JP6050867B1 - Method for producing baked goods - Google Patents

Abstract

A paste-like filling is baked without being boiled by being topped on a container or other ingredients, and the surface of the filling has a bright and crisp feeling, and the inside of the filling has a rich texture. And the manufacturing method of the baked confectionery in which the bulk drop (shrinkage | contraction) of the paste-like filling accompanying the standing_to_cool after baking is suppressed is provided. In order to solve the above-mentioned problems, the present invention is a method for producing a baked confectionery that is baked by topping a paste-like filling on a base, and the top is filled with the filling and frozen. The method for producing baked confectionery is characterized in that the filling is baked by oven heating in a frozen state. [Selection] Figure 9

Description

  In the present invention, a paste-like filling is filled on top of a container such as a confectionery, a paper cup, a silicon container, and other foods (hereinafter collectively referred to as a “base”). The present invention also relates to a method for producing a baked confectionery (also called “topping”).

  The edible base (baked confectionery) that is baked tart, pie, and biscuits is filled with various ingredients (filling) such as cream cheese paste, flower paste, cream, and fruit. It is in circulation. For example, cheese tart (also called baked cheesecake), apple pie, egg tart, and the like are known.

  Regarding cheese tart, for example, it is about baked cheese tart, but there is a “confectionery manufacturing method” of Patent Document 1. Patent Document 1 is a manufacturing method capable of maintaining a good texture and mouth melt after storage in a confectionery in which a moisture food and a high moisture food are heated in close proximity, and the fats and sugars having a melting point of 35 ° C. or higher are added. Confectionery heated with a composition for preventing moisture migration in food containing 10% by weight or more of sugar having a particle size of 50 μm or more in the composition interposed between the low moisture food and the high moisture food It is. This is to maintain a crisp texture such as baked confectionery, which is a low-moisture food, and to achieve a good mouth-melting without any sense of incongruity with a high-moisture food. To do.

  However, there are known techniques for improving the texture, volume (bulk), etc. of the baked confectionery that is topped with a paste-like filling on the pedestal, especially for the filling of the filling such as cream cheese. Absent.

JP 2013-201985 A

  Therefore, the present invention is a method in which a paste-like filling is baked without being boiled by being topped on a container or other ingredients, the surface of the filling is brilliant and crisp, and the inside of the filling is smooth. It is an object of the present invention to provide a method for producing a baked confectionery with reduced texture and shrinkage (shrinkage) of a pasty filling caused by cooling after baking.

In order to solve the above problems, the present invention provides:
(1)
A method for producing a baked confectionery that is baked by topping a paste-like filling, which is a mixture of whipped fresh cream and cream cheese on a base,
The filling is topped on the base, frozen, and baked by oven heating while the filling is in a frozen state.
The method for producing baked confectionery, characterized in that the oven heating is completed when the surface of the filling is discolored and the temperature inside the filling is 60 ° C. or lower.
( 2 )
( 1 ) The method for producing a baked confectionery according to ( 1 ), wherein a coloring material that changes color by heating in the oven is applied to the surface of the filling.
( 3 )
The method for producing a baked confectionery according to any one of ( 2 ), wherein the coloring material is egg yolk liquid.

  Here, the paste-like filling is a non-liquid physical property that can be eaten as it is, such as a filling, a flour paste, etc., which is a mixture of cream cheese and fresh cream. it can. It is desirable to contain proteins and sugars in order to provide an appropriate baked color and a solid feeling for the filling after baking. The paste-like filling may be a simple substance, a mixture, heat-sterilized, or aerated. As with the flower paste, physical properties, taste, color, and fragrance can be adjusted with various foods and additives.

  Examples of the pedestal include containers such as confectionery, paper cups, silicon containers, and other ingredients such as bread, confectionery bread, baked confectionery, cookies, etc., which can withstand baking, filling, topping, and applying paste-like fillings. Can be used regardless of the material and edible availability.

  As baked confectionery which is an example of an edible base part, what baked tart, a pie, and the dough can be illustrated. For example, the tart is preliminarily molded after asking the composition of the tart dough and then baked to make an edible base. Examples of tart dough include part shukule with a wide application range.

  Freezing is a state in which the aqueous phase portion of the paste-like filling is frozen, the filling as a whole has no fluidity and can be coated with a coloring material, and the inside of the filling is preferably frozen. Most edible water phases will freeze with or without solutes once they reach -10 ° C. Freezing solidifies the surface of the paste-like filling and makes it easy to apply the coloring material. On the other hand, it is also possible to apply a coloring material before freezing. In that case, the paste-like filling can be leveled with a brush or the like.

  Oven heating means heating for a time and at a temperature at which the surface of the filling is baked, and preferably heating with an upper or lower flame. The heating temperature and time are appropriately selected depending on the filling composition and volume.

  The boiling of the water phase portion is not the boiling point of the water phase portion but a temperature having a width that causes bubbles to be generated in the filling and the filling to be foamed. Boiling varies depending on the pressure of the firing environment and the amount of solute dissolved in the filling.

  Expansion is a phenomenon in which the volume increases even when the water phase portion is below boiling, and particularly when the water phase is aerated, the water phase portion increases in volume even at temperatures below boiling. If the bulk increases and the surface of the filling is solidified by heating, the bulk drop phenomenon is suppressed. In addition, if it is a filling which does not boil and swell, there will be no bulk drop phenomenon.

  The coloring material refers to a material that changes color when heated, such as egg yolk liquid. Egg yolk liquid is browned (baked) when heated. The egg yolk liquid may contain egg white instead of 100% egg yolk, and the inclusion of egg white increases the protein content and assists solidification of the filling surface by heating.

  Aeration means that a gas such as air or nitrogen is mixed in the filling, and the gas can be included by aeration, whipping, mixing, or the like. In addition, the filling can be aerated by whipping cream or egg white and mixing it with the filling.

  According to the method for producing a baked confectionery topped with a pasty filling according to the present invention, by freezing and solidifying the filling, first, the surface has a fragrant baked taste just by heating in an oven, The inside of the filling has a thick texture, which can present a new texture that has never been seen before.

  Secondly, even when the filling is expanded by heating, for example, when the inside is aerated, the inside does not boil, so there is little defoaming and the bulking of the filling after firing can be suppressed.

  Third, even when the coloring material is applied to the filling surface, it is easy to apply the coloring material because it is frozen and solidified.Furthermore, since the inside of the filling does not boil, the filling surface is flat and stable. Uniform and beautifully baked.

It is the photograph of the cheese tart material before the freezing which topped the pasty filling (cream cheese for cheese tart) on the edible table part (baked confectionery). It is the photograph (A) after freezing the cheese tart raw material of FIG. 1, and the photograph (B) after apply | coating with an egg yolk liquid after that. It is a photograph of the cheese tart during baking. It is a photograph when the temperature of the pasty filling of cheese tart after baking is confirmed. It is a photograph of the cheese tart after baking. It is a composition of the cheese tart of Examples 1 and 2. (A) is the base, (B) is the filling, and (C) is the composition of the coloring material. It is explanatory drawing of the preparatory stage of the bulk drop confirmation test of the cheese tart of Example 2. FIG. It is the photograph after baking of the bulk drop confirmation test of the cheese tart of Example 2. It is a photograph which shows the examination result of the bulk drop confirmation test of the cheese tart of Example 2. It is the observation result of the bulk drop by the non-frozen cheese tart with little overflow of cream cheese filling. It is a comparative test result of the koge (baked color) production | generation of frozen cream cheese filling by the presence or absence of a coloring material (Example 3). It is a photograph which raises cheese tart baking temperature and shows the baking test result for a short time (Example 4).

  Hereinafter, the present invention will be described in detail with reference to the drawings. In addition, this invention is not limited to the following Example.

  Hereinafter, the manufacturing method of the cheese tart which is an example of the baked confectionery which is this invention is demonstrated.

<Combination>
The cheese tart is a blending ratio (parts by weight) shown in FIG. Part Shukule, which is an example of a baked tart container as a base, Cream cheese filling as paste-like filling, C.I. Egg yolk liquid was used as a coloring material.

<Adjustment of base fabric>
First, the base material is adjusted according to a conventional method. Stir butter and granulated sugar with salt and mix well. The whole egg mixed with the mixture is mixed in two portions. After that, wipe the flour and almond poodles with a sieve and mix gently. Thereafter, the mixed dough is refrigerated.

<Baking the base>
Place the refrigerated tart dough into a tart mold with a diameter of about 9 cm and a thickness of about 4 mm. Thereafter, the tartstone is placed and baked for 15 minutes in an oven (top heat 190 ° C., bottom heat 170 ° C.). This completes the baked edible base (part-shuku 1a container).

<Adjustment of cream cheese filling>
Knead cream cheese and milk to make a paste. Then, the liquid (unwhipped) fresh cream is mixed. Then, lightly mix the whipped cream that stands for 7-8 minutes with a mixture of fresh cream and granulated sugar. In this way, the cream cheese filling 1b is adjusted. The cream cheese filling 1b temperature at this time was about 20 degreeC, and specific gravity was 0.8-0.85.

<Filling>
One baked part-shukule container 1a (base) is filled (topped) with 40 g of the adjusted cream cheese filling 1b in a dome shape (FIG. 1).

<Frozen>
Store each tart container filled with filling in a freezer to fully solidify the filling. If left in a freezer at −10 ° C. to −20 ° C. for about 60 minutes, the filling is sufficiently frozen and solidified. In Example 1, when the temperature of the cream cheese filling 1b after freezing was measured by contacting the sensor 2a of the digital thermometer 2, the inside of the cream cheese filling 1b was −2.9 ° C., and the surface was −4.1 ° C. (display) (FIG. 2 (A)).

<Adjustment of coloring material>
C. of FIG. In this ratio, the whole egg and egg yolk are mixed to adjust the egg yolk liquid 1c, which is a coloring material.

<Coating of coloring material>
The egg yolk liquid 1c as a coloring material is applied to the surface of the cream cheese filling 1b frozen by freezing (FIG. 2B).

<Baked cheese tart>
Next, it is baked for 10 minutes by oven heating (upper heat 240 ° C., lower heat 170 ° C.) from a state where the cream cheese filling 1b filled in the part shuku 1a is frozen. A photograph during firing is shown in FIG.

  As shown in FIG. 3, the cream cheese filling 1b gradually expanded and increased in volume, and after about 7 minutes, the surface started to have a baked color 1d. Ten minutes later, the baked confectionery was taken out of the oven and the temperature was measured (FIG. 4).

  As shown in FIG. 4, the temperature near the center of the cream cheese filling 1b after baking was 33.9 ° C. In all cases, the baked color 1d was vivid (FIG. 5), the surface of the cream cheese filling 1b had a savory baked taste, and the inside was crisp and different textures coexisted.

  Even if the pasty filling is frozen, the surface is sufficiently heated and the shape is maintained, the temperature rise inside the filling is suppressed, and the filling surface shape is disturbed by boiling and expansion due to heating from the inside. The filling surface shape can be finished smoothly without overflowing from the part. That is, a tart topped with an aerated paste-like filling can be produced stably by only a simple freezing process.

<Bullet>
Next, with the same composition as in Example 1 (FIG. 6), the bulk loss of the cheese tart cream cheese filling 1b was compared with and without freezing before baking.

  FIG. 7A is a photograph after filling the part cheeselet 1a with the cream cheese filling 1b (left is frozen and right is not frozen). As indicated by the wavy line, the cream cheese filling 1b of the same degree is filled.

  FIG. 7B shows the temperature measurement at the center of the cream cheese filling 1b with freezing, and FIG. 7C shows the temperature measurement at the center of the cream cheese filling 1b without freezing. And 22.3 ° C.

  FIG. 7D is a photograph immediately before firing that is placed on the top board. The left two rows are the ones where the egg yolk liquid 1c is applied to the surface of the cream cheese filling 1b with freezing, and the right two rows are the ones where the egg yolk liquid 1c is applied to the surface of the cream cheese filling 1b without freezing. In the center row, there is no application of egg yolk liquid 1c, the first from the top is freezing, the second and third are freezing.

  FIG. 8 shows a photograph after firing. FIG. 8A is a photograph immediately after firing in FIG. The firing conditions are the same as in Example 1. In the comparative examples without freezing, the phenomenon that the cream cheese filling 1b overflowed was confirmed. Moreover, coloring is little with the product without the application of egg yolk liquid 1c (center row). However, the burned color 1d is sufficiently colored in the coated product.

  FIG. 8 (B) shows the state of temperature measurement at the center after baking of the cream cheese filling 1b with freezing, and (C) shows the state of temperature measurement at the center after baking of the cream cheese filling 1b without freezing. The temperatures were 8.1 ° C. and 67.2 ° C., respectively. It turns out that the temperature rise of the cream cheese filling 1b during baking can be suppressed by passing through a freezing process, and the overflow phenomenon of the cream cheese filling 1b can be suppressed.

  FIG. 9 is a result of examination of bulk loss of cheese tart with freezing (right) and without freezing (left). FIG. 9A is a photograph immediately after firing, and FIG. 9B is a photograph of the same product as in FIG. From the wavy line and the photographed situation, there is no bulk loss with freezing, and bulk loss can be confirmed without freezing. In the case of the product without freezing, the cream cheese filling 1b overflows from the part chestnut 1a container during baking, and the cream cheese filling 1b is not sufficiently bulky even immediately after baking. In such a state, there is no commercial value.

  Next, as shown in FIG. 10, bulk loss observation was performed using a cheese tart without freezing with little overflowing of the cream cheese filling 1b. FIG. 10A is a photograph immediately after firing, and FIG. 10B is a photograph of the same product as in FIG.

  From the wavy line in FIG. 10 and the photographed situation, without refrigeration, a bulk loss of about 20% was confirmed when immediately after firing was taken as 100%. In addition, even if it overflows a little cream cheese filling 1b in this way, there is no commercial value.

  As is apparent from FIGS. 7-10, the filling is frozen before firing, so that the bulk of the filling after cooling is suppressed. The bulking is suppressed by freezing before firing of the filling. First, there is no overflow from the base of the filling due to boiling, and second, the boiling is difficult because the inside of the filling is frozen. This is because defoaming is suppressed. On the other hand, as indicated by the double-headed arrow in FIG. 10, without refrigeration, bulk loss of about 20% was confirmed by cooling after firing (15 minutes).

  Bulk loss (decrease in volume) due to boiling (bubble generation) is suppressed if the internal temperature of the filling is 60 ° C. or less, and bulk loss due to defoaming is solidifying the filling surface sufficiently uniformly and smoothly before internal boiling. Is suppressed. Moreover, even if the filling surface is sufficiently solidified, bulk loss due to contraction of the expanded air formed inside the filling is also suppressed.

  Next, the difference in the baked color 1d of the cream cheese filling 1b of the cheese tart with freezing due to the difference between the application of the egg yolk liquid which is a coloring material (left) and the application of the egg yolk liquid (right) was compared. FIG. 11 (A) is a plan photograph after firing, and (B) is a perspective photograph of (A). The firing conditions are the same as in Example 1.

  A wavy circle indicates a range in which the burnt color 1d can be confirmed. As is apparent from the photograph, by applying (left) the egg yolk liquid 1c, the baked color 1d becomes clear (dark). On the other hand, there is little coloring without application of egg yolk liquid 1c (right).

  In the product without freezing, since the product temperature during baking of the cream cheese filling 1b is high, the generation of kogation (baked color 1d) on the surface is promoted. On the other hand, in a frozen product, since the product temperature during baking of the cream cheese filling 1b is low, it seems that the surface kogation (baked color 1d) was suppressed. In order to form a sufficient baking color on the surface of the frozen paste-like filling, it is very effective to apply a coloring material that develops color by heat on the filling surface.

  Next, a cheese tart was subjected to a high-temperature, short-time firing test with the same composition as in Example 1 (FIG. 6) (FIG. 12).

  The left two rows and the center back of FIG. 12A are frozen products, and the right two rows and the center front of FIG. 12A are non-frozen products. The filling center temperature before baking of the frozen product was −20.0 ° C., and the filling center temperature before baking of the non-frozen product was 12.3 ° C. In addition, instead of the egg yolk liquid 1c, the concentrated milk type product 1e “Elgar 7DX-R” (manufactured by Tsukishima Food Industry Co., Ltd.) having a concentrated milk flavor and composition close to those of the real one was applied as a color former in front of the center.

  The baking conditions were baking for about 8 minutes in an oven with an upper flame of 270 ° C. and a lower flame of 170 ° C. The results are shown in FIG. The frozen product began to be colored after 6 minutes and the non-frozen product began to be colored after 5 minutes. The frozen product could be baked with an appropriate baking color without spilling. On the other hand, the non-frozen product spilled out, and the baking color was dark and there was no commercial value. Even when the concentrated milk type product 1e was applied, the baked color could be sufficiently developed on the filling surface.

  The measurement results of the filling center temperature after firing are shown in FIGS. The filling center temperature immediately after baking of the frozen product was 12.1 ° C., and the filling center temperature immediately after baking of the non-frozen product was increased to 76.1 ° C.

  To freeze the filling and suppress the temperature rise of the filling during firing, even if the firing temperature is high temperature and for a short time, the firing surface is appropriately colored to suppress bulk loss after firing. It is extremely effective.

1 Cheese Tart 1a Part Sucre 1b Cream Cheese Filling 1c Egg Yolk Liquid 1d Baked Color 1e Concentrated Milk Type Product 2 Thermometer 2a Sensor

Claims (3)

A method for producing a baked confectionery that is baked by topping a paste-like filling, which is a mixture of whipped fresh cream and cream cheese on a base,
The filling is topped on the base, frozen, and baked by oven heating while the filling is in a frozen state.
The method for producing baked confectionery, characterized in that the oven heating is completed when the surface of the filling is discolored and the temperature inside the filling is 60 ° C. or lower. On the surface of the filling, baked method for producing confectionery according to claim 1, characterized in that by applying a coloring material that changes color in the oven heating. The method for producing a baked confectionery according to claim 2 , wherein the coloring material is egg yolk liquid.