JPS62143631A - Bean jam containing cream confectionery - Google Patents
Bean jam containing cream confectioneryInfo
- Publication number
- JPS62143631A JPS62143631A JP60282483A JP28248385A JPS62143631A JP S62143631 A JPS62143631 A JP S62143631A JP 60282483 A JP60282483 A JP 60282483A JP 28248385 A JP28248385 A JP 28248385A JP S62143631 A JPS62143631 A JP S62143631A
- Authority
- JP
- Japan
- Prior art keywords
- cream
- bean paste
- sugar
- confectionery
- red bean
- 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
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明は中空状等の菓子、パンの内部に糖アルコール等
を含む糖度50以上の水中油型のエマルジョ1.;
ンを常法によりホイップさせたクリームとあんとを均質
又は不均質な状態で含まれることを特徴とする内包あん
クリーム菓子等に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention provides an oil-in-water emulsion with a sugar content of 50 or more containing sugar alcohol etc. inside hollow confectionery or bread. ; This invention relates to a cream confectionery with sweet red bean paste, etc., characterized by containing cream made by whipping red bean paste in a conventional manner and red bean paste in a homogeneous or heterogeneous state.
従来より、シュークリーム、ワツフル、パイ、スポンジ
ケーキ、ホットケーキ、パン等の中空状等の焼き」二げ
た菓子等(菓子とパンの略)の内部にカスタードクリー
ム、ホイップクリーム、バタークリームその他のペース
ト状の6のが内包されていたが、いずれも多量の水分を
含み1週間以内に腐敗するか又はバタークリームのよう
に水分の少ないものは風味が好ましくないというような
大きな欠点を持っていた。特にホイップクリームの場合
腐敗の他に離水、保型性、保存性を」−げるl)に加工
した場合の風味というような問題があった、。Traditionally, custard cream, whipped cream, butter cream, and other paste-like products have been added to the inside of hollow-shaped baked sweets such as cream puffs, Watsufuls, pies, sponge cakes, pancakes, and bread. However, all of them contained large amounts of water and had major drawbacks, such as they spoiled within a week, and those with low water content, such as buttercream, had an undesirable flavor. In particular, in the case of whipped cream, there were problems such as spoilage, syneresis, shape retention, and flavor when processed to reduce shelf life.
発明者はこれらについて研究した結果、糖アルコール等
を含み糖度50以上の水溶液とllI+脂とを水中油型
のエマルジョンとしたものをホイップさせ、これとあん
とを均質又は不均質な状態で混合(層状の組み合わせ等
を含む)されたものを中空状等の菓子、パンに内包させ
ることにより、腐敗の防止と風味の改良の同時解決、保
水性、離水の改良が出来るという画期的な事実を見出し
て本発明を完成したのである。As a result of research on these, the inventor whipped an oil-in-water emulsion of an aqueous solution containing sugar alcohols and the like with a sugar content of 50 or more and llI + fat, and mixed this and an ant in a homogeneous or heterogeneous state ( The revolutionary fact that by encapsulating a layered product (including a combination of layers, etc.) in a hollow confectionery or bread, it is possible to simultaneously prevent spoilage, improve flavor, and improve water retention and syneresis. This discovery led to the completion of the present invention.
本発明では中空状等の焼菓子、パンというのはシューク
リームの皮、ワツフルの皮、パイ、スポンジケーキ、中
空状のパンその他の小麦粉を主原料として焼き上げしか
も内部が空となっているものを指すのであり、更に上下
に2つの焼き上げたらのを組み合わせたような、要する
に実質的に空となっているものをもふくむのである。あ
んは糖類、糖アルコール等を加えて味付(うしたもの、
乾燥あん等でもよいわけてありまず。クリームとしては
油脂と糖アルコールを含む糖度50以−にの水溶液を主
成分として、ホイップさせるために乳化剤又は乳化性物
質を加え、必要に応じて乳製品、卵、それらの加工品を
加えるのが好ましい。糖アルコール等とはツルビット、
ソルビット、還元澱粉分解糖その他の糖アルコール、グ
リセリン、プロピレングリコール等を含むのである。糖
度は糖度計による数値であり、各種糖類、糖アルコール
その他、の単体又は混合物で用いられることは勿論であ
りまず。又本発明の組成中に塩類、調味料、チョコレー
ト、アーモンド、香料、その他を加えてもよいことは当
然であります。ホイップクリームとしては乳化剤や卵の
ような乳化性物質を加えろことは常法通りであります。In the present invention, hollow baked confectionery and bread refer to cream puff pastries, Watsuful pastries, pies, sponge cakes, hollow breads, and other hollow breads that are baked using wheat flour as the main ingredient and are hollow inside. It also includes a space that is essentially empty, like a combination of two grilled fish on the top and bottom. Red bean paste is flavored by adding sugars, sugar alcohols, etc.
There is no reason why dried bean paste or the like would be fine. As a cream, the main ingredient is an aqueous solution containing fats and oils and sugar alcohols with a sugar content of 50 or higher, an emulsifier or emulsifying substance is added for whipping, and dairy products, eggs, and processed products thereof are added as necessary. preferable. Sugar alcohols, etc. are Trubit,
It contains sorbitol, reduced starch decomposition sugars, other sugar alcohols, glycerin, propylene glycol, etc. Sugar content is a value determined by a sugar meter, and it goes without saying that it can be used alone or as a mixture of various sugars, sugar alcohols, and others. It is also of course possible to add salts, seasonings, chocolate, almonds, fragrances, etc. to the composition of the present invention. It is common practice to add emulsifiers and emulsifying substances such as eggs to whipped cream.
あんと本発明クリームとが均質又は不均質ということは
、均質は均一に混合する。不均質はブロック状又は層状
に不均一に混合又は組み合わせることである。例えば加
糖あんと本発明クリームとが境界面で一部混合されても
不均一に」―下又は2つ以−1−の層状に組み合わされ
たようなものら含むのである。叉糖アルコールを含まな
い糖度50以下のクリームを作り、ホイップの時に糖ア
ルコール等を加えて糖度50以」二としても本発明の範
囲内にある事は勿論でありまず。When the bean paste and the cream of the present invention are homogeneous or heterogeneous, homogeneous means that they are mixed uniformly. Heterogeneity is non-uniform mixing or combination in blocks or layers. For example, even if the sweetened bean paste and the cream of the present invention are partially mixed at the interface, they may be mixed non-uniformly or in two or more layers. Of course, it is within the scope of the present invention to make cream with a sugar content of 50 or less that does not contain sugar alcohol, and add sugar alcohol or the like during whipping to achieve a sugar content of 50 or more.
本発明のように、あんと本発明のクリームとが菓子等の
内部に組み合4つされることにより、ホイップクリーム
の保型性が優れ、離水がなく食感が良くなり、腐敗がな
く、しかも風味が優れているという画期的効果が生まれ
てくるのであります、1これは本発明の実験結果に基づ
く総合的効果でありまず。従来よりホイップクリームは
風味は優れているが腐敗が速く、保型性も悪く又経時的
に離水してくるという大きな欠点があった。こイ1は弔
に糖度を」二げればよいというようなことでは解決でき
るようなものではなく、1]iに糖度を上げれば風味が
劣化してくる。しかし、糖アルコール等を含む糖度を5
0以トとした水溶液と油脂とを水中油型エマルジョンと
し、これをホイップしたものとあんとが組合わされ、中
空状等の菓子等に内包されろことにより、一般のクリー
ムでは7日後には型くずれ、離水して食用不適となる。As in the present invention, by combining the red bean paste and the cream of the present invention into confectionery, etc., the whipped cream has excellent shape retention, no syneresis, good texture, no spoilage, Moreover, it has the revolutionary effect of superior flavor.1 This is a comprehensive effect based on the experimental results of the present invention. Conventionally, whipped cream has an excellent flavor, but has had major drawbacks such as rapid spoilage, poor shape retention, and syneresis over time. Problem 1 cannot be solved by just lowering the sugar content; if you increase the sugar content to 1]i, the flavor will deteriorate. However, the sugar content, including sugar alcohols, etc.
An oil-in-water emulsion is created by combining an aqueous solution with a concentration of less than 0 and oil and fat, which is then whipped and combined with red bean paste, which is then encapsulated in a hollow confectionery. , it becomes inedible due to syneresis.
然るに本発明では10日後も優れた形を保ち、離水もな
く風味も優れているのである。これを例を以て説明する
ことにする。However, in the present invention, it maintains an excellent shape even after 10 days, has no syneresis, and has an excellent flavor. This will be explained using an example.
あんは市販品で甘味の少ないものを用いた。本発明のク
リームは綿実硬化油36度35部、酵素処理卵黄5部、
還元麦芽糖20部、ソルビット20部、麦芽糖10部、
レシチン0.1部、ンユガーエステル01部、水10部
を用いて常法により水中油型エマルジョンとしてから冷
却し3部程度のアルコールを噴霧混合してから用いた。I used a commercially available red bean paste with less sweetness. The cream of the present invention contains 35 parts of 36% hydrogenated cottonseed oil, 5 parts of enzyme-treated egg yolk,
20 parts reduced maltose, 20 parts sorbitol, 10 parts maltose,
An oil-in-water emulsion was prepared by a conventional method using 0.1 part of lecithin, 01 part of ester ester, and 10 parts of water, cooled, and mixed with about 3 parts of alcohol by spraying before use.
l1本発明のクリーム50部をホイップさせたものと加
糖あん50部を大ざっばに混合し、これを堅めに焼き上
げたシューの皮に内包した。 2、市販ホイップクリ
ーム100部に砂糖20部加えてホイップさせたものを
シコーの皮に内包した。11 50 parts of whipped cream of the present invention and 50 parts of sweetened red bean paste were roughly mixed together, and the mixture was encapsulated in a firm baked choux pastry. 2. 100 parts of commercially available whipped cream and 20 parts of sugar were added and whipped, and the product was encapsulated in the shell of a shiko.
この1と2について保存試験を行った結果次のようにな
った。The results of storage tests for 1 and 2 were as follows.
7日後 14日後
状態 風味 状態 風味
1 なめらか 良好 なめらか 良好2一部凝集やや
不良 部分凝集 不良
以」二により本発明品の優れた効果が明らかになりまし
た。Condition after 7 days Condition after 14 days Flavor Condition Flavor 1 Smooth Good Smooth Good 2 Partial aggregation Slightly poor Partial agglomeration Poor 2. The excellent effect of the product of the present invention was revealed.
次ぎに実施例をしめず。Next, we will conclude with examples.
例1 クリームとしては綿実硬化油36度350g、酵
素処理卵黄50g1シヨトウニステルIg、レシチン1
g1ソルビトール200g、マルピット100g、還元
澱粉分解糖100g、麦芽糖100g1水100gを常
法によりエマルジョンとしアルコールを約30g噴霧混
合してからホイップさせこれを甘味の少ないあんと等量
混合したものをにく焼き上げたシューの皮の内部に充填
した。Example 1 As a cream, 350 g of hydrogenated cottonseed oil 36%, 50 g of enzyme-treated egg yolk, 1 g of shotgunystel, 1 g of lecithin
g1 200g of sorbitol, 100g of Malpit, 100g of reduced starch-decomposed sugar, 100g of maltose, 100g of water are made into an emulsion using the usual method, spray mixed with about 30g of alcohol, whipped, and mixed with an equal amount of less sweet bean paste. Filled inside the choux pastry.
例2 ソニー皮の内部の底部に加糖あんを薄く入れ、そ
の−1−に例1と同じクリームをホイップさUて充填し
更にその上に加糖あんを入れて3層とした。Example 2 A thin layer of sweetened bean paste was placed at the bottom of a Sonny skin, and then the same cream as in Example 1 was whipped and filled, and then sweetened bean paste was added on top to form three layers.
Claims (1)
ン等の内部に糖アルコール等を含む糖度50以上の水溶
液と油脂の水中油型エマルジョンをホイップさせたクリ
ームとあんとが均質又は不均質な状態で含まれることを
特徴とする内包あんクリーム菓子等。Cream and red bean paste made by whipping an oil-in-water emulsion of fat and oil and an aqueous solution with a sugar content of 50 or more containing sugar alcohols, etc. inside hollow-shaped sweets, breads, etc. baked using wheat flour, etc. as the main ingredient are homogeneous or heterogeneous. Confectionery with sweet red bean paste, etc., characterized by containing it in a state of .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60282483A JPS62143631A (en) | 1985-12-16 | 1985-12-16 | Bean jam containing cream confectionery |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60282483A JPS62143631A (en) | 1985-12-16 | 1985-12-16 | Bean jam containing cream confectionery |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS62143631A true JPS62143631A (en) | 1987-06-26 |
Family
ID=17653022
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60282483A Pending JPS62143631A (en) | 1985-12-16 | 1985-12-16 | Bean jam containing cream confectionery |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62143631A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH084690A (en) * | 1994-06-13 | 1996-01-09 | Carrier Corp | Centrifugal-blower inlet orifice and assembly for rotary vane |
RU2768001C1 (en) * | 2021-06-03 | 2022-03-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет пищевых производств" | Method of producing dessert mousse |
-
1985
- 1985-12-16 JP JP60282483A patent/JPS62143631A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH084690A (en) * | 1994-06-13 | 1996-01-09 | Carrier Corp | Centrifugal-blower inlet orifice and assembly for rotary vane |
RU2768001C1 (en) * | 2021-06-03 | 2022-03-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет пищевых производств" | Method of producing dessert mousse |
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