JP2021058162A - Method for producing baked japanese and western confectioneries using bubble-bearing composition containing kale powder - Google Patents

Abstract

To provide baked Japanese and Western confectioneries that prevent the so-called "Kama-ochi phenomenon" (shrinkage during cooling after baking) and keep a texture that is not dry and crumbly, but wet and soft, and good melting properties in the mouth.SOLUTION: The problem is solved by a method for producing baked Japanese and Western confectioneries, including the step of preparing a bubble-bearing composition containing 0.1-1.9 pts.mass kale powder with respect to egg white 100 pts.mass.SELECTED DRAWING: None

Description

The present invention relates to a method for producing baked Japanese and Western confectionery using an air-containing composition containing kale powder.

Cakes (sponge cake, butter cake, chiffon cake, roll cake, Swiss roll, busse, balmkuchen, pound cake, cheesecake, steamed cake, etc.) and confectionery (duck words, castella) are light and soft due to the bubble power of egg white. A moist texture and good melting in the mouth are required. As a manufacturing method of these cakes and confectionery, they are manufactured by a manufacturing method such as an all-in-mix method, a co-standing method, and a separate standing method.
Here, the all-in-mix method is a method of mixing all raw materials such as whole eggs, flour, sugar, baking powder, water, and emulsifier at once when obtaining dough. The co-standing method is a method of mixing the whole egg aerated material prepared by foaming the whole egg without separating the yolk and the egg white when obtaining the dough, and the separate method is the method of mixing the whole egg with other raw materials such as flour. This is a method of mixing egg yolk dough prepared by adding other raw materials such as wheat flour to egg yolk and mixing it with egg white aerated material prepared by foaming egg white after separating into egg white and egg yolk.
The egg white aerated substance obtained by foaming the egg white separated from the egg yolk in the separate method is in a state called meringue (hereinafter, the egg white aerated substance in which the egg white is foamed is referred to as meringue). In the separate method, by using meringue in which only egg white is bubbled, it has a softer texture and better melting in the mouth than the confectionery produced by the all-in-mix method or the co-standing method. This is due to the meringue's bubbles and their fineness, and the meringue's fluffy bubbling and fineness of the bubbles are used to obtain a good texture for cakes, confectionery, and other processed foods that use meringue. It is an essential element.
The meringue in which the egg white is bubbled is fine bubbles immediately after whipping, but there is a problem that the bubbles gradually become coarser and the bubbles tend to collapse. Confectioneries using such meringues are impaired in moistness and melting in the mouth, and are prone to kiln dropping (shrinking during cooling after firing), resulting in impaired appearance. Generally, when preparing meringue, sugar is added to egg white to stabilize air bubbles, but deterioration of texture and kiln dropping cannot be sufficiently suppressed. Various studies have been made to solve such problems.
For example, there is a method of blending dried egg white, creme tarta (potassium hydrogen tartrate), salt, etc. (Non-Patent Documents 1 and 2) for preparing meringue, but the defoaming inhibitory power is not sufficient and the kiln after firing. The fall was also a problem. Further, in Japanese Patent Application Laid-Open No. 10-165582 (Patent Document 1), a method of adding a native emulsifier, and in Patent No. 3024428 (Patent Document 2), a method of adding a casein sodium decomposition product as a stabilizer, Japanese Patent Application Laid-Open No. 2009-273429 (Patent Document 1). Patent Document 3) proposes a method of adding processed konjac products and hemicellulose, but the effect is not always sufficient, and the flavor peculiar to emulsifiers may occur, the texture may become dry, or the texture may become oily. In addition, there is a problem that the texture and flavor of the final processed food are uncomfortable due to these additives.
Therefore, in confectioneries that are required to have a light, soft and moist texture due to the bubble force of egg white and good melting in the mouth, it is possible to suppress kiln dropping and to give a light, soft and moist texture and good melting in the mouth. A method was desired.

JP-A-2007-43980 Patent No. 3024428 JP-A-2009-273429

Cooking Science of Western Confectionery Ingredients by Yaeko Kobayashi Shibata Shoten Co., Ltd. 1979 P71-78 Science of sweets "kotsu" by Masako Kawada Shibata Shoten Co., Ltd. 1987 P88-94 Delicious Home Made Chiffon Cake That Never Fails by Kaori Ishibashi Ondorisha Co., Ltd. 1996 P3-9

The purpose of the present invention is to provide baked Japanese and Western confectionery that suppresses the kiln-falling phenomenon and maintains a moist, soft texture and a good mouthfeel without being dry.

As a result of intensive research to solve the above problems, the present inventors include a step of preparing an air-containing composition containing 0.1 to 1.9 parts by mass of kale powder with respect to 100 parts by mass of egg white. It was found that the method of producing baked Japanese and Western confectionery suppresses the kiln-falling phenomenon, and it is possible to provide baked Japanese and Western confectionery that is moist and has a soft texture and a good mouthfeel without being dry. The invention was completed.

The present invention provides:
[1] A method for producing baked Japanese and Western confectionery, which comprises a step of preparing an air-containing composition containing 0.1 to 1.9 parts by mass of kale powder with respect to 100 parts by mass of egg white.
[2] The method for producing baked Japanese and Western confectionery according to the above [1], wherein the bubble-containing composition does not contain egg yolk.
[3] The baked Japanese and Western confectionery is selected from chiffon cake, sufure, sponge cake, butter cake, pancake, waffle, donut, castella, busse, baumkuchen, pound cake, snack cake, steamed cake, and dorayaki. The production method of the above [2].
[4] The production method according to any one of the above [1] to [3], wherein the kale is a blue blue (consignment number: FERM P-22340).

According to the present invention, it is possible to provide baked Japanese and Western confectioneries in which the kiln-falling phenomenon is suppressed and the moist and soft texture and good melting in the mouth are maintained without being dry.

The present invention is a method for producing baked Japanese and Western confectionery, which comprises a step of preparing an air-containing composition containing 0.1 to 1.9 parts by mass of kale powder with respect to 100 parts by mass of egg white.

The egg white used in the present invention may be any poultry egg cracked and the yolk separated and removed, and is preferably chicken egg white. Further, the egg white may be a processed product, and examples thereof include frozen egg white and liquid egg white. In order to enhance the foaming property, dried egg white powder can be used in combination as appropriate.

In the present invention, "kale" is a cruciferous vegetable native to the Mediterranean Sea, which is a variety of cabbage, and is also called green leaf kanran, hagoromo kanran, or the like. In the present invention, the variety, production area, and composition of the kale used in the kale powder are not particularly limited, but it is more preferable to use the domestic kale "Koi Aona (consignment number FERM P-22340)".
"Koiaona (trust number FERM P-22340)" has been deposited at the Patent Biological Deposit Center (2-5-8 Kazusakamatari, Kisarazu City, Chiba Prefecture), Incorporated Administrative Agency Product Evaluation Technology Infrastructure Organization (Deposit date: July 18, 2017).

The kale powder used in the present invention refers to a kale powder obtained by drying kale by a conventional method such as heat drying. The drying method and the powdering means are not particularly limited and can be carried out by a known method, but a heat-dried powder is preferable.
The particle size of the powder has a volume-based median diameter (D50) of 1 to 100 μm, preferably 1 to 50 μm, and more preferably 5 to 30 μm. If it exceeds 100 μm, the particle size may be too large to obtain the effect. If it is less than 1 μm, it takes time and effort to crush the particle size, and the cost tends to be high.
The type of kale used for the kale powder, the place of origin, etc. are not particularly limited, but it is more preferable to use kale aona (consignment number: FERMP-22340).
In the step of preparing the bubble-containing composition, 0.1 to 1.9 parts by mass of kale powder is used with respect to 100 parts by mass of egg white. Preferably, 0.12 to 1.7 parts by mass can be used. The effect of the present invention can be obtained by using 0.1 to 1.9 parts by mass of kale powder with respect to 100 parts by mass of egg white.

In the present invention, the bubble-containing composition is one in which egg white is an essential component, and additives such as egg yolk, sugar, thickener, and proteins are added as arbitrary components to cause foaming. In general, merengue is made by foaming egg white separated from egg yolk, but the bubble-containing composition of the present invention is not limited to the foamed egg white separated from egg yolk, but the whole egg is made into egg yolk and egg white. It also includes those that are not separated or that the separated egg yolk and egg white are mixed in an appropriate ratio and foamed in a state where the egg yolk and egg white coexist.

In the step of preparing the air-containing composition in the production method of the present invention, egg white is used as an essential component, and egg yolk or an additive generally used for foods and confectionery is used as long as the effect of the present invention is not impaired. be able to.
As such an additive, saccharides such as sucrose, which are generally used for stabilizing the bubbles of meringue, can be exemplified. The saccharide used is not particularly limited and can be appropriately selected. Examples thereof include sucrose (white sugar, powdered sugar, granulated sugar, etc.), glucose, liquid sugar, starch syrup, sugar alcohol, etc., and these can be used alone or in combination of two or more. The amount of the saccharide to be blended when the saccharide is blended in the bubble-containing composition can be appropriately selected depending on the use of the bubble-containing composition and is not particularly limited, but is not particularly limited. The upper limit is usually about 60 parts by mass.
Other additives other than sugars include (1) gelatin, starch, modified starch obtained by chemically, physically, and enzymatically modifying starch, carrageenan, pectin (high methoxypectin, rotomethoxypectin), gum (locust bean). Gum, xanthan gum, guar gum, glue gum, tragant gum, arabic gum), thickeners such as agar, (2) proteins such as soybean protein, wheat protein, rice protein, milk protein, and proteins enzymatically and chemically Degraded proteolytic products and the like are exemplified. Regarding (1), there is an effect of further stabilizing the meringue bubbles and improving the effect of foaming, and regarding (2), an effect of improving the degree of foaming of egg white is recognized. The amounts of the raw materials (1) and (2) can be arbitrarily adjusted according to the characteristics required by the type of baked Japanese and Western confectionery.
In addition, fruit juice, organic acids, inorganic acids, dietary fiber, emulsifiers, salts, sweeteners other than sugars, spices, seasonings, vitamins, pigments, flavors, dextrins and the like are also exemplified.

In the production method of the present invention, any raw material generally used for producing calcined Japanese and Western confectionery as a raw material for producing calcined Japanese and Western confectionery used in steps other than the step of preparing an air-containing composition. It can be appropriately used as long as the effects of the present invention are not impaired. Such raw materials include milk protein and its decomposition products such as casein-derived milk protein, whey-derived milk protein, sugar alcohols such as maltitol, isomaltitol, lactitol, and fats and oils such as palm oil, palm oil, and lard. , Beef tallow, rapeseed oil, soybean oil, sunflower oil, rice oil, sunflower oil, olive oil, sesame oil, milk oil, and other ingredients such as emulsifiers, milk, dairy products, grain flour, sugars, thickeners, salts, acidulants, Examples thereof include pH adjusters, antioxidants, vitamins, spices, coloring components, fragrances, enzymes and the like.

The step of preparing the air-containing composition in the production method of the present invention is not limited by the preparation method except that 0.1 to 1.9 parts by mass of kale powder is used with respect to 100 parts by mass of egg white. .. The kale powder may be mixed with the egg white and stirred together to foam, or the egg white may be foamed in advance and then the kale powder may be gradually added to further foam. In addition, the whole egg may be used as it is without separating the egg yolk and the egg white, and the kale powder may be mixed and stirred to make bubbles. It may be bubbled. Additives such as sugars can be optionally added. In that case, the additive may be added to the egg white and foamed, and after the egg white is foamed, the additive is gradually added together with the kale powder. Further, it may be foamed, or an additive may be added separately from the kale powder to foam it.

As the baked Japanese and Western confectionery that can be obtained by the production method of the present invention, a sponge cake or a sponge cake obtained by baking a dough using an aerated composition containing egg yolk is used as in the Kyoritsu method. Chiffon cake, sponge cake, etc. obtained by baking dough using a bubble-containing composition (merenge) that does not contain egg yolk, such as decoration cake, short cake, chiffon cake, roll cake, Swiss roll, etc. , Sponge cake, butter cake, hot cake, waffle, donut, castella, busse, baumkuchen, pound cake, snack cake, waffle, steamed cake, skins sandwiching fillings such as dorayaki. Other macaroons can also be exemplified. The effect of the present invention is remarkable in baked Japanese and Western confectioneries obtained by baking a dough using an air-containing composition (meringue) that does not contain egg yolk as in the separate method.

The production method of the present invention can be carried out according to a known method for producing baked Japanese and Western confectionery, except that the step of preparing the above-mentioned predetermined air-containing composition is included.
For example, in a sponge cake using the aerated composition of the Kyoritsu method, the whole egg is not separated into egg yolk and egg white, or the separated egg yolk and egg white are mixed in an appropriate ratio, and the egg yolk and egg white coexist. After foaming in the state, flour and baking powder are added as needed to make a dough, and the dough is obtained by baking using a mold or the like as appropriate.
For example, in the case of a chiffon cake that uses a separately prepared aerated composition, the whole egg is separated into egg yolk and egg white, and the egg yolk and sugar are mixed well, and then the meringue made in advance with egg white and sugar is added. After mixing each time while adding in several portions, flour and materials such as baking powder are added as needed to make a dough, and the dough is obtained by baking using a mold or the like as appropriate. The firing step is not particularly limited in heating temperature and heating time, and can be appropriately changed. When firing in an oven, the time and temperature are not limited, but for example, it is about several minutes to several tens of minutes at 150 to 250 ° C.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.

Production Example 1 Production of chiffon cake (1) 50 parts by mass of white sugar was added to 80 parts by mass of egg yolk and mixed.
(2) 80 parts by mass of water and 50 parts by mass of salad oil were mixed with (1).
(3) 100 parts by mass of sieved wheat flour was added to (2), and the mixture was thoroughly mixed until there was no unevenness.
(4) In another bowl, 240 parts by mass of egg white and 70 parts by mass of white sugar were put into a mixer (KSM5 manufactured by KitchenAid) and mixed at low speed of 30 seconds, high speed of 1 minute and 10 seconds, and medium speed of 1 minute. An air-containing composition was obtained. The aerated composition was in a state where the horns stood firmly and did not fall even when the bowl was turned over.
(5) The specific gravity of the aerated composition at room temperature in (4) was measured (reference: 0.17 g / ml).
(6) The air-containing composition of (4) was added to (3) in 1/3 portions in 3 portions and mixed to prepare a dough.
In consideration of the actual manufacturing process, the meringue used was left to stand for about 10 minutes after adjustment.
(7) The specific gravity of the dough in (6) at room temperature was measured (reference: 0.34 g / ml).
(8) 110 g of each was weighed into a baking mold and baked at 170 ° C. (upper heat 170 ° C., lower heat 170 ° C.) for 30 minutes to obtain a chiffon cake.
(9) The baked chiffon cake was packed in a vinyl bag after the shoulders were turned over to remove the rough heat so as not to wither.
(10) The next day, tasting and evaluation were performed.

Production Example 2 Preparation of dried Koiaona powder Koiaona (accession number: FERM P-22340) is blanched at 95 ° C for 1 minute as kale cut to a size of about 20 mm square, cooled, and then cooled at 70 ° C to 18 It was dried for about 24 hours (a stainless steel circulating food dryer manufactured by Kihara) to obtain dried blanched pieces having a moisture content of 10% by mass or less. This dried koiaona piece was crushed (power mill manufactured by Sanei Seisakusho Co., Ltd., Kiryu crusher manufactured by Seishin Enterprise Co., Ltd.) to obtain dried koiaona powder. When the particle size distribution of the obtained powder was measured by the Microtrac method (Microtrac Bell Co., Ltd .: MT3000II), the volume-based median diameter (D50) was 15 μm.

Test Example 1 Production of chiffon cake containing kale powder According to Production Example 1, except that the kale powder shown in Table 1 was added little by little when adjusting the air-containing composition in the step (4) of Production Example 1. A chiffon cake containing various powders was produced. The compositions of Examples and Comparative Examples are shown in Tables 1 and 2.

Evaluation Example 1 Measurement of Specific Gravity For the specific gravity of the aerated composition, 100 ml of the aerated composition was put into a weighing container, the weight was measured with an electronic balance (SB16001 manufactured by METTTLER TOLEDO), and the weight per unit volume was "g /". ml ”was calculated.

Evaluation Example 2 Sensory Evaluation of Chiffon Cake The chiffon cake was evaluated for volume (swelling of the dough) and the presence or absence of kiln dropping after cooling. By eating the dough after cooling, the texture (moist feeling) and melting in the mouth of the dough were evaluated. Table 1 shows the volume and the presence or absence of kiln dropping, and Table 2 shows the evaluation of texture and melting in the mouth. In addition, the volume, texture, and melting in the mouth of Comparative Example 3 (without using kale powder) were given as 3 points, and the evaluation was made using the following evaluation standard table. The evaluation score was the average value of 10 panelists.

Evaluation standard table

Table 1.

In Examples 1 to 3 in which 0.1 to 1.9 parts by mass of kale powder was used with respect to 100 parts by mass of egg white, kiln dropping was suppressed even after cooling, and the volume was bulky and the structure was fine. It became a chiffon cake with. In Example 4, although the kiln was slightly dropped, the tissue was evaluated to be slightly finer and bulky. On the other hand, in Comparative Example 1 in which a kale powder less than a predetermined amount was used, a slight kiln drop was observed and the volume was normal. In Comparative Example 2 in which a larger amount of kale powder than a predetermined amount was used, the dough on the upper part of the cake shrank after cooling and the structure was crushed.
In Examples 1 to 4, the texture was moist and the mouthfeel was good. On the other hand, in Comparative Example 1 in which a kale powder less than a predetermined amount was used, there was no effect of improving the texture and it was normal. In Comparative Example 2 in which a larger amount of kale powder than a predetermined amount was used, the tissue was crushed, and although the moist feeling on the tongue was increased, the mouthfeel was poor and the texture was sticky.

Claims (4)

A method for producing baked Japanese and Western confectionery, which comprises a step of preparing an aerated composition containing 0.1 to 1.9 parts by mass of kale powder with respect to 100 parts by mass of egg white. The method for producing baked Japanese and Western confectionery according to claim 1, wherein the air-containing composition does not contain egg yolk. The baked Japanese and Western confectionery is selected from chiffon cake, sufure, sponge cake, butter cake, pancake, waffle, donut, castella, busse, baumkuchen, pound cake, snack cake, steamed cake, and dorayaki, claim 2. The manufacturing method described in. The manufacturing method according to any one of claims 1 to 3, wherein the kale is Koiaona (accession number: FERM P-22340).