JP2019187415A - シューパフ用水系組成物、シューパフ用油中水型乳化物、シューパフ生地、及びシューパフ - Google Patents
シューパフ用水系組成物、シューパフ用油中水型乳化物、シューパフ生地、及びシューパフ Download PDFInfo
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- JP2019187415A JP2019187415A JP2019073070A JP2019073070A JP2019187415A JP 2019187415 A JP2019187415 A JP 2019187415A JP 2019073070 A JP2019073070 A JP 2019073070A JP 2019073070 A JP2019073070 A JP 2019073070A JP 2019187415 A JP2019187415 A JP 2019187415A
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
油脂を50〜70℃程度に加温して溶融させて、その他の油系原料(油に相溶性のある原料)を添加し、溶解あるいは分散させ、主に油脂で構成された油系組成物とする。また、50〜90℃程度に加温した水にカゼインナトリウム等のカゼイン原料、食塩等の水系原料(水に相溶性のある原料)を添加し、溶解あるいは分散させ、主に水分で構成された水系組成物とする。この水系組成物は上記シューパフ用水系組成物であってもよい。つづいて、油系組成物を撹拌しながら、水系組成物を添加して調合液とし、50〜70℃程度から5〜30℃程度へと冷却しながら練りあわせを行い、可塑性油中水型乳化物を得る。油脂の選択によっては、必ずしも可塑性のある油中水型乳化物である必要はなく、例えば、ペースト状、流動状等の形態の油中水型乳化物でもよい。
上記シューパフ用油中水型乳化物、ないしは上記シューパフ用水系組成物に適当な油脂を加えてなる組成物を、水とともに加熱し、これに、小麦粉等の澱粉質原料を含む粉類を添加して混合する。これにより、澱粉質原料の澱粉のα化が促される。次に、ミキシングしながら、全卵を数回に分けて添加し、生地が均一になるまで混合する。必要に応じて膨張剤を加え、残りの全卵で生地の硬さを調整する。得られたシューパフ生地を必要量ずつ絞り、オーブンなどにより焼成して、シューパフを得る。
表2の配合に従い、油系組成物と水系組成物とを調製し、それらを混合してシューパフ用油中水型乳化物を調製した。なお、別途、水系組成物のpHを25℃で測定した。また、表2の配合中に用いたカゼインNaの蛋白質含量は91質量%であった。
表3の配合に従い、調製例13〜調製例17のシューパフ用油中水型乳化物を調製し、その際の水系組成物のpHと、得られたシューパフの容積を、試験例1と同様にして測定した。なお、表3の配合中に用いたカゼインNaの蛋白質含量は91質量%であった。結果を表3の下段に示す。
試験例1で調製した調製例8と、試験例2で調製した調製例14のシューパフ用油中水型乳化物を使用して得られたシューパフについて、食感に関する官能評価を行った。具体的には、得られたシューパフを8名のパネルが食べて、その食感を評価してもらい、2サンプルの比較で歯切れの良いほうを選択してもらった。表4にはその結果を、調製例8、14のそれぞれの配合と、それらの試験例1、2における結果ともに示す。
Claims (15)
- フィチン酸、フィチン酸塩、フマル酸、及びフマル酸塩からなる群から選ばれた少なくとも1種の有機酸と、カゼイン及びカゼインの塩からなる群から選ばれた少なくとも1種を含むカゼイン原料とを含有することを特徴とするシューパフ用水系組成物。
- 前記有機酸として、前記水系組成物の油分を除いた質量に対して、フィチン酸及び/又はフィチン酸塩をフィチン酸に換算して0.05〜27質量%含有する請求項1に記載のシューパフ用水系組成物。
- 前記有機酸として、前記水系組成物の油分を除いた質量に対して、フマル酸及び/又はフマル酸塩をフマル酸に換算して0.05〜27質量%含有する請求項1に記載のシューパフ用水系組成物。
- 前記有機酸を、前記水系組成物の油分を除いた質量に対して、フィチン酸及びフマル酸の合計量に換算して0.05〜27質量%含有する請求項1に記載のシューパフ用水系組成物。
- pHが5.0〜9.0である請求項1〜4のいずれか1つに記載のシューパフ用水系組成物。
- 前記カゼイン原料を、前記水系組成物の油分を除いた質量に対して0.5〜40質量%含有する請求項1〜5のいずれか1つに記載のシューパフ用水系組成物。
- フィチン酸、フィチン酸塩、フマル酸、及びフマル酸塩からなる群から選ばれた少なくとも1種の有機酸と、カゼイン及びカゼインの塩からなる群から選ばれた少なくとも1種を含むカゼイン原料とを含有することを特徴とするシューパフ用油中水型乳化物。
- 前記有機酸として、フィチン酸及び/又はフィチン酸塩をフィチン酸に換算して0.05〜4.0質量%含有する請求項7に記載のシューパフ用油中水型乳化物。
- 前記有機酸として、フマル酸及び/又はフマル酸塩をフマル酸に換算して0.05〜4.0質量%含有する請求項7に記載のシューパフ用油中水型乳化物。
- 前記有機酸を、フィチン酸及びフマル酸の合計量に換算して0.05〜4.0質量%含有する請求項7に記載のシューパフ用油中水型乳化物。
- 水相のpHが5.0〜9.0である請求項7〜10のいずれか1つに記載のシューパフ用油中水型乳化物。
- 前記カゼイン原料を0.5〜14質量%含有する請求項7〜11のいずれか1つに記載のシューパフ用油中水型乳化物。
- 請求項1〜6のいずれか1つに記載のシューパフ用水系組成物を含むシューパフ生地。
- 請求項7〜12のいずれか1つに記載のシューパフ用油中水型乳化物を含むシューパフ生地。
- 請求項13又は14記載のシューパフ生地が焼成されたシューパフ。
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JP2007110917A (ja) * | 2005-10-18 | 2007-05-10 | Fuji Oil Co Ltd | シュー生地及びシュー皮の製造法 |
JP2017212898A (ja) * | 2016-05-30 | 2017-12-07 | 株式会社Adeka | シュー用改良材、及び、シュー用油脂組成物 |
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JPH06165632A (ja) * | 1992-07-14 | 1994-06-14 | Tsukishima Shokuhin Kogyo Kk | シュー皮用乳化油脂組成物及びその製造法 |
JP2007110917A (ja) * | 2005-10-18 | 2007-05-10 | Fuji Oil Co Ltd | シュー生地及びシュー皮の製造法 |
JP2017212898A (ja) * | 2016-05-30 | 2017-12-07 | 株式会社Adeka | シュー用改良材、及び、シュー用油脂組成物 |
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