WO2005013699A1

WO2005013699A1 - Yu tiao blend, process for preparing yu tiao pastry and food products containing yu tiao pastry

Info

Publication number: WO2005013699A1
Application number: PCT/EP2003/009611
Authority: WO
Inventors: Janet Wong; Peng Ying Yu
Original assignee: Compagnie Gervais Danone
Priority date: 2003-07-29
Filing date: 2003-07-29
Publication date: 2005-02-17
Also published as: CN1838882B; CN1838882A; AU2003264130A1; HK1092654A1

Abstract

The invention relates to a new Yu Tiao blend, comprising sodium bicarbonate, ammonium bicarbonate and potassium carbonate, to a process of preparing Yu Tiao pastry from said blend, to the Yu Tiao product intended to be obtained using such a process, to food products including said Yu Tiao product, such as Jia Liang and to a process of preparing and freezing said food products.

Description

YU TIAO BLEND, PROCESS FOR PREPARING YU TIAO PASTRY AND FOOD PRODUCTS CONTAINING YU TIAO PASTRY

The present Invention relates to a new Yu Tiao blend, to a process of preparing Yu Tiao pastry from said blend, to the Yu Tiao product intended to be 5 obtained using such a process, to food products including said Yu Tiao product, and to a process of preparing and freezing said food products. Jia Liang product comprises a Cheong Fun translucent pastry that is rolled up outside a Yu Tiao fried and crusty pastry. There is currently no Jia Liang as a frozen product on the market. 10 On the one hand, frozen and reheated Cheong Fun does not keep the satisfactory aspect, consistency and taste of the freshly prepared products. In particular, freezing and thawing induce a degradation of the texture of the product. However, it has recently be shown, in particular in the international application WO 02/100178 that Cheong Fun pastry rolls including an important percentage of 15 high amylose rice starch and high amylose rice flour can be kept frozen due to its composition. On the other hand, home-made Yu Tiao that are conventionally prepared from a wheat flour pastry with alum (aluminium potassium sulphate) are not yet edible after one night, becoming stale and having a bad taste. Thus, due to 20 their instability, which is well known in the art, they should be freshly prepared. Thus it appears useful to provide a Yu Tiao that can be frozen, in particular allowing to prepare frozen Jia Liang thus making a ready-to-eat Jia Liang that will have the aspect texture and taste of a freshly prepared one. In addition, since alum conventionally used in the preparation of 25 Yu Tiao is potentially cancerogenous, it would be desirable to find an appropriate substitute. The applicants have now found that, unexpectedly, a good preservation of the qualities of the Yu Tiao pastry is obtained even after freezing and thawing when the blend used to prepare such a product comprises potassium 30 carbonate and a baking powder instead of alum, overcoming change in the alkalinity of the product and thus increasing its structure without use of traditional alum. It is an object of the Invention to provide a new Yu Tiao blend for making Yu Tiao that can be frozen, in particular to prepare frozen Jia Liang that will be easily and quickly thawed, while retaining the organoleptic properties of a freshly- made Jia Liang. The present Invention provides a Yu Tiao blend comprising, in percent of the total weight of the blend, the following ingredients: - from about 40 to about 65%, and preferably from about 43 to about 60%, of flour, - from about 25 to about 45%, and preferably from about 28 to about 40%, of water, - from about 0.5 to about 1.5%, and preferably from about 0.65 to about 1.4%, of salt, - from about 0.1 to about 0.7%, and preferably from about 0.2 to about 0.5%, of a baking powder, - from about 0.1 to about 0.6%, and preferably from about 0.18 to about 0.42%, of sodium bicarbonate, - from about 0.1 to about 0.6%, and preferably from about 0.18 to about 0.42%), of ammonia bicarbonate, and - from about 0.05 to about 0.2%, and preferably from about 0.08 to about 0.15%, of potassium carbonate. Preferably, among the flours used to prepare the above Yu Tiao blend, it can be particularly mentioned wheat flour and more preferably wheat flour containing gluten level comprised between about 20 and 25%. Preferably, the Yu Tiao blend further comprises from 9 to 13% of modified starch, since such formula allows an even better freezing of the final product. The baking powder used to prepare the Yu Tiao blend according to the invention is preferably a baking powder that does not contain genetic modified elements such as corn flour. Another object of the present Invention relates to a process for preparing Yu Tiao dough from the ingredients previously described, said process comprising the following steps: - the preparation, under mixing, of a liquid composition comprising water, sodium bicarbonate, ammonia bicarbonate, potassium carbonate and salt; - the preparation, under mixing, of a dry composition comprising the flour and the baking powder and optionally the modified starch; and - the addition, under mixing, of said liquid composition to the dry composition to form a dough. Preferably, the pH of the liquid composition is greater than about 8.3 and more preferably its pH is ranging from about 8.2 to about 8.5. If necessary, the pH of that composition can be adjusted with acidifying or alkalinizing agents conventionally used in the food industry such as acetic acid as acidifying agent and sodium bicarbonate as alkalinizing agent. Usually, the temperature of the water used in the liquid composition is preferably comprised between about 25°C and about 29°C. The preparation of the dry composition is preferably performed under mixing at slow speed for about 2 to about 5 minutes. According to the present Invention, "slow speed" means between about 90 and 120 rotations per minute (rpm). The addition of the liquid composition to the dry composition is preferably carried out under a first mixing at slow speed for about 1 to about 3 minutes, and then a faster mixing is performed for not more than 3 minutes to form the dough, preferably at a temperature of about 26 to about 30°C. According to the Invention, "fast mixing" means between about 180 and 200 rpm. Another object of the present Invention relates to a process of making a Yu Tiao with the dough obtainable according to the above process, said process comprising: - a first portioning and kneading in strips of said dough, - a proofing step for at least 4 hours at a temperature ranging form about 25 to about 35°C to obtain a proofed dough, - a second portioning and kneading into strips of said proofed dough; - the stacking and pressing together of 2 strips; - the stretching of said stacked and pressed strips to about 2 to 3-fold of length; - the frying of the strips in hot oil for about 3 to 5 minutes; and - the draining of the fried strips to obtain said Yu Tiao. The proofing step is preferably carried out in an atmosphere having a relative humidity of about 55 to 65%. According to an advantageous feature of the above process, the strips are allowed to rest for about 10 to 20 minutes after the second portioning steps. The oil used during the frying step is preferably a vegetable oil, in particular oil that is liquid at room temperature with a high smoking point such as corn oil and peanut oil. After the draining step, the Yu Tiao thus obtained can be eaten alone with plain porridge or congee while they are still hot or after cooling, they can be directly used to prepare Jia Liang products or preferably frozen. According to a preferred feature of the Invention, this process thus comprises a further step of cooling and freezing the Yu Tiao after the draining step. In this case, the freezing is performed as promptly as possible, according to the classical methods of quick freezing. This freezing step is preferably carried out at a temperature ranging from about -10°C to about — 20°C, preferably at a temperature of -18°C. The frozen Yu Tiao can be stored for several months. The Invention also relates to the Yu Tiao products obtainable by the process of the Invention, and in particular to frozen Yu Tiao. The frozen Yu Tiao according to the present Invention can be conveniently reheat by consumer using microwaving reheating of 1 to 1.5 minutes, providing a ready-to-eat Yu Tiao having the texture and taste of a freshly prepared one. Further, in contrast with the Yu Tiao of the prior art that do not withstand freezing/thawing, the Yu Tiao according to the Invention keeps its organoleptic properties after freezing, thawing and reheating. Another object of the Invention is related to a process for preparing frozen Jia Liang products including the Yu Tiao according to the present Invention and Cheong Fun prepared from a blend including an important percentage of high amylose rice starch and high amylose rice flour as described in International application WO 02/100178. Such a process comprises the following steps: - the preparation of Yu Tiao as previously described, - the preparation of Cheong Fun pastry from a flour/starch blend comprising, in percent of the total weight of the blend: a) from about 48 to about 52 %, and preferably from about 49 to 51%, of high amylose rice starch; b) from about 31 to 36%, and preferably from about 32 to about 35%, of high amylose rice flour; c) from about 8 to about 12%, preferably from about 9 to about 11%, of potato starch having an amylase content of from about 21 to about 23% by weight, and an amylopectine content of from about 21% to about 23% by weight; d) from about 4 to about 7%, and preferably from about 5 to about 6%>, of modified tapioca starch; e) from about 0.2 to about 2%, preferably from about 0.5 to about 1.5%, and more preferably from about 0.8 to about 1.2%, of pregelatinized wheat flour, - the cooking of the said Cheong Fun pastry, and - the rolling up of the Yu Tiao inside the said Cheong Fun pastry. The Jia Liang thus obtained can be quick frozen according to the classical methods until the temperature at the centre of each Jia Liang reaches lower than -10°C and stored at freezing temperature of about -10°C to -20°C, and preferably of about -18°C. Therefore, the above process preferably further comprises a step of cooling and freezing the Jia Liang thus obtained. Another object of the present Invention relates to the Jia Liang products obtainable by the process of the Invention, and in particular to frozen Jia

Liang. The frozen Jia Liang prepared as described above can be quickly and easily thawed by the final consumer after only a few minutes in a microwave oven, providing a ready-to-eat Jia Liang having the aspect texture and taste of a freshly prepared one. In contrast with the Jia Liang products of the prior art, which lose part of their qualities after freezing and thawing, the Jia Liang of the present Invention has excellent aspect, texture, and taste not only immediately after preparation but also after freezing and storage in a freezer and subsequent thawing and reheating in a microwave oven. The present Invention will be further described by the examples below. It is noted that these examples are given only for illustration purposes and that they are not intended to limit the Invention.

EXAMPLE 1: PREPARATION OF A YU TIAO

1) Formula of the blend: A Yu Tiao blend containing the following ingredients (w/w) is prepared: - 58.6% of wheat flour sold by Nan Hoi Oil & Cereal Company

(China), - 0.4% of baking powder Kim Chiak sold by the Han Sin Company Quilin (China), - 39.2% of water, - 0.9% of salt, - 0.4% of sodium bicarbonate sold by the HK Kwong Sang Company, - 0.4% of ammonia bicarbonate sold by the Shenzhen Ging Tai Company, and - 0.1% of potassium carbonate sold by the HK Kwong Sang

Company.

2) Process for preparing Yu Tiao dough and Yu Tiao obtained using such process The flour and the baking powder are first mixed under slow speed of 105 rpm for 3 minutes. A solution containing the water at 28-29°C, sodium bicarbonate, ammonia bicarbonate, salt and potassium carbonate and having a pH of 8.3 is added to the blend of dry ingredients. The resulting mixture is mixed at 110 rpm for 2 minutes and later at 190 rpm for 2 minutes and 40 seconds, at a temperature of 28°C, to form dough. After portioning and kneading, the dough is covered in tray and incubated at a temperature of 30°C under area with 60% of humidity for 5.3 hours.

The dough is then portioned again and kneaded into long strips that will be cut into small strips after resting for 10 to 20 minutes. The size of the small strips is about 8 cm long, 1.5 cm thick and 2.5 cm width. The resulting strips are associated in twos to be stacked and pressed together, thus having a weight of about 50-55 grams, and finally stretched to 2.5-fold of length. The Yu Tiao pastry thus obtained is fried in corn oil at 180 °C for 3 to 4 minutes until golden brown, drained and cooled at room temperature. 3) Process for freezing Yu Tiao After draining and cooling, the Yu Tiao obtained as described above are frozen according to the classical methods of quick freezing at about - 17°C.

EXAMPLE 2: PREPARATION OF A YU TIAO A Yu Tiao blend containing the following ingredients (w/w) is prepared: - 47.3% of wheat flour, - 12% of modified starch sold under the trade name ColFlo®67 by National Starch and Chemical, - 0.5% of baking powder Kim Chiak by Han Sin Company Quilin

(China), - 38% of water, - 1.4% of salt, - 0.4% of sodium bicarbonate sold by HK Kwong Sang Company, - 0.3% of ammonia bicarbonate sold by Shenzhen Ging Tai

Company, - 0.1% of potassium carbonate sold by HK Kwong Sang Company. The Yu Tiao are prepared and frozen as described in 2) and 3) of example 1, the modified starch ColFlo®67 and the baking powder being first mixed under slow speed of 105 rpm for 3 minutes.

EXEMPLE 3: YU TIAO BLEND NOT IN ACCORDANCE WITH THE INVENTION A Yu Tiao blend containing the following ingredients (w/w) is prepared: - 58.1% of wheat flour, - 37.6% of water, - 0.9% of salt, - 0.3% of ammonia bicarbonate, - 0.4% of baking powder, - 2.3% of sugar, - 0.4% of alum. Yu Tiao are prepared as described in example 1 (preparation and freezing). After thawing, the reheated products do not have satisfactory texture and taste, showing that products obtained from a blend not in accordance with the Invention do not withstand freezing/thawing process. EXAMPLE 4: PREPARATION OF FROZEN JIA LIANG Cheong Fun are prepared as described in example 1 of International application WO 02/100178, from a blend including: - 48 to 52% of high amylose rice starch sold by ERA WAN, - 31 to 36% of high amylose rice flour sold by ERAWAN, - 8 to 12% of potato starch, - 4 to 7% of modified tapioca starch sold under the trade name

PURITY 1 by National Starch, - 0.2 to 2% of pregelatinized wheat flour sold under the trade name SAMI lO by Braun. A slurry is obtained by adding about 60% to about 90% of water, and an amount of salt comprised from about 0.1% to about 0.3% of the total weight of the slurry. The slurry thus obtained is spread on a cooking-plate and cooked for 2 to 10 minutes at 98-100°C, depending on the size of the Cheong Fun. Cheong Fun pastry is then portioned into 4 pieces of 40g each, and each double stranded Yu Tiao obtained as above described in example 1 to example 3 is split into 2 pieces of 30g each. The Yu Tiao are rolled up inside the Cheong Fun pastry and placed on a tray. The Jia Liang thus obtained are quick frozen until the temperature at the centre reaches lower than -10°C. After casing, Jia Liang are subjected to a metal detector as part of quality hazard control, and the products are palletized and stored at freezing temperature of— 18°C. After thawing and reheating in a micro-wave oven, Jia Liang containing Yu Tiao prepared as described in example 1 or example 2 exhibited same general organoleptic properties, in particular the same aspect, texture and pleasant taste, than freshly prepared Jia Liang from a Yu Tiao and a Cheong Fun not forming part of the present Invention. On the contrary, reheated Jia Liang containing Yu Tiao prepared as described in example 3 have no satisfactory aspect, texture and taste compared with those prepared according to the Invention.

Claims

1. A Yu Tiao blend comprising, in percent of the total weight of the blend, the following ingredients: - from 40 to 65% of flour, - from 25 to 45%) of water, - from 0.5 to 1.5% of salt, - from 0.1 to 0.7% of a baking powder, - from 0.1 to 0.6% of sodium bicarbonate, - from 0.1 to 0.6%) of ammonia bicarbonate, and - from 0.05 to 0.2% of potassium carbonate.

2. The Yu Tiao blend according to claim 1, comprising: - from 43 to 60% of flour, - from 28 to 40% of water, - from 0.65 to 1.4% of salt, - from 0.2 to 0.5% of a baking powder, - from 0.18 to 0.42% of sodium bicarbonate, - from 0.18 to 0.42% of ammonia bicarbonate, and - from 0.08 to 0.15% of potassium carbonate.

3. The Yu Tiao blend according to claim 1 or claim 2, wherein the flour is wheat flour.

4. The Yu Tiao blend according to claim 3, wherein the wheat flour contains gluten level comprised between 20 and 25%.

5. The Yu Tiao blend according to any one of claims 1 to 4, wherein said blend further comprises from 9 to 13% of modified starch.

6. The Yu Tiao blend according to any one of claims 1 to 5, wherein the baking powder does not contain genetic modified elements.

7. A process for preparing Yu Tiao dough from the blend as defined in any one of claims 1 to 6, comprising the following steps: - the preparation, under mixing, of a liquid composition comprising water, sodium bicarbonate, ammonia bicarbonate, potassium carbonate and salt; - the preparation, under mixing, of a dry composition comprising the flour and the baking powder and eventually the modified starch; and - the addition, under mixing, of said liquid composition to the dry composition to form a dough.

8. The process according to claim 7, wherein the pH of the liquid composition is greater than 8.3.

9. The process according to claim 8, wherem the pH of the liquid composition is ranging from 8.2 to 8.5.

10. The process according to any one of claims 7 to 9, wherein the mixing of the dry composition is performed at slow speed for 2 to 5 minutes.

11. The process according to any one of claims 7 to 10, wherein the addition of the liquid composition to the dry composition is carried out under a first mixing at slow speed for 1 to 3 minutes, and then a faster mixing is performed for not more than 3 minutes.

12. The process according to any one of claims 7 to 11, wherein the addition of the liquid composition to the dry composition is carried out at a temperature of 26 to 30°C.

13. A Yu Tiao dough obtainable according to the process as defined in any one of claims 7 to 12.

14. A process of making a Yu Tiao with the dough as defined in claim 13, comprising the following steps: - a first portioning and kneading in strips of said dough; - a proofing step for at least 4 hours at a temperature ranging form 25 to 35°C to obtain a proofed dough; - a second portioning and kneading into strips of said proofed dough; - the stacking and pressing together of 2 strips; - the stretching of said stacked and pressed strips to 2 to 3-fold of length; - the frying of the strips in hot oil for 3 to 5 minutes; and - the draining of the fried strips to obtain said Yu Tiao.

15. The process according to claim 14, wherem the proofing step is carried out in an atmosphere having a relative humidity of 55 to 65%).

16. The process according to any one of claims 14 and 15, wherein the strips are allowed to rest for about 10 to 20 minutes after the second portioning step.

17. The process according to any one of claims 14 to 16, wherein the oil used during the frying step is a vegetable oil that is liquid at room temperature with a high smoking point.

18. The process according to any one of claims 14 to 17, comprising a further step of cooling and freezing the Yu Tiao after the draining step.

19. A Yu Tiao product obtainable by the process as defined in any one of claims 14 to 18.

20. A process for preparing Jia Liang products including Yu Tiao and Cheong Fun, comprising the following steps: - the preparation of Yu Tiao according to the process as defined in any one of claims 14 to 18, - the preparation of Cheong Fun pastry from a flour/starch blend comprising, in percent of the total weight of the blend: a) from 48 to 52% of high amylose rice starch; b) from 31 to 36% of high amylase rice flour; c) from 8 to 12% of potato starch having an amylase content of from 21 to 23%) by weight, and an amylopectine content of from 21% to 23% by weight; d) from 4 to 7% of modified tapioca starch; e) from 0.2 to 2% of pregelatinized wheat flour, - the cooking of the said Cheong Fun pastry, and - the rolling up of the Yu Tiao inside the said Cheong Fun pastry.

21. The process according to claim 20, further comprising a step of cooling freezing the Jia Liang.

22. The process according to claim 21, wherein the freezing step is carried out until the temperature at the centre of each Jia Liang reaches lower than - 10°C.

23. A Jia Liang product obtainable by the process as defined in any one of claims 20 to 22.