JP2021108591A - Oil and fat composition for choux pastry - Google Patents
Oil and fat composition for choux pastry Download PDFInfo
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- JP2021108591A JP2021108591A JP2020003551A JP2020003551A JP2021108591A JP 2021108591 A JP2021108591 A JP 2021108591A JP 2020003551 A JP2020003551 A JP 2020003551A JP 2020003551 A JP2020003551 A JP 2020003551A JP 2021108591 A JP2021108591 A JP 2021108591A
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Images
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- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、シュー皮用油脂組成物に関する。より詳細には、製造が容易で、食感、風味、色調等に優れ、しかもボリュームがよく出て、良好な形状のシュー皮が安定的に得られるシュー皮用油脂組成物に関する。特に、シュー皮の食感と品質を決める、皮のかたさや空隙の容積が従来のものよりも優れたシュー皮が得られるシュー皮用油脂組成物に関する。 The present invention relates to an oil / fat composition for choux pastry. More specifically, the present invention relates to an oil / fat composition for choux pastry, which is easy to manufacture, has excellent texture, flavor, color tone, etc., has a good volume, and can stably obtain a choux pastry having a good shape. In particular, the present invention relates to an oil / fat composition for choux pastry, which determines the texture and quality of choux pastry and can obtain choux pastry having a skin hardness and a volume of voids superior to those of conventional ones.
一般に、シュー皮の製造法は、水を沸騰させ、これにバターなどの油脂を入れ、さらに煮立だせたものの中に小麦粉を加えて良く撹拌し、最後に鶏卵を添加してシュー皮種生地を調製することから始まる。そして、このようにして得られたシュー皮種生地を搾りだし、オーブン等で焼成することにより、空隙のあいたシュー皮を製造することができる。
そして、シュー皮の出来映え、すなわち、食感（歯切れ、硬さ）、風味、色調及び形状の良さは、シュー皮の品質等を決める重要な要素であり、その中でも特に、皮のかたさや空隙の容積は、シュー皮の食感や品質を決定づける極めて重要な要素である。
Generally, the method for producing choux pastry is to boil water, add butter and other fats and oils, add flour to the boiled product, stir well, and finally add chicken eggs to the choux pastry seed dough. Start by preparing. Then, the choux pastry seed dough thus obtained is squeezed out and baked in an oven or the like to produce choux pastry with voids.
The workmanship of the choux pastry, that is, the texture (crispness, hardness), flavor, color tone and good shape, are important factors that determine the quality of the choux pastry, and among them, the hardness and voids of the choux pastry. Volume is an extremely important factor that determines the texture and quality of choux pastry.
上述のとおり、シュー皮の製造法においては、シュー皮種生地を焼成することにより、空隙があいたシュー皮を製造することができるが、この空隙にカスタードクリームなどのフィリング材を充填することによりシュー皮を含有する食品（いわゆるシュークリームがこれに当たる。）が完成する。しかし、皮がかたかったり、この空隙の容積が小さかったり、空隙の中に仕切りが生じてしまう（これを以下「巣」という。）と、フィリング材を十分に充填することができないという問題が生じる。そこで、シュー皮のかたさが柔らかく、かつ、空隙の容積が十分に大きいシュー皮が従来から求められている。 As described above, in the method for producing choux pastry, a choux pastry with voids can be produced by firing the choux pastry dough, but the choux pastry is filled with a filling material such as custard cream. A food containing skin (so-called cream puffs corresponds to this) is completed. However, if the skin is hard, the volume of the void is small, or a partition is formed in the void (hereinafter referred to as "nest"), there is a problem that the filling material cannot be sufficiently filled. Occurs. Therefore, there has been a demand for a choux pastry in which the hardness of the choux pastry is soft and the volume of the voids is sufficiently large.
しかし、パンや菓子に比べて、食感、食味に優れたシュー皮を製造するには熟練を要し、しかも、そのようなシュー皮を安定的に製造するのはきわめて困難であった。そこで、従来から、食感及び品質の良いシュー皮を安定的に製造するために様々な工夫がなされている。
例えば、特許文献１には、油脂５〜７０％及びカゼインナトリウム１．５〜５％を含む水中油型乳化組成物を使用することで、誰でも安定且つ簡易にシュー皮の生産が可能となる技術が紹介されている。しかし、製造適性や焼成生地のボリューム等において、さらなる改善の余地があり、別の製造法が求められていた。
また、特許文献２には、シュー皮の製造法において、水相部にリン酸塩を含有せず、酵素処理卵黄油を０．０７〜０．１４重量％及びカゼインナトリウムを３〜６重量％含有することにより、カゼインナトリウムの溶解性が向上する製造法が提案されている。しかし、これは製造工程において原料を追加しており、製造工程を容易にしているとは考え難い。したがって、溶解剤を配合することなく、高品質かつ形状の良いシュー皮を安定的に製造する技術が求められていた。
However, it takes skill to produce choux pastry having a better texture and taste than bread and confectionery, and it is extremely difficult to stably produce such choux pastry. Therefore, various measures have been taken in order to stably produce choux pastry with good texture and quality.
For example, in Patent Document 1, anyone can stably and easily produce choux pastry by using an oil-in-water emulsified composition containing 5 to 70% of fat and oil and 1.5 to 5% of sodium caseinate. The technology is introduced. However, there is room for further improvement in terms of production suitability, volume of baked dough, and the like, and another production method has been required.
Further, in Patent Document 2, in the method for producing shoe skin, 0.07 to 0.14% by weight of enzyme-treated egg yolk oil and 3 to 6% by weight of casein sodium are contained in the aqueous phase portion without containing phosphate. A production method has been proposed in which the solubility of casein sodium is improved by containing it. However, this adds raw materials in the manufacturing process, and it is unlikely that the manufacturing process is facilitated. Therefore, there has been a demand for a technique for stably producing high-quality and well-shaped choux pastry without adding a dissolving agent.
本発明の課題は、製造が容易で、食感、風味、色調等に優れ、しかもボリュームがよく出て、良好な形状のシュー皮が得られるシュー皮用油脂組成物を提供することである。特に、シュー皮のかたさが柔らかく、空隙の容積が十分に大きいシュー皮が得られるシュー皮用油脂組成物を提供することである。 An object of the present invention is to provide an oil and fat composition for choux pastry, which is easy to manufacture, has excellent texture, flavor, color tone, etc., has a good volume, and can obtain a choux pastry having a good shape. In particular, it is an object of the present invention to provide an oil / fat composition for choux pastry, which can obtain a choux pastry having a soft choux pastry and a sufficiently large void volume.
本発明者は、シュー皮の製造法について、様々な乳タンパク、乳ペプチドを用いて鋭意研究をしたところ、特定の性質を有する乳タンパクおよび／または乳ペプチドを含む水溶液を含有してなる油脂組成物を用いることによって、製造が容易で、食感、風味、色調等に優れ、しかもボリュームがよく出て、良好な形状のシュー皮が得られることを見出し、本発明を完成させた。また、得られるシュー皮は、皮のかたさが柔らかく、空隙の容積が十分に大きいことも見出し、本発明を完成させた。 The present inventor has diligently studied a method for producing choux pastry using various milk proteins and milk peptides, and found that an oil and fat composition containing an aqueous solution containing milk proteins and / or milk peptides having specific properties. We have found that by using a substance, it is easy to manufacture, has excellent texture, flavor, color tone, etc., has a good volume, and can obtain a choux pastry having a good shape, and completed the present invention. It was also found that the obtained choux pastry has a soft skin and a sufficiently large volume of voids, and completed the present invention.
すなわち、本発明の一態様によれば、乳タンパクおよび／または乳ペプチドを含む水溶液を含有してなる、シュー皮用油脂組成物であって、前記乳タンパクおよび／または乳ペプチドの濃度が２０質量％であるときの前記水溶液の２０℃での粘度が５０ｍＰａ・ｓ以下であり、かつ、前記乳タンパクおよび／または乳ペプチドがカゼインに由来するものを含むことを特徴とする、シュー皮用油脂組成物を提供することができる。
本発明の好ましい一態様によれば、上記油脂組成物が、マーガリンおよび／またはファットスプレッドであることを特徴とする、上記シュー皮用油脂組成物を提供することができる。
本発明の好ましい一態様によれば、上記油脂組成物には、上記乳タンパクおよび／または乳ペプチドが０．１〜１０質量％含まれていることを特徴とする、上記シュー皮用油脂組成物を提供することができる。
本発明の一態様によれば、上記に記載のシュー皮用油脂組成物を用いて得られるシュー皮を提供することができる。
本発明の一態様によれば、上記シュー皮を含有する食品を提供することができる。
本発明の一態様によれば、乳タンパクおよび／または乳ペプチドを含む水溶液を有効成分とする、シュー皮用品質改良剤であって、前記乳タンパクおよび／または乳ペプチドの濃度が２０質量％であるときの前記水溶液の２０℃での粘度が５０ｍＰａ・ｓ以下であり、かつ、前記乳タンパクおよび乳ペプチドがカゼインに由来するものを含むことを特徴とする、シュー皮用品質改良剤を提供することができる。
That is, according to one aspect of the present invention, it is a fat and oil composition for shoe skin containing an aqueous solution containing milk protein and / or milk peptide, and the concentration of the milk protein and / or milk peptide is 20 mass by mass. %, The viscosity of the aqueous solution at 20 ° C. is 50 mPa · s or less, and the milk protein and / or milk peptide contains a casein-derived oil / fat composition for shoe skin. Can provide things.
According to a preferred aspect of the present invention, it is possible to provide the fat and oil composition for choux pastry, which is characterized in that the fat and oil composition is margarine and / or fat spread.
According to a preferred embodiment of the present invention, the fat and oil composition for choux pastry is characterized by containing 0.1 to 10% by mass of the milk protein and / or the milk peptide. Can be provided.
According to one aspect of the present invention, it is possible to provide a choux pastry obtained by using the above-mentioned oil and fat composition for choux pastry.
According to one aspect of the present invention, a food containing the choux pastry can be provided.
According to one aspect of the present invention, a quality improver for shoe skin containing an aqueous solution containing milk protein and / or milk peptide as an active ingredient, wherein the concentration of the milk protein and / or milk peptide is 20% by mass. Provided is a quality improver for shoe skin, characterized in that the viscosity of the aqueous solution at 20 ° C. at a certain time is 50 mPa · s or less, and the milk protein and milk peptide contain those derived from casein. be able to.
本発明によれば、特定の性質を有する乳タンパクおよび／または乳ペプチドを含む水溶液を含有してなる油脂組成物を用いることにより、食感、風味、色調等に優れ、しかもボリュームがよく出て、良好な形状のシュー皮を簡単かつ安定的に製造することができる。特に、本発明によれば、シュー皮のかたさが柔らかく、空隙の容積が十分に大きいことから、従来よりも品質の良いシュー皮を誰でも容易に製造することができる。 According to the present invention, by using an oil / fat composition containing an aqueous solution containing a milk protein and / or a milk peptide having specific properties, the texture, flavor, color tone, etc. are excellent, and the volume is well obtained. , A well-shaped choux pastry can be easily and stably produced. In particular, according to the present invention, since the choux pastry is soft and the volume of the voids is sufficiently large, anyone can easily produce a choux pastry with higher quality than before.
以下、本発明のシュー皮用油脂組成物について順を追って記述する。
本発明において「シュー皮」とは、穀物粉、油脂、卵類を主原料として焼成されるものであれば特に限定されない。これらの原料はいずれも市販品で構わない。なお、本発明において「シュー皮」とは、例えば、シュークリーム、エクレア、スワン、パリブレスト、リングシュー等の洋菓子の外皮を構成するシュー皮を意味する。
Hereinafter, the oil and fat composition for choux pastry of the present invention will be described step by step.
In the present invention, the "choux pastry" is not particularly limited as long as it is baked using grain flour, fats and oils, and eggs as main raw materials. All of these raw materials may be commercially available products. In the present invention, the “choux pastry” means, for example, the choux pastry that constitutes the outer skin of Western confectionery such as cream puffs, eclairs, swan, Paris-Brest, and ring shoes.
本発明の「穀物粉」としては、強力粉、中力粉、薄力粉、小麦全粒粉、玄米粉、ライ麦粉、とうもろこし粉、及び米粉等が挙げられ、これらの１種又は２種以上を使用することができるが、シュー皮本来の自然なサクサクした食感を持たせるためには、強力粉、中力粉、薄力粉を使用することが好ましい。
シュー皮種生地原料に対する穀物粉の量は、好ましくは１〜４５質量％であり、より好ましくは１０〜４０質量％であり、さらに好ましくは１５〜３５質量％である。
Examples of the "grain flour" of the present invention include strong flour, medium-strength flour, weak flour, whole wheat flour, brown rice flour, rye flour, corn flour, rice flour and the like, and one or more of these may be used. However, in order to give the original natural crispy texture of shoe skin, it is preferable to use strong flour, medium-strength flour, and weak flour.
The amount of grain flour with respect to the choux pastry dough raw material is preferably 1 to 45% by mass, more preferably 10 to 40% by mass, and further preferably 15 to 35% by mass.
本発明で用いられる「油脂」は、食用油脂であり、例えば、大豆油、大豆胚芽油、菜種油、コーン油、ゴマ油、ゴマサラダ油、シソ油、亜麻仁油、落花生油、紅花油、高オレイン酸紅花油、ひまわり油、高オレイン酸ひまわり油、綿実油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、オリーブ油、米糠油、小麦胚芽油、パーム油、パーム核油、ヤシ油、カカオ脂、藻類油等の食用植物油脂である。シュー皮種生地原料に対する油脂の量は、好ましくは１〜４０質量％であり、より好ましくは５〜３０質量％であり、さらに好ましくは１０〜２５質量％である。
そして、食感、風味、色調等に優れ、しかもボリュームがよく出て、良好な形状のシュー皮を製造するためには、当該シュー皮種生地原料に用いられる油脂は、あらかじめ、乳タンパクおよび／または乳ペプチドを含む水溶液を含有してなる、シュー皮用油脂組成物となっていることが好ましく、シュー皮種生地原料に対してシュー皮用油脂組成物として、上記油脂が加えられることになる。また、所望の効果を発揮するためには、前記乳タンパクおよび／または乳ペプチドは、その濃度が２０質量％であるときの前記水溶液の２０℃での粘度が５０ｍＰａ・ｓ以下であり、かつ、前記乳タンパクおよび乳ペプチドがカゼインに由来するものを含むことが必要である。
The "fat and oil" used in the present invention is an edible oil and fat, for example, soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, flaxseed oil, peanut oil, red flower oil, high oleic acid red flower. Oil, sunflower oil, high oleic acid sunflower oil, cotton seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, olive oil, rice bran oil, wheat germ oil , Palm oil, palm kernel oil, palm oil, cacao butter, algae oil and other edible vegetable oils and fats. The amount of oil and fat with respect to the choux pastry seed dough raw material is preferably 1 to 40% by mass, more preferably 5 to 30% by mass, and further preferably 10 to 25% by mass.
In order to produce a choux pastry with excellent texture, flavor, color, etc., which has a good volume and a good shape, the fats and oils used as the raw material for the choux pastry are milk proteins and /. Alternatively, the choux pastry oil / fat composition containing an aqueous solution containing a milk peptide is preferable, and the above oil / fat is added as the choux pastry oil / fat composition to the choux pastry seed dough raw material. .. Further, in order to exert the desired effect, the milk protein and / or the milk peptide has a viscosity of 50 mPa · s or less at 20 ° C. of the aqueous solution when the concentration thereof is 20% by mass, and It is necessary that the milk protein and milk peptide contain those derived from casein.
本発明における「乳タンパク」は、乳に由来するタンパク質の総称であり、カゼインとホエイプロテインからなるタンパク質である。いわゆる全粉乳や脱脂粉乳も条件を満たす限り、これに含まれる。また、「乳ペプチド」は、天然の乳由来の成分である乳蛋白質をアミノ酸が少なくとも数個結合した分子に分解したものである。より具体的には、ホエイ（乳清タンパク質）又はカゼイン等の乳蛋白質をプロテナーゼ等の酵素により加水分解し、これを濾過して得られる濾液を殺菌及び／又は濃縮して乾燥することにより得られるホエイペプチド、カゼインペプチド等が挙げられる。 "Milk protein" in the present invention is a general term for proteins derived from milk, and is a protein composed of casein and whey protein. So-called whole milk powder and skim milk powder are also included as long as the conditions are met. In addition, "milk peptide" is a molecule obtained by decomposing milk protein, which is a component derived from natural milk, into a molecule in which at least several amino acids are bound. More specifically, it is obtained by hydrolyzing a milk protein such as whey (whey protein) or casein with an enzyme such as proteinase, sterilizing and / or concentrating and drying the filtrate obtained by filtering the milk protein. Whey peptide, casein peptide and the like can be mentioned.
本発明における「乳タンパク」または「乳ペプチド」は、その濃度が２０質量％であるときの前記水溶液の２０℃での粘度が５０ｍＰａ・ｓ以下であることが所望の効果を得るために必要である。ここで、前記「粘度」とは、Ｂ型粘度計の６または６０ｒｐｍで測定されたときの粘度である。したがって、粘度が５０ｍＰａ・ｓ以下であるとは、２０質量％という高濃度で添加しても、粘度が低いことを意味しており、このような性質の「乳タンパク」および／または「乳ペプチド」を用いることが本発明の重要な特徴の１つである。
なお、「乳タンパク」および「乳ペプチド」を併用する場合は、乳ペプチドが占める割合が、乳タンパク質が占める割合よりも多くすることが好ましい。例えば、乳ペプチドが占める割合が、５０質量％以上が好ましく、７０質量％以上がより好ましく、８０質量％以上がさらに好ましい。
The "milk protein" or "milk peptide" in the present invention needs to have a viscosity of the aqueous solution at 20 ° C. of 50 mPa · s or less when the concentration is 20% by mass in order to obtain a desired effect. be. Here, the "viscosity" is the viscosity when measured at 6 or 60 rpm of a B-type viscometer. Therefore, a viscosity of 50 mPa · s or less means that the viscosity is low even when added at a high concentration of 20% by mass, and "milk protein" and / or "milk peptide" having such properties. Is one of the important features of the present invention.
When "milk protein" and "milk peptide" are used in combination, it is preferable that the proportion of milk peptide is larger than the proportion of milk protein. For example, the proportion of the milk peptide is preferably 50% by mass or more, more preferably 70% by mass or more, and further preferably 80% by mass or more.
また、本発明における「乳タンパク」または「乳ペプチド」は、カゼインに由来するものを含むことが必要である。ホエイに由来するものだけであると、本発明の所望の効果は生じない。ここで、前記カゼインの含有率は８０質量％以上であることが好ましい。「カゼイン含有率」とは、乳タンパクおよび／または乳ペプチドに含まれる全タンパク質または全ペプチドを１００質量％としたときに、カゼインに由来するタンパク質またはペプチドが８０質量％以上含まれていることを意味する。つまり、本発明における「乳タンパク」または「乳ペプチド」として、カゼインに由来するものが多く含まれているものを用いることが本発明の重要な特徴の１つである。なお、上記カゼイン含有率は任意の方法で測定することができる。例えば、抗体を用いたウェスタンブロッティング、エライザキット、HPLCを用いた硫黄とリンの定量等が挙げられる。
カゼインに由来するものが多く含まれているものを用いると、カゼインが形成するコロイド粒子が分散層として安定し、これが、シュー皮として有益な効果をもたらしているものと推測される。また、粘度が低いものに効果があったことから、コロイド粒子が細かいほど安定性が増すと考えられる。但し、これは本発明の原理を理論的に説明しようとしたものであり、本発明の原理は、前述のメカニズムに限定して解釈されない。
In addition, the "milk protein" or "milk peptide" in the present invention needs to include those derived from casein. If it is derived only from whey, the desired effect of the present invention does not occur. Here, the content of the casein is preferably 80% by mass or more. "Casein content" means that 80% by mass or more of a protein or peptide derived from casein is contained when the total protein or total peptide contained in the milk protein and / or milk peptide is 100% by mass. means. That is, one of the important features of the present invention is to use as the "milk protein" or "milk peptide" in the present invention, which contains a large amount of those derived from casein. The casein content can be measured by any method. For example, Western blotting using an antibody, an eraser kit, quantification of sulfur and phosphorus using HPLC, and the like can be mentioned.
It is presumed that the colloidal particles formed by casein are stable as a dispersion layer when a substance containing a large amount of casein is used, which has a beneficial effect as choux pastry. In addition, since it was effective for those with low viscosity, it is considered that the finer the colloidal particles, the higher the stability. However, this is an attempt to theoretically explain the principle of the present invention, and the principle of the present invention is not construed as being limited to the above-mentioned mechanism.
本発明における「乳タンパク」または「乳ペプチド」は、乳タンパクおよび／または乳ペプチドを含む水溶液という形態で使用される。前記水溶液に用いられる水は、任意の水であってよく、例えば、蒸留水、イオン交換水等の精製水が用いられる。このような水に乳タンパクおよび／または乳ペプチドが添加され攪拌混合されて水溶液が得られる。攪拌混合の手段は常法であってよく、任意のミキサーが使用される。
前記水溶液中に含まれる水の量は、特に制限されるものではないが、３０〜９９質量％であることが好ましく、３５〜９０質量％であることがより好ましく、４０〜８５質量％であることが最も好ましい。
The "milk protein" or "milk peptide" in the present invention is used in the form of an aqueous solution containing milk protein and / or milk peptide. The water used for the aqueous solution may be any water, and for example, purified water such as distilled water and ion-exchanged water is used. Milk protein and / or milk peptide are added to such water and mixed by stirring to obtain an aqueous solution. The means of stirring and mixing may be a conventional method, and any mixer is used.
The amount of water contained in the aqueous solution is not particularly limited, but is preferably 30 to 99% by mass, more preferably 35 to 90% by mass, and 40 to 85% by mass. Is most preferable.
上記の乳タンパクおよび／または乳ペプチドを含む水溶液は、上述した「油脂」と一緒に混ぜ合わされ、シュー皮用油脂組成物の状態でシュー皮種生地原料の１つとして使用されることが好ましい。
本発明のシュー皮用油脂組成物は、上述した油脂（食用油脂）と上述した乳タンパクおよび／または乳ペプチドを含む水溶液とを含むものであり、好ましくは、水相である前記水溶液と、油相である前記油脂とがホモミキサー等で攪拌乳化されて、乳化された油脂組成物として、シュー皮種生地原料に添加され使用される。前記油脂組成物としては、マーガリンおよび／またはファットスプレッドの形態であることが好ましく、特にマーガリンの形態であることが好ましい。これらのシュー皮用油脂組成物は、マーガリン、またはファットスプレッドを製造する常法によって製造することができる。
上記シュー皮油脂組成物中に含まれる上記乳タンパクおよび／または乳ペプチドの量は、好ましくは、０．１〜１０質量％であり、より好ましくは０．５〜８質量％であり、さらに好ましくは０．８〜５質量％である。
また、上記シュー皮用油脂組成物中に含まれる上記水溶液の量は、好ましくは１〜４０質量％であり、より好ましくは２〜３０質量％であり、さらに好ましくは３〜２５質量％である。このような数値範囲とすることにより、特定の性質を有する乳タンパクおよび／または乳ペプチドの効果を最大限に引き出すことができる。
なお、シュー皮種生地原料に対する上記シュー皮用油脂組成物の量は、上記油脂と同様であり、好ましくは１〜４０質量％であり、より好ましくは５〜３０質量％であり、さらに好ましくは１０〜２５質量％である。
It is preferable that the aqueous solution containing the above-mentioned milk protein and / or milk peptide is mixed with the above-mentioned "fat and oil" and used as one of the choux pastry seed dough raw materials in the state of the above-mentioned oil and fat composition for choux pastry.
The oil and fat composition for choux pastry of the present invention contains the above-mentioned oil and fat (edible oil and fat) and the above-mentioned aqueous solution containing an emulsion protein and / or emulsion peptide, and preferably the above-mentioned aqueous solution which is an aqueous phase and an oil. The oil and fat that are the phases are emulsified by stirring with a homomixer or the like, and are added to the choux pastry seed dough raw material as an emulsified oil and fat composition and used. The fat and oil composition is preferably in the form of margarine and / or fat spread, and particularly preferably in the form of margarine. These choux pastry oil and fat compositions can be produced by a conventional method for producing margarine or fat spread.
The amount of the milk protein and / or milk peptide contained in the choux pastry oil / fat composition is preferably 0.1 to 10% by mass, more preferably 0.5 to 8% by mass, and further preferably. Is 0.8 to 5% by mass.
The amount of the aqueous solution contained in the oil and fat composition for choux pastry is preferably 1 to 40% by mass, more preferably 2 to 30% by mass, and further preferably 3 to 25% by mass. .. By setting such a numerical range, the effects of milk proteins and / or milk peptides having specific properties can be maximized.
The amount of the choux pastry oil / fat composition with respect to the choux pastry seed dough raw material is the same as the above oil / fat, preferably 1 to 40% by mass, more preferably 5 to 30% by mass, and further preferably. It is 10 to 25% by mass.
本発明の「卵類」としては、任意のものを用いることができる。例えば、鶏卵が好ましく、新鮮卵、液卵、卵白、卵黄、冷凍卵、冷凍卵白、冷凍卵黄、乾燥卵、乾燥卵白、乾燥卵黄、あるいは他の卵製品、卵加工品から選ばれる１種又は２種以上を使用することができる。
シュー皮種生地原料中の卵類の量は、好ましくは２０〜５０質量％であり、より好ましくは２５〜５０質量％であり、さらに好ましくは３０〜４５質量％である。
Any egg can be used as the "egg" of the present invention. For example, chicken eggs are preferred, and one or two selected from fresh eggs, liquid eggs, egg yolks, egg yolks, frozen eggs, frozen egg yolks, frozen egg yolks, dried eggs, dried egg yolks, dried egg yolks, or other egg products, processed egg products. More than seeds can be used.
The amount of eggs in the choux pastry dough raw material is preferably 20 to 50% by mass, more preferably 25 to 50% by mass, and further preferably 30 to 45% by mass.
本発明の「その他の原料」としては、まず、当然のことではあるが「水」が挙げられる。「水」は上述と同様に任意のものでよく、シュー皮種生地原料中の水の量（前記原料に由来するものを含む）は、好ましくは２０〜５０質量％である。例えば、２０質量％未満ではシュー皮に十分な空隙ができず、５０質量％を超えると、十分なボリュームを得ることができないからである。
このほか、本発明の「その他の原料」としては、例えば、果糖、ブドウ糖、ショ糖、麦芽糖、乳糖、ソルビトール、マルチトールなどの糖類、クエン酸ナトリウム、リン酸塩等の有機酸塩類、食塩、塩化カルシウム等の無機塩類、コーン澱粉、馬鈴薯澱粉、タピオカ澱粉、米澱粉及び各種加工澱粉等の澱粉、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、モノグリセリド及び有機酸モノグリセリド等の乳化剤、ビタミンＡ、ビタミンＢ、ビタミンＥ及びビタミンＣ等のビタミン類、牛乳、全脂粉乳、脱脂粉乳、乳パウダー、クリーミングパウダー等の乳製品、ココアパウダー、チョコレート、チョコチップ、キャラメル、チーズ、ナッツ類等の加工品のほか、調味料、香料、着色料、膨化剤、改質剤、保存剤等も適宜配合することができる。
As a "other raw material" of the present invention, first of all, as a matter of course, "water" can be mentioned. The “water” may be arbitrary as described above, and the amount of water (including those derived from the raw material) in the choux pastry dough raw material is preferably 20 to 50% by mass. For example, if it is less than 20% by mass, a sufficient void cannot be formed in the choux pastry, and if it exceeds 50% by mass, a sufficient volume cannot be obtained.
In addition, examples of the "other raw materials" of the present invention include sugars such as fructose, starch, sucrose, malt sugar, lactose, sorbitol and martitol, organic acid salts such as sodium citrate and phosphate, salt and the like. Inorganic salts such as calcium chloride, corn starch, potato starch, tapioca starch, starch such as rice starch and various processed starches, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, monoglyceride, organic acid monoglyceride and other emulsifiers, vitamins Vitamins such as A, Vitamin B, Vitamin E and Vitamin C, dairy products such as milk, full-fat starch, defatted starch, milk powder, creaming powder, cocoa powder, chocolate, chocolate chips, caramel, cheese, nuts, etc. In addition to processed products, seasonings, fragrances, coloring agents, swelling agents, modifiers, preservatives and the like can be appropriately blended.
本発明には、本発明のシュー皮を含有する食品も含まれる。例えば、シュークリーム、エクレア、スワン、パリブレスト、リングシュー等であり、カスタードクリーム、クリーム、ジャム、マシュマロ、餡などのフィリング材の１種又は２種以上がシュー皮で包まれもしくは挟み込まれたものが挙げられる。そして、シュー皮の表面に、チョコレート、砂糖、油脂等を塗布もしくは被覆して、味のコンビネーションを出したものも、本発明のシュー皮を含む食品に含まれる。 The present invention also includes foods containing the choux pastry of the present invention. For example, cream puffs, eclairs, swan, Paris-Brest, ring shoes, etc., and one or more filling materials such as custard cream, cream, jam, marshmallow, and bean paste are wrapped or sandwiched in choux pastry. Can be mentioned. The food containing the choux pastry of the present invention also includes a food having a combination of tastes obtained by applying or coating chocolate, sugar, oil or fat on the surface of the choux pastry.
本発明のシュー皮を製造する方法は、従来の処方であればよく、特に制限されない。なお、シュー皮の製造法の詳細については、渡辺長男編、「製菓辞典」、株式会社朝倉書店、１９８１年、３５８〜３６１頁に記載されている。
ここで、従来の処方について具体的に述べると、シュー皮は、水と油脂を沸騰させた後、穀粉を加え糊状になるまで練り上げ、次に卵類を加えて適度な硬さに調整し、天板等に搾ってオーブンに入れて焼成することにより製造される。また、オーブンでなく、フライヤーを使用してフライする方法も挙げられる。練り上げ後のシュー生地はその性状が変化しない間にできるだけ速やかに焼き上げることが望ましいが、練り上げ後のシュー生地を冷凍し、その後、冷凍シュー生地を解凍して焼き上げることもできる。
The method for producing the choux pastry of the present invention may be any conventional formulation and is not particularly limited. Details of the method for producing choux pastry are described in Osao Watanabe ed., "Confectionery Dictionary", Asakura Shoten Co., Ltd., 1981, pp. 358-361.
Here, specifically describing the conventional formulation, the choux pastry is adjusted to an appropriate hardness by boiling water and fat, adding flour and kneading it until it becomes paste-like, and then adding eggs. , It is manufactured by squeezing it on a top plate or the like, putting it in an oven, and firing it. Another method is to use a fryer instead of an oven to fry. It is desirable to bake the choux pastry after kneading as soon as possible while its properties do not change, but it is also possible to freeze the choux pastry after kneading and then thaw and bake the frozen choux pastry.
ところで、これまで述べたように、上記乳タンパクおよび／または乳ペプチドの濃度が２０質量％であるときの前記水溶液の２０℃での粘度が５０ｍＰａ・ｓ以下であり、かつ、前記乳タンパクおよび乳ペプチドがカゼインに由来するものを含む水溶液は、シュー皮の食感、風味、色調等を向上させるだけでなく、ボリュームがよく出て、良好な形状のシュー皮を製造できるようにするから、本発明は、前記乳タンパクおよび／または乳ペプチドを含む水溶液を有効成分とする、シュー皮用品質改良剤にも関する。また、本発明のシュー皮用品質改良剤には、有効成分であると上述した水溶液を含有したものであればよく、この他に本発明の効果を損なわない範囲で、澱粉等の賦形剤、他の品質改良剤等、他の物質を適宜含有していてもよい。なお、乳タンパクおよび／または乳ペプチドの量、それを含む水溶液の量は、上述した量に準ずる。 By the way, as described above, when the concentration of the milk protein and / or the milk peptide is 20% by mass, the viscosity of the aqueous solution at 20 ° C. is 50 mPa · s or less, and the milk protein and milk An aqueous solution containing a peptide derived from casein not only improves the texture, flavor, color tone, etc. of the shoe skin, but also makes it possible to produce a shoe skin with a good volume and a good shape. The invention also relates to a quality improver for shoe skin, which comprises an aqueous solution containing the milk protein and / or milk peptide as an active ingredient. Further, the quality improving agent for choux pastry of the present invention may contain the above-mentioned aqueous solution as an active ingredient, and other excipients such as starch are used as long as the effects of the present invention are not impaired. , Other quality improvers and the like may be appropriately contained. The amount of milk protein and / or milk peptide and the amount of the aqueous solution containing the same are the same as those described above.
次に、実施例および比較例を挙げ、本発明を更に詳しく説明するが、本発明はこれらに何ら制限されるものではない。
以下において「％」とは、特別な記載がない場合、質量％を示す。
Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
In the following, "%" means mass% unless otherwise specified.
＜分析方法＞
トリアシルグリセロール含量は、ＡＯＣＳ Ｃｅ５−８６に準じて測定した。
各脂肪酸含量は、ＡＯＣＳ Ｃｅ１ｆ−９６に準じて測定した。
<Analysis method>
The triacylglycerol content was measured according to AOCS Ce5-86.
The content of each fatty acid was measured according to AOCS Ce1f-96.
＜油脂＞
〔食用油脂〕パーム油（日清オイリオグループ株式会社製）、パームオレイン（日清オイリオグループ株式会社製）、パーム極度硬化油（日清オイリオグループ株式会社製）を９０：８：２で混合したものを下記の食用油脂として使用した。
<Fat and oil>
[Edible oils and fats] Palm oil (manufactured by Nisshin Oillio Group Co., Ltd.), palm olein (manufactured by Nisshin Oillio Group Co., Ltd.), and palm extremely hardened oil (manufactured by Nisshin Oillio Group Co., Ltd.) were mixed at a ratio of 90: 8: 2. The one was used as the following edible oils and fats.
＜乳タンパク、乳ペプチド＞
乳タンパク、乳ペプチドとしては、以下のものを使用した。
〔乳タンパク1〕脱脂粉乳（よつ葉乳業株式会社）
〔乳タンパク2〕カゼインナトリウム（フォンテラジャパン株式会社）
〔乳タンパク3〕キョウプロ（ホエイタンパク）（共同乳業株式会社）
〔乳ペプチド1〕C800（森永乳業株式会社）
〔乳ペプチド2〕ホエイペプチド HW-3（ユニテックフーズ株式会社）
<Milk protein, milk peptide>
The following were used as milk proteins and milk peptides.
[Milk protein 1] Skim milk products (Yotsuba Milk Products Co., Ltd.)
[Milk protein 2] Sodium casein (Fonterra Japan Co., Ltd.)
[Milk protein 3] Kyopro (whey protein) (Kyodo Dairy Co., Ltd.)
[Milk Peptide 1] C800 (Morinaga Milk Industry Co., Ltd.)
[Milk Peptide 2] Whey Peptide HW-3 (Unitec Foods Co., Ltd.)
＜乳タンパク、乳ペプチド水溶液の調製＞
上記乳タンパク、乳ペプチドに蒸留水を混ぜ合わせて、それぞれ５質量％、１０質量％、２０質量％の乳タンパク、乳ペプチド水溶液を調製した。また、常法に従い、２０℃にてB型粘度計BM形（商品名：TOKIMEC VISCOMETER）を用いて粘度を測定した。以上の結果を表１にまとめた。
<Preparation of milk protein and milk peptide aqueous solution>
Distilled water was mixed with the above milk protein and milk peptide to prepare 5% by mass, 10% by mass, and 20% by mass of milk protein and milk peptide aqueous solutions, respectively. In addition, the viscosity was measured using a B-type viscometer BM type (trade name: TOKIMEC VISCOMETER) at 20 ° C. according to a conventional method. The above results are summarized in Table 1.
＜シュー皮用油脂組成物の調製＞
下記表２〜３の配合に従って、油相と水相とを調製し、常法に従って、コンビネーターにより急冷可塑化することにより、実施例１〜２、比較例１〜３のシュー皮用油脂組成物（マーガリン）を調製した。なお、表２において、水相に用いる乳タンパク、乳ペプチドは、表１の５質量％の乳タンパク、乳ペプチド水溶液を用いた。
<Preparation of oil and fat composition for choux pastry>
The oil phase and the aqueous phase are prepared according to the formulations shown in Tables 2 and 3 below, and the oil and fat compositions for choux pastry of Examples 1 and 2 and Comparative Examples 1 to 3 are obtained by quenching and plasticizing with a combinator according to a conventional method. A thing (margarine) was prepared. In Table 2, as the milk protein and milk peptide used for the aqueous phase, 5% by mass of the milk protein and milk peptide aqueous solution shown in Table 1 were used.
＜シュー皮の製造＞
下記表３の配合に従って、実施例３〜４、比較例４〜６のシュー皮を、常法に従って製造した。具体的には、まず、下記表２に示された配合のシュー皮用油脂組成物と水と食塩を鍋に入れて加熱沸騰させた。加熱沸騰させた後、加熱を一旦中断し、フルイにかけた薄力粉を加え、よく練った。さらに弱火で加熱しながら、さらに練り上げた。鍋を火から下し、ミキサーボウルに移して低速で回しながら、ほぐした全卵を少しずつ（約５ｍｌ／秒）加えた。こうして得られたシュー皮種生地を天板に絞りだし（２０ｇ±０．５ｇ）、上火２００℃、下火２０５℃としたオーブンで２０分間焼成して、下記のシュー皮を製造した。
<Manufacturing choux pastry>
According to the formulation shown in Table 3 below, the choux pastries of Examples 3 to 4 and Comparative Examples 4 to 6 were produced according to a conventional method. Specifically, first, the oil and fat composition for choux pastry, water and salt having the formulations shown in Table 2 below were placed in a pan and boiled by heating. After boiling by heating, the heating was temporarily stopped, and the cake flour sprinkled on the flue was added and kneaded well. It was further kneaded while heating over low heat. The pan was removed from the heat, transferred to a mixer bowl and spun at low speed, and the loosened whole eggs were added little by little (about 5 ml / sec). The choux pastry seed dough thus obtained was squeezed onto a top plate (20 g ± 0.5 g) and baked in an oven at an upper heat of 200 ° C. and a lower heat of 205 ° C. for 20 minutes to produce the following choux pastry.
＜シュー皮の評価＞
上記のごとく製造した、シュー皮の食感、風味、色調、形状の良さについて、以下の評価方法に従って評価した。なお、上記評価は、同じ条件でシュー皮の製造を６回行い、その平均の結果を示したものである。
<Evaluation of choux pastry>
The texture, flavor, color tone, and shape of the choux pastry produced as described above were evaluated according to the following evaluation methods. In the above evaluation, the choux pastry was produced 6 times under the same conditions, and the average result was shown.
＜シュー皮の評価方法＞
（１）製造容易の評価方法
以下の基準に従って、熟練した５名のパネラーにより、総合的に評価した。
◎：絞り出したときに良好な硬さ
○：絞り出したときに問題のない硬さ
△：絞り出せるが、少し硬い
×：絞り出せない硬さ
（２）食感の評価方法
以下の基準に従って、熟練した５名のパネラーにより、総合的に評価した。
◎：歯切れがよく、ソフトな食感である
○：歯切れはまあまあよいが、ソフトな食感に欠ける（硬さをやや感じる）
△：歯切れの良さを感じず、ソフトな食感を感じない（硬さを感じる）
×：歯切れが悪く、硬い
（３）風味の評価方法
以下の基準に従って、熟練した５名のパネラーにより、総合的に評価した。
◎：しっとりとしていて、おいしい
○：しっとり感に欠けるが、おいしい
△：ややパサつきを感じて、あまりおいしくない
×：パサつきを感じて、おいしくない
（４）色調の評価方法
以下の基準に従って、熟練した５名のパネラーにより、総合的に評価した。
◎：焼き色が美しく、非常に良好
○：焼き色が出ており、良好
△：やや焼き色の薄みが感じられ、幾分悪い
×：焼き色が薄く、悪い
（５）形状の良さの評価方法
以下の基準に従って、熟練した５名のパネラーにより、総合的に評価した。
◎：ボリューム、形状は良好である
○：ボリューム、形状はやや良好である
△：ボリューム、形状はやや不良である
×：ボリューム、形状は不良である
<Evaluation method of choux pastry>
(1) Evaluation method for ease of manufacture Comprehensive evaluation was performed by five skilled panelists according to the following criteria.
◎: Good hardness when squeezed ○: Hardness that does not cause any problem when squeezed △: Hardness that can be squeezed but slightly hard ×: Hardness that cannot be squeezed (2) Texture evaluation method Skilled according to the following criteria A comprehensive evaluation was made by the five panelists.
◎: Crisp and soft texture ○: Crisp is fair but lacks soft texture (slightly hard)
Δ: I do not feel the crispness and the soft texture (I feel the hardness)
X: Crisp and hard (3) Flavor evaluation method Comprehensive evaluation was performed by five skilled panelists according to the following criteria.
◎: Moist and delicious ○: Lack of moistness but delicious △: Slightly dry and not very delicious ×: Feeling dry and not delicious (4) Color evaluation method According to the following criteria Comprehensive evaluation by 5 skilled panelists.
◎: The baked color is beautiful and very good ○: The baked color is good and good △: The baked color is slightly light and somewhat bad ×: The baked color is light and bad (5) The shape is good Evaluation method Comprehensive evaluation was performed by five skilled panelists according to the following criteria.
⊚: Volume and shape are good ○: Volume and shape are slightly good △: Volume and shape are slightly poor ×: Volume and shape are poor
表３から明らかであるように、官能測定による評価において、乳タンパクおよび／または乳ペプチドの濃度が２０質量％であるときの前記水溶液の２０℃での粘度が５０ｍＰａ・ｓ以下であり、かつ、前記乳タンパクおよび／または乳ペプチドがカゼインに由来するものを含む水溶液を含有してなる油脂組成物（実施例１〜２）を用いることによって、製造が容易で、食感、風味、色調、形状に優れたシュー皮（実施例３〜４）が得られることがわかった。 As is clear from Table 3, in the evaluation by sensory measurement, when the concentration of milk protein and / or milk peptide is 20% by mass, the viscosity of the aqueous solution at 20 ° C. is 50 mPa · s or less, and By using an oil / fat composition (Examples 1 and 2) containing an aqueous solution containing a milk protein and / or a milk peptide derived from casein, it is easy to produce, and the texture, flavor, color tone, and shape are easy to produce. It was found that excellent shoe skins (Examples 3 to 4) could be obtained.
次に、上記で得られたシュー皮について、皮のかたさ、体積、高さ、重量、比容積及び巣の発生率を測定した。その結果を表４に示す。 Next, with respect to the choux pastry obtained above, the hardness, volume, height, weight, specific volume and nest occurrence rate of the skin were measured. The results are shown in Table 4.
＜シュー皮の品質評価＞
（１）皮のかたさの評価方法
皮のかたさは９個のシュー皮サンプルの平均値を測定したものである。なお、皮のかたさは、焼成後のシュー皮をクリープメーター（YAMADEN CREEP METER RE2-33005B)を使用して、φ4cm円柱プランジャーにて測定した。
（２）皮の体積、高さ、重量、比容積の評価方法
皮の体積、高さ、重量、比容積は５個のシュー皮サンプルの平均値を測定したものである。なお、皮の体積、高さ、重量、比容積は、焼成後のシュー皮を3Dレーザー体積計(ASTEX 3DLaser Volume Measurement Selnac-WinVM2100)にて測定した。
（３）巣の発生率の評価方法
巣の発生率は、シュー皮を半分に割り、中に巣ができているものが９個中いくつあるかによって算出した。この値が低いほどシュー皮の内相が良好であり、空隙の容積が大きいことを示すものである。
<Quality evaluation of choux pastry>
(1) Evaluation method of skin hardness The skin hardness is obtained by measuring the average value of nine choux pastry samples. The hardness of the skin was measured with a φ4 cm cylindrical plunger using a creep meter (YAMADEN CREEP METER RE2-33005B) on the choux pastry after firing.
(2) Evaluation method of skin volume, height, weight, and specific volume The skin volume, height, weight, and specific volume are measured by measuring the average value of five choux pastry samples. The volume, height, weight, and specific volume of the skin were measured by measuring the choux pastry after firing with a 3D laser volume meter (ASTEX 3D Laser Volume Measurement Selnac-WinVM2100).
(3) Evaluation method of nest incidence The nest incidence was calculated by dividing the choux pastry in half and calculating the number of nests out of nine. The lower this value is, the better the internal phase of the choux pastry is, and the larger the volume of the voids is.
表４から明らかであるように、機械測定による評価においても、乳タンパクおよび／または乳ペプチドの濃度が２０質量％であるときの前記水溶液の２０℃での粘度が５０ｍＰａ・ｓ以下であり、前記乳タンパクおよび乳ペプチドがカゼインに由来するものを含む、乳タンパクおよび／または乳ペプチドを含む水溶液を含有してなる油脂組成物（実施例１〜２）を用いることによって、シュー皮のかたさが柔らかく、食べやすいものが得られていることがわかった（実施例３〜４）。また、皮の体積、高さ、重量、比容積も比較例に比べて良好であり、シュー皮として商品価値の高いものが得られていることが確認できた。特に巣の発生率が低く、良好な内相を有しており、空隙の容積が大きいことがわかった。したがって、カスタードクリームなどのフィリング材を十分に充填できるものであることがわかった。 As is clear from Table 4, the viscosity of the aqueous solution at 20 ° C. at 20 ° C. when the concentration of milk protein and / or milk peptide was 20% by mass was 50 mPa · s or less even in the evaluation by mechanical measurement. By using an oil / fat composition (Examples 1 and 2) containing an aqueous solution containing a milk protein and / or a milk peptide, which comprises a milk protein and a milk peptide derived from casein, the shoe skin is softened. , It was found that an easy-to-eat product was obtained (Examples 3 to 4). In addition, the volume, height, weight, and specific volume of the skin were also better than those of the comparative example, and it was confirmed that a choux pastry having a high commercial value was obtained. In particular, it was found that the incidence of nests was low, the interior phase was good, and the volume of the voids was large. Therefore, it was found that the filling material such as custard cream can be sufficiently filled.
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