JP2007202418A - Combined baked confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide combined baked confectionery comprising practical new baked confectionery which is enjoyable in taste and also appearance and rich in nutrients, with which cereal can be easily taken, which is producible in a production line for ordinary baked confectionery, whose variation different in taste or raw material can be developed, specifically, which is eaten as it is as snack confectionery or cereal, and which can be dissolved in a beverage such as milk to make eaters enjoy palate feeling of cereal. <P>SOLUTION: The combined baked confectionery is obtained by baking a cereal part and a meringue part in combination, wherein the cereal part at 40-200 pts.wt. is added to the meringue part at 100 pts.wt, and the merengue part contains milk whey protein. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a baked confectionery characterized in that a cereal part and a meringue part are baked in combination. Specifically, by eating the baked confectionery as it is as a snack confectionery, it is a new baked confectionery that can be easily ingested with nutritious cereals, while being dissolved in beverages such as milk and enjoying the texture of cereals, Further, the present invention relates to a new baked confectionery that can be produced on a normal baked confectionery production line and can be developed in various variations with different tastes and materials.

  In general, meringue is a mixture of egg white and gelatin with foaming protein, mixed with sugar, etc., stirred and foamed. It is a molded product. And the thing obtained by drying or baking the obtained meringue is eaten as meringue confectionery. Meringue confectionery is characterized by a good mouthfeel and light texture, and various improvements have been made to improve the texture. For example, regarding the production of meringue containing an oily raw material, in order to obtain a meringue with a good taste without changing the soft texture and structure (Patent Document 1) As a meringue modifier for producing meringue, use of casein or a casein degradation product having a weight average molecular weight adjusted to 600 to 15000 has been performed (Patent Document 2). Furthermore, as a method for preparing a bubble-containing food composition that is soft and light in texture, melts well in the mouth and has a mellow flavor, the sodium content is 0.15% by weight or less and the calcium content is 2.5% by weight or more. In addition, there is disclosed a method (Patent Document 3) in which bubbles are included in a composition containing whey protein having a fat content of 1% by weight or less.

  However, as the form of the meringue confectionery, the obtained meringue is simply squeezed and dried, the meringue containing tea (Patent Document 4), or the one that only tastes meringue itself, coconut powder or chocolate In the meringue (Patent Document 5), and the form containing nuts in the meringue is coated with an edible sheet dough to make a raw confectionery (Patent Document 6). Thus, there is no disclosure of a new baked confectionery that is baked by combining a cereal portion and a meringue portion that can be eaten in two forms, such as a snack confectionery and a cereal that can be dissolved in a beverage. Furthermore, when trying to produce a new baked confectionery in response to changes in consumer preferences, there has been a cost problem, such as the need to introduce a new production line.

  Cereals, on the other hand, are made from corn, wheat, rice, barley, and other grains processed by pressing, molding, expanding, and roasting, with the addition of vitamins, vegetables, fruits, nuts, etc. as necessary. Known as manufactured. And recently, cereal products with fortified minerals, vitamins, dietary fiber, etc. have been sold, and because of their high nutritional value and ease of use, they have been used for snacks and breakfast. However, its form is easy to move to dishes such as dishes and cups, eat with a spoon, etc., and it is easy to spill and it is easy to spill and it is easy to spill nutrition. It was lacking. In addition, the usual cereal products added taste to the cereal itself or in a form that is coated serially, but the method of coating the cereal has limitations such as the amount of seasoning being covered, and variations in the cereal itself. Was not able to respond immediately to the needs of consumers. In recent years, bar-type cereals have been prepared by binding and molding cereals with chocolate or sugar solution. However, the above bar-type cereals add a lot of fat and sugar, resulting in a significant loss in the nutritional balance of the cereal, a heavy texture, and the chocolate and sugar solution being melted and sticky. There was a problem. Furthermore, there was a problem that the fats and sugars of chocolate and sugar solution migrated to the internal cereal, and the texture of the cereal became damp.

JP-A-4-237477 JP-A-8-173044 JP 2004-105179 A JP 2002-176918 A Japanese Patent No. 3010282 JP 2002-95418 A

  In view of the circumstances described above, the present invention is a variety of varieties with different tastes and materials that can be easily consumed in a nutritious cereal with a good taste and appearance, and can be produced on a normal baked confectionery production line. It is an object of the present invention to provide a practical new baked confectionery that can be developed. Specifically, the object is to provide a new baked confectionery that can be eaten as a snack confectionery as it is or can be dissolved in a beverage such as milk to enjoy a cereal texture.

  In light of the above problems, the present inventor has conducted extensive research, and as a result, by combining and baking the cereal part and the meringue part, the nutritious cereal is not scattered and can be easily and easily ingested as a snack. It can be dissolved in a drink such as milk and enjoyed with a cereal texture, and can be produced on a normal baked confectionery production line. We have found that we can provide new baked confectionery that can be developed in variations. Moreover, it discovered that the solubility to drinks, such as milk, improved by mix | blending 40-200 weight part of cereal parts with respect to 100 weight part of meringue parts, Furthermore, whey protein is included in a meringue part. As a result, it was found that the meringue whipping time was shortened, the melting of the meringue was lightened, and the flavor release of the baked confectionery was improved.

The present invention relates to a baked confectionery having the following aspects;
Item 1. A baked confectionery comprising a combination of a cereal part and a meringue part.
Item 2. Item 2. The baked confectionery according to item 1, wherein 40 to 200 parts by weight of a cereal part is blended with 100 parts by weight of the meringue part.
Item 3. Item 3. The baked confectionery according to item 1 or 2, wherein the meringue part contains whey protein.

  The present invention relates to a baked confectionery characterized in that a cereal part and a meringue part are combined and baked. Here, as described above, cereals are made from corn, wheat, rice, barley and other grains processed by pressing, molding, expanding, roasting, etc., with vitamins, vegetables and fruits as required. It is made by adding nuts and the like, and mainly for breakfast, adding milk or the like, and heating or eating without heating. Examples of cereals include oatmeal and corn flakes. As a cereal used in the present invention, a cereal used for confectionery or a commercially available cereal can be used.

  As described above, the meringue part is mixed with sugar and the like foaming proteins such as egg white and gelatin, and then foamed with stirring. It can be prepared by molding into a shape. Here, examples of the foaming protein include egg white, gluten degradation product, and whey protein. From the viewpoint of improving meringue mouthfeel and flavor, it is preferable to use whey protein. More preferably, among the whey proteins, whey proteins satisfying both conditions described below are preferably used. (1) The sodium content is 0.15% by weight or less, and the calcium content is 2.5% by weight or more. (2) Contains whey protein having a fat content of 1% by weight or less. By containing whey protein that satisfies both of these conditions, the texture is soft and light, the mouth melt and flavor release become a meringue part, and the time required for the whipping process when manufacturing the meringue part is shortened Can do. Such whey protein is commercially available, and examples thereof include Mirpro (trademark) WP (manufactured by Saneigen FFI Corporation).

  The baked confectionery of the present invention is characterized by baking by combining a cereal part and a meringue part. Here, the combination method of the serial part and the meringue part is not particularly limited, but a mode in which the serial part is mixed in the meringue part is preferable. By mixing the cereal part into the meringue part, the meringue fluffy and light texture and the cereal crispy contrast make a delicious baked confectionery. Moreover, by adding various materials to the meringue portion, it is possible to provide various variations of new baked confectionery with different tastes and materials on a normal baked confectionery production line. Furthermore, the cereal portion alone was flaky and easy to spill, but by making the cereals in the meringues, the cereals are less likely to scatter and easy to eat. Also, the form of the baked confectionery is not particularly limited, but a form formed into a bite size is preferable. This is because by forming into a bite size, it can be easily eaten when eating as it is, and the meringue part is easily dissolved in the beverage even when dissolved in the beverage.

  Moreover, the ratio of the cereal part and the meringue part in the baked confectionery of the present invention is not particularly limited, but from the viewpoints of solubility in beverages such as milk and shape retention of cereals, the cereal is 100 parts by weight with respect to meringue. Is preferably contained in an amount of 40 to 200 parts by weight, and more preferably 65 to 150 parts by weight of cereal with respect to 100 parts by weight of meringue. Here, when the blending amount of cereal is excessively larger than 200 parts by weight with respect to 100 parts by weight of meringue, the form of the baked confectionery tends to collapse, and the seasoning becomes insufficient when dissolved in beverages such as milk. , It may be difficult to give a new texture to the cereal. On the other hand, if the blending amount of cereal is extremely less than 40 parts by weight with respect to 100 parts by weight of meringue, there may be a case where the volume feeling when eating is not sufficiently obtained.

  The baked confectionery of the present invention can be prepared by obtaining a baking step after combining the cereal part and the meringue part. Here, baking in the present invention means that food is heat-processed in high-temperature air of about 50 to 200 ° C. to dry the dough. Specifically, a drying process in which drying is performed overnight in a low-temperature dryer at 60 to 80 ° C., a process method of baking in an oven at about 90 to 180 ° C., and the like.

  Moreover, the baked confectionery disclosed in the present invention can be eaten by various methods. One example of this is eating as it is, as usual. In such a case, when the baked confectionery of the present invention is put in the mouth, the meringue portion dissolves, and the texture unique to cereals and the light sweet taste of meringue covering the cereals can be enjoyed. Furthermore, since the cereal that normally has to be taken with a spoon or the like can be pinched by hand and eaten with a bite, the nutritious cereal can be taken easily and easily.

  On the other hand, the baked confectionery of the present invention can be enjoyed by dissolving in a beverage such as milk. In such a case, by putting the baked confectionery in a beverage such as milk and stirring, the meringue part dissolves rapidly, the cereal diffuses in the beverage, and can be eaten as a seasoned cereal. At this time, the beverage in which the baked confectionery is dissolved is not particularly limited, but preferably, milk, soy milk, milk tea, coffee, cafe au lait and the like can be mentioned. Furthermore, the baked confectionery of the present invention can be eaten by various methods such as adding yogurt or banana or adding vanilla ice as a topping.

  Moreover, a sweetener, a fragrance | flavor, a pigment | dye, an emulsifier, antioxidant, a functional raw material, etc. can be added to the meringue part in this invention according to a consumer preference. And by using the meringue part to which these various materials are added, variations can be imparted to the taste and materials of the baked confectionery.

  Examples of the sweetener include sugars such as sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, syrup, powdered syrup, reduced malt syrup, honey, trehalose, palatinose, D-xylose and the like; xylitol, sorbitol Sugar alcohols such as maltitol, erythritol; high-sweetness sweeteners such as stevioside contained in saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, aritem, neotame, stevia extract, etc. Can do.

  As an emulsifier, what is necessary is just an emulsifier generally used for baking confectionery. For example, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride such as citric acid or lactic acid, polyglycerin fatty acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, saponin, Examples include polysorbate and stearoyl lactate (sodium, calcium).

  As fragrances and pigments, general substances used in confectionery can be used. By adding fragrances and pigments to the meringue part, for example, baked confectionery with various colors and flavors such as coffee flavor and strawberry flavor. Can be prepared.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by weight” and “%” means “% by weight”. Items marked with “*” in the text indicate that they are registered trademarks of Saneigen FFI Co., Ltd., and “*” in the text indicates that they are registered trademarks of Saneigen FFI Co., Ltd.

Example 1- (1) Preparation of meringue part According to the prescription in Table 1, a meringue part was prepared. Specifically, a powder mixture of powdered sugar and foaming protein was added to water, mixed at a rotation speed of 63 rpm using a whipper, and dissolved. Next, a meringue part was prepared by adding a pigment (bitter base # 5) and a fragrance (coffee oil) to a product whipped at a rotation speed of 216 rpm so that the specific gravity becomes 0.3 or less.

  Here, in Experimental Example 1 in which whey protein was used as the foaming protein, the time required for whipping until the specific gravity became 0.3 or less was 3 minutes, whereas dry egg white was used. Experimental example 2 required 6 minutes.

Example 1- (2) Preparation of baked confectionery After mixing the meringue part obtained in Experimental Example 1 and corn flakes (manufactured by Morinaga Corporation) according to the prescription in Table 2, the size of the bite was increased. A baked confectionery was prepared by molding and drying overnight in a dryer at 60 ° C.

  When Examples 1-a to 2-a were compared, when the ratio of meringue: corn flakes was 1: 1, a baked confectionery with the best balance such as volume feeling and solubility in milk was obtained. In addition, Example 1-b using whey protein as a foaming protein is better melted in the mouth than Example 2-a using dried egg white, and furthermore, baked confectionery having high solubility in milk. was gotten. In terms of flavor release, 1-b was better due to the good melting of the whey protein and light texture.

  According to the present invention, it is possible to easily take high-nutrition cereal by eating it as a snack confectionery as it is, and to provide a plurality of eating methods such as dissolving in milk and other beverages and enjoying the texture of cereal It is possible to provide a practical new baked confectionery that can be produced in the production line of baked confectionery and that can develop various variations with different tastes and materials.

Claims (3)

A baked confectionery comprising a combination of a cereal part and a meringue part. The baked confectionery of Claim 1 which mix | blends 40-200 weight part of cereal parts with respect to 100 weight part of meringue parts. The baked confectionery according to claim 1 or 2, wherein the meringue part contains whey protein.