JPH0129535B2 - - Google Patents

Description

[Detailed description of the invention]

[Technical Field] This invention relates to a sponge-like confectionery that can be stored for a long period of time in a closed container. [Background Art] Sponge cakes are usually manufactured by appropriately blending main ingredients such as flour, sugar, eggs, and butter, as well as sweeteners, fragrances, and the like. When producing sponge cakes, the batter made of the above ingredients is stirred to incorporate air bubbles, or a meringue made of whipped egg whites and sugar is mixed with the remaining ingredients. Stir and mix to incorporate air bubbles into the ingredients to form a dough. By baking or steaming the finished dough, the starch in the ingredients is gelatinized, the proteins are coagulated by heating, and the air bubbles are fixed in the ingredients, resulting in a cake with a spongy structure. However, since the main ingredient in these sponge cakes is flour, which ages, it is difficult to store them for long periods of time. In addition, efforts are being made to increase the fat and oil content, lower the water activity, and add emulsifiers. However, when storing in a sealed container, the pre-baked sponge cake must be cut to match the shape of the container, and when combining it with jelly, pudding, etc., it is necessary to cut out the part where these will fit. . If fluid butter is placed in a sealed container and then subjected to processing such as baking or steaming, the raw odor of the wheat will not be completely removed, the flavor will make it unedible, and the moisture will evaporate. The sponge cake will become fixed inside the cake, resulting in a half-cooked state.
If the water content is reduced, the fluidity of the wheat dough will deteriorate and the workability will be reduced.When combined with puddings and jelly, it is difficult to reduce the water activity or add emulsifiers to prevent water separation from these puddings and jelly. Even if wheat is grown, it cannot be used as food for reasons such as the inability to prevent the wheat from aging. [Object of the invention] This invention does not use wheat flour, so it does not age, can be easily formed in a closed container, and can be easily combined with pudding, jelly, etc.
The purpose is to provide a sponge-like confectionery that can be stored for a long period of time. [Disclosure of the Invention] In order to achieve the above object, the present invention is a sponge-like confectionery that does not use wheat flour, which uses heat-coagulable protein and natural thickening agent as essential ingredients for making a sponge-like texture, A sponge-like product made by mixing and foaming a fluid butter with a solid content of 50 to 80% by weight of all ingredients, and heating and coagulating it in a sealed container. The gist of this is sweets. Below, the sponge-like confectionery according to this invention,
We will explain in detail based on the manufacturing method. Each of the following raw materials is appropriately selected according to the purpose and blended in the required amount, water is added as necessary, and then mixed and foamed. A fluid butter for filling into sealed containers is thus obtained. In this invention, a thermocoagulable protein that has foaming properties and forms a sponge-like texture is one of the essential components of the ingredients for making butter. However, it is preferable to use ovalbumin and lactalbumin because they are edible, have good flavor and foaming properties. The preferred amount of thermocoagulable protein is 0.5 to 0.5% of the total butter.
5% by weight (hereinafter abbreviated as "%"), and 1 to 3%
Although it is more preferable to fall within this range, the object of the present invention can be achieved even outside this range. Natural thickening agents as another essential ingredient include various gums, polysaccharides, gelatin, etc., but the purpose of using natural thickening agents in this invention is to stabilize air bubbles, give a body feel, In order to achieve the effect of having a mouthfeel similar to that of a sponge cake and having a water-retaining capacity, gums with cold water swelling properties and pseudoplastic flow are best.
Guar gum, xanthan gum, talagacanth gum, etc. are suitable. The blending amount of the natural thickening agent is not particularly limited, but it is preferably within the range of 0.01 to 1%, and in the case of guar gum, it is preferably within the range of 0.1 to 0.3%. The texture of the spongy confectionery according to the present invention can be made using only heat-coagulable protein and natural thickening agent, but if necessary, in addition to the above two ingredients, one of modified starch and emulsifier may be added. , the softness and fineness of the sponge can be controlled by adding at least one of them. Modified starch adjusts the solid content in the ingredients to make the mouthfeel closer to that of a sponge cake.
It is added to form a flour-like structure, and its amount is preferably 5% or less of the total batter, and more preferably within the range of 1 to 3%. Examples of modified starches that can be used in the present invention include etherified starches, esterified starches, and crosslinked starches made from corn starch, tapioca starch, wheat starch, and the like. As the emulsifier added to assist foaming properties, those that are easily dispersed and effective when added to cold water are preferred, such as propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, and glycerin fatty acid ester. Ordinary food emulsifiers such as , polyglycerin fatty acid ester, etc. can be used alone, or a combination of these, or a combination of these and further dissolved and powdered can be used. The blending amount thereof is preferably 2% or less, more preferably 0.5 to 1%, based on the total amount of blended components. In addition to the above-mentioned ingredients, sweeteners, fragrances, oils and fats, egg yolk, etc. are appropriately added to adjust the flavor and solid content. As sweeteners, all kinds of sweeteners can be used, including sugars such as sugar, glucose, starch syrup, sugar alcohols, synthetic sweeteners such as saccharin sodium, and natural sweeteners such as stevia. Preferably, sugar is used for several reasons. As the fat and oil, both animal and vegetable oils can be used, but butter, margarine, etc. are preferably used from the viewpoint of flavor and the like. The egg yolk is blended to obtain a sponge cake-like flavor, and the order of blending each component is not particularly limited, but since the egg yolk and the above-mentioned oils and fats have an antifoaming effect, these two components should be mixed together, It is preferable to add it after foaming because the foaming operation can be performed more effectively. The mixing ratio of each component is not particularly limited, but preferably 5 to 40% egg yolk (more preferably 20 to 30%)
%), fats and oils from 0 to 40% (more preferably 25 to 35%)
The solid content of all ingredients is within the range of
The blending amount is adjusted to 50 to 80%, preferably 60 to 70%. If the solid content in the whole batter is less than 50%, the water content will be too high and the structure will become sticky, making it impossible to obtain a sponge cake-like texture.
%, the viscosity will be too high and the workability during foaming treatment and filling will deteriorate. The butter is mixed and foamed until its specific gravity is preferably within the range of 0.7 to 0.3, more preferably within the range of 0.5 to 0.4. When the specific gravity of the butter exceeds 0.7, there is little foaming in the structure, so it does not become spongy, and when it is less than 0.3, there are too many bubbles and the texture becomes too light, and the bubbles connect with each other, which is called “ ” may occur. The butter prepared as described above is filled into an airtight container such as a metal can, and after the container is sealed, it is heated and pressurized in a retort pot to coagulate the heat-coagulable proteins in the ingredients and to remove starch. is gelatinized to fix air bubbles to obtain the spongy confectionery of this invention. Next, the present invention will be explained based on the following three experimental examples. Experimental Example 1 In this experimental example, the foaming properties and stability of butter using various combinations of heat-coagulable proteins, natural thickeners, modified starches, and emulsifiers were investigated. The experimental method was to first mix the above ingredients in the proportions shown in Table 1, and then add water and sugar from among the other ingredients listed in Table 1. Stir at high speed. Next, when the specific gravity of the stirred butter reaches an appropriate value, among the ingredients listed in Table 1,
The remaining egg yolks and margarine were added and mixed evenly to create a fluid batter. At this time, the foamability of the butter during mixing and the stability of the bubbles after mixing were observed. Furthermore, this butter was filled into a canned container and sealed, and the ingredients were solidified by retort sterilization heating at 120° C. for 20 minutes. After being left for one day, the can was opened and the state of the spongy confectionery was observed.
Separately, sponge-like confectionery that had been heated and solidified in a canning container was refrigerated at 10°C for 30 days, and the state of aging was observed. The results are shown in Table 1. Furthermore, the ingredients of a normal sponge cake were filled into a closed container and heat treated in the same manner as in this experimental example, and the results were observed, and the results are also shown in Table 1 as a comparative example. In addition, the total solid content in Table 1 refers to the above ingredient combination (%)
Of these, the solid content of heat-coagulable proteins, natural thickeners, modified starch, and emulsifiers is 95% of each formulation, the solid content of sugar as a sweetener is also 100%, and the solid content of margarine as fat and oil is 95% of the blended amount. minutes
This is the percentage of the total solid content calculated assuming that the solid content in the egg yolk is 85% and the solid content in the egg yolk is 49%. In addition, the evaluation of observations in this table was as follows. ◎...Excellent ○...Good △...Slightly poor ×
...Not possible

【table】

[Table] From Table 1, of the four types of ingredients mentioned above, the one containing only thermocoagulable protein (Experimental Example 1-
1), or one in which thermocoagulable protein and modified starch were added (Experimental Examples 1-5 in the table), the stability of the bubbles was poor, and after heating, the bubbles became coarse and defoamed. Products containing heat-coagulable proteins and natural thickeners have high foam stability and defoam even after heating, both with and without the other two ingredients (modified starch and emulsifier). Nothing happened. In addition, as a comparative example, a sponge cake using conventional sponge cake ingredients could not be eaten because the raw odor of the flour did not disappear even after heat sterilization. It has aged and become hard. From the above results, it is possible to use a batter that does not contain wheat flour, has thermocoagulable protein and natural thickening agent as essential ingredients, and if necessary contains at least one of modified starch and emulsifier. It has been found that the object of this invention can be achieved. Experimental Example 2 In this Experimental Example, it was investigated how much solid content is required in order to effectively foam the butter obtained by blending the ingredients found in Experimental Example 1 above. The experimental method was to mix the components shown in Table 2 in the same manner as in Experimental Example 1, mix and foam them, and perform the same observations and evaluations as in Experimental Example 1. The results are shown in Table 2. In this experimental example as well, when calculating the total solid content, numerical corrections similar to those in Experimental Example 1 were performed for each component.

[Table] From the results in Table 2, it can be seen that when the solid content is less than 50% (Experimental Example 2-1), the moisture content is too high and a sponge cake-like texture cannot be obtained.
Although not shown in Table 2, the solid content is 80
%, the water content is too low and the viscosity during mixing becomes too high to work, and it is virtually impossible to obtain spongy confectionery from butter with a solids content higher than this. From the above results, the total solid content in the butter is 50
It is sufficient to mix each component so that the solid content is ~80%, and in particular, the solid content is between 60% (Experimental Example 2-3) and 70%.
% (Experimental Example 2-4), it was found that an excellent spongy structure could be obtained. Experimental Example 2-6 has a solid content of 64% and does not contain fat or oil, and Experimental Example 2-7 has approximately the same solid content and does not contain egg yolk. Both of these are from Experimental Example 2-2 to
Although the flavor was inferior to that of Sample No. 2-5, a good spongy texture was obtained. From this, as long as the solid content is within the range of 50% to 80% shown above, it is possible to exclude any of the components shown in Experimental Example 1 other than the essential components. It was found that a good spongy tissue could be created even if the Experimental Example 3 In this experimental example, we investigated what kind of natural glue could be used as an essential ingredient. The experimental method was to first use each component other than the natural thickener in the formulation shown in Table 3, and then add one of guar gum, xanthan gum, locust bean gum, carrageenan, talagacanth gum, and tamarind seed polysaccharide. As shown in Table 3,
They were blended singly or in combination. Next, this mixture was made into batter in the same manner as in Experimental Examples 1 and 2, and sponge-like confectionery was prepared and observed in the same manner as in Experimental Examples 1 and 2.
The results are shown in Table 3.

〔Effect of the invention〕

The sponge-like confectionery of this invention is constructed as described above, and since it does not contain wheat flour in its ingredients, it does not age and can be filled in a closed container in a fluid state, making it easy to combine with jelly, pudding, etc. Moreover, since sterilization is performed at the same time as coagulation, it can be stored for a long time.

Claims (1)

[Claims] 1. A sponge-like confectionery that does not use wheat flour,
Heat-coagulable protein and natural thickening agent are essential ingredients for making sponge-like texture, and the solid content of all the ingredients is 50 to 80% by weight. A spongy confectionery characterized by being made by heating and coagulating butter in a sealed container. 2. The sponge-like confectionery according to claim 1, wherein the heating coagulation also serves as retort sterilization treatment.