Method for manufacturing long-lasting confectionery

Abstract

We offer confectionery that retains the original flavor and texture of baked and steamed goods, and can be stored at room temperature for extended periods. [Solution] The present invention provides a method for producing long-lasting confectionery, comprising: a preheating step of heating a dough or liquid composition for confectionery to a state just before complete heating; a step of cooling or removing excess heat from the confectionery after the preheating; a pouching step of filling the confectionery after the previous step into a retort pouch; and a pressurized heating step of placing the retort pouch after the pouching step into a retort kettle and heating it under pressure to sterilize the confectionery inside the retort pouch and complete the process. This prevents over-baking in baked goods (financiers, tarts, etc.) and prevents excessive coagulation in steamed goods (puddings, etc.), while maintaining the original flavor and texture of the confectionery and enabling long-term storage.

Description

Technical Field

[0001] The present invention relates to a method for producing long-term storable confectionery.

Background Art

[0002] Conventionally, methods (recipes) for making baked confectionery such as financiers and tarts have been known. For example, Non-Patent Document 1 discloses a method (recipe) for making financiers with a burnt butter and almond aroma. Further, Non-Patent Document 2 discloses a method (recipe) for making tart dough.

Prior Art Documents

Non-Patent Documents

[0003]

Non-Patent Document 1

Non-Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] The inventors of the present application have been studying confectionery such as financiers and tarts that can be stored for a long time as emergency food, as well as steamed confectionery such as pudding. In order to store these confectionery for a long time, it is necessary to perform pressure heating sterilization in a state of being packed in a container such as a retort pouch, similar to retort foods.

[0005] However, in the case of baked goods, there is a problem that if they are placed in a retort pouch and heated under pressure after completion, they will be overbaked and lose their flavor. Also, in the case of steamed sweets such as pudding, there is a problem that the protein will coagulate excessively due to heating for sterilization, which will impair the texture and flavor.

[0006] Therefore, the present invention aims to provide a method for producing confectionery that can be stored at room temperature for a long period of time while retaining the original flavor and texture of baked goods and steamed goods. [Means for solving the problem]

[0007] To solve the above problems, the present invention has the following configuration. That is, the present invention is a method for producing confectionery that can be stored for a long period of time, comprising: a preheating step of heating a dough or liquid composition for confectionery to a state just before complete heating; a step of cooling or removing excess heat from the preheated confectionery; a pouching step of filling the confectionery after the above step into a retort pouch; and a pressurized heating step of placing the retort pouch after pouching in the pouching step into a retort kettle and heating it under pressure to sterilize the confectionery inside the retort pouch and heat it completely to complete the confectionery that can be stored for a long period of time.

[0008] In the present invention, the long-term storable confectionery may be baked goods, in which case the preheating step may be a baking step in which the dough for the baked goods is baked until it is partially baked.

[0009] Furthermore, the aforementioned baked goods may be financiers.

[0010] Furthermore, the baked goods may be tarts, in which case the preheating step may include a first baking step of producing a partially baked tart base and a second baking step of adding toppings to the partially baked tart base and baking it further.

[0011] Furthermore, in the present invention, the long-term storable confectionery may be a steamed confectionery, in which case the preheating step may be a heating step in which a liquid composition containing egg yolk, milk, fresh cream, and sugar is heated under conditions where the protein does not coagulate.

[0012] Furthermore, the steamed confectionery may be pudding, in which case the liquid composition after the heating step can be cooled, a predetermined amount filled into a retort pouch, degassed and sealed, and then subjected to the pressurized heating step.

[0013] Furthermore, in the present invention, it is preferable that the pressurized heating step is performed under stricter heat sterilization conditions than the usual heat sterilization conditions for retort foods. [Effects of the Invention]

[0014] According to the present invention, in the case of baked goods, the dough is partially baked during the baking process, and then completely baked in a retort pouch while being sterilized during the subsequent pressurized heating process, resulting in baked goods with just the right degree of doneness. In the case of steamed goods, the liquid composition is preheated under conditions where the protein does not coagulate, and then sterilization and final heating are performed simultaneously in the subsequent pressurized heating process, preventing excessive coagulation and resulting in steamed goods such as puddings that retain a smooth texture and original flavor. Therefore, both baked goods and steamed goods can be stored for a long period of time while maintaining their original flavor and texture.

[0015] Furthermore, the aforementioned Non-Patent Documents 1 and 2 do not describe at all any specific configuration for long-term preservation of baked goods and steamed goods while maintaining their original flavor and texture. [Brief explanation of the drawing]

[0016] [Figure 1] A flowchart illustrating a method for producing long-lasting confectionery according to embodiments of the present invention (an example of baked confectionery). [Figure 2] A diagram showing the ingredients for long-lasting financiers, an example of baked goods designed for long-term storage. [Figure 3]A diagram showing the materials for a tart for long-term preservation, which is an example of a baked confectionery for long-term preservation. [Figure 4] A flowchart showing the details of the baking process in the method for manufacturing a long-term preservable confectionery (tart embodiment). [Figure 5] A flowchart showing the method for manufacturing a long-term preservable pudding.

Mode for Carrying Out the Invention

[0017] <1. First Embodiment> The method for manufacturing a long-term preservable confectionery according to an embodiment of the present invention will be described with reference to FIGS. 1 and 2. In this embodiment, as an example of the method for manufacturing a long-term preservable confectionery according to the present invention, the method for manufacturing financier for long-term preservation will be exemplified.

[0018] The method for manufacturing financier for long-term preservation can be roughly divided into two phases (steps). Specifically, as shown in FIG. 1, the method for manufacturing financier for long-term preservation consists of a baked confectionery manufacturing phase (steps S1 to S4) and a sterilization phase (steps S5, S6).

[0019] First, the baked confectionery manufacturing phase (steps S1 to S4) will be described in detail. In step S1, as the first step of the baked confectionery manufacturing phase, a material mixing step of mixing the materials for financier is carried out. The materials for financier are as shown in FIG. 2.

[0020] Specifically, first, granulated sugar and corn syrup are added to egg white and kneaded with a whisk. Hereinafter, what is kneaded with a whisk is also referred to as material A.

[0021] Second, wheat flour and almond powder are combined and sieved. Hereinafter, what is sieved is also referred to as material B.

[0022] Third, material B is mixed with material A. Hereinafter, what is obtained by mixing material B with material A is also referred to as material C.

[0023] Fourth, melt the butter in a saucepan over medium-high heat, stirring constantly with a whisk until it turns a hazelnut color. Hereafter, the butter that has turned hazelnut color will also be referred to as browned butter.

[0024] Fifth, once the butter has turned hazelnut brown, place it on a damp cloth to cool slightly to prevent it from getting too hot. Specifically, reduce the temperature of the browned butter to about 80°C.

[0025] Sixth, add the cooled browned butter to ingredient C and mix thoroughly until no streaks of butter remain.

[0026] In step S2, the second step of the baked goods manufacturing phase is a resting process in which the dough mixed in step S1 is allowed to rest. Specifically, the dough, covered with plastic wrap, is left to rest in a blast chiller for a predetermined time.

[0027] In step S3, the third step in the baked goods manufacturing phase is the baking process, in which the dough is baked.

[0028] Specifically, firstly, the dough, which has gone through the resting process, is mixed again to make it uniform, and then poured into a mold.

[0029] Secondly, the batter poured into the mold is baked in the oven. At this time, the oven temperature and time are set so that the batter is not fully baked, but rather partially baked. In other words, the baking process is carried out so that the batter is partially baked, producing a partially baked financier (hereinafter also simply referred to as "partially baked financier").

[0030] In step S4, the third step of the baked goods manufacturing phase is a cooling process to cool the partially baked financiers. Specifically, the partially baked financiers are removed from the molds and placed in a blast chiller for a predetermined time to cool.

[0031] Next, we will explain the sterilization phase (steps S5 and S6) in detail. In step S5, the semi-baked financiers, which were baked in the baked goods manufacturing phase described above, are placed into pouch bags in a pouching process. Specifically, the semi-baked financiers are pouched according to predetermined pouching conditions (conditions related to oxidation prevention and flavor preservation).

[0032] In step S6, a pressurized heating process is carried out in which the pouch bags are placed in a retort kettle and heated under pressure. The pressurized heating conditions of the retort kettle are set to be stricter than the heat sterilization conditions for retort foods stipulated by law, and to a value that is sufficient to fully bake the semi-baked financiers.

[0033] According to the embodiment described above, in the baking process (step S3), the dough for the baked financiers is baked to a semi-baked state. Then, in the pressurized heating process (step S6), the semi-baked financiers in the retort pouch are sterilized and completely baked, resulting in financiers with just the right degree of doneness. Therefore, the financiers are not overbaked and can be stored for a long period of time while retaining their original flavor.

[0034] <2. Second Embodiment> In the first embodiment described above, an example was given of applying the method for manufacturing long-lasting confectionery to long-lasting financiers. In the second embodiment, an example is given of applying the method for manufacturing long-lasting confectionery to long-lasting tarts.

[0035] The manufacturing method for long-term storage tarts differs in its ingredients. The ingredients are as shown in Figure 3. Furthermore, the baking process in step S3 of Figure 1 differs slightly from the embodiment described above in the manufacturing method for long-term storage tarts.

[0036] Specifically, as shown in the flowchart in Figure 4, the first step is to bake the tart base (step S31). At this time, the tart base is baked to a semi-baked state.

[0037] Next, add the toppings (such as almond cream) to the partially baked tart base (step S32).

[0038] Finally, in the second baking step, the toppings are added to the partially baked tart base and baked to produce a partially baked tart (step S33).

[0039] The other steps are the same as in the embodiment described above, so we will omit their explanation. According to the modified example described above, in the second baking step (step S33), the tart base with the toppings added is baked, producing a partially baked tart. In the pressurized heating step (step S6), the partially baked tart in the retort pouch is sterilized and completely baked, resulting in a tart with just the right degree of doneness. Therefore, the tart is not overbaked and can be stored for a long period of time while retaining its original flavor.

[0040] <3. Third Embodiment> The following describes another embodiment of the present invention: a method for producing pudding that can be stored for a long period of time. Figure 5 shows the flowchart.

[0041] Egg yolks, milk, fresh cream, and sugar are mixed and stirred until uniformly emulsified (Step S21: Mixing of ingredients). This yields a liquid composition for pudding.

[0042] The obtained liquid composition is heated for a predetermined time within a temperature range in which the protein does not coagulate (Step S22: Preheating step). This homogenizes the entire composition and suppresses variations in quality during subsequent pressurized heating.

[0043] The preheated liquid composition is cooled to a temperature suitable for pouch filling (Step S23: Rough heat removal step). This prevents deterioration and sealing defects when filling the pouch.

[0044] The cooled liquid composition is filled into retort pouches in predetermined quantities, degassed, and then sealed (Step S24: Pouching process). This process reduces the amount of oxygen inside, thereby suppressing changes in flavor and color.

[0045] The pouched product is placed in a retort kettle and pressurized and heated under conditions stricter than those applied to typical retort foods, thereby sterilizing the product and completing the pudding simultaneously (Step S25: Pressurized Heating Process). This process allows for long-term storage at room temperature while preserving the pudding's original flavor and smooth texture.

[0046] According to this embodiment, by preheating the liquid composition under conditions that prevent protein coagulation, rapid coagulation and separation during the pressurized heating process can be prevented. As a result, similar to baked goods, pudding can be stored for a long period of time while maintaining its original flavor and texture. [Explanation of Symbols]

[0047] S1 Ingredient mixing process (baked goods) S2 Resting process (baked goods) S3 Baking process (baked goods) S4 Cooling process (baked goods) S5 Pouching process (baked goods) S6 Pressurized heating process (baked goods) S31 First baking process (partial baking of the tart base) S32 Topping addition process (tart) S33 Second baking process (baking of tarts with toppings) S21 Ingredient mixing process (Steamed confectionery: Pudding) S22 Preheating process (Steamed confectionery: Pudding) S23 Cooling process (Steamed confectionery: Pudding) S24 Pouching process (Steamed confectionery: Pudding) S25 Pressurized heating process (steamed confectionery: pudding)

Claims

1. A method for manufacturing confectionery that can be stored for a long period of time, A preheating step in which a dough or liquid composition for confectionery is heated to a state just before complete heating, The process of cooling or removing excess heat from the preheated confectionery, A pouching process in which the confectionery after the above process is filled into a retort pouch, A pressurized heating step is performed in which the retort pouch after the pouch processing in the aforementioned pouch process is placed in a retort kettle and heated under pressure, thereby sterilizing and completely heating the confectionery inside the retort pouch to complete a confectionery that can be stored for a long period of time. A method for manufacturing confectionery that can be stored for a long period of time.

2. The aforementioned long-lasting confectionery is a baked confectionery. The method for producing a long-lasting confectionery according to claim 1, wherein the preheating step is a baking step in which the dough for baked goods is baked until it is partially baked.

3. The manufacturing method according to claim 2, wherein the baked confection is a financier.

4. The baked good is a tart, and the preheating step is The first baking step produces a partially baked tart base, The second baking step involves adding toppings to the partially baked tart base and baking it further, The manufacturing method according to claim 2, including

5. The method for producing a long-lasting confectionery according to claim 1, wherein the long-lasting confectionery is a steamed confectionery, and the preheating step is a heating step of heating a liquid composition containing egg yolk, milk, fresh cream, and sugar under conditions where the protein does not coagulate.

6. The aforementioned steamed confection is pudding. The manufacturing method according to claim 5, characterized in that the liquid composition after the heating step is cooled, a predetermined amount is filled into a retort pouch, degassed and sealed, and subjected to a pressurized heating step.

7. The manufacturing method according to any one of claims 1 to 6, wherein the pressurized heating step is performed under sterilization conditions that are stricter than the normal heat sterilization conditions for retort foods.

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