JP-7857137-B2 - Non-baked confectionery

Inventors

• 北中 進介
• 藤井 亜衣
• 山邊 史貴
• 中川 秀美
• 鈴木 潔
• 山田 泰正

Assignees

• ユーハ味覚糖株式会社

Dates

Publication Date

20260512

Application Date

20220329

Claims (2)

1. A non-baked confection consisting of two layers: an outer layer 0.1 to 4 mm thick and a gel-like central layer 5 to 30 mm thick having substantially the same chemical composition as the outer layer, It contains 4-30% by weight of starch, 0.1-5% by weight of gelatin, and 40-80% by weight of water-soluble carbohydrates, and the total moisture content of the non-baked confectionery is 10-30% by weight. A non-baked confectionery characterized by having a difference in texture between the outer layer and the gel-like core layer, similar to baked confectionery, as observed in penetration tests using a texture analyzer, where the minimum point exhibits a load of 10-80% of the first maximum point, and the second maximum point exhibits a load of 90-300% of the first maximum point.
2. The non-baked confectionery according to claim 1, wherein the non-baked confectionery contains starch, and the non-baked confectionery has an adhesive strength of 0.2 to 1.5 N and an elasticity of 0.8 or more.

Description

This invention relates to a non-baked confectionery that has a difference in texture between the outside and inside, similar to baked goods. In baked goods such as canelés, macarons, cakes, and bread, which have a two-layer structure formed by baking—an outer layer and a core layer—the difference in texture between the outer and core layers is one of the reasons they are popular. During baking, the surface of these baked goods hardens through caramelization and the Maillard reaction, forming a crust (outer layer). This crust formation suppresses moisture evaporation from the core layer, allowing it to maintain its softness and creating the texture difference between the outer and core layers. On the other hand, in non-baked confectionery, which is made without baking, it was difficult to form an outer layer and a core layer like in baked confectionery. For example, non-baked confectionery with a difference in texture between the outside and inside has been proposed, such as confectionery bases like gummies coated in sugar (Patent Documents 1 and 2). Also proposed are sugar confectionery that combines a marshmallow-like texture with a crisp bite (Patent Document 3), and soft cookie-like aerated gummy candy that combines a crisp and moist texture (Patent Document 4). All of these utilize sugar crystals and have a texture that is completely different from the crust formed by baking starch. Patent No. 6965354Japanese Patent Publication No. 2018-108044Patent No. 4093527Japanese Patent Publication No. 2010-148475 Figure 1 shows a schematic diagram of the cross-sectional shape of the non-baked confectionery of Example 1.Figure 2 shows a graph of the results of the penetration test for the non-baked confectionery of Example 1. The present invention will be described in more detail below. In this invention, "baking" refers to changing the properties of raw materials by baking them at a high temperature, and "baked confectionery" refers to confectionery that has been shaped by baking. In this invention, non-baked confectionery refers to confectionery that is not formed by baking, but rather by filling a dough that has been heated to become fluid into a starch mold and drying it. The non-baked confectionery of the present invention consists of two layers: an outer layer 0.1 to 4 mm thick and a gel-like core layer 5 to 30 mm thick having substantially the same chemical composition as the outer layer. The outer layer is configured to cover the periphery of the gel-like core layer. (a) Outer layer The outer layer in the non-baked confectionery of the present invention is a layer of film having a hard texture. The outer layer differs in appearance and texture from the gel-like core layer, and can therefore be identified by sensory means, such as visually inspecting or touching the cross-section of a non-baked confection. The thicker the outer layer, the better it retains its shape, while the thinner it is, the softer the texture. The non-baked confectionery of this invention can be cut, and the thickness of the outer layer can be measured from the cross-section of the outer layer. The outer layer may have a thickness in the range of 0.1 to 4 mm, and is preferably in the range of 0.5 to 2 mm. The thickness and hardness of the outer layer can be adjusted by the type and amount of starch and sugars contained in the outer layer. (b) Gel-like central layer The gel-like central layer in the non-baked confectionery of the present invention has substantially the same chemical composition as the outer layer, is gel-like, and has a softer texture than the outer layer. In this invention, "gel-like" refers to a state in which a polymer forms a three-dimensional network structure, losing fluidity and exhibiting properties close to a solid mechanically. Specifically, it refers to a state solidified by starch or a gelling agent, possessing a soft and elastic texture. The composition of the gel-like central layer is substantially identical to that of the outer layer. That is, the types and proportions of components in the total solid content (excluding water) are the same as those of the outer layer. Regarding moisture content, the outer layer forms a film that retains moisture in the gel-like core layer, resulting in a higher moisture content in the gel-like core layer than in the outer layer. For example, if the total moisture content of the non-baked confectionery of this invention is 15% by weight, the moisture content of the gel-like core layer is approximately 17-19% by weight. The moisture content of the gel-like central layer can be measured using a known method for measuring moisture content, with the outer layer removed from a non-baked confectionery. The aforementioned gel-like central layer differs from the outer layer in appearance and texture, and can therefore be identified by visual inspection and sensory perception. The thickness of the gel-like central layer can be measured from the cross-section of the non-baked confec