JP2012050340A - Confectionery containing bean jam, almond and sugar - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain confectionery having good almond flavor, and causing no destruction of tissue when frozen and thawed so as to have palate feeling equal to that before frozen.SOLUTION: The confectionery containing bean jam, almond powder and sugar or using a bean jam product containing bean jam, almond powder and sugar, has strong flavor of almond, so that the content of the almond is economized and therefore good palate feeling the same as that before frozen storage is gained even when the confectionery is thawed after frozen storage.

Description

The present invention relates to a confectionery containing strawberries, almonds and sugars and having improved flavor and freezing resistance.

Cakes, fresh chocolate, and other confectionery with a high water content will rot at room temperature, so it is necessary to store them frozen for long-term storage. For example, for high seasons such as Christmas, these confections are prepared and stored in large quantities. However, when a frozen product is used after being thawed, the tissue is destroyed and the texture is irritated and the quality deteriorates.

By the way, cocoons are mainly beans such as red beans and peas, boiled beans to thermally coagulate the cell membrane, and the starch particles in the cells were made into α. Things are called granule. For example, rice bran is produced through various processes such as selection of raw beans, washing, soaking, boiling, crushing, simmering, water exposure, and dehydration, and becomes ginger. Ginger is prone to alteration due to its high water content, and starch ages quickly. Usually, ginger added sugar is used as a kneaded rice cake in Japanese confectionery.

Patent Document 1 describes a sponge cake that can be stored for a long time to which a flavor additive consisting of butter, milk, liquid sugar, and heat-denatured sweetened egg yolk is added. Patent Document 2 has a description that a frozen dessert cake containing lysolecithin is hardly deteriorated in texture due to freezing. Patent Document 3 describes that a combination of a saccharide and glucono delta lactone or gluconic acid provides a cake that does not become hard even when stored frozen. Patent Document 4 describes that a sponge cake obtained by baking a dough containing a water-soluble saccharide has freezing resistance. Patent Document 5 describes a sponge cake or chocolate containing dry cake. However, it is not known that freezing tolerance can be obtained by using a koji product.

JP-A-61-85134 JP-A-5-336874 JP-A-6-62723 JP-A-11-346644 JP 2004-105169 A

In order to preserve confectionery containing a lot of moisture for a long period of time, it must be frozen, but if it is thawed, tissue destruction will occur and the quality will deteriorate. An object of the present invention is to provide a confectionery having a good flavor and suppressed deterioration in quality after thawing.

The present invention is based on the knowledge that the confectionery containing strawberries, almond flour, and sugar has a strong almond flavor of almonds, and the quality deterioration is suppressed even after thawing after frozen storage, and a good texture is maintained. It is. That is, the present invention includes the following matters.
(1) A confectionery having an Aw of 0.70 or more, characterized by containing strawberries, almond flour and sugar.
(2) A cake having an Aw of 0.70 or more, characterized by using a koji product containing koji, almond flour and sugar.
(3) The confectionery according to (1) or (2), wherein the confectionery is frozen.
(4) The confectionery according to any one of (1) to (3), wherein the confectionery is baked confectionery or fresh chocolate.
(5) A method for preserving confectionery having an Aw of 0.70 or more, wherein confectionery is mixed with strawberries, almond powder and sugar to produce confectionery, and the confectionery is frozen.
(6) A method for preserving a confectionery having an Aw of 0.70 or more, wherein the confectionery is mixed with a confectionery product containing candy, almond powder, and sugar to produce the confectionery, and the confectionery is frozen.

According to the present invention, since the flavor of almonds is strong, the content of almonds can be reduced, and a confectionery in which deterioration of quality is suppressed even after long-term storage can be provided.

The confectionery of the present invention may be produced by adding strawberry, almond powder, and sugar, respectively, but it is also possible to prepare a candy product containing candy, almond powder, and sugar in advance and use the candy product. Good. The koji product used in the present invention can be obtained by mixing ginger, almond powder and sugar, concentrating by heating and cooling. As raw materials for ginger, red beans, sweet peas, peas, kidney beans, lima beans, broad beans, soybeans, peanuts, sesame seeds, sweet potatoes, chestnuts, etc. can be used. Beans such as beans, kidney beans, lima beans, broad beans, soybeans, and peanuts are preferred, and red beans, peas beans, peas, kidney beans, laima beans, broad beans, and the like that are low in fat are preferred.

Examples of sugars that can be used include sucrose, glucose, maltose, fructose, lactose, trehalose, palatinose, sorbitol, erythritol, xylitol, maltitol, lactitol, reduced palatinose, oligosaccharide, and syrup. The sugar content is 55 to 80, preferably about 60 to 78 for good handling. As the ginger, koji koji is preferable, and white koji is preferable in terms of taste and color. The weight ratio of almond powder to ginger 100 is preferably 25 to 200.
The candy product obtained by the above can be used instead of marzipan or almond powder (almond poodle), for example. The present invention is preferably applied to confectionery having an Aw of 0.70 or more, particularly an Aw of 0.8 or more, which is the most range of mold growth. Baked cakes with sponge-like texture, especially sponge cakes, butter cakes, pancakes, steamed cakes, chiffon cakes, pound cakes, pan de Gennes, kugurofu, muffins, baumkuchen, castella, financier It can be preferably applied to confectionery and fresh chocolate.

The baked confectionery of the present invention can be obtained, for example, by adding and mixing the candy product to the baked confectionery dough before baking and baking. The fresh chocolate of the present invention can be obtained, for example, by adding and mixing the strawberry product together with fresh cream, liquor or the like into chocolate. The obtained raw chocolate can be used as a bonbon chocolate center, or as a raw chocolate product obtained by cooling and solidifying it into a block shape and sprinkled with cocoa powder.

From the viewpoints of flavor and freezing resistance, the ratio of koji in the confectionery dough in the present invention is preferably 5 to 30% by weight of the dough, and the ratio of almond is preferably 2 to 20% by weight of the dough. When using a candy product containing candy, almond flour, and sugar in a confectionery dough, it is effective to make the candy product 10 to 70% by weight, preferably 15 to 50% by weight of the dough.

In order to preserve the obtained confectionery, it is stored frozen at −40 to −8 ° C., preferably about −35 to −15 ° C. Even when thawed after freezing, the confectionery of the present invention can suppress tissue destruction and provide a texture equivalent to that before freezing.
The present invention will be described in more detail with reference to examples below, but the present invention is not limited to the examples.

Condensed cocoon product containing 35 parts by weight of white ginger (boiled rice cake), 25 parts by weight of sugar, 25 parts by weight of starch syrup, and 15 parts by weight of almond poodle mixed with cooling and cooled to 75 parts Manufactured. A seed dough was prepared by thoroughly mixing 100 parts by weight of the almond-containing koji product, 50 parts by weight, and 60 parts by weight of egg white. On the other hand, the butter was put in a pan and set on fire to prepare burnt butter. 55 parts by weight of burnt butter at 40 ° C. was added to the seed dough, mixed well, and then allowed to stand in a refrigerator for about 2 hours to prepare a financi dough. Financier fabric was put into a mold and baked at 200 ° C. for 15 minutes to produce a financier. The obtained financier had a lower almond content than a general financier, but had a good flavor. The obtained financier was stored frozen at −25 ° C. for 1 week. The frozen financier was thawed at room temperature for 1 hour. When the thawed financier was eaten, it had a texture equivalent to that before freezing.

Comparative Example 1
40 parts by weight of sugar, 25 parts by weight of starch syrup, 15 parts by weight of almond poodle, and 20 parts by weight of water were mixed with heating and cooling to produce a marzipan-like food having a sugar content of 75. Financier was produced in the same manner as in Example 1 except that this marzipan-like food was used in place of the almond-containing koji product. The resulting financier was inferior in almond flavor. When the frozen and thawed financier was eaten in the same manner as in Example 1, it was a texture that felt vomit.

At 35 ° C., 150 parts by weight of whole eggs and 100 parts by weight of granulated sugar were mixed and whipped, and 100 parts by weight of flour and 1 part by weight of baking powder were added thereto to prepare dough A. On the other hand, dough B was prepared by whipping 100 parts by weight of the almond-containing koji product of Example 1 and 120 parts by weight of butter well at 40 ° C. The dough A was put into the dough B in 2 to 3 times, and slowly mixed so that bubbles did not disappear to prepare a pan de Gennes dough. Pandogenne was put in a mold and baked at 180 degrees for 40 minutes to produce a pandogenne. The obtained pan de Gennes had a lower almond content than general pan de Gennes, but the flavor was good. The obtained pandegene was stored frozen at -25 ° C for 1 week. The frozen Pandogen was thawed at room temperature for 1 hour. When the thawed pan de Gennes was eaten, it had a texture equivalent to that before freezing.

Comparative Example 2
Pan de Gennes were produced in the same manner as in Example 2 except that the marzipan-like food of Comparative Example 1 was used instead of the almond-containing koji product. The obtained pan de Gennes were inferior in almond flavor. When the frozen and thawed pan de Gennes were eaten in the same manner as in Example 2, it was a texture that felt vomit.

55 parts by weight of the almond-containing koji product of Example 1, 100 parts by weight of fresh cream, and 10 parts by weight of invert sugar were mixed and heated to boiling. When it boiled, the fire was stopped and a cream dough was prepared. The cream dough was put into 180 parts by weight of chopped chocolate and mixed well when the temperature reached 40-50 ° C. Further, 18 parts by weight of melted butter was mixed to prepare a raw chocolate dough. The raw chocolate dough was poured into a bat laid with an oven sheet, and the bat was vibrated to spread the raw chocolate dough over the entire bat, and then cooled and solidified in a refrigerator. The raw chocolate dough solidified together with the oven sheet was taken out of the vat, cut into blocks with a warm knife, peeled from the oven sheet, sprinkled with cocoa powder, and a cube-shaped raw chocolate coated with cocoa on the surface was produced. The obtained raw chocolate had a good almond flavor. The obtained raw chocolate was stored frozen at −35 ° C. for 1 week. The frozen raw chocolate was thawed for 1 hour at room temperature. When the raw chocolate was thawed, it had a smooth texture equivalent to that before freezing.

Comparative Example 3
Raw chocolate was produced in the same manner as in Example 3 except that the marzipan-like food of Comparative Example 1 was used instead of the almond-containing strawberry product. The obtained raw chocolate had a weak almond flavor. When the frozen and thawed raw chocolate was eaten in the same manner as in Example 3, it was a texture that felt vomit.

Claims (6)

A confectionery having an Aw of 0.70 or more, characterized by containing strawberries, almond flour and sugar. A cake having an Aw of 0.70 or more, characterized by using a koji product containing koji, almond flour and sugar. The confectionery according to claim 1 or 2, wherein the confectionery is stored frozen. The confectionery according to any one of claims 1 to 3, wherein the confectionery is a baked confectionery or a raw chocolate.  A method for preserving confectionery having an Aw of 0.70 or more, wherein confectionery is mixed with strawberries, almond powder and sugar to produce confectionery, and the confectionery is frozen. A method for preserving a confectionery having an Aw of 0.70 or more, wherein a confectionery product is prepared by mixing a confectionery dough with a confectionery product containing candy, almond powder, and sugar, and producing the confectionery.