Composite confectionary in which marshmallow is sandwiched by biscuits and method for producing same

Abstract

Provided is a composite confectionary in which a plate-shaped marshmallow part is sandwiched from both main surface sides thereof by a pair of biscuit parts, said composite confectionary characterized in that: at least a part of the outer peripheral surface of the sandwich of the composite confectionary is not covered by a covering material and is exposed; the water content of the pair of biscuit parts is 8.9-9.3 wt%; and the water content of the marshmallow part is 13.1-13.8 wt%.

Description

Composite confectionery with marshmallow sandwiched between biscuits and its manufacturing method

[0001] The present invention relates to a composite confectionery in which marshmallow is sandwiched between biscuits and a method for producing the same.

[0002] A composite confectionery consisting of a marshmallow sandwiched between two biscuits is called a "marshmallow sandwich biscuit" or "marshmallow biscuit sandwich," and is a popular confectionery that allows you to enjoy the crispness of the outer biscuit and the softness of the marshmallow inside at the same time. In a broad sense, such composite confectionery is sometimes considered a type of "boussee," but hereafter, in this application, we will simply refer to it as a "marshmallow sandwich."

[0003] Composite confectioneries consisting of biscuits, marshmallows, or a combination thereof need to contain a certain amount of moisture to achieve their soft texture and smoothness, but from the standpoint of hygiene and shape retention, the composition and shape must be devised depending on conditions such as the location, period, and method of distribution. In particular, composite confectioneries in which a marshmallow is sandwiched between two biscuits are at high risk of losing their sandwich structure and shape due to vibrations during truck transport and the weight of the confectionery itself under conditions where they are likely to be exposed to high temperatures during distribution, such as in tropical or subtropical regions. For this reason, efforts have been made to prevent the above-mentioned shape loss by coating the entire surface of the composite confectionery or the outer periphery of the sandwich where the boundary between the marshmallow and biscuit portions is exposed, with a coating material such as chocolate.

[0004] However, applying a coating as a means of preventing deformation complicates the manufacturing process and is therefore undesirable from a cost perspective, and there are also cases where it is desired to avoid changes in the taste and texture of the composite confectionery due to the addition of a coating material, so there is a demand to increase the strength of the confectionery itself by devising a blend of the marshmallow and biscuit parts. However, changing the blend to increase strength often results in a loss of texture, so it is necessary to solve the problem of increasing the strength of the confectionery itself without losing texture.

[0005] The present invention solves the above-mentioned problems by providing a composite confectionery in which a plate-shaped marshmallow portion is sandwiched between a pair of biscuit portions on both main sides thereof, wherein at least a portion of the sandwich outer surface of the composite confectionery is exposed and not covered with a coating material, and the moisture content of the pair of biscuit portions is 8.9 to 9.3% by weight, and the moisture content of the marshmallow portion is 13.1 to 13.8% by weight.

[0006] According to the present invention, a composite confectionery is provided which has high strength to maintain its original shape even under high temperature or vibration environments, and which does not impair the texture because the composition is hardly changed except for the moisture content of the marshmallow part, and which is also free from hygiene problems.

[0007] 1 is a schematic diagram showing an example of the configuration of the composite confectionery of the present invention. FIG.

[0008] <Composite Confectionery> As shown in Figure 1, the composite confectionery of the present invention has a structure in which a marshmallow portion 2 is sandwiched between biscuit portions 1, i.e., a plate-shaped marshmallow portion 2 is sandwiched between a pair of biscuit portions 1 on both main surfaces. Here, "plate-shaped" refers to a shape in which the marshmallow portion has two substantially flat surfaces (both main surfaces) that are positioned substantially parallel and overlapping, and side surfaces that connect the main surfaces approximately perpendicularly along the peripheries. However, the marshmallow portion in the present invention does not necessarily have to have a shape that strictly conforms to this definition, as long as it can be comfortably sandwiched between a pair of biscuit portions. On the other hand, "a pair" refers to a shape in which each biscuit portion contacts one of the two main surfaces of the marshmallow portion, sandwiching the marshmallow portion. However, the pair of biscuit portions do not necessarily have to have the same shape. Furthermore, the pair of biscuit portions do not necessarily have to be two independent members (as seen in many sandwiches, etc.), but may be members having an integral structure (as often seen in cooked bread, hot dogs, etc.) in which portions having surfaces that can come into contact with one of the two main surfaces of the marshmallow portion are connected.

[0009] As described above, the composite confectionery of the present invention has a structure in which a plate-shaped marshmallow portion 2 is sandwiched between a pair of biscuit portions 1 on both main surfaces thereof, and when viewed from the outside in the direction of the surfaces of both main surfaces of the marshmallow portion, the side surfaces of the marshmallow portion are visible between the biscuit portions. In other words, the composite confectionery of the present invention has an outer surface in which the side surfaces of the marshmallow portion 2 are visible between the pair of biscuit portions 1, and this outer surface will be referred to as the "sandwich outer surface 3" or simply the "outer surface 3" of the composite confectionery of the present invention. In conventional marshmallow sandwiches, the exposure of the side surfaces of the marshmallow portion at the outer surface has been thought to cause deformation, and therefore deformation has been prevented by coating the outer surface (particularly the side surfaces of the marshmallow portion) with a coating material. However, such coating materials, such as chocolate or glace (a sugar coating formed by spreading melted sugar on the surface), are used not only to coat the surface and protect the inside, but also to impart desired flavors and fragrances and to aesthetically decorate the surface, so using them simply to prevent deformation would complicate the manufacturing process and incur unnecessary costs.In other words, the present invention eliminates the need to use coating materials such as chocolate or glace to protect the outer surface of the sandwich, especially the sides of the marshmallow portion.

[0010] <Marshmallow Portion> The marshmallow portion constituting the composite confectionery of the present invention is composed of so-called "marshmallow." According to the fifth edition of the "Kojien" dictionary published by Iwanami Shoten, "marshmallow" generally refers to "a Western-style confectionery with a soft, rubbery, and fluffy texture, made by mixing sugar, starch syrup, gelatin, flavorings, etc., and solidifying them in a cornstarch mold." Here, to enhance elasticity, it is necessary to incorporate an appropriate amount of moisture and sufficient air. For this reason, it is important to add a small amount of water when mixing the ingredients and whisk thoroughly. Of the above ingredients, gelatin is used as a gelling agent, but egg white (meringue) has superior foaming properties, so egg white can be used in place of part or all of the gelatin. While the surface of a manufactured marshmallow is typically sticky, this stickiness is reduced by coating the surface with cornstarch (or an edible powder that also functions as a mold release agent). In view of the above, in the present invention, "marshmallow" is defined as a confectionery made by foaming and solidifying an aqueous solution containing mainly sugars.

[0011] As described above, marshmallows contain a certain amount of moisture to achieve their soft texture and smoothness. This creates a need to devise formulations and shapes that take into account factors such as hygiene and shape stability, depending on the location, duration, and method of distribution. As described above, marshmallows immediately after production contain a certain amount of moisture. However, if the marshmallows are exposed to the air after production or are surrounded by water-absorbent (hygroscopic) materials such as biscuits, the moisture in the marshmallows migrates to the air or surrounding materials, achieving moisture equilibrium with the air or surrounding materials within approximately three days. In contrast, the present invention anticipates situations in which the marshmallows may be exposed to high temperatures during distribution or severe vibrations during transport. Therefore, the moisture content after equilibrium is intentionally set somewhat lower, i.e., 13.1 to 13.8% by weight, preferably 13.1 to 13.5% by weight, without significantly impairing the texture.

[0012] <Biscuit Portion> The biscuit portion constituting the composite confectionery of the present invention is a so-called "biscuit." Generally, a "biscuit" refers to a baked confectionery made primarily from wheat flour (according to the 5th edition of the "Kojien" dictionary published by Iwanami Shoten, it is defined as "a thin, small Western-style confectionery baked with wheat flour mixed with sugar, butter, milk, baking powder, etc.") that has a crispy texture, and is a concept that broadly includes cookies, crackers, sables, etc. Note that, according to Article 2 of the "Fair Competition Code for the Labeling of Biscuits" enacted in 1971, a biscuit is defined as "a food product produced using a mixer, molding machine, and biscuit oven, in which wheat flour, sugar, edible oils and fats, and salt are blended or added as necessary with starch, dairy products, egg products, leavening agents, and food additives." Therefore, the present invention will follow this definition, but the "biscuit" constituting the biscuit portion in the present invention is not necessarily limited by this definition and will be interpreted in accordance with the spirit of the present invention. That is, in the present invention, "biscuit" is defined to broadly include all baked goods made mainly from grain flour, typically wheat flour, mixed with sugars, fats and oils, etc., and baked in an oven or the like.

[0013] Meanwhile, the moisture content of biscuits immediately after baking varies depending on the type of biscuit, but is generally around 4.5 to 5.5% by weight. As the temperature of baked biscuits drops when placed in the air, they often absorb moisture from the air and surrounding ingredients, settling at around 8.5 to 9.5% by weight. In the present invention, a pair of biscuit parts made of such biscuits sandwiches a marshmallow part made of marshmallows immediately after production, resulting in the transfer of moisture from the marshmallow part to the biscuit part.

[0014] <Manufacturing Method> The composite confectionery of the present invention can be manufactured, for example, as follows. (1) Manufacturing of Biscuits: 20-50% by weight of wheat flour, 0.1-10% by weight of starch, 5-30% by weight of oils and fats, 5-50% by weight of sugars, 0.5-10% by weight of dairy products, an appropriate amount of water, and other appropriate amounts of auxiliary ingredients are mixed in a mixer to form a paste of raw ingredient mixture, which is then baked for 6-8 minutes in an oven adjusted to a temperature of 170-230°C to produce disc-shaped biscuits approximately 7.5-8.0 mm thick and 57.0-60.0 mm in diameter. The amount of water added is adjusted so that the moisture content of the biscuits is 4.5-5.5% by weight, preferably 4.8-5.2% by weight. Typically, the weight of each biscuit immediately after manufacturing is approximately 9-11 g.

[0015] (2) Production of Marshmallow Raw Material Mixture 60-90% by weight of sugars, 0.5-10% by weight of starch, 0.1-5% by weight of gelatin, an appropriate amount of water, and other appropriate amounts of auxiliary ingredients are thoroughly mixed in a cooker and whipped to incorporate air, to produce a marshmallow raw material mixture. At this time, the amount of water added is adjusted so that the moisture content of the marshmallow raw material mixture is 26-28% by weight, preferably 26.5-27.5% by weight.

[0016] (3) Marshmallow Sandwich Production: A sandwich structure is formed by placing one biscuit prepared in step (1) above, placing approximately 5-6 g of the marshmallow raw mixture prepared in step (2) above, and then placing another biscuit prepared in step (1) above (as the upper biscuit) on top to sandwich the marshmallow. If necessary, the upper biscuit of the sandwich structure is decorated with a molten chocolate material or the like, and then allowed to stand at room temperature (4-28°C) for at least three days to solidify the marshmallow raw mixture, resulting in the desired marshmallow sandwich, consisting of a disc-shaped marshmallow approximately 24.0-25.0 mm thick and 57.0-60.0 mm in diameter sandwiched between a pair of disc-shaped biscuits. The marshmallow sandwiches thus obtained typically weigh approximately 27-28 g per piece. The weight ratio of the upper biscuit to the marshmallow is usually about 2.4 to 2.6.

[0017] Using the above-described manufacturing method, several marshmallow sandwiches were manufactured under different manufacturing conditions, and the moisture content and specific gravity of each of the biscuit and marshmallow portions were measured immediately after manufacturing and three days after manufacturing as described below. Dissolution tests were also conducted on the marshmallows that made up each marshmallow portion.

[0018] <Test and evaluation methods> (1) Measurement of moisture content The moisture content of the biscuit and marshmallow portions was measured by a vacuum heating and drying method using a vacuum low-temperature dryer VOS-310C (Tokyo Rikakikai Co., Ltd.). Specifically, the samples whose weights were measured were dried under reduced pressure at 105°C for 75 minutes, left to stand in a desiccator for 20 to 30 minutes, and then reweighed, and the weight of the evaporated portion was calculated as the moisture content.

[0019] (2) Measurement of Specific Gravity The specific gravities (bulk densities) of the biscuit and marshmallow portions were measured as follows. When the measurement object was unsolidified marshmallow, a 100 mL aluminum cup whose weight had been measured in advance was filled with unsolidified marshmallow so as to prevent air from entering, and the excess marshmallow was leveled off, and the weight (g) measured after subtracting the weight of the aluminum cup was used as the weight per 100 mL of marshmallow volume, and the specific gravity (bulk density) was calculated. When the measurement object was biscuit or solidified marshmallow, a 100 mL aluminum cup whose weight had been measured in advance was filled to the brim with sesame seeds, and the weight measured after subtracting the weight of the aluminum cup was used as the weight of sesame seeds per 100 mL of volume. The aluminum cup was again filled to the brim with sesame seeds, and then the biscuits or solidified marshmallows were inserted to the center, pushing the sesame seeds aside, and the cup was again leveled. The sesame seeds displaced from the cup were recovered and their weight was measured to calculate the volume of the displaced sesame seeds, which was used as the volume of the biscuits or solidified marshmallows. The specific gravity (bulk density) of the biscuits or solidified marshmallows was calculated from this volume and the weight of the biscuits or solidified marshmallows, which had been measured previously.

[0020] (3) Marshmallow Melting Test (Test Method) The marshmallow melting test was performed using a DG801 instrument dryer (manufactured by Yamato Scientific). Specifically, the internal temperature of the dryer was set to 55°C, and after the temperature stabilized, the pillow-packaged samples were left in the dryer for 3 hours. After removing the marshmallows, their condition was checked, photographed, recorded, and evaluated.

[0021] (Evaluation Criteria) The test results were evaluated according to the following evaluation criteria. A: There is no sign of melting at first glance, the original shape is completely maintained, it is not stuck to the individual pillow, the color has not changed compared to immediately after production, and the surface is smooth. B: There is some sign of melting, but the original shape is almost maintained, it is not stuck to the individual pillow, there is some discoloration, the air that it can no longer contain has come out as bubbles on the surface, and the surface is not smooth. C: One or more of the following states are observed: it is completely melted and no longer maintains its original shape, it is stuck to the individual pillow, or it has completely changed color.

[0022] Example 1 Marshmallow sandwiches were produced using the production method described above, and the moisture contents of the biscuit and marshmallow portions were measured using the method described above immediately after production and three days after production. The moisture content of the biscuit portion was 5.40% by weight immediately after production and 9.27% ​​by weight three days after production, while the moisture content of the marshmallow portion was 27.32% by weight immediately after production and 13.70% by weight three days after production. In other words, the moisture content of the biscuit portion increased by 3.87% by weight over the three days, and the moisture content of the marshmallow portion decreased by 13.62% by weight over the three days, suggesting that moisture migrated from the marshmallow portion to the biscuit portion.

[0023] Furthermore, the specific gravity of the biscuit and marshmallow portions of the marshmallow sandwiches produced was measured using the method described above immediately after production and three days after production. The specific gravity of the biscuit portion was 0.59 immediately after production and 0.61 three days after production, while the specific gravity of the marshmallow portion was 0.30 immediately after production and 0.34 three days after production. In other words, the specific gravity of the biscuit portion increased by 0.02 over the three days, and the specific gravity of the marshmallow portion increased by 0.04 over the three days. The increase in the specific gravity of the biscuit portion is thought to be due to the migration of moisture from the marshmallow portion, while the increase in the specific gravity of the marshmallow portion is thought to be due to the loss of moisture from the marshmallow portion and the shrinkage of air bubbles, resulting in a tighter structure.

[0024] The moisture content and specific gravity of the marshmallow sandwiches produced were measured three days after production, and then the marshmallow dissolution test was carried out using the method described above, resulting in a rating of B.

[0025] (Examples 2-7, Comparative Examples 1-2) In the same manner as in Example 1, eight types of marshmallow sandwiches with different moisture contents and specific gravities were produced immediately after production and three days after production using the production method described above and by varying the production conditions within the ranges described above. These eight types of marshmallow sandwiches were subjected to a marshmallow dissolution test using the method described above. As a result, four examples were judged A, two examples were judged B, and two examples were judged C. Examples that were judged A or B are Examples 2-7, and those that were judged C are Comparative Examples 1-2.

[0026] (List of Results) Table 1 shows the measurement results of the water content and specific gravity in Examples 1-7 and Comparative Examples 1-2, as well as the results of the marshmallow dissolution test carried out on each of them.

[0027] Actual: Example Ratio: Comparative example *: Marshmallow melting test A: Biscuit part (immediately after production) B: Marshmallow part (immediately after production) C: Biscuit part (3 days after production) D: Marshmallow part (3 days after production) E: Final sandwich product (3 days after production) F: Biscuit part (immediately after production) G: Marshmallow part (immediately after production) H: Biscuit part (3 days after production) I: Marshmallow part (3 days after production)

[0028] 1 Biscuit part 2 Marshmallow part 3 Outer surface (sandwich outer surface)

Claims

1. A composite confectionery consisting of a plate-shaped marshmallow portion sandwiched between a pair of biscuit portions on both main sides thereof, wherein at least a portion of the outer periphery of the sandwich of the composite confectionery is exposed and not covered with a coating material, and wherein the moisture content of the pair of biscuit portions is 8.9 to 9.3% by weight, and the moisture content of the marshmallow portion is 13.1 to 13.8% by weight.

2. The composite confectionery according to claim 1, wherein the marshmallow portion has a moisture content of 13.1 to 13.5% by weight.

3. The composite confectionery according to claim 1, wherein the pair of biscuit portions are in direct contact with both main surfaces of the marshmallow portion, respectively.

4. The specific gravity of each of the pair of biscuit parts is 0.49 to 0.52 g / cm ３ The composite confectionery according to claim 1, 5. The composite confectionery according to claim 1, wherein the pair of biscuit portions comprises an upper biscuit portion and a lower biscuit portion, and the weight ratio of the upper biscuit portion to the marshmallow portion is 2.4 to 2.

6.

6. The composite confectionery according to claim 1, wherein the pair of biscuit portions are made of the same biscuit material.

7. The composite confectionery of claim 1, wherein said pair of biscuit portions have the same shape.

8. A method for producing the composite confectionery described in claim 1, comprising placing a marshmallow raw material mixture on one baked biscuit, placing another baked biscuit on top of that, sandwiching the marshmallow raw material mixture between them, and then leaving the mixture to stand at room temperature for at least three days; the moisture content of each of the baked biscuits is 4.4 to 5.4% by weight, and the moisture content of the marshmallow raw material mixture is 27.1 to 27.7% by weight.

9. The method of claim 8, wherein the moisture content of the marshmallow raw mixture is 27.1 to 27.4% by weight.

10. The specific gravity of each of the baked biscuits is 0.47 to 0.50 g / cm ３ The method of claim 8, wherein

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