JPS5982036A - Cream puff crust, crust mix and production of cream puff crust - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] The present invention relates to a choux pastry and a method for producing the same.

More specifically, the present invention relates to a choux pastry that is easy to manufacture and can be manufactured at home without failure.

Cream puffs, eclairs, swans, Paris Presto,
Choux pastry, which forms the outer skin of Western confectionery such as ring choux, is
Requires advanced manufacturing technology. The appearance of choux pastry, also known as choux buff or choux case, varies greatly depending on the method of squeezing the dough and the baking conditions at the time of baking the choux pastry, and it is extremely difficult for an amateur to make choux pastry at home. Therefore, the development of premixes and manufacturing methods that do not require much technology is eagerly awaited.

Choux pastry is made by boiling water and fats and oils, then adding flour and kneading until it becomes paste-like. Next, add eggs to adjust the consistency, squeeze it onto a baking sheet, and bake it in the open. Manufactured by.

At this time, the starch in the flour is sufficiently gelatinized using an appropriate amount of water and heat, and the viscosity of the gluten is rapidly drawn out.Also, when adding eggs, disperse and mix while preventing coagulation due to heat. It is essential to take care to extract the gluten from the wheat and soften the seeds into a paste at the same time as necessary. Only by carrying out these steps sufficiently can normal expansion and solidification be achieved after being put into the kiln, resulting in a hollow cuyu skin. Furthermore, many factors are involved in the production of choux pastry, such as the proper selection of fats and flours and the overall blending balance, and it is currently difficult for amateurs to produce beautiful choux pastry.

Various methods are available to make the production of choux pastry easier.
In other words, it is an oily premix in which oil and fat and flour or auxiliary ingredients are mixed in advance.

Powdered premix of flour and oil or auxiliary ingredients, or emulsifier in oil or fat.

Various methods have been proposed, such as using a pre-mixed mixture of water and auxiliary materials, but the collapse is still not perfect.

In addition, in the Western confectionery industry, mass production requires the degree to which water and oil are boiled, the timing and kneading of flour, and the amount of eggs to be added.

It is widely recognized among confectionery engineers involved in the production of choux pastries that temperature, kneading quality, baking conditions, etc. all have a sensitive effect on the quality of the final choux pastry.

The inventors of the present invention have continued to study intensively in order to find a method that can consistently produce high-quality choux pastry without failure, both at home and when mass-produced. The present invention has been completed based on the discovery that a choux pastry with a good appearance and appropriate cavities can be produced without requiring any special skill or experience by incorporating the above ingredients.

That is, the present invention provides a choux pastry characterized by containing sodium citrate.

In the present invention, sodium citrate only needs to be contained in the choux koshin, and the method of its addition is not particularly restricted. It may be added during dough warming.

In the present invention, the content of sodium citrate in the flour is preferably 0.1 to 5 parts by weight or less (abbreviated as "parts"), preferably 0.2 to 1 parts by weight, based on wheat flour. If it is less than 0.1%, the effect of addition is poor, and if it exceeds 5%, the effect has already reached a saturated state, which is economically disadvantageous, and is also unfavorable from the viewpoint of flavor.

The dough for the choux pastry of the present invention may contain any known choux pastry ingredients other than citric acid depending on the purpose. For example, wheat flour is essential,
Fats and oils, eggs, etc. are listed, and optional items include sodium caseinate, skim milk powder, 1 table salt, swelling agents, emulsifiers, starch, pregelatinized starch, various flavors, vegetable proteins such as wheat protein and soybean protein, whole milk, Examples include dairy products (including butter), thickeners such as carboxymethylcellulose and xanthan gum, margarine, and shortening.

The wheat flour used in the present invention is soft flour (dry wheat flour: 10
1 or less, wet wheat flour (within 20 or less), all-purpose flour (dry wheat flour with 10-1
Level 3, wet wheat flour amount of around 30 inches) is suitable. Strong flour (dry wheat flour amount 1
3% or more, wet wheat flour (more than 40 inches) can be used in combination with soft flour.Also, gelatinized wheat flour can also be used.

The oils and fats used in the present invention include liquid oils such as cottonseed oil, corn oil, soybean oil, rapeseed oil, kapok oil, and safflower oil, or hydrogenated oils thereof.

Semi-solid fats such as beef tallow, lard, butter, palm oil, coconut oil, palm kernel oil, cocoa butter, marine animal oils, etc., or their hydrogenated oils, or mixtures of these fats and oils, their hydrogenated oils, or fractionated or transesterified oils and fats or margarine, shortening, edible processed oil, emulsified fat, etc. manufactured using these oils and fats as raw materials.

The melting points of these fats and oils are generally in the range of -5 to 45°C. The lower the melting point of the oil or fat, such as 15 to 25° C., is used, the better the gloss on the surface of the choux pastry will be, and the better the product will melt in the mouth when baked. However, the puffiness of the choux paste becomes slightly smaller. On the other hand, if an oil or fat with a melting point of 25 to 45° C. is used, a puffy choux pastry can be obtained. Therefore, the fats and oils to be used can be appropriately selected depending on the purpose.

A desirable blending ratio of fats and oils is 50 to 120 parts by weight of fats and oils per 100 parts by weight of wheat flour.

Eggs used in the present invention are not particularly limited, but include:
Preferably chicken eggs, fresh eggs, liquid eggs.

One or more of egg whites, egg yolks, frozen eggs, frozen egg whites, frozen egg yolks, dried eggs, dried egg whites, dried egg yolks, and other egg products and processed egg products can be used.

Sodium caseinate is the sodium salt of casein.
It is appropriate to use 1 to 5 parts by weight per 100 parts by weight of wheat flour. The effect of using sodium caseinate is to increase the bulge of the choux pastry and improve the inner layer. If the amount used is less than 1 part by weight per 100 parts by weight of wheat flour, there will be no effect, and if it is more than 5 parts by weight, the choux pastry will tend to sag.

Skim milk powder is preferably used in an amount of 1 to 3 parts by weight per 100 parts by weight of wheat flour, and is useful for improving flavor and browning.

In addition, it is desirable to use 0.2 to 0.7 parts by weight of salt per 100 parts by weight of wheat flour, which helps improve the taste. Also, use 0.1 to 0.6 parts by weight of leavening agent per 100 parts by weight of wheat flour. It is preferable to do so, and it has the effect of improving the puffiness of the choux pastry. As the swelling agent, bicarbonates and carbonates such as sodium bicarbonate, ammonium bicarbonate, ammonium carbonate, calcium carbonate, and magnecrum carbonate can be used. These bicarbonates and carbonates may be used alone, but these alkaline agents can also be used in combination with other acidic agents in the form of a so-called two-component swelling agent.

Glycerin fatty acid ester is used as an emulsifier.

Suitable examples include sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. It is desirable to use the emulsifier in an amount of 0.1 to 1.5% by weight based on the fat or oil.

The above emulsifier has the effect of reducing the amount of egg absorption in the seed dough. In particular, lecithin has the effect of improving the browning color and gloss of the choux pastry.

Further, in the present invention, wheat flour can be replaced with starch having a weight coefficient of 5 to 30%, thereby making it possible to further improve the melt-in-the-mouth texture of the choux pastry.

Hereinafter, the method for producing choux pastry containing sodium citrate of the present invention will be described in detail.

1y of sodium citrate is 1.5 m of water, 0.6 m of boiling water
It can be dissolved in I+It. In other words, since sodium citrate has the property of being extremely easily soluble in water or hot water, it can of course be used dissolved in water, but even if it is not dissolved in water, it can be added to any process in the production of choux pastry. However, the effect of sodium citrate is still exerted. The method for producing choux pastry containing sodium citrate of the present invention is exemplified by the following method.

(1) A manufacturing method in which sodium citrate is added to the water used as a raw material for choux pastry dough.

(2) A manufacturing method in which sodium citrate is added during the process of heating water and oil.

(3) A production method in which IJum is added after heating water and fat and then citric acid.

(4) A manufacturing method in which sodium citrate is added during the flour kneading process.

(5) A manufacturing method in which sodium citrate is added after kneading the flour.

(6) A production method in which sodium citrate is added during the process of adding eggs and kneading.

(7) A production method in which sodium citrate is added after eggs are added.

The choux pastry of the present invention can also be produced using a premix for choux pastry dough that previously contains sodium citrate. The following method is exemplified as such a manufacturing method.

(1) A method for producing choux pastry using water containing sodium citrate.

(2) A method for producing choux pastry using oil and fat containing sodium citrate.

(5) A method for producing choux pastry using flour containing sodium citrate.

(4) A method for producing choux pastry using eggs containing sodium citrate.

(5) A method for producing choux pastry using auxiliary materials containing sodium citrate, such as starch, pregelatinized starch, sodium caseinate, skim milk powder, emulsifier 1 salt, flavor, leavening agent, dairy products, thickener, etc. .

On the other hand, the choux pastry of the present invention can also be produced by incorporating sodium citrate into a so-called premix containing two or more types of raw materials and auxiliary materials for choux pastry production. The following method is exemplified as such a manufacturing method.

(1) A method for producing choux pastry using a powdered premix made of flour, oil, etc. and containing sodium citrate.

(2) Flour, fats and oils, and starch as an auxiliary material.

A method for producing choux pastry using a powdered choux pastry premix containing sodium caseinate, skim milk powder, emulsifiers, leavening agents, dairy products, thickeners, flavors, salt, etc., and sodium citrate.

(3) A method for producing choux pastry using a powdered choux pastry premix containing flour, oil, fat, eggs, etc., and sodium citrate.

(4) For powdered choux pastry containing wheat flour, fats and oils, eggs, and auxiliary ingredients starch, sodium caseinate, skim milk powder, emulsifier 1, swelling agent, dairy products, thickener 9 flavors, salt, etc., and sodium citrate. A method for producing choux pastry using a premix.

(5) A method for producing choux pastry using an oily premix containing oil, fat, flour, etc., and sodium citrate.

(6) A method for producing choux pastry using an oily premix containing oil, flour, eggs, etc., and sodium citrate.

As mentioned above, one way to incorporate sodium citrate into the premix is to use wheat flour.

There are methods such as mixing sodium citrate with fats and oils and eggs, or mixing flour, fats and oils, and eggs mixed with sodium citrate in advance. Warming machines include vertical mixers for confectionery and bread making, Nauta mixers, kneaders, and speed kneaders - 1V type blenders.

A mixing tank with an agitator or the like can be used.

The characteristics of the choux pastry of the present invention, which is made from the choux pastry dough to which sodium citrate has been added, are that, first, there is no increase in volume during baking in the oven and no decrease in volume when taken out of the oven. In other words, you can get a choux pastry with a large volume. The first failure that inexperienced people encounter when manufacturing choux pastry dough is that the choux pastry does not rise well. From this point of view, the present invention also brings good news to the case where a housewife who is inexperienced in making choux pastry makes choux pastry. Further, even in the mass production of choux pastries, the present invention can dramatically increase the amount of choux pastry material, bringing about economic effects and an increase in commercial value. The second effect of adding IJum (citric acid) is that when the baked choux pastry is cooled, it imparts 1 moistness 1 and 1 softness to the baked choux pastry. This phenomenon is expressed by the term "1" among choux pastry manufacturing experts, and is an extremely desirable property for choux pastry. In other words, when trying to manufacture a choux pastry with a large volume, it is necessary to prevent the volume of the choux pastry from decreasing after it is taken out of the oven, or to prevent the choux pastry from deforming during long-distance transportation of the product, or to prevent the choux pastry from deforming during long-distance transportation. In order to improve the mechanical resistance of the choux pastry when cream is injected into the choux pastry, there is a tendency to make the choux pastry dough a little stiffer, and as a result, the choux pastry tends to be hard when baked. However, by adding sodium citrate, the choux pastry becomes moist and "soft" when cooled after baking, which improves the appearance of the choux pastry.

It is also extremely preferable in terms of texture.

EXAMPLES The present invention will be specifically explained in detail with reference to Examples below, but the present invention is not limited to these Examples.

Example 1 Add 6 liters of water to the mixer hole of a 60-coat vertical mixer.
．． 5 kp, sodium citrate 252. 7.5 kg of confectionery margarine was added, the bottom of the bowl was heated with a gas burner, and the mixture was heated to a boiling state. The temperature at this time was 98°C.

Stop heating, put 2.5 kp of thin-blade flour and 2.5 kp of strong wheat flour into a mixer bowl, set the mixer's rotation speed to medium, and mix for 2 minutes. Then chicken eggs 9.5k
f was divided into four portions and mixed while rotating at low speed for 5 minutes. Thereafter, the mixture was mixed for an additional 2 minutes at medium speed rotation. At this point 751 ammonium bicarbonate was added. Thereafter, while continuing to rotate at medium speed, 1 kq of chicken eggs was added to adjust the firmness of the choux pastry dough to the optimum state. After the addition of eggs, medium speed rotation was continued for 2 minutes to produce choux pastry dough. The temperature of the choux pastry dough at this time was 43°C. This thin skin dough was automatically squeezed out onto a baking sheet in 151 pieces using a depositor. Gas heating type band oven (total length 20
The temperature of m) is 200℃ for the upper flame at the entrance, 260℃ for the lower flame, 210℃ for the upper flame at the middle, 220℃ for the lower flame, and 230℃ for the upper flame at the exit.
The choux pastry dough was baked continuously under conditions set at 180° C. for a baking time of 18 minutes. The choux pastry was removed from the baking sheet and stored at room temperature for 1 day and night.

Comparative Example 1 In Example 1, choux pastry was manufactured under the same conditions as in Example 1, except that 25 t of sodium citrate was not added, and the other raw materials and manufacturing conditions were the same as in Example 1.

Table 1 shows the quality of the choux pastry of Example 1 and Comparative Example 1.

Table 1 Example of quality evaluation results of choux pastry 2 In a household pot, add 90 g of water and margarine [0.0 g in the water phase.
Add Sodium Citrate 651 (containing 5% C to margarine), heat over medium heat, and when the margarine has melted and the water has boiled, add thin-blade flour 652, stir quickly with a wooden spoon, remove from the heat, and let the dough rise. I practiced it carefully until I finally got it right. Next, eggs 1207 were added in 6 portions while thoroughly mixing to obtain a paste-like choux pastry dough.

Squeeze this choux pastry dough onto a baking sheet in 15r portions,
A choux pastry was produced by baking in a home oven at 0°C for 15 minutes.

Comparative Example 2 A choux pastry was produced under the same conditions as in Example 2, using margarine not containing sodium citrate in place of the margarine in Example 2.

Table 2 shows the quality of the choux pastry of Example 2 and Comparative Example 2.

Table 2 Example of quality evaluation results of choux pastry 5 Vegetable oil and fat 50 parts by weight, all-purpose flour 45 parts by weight, sodium caseinate 2 parts by weight, sodium citrate 1 part by weight 1
Oil-based premix 1002 containing 1% by weight of ammonium bicarbonate and 1% by weight of skim milk powder and 100 cups of water were placed in a pot, heated until boiling, and then kneaded well with a wooden spoon until the dough came together. Next, eggs 1102 were added in portions and kneaded well to obtain a pasty dough.

Squeeze out 152 pieces of this choux pastry dough onto a baking sheet,
A choux pastry was produced by baking in a household oven set at 0° C. for 20 minutes.

Comparative Example 3 51 parts by weight of vegetable oil, 45 parts by weight of all-purpose wheat flour, 2 parts by weight of sodium caseinate, 1 part by weight of ammonium bicarbonate,
Oily premix 1002 containing 1 weight part of skim milk powder
A choux pastry was produced under the same conditions as in Example 3.

Table 3 shows the quality of the choux pastry of Example 3 and Comparative Example 3.

Table 3 Quality evaluation results of choux pastry Applicant's agent Kaoru Furutani 19-

Claims (1)

[Claims] 1. Choux pastry characterized by containing sodium citrate. 2. A premix for choux pastry in which sodium citrate and at least one known choux pastry ingredient are mixed in advance. 3. A method for producing choux pastry, which comprises adding and mixing sodium citrate while heating the choux pastry dough, and then baking it.