TW201929673A - Coconut topping combination, bakery product and method for producing bakery product - Google Patents

Abstract

A coconut topping combination includes 60 to 100 weight parts of coconut powder and 0.6 to 0.8 weight parts of hydrophobic emulsifier. Accordingly, a bakery product with the coconut topping combination has good appearance and satisfactory flavor.

Description

Coconut topping composition, baked food and baked food manufacturing method

The present invention relates to a baking technique, and more particularly to a coconut topping composition, a method of manufacturing a topping composition, a baked food, and a method of producing a baked good.

Baked goods refer to foods developed from flour and sugar as the main raw materials. The variety of baked goods is endless, and in Taiwan has become one of the main foods on which people depend for their livelihood. Taiwan is located in the southeast of Asia, originally a rice-based region. However, due to changes in social culture and changes in family structure, it belongs to Western food culture and in order to increase the diversity and richness of food, today's baked goods are also popular in Taiwan. Commonly baked goods in daily life are bread, cake, Chinese or Western dim sum.

In general, the process of producing baked goods basically has several standard methods, such as: mixing of raw materials, multiple fermentation of dough, dough shaping and baking. In addition, in order to make the taste of the baked food more variability, the baked food may further contain a topping or filling of chocolate, coconut, egg yolk, fruit, candy, etc. to change more flavors. For example, the topping may be applied to the surface of the dough or the filling may be filled into the dough before being baked, and then placed in an oven for baking.

However, in the case of making coconut bread, the oil content of the coconut powder itself (i.e., coconut oil) accounts for about 65% to 74%, the moisture content is about 4% to 7%, and the melting point of coconut oil is about 24 to 27 °C. Therefore, at normal temperature or when the climate is hot, coconut flour or coconut topping composed of coconut powder will dissolve some of the oil, which will make the bread produce a too greasy appearance and taste, and the bread packaging bag will also stick too much oil. .

In one embodiment, a coconut topping composition may comprise from 60 parts by weight to 100 parts by weight of coconut powder and from 0.6 parts by weight to 0.8 parts by weight of a lipophilic emulsifier.

In one embodiment, a baked good may comprise a doughstock and a coconut topping composition. Also, the coconut topping composition can cover the surface of the facestock material.

In one embodiment, a method of manufacturing a baked good food, which may include preparing a dough raw material, covering a surface of the topping raw material with the coconut topping composition, and heating the dough raw material covered with the coconut topping composition. To get baked goods.

In summary, the coconut top composition of the embodiment of the present invention, the baked food using the coconut top composition, and the method of manufacturing the same are suitable for making a baked food to make the prepared coconut top composition and baked food. Both can show a good appearance and taste.

As used herein, the term "optimal specific gravity" refers to the ratio of the mass of the coconut topping composition divided by the volume when the coconut topping composition is capable of flowing at an appropriate rate and uniformly covering the surface of the doughstock material. Specifically, the unit of optimum gravity of the coconut top composition may be in grams per cubic centimeter (g/cm ³ ).

In some embodiments, the coconut topping composition may comprise from 60 parts by weight to 100 parts by weight of coconut powder and from 0.6 parts by weight to 0.8 parts by weight of the lipophilic emulsifier. In some embodiments, the coconut powder may comprise from 80 parts by weight to 100 parts by weight in the coconut top composition. Further, in some embodiments, the coconut powder is made from the steps of cutting, washing, drying, grinding, etc. of the coconut pulp, and may be in the form of a powder, a strip, a pellet, or any combination thereof.

In some embodiments, the lipophilic emulsifier may have a Hydrophile-Lipophile Balance (HLB) value of less than 10 to allow the coconut topping composition to form a stable water-in-oil emulsion. Here, the oil component (i.e., coconut oil) can be reduced or avoided from being dissolved from the coconut topping composition, and the mouthfeel of the coconut topping composition becomes greasy.

In some embodiments, the lipophilic emulsifier may have a hydrophilic hydrophobic balance value of from 2 to 6, and preferably from 3 to 6. For example, the lipophilic emulsifier may be a mono-fatty acid glyceride, a di-fatty acid glyceride, a diacetyl tartaric acid ester of mono- and diglycerides (DATEM), a sorbitan fatty acid. Ester, phospholipid, whey protein, soy protein, other alternative materials, or any combination thereof.

In some embodiments, the coconut top composition has an optimum specific gravity flow of from 0.7 to 0.9.

In some embodiments, the coconut topping composition can comprise an appropriate amount of egg, such as whole egg or egg white. In some embodiments, the coconut topping composition can comprise from 25 parts by weight to 32 parts by weight of the egg. Whole eggs or proteins can be selected according to production requirements as a raw material for preparing coconut top compositions of different hardnesses. In some embodiments, when the egg is a protein, the coconut topping composition will become harder after baking and may exhibit a mouthfeel similar to a biscuit. When the egg is a whole egg, since the egg yolk in the whole egg itself is a flexible material having a large fat content, the coconut topping composition using the whole egg as a raw material becomes soft and elastic after being baked.

In some embodiments, the coconut topping composition may also include flavorings such as fats, sugars, saltes, flavors, and the like. Among them, the applicable fats and oils may be anhydrous butter, ghee, cream, white oil, other alternative fats, or any combination thereof. A suitable sugar may be a dry sugar which is kept dry at normal temperature, for example, sugar.

In some embodiments, the coconut topping composition can comprise from 22 parts by weight to 28 parts by weight of cream and from 22 parts to 28 parts by weight of sugar.

Referring to FIG. 1, in some embodiments, a face material may be prepared first (step S11). Among them, the dough material may be a dough, a batter or other paste containing a flour component. The dough material can be subjected to all processing steps prior to baking in the process of general baked goods. For example, flour (or other cereal flour ingredients) is first mixed with several raw materials such as sugar, salt, milk powder, and seasoning. Thereafter, the mixed raw materials are stirred, basically fermented, divided, spheronized, intermediately fermented, shaped, and finally fermented to obtain a suitable dough material.

Next, the coconut top composition is applied to the surface of the dough material (step S12). In some embodiments, the means commonly used in smearing, showering, or other various general baking processes may be utilized in a machine or manual manner to allow the coconut topping composition to cover the surface of the facestock material.

Finally, the dough material covered with the coconut topping composition is heated to obtain a baked food (step S13). In some embodiments, the doughstock material covered with the coconut topping composition can be heated using any suitable heating means, such as baking, steam heating, and/or other means commonly used in various general baking processes. For example, it can be baked using a commercially available oven. The baking time and baking temperature can be varied depending on the nature of the baked goods.

In some embodiments, the baked good made by this method may be bread, cake, snack or other similar food.

For example, a bread product having a coconut topping composition can be made by the following procedure. First, 140 parts by weight of cream and 130 parts by weight of granulated sugar were taken and mixed into a premix. The premix was stirred at high speed using an egg beater, and then 130 parts by weight of the egg liquid was added portionwise to the premix and stirred at the same time to form a hair dye. Finally, 100 parts by weight of coconut powder, 5 parts by weight of a lipophilic emulsifier, 30 parts by weight of milk powder and 5 parts by weight of a salt are also added to the hair-curing material and stirring is continued until uniform to form a semi-solid mixture. The volume of the mixture was measured in a measuring cup and the weight of the mixture was weighed. The weight value obtained is divided by the measured volume value to determine the optimum specific gravity of the mixture. When the optimum specific gravity is between 0.7 and 0.9, a novel coconut topping composition for making baked goods is obtained.

Further, the desired noodle material is prepared in accordance with the baked food to be prepared. In the following, taking coconut bread as an example, prepare the desired dough material as a dough. The coconut topping composition is then applied to the surface of the dough at a particular temperature of use. Finally, the dough coated with the coconut topping composition is baked to obtain a coconut bread 10 by selecting an appropriate baking time and baking temperature.

Alternatively, a coconut top composition prepared by using 120 parts by weight of coconut powder and using the other raw materials and processes described above. Then, according to the foregoing procedure, the prepared coconut top composition is applied to the surface of the dough and baked into coconut bread 20.

2 is a view showing the appearance of the coconut bread 10, and FIG. 3 is a view showing the appearance of the coconut bread 20. As can be seen from Fig. 2, by adjusting the amount of the coconut powder, the obtained coconut top composition 11 can have good fluidity, so that the surface of the dough 100 can be uniformly distributed, so that the subsequently prepared coconut bread 10 has good properties. Appearance. On the other hand, as can be seen from Fig. 3, when the weight ratio of the coconut powder exceeds 100 parts by weight, not only the fluidity of the obtained coconut top composition 21 is not good, but it is not uniformly distributed on the surface of the dough 200, and baking is performed. After the top of the coconut bread 20 appeared a depression. In other words, when the weight ratio of the coconut powder is in an appropriate range, the baked coconut bread 10 can exhibit a good appearance and a mouthfeel.

In summary, the coconut top composition of the embodiment of the present invention, the baked food using the coconut top composition and the method of manufacturing the same are suitable for making a baked food to make the prepared coconut top composition and baking. Foods are good in appearance and taste.

S11‧‧‧ Preparation of dough materials

S12‧‧‧ Covering the surface of the dough material with the coconut topping composition

S13‧‧‧ Heating the dough material covered with the coconut topping composition to obtain baked goods

10‧‧‧Coconut Bread

100‧‧‧Dough

11‧‧‧Coconut top composition

20‧‧‧Coconut Bread

200‧‧‧Dough

21‧‧‧Coconut topping composition

1 is a flow chart showing a method of producing a baked good of the present invention. Fig. 2 is a schematic view showing the state of an embodiment of the baked food of the present invention. Figure 3 is a schematic illustration of the state of one embodiment of a prior art baked good.

Claims (11)

A coconut topping composition comprising: 60 parts by weight to 100 parts by weight of coconut powder; and 0.6 parts by weight to 0.8 parts by weight of a lipophilic emulsifier. The coconut top composition according to claim 1, wherein the lipophilic emulsifier has a hydrophilic hydrophobic balance value of 2 to 6. The coconut top composition of claim 2, wherein the lipophilic emulsifier has a hydrophilic hydrophobic balance of from 3 to 6. The coconut top composition according to claim 1, further comprising 25 parts by weight to 32 parts by weight of the egg. The coconut top composition according to claim 1, wherein the coconut powder has a ratio of 80 parts by weight to 100 parts by weight. The coconut top composition according to claim 1, wherein the coconut top composition has an optimum specific gravity of from 0.7 to 0.9. The coconut top composition according to claim 1, wherein the lipophilic emulsifier is a monoglyceride, a diglyceride, a di(di)glyceride, a sorbitan fatty acid ester, a phospholipid , whey protein or soy protein. The coconut top composition according to claim 1, further comprising: 22 parts by weight to 28 parts by weight of the cream; and 22 parts by weight to 28 parts by weight of the sugar. A baked food comprising: a one-side raw material; and a coconut topping composition according to any one of claims 1 to 8, covering a surface of the dough raw material. A method of producing a baked food, comprising: preparing a raw material; covering a surface of the raw material of the raw material with the coconut topping composition according to any one of claims 1 to 8; and covering the top of the coconut The dough raw material of the decorative composition is heated to obtain the baked food. The method of producing a baked good according to claim 10, wherein the baked food is at least one of bread, cake, and snack.