JPS6211045A - Production of frozen shoe skin dough - 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] [Industrial application field] The present invention relates to a method for producing frozen choux pastry dough.

More specifically, the present invention relates to a method for producing frozen choux pastry dough that allows choux pastry such as cream puffs, eflairs, ring choux, and fried choux to be baked easily and without failure.

[Prior art]

Traditionally, choux pastry is made by boiling water and oil, adding flour to it and gelatinizing it, then gradually adding eggs to adjust the consistency to the right consistency, squeezing it onto a baking sheet and baking it in an oven. ing.

However, with the above method, the quality of the shii-hi varies greatly depending on the degree of gelatinization of the flour, the amount of eggs added, the temperature of the dough, the method of squeezing the dough, etc., and unless you are an expert, you will not be able to produce a product of a certain quality. I can't. Therefore, it is currently very difficult to manufacture choux at a shop without skilled workers or at home.

Although instant shinies and choux mixes have been developed to overcome the above-mentioned drawbacks, none of them are satisfactory in terms of swelling, flavor, and texture.

Furthermore, in recent years, various studies have been made to preserve frozen choux pastry, but this has not been put into practical use much due to problems with storage stability. That is, when choux pastry was stored frozen, the volume of the product decreased after about one month of storage, the formation of cavities deteriorated, the surface became pear-like, and the commercial value was extremely poor.

[Means for solving problems]

The present invention solves the above-mentioned drawbacks and provides a method for producing a frozen food product that easily produces delicious choux pastry.

In the present invention, oil and fat and water or boiling water are added to pregelatinized flour with a degree of pregelatinization of 85% or more, mixed, then eggs are added while stirring, the resulting choux dough is squeezed to a certain amount, and the temperature is kept at -20℃ or lower. This is a method for producing frozen choux pastry dough, which is characterized by rapid freezing in a freezer.

In the present invention, pregelatinized wheat flour is obtained by processing thin-blade wheat flour with a pregelatinization degree of 8 by using a hot roller method or an extruder method.
It is gelatinized to 5% or more.

The conditions for producing pregelatinized flour are not particularly limited, and may be carried out in a conventional manner as long as a pregelatinization degree of 85% or more can be obtained.

The degree of gelatinization needs to be 85% or more.

If the degree of gelatinization is lower than this, the dough will have weak viscosity and will not expand sufficiently during baking, making it impossible to obtain a good choux pastry, and will also cause significant deterioration during frozen storage, which is undesirable.

In this specification, the numerical value of the degree of gelatinization is a value measured by the Mikumo method. In addition, for the purpose of adjusting the viscosity, pregelatinized wheat starch,
Add pregelatinized starch such as pregelatinized cornstarch to 10% pregelatinized wheat flour.
About 5 to 20 parts may be added to 0 parts.

In the present invention, choux dough can be easily made by adding oil, fat, water, or boiling water to the above-mentioned pregelatinized flour, mixing it, and then adding eggs in several portions while stirring. Squeeze a certain amount onto a tray with a piping bag or choux pastry depositor, and immediately freeze in a freezer at -20°C or lower, preferably -25°C or lower, more preferably -30 to -35°C, to ensure long-term storage stability. It supplies excellent frozen choux pastry.

If the freezing temperature is higher than 120° C., the freezing time will be long, and starch aging, destruction of the matrix structure of starch and fat, freeze denaturation during frozen storage, etc. will occur, making it impossible to obtain a satisfactory choux pastry.

Preferred freezing conditions vary depending on the amount of dough, but
If the size is 5-20g, in a -35℃ freezer,
It is best to lower the temperature of the product to below -18°C for 15 to 20 minutes and store it at below -18°C.

The fats and oils used in the present invention may be animal or vegetable, or they may be used in combination, and may include solid fats such as beef tallow, lard, and butter, or hardened oils such as soybean oil, cottonseed oil, corn oil, and palm oil, or these fats and oils. Melting point 25~
A temperature of about 45°C is preferable.

If the melting point is higher than 45°C, it will not melt in the mouth when eaten, and if the melting point is lower than 25°C, it will not expand well when baked, which is not preferable.

Furthermore, if an oil or fat having a melting point outside this range is used, it is not preferable because freezing denaturation is large and commercial value is lost in about one month. The amount of fat and oil added is 80 parts per 100 parts of pregelatinized flour.
~150 parts is appropriate.

The eggs used in the present invention are preferably fresh eggs, liquid eggs, or frozen eggs, but dried eggs can also be used. The blended amount is 1 part gelatinized flour.
120 to 250 parts per 00 parts is preferable.

The leavening agent is preferably used in an amount of 0.1 to 0.6 parts per 100 parts of gelatinized wheat flour, and has the effect of improving the swelling and cooking of the choux pastry.

As swelling agents, sodium bicarbonate, ammonium bicarbonate,
Bicarbonates such as ammonium carbonate, carbonates alone, or in combination with other acidic agents (eg, acidic sodium pyrophosphate, monobasic calcium phosphate, alum, etc.) may be used. The acidic agent adjusts the timing and amount of gas generation of the expanding agent,
Neutralize the swelling agent.

Also, caseinna, which has the effect of improving the swelling of the skin and the inner layer) ＋
Add 1 to 5 parts of Jum per 100 parts of pregelatinized wheat flour.Also, when reducing the amount of eggs used to reduce raw material costs,
An emulsifier such as glycerin fatty acid ester, sorbitan fatty acid ester, or propylene glycol fatty acid ester may be used in an amount of 0.1 to 0.5 parts based on the fat or oil.

〔Effect of the invention〕

The frozen choux pastry dough according to the present invention undergoes little change during frozen storage and can withstand long-term storage in a freezer at temperatures below -18°C.

To eat, just thaw for one hour at room temperature (20-25°C) and bake in an oven at around 190-200°C to easily make delicious and voluminous choux pastry.

You can also easily make fried choux by frying it in oil at 180-190°C without thawing it.

You can easily make cream puffs by filling these with custard cream or fresh cream.

Therefore, the frozen choux pastry dough according to the present invention can be used in bakeries and pastry shops to diversify their products, streamline and simplify operations, and reduce waste, as tastes have diversified in recent years. This product is extremely useful not only for business use but also for home use, as it is useful for making choux (as it is possible to make choux) and at the same time can be easily made at home.

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 Thin-blade wheat flour with a moisture content of 13.5%, ash content of 0.38%, and protein of 7.5% was gelatinized by an extruder method, crushed, and
Pregelatinized wheat flour with a degree of gelatinization of 90% was produced.

60 quarts) (56,81 quarts) In a mixer, add 10 parts of the above gelatinized flour, 8 parts and 1 part of edible fat (hardened coconut oil with a melting point of 35°C).
2 kg was added and mixed at medium speed for 3 minutes. Next, boiling water (70
℃) was added to form a dumpling-like dough, and while stirring, 20 kg of raw eggs were added in four portions to make choux dough.

The dough temperature was 40°C.

It was immediately transferred to a depositor, squeezed onto a tray in 15 g portions, and rapidly frozen within 20 minutes in a tunnel freezer at -35°C. The obtained frozen choux pastry was sealed in a plastic bag and stored in a freezer at -18°C or below.

When the frozen choux dough obtained according to the present invention was thawed at room temperature for 1 hour and baked in an oven at 200° C. for 15 minutes, a choux pastry with a soft texture and good swelling was obtained very easily in a short time.

Example 2 Thin-blade wheat flour with a moisture content of 13.5%, ash content of 0.38%, and protein of 7.5% was gelatinized by a hot roller method, pulverized, and
Pregelatinized wheat flour with a degree of gelatinization of 95% was produced.

Commercially available cornstarch was treated with a hot roller in a conventional manner to produce pregelatinized cornstarch with a degree of gelatinization of 95%.

Frozen choux dough was made in the same manner as in Example 1 using 80 parts of the above pregelatinized wheat starch, 20 parts of pregelatinized corn starch, 0.5 part of baking soda, 120 parts of edible oil, 120 parts of boiling water, and 200 parts of eggs.

Next, in order to further clarify the effects of the present invention, the results of Examples and Comparative Examples (conventional method) are shown in Tables (1) and (2).

Table (2) shows the results of storing the frozen choux dough obtained in Example 1.2 and Comparative Examples 1 to 3 in a freezer at -18°C for a specified period of time and baking it in the same manner as in Example 1. be.

Claims (1)

[Claims] Add oil and fat, water or boiling water to pregelatinized flour with a pregelatinization degree of 85% or more, mix, then add eggs while stirring, squeeze the resulting choux pastry to a certain amount, and quickly freeze it in a freezer at -20℃ or below. A method for producing frozen choux pastry dough, characterized by: