Aerated gel-like food and method for producing same

Abstract

The present invention addresses the problem of providing: a novel gel-like food which can have a "crumbly texture" peculiar to baked confectionery without going through a baking process using a large oven or the like; and a method for producing the gel-like food. An aerated gel-like food according to the present invention contains: at least one kind of powder that is selected from a water-insoluble powder and a sparingly water-soluble powder and occupies a mass proportion of 6 parts by mass to 36 parts by mass inclusive; a crystalline carbohydrate that occupies a mass proportion of 10 parts by mass to 40 parts by mass inclusive; and a starch syrup that occupies a mass proportion of 21 parts by mass to 40 parts by mass inclusive in terms of solid content.

Description

Aerated gel food and method for producing same

[0001] The present invention relates to an aerated gel food and a method for producing the same.

[0002] In recent years, consumers have tended to prefer gel foods such as gummies. Among these, consumers place particular importance on the texture of gel foods. For this reason, gel foods with various textures have been proposed (see, for example, Patent Documents 1 and 2).

[0003] However, because consumer preferences for the texture of gel foods vary widely, further variations in texture are desired. One example of such variations in texture is the so-called "crumbly texture" found in baked goods. Attempts have been made to achieve this "crumbly texture" in gel foods. However, the "crumbly texture" of baked goods is achieved by a baking process using a large oven or the like, and it is extremely difficult to achieve the same "crumbly texture" in gel foods that do not undergo the baking process. For this reason, no gel foods have yet been developed that achieve a "crumbly texture" similar to that of baked goods that can satisfy consumers who prefer gel foods.

[0004] JP 2002-315510 A JP 2010-148475 A

[0005] An object of the present invention is to provide a novel gel food product that has the "crumbly texture" characteristic of baked confectioneries, without undergoing a baking process using a large oven or the like, and a method for producing the same.

[0006] In order to solve the above problems, the inventors conducted extensive research and have now completed a novel gel food product that has the "crumbly texture" characteristic of baked goods without undergoing a baking process, by preparing a gel food product from ingredients containing at least one type of powder selected from water-insoluble powder and water-slightly soluble powder, and incorporating air (aeration) into the gel food product.

[0007] That is, the present invention is as follows: (1) An aerated gel food comprising at least one kind of water-insoluble powder and slightly water-soluble powder in a mass proportion ranging from 6 to 36 parts by mass, a crystalline carbohydrate in a mass proportion ranging from 10 to 40 parts by mass, and starch syrup in a mass proportion ranging from 21 to 40 parts by mass, calculated as the solid content.

[0008] (2) An aerated gel food according to (1), wherein the water-insoluble powder is cocoa powder.

[0009] (3) An aerated gel food according to (1) or (2), wherein the aerated gel food is a gummy candy.

[0010] (4) Maximum stress in the range of 9.0 kgf to 15 kgf, adhesion in the range of 0.1 kgf·s to 1.0 kgf·s, and 0.6 g / cm ３ 1.2g / cm or more ３ 10. The aerated gel food according to claim 1, wherein the bulk density is within the following range:

[0011] (5) A method for producing an aerated gel food, comprising: incorporating air into a hydrous material containing water and a raw material containing at least one kind of water-insoluble powder and a slightly water-soluble powder, the powder occupying a mass proportion in the range of 6 to 36 parts by mass; a crystalline carbohydrate, the mass proportion in the range of 10 to 40 parts by mass; and starch syrup, the mass proportion in terms of solid content, being in the range of 21 to 40 parts by mass.

[0012] (6) The bulk density of the aerated gel food is 0.6 g / cm ３ 1.2g / cm or more ３ (5) A method for producing an aerated gel food according to (5), wherein air is allowed to be contained in the aerated gel food until the aerated gel food reaches the following range:

[0013] (7) A method for producing an aerated gel food according to (5) or (6), wherein the water-insoluble powder is cocoa powder.

[0014] (8) A method for producing an aerated gel food according to any one of (5) to (7), wherein the aerated gel food is a gummy candy.

[0015] According to the aerated gel food product and the method for producing the same of the present invention, it is possible to provide an aerated gel food product having the "crumbly texture" characteristic of baked confectioneries that has not been possible with previous gel foods, without having to undergo a baking process using a large oven or the like.

[0016] FIG. 1 is a diagram showing the results of "sensory evaluation of texture" of samples in Example 1, Comparative Examples 1-6, and Reference Example 1. FIG. 2 is a diagram showing the results of "maximum stress" of samples in Example 1 and Comparative Examples 1-6. FIG. 3 is a diagram showing the results of "adhesiveness" of samples in Example 1 and Comparative Examples 1-6. FIG. 4 is a diagram showing the results of "bulk density" of samples in Example 1 and Comparative Examples 1-6.

[0017] The aerated gel food according to the embodiment of the present invention contains at least one type of powder selected from the group consisting of water-insoluble powder and slightly water-soluble powder, crystalline carbohydrate, and starch syrup. The aerated gel food according to the embodiment of the present invention is produced by incorporating air into the gel food. Methods for incorporating air into the gel food include a vertical foaming machine, a pressurized foaming machine, and an aeration process. Physical properties of the gel food include maximum stress, adhesiveness, and bulk density. The aerated gel food will be described in detail below, followed by a detailed description of the method for producing the aerated gel food.

[0018] 1. Water-insoluble powder and slightly water-soluble powder The at least one water-insoluble powder and slightly water-soluble powder according to the embodiment of the present invention is not particularly limited as long as it has the intended effect, and may be cocoa powder, cacao mass, chocolate, cellulose, hemicellulose, chitin, chitosan, lignin, etc. Furthermore, it is preferable that the at least one water-insoluble powder and slightly water-soluble powder according to the embodiment of the present invention is cocoa powder.

[0019] At least one of the water-insoluble powder and the poorly water-soluble powder according to the embodiment of the present invention occupies a mass proportion in the range of 6 to 36 parts by mass when the crystalline sugar described below occupies a mass proportion in the range of 10 to 40 parts by mass and the starch syrup described below occupies a mass proportion in the range of 21 to 40 parts by mass in terms of solid content. In this case, the powder preferably occupies a mass proportion in the range of 11 to 35 parts by mass, and more preferably occupies a mass proportion in the range of 20 to 35 parts by mass.

[0020] Furthermore, at least one of the water-insoluble powders and poorly water-soluble powders according to the embodiment of the present invention preferably occupies a mass proportion in the range of 6 to 36 parts by mass relative to the total mass of the aerated gelled food, more preferably 11 to 35 parts by mass relative to the total mass of the aerated gelled food, and even more preferably 20 to 35 parts by mass relative to the total mass of the aerated gelled food.

[0021] 2. Crystalline Sugars The crystalline sugar according to an embodiment of the present invention is not particularly limited as long as it has the desired effect, and monosaccharides, disaccharides, polysaccharides, sugar alcohols, etc. can be used as the crystalline sugar. Here, monosaccharides include glucose and fructose, disaccharides include maltose, isomaltulose, sucrose, and trehalose, polysaccharides include starches such as cornstarch, and sugar alcohols include erythritol, maltitol, xylitol, and sorbitol. Furthermore, the crystalline sugar according to an embodiment of the present invention is preferably at least one crystalline sugar selected from the group consisting of isomaltulose, sucrose, and trehalose.

[0022] The crystalline sugar according to an embodiment of the present invention occupies a mass proportion of 10 to 40 parts by mass when at least one of the water-insoluble powder and the slightly water-soluble powder occupies a mass proportion of 6 to 36 parts by mass and the starch syrup described below occupies a mass proportion of 21 to 40 parts by mass in terms of solid content. In this case, the crystalline sugar preferably occupies a mass proportion of 10 to less than 40 parts by mass, more preferably 10 to less than 30 parts by mass, even more preferably 10 to less than 30 parts by mass, and particularly preferably 15 to 25 parts by mass.

[0023] Furthermore, the crystalline carbohydrate in an embodiment of the present invention preferably occupies a mass proportion in the range of 10 to 40 parts by mass relative to the total mass of the aerated gel food, more preferably 10 to less than 40 parts by mass relative to the total mass of the aerated gel food, even more preferably 10 to 30 parts by mass relative to the total mass of the aerated gel food, still more preferably 10 to less than 30 parts by mass relative to the total mass of the aerated gel food, and particularly preferably 15 to 25 parts by mass relative to the total mass of the aerated gel food.

[0024] 3. Starch Syrup The starch syrup according to the embodiment of the present invention is not particularly limited as long as it has the intended effect. In the starch syrup according to the embodiment of the present invention, when at least one of the water-insoluble powder and the poorly water-soluble powder occupies a mass proportion in the range of 6 parts by mass to 36 parts by mass and the crystalline sugar occupies a mass proportion in the range of 10 parts by mass to 40 parts by mass, the starch syrup occupies a mass proportion in the range of 21 parts by mass to 40 parts by mass in terms of solid content. In this case, the starch syrup preferably occupies a mass proportion in the range of 21 parts by mass to 35 parts by mass in terms of solid content, and more preferably occupies a mass proportion in the range of 21 parts by mass to 30 parts by mass in terms of solid content.

[0025] Furthermore, the starch syrup in the embodiment of the present invention preferably occupies a mass proportion in the range of 21 to 40 parts by mass, in terms of solid content, relative to the total mass of the aerated gelled food, more preferably occupies a mass proportion in the range of 21 to 35 parts by mass, in terms of solid content, relative to the total mass of the aerated gelled food, and even more preferably occupies a mass proportion in the range of 21 to 30 parts by mass, in terms of solid content, relative to the total mass of the aerated gelled food.

[0026] 4. Physical Properties of the Aerated Gel Food The aerated gel food according to the embodiment of the present invention preferably has a maximum stress in the range of 9.0 kgf to 15 kgf, more preferably 10 kgf to 12 kgf.

[0027] The aerated gel food according to the embodiment of the present invention preferably has an adhesiveness in the range of 0.1 kgf s to 1.0 kgf s, more preferably 0.1 kgf s to 0.5 kgf s, and even more preferably 0.1 kgf s to 0.3 kgf s.

[0028] Furthermore, the aerated gel food according to the embodiment of the present invention has a density of 0.6 g / cm ３ 1.2g / cm or more ３ It is preferable that the aerated gel food has a bulk density within the following range: 0.9 g / cm ３ 1.1g / cm or more ３ It is more preferable that the bulk density is within the following range:

[0029] The aerated gel food according to the embodiment of the present invention refers to a gel food such as jelly, agar, or gummy candy in which air is incorporated so that the above-mentioned physical property values ​​fall within a predetermined range. The aerated gel food according to the embodiment of the present invention is preferably gummy candy.

[0030] 5. Manufacturing Method of Aerated Gel Food In a manufacturing method of an aerated gel food according to an embodiment of the present invention, air is incorporated into a hydrate containing raw materials containing at least one kind of powder selected from the group consisting of a water-insoluble powder and a slightly water-soluble powder, a crystalline sugar, and starch syrup, and water. More specifically, the manufacturing method of an aerated gel food according to an embodiment of the present invention involves the following mixing step and aeration step.

[0031] (1) Mixing Step In the mixing step according to an embodiment of the present invention, a sugar raw material is prepared by mixing crystalline sugar, starch syrup, and glycerin, and then the sugar raw material is hydrated and heated to obtain a sugar solution. Here, the heating is preferably carried out until the Brix value of the hydrated sugar raw material is in the range of 75° to 85°, more preferably until the Brix value is 80°.

[0032] In such a case, when at least one of the water-insoluble powder and the slightly water-soluble powder is added in the mixing step so as to occupy a mass ratio in the range of 6 to 36 parts by mass, and the starch syrup is added in a mass ratio in the range of 21 to 40 parts by mass in terms of solid content, the crystalline sugar is added in a mass ratio in the range of 10 to 40 parts by mass. In this case, this mass ratio is preferably in the range of 10 to less than 40 parts by mass, more preferably in the range of 10 to 30 parts by mass, even more preferably in the range of 10 to less than 30 parts by mass, and particularly preferably in the range of 15 to 25 parts by mass. Furthermore, when at least one of the water-insoluble powder and the slightly water-soluble powder is added in the mixing step so as to occupy a mass ratio in the range of 6 to 36 parts by mass, and the crystalline sugar is added in a mass ratio in the range of 10 to 40 parts by mass, the starch syrup is added in a mass ratio in the range of 21 to 40 parts by mass, calculated as solid content. In this case, this mass ratio is preferably in the range of 21 to 35 parts by mass, calculated as solid content, and more preferably in the range of 21 to 30 parts by mass, calculated as solid content.

[0033] Furthermore, the crystalline carbohydrate is preferably added in the mixing step so as to occupy a mass ratio within the range of 10 to 40 parts by mass relative to the total mass of the aerated gel food product, which is the final product. This mass ratio is preferably within the range of 10 to 40 parts by mass relative to the total mass of the aerated gel food product, more preferably within the range of 10 to 30 parts by mass relative to the total mass of the aerated gel food product, even more preferably within the range of 10 to 30 parts by mass relative to the total mass of the aerated gel food product, and particularly preferably within the range of 15 to 25 parts by mass relative to the total mass of the aerated gel food product. Furthermore, the starch syrup is preferably added in the mixing step so as to occupy a mass ratio within the range of 21 to 40 parts by mass, in terms of solid content, relative to the total mass of the aerated gel food product, which is the final product. In addition, this mass ratio is preferably a mass ratio in the range of 21 to 35 parts by mass, in terms of solid content, relative to the total mass of the final aerated gelled food product, and more preferably a mass ratio in the range of 21 to 30 parts by mass, in terms of solid content, relative to the total mass of the final aerated gelled food product.

[0034] In a mixing step according to an embodiment of the present invention, a gelatin solution prepared by adding water to gelatin, a raw material containing at least one water-insoluble powder and a slightly water-soluble powder, and a flavoring are added to the sugar solution obtained above and mixed. In this case, the at least one water-insoluble powder and a slightly water-soluble powder are added in the mixing step so as to account for a mass ratio of 6 to 36 parts by mass relative to the total mass of the final aerated gel food product. This mass ratio is preferably 11 to 35 parts by mass, and more preferably 20 to 35 parts by mass. This results in a raw material mixture.

[0035] In such a case, at least one of the water-insoluble powder and the poorly water-soluble powder is added in the mixing step so that the crystalline sugar occupies a mass ratio in the range of 10 to 40 parts by mass and the starch syrup is added so that the mass ratio in terms of solid content is in the range of 21 to 40 parts by mass, and so that the mass ratio in terms of solid content is in the range of 6 to 36 parts by mass. In this case, this mass ratio is preferably in the range of 11 to 35 parts by mass, and more preferably in the range of 20 to 35 parts by mass.

[0036] In addition, at least one of the water-insoluble powder and the slightly water-soluble powder is preferably added in the mixing step so as to occupy a mass ratio of 6 to 36 parts by mass relative to the total mass of the final aerated gelled food product, preferably 11 to 35 parts by mass, more preferably 20 to 35 parts by mass, relative to the total mass of the final aerated gelled food product.

[0037] In this mixing step, the sugar solution obtained above may be mixed with a gelatin solution prepared by adding water to gelatin to obtain a mixed solution, and then the mixed solution may be heated under the above-mentioned conditions. In such a case, the raw material containing at least one powder selected from the group consisting of a water-insoluble powder and a slightly water-soluble powder, and the flavoring are added to and mixed with the heated mixed solution.

[0038] (2) Aeration Step In the aeration step according to the embodiment of the present invention, an aerated raw material mixture is obtained by incorporating air into the raw material mixture obtained in the mixing step. Examples of methods for incorporating air into the raw material mixture include a vertical foaming machine, a pressure foaming machine, and a hand mixer.

[0039] In the aeration step according to the embodiment of the present invention, the raw material mixture is preferably aerated so that the maximum stress of the raw material mixture is in the range of 9.0 kgf to 15 kgf, more preferably 10 kgf to 12 kgf.

[0040] In the aeration step according to the embodiment of the present invention, the raw material mixture is preferably aerated so that the adhesiveness of the raw material mixture is in the range of 0.1 kgf s to 1.0 kgf s, more preferably in the range of 0.1 kgf s to 0.5 kgf s, and even more preferably in the range of 0.1 kgf s to 0.3 kgf s.

[0041] Furthermore, in the aeration step according to the embodiment of the present invention, the bulk density of the raw material mixture is 0.6 g / cm ３ 1.2g / cm or more ３ It is preferable to aerate the raw material mixture so that the bulk density is within the following range: 0.9 g / cm ３ 1.1g / cm or more ３ It is more preferable that the content is within the following range.

[0042] In the aeration step, the time for aerating the raw material mixture varies depending on the equipment, but for example, the raw material mixture is preferably aerated for 1 minute or more and 15 minutes or less, more preferably 1 minute or more and 10 minutes or less.

[0043] Finally, the aerated raw material mixture obtained in the aeration step is filled into a mold and dried to obtain the desired aerated gel food.

[0044] The molding die is not particularly limited, but for example, a cornstarch molding die or the like may be used.

[0045] The temperature condition during the drying may be in the range of 15° C. to 25° C., and the drying time may be in the range of 18 hours to 30 hours.

[0046] The present invention will be described in more detail below based on examples and comparative examples, but the present invention is not limited to these examples and comparative examples.

[0047] A sugar raw material was prepared by mixing 21.48 parts by weight of sugar, 32.22 parts by weight of starch syrup (solid content: 24.17 parts by weight), and 5 parts by weight of glycerin. This sugar raw material was then added with 20 mL of water and heated at 100°C to obtain a sugar solution. The heating was continued until the Brix value of the sugar solution reached 80°C. Next, a gelatin solution prepared by dissolving 3 parts by weight of gelatin in 1.3 times the amount of water as the gelatin, 38 parts by weight of cocoa powder, and 0.3 parts by weight of flavoring were added to the obtained sugar solution and mixed to obtain a raw material mixture. The resulting raw material mixture was then aerated for 5 minutes using a hand mixer to obtain an aerated raw material mixture. The aerated raw material mixture was then filled into a cornstarch mold and dried at 40% relative humidity and 23°C for 24 hours to obtain the desired aerated gel food product.

[0048] 1. Sensory Evaluation Sensory evaluation of the aerated gel food obtained through the above-mentioned process was carried out by five evaluators (with 5 years or more of experience) from Meiji Co., Ltd. according to the following method.

[0049] (Evaluation method) The texture of the aerated gel food was evaluated by tasting it. The texture of the aerated gel food was evaluated according to the following criteria for each of the categories of "crumbly texture (referring to the crumbly texture typical of baked confectionery)," "fluffy texture (referring to the soft texture like marshmallow)," and "chewy texture (referring to the chewy texture like gummy candy)." The average score of the scores given by five evaluators was used as the grade.

[0050] (Evaluation criteria for crumbly texture) 0: Weak crumbly texture 1: Slightly weak crumbly texture 2: Sensible crumbly texture 3: Slightly strong crumbly texture 4: Strong crumbly texture 5: Very strong crumbly texture

[0051] (Evaluation criteria for fluffiness) 0: Not very fluffiness 1: Slightly weak fluffiness 2: Fluffiness is felt 3: Slightly strong fluffiness 4: Strong fluffiness 5: Very strong fluffiness

[0052] (Evaluation criteria for chewiness) 0: Weak chewiness 1: Slightly weak chewiness 2: Possible chewiness 3: Slightly strong chewiness 4: Strong chewiness 5: Very strong chewiness

[0053] When the texture of the aerated gel food was evaluated according to the above-mentioned method, the crumbly texture was scored as 2.4, the fluffy texture was scored as 3.3, and the chewy texture was scored as 2.0 (see Figure 1).

[0054] 2. Measurement of Physical Properties The physical properties of the aerated gel food obtained through the above-mentioned steps, including "maximum stress," "adhesiveness," and "bulk density," were measured according to the following methods.

[0055] (1) Measurement of Maximum Stress The maximum stress of the aerated gel food was measured using a texture analyzer (manufactured by Eiko Seiki Co., Ltd.) under the following conditions. Specifically, a plunger was inserted into a sample made from the aerated gel food and compressed until the strain rate of the sample reached 70%. The plunger was then returned to the origin at a speed of 10 mm / sec. The peak stress observed during compression of the sample was taken as the maximum stress (unit: kgf).

[0056] (Measurement conditions) Plunger used: Cylindrical plunger (diameter: 15 mm, height: 50 mm) Sample shape: 17 mm x 17 mm x 38 mm rectangular parallelepiped Weight per sample: 11 g Plunger advance speed: 2 mm / sec Plunger return speed: 10 mm / sec Sample temperature during measurement: 23°C

[0057] The maximum stress of the aerated gel food according to this example obtained by the above measurement was 10.27 kgf (that is, within the range of 9.0 kgf to 15 kgf).

[0058] (2) Measurement of Adhesion The maximum stress of the aerated gel food was measured using a texture analyzer (manufactured by Eiko Seiki Co., Ltd.) under the following conditions. Specifically, a plunger was inserted into a sample made from the aerated gel food and compressed until the sample reached a strain rate of 70%. The plunger was then returned to the origin at a speed of 10 mm / sec. A graph was created from the results obtained by this measurement, with stress on the vertical axis and time on the horizontal axis. The integral value of the range in which the stress value showed a negative value was taken as the adhesiveness (unit: kgf s) of the sample.

[0059] (Measurement conditions) Plunger used: Cylindrical plunger (diameter: 15 mm, height: 50 mm) Sample shape: 17 mm x 17 mm x 38 mm rectangular parallelepiped Weight per sample: 11 g Plunger advance speed: 2 mm / sec Plunger return speed: 10 mm / sec Sample temperature during measurement: 23°C

[0060] The adhesiveness of the aerated gel food of this example obtained by the above measurement was 0.13 kgf·s (i.e., within the range of 0.1 kgf·s to 1.0 kgf·s).

[0061] (3) Measurement of Bulk Density The bulk density of the aerated gel food was measured by the bead displacement method according to the following procedure and conditions.

[0062] The beads were filled into a specific gravity cup, and after the beads spilling over the top of the cup were scraped off, the weight of the contents was measured (hereinafter this weight will be referred to as A). Thereafter, the weight of the aerated gel food was measured (hereinafter this weight will be referred to as B). The beads and the aerated gel food were then filled into a specific gravity cup, and after the beads spilling over the top of the cup were scraped off, the weight of the contents was measured (hereinafter this weight will be referred to as C). Using the weight values ​​A, B, and C above, the bulk density of the aerated gel food was calculated according to the following formula.

[0063]

[0064] (Measurement conditions) Specific gravity cup volume: 100 cm ３ Bead particle size: 0.105 to 0.125 mm Bead bulk density: 1.542 g / cm ３

[0065] The bulk density of the aerated gel food according to this example obtained by the above measurement was 1.013 g / cm ３ (i.e., 0.6 g / cm ３ 1.2g / cm or more ３ (The range was as follows:

[0066] Comparative Example 1: The texture of the marshmallow was evaluated in the same manner as in Example 1, except that a commercially available marshmallow (Marshmallow White, manufactured by Eiwa Co., Ltd.) was used instead of the aerated gel food product prepared as described above. When the ingredients of the marshmallow were checked based on the ingredient list, it was inferred that the marshmallow did not contain water-insoluble or poorly water-soluble powders, the mass proportion of which was in the range of 6 to 36 parts by mass, assuming the total amount of the marshmallow to be 100 parts by mass. As a result, the marshmallow's texture was scored as follows: 0.3 for crumbly, 4.9 for fluffy, and 3.3 for chewy (see Figure 1).

[0067] The physical properties of the marshmallows, including "maximum stress," "adhesion," and "bulk density," were measured in the same manner as in Example 1, except that the commercially available marshmallows were used as they were. The marshmallows had a maximum stress of 0.764 kgf (i.e., outside the range of 9.0 kgf to 15 kgf), an adhesion of 0.027 kgf s (i.e., outside the range of 0.1 kgf s to 1.0 kgf s), and a bulk density of 0.352 g / cm. ３ (i.e., 0.6 g / cm ３ 1.2g / cm or more ３ (outside the range below).

[0068] Comparative Example 2 The texture of the agar jelly was evaluated in the same manner as in Example 1, except that a commercially available agar jelly (Tsuyamaya Kyoho Flavor, manufactured by Tsuyamaya Confectionery Co., Ltd.) was used instead of the aerated gel food prepared as described above. Furthermore, upon checking the ingredient list of this agar jelly, it was confirmed that this agar jelly contained neither water-insoluble powder nor poorly water-soluble powder. As a result, the texture of the agar jelly was scored 0.9 for crumbly, 1.1 for fluffy, and 1.9 for chewy (see FIG. 1 ).

[0069] Except for using the commercially available agar jelly as is, the physical properties of the agar jelly, i.e., "maximum stress," "adhesion," and "bulk density," were measured in the same manner as in Example 1. As a result, the maximum stress of the agar jelly was 6.430 kgf (i.e., outside the range of 9.0 kgf to 15 kgf), the adhesion was 1.571 kgf s (i.e., outside the range of 0.1 kgf s to 1.0 kgf s), and the bulk density was 1.357 g / cm ３ (i.e., 0.6 g / cm ３ 1.2g / cm or more ３ (outside the range below).

[0070] Comparative Example 3 The texture of the pectin jelly was evaluated in the same manner as in Example 1, except that a commercially available pectin jelly (Soft Fruit Juice Jelly, manufactured by Nobel Confectionery Co., Ltd.) was used instead of the aerated gel food product prepared as described above. Furthermore, upon checking the ingredients of this pectin jelly, it was confirmed that it contained neither water-insoluble nor poorly water-soluble powders. As a result, the pectin jelly's texture was evaluated as follows: crumbly, fluffy, and chewy, with a score of 0.4, 0.5, and 2.1, respectively (see FIG. 1 ).

[0071] Except for using the commercially available pectin jelly as is, the physical properties of the pectin jelly, i.e., "maximum stress," "adhesiveness," and "bulk density," were measured in the same manner as in Example 1. As a result, the maximum stress of the pectin jelly was 6.002 kgf (i.e., outside the range of 9.0 kgf to 15 kgf), the adhesiveness was 2.188 kgf s (i.e., outside the range of 0.1 kgf s to 1.0 kgf s), and the bulk density was 1.407 g / cm ３ (i.e., 0.6 g / cm ３ 1.2g / cm or more ３ (outside the range below).

[0072] Comparative Example 4 The texture of the gelatin gummies was evaluated in the same manner as in Example 1, except that a commercially available gelatin gummies (Grape Juice Gummy, manufactured by Meiji Co., Ltd.) was used instead of the aerated gel food product prepared as described above. This gelatin gummies contained neither water-insoluble nor poorly water-soluble powders. As a result, the crumbly texture of the gelatin gummies was scored 0.1, the fluffy texture was scored 1.3, and the chewy texture was scored 4.0 (see FIG. 1 ).

[0073] Except for using the commercially available gelatin gum as is, the physical properties of the gelatin gum, namely, "maximum stress," "adhesiveness," and "bulk density," were measured in the same manner as in Example 1. As a result, the maximum stress of the gelatin gum was 2.456 kgf (i.e., outside the range of 9.0 kgf to 15 kgf), the adhesiveness was 0.0 kgf s (i.e., outside the range of 0.1 kgf s to 1.0 kgf s), and the bulk density was 1.396 g / cm ３ (i.e., 0.6 g / cm ３ 1.2g / cm or more ３ (outside the range below).

[0074] Comparative Example 5 A mixture of 59.3 parts by mass of sugar (i.e., the crystalline polysaccharide content was outside the range of 10 parts by mass to 40 parts by mass), 29.6 parts by mass of starch syrup (solid content: 22.2 parts by mass), and 60 mL of water was heated to a Brix value of 80° to obtain a sugar solution. A gelatin solution prepared by dissolving 4.2 parts by mass of gelatin in 1.3 times the amount of water as the gelatin was added to the sugar solution to obtain a mixed sugar solution. This mixed sugar solution was then heated at 100°C. The heating was continued until the Brix value of the heated mixture reached 78°. 0.5 parts by mass of flavoring, 0.1 parts by mass of acidulant, and 0.4 parts by mass of colorant were added to the heated sugar solution mixture to obtain a heated mixture. 5.9 parts by mass of powdered sugar was then added to the heated mixture to prepare a dough. The dough was then aerated using a hand mixer to obtain an aerated dough. The resulting aerated dough was then filled into a cornstarch mold and dried at 23° C. for 48 hours to obtain a sugar confectionery. Note that this sugar confectionery does not contain any water-insoluble or poorly water-soluble powder.

[0075] Except for using the sugar confectionery obtained above, the texture of the sugar confectionery was evaluated in the same manner as in Example 1. As a result, the sugar confectionery's texture was evaluated with a score of 1.3 for crumbly, 3.6 for fluffy, and 3.3 for chewy (see Figure 1).

[0076] Except for the fact that the shape of the sugar candy was changed to a hemispherical shape of 22 mm x 22 mm x 12 mm so that each sample weighed 3 g, the physical properties of the sugar candy, i.e., "maximum stress," "adhesiveness," and "bulk density," were measured in the same manner as in Example 1. As a result, the maximum stress of the sugar candy was 8.958 kgf (i.e., outside the range of 9.0 kgf to 15 kgf), the adhesiveness was 0.0 kgf s (i.e., outside the range of 0.1 kgf s to 1.0 kgf s), and the bulk density was 0.868 g / cm ３ (i.e., 0.6 g / cm ３ 1.2g / cm or more ３ (The range was as follows:

[0077] Comparative Example 6: A sugar solution was prepared by heating 63.55 parts by weight of sugar (i.e., a crystalline polysaccharide content outside the range of 10 parts by weight to 40 parts by weight) and 20 mL of water at 100°C. Heating was continued until the Brix value of the sugar solution reached 78°C. Next, a gelatin solution prepared by dissolving 3.81 parts by weight of gelatin in 1.3 times the amount of water as the gelatin and 0.76 parts by weight of wheat protein hydrolysate (manufactured by Chiba Flour Milling Co., Ltd.) were added to the sugar solution, and the mixture was aerated for 10 minutes using a hand mixer. After aeration, 0.1 parts by weight of an acidulant and 31.78 parts by weight of chocolate were added and mixed to prepare a solution. The solution was then filled into a cornstarch mold and dried at 40°C for 72 hours. The candy was then removed from the starch to obtain an aerated gummy candy. Note that this aerated gummy candy did not contain either water-insoluble or poorly water-soluble powders.

[0078] Except for using the gas-filled gummy candy obtained above, the texture of the gas-filled gummy candy was evaluated in the same manner as in Example 1. As a result, the gas-filled gummy candy was given a score of 1.3 for crumbly texture, 0.0 for softness, and 0.0 for chewy texture (see Figure 1).

[0079] Except for the fact that the shape of the aerated gummy candy was changed to a hemispherical shape of 22 mm x 22 mm x 12 mm so that each sample weighed 3 g, the physical properties of the aerated gummy candy, i.e., "maximum stress," "adhesiveness," and "bulk density," were measured in the same manner as in Example 1. As a result, the maximum stress of the aerated gummy candy was 34.806 kgf (i.e., outside the range of 9.0 kgf to 15 kgf), the adhesiveness was 0.0 kgf s (i.e., outside the range of 0.1 kgf s to 1.0 kgf s), and the bulk density was 0.714 g / cm ３ (i.e., 0.6 g / cm ３ 1.2g / cm or more ３ (The range was as follows:

[0080] (Reference Example 1) Except for using a commercially available chocolate brownie (Rich Chocolate Brownie manufactured by Bourbon Co., Ltd.) instead of the aerated gel food product prepared as described above, the texture of the chocolate brownie was evaluated in the same manner as in Example 1. As a result, the chocolate brownie's texture was evaluated as follows: crumbly score 2.9, fluffy score 2.6, and chewy score 0.7 (see Figure 1).

[0081] (Summary) As is clear from the sensory evaluation results, the crumbly texture of the aerated gel food of Example 1 was very similar to that of the commercially available chocolate brownie of Reference Example 1. In other words, it was shown that the texture of the aerated gel food of Example 1 was similar to that of a chocolate brownie, a typical baked confectionery. This confirmed that by tasting the aerated gel food of Example 1, the crumbly texture specific to baked confectionery could be adequately felt. Note that none of Comparative Examples 1-6 were found to have a crumbly texture similar to that of the commercially available chocolate brownie of Reference Example 1.

[0082] As shown in Figure 2, the maximum stress of the aerated gel food of Example 1 was higher than that of the comparative products of Comparative Examples 1-4, but lower than that of the aerated gummy candy of Comparative Example 6. As shown in Figure 3, the adhesiveness of the aerated gel food of Example 1 was lower than that of the comparative products of Comparative Examples 2-3. Furthermore, as shown in Figure 4, the bulk density of the aerated gel food of Example 1 was higher than that of the comparative products of Comparative Examples 1, 5, and 6, but lower than that of the comparative products of Comparative Examples 2, 3, and 4. These data make it clear that the aerated gel food of Example 1 has different physical properties from the comparative products of the comparative examples. Industrial Applicability

[0083] The aerated gel food and the method for producing the same according to the present invention are useful because they can provide an aerated gel food having a texture similar to that of baked confectionery, which has not been possible with gel foods up to now, without having to undergo a baking process using a large oven or the like.

Claims

1. An aerated gel food product containing at least one type of water-insoluble powder and poorly water-soluble powder, the mass proportion of which is in the range of 6 to 36 parts by mass, a crystalline carbohydrate, the mass proportion of which is in the range of 10 to 40 parts by mass, and a starch syrup, the mass proportion of which is in the range of 21 to 40 parts by mass in terms of solid content.

2. The aerated gel food according to claim 1, wherein the water-insoluble powder is cocoa powder.

3. The aerated gel food according to claim 1 or 2, wherein the aerated gel food is a gummy candy.

4. Maximum stress within the range of 9.0 kgf to 15 kgf, adhesion within the range of 0.1 kgf・s to 1.0 kgf・s, and 0.6 g / cm ３ 1.2g / cm or more ３ 3. The aerated gel food according to claim 1, having a bulk density within the following range:

5. A method for producing an aerated gel food, comprising incorporating air into a hydrous material containing water and a raw material comprising at least one type of water-insoluble powder and sparingly water-soluble powder in a mass proportion ranging from 6 to 36 parts by mass, crystalline carbohydrate in a mass proportion ranging from 10 to 40 parts by mass, and starch syrup in a mass proportion ranging from 21 to 40 parts by mass in terms of solid content, to obtain an aerated gel food.

6. The bulk density of the aerated gel food is 0.6 g / cm ３ 1.2g / cm or more ３ The method for producing an aerated gel food according to claim 5, wherein air is incorporated into the aerated gel food until the aerated gel food reaches the following range:

7. The method for producing an aerated gel food according to claim 5 or 6, wherein the water-insoluble powder is cocoa powder.

8. The method for producing an aerated gel food according to claim 5 or 6, wherein the aerated gel food is a gummy candy.

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