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WO2005032261A1 - Procede de fabrication de pate gonflante surgelee - Google Patents

Procede de fabrication de pate gonflante surgelee Download PDF

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Publication number
WO2005032261A1
WO2005032261A1 PCT/JP2004/009948 JP2004009948W WO2005032261A1 WO 2005032261 A1 WO2005032261 A1 WO 2005032261A1 JP 2004009948 W JP2004009948 W JP 2004009948W WO 2005032261 A1 WO2005032261 A1 WO 2005032261A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
frozen
milk
producing
puff
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/JP2004/009948
Other languages
English (en)
Japanese (ja)
Inventor
Eisaku Mukai
Sakiko Kitatani
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Co Ltd
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 Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Publication of WO2005032261A1 publication Critical patent/WO2005032261A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof

Definitions

  • 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. .
  • 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.
  • 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.
  • 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.
  • 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.
  • Patent Document 2 proposes a frozen shu dough containing processed starch and monoglyceride diacetyl tartrate and / or monoglyceride succinate.
  • 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.
  • Patent Document 1 JP-A-62-155041
  • Patent Document 2 JP-A-3-130034
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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,
  • the frozen shout dough of the present invention can be obtained by replacing a part of flour with etherified crosslinked starch.
  • 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.
  • 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.
  • a normal freezer 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the volume of the husk is improved. Dough suitable for eclairs can be obtained.
  • 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. .
  • Defrost and bake frozen frozen dough obtained by the method of the present invention obtained by the method of the present invention, and , Volume, cavity, gloss of appearance, texture, and flavor were evaluated.
  • the skin has a dry skin
  • 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 summarizes these results.
  • Example 2 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
  • 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
  • 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.
  • 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.
  • PB7000 raw material tapio power starch
  • 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.
  • 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 esterified starch (trade name: Z-300; manufactured by Niommen 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.
  • Example 3 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 1 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.
  • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé permettant d'obtenir une pâte gonflante présentant d'excellentes propriétés de volume, d'aspect et de forme ainsi que des qualités constantes, par décongélation et chauffage. L'invention concerne également un procédé consistant à additionner des oeufs à la pâte décongelée afin d'obtenir une pâte riche en oeufs, et un procédé consistant à additionner du lait ou un substitut de lait à la pâte décongelée afin d'obtenir une pâte riche en lait ou en substitut de lait. Le procédé de fabrication de pâte gonflante surgelée consiste à additionner de l'amidon réticulé étherifié à une pâte contenant des graisses, de la farine de blé, des oeufs et de l'eau en tant que composants principaux, et à surgeler l'ensemble, la teneur en amidon réticulé étherifié valant de 1 à 15 % en poids par rapport à l'ensemble de la composition de pâte. Le procédé de fabrication de pâte riche en oeufs consiste à décongeler la pâte surgelée et à additionner des oeufs. Le procédé de fabrication de pâte riche en lait ou en substitut de lait consiste à décongeler la pâte surgelée et à additionner du lait ou un substitut de lait.
PCT/JP2004/009948 2003-09-30 2004-07-13 Procede de fabrication de pate gonflante surgelee Ceased WO2005032261A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2003-340962 2003-09-30
JP2003340962 2003-09-30

Publications (1)

Publication Number Publication Date
WO2005032261A1 true WO2005032261A1 (fr) 2005-04-14

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PCT/JP2004/009948 Ceased WO2005032261A1 (fr) 2003-09-30 2004-07-13 Procede de fabrication de pate gonflante surgelee

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TW (1) TW200511940A (fr)
WO (1) WO2005032261A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017037756A1 (fr) * 2015-08-31 2017-03-09 松谷化学工業株式会社 Chou à la crème et son procédé de production

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106417488A (zh) * 2016-12-19 2017-02-22 福建农林大学 一种魔芋葡甘聚糖泡芙及其制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03130034A (ja) * 1989-07-04 1991-06-03 Asahi Denka Kogyo Kk 冷凍シュー生地
JPH08275721A (ja) * 1995-04-03 1996-10-22 Nippon Shokuhin Kako Co Ltd シュー皮用ミックス粉及びシュー皮の製造法
JPH0937706A (ja) * 1995-08-01 1997-02-10 Matsutani Chem Ind Ltd シュー皮用のミックス粉
JPH10191877A (ja) * 1997-01-17 1998-07-28 Nippon Shokuhin Kako Co Ltd 膨化食品の生地及び膨化食品
JP2004222536A (ja) * 2003-01-20 2004-08-12 Chiba Flour Milling Co Ltd ハードシュー皮用プレミックス及びハ−ドシュ−皮の製造方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03130034A (ja) * 1989-07-04 1991-06-03 Asahi Denka Kogyo Kk 冷凍シュー生地
JPH08275721A (ja) * 1995-04-03 1996-10-22 Nippon Shokuhin Kako Co Ltd シュー皮用ミックス粉及びシュー皮の製造法
JPH0937706A (ja) * 1995-08-01 1997-02-10 Matsutani Chem Ind Ltd シュー皮用のミックス粉
JPH10191877A (ja) * 1997-01-17 1998-07-28 Nippon Shokuhin Kako Co Ltd 膨化食品の生地及び膨化食品
JP2004222536A (ja) * 2003-01-20 2004-08-12 Chiba Flour Milling Co Ltd ハードシュー皮用プレミックス及びハ−ドシュ−皮の製造方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017037756A1 (fr) * 2015-08-31 2017-03-09 松谷化学工業株式会社 Chou à la crème et son procédé de production

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Publication number Publication date
TW200511940A (en) 2005-04-01

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