Canelé-like confectionery and method for manufacturing the same.

Abstract

To provide canele like confectionery which can be preserved in a normal temperature in long term, and a production method of the same.SOLUTION: There is provided canele like confectionery having two layer structure of an outer coat layer and a center layer, where rupture stress of the outer coat layer is 1-8 N, and a fracture strain ratio is 5-30%, the canele like confectionery being mainly formed of gelatin and a water soluble saccharide. The canele like confectionery is produced by filling a water solution which is obtained by heating and dissolving the gelatin and the water soluble saccharide, in a starch mold, then, heating the water solution at 50-80°C thereby forming, the outer coat layer.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to cannelle-like confectionery that can be stored at room temperature for a long time and a method for producing the same.

Background Art

[0002] Cannelle (Cannelle de Bordeaux) is a French confectionery originating from France, which is in the shape of a crown with vertical grooves as the French word "cannelle" means "grooved". As its basic production method, a mixed liquid containing sugar, flour, and eggs is poured into a crown-shaped mold and baked. The resulting cannelle has a hard and charred surface due to baking, and the internal gel is moist and soft, resulting in a confectionery with a difference in texture between the outside and the inside. However, over time, the hard texture on the outside is lost, and the soft texture inside is gradually lost due to the aging of starch. Also, since the water activity is as high as about 0.8, commercially available cannelle is generally sold as a frozen product or has a shelf life of 2 to 3 days at room temperature.

[0003] So far, as technologies for long-term preservation of baked confectionery, those containing glycerin, sorbitol, reduced molasses, etc. have been proposed (for example, Patent Document 1). These enable long-term preservation by reducing the water activity, but they do not maintain the hardness of the outside of the baked confectionery or the texture difference between the outside and the inside for a long time. In fact, with the above methods, due to the transfer of moisture and oil, the texture difference between the outside and the inside tends to disappear.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The object of the present invention is to provide a canelé-like confectionery that can be stored at room temperature for a long period of time, and a method for producing the same. [Means for solving the problem]

[0006] To achieve the above objective, the inventors conducted extensive research and discovered that by filling a starch mold with an aqueous solution containing starch, gelatin, and water-soluble sugars, and drying it at a specific temperature, the surface solidifies, forming a hard outer layer and a moist, chewy center layer, similar to a canelé. Furthermore, the textures of the outer layer and the center layer are maintained for a long period, resulting in a canelé-like confection that can be stored at room temperature for an extended period. This led to the completion of the present invention.

[0007] In other words, the gist of this invention is, [1] A canelé-like pastry having a two-layer structure consisting of an outer layer and a core layer, The fracture stress of the outer layer is 1 to 8 N, and the fracture strain is 5 to 30%. It mainly consists of starch, gelatin, and water-soluble carbohydrates. death, The starch content is 4-30% by weight, the gelatin content is 1-5% by weight, the water-soluble carbohydrate content is 40-80% by weight, the moisture content is 10-20% by weight, and the water activity is less than 0.7. A canelé-like confection characterized by [2] The starch is one or more selected from acetic acid starch, oxidized, acetylated, hydroxypropylated or phosphorylated starch, and starch crosslinked with adipic acid or phosphoric acid, as described in [1] above, for the canelé-like confectionery. 、 [ 3 ] A method for producing canelé-like confectionery as described in [1] or [2] above, A method for producing a canelé-like confection having a two-layer structure consisting of an outer layer and a core layer, characterized by filling a starch mold with an aqueous solution obtained by heating and dissolving starch, gelatin, and water-soluble sugars, and then heating and drying it at 50-80°C to form an outer layer. Regarding. [Effects of the Invention]

[0008] The canelé-like confectionery of this invention maintains the texture of canelés, which are inherently prone to significant changes over time, for an extended period and can be stored at room temperature. [Modes for carrying out the invention]

[0009] The present invention will be described in more detail below.

[0010] The canelé-like confectionery of the present invention is a confectionery having a two-layer structure consisting of a central layer surrounded by an outer layer. The outer layer and the core layer have the same chemical composition of solids, but differ in their physical state. Specifically, the outer layer is formed by the heating and drying of the surface, creating a hardened film of starch, gelatin, and water-soluble sugars, while the core layer retains moisture due to the formation of the surface film, resulting in a moist and chewy texture.

[0011] The thickness of the outer layer can be 0.1 to 4 mm, but from the viewpoint of texture, 0.5 to 2 mm is preferred.

[0012] The outer layer has a breaking stress of 1 to 8 N and a breaking strain of 5 to 30%, possessing the same hardness and flexibility as a canelé, and thus able to reproduce a canelé-like texture. The fracture stress and fracture strain mentioned above are the load and strain at the time of fracture when a load is applied to the canelé-like confectionery of the present invention with a spherical probe with a diameter of 5 mm, and can be specifically measured by the method described in Test Example 1 below. In addition, measurements of several types of commercially available canelés revealed that the breaking stress of the outer layer is adjusted to a range of 1-8N, and the breaking strain is adjusted to a range of 5-30%. Commercially available canelés offer a noticeable difference in texture between the hard outer layer and the chewy, moist inner layer. The lower the breaking strain, the harder and crispier the outer layer. However, the surface softens over time, and the difference in texture becomes almost imperceptible when the breaking strain exceeds 50%. Furthermore, the gel in the inner layer also becomes brittle due to starch aging, and the chewy texture can only be maintained for about a week.

[0013] The thickness of the aforementioned central layer can be 5 to 40 mm, but from the standpoint of texture, 8 to 20 mm is preferable.

[0014] The cannula-like confectionery of the present invention mainly comprises starch, gelatin and water-soluble saccharides. Specifically, the main components of both the outer skin layer and the central layer are starch, gelatin and water-soluble saccharides. In the present invention, the main component means that it is 60% by weight or more based on the solid content weight.

[0015] a) Starch In the cannula-like confectionery of the present invention, starch is used for the purpose of forming the outer skin layer and imparting texture to the central layer. The starch is not particularly limited, but examples include starch subjected to chemical processing, such as acetic acid starch, oxidized or acetylated or hydroxypropylated or phosphorylated starch, starch crosslinked with adipic acid or phosphoric acid, etc. Specifically, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, etc. can be mentioned. The starch may be used alone or in combination of two or more kinds.

[0016] In the cannula-like confectionery of the present invention, the texture of the outer skin layer and the central layer can be appropriately adjusted according to the content of starch. Although the content of starch varies depending on the required texture, for example, it is preferably in the range of 4 to 30% by weight in the total weight. The total weight means the total amount of the cannula-like confectionery including the outer skin layer and the central layer.

[0017] b) Gelatin In the cannula-like confectionery of the present invention, gelatin is used for the purpose of imparting texture to the outer skin layer and the central layer. Regarding the gelatin, there are no particular limitations on its origin, production method, etc. For example, it may be any substance extracted and purified from a substance containing collagen (such as animal skin, bone, connective tissue, etc.), and there are no particular restrictions on the origin organism. For example, in addition to gelatin derived from the skin and bones of animals such as cows, pigs, and chickens, gelatin derived from aquatic organisms (freshwater and seawater) can be mentioned. Also, the treatment method may be one that has been treated with acid treatment, alkali treatment, etc. The gelatin may be used alone or in combination of two or more kinds.

[0018] In addition, from the viewpoint of adjusting the texture of the outer skin layer and the central layer of the cannula-like confectionery of the present invention as desired, it is preferable to use a low jelly strength of 200 Bloom or less, and more preferably to use gelatin of 80 to 200 Bloom.

[0019] In the cannula-like confectionery of the present invention, the content of gelatin is preferably in the range of 1 to 5% by weight in the total weight.

[0020] c) Water-soluble saccharide The cannula-like confectionery of the present invention contains water-soluble saccharides like cannulas and other Western confectioneries, but it is preferable to contain 40 to 80% by weight of water-soluble saccharides for the purpose of storage stability. Examples of the water-soluble saccharides used in the present invention include crystalline saccharides such as sucrose (table sugar), glucose, fructose, maltose, xylitol, erythritol, trehalose, maltitol, palatinose, and reduced palatinose, and liquid saccharides such as starch syrup, reduced starch syrup, reduced maltose starch syrup, glycerin, and sorbitol solution.

[0021] In the present invention, by combining crystalline saccharides and liquid saccharides, the hardness and texture of the outer skin layer and the central layer can be appropriately adjusted, but the solid ratio (weight ratio) is preferably in the range of crystalline saccharides: liquid saccharides = 50:50 to 90:10.

[0022] d) Water The moisture content of the canelé-like confectionery of the present invention is preferably in the range of 10 to 20% by weight, and more preferably 13 to 18% by weight. The moisture content can be measured using a vacuum drying method. The aforementioned moisture content refers to the total amount of moisture in the canelé-like confectionery, including the outer layer and the inner layer.

[0023] Furthermore, in order to enable long-term storage at room temperature of the canelé-like confectionery of the present invention, it is preferable to adjust the type and content of the water-soluble carbohydrates and the moisture content so that the water activity is less than 0.7. The aforementioned water activity can be measured using a water activity measuring device.

[0024] e) Optional ingredients The canelé-like confectionery of the present invention may contain, as optional ingredients, eggs, dairy products, dietary fiber, acidulants, pH adjusters, fruit juice, flavorings, colorings, oils and fats, emulsifiers, sweeteners, coffee, black tea, matcha, cocoa, wheat flour and other grain flours, alcoholic beverages, vitamins, minerals, amino acids, gelling agents (excluding gelatin), etc. In particular, it is preferable to contain eggs, dairy products, rum, vanilla flavoring, etc., which are commonly used in canelés. It is especially preferable to contain egg ingredients, which are characteristic of the taste of canelés, and more preferably to contain egg yolk components. Furthermore, it is preferable to use sugars, caramel syrup made from caramelized proteins, caramel coloring, caramel sauce, coffee, malt extract, cocoa, and other powders or liquids of baked or roasted products as appropriate, as this can impart a flavor similar to that of baked canelés. By appropriately selecting these optional ingredients, the range of palatability for canelé-like confections can be broadened. Note that these optional ingredients should only be used in amounts that do not negatively affect the flavor or texture.

[0025] The canelé-like confectionery of the present invention can be manufactured by filling a starch mold with a liquid obtained by heating and dissolving starch, gelatin, water-soluble sugars, and other optional components in water, and then drying it to solidify the surface.

[0026] Specifically, a mixture is prepared by heating and dissolving starch, gelatin, water-soluble sugars, and other optional ingredients in water, and then filling a starch mold while maintaining the temperature at 60-90°C. A starch mold is created by spreading starch powder, such as cornstarch, evenly in a container and pressing a mold made of plaster or resin onto it. By pouring the mixture into the resulting depression and allowing it to harden, a canelé-like confection is created that is the same shape as the mold made of plaster or resin. The shape of the canelé-like pastry can be the same as commercially available canelés, with a crown shape featuring vertical grooves, or it can be a shape other than a canelé, such as a roughly circular shape, a roughly conical shape, or a roughly cubic shape.

[0027] The mixed liquid, once filled into the starch mold, is then dried to the desired moisture content. Drying methods include, for example, heating and drying at a temperature of 50-80°C in a warming cabinet or drying chamber. In this process, the outer layer is formed. The heating and drying time can be any amount of time required to reach the desired moisture content; for example, drying can be carried out for about 20 to 100 hours. After drying, the canelé-like confection is removed from the starch mold.

[0028] The resulting canelé-like confectionery may be coated with oil, beeswax, carnauba wax, shellac, or the like to give it a glossy finish.

[0029] The canelé-like confectionery obtained in this manner is a confectionery that can be stored at room temperature for a long period of time, maintaining the hard texture of the outer layer and the chewy, moist, and soft texture of the center layer for an extended period.

[0030] In the canelé-like confectionery of the present invention, the reason why the texture of the outer layer and the core layer is maintained for a long period of time is thought to be that the water activity is designed to be low, less than 0.7, and the formation of a starch outer film prevents water migration from the core layer to the outer layer. [Examples]

[0031] The present invention will be described in detail below with reference to examples, but the present invention is not limited in any way by these examples.

[0032] (Example 1) Sugar, corn syrup, and starch were heated and dissolved in water. Gelatin (product name: #100, manufactured by Nitta Gelatin Co., Ltd., hereinafter the same), which had been pre-dissolved in an equal amount of 60°C water, was added and mixed. Further, optional ingredients such as egg raw materials were mixed in, and the final liquid, prepared to Bx.76, was poured into a starch mold that had been pre-formed with a canelé shape, and dried at 60°C for 60 hours. After drying, it was removed from the mold, and 0.1 parts by weight of vegetable oil was applied to the surface. The resulting canelé-like confectionery had a single weight of 5 g, an outer layer thickness of 1 mm, a moisture content of 14% by weight, and a water activity of 0.68. The final formulation is shown in Table 1. The canelé-like pastry obtained in this way had a hard outer layer (surface) and a moist, chewy center (inside), resulting in a pleasant texture and a rich flavor similar to a canelé.

[0033] (Examples 2-4) Canelé-like pastries were prepared in the same manner as in Example 1. The resulting canelé-like pastries had a firm outer layer and a moist, chewy center, resulting in a desirable texture and a rich flavor.

[0034] (Comparative Examples 1 and 2) The confectionery was prepared in the same manner as in Example 1, except for the composition shown in Table 1. The resulting confectionery had a brittle surface due to sugar crystals and was far from a canelé.

[0035] <Test Example 1> Physical Property Evaluation Test The textures of each confection obtained in Examples 1-4 and Comparative Examples 1 and 2 were measured using a texture analyzer (Stable Micro Systems' "Texture Analyzer TA.XT.plus") under the following conditions. The results are shown in Table 1.

[0036] [Penetration test conditions] Probe: Spherical probe with a diameter of 5 mm Measurement speed: 1mm / sec Penetration distance: 100% Measurement temperature: 20℃ • Fracture stress of the outer layer; maximum load at the fracture point (point of fracture) of the outer layer. • Fracture strain of the outer layer; strain at the fracture point of the outer layer.

[0037] In the canelé-like confectionery of the present invention, the first peak that appears after the probe contacts the surface of the canelé-like confectionery was defined as the breakpoint.

[0038] [Table 1]

[0039] As shown in Table 1, the canelé-like confections obtained in Examples 1 to 4 all had their fracture stress and fracture strain adjusted to the same range as commercially available canelés.

[0040] <Test Example 2> Long-term storage test Each canelé-like confection obtained in Examples 1-4 was sealed in an aluminum pouch and subjected to a 3-month room temperature storage test and an abuse test at 37°C. Upon examination of the samples after the storage period, there were no problems with taste or texture, and the texture of the outer layer and the core layer was maintained, indicating that it is a confection that can be stored at room temperature for a long period of time.

Claims

1. A canelé-like pastry having a two-layer structure consisting of an outer layer and a core layer, The fracture stress of the outer layer is 1 to 8 N, and the fracture strain is 5 to 30%. It mainly consists of starch, gelatin, and water-soluble carbohydrates. A canelé-like confection characterized by having a starch content of 4 to 30% by weight, a gelatin content of 1 to 5% by weight, a water-soluble carbohydrate content of 40 to 80% by weight, a moisture content of 10 to 20% by weight, and a water activity of less than 0.

7.

2. The canelé-like confectionery according to claim 1, wherein the starch is one or more selected from acetic acid starch, oxidized, acetylated, hydroxypropylated or phosphorylated starch, and starch crosslinked with adipic acid or phosphoric acid.

3. A method for producing a canelé-like confectionery according to claim 1 or 2, A method for producing a canelé-like confection having a two-layer structure consisting of an outer layer and a core layer, characterized by filling a starch mold with an aqueous solution obtained by heating and dissolving starch, gelatin, and water-soluble sugars, and then heating and drying it at 50 to 80°C to form an outer layer.

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