JPH03108447A - Preparation of snack candy - Google Patents

Abstract

PURPOSE:To obtain the subject candy having low sweetness, meringue-like light texture and snack-like crisp texture by whipping foaming agent, adding sugars, further whipping, adding heat-treated crops powder composition, mixing, shaping and drying. CONSTITUTION:A foaming agent (preferably egg white) is whipped and preferably 30-80wt.% sugars (e.g. cane sugar) is added to said foaming agent, then further whipped, thus preferably 20-70wt.% heat-treated crops powder composition (e.g. crops powder such as wheat flour or corn starch previously heat- treated at 160-220 deg.C) is added to said composition and mixed. Next, resultant composition is shaped and dried to afford the aimed candy.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing snack candy having a light mouthfeel and snack-like texture.

[Conventional technology]

In general, meringues, macarons, and the like are known as baked confections made mainly of egg whites and utilizing their foaming power.

Of these, meringue is generally made as follows. That is, first, egg whites are whipped until stiff, then an equal to twice the amount of sugar or boiled sugar syrup is added to the egg whites, and the mixture is further whipped. Next, pipe this onto a baking sheet and dry-bake it in an oven below 100°C for about 2 hours. The meringue thus obtained is characterized by its glossy pure white color, good texture, and a melting capacity that allows it to melt easily within a day. However, this confectionery has the disadvantage that it easily absorbs moisture during storage and its flavor tends to deteriorate. In addition, since sugar is mainly used to stabilize the bubbles in the egg whites and improve drying properties, the confectionery has a very sweet and monotonous taste, which is not suitable for the low sweet tastes of today's consumers.

In addition, confectionery called macarons is made by mixing nuts and general flour (such as wheat flour) into whipped egg whites and sugar, squeezing it onto a baking sheet, and baking it in an oven at 170-180°C for about 15 minutes. be. This sweet is.

It is characterized by a fragrant mixture of nut flavor and burnt meringue flavor. Additionally, since it uses grain powder, it has the advantage of being less hygroscopic than meringue. However, this sweet is relatively.

Because it is baked at high temperatures, the air bubbles are crushed and the structure becomes hard, resulting in a loss of the original light texture of meringue. Additionally, baking at high temperatures produces a burnt color and burnt odor, which limits the extent to which coloring and flavor can be added.

[Problem to be solved by the invention]

The present invention was made in view of these circumstances.

The purpose is to provide a novel method for producing a low-sweetness snack candy that has both the light mouthfeel of meringue confectionery and the texture of a snack.

[Means to solve the problem]

The above purpose is to foam a foaming agent, add sugar to it, further foam, and then add and mix the heat-treated grain powder composition.
This is accomplished by a snack candy manufacturing process that is then molded and dried.

That is, the present inventors investigated a method for manufacturing a confectionery that is low in sweetness and yet has a light texture unique to meringue confections. As a result, if a grain powder composition that has been previously heat-treated is added to a foaming agent, there is no need to bake at high temperatures.

The present invention was completed after discovering the need for a meringue-like food that retains bubbles from a foaming agent and a low-sweetness confectionery that has a snack-like texture.

Next, a detailed description of the present invention will be given. Examples of the foaming agent used in the present invention include protein-based foaming agents such as egg white, alsibun powder, whey protein, wheat protein, and soybean protein. These may be used alone or in combination of two or more. Particularly suitable is egg white, which does not easily affect the taste and odor of the finished snack candy. Also,
Foaming agents based on vegetable proteins such as wheat protein and soybean protein do not easily collapse bubbles even after long periods of foaming, so they are used continuously at factories, etc.
This production is suitable because the foam is stable.

and the plant-based protein foaming agent are used together with water.1. ) and
The ratio of the vegetable protein foaming agent and water is 1:1 to 1;
2 is desirable. When the water exceeds the above ratio, it foams sufficiently. Part or all of the content may be replaced with a high moisture content material that does not contain oil or fat, such as condensed fruit juice or Western liquor.

In addition, the amount of the foaming agent used varies depending on the type of foaming agent, but is 1 to 10% by weight (%) based on the total weight of the product before drying.
(hereinafter referred to as %) is desirable. Foaming agent: 10
If it exceeds %, the odor and bitterness peculiar to the foaming agent will be strong, and the flavor of the product will be bad.

Also, if the foaming agent is less than 1%, sufficient foaming will not be achieved.
When made into a product, it does not have a meringue-like light texture.

Next, examples of saccharides include powders or liquids such as a tang, maltose, starch syrup, and reduced products thereof. These may be used alone or in combination of two or more. Furthermore, the amount of carbohydrate used is preferably 50 to 80% of the total weight of the product before drying.

If the sugar content exceeds 80%, the air bubbles become too fine or too rough due to the pollution of sugar, which may result in a product that is not smooth (you may not be able to obtain a moromi).Also, it is difficult to dry when drying. In addition, if the sugar content is less than 30%, the bubbles tend to collapse, and when other raw materials are mixed, they cannot be mixed uniformly and have poor shape retention, making it difficult to mold. It is preferable to boil it down to about 120 to 1!$0"C in terms of workability during whipping.Next, as for the heat-treated grain powder composition, grain powder such as wheat flour or cornstarch is prepared in advance to a temperature of 160 to 220"C. Examples include those heat-treated with C, and those obtained by baking and drying dough for cakes, kutsky biscuits, etc. and pulverizing them.These may be used alone or in combination of two or more.In addition, when using pulverized baked goods. There is no particular limit to the grain change when crushed; for example, if you grind it to about 10 mesh, it will have a snack-like texture with the particles of baked goods, and if you grind it to about 40 mesh, it will have a crispy and light texture. In addition, when used, the amount of the heat-treated grain powder composition is desirably set at 20 to 70% of the total weight of the product before drying.If the heat-treated grain powder composition exceeds 70%, The dough tends to crumble easily, making it difficult to shape, and when dried, it tends to have a hard fucarone-like texture.

In addition, if the heat-treated grain powder composition is less than 20%,
The dough tends to flow easily when drying, and the texture of the dried product tends to be too light.

Next, the snack candy of the present invention can be produced, for example, in the following manner using the above-mentioned foaming agent, foaming agent, and heat-treated grain powder composition. That is, first, sugars such as sugar and starch syrup are preferably 5 to 10%, more preferably 6 to 10%.
Boil until the moisture becomes 7%. Add this gradually to the whipped foaming agent such as egg whites and whisk further.

Acidulants, fragrances, colorants, etc. are added to this as needed, and the mixture is further mixed. Next, the heat-treated grain powder composition is added and mixed to form a dough. The snack candy of the present invention can be obtained by squeezing this into a predetermined shape on a baking sheet coated with oil, drying it at 60-80"C for 1-2 hours, and then leaving it to cool.

The drying temperature is preferably 60 to 80°C,
If it is less than 6G'C, it takes too much time to dry, and the air bubbles may collapse or the dough may flow and the sugar may dissolve, making the product surface sticky.

Moreover, if the temperature is higher than 80''C, the dough tends to burn, and the air bubbles may collapse, resulting in a hard texture of the product.

In addition, when manufacturing the above snack candy.

Cocoa, coffee, chocolate? li, flavoring agent.

Add flavor by adding colorants, spices, seeds, nuts, dried leaves, etc.
Coloring may be applied or these may be applied to the heat-treated grain powder composition in advance.

〔Effect of the invention〕

As described above, the method for manufacturing snack candy of the present invention is as follows:
Since we use a grain powder composition that has been heat-treated in advance,
There is no need to bake it at high temperatures. Therefore, unlike when baked at high temperatures, the bubbles do not collapse and the structure does not become hard.

It is possible to maintain the light texture characteristic of meringue.

In other words, it is possible to create a snack candy that has both a meringue-like light texture and a snack-like texture.

In addition, since it does not get browned or burnt, you can freely add color and flavor to it. Furthermore.

Since it has excellent moisture absorption prevention properties, it can be stored for a long time.

In addition, unlike meringue, it is not necessary to use a large amount of 4JJ, so the sweetness can be adjusted as appropriate, and a snack candy with a low sweetness can be obtained.

In addition, the texture and flavor of the product can be changed by changing the species and particle size of the non-processed Φ class powder composition used.

Moreover, since it is only necessary to dry at a low temperature, a large amount of equipment such as a baked confectionery manufacturing line is not required, and the product can be manufactured using simple drying equipment.

Next, the present invention will be specifically explained with reference to Examples.

[Examples 1 to 5. Comparative Examples 1 to 5] Snack candies were prepared according to the formulations shown in Table 3 and the requirements listed in F. (1) Add the foaming agent to a cake mixer (Hobart aN50)
The mixture was whipped for 1 minute at 15 rpm.

(2) The mixture was boiled down to 125"C, added to (1) in several portions, and further whisked.

(3) Flavor and heat-treated grain powder composition were added and mixed.

(4) Place (3) on a baking sheet coated with salad oil.
It was squeezed out to a size of about 5 cm and dried in an oven.

In addition, the heat-treated grain powder composition kutsky and the heat-treated wheat flour were manufactured as follows.

Preparation of Heat-treated Grain Powder Composition (Kutsky)> According to the composition shown in Table 1, butter was softened and sand, eggs, and flavor were added in this order. Baking powder and soft flour, which had been mixed together in advance, were added and mixed to form a dough.

Roll it to a thickness of about 5 mm, cut it out and heat it at 180'C for 2 hours.
The product baked for 5 minutes was crushed.

Table 1 (Parts by weight → Preparation of heat-treated grain powder composition (heat-treated wheat flour)) Part 2
The formulation shown in the table was spread thinly on a baking sheet and baked at 160°C for 30 minutes.

[Comparative Examples 4 to 5] Meringues and macarons were prepared using the formulations shown in Table 5 and in the manner described in %f. That is, (1) Add the foaming agent to a cake mixer (Hobart N5).
0) and 15 Orpm for 1 minute.

(2) Sugar was added to (1) in several portions and further whipped.

(3) Flavor and grain powder composition were added and mixed.

(4) Place (5) on a baking sheet coated with salad oil.
It was squeezed out to a size of about 5cm and baked in an oven.

The obtained sweets of Examples and Comparative Examples were eaten by 20 expert panelists and evaluated.

The above results are also shown in Table @3.

From the above results, the snack candies of Examples were all low-sweetness confections with a novel texture, having a meringue-like light texture and a snack Maki-like crispy texture.

On the other hand, the comparative example, qjiao, was too sweet.

The texture was too hard, the air bubbles were collapsed, and the structure was uneven.

Claims (1)

[Claims] After foaming the foaming agent, adding sugar and further foaming, adding and mixing the heat-treated grain powder composition, then molding,
A method for producing snack candy characterized by drying.