JP2962187B2 - Hot souffle and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to hot souffle and a method for producing the same, and more particularly, to mass production and stable preservation of soufflé dough, and to shorten soup freshly baked at a store such as a pastry shop or a coffee shop. The present invention relates to a hot souffle and a method for producing the same.

[0002]

2. Description of the Related Art Hot souffle refers to a souffle cake of a type in which dough mixed with custard cream and meringue is filled in a relatively small container such as a cocotte, baked in an oven or the like, and eaten while hot. An old-fashioned souffle cake is something that sets the stage for eating temperature and texture. However, such hot souffle is very unstable because the bubble state of the meringue is very unstable.
Storage under refrigeration is difficult, and it has been necessary to prepare and bake dough for each order in coffee shops and pastry shops. Therefore, since the conventional method of starting baking from unbaked dough requires a considerable amount of time, it has been difficult to adopt a method of providing hot souffle at a coffee shop or a confectionery store. In addition, warming souffle that has been baked like an old-fashioned souffle cake does not provide a fresh flavor, and there is a marked difference in taste from freshly baked hot souffle.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method capable of stably mass-producing and short-time baking of hot soufflé. To provide.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above-mentioned object, and have found that by pre-baking souffle dough, the dough is stable even if it is refrigerated or frozen, and After thawing the refrigerated or frozen dough, it was found that a good quality hot souffle can be obtained by heating again in an oven or the like. The present invention has been completed based on the above findings.

That is, according to the present invention, a soufflé dough is placed in a heat-resistant container, the container is baked in an open state to complete the baking inside the dough, and the baking is completed before the dough surface is colored. firing and, after the primary baking is refrigerated or frozen storage remains container, after characterized by secondary baking to the extent that browned the fabric surface attached storage, preparation of hot souffle, and the souffle dough Put in a heat-resistant container and open the container
Bake to complete the baking inside the dough and bake the dough surface
Intermediate for hot soufflé, finished firing before color is added
Product .

[0006] The souffle in the present invention may be any as long as it is baked with meringue as a foaming material. Other than meringue, other ingredients such as milk, sugar, egg, flour, margarine, butter and other custard cream ingredients can be used. To
For example, various cheeses including vegetable cheeses, especially cheeses containing a plant-derived water-soluble hemicellulose and monoglyceride or organic acid monoglyceride (Japanese Patent Application No. 6-94838), and a cream mix, which were previously filed by the present applicant. Cream cheese-like food produced without lactic acid fermentation, heat sterilization, and virtually eliminating whey (Japanese Patent Application No. 6-312268)
No.) or souffle using various creams including vegetable cream, or cocoa powder, chocolate,
It also includes dessert souffles using confectionery materials typified by fruit purees, and various other souffle dishes that are generally introduced in cookbooks, such as fish surimi, vegetables, ham, etc. This includes foods produced using all of these egg whites or meringues made by whipping egg whites, such as dishes using the same. The souffle in the present invention is not limited to the above examples.

[0007] The soufflé dough is prepared by baking egg whites in advance to prepare a meringue and mixing it with other raw materials, or an all-in method of mixing egg whites with all raw materials at once without preparing meringues. Any of the mixing methods can be employed. However, the all-in-mix method is inferior in quality as compared to the production by the separate method, so the separate method is more preferable.

Next, the soufflé dough is filled into a heat-resistant container such as a cocot or the like in which a mold release oil such as butter, margarine, or shortening is applied to the inside of a mold, and subjected to a first baking. In the first baking, the inside of the dough is preferably baked, and the baking is preferably performed slowly at a low temperature so that the surface of the dough is not colored. As a device for baking, an oven for confectionery and baking is preferable, but a heating device such as a steamer and a microwave oven can also be used as appropriate. Although the primary firing conditions cannot be unconditionally specified depending on the type of open, the oven temperature is generally 130 to 250 ° C, preferably 160 ° C.
Bake at 200200 ° C. for 5 to 60 minutes by direct baking or roasting, and take out of the oven before the baking inside the batter is finished and the batter surface is colored. If the temperature is too high, the container is baked in an open state, so that the baking surface is colored before the baking inside the baking finishes.
At the next baking, the baking color becomes excessive, which is not preferable in quality.

In the case of a plain type, that is, a fabric made of basic custard and meringue and containing no other component for imparting color to the fabric, the baked color of the surface at the time of the first baking is determined by using a colorimeter (colorimeter). The L value is 70 or more, preferably 75 or more as measured by CR-2006 (manufactured by Minolta Camera Co., Ltd.). If the L value is less than 70, the surface of the dough is excessively burnt at the time of the second baking, which is not preferable.

[0010] When ingredients for imparting color to the dough, that is, cacao powder, chocolate, coffee extract, matcha powder or purees, are contained, it is difficult to numerically define the baking color of the dough surface in the first baking. However, the method of the present invention can be easily carried out by adjusting the temperature of the oven and the firing time.

The primary baked dough thus obtained can be stored at room temperature, refrigerated or frozen because the air bubbles of the dough are stabilized.

Next, the secondary firing is performed. The oven temperature in the secondary firing is 130 to 300 ° C., preferably 160 to 300 ° C.
Bake at 250 ° C for 5 to 30 minutes by direct baking or hot water roasting.
In this secondary baking, the surface may be baked to give a baking color and the inside of the dough may be heated to the extent that it is warmed. Therefore, the temperature and time during the secondary baking are higher than those during the primary baking in a shorter time. It is. This secondary baking is very preferable because it can be provided in a short time when it is provided to consumers at stores such as coffee shops and pastry shops.

In the present invention, it is desirable that the dough be contained in a heat-resistant container in all steps from the first baking to the storage and the second baking. Examples of the heat-resistant container include heat-resistant paper and heat-resistant plastic, and examples of the heat-resistant plastic include TPX (polymethylpentene) and P
ET (polyethylene terephthalate), PI (polyimide), hydroxybenzoic acid polyester, unsaturated polyester, diallyl phthalate, liquid crystal polyester and the like can be exemplified, and pulp mold can be typically exemplified for paper. Body paper / PE
T, paper / TPX, plastic filler, etc. can also be used, and in particular, Japanese Patent Application No. 6-97297 filed earlier by the present applicant.
And those disclosed in the specification. In addition, metal, ceramics, heat-resistant glass, ceramic, wood, or the like may be used. If it is taken out of the container after the first baking, it is easily dried and deformed during storage, which is not preferable in quality. In addition, if it is taken out of the container and fired in the second firing, not only the surface but also the side surfaces are baked and the texture deteriorates, which is not preferable.

As described above, the hot souffle baked by the method of the present invention is very delicious and has good mouth melting. Thus, in the past, in stores such as coffee shops and so on, it took a long time to bake, so it was difficult to provide hot souffle, and the present invention enabled mass production in a short time.
It can be easily provided in stores.

[0015]

EXAMPLES The effects of the present invention will be further clarified by exemplifying examples and comparative examples below. In addition, the part shown in an example means a weight basis.

Example 1 and Comparative Examples 1 to 4 A hot souffle was produced by the following dough formulation and process. ○ Dough blended vegetable cream cheese * 200 parts Milk 300 parts Soft flour 40 parts Sugar 15 parts Egg yolk 130 parts Butter 80 parts Egg white 300 parts Sugar 200 parts Lemon juice 4 parts ─────────────── ──────────
───── * Kvar D500 (trade name, manufactured by Fuji Oil Co., Ltd.)

Process Step First, egg yolk, sugar and flour were placed in a bowl and ground using a whipper to prepare a creamy batter.
Next, cheese and milk were put in a pan, and after boiling briefly, immediately added to the above batter, mixed quickly with a whipper, and further dissolved butter was added to form a custard cream. On the other hand, put sugar and egg white in a bowl, whip it to a final specific gravity of 0.22 (g / cm3) with a whipper, and finally add lemon juice to make a meringue.
It was added to the cream and made uniform. (Final specific gravity 0.47g / cm3
). Approximately 100 g of the finished dough is filled in a porcelain cocot dish with shortening on the side, and the container is kept open in an electric oven at a predetermined temperature and time.
The next baking was performed in hot water. The first thus obtained
The next baked dough was frozen and stored at −20 ° C. for 2 days, then thawed in a refrigerator overnight, and directly baked in an electric oven at 200 ° C. for 15 minutes.

○ The results are as follows. Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Primary baking temperature (℃) 170 170 170 260 Primary baking time (min) 18 10 30 10 None Surface color None None Fox color 色 Color difference meter value (L value) 82 82 58 62 内部 Inside the fabric State Firing completed Raw burning Firing completed Raw burning raw ─────────────────────────────────── Second firing Surface Condition fox color fox color deep dark dark good and good good bad bad bad bad tissue condition good grainy good good grainy総 合 Comprehensive evaluation Good Somewhat bad Somewhat bad Bad

As a result, in Example 1, 170
When the first baking was performed at 18 ° C. for 18 minutes, the surface was not baked and the baking inside the dough was completed. When this product was frozen and thawed and then subjected to the second baking, good hot souffle was obtained in both the surface baking color and the dough texture.

On the other hand, those having a short primary baking such as Comparative Example 1 were unburned, and the texture during the secondary baking was coarse. In the case of Comparative Example 2 where the first baking time was long, the surface became a brown color, and in the second baking, the surface was overbaked and the quality was poor.

As in Comparative Example 3, the first firing at a high temperature for a short period of time resulted in a brownish surface, but the firing time was short, so that the inside was underburned. When this product was subjected to the second baking, the surface was overbaked, the texture was coarse, and the quality was poor. In Comparative Example 4, freezing without primary baking
In the case of the second baking after the thawing, the air bubbles of the dough were broken, the surface became dirty, and the internal structure also became lumpy.

Example 2 A hot souffle was produced in the same manner as in Example 1 with the following dough composition. ○ Dough formulation Commercial natural cream cheese 200 parts Milk 300 parts Soft flour 40 parts Sugar 15 parts Egg yolk 130 parts Butter 80 parts Egg white 300 parts Sugar 200 parts Lemon juice 4 parts ──────────────── ─────────
結果 As a result, a good hot souffle was able to be produced as in Example 1.

Examples 3 to 5 Hot souffles were produced with the following formulations. All steps were in accordance with Example 1. ○ Dough formulation Example 3 Example 4 Example 5 Soft flour 60 60 75 (parts) Sugar 80 80 25 Whole egg 200 200 100 Butter 140 140 0 0 Matcha powder 2 00 0 Chocolate 0 100 0 Orange juice 0 0 150 Milk 400 400 400 300 Egg white 200 200 300 sugar 80 80 140 ───────────────────────────────

[0024] In the above, Example 3 is a hot souffle having a matcha flavor, Example 4 is a hot souffle having a chocolate flavor, and Example 5 is a hot souffle having an orange flavor. Good hot soufflé was obtained in both surface condition, texture and flavor. In the present invention, various types of hot souffles can be produced.

[0025]

As described above, the first-baked dough according to the present invention can be refrigerated or frozen in large quantities and stably, so that the first-baked dough can be stored in stores such as coffee shops and pastry shops.
The second baking of the next baking dough has an effect that it can be provided to the table in a short time.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-3-35759 (JP, A) JP-A-1-317352 (JP, A) JP-A-54-157877 (JP, A) JP-A-4- 229143 (JP, A) Japanese Patent Laid-Open No. Sho 60-227622 (JP, A) Japanese Patent Publication No. 37-1652 (JP, B1) Watanabe Nagao, three other authors, "The Confectionery Encyclopedia", Asakura Shoten, January 20, 1988 , P. 369-370 (58) Field surveyed (Int. Cl. ⁶ , DB name) A23G 3/00

Claims (3)

(57) [Claims] 1. A first baking in which a soufflé dough is placed in a heat-resistant container, and the container is baked in an open state to complete the baking inside the dough, and the baking is completed before the dough surface is colored. 1
A method for producing hot souffle, characterized by refrigerated or frozen storage in a container after the next baking, and second baking after the storage to such an extent that the dough surface is colored. 2. The method according to claim 1, wherein the first baking is refrigerated or frozen. 3. Place the souffle fabric in a heat-resistant container and open the container.
Baking in the release state, complete baking inside the dough, dough table
The surface finishes baking before it gets browned.
For intermediate products.