Impregnated food

Abstract

An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·s at 35° C. has a good taste of the liquid food, has nevertheless a not hard texture, and achieves a sense of unity between the solid edible material and the liquid food. The impregnated food can be produced by a process for producing an impregnated food, wherein in a hermetically closed system, the system is pressurized in a state where a solid edible material is made contact with a liquid food, and then, the pressure in the system is returned to the atmospheric pressure.

1 . An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·S at 35° C. 
     
     
         2 . The impregnated food according to  claim 1 , wherein the proportion of the weight of the liquid food impregnated into the solid edible material is 40 to 80% with respect to the entire weight of the impregnated food. 
     
     
         3 . The impregnated food according to  claim 1 , wherein the solid edible material is a baked confectionery, a puffed food or a freeze-dried food. 
     
     
         4 . The impregnated food according to  claim 1 , wherein the liquid food is chocolate. 
     
     
         5 . The impregnated food according to  claim 1 , wherein on a cross-section plane, the proportion of the area of a part where the liquid food does not permeate is 8% or less with respect to the area of the entire cross-section plane. 
     
     
         6 . A process for producing an impregnated food, wherein in a hermetically closed system, the system is pressurized in a state where a solid edible material is made contact with a liquid food, and then the pressure in the system is returned to the atmospheric pressure. 
     
     
         7 . The process for producing an impregnated food according to  claim 6 , wherein after the pressure in the system is returned to the atmospheric pressure, the pressure in the system is reduced in a state where the solid edible material is not made contact with the liquid food, and then the pressure in the system is returned to the atmospheric pressure. 
     
     
         8 . The process for producing an impregnated food according to  claim 6 , wherein a maximum pressure during the pressurization is an absolute pressure of 200 kPa to 10,130 kPa. 
     
     
         9 . The process for producing an impregnated food according to  claim 7 , wherein a minimum pressure during the depressurization is an absolute pressure of 2 to 101 kPa. 
     
     
         10 . The impregnated food according to  claim 1 , wherein the inside of the solid edible material is impregnated with the liquid food having a viscosity of 10,000 to 100,000 mPa·S at 35° C. by pressurizing in a state where the solid edible material is made contact with the liquid food, and then, voids are formed inside the solid edible material by returning the pressure to the atmospheric pressure to let out part of the liquid food impregnated into the inside of the solid edible material. 
     
     
         11 . The impregnated food according to  claim 10 , wherein the solid edible material is a baked confectionery or a puffed food, the liquid food is chocolate, and the voidage of the solid edible material impregnated with the liquid food is 10 to 20%. 
     
     
         12 . A method for impregnating a solid edible material with a liquid food, wherein the inside of the solid edible material is impregnated with the liquid food having a viscosity of 10,000 to 100,000 mPa·S at 35° C. in a hermetically closed system by pressurizing the system in a state where the solid edible material is made contact with the liquid food, and then, voids are formed inside the solid edible material by returning the pressure in the system to the atmospheric pressure to let out part of the liquid food impregnated into the inside of the solid edible material. 
     
     
         13 . The impregnated food according to  claim 1 , wherein the proportion of the weight of the liquid food impregnated into the solid edible material is 40 to 80% with respect to the entire weight of the impregnated food; the solid edible material is a baked confectionery, a puffed food or a freeze-dried food; the liquid food is chocolate; and on a cross-section plane, the proportion of the area of a part where the liquid food does not permeate is 8% or less with respect to the area of the entire cross-section plane. 
     
     
         14 . The process for producing an impregnated food according to  claim 6 , wherein after the pressure in the system is returned to the atmospheric pressure, the pressure in the system is reduced in a state where the solid edible material is not made contact with the liquid food, and then the pressure in the system is returned to the atmospheric pressure; a maximum pressure during the pressurization is an absolute pressure of 200 kPa to 10,130 kPa; and a minimum pressure during the depressurization is an absolute pressure of 2 to 101 kPa.