JPS5985256A - Syrup-coated cake - Google Patents

Abstract

PURPOSE:To obtain the titled novel cake, by baking a kneaded mixture of wheat flour, oil or fat, salt, water, etc., and coating the obtained pie with a sugar syrup comprising a specific water-solution composed of a mixture of sugar, maltose and/or coupling sugar. CONSTITUTION:A pie is prepared by kneading wheat flour containing hard flour and soft flour at a weight ratio of 4/6-6/4, an oil or fat, salt, water, etc., and baking the mixture. Separately, a sugar syrup composed of an aqueous solution containing >=60% of a mixture of sugar and maltose and/or coupling sugar, which may contain flavors such as fruit, liquor, butter, etc., is prepared. The above pie is coated with the sugar syrup to obtain a novel cake having various flavors and tastes.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel honey-dried confectionery, and more particularly to a confectionery made by coating a sugar solution containing or not containing various flavoring agents in Type A (including pastries). It is.

In recent years, with the westernization and diversification of eating habits, there has been a demand for a wide variety of RF tastes and unique flavors in the field of confectionery.

In order to meet these demands, the present inventors have made efforts to diversify the texture of pies based on the rough texture of pies, and as a result, they have coated pies with sugar solution to make the surface layer firmer. We succeeded in combining the texture with the original smooth texture of pie inside, and by adding flavorings such as fruit and Western liquor to the sugar solution, we created new confections with various aromas and flavors. This is what we have come to offer.

That is, the first aspect of the present invention is a honey-covered confectionery made by baking a mixture of flour, oil, fat, salt, water, etc. above)
The content is a honey-covered confectionery made by coating a stick with a sugar solution containing a flavoring agent. In the present invention, pies include paste IJ-.

The pies of the present invention are not particularly limited, and include hitherto known pies and modified pies. Typical dough formulation examples are shown in Table 1, but are not limited thereto.

Table 1 Strong flour 30-100 parts by weight Light flour 0-70 servings
salt 05-2.5 eggs
0~30 Y-S l
O~5 Yeast food 0~0.1
Water 30-60 parts by weight 6 less
Sugar 0-10 powder Milk 0-3 1 finger of batter 0-10 Roll-in oil 30-100 Spicy
Since the pies in the present invention are coated with sugar solution, the volume can be maintained even when coated with sugar solution, and the inside has the same texture as the surface layer (sugar solution coach ink part). In contrast, it is important that the game is smooth and has a good 11 hit.

To achieve this purpose, the weight ratio of strong powder to thin powder is 4:
The ratio is preferably 6 to 6:4, with 5:5 being particularly preferred. Furthermore, the amount of eggs added is 5% by weight based on flour.
The above conditions give preferable results.

Pies can be made in the usual way. For example, put all 4A'Il in the recipe 2, excluding the roll-in fat, into a mixer bowl and mix for 3 minutes at Sakai speed and 2 minutes at medium speed. Then, after letting the dough rest for 3 to 20 hours at 0°C, wrap it in roll-in oil and then roll it in for 3 to 4 hours.
Roll it out to the desired thickness, fold it in 4, turn once, and then roll it out 3 to 4 times more.
Roll it out to the same thickness, then fold it in thirds. Then similar 3
After repeating the folding operation two more times, let the dough rest for 30 minutes to 2 hours at around 0°C, then 2.5 to 4 m1.
Cut and shape the 1 fJ length into a desired shape such as a square, rectangle, square, round, etc.
Bake in oven C.

The sugar solution in the present invention includes sugar (sucrose), maltose, coupling sugar, bu! - Sugar, fructose, etc. can be used singly or in combination depending on taste, but in the case of the present invention, they tend to have a sweetness closer to that of sugar than sugar alone, which has a strong sweetness, and yet have a moderate sweetness. Coupling sugar alone, a mixture of sugar, maltose and/or coupling sugar, etc. having a ``1'' taste are more suitable. Table 2 shows basic formulation examples.

Table 2 Sugar Sugar 30-70 parts by weight Wheat
Brussels sugar 30-40 N Okiobe cup link sugar 0-io.

Feudou i/,! i
0 to 3.

Fructose θ~3° Sugar solution is about 6
0% to about 75% aqueous solutions are preferred. If the viscosity is lower than the above range, the viscosity is low, so it easily penetrates into the inside of the pie, and the shelf life is insufficient, making it easy for mold and bacteria to grow.

On the other hand, if it exceeds the range -1-, it becomes difficult to work with the highly viscous shikote ink, and crystals tend to precipitate.

By adding various flavors*'1 to the sugar solution, it is possible to provide honey-covered sweets with a wide variety of aromas and flavors. The flavor t1 is not particularly limited and all flavorings can be used, but it is particularly suitable as it is well suited for fruit juices, Western liquors, margarine, and butter-based pies. In the case of fruit juice, a small amount of organic acid (citric acid) may be added. Furthermore, flavors and other additives may be added. Table 3 shows examples of combinations of butter flavor, lemon flavor, and rum flavor.

Table 3 Butter flavor Lemon flavor Rum flavor Sugar solution (75%) -40 parts by weight maltose (powder)
--80 Margarine (butter) 15. −
-Butter flavor 0.2-
-Lemon flavor -0,2- Rum liquor
25 Emulsifier (Monogly type) 0.
8- - *Basic sugar solution composition is 40 weight h1 sugar
part, maltose 40 city j'11. 11 parts of coupling sugar 20 weight f.

※※If you use basic sugar solution, it will be diluted with the water of the rum and you will not be able to obtain the desired concentration, so adjust it with maltose (powder).
Approximately 70% sugar solution was obtained.

Hereinafter, the present invention will be explained in detail based on Examples, but it goes without saying that the present invention is not limited to these Examples.

Example 1 Strong powder 50 Heavy claw part thin
50 servings of flour Salt 2 eggs
6 Water 48 1 finger of kneading song 5 0 - Ruin oil J finger 80 Put the ingredients consisting of the above two formulations into a mixing bowl, excluding the roll-in oil, mix for 3 minutes at low speed and 2 minutes at medium speed, 0 1 at °C
I let the dough rest for 8 hours. After that, wrap the roll-in oil and roll it out to a thickness of 3 men, fold it in four and turn it once.
It was further rolled out to a thickness of 3 cm and then folded into 3 pieces. Then, after repeating the same three-fold operation two more times and turning the edges 9, it was left to rest at 0°C for 1 hour, then rolled out to a thickness of 2.5 mm, cut into rectangles, shaped, and heated at about 200°C. 13 in the oven
Bake for a minute.

Use the sugar solution shown in Table 3 and prepare the mixture by heating it to about 80°C and mixing thoroughly. The coating was applied with

The honey-sprinkled pie thus obtained had a texture and flavor that were different from those of pie, with the surface part of the pie blending well with the rough texture of the pie inside.

A storage test was conducted on the obtained product.

Historically, lemon flavor, bittersweet, and sake flavor generally have good resistance to mold, so we conducted a preservation test with varying sugar concentrations for butter flavor, which is relatively less resistant.

Storage test LL The samples were placed in a FIT/111 room at 30°C and changes over time were observed. Mold growth determination No. 1 (mulberry) is as follows.

-2 None ±: Slightly present 10: Present ++: Very present The results are as shown in Table 4 (1) and (2). From this result, it was confirmed that the storage stability is extremely good when the concentration of the sugar solution is 60% or more.

Table 4 (1) 108th day 20th day 30th day 45th day 60th day 14
90El butter flavor --1111 lemon flavor --1111 rum --1111 4th Table (2) 10EI 20th day 30th day 45th day 60th day 90th day Butter request 50 ''2 + ++ 10 +
+ + Moro 0% --- Juushi 70% ---1111 Example 2 The weight ratio of strong flour and soft flour was 3nia, 4:6.6:4.
A pie with honey was obtained in the same manner as in Example 1 except that the ratio was changed to 7:3. The results are shown in Table 5, and the weight ratio is 4:6 to 6.
:4, especially 5:5, is understood to be suitable for producing the characteristics of the present invention, such as a smooth texture on the surface and a smooth texture on the inside.

Table 5 Strong flour: Weak flour Judgment Contents 4: 6 (Shininess! Volume is small but good.

Example 3 A pie with honey was obtained in the same manner as in Example 1, except that the amount of eggs added was changed to 0%, 5%, and 20% (71% by weight relative to the wheat flour). From the results in Table 6, it can be seen that when the amount of egg added is 5% or more, good results can be obtained in terms of color, gloss, 1-1 weight, and flavor.

Table 6 0　　　△　　Poor color, gloss, hard.

5　　　0　　Good color, gloss, and texture.

patent applicant Kanebuchi Chemical Industry Co., Ltd. Leon Automatic Machine Co., Ltd.

Claims (1)

[Claims] 1. A honey-covered confectionery made by baking a mixture of flour, oil, fat, salt, water, etc. and coating it with a sugar solution. 2. The confectionery according to claim 1, wherein the sugar solution is an aqueous solution of 60% or more. 3. The confectionery according to claim 2, wherein the sugar solution is a 60% to 75% aqueous solution. 4. The confectionery according to any one of claims 1 to 8, wherein the sugar solution comprises coupling sugar. 5. The confectionery according to any one of claims 1 to 3, wherein the sugar solution is a mixture of sugar, maltose, and/or cup link sugar. 6. The weight ratio of strong flour/soft flour is 4/6 to 6/4.
The confectionery according to claim 1, which is 7. The confectionery according to claim 1, which contains 5% or more of eggs based on wheat flour. 8. Honey-covered confectionery made by baking a mixture of flour, oil, fat, salt, water, etc. and coating it with a sugar solution containing a flavoring agent. 9. The confectionery according to claim 8, wherein the flavor $1 is selected from fruit, Western liquor, butter, and margarine. 10. The confectionery according to claim 8, wherein the sugar solution is a 60% or more aqueous solution. 11. The confectionery according to claim 10, wherein the sugar solution is a 60% to 75% aqueous solution. 12. The confectionery according to claim 8, 10 or 11, wherein the sugar solution comprises coupling sugar. 13. Claim 8, wherein the sugar solution consists of a mixture of sugar, maltose and/or coupling sugar,
The confectionery according to item 10 or 11. 14 The ratio of strong flour/soft flour is 4/6 ~
The confectionery according to claim 8, which is 6/4. 15. The confectionery according to claim 8, which contains eggs in an amount of 5% or more based on wheat flour.