JP3915286B2 - Method for producing souffle confectionery - Google Patents

Description

【００１４】比較例１
ソース配合、スフレ生地配合は実施例１と同様に行った。工程については、実施例１ではソースを調製後、マーブルカップに２５g充填し凍結保存したのに対して、冷蔵１日保存後固化していないソースの上にスフレ生地を４０g加え、実施例１と同様な焼成条件で湯煎にて焼成した。
評価としては、焼成したスフレ菓子の上部にひび割れが生じ商品価値のないものとなった。
【００１５】
【発明の効果】
本発明により従来スフレ菓子はスフレ地単独で食するか、別途ソースを上からかけて食するかであったものを、スフレ地とソースを同時に、冷蔵状態でも、ホットな状態でも容器に入った状態で提供できるようになった。そしてスフレ地とソースが綺麗な２層からなり、焼成したスフレ菓子の上部にひび割れのない商品価値の高いものが提供できるようになった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a souffle confectionery. Specifically, the souffle confectionery has a two-layered souffle and sauce, and can provide a cold souffle confectionery that has a good flavor and texture in a refrigerated state and is heated in a microwave oven. The present invention relates to a method for producing a souffle confectionery that can provide a hot souffle confectionery having a good flavor and texture in a short time.
[0002]
[Prior art]
Souffle is a kind of hot confectionery that is soft and bulging. In simple terms, it is made by mixing creamy milk, butter, sugar, egg yolk, powder, etc., and simmering it with the egg white foam.
Conventionally, soufflé confectionery has to be eaten alone or in a separate sauce. It did not provide souffle and source at the same time.
Rather than making a confectionery at a factory, it is made at a restaurant rather than at a factory. On the other hand, Japanese Patent Application Laid-Open No. 8-298933 proposes a hot souffle and a manufacturing method thereof. The purpose of the present invention is to provide a method capable of stably mass-producing hot souffle and firing it for a short time, and providing a method that can be prepared and adjusted according to the weather. This is the provision of confectionery consisting only of souffled land, and there is no mention of provision in a refrigerated state.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a souffle confectionery made of two layers with a beautiful souffle ground and sauce. It also aims to provide a souffle confectionery with a good flavor and texture in both refrigerated and hot conditions, and to respond to the diversification of consumer tastes.
[0004]
[Means for Solving the Problems]
As a result of various studies to solve the above problems, knowledge that can solve the problem by cooling and solidifying a liquid or fluid source in a container at room temperature, filling it with a souffle fabric, and baking it. The present invention has been completed.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
In order to produce a liquid or fluid source at room temperature (15 ° C. to 25 ° C.) according to the present invention, a known method can be used. Examples of cheese sauces include natural cheeses such as Parmesan, Edam, Mozzarella, and cream cheese, filled cheese, and vegetable cheese. A liquid or fluid sauce can be obtained from these cheeses using fresh cream, vegetable cream, milk or water. As cheeses, it is particularly preferable to use mascarpone or cream cheese. Custard sauce can be obtained with eggs, sugar and milk. As other raw materials, flour, margarine, butter, fresh cream, vegetable cream and the like can be used. In response to diversification of taste, a part of cheeses can be used instead of chocolates, fruit such as fruit and fruit juice, vegetable puree and the like. As chocolates, it is preferable to use white chocolate, sweet chocolate, cocoa powder, or milk chocolate.
The container in the present invention is preferably a heat resistant container. As the material of the heat-resistant container, heat-resistant plastic, ceramics, heat-resistant glass, metal, ceramic, and the like can be used. An example of the heat resistant plastic is PP (polypropylene).
[0006]
As a method for cooling and solidifying the sauce, it is preferable to freeze and freeze. When the souffle dough is filled and baked without cooling and solidifying the sauce, the baked souffle confectioner cracks and has no commercial value. As a method of freezing / freezing, batch-type freezing is the mainstream, but continuous rapid freezing is also included. As a freezing device, an air blast freezing device, a contact freezing device, a shock freezing device and the like are used as well as a household refrigerator.
[0007]
In the production of the souffle fabric in the present invention, the meringue is prepared in advance by foaming egg white and sugar, and this is mixed with other raw materials, or the egg white is mixed with all the raw materials without preparing meringue. Any of the all-in-mix methods of mixing with the above can be employed. However, since the all-in-mix method is inferior in quality to that produced by the separate method, the separate method is more preferable. Egg white and sugar are essential ingredients, and milk, cheese, eggs, margarine, butter and flour can be used as other ingredients. As cheeses, various cheeses including natural cheese and vegetable cheese, especially cheeses containing water-soluble hemicellulose derived from plants and monoglyceride or organic acid monoglyceride previously filed by the present applicant (Japanese Patent Laid-Open No. 7-29883) ), And cream cream-like food (Japanese Patent Laid-Open No. Hei 8-9882) manufactured without sterilizing whey after lactic acid fermentation and heat sterilization of the cream mix.
Instead of cheeses, fresh creams, various creams including vegetable creams, chocolates, fruit purees, fish surimi, vegetables, ham and the like can be used. The souffle fabric in the present invention is not limited to the above examples.
[0008]
The liquid or fluid sauce is cooled and solidified at room temperature, and the souffle fabric is filled on the frozen sauce and fired. The baking device is preferably a confectionery / baking oven, but other heating devices such as steamers and microwave ovens can also be used as appropriate. The firing conditions cannot be defined as one depending on the type of the oven, but are generally baked by direct baking or hot water bathing at an oven temperature of 130 to 250 ° C., preferably 150 to 200 ° C. for 5 to 60 minutes. Moreover, when baking, it stops by heating about 70%, it is made to refrigerate circulation, and if it reheats with a microwave oven, the handmade souffle confectionery in a hot state will be obtained.
[0009]
【Example】
Examples and Comparative Examples are given below to clarify the effects of the present invention. However, these are merely examples, and the technical idea of the present invention is not limited to these examples. In addition, all the parts illustrated below mean a weight standard.
Evaluation was carried out by 10 panelists who evaluated the three items of flavor, texture, and appearance in four stages and made an average determination.
◎ Very good, with commercial value ○ Good, with commercial value △ No commercial value × Very bad, no commercial value [0010]
Example 1
A souffle confectionery was produced by the following source formulation, souffle fabric formulation, and process.
○ Mascarpone with sauce 250 parts White chocolate 80 parts Compound cream * 100 parts Milk 50 parts * Product name: Leger 30, manufactured by Fuji Oil Co., Ltd. ○ Souffle dough mixed 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 * Product name: Kvar D500, manufactured by Fuji Oil Co., Ltd. [0011]
As a process, first, a sauce was prepared. Mascarpone was added to a fluid liquid in which white chocolate was melted with a compound cream heated to 50 ° C. and milk was added to prepare a sauce. This sauce was filled into a marble cup * (90 ml) with a shortening on the side, filled with 25 g, frozen at 20 ° C. for 2 days, and then 40 g of souffled dough was added on the frozen sauce. For the souffle fabric, egg yolk, sugar and soft flour were placed in a bowl and rubbed together using a whipper to prepare a creamy batter. Next, milk was put into a pan and lightly boiled once, immediately after adding the above batter, further added cheese, quickly mixed with a whipper, and further melted butter was added to form a custard cream. On the other hand, put sugar and egg white in a bowl, whip to a final specific gravity of 0.22 (g / cm3) with a whipper, add lemon juice to make meringue, and add to the above-mentioned caster cream to make it uniform did.
* Marble Cup: Toko Co., Ltd. Material PP (polypropylene)
[0012]
Next, the souffle was fired. As firing conditions, an electric oven is used and the top heat is 180 ° C.
Lower heat 160 ° C. Firing time 35 min.
After the completion of firing, the mixture was allowed to stand at room temperature and then refrigerated. After 2 days of refrigeration, the souffle confectionery in the refrigerated state was taken out and evaluated in two states: a refrigerated state and a hot state heated for 20 to 30 seconds in a microwave oven. In particular, the souffle confectionery heated with a microwave oven expanded and showed a beautiful appearance that was plump beyond the marble cup.
[0013]
○ Evaluation is as follows.

Comparative Example 1
Sauce blending and souffle fabric blending were carried out in the same manner as in Example 1. As for the process, in Example 1, after preparing the sauce, 25 g was filled in a marble cup and stored frozen, whereas 40 g of souffle dough was added to the uncured sauce after storage for 1 day in refrigeration. It baked with the hot water bath on the same baking conditions.
As an evaluation, cracks occurred in the upper part of the baked souffle confectionery, and the product was not commercial value.
[0015]
【The invention's effect】
According to the present invention, the conventional souffle confectionery can be eaten in the souffle territory alone or separately over the sauce. Now available in state. The souffled land and sauce consisted of two beautiful layers, and it became possible to provide products with high commercial value without cracks on the top of the baked souffled confectionery.

Claims (2)

A method for producing a souffle confectionery, characterized in that a liquid or fluid sauce is cooled and solidified in a container at room temperature, filled with a souffle dough, and baked. The method for producing a souffle confectionery according to claim 1, wherein the sauce is a cheese or custard cream.