JP5667832B2 - Method for producing meringue-like baked confectionery - Google Patents
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Description
本発明は、マカロンなどのメレンゲ様焼菓子の製造方法に関する。 The present invention relates to a method for producing meringue-like baked confectionery such as macaroons.
マカロン等のメレンゲ様焼菓子は、砂糖と卵白を主成分とする原料を起泡させた生地を、乾燥及び焼成して得られる焼菓子であって、生地に含まれる気泡が焼成により膨張し、膨らんだ状態でメレンゲの形状が固定化されているため、口当たりの良い食感を有する。 A meringue-like baked confectionery such as macaroon is a baked confectionery obtained by drying and baking a dough in which a raw material mainly composed of sugar and egg white is foamed, and bubbles contained in the dough expand by baking, Since the meringue shape is fixed in the swollen state, it has a mouthfeel.
また、各種風味素材を含有させたメレンゲ様焼菓子が知られている。例えば、特許文献１には、茶原料、サイクロデキストリンを含有する第１原料と、卵白を含有する第２原料とを混合し、起泡してメレンゲ生地発泡体を得て、該メレンゲ生地発泡体を焼成して、茶含有メレンゲ菓子を製造することが開示されている。 In addition, meringue-like baked confectionery containing various flavor materials is known. For example, in Patent Document 1, a first raw material containing a tea raw material and cyclodextrin and a second raw material containing egg white are mixed and foamed to obtain a meringue dough foam. Has been disclosed to produce a tea-containing meringue confectionery.
ところで、メレンゲ様焼菓子の一種であるマカロンは、表面が艶やかで、裾にピエを有した、独特の外観を有している。マカロンは、卵白に砂糖を加え、これらを泡立ててメレンゲを作るミキシング工程と、メレンゲにアーモンドプードル等を加え、ゴムべらなどで練りつぶすように混ぜ合わせてメレンゲの泡を適度に潰して生地を調製するマカロナージュ工程と、生地を所定時間乾燥する乾燥工程と、乾燥工程後の生地を焼成する焼成工程とを経て製造される。マカロンの製造工程において、特にマカロナージュ工程と、乾燥工程が重要とされている。マカロナージュし過ぎたり、生地を乾燥し過ぎると、ボリューム感が出なかったり、サク味のある食感が得られない。マカロナージュが不足したり、生地の乾燥が不足すると、焼成時に生地が膨らみ過ぎて、表面に亀裂が生じたり、ピエが出来にくく、マカロンとしての商品価値が損なわれてしまう。マカロナージュ工程は、生地に艶が出て、持ち上げるとリボンのように落ちるようになるまで行うこととされているが、熟練の技術が必要であり、工場などでの大量生産には適し難いものであった。更には、乾燥工程が必要であることから、連続ラインでの生産が困難であった。 By the way, macaroon, which is a kind of meringue-like baked confectionery, has a unique appearance with a glossy surface and a pierced hem. Macaroons add sugar to egg whites and foam them to make meringues, add almond poodles etc. to meringues, mix with a rubber spatula etc. and mix the meringue bubbles appropriately to prepare the dough It is manufactured through a macaronage process, a drying process for drying the dough for a predetermined time, and a baking process for baking the dough after the drying process. In the macaroon manufacturing process, the macaronage process and the drying process are particularly important. If the macaronage is too much or the dough is dried too much, there will be no voluminous feel or a crispy texture. If the macaronage is insufficient or the dough is insufficiently dried, the dough will swell excessively during baking, cracking will occur on the surface, and it will be difficult to pierce, and the product value as a macaroon will be impaired. The macaronage process is supposed to be performed until the fabric becomes glossy and falls like a ribbon when it is lifted, but it requires skilled skills and is not suitable for mass production in factories. there were. Furthermore, since a drying process is necessary, production on a continuous line has been difficult.
本発明の目的は、外観が良好で、口当たりの良い食感を有するメレンゲ様焼菓子を、安定した品質で、生産性よく製造可能なメレンゲ様焼菓子の製造方法を提供することにある。 An object of the present invention is to provide a method for producing a meringue-like baked confectionery that can produce a meringue-like baked confectionery having a good appearance and a pleasant mouthfeel with stable quality and high productivity.
上記目的を達成するために、本発明のメレンゲ様焼菓子の製造方法は、砂糖１００質量部に対し、卵白粉６〜１５質量部、起泡剤１〜４質量部含有するミックス粉１００質量部に対し、水を１６〜２５質量部混合し、泡立てて、比重０．８〜０．９５の生地を調製し、該生地を成形して、乾燥工程を経ることなく焼成することにより、裾にピエの付いたマカロンを製造することを特徴とする。 In order to achieve the above object, the method for producing meringue-like baked confectionery of the present invention comprises 6 to 15 parts by weight of egg white powder and 100 parts by weight of mixed powder containing 1 to 4 parts by weight of a foaming agent with respect to 100 parts by weight of sugar. to the water and mixed 16 to 25 parts by weight, whipping, dough specific gravity 0.8 to 0.95 were prepared, by shaping the dough by baking without a drying step, the hem It is characterized by producing macaroons with pie .
本発明のメレンゲ様焼菓子の製造方法は、前記起泡剤として、プロピレングリコール脂肪酸エステル及び／又はグリセリン脂肪酸エステルを用いることが好ましい。 In the method for producing a meringue-like baked confectionery of the present invention, it is preferable to use propylene glycol fatty acid ester and / or glycerin fatty acid ester as the foaming agent.
本発明のメレンゲ様焼菓子の製造方法は、前記ミックス粉１００質量部に対し、更にナッツ類のパウダーを１０〜３０質量部混合し、前記生地を調製することが好ましい。 In the method for producing a meringue-like baked confectionery of the present invention, it is preferable that 10 to 30 parts by mass of nut powder is further mixed with 100 parts by mass of the mixed powder to prepare the dough.
本発明のメレンゲ様焼菓子の製造方法は、メレンゲ様焼菓子が、マカロンであることが好ましい。 In the method for producing a meringue-like baked confectionery of the present invention, the meringue-like baked confectionery is preferably a macaroon.
本発明のメレンゲ様焼菓子の製造方法は、メレンゲ様焼菓子の最大外径が１〜１０ｃｍであることが好ましい。 In the method for producing a meringue-like baked confectionery of the present invention, the maximum outer diameter of the meringue-like baked confectionery is preferably 1 to 10 cm.
本発明のメレンゲ様焼菓子の製造方法は、前記生地を、トンネルオーブンを用い、上火１２０〜１６０℃、下火９０〜１３０℃で、１２〜２５分焼成することが好ましい。 In the method for producing a meringue-like baked confectionery of the present invention, the dough is preferably baked for 12 to 25 minutes using a tunnel oven at an upper flame of 120 to 160 ° C and a lower flame of 90 to 130 ° C.
本発明によれば、砂糖１００質量部に対し、卵白粉６〜１５質量部、起泡剤１〜４質量部含有するミックス粉を用い、該ミックス粉１００質量部に対し、水を１６〜２５質量部混合し、泡立てて、比重０．８〜０．９５の生地を調製することで、マカロナージュ工程や乾燥工程を行わなくても、該生地をそのまま焼成することで、割れなどが無く、外観が良好で、口当たりの良い食感を有するメレンゲ様焼菓子を製造できる。 According to the present invention, 6 to 15 parts by weight of egg white powder and 1 to 4 parts by weight of a foaming agent are used for 100 parts by weight of sugar, and 16 to 25 parts of water are added to 100 parts by weight of the mixed powder. By mixing parts by mass and foaming to prepare a dough having a specific gravity of 0.8 to 0.95, the dough is baked as it is without performing a macaronage process or a drying process. And meringue-like baked confectionery having a good mouthfeel can be produced.
そして、生地の調製時において、ミックス粉１００質量部に対し、更にナッツ類のパウダーを１０〜３０質量部添加することで、表面が艶やかで、割れが無く、裾のピエがあり、口当たりの良いマカロンを安定した品質で製造できる。 And at the time of preparation of the dough, by adding 10-30 parts by mass of nut powder to 100 parts by mass of the mixed powder, the surface is glossy, there are no cracks, and there is a skirt pie. Can produce good quality macaroons with stable quality.
本発明において、メレンゲ様焼菓子とは、卵白に砂糖を加えた原料を成形し、焼成して得られる焼菓子のことである。マカロン、ダックワーズ、マシュマロ、アイシング、シフォンケーキ等が一例として挙げられる。好ましくはマカロンである。 In the present invention, the meringue-like baked confectionery is a baked confectionery obtained by molding and baking a raw material obtained by adding sugar to egg white. Examples include macaroons, duckwords, marshmallows, icing, chiffon cakes and the like. Macaroons are preferred.
本発明のメレンゲ様焼菓子の製造方法に用いるミックス粉は、砂糖と、卵白粉と、起泡剤とを含有する。 The mixed powder used in the method for producing the meringue-like baked confectionery of the present invention contains sugar, egg white powder, and a foaming agent.
ミックス粉に用いる砂糖は、粉糖、黒砂糖、白下糖、赤砂糖、和三盆、白双糖、中双糖、グラニュー糖、上白糖、三温糖等が挙げられる。なかでも、粉糖、グラニュー糖が好ましい。粉糖は、粒度が細かいので溶け易く、グラニュー糖は、食感の面で好ましい。そして、粉糖とグラニュー糖とを併用することがより好ましい。 Examples of the sugar used in the mixed powder include powdered sugar, brown sugar, white sugar, red sugar, Japanese sand bonbon, white disaccharide, medium disaccharide, granulated sugar, super white sugar, tri-warm sugar, and the like. Of these, powdered sugar and granulated sugar are preferable. Powdered sugar is easily dissolved because of its fine particle size, and granulated sugar is preferred in terms of texture. It is more preferable to use powdered sugar and granulated sugar in combination.
ミックス粉に用いる卵白粉は、鳥類の卵から得られる卵白を、凍結乾燥、噴霧乾燥、熱風乾燥などによる従来公知の方法で粉末化したものであればいずれでもよい。卵白粉の種類は、特に限定は無い。通常タイプ、起泡力に優れたタイプ、ハイゲルタイプ等が使用できる。 The egg white powder used for the mixed powder may be any egg white powder obtained from avian eggs as long as it is powdered by a conventionally known method such as freeze drying, spray drying, or hot air drying. The kind of egg white powder is not particularly limited. A normal type, a type excellent in foaming power, a high gel type, and the like can be used.
卵白粉は、ミックス粉中に、砂糖１００質量部に対し６〜１５質量部含有させ、好ましくは７〜１１質量部含有させる。卵白粉の含有量が６質量部未満であると、生地の焼成時に割れが生じ易くなり、外観のよいメレンゲ様焼菓子が得られ難くなる。１５質量部を超えると、焼成した生地が硬く締まってしまい、食感が重くなる。 The egg white powder is contained in the mixed powder in an amount of 6 to 15 parts by mass, preferably 7 to 11 parts by mass with respect to 100 parts by mass of sugar. If the content of egg white powder is less than 6 parts by mass, cracking is likely to occur during baking of the dough, and it becomes difficult to obtain meringue-like baked confectionery with a good appearance. If it exceeds 15 parts by mass, the baked dough will be tightly tightened and the texture will be heavy.
ミックス粉に用いる起泡剤は、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、モノグリセリド、ジグリセリド、レシチン等の乳化剤や、ゼラチン、アラビアゴム、アルギン酸などの増粘剤などが挙げられる。なかでも、起泡力に優れるという理由から、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステルが好ましい。 Foaming agents used in the mixed powders include emulsifiers such as propylene glycol fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, monoglyceride, diglyceride and lecithin, and thickeners such as gelatin, gum arabic and alginic acid. Can be mentioned. Of these, propylene glycol fatty acid esters and glycerin fatty acid esters are preferred because of their excellent foaming power.
起泡剤は、ミックス粉中に、砂糖１００質量部に対し１〜４質量部含有させ、好ましくは１．５〜２．５質量部含有させる。特に好ましくは、プロピレングリコール脂肪酸エステル及び／又はグリセリン脂肪酸エステルを、砂糖１００質量部に対し、合計で１〜４質量部含有させる。起泡剤の含有量が１質量部未満であると、生地調製時において、生地に十分な気泡を含有できず、ピエが生じ難く、マカロン特有の形状が得られ難い。４質量部を超えると、気泡を含みすぎるので、ピエが生じ難く、マカロン特有の形状が得られ難い。 The foaming agent is contained in the mixed powder in an amount of 1 to 4 parts by mass, preferably 1.5 to 2.5 parts by mass with respect to 100 parts by mass of sugar. Particularly preferably, propylene glycol fatty acid ester and / or glycerin fatty acid ester is contained in a total of 1 to 4 parts by mass with respect to 100 parts by mass of sugar. When the content of the foaming agent is less than 1 part by mass, sufficient dough cannot be contained in the dough at the time of preparing the dough, it is difficult for pie to occur, and it is difficult to obtain a shape unique to macaroons. When it exceeds 4 parts by mass, it contains bubbles too much, so that it is difficult for pie to occur and it is difficult to obtain a macaroon-specific shape.
ミックス粉には、更に、澱粉、カルシウムパウダー等を更に含有させてもよい。 The mixed powder may further contain starch, calcium powder and the like.
澱粉の種類としては、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、米粉澱粉、コーンスタート及びこれらの加工澱粉が挙げられる。加工澱粉としては、エーテル化澱粉、アセチル化澱粉、α化澱粉、油脂加工澱粉、酢酸澱粉、酸化澱粉、架橋澱粉等が挙げられる。 Examples of the starch include potato starch, tapioca starch, wheat starch, rice starch, corn start and processed starches thereof. Examples of the modified starch include etherified starch, acetylated starch, pregelatinized starch, fat and oil processed starch, acetate starch, oxidized starch, and cross-linked starch.
カルシウムパウダーの種類としては、卵殻カルシウム、乳酸カルシウムなどが挙げられる。カルシウムパウダーは、ミックス粉中に、砂糖１００質量部に対し１〜３質量部含有させることが好ましく、より好ましくは１．４〜２質量部含有させる。カルシウムパウダーを含有させることで、サク味のある食感が得られ易くなる。カルシウムパウダーの含有量が１質量部未満であると、添加効果が殆ど得られない。３質量部を超えると、全体のバランスが崩れ、ピエ等が生じ難くなり、マカロン特有の形状が得られ難くなる。 Examples of the calcium powder include eggshell calcium and calcium lactate. The calcium powder is preferably contained in the mixed powder in an amount of 1 to 3 parts by mass, more preferably 1.4 to 2 parts by mass with respect to 100 parts by mass of sugar. Inclusion of calcium powder makes it easier to obtain a crispy texture. When the content of the calcium powder is less than 1 part by mass, the addition effect is hardly obtained. If it exceeds 3 parts by mass, the overall balance will be lost, and it will be difficult for pie and the like to occur, and it will be difficult to obtain a shape unique to macaroons.
本発明のメレンゲ様焼菓子の製造方法では、上記ミックス粉１００質量部に対し、水（原料全体の水）を１６〜２５質量部、好ましくは２０〜２３質量部含有させ、泡立てて生地を調製する。水の含有量が１６質量部未満であると、ツノが残る硬い食感になり易い。２５質量部を超えると、メレンゲ様焼菓子の表面に割れが生じ易くなる。なお、水は、原料全体の水を意味し、水分を含む原料を使用した場合は、それらに含まれる水分を含めることとする。 In the method for producing meringue-like baked confectionery of the present invention, 16 to 25 parts by mass, preferably 20 to 23 parts by mass of water (water of the whole raw material) is contained with respect to 100 parts by mass of the mixed powder, and the dough is prepared by foaming. To do. If the water content is less than 16 parts by mass, a hard texture with horny leaves tends to be obtained. If it exceeds 25 parts by mass, the surface of the meringue-like baked confectionery tends to crack. In addition, water means the water of the whole raw material, and when the raw material containing a water | moisture content is used, it shall include the water | moisture content contained in them.
また、メレンゲ様焼菓子として、マカロンを製造する場合においては、上記ミックス粉１００質量部に対し、更に、ナッツ類のパウダーを１０〜３０質量部、好ましくは２０〜３０質量部混合して生地を調製する。ナッツ類のパウダーの添加量が１０質量部未満であると、食感が硬くなり易い。３０質量部を超えると、全体のバランスが崩れ、表面に割れが生じたり、ピエが生じ難くなり、マカロン特有の形状が保てず、外観が劣る。ナッツ類のパウダーとしては、アーモンドプードル、マカデミアナッツプードル、ヘーゼルナッツプードル等が挙げられる。 Further, in the case of producing macaroons as meringue-like baked confectionery, the dough is further mixed with 10 to 30 parts by mass, preferably 20 to 30 parts by mass of nut powder with respect to 100 parts by mass of the mixed powder. Prepare. When the added amount of the nut powder is less than 10 parts by mass, the texture tends to be hard. If it exceeds 30 parts by mass, the overall balance will be lost, cracking will occur on the surface, and it will be difficult for pie to occur, the shape unique to macaroons will not be maintained, and the appearance will be poor. Examples of the nut powder include almond poodle, macadamia nut poodle, and hazelnut poodle.
また、更に、ココアパウダー、バニラビーンズ、キャラメルパウダー、抹茶パウダー、ココナッツパウダー、チョコレート、ピスタチオナッツ、フリーズドライパウダー、果汁などの風味素材や、色素等を添加してもよい。風味素材の添加量は、風味素材の種類により異なるので特に限定はしないが、ミックス粉１００質量部に対し、１〜２０質量部が好ましい。風味素材の添加量が１質量部未満であると、添加効果が殆ど得られない。２０質量部を超えると、全体のバランスが崩れ、表面に割れが生じたり、ピエが生じ難くなり、マカロン特有の形状が保てず、外観が劣る。 Furthermore, flavor materials such as cocoa powder, vanilla beans, caramel powder, matcha powder, coconut powder, chocolate, pistachio nut, freeze-dried powder, fruit juice, pigments, and the like may be added. Although the addition amount of a flavor raw material changes with kinds of flavor raw material, it does not specifically limit, 1-20 mass parts is preferable with respect to 100 mass parts of mixed powder. If the addition amount of the flavor material is less than 1 part by mass, the addition effect is hardly obtained. When the amount exceeds 20 parts by mass, the entire balance is lost, the surface is not easily cracked, and it is difficult for pie to occur, the shape unique to macaroons cannot be maintained, and the appearance is poor.
生地の調製時において、泡立て処理は、生地の比重が０．８〜０．９５、好ましくは０．８５〜０．９５となるように泡立てる。生地の比重が０．８未満であると、生地の気泡含有量が多く、成形時にツノが残り易い。また、焼成時に安定したピエが得られない。生地の比重が０．９５を超えると、生地の気泡含有量が少ないので、焼成時の膨らみが悪く、重い食感になり易い。生地の比重を０．８〜０．９５に調整することで、乾燥工程を経なくても、割れがなく、口当たりの良いメレンゲ用焼成菓子を製造できる。 During the preparation of the dough, the foaming treatment is performed so that the specific gravity of the dough is 0.8 to 0.95, preferably 0.85 to 0.95. If the specific gravity of the dough is less than 0.8, the bubble content of the dough is large, and horns tend to remain during molding. Moreover, a stable pie cannot be obtained during firing. When the specific gravity of the dough exceeds 0.95, since the bubble content of the dough is small, the swelling at the time of baking is poor and a heavy texture tends to occur. By adjusting the specific gravity of the dough to 0.8 to 0.95, it is possible to produce a meringue baked confectionery that is free from cracks and has a good mouthfeel without going through a drying step.
次に、本発明のメレンゲ様焼菓子の製造方法では、上記生地を、所望の形状に成形した後、乾燥工程を経ることなく焼成する。 Next, in the method for producing a meringue-like baked confectionery of the present invention, the dough is formed into a desired shape and then baked without passing through a drying step.
成形方法は特に限定は無い。従来公知の方法を採用できる。例えば、デポジッター（ピストン式、ローター式など）を用いた方法、手絞り等が挙げられる。 The molding method is not particularly limited. A conventionally known method can be employed. For example, a method using a depositor (piston type, rotor type, etc.), hand drawing, and the like can be mentioned.
焼成方法は、特に限定は無く、従来公知の装置を用いて用いることができる。焼成装置としては、例えば、トンネルオーブン、バンドオーブン、リールオーブン、ラックオーブン、固定釜、コンベクションオーブン等が挙げられる。好ましくは、トンネルオーブンである。トンネルオーブンは、連続ラインで生地を焼成できるので、生産性に優れる。 The firing method is not particularly limited and can be used using a conventionally known apparatus. Examples of the baking apparatus include a tunnel oven, a band oven, a reel oven, a rack oven, a fixed kettle, and a convection oven. Preferably, it is a tunnel oven. The tunnel oven is excellent in productivity because the dough can be baked in a continuous line.
トンネルオーブンを用いて焼成する場合は、上火１２０〜１６０℃、下火９０〜１３０℃で、１２〜２５分焼成することが好ましい。上火は１３０〜１４５℃がより好ましい。下火は１００〜１２５℃がより好ましい。上記焼成条件で生地を焼成することで、割れがなく、口当たりの良いメレンゲ用焼成菓子を製造できる。また、ナッツ類のパウダーを含有する生地を焼成することで、香ばしい風味があり、表面が艶やかで、割れが無く、裾のピエがあり、口当たりの良いマカロンを安定した品質で製造できる。 When firing using a tunnel oven, firing is preferably performed at an upper flame of 120 to 160 ° C and a lower flame of 90 to 130 ° C for 12 to 25 minutes. The upper flame is more preferably 130 to 145 ° C. The lower flame is more preferably 100 to 125 ° C. By baking the dough under the above baking conditions, it is possible to produce a meringue baked confectionery that is free from cracks and has a good mouthfeel. In addition, by baking dough containing nut powder, macaroons with a fragrant flavor, a glossy surface, no cracks, pierced hems, and good taste can be produced with stable quality.
このようにして得られる、本発明のメレンゲ様焼菓子は、割れがなく、軽い食感で、口当たりの良いものである。 The meringue-like baked confectionery of the present invention obtained in this way is free from cracks, has a light texture and is palatable.
また、得られるメレンゲ様焼菓子の最大外径は、１〜１０ｃｍが好ましく、３．５〜８ｃｍがより好ましい。ここで、最大外径とは、外形寸法の最大値を意味する。 Moreover, 1-10 cm is preferable and, as for the maximum outer diameter of the meringue-like baked confectionery obtained, 3.5-8 cm is more preferable. Here, the maximum outer diameter means the maximum value of the outer dimensions.
メレンゲ様焼菓子の最大外径を大きくすると、ひび割れが生じ易く、特にマカロンの場合においては、裾にピエが発生しにくくなることがあったが、本発明によれば、最大外径が大きくても、外観の良いメレンゲ様焼菓子を製造できる。 When the maximum outer diameter of the meringue-like baked confectionery is increased, cracks are likely to occur, and in particular in the case of macaroons, it may be difficult to generate pie in the hem, but according to the present invention, the maximum outer diameter is large. Can produce meringue-like baked goods with good appearance.
以下の実施例及び比較例を挙げて本発明を説明するが、本発明は、以下の実施例には限定されない。なお、以下において、起泡剤として、プロピレングリコール脂肪酸エステルを５８質量％、グリセリン脂肪酸エステルを４２質量％含有するものを用いた。 The present invention will be described with reference to the following examples and comparative examples, but the present invention is not limited to the following examples. In the following, a foaming agent containing 58% by mass of propylene glycol fatty acid ester and 42% by mass of glycerin fatty acid ester was used.
［試験例１］
（実施例１）
砂糖１００質量部に対し、卵白粉６質量部、起泡剤２質量部含むミックス粉をボウルに入れ、ミックス粉１００質量部に対して水を２２質量部、アーモンドプードルを２７質量部加え、攪拌して比重０．９の生地を製造した。
次に、得られた生地を２３ｇ充填して円形に成形し、９ｍのトンネルオーブンを用い、生地を０．４５ｍ／分の速度で搬送しながら、上火１３０℃、下火１００℃の条件で焼成を開始し、最終的に上火１４５℃、下火１２０℃として焼成し、直径７ｃｍのマカロンを製造した。
このマカロンは、表面が艶やかで、亀裂等がなく、裾にピエがあり、外観の良いものであった。また、サク味のある軽い食感を有するものであった。
[Test Example 1]
Example 1
Mix powder containing 6 parts by mass of egg white powder and 2 parts by mass of foaming agent into 100 parts by mass of sugar, add 22 parts by mass of water and 27 parts by mass of almond poodle to 100 parts by mass of mixed powder, and stir Thus, a dough having a specific gravity of 0.9 was manufactured.
Next, 23 g of the obtained dough was filled and formed into a circle, and the dough was conveyed at a speed of 0.45 m / min using a 9 m tunnel oven, at an upper fire temperature of 130 ° C. and a lower fire temperature of 100 ° C. Firing was started and, finally, firing was performed at an upper fire of 145 ° C. and a lower fire of 120 ° C. to produce macaroons having a diameter of 7 cm.
This macaron had a good appearance with a glossy surface, no cracks, and pierced hems. Moreover, it had a light texture with a crisp taste.
（実施例２）
実施例１において、ミックス粉として、砂糖１００質量部に対し、卵白粉８質量部、起泡剤２質量部含有するものを用いた以外は実施例１と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、表面が艶やかで、亀裂等がなく、裾にピエがあり、外観の良いものであった。また、しっとり感のある食感を有するものであった。
(Example 2)
In Example 1, a macaroon having a diameter of 6 cm is produced in the same manner as in Example 1 except that the mixed powder contains 8 parts by weight of egg white powder and 2 parts by weight of a foaming agent with respect to 100 parts by weight of sugar. did. This macaron had a good appearance with a glossy surface, no cracks, and pierced hems. Moreover, it had a moist texture.
（実施例３）
実施例１において、ミックス粉として、砂糖１００質量部に対し、卵白粉１５質量部、起泡剤２質量部含有するものを用いた以外は実施例１と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、表面が艶やかで、亀裂等がなく、裾にピエがあり、外観の良いものであった。また、ねっちり感のある食感を有するものであった。
Example 3
In Example 1, a mixed macaroon having a diameter of 6 cm was produced in the same manner as in Example 1 except that a mixture containing 15 parts by weight of egg white powder and 2 parts by weight of a foaming agent was used with respect to 100 parts by weight of sugar. did. This macaron had a good appearance with a glossy surface, no cracks, and pierced hems. Moreover, it had a sticky texture.
（比較例１）
実施例１において、ミックス粉として、砂糖１００質量部に対し、卵白粉４質量部、起泡剤２質量部含有するものを用いた以外は実施例１と同様にして、直径７．５ｃｍのマカロンを製造した。このマカロンは、表面に亀裂があり、外観の劣るものであった。
(Comparative Example 1)
In Example 1, macaroon having a diameter of 7.5 cm was used in the same manner as in Example 1 except that the mixed powder used was 4 parts by weight of egg white powder and 2 parts by weight of a foaming agent with respect to 100 parts by weight of sugar. Manufactured. This macaroon had a crack on the surface and an inferior appearance.
（比較例２）
実施例１において、ミックス粉として、砂糖１００質量部に対し、卵白粉２０質量部、起泡剤２質量部含むミックス粉を用いた以外は、実施例１と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、裾にピエが殆どなかった。また、硬い食感であった。
(Comparative Example 2)
In Example 1, as a mixed powder, a macaroon having a diameter of 6 cm was used in the same manner as in Example 1 except that a mixed powder containing 20 parts by weight of egg white powder and 2 parts by weight of a foaming agent was used with respect to 100 parts by weight of sugar. Manufactured. This macaron had almost no pie on the hem. Moreover, it was a hard texture.
実施例１〜３、比較例１〜２の結果を表１にまとめて記す。 The results of Examples 1 to 3 and Comparative Examples 1 and 2 are collectively shown in Table 1.
（実施例４）
実施例１において、ミックス粉として、砂糖１００質量部に対し、卵白粉８質量部、起泡剤１．５質量部含有するものを用いた以外は実施例１と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、表面が艶やかで、亀裂等がなく、裾にピエがあり、外観の良いものであった。また、しっとり感のある食感を有するものであった。
Example 4
In Example 1, macaroon having a diameter of 6 cm was used in the same manner as in Example 1 except that the mixed powder used contained 8 parts by weight of egg white powder and 1.5 parts by weight of a foaming agent with respect to 100 parts by weight of sugar. Manufactured. This macaron had a good appearance with a glossy surface, no cracks, and pierced hems. Moreover, it had a moist texture.
（実施例５）
実施例１において、ミックス粉として、砂糖１００質量部に対し、卵白粉８質量部、起泡剤２．５質量部含有するものを用いた以外は実施例１と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、表面が艶やかで、亀裂等がなく、裾にピエがあり、外観の良いものであった。また、しっとり感のある食感を有するものであった。
(Example 5)
In Example 1, macaroon having a diameter of 6 cm was used in the same manner as in Example 1 except that the mixed powder used contained 8 parts by weight of egg white powder and 2.5 parts by weight of a foaming agent with respect to 100 parts by weight of sugar. Manufactured. This macaron had a good appearance with a glossy surface, no cracks, and pierced hems. Moreover, it had a moist texture.
（比較例３）
実施例１において、ミックス粉として、砂糖１００質量部に対し、卵白粉８質量部含有するものを用い、実施例２−１と同様にして生地を調製した。生地の比重は、０．９８以下にならなかった。得られた生地を、実施例１と同様にして焼成し、直径６ｃｍのマカロンを製造した。このマカロンは、ピエが殆どなく、形状が偏平であった。また、ツノが残り、硬い食感であった。
(Comparative Example 3)
In Example 1, a dough was prepared in the same manner as in Example 2-1, using a mixture containing 8 parts by weight of egg white powder with respect to 100 parts by weight of sugar. The specific gravity of the dough did not fall below 0.98. The obtained dough was fired in the same manner as in Example 1 to produce a macaroon having a diameter of 6 cm. This macaroon had almost no pie and had a flat shape. Moreover, the horn remained and it was a hard texture.
（比較例４）
実施例１において、ミックス粉として、砂糖１００質量部に対し、卵白粉８質量部、起泡剤５質量部含むミックス粉を用いた以外は、実施例１と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、形状が不安定で、表面に亀裂があり、外観の劣るものであった。
(Comparative Example 4)
In Example 1, as a mixed powder, a macaroon having a diameter of 6 cm was obtained in the same manner as in Example 1 except that a mixed powder containing 8 parts by weight of egg white powder and 5 parts by weight of a foaming agent was used with respect to 100 parts by weight of sugar. Manufactured. This macaron was unstable in shape, cracked on the surface, and inferior in appearance.
実施例２、４、５、比較例３、４の結果を表２にまとめて記す。 The results of Examples 2, 4, 5 and Comparative Examples 3, 4 are summarized in Table 2.
（実施例６）
実施例２において、ミックス粉１００質量部に対し、水を１８質量部、アーモンドプードルを２７質量部加え、攪拌して比重０．９の生地を製造した以外は実施例２と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、表面が艶やかで、亀裂等がなく、裾にピエがあり、外観の良いものであった。また、しっとり感のある食感を有するものであった。
(Example 6)
In Example 2, with respect to 100 parts by mass of the mixed powder, 18 parts by mass of water and 27 parts by mass of almond poodle were added and stirred to produce a dough having a specific gravity of 0.9. A 6 cm macaroon was produced. This macaron had a good appearance with a glossy surface, no cracks, and pierced hems. Moreover, it had a moist texture.
（実施例７）
実施例２において、ミックス粉１００質量部に対し、水を２５質量部、アーモンドプードルを２７質量部加え、攪拌して比重０．９の生地を製造した以外は実施例２と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、表面が艶やかで、亀裂等がなく、裾にピエがあり、外観の良いものであった。また、しっとり感のある食感を有するものであった。
(Example 7)
In Example 2, 25 parts by mass of water and 27 parts by mass of almond poodle were added to 100 parts by mass of mixed powder, and the dough having a specific gravity of 0.9 was produced by stirring. A 6 cm macaroon was produced. This macaron had a good appearance with a glossy surface, no cracks, and pierced hems. Moreover, it had a moist texture.
（比較例５）
実施例２において、ミックス粉１００質量部に対し、水を１５質量部、アーモンドプードルを２７質量部加え、攪拌して比重０．９の生地を製造した以外は実施例２と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、ピエが殆どなかった。また、ツノが残り、硬い食感であった。
(Comparative Example 5)
In Example 2, with respect to 100 parts by mass of mixed powder, 15 parts by mass of water and 27 parts by mass of almond poodle were added and stirred to produce a dough having a specific gravity of 0.9. A 6 cm macaroon was produced. This macaron had almost no pie. Moreover, the horn remained and it was a hard texture.
（比較例６）
実施例２において、ミックス粉１００質量部に対し、水を２８質量部、アーモンドプードルを２７質量部加え、攪拌して比重０．９の生地を製造した以外は実施例２と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、表面に亀裂があり、外観の劣るものであった。
(Comparative Example 6)
In Example 2, 28 parts by weight of water and 27 parts by weight of almond poodle were added to 100 parts by weight of the mixed powder, and the dough having a specific gravity of 0.9 was produced by stirring. A 6 cm macaroon was produced. This macaroon had a crack on the surface and an inferior appearance.
実施例２、６、７、比較例５、６の結果を表３にまとめて記す。 The results of Examples 2, 6, and 7 and Comparative Examples 5 and 6 are summarized in Table 3.
（実施例８）
実施例２において、生地の比重を０．８５とした以外は、実施例２と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、表面が艶やかで、亀裂等がなく、裾にピエがあり、外観の良いものであった。また、しっとり感のある食感を有するものであった。
(Example 8)
In Example 2, a macaron with a diameter of 6 cm was produced in the same manner as in Example 2 except that the specific gravity of the dough was 0.85. This macaron had a good appearance with a glossy surface, no cracks, and pierced hems. Moreover, it had a moist texture.
（実施例９）
実施例２において、生地の比重を０．９５とした以外は、実施例２と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、表面が艶やかで、亀裂等がなく、裾にピエがあり、外観の良いものであった。また、しっとり感のある食感を有するものであった。
Example 9
In Example 2, a macaron with a diameter of 6 cm was manufactured in the same manner as in Example 2 except that the specific gravity of the dough was 0.95. This macaron had a good appearance with a glossy surface, no cracks, and pierced hems. Moreover, it had a moist texture.
（比較例７）
実施例２において、生地の比重を０．７５とした以外は、実施例２と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、形状が不安定で、ラウンド状となり、外観の劣るものであった。
(Comparative Example 7)
In Example 2, a macaron with a diameter of 6 cm was manufactured in the same manner as in Example 2 except that the specific gravity of the dough was changed to 0.75. This macaron had an unstable shape, a round shape, and an inferior appearance.
（比較例８）
実施例２において、生地の比重を０．９８とした以外は、実施例２と同様にして、直径６ｃｍのマカロンを製造した。このマカロンは、薄く、偏平な形状となり、外観の劣るものであった。
(Comparative Example 8)
In Example 2, a macaron with a diameter of 6 cm was manufactured in the same manner as in Example 2 except that the specific gravity of the dough was set to 0.98. This macaron was thin and flat, and had a poor appearance.
実施例２、８、９、比較例７、８の結果を表４にまとめて記す。 The results of Examples 2, 8, 9 and Comparative Examples 7 and 8 are summarized in Table 4.
（実施例１０）
実施例２において、２枚天板を使用した固定釜を用い、１４０℃に加熱して生地を焼成した。このマカロンは、表面が艶やかで、亀裂等がなく、裾にピエがあり、外観の良いものであった。また、しっとり感のある食感を有するものであった。
(Example 10)
In Example 2, the dough was baked by heating to 140 ° C. using a stationary kettle using two top plates. This macaron had a good appearance with a glossy surface, no cracks, and pierced hems. Moreover, it had a moist texture.
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