WO2005032261A1

WO2005032261A1 - Method of producing forzen puff dough

Info

Publication number: WO2005032261A1
Application number: PCT/JP2004/009948
Authority: WO
Inventors: Eisaku Mukai; Sakiko Kitatani
Original assignee: Fuji Oil Company, Limited
Priority date: 2003-09-30
Filing date: 2004-07-13
Publication date: 2005-04-14
Also published as: TW200511940A

Abstract

It is intended to provide a method whereby puff shells being excellent in puff shell qualities such as volume, hollow state, glossy appearance and shape and having constant qualities can be obtained merely by thawing a puff dough and heating; a method which comprises further adding egg to the thawed dough to give an egg-rich puff dough; and a method which comprises further adding milk or a substitute for milk to the thawed dough to give a milk-rich puff dough. Namely, a method of producing a frozen puff dough characterized by comprising adding etherified crosslinked starch to a dough containing fats, wheat flour egg and water as the main components and then freezing, wherein the content of the etherified crosslinked starch ranges from 1 to 15% by weight based on the whole puff dough composition; a method of producing an egg-rich puff dough which comprises thawing the frozen puff dough and adding egg thereto; and a method of producing a milk-rich puff dough which comprises thawing the frozen puff dough and adding milk or a substitute for milk thereto.

Description

Specification

Manufacturing method of frozen shout dough

Technical field

[0001] The present invention relates to a method for producing frozen shout dough, and more particularly, to a method for easily obtaining a certain quality of cream puff, eclair and other shredder just by thawing and heating shout dough. The present invention relates to a method for obtaining an egg-rich cloth for adding eggs to a thawed dough, and a method for obtaining a milk-rich cloth for adding a milk or / and a milk substitute to the thawed cloth. .

Background art

[0002] In the production of shredder such as cream puffs and eclairs, oils and fats are put in water, boiled, then mixed with flour and stirred, and the whole egg is divided into several times while grasping the condition of the dough. Although the method used to prepare the dough with added calories was adopted, it was difficult for the layman to understand the condition of the dough because it required experience. As described above, the manufacture of shredder requires more skill than the manufacture of other bread's confections, and workers and households with little experience can produce shredded hides of constant quality and excellent quality. It is said that it is difficult to manufacture. Therefore, frozen shu dough has been studied in order to easily produce shredder. In Patent Document 1, alpha-starch and a lagging chemical leavening agent are added to a flour, oil, fat, egg, and water dough formulation to form a dough, formed into a predetermined size, and frozen. There has been proposed a method for producing frozen shout dough, which is characterized in that: Patent Document 2 proposes a frozen shu dough containing processed starch and monoglyceride diacetyl tartrate and / or monoglyceride succinate. However, the demands for the quality of the leather, such as the volume of the leather, the state of the cavity, the appearance and the shape of the leather, and the shape, etc., are increasing and diversifying year by year. Was not.

[0003] Patent Document 1: JP-A-62-155041

Patent Document 2: JP-A-3-130034

Disclosure of the invention

Problems the invention is trying to solve [0004] The present invention is to obtain a uniform quality of shredded leather, which is excellent in quality such as the volume of the shredded leather, the state of cavities, the appearance and the shape, and the like, simply by thawing and heating the dough. A method to obtain egg-rich raw dough by further adding eggs to the thawed dough or adding milk or Z and a milk substitute to the thawed raw dough to mix into a milk-rich raw dough. It is an object of the present invention to provide a method of obtaining a dough.

Means for solving the problem

[0005] The present inventors have conducted intensive studies and, as a result, have completed the present invention based on the finding that a specific edible starch derivative is effective in the production of frozen shout dough.

That is, the first aspect of the present invention is to provide a frozen shrimp produced by adding etherified cross-linked starch to a dough mainly composed of fats and oils, flour, eggs and water to make a dough, followed by freezing. It is a manufacturing method. The second method is the method for producing a frozen shu dough according to claim 1, wherein the amount of the added syrup of the etherified cross-linked starch is 11 to 15% by weight based on the whole dough formulation. Thirdly, there is provided a method for producing an egg-rich shredded dough, wherein eggs are further added to and mixed with the frozen shredded dough described in the first or second aspect. Fourth, a method for producing milk-rich cloth for dough, wherein milk or / and a milk substitute is further added to and mixed with the frozen cloth for cloth described in 1 or 2. Fifthly, there is provided a method for producing a shredder which is characterized by heating the cloth for cloth according to any one of the first to fourth aspects. A sixth aspect is the method for producing a shredder according to the fifth aspect, wherein the heating is selected from baking, steaming, frying, and microwave power.

The invention's effect

[0006] A method that can easily obtain a certain quality of shredded leather by simply thawing and heating the dough, which is excellent in quality such as the volume of the shredder, the state of cavities, the appearance, the appearance, the shape, etc. A method of obtaining an egg-rich shredded dough by further adding eggs to the thawed shout dough and obtaining a milk-rich dough by further adding milk or / and a milk substitute to the thawed shout dough It became possible to provide a method.

BEST MODE FOR CARRYING OUT THE INVENTION

[0007] The frozen shout dough of the present invention can be obtained by adding an etherified crosslinked starch to a dough containing oils and fats, flour, eggs and water as main raw materials to prepare a dough and freezing it. Doughs mainly composed of oils and fats, flour, eggs and water are common ones, for example,

, / J, flour 100 咅, oil)! Umami 80-150 咅, P 180-230 咅 7 80-170 咅, and there is no particular limitation. The frozen shout dough of the present invention can be obtained by replacing a part of flour with etherified crosslinked starch.

Specifically, oils and fats and water are put into a container such as a mixer bowl and boiled. This is placed in a vertical mixer, and flour and ether crosslinked starch are added and mixed well. A dough can be obtained by adding and mixing the agent.

As the dough production apparatus, any of a batch method such as a hand pan, a vertical mixer, a horizontal mixer and the like, and a continuous method such as a kneader and an etastruder can be adopted.

For freezing, use a normal freezer to fill the shout dough obtained above into a container of a fixed volume, such as a 1-liter squeezing bag or a 10-liter sizing plastic bag, and then remove the case or depositor. The molded product is frozen at a temperature of 25 ° C. or less by using the machine described above, and is frozen and stored to obtain a frozen shout dough.

[0008] Examples of the fats and oils of the present invention include animal and vegetable fats and oils and their hardened fats, alone or in combination of two or more, or those obtained by subjecting these to various chemical or physical treatments. Powerful oils and fats include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa oil, milk fat, lard, fish oil, Examples include various animal and vegetable fats and oils such as whale oil and processed fats and oils (such as those having a melting point of about 10 to 40 ° C) such as hardened oils, fractionated oils, and transesterified oils. Margarine, may be shortening. Further, the melting point of fats and oils is preferably 20-38 ° C in view of the flavor of the dough and the suitability for processing.

[0009] Examples of the flour of the present invention include flour, medium flour and strong flour, and these can be used alone or in combination of two or more.

Examples of the eggs of the present invention include liquid whole eggs, liquid egg yolks, liquid egg whites, or sweetened or frozen eggs thereof, and these may be used alone or in combination of two or more. The water may be water itself except for water derived from eggs, or may be an aqueous component. [0010] Examples of the etherified crosslinked starch of the present invention include those obtained by etherifying starch and further phosphoric acid crosslinking or acetylation crosslinking, and phosphoric acid crosslinking is preferable.

Any starch such as corn starch, potato starch, wheat starch, tapio-power starch, and waxy corn starch can be used as the starch used in the crosslinked starch of the present invention.

[0011] The amount of the etherified cross-linked starch used is preferably 11 to 15% by weight, preferably 2 to 12% by weight, and more preferably 311% by weight, based on the total dough composition. If the temperature is below the lower limit, when the dough is frozen, thawed and heated, the hollow state of the shredder, the glossy appearance, and the texture deteriorate. If the upper limit is exceeded, the shred material becomes hard and drawing and forming operations become difficult.

[0012] As a method for producing the egg-rich shout dough of the present invention, the frozen shout dough obtained above is thawed, and 8 to 40 parts of eggs are added and mixed with 100 parts of the shout dough. I can do it.

By incorporating a lot of eggs into the dough, softer, more crisp and good texture can be obtained.

[0013] As a method for producing the milk-rich raw dough of the present invention, the frozen shredded land obtained above is thawed, and 6 to 40 parts of milk or / and a milk substitute are added to 100 parts of raw dough. It can be obtained by adding and mixing.

By blending a large amount of milk or / and a milk substitute in the dough, the volume of the husk is improved. Dough suitable for eclairs can be obtained.

[0014] As a method for heating the dough obtained above, a shredder can be obtained by a method selected from baking, steaming, frying, and microwave power. Specifically, squeeze dough can be squeezed onto an iron plate and baked in an oven, shou dough can be steamed with hot water, or squeeze dough can be squeezed into small pieces and fried with oil to produce various shredders. .

Example

Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention, but the spirit of the present invention is not limited to the following Examples. Note that, in the examples,% and parts both mean by weight.

Defrost and bake frozen frozen dough obtained by the method of the present invention, and , Volume, cavity, gloss of appearance, texture, and flavor were evaluated.

(Volume)

◎: moderate size and good swelling and shape

〇: Slight variations in swelling and shape

Δ: Swelling is slightly smaller and shape is poor.

X: Bulging, bad shape

(Hollow)

◎: Cavity having an appropriate inner layer with appropriate thickness

〇: Nests (spider web-like part) are seen in a part of the cavity, but the film thickness is appropriate

△: Nest part is quite large, film is thick or thin

X: Many nests and thick membrane

(Luster appearance)

©: Shine skin has shine

〇： Smooth and bright

△: The skin has a dry skin

X: Shark skin with no shimmer

(Texture)

◎: Very good and crisp

〇: Good taste and crispness

Δ: Slightly crisp or somewhat stiff feeling

X: Poor crispness

(Flavor)

◎: Very good

〇: good

△: Somewhat bad

X: Bad

Example 1

500 parts of soft flour, etherified cross-linked starch (manufactured by Nisseki Chemical Co., Ltd., trade name: MXPP; hara) (Corn starch) 300 parts and strong powder 200 parts are sieved to prepare powder. According to the formulation shown in Table 1, margarine (Fuji Oil Co., Ltd., trade name: Shoe Top D, oil: 75.7% by weight, melting point 34 ° C) 1000 parts, water 1000 parts, 3 times dilution type concentration Add 200 parts of milk (produced by Fuji Oil Co., trade name: Probet 500) and 10 parts of salt to the bowl of a coat mixer (manufactured by Ayesha Co., Ltd., type: Mighty 30) and boil over an open flame Then, the powder was placed in a mixer and stirred at a low speed (beater), while the powder prepared above was added and stirred at a low speed to obtain a mixture (the temperature of the mixture was 87 ° C). . To this mixture, 1900 parts of whole egg are added in three portions, and the last egg to be added is a whole egg in which 10 parts of ammonium bicarbonate and 5 parts of baking soda have been dissolved beforehand. The amount of the ether-crosslinked starch in the whole dough formulation was 5.9% by weight). Each of the cloths was filled into a vinyl triangular bag (1 liter per volume) in a quantity of 700 g.

A portion of the shredded dough filled in this triangular bag is squeezed into a thin oiled iron plate in 25 g increments, and baked in an oven at 200 ° C / 200 ° C at 200 ° C / 200 ° C for 25 minutes. Leather was manufactured.

The obtained shredder was evaluated for volume, cavities, gloss of appearance, texture, and flavor. The remaining dough filled in the remaining triangular bags was rapidly frozen at 40 ° C for 30 minutes. Then, it was stored for a long time in a freezer below 18 ° C. After 1 month, 3 months, and 6 months, take out the frozen cloth from the freezer, leave it at 20-25 ° C for 5 hours to defrost it, manufacture the shredder in the same way as the non-frozen cloth, and evaluate it. Was. Table 1 summarizes these results. Example 2

According to the composition shown in Table 1, the dough of Example 2 (the amount of etherified crosslinked starch relative to the entire dough composition was 2.0% by weight) was obtained in the same manner as in Example 1. The evaluation was performed in the same manner as in Example 1, and these were summarized in Table 1.

Example 3

In accordance with the formulation shown in Table 1, the dough of Example 3 was obtained in the same manner as in Example 1 (the amount of the etherified crosslinked starch relative to the entire dough formulation was 10.8% by weight). Evaluation was performed in the same manner as in Example 1, and these were summarized in Table 1.

Example 4 According to the formulation shown in Table 1, the type of etherified cross-linked starch was changed from etherified cross-linked starch (manufactured by Nissen Chemical Co., Ltd., trade name: MXPP; raw corn starch) to etherified cross-linked starch (manufactured by Nissen Chemical Co., Ltd.) Name: The dough of Example 4 (the amount of the etherified cross-linked starch relative to the entire dough mixture was 5.9% by weight) was obtained in the same manner as in Example 1 except that MXPP (T); raw tapioric starch was used. . Example 5 which was evaluated in the same manner as in Example 1 and summarized in Table 1

According to the composition shown in Table 1, the type of etherified crosslinked starch was changed from etherified crosslinked starch (product name: MXPP, manufactured by Nissen Chemical Co., Ltd.) to the etherified crosslinked starch (product name: MXPP, manufactured by Nisseki Chemical Co., Ltd.) W); The raw dough (polyester corn starch) was replaced with the same method as in Example 1 to obtain the dough of Example 4 (the amount of the etherified crosslinked starch in the whole dough mixture was 5.9% by weight). Evaluation was performed in the same manner as in Example 1, and these were summarized in Table 1.

[table 1]

[Non-frozen products]

Volume ◎ ύ ◎ ◎ ◎

Cavity ◎ ◎ ◎ ◎ ◎

Appearance 16 ◎ ◎ ◎ ◎ ◎

Texture ◎ ◎ ◎ ύ

Flavor ◎ © ◎ ◎ ◎

【Frozen for 1 month】

Polyum ◎ ◎ 0 ◎ 0 Cavity ύ ◎ ◎ ◎

Appearance ffi ◎ 0 ◎ ύ ύ

Texture ◎ ◎ ◎ ◎ ύ

Flavor ◎ ◎ ◎ ◎ ύ

[Frozen for 3 months]

Volume 〇〇 ο ©

Cavity ◎ 0 ◎ ύ ◎

Appearance 16 ◎ Δ ◎ ύ ύ

Texture 0 ◎ ◎ ◎

Flavor ύ ◎ ύ ◎ ύ

[Frozen 6 months]

Volume ο ◎ ◎ ◎

Hollow ◎ ύ ύ

Appearance ◎ Δ ◎ ◎ ύ

Texture 0 ύ 〇 ◎ ◎

Flavor ◎ ◎ ◎ ◎ ◎ Comparative Example 1

According to the formulation shown in Table 2, a dough of Comparative Example 1 was obtained in the same manner as in Example 1 except that etherified crosslinked starch was not added. The evaluation was performed in the same manner as in Example 1, and these were summarized in Table 2.

Comparative Example 2

According to the formulation shown in Table 2, the etherified cross-linked starch of the formulation of Example 1 was replaced with an etherified starch (trade name: G-800, manufactured by Nissen Chemical Co., Ltd .; raw tapioric starch). In the same manner as in Example 1, the cloth for Comparative Example 2 was obtained. Evaluations were made in the same manner as in Example 1, and these were summarized in Table 2. Comparative Example 3

Example 1 was obtained by replacing the etherified crosslinked starch of the composition of Example 1 with a phosphoric acid crosslinked starch (trade name: PB7000; raw material tapio power starch) according to the composition shown in Table 2. The cloth for Comparative Example 3 was obtained in the same manner as described above. Evaluation was performed in the same manner as in Example 1, and these were summarized in Table 2.

Comparative Example 4

According to the formulation shown in Table 2, the etherified cross-linked starch of the formulation of Example 1 was replaced with an esterified starch (trade name: Z-300; manufactured by Nichiden Chemical Co., Ltd .; raw tapioric starch). In the same manner as in Example 1, the fabric of Comparative Example 4 was obtained. Evaluations were made in the same manner as in Example 1, and these were summarized in Table 2.

[Table 2]

Π

[Non-frozen products]

Poly ◎ ◎ ◎ ◎

Cavity ◎ ◎ ◎ ◎

◎ ◎ ◎

Texture ◎ ◎ ◎ ◎

Flavor ◎ 〇 Δ Δ

【Frozen for 1 month】

〇〇〇〇

Cavity Δ Δ 〇 Δ

艷 Δ 艷 △ Δ

Texture △ 〇 Δ 〇

Flavor Δ 〇 Δ Δ

[Frozen for 3 months]

Polyume Δ 〇〇〇

Cavity X △ △ X

Appearance ffi X Δ Δ X

Texture X Δ Δ △

Flavor X Δ Δ Δ

[Frozen 6 months]

Volume X Δ Δ X

Cavity X △ △ X

Look putt X Δ Δ X

Texture X △ X X

Flavor X △ X X Example 6—Example 11

Take out the frozen shout dough for a freezing period of 3 months obtained in Example 1 from the freezer, leave it at 20 25 ° C for 5 hours to defrost it, and do not mix 100 parts of the thawed dough with whole eggs, The whole eggs were mixed with 10, 16, 20, 24, and 30 parts, respectively, to obtain egg-rich shout dough. These shout doughs were fired in the same manner as in Example 1 to produce soft shredders and evaluated. Table 3 summarizes these results. [0022] [Table 3]

Example 12 Example 17

The frozen dough obtained in Example 1 and having a freezing period of 3 months was taken out of the freezer, left to stand at 20 to 25 C for 5 hours, thawed, and 100 parts of the thawed dough was mixed with milk without mixing. Then, 8, 10, 20, 24 and 30 parts were mixed to obtain milk-rich dough. These shout doughs were fired in the same manner as in Example 1 to produce eclairs and evaluated. Table 4 summarizes these results.

[0024] [Table 4]

Industrial applicability

[0025] The present invention relates to a method for producing a frozen dough, a method for obtaining an egg-rich dough by thawing the dough and further adding eggs and mixing the milk or Z and a milk substitute for the thawed dough. And a method for obtaining milk-rich dough by further adding and mixing the same.

Claims

The scope of the claims

[1] A method for producing frozen dough, comprising adding dough made mainly of oils and fats, flour, eggs and water, adding etherified crosslinked starch to make dough, and freezing it.

[2] The method for producing a frozen shout dough according to claim 1, wherein the amount of added casket of the etherified cross-linked starch is 1 to 15% by weight based on the whole dough mixture.

[3] A method for producing an egg-rich shout dough, wherein eggs are further added to and mixed with the frozen shout dough according to claim 1 or 2.

[4] A method for producing milk-rich raw dough, wherein milk or / and a milk substitute is further added to and mixed with the frozen raw dough according to claim 1 or 2.

[5] A method for producing shredded leather, which comprises heating the cloth for cloth according to any one of claims 1 to 4.

[6] The method for producing a shredder according to claim 5, wherein the heating is selected from baking, steaming, frying, and microwave.