JPH02268647A - Western confectionery manufacturing method and surface improving agent for Western confectionery - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing Western confectionery and a Western confectionery aimed at improving the surface appearance of Western confectionery that uses whisked eggs, sugar, and flour as essential ingredients. The present invention relates to a surface improving agent.

(Prior Art) Conventionally, Western confectionery such as meringue is known, which is manufactured by baking confectionery dough made from whisked eggs, sugar, and flour as essential ingredients and other auxiliary materials in the final step.

The surface of this Western confectionery became hard after baking, and it had difficulty retaining its shape during distribution.

For this reason, a technique has been proposed in which the surface of the confectionery dough is sprinkled with powdered sugar at intervals before baking the Toyo dough to improve its shelf life (Special Publication No. 64-2341).
issue).

(Problem M that the invention seeks to solve) However, with the conventional improved technology described above, powdered sugar must be sprinkled after a considerable amount of time (for example, 15 minutes), resulting in poor production efficiency and unsuitability for mass production. There is a problem that.

Furthermore, conventionally, the surface of the dough after baking is brittle and easily peels off, causing large and uneven racks, and leaving a candy-like substance on the surface, which impairs the appearance. However, the above-mentioned improved technique has no special effect on these problems, and the above-mentioned intermediate points still exist.

The basic purpose of the present invention is to solve the above-mentioned problems, and to provide a method for manufacturing Western confectionery that is suitable for mass production and has excellent storage stability and surface properties, and a surface improving agent used in this manufacturing method. It is.

(Means for Solving the Problems) In order to solve the above problems, the method for manufacturing Western confectionery of the present IA invention provides a method for manufacturing Western confectionery that uses whisked eggs, sugar, and flour as essential ingredients. , which is characterized by attaching flour and powdered sugar and then heating it.

Pina's second invention, a surface improving agent for Western confectionery, is characterized in that it consists of at least flour and powdered sugar, either as a mixture or as separate products.

Here, examples of the above-mentioned Western confectionery to which the present invention is applied include confections such as jabone, dacquoise, chukuse, and provère, which use a predetermined amount of sugar and flour for whisked eggs.

Note that the whisked eggs may be whole eggs or egg whites whipped with a whipper, for example. During whipping, it is also possible to add salt, sugar, a foaming agent, etc. at once or several times separately.

Next, as the sugar, sucrose, glucose, fructose, lactose, fructose-grape syrup, invert sugar, dipeptide sweetener, starch syrup, reduced maltose syrup, sorbitol, etc. can be used. This sugar is used in an amount of, for example, 60 to 400 parts by weight per 100 parts by weight of the whisked eggs.

Grain flours include grain flours such as wheat flour, rye flour, rice flour, corn flour, and oat powder; starches such as wheat starch, corn starch, cane starch, tapioca starch, rice starch, potato starch, and sago starch; An example is starch that has undergone chemical processing.

This flour may be added, for example, from 1 to 100 parts by weight per 100 parts by weight of whisked eggs.
50 parts by weight are used, preferably 2 to 30 parts by weight.

In addition to the above-mentioned essential ingredients, nut powder, leavening agents, fruit juice, Western liquor, chocolate, fats and oils, fragrances, pigments, skim milk powder, cream, salt, natural gums, soybean protein, etc. can also be blended, if necessary.

Next, the type of flour that can be used for adhesion is the same as the flour for Western confectionery dough. However, it is preferable to use wheat flour as the flour for adhesion, and if you want to obtain a soft texture, soft flour with a protein content of 9% or less is suitable.

The amount of grain flour added at once varies depending on the upper surface area of the Western confectionery dough after molding, but
It is desirable that the amount is 0.005 to 1.0 parts by weight relative to 0 parts by weight.If the coating is to be applied in multiple batches, it may be applied repeatedly within the above range. However, it is desirable that the total amount does not exceed 2.0 parts by weight.

Next, as the powdered sugar for attachment, sucrose, glucose, fructose, lactose, dipeptide sweeteners, etc. can be used, and in short, any sugar produced in powdered form may be used.

Moreover, it is also possible to use sugar in which sucrose and cornstarch are blended, which is called powdered sugar for -i.

As mentioned above, this powdered sugar contains about 3% by weight of cornstarch, but this powdered sugar alone is not sufficient for surface improvement, and the above-mentioned flour is required.

Powdered sugar is added in an amount of 0.01 to 1.0 parts by weight per 1 part by weight of 100 parts of pastry dough.

Similarly to flour, when the powder is applied in multiple portions, it is preferable to repeat the application within the above range, and the total amount does not exceed 2.0 parts by weight.

Next, to explain the method for manufacturing the above-mentioned Western confectionery in detail, egg whites are whipped with a mixer, and sugar is added in several portions.

Furthermore, a predetermined amount of flour and, if desired, a leavening agent, flavor,
Add oils and fats.

In addition, after adding and mixing the above-mentioned materials, it is molded with Western confectionery dough.
Rub it into a 10Ha thin mold and mold it into the desired shape.

In addition, in the case of Western confectionery dough containing a large amount of sugar, the dough is poured into a container, etc., and molded into a thick layer.Then, a surface improver consisting of at least ``ffJ'' flour and powdered sugar is added to the upper surface of the molded Western confectionery dough. Attach. The surface improving agent may contain at least grain flour and powdered sugar, and may also contain other materials, such as pigments, flavors, etc.

One way to apply this surface improver is to use separate containers (
This can be done by placing separately separated grain flour and powdered sugar in colored bags, etc., and then adhering them to each other. Note that the order can be arbitrarily determined.

Furthermore, a mixture of grain flour and powdered sugar can also be used as the surface improver. It is preferable that the mixing ratio of the mixture is 7:3 to 3:7 of flour, powdered sugar, and sugar.

The deposition of surface modifiers, either separately or in mixtures, is
Of course, it can be done once, but it is also possible to repeat it several times.

The pastry dough that has been adhered is heated at a predetermined temperature for a predetermined period of time. For example, in an oven at 160 to 2 JO℃,
Bake for 0 to 20 minutes, or perform microwave heating for 2 to 10 minutes in a 500 to 1200 W microwave oven.

That is, according to the method for producing Western confectionery of the present invention, the adhesion of flour prevents the surface of the Western confectionery from peeling off after heating, and is effective in producing a uniform rack. Furthermore, the flavor and texture are excellent, and the volume of the confectionery increases.

The unique powdered sugar gives sweetness to Western confectionery, hardens the outer layer, and gives it a soft melt-in-the-mouth texture.

Moreover, according to the surface improving agent of the present invention, it can be easily attached to the surface of Western confectionery in order to obtain the above-mentioned effect.

In addition, if the surface improver is a mixture of at least grain flour and powdered sugar, the effort of attaching each of them can be saved and work efficiency can be improved.

(Example) An embodiment of the present invention will be described below.

First, dough for Western confectionery is manufactured according to the formulation shown in Table 1.

Specifically, add egg whites and salt, whip, and add 3
Meringue was produced by adding sugar in batches.

The roasted nut powder, flour, and baking powder were then combined into the meringue, followed by the melted shortening. The specific volume of the resulting Western confectionery dough is 1.97a
++', /g.

110 g of this Western confectionery dough was filled into an oval mold with a thickness of 8 fins, the surface was flattened, and the mold was cut out.

After cutting out the molds, as shown in Table 2, the upper surface of the Western confectionery dough was prepared as an example with surface improvement, and one without surface improvement was prepared as a comparative example.

(Margin below) Table 2 In the table, powdered sugar refers to commercially available powdered sugar containing 3% corn starch, and wheat flour refers to a crude protein content of 6%.
．． 5% by weight soft flour or powdered granulated sugar refers to granulated sugar that has been crushed to a particle size finer than 80 mesh.

Western confectionery doughs prepared respectively (Examples] to 4 and Comparative Examples 1 and 2) were baked in an oven at 185° C. for 3 minutes to obtain Western confectionery.

The evaluation of the obtained Western confectionery is as shown in Table 3. As shown in Table 3, when comparing the Western confectionery of the example and the Western confectionery of the comparative example, it was found that the baked color was good in Example P4. The strength of the skin is also sufficient, but in the comparative example, the baked color is not good as it is pale and blurred, and the strength of the skin is not good, or even if it is, it is easy to lose. Furthermore, in the examples, the appearance was good with uniformity and a large number of racks, and the texture was soft and melted well in the mouth.
In the comparative example, large cracks were observed locally, the appearance was poor, and the product did not melt in the mouth.

In addition, among the Examples, Example 3 had the smallest cracks and was particularly excellent in appearance.

<Effects of the Invention> As explained below, according to the method for manufacturing Western confectionery of the present invention, in the method for manufacturing Western confectionery whose essential ingredients are whisked eggs, sugar, and flour, flour is added to the upper surface of the Western confectionery dough. Powdered sugar is attached to the confectionery and then heated, which has the effect of making the outer layer of the Western confectionery strong, preventing it from peeling off, and producing a uniform texture. Furthermore, the flavor and texture are both excellent, and the confectionery has the effect of increasing its volume.

In addition, according to the surface improving agent of the present invention, at least flour and powdered sugar are mixed or separated, so that in order to obtain the two effects, whisked eggs, sugar,
This has the effect of making it possible to easily improve the surface properties when producing Western confectionery that uses flour as an essential ingredient.

Claims (1)

[Scope of Claims] 1. A method for producing Western confectionery using whipped eggs, sugar, and flour as essential ingredients, characterized in that flour and powdered sugar are attached to the upper surface of Western confectionery dough, and then heated. Western confectionery manufacturing method. 2. A surface improving agent for Western confectionery consisting of at least grain flour and powdered sugar, the essential ingredients being whisked eggs, sugar, and grain flour, either in a mixture or separately.