JP5221482B2 - Powder mixture for macaroons, method for producing macaroons and macaroons - Google Patents
Powder mixture for macaroons, method for producing macaroons and macaroons Download PDFInfo
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Description
本発明は、熟練の技術を要さずピエを有するマカロンを製造する方法に関する。 The present invention relates to a method for producing a macaron with a pie without requiring skill.
マカロンとはメレンゲ菓子の一種であり、種実類粉末とメレンゲとを混ぜ合わせて製した生地を板やシート上で丸型やハート型等に成型し、焼成して製するものである。種実類粉末とメレンゲとを混ぜ合わせる際に、マカロナージュと呼ばれるメレンゲの泡を潰す特徴的な工程を有することで、側面にピエと呼ばれる多孔質部が得られる。しかし、マカロナージュにおけるメレンゲの泡の潰し方や潰す程度が適切でない場合にピエを呈さないため、未熟な作業者はマカロンを製造することができない。 Macaroons are a kind of meringue confectionery, which are made by mixing a dough prepared by mixing seed and seed powder and meringue into a round shape or a heart shape on a plate or sheet and baking it. When the seed and seed powder and meringue are mixed, a porous portion called pie is obtained on the side surface by having a characteristic process of crushing meringue bubbles called macaronage. However, unskilled workers cannot produce macaroons because they do not exhibit a pie when the method and level of crushing meringue bubbles in macaronage is not appropriate.
マカロン様の焼き菓子の物性を改善する方法として、特許文献１に主原料としてマカダミアナッツの破砕物と卵白と糖類とを含み、かつ前記糖類を前記卵白の乾燥重量の６〜１２倍含む原料を混合して生地を調製し、成形して焼成した後、直ちに圧延する製造方法が記載されている。特許文献1の製造方法で得られたマカロン様の焼き菓子は、ぎっしりと詰まった食感を有しているものの、未熟な作業者でも安定してピエを有するマカロンを製することはできなかった。 As a method for improving the physical properties of macaroon-like baked confectionery, Patent Document 1 includes a raw material containing crushed macadamia nut, egg white and sugar as main raw materials, and containing 6 to 12 times the dry weight of the egg white. A production method is described in which a dough is prepared by mixing, formed, fired and then immediately rolled. Macaroon-like baked confectionery obtained by the manufacturing method of Patent Document 1 has a tight texture, but even unskilled workers could not stably produce macaroons with pie .
本発明の目的は、ピエを有するマカロンを熟練の技術を要さず製造することである。 The object of the present invention is to produce macaroons with pie without requiring skill.
本発明者は上記目的を達成すべく、乾燥卵白、サイクロデキストリン及び増粘多糖類を配合してマカロンを製したところ、意外にも熟練の技術を用いずとも熟練の職人が手作りしたマカロンと同等にピエを有するマカロンが得られることを見出し、本発明を完成するに至った。 In order to achieve the above object, the present inventor made macaroons by blending dried egg white, cyclodextrin and thickening polysaccharide, and it was surprisingly equivalent to macaroons handmade by skilled craftsmen without using skilled techniques. It was found that a macaron having a pie was obtained, and the present invention was completed.
すなわち、本発明は、
（１）乾燥卵白、サイクロデキストリン及び増粘多糖類を配合するマカロン用粉体混合物、
（２）サイクロデキストリンの配合割合が乾燥卵白１００部に対して３０〜１００部、且つ増粘多糖類の配合割合がサイクロデキストリン１００部に対して０．５〜２５部である（１）記載のマカロン用粉体混合物、
（３）前記サイクロデキストリンがα−サイクロデキストリンである請求項１又は２記載のマカロン用粉体混合物、
（４）（１）乃至（３）のいずれかに記載のマカロン用粉体混合物及び清水を攪拌してメレンゲを製し、該メレンゲを配合するマカロンの製造方法、
（５）乾燥卵白、サイクロデキストリン、増粘多糖類及び清水を攪拌してメレンゲを製し、該メレンゲを配合するマカロンの製造方法、
（６）乾燥卵白、サイクロデキストリン及び増粘多糖類を配合するマカロン、
である。
That is, the present invention
(1) Macaroon powder mixture containing dried egg white, cyclodextrin and thickening polysaccharide,
(2) The blending ratio of cyclodextrin is 30 to 100 parts with respect to 100 parts of dry egg white, and the blending ratio of thickening polysaccharide is 0.5 to 25 parts with respect to 100 parts of cyclodextrin. Powder mixture for macaroons,
(3) The powder mixture for macaroons according to claim 1 or 2, wherein the cyclodextrin is α-cyclodextrin,
(4) A macaroon manufacturing method in which the meringue is prepared by stirring the powder mixture for macaroons and fresh water according to any one of (1) to (3), and blending the meringue,
(5) A method for producing macaroons, which is prepared by mixing dried egg white, cyclodextrin, thickening polysaccharide and fresh water to produce meringue, and blending the meringue.
(6) Macaroons containing dried egg white, cyclodextrin and thickening polysaccharide,
It is.
本発明によれば、熟練の職人が製さずとも、高品位なマカロンを安定して製造できる。これにより、マカロンの品位向上や大量生産が可能となり、洋菓子業界の発展に貢献する。 According to the present invention, high-quality macaroons can be stably manufactured without the need for skilled craftsmen. As a result, the quality and mass production of macaroons can be improved, contributing to the development of the pastry industry.
以下、本発明を詳述する。なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。 The present invention is described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明は、マカロン用粉体混合物、マカロンの製造方法及びマカロンに係る発明である。 This invention is the invention which concerns on the powder mixture for macaroons, the manufacturing method of macaroons, and macaroons.
マカロンとは、メレンゲと種実類粉末とを混合し、泡を潰して製した生地を、板やシート上に成型し焼成して製造される、側面にピエと呼ばれる多孔質部を有する焼き菓子である。 Macaroon is a baked confectionery with a porous part called pie on the side, which is manufactured by mixing meringue and seed and seed powder, crushing foam, molding it on a plate or sheet and baking it. is there.
本発明のマカロン用粉体混合物は、乾燥卵白、サイクロデキストリン及び増粘多糖類を配合する。 The powder mixture for macaroons of the present invention contains dried egg white, cyclodextrin and thickening polysaccharide.
本発明のマカロン用粉体混合物のマカロン生地への配合量は、本発明のマカロン用粉体混合物がマカロン生地へ容易に分散してピエ形成の効果を発揮しやすいことから、マカロン生地中に１〜５０％配合することが好ましい。 The blending amount of the macaroon powder mixture of the present invention into the macaroon dough is 1 in the macaroon dough because the macaroon powder mixture of the present invention is easily dispersed in the macaroon dough and easily exerts the effect of pie formation. It is preferable to blend ~ 50%.
本発明のマカロン用粉体混合物に用いる乾燥卵白は、通常食品素材として利用されているものであれば特に限定されない。例えば、殻付卵を割卵分離して得られた生卵白、ろ過、殺菌、凍結、濃縮、希釈、加糖、加塩、ｐＨ調整、粘度調整等の各種処理を施した卵白、糖分、塩分、リゾチーム、アビジン等の特定成分を除いた卵白に噴霧乾燥、静置乾燥、凍結乾燥等の乾燥処理を施して水分量を１５％以下としたものを用いれば良い。 The dried egg white used in the powder mixture for macaroons of the present invention is not particularly limited as long as it is normally used as a food material. For example, raw egg white obtained by splitting shelled eggs, filtration, sterilization, freezing, concentration, dilution, sweetening, salting, pH adjustment, viscosity adjustment, egg white, sugar, salt, lysozyme In addition, the egg white excluding a specific component such as avidin may be subjected to a drying treatment such as spray drying, stationary drying, freeze drying, etc. to reduce the water content to 15% or less.
本発明のマカロン用粉体混合物に用いる乾燥卵白の配合量は、マカロン生地が充分に膨張してピエを形成しやすいことから、マカロン用粉体混合物中に２〜８０％配合することが好ましい。 The blended amount of the dried egg white used in the macaroon powder mixture of the present invention is preferably 2 to 80% in the macaron powder mixture because the macaroon dough is sufficiently expanded to easily form a pie.
本発明のマカロン用粉体混合物に用いるサイクロデキストリンは、特に限定されないが、例えば、α−サイクロデキストリン、β−サイクロデキストリン、γ−サイクロデキストリン、分岐サイクロデキストリン等を用いれば良く、ピエをより形成しやすいことからα−サイクロデキストリンを用いることが好ましい。 The cyclodextrin used in the powder mixture for macaroons of the present invention is not particularly limited. For example, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, branched cyclodextrin, etc. may be used, and the pie is further formed. Since it is easy, it is preferable to use (alpha) -cyclodextrin.
本発明のマカロン用粉体混合物に用いるサイクロデキストリンの配合量は、乾燥卵白１００部に対して３０〜１００部配合することが好ましく、３０〜５０部がより好ましい。上記範囲よりも配合量が少ないと、安定的にピエを形成しない場合がある。上記範囲よりも配合量が多いと、生地の柔軟性が失われてピエを形成しない場合がある。マカロン用粉体混合物中のサイクロデキストリンの配合量は１〜５５％が好ましい。 It is preferable to mix | blend 30-100 parts with respect to 100 parts of dry egg whites, and, as for the compounding quantity of the cyclodextrin used for the powder mixture for macaroons of this invention, 30-50 parts is more preferable. If the blending amount is less than the above range, the pie may not be stably formed. If the blending amount is larger than the above range, the flexibility of the dough may be lost and the pie may not be formed. The amount of cyclodextrin in the macaroon powder mixture is preferably 1 to 55%.
本発明のマカロン用粉体混合物に用いる増粘多糖類は、特に限定されないが、例えば、キサンタンガム、カラギナン、ペクチン、ローカストビーンガム、グアガム、寒天等を挙げることができる。 The thickening polysaccharide used in the macaroon powder mixture of the present invention is not particularly limited, and examples thereof include xanthan gum, carrageenan, pectin, locust bean gum, guar gum, and agar.
本発明のマカロン用粉体混合物に用いる増粘多糖類の配合量は、サイクロデキストリン１００部に対して０．５〜２５部配合することが好ましく、０．５〜５部がより好ましい。上記範囲よりも配合量が少ないと、安定的にピエを形成しない場合がある。上記範囲よりも配合量が多いと、生地の粘度が高くなり過ぎて歪な形状になったりピエを形成しない場合がある。マカロン用粉体混合物中の増粘多糖類の配合量は０．０１〜１５％が好ましい。 The blending amount of the thickening polysaccharide used in the macaroon powder mixture of the present invention is preferably 0.5 to 25 parts, more preferably 0.5 to 5 parts, per 100 parts of cyclodextrin. If the blending amount is less than the above range, the pie may not be stably formed. If the blending amount is larger than the above range, the viscosity of the dough may become too high, resulting in a distorted shape or not forming a pie. The blending amount of the thickening polysaccharide in the macaroon powder mixture is preferably 0.01 to 15%.
マカロン生地への分散性を高めピエ形成の効果を発揮しやすくするため、本発明のマカロン用粉体混合物は砂糖を配合することが好ましく、粉糖を配合することがより好ましい。マカロン用粉体混合物中の砂糖の配合量は１５〜９０％が好ましく、５０〜９０％がより好ましい。 In order to increase the dispersibility in macaroon dough and facilitate the effect of forming a pie, the macaroon powder mixture of the present invention preferably contains sugar, more preferably powdered sugar. The blending amount of the sugar in the macaroon powder mixture is preferably 15 to 90%, more preferably 50 to 90%.
本発明のマカロン用粉体混合物は、上記した原料の他に本発明の効果を損なわない範囲で、食品製造に一般的に使用されている原料を用いることができる。このような原料としては、特に限定されないが、例えば、グルコース、ガラクトース、フルクトース、マンノース、ラクトース、マルトース、トレハロース、イヌリン、オリゴ糖、還元オリゴ糖、異性化糖、転化糖、糖アルコール、澱粉を加水分解して製したデキストリン、還元デキストリン等の糖類、コーンスターチ、加工澱粉等の澱粉類、大豆蛋白質、ゼラチン等の蛋白質原料、脱脂粉乳、乳蛋白質等の乳原料、粉末果汁、野菜粉末、コーヒー粉末、紅茶粉末、抹茶、ココア等の風味原料、バニラフレーバー、フルーツフレーバー等の香料、クチナシ色素等の着色料、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル等の乳化剤、酒石酸水素カリウム等のｐＨ調整剤、クエン酸、乳酸等の酸味料、塩化ナトリウム等の塩類、食物繊維等が挙げられる。 In the powder mixture for macaroons of the present invention, in addition to the above-described raw materials, raw materials generally used for food production can be used as long as the effects of the present invention are not impaired. Such a raw material is not particularly limited, but for example, glucose, galactose, fructose, mannose, lactose, maltose, trehalose, inulin, oligosaccharide, reducing oligosaccharide, isomerized sugar, invert sugar, sugar alcohol, and starch are added. Decomposed dextrin, sugars such as reduced dextrin, corn starch, starches such as processed starch, protein raw materials such as soy protein, gelatin, milk raw materials such as skim milk powder, milk protein, powdered fruit juice, vegetable powder, coffee powder, Flavor ingredients such as black tea powder, matcha tea and cocoa, flavors such as vanilla flavor and fruit flavor, colorants such as gardenia pigments, emulsifiers such as sucrose fatty acid ester and glycerin fatty acid ester, pH adjusters such as potassium hydrogen tartrate, citric acid , Acidulants such as lactic acid, salts such as sodium chloride, dietary fiber, etc. And the like.
本発明のマカロン用粉体混合物の生地への添加方法は、清水と共に攪拌して起泡させメレンゲとして添加する方法と、メレンゲに種実粉末と共に添加する方法が挙げられる。ピエを形成しやすいことから、清水と共に攪拌して起泡させメレンゲとして添加する方法が好ましい。 Examples of the method for adding the macaroon powder mixture of the present invention to the dough include a method of adding foam as a meringue with stirring with fresh water and a method of adding to the meringue together with seed and seed powder. Since it is easy to form a pie, it is preferable to add a meringue by stirring with fresh water and foaming.
本発明のマカロン用粉体混合物を用いるマカロンの製造方法では、まず、メレンゲを調製する。 In the method for producing macaroons using the macaroon powder mixture of the present invention, first, meringue is prepared.
メレンゲとは一般的に、卵白に糖類を添加し形が保たれる程度まで泡立てたものである。泡立てる方法は、特に限定されないが、例えば、泡立て器による手動での攪拌、製菓用縦型ミキサーによる攪拌、連続ミキサーによる強制的な空気の吹き込み等が挙げられる。攪拌前後や攪拌中に卵白を冷却、加熱、加圧、減圧する等の処理を行っても良く、例えば、攪拌中の卵白を湯煎や熱した砂糖水の添加により加熱処理して製するスイスメレンゲやイタリアンメレンゲを使用しても良い。 In general, meringue is made by adding sugar to egg white to a degree that keeps its shape. The foaming method is not particularly limited, and examples thereof include manual stirring with a whisk, stirring with a confectionery vertical mixer, and forced air blowing with a continuous mixer. The egg white may be cooled, heated, pressurized, decompressed, etc. before, during and after stirring. For example, Swiss meringue produced by heat-treating the egg white under stirring by hot water or by adding heated sugar water. Or Italian meringue may be used.
本発明に用いるメレンゲは、本発明のマカロン用粉体混合物を清水と共に攪拌し起泡させたものを用いても、本発明のマカロン用粉体混合物を用いずに卵白等を起泡させたものを用いても良い。 The meringue used in the present invention is obtained by foaming egg white or the like without using the macaroon powder mixture of the present invention even when the macaroon powder mixture of the present invention is stirred with fresh water and foamed. May be used.
上記メレンゲに用いる卵白は、家禽の卵から分離した卵白であれば、特に限定されないが、凍結、泡立ちを損なわない程度の加熱、乾燥、濃縮、希釈、分画、酵素処理、加糖、加塩、ｐＨ調整、粘度調整等の処理を施した卵白でも良い。 The egg white used for the meringue is not particularly limited as long as it is an egg white isolated from poultry eggs, but is not limited to heating, drying, concentration, dilution, fractionation, enzyme treatment, sweetening, salting, pH, so as not to impair freezing and foaming. Egg white that has been subjected to processing such as adjustment and viscosity adjustment may also be used.
本発明のマカロン用粉体混合物を用いるマカロンの製造方法では、次に、上記メレンゲと種実粉末とを混合する。上記メレンゲと種実粉末との混合後や混合中にマカロナージュを行い、生地に含まれる泡を潰す。泡の潰し方は特に限定されないが、例えば、ゴムベラやカードで生地を押し潰す、ホイッパーで攪拌する等の方法が挙げられる。泡を潰す程度は特に限定されないが、例えば、流動性が高まる、比重が高まる、生地につやが出る等の変化を指標にして行えば良い。 In the method for producing macaroons using the macaroon powder mixture of the present invention, the meringue and seed and seed powder are then mixed. After mixing the meringue and seed and seed powder or during mixing, macaronage is performed to crush bubbles contained in the dough. Although how to crush foam is not specifically limited, For example, methods, such as crushing cloth | dough with a rubber spatula or a card | curd, stirring with a whipper, are mentioned. The degree of crushing the foam is not particularly limited, and may be performed using, for example, changes such as increased fluidity, increased specific gravity, and gloss on the dough.
種実粉末とは一般的に、種子類を砕き粉末にしたものである。上記種子類としては、食用となるものであれば、特に限定されないが、例えば、アーモンド、くるみ、ピーナッツ、ヘーゼルナッツ、カシューナッツ、ペカンナッツ、松の実、ひまわりの種、ゴマ、ココナッツ、大豆等を用いれば良く、ピエをより形成しやすいことからアーモンド粉末を用いることが好ましい。 Seed powder is generally a crushed powder of seeds. The seeds are not particularly limited as long as they are edible. It is preferable to use almond powder because it is easier to form a pie.
本発明のマカロン用粉体混合物を用いるマカロンの製造において、上記した原料の他に、本発明の効果を損なわない範囲で、食品製造に一般的に使用されている原料を用いることができる。このような原料としては、特に限定されないが、例えば、種実粉砕物、種実ペースト等の種実類、果汁、果肉ペースト、ドライフルーツ等の果実類、野菜汁、野菜ペースト、乾燥野菜等の野菜類、雑穀、シリアル、酒類、コーヒー、紅茶、チョコレート、キャラメル等が挙げられる。 In the production of macaroons using the powder mixture for macaroons of the present invention, in addition to the above-described raw materials, raw materials generally used for food production can be used within a range not impairing the effects of the present invention. Examples of such raw materials include, but are not limited to, seed fruits such as ground seed products, seed seed paste, fruits such as fruit juice, pulp paste, dried fruits, vegetables such as vegetable juice, vegetable paste, dried vegetables, Millet, cereals, liquors, coffee, tea, chocolate, caramel and the like.
以下、本発明について、実施例、比較例に基き具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on Examples and Comparative Examples. The present invention is not limited to these.
［実施例１］
乾燥卵白９．０ｇ、α−サイクロデキストリン２．９ｇ、キサンタンガム０．１ｇ及び粉糖７８．０ｇからなる本発明のマカロン用粉体混合物を調製した。
[Example 1]
A powder mixture for macaroons of the present invention consisting of 9.0 g of dried egg white, 2.9 g of α-cyclodextrin, 0.1 g of xanthan gum and 78.0 g of powdered sugar was prepared.
［比較例１］
α−サイクロデキストリン２．９ｇを粉糖２．９ｇに置き換えた以外は実施例１に準じて粉体混合物を調製した。
[Comparative Example 1]
A powder mixture was prepared according to Example 1 except that 2.9 g of α-cyclodextrin was replaced with 2.9 g of powdered sugar.
［比較例２］
キサンタンガム０．１ｇを粉糖０．１ｇに置き換えた以外は実施例１に準じて粉体混合物を調製した。
[Comparative Example 2]
A powder mixture was prepared according to Example 1 except that 0.1 g of xanthan gum was replaced with 0.1 g of powdered sugar.
［試験例１］
実施例１のマカロン用粉体混合物９０．０ｇ、比較例１の粉体混合物９０．０ｇ又は比較例２の粉体混合物９０．０ｇに清水６０．０ｇを加えて混合した後、ホイッパーを取り付けた卓上ミキサー（ケンウッド社製、ＫＭ−８００型）で目盛り６にて４分間攪拌してメレンゲを製した。アーモンドパウダー９０．０ｇと粉糖９０．０ｇを粉体混合し、メレンゲに添加した後、ビーターを取り付けた卓上ミキサーで目盛り３にて１分間攪拌して泡を潰し、生地を製した。生地を天板に６ｇずつ丸型に搾り出し、オーブンで１５０℃、１５分間焼成してマカロンを製した。実施例１のマカロン用粉体混合物を配合したマカロンは、側面に幅３ｍｍのピエを有しており非常に好ましかった。一方、比較例１及び比較例２の粉体混合物を配合したマカロンは、ピエを有しておらず好ましくなかった。
[Test Example 1]
60.0 g of fresh water was added to and mixed with 90.0 g of the macaroon powder mixture of Example 1, 90.0 g of the powder mixture of Comparative Example 1, or 90.0 g of Comparative Example 2, and then a whipper was attached. The meringue was made by stirring for 4 minutes on a scale 6 with a tabletop mixer (manufactured by Kenwood, Model KM-800). After 90.0 g of almond powder and 90.0 g of powdered sugar were mixed and added to the meringue, the mixture was stirred for 1 minute on a scale 3 with a desktop mixer equipped with a beater to crush the foam to produce a dough. The dough was squeezed into a round shape by 6 g on a top plate, and baked in an oven at 150 ° C. for 15 minutes to produce macaroons. The macaroons blended with the powder mixture for macaroons of Example 1 had a 3 mm width pie on the side and were very preferable. On the other hand, the macaroons blended with the powder mixtures of Comparative Example 1 and Comparative Example 2 were not preferred because they did not have a pie.
[試験例２]
サイクロデキストリン及び増粘多糖類の配合割合によるピエの形成に与える影響を調べた。各配合量を表１の量に変更した以外は、実施例１に準じて粉末混合物を製した。得られた粉体混合物を用い、試験例１に準じてマカロンを製した。得られたマカロンを、下記の評価基準で評価した。
[Test Example 2]
The effect of cyclodextrin and thickening polysaccharide on the formation of pie was investigated. A powder mixture was produced in accordance with Example 1 except that the amount of each compound was changed to the amount shown in Table 1. Macaroons were produced according to Test Example 1 using the obtained powder mixture. The obtained macaroons were evaluated according to the following evaluation criteria.
＜評価基準＞
◎：幅３ｍｍ以上のピエを有している。
○：幅２〜３ｍｍのピエを有している。
△：幅２ｍｍ未満のピエを有している。
×：ピエを有していない。
<Evaluation criteria>
A: Pies with a width of 3 mm or more are included.
○: A pie with a width of 2 to 3 mm is provided.
(Triangle | delta): It has a pie less than 2 mm in width.
X: No pie.
表１より、サイクロデキストリン及び増粘多糖類を配合したマカロンは側面にピエを有しており好ましかった。サイクロデキストリンを乾燥卵白１００部に対して３０〜１００部の範囲で配合し、増粘多糖類をサイクロデキストリン１００部に対して０．５〜２５部の範囲で配合したマカロンは幅２ｍｍ以上のピエを有してより好ましかった。特にサイクロデキストリンを乾燥卵白１００部に対して３０〜５０部の範囲で配合し、増粘多糖類をサイクロデキストリン１００部に対して０．５〜５部の範囲で配合したマカロンは幅３ｍｍ以上のピエを有しており非常に好ましかった。 From Table 1, the macaroon which mix | blended cyclodextrin and thickening polysaccharide had a pie on the side surface, and was preferable. Macaroons containing cyclodextrins in the range of 30-100 parts per 100 parts of dried egg white and thickening polysaccharides in the range of 0.5-25 parts per 100 parts of cyclodextrins are pie with a width of 2 mm or more. Was more preferred to have. In particular, macaroons containing cyclodextrin in a range of 30-50 parts per 100 parts of dried egg white and thickening polysaccharides in a range of 0.5-5 parts per 100 parts of cyclodextrin have a width of 3 mm or more. I had a pie and I liked it very much.
［実施例２］
α−サイクロデキストリン２．９ｇを、β−サイクロデキストリン２．０ｇ及びγ−サイクロデキストリン０．９ｇに変更した以外は、実施例１に準じて粉末混合物を製した。得られた粉末混合物を用い、試験例１に準じてマカロンを製した。得られたマカロンは、側面に幅２ｍｍのピエを有しており好ましかった。
[Example 2]
A powder mixture was prepared according to Example 1 except that 2.9 g of α-cyclodextrin was changed to 2.0 g of β-cyclodextrin and 0.9 g of γ-cyclodextrin. Macaroons were produced according to Test Example 1 using the obtained powder mixture. The obtained macaron had a pie with a width of 2 mm on the side and was preferable.
［実施例３］
乾燥卵白９．０ｇを清水６０．０ｇで溶解して製した卵白液を、ホイッパーを取り付けた卓上ミキサーで目盛り６にて１分間攪拌した後、グラニュー糖７８．０ｇ、α−サイクロデキストリン２．９ｇ及びグアーガム０．１ｇからなる粉体混合物を加えてさらに３分間攪拌してメレンゲを製した。アーモンドパウダー９０．０ｇ、粉糖９０．０ｇを粉体混合し、メレンゲに添加した後、ビーターを取り付けた卓上ミキサーで目盛り３にて１分間攪拌して泡を潰し、生地を製した。試験例１に準じて生地を焼成してマカロンを製した。得られたマカロンは、側面に幅１ｍｍのピエを有しており好ましかった。
[Example 3]
An egg white solution prepared by dissolving 9.0 g of dried egg white with 60.0 g of fresh water was stirred for 1 minute on a scale 6 with a desktop mixer equipped with a whipper, and then 78.0 g of granulated sugar and 2.9 g of α-cyclodextrin. And a powder mixture consisting of 0.1 g of guar gum was added and stirred for another 3 minutes to produce meringue. After 90.0 g of almond powder and 90.0 g of powdered sugar were mixed and added to the meringue, the mixture was stirred for 1 minute on a scale 3 with a desktop mixer equipped with a beater to crush the foam to produce a dough. According to Test Example 1, the dough was baked to produce macaroons. The obtained macaron had a pie with a width of 1 mm on the side and was preferable.
[実施例４]
乾燥卵白４．５ｇ、α−サイクロデキストリン２．９ｇ、キサンタンガム０．１ｇからなる本発明のマカロン用粉体混合物を調製した。グラニュー糖７８ｇを清水２０ｇに加えて１１７℃まで加熱して砂糖液を調製した。液卵白３６ｇを、ホイッパーを取り付けた卓上ミキサーで目盛り６にて２分間攪拌し、砂糖液を加えながらさらに２分間攪拌を続けてメレンゲを製した。アーモンドパウダー９０ｇ、粉糖９０ｇ及び本発明のマカロン用粉体混合物７．５ｇを粉体混合し、清水３０ｇを加えて混合してペースト状とした後、メレンゲに添加し、ビーターを取り付けた卓上ミキサーで目盛り３にて１分間攪拌して泡を潰し、生地を製した。試験例１に準じて生地を焼成してマカロンを製した。得られたマカロンは、側面に幅１ｍｍのピエを有しており好ましかった。
[Example 4]
A powder mixture for macaroons of the present invention consisting of 4.5 g of dried egg white, 2.9 g of α-cyclodextrin, and 0.1 g of xanthan gum was prepared. A sugar solution was prepared by adding 78 g of granulated sugar to 20 g of fresh water and heating to 117 ° C. 36 g of liquid egg white was stirred for 2 minutes on a scale 6 with a desktop mixer equipped with a whipper, and further stirred for 2 minutes while adding a sugar solution to produce meringue. A table mixer in which 90 g of almond powder, 90 g of powdered sugar, and 7.5 g of the powder mixture for macaroons of the present invention are mixed, mixed with 30 g of fresh water to form a paste, added to meringue, and fitted with a beater Then, the mixture was stirred for 1 minute on the scale 3 to crush the bubbles to produce a dough. According to Test Example 1, the dough was baked to produce macaroons. The obtained macaron had a pie with a width of 1 mm on the side and was preferable.
Claims (5)
サイクロデキストリンの配合割合が乾燥卵白１００部に対して３０〜１００部、
且つ増粘多糖類の配合割合がサイクロデキストリン１００部に対して０．５〜２５部であるマカロン用粉体混合物。 Contains dried egg white, cyclodextrin and thickening polysaccharide ,
The mixing ratio of cyclodextrin is 30 to 100 parts with respect to 100 parts of dry egg white,
And the powder mixture for macaroons whose compounding ratio of thickening polysaccharide is 0.5-25 parts with respect to 100 parts of cyclodextrins .
サイクロデキストリンの配合割合が乾燥卵白１００部に対して３０〜１００部、
且つ増粘多糖類の配合割合がサイクロデキストリン１００部に対して０．５〜２５部であるマカロン。 Contains dried egg white, cyclodextrin and thickening polysaccharide ,
The mixing ratio of cyclodextrin is 30 to 100 parts with respect to 100 parts of dry egg white,
And macaroon whose compounding ratio of thickening polysaccharide is 0.5-25 parts with respect to 100 parts of cyclodextrins .
乾燥卵白、サイクロデキストリン、増粘多糖類及び清水を攪拌してメレンゲを製し、該メレンゲを配合することを特徴とするマカロンの製造方法。
A method for producing macaroons according to claim 4,
A method for producing macaroons, comprising mixing meringue by stirring dry egg white, cyclodextrin, thickening polysaccharide and fresh water, and preparing the meringue.
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| KR101343545B1 (en) | 2013-02-15 | 2013-12-20 | 송영광 | The method of manufacture for cassis macaroon |
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| TR201808073A2 (en) * | 2018-06-07 | 2018-08-27 | Elvan Gida Sanayii Ve Ticaret Anonim Sirketi | A NEW INDUSTRIAL MANUFACTURED MACARON LONG SHELF LIFE AND PRODUCTION METHOD |
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