JPH07298825A - Souffle dough, souffle and its preparation - Google Patents

Abstract

PURPOSE:To provide a process for the stable and quick preparation of a souffle by the direct baking of souffle dough to give a souffle having high quality similar to the conventional souffle prepared by baking in a casserole using a water bath. CONSTITUTION:This invention relates to a souffle dough filled in a container made of a material having a heat-resistance of >=160 deg.C and a thermal conductivity of <=0.5Kcal/mhr deg.C at 20 deg.C a souffle prepared by directly baking the dough and a process for the preparation of souffle by the direct baking of a souffle dough using a container having a heat-resistance of >=160 deg.C and a thermal conductivity of <=0.5Kcal/mhr deg.C at 20 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a souffle fabric, a souffle, and a method for producing the same, and more particularly to a souffle fabric contained in a container made of a specific material and a souffle in a container which is directly baked in the container, and By directly baking the souffle fabric using a container made of a specific material,
The present invention relates to a method for stably and quickly producing high-quality souffle, which is the same as that obtained by baking by steaming.

[0002]

2. Description of the Related Art Souffle is a French word for "bulging" and is a soft and fluffy food made using meringue whipped egg whites, which is a dish made with fish surimi, vegetables and ham. And dessert.
For souffle as a dessert, one based on cream prepared from milk, sugar, egg yolk, flour, etc.,
It is roughly divided into two types, which are based on the ones lined with fruits and added with syrup. For each of these soup and dessert souffles, add the meringue, which is made by thoroughly whipping egg whites, to each ingredient and mix them so that the bubbles do not collapse. The souffle is produced by placing the souffle dough prepared as described above in a souffle mold in which butter is applied to the inside of a mold (container), making it into a hot water bath, and baking it by steaming. As a material for the container used in such a splay type, metal or pottery is generally used.

As described above, souffle is steamed and baked in a hot water state. However, when the hot water is stopped and baked directly, it is extremely difficult to obtain a product of stable quality because the surface is cracked or the side surfaces are capped. . For this reason, it is the current state of the art that the products are manufactured in the state of being steamed and boiled exclusively.

[0004]

However, in such a steaming and baking method, there is a drawback that the baking time of the souffle fabric is long, and therefore there has been a great demand for shortening the time by direct baking as compared with the conventional method. Nevertheless, as mentioned above, the quality of the souffle is inferior, which has not been achieved so far.

The present invention provides a method for obtaining high-quality souffle in a short period of time even when the souffle dough is directly baked, as in the case of a conventional souffle that is roasted in hot water and baked in a steamed state. is there.

[0006]

Means for Solving the Problems As a result of intensive studies to solve the above problems, it was found that the present invention can be solved by using a container made of a specific material.
The present invention was completed on the basis of such findings, and has a container having a heat resistance of 160 ° C or higher and a thermal conductivity at 20 ° C of 0.5 Kcal / mhr ° C or lower. Contains souffle fabric, heat resistance of 160 ℃ or more, and thermal conductivity of 0.5 Kcal / mhr ℃ at 20 ℃
Souffle directly baked in a container made of the following materials, and
A method for producing souffle, which comprises directly baking the souffle dough using a container made of a material having a heat resistance of 160 ° C. or more and a thermal conductivity at 20 ° C. of 0.5 Kcal / mhr ° C. or less, Is.

The thermal conductivity of 0.5 Kcal / mhr ° C. or less in the present invention is a value measured by JIS standard A-1413, and the use of a container made of a material having a thermal conductivity of more than 0.5 Kcal / mhr ° C. in the present invention. Is not preferable because it is almost the same as direct baking in a container made of metal or pottery.

Examples of the material having a thermal conductivity of 0.5 Kcal / mhr ° C. or less include heat-resistant paper and heat-resistant plastic. Heat-resistant plastics include TPX (polymethylpentene), PET (polyethylene terephthalate),
PI (polyimide), hydroxybenzoic acid polyester, unsaturated polyester, diallyl phthalate, liquid crystal polyester, etc. can be exemplified, and pulp mold can be representatively exemplified for paper, but paper / PET which is a composite of the above plastic and paper, Paper / TPX, plastic filler, etc. can also be used. The thickness of these materials is 0.1-3mm
However, it is preferable to use one having a thickness of about 0.5 to 2 mm.

Among these materials, foamed plastic is particularly preferable for firing the souffle fabric by direct flame, and foamed PET is a typical one satisfying such material.

The containers made of these materials are all 16
It should have a heat resistance of 0 ° C. or higher, preferably 180 ° C. or higher. That is, if the baking temperature is less than 180 ° C., the time shortening effect is small, and if the baking temperature is less than 160 ° C., it is almost the same as the time when baking is performed in a conventional hot water bath in a steamed state.
For example, if you burn directly at 180 ℃, it will take 20 minutes, but 16
It takes 35 minutes at 0 ° C, and it takes 40 minutes to bake in a steamed state at the same temperature of 160 ° C as in the case of conventional boiled water.

The souffle in the present invention may be any so long as it is baked using air bubbles of meringue. For example, in addition to cheese and cream, or custard cream components such as milk, sugar, egg and flour, Emulsified fats and oils such as margarine and butter, cocoa powder, those based on cream prepared from chocolate, and those based on those with a syrup lined with fruits are not limited to so-called dessert souffle, Includes all kinds of souffle dishes that are generally introduced in cookbooks, that is, dishes that use fish surimi, vegetables, ham, etc., all of which are made using egg white or meringue with egg whites whipped. To do.

[0012] As for the souffle dough, egg white is preliminarily bubbled to prepare a meringue, and a separate method is used in which this is mixed with other raw materials, or an egg white is mixed with all the raw materials at once without preparing the meringue. Any of the mixing methods can be adopted. However, the all-in-mix method is inferior in quality to the product produced by the separate method, and thus the separate method is more preferable.

Next, the souffle fabric is filled in a container made of the material defined in the present invention, which has a mold release oil such as butter, margarine or shortening applied to the inside of the mold. In this state, it may be frozen and stored, thawed and baked if necessary. Thus, according to the present invention, the souffle fabric can be fired by an open flame, and according to the present invention, it is possible to produce a product having a quality equivalent to that of conventional steaming in a short time. In addition, as a product form of the souffle fabric in the present invention or a souffle obtained by directly baking the fabric, the souffle fabric may be in a container, may be in a frozen storage state, or may be a baked product. The souffle may be in a state of being contained in a container, or may be a fired product taken out of the container or a product obtained by appropriately processing them.

[0014]

EXAMPLES The effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples below. All% and parts shown in the examples mean weight basis.

Examples 1 to 6 and Comparative Examples 1 to 3 Souffles were produced by the following formulation and process. ○ Combination Commercially available natural cream cheese 200 (part) Milk 300 Light flour 75 Sugar 25 Egg yolk 130 Butter 80 Egg white 300 Sugar 140 Lemon juice 3 ──────────────────────── ───────

○ step Egg yolk, sugar and soft flour were put in a bowl and stirred with a whipper to make a cream. Separately, put commercially available natural cream cheese and milk in a pan, lightly boil once, immediately mix it with the creamy dough immediately with a whipper, make it into a caster cream, then add melted butter to this . On the other hand, put sugar and egg white in a bowl, whip to a final specific gravity of 0.22 with a mixer, and then add lemon juice to make meringue and prepare the caster.
It was added to the cream in two portions (final specific gravity 0.47).
About 70 g of the finished dough was filled in a container having a diameter of 9 cm and a height of 4 cm, each of which was made of the following materials, and was shortened, and was baked.

○ Firing experiment number Firing condition Steaming Direct baking Thermal conductivity ────────────────────────────────── Up and down Fire 160 ℃ 180 ℃ (Kcal / mhr ℃) Time 40 min 20 min Material of various types ────────────────────────────── 1) Metal mold (aluminum) ◎ × 20 to 100 2) Ceramics (cocotte plate) ◎ △ 1 to 3) Paper ○ ○ 0.07 4) Thick paper ◎ ○ 0.04 5) Paper + resin coat ◎ ○ 0.06 6) Crystallized PET ◎ ○ 0.2 7) Foamed PET ◎ ◎ 0.03 8) Heat resistant plastic ◎ ○ 0.2 9) Non-heat resistant plastic Not usable Not usable 0.3 ───── ───────────────────────────── Note) ×: Poor △: Slightly bad ○: Slightly good ◎: Good

Experiment numbers 3), 4), 5), 6), 7) and 8) are
Examples 1, 2, 3, 4, 5 and 6, respectively. In addition, experimental numbers 1), 2) and 9) are comparative examples 1 and 2, respectively.
And 3.

In Examples 1 to 6, both direct baking and steaming could be performed without any problem, but Comparative Examples 1 to 3 could not be directly baked. In particular, Example 5 (Experiment No. 7) was particularly good among Examples 1 to 6. In addition, the thickness of the material of the container used in each example was 0.1 to 2 mm.

Examples 7 to 8 Souffle cakes were prepared by the following composition and process. ○ Blend Formulation Example 7 Example 8 ────────────────────────────── Vanilla Cassis Souffle Souffle (Cream) Butter 50 30 Cassis flesh 0 150 Vanilla pod 1/2 piece 0 Soft flour 55 40 Sugar 0 120 Egg yolk 80 0 Milk 250 200 Egg white 40 0 Whole egg 0 180 (Meringue) Egg white 160 100 Sugar 70 0 ────────── ──────────────────────

In Example 7, vanilla pods were added to milk and mixed with a mixture of butter and soft flour mixed with the mixture, and the mixture was boiled to thicken and then removed from the heat.
Egg white and egg yolk were added in that order and softly spread to form a caster. The meringue was made from egg white and sugar to make a solid meringue, which was combined with a castor cream. Inner surface is thinly buttered, diameter 9 cm x height 4 cm, material thickness
70 g of souffle fabric was placed in a 1.2 mm foamed PET container and directly baked at 180 ° C. for 20 minutes.

In Example 8, the whole egg and sugar were put in and lightly mixed, and then the mixture of butter and pureed blackcurrant was added to the mixture of soft flour and milk and the mixture was heated and boiled to thicken the caster. I made it. To this, add egg whites that have been sufficiently whipped and put 80 g of the dough into a container made of foamed PET with a diameter of 9 cm x height of 4 cm and a material thickness of 1.7 mm, which is lightly buttered on the inner surface, and place it directly at 180 ° C for 20 minutes. I baked it.

In each of Examples 7 to 8, direct burning was performed and good physical properties were exhibited without side capping.

[0024]

[Effects of the Invention] Even if the souffle fabric is directly baked according to the present invention, it is possible to stably obtain the souffle similar to the conventional high quality steaming in a short time. Has become possible.

Claims (8)

[Claims] 1. A souffle fabric, which is contained in a container made of a material having a heat resistance of 160 ° C. or higher and a thermal conductivity at 20 ° C. of 0.5 Kcal / mhr ° C. or lower. 2. The souffle fabric according to claim 1, wherein the material of the container is foamed plastic. 3. The souffle material according to claim 1, wherein the souffle material in a container is stored in a frozen state. 4. A souffle, which is directly baked in a container made of a material having a heat resistance of 160 ° C. or higher and a thermal conductivity at 20 ° C. of 0.5 Kcal / mhr ° C. or lower. 5. The souffle as claimed in claim 4, wherein the directly baked souffle is contained in a container. 6. The souffle according to claim 4, wherein the material of the container is foamed plastic. 7. The souffle fabric is directly baked using a container made of a material having a heat resistance of 160 ° C. or higher and a thermal conductivity at 20 ° C. of 0.5 Kcal / mhr ° C. or lower. , Souffle production method. 8. The souffle manufacturing method according to claim 7, wherein the material of the container is foamed plastic.