JP2023116073A - Choux dough - Google Patents

Abstract

To provide choux dough which makes it possible to maintain the easiness of volume rising and cavity forming, and moderate hardness and crispy feeling when baking even when it is frozen.SOLUTION: Choux dough containing at least one type selected from the group consisting of isomaltulose and reduced isomaltulose.SELECTED DRAWING: None

Description

The present invention relates to choux pastry. The present invention also relates to an agent for improving shape retention of puff pastry, an agent for improving texture of puff pastry, and an agent for improving freezing resistance of puff pastry.

Cream puffs are baked sweets that have been popular all over the world for a long time. In general, soft puff pastry is the mainstream, but in recent years, consumers prefer puff pastry with hardness and crunchiness such as cookie puff and pie puff because of its luxury, novelty, and good texture. is increasing. In addition, with the development of refrigeration technology, an increasing number of shops and companies are adopting a method of freezing and transporting unbaked choux pastry, baking the choux pastry at the destination store, and displaying it on the storefront. Various technical measures have been proposed for the method of producing choux pastry. For example, in Patent Document 1, a choux pastry is made by adding pregelatinized starch and a slow-acting chemical leavening agent to a choux pastry mixture composed of wheat flour, fat, eggs, and water, and the choux pastry is formed into a predetermined size and frozen. A method for producing frozen choux pastry is disclosed.

JP-A-62-155041

When the choux pastry is frozen and thawed and then baked, there are problems such as size reduction due to poor swelling of the choux pastry obtained by baking the choux pastry, and reduced workability due to difficulty in forming cavities inside the choux pastry. there were. Until now, it was known that the addition of trehalose to the choux pastry improved the swelling and hollowness of the choux pastry obtained by baking. Freezing followed by thawing and baking was not effective enough.

An object of the present invention is to provide a choux pastry which is easy to swell when baked, easy to form cavities, and maintains appropriate hardness and crispness even when frozen.

TECHNICAL FIELD The present invention relates to choux pastry containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose. Since the choux pastry of the present invention contains at least one selected from the group consisting of isomaltulose and reduced isomaltulose, it is easy to expand when baked even when frozen, easy to create cavities, and Appropriate hardness and crispness can be well maintained.

The choux pastry of the present invention may be a frozen choux pastry.

The choux pastry of the present invention may contain both isomaltulose and reduced isomaltulose.

The total content of isomaltulose and reduced isomaltulose may be 0.1-10.0% by weight, based on the total weight of the choux pastry. In this case, the effect of the present invention becomes even more excellent.

The present invention also relates to an agent for improving shape retention of puff pastry, containing as an active ingredient at least one selected from the group consisting of isomaltulose and reduced isomaltulose.

The choux pastry shape retention improving agent of the present invention may contain both isomaltulose and reduced isomaltulose as active ingredients.

The present invention also relates to an agent for improving the texture of puff pastry, containing as an active ingredient at least one selected from the group consisting of isomaltulose and reduced isomaltulose.

The choux pastry texture improving agent of the present invention may contain both isomaltulose and reduced isomaltulose as active ingredients.

TECHNICAL FIELD The present invention relates to an agent for improving freezing resistance of choux pastry containing, as an active ingredient, at least one selected from the group consisting of isomaltulose and reduced isomaltulose.

The agent for improving freezing resistance of choux pastry of the present invention may contain both isomaltulose and reduced isomaltulose as active ingredients.

According to the present invention, it is possible to provide a choux pastry that is easy to swell when baked, easy to form cavities, and maintains appropriate hardness and crispness even when frozen.

FIG. 1 is a photograph showing a side view and a fragment of a puff pastry containing various sugars (granulated sugar, trehalose or palatinose) during a freezing period of 0 days. FIG. 2 is a photograph showing sides and sections of puff pastry containing various sugars (granulated sugar, trehalose or palatinose) during a freezing period of 2 days or 1 week. FIG. 3 is a graph showing evaluation results of swelling ease of puff pastry containing various sugars (granulated sugar, trehalose, or palatinose) during a freezing period of 0 days, 2 days, or 1 week. FIG. 4 is a graph showing the maximum load of puff pastry containing various sugars (granulated sugar, trehalose, or palatinose) during a freezing period of 0 days, 2 days, or 1 week. FIG. 5 is a graph showing the breaking load of puff pastry containing various sugars (granulated sugar, trehalose, or palatinose) during a freezing period of 0 days, 2 days, or 1 week. FIG. 6 is a photograph showing a side view and a section of a puff pastry containing only palatinit or both palatinit and palatinose at a freezing period of 0 days. FIG. 7 is a photograph showing a side view and a section of a puff pastry containing only palatinit or both palatinit and palatinose during a freezing period of 2 days or 1 week. FIG. 8 is a graph showing evaluation results of swelling ease of a puff pastry containing only palatinit or a puff pastry containing both palatinit and palatinose during a freezing period of 0 days, 2 days, or 1 week.

Embodiments of the present invention will be described below. However, the present invention is not limited to the following embodiments.

<Shoe fabric>
The choux pastry according to the present embodiment contains at least one selected from the group consisting of isomaltulose and reduced isomaltulose.

Isomaltulose is a compound also called 6-O-α-D-glucopyranosyl-D-fructose. Isomaltulose is also called palatinose. "Palatinose" is a registered trademark of Mitsui Sugar Co., Ltd.

Isomaltulose is found naturally in honey. It is also present in transfer products produced when α-glucosyltransferase (isomaltulose synthase) derived from bacteria and yeast acts on sucrose. Industrially, isomaltulose is produced by reacting α-glucosyltransferase derived from bacteria such as Protaminobacter rubrum and Serratia plymutica on sucrose.

As the isomaltulose, a naturally occurring one may be used, or one synthesized by an enzymatic action or the like may be used. Moreover, as the isomaltulose, a commercially available product may be used. Examples of commercially available products include crystalline palatinose (trade name “crystalline palatinose PST-N”, Mitsui Sugar Co., Ltd.) and powdered palatinose (trade name “powder palatinose PST-NP”, Mitsui Sugar Co., Ltd.).

When the choux pastry contains isomaltulose, the choux pastry turns brown upon baking, making it easier to obtain a choux pastry with a luxurious feel, and the choux pastry obtained by baking can be imparted with a fragrant aroma.

Reduced isomaltulose is reduced (hydrogenated) by hydrogenating isomaltulose. Reduced isomaltulose is also called reduced palatinose (registered trademark of Mitsui Sugar Co., Ltd.). Reduced isomaltulose is mainly a mixture of α-D-glucopyranosyl-1,1-mannitol (hereinafter also referred to as GPM) and α-D-glucopyranosyl-1,6-sorbitol (hereinafter also referred to as GPS). .

The mixing ratio of GPS and GPM in reduced isomaltulose is not particularly limited, and may be, for example, 1:99 to 99:1. In addition, it may be a mixture in which GPM and GPS are approximately equimolar (4:6 to 6:4, 95% or more in terms of dry solid content weight ratio), and a mixture that is rich in either GPM or GPS. good too.

GPM and GPS have different solubility in water. The above mixing ratio can be adjusted by utilizing the difference in solubility between these two components (see, for example, JP-A-10-310595). That is, since the dissolution equilibrium is temperature dependent, the concentration ratio of the two components can be adjusted by controlling the temperature of the aqueous solution of reduced isomaltulose. After adjusting to dissolution equilibrium, the rate of temperature change can be determined to control the concentration of GPM and GPS in the reduced isomaltulose.

The reduced isomaltulose may be granular. Granular reduced isomaltulose can be produced, for example, as follows. First, a solution of reduced isomaltulose is heated under reduced pressure to obtain a concentrate. Next, this concentrated liquid is sprayed onto the inner wall of a slowly rotating drum under reduced pressure, the reduced isomaltulose adhering to the inner wall surface is scraped off with a stirrer, and the scraped off reduced isomaltulose is granulated by rotating the drum. It can be made into granules by granulating into a shape.

Commercially available reduced isomaltulose may be used. Commercially available products include, for example, Palatinit PN (Mitsui Sugar Co., Ltd.), Palatinit PNP powder (Mitsui Sugar Co., Ltd.), Palatinit PNM-2 (Mitsui Sugar Co., Ltd.), Palatinit PNS-2 (Mitsui Sugar Co., Ltd.), and Palatinit GS. (Mitsui Sugar Co., Ltd.), powder Palatinit GSP (Mitsui Sugar Co., Ltd.), Palatinit ST-F (Mitsui Sugar Co., Ltd.), Palatinit ST-PNC (Mitsui Sugar Co., Ltd.), and the like.

The total content of isomaltulose and reduced isomaltulose is, for example, 0.1% by mass or more, 1.0 % by mass or more, 1.5% by mass or more, 2.0% by mass or more, or 2.5% by mass or more, and 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less , 4.0% by mass or less, or 3.5% by mass or less. The total content of isomaltulose and reduced isomaltulose is 0.1 to 10.0% by mass, based on the total mass of the choux pastry, since the effects of the present invention are further enhanced. It may be 0-8.0% by weight, 1.5-6.0% by weight, 2.0-4.0% by weight, or 2.5-3.5% by weight.

The choux pastry according to the present embodiment may contain both isomaltulose and reduced isomaltulose. In this case, the effects of the present invention are even more excellent. By using both isomaltulose and reduced isomaltulose it is also possible to adjust the coloration of the choux pastry obtained by baking the choux pastry.

The ratio of the mass of reduced isomaltulose to the mass of isomaltulose (reduced isomaltulose/isomaltulose) is 1/9 or more and 2/8 because the effect of the present invention is even more excellent. 3/7 or more, or 4/6 or more, or 9/1 or less, 8/2 or less, 7/3 or less, or 6/4 or less.

The choux pastry according to this embodiment may be a frozen choux pastry. That is, the choux pastry according to the present embodiment may be stored so that the temperature (product temperature) of the choux pastry is 18° C. or lower.

The choux pastry is mainly composed of cereal flour, oils and fats, eggs and water, and is obtained by utilizing the gelatinization action of starch.

Flours include wheat flour (strong flour, semi-strong flour, all-purpose flour, soft flour, whole wheat flour, roasted wheat flour, durum semolina, super strong flour, etc.), rice flour (joshin flour, superior flour, glutinous rice flour, shiratama flour, brown rice flour). etc.), barley flour, rye flour, corn flour, foxtail millet flour, millet flour, pigeon flour, soybean flour and the like. Cereal flours may be used individually by 1 type, and may be used in combination of 2 or more type.

Fats and oils include butter, margarine, lard, beef tallow, shortening, fat spreads, liquid oils, and powdered oils and fats. Oils and fats may be used individually by 1 type, and may be used in combination of 2 or more type.

Eggs include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sweetened whole egg, sweetened egg yolk, sweetened egg white, dried whole egg, dried egg yolk, frozen whole egg, frozen egg yolk, frozen egg white, frozen Sweetened whole eggs, frozen sweetened egg yolks, frozen sweetened egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks, and the like. Eggs may be used individually by 1 type, and may be used in combination of 2 or more types.

The choux pastry can contain foods or additives other than those mentioned above. Foods or additives other than the above components that can be used in the choux pastry include, for example, starches such as cornstarch and wheat starch, processed starches obtained by subjecting starch to gelatinization, phosphoric acid cross-linking, etc., cream, cheese, Concentrated whey, concentrated milk, concentrated skimmed milk, evaporated milk, evaporated evaporated milk, sweetened condensed milk, sweetened condensed skimmed milk, whole milk powder, skimmed milk powder, cream powder, whey powder, protein concentrate whey powder, buttermilk powder, sweetened milk powder, Dairy products such as infant formula, rock salt, refined salt, salt such as Teshio, dextrins, milk proteins such as calcium caseinate, sodium caseinate, potassium caseinate, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospho enzymes such as lipase, catalase, lipoxygenase, ascorbic acid oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase; Emulsifiers, ammonium bicarbonate, baking soda, baking powder, swelling agents such as Ispata, oxidizing agents and reducing agents such as ascorbic acid and cystine, antioxidants such as tocopherol, tea extracts, ascorbic acid fatty acid esters, β-carotene, Colorants such as caramel and monascus pigments, acidulants such as acetic acid, lactic acid and gluconic acid, flavoring agents such as potassium chloride, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, nut pastes, Spices, cacao mass, cocoa powder, grains, beans, vegetables, meats, alcoholic beverages, food materials such as seafood, flavoring agents, and the like.

The choux pastry according to the present embodiment can be produced by a method including a blending step of blending at least one selected from the group consisting of isomaltulose and reduced isomaltulose with raw materials for the choux pastry. The choux pastry according to the present embodiment can be produced according to a normal method except for including a blending step. For the choux pastry according to the present embodiment, for example, water, oils and fats, salt, etc. are placed in a container such as a large pot or bowl, and these are heated. Next, grain flour is added into the container, and the raw material mixture is kneaded and gelatinized. It can be obtained by adding eggs and isomaltulose and/or reduced isomaltulose to the gelatinized raw material mixture in one or more portions and then uniformly mixing them.

In the choux pastry according to the present embodiment, even when frozen, the ease of swelling when baked, the ease of forming cavities, and the appropriate hardness and crispness are maintained well, so freezing resistance is improved. ing. Therefore, as one embodiment of the present invention, there is provided an agent for improving freezing resistance of choux pastry containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose as an active ingredient. Further, as one embodiment of the present invention, there is provided a method for improving the freezing resistance of choux pastry, which comprises adding at least one selected from the group consisting of isomaltulose and reduced isomaltulose to the choux pastry. be. The agent for improving the freezing resistance of puff pastry and the method for improving the freezing resistance of puff pastry can be applied without limit to the specific embodiments described above.

<Shoe leather>
The choux pastry according to the present embodiment is a baked choux pastry containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose.

The choux pastry according to the present embodiment can be obtained by a method including a baking step of obtaining a choux pastry by baking a choux pastry containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose. The baking process can be carried out under normal baking conditions for choux pastry, except that the choux dough containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose is used. The firing temperature may be, for example, 150°C to 250°C. The firing time can be appropriately set according to the firing temperature and the like.

The choux pastry according to the present embodiment has improved shape retention by containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose. Therefore, as one embodiment of the present invention, there is provided an agent for improving the shape retention of puff pastry, containing as an active ingredient at least one selected from the group consisting of isomaltulose and reduced isomaltulose. According to the puff pastry shape retention improver, it is possible to obtain a puff pastry with improved shape retention even when frozen puff pastry is used.

As one embodiment of the present invention, there is provided a method for improving the shape retention of a choux pastry, comprising adding at least one selected from the group consisting of isomaltulose and reduced isomaltulose to the choux pastry. . The shape retention improving agent for the puff pastry and the method for improving the shape retention of the puff pastry can be applied without limit to the specific embodiments described above.

Since the choux pastry according to the present embodiment is a baked product of choux pastry containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose, the texture change due to the use of frozen choux pastry. is suppressed and texture is improved. Therefore, as one embodiment of the present invention, there is provided an agent for improving the texture of choux pastry containing, as an active ingredient, at least one selected from the group consisting of isomaltulose and reduced isomaltulose. According to the puff pastry texture modifier, the change in texture when frozen puff pastry is used is suppressed. Therefore, the texture improving agent for puff pastry according to the present embodiment can also be said to be an agent for suppressing change in texture of puff pastry. Further, as one embodiment of the present invention, there is provided a method for improving the texture of a puff pastry, which comprises adding at least one selected from the group consisting of isomaltulose and reduced isomaltulose to the puff pastry. be. The above-described specific embodiments can be applied endlessly to the texture improving agent for the choux crust and the method for improving the texture of the choux crust.

EXAMPLES The present invention will now be described more specifically based on examples. However, the present invention is not limited by the following examples.

A choux pastry containing palatinose (isomaltulose) was prepared, and the choux pastry before baking was frozen for 0 days, 2 days, or 1 week, and used for the test. In addition, the choux pastry obtained by baking these choux doughs was also evaluated.

[Test Example 1: Production and evaluation of palatinose-containing shoe dough]
<1. Preparation of shoe dough>
A choux pastry was prepared according to the following formulation and procedure, and evaluated. Four groups of choux pastry were produced: BLANK (BLK) group (no added sugar), granulated sugar group, trehalose group, and palatinose group. The BLANK group, the granulated sugar group and the trehalose group are comparative examples. Granulated sugar and palatinose from Mitsui Sugar Co., Ltd., and trehalose from Hayashibara Co., Ltd. were used.

(prototype procedure)
Put the room temperature butter and water in a pot and bring the water to a boil over medium heat to melt the butter. After that, turn off the heat, add the sifted flour to the pan and lightly mix. After kneading the dough over low heat for 3 minutes, the heat was turned off, and beaten egg and granulated sugar, trehalose or palatinose were added in two portions and mixed for a total of 2 minutes. The mixture thus obtained was placed in a piping bag and squeezed out in portions of about 4 cm in diameter (13 g). The choux pastry thus obtained was baked in an oven at 180° C. for 30 minutes without freezing or after freezing. The baked puff pastry (puff pastry) was used for appearance/sensory evaluation and hardness (creep meter) evaluation.

<2. Evaluation of puff pastry before baking>
Regardless of whether or not the choux pastry was frozen and thawed, no change was observed in the sagging, hardness, and stickiness of the dough before baking in any group, and the addition of sugar had no effect on workability and appearance. Ta.

<3. Evaluation of choux pastry after baking>
Figures 1 and 2 and Tables 2 and 3 show the evaluation results of texture, appearance and taste.

(texture)
The BLANK group and the palatinose group had moderate hardness and crispness regardless of the presence or absence of freezing, and the granulated sugar group had a relatively soft texture. The trehalose group had a relatively soft texture when frozen for 0 days. From the above, it was clarified that the palatinose group gave a puff pastry with moderate hardness and crispy feeling, and that the change in texture due to freezing was small.

(exterior)
Regardless of the presence or absence of freezing, the palatinose group exhibited a brown color upon baking, resulting in a puff pastry with a high-grade appearance. In the BLANK group, the trehalose group, and the granulated sugar group, coloring due to baking was weak, resulting in light brown puff pastry.

(taste quality)
Fragrance was imparted to the palatinose group by baking, regardless of the presence or absence of freezing. On the other hand, in the granulated sugar group, the sweetness of the choux became stronger and was not suitable for the taste of the choux skin.

(Evaluation of Ease of Cavity Formation)
The baked puff pastry was cut in half lengthwise, and three puff pastry crusts in each group were evaluated, with voids occupying 50% or more of the cross-sectional area of the puff pastry being present, and voids not being present otherwise. Table 4 shows the evaluation results of the ease of formation of cavities.

As a result, after freezing for 0 days, the number of puff pastry with cavities was 2 in the BLANK group, 1 in the granulated sugar group, 1 in the trehalose group, and 2 in the palatinose group. When frozen for 2 days, 2 in the BLANK group, 1 in the granulated sugar group, 1 in the trehalose group, and 2 in the palatinose group. When frozen for 1 week, 0 in the BLANK group, 0 in the granulated sugar group, and 0 in the trehalose group. 0 and 2 in the palatinose group. From the above, it was clarified that the choux pastry to which palatinose was added was not easily affected by the tendency of the choux pastry to form cavities even when frozen.

(Ease of swelling)
Ease of expansion of the puff pastry thawed and baked after freezing for 0 days, freezing for 2 days, and freezing for 1 week was evaluated. Ease of swelling was obtained using the following formula. FIG. 3 shows the evaluation results of ease of swelling.
Ease of swelling (cm) = Height of shoe skin (cm) + (Vertical width of shoe skin (cm) + Width of shoe skin (cm))/2

As a result, after 0 days of freezing, the swelling of the puff pastry was the smallest in the BLANK group, and the swelling in the other three groups was similar. On the other hand, after freezing for 2 days and 1 week, the palatinose group maintained good swelling regardless of the presence or absence of freezing. From the above, it was clarified that the choux pastry to which palatinose was added was not easily affected by the easiness of swelling of the choux pastry even when frozen.

(Hardness)
The hardness of the puff pastry thawed and baked after freezing for 0 days, freezing for 2 days, and freezing for 1 week was compared. Hardness was measured by using a creep meter (RE2-33005S, manufactured by Yamaden Co., Ltd.) under the measurement conditions shown in Table 5 and measuring the maximum load and breaking load at the highest point of the shoe skin. Tables 6 and 7 show the maximum load (N) and breaking load (N) of the puff pastry after 0 days of freezing. Figures 4 and 5 show changes over time in maximum load (N) and breaking load (N) when the result of "freezing 0 days" for each of the BLANK group, granulated sugar group, trehalose group and palatinose group is set to 1. show.

As a result, after 0 days of freezing, the palatinose group had a harder puff pastry than the granulated sugar group and the trehalose group. In addition, as the number of days frozen increases, the hardness and texture of the trehalose group increases, and the texture changes, but the texture of the palatinose group is less likely to change than the other groups, and the hardness and texture similar to those of the 0-day frozen period were obtained. It turned out that it can be maintained.

[Test Example 2: Production and Evaluation of Palatinose-Containing Shoe Fabric 2 (Effect of Combined Use with Palatinit)]
<1. Preparation of shoe dough>
A choux pastry was produced by the following method. Four groups of choux pastry were prepared: BLANK (BLK) group (no added sugar), palatinit group, palatinose:palatinit=5:5 group, and palatinose:palatinit=3:7 group. The BLANK group is a comparative example. Granulated sugar, palatinose (isomaltulose), and palatinit (reduced isomaltulose) were manufactured by Mitsui Sugar Co., Ltd., and trehalose was manufactured by Hayashibara Co., Ltd.

(prototype procedure)
Place room temperature butter and water in a pot and bring to a boil over medium heat to melt the butter. Turn off the heat, add the sifted flour to the pot and mix lightly. After kneading the dough over low heat for 3 minutes, the heat was turned off, and the beaten egg and palatinose or palatinite were added in two portions and mixed for a total of 2 minutes. The mixture thus obtained was placed in a piping bag and squeezed out in portions of about 4 cm in diameter (13 g). The obtained choux pastry was baked in an oven at 180° C. for 30 minutes without freezing or after freezing. Appearance and sensory evaluation were performed on the baked puff pastry (puff pastry).

<2. Evaluation of puff pastry before baking>
Regardless of whether the choux pastry was frozen or thawed, no change was observed in the sagging, hardness, or stickiness of the dough before baking in any group, and the addition of sugar had no effect on workability and appearance. .

<3. Evaluation of baked puff pastry>
Figures 6 and 7 and Tables 9 and 10 show the evaluation results of texture, appearance and taste.

(texture)
Regardless of the presence or absence of freezing, all groups had moderate hardness and crispness, and maintained good texture.

(exterior)
Regardless of the presence or absence of refrigeration, the second group containing palatinose exhibited a brown color upon baking and became a puff pastry with a high-grade appearance. In addition, the more the amount of palatinose replaced with palatinit, the more the coloration of the puff pastry was reduced.

(taste quality)
Regardless of the presence or absence of freezing, the puff pastry added with palatinose or palatinit had a sweetness equivalent to that of the BLANK group, and no effect on sweetness was observed. In addition, the addition of palatinose gave the choux pastry after baking a fragrant aroma.

(Ease of forming cavities)
The baked puff pastry was cut in half lengthwise, and three puff pastry crusts in each group were evaluated, with voids occupying 50% or more of the cross-sectional area of the puff pastry being present, and voids not being present otherwise. Table 11 shows the evaluation results of the ease of formation of cavities.

As a result, after freezing for 0 days, there were 2 BLANK, 2 with palatinit, 3 with palatinose:palatinit = 5:5, and 2 with palatinose:palatinit = 3:7. When frozen for 2 days, 2 in the BLANK group, 1 in the Palatinit group, and 3 in the Palatinose:Palatinit=5:5 group. = 2 in the 5:5 group and 2 in the palatinose:palatinit = 3:7 group. From the above, it was found that the more palatinose added, the easier it was for cavities to form in the puff pastry, and it was clarified that even if part or all of the palatinose was replaced with palatinit, a sufficient effect could be obtained in terms of the ease of cavities.

(Ease of swelling)
The ease of expansion of the puff pastry thawed and baked after 0 days of freezing, 2 days of freezing, or 1 week of freezing was evaluated (the evaluated groups were BLANK, Palatinit, and Palatinose:Palatinit = 5:5). Ease of swelling was obtained using the following formula. FIG. 8 shows the evaluation results of ease of swelling.
Ease of swelling (cm) = Height of shoe skin (cm) + (Vertical width of shoe skin (cm) + Width of shoe skin (cm))/2

As a result, all groups had the same swelling after freezing for 0 days, but after freezing for 2 days and 1 week, the group to which palatinit was added and the group to which palatinit and palatinose were added showed good swelling of the puff pastry. maintained. The effect was sufficiently observed even when the palatinit was added alone, but it was found that a better effect could be obtained by substituting a part of the palatinose with palatinose.

As described above, the choux crust containing palatinose had appropriate hardness and crispy feeling, and the ease of swelling and the easiness of forming cavities in the choux pastry obtained by baking were good. These effects were maintained better than other sugars even when baking after freezing and thawing. Furthermore, it was found that the choux pastry containing palatinose was well colored and imparted with fragrance. In addition, by replacing part or all of palatinose with palatinit, it is possible to obtain a freeze-resistant puff pastry in which the coloring of the puff pastry is adjusted.

Claims (10)

A choux pastry containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose. 2. The choux pastry of claim 1, wherein said choux pastry is a frozen choux pastry. 3. The choux pastry according to claim 1 or 2, containing both isomaltulose and reduced isomaltulose. The choux pastry according to any one of claims 1 to 3, wherein the total content of isomaltulose and reduced isomaltulose is 0.1 to 10.0% by weight, based on the total weight of the choux pastry. . An agent for improving shape retention of puff pastry, comprising as an active ingredient at least one selected from the group consisting of isomaltulose and reduced isomaltulose. 6. The agent for improving shape retention of puff pastry according to claim 5, comprising both isomaltulose and reduced isomaltulose as active ingredients. An agent for improving the texture of puff pastry, comprising as an active ingredient at least one selected from the group consisting of isomaltulose and reduced isomaltulose. 8. The texture improver for puff pastry according to claim 7, comprising both isomaltulose and reduced isomaltulose as active ingredients. An agent for improving freezing resistance of choux dough, containing as an active ingredient at least one selected from the group consisting of isomaltulose and reduced isomaltulose. The freezing resistance improving agent for choux pastry according to claim 9, comprising both isomaltulose and reduced isomaltulose as active ingredients.

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