WO2015014312A1 - Crispy sachima and preparation process thereof - Google Patents

Crispy sachima and preparation process thereof Download PDF

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Publication number
WO2015014312A1
WO2015014312A1 PCT/CN2014/083523 CN2014083523W WO2015014312A1 WO 2015014312 A1 WO2015014312 A1 WO 2015014312A1 CN 2014083523 W CN2014083523 W CN 2014083523W WO 2015014312 A1 WO2015014312 A1 WO 2015014312A1
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WO
WIPO (PCT)
Prior art keywords
sachima
dough
syrup
anyone
weight percent
Prior art date
Application number
PCT/CN2014/083523
Other languages
French (fr)
Inventor
Mekey HSU
Ren Yi MIAO
Qing Gao
Kenny Hsu
Xue Ke SUN
Rebecca LIAN
Original Assignee
Nestec S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec S.A. filed Critical Nestec S.A.
Priority to CN201480042914.2A priority Critical patent/CN105472988A/en
Publication of WO2015014312A1 publication Critical patent/WO2015014312A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking

Definitions

  • the invention relates to a Sachima, especially a crispy and crunchy Sachima, and a process for preparing the Sachima.
  • Sachima is a traditional snack food in China, which is generally prepared by egg, flour and sugar etc as main materials.
  • the mouthfeel of the traditional Sachima is often soft and very suitable for middle and old persons.
  • the mouthfeel of Sachima in the market is too monotonous now and is difficult to meet all consumers, especially young persons, because they prefer crispy mouthfeel.
  • the invention provides a Sachima comprising the following ingredients:
  • the invention provides a Sachima comprising the following ingredients:
  • the invention also provides a fried dough comprising 5-50wt%, preferably 10-30wt%, more preferably 15-25wt% of egg, wherein the weight percent is based on the total weight of the fried dough.
  • step C) adding the mixture of step A) into the mixture of step B) and mixing to obtain a dough
  • step F) frying the maturated dough of step E) to obtain a fried dough, and optionally adding flavors after frying;
  • the invention also provides a process for preparing the fried dough above comprising the following steps of:
  • step C) adding the mixture of step A) into the mixture of step B) and mixing to obtain a dough
  • step F) frying the maturated dough of step E) to obtain a fried dough.
  • Sachima according to the invention is crispy compared to the traditional Sachima in the market.
  • the invention provides a Sachima comprising the following ingredients:
  • the invention provides a Sachima comprising the following ingredients:
  • the fried dough comprises 5-50wt%, preferably 10-30wt%, more preferably 15-25wt% of egg, wherein the weight percent is based on the total weight of the fried dough.
  • the invention also provides a dough comprising 5-32wt%, preferably 12-25wt%, more preferably 15-25wt%, even more preferably 15-22wt%of egg wherein the weight percent is based on the total weight of the dough recipe.
  • the syrup comprises:
  • the syrup comprises:
  • the crispness of the Sachima is measured and the measuring method and results are shown in Examples.
  • the crispness of the Sachima as measured by TA-XTZi Texture Analyser is 2.0 to 7.0, preferably 2.0-5.0, more preferably preferably 2.5-4.0.
  • the crispness of the Sachima as measured by TA-XTZi Texture Analyser is 2.0 to 7.0, preferably 3.0-7.0, more preferably 4.0-6.5.
  • Sugar is sucrose, dextrose, brown sugar, xylitol, sorbitol, maltitol, lactitol and mixture thereof.
  • sugar is sucrose, dextrose, brown sugar, xylitol and mixture thereof.
  • Oil is animal oil and plant oil such as palm oil, salad oil, etc, and mixture thereof.
  • egg is fresh whole liquid egg.
  • flavor is cheese flavor, seaweed flavor, milk flavor, curry flavor, satay flavor, chilli flavor and mixture thereof.
  • flavor is seaweed flavor, cheese flavor, milk flavor, peanut flavor, Capsicum Oleoresin, Pepper Oleoresin, cream flavor, mango flavor, chocolate flavor, red bean flavor and mixture thereof.
  • starch is modified starch such as pre-gelatinization starch by physical treatment, and the source could be potato, corn, wheat, cassava, etc.
  • coloring may be turmeric, beta-carotene, paprika red, annatto, carmine cochineal, sorghum red, chlorophyllin copper complex, brilliant blue and mixture thereof.
  • a process for preparing the Sachima above comprises the following steps of:
  • step C) adding the mixture of step A) into the mixture of step B) and mixing to obtain a dough
  • step F) frying the maturated dough of step E) to obtain a fried dough, and optionally adding flavors after frying;
  • step G mixing syrup with the fried dough of step F);
  • step D) the dough is sheeted before cutting.
  • step D) and E) are repeated on the cut dough coming from step E).
  • the temperature of the dough of step C) is preferably 35+2°C.
  • the frying step is carried out at 160-180°C for 50-120 seconds. In another embodiment, the frying step is carried out at 165-180°C for 80-100 seconds.
  • the syrup is prepared by cooking sugar, syrup, salt and water at a temperature comprised between 105 andll5°C.
  • oil content in the fried dough is comprised between 15 and 55wt%, preferably 20-50 wt %, more preferably 30-40wt% based on the weight of the fried dough.
  • the dough in step C) comprises:
  • weight percent of each component is based on the total weight of the dough.
  • the dough in step C) comprises:
  • the flour is high gluten flour and/or medium gluten flour
  • leavening agent is baking powder including sodium hydrogen carbonate, disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate.
  • vegetable powder is tomato powder, pumpkin powder, spinach powder, purple potato powder and mixture thereof.
  • Egg, sugar, salt and water are put into a tank and mixed homogeneously.
  • flour wheat
  • baking powder and starch are mixed at low speed (10-20rpm) then the emulsified egg is added into the mixer and mixed for 3-8 minutes at high speed (30-40rmp) to obtain a dough.
  • the dough is sheeted and cut into small piece.
  • the resulted dough pieces are maturated at temperature of 27-35°C for 1-2 hours, and the maturated dough pieces are fried at temperature of 165-180°C for 80-100 seconds (the content of oil in the fried dough piece is about 30-40wt% based on the weight of the fried dough piece).
  • syrup is prepared by cooking sugar, syrup, salt, water to 105-115°C, and the resulted syrup is mixed with the fried dough, and pressing the resulted mixture and cutting after cooling for packing.
  • Egg, sugar, salt and water may be put into a tank and mixed homogeneously.
  • flour wheat
  • baking powder and starch may be mixed at low speed (10-20rpm) then the emulsified egg may be added into the mixer and mixed for 3-8 minutes at high speed (30-40rmp) to obtain a dough.
  • the dough may be sheeted and cut into small piece.
  • the resulted dough pieces may be maturated one time at temperature of 27-35°C for 1-5 hours, and the maturated dough pieces may be fried at temperature of 160-180°C for 50-120 seconds (the content of oil in the fried dough piece is about 20-50wt% based on the weight of the fried dough piece).
  • syrup may be prepared by cooking sugar, syrup, salt, water to 105-115°C, and the resulted syrup may be mixed with the fried dough, and pressing the resulted mixture and cutting after cooling for packing.
  • Three Sachimas according to examples 2-4 are prepared through same process of Example la except that flavors are added in Sachimas according to examples 2-4 in order to obtain various flavours.
  • the composition of Sachimas according to examples 2-4 are shown in table 2, wherein the composition of syrup base recipe and fried dough recipe are same as those in example 1 in proportion.
  • Test Set-Up The Slotted Insert is secured on the Heavy Duty Platform.
  • the Knife Edge is attached to the load cell carrier and lowered into the slotted insert.
  • the Heavy Duty Platform is repositioned so that there is no contact between the blade and slot surfaces and a 'blank' test run as a check.
  • the blade is then raised to allow placement of the sample.
  • the test is carried out at temperature of 25°C.
  • Sample Preparation Samples are removed from their place of storage just prior to testing.
  • P value ⁇ 0.1 is significant difference
  • P value ⁇ 0.05 is extremely significant difference
  • Three Sachimas according to Examples 7-9 are prepared through same process of Example 5 except that flavors are added in Sachimas according to examples 6 in order to obtain various flavours.
  • the composition of Sachimas according to examples 6 are shown in table 7, wherein the composition of syrup base recipe and fried dough recipe are same as those in example 5 in proportion.
  • Test Set-Up The Slotted Insert is secured on the Heavy Duty Platform.
  • the Knife Edge is attached to the load cell carrier and lowered into the slotted insert.
  • the Heavy Duty Platform is repositioned so that there is no contact between the blade and slot surfaces and a 'blank' test run as a check.
  • the blade is then raised to allow placement of the sample.
  • the test is carried out at temperature of 25°C.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A Sachima comprising the following ingredients: 1) 40-82wt%, preferably 42-75wt%, more preferably 55-72wt%of fried dough; 2) 15-50wt%, preferably 18-45wt%, more preferably 22-35wt%of syrup; and 3) optionally 0.1-7wt%, preferably l-6.5wt%, more preferably 1.5-5.5wt%of flavor, wherein the weight percent of each ingredient is based on the total weight of the Sachima.

Description

CRISPY SACHIMA AND PREPARATION PROCESS THEREOF Field of the Invention
The invention relates to a Sachima, especially a crispy and crunchy Sachima, and a process for preparing the Sachima.
Description of Related Arts
Sachima is a traditional snack food in China, which is generally prepared by egg, flour and sugar etc as main materials. The mouthfeel of the traditional Sachima is often soft and very suitable for middle and old persons. However, the mouthfeel of Sachima in the market is too monotonous now and is difficult to meet all consumers, especially young persons, because they prefer crispy mouthfeel.
Thus, at present there is still need to develop a Sachima having new mouthfeel. In order to achieve this purpose, the inventors develop a crispy Sachima which feels crunchy when eating, and the crispy mouthfeel is loved by young persons.
Summary of the Invention
For the purpose of the invention, the invention provides a Sachima comprising the following ingredients:
1) 40-82wt%, preferably 42-75wt%, more preferably 55-72wt% of fried dough;
2) 15-50wt%, preferably 18-45wt%, more preferably 22-35wt% of syrup; and
3) optionally 0.1-7wt%, preferably l-6.5wt%, more preferably 1.5-5.5wt% of flavor, wherein the weight percent of each ingredient is based on the total weight of the Sachima.
In one embodiment, the invention provides a Sachima comprising the following ingredients:
1) 40-75wt%, preferably 42-70wt%, more preferably 48-65wt% of fried dough;
2) 30-55 wt%, preferably 32-50wt%, more preferably 35-48wt% of syrup; and
3) optionally 0.1-5wt%, preferably l-3.5wt%, more preferably 1.2-3wt% of flavor,
wherein the weight percent of each ingredient is based on the total weight of the Sachima. The invention also provides a fried dough comprising 5-50wt%, preferably 10-30wt%, more preferably 15-25wt% of egg, wherein the weight percent is based on the total weight of the fried dough.
The invention also provides a syrup comprising:
1) 5-35wt%, preferably 5-30wt%, more preferably 10-25wt% of sugar; 2) 50-95wt%, preferably 60-90wt%, more preferably 65-80wt% of glucose syrup;
3) 0.05-1.5wt%, preferably 0.12-1.2wt%, more preferably 0.2-lwt% of salt; and
4) 2-18wt%, preferably 3.5-15wt%, more preferably 5-12wt% of water,
wherein the weight percent of each ingredient is based on the total weight of the syrup.
In one embodiment, the invention also provides a syrup comprising:
1) 5-35wt%, preferably 12-32wt%, more preferably 15-28wt% of sugar;
2) 50-85wt%, preferably 62-80wt%, more preferably 65-78wt% of glucose syrup;
3) 0.05-1.5wt%, preferably 0.12-1.2wt%, more preferably 0.2-0.8wt% of salt; and
4) 2-18wt%, preferably 3.5-15wt%, more preferably 5-12wt% of water,
wherein the weight percent of each ingredient is based on the total weight of the syrup.
In addition, the invention provides a process for preparing the Sachima above comprising the following steps of:
A) mixing egg, water, sugar, salt and optionally coloring;
B) mixing flour, leavening agent, starch and optionally vegetable powder ;
C) adding the mixture of step A) into the mixture of step B) and mixing to obtain a dough;
D) cutting the dough of step C);
E) maturating the cut dough of step D);
F) frying the maturated dough of step E) to obtain a fried dough, and optionally adding flavors after frying;
G) mixing syrup with the fried dough of step F);
H) pressing the mixture of step G) and cutting after cooling; and
I) cooling and packing.
The invention also provides a process for preparing the fried dough above comprising the following steps of:
A) mixing egg, water, sugar, salt and optionally coloring;
B) mixing flour, leavening agent, starch and optionally vegetable powder;
C) adding the mixture of step A) into the mixture of step B) and mixing to obtain a dough;
D) cutting the dough of step C);
E) maturating the cut dough of step D);
F) frying the maturated dough of step E) to obtain a fried dough.
Sachima according to the invention is crispy compared to the traditional Sachima in the market.
Embodiments of the Invention In one embodiment of the present invention, the invention provides a Sachima comprising the following ingredients:
1) 40-82wt%, preferably 42-75wt%, more preferably 55-72wt% of fried dough;
2) 15-50wt%, preferably 18-45wt%, more preferably 22-35wt% of syrup; and
3) optionally 0.1-7wt%, preferably l-6.5wt%, more preferably 1.5-5.5wt% of flavor, wherein the weight percent of each ingredient is based on the total weight of the Sachima.
In one embodiment, the invention provides a Sachima comprising the following ingredients:
1) 40-75wt%, preferably 42-70wt%, more preferably 48-65wt% of fried dough;
2) 30-55 wt%, preferably 32-50wt%, more preferably 35-48wt% of syrup; and
3) optionally 0.1-5wt%, preferably l-3.5wt%, more preferably 1.2-3wt% of flavor,
wherein the weight percent of each ingredient is based on the total weight of the Sachima.
In one embodiment of the present invention, the fried dough comprises 5-50wt%, preferably 10-30wt%, more preferably 15-25wt% of egg, wherein the weight percent is based on the total weight of the fried dough.
The invention also provides a dough comprising 5-32wt%, preferably 12-25wt%, more preferably 15-25wt%, even more preferably 15-22wt%of egg wherein the weight percent is based on the total weight of the dough recipe.
The invention also provides a dough comprising 0.5-8wt%, preferably 0.8-7.5wt%, more preferably l-7wt% of starch wherein the weight percent is based on the total weight of the dough recipe.
The invention also provides a dough comprising 0.5-8wt%, preferably 0.8-7.5wt%, more preferably l-7wt% of vegetable powder wherein the weight percent is based on the total weight of the dough recipe.
In one preferred embodiment of the invention, the syrup comprises:
1) 5-35wt%, preferably 5-30wt%, more preferably 10-25wt% of sugar;
2) 50-95wt%, preferably 60-90wt%, more preferably 65-80wt% of glucose syrup;
3) 0.05-1.5wt%, preferably 0.12-1.2wt%, more preferably 0.2-lwt% of salt; and
4) 2-18wt%, preferably 3.5-15wt%, more preferably 5-12wt% of water,
wherein the weight percent of each ingredient is based on the total weight of the syrup.
In another preferred embodiment of the present invention, the syrup comprises:
1) 5-35wt%, preferably 12-32wt%, more preferably 15-28wt% of sugar;
2) 50-85wt%, preferably 62-80wt%, more preferably 65-78wt% of glucose syrup;
3) 0.05-1.5wt%, preferably 0.12-1.2wt%, more preferably 0.2-0.8wt% of salt; and
4) 2-18wt%, preferably 3.5-15wt%, more preferably 5-12wt% of water, wherein the weight percent of each ingredient is based on the total weight of the syrup.
In addition, the crispness of the Sachima is measured and the measuring method and results are shown in Examples. In one embodiment of the present invention, the crispness of the Sachima as measured by TA-XTZi Texture Analyser is 2.0 to 7.0, preferably 2.0-5.0, more preferably preferably 2.5-4.0. In another preferred embodiment, the crispness of the Sachima as measured by TA-XTZi Texture Analyser is 2.0 to 7.0, preferably 3.0-7.0, more preferably 4.0-6.5.
Preferably, Sugar is sucrose, dextrose, brown sugar, xylitol, sorbitol, maltitol, lactitol and mixture thereof. In one embodiment, sugar is sucrose, dextrose, brown sugar, xylitol and mixture thereof. Preferably, Oil is animal oil and plant oil such as palm oil, salad oil, etc, and mixture thereof. Preferably, egg is fresh whole liquid egg. Preferably, flavor is cheese flavor, seaweed flavor, milk flavor, curry flavor, satay flavor, chilli flavor and mixture thereof. In another embodiment, flavor is seaweed flavor, cheese flavor, milk flavor, peanut flavor, Capsicum Oleoresin, Pepper Oleoresin, cream flavor, mango flavor, chocolate flavor, red bean flavor and mixture thereof. Preferably, starch is modified starch such as pre-gelatinization starch by physical treatment, and the source could be potato, corn, wheat, cassava, etc. Preferably, coloring may be turmeric, beta-carotene, paprika red, annatto, carmine cochineal, sorghum red, chlorophyllin copper complex, brilliant blue and mixture thereof.
In one preferred embodiment of the present invention, the Sachima according to the present invention can be original flavor, savory flavor or sweet flavor, etc.
In one embodiment of the present invention, a process for preparing the Sachima above is provided, said process comprises the following steps of:
A) mixing egg, water, sugar, salt and optionally coloring;
B) mixing flour, leavening agent, starch and optionally vegetable powder ;
C) adding the mixture of step A) into the mixture of step B) and mixing to obtain a dough;
D) cutting the dough of step C);
E) maturating the cut dough of step D);
F) frying the maturated dough of step E) to obtain a fried dough, and optionally adding flavors after frying;
G) mixing syrup with the fried dough of step F);
H) pressing the mixture of step G) and cutting after cooling; and
I) cooling and packing.
In one embodiment, in step D) the dough is sheeted before cutting.
In one embodiment, step D) and E) are repeated on the cut dough coming from step E). In one preferred embodiment of the present process, the temperature of the dough of step C) is preferably 35+2°C.
In another preferred embodiment of the present process, the maturating step is carried out at temperature of 27-35°C.
In still another preferred embodiment of the present process, the frying step is carried out at 160-180°C for 50-120 seconds. In another embodiment, the frying step is carried out at 165-180°C for 80-100 seconds.
In one preferred embodiment of the present process, the syrup is prepared by cooking sugar, syrup, salt and water at a temperature comprised between 105 andll5°C.
In one preferred embodiment, oil content in the fried dough is comprised between 15 and 55wt%, preferably 20-50 wt %, more preferably 30-40wt% based on the weight of the fried dough.
In another embodiment of the present process, the dough in step C) comprises:
1) 42-75wt%, preferably 48-70wt%, more preferably 50-65wt% of flour;
2) 5-32wt%, preferably 12-25wt%, more preferably 15-25wt%, even more preferably 15-22wt% of egg;
3) 0.2-3wt%, preferably 0.5-2.5wt%, more preferably 0.8-2wt% of leavening agent; and
4) 0.5-8wt%, preferably 0.8-7.5wt%, more preferably l-7wt% of starch,
wherein the weight percent of each component is based on the total weight of the dough.
In one preferred embodiment of the present process, the dough in step C) comprises:
1) 42-75wt%, preferably 48-70wt%, more preferably 50-65wt% of flour;
2) 5-32wt%, preferably 12-25wt%, more preferably 15-25wt%, even more preferably 15-22wt% of egg;
3) 0.2-3wt%, preferably 0.5-2.5wt%, more preferably 0.8-2wt% of leavening agent; and
4) 0.5-8wt%, preferably 0.8-7.5wt%, more preferably l-7wt% of starch;
5) 0.5-8wt%, preferably 0.8-7.5wt%, more preferably l-7wt% of vegetable powder, wherein the weight percent of each component is based on the total weight of the dough.
Preferably, the flour is high gluten flour and/or medium gluten flour, and leavening agent is baking powder including sodium hydrogen carbonate, disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate. Preferably, vegetable powder is tomato powder, pumpkin powder, spinach powder, purple potato powder and mixture thereof.
All percentages are mentioned by weight unless otherwise indicated.
Without wishing to be bound by theory, it is believed that the new Sachima recipe as well as its process of preparation provide the product of the present invention with a unique taste and crispy texture which differentiate it from products already known in the art. Examples
The present invention is now further illustrated by reference to the following examples, however, the examples are used for the purpose of explanation and not intended to limit the scopes of the invention.
Example 1
Composition of Sachima as shown in table 1:
Table 1
Figure imgf000007_0001
Example la
Egg, sugar, salt and water are put into a tank and mixed homogeneously. In a mixer, flour (wheat), baking powder and starch are mixed at low speed (10-20rpm) then the emulsified egg is added into the mixer and mixed for 3-8 minutes at high speed (30-40rmp) to obtain a dough. Then the dough is sheeted and cut into small piece. The resulted dough pieces are maturated at temperature of 27-35°C for 1-2 hours, and the maturated dough pieces are fried at temperature of 165-180°C for 80-100 seconds (the content of oil in the fried dough piece is about 30-40wt% based on the weight of the fried dough piece). Then syrup is prepared by cooking sugar, syrup, salt, water to 105-115°C, and the resulted syrup is mixed with the fried dough, and pressing the resulted mixture and cutting after cooling for packing.
Example lb (Alternative Preparation method of Sachima)
Egg, sugar, salt and water may be put into a tank and mixed homogeneously. In a mixer, flour (wheat), baking powder and starch may be mixed at low speed (10-20rpm) then the emulsified egg may be added into the mixer and mixed for 3-8 minutes at high speed (30-40rmp) to obtain a dough. Then the dough may be sheeted and cut into small piece. The resulted dough pieces may be maturated one time at temperature of 27-35°C for 1-5 hours, and the maturated dough pieces may be fried at temperature of 160-180°C for 50-120 seconds (the content of oil in the fried dough piece is about 20-50wt% based on the weight of the fried dough piece). Then syrup may be prepared by cooking sugar, syrup, salt, water to 105-115°C, and the resulted syrup may be mixed with the fried dough, and pressing the resulted mixture and cutting after cooling for packing.
Examples 2-4
Three Sachimas according to examples 2-4 are prepared through same process of Example la except that flavors are added in Sachimas according to examples 2-4 in order to obtain various flavours. The composition of Sachimas according to examples 2-4 are shown in table 2, wherein the composition of syrup base recipe and fried dough recipe are same as those in example 1 in proportion.
Table 2
Example 4, Spicy
Example 2, Seaweed Example 3, Cheese
Sachima Recipe Peanut Flavored
Flavored Sachima Flavored Sachima
Sachima
Ingredient (kg) (kg) (kg)
Syrup Base 200 200 200
Fried Dough 300 300 300
Seaweed flavor 10
Cheese flavor 10 Spicy Peanut flavor 15
The results show that the mouthfeels of examples 1-4 are crispy compared to that of the traditional Sachima in the market.
In addition, the crispness and hardness of Example 2 and 3 and of two traditional Sachima are measured according to the method here below described.
Crispness and Hardness measurement of sachimas by cutting through TA-XTZi Texture Analyser:
TA-XT2 Mode: Measure Force in Compression
Settings:
Option: Return To Start
Pre-Test Speed: 1.5 mm/s
Test Speed: 2.0 mm/s
Post-Test Speed: 10.0 mm/s
Distance: 30mm
Trigger Force : 10g
Data Acquisition 400pps
Accessory: Knife Edge with Slotted Insert (HDP/BS) using 25kg load cell Heavy Duty
Platform (HDP/90)
Test Set-Up: The Slotted Insert is secured on the Heavy Duty Platform. The Knife Edge is attached to the load cell carrier and lowered into the slotted insert. The Heavy Duty Platform is repositioned so that there is no contact between the blade and slot surfaces and a 'blank' test run as a check. The blade is then raised to allow placement of the sample. The test is carried out at temperature of 25°C.
Sample Preparation: Samples are removed from their place of storage just prior to testing.
Samples need to be placed centrally under the Knife Edge. For comparison purposes, sample position should be noted and kept constant.
Samples:
• the invented sachima in Seaweed flavor (HT) (Example 2 according to the present invention)
• the invented sachima in Cheese flavor (ZS) (Example 3 according to the present
invention)
• Traditional sachima with flake fried noodle (TF)
• Traditional sachima with stick fried noodle (SS)
The sizes of samples are given in table 3 : Table 3
Figure imgf000010_0001
Observations: Definition of "Hardness": The maximum force reading (i.e. highest peak) which is observed within the first second of the test, until the sachima fractures into two major pieces.
Definition of "Crispness": Peak number/cm2 measured after Sachima sample was cut into two major pieces, and the greater peak number/cm2, the higher the crispness.
Sample Results: Test results obtained from 5 Sachima samples (of the same batch), give the following typical mean maximum force value and crispness:
Table 4
Data Analysis:
Figure imgf000010_0002
Table 5
Statistic analysis
Figure imgf000010_0003
P value < 0.1 is significant difference P value < 0.05 is extremely significant difference
The measured results show that the crispness measured for Examples 2 and 3 according to present invention are significantly greater than that of the traditional Sachima in the market, shown in tables 4 and 5.
Example 5
Composition of Sachima as shown in table 6:
Table 6
Figure imgf000011_0001
Preparation of Sachima: egg, water, sugar, salt and coloring are put into a tank and mixed homogeneously. In a mixer, flour (wheat), leavening agent, starch and vegetable powder are mixed at low speed (10-20rpm) then the emulsified egg is added into the mixer and mixed for 3-8 minutes at high speed (30-40rmp) to obtain a dough. Then the dough is sheeted and cut into small piece. The resulted dough pieces are maturated two times at temperature of 27-35°C for 1-5 hours, and the maturated dough pieces are fried at temperature of 160-180°C 50-120 seconds (the content of oil in the fried dough piece is about 20-50wt% based on the weight of the fried dough piece). Then syrup is prepared by cooking sugar, syrup, salt, water to 105-115°C, and the resulted syrup is mixed with the fried dough, and pressing the resulted mixture and cutting after cooling for packing.
Examples 6
Three Sachimas according to Examples 7-9 are prepared through same process of Example 5 except that flavors are added in Sachimas according to examples 6 in order to obtain various flavours. The composition of Sachimas according to examples 6 are shown in table 7, wherein the composition of syrup base recipe and fried dough recipe are same as those in example 5 in proportion.
Table 7
Figure imgf000012_0001
The results show that the mouthfeels of examples 7/8/9 are crispy compared to that of the traditional Sachima in the market.
In addition, the crispness and hardness of Example 7 and 8 and of two traditional Sachima are measured according to the method here below described.
Crispness and Hardness measurement of sachimas by cutting through TA-XTZi Texture Analyser:
TA-XT2 Mode: Measure Force in Compression
Settings:
Option: Return To Start
Pre-Test Speed: 1.5 mm/s
Test Speed: 2.0 mm/s Post-Test Speed: 10.0 mm/s
Distance: 30mm
Trigger Force : 1 Og
Data Acquisition Rate : 400pps
Accessory: Knife Edge with Slotted Insert (HDP/BS) using 25kg load cell Heavy Duty
Platform (HDP/90)
Test Set-Up: The Slotted Insert is secured on the Heavy Duty Platform. The Knife Edge is attached to the load cell carrier and lowered into the slotted insert. The Heavy Duty Platform is repositioned so that there is no contact between the blade and slot surfaces and a 'blank' test run as a check. The blade is then raised to allow placement of the sample. The test is carried out at temperature of 25°C.
Sample Preparation: Samples are removed from their place of storage just prior to testing.
Samples need to be placed centrally under the Knife Edge. For comparison purposes, sample position should be noted and kept constant.
Samples:
• the invented sachima in Seaweed flavor (HT) (Example 7 according to the present invention)
• the invented sachima in Cheese flavor (ZS) (Example 8 according to the present invention)
• Traditional sachima with flake fried noodle (TF)
• Traditional sachima with stick fried noodle (SS)
The sizes of samples are given in table 8:
Table 8
Figure imgf000013_0001
Observations: Definition of "Hardness": The maximum force reading (i.e. highest peak) which is observed within the first second of the test, until the sachima fractures into two major pieces.
Definition of "Crispness": Peak number/cm2 measured after Sachima sample was cut into two major pieces, and the greater peak number/cm2, the higher the crispness.
Sample Results: Test results obtained from 5 Sachima samples (of the same batch), give the following typical mean maximum force value and crispness:
Table 9
Data Analysis:
Figure imgf000014_0001
Table 10
Statistic analysis
Figure imgf000014_0002
P value < 0.1 is significant difference
P value < 0.05 is extremely significant difference
The measured results show that the crispness measured for Examples 7 and 8 according to the present invention are significantly greater than that of the traditional Sachima in the market, as shown in tables 9 and 10.
It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the scope or spirit of the invention. Thus, it is intended that the present invention cover such modifications and variations as come within the scope of the appended claims and their equivalents.

Claims

Claims
1. A Sachima comprising the following ingredients:
1) 40-82wt%, preferably 42-75wt%, more preferably 55-72wt% of fried dough;
2) 15-50wt%, preferably 18-45wt%, more preferably 22-35wt% of syrup; and
3) optionally 0.1-7wt%, preferably l-6.5wt%, more preferably 1.5-5.5wt% of flavor, wherein the weight percent of each ingredient is based on the total weight of the Sachima.
2. The Sachima according to claim 1, wherein the dough comprises 5-32wt%, preferably 12-25wt%, more preferably 15-22wt% of egg wherein the weight percent is based on the total weight of the dough recipe.
3. The Sachima according to claim 1 or 2, wherein the dough comprising 0.5-8wt%, preferably 0.8-7.5wt%, more preferably l-7wt% of starch wherein the weight percent is based on the total weight of the dough recipe.
4. The Sachima according to anyone of claims 1 to 3 , wherein the syrup comprises:
1) 5-35wt%, preferably 5-30wt%, more preferably 10-25wt% of sugar;
2) 50-95wt%, preferably 60-90wt%, more preferably 65-80wt% of glucose syrup;
3) 0.05-1.5wt%, preferably 0.12-1.2wt%, more preferably 0.2-lwt% of salt; and
4) 2-18wt%, preferably 3.5-15wt%, more preferably 5-12wt% of water,
wherein the weight percent of each ingredient is based on the total weight of the syrup.
5. The Sachima according to anyone of claims 1 to 4, wherein the crispness of the Sachima is 2.0-7.0, preferably 4.0-6.5.
6. The Sachima according to anyone of claims 1 to 5, wherein the Sachima has original flavor, savory flavor or sweet flavor.
7. A process for preparing the Sachima according to anyone of claims 1 to 6 comprising the following steps of:
A) mixing egg, water, sugar, salt and optionally coloring;
B) mixing flour, leavening agent, starch and optionally vegetable powder ;
C) adding the mixture of step A) into the mixture of step B) and mixing to obtain a dough;
D) cutting the dough of step C);
E) maturating the cut dough of step D);
F) frying the maturated dough of step E) to obtain a fried dough, and optionally adding flavors after frying;
G) mixing syrup with the fried dough of step F); H) pressing the mixture of step G) and cutting after cooling; and
I) cooling and packing.
8. The process according to claim 7, wherein the temperature of the dough of step C) is 35+2°C.
9. The process according to claim 7 or 8, wherein the maturating step is carried out at temperature of 27-35°C.
10. The process according to anyone of claims 7 to 9, wherein the frying step is carried out at 165-180°C for 80-100 seconds or at 160-180°C for 50-120 seconds.
11. The process according to anyone of claims 7 to 10, wherein the syrup is prepared by cooking sugar, syrup, salt and water to 105~115°C.
12. The process according to anyone of claims 7 to 11, wherein the dough in step C) comprises:
1) 42-75wt%, preferably 48-70wt%, more preferably 50-65wt% of flour;
2) 5-32wt%, preferably 12-25wt%, more preferably 15-22wt% of egg;
3) 0.2-3wt%, preferably 0.5-2.5wt%, more preferably 0.8-2wt% of leavening agent; and
4) 0.5-8wt%, preferably 0.8-7.5wt%, more preferably l-7wt% of starch;
5) optionally 0.5-8wt%, preferably 0.8-7.5wt%, more preferably l-7wt% of vegetable powder, wherein the weight percent of each component is based on the total weight of the dough.
13. A syrup for preparation of a Sachima according to anyone of claims 1 to 6 comprising:
1) 5-35wt%, preferably 5-32wt%, more preferably 10-28wt% of sugar;
2) 50-95wt%, preferably 60-90wt%, more preferably 65-80wt% of glucose syrup;
3) 0.05-1.5wt%, preferably 0.12-1.2wt%, more preferably 0.2-lwt% of salt; and
4) 2-18wt%, preferably 3.5-15wt%, more preferably 5-12wt% of water,
wherein the weight percent of each ingredient is based on the total weight of the syrup.
14. A dough for preparation of a Sachima according to anyone of claims 1 to 6 comprising:
1) 42-75wt%, preferably 48-70wt%, more preferably 50-65wt% of flour;
2) 5-32wt%, preferably 12-25wt%, more preferably 15-22wt% of egg;
3) 0.2-3wt%, preferably 0.5-2.5wt%, more preferably 0.8-2wt% of leavening agent; and
4) 0.5-8wt%, preferably 0.8-7.5wt%, more preferably l-7wt% of starch;
5) optionally 0.5-8wt%, preferably 0.8-7.5wt%, more preferably l-7wt% of vegetable powder, wherein the weight percent of each component is based on the total weight of the dough
15. A Sachima product obtainable by the process according to anyone of claims 7 to 12.
PCT/CN2014/083523 2013-08-01 2014-08-01 Crispy sachima and preparation process thereof WO2015014312A1 (en)

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