JP3671268B2 - Meringue stabilizer and use thereof - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to a meringue stabilizer that can stabilize foaming of meringue and can maintain the meringue for a long time, a meringue that is stabilized in foaming by containing the stabilizer, and a chiffon cake prepared using the meringue.
[0002]
[Prior art]
Meringue is a product obtained by adding saccharides to egg white as needed and whipping tightly, and is mainly used for foods such as confectionery.
[0003]
Confectionery and the like using meringue has a soft and soft mouthfeel due to the power of meringue, and the fineness of meringue is a factor that determines the fine texture of cake dough. Therefore, the soft bubbling of the meringue and the fineness of the bubbles are indispensable elements for making a delicious confectionery.
[0004]
By the way, as a meringue preparation method generally used in the past, (1) “cold meringue method” prepared by foaming cold egg white and adding sugar in two or three times, (2) egg white and sugar together "Hot meringue method" that heats up to about 70 ° C and (3) boiled meringue method that simmers sugar to about 125 ° C and pours it into the whipped egg white.
[0005]
However, all of the meringues obtained by these methods have poor stability, water separation starts immediately and bubbles disappear quickly, and the above effects of meringue are lost. Therefore, until now, it has been necessary to process the meringue immediately after preparation, such as baking immediately or mixing with cake dough and baking, so that only small batch quantities have been produced.
[0006]
In addition, when producing a chiffon cake or the like having a high egg white content, the so-called pot dropping phenomenon is likely to occur. Therefore, in the past, in order to prevent such a pot dropping phenomenon, it has been necessary to add a certain amount of solid content (flour, etc.), and it is easy to produce a soft and meltable cake that is required for chiffon cakes. It was not.
[0007]
As these improved methods, a method of blending potassium L-tartrate, sodium chloride or the like has been proposed, but no advantageous effects on water separation prevention and foam stability have been observed.
[0008]
[Problems to be solved by the invention]
The object of the present invention is to develop a stable meringue that does not release water even when stored at room temperature or in a refrigerator, and in which bubbles do not disappear. Another object of the present invention is to provide a method for preparing a stable meringue. It is another object of the present invention to provide a light chiffon cake having a reduced solid content, which is a cake prepared using the meringue.
[0009]
[Means for Solving the Problems]
The present inventors diligently studied to solve the above problems, and by blending native gellan gum with meringue, even if stored for several hours to several tens of hours at room temperature or in a refrigerator, it does not release water, and the foam does not disappear. The knowledge that a meringue can be obtained was obtained. Furthermore, when the meringue is used, even when a chiffon cake such as wheat flour with a small amount of solid components is prepared, the pot dropping phenomenon does not occur, and the cake content is lighter and softer by reducing the solid component content than before. It was found that can be prepared. The present invention has been made based on such knowledge.
[0010]
That is, the present invention is a meringue stabilizer containing native gellan gum.
[0011]
Moreover, this invention is a meringue characterized by containing the said meringue stabilizer.
[0012]
Furthermore, the present invention is a meringue preparation method characterized by comprising a step of foaming or stirring and mixing egg white in the presence of the above meringue stabilizer.
[0013]
Furthermore, this invention is the chiffon cake prepared using said meringue.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
The meringue stabilizer of the present invention is a stabilizer capable of stably holding fine bubbles of meringue prepared by blending egg white and, if necessary, saccharides and foaming tightly, and suppressing water separation. It contains gellan gum as an active ingredient.
[0015]
Native gellan gum used in the present invention is a gellan gum (Japanese Patent Laid-Open No. 55-79397) which is a polysaccharide (molecular weight of about 600 to 700,000) having 2 glucose molecules, 1 glucuronic acid molecule and 1 rhamnose molecule as structural units. It is a high-molecular-weight polysaccharide derived from microorganisms (melting point and solidification point: 65 to 70 ° C.) obtained as a precursor before deacylation treatment.
[0016]
The native gellan gum is generally produced by culturing microorganisms.
[0017]
Specifically, Pseudomonas elodea (ATCC31461) or an equivalent strain thereof, for example, glucose 3%, KH ₄ NO ₃ 0.05%, MgSO ₄ .7H ₂ O 0.01%, NH ₄ NO ₃ Inoculate a liquid medium containing 0.09% and a small amount of an organic component as a nitrogen source, and culture it at about 30 ° C. for about 50 hours under aerobic conditions. An example is a method for producing a material by isolating and recovering the material as it is without deacylation.
[0018]
Since native gellan gum has a natural origin, its structure can change slightly depending on the production microorganism and purification conditions used. Therefore, the native gellan gum used in the present invention is uniquely limited based on a specific structural formula (Sanderson, GR, FOOD GELS, ed. Peter Harris, Elsevier Science Publishers LTD., England, 1990, p.204). Without being limited, any material having the properties of native gellan gum produced by a microorganism (ATCC 31461) according to the above method may be used.
[0019]
The meringue stabilizer of the present invention is not particularly limited as long as it contains the above native gellan gum, but is preferably an aqueous solution containing native gellan gum. The aqueous solution is not limited by its preparation method as long as it contains native gellan gum in a dissolved state, but it is usually prepared by dispersing powdered native gellan gum in water and heating to 90 ° C. to dissolve. The
[0020]
The amount of native gellan gum contained in the meringue stabilizer is not particularly limited, for example, in the case of an aqueous meringue stabilizer, so long as it does not gel and mix with egg white before use, the amount of egg white for preparing meringue, etc. It can be selected as appropriate according to the conditions. Preferably, it is prepared so that 0.01 to 2 parts by weight, more preferably 0.05 to 2 parts by weight of native gellan gum is contained with respect to 100 parts by weight of water. The meringue stabilizer prepared in such a blending amount is preferably blended and used so as to have a 1: 4 to 1: 1 weight ratio (stabilizer: egg white amount) with respect to the egg white.
[0021]
Moreover, the meringue stabilizer of this invention should just contain native gellan gum, and may contain the other component.
[0022]
As other components, additives generally used in foods and confectionery are widely used as long as the effect of stabilizing meringue bubbles is not impaired. Specifically, (1) gelatin, starch, modified starch, carrageenan, Examples include pectin (high methoxy pectin, low methoxy pectin), gum (locust bean gum, xanthan gum, guar gum, karaya gum, tragacanth gum, gum arabic), (2) plant protein, plant protein degradation product and the like. The former component (1) has an effect of further stabilizing the meringue bubbles by combining with native gellan gum and improving the foam lasting effect, and the latter component (2) has a degree of foaming of egg white. The effect of improving is recognized.
[0023]
Moreover, this invention is a meringue characterized by containing the said meringue stabilizer, ie, native gellan gum.
[0024]
As described above, the blending amount of the meringue stabilizer relative to the amount of egg white is an aqueous solution containing 0.01 to 2 parts by weight, preferably 0.05 to 2 parts by weight of native gellan gum with respect to 100 parts by weight of water. In the case of the meringue stabilizer, it is preferable that the amount of egg white: meringue stabilizer = 4: 1 to 1: 1 (weight ratio).
[0025]
The meringue of the present invention is not limited by its preparation method. Usually, the meringue stabilizer is blended in egg white and foamed together, or the meringue stabilizer is added to egg white once foamed and stirred, mixed, or foamed again.
[0026]
The meringue which is the object of the present invention is prepared by foaming egg white firmly.
[0027]
The egg white used for meringue is not limited to raw egg white and may be a processed preparation, and examples thereof include frozen egg white and powdered egg white.
[0028]
The meringue of the present invention can be blended with sugar as necessary. The saccharide used is not particularly limited, and can be appropriately selected according to the use of meringue. Examples thereof include sugar (powdered sugar, granulated sugar, etc.), glucose, liquid sugar, starch syrup, sugar alcohol and the like, and these can be used alone or in combination of two or more. The amount of the saccharide used when the saccharide is added to the meringue can be appropriately selected according to the use of the meringue and is not particularly limited. However, the upper limit is usually about 60% by weight per 100 parts by weight of the meringue containing the saccharide. .
[0029]
In addition, the present invention is a method for preparing meringue with stable air bubbles, comprising a step of foaming egg white in the presence of the meringue stabilizer or stirring and mixing.
[0030]
The method is accomplished by preparing meringue in the presence of a meringue stabilizer, i.e. native gellan gum. Specifically, in the preparation process of meringue, there is a method in which egg white foaming or stirring / mixing operation of meringue and other components is performed in the presence of native gellan gum.
[0031]
The blending amount of the meringue stabilizer or native gellan gum with respect to the amount of egg white is as described above.
[0032]
According to the present invention, for example, as shown in Example 1, it is possible to prepare meringue with no foam separation and good foam stability even after at least 48 hours have elapsed. . For this reason, it is possible to increase the batch amount of meringue preparation and increase the working efficiency.
[0033]
In addition, since a meringue with good stability can be supplied as described above, even if the solid content is small, there is no inconvenience such as a pot dropping phenomenon, and a soft cake with a light mouth feel, especially a solid content is further reduced. Chiffon cake can be manufactured.
[0034]
That is, the present invention is a cake prepared using the aforementioned meringue, specifically a chiffon cake.
[0035]
The chiffon cake referred to in the present invention includes all of the so-called chiffon cakes, and there are no particular restrictions on the raw materials and blending amount, etc., but preferably the flour ratio is about 10 to 19% by weight in the blending ratio of the raw materials More preferably, it is a chiffon cake in the range of about 14 to 19% by weight. Conventionally, in order to maintain the lightness of mouthfeel peculiar to chiffon cakes but not to cause a pot dropping phenomenon, the solid component (flour component) must be blended in an amount of more than 19% by weight based on the blended amount of raw materials. However, according to the present invention, it is possible to provide a cake that is light and soft and does not lose its shape even if it is a solid amount (wheat flour amount) less than or less than that. However, the present invention does not exclude a cake containing 19% by weight or more of wheat flour as a raw material.
[0036]
【Example】
Hereinafter, the present invention will be specifically described based on Examples and Comparative Examples. However, this embodiment is an example for explaining the present invention, and the present invention is not limited to this embodiment.
[0037]
Example 1
150 kg of raw egg white was weighed into a bowl of a mixing stirrer and whipped at 107 rpm for 30 seconds using a whipper to make it uniform. Next, whip at 216 rpm, separately add a mixture of 124.5 kg of super white sugar and 0.15 kg of native gellan gum to 150 kg of water and dissolve with stirring at 80 ° C. for 10 minutes. I added it little by little. When the addition was completed, meringue was prepared by whipping at 216 rpm for an additional 4 minutes. The obtained meringue was fine and glossy, and it was whipped firmly so that bubbles would not fall even if the container was turned upside down.
[0038]
The obtained meringue was placed in a container and stored at room temperature, and the water separation state and bubble stability were observed over time. As a result, there was no water separation even after 48 hours, and no change in fineness was observed.
[0039]
In addition, when 50 g of this meringue was laid on a lemon pie with a diameter of 20 cm and baked in an oven at 180 ° C. for 10 minutes, it was able to be baked as it was put before baking without shrinking in the height direction and without losing its shape. .
[0040]
Moreover, the same result was obtained when meringue was similarly prepared by blending a native gellan gum aqueous solution in the same ratio with whipped raw egg white without using sugar.
[0041]
-Comparative Example 1-
A meringue was prepared by the same method as in Example 1 except that native gellan gum was not used.
[0042]
When this meringue was baked on a lemon pie immediately after preparation, the height was distorted to about 50% before baking. Further, when the prepared meringue was put in a container and allowed to stand at room temperature, water separation started after 10 minutes, and most bubbles disappeared after 1 hour.
[0043]
-Comparative Example 2-
Meringue was prepared in the same manner and in the same manner as in Example 1 except that 0.74 kg of potassium L-tartrate and 0.37 kg of sodium chloride were used instead of native gellan gum in Example 1.
[0044]
Immediately after preparation, this meringue was baked on a lemon pie, and the height was distorted to about 60% before baking. Further, when the prepared meringue was put in a container and allowed to stand at room temperature, water separation started after 60 minutes and most of the bubbles disappeared after 2 hours.
[0045]
-Comparative Example 3-
Meringue was prepared in the same manner and in the same manner as in Example 1 except that 0.15 kg of gellan gum was used instead of native gellan gum in Example 1.
[0046]
When this meringue was baked on a lemon pie immediately after preparation, the height was distorted to about 50% before baking. Further, when the prepared meringue was put in a container and allowed to stand at room temperature, water separation started after 10 minutes, and most bubbles disappeared after 1 hour.
[0047]
-Example 2-
Weigh 20 kg of frozen egg white thawed at room temperature into a mixing stirrer. Using a whipper, whip at 107 rpm for 30 seconds to make uniform. While whipping at 216 rpm, 0.1 kg of wheat flour proteolysate was added and whipped for 4 minutes. Separately, a mixture of 27 kg of granulated sugar and 0.1 kg of native gellan gum was added to 20 kg of water and heated to 100 ° C, and the syrup was released for 3 minutes. Add the chilled product and whip for another minute to make meringue. When this was put in a container and stored at room temperature, water separation was not seen even after 48 hours and the state immediately after production was maintained.
[0048]
Further, 1/3 of this meringue 33.6 kg was added to a mixture of 4.3 kg of egg yolk and 3.5 kg of liquid oil and mixed so as to be uniform, and a mixture of 8.2 kg of flour and 0.1 kg of swelling agent was added to make it even more uniform. The remaining meringue was added and lightly mixed to make a chiffon cake dough. 140 g of this dough was added to chiffon cake No. A fine chiffon cake with no kettle dropping was obtained when it was placed in a 14 mold and baked at 180 ° C. for 30 minutes.
[0049]
The conventional chiffon cake has less solid content than the general sponge cake, but in order to avoid the pot dropping phenomenon, it was necessary to mix more than 19% of flour (ratio of ingredients), The chiffon cake according to the present invention was able to reduce the blending ratio of flour to 14%, and was able to prepare a chiffon cake with softness and good meltability that was not available in the past.
[0050]
-Comparative Example 4-
The chiffon cake manufactured in the same way and with the same method as in Example 2 except that the native gellan gum was removed, dropped in the kettle and shrunk in the height direction, lost its shape and was soft and uncomfortable. I lost my value.
[0051]
-Example 3-
8 kg of frozen egg white thawed at room temperature was weighed into a bowl of a mixing stirrer. Add 8 kg of dry powdered egg white while stirring at 216 rpm using a whipper and whip for 4 minutes. Separately, add a mixture of 0.05 kg of native gellan gum, 0.2 kg of ι-carrageenan, 2 kg of soy dietary fiber and 50 kg of white sucrose to 57 kg of water. A thing heated at 80 ° C. for 10 minutes was added at 75 ° C. or more to obtain meringue. 1/3 amount of this meringue is added to a mixture of 68 kg of egg yolk, 38 kg of liquid oil and 100 kg of white sucrose, and mixed uniformly. Further, a mixture of 60 kg of wheat flour and 1 kg of swelling agent was added and mixed uniformly, and the remaining meringue was added and lightly mixed to make a chiffon cake dough. 140 g of this dough was added to chiffon cake No. When it was put into a 14 type and baked at 180 ° C. for 20 minutes, a chiffon cake with a fine texture and a smooth mouth that did not drop off the pot was obtained.
[0052]
-Comparative Example 5-
The chiffon cake produced by the same method and the same method as in Example 3 except that the native gellan gum was omitted showed a cauldron drop of about 20%, resulting in a textured cake and poor texture.

Claims (4)

Meringue stabilizer containing native gellan gum. A meringue comprising the meringue stabilizer according to claim 1. The meringue preparation method according to claim 2, further comprising the step of foaming egg white or stirring and mixing in the presence of the meringue stabilizer according to claim 1. A chiffon cake prepared using the meringue according to claim 2.