JP2008054583A - Method for producing bubble-containing confectionery dough - Google Patents

Abstract

An object of the present invention is to maintain a moldable state similar to a sponge dough, which can be directly baked in an oven, and even though the foam-containing confectionery dough after baking and cooling has shape retention, It is to provide a method for producing an aerated confectionery dough that has a soft and moist texture like a souffle, and that can easily and stably produce a foam-containing confectionery dough that is easy to melt in the mouth. .
In the present invention, a dough (B) obtained by adding eggs and starchy raw materials to a plastic emulsion (A) containing fats and oils and proteins is mixed with meringue dough. It is a method for producing a bubble-containing confectionery dough characterized in that the dough (C) is baked.
[Selection figure] None

Description

  The present invention relates to a method for producing a foam-containing confectionery dough, and more specifically, despite having shape retention similar to a sponge, the souffle-like texture is soft and moist, and the novel is excellent in melting in the mouth The present invention relates to a method for producing a bubble-containing confectionery material.

Conventionally, sponge, souffle, etc. are widely known as bubble-containing confectionery dough.
Sponge is mainly made of eggs, sugar, and wheat flour (soft flour), and other fats and dairy products may be added. Basically, eggs and sugar are mixed and aerated, and soft flour is mixed. Is fired. At that time, the production method is differentiated depending on whether the egg yolk and egg white in the egg are aerated together or the egg yolk and egg white are aerated separately, the former being a double-standing method and the latter being a separate method ( Non-patent documents 1, 2).
In any case, sponge fabric has high fabric stability, can be squeezed, and can be baked directly in an oven because of its strong heat-resistant shape retention. Furthermore, the sponge after baking and cooling has shape retention, and can be processed by applying a filling and winding it into a roll cake, or sanding the filling. However, since there are many grain flours such as wheat flour and the skeleton is firm, the texture is somewhat hard, moist and poor in melting. Therefore, syrup is often applied to cover these textures.

The souffle can be obtained by mixing a meringue with a custard cream dough or a shoe dough to make a dough and placing it in a souffle mold and baking it. Custard cream dough is obtained by heating milk, eggs, sugar and flour. Choux pastry is obtained by boiling butter, milk, water and flour and adding eggs. The souffle dough thus obtained has a soft texture and is moist, and has a very good melt in the mouth.
However, it is troublesome to prepare custard cream dough and shoe dough, and it is difficult to adjust them to a desired state for souffle dough, and skill is required. Also, the dough stability is low and it is not in a state where it can be molded. In addition, since the souffle fabric has poor heat-resistant shape retention, it is necessary to perform baking in a mold with a hot water bath. In addition, the souffle after baking and cooling has a weak shape retention, and it is difficult to maintain a plump texture for a long time. Therefore, it has been impossible to apply a filling like a sponge and roll it into a roll cake, or to sand the filling.

Patent Document 1 proposes a cake confectionery dough characterized by containing shoe dough and meringue, but there is a time-consuming process of cooking the shoe dough, and it is difficult to prepare the shoe dough. In addition, since meringue is added to the warm shoe dough (the temperature of the shoe dough at the time of mixing is approximately 50 ° C.), the meringue bubbles tend to disappear.
Patent Document 2 proposes a manufacturing method that can obtain a stable souffle by direct baking, but is a manufacturing method that limits the container on the premise of mold baking, and contains bubbles after dough stability and baking cooling There is no description about the shape retention of the confectionery dough, and it relates to a souffle that can be eaten as it is.
Patent Document 3 proposes a method of stabilizing the aeration of meringue by adding native gellan gum in order to enable stable and mass production of souffle-like food, but adding native gellan gum. May affect the flavor or texture. Further, although there is a description about the stability of meringue, there is no description about the dough stability after meringue mixing and the shape retention of the bubble-containing confectionery dough after baking and cooling.
In addition, a production method has been proposed that can easily obtain a souffle-like food base having refrigeration or freezing resistance by mixing and mixing an egg-derived raw material and a milk-derived raw material (patent) Document 4), which is premised on baking in a container, and there is no mention of dough stability and shape retention of the bubble-containing confectionery dough after baking and cooling.

"Easy-to-understand French confectionery for professionals", issued April 1, 2004, p. 34, Shibata Shoten Co., Ltd. "Easy-to-understand French confectionery for professionals", issued April 1, 2004, page 50, Shibata Shoten Co., Ltd. JP 2005-151924 A Japanese Patent Laid-Open No. 7-298825 Japanese Patent Laid-Open No. 10-165082 JP-A-2005-218407

  The object of the present invention is to maintain a moldable state similar to a sponge dough, and can be directly baked in an oven. An object of the present invention is to provide a method for producing a bubble-containing confectionery dough, which has a soft and moist texture and can be easily and stably mass-produced into a bubble-containing confectionery dough that melts well in the mouth.

  As a result of intensive studies, the present inventors have mixed eggs and starchy raw materials into a plastic emulsion (A) containing fats and oils and added meringues, and similar to sponges. Dough is obtained, the dough is ready to be molded, can be baked directly in the oven, and even after baking and cooling, the bubble-containing confectionery dough has shape retention, so it feels like a souffle. However, the present invention has been completed based on the knowledge that a bubble-containing confectionery dough that is soft and moist and melts well in the mouth can be obtained.

  That is, in the first aspect of the present invention, a dough (B) obtained by adding eggs and starchy raw materials to a plastic emulsion (A) containing fats and proteins and a meringue dough are mixed and mixed. The dough (C) is fired, and this is a method for producing a bubble-containing confectionery dough. 2nd is a manufacturing method of the bubble containing confectionery material | dough of 1st which is the temperature of 5-40 degreeC of the dough (B) at the time of mixing dough (B) and meringue dough. 3rd is a manufacturing method of the bubble containing confectionery material | dough of the 1st or 2nd state which is a state which can shape | mold the dough (C) after mixing. 4th is a manufacturing method of the bubble containing confectionery dough in any one of 1st-3rd whose mixing of dough (B) and meringue dough is 80: 20-30: 70 by weight ratio. 5th is a manufacturing method of the bubble containing confectionery material | dough of 1st which is a plastic state in the range whose emulsion (A) is 5-35 degreeC. Sixth is the method for producing a foam-containing confectionery dough as described in the fifth item, wherein the emulsion (A) has a fat content of 0.1 to 50% by weight and a protein content of 1 to 30% by weight. 7th is a manufacturing method of the bubble containing confectionery material of 5th or 6th, wherein emulsion (A) is prepared by pH 4.0-6.5. The 8th is the confectionery which uses the bubble containing confectionery material in any one of 1st-7th.

  According to the present invention, it is possible to maintain a molding state similar to sponge dough, and to bake directly in an oven despite the small amount of starchy raw material added, and further, the foam-containing confectionery dough after baking and cooling has shape retention. It has a soft and moist texture like a souffle, and it is possible to mass-produce a foam-containing confectionery dough that melts well with a simple method and stable quality, and also uses special emulsifiers and additives. Therefore, it is possible to provide an aerated confectionery dough that is excellent in flavor.

As a method for producing the bubble-containing confectionery dough of the present invention, a dough (B) obtained by adding eggs and starchy raw materials to a plastic emulsion (A) containing fats and oils and protein is mixed with meringue dough. And the dough (C) after mixing is fired.
The temperature of the dough (B) when mixing the dough (B) and meringue dough is 5 to 40 ° C, preferably 10 to 35 ° C, more preferably 10 to 30 ° C.
If the temperature is too low, depending on the composition of the emulsion (A), the dough (B) is too hard and mixing with the meringue dough becomes difficult, or emulsification becomes unstable. If the temperature is too high, the bubbles in the meringue dough are fragile and it is difficult to maintain a stable dough state and a moldable state.
When producing the bubble-containing confectionery dough, the dough (C) is prepared by the above-mentioned method. The dough (C) after mixing has a specific gravity in the range of 0.3 to 0.7, preferably 0.35 to 0. It is preferable that air is contained in the range of .65, the dough state is stable, and it can be molded.
The moldable state means that the state is maintained when the dough immediately after mixing is squeezed.

The dough (B) of the present invention is prepared by adding eggs and starchy raw materials to a plastic emulsion (A) containing fats and oils and proteins.
The fats and oils can be freely selected without particular limitation as long as they are edible, and the type is not limited. Those having a melting point of at least 5 ° C. or more, preferably about 15 to 40 ° C. are suitable, and examples of the oil and fat materials include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower Examples include vegetable oils such as oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, and animal oils such as milk fat, beef tallow, pork fat, fish oil, whale oil, and the like. These oils can be used alone or as a mixed oil, or a hardened fractionated oil thereof, and processed oils and fats subjected to enzyme transesterification, random transesterification with a catalyst, and the like.

  Proteins include cow's milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder, whey, whey powder, casein, sodium caseinate, lactalbumin, fresh cream, butter, natural Proteins derived from milk such as cheese, processed cheese, yogurt and sour cream can be exemplified, and egg protein and soybean protein can be exemplified as proteins other than milk. Examples of egg proteins include liquid or dried egg yolk, egg white, whole egg, and single (simple) proteins separated from these, such as ovalbumin, conalbumin, ovomucoid, ovoglobulin and the like. Examples of soy protein include soy milk, defatted soy flour, concentrated soy protein, separated soy protein, defatted soy milk powder, and soy protein hydrolysate.

Examples of eggs include raw eggs, frozen eggs, sweetened and salted eggs, heated eggs, enzyme-treated eggs, powdered eggs, and egg yolk oil. They can be used for whole eggs, used separately for egg yolk and egg white, or can be used alone or in combination of two or more. Eggs such as chickens, ducks and quails can also be used.
Examples of starchy raw materials include wheat flour (strong flour, medium flour, thin flour), rice flour, buckwheat flour and rye flour, and corn starch, potato starch, wheat starch and tapioca starch, One or more of these can be selected and used.
The amount of starch is preferably less than that of sponge dough, and is preferably 2 to 12% by weight, more preferably 3 to 10% by weight, based on the entire dough (C). If the amount of starch is too small, it becomes difficult to obtain a state in which the dough (C) after mixing can be molded, and if it is too much, the moist feeling is weakened, the mouth melts poorly and close to a sponge-like texture.

  The dough (B) of the present invention is not particularly limited except that fats, proteins, eggs, and starchy raw materials are the main raw materials, and other raw materials include, for example, sugars, salts, thickeners, stabilizers, Examples include emulsifiers, preservatives, antioxidants, colorants, flavors, chocolate, cocoa, almonds, peanuts, strawberry powder, sesame seeds, various fruit purees, and various edible foods. Can be used.

The dough (C) of the present invention is prepared by mixing the dough (B) obtained by the above method and the meringue dough. The mixing temperature is preferably carried out when the temperature of the dough (B) is in the range of 5 to 40 ° C., and the specific gravity, the dough state, and the molding state of the mixed dough (C) are stabilized.
The weight ratio of the dough (B) and meringue dough at that time is 80:20 to 30:70, preferably 78:22 to 40:60, and most preferably 78:22 to 50:50. When the proportion of the dough (B) is large, the foam-containing confectionery dough when baked has a moist and heavy texture, and when it is small, the texture becomes soft but hard.

Meringue dough can be obtained by mixing egg white and sugar. Examples of egg white include raw egg white, sweetened egg white, dried egg white, frozen egg white, and frozen sweetened egg white. One or more kinds can be used.
Examples of the saccharide include monosaccharides, oligosaccharides, and sugar alcohols. Specific examples include sucrose, maltose, glucose, lactose, sorbitol, glucose, invert sugar, and fructose. By using dextrins and modified starches for some or all of the sugars, the bubbles in the meringue dough can be stabilized. Examples of the processed starch include pregelatinized starch, ether cross-linked starch, phosphate cross-linked starch, and pregelatinized cross-linked starch.
The raw material used in the meringue dough of the present invention is not particularly limited except that the main raw material is egg white, sugar, but if necessary, lemon juice, L-potassium hydrogen tartrate, DL potassium hydrogen tartrate can be used, In addition, 1 type, or 2 or more types, such as salts, a thickener, a stabilizer, and an emulsifier, can be used.

The emulsion (A) of the present invention is an emulsion containing fats and oils and proteins, and is preferably in a plastic state in the range of 5 to 35 ° C.
Specifically, the plastic state is one having a viscosity of 400 cP to 100,000 cP at a product temperature of 5 ° C., and having a viscosity of 400 cP to 100,000 cP at a product temperature of 35 ° C. It has the above viscosity in a wide temperature range.
The viscosity was measured using a BM type or BH type (manufactured by Tokyo Keiki Co., Ltd.).
By being in a plastic state, the emulsion (A) can be easily mixed with eggs and starch raw materials, and when added and mixed with eggs and starch raw materials, the mixed dough (B) has a hardness state. It can be prepared in a good state, and when mixed with meringue dough, the specific gravity, dough state, and moldable state of the mixed dough (C) are stabilized, which is preferable. When the emulsion (A) is in a liquid state, the dough (C) after mixing becomes an unstable dough in which bubbles are easily removed and does not become moldable. Moreover, when too hard, mixing with eggs and starch-based raw materials will become difficult.
In order for the emulsion (A) to obtain a plastic state, it is preferably an emulsion having a fat content of 0.1 to 50% by weight and a protein content of 1 to 30% by weight. Further, the emulsion (A) is preferably prepared to have a pH of 4.0 to 6.5.
Specifically, it can also be obtained by adding an organic acid, brewed vinegar, fruit juice or the like to an emulsion containing fats and oils and proteins, or by lactic acid fermentation. Examples of the organic acid include lactic acid, citric acid, tartaric acid, malic acid and the like, and salts of these organic acids.
Moreover, as an emulsion (A), commercially available cheeses, yogurts, and sour cream can also be illustrated.

The emulsion (A) of the present invention is a plastic emulsion containing fats and oils, preferably 0.1 to 50% by weight, more preferably 1 to 45% by weight, most preferably oils and fats. 1-42 weight% is good. When the oil and fat content is low, the emulsification of the dough (C) after mixing becomes unstable, and the flavor of the emulsion (A) is also unfavorable. When there are many oils and fats, the heat-resistant shape retention of the dough (C) after mixing becomes weak, and it becomes difficult to maintain stable emulsification of the emulsion (A).
The emulsion (A) of the present invention is an emulsion in a plastic state containing fats and oils and preferably has a protein content of 1 to 30% by weight, more preferably 1 to 20% by weight, most preferably 2 to 2. 15% by weight is good. When there is little protein content, the dough stability of the dough (C) after mixing becomes weak, and it becomes difficult to be in a molded state. Moreover, since heat-resistant shape retention property becomes weak, it is not preferable. When the protein content is high, the texture of the confectionery dough after cooling becomes hard and the soft feeling is impaired. Moreover, it becomes difficult to maintain stable emulsification of the emulsion (A).

  The most preferred embodiment of the emulsion (A) in the plastic state according to the present invention has an oil and fat content of 1 to 42% by weight, a protein content of 2 to 15% by weight, and a pH of 4.0 to 6.5. In the case of a low fat content of 15% by weight or less, the protein content is relatively high (protein content ÷ oil content) is 0.7 to 3.0, When the oil content exceeds 15% by weight, the protein content is relatively small (protein content ÷ oil content), preferably 0.05 to 0.7.

  The bubble-containing confectionery dough of the present invention is obtained by mixing dough (B) and meringue dough obtained by adding eggs and starchy raw materials to an emulsion (A) in a plastic state containing fats and oils and after mixing. The dough (C) is obtained by firing, but the firing method is not limited to hot water roasting as in the prior art, and direct firing can also be performed. Moreover, not only can it be poured into a mold or a top plate and fired, but it can also be fired as it is without being placed in the mold.

The bubble-containing confectionery dough of the present invention is obtained by mixing dough (B) and meringue dough obtained by adding eggs and starchy raw materials to an emulsion (A) in a plastic state containing fats and oils and after mixing. The dough (C) is obtained by baking, and the bubble-containing confectionery dough can be used in the same manner as a normal sponge.
The confectionery of the present invention uses the bubble-containing confectionery dough, and can be used for roll cakes, busses, omlets, short cakes, and the like in the same use as a sponge.
And the bubble-containing confectionery dough of the present invention has a good meltability because the shape retention after baking and cooling is equivalent to that of a sponge even if the amount of starchy raw material added is small compared to a conventional sponge. Become.
The sponge is soft but not moist. It is speculated that this is soft due to the wheat flour that forms the skeleton, but the amount of water is low in the composition, and since the baking is well baked, the water is scattered and the texture becomes crisp.
On the other hand, souffle has a soft and moist texture, but it is difficult to maintain a soft texture for a long time.
The bubble-containing confectionery dough of the present invention has a soft and moist texture like a souffle, and since it has a solid skeleton and can maintain a soft feeling, it can be expected to be versatile as a new confectionery dough.

  EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis. The results were evaluated by the following method.

A. Evaluation of dough (C) after mixing (1), specific gravity (2), dough stability The dough state 1 hour after mixing was evaluated in four stages.
◎ Very stable ○ Stable △ Slightly unstable × Very unstable (3), Molding condition The molding condition was evaluated in four stages with respect to the condition when the dough was squeezed immediately after mixing.
◎ Very good ○ Good △ Slightly drooling × Mixing impossible (4), heat-resistant shape retention The heat-resistant shape-retaining property was evaluated in four stages with respect to the state during firing.
◎ No sagging sagging ○ Almost no sagging △ Some sagging sacrificing × Some sagging

B. Evaluation of bubble-containing confectionery dough after baking and cooling (1), shape retention The state of the dough when processing the bubble-containing confectionery dough after baking and cooling was evaluated in four stages.
◎ Very solid ○ Solid △ Slightly weak × Weak (2), texture The souffle-like texture was set to 5, and the sponge-like texture was set to 1, and was evaluated in 5 levels.
(3) Melting in the mouth Very good was set to 5, and very bad was set to 1.
(4), Flavor Sensory evaluation was performed.

Example 1
In accordance with the formulation in Table 1, skim milk powder (manufactured by Snow Brand Milk Products Co., Ltd., moisture 3.8% by weight, protein content 34.0% by weight, fat and oil content 1% by weight) 14 parts refined palm oil (produced by Fuji Oil Co., Ltd.) 20 And 66 parts of water are mixed, heated with stirring with a homomixer, pre-emulsified at 70 ° C. for 30 minutes, then homogenized with a homogenizer under a pressure of 100 Kg / cm ² , then rapidly cooled to 20 ° C. and oil-in-water type An emulsion was prepared. 1 part of lactic acid bacteria bulk starter (Lactococcus lactis ssp. Cremollis and lactococcus lactis ssp. Lactis mixed bacteria) is added to 100 parts of the oil-in-water emulsion thus prepared and fermented at 20 ° C. When the pH reached 5.8, the mixture was rapidly cooled to 5 ° C. and the fermentation was stopped. This fermented product was sterilized at 80 ° C. and cooled to 5 ° C. to obtain an emulsion (A) having a fat content of 20.0 wt%, a protein content of 5.0 wt%, and a moisture content of 70.0 wt%. . When this emulsion (A) was evaluated, it had a natural and rich milk flavor and richness, and its viscosity was 5000 cP at 5 ° C., which was an appropriate plastic state.
Furthermore, according to the composition shown in Table 1, 25 parts of egg yolk, 4 parts of granulated sugar, and 5 parts of weak flour are mixed with 34 parts of the above emulsion (A), and then mixed with 20 parts of egg white and 12 parts of granulated sugar. The prepared meringue was added to obtain a dough (C) after mixing. The temperature of the dough (B) during mixing was 15 ° C. And dough (C) was baked for 20 minutes in 180 degreeC oven, and the bubble containing confectionery dough based on Example 1 was obtained after cooling.
The dough (C) after mixing had good dough stability, was in a state where it could be squeezed and stretched into a sheet, and there was no sagging during firing. Moreover, the bubble-containing confectionery dough after cooling had moderate plasticity, and had a shape-retaining property capable of sanding the filling or forming a roll cake. The texture was soft and moist like a souffle, the mouth melted very well, and the flavor was a gentle milk flavor. The reason why the melt in the mouth was very good was that the blending amount of the weak flour in the mixed dough (C) before baking was 5% by weight (3.8% by weight as the amount of starch) and was small. These results are summarized in Table 1.

Example 2
In accordance with the composition of Table 1, skim milk powder (Snow Brand Milk Products Co., Ltd., moisture 3.8% by weight, protein content 34.0% by weight, fats and oils 1% by weight) 13 parts fresh cream (Yotsuba Milk Products Co., Ltd., moisture 49.5%) 5% by weight, protein content 2.0% by weight, fat and oil content 45.0% by weight and milk protein (Sanlacto N5 Taiyo Chemical Co., Ltd. moisture 7.4% by weight, protein content 78.0% by weight, fats and oils 3 .9 wt%) 2 parts and 80 parts of water were mixed, heated with stirring with a homomixer, pre-emulsified at 70 ° C. for 30 minutes, then homogenized with a homogenizer at a pressure of 100 Kg / cm ² , and then up to 20 ° C. Quenched to prepare an oil-in-water emulsion. 1 part of lactic acid bacteria bulk starter (Lactococcus lactis ssp. Cremollis and lactococcus lactis ssp. Lactis mixed bacteria) is added to 100 parts of the oil-in-water emulsion thus prepared and fermented at 20 ° C. When the pH reached 5.8, the mixture was rapidly cooled to 5 ° C. and the fermentation was stopped. This fermented product is sterilized at 80 ° C., cooled to 5 ° C., and used in Example 2. An emulsion containing 2.5% by weight of fat and oil, 6.1% by weight of protein, and 83.1% by weight of water. (A) was obtained.
When this emulsion (A) was evaluated, it was slightly lighter than the emulsion (A) used in Example 1, but had a good milky taste, and the viscosity was slightly viscous at 500 cP at 5 ° C. It was a lower plastic state.
Furthermore, according to the composition of Table 1, the dough (C) after mixing by the same composition and method as in Example 1 was fired and cooled to obtain a bubble-containing confectionery dough based on Example 2.
The dough (C) after mixing had good dough stability, was in a state where it could be squeezed and stretched into a sheet, and there was no sagging during firing. Moreover, the bubble-containing confectionery dough after cooling had moderate plasticity, and had a shape-retaining property capable of sanding the filling or processing into a roll cake. Although the texture was slightly moist than Example 1, it had a soft feeling like souffle, melted well in the mouth, and the flavor was a gentle milk flavor. The reason why the melt in the mouth is good is that the blending amount of the weak flour in the mixed dough (C) before baking is 5% by weight (3.8% by weight as starch amount) and is small. These results are summarized in Table 1.

Example 3
In accordance with the composition shown in Table 1, skim milk powder (Snow Brand Milk Products Co., Ltd., moisture 3.8% by weight, protein content 34.0% by weight, fat and oil content 1% by weight) 5 parts fresh cream (Yotsuba Milk Products Co., Ltd., moisture 49.5%) 20% by weight, protein content 2.0% by weight, fat and oil content 45.0% by weight) 20 parts, refined palm oil (Fuji Oil Co., Ltd.) 30 parts and water 45 parts are mixed and heated while stirring with a homomixer. The mixture was pre-emulsified at 70 ° C. for 30 minutes and then homogenized with a homogenizer under a pressure of 100 Kg / cm ² , and then rapidly cooled to 20 ° C. to prepare an oil-in-water emulsion. 1 part of lactic acid bacteria bulk starter (Lactococcus lactis ssp. Cremollis and lactococcus lactis ssp. Lactis mixed bacteria) is added to 100 parts of the oil-in-water emulsion thus prepared and fermented at 20 ° C. When the pH reached 5.8, the mixture was rapidly cooled to 5 ° C. and the fermentation was stopped. This fermented product is sterilized at 80 ° C., cooled to 5 ° C., and used in Example 3 to emulsify 39.1% by weight of fat and oil, 2.1% by weight of protein, and 55.1% by weight of water. A product (A) was obtained.
When this emulsion (A) was evaluated, it had a very thick milky taste and a slightly hard plastic state at 10000 cP at 15 ° C.
Furthermore, according to the composition of Table 1, the dough (C) after mixing by the same composition and method as in Example 1 was fired and cooled to obtain an aerated confectionery dough based on Example 3.
The mixed dough (C) had very good dough stability and was in a state where it could be squeezed or stretched into a sheet. Although there was a tendency to sag slightly during baking, the bubble-containing confectionery dough after cooling had moderate plasticity, and had a shape retaining property capable of sanding the filling or processing into a roll cake. The texture was soft and moist like a souffle, the mouth melted very well, and the flavor was a gentle milk flavor. The reason why the melt in the mouth was very good was that the blending amount of the weak flour in the mixed dough (C) before baking was 5% by weight (3.8% by weight as the amount of starch) and was small. These results are summarized in Table 1.

Example 4
In accordance with the composition of Table 1, skim milk powder (manufactured by Snow Brand Milk Products Co., Ltd., water 3.8% by weight, protein content 34.0% by weight, fats and oils 1% by weight) 20 parts refined palm oil (Fuji Oil Co., Ltd.) 5 6 parts of milk protein (Sanlacto N5 Taiyo Kagaku Co., Ltd., water 7.4% by weight, protein content 78.0% by weight, fats and oils 3.9% by weight) and 69 parts of water were mixed and stirred with a homomixer. The mixture was pre-emulsified with heating at 70 ° C. for 30 minutes, then homogenized with a homogenizer under a pressure of 100 Kg / cm ² , and then rapidly cooled to 20 ° C. to prepare an oil-in-water emulsion. 1 part of lactic acid bacteria bulk starter (Lactococcus lactis ssp. Cremollis and lactococcus lactis ssp. Lactis mixed bacteria) is added to 100 parts of the oil-in-water emulsion thus prepared and fermented at 20 ° C. When the pH reached 5.8, the mixture was rapidly cooled to 5 ° C. and the fermentation was stopped. This fermented product is sterilized at 80 ° C., cooled to 5 ° C., and used in Example 4 to emulsify 5.4 wt% fat, 11.5 wt% protein, and 70.2 wt% water. A product (A) was obtained.
When this emulsion (A) was evaluated, it had a good milky taste and a strong body taste, and the viscosity was 30000 cP at 5 ° C., which was a plastic state with increased viscosity.
Furthermore, according to the composition of Table 1, the dough (C) after mixing by the same composition and method as in Example 1 was fired and cooled to obtain a bubble-containing confectionery dough based on Example 4.
The dough (C) after mixing had good dough stability, was in a state where it could be squeezed and stretched into a sheet, and there was no sagging during firing. Moreover, the bubble-containing confectionery dough after cooling had moderate plasticity, and had a shape-retaining property capable of sanding the filling or processing into a roll cake. Although the texture was slightly moist than Example 1, it had a soft feeling like a souffle, melted well in the mouth, and the flavor was an honest and rich milk flavor. The reason why the melt in the mouth is good is that the blending amount of the weak flour in the mixed dough (C) before baking is 5% by weight (3.8% by weight as starch amount) and is small. These results are summarized in Table 1.

The formulations and results of Examples 1 to 4 are summarized in Table 1.

Example 5
Cream cheese (oil content 33.5 wt%, protein content 9.0 wt%, moisture 55.5 wt%: manufactured by Kiri Inc.) was used as the emulsion (A) used in Example 5. The cream cheese had a viscosity of 50000 cP and a plastic state at 30 ° C.
According to the composition of Table 2, the dough (C) after mixing was baked and cooled in the same manner as in Example 1, and a bubble-containing confectionery dough based on Example 5 was obtained. The temperature of the dough (B) during mixing was 20 ° C.
The dough (C) after mixing had good dough stability and was in a state where it could be squeezed or stretched into a sheet. Slight sagging was observed at the time of baking, but the bubble-containing confectionery dough after cooling had moderate plasticity, and had a shape-retaining property capable of sanding the filling or processing into a roll cake. The texture was soft and moist like a souffle, the mouth melted well, and the flavor was a rich cheese flavor. The reason why it melts well in the mouth is that the blending amount of the weak flour in the mixed dough (C) before baking is 6% by weight (4.6% by weight as the amount of starch) and is small. These results are summarized in Table 2.

Example 6
Mascarpone cheese (oil content 41.5% by weight, protein content 4.8% by weight, moisture 48.9% by weight: manufactured by Galvani Co., Ltd.) was used as the emulsion (A) used in Example 6. The mascarpone cheese was in an appropriate plastic state with a viscosity of 25000 cP at 20 ° C.
According to the composition of Table 2, the dough (C) after mixing was baked and cooled in the same manner as in Example 1, and a bubble-containing confectionery dough based on Example 6 was obtained. The temperature of the dough (B) during mixing was 17 ° C.
The dough (C) after mixing had good dough stability and was in a state where it could be squeezed or stretched into a sheet. Slight sagging was observed at the time of baking, but the bubble-containing confectionery dough after cooling had moderate plasticity, and had a shape-retaining property capable of sanding the filling or processing into a roll cake. The texture was soft and moist like a souffle, the mouth melted well, and the flavor was a mild acid cheese flavor. The reason why it melts well in the mouth is that the blending amount of the weak flour in the mixed dough (C) before baking is 6% by weight (4.6% by weight as the amount of starch) and is small. These results are summarized in Table 2.

Example 7
Cottage cheese (oil and fat content 4.5% by weight, protein content 13.3% by weight, moisture 79.0% by weight: manufactured by Meito Co., Ltd.) was used as the emulsion (A) used in Example 7. The cottage cheese had a slightly hardened plastic state at 30 ° C. and a viscosity of 30000 cP.
According to the composition of Table 2, the dough (C) after mixing was baked and cooled in the same manner as in Example 1 to obtain an aerated confectionery dough based on Example 7. The temperature of the dough (B) during mixing was 20 ° C.
The dough (C) after mixing had very good dough stability, was in a state where it could be squeezed and stretched into a sheet, and no sag was observed during firing. Moreover, the bubble-containing confectionery dough after cooling had moderate plasticity, and had a shape-retaining property capable of sanding the filling or processing into a roll cake. Although it had a slightly firm texture, it had a soft and moist feeling like a souffle, it melted well in the mouth, and the flavor was a very rich cheese flavor. The reason why it melts well in the mouth is that the blending amount of the weak flour in the mixed dough (C) before baking is 6% by weight (4.6% by weight as the amount of starch) and is small. These results are summarized in Table 2.

Example 8
Ricotta cheese (11.0% by weight of fats and oils, 8.0% by weight of protein, 77.2% by weight of water: manufactured by Galvani) was used as the emulsion (A) used in Example 8. The ricotta cheese had a slightly hard plastic state at 30 ° C. and a viscosity of 10,000 cP.
According to the composition of Table 2, the dough (C) after mixing was baked and cooled in the same manner as in Example 1 to obtain an aerated confectionery dough based on Example 8. The temperature of the dough (B) during mixing was 20 ° C.
The dough (C) after mixing had very good dough stability, was in a state where it could be squeezed and stretched into a sheet, and no sag was observed during firing. Moreover, the bubble-containing confectionery dough after cooling had moderate plasticity, and had a shape-retaining property capable of sanding the filling or processing into a roll cake. Although it had a slightly firm texture, it had a soft and moist feeling like a souffle, melted well in the mouth, and a slightly sour cheese flavor. The reason why it melts well in the mouth is that the blending amount of the weak flour in the mixed dough (C) before baking is 6% by weight (4.6% by weight as the amount of starch) and is small. These results are summarized in Table 2.

Example 9
Sour cream (oil content 40.0% by weight, protein content 2.0% by weight, moisture 54.8% by weight: manufactured by Nakazawa Dairy Co., Ltd.) was used as the emulsion (A) used in Example 9. The sour cream was in an appropriate plastic state with a viscosity of 15000 cP at 20 ° C.
According to the composition of Table 2, the dough (C) after mixing was baked and cooled in the same manner as in Example 1, and a bubble-containing confectionery dough based on Example 9 was obtained. The temperature of the dough (B) during mixing was 16 ° C.
The dough (C) after mixing had a slightly weak dough stability, and was in a state where it could be squeezed and stretched into a sheet, but it was a somewhat fluid dough. Slight sagging was observed during baking, but the bubble-containing confectionery dough after cooling had moderate plasticity and had a shape retaining property capable of sanding the filling or processing into a roll cake. The texture was soft and moist like a souffle, melted well in the mouth, and the flavor tended to be light and slightly sour. The reason why it melts well in the mouth is that the blending amount of the weak flour in the mixed dough (C) before baking is 6% by weight (4.6% by weight as the amount of starch) and is small. These results are summarized in Table 2.

The formulations and results of Example 5 to Example 9 are summarized in Table 2.

Example 10
Non-fat dry milk (Snow Brand Milk Products Co., Ltd., moisture 3.8% by weight, protein content 34.0% by weight, fats and oils 1% by weight) and fresh cream (Yotsuba Milk Products Co., Ltd., moisture 49.5% by weight, protein content 2) 1.0 part by weight, fat and oil content 45.0% by weight) and milk protein (Sanlacto N5 Taiyo Kagaku Co., Ltd., moisture 7.4% by weight, protein content 78.0% by weight, fats and oils 3.9% by weight) 3 Lactic acid was added to a mixture of 70 parts of water and 67 parts of water, the pH was adjusted to 5.0, heated with stirring with a homomixer, pre-emulsified at 70 ° C. for 30 minutes, and then 100 kg / cm ^{2 with} a homogenizer. After homogenizing under pressure, it was cooled rapidly to 20 ° C. to prepare an oil-in-water emulsion. With respect to 100 parts of the oil-in-water emulsion prepared in this way, when it reaches pH 5.8, it is rapidly cooled to 5 ° C. and used in Example 10, the oil content is 7.0% by weight, the protein content is 7. An emulsion (A) having 7% by weight and a water content of 75.2% by weight was obtained.
When this emulsion (A) was evaluated, it had a good milky taste, and its physical properties were in a plastic state with slightly higher viscosity at 5 ° C.
Furthermore, 20 parts of egg yolk, 10 parts of granulated sugar and 7 parts of weak flour are mixed with 38 parts of the above emulsion (A), and then added with meringue made of 18 parts of egg white and 7 parts of granulated sugar. Thus, a dough (C) after mixing was obtained. The temperature of the dough (B) during mixing was 14 ° C.
The dough (C) after mixing had good dough stability and was in a molded state. Therefore, the dough (C) was rounded by 20 g on the top plate and baked in an oven at 180 ° C. for 13 minutes, and there was no sagging during baking. This was cooled to obtain a bubble-containing confectionery dough based on Example 10. Since the bubble-containing confectionery dough after cooling had moderate plasticity and had a shape-retaining property capable of sanding the filling, the custard cream was sanded to make a bushy. The texture was soft and moist like a souffle, the mouth melted very well, and the flavor was also good. The reason why it melts well in the mouth is that the blending amount of the thin flour in the mixed dough (C) before baking is 7% by weight (5.3% by weight as starch amount) and is small.

Comparative Example 1 (Preparation of sponge)
As Comparative Example 1, a sponge by a co-standing method was prepared and evaluated in the same manner as in Example 1. According to the composition of Table 3, 150 parts of whole egg and 90 parts of granulated sugar were mixed and aerated, 90 parts of thin flour and 30 parts of dissolved butter were added, mixed, baked and cooled to obtain a sponge. .
The dough after mixing had good dough stability, was in a molded state that could be squeezed or stretched into a sheet, and no sag during firing was seen. Further, the sponge after cooling had moderate plasticity, and had a shape retaining property that could sand the filling or process into a roll cake. The texture is firm, and compared to Examples 1-9, although there is a soft feeling, it does not have a moist feeling and slightly melts in the mouth. The flavor was that of an egg. The compounding amount of the soft flour in the mixed dough before firing was 25% by weight. These results are summarized in Table 3.

Comparative Example 2 (Preparation of sponge)
As Comparative Example 2, a sponge prepared by a separate method was prepared and evaluated in the same manner as in Example 1. According to the composition shown in Table 3, 60 parts of egg yolk and 30 parts of granulated sugar are mixed and aerated, and 90 parts of egg white and 60 parts of granulated sugar are mixed and aerated. 90 parts of weak flour was added to the combined product, mixed, fired and cooled to obtain a sponge.
The dough after mixing had very good dough stability, was in a molded state that could be squeezed and stretched into a sheet, and no sag during firing was seen. Further, the sponge after cooling was plastic and had a shape retaining property that could sand the filling or be processed into a roll cake. The texture is slightly hard and firm, and lacks a moist feeling as compared with Examples 1 to 9, and slightly melts in the mouth. The flavor was that of an egg. The compounding amount of the soft flour in the mixed dough before baking was 27% by weight. These results are summarized in Table 3.

Comparative Example 3 (preparation of souffle)
As Comparative Example 3, a souffle was prepared and evaluated in the same manner as in Example 1. According to the composition shown in Table 3, 80 parts of egg yolk and 30 parts of granulated sugar are mixed, warmed milk is added, and when heated to form a custard cream, butter is added. Thereto was added meringue containing 150 parts of egg white and the remaining 40 parts of granulated sugar, and the mixture was placed in a souffle mold and baked to obtain a souffle.
The dough after mixing had poor dough stability. Immediately after firing, there was a volume and a soft texture, but the volume decreased over time and the soft feeling was impaired. The bubble-containing confectionery dough after cooling was a non-commercial product that collapsed the bubbles and had neither plasticity nor shape retention. The blending amount of the soft flour in the mixed dough before firing was 7.7% by weight. These results are summarized in Table 3.

The formulations and results of Comparative Examples 1 to 3 are summarized in Table 3.

  The present invention relates to a method for producing a foam-containing confectionery dough, and more specifically, despite having shape retention similar to a sponge, the souffle-like texture is soft and moist, and the novel is excellent in melting in the mouth The present invention relates to a method for producing a bubble-containing confectionery dough.

Claims (8)

Mixing the dough (B) and meringue dough obtained by adding eggs and starchy raw materials to the emulsion (A) in a plastic state containing fats and oils and baking the dough (C) after mixing. A process for producing an aerated confectionery dough. The manufacturing method of the bubble containing confectionery dough of Claim 1 whose temperature of the dough (B) at the time of mixing dough (B) and meringue dough is 5-40 degreeC. The method for producing a bubble-containing confectionery dough according to claim 1 or 2, wherein the dough (C) after mixing can be molded. The method for producing a bubble-containing confectionery dough according to any one of claims 1 to 3, wherein mixing of the dough (B) and meringue dough is 80:20 to 30:70 by weight ratio. The method for producing a foam-containing confectionery dough according to claim 1, wherein the emulsion (A) is in a plastic state in a range of 5 to 35 ° C. The method for producing a foam-containing confectionery dough according to claim 5, wherein the emulsion (A) has a fat content of 0.1 to 50% by weight and a protein content of 1 to 30% by weight. The method for producing a foam-containing confectionery dough according to claim 5 or 6, wherein the emulsion (A) is prepared to have a pH of 4.0 to 6.5. The confectionery which uses the bubble containing confectionery material in any one of Claims 1-7.