JPH04237477A - Production of meringue - Google Patents
Production of meringueInfo
- Publication number
- JPH04237477A JPH04237477A JP3085459A JP8545991A JPH04237477A JP H04237477 A JPH04237477 A JP H04237477A JP 3085459 A JP3085459 A JP 3085459A JP 8545991 A JP8545991 A JP 8545991A JP H04237477 A JPH04237477 A JP H04237477A
- Authority
- JP
- Japan
- Prior art keywords
- meringue
- oily
- raw material
- production
- cyclodextrin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 10
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000006260 foam Substances 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 7
- 238000002156 mixing Methods 0.000 abstract description 3
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 description 6
- 210000000969 egg white Anatomy 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000003925 fat Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000005187 foaming Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 230000003254 anti-foaming effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000208467 Macadamia Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- -1 cyclic oligosaccharide Chemical class 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は油性の原料を配合するメ
レンゲの製造法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing meringue by blending oily raw materials.
【０００２】0002
【従来の技術】従来メレンゲは、その最も単純なものと
しては、卵白を泡立て、これに砂糖を加えてなるミック
スをおとし焼き風にして焼成してつくられていた。勿論
、卵白と砂糖の他にも各種の食品原料が使用されていた
。[Prior Art] Conventionally, in its simplest form, meringue was made by whipping egg whites, adding sugar to the mixture, and baking the mixture in an otoshiyaki style. Of course, various other food ingredients were used in addition to egg whites and sugar.
【０００３】0003
【発明が解決しようとする課題】このようなメレンゲの
口どけ及び味を改善しようとして、これに油性の原料を
混入することが試みられたが、元来、油は消泡力をもっ
ているため、折角できあがったメレンゲのミックス中の
泡が短時間で破壊され、目的の組織をもつ良好なメレン
ゲを収得できなかった。又、その生地の使用開始直後と
終了間際とでは、経時的に組織がかなり異なったものと
なりやすいので、一度に大量の生地を混合する事ができ
なかった。本発明はこの課題を解決したものである。[Problems to be Solved by the Invention] In an attempt to improve the melt-in-the-mouth texture and taste of meringue, attempts have been made to mix oil-based ingredients into it, but since oil originally has anti-foaming properties, The bubbles in the meringue mix were destroyed in a short period of time, making it impossible to obtain a good meringue with the desired structure. Furthermore, since the structure of the dough tends to be quite different over time between immediately after the start of use and just before the end of use, it has been impossible to mix a large amount of dough at once. The present invention solves this problem.
【０００４】0004
【課題を解決するための手段】本発明において、油性の
原料とは、ナタネ油，トウモロコシ油，ゴマ油，綿実油
，ヤシ油，パーム油，パーム核油等の植物性油脂、乳脂
，ラード等の動物性油脂、キャンデー・ビスケット等に
使われている耐熱・保留性に優れているバターフレーバ
ー，ミルクフレーバー等の油性香料及びアーモンド，ピ
ーナッツ，ピスタチオ，マカデミアナッツ等の油性のナ
ッツペーストその他の油脂ないし油性の食品原料あるい
はそれらの混合物をいう。[Means for Solving the Problems] In the present invention, oily raw materials include vegetable oils and fats such as rapeseed oil, corn oil, sesame oil, cottonseed oil, coconut oil, palm oil, and palm kernel oil, and animal fats such as milk fat and lard. Fats and oils, oily flavorings such as butter flavors and milk flavors that have excellent heat resistance and retention properties used in candy and biscuits, oily nut pastes such as almonds, peanuts, pistachios, macadamia nuts, and other fats and oily foods. Refers to raw materials or mixtures thereof.
【０００５】本発明において使用するサイクロデキスト
リンとは、澱粉に酵素を作用させて得られるグルコース
６〜８個程度が結合した環状のオリゴ糖である。その使
用量は特定でないが、たとえば油性の原料１００部に対
しておおよそ１００〜５００部程度使用する。[0005] The cyclodextrin used in the present invention is a cyclic oligosaccharide in which about 6 to 8 glucose molecules are bound, which is obtained by treating starch with an enzyme. Although the amount used is not specified, for example, approximately 100 to 500 parts are used per 100 parts of the oily raw material.
【０００６】起泡剤としては、大豆蛋白，小麦蛋白等の
各種植物蛋白及び卵白，ミルク蛋白，ホエー蛋白等の各
種動物性蛋白が用いられる。本発明におけるメレンゲの
製造工程は、常法による。たとえば卵白を縦型ミキサー
でホイッパーを使用して攪拌しながら粉糖を数回に分け
て混合し泡立て、その後乾燥・焼成して製造される。油
性の原料とサイクロデキストリンとは起泡の前後を問わ
ずほぼ同時又はサイクロデキストリンを先に混入するよ
うにする。As the foaming agent, various vegetable proteins such as soybean protein and wheat protein, and various animal proteins such as egg white, milk protein and whey protein are used. The meringue manufacturing process in the present invention is carried out by a conventional method. For example, it is manufactured by stirring egg whites in a vertical mixer using a whipper, mixing powdered sugar in several portions and whipping them, then drying and baking them. The oily raw material and the cyclodextrin are mixed almost simultaneously or the cyclodextrin is mixed in first, regardless of before or after foaming.
【０００７】[0007]
【作用】起泡物に、油性の原料を添加すると泡の表面に
油性部位が付着しその表面張力が減少し、消泡する。と
ころがサイクロデキストリンを配合したメレンゲ生地に
油性の原料を添加すると、サイクロデキストリンの環状
内に油性の原料が取り込まれ、泡の表面に付着しても泡
と接触する部位が水溶性の性質があるサイクロデキスト
リンであるため、消泡性は発揮されない。[Operation] When an oily raw material is added to the foamed material, the oily parts adhere to the surface of the foam, its surface tension decreases, and the foam disappears. However, when an oily raw material is added to meringue dough containing cyclodextrin, the oily raw material is incorporated into the ring of cyclodextrin, and even if it adheres to the surface of the foam, the part that comes into contact with the foam is water-soluble. Since it is a dextrin, it does not exhibit antifoaming properties.
【０００８】以下に作用確認のデータを示す。表１の配
合でメレンゲの生地を起泡させた。[0008] Data for confirming the effect is shown below. Meringue dough was foamed using the formulation shown in Table 1.
【表１】起泡の方法は常法による。なお配合原料はほぼ
同時に添加し混合した。起泡のための攪拌時間とその時
のメレンゲの比重の結果を表２に示す。[Table 1] The foaming method was a conventional method. The raw materials were added and mixed almost simultaneously. Table 2 shows the stirring time for foaming and the specific gravity of meringue at that time.
【表２】[Table 2]
【０００９】[0009]
【実施例】（実施例１）配合 砂糖…４０部，卵
白…４５部，小麦粉…１０部，サイクロデキストリン…
１．５部及び油性香料…０．５部
製法 砂糖，卵白，油性香料及びサイクロデキス
トリンをホイッパーにて２０分程攪拌し泡立てる。その
とき油性香料とサイクロデキストリンはほぼ同時に添加
する。次に、小麦粉を投入し軽く混ぜ合わせ、その後小
分けし焼成した。得られたものは従来のものと変わりな
い気泡を有しており香味良好であった。[Example] (Example 1) Blend Sugar...40 parts, Egg white...45 parts, Flour...10 parts, Cyclodextrin...
1.5 parts and oily flavor...0.5 part Manufacturing method Stir sugar, egg white, oily flavor, and cyclodextrin with a whipper for about 20 minutes to foam. At this time, the oily fragrance and cyclodextrin are added almost simultaneously. Next, flour was added and mixed lightly, and then divided into portions and baked. The product obtained had the same bubbles as the conventional product and had a good flavor.
【００１０】0010
【効果】本発明により、ソフトな食感及び組織を変えず
に、メレンゲに油性の原料を配合することができ従来に
ない風味のよいメレンゲを収得することができた。[Effects] According to the present invention, an oil-based raw material can be added to meringue without changing the soft texture and texture, and a meringue with a good flavor that has never been available before can be obtained.
Claims (1)
徴とするメレンゲの製造法。A meringue manufacturing method characterized by adding an oily raw material and cyclodextrin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3085459A JPH04237477A (en) | 1991-01-22 | 1991-01-22 | Production of meringue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3085459A JPH04237477A (en) | 1991-01-22 | 1991-01-22 | Production of meringue |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04237477A true JPH04237477A (en) | 1992-08-25 |
Family
ID=13859469
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3085459A Pending JPH04237477A (en) | 1991-01-22 | 1991-01-22 | Production of meringue |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04237477A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1478401A2 (en) * | 2002-08-19 | 2004-11-24 | Art Jen Complexus Inc. | Compositions comprising dietary fat complexer and methods for their use |
| EP1738650A1 (en) * | 2005-06-30 | 2007-01-03 | Kraft Foods Holdings, Inc. | Stable aerated food products containing oil and cyclodextrin |
| JP2009100658A (en) * | 2007-10-22 | 2009-05-14 | Asahi Kasei Chemicals Corp | Meringue, and food containing the same |
| JP2009532059A (en) * | 2006-04-03 | 2009-09-10 | マース インコーポレーテッド | Meringue confectionery |
| CN103864954A (en) * | 2014-04-09 | 2014-06-18 | 山东金胜粮油集团有限公司 | Method for extracting peanut meal polysaccharide |
| CN104305556A (en) * | 2014-11-05 | 2015-01-28 | 江苏大唐世家服饰有限公司 | High-wet-permeability warm jacket |
-
1991
- 1991-01-22 JP JP3085459A patent/JPH04237477A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1478401A2 (en) * | 2002-08-19 | 2004-11-24 | Art Jen Complexus Inc. | Compositions comprising dietary fat complexer and methods for their use |
| EP1478401A4 (en) * | 2002-08-19 | 2007-10-24 | Art Jen Complexus Inc | Compositions comprising dietary fat complexer and methods for their use |
| US8101201B2 (en) | 2002-08-19 | 2012-01-24 | ArtJen Complexus, Inc. | Compositions comprising dietary fat complexer and methods for their use |
| US8586076B2 (en) | 2002-08-19 | 2013-11-19 | Soho Flordis International Pty Ltd | Compositions comprising dietary fat complexer and methods for their use |
| US9326539B2 (en) | 2002-08-19 | 2016-05-03 | Soho Flordis International Pty Ltd. | Compositions comprising dietary fat complexers and methods for their use |
| EP1738650A1 (en) * | 2005-06-30 | 2007-01-03 | Kraft Foods Holdings, Inc. | Stable aerated food products containing oil and cyclodextrin |
| AU2006202739B2 (en) * | 2005-06-30 | 2011-12-01 | Intercontinental Great Brands Llc | Stable aerated food products containing oil and cyclodextrin |
| JP2009532059A (en) * | 2006-04-03 | 2009-09-10 | マース インコーポレーテッド | Meringue confectionery |
| JP2009100658A (en) * | 2007-10-22 | 2009-05-14 | Asahi Kasei Chemicals Corp | Meringue, and food containing the same |
| JP4726877B2 (en) * | 2007-10-22 | 2011-07-20 | 旭化成ケミカルズ株式会社 | Meringue and foods containing it |
| CN103864954A (en) * | 2014-04-09 | 2014-06-18 | 山东金胜粮油集团有限公司 | Method for extracting peanut meal polysaccharide |
| CN104305556A (en) * | 2014-11-05 | 2015-01-28 | 江苏大唐世家服饰有限公司 | High-wet-permeability warm jacket |
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