Confectionery and method for producing same

Abstract

To provide a method for producing a sweet that has good moldability of dough and a soft texture not too hard even when containing a large amount of protein.SOLUTION: The sweet contains lipids, carbohydrates, protein, and an emulsifier. The content of the protein is 30 mass% or more and 50 mass% or less. The emulsifier contains organic acid monoglycerides. Preferably, the emulsifier further contains polyglyceryl fatty acid esters.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a confectionery suitable for easy nutritional supplementation and a method for producing the confectionery. [Background technology]

[0002] Conventionally, bar-shaped foods such as cereal bars and granola bars have been known that allow people to easily replenish specific nutrients and dietary fiber. They can be eaten quickly while exercising or at work, which makes the act of eating itself enjoyable. In recent years, there has been an increasing demand for bar-shaped foods that can replenish protein.

[0003] With regard to bar-formed food products, for example, Patent Document 1 discloses a cereal bar comprising at least 15% by weight or more of whole grains, about 35% by weight or more of a binder, and about 5% by weight or more of a compound coating agent, the cereal bar being effective in providing at least about 5% by weight or more of protein, about 5% by weight or more of fiber, and at least 120 calories or less per 28 grams of the bar, the cereal bar having an Aw of about 0.4 to about 0.6 (see claim 1 of Patent Document 1).

[0004] However, in Patent Document 1, the binding strength of the binder made of sugar syrup was relied upon to ensure the moldability and shape retention of whole grains in the form of bar-shaped food products. In this case, the binder contains sugar and starch syrup, which results in a sweet product, making it difficult to provide a product with a flavor that is not too sweet. In addition, the texture of the binder portion is nougat-like or candy-like. Furthermore, in Patent Document 1, the protein is blended in the form of extruded soy protein nuggets (see the examples in Patent Document 1). With such a form, the nugget portion remains hard in the obtained bar-shaped food product, which has an adverse effect on the texture.

[0005] On the other hand, for example, Patent Document 2 discloses an invention of a plastic dough comprising a mixture of a kneaded material containing fats and oils and soybean protein and an aqueous liquid, the soybean protein content being 15-65% by weight based on the dry solid content of the dough, and the moisture content being 2-15% by weight in the dough, and a heated confectionery, which is a nutrition bar obtained from the dough (see claims 1, 5, and 6 of Patent Document 2). It also describes that a dough that can fully withstand continuous mechanical production is obtained by producing chocolate containing soybean protein in advance, and mixing it with water to prepare a confectionery dough, and that the confectionery obtained by baking the dough has a suitable crispy texture, melts easily in the mouth, and does not stick to the teeth (see paragraphs 0035 and 0042 of Patent Document 2). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2007-130018 A [Patent Document 2] JP 2007-97514 A Summary of the Invention [Problem to be solved by the invention]

[0007] However, the inventors' research revealed that when trying to incorporate a high protein content into confectionery, problems arise in the moldability of the dough and the texture of the resulting confectionery. In this regard, Patent Document 2 describes that when mixing powdered soy protein into the dough, a refining process and a conching process similar to those used in chocolate manufacturing are carried out, but on the other hand, when dough was prepared without going through such processes, the kneaded dough was in a crumbly state and was of such a quality that it could not be mechanically molded (see paragraphs 0036 and 0038 of Patent Document 2). Therefore, it was not possible to prepare the dough by a simple mixing process.

[0008] Therefore, an object of the present invention is to provide a method for obtaining a confectionery having good moldability of the dough and a soft texture that is not too hard, even when a high protein content is blended. [Means for solving the problem]

[0009] The present inventors have conducted extensive research to achieve the above object and have completed the present invention.

[0010] In other words, in a first aspect, the present invention provides a confectionery comprising lipids, carbohydrates, proteins, and an emulsifier, wherein the protein content is 30% by mass or more and 50% by mass or less, and the emulsifier comprises an organic acid monoglyceride.

[0011] In the confectionery according to the present invention, it is preferable that the emulsifier further contains a polyglycerol fatty acid ester.

[0012] In the confectionery according to the present invention, it is preferable that an oil-based confectionery is disposed on at least a part of the surface.

[0013] In the confectionery according to the invention, it is preferred that the confectionery is in the form of a bar.

[0014] In the confectionery according to the present invention, the confectionery is preferably a baked confectionery.

[0015] In a second aspect, the present invention provides a method for producing a confectionery, comprising preparing a confectionery dough containing lipids, carbohydrates, proteins, and an emulsifier, wherein the protein content is 30% by mass or more and 50% by mass or less, and the emulsifier contains an organic acid monoglyceride, and forming the confectionery dough into a predetermined shape.

[0016] In the method for producing a confectionery according to the present invention, it is preferable that the emulsifier further contains a polyglycerol fatty acid ester.

[0017] In the method for producing the confectionery according to the present invention, it is preferable to form the confectionery into a bar shape.

[0018] In the method for producing a confectionery according to the present invention, it is preferable to obtain a baked confectionery by baking the shaped product.

[0019] In the method for producing a confectionery according to the present invention, the forming is preferably carried out by extrusion.

[0020] In the method for producing confectionery according to the present invention, it is preferable that the dough is a first dough, and a second dough made of an oil-based confectionery dough is bonded to at least a portion of the surface of the first dough, and then baked.

[0021] In the method for producing confectionery according to the present invention, it is preferable that the first dough and the second dough are joined by extruding the dough together through a double nozzle to form the dough. Effect of the Invention

[0022] According to the present invention, a confectionery containing lipids, carbohydrates, proteins, and an emulsifier, in which the protein content is 30% by mass or more and 50% by mass or less, is obtained, and since the confectionery contains an organic acid monoglyceride as an emulsifier, the confectionery has good moldability of the dough and a soft texture that is not too hard. [Brief description of the drawings]

[0023] [Figure 1] FIG. 2 is a schematic structural diagram showing the shape of a wedge-shaped plunger used in hardness measurement. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0024] The confectionery provided by the present invention contains lipids, carbohydrates, proteins, and an emulsifier, the protein content of which is 30% by mass or more and 50% by mass or less, and contains an organic acid monoglyceride as the emulsifier. The protein content may be in the range of 30% by mass or more and 45% by mass or less, or in the range of 30% by mass or more and 40% by mass or less, depending on the case.

[0025] The confectionery provided by the present invention can be prepared using food materials generally used as ingredients for confectionery, that is, food materials such as a protein material that is a main source of protein, a lipid material that is a main source of lipids, and a carbohydrate material that is a main source of carbohydrates.

[0026] However, in the confectionery provided by the present invention, it is necessary to blend a specific type of emulsifier. Specifically, it is necessary to include an organic acid monoglyceride as an emulsifier. By blending a specific type of emulsifier in the confectionery, even when a high protein content is blended, it is possible to obtain a confectionery that has good moldability of the dough and a soft texture that is not too hard. Examples of organic acid monoglycerides include citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, acetic acid monoglyceride, and lactic acid monoglyceride. One type of organic acid monoglyceride may be used alone, or two or more types may be used in combination. As an emulsifier, although it is optional, a polyglycerol fatty acid ester may be further used in combination. By using an organic acid monoglyceride and a polyglycerol fatty acid ester in combination, further improvement in moldability of the dough and improvement in texture can be expected. Examples of the polyglycerol fatty acid ester include polyglycerol condensed ricinoleic acid ester, polyglycerol erucic acid ester, etc. The polyglycerol fatty acid ester may be used alone or in combination of two or more kinds.

[0027] In the confectionery provided by the present invention, the content of organic acid monoglyceride as an emulsifier is typically 0.1% to 5% by mass or less. The content of organic acid monoglyceride may be in the range of 0.5% to 4% by mass or in the range of 1% to 3% by mass depending on the case. Furthermore, when polyglycerin fatty acid ester is included as an emulsifier, the content is typically 0.1% to 10% by mass or less. The content of polyglycerin fatty acid ester may be in the range of 0.5% to 8% by mass or in the range of 1% to 5% by mass depending on the case. Furthermore, when organic acid monoglyceride and polyglycerin fatty acid ester are used in combination, the mass ratio of organic acid monoglyceride to polyglycerin fatty acid ester is typically 1:9 to 5:5. The mass ratio may be in the range of 2:8 to 5:5 or in the range of 3:7 to 5:5 depending on the case. Furthermore, other emulsifiers may be blended within a range that does not impede the object of the present invention. Examples of such emulsifiers include monoglycerin fatty acid esters other than organic acid monoglycerides, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. In this case, the content of emulsifiers other than organic acid monoglycerides and polyglycerin fatty acid esters contained in the confectionery provided by the present invention is typically 5% by mass or less, from the viewpoint of ensuring the content of organic acid monoglycerides and polyglycerin fatty acid esters. The content of emulsifiers other than organic acid monoglycerides and polyglycerin fatty acid esters may be in the range of 0.1% by mass or more and 3% by mass or less, or in the range of 0.1% by mass or more and 1% by mass or less, depending on the case.

[0028] Examples of protein materials that are the source of protein contained in the confectionery provided by the present invention include materials containing soybean protein, materials containing milk protein, materials containing collagen, etc. However, the materials are not limited to materials containing these types of proteins. One type of protein material may be used alone, or two or more types may be used in combination.

[0029] Specifically, materials containing soybean protein include extracts extracted under specific conditions from raw materials such as soybeans, defatted soybean flour, concentrated soybean protein, isolated soybean protein, soy milk, etc. Examples of such soybean protein materials include "Fujipro AL", "Fujipro SEH", "Prolina 700", "Prolina 800", and "Prolina 900" manufactured by Fuji Oil Co., Ltd., "Solpy 4000H" and "Solpy 5000H" manufactured by Nisshin Oillio Co., Ltd., "Profam 649", "Profam 974", "Profam 781", and "Profam 825" manufactured by ADM, and "SUPRO XT219D" and "SUPRO PM" manufactured by Solae Co., Ltd., which are commercially available as soybean powders, and such commercially available materials may be used. Furthermore, since methods for preparing materials containing soybean protein are described in Japanese Patent Application Laid-Open Nos. 8-173052 and 9-121780, the materials may be prepared in accordance with such known methods.

[0030] Examples of materials containing milk protein include whey protein concentrate (WPC), whey protein isolate (WPI), whey protein hydrolysate (WPH), concentrated milk protein (MPC), and isolated milk protein (MPI). As whey materials, for example, "WPC392", "WPC472", "WPI894", and "WPH817" manufactured by Fonterra, "TATUA901" and "TATUA942" manufactured by TATUA, and "W800" manufactured by Morinaga Milk Industry Co., Ltd. are commercially available as whey powders, and such commercially available materials may be used. Examples of milk protein concentrates include "Mirai MC80" manufactured by Mirai Co., Ltd., "Milka MPI" manufactured by Nippon Shinyaku Co., Ltd., and "Prodiet 87B Fluid" manufactured by Ingredia. Furthermore, the material containing milk protein may be calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, acid casein, rennet casein, casein peptide, etc. As such casein materials, for example, "Excellion Calcium Caseinate S" manufactured by FrieslandCampina DMV and the like are commercially available as calcium caseinate, and "Excellion Sodium Caseinate S" manufactured by FrieslandCampina DMV and the like are commercially available as sodium caseinate, and such commercially available materials may be used.

[0031] Examples of collagen-containing materials include hot water extracts under acidic or neutral conditions from collagen-containing raw materials such as cow bones, cowhide, pigskin, and fish bones, gelatin, and collagen peptides (combined with two or more amino acids). Generally, collagen has a strong gelling ability when its molecular weight is large, which affects the physical properties and texture of the dough of confectionery, so it is preferable to use collagen peptides to avoid this. The molecular weight of collagen peptide is preferably about 500 to 15,000 as weight average molecular weight, and about 500 to 10,000 is more typical. If the weight average molecular weight of collagen peptide is less than 500, the bitterness of the peptide will be strong, and if it exceeds 15,000, the viscosity will be high, so neither is preferable. The weight average molecular weight of collagen peptide can be measured, for example, by the Pagi method (Photographic Gelatin Test Method, 10th Edition, Joint Council for Photographic Gelatin Test Method).

[0032] In addition, in any non-limiting embodiment of the present invention, the protein material is preferably in a powder form from the viewpoints of ease of mixing into the confectionery dough and the texture of the resulting confectionery. The particle size of the powder is preferably such that 80% by mass or more of the powder has a particle size of 100 μm or less, and more preferably 90% by mass or more of the powder has a particle size of 60 μm or less.

[0033] The lipid material that is the source of the lipid contained in the confectionery provided by the present invention is not particularly limited as long as it is an edible lipid material. For example, any of vegetable fats and oils, animal fats and oils, and processed fats and oils thereof may be used. The melting point of the fats and oils is not particularly limited, and any of liquid fats and oils and oils and oils and oils and oils may be used. For example, margarine, shortening, olive oil, safflower oil, corn oil, coconut oil, cacao butter, palm oil, milk fat, etc. are included. Among them, in order to impart a better flavor, processed edible fats and oils such as margarine, butter, and shortening are preferred examples.

[0034] In the confectionery provided by the present invention, the lipid content is typically 40% by mass or less, and in some cases, the lipid content may be in the range of 10% to 30% by mass or 15% to 28% by mass.

[0035] Examples of carbohydrate materials that are the source of carbohydrates contained in the confectionery provided by the present invention include sugar, sucrose, honey, starch syrup, corn syrup, glucose, maltose, isomerized sugar, trehalose, various oligosaccharides, and further sugar alcohols such as sorbitol, maltitol, mannitol, inositol, xylitol, oligosaccharide alcohols, and glycerol. Among them, from the viewpoint of increasing the binding property of the dough and suppressing the water activity, it is preferable to use non-reducing sugars such as monosaccharides or disaccharides, and glycerol. One type of carbohydrate material may be used alone, or two or more types may be used in combination.

[0036] In the confectionery provided by the present invention, the sugar content is typically 30% by mass or less, and in some cases, the sugar content may be in the range of 10% to 28% by mass, or in the range of 15% to 25% by mass.

[0037] The confectionery provided by the present invention may optionally contain dietary fiber. In such a case, the dietary fiber content is typically 30% by mass or less. In some cases, the dietary fiber content may be in the range of 2% by mass or more and 28% by mass or less, or in the range of 5% by mass or more and 25% by mass or less.

[0038] Examples of dietary fiber materials that are the source of dietary fiber contained in the confectionery provided by the present invention include resistant polysaccharides such as polydextrose, inulin, resistant dextrin, resistant glucan, etc., and resistant oligosaccharides such as fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, gentiooligosaccharides, etc. One type of dietary fiber material may be used alone, or two or more types may be used in combination.

[0039] In the confectionery provided by the present invention, the moisture content is typically 20% by mass or less. In some cases, the moisture content may be in the range of 5% by mass to 15% by mass or in the range of 5% by mass to 12% by mass. The moisture may be derived from the raw materials.

[0040] The confectionery provided by the present invention may contain other ingredients other than those described above, as necessary, depending on the desired product form, such as salt, vitamins, amino acids, sweeteners, flavorings, seasonings, granular flavoring materials, thickeners, leavening agents, pH adjusters, egg products, dairy products, etc.

[0041] For example, dairy products include skim milk powder, whole milk powder, condensed milk, raw milk, concentrated milk, fermented milk, cream, cheese, and the like.

[0042] For example, granular flavoring materials include dried fruits and vegetables such as raisins, cranberries, currants, blueberries, prunes, figs, apricots, orange peel, strawberries, kiwis, apples, mangoes, pineapples, papayas, bananas, carrots, pumpkins, onions, sweet potatoes, and potatoes; nuts and seeds such as cashew nuts, macadamia nuts, peanuts, walnuts, hazelnuts, pistachios, chestnuts, sunflower seeds, and pumpkin seeds; crushed products such as biscuits, crackers, waffles, and wafers; crushed confectionery products such as biscuit crumbs and cookie crumbs; puffed and roasted products such as wheat, oats, rye, barley, brown rice, polished rice, and corn (e.g., corn flakes, bran flakes, and rice flakes); chocolate chips, caramel chips, marshmallows, soybean puffs, and whey puffs.

[0043] In addition, the granular flavoring material naturally contains one or more of the confectionery ingredients, namely proteins, lipids, carbohydrates, and dietary fiber, including the above-mentioned emulsifiers. However, granular flavoring materials that are typically 1 mm or more in length, more typically 1.5 mm or more, and even more typically 2 mm or more in length, generally only exhibit their own unique texture when combined with water, oils or fats or other confectionery ingredients, and are not materials that impart the dough properties or texture of the confectionery parts other than the granular flavoring material, and are therefore not included in the composition of the "confectionery ingredients" required to specify the configuration of this invention.

[0044] The confectionery provided by the present invention preferably has a water activity of 0.70 or less, more preferably 0.65 or less, thereby making it possible to provide a confectionery product that can be distributed at room temperature.

[0045] The confectionery provided by the present invention can be in various shapes, such as a rod shape, a rectangular parallelepiped shape, a plate shape, a sphere shape, or an indefinite shape, but for example, a rod shape (bar shape) is preferable because it is easy to hold and eat. The size of the confectionery is preferably 10 to 20 mm in thickness, 20 to 35 mm in width, and 15 to 130 mm in length. If it is too large, it is not preferable because it will have poor shape retention, be difficult to remove from the package, and be difficult to hold and eat.

[0046] The hardness of the confectionery provided by the present invention, when measured in the form of an unbaked confectionery or its dough, for example, as described below, is preferably 0.5 kgf or less, more preferably 0.4 kgf or less, and even more preferably 0.2 kgf or less.

[0047] (Hardness measurement part 1) Using a digital force gauge ("SHIMPO FGS-50E-L", manufactured by Nidec-Shimpo Corporation), the maximum stress (unit: kgf) is measured when a cylindrical plunger (diameter 10 mm) is inserted to a depth of 7 mm at a penetration speed of 180 mm / min.

[0048] Furthermore, in a fired state, the hardness, for example, when measured as described below, is preferably 3000 gf or less, more preferably 2000 gf or less, and even more preferably 1500 gf or less.

[0049] (Hardness measurement part 2) Using a texture analyzer ("TA.XTplus", manufactured by Eiko Seiki Co., Ltd.), the maximum stress (unit: gf) was measured when a wedge-shaped plunger (vertical edge 2a: 8 mm x width edge 2b: 80 mm, tip apex 2c: 60°) having a plunger handle 1 and plunger tip 2, as shown in the approximate shape of Figure 1, was inserted to a depth of 5 mm at an insertion speed of 1 mm / sec.

[0050] The method for producing the confectionery provided by the present invention will be described in more detail below, although the method for obtaining the confectionery provided by the present invention is not limited to the specific method described below.

[0051] The confectionery provided by the present invention can be obtained by preparing a confectionery dough by mixing ingredients appropriately and forming the confectionery dough into a desired shape by a method known to those of ordinary skill in the art. That is, a confectionery dough having the same composition of confectionery ingredients as that specified for the confectionery described above is prepared using the food ingredients described above, and then formed into a desired shape.

[0052] A typical example would be to use a protein material that is the main source of protein as a confectionery ingredient, more specifically, a material that contains 50% or more by weight of protein per dry matter, and to incorporate the protein material in an amount of 20% or more by weight in the total amount of the confectionery dough. The amount of the protein material may be in the range of 23% to 98% by weight, or in the range of 25% to 95% by weight, depending on the case. Furthermore, the protein content of the protein material may be in the range of 53% to 99% by weight, or in the range of 55% to 90% by weight, depending on the case.

[0053] Furthermore, a lipid material that is the main source of lipids as a confectionery ingredient, more specifically, a material containing lipids at 20% by mass or more per dry matter, is used, and the amount of the lipid material blended is 5% by mass or more in the total amount of the confectionery dough. The amount of the lipid material blended may be in the range of 7% to 78% by mass, 10% to 75% by mass, or 10% to 30% by mass, depending on the case. Furthermore, the lipid content of the lipid material may be in the range of 25% to 99% by mass, or 28% to 90% by mass, depending on the case.

[0054] Furthermore, a carbohydrate material that is the main source of carbohydrates as a confectionery ingredient, more specifically, a material that contains carbohydrates at 50% or more by mass per dry matter, is used, and the amount of the carbohydrate material blended is 40% or less by mass in the total amount of the confectionery dough. The amount of the carbohydrate material blended may be in the range of 0.1% to 35% by mass, or in the range of 1% to 30% by mass, depending on the case. The carbohydrate content of the carbohydrate material may be in the range of 55% to 99% by mass, or in the range of 58% to 90% by mass, depending on the case.

[0055] In addition, a dietary fiber material that is the main source of dietary fiber as a confectionery ingredient, more specifically, a material that contains 50% or more by weight of dietary fiber per dry matter, is used, and the amount of the material blended in the confectionery dough is 2% to 60% by weight. The amount of the dietary fiber material blended may be in the range of 5% to 55% by weight, or in the range of 7% to 50% by weight, depending on the case. In addition, the dietary fiber content of the dietary fiber material may be in the range of 53% to 99% by weight, or in the range of 55% to 90% by weight, depending on the case.

[0056] The emulsifier may be contained in the confectionery dough in an amount corresponding to the content of the confectionery ingredients described above.

[0057] The mixing state of the ingredients and the physical properties of the dough can be adjusted by adding water to the dough as needed. The water may be derived from the ingredients.

[0058] Other ingredients to be mixed into the confectionery dough, the composition of the confectionery dough, water activity, shape, etc. may be the same as those described for the above confectionery.

[0059] The confectionery dough may be formed, for example, by forming it to a certain thickness using a rotary mold, by dispensing it using a depositor or wire cutter, or, if necessary, by spreading it with a roll or by extruding it. Among these, the confectionery dough of the present invention has suitable dough properties for extrusion molding, in which the confectionery dough is extruded from a discharge port having a predetermined diameter or aperture.

[0060] The confectionery dough may be baked after being molded into a predetermined shape. Alternatively, other confectionery dough may be joined and molded into a predetermined shape, and then baked. There are no particular limitations on the baking method, and for example, baking equipment such as an oven, gas burner, microwave oven, or electric heater (toaster) can be used. Baking at a predetermined temperature for a predetermined time can produce a baked confectionery (or baked composite confectionery). Baking conditions may be 100 to 800°C, 10 to 300 seconds, etc.

[0061] On the other hand, another aspect of the present invention relates to a composite confectionery using the confectionery described above and another confectionery. That is, the present invention provides a composite confectionery obtained by joining the confectionery described above with another confectionery. The other confectionery may be any confectionery having the flavor or texture of the desired confectionery or properties suitable for baking, and is not particularly limited. Examples of the other confectionery include chocolate, chocolate-flavored confectionery, cheese-flavored confectionery, butter-flavored confectionery, matcha-flavored confectionery, red bean-flavored confectionery, sweet potato-flavored confectionery, strawberry-flavored confectionery, cookies, biscuits, cream, jam, and the like. The composite confectionery may be obtained by joining the confectionery described above with another confectionery, joining the dough of the confectionery described above with another confectionery and molding it into a predetermined shape, joining the dough of the confectionery described above with the dough of the other confectionery and molding it into a predetermined shape, or joining the dough of the confectionery described above with the other confectionery and molding it into a predetermined shape. The confectionery may also be baked. The manner of shaping and baking may be the same as that described above for the confectionery described above.

[0062] For example, in any non-limiting embodiment of the present invention, the composite confectionery is a composite confectionery containing the confectionery described above and an oil-based confectionery covering a part or all of the confectionery. With such a composite confectionery, one confectionery and the other confectionery consisting of an oil-based confectionery are combined to provide a more varied confectionery product. In addition, at least the surface layer of the oil-based confectionery forming the outer layer can be thermally denatured by baking as desired to such an extent that it is not sticky when held in the hand. In this way, for example, if it has a rod shape (bar shape), it is easy to hold and eat it. Note that the term "oil-based confectionery" typically refers to a confectionery having a lipid content of 15% by mass or more, more typically 18% by mass or more and 70% by mass or less, and even more typically 20% by mass or more and 50% by mass or less. For example, it means chocolate, chocolate-flavored confectionery, cheese-flavored confectionery, butter-flavored, matcha-flavored confectionery, red bean-flavored, sweet potato-flavored, strawberry-flavored, etc.

[0063] The oil-based confectionery forming the outer layer is not particularly limited, but may be appropriately aerated. In general, aeration tends to suppress the sagging of the molded oil-based confectionery such as chocolate when it is heated. In addition, ingredients such as ground nuts, fruit juice powder, freeze-dried fruit chips, coffee chips, caramel, matcha, cacao nibs, puffed snack foods, biscuit chips, candy chips, chocolate chips, dried fruits, marshmallows, etc. may also be included.

[0064] There is no particular limitation on the method for joining the confectionery described above and the oil-based confectionery that forms the outer layer. For example, the confectionery described above may be baked and then coated with the dough of the oil-based confectionery that forms the outer layer using an enrober. Alternatively, the dough may be extruded from a double nozzle of an extrusion molding device by extruding the dough of the oil-based confectionery that forms the outer layer from the outer part of the nozzle and the dough of the confectionery described above from the inner part of the nozzle so that they are joined to each other, and then cut into a predetermined shape. Alternatively, a method of sequentially producing a shell from the outer layer of the oil-based confectionery dough, a center from the above-described confectionery dough, and a bottom from the outer layer of the oil-based confectionery dough in a mold (die) by molding, a method of coating the above-described confectionery dough formed into a predetermined shape by covering molding with the outer layer of the oil-based confectionery dough using an enrober, a method of using a one-shot depositor to start extruding the outer layer of the oil-based confectionery dough from an outer nozzle, then extrude the above-described confectionery dough from an inner nozzle, and end extrusion from the outer nozzle after end of extrusion from the inner nozzle, etc. can be appropriately adopted.

[0065] The mass ratio of the above-described confectionery to the oil-based confectionery constituting the outer layer is typically, for example, 25:75 to 65:35, and in some cases, for example, 35:65 to 55:45.

[0066] Then, if necessary, the confectionery is baked in the above-mentioned bonded state in a baking apparatus similar to that used in the above-described confectionery manufacturing process, whereby at least the outer layer of the oil-based confectionery can be thermally denatured to such an extent that it is not sticky when held in the hand. The baking conditions may be 100 to 800°C and 10 to 300 seconds, for example.

[0067] The oil-based confectionery forming the outer layer may contain dietary fiber. This allows the dietary fiber to be ingested together with the protein content of the confectionery described above as nutrients. The dietary fiber is not particularly limited as long as it can be used as food, like the confectionery described above. For example, water-soluble dietary fiber such as inulin, indigestible dextrin, polydextrose, isomaltodextrin, and insoluble dietary fiber such as cellulose and resistant starch are included. Among these, inulin is preferred. Inulin is also excellent in the effect of suppressing the sagging during baking. The content of dietary fiber may be appropriately set according to the type of dietary fiber and the intended intake amount for one meal, but is typically 1% by mass or more and 60% by mass or less in the oil-based confectionery forming the outer layer. However, if it exceeds the above range, it may cause molding defects. The content of dietary fiber may be in the range of 10% by mass or more and 50% by mass or less, or in the range of 20% by mass or more and 40% by mass or less, as necessary.

[0068] In this specification, the "protein content" can be measured by a well-known food analysis method, such as the Kjeldahl method.

[0069] Furthermore, the "lipid content" in this specification can be measured by a well-known analytical method for food analysis, such as the Soxhlet extraction method after hydrochloric acid decomposition.

[0070] Furthermore, the "water content" in this specification can be measured by a known analytical method for food analysis, for example, the normal pressure heating and drying aid method (105°C, 5 hours).

[0071] Furthermore, the "water activity" in this specification can be measured by a well-known analytical method for food analysis, for example, a gravimetric balance method.

[0072] Furthermore, the "dietary fiber content" in this specification can be measured by a known analytical method for food analysis, for example, CODEX analytical method AOAC Method 2001.03, etc.

[0073] Furthermore, the "ash content" in this specification can be measured by a well-known analytical method for food analysis, for example, a direct ashing method.

[0074] Furthermore, the "carbohydrate content" in this specification can be calculated using well-known methods of food analysis, for example, by subtracting the moisture, ash, lipid content, protein content, dietary fiber content, and other non-carbohydrate component contents determined by the measurement methods described above from the total amount of the confectionery or confectionery dough. EXAMPLES

[0075] The present invention will be described in detail below with reference to examples, but the scope of the present invention is not limited to these examples.

[0076] <Test Example 1> We investigated how the protein content of the confectionery affects the moldability of the dough and the hardness of the resulting confectionery. For this purpose, the confectioneries of Preparation Examples 1-1 to 1-8 were prepared using the raw material compositions shown in Table 1.

[0077] Specifically, the raw materials were charged into a mixer and mixed, and the moldability of the resulting dough was evaluated as follows.

[0078] (Moldability) ◎ Can be molded using an extrusion molding machine - It comes together as one dough and is highly suitable for molding. △: The mixture becomes lumpy to some extent and can be molded. × The dough does not come together or is crumbly and cannot be shaped.

[0079] The hardness was measured as follows.

[0080] (Hardness measurement) The batter was filled into a 200 mL plastic ice cream cup, and a digital force gauge ("SHIMPO FGS-50E-L", manufactured by Nidec-Shimpo Corporation) was used to measure the maximum stress (unit: kgf) when a cylindrical plunger (diameter 10 mm) was inserted to a depth of 7 mm at a speed of 180 mm / min.

[0081] [Table 1]

[0082] As a result, the following became clear:

[0083] (1) As shown in Preparation Example 1-1, when the protein content was 45.3% by mass, the dough did not hold together well and could not be molded. In addition, the physical properties of the resulting confectionery tended to be hard. (2) As shown in Preparation Example 1-2, even when polyglycerol fatty acid ester was added as an emulsifier, when the protein content was 45.8% by mass, the dough did not hold together well, and moldability could not be ensured, as in Preparation Example 1-1. In addition, the physical properties of the resulting confectionery tended to be hard. (3) As shown in Preparation Example 1-3, even when the protein content was 45.1% by mass, the dough was formed into lumps to some extent and was moldable when citric acid monoglyceride was added as an emulsifier. In addition, the hardness was 0.5 kgf or less, and a confectionery with a soft texture was obtained. (4) As shown in Preparation Example 1-4, even when the protein content was 45.1% by mass, by adding citric acid monoglyceride in addition to polyglycerol fatty acid ester as an emulsifier, the dough could be held together. In addition, the hardness was 0.28 kgf or less, and a confectionery with a soft texture was obtained. (5) As shown in Preparation Example 1-5, when the amount of polyglycerol fatty acid ester and citric acid monoglyceride as emulsifiers was further increased in the formulation of Preparation Example 1-4, the moldability of the dough became better and the dough became suitable for an extrusion molding machine. In addition, the hardness was 0.13 kgf, and a confectionery with a soft texture was obtained. (6) As shown in Preparation Examples 1-6 to 1-8, when other organic acid monoglycerides were used in place of citric acid monoglyceride in the formulation of Preparation Example 1-4, the effect of improving the moldability of the dough was also observed. In addition, the hardness was 0.28kgf, 0.15kgf, and 0.26kgf, respectively, and all of the confectioneries had a soft texture.

[0084] <Test Example 2> The confectioneries of Preparation Examples 2-1 to 2-4 were prepared in the same manner as Test Example 1, except that the raw material composition was as shown in Table 2, and an investigation was conducted into how the amount of protein added to the confectioneries affected the moldability of the dough and the hardness of the resulting confectioneries.

[0085] [Table 2]

[0086] As a result, the following became clear:

[0087] (1) As shown in Preparation Example 2-1, when the milk-derived protein content was 34.9% by mass, the dough did not hold together well and could not be molded. In addition, the resulting confectionery tended to have hard physical properties. (2) As shown in Preparation Example 2-2, even when the milk-derived protein content was 34.9% by mass, by adding citric acid monoglyceride in addition to polyglycerol fatty acid ester as an emulsifier, the dough could be held together. In addition, the hardness was 0.35 kgf, and a confectionery with a soft texture was obtained. (3) As shown in Preparation Example 2-3, when the total content of milk-derived protein and soybean-derived protein was 34.9% by mass, the dough did not hold together well and could not be molded. In addition, the physical properties after baking tended to be hard. In addition, the physical properties of the resulting confectionery tended to be hard. (4) As shown in Preparation Example 2-4, even when the total content of milk-derived protein and soybean-derived protein was 34.9% by mass, when citric acid monoglyceride was added as an emulsifier in addition to polyglycerol fatty acid ester, the dough had good moldability and was suitable for use in an extruder. In addition, the hardness was 0.06 kgf, and a confectionery with a soft texture was obtained.

[0088] <Test Example 3> The confectioneries of Preparation Examples 3-1 and 3-2 were prepared in the same manner as Test Example 1, except that the raw material composition was as shown in Table 3, and an investigation was conducted into how the amount of protein added to the confectionery affected the moldability of the dough and the hardness of the resulting confectionery.

[0089] [Table 3]

[0090] As a result, the following became clear:

[0091] (1) As shown in Preparation Example 3-1, when the soybean protein content was 31.4% by mass, a certain degree of clumping was observed, but the clumps were crumbly and did not come together into a single dough. The hardness was 0.5 kgf or less. (2) As shown in Preparation Example 3-2, even when the soybean protein content was 30.1% by mass, the addition of citric acid monoglyceride in addition to polyglycerol fatty acid ester as an emulsifier improved the moldability of the dough, making it suitable for use in an extruder. In addition, the hardness was 0.01 kgf, and a confectionery with a soft texture was obtained.

[0092] [Production Example 1] The same confectionery dough prepared in Preparation Example 2-4 was used and extruded at a speed of 200 cm / sec from an extrusion molding machine through a nozzle having a diameter of 20 x 7 mm, and the part stretched out on the conveyor was cut to form a confectionery into a shape of 20 mm wide x 20 mm long x 7 mm high.

[0093] [Production Example 2] The raw materials shown in Table 4 were blended and mixed in a conventional manner, and the mixture was refined and then conched to prepare a chocolate stock liquid.

[0094] [Table 4]

[0095] The obtained chocolate stock liquid was used to further add cocoa powder and inulin in the proportions shown in Table 5, and mixed in a conventional manner to obtain a chocolate-flavored confectionery dough.

[0096] [Table 5]

[0097] 100 parts by mass of the confectionery prepared in Production Example 1 was coated with 100 parts by mass of the above chocolate-flavored confectionery dough, and the resulting composite molded product was baked in a convection oven at 200° C. for 30 seconds.

[0098] As a result, a confectionery was obtained in which the outer layer of the chocolate-flavored confectionery did not show any noticeable deformation due to baking dripping during baking, and which could be held and eaten without getting the fingers dirty.

[0099] [Production Example 3] The chocolate stock liquid prepared in Production Example 2 was used in the proportions shown in Table 6, and cocoa powder was further added. The mixture was mixed in a conventional manner to obtain a chocolate-flavored confectionery dough.

[0100] [Table 6]

[0101] 100 parts by mass of the confectionery prepared in Production Example 1 was coated with 100 parts by mass of the above chocolate-flavored confectionery dough, and the resulting composite molded product was baked in a convection oven at 200° C. for 30 seconds.

[0102] As a result, a chocolate-flavored confectionery was arranged on the outer layer, and a confectionery was obtained that could be held and eaten without getting the fingers dirty. [Explanation of symbols]

[0103] 1 Plunger handle 2 Plunger Tip 2a Vertical edge 2b Width edge 2c Top of tip

Claims

1. A confectionery comprising lipids, carbohydrates, proteins, and an emulsifier, the protein content being 30% by mass or more and 50% by mass or less, and the emulsifier comprising an organic acid monoglyceride and a polyglycerol fatty acid ester.

2. The confectionery according to claim 1, wherein an oil-based confectionery is disposed on at least a portion of the surface.

3. 3. The confectionery according to claim 1 or 2, which is in the form of a bar.

4. The confectionery according to any one of claims 1 to 3, which is a baked confectionery.

5. A method for producing a confectionery, comprising: preparing a confectionery dough containing lipids, carbohydrates, proteins, and an emulsifier, the protein content being between 30% and 50% by mass, and the emulsifier containing an organic acid monoglyceride and a polyglycerol fatty acid ester; and forming the confectionery dough into a predetermined shape.

6. The method for producing the confectionery according to claim 5, wherein the confectionery is formed into a bar shape.

7. The method for producing a confectionery according to claim 5 or 6, further comprising baking the shaped confectionery to obtain a baked confectionery.

8. The method for producing a confectionery according to any one of claims 5 to 7, wherein the forming is carried out by extrusion.

9. The method for producing confectionery according to any one of claims 5 to 8, wherein the confectionery dough is a first dough, and a second dough made of an oil-based confectionery dough is bonded to at least a part of the surface of the first dough, and then baked.

10. The method for producing a confectionery according to claim 9, wherein the first dough and the second dough are joined together by extruding the dough together through a double nozzle to form the dough.

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