JP3113976B2 - Combination confectionery of cone and cake - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to combining two kinds of confectionery to provide a new confectionery.

[0002]

2. Description of the Related Art Conventionally, as a method of combining corn and cake, unbaked cake dough is filled into corn,
There was a technique to bake again, but after baking, moisture transfers from the cake dough to the corn dough, so that the whole will have a moist texture and the corn dough will be too big to tear it There is a drawback in that it requires power and has an undesired texture (hereinafter referred to as a chewy texture) such as cutting with teeth for eating.

[0003]

Therefore, there has been a long-awaited need for a combination confectionery which eliminates the stickiness caused by holding the cake in hand and which does not cause the corn to have a chewy texture even when eaten.

[0004]

Means for Solving the Problems As a result of intensive studies, the inventor of the present application has solved the above-mentioned problems by reviewing the composition of corn, and has completed the present invention.

[0005] The corn referred to in the present invention is made on the premise that it is combined with food other than the corn itself, such as a cup or a cone, and refers to a baked confectionery made from flour, sugars, fats and the like. Sugars used as raw materials
Sugar, palatinose, lactose, maltitol, lactitol and the like. Other raw materials used include emulsifiers, swelling agents, fragrances, emulsifiers, water, milk powder and the like. These materials are appropriately combined, fired once flat, and then rolled up in a conical shape (hereinafter, this type is referred to as a waffle cone in the present application), or a mold intended to be fired in a cup shape or the like in advance is heated. It is obtained by filling and baking the dough of the above-mentioned composition (hereinafter, this type is called soft corn in the present application).

[0006] The cake referred to in the present invention is not limited to a so-called sponge cake, but also a confectionery obtained by mixing flour, eggs, sugars, and water and baking the mixture with air, and includes so-called pound cake and chiffon cake. It is.

The waffle cone used in the present invention is a mixture of eggs having a dry weight of 5% or more and 30% or less in terms of weight ratio excluding water from the mixed dough mixture before firing. If the egg mixture ratio is lower than this, the corn will have a chewy texture after being combined with the cake, and the object of the invention will not be achieved, and if it is high, the corn will be brittle and the egg flavor will be too strong. Eggs to be used are not limited to raw eggs and dried eggs, and may be in any form as long as eggs can be ensured as a solid content, such as those to which sugar is added for improving preservability. In addition, the object of the invention can be achieved in any mixing ratio of egg white and egg yolk.

[0008] Substances that eliminate chewy texture when corn is wet are represented by eggs, soybean proteins and dairy proteins and their enzymatic degradation products, glycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters. Food emulsifiers

[0009] The soft corn used in the present invention is prepared by blending Kanbai flour or cellulose at a ratio of 5% to 20%. If the amount is less than 5%, the corn will have a chewy texture after being combined with the cake, and if it is more than 20%, the flavor will be inferior.

[0010] The mixing of the dough for both soft corn and waffle corn is carried out in the usual manner, and no special method is used. As an example, there is a method in which raw materials other than flour are mixed, sugar and the like are dissolved, and then flour is added and lightly mixed. In addition, there is a method in which all the raw materials are charged at once and mixed. The water is added until the dough becomes muddy, but the amount is appropriately adjusted depending on the scale of mixing the dough, moisture originally contained in flour, and the like. Generally, waffle corn is 70% of the total weight except water
To 100%, and soft corn add water in the range of 120% to 150%.

The kind of cake used in the present invention is not limited, but preferably a cake having a water content immediately after baking of 10% or more and 20% or less and a fat or oil content of 30% or more and 40% or less is used.
If the water content is less than this, the corn becomes a crunchy texture even after being united with the corn, and the commercial value is slightly lowered. Also, as for the oil content, if it is more than this, the oil and fat will transfer to the corn and will become sticky when held in hand,
If the amount is small, the fats and oils are transferred to the corn, resulting in a disadvantage that the texture becomes faint (the texture when the cake is left alone).

[0012] In the case of cakes as well, the mixing means and baking means for the dough are the same as those of ordinary methods, and no special method is used. For example, there is a method in which wheat flour, emulsified oil and fat, and sugar are mixed in advance, and then eggs and dissolved butter are sequentially added, or a method in which all raw materials are added at once and foamed by an overrun machine.

[0013] The corn, and the cake and the method of combining them are not exceptional. For example, there is a method in which the corn is once baked, and then the unbaked cake dough is filled and baked again, or a method in which a separately baked corn and cake are combined.

[0014] In this way, the moisture of each of the cake and the corn is adjusted so that the confectionery after the combination finally has a water activity of 0.8 or less, preferably 0.75. If the water activity is higher than this, the storability will be reduced and the corn will have a moist texture.

[0015] Water activity is an indicator of the effect of water on food spoilage, taking into account so-called bound water not used by microorganisms. A specific measuring method can be obtained by measuring the vapor pressure in a state where the evaporation rate and the agglomeration rate of the water of the food are in equilibrium at a certain temperature of each food, and dividing the measured pressure by the vapor pressure of pure water. In general, a dedicated measuring device for measuring water activity is commercially available, and the measurement is performed using the measuring device.

An embodiment will be described below.

Example 1 16 grams of corn dough prepared by adding water at a ratio of 70% to 100% with respect to the total amount except for water in each of the formulations shown in Formulations 1 to 6 in Table 1 was used to obtain a bottom diameter. It was formed into a 4.7 cm, 11 cm high cone and fired in a conventional manner. The firing temperature was 180 ° C. and the firing time was 1 minute. This was filled with 45 g of the cake dough prepared in accordance with the composition shown in Composition 1 in Table 2, and again 18 g
It was baked at 0 ° C. for 35 minutes. As a result, the water activity of the cake portion was 0.80 to 0.84 after 30 minutes of baking (No.
Vasina ThermoconstanterH
UMIDAT-TH2 / RTD-33 / BS) This was sealed and stored for 10 days, water was transferred from the cake to the corn, and the water activity was measured again. As a result, it became 0.68 to 0.72 in all corn formulations. As a result of the tasting, the corn portion had no chewy texture and was easy to eat.

[0017]

Example 2 Corn dough having the composition shown in Composition 1 in Table 1 was prepared and baked in the same manner as in Example 1. This was filled with 45 g of the cake dough prepared according to the formulation shown in Formula 3 in Table 2, and baked again at 180 ° C. for 35 minutes. When the water activity of the cake portion was measured in the same manner as in Example 1, 30 minutes after the baking,
It was 0.90. This was sealed and stored for 10 days, water was transferred from the cake to the corn, and the water activity was measured again.In all corn formulations, it was 0.80, and as a result of the tasting, the corn portion did not have a chewy texture, It was easy to eat

[0018]

Comparative Example 1 Example 1 was prepared using the composition shown in Formulation 7 in Table 1.
16 g of corn dough prepared in the same manner as described above was formed into a cone having a bottom surface having a diameter of 4.7 cm and a height of 11 cm, and was baked by a conventional method. The firing temperature was 180 ° C. and the firing time was 1 minute. This was filled with 45 g of the cake dough prepared according to the formulation shown in Formula 1 in Table 2, and baked again at 180 ° C. for 35 minutes. The water activity of the cake portion was measured in the same manner as in Example 1, and it was 0.80 after 30 minutes of baking. This was sealed and stored for 10 days, water was transferred from the cake to the corn, and the water activity was measured again. The result was 0.67, but as a result of the tasting, a chewy texture remained in the corn portion.

[0019]

EXAMPLE 3 Corn dough 11 prepared by blending water at a ratio of 120% to 150% with respect to flour in each of formulations 8 to 13 in Table 3.
The gram was formed into a cone having a diameter of 4.5 cm at the bottom and a height of 12 cm, and calcined by a conventional method. The firing temperature was 175 ° C., and the firing time was 2 minutes and 30 seconds. This was filled with 40 g of the cake dough prepared by the formulation shown in Formula 1 in Table 2, and baked again at 180 ° C. for 30 minutes. When the water activity of the cake portion was measured in the same manner as in Example 1, the water activity was 0.80 to 0.84 30 minutes after firing. This was sealed and stored for 10 days, water was transferred from the cake to the corn, and the water activity was measured again to be 0.70 to 0.73. The corn portion had no chewy texture and was easy to eat.

[0020]

[0021]

[Comparative Example 2] Example 1 with the composition shown in Formulation 1 in Table 1.
16 grams of corn dough prepared in the same manner as described above was formed into a cone having a bottom surface of 4.7 cm in diameter and a height of 11 cm, and was baked by a conventional method. The firing temperature was 180 ° C. and the firing time was 1 minute. This was filled with 45 g of a cake dough prepared according to the formulation shown in Formula 2 in Table 2, and baked again at 180 ° C. for 35 minutes. This was sealed and stored for 10 days, water was transferred from the cake to the corn, and the water activity was measured in the same manner as in Example 1. The result was 0.9. As a result of the tasting, the overall texture became moist. The flavor was inferior in commercial value.

[0022]

[Table 1] (Unit is part)

[0023]

[Table 2] (Unit is part)

[0024]

[Table 3] (Unit is part)

[0025]

According to the present invention, in a combination confection of a corn and a cake, the corn portion does not exhibit a chewy texture,
And a moist, moist, long-term savable combination confection was obtained.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification code FI A21D 2/36 A21D 2/36 8/06 8/06

Claims (2)

(57) [Claims] 1. A egg using a cone, characterized in that blended in the range of 30% or less by weight ratio of 5% or more dried egg terms, Ke
Combined edible corn and cake confectionery, characterized by having a water activity of 0.8 or less after baking in combination with the corn 2. A Kanbai powder, using a cone, characterized in that blended with at least one or more by weight ratio of 5% to 20% or less of the cellulose, in water activity after the cake and combinations baking 0.8 Edible corn and cake combination confectionery characterized by having