Florentine confectionery and method for manufacturing the same

Abstract

This invention provides a Florentine confection that has the same crisp texture as one that has undergone a boiling process, without the need for a boiling process, and a method for producing the same. [Solution] The Florentine confectionery of the present invention contains dietary fiber in the Florentine dough.

Description

Technical Field

[0001] The present invention relates to Florentine confections and a method for producing the same.

Background Art

[0002] Florentine confections are traditional French baked confections. They are made by boiling down a mixed material containing moisture, which is formulated with ingredients such as sugar and honey, and baking Florentine dough obtained by coating a mixed variety such as nuts with the resulting caramel sauce. The Florentine dough may be baked on a thick sablé dough or the like.

[0003] Conventionally, when producing Florentine confections, a method of boiling down materials such as sugar and then baking in an oven to obtain Florentine dough is known (Patent Document 1). The step of boiling down materials such as sugar improves the moldability of the Florentine dough and suppresses the adverse effects caused by sudden boiling during baking. The conventional Florentine dough requires the step of boiling down, and if the step of boiling down and evaporating moisture is not performed, the Florentine dough containing caramelized sugar easily adheres to the teeth and may impair the crispy texture. However, since a complicated operation of boiling down is required and special manufacturing equipment is needed, there has been a desire for Florentine confections that can be manufactured more simply and have a good texture.

[0004] In Patent Documents 2 and 3, techniques for producing Florentine confections in a simple manner have been proposed. However, in order to make the method simple, in Patent Document 2, Florentine dough is manufactured and molded in advance, and in Patent Document 3, materials such as sugar are used as a pre-powdered coating agent. Therefore, molding work and processing to make a coating agent are required, and there is also an aspect that the work becomes complicated in the pre-step for making the subsequent steps simple.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] This invention has been made in view of the above circumstances, and aims to provide a Florentine confection that has a crisp texture similar to that of a confection that has undergone a boiling process, without having to go through the boiling process, and a method for producing the same. [Means for solving the problem]

[0007] To solve the above problems, the Florentine confectionery of the present invention is characterized by containing dietary fiber in the Florentine dough. The present invention relates to a method for producing Florentine confectionery, characterized by adding dietary fiber to the Florentine dough and then baking it. [Effects of the Invention]

[0008] The Florentine confectionery of the present invention has a crisp texture similar to that of confectionery that has undergone a boiling process, even without going through the boiling process. The present invention provides a method for manufacturing Florentine confectionery that allows for a crisp texture similar to that achieved through a boiling process, without requiring a boiling step. It also suppresses bumping during baking, thereby preventing problems caused by bumping, such as the Florentine dough spilling over from the base. [Modes for carrying out the invention]

[0009] The present invention will be described in detail below. (Florentine cookie) The Florentine confectionery of the present invention includes Florentine dough. In addition to the Florentine dough, the Florentine confectionery of the present invention may also have a separate base dough on which the Florentine dough is placed.

[0010] <Florentine dough> The Florentine confectionery of the present invention contains dietary fiber in the Florentine dough. The inclusion of dietary fiber allows for the production of the Florentine dough without the need for a boiling process. In particular, it achieves a crisp texture similar to that of a confectionery that has undergone a boiling process, even without the boiling step. Furthermore, it suppresses bumping during baking.

[0011] Dietary fiber is a substance found in food that cannot be digested by human digestive enzymes. There are many types of dietary fiber, but they are broadly classified into insoluble dietary fiber, which does not dissolve in water, and soluble dietary fiber, which does dissolve in water. From the perspective of suppressing bumping during the baking of Florentine dough, it is preferable to use insoluble dietary fiber.

[0012] Insoluble dietary fiber is not particularly limited, but examples include indigestible starches such as phosphate-crosslinked starch, cellulose, hemicellulose, chitin, and chitosan. Among these, indigestible starch is preferred.

[0013] The water-soluble dietary fiber is not particularly limited, but examples include indigestible dextrin, reduced indigestible dextrin, pectin, glucomannan, alginic acid, agarose, agaropectin, carrageenan, polydextrose, and fructan. Among these, indigestible dextrin and reduced indigestible dextrin are preferred.

[0014] The amount of dietary fiber added to the Florentine dough is not particularly limited, but from the viewpoint of better demonstrating the effects of the present invention, 1 to 10% by mass is preferred, and among these, 3 to 5% by mass is more preferred from the viewpoint of further improving the crisp texture.

[0015] For the Florantane dough, materials similar to conventional Florantane dough can be used, except that it contains dietary fiber. The Florantane dough uses a fluid dough mainly made of carbohydrates, also known as caramel sauce, soft candy, etc., and a mixed variety of confectionery materials such as flakes, granules, and crushed forms.

[0016] As materials for the fluid dough, carbohydrates are essential, and fats and oils can be further blended.

[0017] The carbohydrates are not particularly limited. For example, monosaccharides such as glucose, fructose, galactose, mannose, etc., disaccharides such as lactose, sucrose, maltose, trehalose, etc., trisaccharides such as maltotriose, tetrasaccharides such as maltotetraose, oligosaccharides, honey, dextrin, polysaccharides such as starch, thickening polysaccharides, sugar alcohols, etc. can be mentioned. These can be used alone or in combination of two or more. Among these, disaccharides, trisaccharides, and polysaccharides are preferred.

[0018] The blending amount of carbohydrates in the Florantane dough is not particularly limited. For example, it is 20 - 60% by mass. Among them, 30 - 40% by mass is preferred.

[0019] As the fats and oils, for example, conventionally known edible fats and oils can be used. The edible fats and oils are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, sal fat, mango oil, illipe fat, cocoa butter, lard, beef fat, butter, fish oil, their fractionated oils or their deodorized oils, processed oils (those subjected to one or more of hydrogenation and ester exchange reactions), etc. can be mentioned. These can be used alone or in combination of two or more.

[0020] [[ID=id19]] The form of the fats and oils is not particularly limited. For example, plastic fats, powdered fats, cream-like fats, liquid oils, etc. can be mentioned.

[0021] When formulating fats and oils in the Florantane dough, it is preferable to include plastic fats and oils as the fats and oils. Examples of plastic fats and oils include margarine, fat spread, shortening, and the like.

[0022] When formulating fats and oils in the Florantane dough, in combination with containing dietary fiber, it is preferable to formulate powder fats and oils because the crispiness of Florantane confections is further improved and the inhibitory effect on adhesion to teeth is also improved. The powder fats and oils are preferably formulated together with plastic fats and oils.

[0023] Examples of creamy fats and oils include fresh cream, whipped cream, and the like.

[0024] When formulating fats and oils in the Florantane dough, the amount of the formulated fats and oils is not particularly limited, but for example, it is 10 to 60% by mass in the Florantane dough. Among them, 10 to 30% by mass is preferable. When formulating powder fats and oils, the amount of the formulated powder fats and oils is, for example, 5 to 40% by mass in the total fats and oils. Among them, 10 to 30% by mass is preferable.

[0025] When the Florantane dough is formulated with powder fats and oils as described above, in combination with containing dietary fiber, the crispiness of Florantane confections is further improved and the inhibitory effect on adhesion to teeth is also improved. Examples of the powder fats and oils include fat powders composed only of edible fats and oils, those obtained by drying and powdering water-in-oil emulsions, and the like. As the method for drying and powdering the water-in-oil emulsion, generally known spray drying methods, vacuum freeze drying methods, vacuum drying methods, and the like can be used. From the viewpoint of further improving the crispiness of Florantane confections and the inhibitory effect on adhesion to teeth, those obtained by drying and powdering the water-in-oil emulsion are preferable, and among them, spray-dried powder fats and oils obtained by the spray drying method are preferable (hereinafter, the spray-dried powder fats and oils are simply referred to as powder fats and oils).

[0026] The powder fats and oils contain fats and oils, and protein and / or saccharides. The protein and / or saccharides function as excipients (powdering substrates), and the powder fats and oils after drying have a shape in which the fats and oils are covered (encapsulated) with the excipients.

[0027] The oils and fats in the powdered oils and fats are not particularly limited, but the examples given above are possible. The amount of oils and fats blended with the powdered oils and fats is not particularly limited, but for example, it is 40 to 75% by mass. Among these, 40% by mass or more is preferred, 45% by mass or more is more preferred, and 50% by mass or more is even more preferred. Also, 80% by mass or less is preferred, 75% by mass or less is more preferred, and 70% by mass or less is even more preferred. Within this range, it is suitable for improving the crispness of Florentine confectionery.

[0028] Powdered oils and fats preferably contain proteins. Proteins enhance the dispersibility of oil droplets and function as emulsifying stabilizers. Powdered oils and fats coarsely granulate while maintaining the oil droplets of the oil-in-water emulsion during manufacturing, but the proteins maintain a structure in which fine oil droplets are dispersed. The proteins are not particularly limited, but examples include milk protein, soy protein, pea protein, broad bean protein, rice protein, wheat protein, collagen, gelatin, etc. Hydrolyzed products of such proteins can also be used, and in this specification, these hydrolyzed products are also referred to as proteins. These may be used individually or in combination of two or more. Among these, milk protein is preferably used. The amount of protein to be added is not particularly limited, but for example, it is 30% by mass or less of the total amount of powdered oils and fats. Among these, 1 to 10% by mass is more preferable.

[0029] From the viewpoint of increasing the shape-forming ability of powdered oils and fats, it is preferable to include carbohydrates. While there are no particular limitations on the carbohydrates, those exemplified above are examples. The amount of carbohydrates included in the powdered oils and fats is not particularly limited, but a higher amount will increase the shape-forming ability of the oils and fats. Note that the amount of carbohydrates in the powdered oils and fats is not included in the amount of carbohydrates separately added to the Florentine dough.

[0030] From the viewpoint of improving the crispness of Florentine confectionery, it is preferable to add an emulsifier to the powdered oil. The emulsifier is not particularly limited, but examples include lecithin, glycerin fatty acid esters (monoglycerin fatty acid esters, diglycerin fatty acid esters, glycerin organic acid fatty acid esters (diacetyl tartrate monoglyceride, succinic acid monoglyceride, citrate monoglyceride, lactate monoglyceride, etc.), polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid ester, etc.), sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and calcium stearoyl lactylate. These may be used individually or in combination of two or more. The amount of emulsifier added is not particularly limited, but from the viewpoint of improving the crispness of Florentine confectionery, it is preferably 0.05% by mass or more, and more preferably 1.0% by mass or more, relative to the total amount of powdered oil. Furthermore, if the amount of emulsifier in the powdered oil is too high, it may impair the taste of the Florentine confectionery. Therefore, it is preferable that the amount be 30% by mass or less, and more preferably 10% by mass or less, relative to the total amount of powdered oil.

[0031] Other components besides those mentioned above may be added to the powdered oil, provided that they do not impair the effects of the present invention. Such other components are not particularly limited, but examples include antioxidants to suppress the deterioration of oil, phosphates to improve dispersibility when milk protein is added, colorants, flavors, etc.

[0032] Powdered oils and fats can be produced by preparing an oil-in-water emulsion by blending oils and fats, water, and other components, and then spray-drying the oil-in-water emulsion. The oil-in-water emulsion can be prepared by mixing an aqueous phase with an oil phase containing oils and fats. For example, it can be prepared by an emulsification step in which raw materials are introduced into the stirring tank of an emulsifier and stirred and mixed, and a homogenization step in which the emulsion obtained in the emulsification step is supplied to a pressure homogenizer to make the oil droplet size finer. When drying and powdering by spray drying, the homogenized emulsion is supplied to the inlet of a spray dryer or other spray dryer using a high-pressure pump, and high-temperature hot air is blown in and sprayed from above into the tank of the spray dryer.

[0033] When dried oil-in-water emulsions are added to water, the dried powdered oils and fats revert to their original oil-in-water emulsion state, with the oil droplets being redispersed. The median diameter when the powdered oils and fats are redissolved in water is not particularly limited, but is, for example, 0.3 to 1.8 μm. Among these, a median diameter of 0.3 to 1.0 μm is preferred from the viewpoint of improving dispersibility in the Florentine dough and enhancing emulsification stability in the dough, thereby improving the crispness of the Florentine confectionery. Here, the median diameter is calculated by redissolving the powdered oils and fats in water and measuring the particle size distribution of the oil droplets in the aqueous dispersion using laser diffraction scattering. Specifically, it is measured as a volume-based measurement using a particle size distribution measuring device such as the Shimadzu SALD-2300 wet laser diffraction device.

[0034] In addition to carbohydrates and fats, other ingredients can be added to the liquid dough. These other ingredients are not particularly limited, but examples include refined salt, rock salt, fruit puree, fruit juice, colorings, and flavorings.

[0035] Examples of fruit purees include raspberry puree, strawberry puree, blueberry puree, banana puree, lemon puree, orange puree, mango puree, apple puree, pear puree, peach puree, apricot puree, and pineapple puree.

[0036] The water content in the fluid dough is not particularly limited, but is preferably 18% by mass or less, and more preferably 8 to 13% by mass. The water content in the fluid dough can be adjusted by the proportion of ingredients.

[0037] The ingredients mixed with the liquid dough are not particularly limited, but examples include nuts, dried fruits, puffed grains such as puffs, and legumes.

[0038] Nuts include almonds, macadamia nuts, walnuts, cashews, hazelnuts, pistachios, pecans, coconuts, peanuts, sunflower seeds, and pumpkin seeds.

[0039] The mixing ratio of the liquid dough to the mixed ingredients is not particularly limited, but for example, it is 5:1 to 1:1 by mass. Among these, 5:2 to 2:1 is preferred.

[0040] <Base fabric> The base dough is not particularly limited as long as it can support the Florentine dough, but from a texture standpoint, a baked grain dough is preferred. Among these, a crispy biscuit dough is preferred, especially a sable dough that crumbles easily in the mouth and has a light, crispy texture.

[0041] The ingredients used in grain dough are not limited to grain flour, but include carbohydrates, eggs, and plastic fats.

[0042] As for cereal flour, any flour that has been ground into a powder and is commonly used in baked goods can be used without any particular restrictions. Examples include wheat flour (strong flour, semi-strong flour, all-purpose flour, durum flour, cake flour, etc.), whole wheat flour, wheat bran, wheat germ, barley flour, rice flour, corn flour, rye flour, whole rye flour, buckwheat flour, soy flour, almond flour, etc. These may be used individually or in combination of two or more.

[0043] Carbohydrates include monosaccharides such as glucose, fructose, galactose, and mannose; disaccharides such as lactose, sucrose, maltose, and trehalose; and polysaccharides such as oligosaccharides, honey, dextrin, and starch. Eggs include whole eggs, egg yolks, and egg whites. Plastic fats include butter, margarine, and shortening.

[0044] In addition to the ingredients mentioned above, grain dough may also contain known ingredients that are incorporated into grain dough, such as water, dairy products, proteins, salts, emulsifiers, emulsifying foaming agents (emulsified oils and fats), powdered oils and fats, cocoa mass, cocoa powder, chocolate, almond paste, coffee, black tea, matcha, vegetables, fruits, fruit juices, jams, fruit sauces, meats, seafood, beans, kinako (roasted soybean flour), tofu, soy milk, soy protein, leavening agents, sweeteners, seasonings, spices, coloring agents, and flavorings.

[0045] When preparing the grain dough before baking, conventionally known recipes and procedures can be used as a reference. Biscuit dough, made primarily from grain flour and blended with ingredients such as carbohydrates, eggs, and plastic fats, will have a crisp texture when baked. Sable dough, by using a larger amount of plastic fats, will have an even crispier and lighter texture.

[0046] The shape of the base dough is not particularly limited, but a shape suitable for placing the Florentine dough on top is preferred, such as a sheet or a cup shape.

[0047] (Method of manufacturing Florentine confectionery) The Florentine confectionery of the present invention can be manufactured by adding dietary fiber to the Florentine dough and using any method known as a method for manufacturing Florentine confectionery.

[0048] Florentine dough is first prepared by creating a liquid dough. To prepare the liquid dough, for example, a solid fat at room temperature, such as a plastic fat, is preheated and melted, and then carbohydrates, dietary fiber, and other ingredients are added and mixed into it. Mixing can be done using appropriate equipment. Heating is optional and not required, and boiling is not necessary. The mixed ingredients are added and mixed either during the process of adding the liquid dough ingredients, or after all the liquid dough ingredients have been added.

[0049] The resulting Florentine batter is then poured onto a base dough if one is used. If the base dough is in sheet form, the Florentine batter is placed flat on top of it; if the base dough is in cup form, the Florentine batter is placed inside the cup.

[0050] Next, the base dough topped with the Florentine dough is baked. A heating method such as an oven can be used for baking. The baking temperature is not particularly limited as long as it is the temperature at which the dough is baked, but for example, it is 120 to 250°C, with 160 to 200°C being preferable.

[0051] The Florentine confectionery obtained in this way has a crisp texture similar to that obtained by boiling, even without the boiling process, due to the addition of dietary fiber. Furthermore, the addition of dietary fiber suppresses bumping during baking, thereby preventing problems caused by bumping, such as the Florentine dough spilling from the base dough. In other words, the Florentine confectionery of this invention allows for easy preparation of the Florentine dough simply by melting and combining without boiling, and has a good crisp texture. [Examples]

[0052] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0053] Of the formulations shown in Tables 1 and 2, the following materials are used: (Dietary fiber) • Insoluble dietary fiber: Pine starch RT (phosphate-crosslinked starch, manufactured by Matsutani Chemical Industry Co., Ltd.) • Water-soluble dietary fiber: Fibersol 2 (indigestible dextrin, manufactured by Matsutani Chemical Industry Co., Ltd.) • Dextrin: TK16 (manufactured by Matsutani Chemical Industry Co., Ltd.) (Powdered oil) • Powdered oil 1: 46% by mass of oil, 20% by mass of emulsifier, median diameter 0.4 μm when redissolved in water. • Powdered oil 2: 70% by mass of oil, 2% by mass of emulsifier, median diameter 0.7 μm when redissolved in water.

[0054] Note that BP in Table 2 refers to baking powder, and the proportions shown in Tables 1 and 2 are in parts by mass.

[0055] (1) Preparation of sheet-shaped Florentine confectionery Florentine confections were prepared using the formulations shown in Tables 1 and 2, as shown in the examples and comparative examples. Of the ingredients listed in Table 1, all ingredients except almonds and margarine were placed in a pot, and the melted margarine was added and mixed. Once the ingredients were mixed, the almonds were added and mixed further to make the Florentine dough. All the ingredients listed in Table 2 were mixed together, the dough was rolled out to a thickness of 3 mm, and shaped into a sheet. The Florentine batter was poured into the sheet and baked in a 170°C oven for 17 minutes to obtain a sheet of Florentine confectionery.

[0056] (2) Preparation of cup-shaped Florentine confectionery Florentine confections were prepared using the formulations shown in Tables 1 and 2, as shown in the examples and comparative examples. Of the ingredients listed in Table 1, all ingredients except almonds and margarine were placed in a pot, and the melted margarine was added and mixed. Once the ingredients were mixed, the almonds were added and mixed to make the Florentine dough. All the ingredients listed in Table 2 were mixed together, the dough was rolled out to a thickness of 3 mm, and cut out circles with a diameter of 55 mm. The cut-out shortbread dough was placed in a chrysanthemum-shaped alto plate and shaped into cups. The Florentine batter was poured into the cups and baked in a 170°C oven for 17 minutes to obtain cup-shaped Florentine confections.

[0057] (3) Evaluation The following evaluations were performed on the Florentine confections of the examples and comparative examples. [Texture of Florentine pastries (crispness)] The resulting sheet-shaped Florentine confectionery was evaluated by a panel of 15 people according to the following criteria. The panel conducted tests to identify the five basic tastes (sweet, sour, salty, bitter, and umami), to identify differences in taste concentration, to identify the taste of various foods, and to test standard olfactory perception. Fifteen individuals who passed each of these tests were selected. Evaluation Criteria ◎: More than 12 out of 15 people rated the crispness as good. ○: 8 to 11 out of 15 people rated it as good. △: 4 to 7 out of 15 people rated it as good. ×: Three or fewer out of 15 people rated it as good.

[0058] [Bumping during firing] The resulting cup-shaped Florentine confections were visually inspected for bumping during baking according to the following criteria. Evaluation Criteria ◎: No sudden boiling, and the Florentine batter does not spill from the cup. ○: There is some slight boiling, but the Florentine batter does not spill out of the cup. △: Boiling over occurs, causing the Florentine batter to spill from the cup. ×: There was a lot of bumping, and the Florentine batter spilled out of the cup.

[0059] The evaluation results are shown in Table 1.

[0060] [Table 1]

[0061] Table 2

Claims

1. Florentine pastries, made with a Florentine dough that contains dietary fiber.

2. The Florentine confectionery according to claim 1, wherein the dietary fiber is insoluble.

3. A method for manufacturing Florentine confectionery, which involves adding dietary fiber to the Florentine dough and then baking it.

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