JP2023146708A - Canele like confectionery and production method of the same - Google Patents

Abstract

To provide canele like confectionery which can be preserved in a normal temperature in long term, and a production method of the same.SOLUTION: There is provided canele like confectionery having two layer structure of an outer coat layer and a center layer, where rupture stress of the outer coat layer is 1-8 N, and a fracture strain ratio is 5-30%, the canele like confectionery being mainly formed of gelatin and a water soluble saccharide. The canele like confectionery is produced by filling a water solution which is obtained by heating and dissolving the gelatin and the water soluble saccharide, in a starch mold, then, heating the water solution at 50-80°C thereby forming, the outer coat layer.SELECTED DRAWING: None

Description

The present invention relates to a canelé-like confectionery that can be stored at room temperature for a long period of time and a method for producing the same.

Canelé (canelé de Bordeaux) is a French confectionery that originated in France and is shaped like a crown with vertical grooves, as the French word ``canelé'' means ``grooved.'' The basic way to make it is to pour a mixture containing sugar, flour, and eggs into a crown-shaped mold and then bake it. The finished canelé has a hard, burnt surface and a moist, chewy gel inside, resulting in a confectionery with a different texture between the outside and the inside. However, as time passes, the outer hard texture is lost, and the inner chewy texture is gradually lost due to aging of the starch. The water activity is also high, around 0.8, so commercially available canelés are usually frozen or have a shelf life of 2 to 3 days at room temperature.

So far, as a technique for preserving baked goods for a long period of time, a technique in which glycerin, sorbitol, or reduced starch syrup is blended has been proposed (for example, Patent Document 1). These methods enable long-term storage by lowering water activity, but they do not maintain the hardness of the outside of baked goods or the difference in texture between the outside and inside for a long period of time, and in fact, the above methods do not maintain the hardness of the outside of baked goods or the difference in texture between the outside and inside. Due to the transfer of moisture and oil, the difference in texture between the outside and inside tends to disappear.

Patent No. 5132531

An object of the present invention is to provide a canelé-like confectionery that can be stored at room temperature for a long period of time, and a method for producing the same.

In order to achieve the above object, the present inventors conducted extensive research and found that by filling a starch mold with an aqueous solution containing starch, gelatin, and water-soluble carbohydrates and drying it at a specific temperature, the surface solidified. As a result, like a canelé, an outer skin layer with a hard texture and a center layer with a moist and chewy texture are formed, and the texture of the outer skin layer and the center layer is maintained for a long period of time. The present invention was completed by discovering that a canelé-like confectionery can be stored at room temperature.

That is, the gist of the present invention is
[1] A canelé-like confectionery having a two-layer structure of an outer layer and a center layer,
The breaking stress of the outer skin layer is 1 to 8 N, and the breaking strain rate is 5 to 30%,
A canelé-like confectionery characterized by containing starch, gelatin and water-soluble carbohydrates as main ingredients,
[2] The starch according to [1] above is one or more selected from acetic acid starch, oxidized, acetylated, hydroxypropylated or phosphorylated starch, and starch crosslinked with adipic acid or phosphoric acid. Canelé-like sweets mentioned above,
[3] The starch content is 4 to 30% by weight, the gelatin content is 1 to 5% by weight, the water-soluble carbohydrate content is 40 to 80% by weight, and the moisture value is 10 to 20% by weight. and has a water activity of less than 0.7, the canelé-like confectionery according to [1] or [2] above,
[4] A starch mold is filled with an aqueous solution obtained by heating and dissolving starch, gelatin, and water-soluble carbohydrates, and then heated and dried at 50 to 80°C to form an outer skin layer. The present invention relates to a method for producing a canelé-like confectionery having a two-layer structure of an outer layer and a center layer.

The canelé-like confectionery of the present invention maintains the texture of canelé, which originally changes rapidly over time, for a long period of time and can be stored at room temperature.

The present invention will be explained in more detail below.

The canelé-like confectionery of the present invention is a confectionery having a two-layer structure consisting of a central layer surrounded by an outer skin layer.
The outer skin layer and the center layer have the same solid chemical composition but different physical states. Specifically, by heating and drying the surface, a film made of starch, gelatin, and water-soluble carbohydrates is formed, and the hardened layer is the outer skin layer, which retains moisture and makes food moist and chewy. The central layer is the one that has a feeling.

The thickness of the outer skin layer may be 0.1 to 4 mm, and preferably 0.5 to 2 mm from the viewpoint of texture.

The outer skin layer has a breaking stress of 1 to 8 N and a breaking strain rate of 5 to 30%, so that it has the same hardness and flexibility as a canelé, and can reproduce the texture of a canelé.
The breaking stress and breaking strain rate are the load and strain rate at break when a load is applied to the canelé-like confectionery of the present invention using a spherical probe with a diameter of 5 mm, and specifically, in Test Example 1 described below. It can be measured by the method described.
In addition, when measuring multiple types of actual cannula on the market, the breaking stress of the outer skin layer was adjusted to 1 to 8 N, and the breaking strain rate was adjusted to a range of 5 to 30%. In commercially available canelés, you can feel the difference between the hard texture of the outer skin layer and the chewy and moist texture of the center layer. are doing. However, as time passes, the surface becomes softer, and when the breaking strain rate exceeds 50%, the difference in texture becomes almost invisible. Furthermore, the gel in the center layer also has a brittle texture due to aging of the starch, and the chewy texture can only be maintained for about a week.

The thickness of the center layer may be 5 to 40 mm, and preferably 8 to 20 mm from the viewpoint of texture.

The canelé-like confectionery of the present invention mainly contains starch, gelatin, and water-soluble carbohydrates.
Specifically, the main components of both the outer skin layer and the center layer are starch, gelatin, and water-soluble carbohydrates.
In the present invention, the main component refers to a solid content of 60% by weight or more.

a) Starch In the canelé-like confectionery of the present invention, starch is used for the purpose of forming an outer skin layer and imparting texture to the center layer.
The starch is not particularly limited, but includes chemically processed starch, such as acetic acid starch, oxidized or acetylated, hydroxypropylated or phosphorylated starch, and starch cross-linked with adipic acid or phosphoric acid. etc. Specifically, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoester crosslinked phosphoric acid starch Examples include starch, phosphorylated starch, phosphoric acid crosslinked starch, and the like.
The starch may be used alone or in combination of two or more.

In the canelé-like confectionery of the present invention, the texture of the outer skin layer and the center layer can be adjusted as appropriate by adjusting the starch content. The starch content varies depending on the desired texture, but is preferably in the range of 4 to 30% by weight based on the total weight, for example. Note that the total weight refers to the total amount of the canelé-like confectionery, which is the sum of the outer skin layer and the center layer.

b) Gelatin In the canelé-like confectionery of the present invention, gelatin is used for the purpose of imparting texture to the outer skin layer and the center layer.
There are no particular limitations on the origin or manufacturing method of the gelatin, and for example, it may be extracted and purified from collagen-containing substances (animal skin, bones, connective tissue, etc.); There are no particular restrictions. Examples include gelatin derived from the skin and bones of animals such as cows, pigs, and chickens, as well as gelatin derived from aquatic organisms (freshwater and seawater). Further, the treatment method may be acid treatment, alkali treatment, or the like. The gelatin may be used alone or in combination of two or more.

In addition, in the canelé-like confectionery of the present invention, from the viewpoint of adjusting the texture of the outer skin layer and the center layer as desired, it is preferable to use a low jelly strength of 200 Bloom or less, and gelatin of 80 to 200 Bloom is preferably used. It is more preferable to use

In the canelé-like confectionery of the present invention, the content of gelatin is preferably in the range of 1 to 5% by weight based on the total weight.

c) Water-soluble carbohydrates The canelé-like confectionery of the present invention contains water-soluble carbohydrates like caneles and other Western confectioneries, but for the purpose of preservation, it is important to contain 40 to 80% by weight of water-soluble carbohydrates. It is preferable.
The water-soluble carbohydrates used in the present invention include crystalline carbohydrates such as sucrose (sugar), glucose, fructose, maltose, xylitol, erythritol, trehalose, maltitol, palatinose, and reduced palatinose, as well as starch syrup and reduced starch syrup. , reduced maltose starch syrup, glycerin, sorbitol solution, and other liquid carbohydrates.

In the present invention, by combining crystalline carbohydrates and liquid carbohydrates, the hardness and texture of the outer skin layer and center layer can be adjusted appropriately, but the solid ratio (weight ratio) of crystalline carbohydrates: liquid carbohydrates = 50: The preferred ratio is 50 to 90:10.

d) Water The moisture value of the canelé-like confectionery of the present invention is preferably in the range of 10 to 20% by weight, more preferably 13 to 18% by weight. Incidentally, as a means for measuring the moisture value, a reduced pressure drying method may be used.
Note that the moisture value refers to the amount in the entire canelé-like confectionery, which is the sum of the outer skin layer and the center layer.

In addition, in order to enable long-term storage of the canelé-like confectionery of the present invention at room temperature, the type and content of the water-soluble carbohydrate and the moisture value should be adjusted so that the water activity is less than 0.7. is preferred.
The water activity can be measured using a water activity measuring device.

e) Optional ingredients The canelé-like confectionery of the present invention includes eggs, dairy products, dietary fiber, acidulants, pH adjusters, fruit juices, fragrances, colorants, oils and fats, emulsifiers, sweeteners, coffee, black tea, It may also contain grain powders such as matcha, cacao, and wheat flour, alcoholic beverages, vitamins, minerals, amino acids, gelling agents (excluding gelatin), and the like. Among these, it is preferable to contain eggs, dairy products, rum, vanilla flavoring, etc., which are commonly used in canelés. In particular, it is preferable to contain an egg raw material, which is characteristic of the taste of canelé, and more preferably to contain an egg yolk component. In addition, by appropriately using syrup made from burnt sugars and proteins, caramel coloring, caramel sauce, coffee, malt extract, cacao, and other powders or liquids from baked or roasted products, the flavor is similar to that of baked canelés. This is preferable because it can be done.
By appropriately selecting these optional ingredients, the range of palatability of the canelé-like confectionery can be expanded. Note that the above-mentioned optional components may be used within a range that does not adversely affect flavor or texture.

The canelé-like confectionery of the present invention can be produced by heating and dissolving starch, gelatin, water-soluble carbohydrates, and other optional ingredients in water, filling a starch mold, and drying the mixture to solidify the surface. I can do it.

Specifically, a mixed solution is prepared by heating and dissolving starch, gelatin, water-soluble carbohydrates, and other arbitrary components as necessary in water, and the mixture is filled into a starch mold while being maintained at 60 to 90°C. A starch mold is a dent made by spreading starch powder such as cornstarch flat in a container and then pressing a mold made of plaster or resin into the container. By pouring the mixture into the dents and allowing it to harden, a canelé-like confectionery is created that has the same shape as the mold made of plaster or resin.
The shape of the canelé-like confectionery may be a crown-shaped canelé with vertical grooves, similar to commercially available canelés, or a shape different from the canelé shape, such as an approximately circular shape, an approximately conical shape, an approximately cubic shape, etc. It may also be from.

The mixed liquid filled into the starch mold is then directly dried to a desired moisture content. As a drying means, for example, heating and drying is carried out at a temperature of 50 to 80° C. in a heat insulating chamber, drying chamber, etc.
This process forms the outer skin layer. The heating drying time may be the time required to reach a desired moisture content, for example, drying may be carried out for about 20 to 100 hours. After drying, the starch mold is removed to obtain a canelé-like confectionery.

The surface of the resulting canelé-like confectionery may be coated with oil, beeswax, carnauba wax, shellac, etc. to give it a glossy appearance.

The canelé-like confectionery of the present invention obtained as described above is a confectionery that can be stored at room temperature for a long period of time, maintaining the hard texture of the outer skin layer and the chewy, moist, and soft texture of the center layer for a long period of time.

In the canelé-like confectionery of the present invention, the reason why the texture of the outer skin layer and the center layer is maintained for a long time is that the water activity is designed to be low to less than 0.7 and the outer skin layer of starch is formed. It is believed that moisture transfer from the layer to the skin layer is hindered.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples, but the present invention is not limited thereto.

(Example 1)
Sugar, starch syrup, and starch are heated and dissolved in water, and gelatin (product name: #100, manufactured by Nitta Gelatin Co., Ltd., hereinafter the same) previously dissolved in the same amount of 60°C water is added. and mixed. Furthermore, optional ingredients such as egg raw material are mixed, and finally Bx. The solution prepared in step 76 was poured into a starch mold with a cannel-shaped depression and dried at 60°C for 60 hours. After drying, it was taken out from the mold and 0.1 part by weight of vegetable oil was applied to the surface. The obtained canelé-like confectionery had a unit weight of 5 g, a skin layer thickness of 1 mm, a moisture value of 14% by weight, and a water activity of 0.68. The final formulation is shown in Table 1.
The thus obtained canelé-like confectionery had a pleasant texture with a hard outer layer (surface) and a moist and chewy center layer (middle layer), and a rich taste.

(Examples 2 to 4)
A canelé-like confectionery was prepared in the same manner as in Example 1. The obtained canelé-like confectionery had a desirable texture, with a hard outer skin layer and a moist and chewy center layer, and a rich taste.

(Comparative Examples 1 and 2)
Confectionery was produced in the same manner as in Example 1 except that the composition shown in Table 1 was used. The resulting confectionery had a brittle surface due to sugar crystals and was far from a canelé.

<Test Example 1> Physical property evaluation test Each confectionery obtained in Examples 1 to 4 and Comparative Examples 1 and 2 was subjected to the following tests using a texture analyzer ("Texture Analyzer TA.XT.plus" manufactured by Stable Micro Systems). Measured under the following conditions. The results are shown in Table 1.

[Penetration test conditions]
Probe: Spherical probe with a diameter of 5 mm Measurement speed: 1 mm/sec Penetration distance: 100%
Measurement temperature: 20℃
- Breaking stress of the outer skin layer; Maximum load at the break point (point at break) of the outer skin layer - Fracture strain rate of the outer skin layer; Strain rate at the break point of the outer skin layer

In the canelé-like confectionery of the present invention, the peak that first appears after the probe contacts the surface of the canelé-like confectionery was defined as the breaking point.

From the results shown in Table 1, the canelé-like confectionery obtained in Examples 1 to 4 all had breaking stress and breaking strain rate adjusted to the same range as commercially available canelés.

<Test Example 2> Long-term storage test Each of the canelé-like confections obtained in Examples 1 to 4 was sealed in an aluminum pouch and subjected to a room temperature storage test for 3 months and an abuse test at 37°C. When the samples were checked after the storage period, there were no problems with taste or texture, and the texture of the outer layer and center layer was maintained, indicating that the confectionery can be stored at room temperature for a long time.

Claims (4)

A canelé-like confectionery having a two-layer structure of an outer layer and a center layer,
The breaking stress of the outer skin layer is 1 to 8 N, and the breaking strain rate is 5 to 30%,
A canelé-like confectionery characterized by containing starch, gelatin, and water-soluble carbohydrates as main ingredients. The canelé-like product according to claim 1, wherein the starch is one or more selected from acetic acid starch, oxidized, acetylated, hydroxypropylated or phosphorylated starch, and starch crosslinked with adipic acid or phosphoric acid. Confectionery. The content of the starch is 4 to 30% by weight, the content of the gelatin is 1 to 5% by weight, the content of the water-soluble carbohydrate is 40 to 80% by weight, and the moisture value is 10 to 20% by weight, The canelé-like confectionery according to claim 1 or 2, which has a water activity of less than 0.7. An outer skin layer characterized by filling a starch mold with an aqueous solution obtained by heating and dissolving starch, gelatin and water-soluble carbohydrates, and then heating and drying at 50 to 80°C to form an outer skin layer. A method for producing a canelé-like confectionery having a two-layer structure with a central layer.