration-inhibiting component is a substance that functions to inhibit and / or reduce moisture migration from the external environment and high-moisture materials such as creams to the contact surface in hygroscopic foods, and examples thereof include polysaccharides, peptides, and combinations thereof.

[0023] Examples of the polysaccharides that can constitute the moisture migration-inhibiting component include thickeners, starch degradation products, and combinations thereof.

[0024] Specific examples of the thickener include, but are not necessarily limited to, gum arabic, pullulan, tamarind seed gum, and combinations thereof. Gum arabic, pullulan, and combinations thereof are preferred for the reasons that they exhibit little viscosity development and have a high effect of inhibiting moisture migration from the external environment of hygroscopic foods and / or high-moisture materials such as creams to the contact surface.

[0025] The starch degradation product preferably has an average molecular weight of 500 to 150,000, more preferably 600 to 9,000, and / or has a dextrose equivalent (DE) of 40 or less, more preferably 2 to 30. When the starch degradation product has such an average molecular weight and / or dextrose equivalent, the texture of the hygroscopic food after long-term storage can be improved or maintained.

[0026] The content of the polysaccharide is preferably 5 parts by mass to 10 parts by mass, more preferably 7 parts by mass to 9 parts by mass, based on 100 parts by mass of the total mass of the quality improver. If the content of the polysaccharide contained in the quality improver is less than 5 parts by mass, the effect of inhibiting and / or reducing moisture migration from the external environment and / or high-moisture materials such as creams in hygroscopic foods may be weakened. If the content of the polysaccharide contained in the quality improver exceeds 10 parts by mass, the dough becomes hard, dewatering during heating deteriorates, and the crispness may decrease.

[0027] Examples of peptides that can constitute moisture migration inhibitory components include grain-derived peptides (grain-derived protein hydrolysates).

[0028] Specific examples of grain-derived peptides include, but are not limited to, wheat protein hydrolysate, rice protein hydrolysate, pea protein hydrolysate, and soy protein hydrolysate, as well as combinations thereof. These grain-derived peptides are well-known materials in this field. Wheat protein hydrolysate is preferred because it is a grain-derived peptide with high surfactant activity.

[0029] The peptide content is preferably 6 to 40 parts by mass, more preferably 8 to 18 parts by mass, based on 100 parts by mass of the total mass of the quality improver. If the peptide content in the quality improver is less than 6 parts by mass, the effect of constructing a porous structure in hygroscopic foods will be weakened, which may result in poor water drainage during heating and a weakened effect of suppressing and / or reducing water migration from moisture-rich materials such as cream over time after manufacturing. If the peptide content in the quality improver exceeds 20 parts by mass, hygroscopic foods may become mushy and have poor melt-in-the-mouth properties.

[0030] In the present invention's quality improver for hygroscopic foods, it is preferable to use a combination of polysaccharides and peptides as the moisture migration inhibiting component, for the reason that the resulting hygroscopic food exhibits excellent resistance to changes over time and can further enhance the crispness that can be felt from the hygroscopic food when consumed. When such a combination is used, it is also preferable to select the content of the polysaccharides and peptides from the above ranges.

[0031] The quality improver of the present invention can be obtained by mixing particles containing a salt of the above-mentioned Group 2 element with a moisture migration inhibiting component.

[0032] The quality improver for hygroscopic foods of the present invention can also be provided, for example, as a mixed powder (e.g., cake mix and premix) used for ingredients in hygroscopic foods, by mixing it with other materials.

[0033] The amount of the quality improver of the present invention in the production of the mixed flour is not necessarily limited, but is preferably 0.01% to 2% by mass, more preferably 0.1% to 1% by mass, based on the mass of grain flour (cake flour, cornstarch, etc.) in the mixed flour. If the amount of the quality improver of the present invention in the mixed flour is less than 0.01% by mass, the resulting hygroscopic food may not have sufficient resistance to changes over time, and the crispness of the hygroscopic food may not be sufficiently maintained after a long period of time. If the amount of the quality improver of the present invention in the mixed flour exceeds 2% by mass, the hygroscopic food may become too hard or otherwise have an undesirable texture.

[0034] Other ingredients constituting the mix are not particularly limited as long as they are those that constitute conventional mixes, and include, for example, cake flour, rice flour, cornstarch and other grain flours, or modified starches that have been modified or improved in properties or given or enhanced functionality by enzymatic, physical or chemical treatment of starch, leavening agents such as single leavening agents (e.g., sodium bicarbonate and / or ammonium bicarbonate) and synthetic leavening agents (e.g., baking powder and / or yeast powder), dextrin, sugar, glucose, salt, spices, (powdered) soy sauce, egg yolk powder, egg white powder, skim milk powder, powdered oils and fats, emulsifiers and colorings (e.g., vitamin B2), and combinations thereof. The content of other ingredients that may constitute the mix is ​​not particularly limited and can be appropriately selected by those skilled in the art depending on the type and / or amount of the hygroscopic food to be consumed.

[0035] When preparing the mixed powder, the quality improver for hygroscopic foods of the present invention may be mixed with the above-mentioned other materials immediately before use, or it may be mixed in advance and stored under predetermined conditions.

[0036] (Hygroscopic semi-processed food for cooking) The present invention provides a hygroscopic semi-processed food for cooking that includes a quality improver for the above-mentioned hygroscopic food and a food ingredient.

[0037] Herein, the term "hygroscopic semi-processed food for cooking" as used herein refers to food that can be prepared to absorb moisture by cooking in any location, such as a home, food factory, restaurant, or food retail store (e.g., supermarket, convenience store, department store, retail store), by cooking which includes at least one of oiling, baking, and heating, and which is classified as a frozen food, refrigerated food, or other semi-finished product. In cases where a hygroscopic semi-processed food for cooking requires only heating, the semi-processed food has been oiled and / or baked beforehand.

[0038] The types of food ingredients are not particularly limited, but include, for example, the above-mentioned mixed flours (e.g., premixes); grain flours (e.g., wheat flour (including weak flour, medium flour, strong flour, strong powder flour, whole wheat flour, etc.), rice flour, barley flour, roasted barley flour, rye flour, corn flour, millet flour, soybean flour, buckwheat flour, potato starch, kudzu flour, tapioca flour, potato flour, foxtail millet flour, and coconut flour, and combinations thereof); meat (e.g., pork, beef, and chicken, and combinations thereof) and their powders or extracts; eggs (e.g., egg yolks and egg whites, and combinations thereof) Examples include: sardines (including horse mackerel), their powders or extracts; seafood (e.g., sardines, horse mackerel, mackerel, tuna, sea bream, flounder, sole, shrimp, crab, scallops, clams, cockles, turban shells, abalone and freshwater clams, and combinations thereof) and their powders or extracts; vegetables (e.g., potatoes, sweet potatoes, pumpkins, carrots, radishes, burdock, onions, garlic, leeks, cabbage, Chinese cabbage, lettuce, spinach, komatsuna and bok choy, and combinations thereof) and their powders or extracts; and combinations thereof. Food ingredients themselves may have been pre-heated, blanched, seasoned, mixed, kneaded, cut, etc. Furthermore, the hygroscopic semi-processed food for cooking may contain seasonings, flavorings, food additives, etc., known in the art, along with the above-mentioned food ingredients.

[0039] The above-mentioned quality improvers for hygroscopic foods are applied, for example, by sprinkling an appropriate amount on the surface of such food materials or by mixing them together with the food materials. If necessary, pre-treatment such as heating, baking, or oiling may be performed independently of the final cooking (e.g., oiling and / or baking).

[0040] This makes it possible to obtain a hygroscopic semi-processed food for cooking. The hygroscopic semi-processed food for cooking may be stored in a sealed container and sold as is in, for example, the food section of a supermarket or department store, a convenience store, or a retail store, or it may be frozen or refrigerated using means known to those skilled in the art and delivered to restaurants or individual homes. Alternatively, the hygroscopic semi-processed food for cooking may be manufactured in a food factory or in the back room of a supermarket, department store, convenience store, or retail store and then used as is to manufacture the hygroscopic food described below.

[0041] (hygroscopic food) The hygroscopic food of the present invention is, for example, an oil-prepared and / or baked product of a hygroscopic semi-processed food for cooking.

[0042] The oils used for oil preparation are edible oils, such as salad oil (including canola oil), olive oil, palm oil, sesame oil, perilla oil, linseed oil, MCT oil, rice oil, macadamia nut oil, coconut oil, peanut oil, and animal fats (e.g., beef tallow, pork tallow, chicken tallow, horse tallow, bone tallow, and dairy tallow), as well as combinations thereof.

[0043] The cooking temperature and cooking time set for oiling or baking hygroscopic semi-processed foods for cooking are not particularly limited and can be appropriately selected by a person skilled in the art depending on the type of hygroscopic semi-processed food used for cooking or the type, size, and quantity of food materials constituting said hygroscopic semi-processed food.

[0044] Furthermore, after frying or baking the hygroscopic semi-processed food for cooking, additional cooking methods such as seasoning may be performed as needed, provided that the surface condition is not damaged.

[0045] In this way, hygroscopic foods can be obtained.

[0046] The hygroscopic foods of the present invention are not necessarily limited, but include, for example, confectionery, bread, pastries, and various prepared foods that are completed by frying and / or baking. Specific examples of hygroscopic foods include snack foods (e.g., potato chips, potato snacks, vegetable chips, corn snacks); fried snacks (e.g., karinto, imokenpi, squid tempura); pastries (e.g., croissants, danishes, pies, tarts, quiches); donuts; cookies, biscuits, and crackers; rice crackers and mochi; and breads such as melon bread.

[0047] Compared to conventional hygroscopic foods, the hygroscopic food of the present invention suppresses or reduces moisture transfer from the external environment and / or moisture-rich materials such as cream to the contact surface over time after completion, resulting in a processed food that is resistant to moisture and maintains its so-called "crispness." [Examples]

[0048] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0049] (Example 1: Making pie dough) To obtain a quality improver for hygroscopic foods, 0.5 parts by mass of magnesium carbonate (average particle size 7.5 μm) and 0.05 parts by mass of hydrolyzed wheat protein were mixed. Then, 50.0 parts by mass of strong flour, 50.0 parts by mass of weak flour, 2.0 parts by mass of salt, 48.0 parts by mass of cold water, 16.0 parts by mass of unsalted margarine, and 80.0 parts by mass of folded margarine were added to this mixture and mixed further to obtain pie dough. The components of the obtained pie dough are shown in Table 1.

[0050] (Example 2: Making pie dough) A quality improver for hygroscopic foods was obtained in the same manner as in Example 1, except that 0.05 parts by mass of gum arabic was used instead of hydrolyzed wheat protein. Other components were added to this in the same manner as in Example 1, and the mixture was further mixed to obtain pie dough. The components of the obtained pie dough are shown in Table 1.

[0051] (Example 3: Making pie dough) A quality improver for hygroscopic foods was obtained in the same manner as in Example 1, except that 0.05 parts by mass of gum arabic was added. Other components were then added to this in the same manner as in Example 1, and the mixture was further mixed to obtain pie dough. The components of the obtained pie dough are shown in Table 1.

[0052] (Example 4: Making pie dough) A quality improver for hygroscopic foods was obtained in the same manner as in Example 1, except that 0.05 parts by mass of pullulan was added. Other components were then added to this in the same manner as in Example 1, and the mixture was further combined to obtain pie dough. The components of the obtained pie dough are shown in Table 1.

[0053] (Example 5: Making pie dough) A quality improver for hygroscopic foods was obtained in the same manner as in Example 1, except that 0.05 parts by mass of tamarind seed gum was added. Other components were then added to this in the same manner as in Example 1, and the mixture was further mixed to obtain pie dough. The components of the obtained pie dough are shown in Table 1.

[0054] (Example 6: Making pie dough) A quality improver for hygroscopic foods was obtained in the same manner as in Example 1, except that 0.05 parts by mass of starch hydrolysate (average molecular weight 8,500; dextrose equivalent (DE) 4) was added. Other components were then added to this in the same manner as in Example 1, and the mixture was further mixed to obtain pie dough. The components of the obtained pie dough are shown in Table 1.

[0055] [Table 1]

[0056] (Comparative Examples 1-9: Preparation of pie dough) Pie dough was obtained by mixing the components in the same manner as in Example 1, except that the content of each component was as shown in Tables 2 and 3, except that the content of magnesium carbonate (average particle size 7.5 μm), calcium carbonate (average particle size 2.5 μm), gum arabic, pullulan, tamarind seed gum, starch hydrolysate, wheat protein hydrolysate, and other components.

[0057] [Table 2]

[0058] [Table 3]

[0059] (Test to confirm the effectiveness of maintaining the quality of the pie) (1) How to make a pie The pie dough obtained in Examples 1-6 and Comparative Examples 1-9 was mixed (hook for 2 minutes, scraped off, and then mixed for another minute), then rolled into balls, cut with a cross shape, placed in a bag, and refrigerated for 1 hour.

[0060] The dough was removed from the refrigerator, rolled out, and then wrapped with margarine (corresponding to 80 parts by mass for each component in Tables 1-3). After folding it into thirds twice, it was left to stand in the refrigerator for 45 minutes (this process was repeated three times (a total of six folds into thirds)), and then refrigerated for another hour. The dough was removed from the refrigerator, cut into quarters, and one of the quarters was rolled out to a thickness of 3 mm. The dough was then properly pricked and cut, and the resulting dough pieces were refrigerated for another 30 minutes.

[0061] The pie was made by taking a piece of dough out of the refrigerator, baking it at 200°C for 15 minutes, then placing a weight on top and baking it at 200°C for another 15 minutes.

[0062] (2) Method of sensory evaluation of pie After preparation, the pies were stored at 30°C and 70% RH for evaluation times of 0, 1, 2, and 3 hours, and their "crispness" and "melt-in-the-mouth" properties were evaluated. Of these, the result of Comparative Example 1 at an evaluation time of 0 hours was assigned a score of 5, and the evaluation was scored by 10 panelists according to the evaluation criteria in Table 4 below, and the average score was calculated.

[0063] [Table 4]

[0064] The results are shown in Table 5.

[0065] [Table 5]

[0066] As shown in Table 5, the pies made using the pie dough produced in Examples 1 to 6 all showed higher values ​​at all evaluation times (0 hours, 1 hour, 2 hours, and 3 hours), even though the evaluation was conducted under high humidity conditions, compared to the pies made using the pie dough produced in Comparative Examples 1 to 9. This indicates that both the crispness and melt-in-your-mouth quality of the pies were maintained for a relatively long period of time after preparation.

[0067] (Example 7: Preparation of Langue de Chat) To obtain a quality improver for hygroscopic foods, 0.5 parts by mass of magnesium carbonate (average particle size 7.5 μm) and 0.05 parts by mass of hydrolyzed wheat protein were mixed. Then, 100 parts by mass of cake flour was added to this mixture (hereinafter referred to as "cake flour containing quality improver").

[0068] 85 parts by mass of unsalted margarine were brought to room temperature, and 85 parts by mass of powdered sugar were added to it. The mixture was beaten with a beater until it became pale, and 65 parts by mass of egg white was added and the mixture was beaten further. Next, the cake flour containing the above-mentioned quality improver was added and the mixture was beaten at low speed for 2 minutes to make the dough. The resulting dough was spread onto a langue de chat plate to form it, and the cookies were baked at 180°C for 10 minutes to make langue de chat. The components of the resulting langue de chat are shown in Table 6.

[0069] (Example 8: Preparation of Langue de Chat cookies) A cake flour containing a quality improver was obtained in the same manner as in Example 7, except that 0.05 parts by mass of gum arabic was used instead of hydrolyzed wheat protein. Other ingredients were added to this flour in the same manner as in Example 7, and then the mixture was baked to produce langue de chat cookies. The components of the obtained langue de chat cookies are shown in Table 6.

[0070] (Example 9: Preparation of Langue de Chat) Furthermore, cake flour containing a quality improver was obtained in the same manner as in Example 7, except that 0.05 parts by mass of gum arabic was added. Other ingredients were then added to this flour in the same manner as in Example 7, and langue de chat cookies were obtained by baking. The components of the obtained langue de chat cookies are shown in Table 6.

[0071] (Example 10: Preparation of Langue de Chat cookies) Furthermore, cake flour containing a quality improver was obtained in the same manner as in Example 7, except that 0.05 parts by mass of pullulan was added. Other ingredients were then added to this flour in the same manner as in Example 7, and langue de chat was obtained by baking. The components of the obtained langue de chat are shown in Table 6.

[0072] (Example 11: Preparation of Langue de Chat cookies) Furthermore, cake flour containing a quality improver was obtained in the same manner as in Example 7, except that 0.05 parts by mass of tamarind seed gum was added. Other ingredients were then added to this flour in the same manner as in Example 7, and the mixture was subsequently baked to obtain langue de chat cookies. The components of the obtained langue de chat cookies are shown in Table 6.

[0073] (Example 12: Preparation of Langue de Chat cookies) Furthermore, cake flour containing a quality improver was obtained in the same manner as in Example 7, except that 0.05 parts by mass of starch hydrolysate (average molecular weight 8,500; dextrose equivalent (DE) 4) was added. Other components were then added to this flour in the same manner as in Example 7, and the mixture was subsequently baked to obtain langue de chat cookies. The components of the obtained langue de chat cookies are shown in Table 6.

[0074] [Table 6]

[0075] (Comparative Examples 10-18: Preparation of Langue de Chat) Langue de chat cookies were obtained by mixing the components in the same manner as in Example 7, except that the content of each component was as shown in Tables 7 and 8, except that the content of magnesium carbonate (average particle size 7.5 μm), calcium carbonate (average particle size 2.5 μm), gum arabic, pullulan, tamarind seed gum, starch hydrolysate (average molecular weight 8,500; dextrose equivalent (DE) 4), wheat protein hydrolysate, and other components was as shown in Tables 7 and 8, and then baking.

[0076] [Table 7]

[0077] [Table 8]

[0078] (Test to confirm the effectiveness of maintaining the quality of langue de chat cookies) (Sensory evaluation method for langue de chat cookies) After preparation, the langue de chat cookies were stored at 30°C and 70% RH for evaluation times of 0, 1, 2, and 3 hours. Their "crispness" and "melt-in-the-mouth" properties were then evaluated. Of these, the result for Comparative Example 10 at 0 hours was assigned a score of 5. Ten panelists then scored the cookies according to the evaluation criteria in Table 4, and the average score was calculated.

[0079] The results are shown in Table 9.

[0080] [Table 9]

[0081] As shown in Table 9, the langue de chat cookies made in Examples 7 to 12 all showed higher values ​​at all evaluation times (0 hours, 1 hour, 2 hours, and 3 hours), even though they were evaluated under high humidity conditions, compared to the langue de chat cookies made in Comparative Examples 10 to 18. This indicates that both the crispness and melt-in-the-mouth quality of the langue de chat cookies were maintained for a relatively long period of time after preparation.

[0082] (Example 13: Making ice cream sandwich cookies) To obtain a quality improver for hygroscopic foods, 0.5 parts by mass of magnesium carbonate (average particle size 7.5 μm) and 0.05 parts by mass of hydrolyzed wheat protein were mixed (hereinafter referred to as "quality improver").

[0083] Bring 42.0 parts by mass of unsalted butter to room temperature, combine with 47.0 parts by mass of granulated sugar, and beat with a beater until the mixture becomes pale. Gradually add 18.0 parts by mass of whole egg and continue to beat. Next, add the remaining ingredients along with the quality improver obtained above, and beat at low speed for 2 minutes to make the dough. This dough was then refrigerated for 1 hour. The dough was removed from the refrigerator, rolled out to a thickness of 5 mm, cut into 4 cm squares, baked at 180°C for 14 minutes, and then allowed to cool to make cookies.

[0084] Two of the obtained cookies were used to sandwich 15g of commercially available vanilla ice cream to create an ice cream sandwich cookie. The resulting ice cream sandwich cookies were immediately frozen and stored at -25°C. The components of the resulting ice cream sandwich cookies are shown in Table 10.

[0085] (Example 14: Making ice cream sandwich cookies) A quality improver was obtained in the same manner as in Example 13, except that 0.05 parts by mass of gum arabic was used instead of hydrolyzed wheat protein. Other ingredients were added to this in the same manner as in Example 13, and then cookies were made by baking. Ice cream sandwich cookies were made in the same manner as in Example 13, except that two of the cookies thus obtained were used. The components of the obtained ice cream sandwich cookies are shown in Table 10.

[0086] (Example 15: Making ice cream sandwich cookies) A quality improver was obtained in the same manner as in Example 13, except that 0.05 parts by mass of gum arabic was added. Other ingredients were then added to this improver in the same manner as in Example 13, and cookies were made by baking. Ice cream sandwich cookies were made in the same manner as in Example 13, except that two of the cookies thus obtained were used. The ingredients of the obtained ice cream sandwich cookies are shown in Table 10.

[0087] (Example 16: Making ice cream sandwich cookies) A quality improver was obtained in the same manner as in Example 13, except that 0.05 parts by mass of pullulan was added. Other ingredients were then added to this improver in the same manner as in Example 13, and cookies were made by baking. Ice cream sandwich cookies were made in the same manner as in Example 13, except that two of the cookies thus obtained were used. The ingredients of the obtained ice cream sandwich cookies are shown in Table 10.

[0088] (Example 17: Making ice cream sandwich cookies) A quality improver was obtained in the same manner as in Example 13, except that 0.05 parts by mass of tamarind seed gum was added. Other ingredients were then added to this improver in the same manner as in Example 13, and cookies were made by baking. Ice cream sandwich cookies were made in the same manner as in Example 13, except that two of the cookies thus obtained were used. The ingredients of the obtained ice cream sandwich cookies are shown in Table 10.

[0089] (Example 18: Making ice cream sandwich cookies) A quality improver was obtained in the same manner as in Example 13, except that 0.05 parts by mass of starch hydrolysate (average molecular weight 8,500; dextrose equivalent (DE) 4) was added. Other components were then added to this in the same manner as in Example 13, and cookies were made by baking. Ice cream sandwich cookies were made in the same manner as in Example 13, except that two of the cookies thus obtained were used. The components of the obtained ice cream sandwich cookies are shown in Table 10.

[0090] [Table 10]

[0091] (Comparative Examples 19-27: Preparation of Ice Cream Sandwich Cookies) Except for using magnesium carbonate (average particle size 7.5 μm), calcium carbonate (average particle size 2.5 μm), gum arabic, pullulan, tamarind seed gum, starch hydrolysate (average molecular weight 8,500; dextrose equivalent (DE) 4), wheat protein hydrolysate, and other ingredients, the ingredients were mixed in the same manner as in Example 13, and then baked to produce cookies. Ice cream sandwich cookies were then prepared in the same manner as in Example 13, except that two of the cookies thus obtained were used.

[0092] [Table 11]

[0093] [Table 12]

[0094] (Test to confirm the effectiveness of maintaining the quality of ice cream sandwich cookies) (1)Storage conditions For the ice cream sandwich cookies prepared in each example and comparative example, the storage conditions were as follows: (a) standing at 25°C and 50% RH for 20 minutes, and (b) then frozen overnight at -25°C. These (a) and (b) constituted one cycle of storage conditions for the ice cream sandwich cookies.

[0095] (2) Sensory evaluation method for ice cream sandwich cookies Using the storage conditions for the ice cream sandwich cookies described above, the "crispness" and "melt-in-the-mouth" properties of the ice cream sandwich cookies were evaluated for storage periods of 0 cycles (without performing (a) and (b) above), 3 cycles, and 5 cycles. Of these, the result of Comparative Example 19 under evaluation period 0 was assigned a score of 5 points, and the evaluation was scored by 10 panelists according to the evaluation criteria in Table 4 above, and the average score was calculated.

[0096] The results are shown in Table 13.

[0097] [Table 13]

[0098] As shown in Table 13, the ice cream sandwich cookies made in Examples 13-18 all showed higher values ​​compared to the ice cream sandwich cookies made in Comparative Examples 19-27 in all evaluation periods (0 cycles, 3 cycles, and 5 cycles), indicating that both the crispness and melt-in-the-mouth quality of the ice cream sandwich cookies were maintained for a relatively long period of time after preparation. [Industrial applicability]

[0099] This invention is useful, for example, in the field of processed food manufacturing.

Claims

1. It contains particles containing salts of Group 2 elements and a moisture migration inhibiting component. The salt of the group 2 element is at least one selected from the group consisting of magnesium salts and calcium salts. A quality improver for hygroscopic foods, comprising a moisture migration inhibitory component containing gum arabic.

2. The quality improver for hygroscopic foods according to claim 1, wherein the salt of the group 2 element is a carbonate.

3. A semi-processed, hygroscopic food for cooking, comprising a quality improver for hygroscopic foods according to claim 1 or 2, and a food ingredient.

4. A hygroscopic food product, which is an oil-based preparation of a semi-processed food product for cooking that is hygroscopic, as described in claim 3.

5. A hygroscopic food product which is a baked product of the hygroscopic semi-processed food product for cooking described in claim 3.

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