Gas-containing gel-like food and method for producing same

Abstract

The present invention addresses the problem of providing: a novel gel-like food that is produced without undergoing baking in a large oven or the like, but that has the "crumble texture" specific to a baked confectionery; and a method for producing the same. A gas-containing gel-like food according to the present invention contains: a crystalline sugar which accounts for 36-66 parts by mass; and one type of dietary fibers of insoluble dietary fibers and hardly soluble dietary fibers which account for 2.6 -14.6 parts by mass. The crystalline sugar is preferably at least one crystalline sugar selected from the group consisting of isomaltulose, sucrose and trehalose.

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 a baking process, by preparing a gel food product from ingredients containing crystalline carbohydrates and at least one type of dietary fiber selected from insoluble dietary fiber and slightly soluble dietary fiber, and incorporating air (aeration) into the gel food product.

[0007] That is, the present invention is as follows: (1) An aerated gel food containing a crystalline carbohydrate in a mass proportion ranging from 36 parts by mass to 66 parts by mass, and at least one type of dietary fiber selected from insoluble dietary fiber and slightly soluble dietary fiber in a mass proportion ranging from 2.6 parts by mass to 14.6 parts by mass.

[0008] (2) The aerated gel food according to (1), wherein the crystalline carbohydrate is at least one crystalline carbohydrate selected from the group consisting of isomaltulose, sucrose, and trehalose.

[0009] (3) An aerated gel food according to (1) or (2), wherein the insoluble dietary fiber is cellulose.

[0010] (4) An aerated gel food according to any one of (1) to (3), wherein the aerated gel food is a gummy candy.

[0011] (5) Maximum stress in the range of 13 kgf to 34 kgf, adhesion in the range of 0.01 kgf·s to 0.5 kgf·s, and 0.6 g / cm ３ 1.2g / cm or more ３ An aerated gel food according to any one of (1) to (4), having a bulk density within the following range:

[0012] (6) A method for producing an aerated gel food, comprising incorporating air into a hydrated material containing water and a raw material containing crystalline carbohydrates in a mass proportion ranging from 36 to 66 parts by mass and at least one type of dietary fiber selected from insoluble dietary fiber and slightly soluble dietary fiber in a mass proportion ranging from 2.6 to 14.6 parts by mass, to obtain an aerated gel food.

[0013] (7) 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 (6), wherein the aerated gel food is allowed to contain air until the aerated gel food has reached the following range:

[0014] (8) A method for producing an aerated gel food according to (6) or (7), wherein the crystalline carbohydrate is at least one crystalline carbohydrate selected from the group consisting of isomaltulose, sucrose and trehalose.

[0015] (9) A method for producing an aerated gel food according to any one of (6) to (8), wherein the insoluble dietary fiber is cellulose.

[0016] (10) A method for producing an aerated gel food according to any one of (6) to (9), wherein the aerated gel food is a gummy candy.

[0017] 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.

[0018] FIG. 1 is a diagram showing the results of "sensory evaluation of texture" of samples in Examples 1-3, Comparative Examples 1-6, and Reference Example 1. FIG. 2 is a diagram showing the results of "maximum stress" of samples in Examples 1-3 and Comparative Examples 1-6. FIG. 3 is a diagram showing the results of "adhesiveness" of samples in Examples 1-3 and Comparative Examples 1-6. FIG. 4 is a diagram showing the results of "bulk density" of samples in Examples 1-3 and Comparative Examples 1-6.

[0019] The aerated gel food according to the embodiment of the present invention contains a crystalline carbohydrate and at least one type of dietary fiber selected from insoluble dietary fiber and slightly soluble dietary fiber. The aerated gel food according to the embodiment of the present invention is produced by incorporating air into a gel food. Methods for incorporating air into the gel food include a vertical foaming machine, a pressurized foaming machine, and an aeration process. The aerated gel food will be described in detail below, followed by a detailed description of the production method.

[0020] 1. 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.

[0021] The crystalline carbohydrate according to an embodiment of the present invention occupies a mass proportion in the range of 36 to 66 parts by mass when at least one of insoluble dietary fiber and slightly soluble dietary fiber described below occupies a mass proportion in the range of 2.6 to 14.6 parts by mass. The mass proportion of this crystalline carbohydrate is preferably in the range of 42 to 63 parts by mass, more preferably in the range of 42 to 48 parts by mass.

[0022] Furthermore, the crystalline carbohydrate in the embodiment of the present invention preferably occupies a mass proportion in the range of 36 mass parts to 66 mass parts relative to the total mass of the aerated gelled food, more preferably occupies a mass proportion in the range of 42 mass parts to 63 mass parts relative to the total mass of the aerated gelled food, and even more preferably occupies a mass proportion in the range of 42 mass parts to 48 mass parts relative to the total mass of the aerated gelled food.

[0023] 2. Insoluble Dietary Fiber, Slightly Soluble Dietary Fiber The at least one dietary fiber of the insoluble dietary fiber and the slightly soluble dietary fiber according to the embodiment of the present invention is not particularly limited as long as it has the intended effect, and may be cellulose, hemicellulose, chitin, chitosan, etc. Furthermore, the at least one dietary fiber of the insoluble dietary fiber and the slightly soluble dietary fiber according to the embodiment of the present invention is preferably cellulose.

[0024] Furthermore, when the mass proportion of the crystalline carbohydrate described above is in the range of 36 parts by mass to 66 parts by mass, the mass proportion of at least one of the insoluble dietary fiber and the slightly soluble dietary fiber according to the embodiment of the present invention is in the range of 2.6 parts by mass to 14.6 parts by mass, preferably in the range of 4 parts by mass to 10 parts by mass.

[0025] In addition, the at least one type of dietary fiber selected from insoluble dietary fiber and slightly soluble dietary fiber according to the embodiment of the present invention preferably accounts for a mass proportion in the range of 2.6 to 14.6 parts by mass relative to the total mass of the aerated gelled food, and more preferably a mass proportion in the range of 4 to 10 parts by mass relative to the total mass of the aerated gelled food.

[0026] 3. Physical Properties of the Aerated Gel Food The aerated gel food according to the embodiment of the present invention preferably has a maximum stress within the range of 13 kgf to 34 kgf, more preferably 13 kgf to 20 kgf.

[0027] The aerated gel food according to the embodiment of the present invention preferably has an adhesiveness in the range of 0.01 kgf·s to 0.5 kgf·s, and more preferably 0.01 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: 0.8 g / cm ３ 1.0g / 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] 4. 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 water and a raw material containing a crystalline carbohydrate and at least one type of dietary fiber selected from insoluble dietary fiber and slightly soluble dietary fiber. 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 85° to 92°, more preferably until the Brix value is 90°.

[0032] In the mixing step, when at least one type of dietary fiber selected from insoluble dietary fiber and slightly soluble dietary fiber is added in a mass ratio of 2.6 to 14.6 parts by mass, the crystalline carbohydrate according to the embodiment of the present invention is added in a mass ratio of 36 to 66 parts by mass. In this case, the crystalline carbohydrate is preferably added in a mass ratio of 42 to 63 parts by mass, more preferably in a mass ratio of 42 to 48 parts by mass.

[0033] In addition, in the above-mentioned mixing process, the crystalline carbohydrate in the embodiment of the present invention is preferably added so as to occupy a mass ratio within the range of 36 mass parts to 66 mass parts relative to the total mass of the aerated gelled food product, which is the final product; more preferably added so as to occupy a mass ratio within the range of 42 mass parts to 63 mass parts relative to the total mass of the aerated gelled food product, which is the final product; and even more preferably added so as to occupy a mass ratio within the range of 42 mass parts to 48 mass parts relative to the total mass of the aerated gelled food product, which is the final product.

[0034] In the mixing step according to the embodiment of the present invention, a gelatin solution prepared by adding water to gelatin, a gum arabic solution prepared by adding water to gum arabic, at least one type of dietary fiber selected from insoluble dietary fiber and slightly soluble dietary fiber, an acidulant, a colorant, and a flavoring are added to the sugar solution obtained above and mixed together to obtain a raw material mixture.

[0035] In this case, when the crystalline carbohydrate is added in the mixing step so as to occupy a mass ratio in the range of 36 to 66 parts by mass, at least one of the insoluble dietary fiber and the slightly soluble dietary fiber is added in a mass ratio in the range of 2.6 to 14.6 parts by mass. In this case, it is preferable that the at least one of the insoluble dietary fiber and the slightly soluble dietary fiber is added in a mass ratio in the range of 4 to 10 parts by mass.

[0036] In addition, at least one type of dietary fiber selected from insoluble dietary fiber and slightly soluble dietary fiber is preferably added in the mixing step so as to occupy a mass ratio within the range of 2.6 to 14.6 parts by mass relative to the total mass of the final aerated gelled food product, and more preferably within the range of 4 to 10 parts by mass relative to the total mass of the final aerated gelled food product.

[0037] In this mixing step, a gelatin solution prepared by adding water to gelatin and a gum arabic solution prepared by adding water to gum arabic may be mixed with the sugar solution obtained above to obtain a mixed solution, and then the mixed solution may be heated under the above-mentioned conditions. In such a case, at least one type of dietary fiber selected from insoluble dietary fiber and slightly soluble dietary fiber, an acidulant, a colorant, and a 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 an 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 13 kgf to 34 kgf. Note that this maximum stress may be in the range of 19 kgf to 34 kgf, 13 kgf to 20 kgf, 30 kgf to 34 kgf, 15 kgf to 20 kgf, or 13 kgf to 15 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 0.01 kgf s to 0.5 kgf s, more preferably in the range of 0.01 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: 0.8 g / cm ３ 1.0g / 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 it is preferable to aerate the raw material mixture for, for example, 1 minute or more and 15 minutes or less, and 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 50.03 parts by mass of isomaltulose, 33.35 parts by mass of starch syrup (solid content: 25.01 parts by mass), and 3.5 parts by mass of glycerin. Subsequently, 50 mL of water was added to this sugar raw material, and the mixture was heated at 120°C to obtain a sugar solution. The heating was continued until the Brix value of the sugar solution reached 90°C. Next, a gelatin solution prepared by dissolving 3.5 parts by mass of gelatin in 1.3 times the amount of water as the gelatin, a gum arabic solution prepared by dissolving 3.0 parts by mass of gum arabic in 1.4 times the amount of water as the gum arabic, 5.0 parts by mass of cellulose, 0.9 parts by mass of an acidulant, 0.51 parts by mass of a pigment, and 0.21 parts by mass of a 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 10 minutes using a hand mixer to obtain an aerated raw material mixture. Thereafter, the resulting aerated raw material mixture was filled into a cornstarch mold and dried at a relative humidity of 40% 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 3.3, the fluffy texture was scored as 2.4, and the chewy texture was scored as 0.7 (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: Hemispherical, 22 mm x 22 mm x 12 mm Weight per sample: 3 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 19.431 kgf (that is, within the range of 13 kgf to 34 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: Hemispherical, 22 mm x 22 mm x 12 mm Weight per sample: 3 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 0.142 kgf·s (i.e., within the range of 0.01 kgf·s to 0.5 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 values ​​of A, B, and C above, the bulk density of the aerated gel food was calculated using 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 0.881 g / cm ３ (i.e., 0.6 g / cm ３ 1.2g / cm or more ３ (The range was as follows:

[0066] The desired aerated gel food was obtained in the same manner as described in Example 1, except that 43.19 parts by mass of isomaltulose, 43.19 parts by mass of corn syrup (solid content 32.39 parts by mass), 2.5 parts by mass of gelatin, and 1.0 part by mass of gum arabic were used.

[0067] Except for using the aerated gel food obtained above, the texture of the aerated gel food was evaluated in the same manner as in Example 1. As a result, the aerated gel food was given a score of 3.0 for crumbly, 3.0 for softness, and 1.0 for chewy texture (see Figure 1).

[0068] The physical properties of the aerated gel food, 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 aerated gel food was 13.804 kgf (i.e., in the range of 13 kgf to 34 kgf), the adhesiveness was 0.023 kgf s (i.e., in the range of 0.01 kgf s to 0.5 kgf s), and the bulk density was 0.820 g / cm ３ (i.e., 0.6 g / cm ３ 1.2g / cm or more ３ (The range was as follows:

[0069] The desired aerated gel food was obtained in the same manner as in Example 1, except that 68.30 parts by mass of isomaltulose, 17.08 parts by mass of corn syrup (solid content 12.81 parts by mass), and 1.0 part by mass of gum arabic were used.

[0070] Except for using the aerated gel food obtained above, the texture of the aerated gel food was evaluated in the same manner as in Example 1. As a result, the aerated gel food was given a score of 2.0 for crumbly, 2.0 for softness, and 1.5 for chewy texture (see Figure 1).

[0071] The physical properties of the aerated gel food, 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 gel food was 33.874 kgf (i.e., in the range of 13 kgf to 34 kgf), the adhesiveness was 0.031 kgf s (i.e., in the range of 0.01 kgf s to 0.5 kgf s), and the bulk density was 0.821 g / cm ３ (i.e., 0.6 g / cm ３ 1.2g / cm or more ３ (The range was as follows:

[0072] 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 Corporation) was used instead of the aerated gel food product prepared as described above. Furthermore, upon checking the ingredients of the marshmallow, it was found that the marshmallow contained no dietary fiber. As a result, the marshmallow's texture was scored as follows: 0.3 for crumbly, 4.9 for fluffiness, and 3.3 for chewy texture (see Figure 1).

[0073] 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 13 kgf to 34 kgf), an adhesion of 0.027 kgf s (i.e., within the range of 0.01 kgf s to 0.5 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).

[0074] (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 Seika Co., Ltd.) was used instead of the aerated gel food prepared as described above. When the ingredients of this agar jelly were checked, it was confirmed that the agar jelly contained water-soluble dietary fiber, but neither insoluble nor poorly soluble dietary fiber. As a result, the agar jelly's texture was evaluated as follows: crumbly score 0.9, fluffy score 1.1, and chewy score 1.9 (see Figure 1).

[0075] 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 13 kgf to 34 kgf), the adhesion was 1.571 kgf s (i.e., outside the range of 0.01 kgf s to 0.5 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).

[0076] 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 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 found that it contained no dietary fiber. As a result, the pectin jelly's texture was scored as follows: 0.4 for crumbly, 0.5 for fluffy, and 2.1 for chewy (see Figure 1 ).

[0077] 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 13 kgf to 34 kgf), the adhesiveness was 2.188 kgf s (i.e., outside the range of 0.01 kgf s to 0.5 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).

[0078] (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 prepared as described above. It was confirmed that the gelatin gummies contained water-soluble dietary fiber, but neither insoluble nor poorly soluble dietary fiber. 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 Figure 1).

[0079] 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 13 kgf to 34 kgf), the adhesiveness was 0.0 kgf s (i.e., outside the range of 0.01 kgf s to 0.5 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).

[0080] Comparative Example 5: A mixture of 59.3 parts by mass of sugar, 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°C. 0.1 parts by mass of an acidulant, 0.4 parts by mass of a colorant, and 0.5 parts by mass of a flavoring were added to the heated sugar solution mixture to obtain a heated mixture. 5.9 parts by mass of powdered sugar were 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 aerated dough was then filled into a cornstarch mold and dried at 23°C for 48 hours to obtain a sugar confectionery. This sugar confectionery does not contain dietary fiber.

[0081] 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).

[0082] The sugar confectionery was shaped into a hemispherical shape measuring 22 mm x 22 mm x 12 mm so that each sample weighed 3 g, and the physical properties of the sugar confectionery, "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 confectionery was 8.958 kgf (i.e., outside the range of 13 kgf to 34 kgf), the adhesiveness was 0.0 kgf s (i.e., outside the range of 0.01 kgf s to 0.5 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:

[0083] Comparative Example 6: A sugar solution was prepared by heating a mixture of 63.55 parts by weight of sugar 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 acidulant and 31.78 parts by weight of chocolate (the dietary fiber content of the cocoa mass in the chocolate was approximately 2.16 parts by weight, falling outside the range of 2.6 parts by weight to 14.6 parts by weight) 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.

[0084] 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).

[0085] 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, 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 aerated gummy candy was 34.806 kgf (i.e., outside the range of 13 kgf to 34 kgf), the adhesiveness was 0.0 kgf s (i.e., outside the range of 0.01 kgf s to 0.5 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:

[0086] Reference Example 1 Except for using commercially available macarons (macarons manufactured by Boulmiche Co., Ltd.) instead of the aerated gel food product prepared as described above, the texture of the macarons was evaluated in the same manner as in Example 1. As a result, the macarons were given a score of 3.0 for crumbly, 2.7 for fluffy, and 1.9 for chewy texture (see Figure 1).

[0087] (Summary) As is clear from the sensory evaluation results, the crumbly texture of the aerated gel foods of Examples 1-3 was very similar to that of the commercially available macarons of Reference Example 1. In other words, it was shown that the texture of the aerated gel foods of Examples 1-3 was similar to that of macarons, a typical baked confectionery. This confirmed that by tasting the aerated gel foods of Examples 1-3, the crumbly texture specific to baked confectionery could be adequately felt. Note that none of the comparative examples 1-6 were found to have a crumbly texture similar to that of the commercially available macarons of Reference Example 1.

[0088] As shown in FIG. 2, the maximum stress of the aerated gel food of Example 1-3 was higher than that of the comparative product of Comparative Example 1-5, but lower than that of the aerated gummy candy of Comparative Example 6. As shown in FIG. 3, the adhesiveness of the aerated gel food of Example 1-3 was lower than that of the comparative product of Comparative Example 2-3. Furthermore, as shown in FIG. 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. The bulk density of the aerated gel food of Example 2-3 was higher than that of the comparative products of Comparative Examples 1 and 6, but lower than that of the comparative product of Comparative Example 2-5. These data demonstrate that the aerated gel foods of Examples 1-3 have different physical properties from the comparative products of the comparative examples. Industrial Applicability

[0089] 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 crystalline carbohydrates having a mass proportion within the range of 36 mass parts to 66 mass parts and at least one type of dietary fiber selected from insoluble dietary fiber and hardly soluble dietary fiber having a mass proportion within the range of 2.6 mass parts to 14.6 mass parts.

2. The aerated gel food according to claim 1, wherein the crystalline carbohydrate is at least one crystalline carbohydrate selected from the group consisting of isomaltulose, sucrose, and trehalose.

3. The aerated gel food according to claim 1 or 2, wherein the insoluble dietary fiber is cellulose.

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

5. Maximum stress within the range of 13 kgf to 34 kgf, adhesion within the range of 0.01 kgf・s to 0.5 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:

6. A method for producing an aerated gel food, comprising incorporating air into a hydrated material containing water and a raw material containing crystalline carbohydrates having a mass proportion within the range of 36 to 66 parts by mass, and at least one type of dietary fiber selected from insoluble dietary fiber and poorly soluble dietary fiber having a mass proportion within the range of 2.6 to 14.6 parts by mass, to obtain an aerated gel food.

7. The bulk density of the aerated gel food is 0.6 g / cm ３ 1.2g / cm or more ３ 7. The method for producing an aerated gel food according to claim 6, wherein the aerated gel food is allowed to contain air until the aerated gel food has reached the following range:

8. The method for producing an aerated gel food according to claim 6 or 7, wherein the crystalline carbohydrate is at least one crystalline carbohydrate selected from the group consisting of isomaltulose, sucrose, and trehalose.

9. A method for producing an aerated gel food according to claim 6 or 7, wherein the insoluble dietary fiber is cellulose.

10. The method for producing an aerated gel food according to claim 6 or 7, wherein the aerated gel food is a gummy candy.

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