Non-baked confectionery

Abstract

To provide small-grain unbaked confectionery having a texture difference like baked confectionery between an outer coat layer and a center layer, and retaining the texture difference for a long term.SOLUTION: Unbaked confectionery comprises two layers of an outer coat layer of a thickness of 0.1-4 mm, and a gelatinous center layer of a thickness of 5-30 mm, comprising substantially the same chemical composition as that of the outer coat layer. The unbaked confectionery which has three points of a first maximum point, a minimum point and a second maximum point in a penetration testing by a texture analyzer and in which the minimum point is a load of 10-80% of the first maximum point, and the second maximum point indicates a load of 90%-300% of the first maximum point has a texture difference like baked confectionery between the outer coat layer and the gelatinous center layer.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to non-baked confectionery having a difference in texture between the outside and the inside, such as baked confectionery.

Background Art

[0002] For baked confectionery having a two-layer structure in which an outer skin layer and a central layer are formed by baking, such as canelé, macaron, cake, bread, etc., the difference in texture between the outer skin layer and the central layer is one of the factors that are preferred. In these baked confectionery, the surface is caramelized and the Maillard reaction occurs during baking, increasing the hardness and forming a crust (outer skin layer). By suppressing the water evaporation of the central layer due to the formation of this crust, the central layer maintains its softness, resulting in a difference in texture between the outer skin layer and the central layer.

[0003] On the other hand, in non-baked confectionery produced without baking, it has been difficult to form an outer skin layer and a central layer like those of baked confectionery. <e000013>For example, as non-baked confectionery having a difference in texture between the outside and the inside of the confectionery, those obtained by sugarcoating a confectionery base material such as gummy have been proposed (Patent Documents 1 and 2). In addition, sugar confectionery having a texture like that of marshmallow and a crispy texture (Patent Document 3), and soft cookie-like aerated gummy candy having a crispy texture and a moist texture (Patent Document 4) have also been proposed. All of these utilize sugar crystals and have a completely different texture from the crust formed by baking starch.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

[0005] First, the inventors attempted to create small baked confectionery in which the difference in texture between the outer layer and the core layer was maintained for a long period of time. They found that as soon as the size became small, weighing 5g or less, it became extremely difficult to create a difference in texture between the outer layer and the core layer. The reasons for this include: (1) because it takes a certain amount of time for the surface to crust, the smaller the confectionery, the more moisture evaporates from the core layer before crusting occurs, making the inside harder; (2) because a certain thickness is absolutely necessary when forming the outer layer, the smaller the baked confectionery, the smaller the ratio of the core layer to the outer layer becomes, making it difficult to perceive a difference in texture between the two; and (3) because the absolute amount of moisture in a single piece is less when it is small, individual differences in final moisture content due to uneven heating in the baking oven tend to be more pronounced.

[0006] Next, the inventors attempted to create a difference in texture between the outside and inside, similar to that of baked confectionery, by drying a sugar solution in a starch mold and crystallizing only the surface. Specifically, they prepared a confection by filling a starch mold with a mixture of heated and dissolved sugar and corn syrup, drying it until the surface crystallized, and then solidifying the surface. However, although the resulting confectionery had a difference in texture between the surface and the inside, the surface had a gritty texture of sugar crystals, which was far from the texture of the surface of baked confectionery.

[0007] Therefore, the object of the present invention is to provide small, unbaked confectionery that has a texture difference between the outer layer and the core layer, similar to baked confectionery, and that maintains this texture difference for a long period of time. [Means for solving the problem]

[0008] Therefore, after diligent research, the inventors have discovered that by setting the thickness of each layer within a predetermined range and setting a predetermined texture profile, it is possible to provide a non-baked confectionary that features a difference in texture between the outside and inside, similar to baked confectionary, in a confectionary consisting of two layers: an outer layer containing starch and a gel-like core layer. In other words, as a preferred embodiment, the present invention provides non-baked confectionery characterized by a difference in texture between the outside and inside, similar to baked confectionery, as shown in the embodiments (1) and (2) below. (1) A non-baked confection consisting of two layers: an outer layer 0.1 to 4 mm thick and a gel-like central layer 5 to 30 mm thick having substantially the same chemical composition as the outer layer, It contains 4-30% by weight of starch, 0.1-5% by weight of gelatin, and 40-80% by weight of water-soluble carbohydrates, and the total moisture content of the non-baked confectionery is 10-30% by weight. A non-baked confectionery characterized by having a difference in texture between the outer layer and the gel-like core layer, similar to baked confectionery, as observed in penetration tests using a texture analyzer, where the minimum point exhibits a load of 10-80% of the first maximum point, and the second maximum point exhibits a load of 90-300% of the first maximum point. (2) The non-baked confectionery according to (1), wherein the non-baked confectionery contains starch, and the adhesive strength of the non-baked confectionery is 0.2 to 1.5 N and the elasticity is 0.8 or more. [Effects of the Invention]

[0009] According to the present invention, a confectionery product is provided that can maintain the hardness of the outer layer and the softness of the core layer, as achieved by baking, for a long period of time without being baked. [Brief explanation of the drawing]

[0010] [Figure 1] Figure 1 shows a schematic diagram of the cross-sectional shape of the non-baked confectionery of Example 1. [Figure 2] Figure 2 shows a graph of the results of the penetration test for the non-baked confectionery of Example 1. [Modes for carrying out the invention]

[0011] The present invention will be described in more detail below.

[0012] In the present invention, firing means heating raw materials at a high temperature to change their properties, and fired confectionery means confectionery formed by firing. In the present invention, non-fired confectionery means confectionery formed by filling starch mold with dough having fluidity by heating instead of forming by firing and then drying.

[0013] The non-fired confectionery of the present invention is composed of two layers, an outer skin layer with a thickness of 0.1 to 4 mm and a gel-like central layer with a thickness of 5 to 30 mm having substantially the same chemical composition as the outer skin layer. The outer skin layer is configured to cover the periphery of the gel-like central layer.

[0014] (a) Outer skin layer The outer skin layer in the non-fired confectionery of the present invention is a layer of film having a hard texture.

[0015] Since the outer skin layer looks and feels different from the gel-like central layer, for example, it can be confirmed by visual inspection of the cross-section of the non-fired confectionery or by sensory functions such as touching. The thicker the outer skin layer, the better its shape retention property, and the thinner it is, the softer its texture. The non-fired confectionery of the present invention can be cut, and the thickness of the outer skin layer can be measured from the cross-section of the outer skin layer. The outer skin layer may have a thickness in the range of 0.1 to 4 mm, and preferably in the range of 0.5 to 2 mm. The thickness and hardness of the outer skin layer can be adjusted by the types and contents of starch and saccharides contained in the outer skin layer.

[0016] (b) Gel-like central layer The gel-like central layer in the non-fired confectionery of the present invention has substantially the same chemical composition as the outer skin layer, is gel-like, and has a softer texture than the outer skin layer.

[0017] In this invention, "gel-like" refers to a state in which a polymer forms a three-dimensional network structure, loses fluidity, and exhibits properties close to a solid mechanically. Specifically, it refers to a state solidified by starch or a gelling agent, and has a soft and elastic texture.

[0018] The composition of the gel-like central layer is substantially the same as that of the outer layer. In other words, the types and proportions of components in the total solid content excluding water are the same as those of the outer layer.

[0019] Regarding moisture content, the outer layer forms a film that retains moisture in the gel-like core layer, resulting in a higher moisture content in the gel-like core layer than in the outer layer. For example, if the total moisture content of the non-baked confectionery of this invention is 15% by weight, the moisture content of the gel-like core layer is approximately 17-19% by weight. The moisture content of the gel-like central layer can be measured using a known method for measuring moisture content, with the outer layer removed from a non-baked confectionery.

[0020] The aforementioned gel-like central layer differs from the outer layer in appearance and texture, and can therefore be identified by visual inspection or sensory perception. The thickness of the gel-like central layer can be measured from the cross-section of the non-baked confectionery of the present invention, and a thickness in the range of 5 to 30 mm is acceptable.

[0021] The shape of the non-baked confectionery of the present invention is not particularly limited as long as the thickness of the outer layer and the gel-like core layer are within the aforementioned range. For example, as shown in Figure 1, it may have an overall flat shape, or it may be roughly circular, roughly conical, roughly cubic, etc. In Figure 1, the thickness of the gel-like central layer (central layer) refers to its length in the vertical direction. The thickness of the outer layer refers to the length from the surface of the gel-like central layer to the surface of the outer layer.

[0022] (c)Texture The difference in texture between the outer layer and the gel-like core layer is similar to the difference in texture between baked goods. The aforementioned difference in texture is indicated by the presence of three points, a first maximum point, a minimum point, and a second maximum point, in a penetration test using a texture analyzer, where the minimum point is at 10-80% of the load of the first maximum point, and the second maximum point is at 90-300% of the load of the first maximum point.

[0023] Specifically, in penetration tests using a texture analyzer (Stable Micro Systems' "Texture Analyzer TA.XT.plus"), it has three points: (i) a first maximum point, (ii) a minimum point, and (iii) a second maximum point, and has the following texture profile.

[0024] If multiple peaks are observed near each point, the maximum value is used near the local maximum, and the minimum value is used near the local minimum.

[0025] (i) First local maximum point The first maximum point indicates the hardness when the probe penetrates the outer layer from the outside. It is the first maximum point confirmed during the measurement. While there are no particular limitations on the load at the first maximum point, a load of 1N or more is preferable, as too little load can make it difficult to create a difference in texture between the core and the upper layer.

[0026] (ii) Minimum point The minimum point indicates the softness of the gel-like central layer's bite. It refers to the first minimum point detected during measurement. The load at the minimum point should be adjusted to 10-80% of that at the first maximum point. If the load ratio is less than 10%, the gel-like central layer will be too soft, and if it exceeds 80%, the difference in texture will be difficult to perceive when chewed.

[0027] (iii) Second local maximum point The second maximum point indicates the hardness when the probe penetrates the outer layer from the inside. It refers to the maximum point observed after the aforementioned minimum point during measurement. The second maximum point represents a load of 90% to 300% of that of the first maximum point. By adjusting the load to a range of 90% to 300% of the first maximum point, the outer layer of the non-baked confectionery of the present invention will have a texture similar to that of the outer layer of baked confectionery. The load ratio at the second maximum point may also be 90% to 200%.

[0028] The specific penetration test conditions will be described in the examples below, but the thickness and shape of the probe, the penetration speed, and the measurement temperature are not particularly limited, and even if these are changed, the ratio of the load at the minimum and second maximum points to the load at the first maximum point will show a similar trend.

[0029] Here, we measured various baked goods with different textures inside and out, such as canelés, macarons, croissants, melon bread, danishes, and waffles. In the penetration test, all of them had three points: a first maximum, a minimum, and a second maximum, and the values ​​for each were within the following ranges. • Local minimum; load of 10-80% of the first local maximum. • Second maximum point; load of 90% to 300% of the first maximum point. All of the aforementioned baked goods exhibited a noticeable difference in texture between the hard outer layer and the soft inner layer. However, over time, the surface of all the baked goods softened, and the inner layer became brittle due to starch aging, meaning the difference in texture could only be maintained for about a week at most.

[0030] Preferably, the non-baked confectionery of the present invention is further adjusted to have an adhesive strength of 0.2 to 1.5 N and an elasticity of 0.8 or higher in repeated compression tests using the texture analyzer.

[0031] The aforementioned repeated compression test involves using the texture analyzer to compress a non-baked confection and return it to its original position, repeating this process twice. The maximum load when returning to the original position (during tension) is defined as "adhesion," and the ratio of the indentation displacement during the two repetitions is defined as "elasticity." The specific test conditions are described in the examples below, but the test speed and test temperature are not limited to those in the examples below, and the same values ​​will be observed if the probe is cylindrical. Here, various baked goods with a moist and chewy texture, such as canelés and breads, were measured, and all of them had an adhesive strength of 0.2 to 1.5 N and an elasticity of 0.8 or higher.

[0032] (d) Composition The non-baked confectionery of the present invention contains starch for the formation of the outer layer. For example, the non-baked confectionery of the present invention contains 4 to 30% by weight of starch. Other components besides the aforementioned starch (also referred to as other components) include 40-80% by weight of other carbohydrates and 0-30% by weight of other optional components. The moisture content of the non-baked confectionery of this invention should be adjusted to 10-30% by weight for the entire product.

[0033] As for the type of starch, it is preferable that it is a starch that has been chemically processed in terms of stabilizing physical properties such as viscosity, and it is more preferable to use one or more selected from acetic acid starch, oxidized or acetylated or hydroxypropylated or phosphorylated starch, or starch crosslinked with adipic acid or phosphoric acid.

[0034] Other carbohydrates include carbohydrates other than starch. Water-soluble carbohydrates Examples include sucrose (sugar), glucose, fructose, maltose, xylitol, erythritol, trehalose, maltitol, palatinose, reduced palatinose, starch syrup, reduced starch syrup, reduced maltose syrup, glycerin, sorbitol, etc.

[0035] Other optional ingredients may include eggs, dairy products, dietary fiber, acidulants, pH adjusters, fruit juice, flavorings, colorings, oils and fats, emulsifiers, sweeteners, coffee, black tea, matcha, cocoa, wheat flour and other grain flours, alcoholic beverages, vitamins, minerals, amino acids, gelling agents, etc. In particular, it is preferable to use sugars and syrups made by burning proteins, caramel coloring, caramel sauce, coffee, malt extract, cocoa, and other powders or liquids of baked or roasted products as appropriate, because this can impart flavors similar to baked confectionery through caramelization and Maillard reaction.

[0036] In the non-baked confectionery of the present invention, a gelling agent other than starch may be included, from the viewpoint of obtaining a gel-like central layer.

[0037] As the gelling agent, one or more selected from gelatin, agar, konjac powder, and thickening polysaccharides (pectin, carrageenan, gellan gum, alginic acid, alginates, xanthan gum, locust bean gum, tragacanth gum, guar gum, karaya gum, tamarind seed gum, gum arabic, psyllium seed gum, etc.) may be used. From the viewpoint of obtaining a gel-like central layer, the content of the gelling agent is preferably 0.1 to 5% by weight.

[0038] (e) Manufacturing method The non-baked confectionery of the present invention can be manufactured by filling a starch mold with a liquid obtained by heating and dissolving each of the components such as starch in water, and then drying it to solidify the surface.

[0039] Specifically, a solution is prepared by heating and dissolving starch and other ingredients in water, and this solution is filled into starch molds while maintaining a temperature of 40-90°C. A starch mold is a depression created by pressing a mold made of plaster or resin onto the surface of a container that has been spread flat with starch powder such as cornstarch. By pouring the liquid into the resulting depression and allowing it to harden, a non-baked confectionary with the same shape as the mold made of plaster or resin is produced.

[0040] The liquid filled into the starch mold is then dried to the desired moisture content. The drying method may involve drying in a warming cabinet or drying cabinet at room temperature to 90°C. In this process, the outer layer is formed, and it is preferable to dry at a temperature of 50 to 80°C. The drying time may be as long as it takes to reach the desired moisture content, for example, drying for about 20 to 100 hours.

[0041] After drying, the product is removed from the starch mold to obtain the non-baked confectionery of the present invention. The resulting unbaked confectionery may be coated with oils, beeswax, carnauba wax, shellac, etc., to give it a glossy finish.

[0042] The non-baked confectionery obtained as described above has a two-layer structure consisting of an outer layer and a gel-like core layer, achieved by surface drying with a starch mold or the like. This non-baked confectionery maintains the difference in texture between the hard outer layer and the soft gel of the gel-like core layer for a long period of time.

[0043] As described above, because it is dried, the phenomenon in which the difference in texture between the outer layer and the gel-like core layer disappears in a relatively short period of time, as is seen in baked confectionery, is less likely to occur, and it is thought that the difference in texture is maintained for a long period of time. [Examples]

[0044] The present invention will be described in detail below with reference to examples, but the present invention is not limited in any way by these examples.

[0045] (Example 1) Sugar, starch syrup, and starch were heated and dissolved in water. Gelatin (product name: #100, manufactured by Nitta Gelatin Co., Ltd., hereinafter the same), which had been pre-dissolved in an equal amount of 60°C water, was added and mixed. Other ingredients were then mixed in, and the final liquid, prepared to Bx.76, was poured into a starch mold with a depression and dried at 60°C for 60 hours. After drying, it was removed from the mold and the surface was coated with 0.1 parts by weight of vegetable oil. The resulting unbaked confectionery had a single weight of 5 g, an outer layer thickness of 1 mm, a gel-like core layer thickness of 10 mm, and a moisture content of 15% by weight. The final formulation is shown in Table 1. A schematic of the cross-sectional shape of the unbaked confectionery is shown in Figure 1. The non-baked confectionery obtained in this way had a hard surface and a moist interior, resulting in a texture difference between the outer layer and the inner layer, similar to baked confectionery.

[0046] (Examples 2-4) Non-baked confectionery was prepared in the same manner as in Example 1, except for the composition shown in Table 1. The resulting non-baked confectionery had a hard surface and a moist interior, exhibiting a texture difference between the outer layer and the inner layer, similar to baked confectionery.

[0047] (Comparative Example 1) Non-baked confectionery was prepared in the same manner as in Example 1, except for the composition shown in Table 1. The resulting unbaked confectionery had a strong gel-like texture in the central layer, with little difference in texture between the outside and inside.

[0048] (Comparative Example 2) Non-baked confectionery was prepared in the same manner as in Example 1, except for the composition shown in Table 1. The resulting unbaked confectionery had a brittle surface due to sugar crystals, and the central layer was not gelled, resulting in a texture similar to baked confectionery.

[0049] <Test Example 1> Penetration Test Each non-baked confection obtained in Examples 1-4 and Comparative Examples 1-2 was measured using a texture analyzer (Stable Micro Systems' "Texture Analyzer TA.XT.plus") under the following conditions. [Test conditions] Probe: Spherical probe with a diameter of 5 mm Measurement speed: 1mm / sec Penetration distance: 100% Measurement temperature: 20℃ The obtained values ​​for the first, third, and second maximum points are shown in Table 1. Figure 2 also shows a graph of the results of the penetration test for the non-baked confectionery of Example 1. From the results in Table 1, in all of the non-baked confections obtained in Examples 1 to 4, the minimum point was within a load range of 10 to 80% of the first maximum point, and the second maximum point was within a load range of 90% to 300% of the first maximum point.

[0050] <Test Example 2> Repeated Compression Test The non-baked confectionery obtained in Examples 1-4 and Comparative Examples 1-2 was measured using a texture analyzer under the following conditions. [Test conditions] Probe: 2mm diameter cylindrical probe Measurement speed: 1mm / sec Penetration distance: 100% Measurement temperature: 20℃ Number of repetitions: 2 The results for the obtained adhesive force (maximum load during tension) and elasticity (ratio of indentation displacement between the first and second compressions) are shown in Table 1.

[0051] The results in Table 1 show that all of the confections in Examples 1-4 had a hard outer layer and a soft gel core, resulting in a noticeable difference in texture. Furthermore, it was found that even after more than a month, the outer layer did not become as soft as the core, nor did the gel core become brittle, indicating that the aforementioned difference in texture was maintained over a long period.

[0052] [Table 1]

Claims

1. A non-baked confection consisting of two layers: an outer layer 0.1 to 4 mm thick and a gel-like central layer 5 to 30 mm thick having substantially the same chemical composition as the outer layer, It contains 4-30% by weight of starch, 0.1-5% by weight of gelatin, and 40-80% by weight of water-soluble carbohydrates, and the total moisture content of the non-baked confectionery is 10-30% by weight. A non-baked confectionery characterized by having a difference in texture between the outer layer and the gel-like core layer, similar to baked confectionery, as observed in penetration tests using a texture analyzer, where the minimum point exhibits a load of 10-80% of the first maximum point, and the second maximum point exhibits a load of 90-300% of the first maximum point.

2. The non-baked confectionery according to claim 1, wherein the non-baked confectionery contains starch, and the non-baked confectionery has an adhesive strength of 0.2 to 1.5 N and an elasticity of 0.8 or more.

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