JP7846348B2 - Canelé-like confectionery and method for manufacturing the same. - Google Patents

Description

This invention relates to a canelé-like confectionery that can be stored at room temperature for a long period of time, and a method for producing the same.

Canelés (Canelé de Bordeaux) are French pastries shaped like a crown with vertical grooves, as the French word "canelé" means "grooved." The basic method involves pouring a mixture of sugar, flour, and eggs into a crown-shaped mold and baking it. The resulting canelé has a hard, caramelized surface from baking, while the inside is moist and chewy, creating a contrast in texture between the outside and inside. However, over time, the hard exterior texture is lost, and the chewy interior texture gradually deteriorates due to starch aging. Furthermore, because of its high water activity (around 0.8), commercially available canelés are typically sold frozen or have a shelf life of 2-3 days at room temperature.

To date, techniques for long-term preservation of baked goods have been proposed, including those incorporating glycerin, sorbitol, and reduced starch syrup (for example, Patent Document 1). While these methods enable long-term preservation by lowering water activity, they do not maintain the external hardness of the baked goods or the texture difference between the external and internal parts for extended periods. In fact, with these methods, the texture difference between the external and internal parts tends to disappear due to the migration of moisture and oil.

Patent No. 5132531

The object of this 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.

To achieve the aforementioned 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 core layer, similar to a canelé. Furthermore, the textures of the outer and core layers are maintained for a long period, resulting in a canelé-like confection that can be stored at room temperature for an extended period. This discovery led to the completion of the present invention.

In other words, the gist of this invention is,
[1] A canelé-like confection 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 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, a canelé-like confection ,
[ 3 ] A method for producing canelé-like confectionery as described in [1] or [2] above,
The present invention relates to a method for producing a canelé-like confectionery 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.

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.

The present invention will be described in more detail below.

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.

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

The outer layer has a breaking stress of 1 to 8 N and a breaking strain of 5 to 30%, possessing hardness and flexibility equivalent to that of 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.
Furthermore, measurements of several commercially available canelés revealed that the breaking stress of the outer layer is adjusted to a range of 1-8 N, 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 center. 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 once the breaking strain exceeds 50%. Additionally, the gel in the center becomes brittle due to starch aging, and the chewy texture can only be maintained for about a week.

The thickness of the aforementioned central layer may be 5 to 40 mm, but from the viewpoint of texture, 8 to 20 mm is preferable.

The canelé-like confectionery of the present invention mainly consists of starch, gelatin, and water-soluble sugars.
Specifically, the main components of both the outer layer and the core layer are starch, gelatin, and water-soluble carbohydrates.
In this invention, the main component refers to a solid content of 60% by weight or more.

a) Starch In the canelé-like confectionery of the present invention, starch is used for the purpose of forming the outer layer and imparting texture to the core layer.
The aforementioned starch is not particularly limited, but examples include chemically processed starch, such as acetate starch, oxidized, acetylated, hydroxypropylated, or phosphorylated starch, and starch crosslinked with adipic acid or phosphoric acid. Specifically, examples include acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphorylated starch, and phosphate crosslinked starch.
The aforementioned starches may be used individually or in combination of two or more types.

In the canelé-like confectionery of the present invention, the texture of the outer layer and the core layer can be appropriately adjusted by controlling the starch content. The starch content varies depending on the desired texture, but it is preferably in the range of 4 to 30% by weight of the total weight. Note that "total weight" refers to the total weight of the canelé-like confectionery, including the outer layer and the core layer.

b) Gelatin In the canelé-like confectionery of the present invention, gelatin is used for the purpose of providing texture to the outer layer and the core layer.
The aforementioned gelatin is not particularly limited in its origin or manufacturing method; for example, it may be extracted and purified from a collagen-containing substance (such as animal hide, bone, or connective tissue), and there are no particular restrictions on the source organism. Examples include gelatin derived from the hides and bones of animals such as cattle, pigs, and chickens, as well as gelatin derived from aquatic organisms (freshwater or seawater). Furthermore, the processing method may involve acid treatment, alkali treatment, etc. The aforementioned gelatin may be used alone or in combination of two or more types.

Furthermore, in order to adjust the texture of the outer layer and the core layer of the canelé-like confectionery of the present invention, it is preferable to use gelatin with a low jelly strength of 200 bloom or less, and more preferable to use gelatin with a bloom of 80 to 200.

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

c) Water-soluble carbohydrates The canelé-like confectionery of the present invention contains water-soluble carbohydrates, similar to canelés and other Western confectionery, but it is preferable for preservation purposes that it contains 40 to 80% by weight of water-soluble carbohydrates.
Examples of water-soluble carbohydrates used in the present invention include crystalline carbohydrates such as sucrose (sugar), glucose, fructose, maltose, xylitol, erythritol, trehalose, maltitol, palatinose, and reduced palatinose, as well as liquid carbohydrates such as starch syrup, reduced starch syrup, reduced maltose syrup, glycerin, and sorbitol solution.

In this invention, the hardness and texture of the outer layer and core layer can be appropriately adjusted by combining crystalline carbohydrates and liquid carbohydrates. However, it is preferable that the solid ratio (weight ratio) of crystalline carbohydrates to liquid carbohydrates is in the range of 50:50 to 90:10.

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.

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.

e) Optional ingredients The canelé-like confectionery of the present invention may contain optional ingredients such as 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 it is even more preferable to contain egg yolk components. Furthermore, it is preferable to use sugars and 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.

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

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 with this mixture while maintaining a temperature of 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, resulting in a depression. By pouring the mixture into the resulting depression and allowing it to solidify, 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.

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.

The resulting canelé-like pastries may be coated with oils, beeswax, carnauba wax, shellac, etc., to give them a glossy finish.

The canelé-like confectionery obtained as described above is a confectionery that maintains the firm texture of the outer layer and the chewy, moist, and soft texture of the inner layer for a long period of time, and can be stored at room temperature for an extended period.

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.

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.

(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.

(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.

(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.

<Test Example 1> Physical Property Evaluation Test Each confectionery obtained in Examples 1 to 4 and Comparative Examples 1 and 2 was measured using a texture analyzer (Stable Micro Systems "Texture Analyzer TA.XT.plus") under the following conditions. The results are shown in Table 1.

[Penetration test conditions]
Probe: 5 mm diameter spherical probe Measurement speed: 1 mm/second 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

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

As shown in Table 1, the canelé-like confections obtained in Examples 1 to 4 all exhibited fracture stress and fracture strain within the same range as commercially available canelés.

<Test Example 2> Long-term storage test Each canelé-like confection obtained in Examples 1 to 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 in any of them, 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 (3)

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 . 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. 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.