JP2005323531A - Meringue confectionery and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide meringue confectionery having a unique form while maintaining its outline sharp, through making at least two pieces of open-celled meringue dough join to one another by utilizing expansion of the dough. <P>SOLUTION: The meringue confectionery having a sharp outline and a unique form is obtained through the following process: separately discharging open-celled meringue dough having the same or different formulation through at least two independent nozzles baking the dough so that a certain level of surface envelope is formed; and making at least two pieces of the meringue join to one another. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a technique for manufacturing a meringue confectionery having a unique shape while maintaining a sharp outline by combining two or more continuous foamed meringue dough using the expansion of the dough during the baking process.

  In general, meringue is mainly made of egg white and sugar, and after making it into a dough with fine foam based on the foaming power of egg white, add pigments, fragrances, flavoring materials, etc. It is the one formed into a desired shape using a squeezing bag and a base. Then, the meringue obtained in this way is dried or baked in an oven or the like so that the moisture content of the product is about 5% or less, and is eaten as meringue confectionery.

When meringue is baked, the air in the bubbles expands and becomes a foamy confectionery that melts in the mouth. However, since meringue is a simple foam made by adding sugar to egg white, the foam is vulnerable to physical shock and can be broken by a little pressure. Such meringue loses its light texture and smooth mouth melt, and its meringue value is reduced.

Therefore, when meringue confectionery is mass-produced industrially, meringue dough cannot be discharged from a complicatedly shaped nozzle opening so as not to break meringue bubbles, and the shape of the nozzle opening is round or square, etc. It was only simple.

Also, even if the meringue dough can be discharged in a complicated shape before firing, the air in the bubbles expands when the meringue is fired, so it is not possible to keep the sharp outline and complicated shape before firing as it is difficult.

Therefore, the shape of the meringue confectionery that has been industrially mass-produced so far is only a simple shape, and there is no one that can enjoy the interestingness of the shape with the light texture of the meringue confectionery.

  Even if the meringue dough is formed into a unique shape before baking, the shape collapses due to the collapse of the foam, and the sharp outline is lost due to expansion of the dough during the baking process, and the resulting meringue confectionery has a unique shape In view of the fact that it has been damaged, an object of the present invention is to produce a meringue confectionery having a sharp outline and a unique shape.

  In the present invention, two or more continuous foamed meringue doughs are arranged at an appropriate interval and joined by utilizing the expansion of the dough in the baking process, and meringue having a unique shape while maintaining a sharp contour. By producing a confectionery, the above object is achieved. As a specific example, a meringue confectionery having a complicated shape having a semicircular curve symmetrically from left and right from each joint portion is discharged after being continuously discharged in parallel from two or more independent nozzle openings. Can present.

  In the present invention, when meringue dough of the same or different composition continuously foamed is discharged and fired continuously from two or more independent nozzle openings, the meringue sticks together after a certain amount of surface film is formed, Meringue confectionery with a sharp outline in both directions can be made from each joint. Thus, it has an effect that an unprecedented type of meringue confectionery can be manufactured in appearance.

BEST MODE FOR CARRYING OUT THE INVENTION

The present invention is described in detail below. In this section, a meringue confectionery having a raft shape is presented as a specific example, but is not limited to this example.

First, the raw materials are mixed and at the same time the egg white is foamed. For foaming, raw materials such as egg white, flour, sugar and sugar are premixed by a cake mixer, a horizontal mixer or the like. The preliminary mixing is for making the raw materials uniform, and the mixing time and mixing method are not particularly limited.

Next, continuous foaming is performed. The device for continuous foaming is for making the raw material of the fluid and the raw material of the gas such as air and nitrogen continuously uniform, and if it is mixed, its type, type and manufacturer are particularly It doesn't matter. For example, a Mondo mixer manufactured by Mondomix, a twin-screw extruder manufactured by Baker Perkins, or a commercially available mixer for making confectionery bread with a continuous dough feeding device may be considered. Foamed so that a meringue dough with a small specific gravity of 0.1 to 0.7 can be formed.

Furthermore, when the meringue dough that is continuously foamed is ejected in parallel and separated from two or more independent nozzle openings onto the steel belt of the continuous oven and fired, the meringues adhere to each other after a certain amount of surface film is formed. Meringue confectionery having a semicircular curve symmetrically can be made from the joint part. The size of the independent nozzle opening is not limited as long as it is circular, but is preferably about 5 to 10 mm. Moreover, if a baking method and conditions are a regular method, there will be no restriction | limiting in particular, 130-250 degreeC and 5 to 25 minutes are used suitably in a continuous gas oven and a continuous electric oven.

The meringue confectionery of the present invention is cut to an appropriate length after baking, but the dimensions thereof are not limited, and the length of a commercially available bar-shaped baked confectionery having a size of about 100 to 150 mm per piece. It may be a bite size of about 15 to 30 mm. Any dimension may be used as long as the symmetrical semicircular curve can be visually recognized. Note that the semicircular shape does not mean only a shape obtained by cutting off a circle by a diameter, but also includes a shape obtained by partially cutting off an arc by a line segment other than the diameter. The circular shape is not limited to a perfect circle, and may be elliptical.

In addition, the number of meringue dough to be discharged in parallel from the independent nozzle opening onto the steel belt of the continuous oven is preferably about 2 to 4 when picked up and eaten, but the meringue confectionery is bound. The number of meringue dough can be set arbitrarily.

There are different types of meringue fabrics that are discharged in parallel from the independent nozzle openings onto the steel belt of the continuous oven, such as French meringue, Swiss meringue, Italian meringue, etc. The meringue confectionery of the present invention is a meringue confection baked and bound, and does not affect the binding of the final meringue confectionery due to the difference in hardness, but rather enjoy the texture of the meringue confectionery of the present invention, The final form can also be interesting. It is also possible to change the taste of the individual meringue dough that is ejected in parallel from the independent nozzle openings onto the steel belt of the continuous oven. For example, a plain meringue confectionery that is generally commercially available, a cocoa-flavored cocoa dough, a matcha-flavored matcha dough, and the like. These kinds of meringue dough and combinations of tastes can be arbitrarily selected, thereby making it possible to produce a variety of texture and product form.

The meringue confectionery of the present invention discharges the meringue dough that has been continuously foamed in parallel on the steel belt of the continuous oven so that the dough is bound by expansion during firing from two or more independent nozzle openings, and fired. You can get it. It is efficient to place a plurality of meringue dough at the position where it expands and bonds in the firing process, but of course, the same effect, such as moving and joining two or more meringue dough that has been fired to some extent during firing You may carry out by another method which has.
Regardless of this method, the meringue dough is not separated from two or more independent nozzle openings on the way, but when it is fired in the state of being attached from the beginning, the dents increase in volume due to expansion, resulting in a sharp outline. As a result, it is not a symmetrical semicircular curve from the joint portion as in the present invention, but an elliptical curve with a deformed shape is formed.

In addition, when the meringue dough that is continuously foamed from the nozzle openings that are connected in a semicircular shape symmetrically to the left and right instead of an independent nozzle opening from the beginning, is discharged onto a steel belt of a continuous oven and baked, a semicircular depression Part of the meringue dough expands, and after firing, it does not become a symmetrical semicircular curve as in the present invention, but forms a lump of broken shape.

The distance of the meringue fabric that is continuously discharged from two or more independent nozzle openings may be adjusted according to the type of meringue fabric to be discharged and the way in which it swells. Since how to swell differs depending on the type of meringue, the meringue dough with a large swell may be discharged slightly apart, and when the meringue dough with a small swelling may be discharged slightly closer. In other words, the meringue dough is heated, and after a certain amount of surface film is formed, the meringue is discharged at intervals where the meringues stick together.

Further, the meringue confectionery of the present invention can be decorated by coating milk chocolate, bitter chocolate, white chocolate or the like on one side or the entire surface, or topping with a food material such as nuts.

 Hereinafter, the present invention will be described in more detail with reference to examples. The present invention is not limited only to the following examples.

(Example 1) The raw materials having the composition shown in Table 1 are all put into a cake mixer (manufactured by Kanto Mixer Kogyo Co., Ltd.) for making confectionery bread, and premixed with low speed stirring for 5 minutes to obtain a meringue dough It was. The pre-mixed meringue dough is put into a Mondo mixer mini compact type (manufactured by Mondomix Co., Ltd.), foamed continuously under the conditions of 500 rpm and air volume of 40 liters per hour, Φ8mm shown in FIG. The meringue dough foam was discharged from a nozzle of 1 mm on a steel belt of a continuous gas oven (manufactured by Baker Perkins) at an interval of 1 mm. And it baked at 140 degreeC for 15 minutes. The appearance and shape of the meringue after baking were observed, and the taste and mouth melting of the product after baking were further evaluated.

Example 2 A meringue dough foam was obtained in the same manner as in Example 1. And the meringue dough foam was discharged from the nozzle shown in FIG. 2 onto the steel belt of a continuous gas oven (manufactured by Baker Perkins). And it baked at 140 degreeC for 15 minutes. The appearance and shape of the meringue after baking were observed, and the taste and mouth melting of the product after baking were further evaluated.

(Comparison of the results of Examples 1 and 2) Table 2 shows the results of Examples 1 and 2. In Example 1, the meringue shape after baking became a sharp semicircular shape symmetrically from the joining portion. On the other hand, in Example 2, the meringue shape after baking was a lump.

  According to the present invention, a unique shape can be newly added to the meringue confectionery popular for its light texture.

The schematic diagram of an independent nozzle opening. The schematic diagram of the nozzle opening of the shape connected to the left-right symmetrical semicircle shape. The vertical sectional view of the meringue confectionery created based on Example 1 of the present invention. The vertical sectional view of the meringue confectionery created based on Example 2.

Claims (5)

A meringue confectionery produced by binding two or more continuously foamed meringue dough during baking. Continuously foamed meringue dough is discharged in parallel from two or more independent nozzle openings, then bound in the middle of firing, and has a semicircular curve symmetrically from each joint part The meringue confectionery according to claim 1. The meringue confectionery according to claim 1 or 2, wherein the continuously foamed meringue dough comprises doughs of different blends. The meringue confectionery according to claim 1, wherein the diameter of the independent nozzle opening is Φ5 to 10 mm. Continuously foamed meringue dough is discharged from two or more independent nozzle openings in parallel so as to be bonded to each other by expansion during firing on a steel belt of a continuous oven, and fired Method for producing meringue confectionery.

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