JP2001054356A - Meringue powder and confectionary containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain meringue powder capable of preparing confectionaries having light palatability and good mouth meltability by treating meringue dough by a specific method. SOLUTION: Meringue dough is dried and ground. It is preferable that the product has powder diameters of <=1000 μm and contains an emulsifier. The obtained meringue powder can be added to confectionaries. The egg white to be used for the meringue dough is obtained by freshly separating from eggs, or liquid egg white, frozen egg white, dried egg white or the like can be used for it. The blending quantity of the egg white in the meringue dough is not specifically limited, but it is preferably 5-80 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to meringue powder obtained by drying and pulverizing meringue dough and confectionery using the same.

[0002]

2. Description of the Related Art Meringue dough is made by whipping egg whites and sugars, and is used in various confectioneries.

[0003] As confectionery using meringue dough,
Meringue dough may be baked as it is or may be used as a cream. Cakes that make use of the foaming power of egg white are widely known as meringue-based sweets.

[0004] Further, attempts have been made to apply a meringue dough to change the appearance and texture of confectionery.
For example, Japanese Patent Application Laid-Open No. 55-21732 and Japanese Patent Application Laid-Open
No. 165082 can be cited.

[0005] However, the meringue confections known so far are prepared by baking the meringue dough as it is as described above, or combining the meringue dough prepared separately with other dough or mixing it with other dough. After that, it is completed by firing and drying the meringue,
There is no known powdered meringue powder or confectionery using the same.

Accordingly, an object of the present invention is to provide a meringue powder capable of obtaining a confectionery having a light texture and a good meltability in the mouth, and a confectionery using the same.

[0007]

As a result of the study, the present inventor has found that the above object can be achieved by meringue powder obtained by drying and pulverizing meringue dough.

[0008] The present invention has been made based on the above findings, and provides a meringue powder characterized by drying and pulverizing meringue dough.

The present invention also provides a confectionery comprising the meringue powder.

[0010]

Embodiments of the present invention will be described below. The meringue powder of the present invention is obtained by drying and pulverizing meringue dough. Here, the meringue dough is a mixture of egg white and sugar and foamed.

In the present invention, the egg white used for the meringue dough includes liquid egg white,
Frozen and dried egg whites and the like can be used. The amount of egg white (based on raw egg white) is not particularly limited in the meringue dough, but is preferably 5 to 80% by weight, more preferably 10 to 60% by weight. 5% by weight of egg white
If less, it is difficult to obtain meringue powder with a light texture,
If it is more than 80% by weight, it is difficult to make the dried meringue into powder.

In the present invention, the sugars used for the meringue dough include crystal structures of so-called sugars such as white sugar, granulated sugar, powdered sugar and brown sugar, as well as fructose, glucose, maltose, and various sugar alcohols. Any sugars may be used, and they may be used alone or in combination. The amount of the saccharide is not particularly limited, but is preferably 20 to 95% by weight, more preferably 40 to 90% by weight in the meringue dough. 20% by weight of sugar
If less, it is difficult to make the dried meringue into powder,
If the content is more than 95% by weight, it is difficult to obtain a meringue powder having a light texture.

In the present invention, an emulsifier can be contained in the meringue dough, if necessary. Examples of the emulsifier include monoglyceride, diglyceride, propylene glycol fatty acid ester, sugar ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, sorbitan ester, citrate monoglyceride, succinate monoglyceride, diacetyltartaric acid monoglyceride, lactate monoglyceride, and monoglyceride acetate, and lecithin. One or more selected from among them can be contained in the meringue dough, and among them, monoglyceride, propylene glycol fatty acid ester, sugar ester, sorbitan ester, polyglycerin fatty acid ester, lactic acid monoglyceride, acetic acid are preferable. One or more selected from monoglycerides are preferably contained in the meringue dough.

This emulsifier may be contained in the form of a foaming agent using the above-mentioned emulsifier. The amount of the emulsifier used is not particularly limited, but is preferably 0.1 to 0.1 in the meringue dough.
5% by weight.

Further, in the present invention, the following may be contained in the meringue dough as required. Specifically, cocoa powder, milk powder, fruit powder, juice powder, powdered foods such as fresh cream powder, cheese powder, coffee powder, yogurt powder, gelatin, agar, pectin, carrageenan, juran gum, xanthan gum, echo gum, gum arabic, Stabilizers such as crystalline cellulose, various liquid sugars, chocolates, cacao mass, creams, concentrated milk, alcoholic beverages, fruit juices,
One or more selected from concentrated fruit juice, jams, condensed milk, vinegar, coloring agents, flavorings and the like may be contained in the meringue dough.

In the method for producing meringue powder of the present invention, egg white and sugar are mixed, and overrun is preferably 50 or more.
More preferably, foaming is performed so as to be 70 or more. Then, the meringue dough is dried. The drying method may be any of thermal drying, vacuum drying, freeze drying and the like, and the operating pressure may be any of normal pressure drying and vacuum drying. The method of transmission may be any of heated air, dehumidified air, combustion gas, heat transfer, high frequency, infrared rays, etc., and the method most suitable for the situation may be selected.

The moisture content in the dried meringue is not particularly limited, but is preferably adjusted to 10% by weight or less, more preferably 7% by weight or less.

The obtained meringue is pulverized using a pulverizer so that the particle size is preferably at most 1,000 μm, more preferably at most 500 μm, particularly preferably at most 300 μm, to obtain a meringue powder. When the particle size of the meringue powder is larger than 1000 μm, the texture of the meringue powder tends to be rough.

By adding the meringue powder of the present invention thus obtained to confectionery, the texture of the confectionery can be reduced and the mouth can be easily dissolved. Any kind of confectionery is acceptable, but preferably baked goods, more preferably biscuits, cookies,
Used for cakes.

The amount of meringue powder to be added to confectionery is not particularly limited, but is preferably 1 to 200 parts by weight, more preferably 5 to 100 parts by weight, per 100 parts by weight of flour used for confectionery. Parts by weight.

[0021]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the invention thereto.

Example 1 100 parts by weight of egg white, 60 parts by weight of granulated sugar, 18 parts by weight of cocoa powder, and 6 parts by weight of a foaming agent for cake containing 30% by weight of an emulsifier were mixed.
Foamed. The overrun of the obtained meringue fabric is 1
It was 50. This was dried by a freeze-drying method. The moisture content of the dried meringue was 3% by weight. Further, the powder was pulverized using a pulverizer to obtain a meringue powder having a particle size of 100 to 200 μm.

Using the meringue powder obtained above, 100 parts by weight of flour, 50 parts by weight of margarine, 19 parts by weight of sugar, 22 parts by weight of whole egg, 15 parts by weight of meringue powder, and 1 part by weight of baking powder were mixed with sugar. Cookies were obtained by batter method. This cookie had a very good melting property and had an unprecedented texture.

[Example 2] 100 parts by weight of egg white, powdered sugar 20
0 parts by weight and an appropriate amount of perfume were mixed and foamed. The overrun of the obtained meringue dough was 100. this,
The resultant was dried by heating at 60 ° C. for one day under normal pressure. The moisture content of the dried meringue was 6% by weight. The powder was further pulverized using a pulverizer to obtain a meringue powder having a particle size of 50 to 100 μm.

Using the meringue powder obtained above, 100 parts by weight of flour, 100 parts by weight of sugar, 170 parts by weight of whole egg,
A cake comprising 20 parts by weight of water, 20 parts by weight of salad oil, 1 part by weight of baking powder, and 30 parts by weight of meringue powder was obtained by a post-powder method. This cake had a very good mouth-melting texture and had an unprecedented texture.

Example 3 100 parts by weight of egg white, 100 parts by weight of granulated sugar, 70 parts by weight of crystalline glucose, 20 parts by weight of cacao mass, and 3 parts by weight of monoglyceride were mixed and foamed. The overrun of the obtained meringue dough was 80. This was thermally dried at 100 ° C. for 1 hour under normal pressure. The water content of the dried meringue was 5% by weight.
Further pulverized using a pulverizer, the particle size is 50 to 250 μm
Of meringue powder was obtained.

Using the meringue powder obtained above, 90 parts by weight of flour, 10 parts by weight of cocoa powder, 6 parts of margarine
0 parts by weight, 50 parts by weight of sugar, 30 parts by weight of whole egg, 10 parts by weight of meringue powder, and 0.5 part by weight of baking powder were mixed to obtain a cookie by a sugar batter method. This cookie had a very good melting property and had an unprecedented texture.

[0028]

By using the meringue powder of the present invention, it is possible to provide confectionery having a light texture and a good melting property in the mouth.

Claims (4)

[Claims] 1. A meringue powder obtained by drying and pulverizing meringue dough. 2. The method according to claim 1, wherein the particle size is 1000 μm or less.
The meringue powder as described. 3. The meringue powder according to claim 1, which contains an emulsifier. 4. A confectionery comprising the meringue powder according to claim 1, 2 or 3.