Method for producing choux puff dough, choux puff water-based composition, choux puff preparation water-in-oil composition

Abstract

To provide a method for producing choux puff dough capable of obtaining choux puff having volume and being excellent in crispness and melt-in-the-mouth texture, and a choux puff dough preparation water-based composition.SOLUTION: There is provided a method for producing choux puff dough which is obtained by containing plant protein excluding one derived from wheat, and phytic acid and / or phytate as raw materials. Also, a choux puff dough preparation water-based composition contains plant protein excluding one derived from wheat, and phytic acid and / or phytate. Also, a choux puff dough preparation water-in-oil emulsifying composition contains the choux puff dough preparation water-based composition.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a composition for choux puffs used in choux puffs that form the outer shell of choux pastries such as cream puffs. [Background technology]

[0002] Choux puffs, which form the outer shell of choux pastries such as cream puffs, are generally produced by heating a mixture of fats and oils such as butter, shortening, vegetable oil, etc., with water, adding wheat flour to promote gelatinization, lowering the temperature, adding liquid egg to adjust the mixture to an appropriate viscosity, squeezing the mixture onto a baking tray, and baking it in an oven. However, the production requires skill in temperature control and mixing ratios at each step, and the quality of the resulting choux puffs is prone to vary, making it difficult to mass-produce high-quality choux puffs stably. Furthermore, in recent years, there has been a problem of having to respond to the diversification of consumer preferences, such as larger choux pastries and choux pastries using dough that contains a large amount of eggs and is difficult to leaven.

[0003] It has been known that casein and casein salts (e.g., sodium caseinate) are useful for solving such problems. That is, when a casein raw material is mixed into a choux puff dough, the dough has a stronger coating effect for retaining steam generated during baking and gas from a leavening agent, and is more likely to expand. In addition, the casein raw material also contributes to stabilizing the emulsified state of the dough. Therefore, casein and casein salts have become widely used as raw materials to be mixed into choux puffs. As a form of use, a form in which the casein raw material is dispersed in the water phase of a margarine-like oil and fat composition, and then used as a substitute for oils and fats such as butter, shortening, and vegetable oils that are mixed with wheat flour in the above-mentioned manufacturing process, or as a part of the oil and fat, to prepare choux puff dough is known. When the casein raw material is used after being contained in the oil and fat composition in this way, the mixing process with other raw materials such as water and wheat flour can be simplified or abbreviated, so that it can be said to be a more preferable form of use.

[0004] However, in recent years, there has been a demand in the market to avoid raw materials derived from animals, casein is unstable in terms of supply and cost, and the addition of casein has drawbacks such as the resulting choux puffs being less crisp, less melting in the mouth, and having a poor flavor. Therefore, there is a demand for a method for producing choux puffs that can produce voluminous choux puffs without adding casein.

[0005] To address such problems, for example, Patent Document 1 describes that by adding to an aqueous composition for shoe puffs at least one organic acid selected from the group consisting of phytic acid, phytate salts, fumaric acid, and fumarate salts, and a casein raw material containing at least one selected from the group consisting of casein and salts of casein, it is possible to obtain shoe puffs with a large volume even if the amount of casein used is reduced.

[0006] Furthermore, for example, Patent Document 2 describes that by adding 1 to 10% by weight of an isolated protein having a gel strength of 10 to 60 g cm and 0.2 to 5% by weight of a water-in-oil emulsion for choux pastries, it is possible to obtain choux pastries with sufficient volume without substantially containing casein. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2019-187415 A [Patent Document 2] JP 2017-51186 A Summary of the Invention [Problem to be solved by the invention]

[0008] However, the technology of Patent Document 1 requires the inclusion of casein in order to obtain volume in the choux puffs, and the technology of Patent Document 2 limits the volume of the choux puffs, and does not adequately meet the preferences of consumers who want large choux pastries.

[0009] Therefore, an object of the present invention is to provide a method for producing a choux puff dough that can produce voluminous choux puffs that are crisp and melt in the mouth, and an aqueous composition for preparing choux puff dough, and also to provide an aqueous composition for preparing choux puff dough that utilizes the aqueous composition for preparing choux puff dough. [Means for solving the problem]

[0010] As a result of intensive research to achieve the above-mentioned object, the inventors discovered that by using vegetable protein other than that derived from wheat and phytic acid and / or phytate as ingredients, voluminous choux puffs with excellent crispness and melt-in-the-mouth properties can be obtained, and thus completed the present invention.

[0011] That is, firstly, the present invention provides a method for producing choux puff dough, which is characterized by containing vegetable protein other than that derived from wheat, and phytic acid and / or phytate as ingredients.

[0012] According to the method for producing choux puff dough of the present invention, by incorporating phytic acid and / or phytate together with vegetable protein other than that derived from wheat, it is possible to obtain choux puffs that have a volume equal to or greater than that obtained when casein is used as a raw material, and that have excellent crispness and melt-in-the-mouth properties, even without using casein as a raw material.

[0013] In the method for producing choux puff dough according to the present invention, it is preferable that the vegetable protein other than that derived from wheat is at least one selected from the group consisting of pea protein, soybean protein, and chickpea protein, as a raw material.

[0014] In the above-mentioned method for producing choux puff dough, it is preferable that the phytic acid and / or phytate is contained in an amount of 0.01 to 2 parts by mass, calculated as phytic acid, per 100 parts by mass of the starch raw material.

[0015] In the above-mentioned method for producing choux puff dough, it is preferable that 0.5 to 10 parts by mass of the protein derived from a vegetable protein other than that derived from wheat is contained per 100 parts by mass of the starchy raw material.

[0016] Secondly, the present invention provides an aqueous composition for preparing puff pastry, which contains a vegetable protein other than that derived from wheat, and phytic acid and / or a phytate.

[0017] According to the aqueous composition for preparing choux puff dough of the present invention, even if it does not contain casein, by containing vegetable protein other than that derived from wheat, and phytic acid and / or phytate, it is possible to obtain choux puffs that have a volume equal to or greater than that when casein is used as a raw material, and that have excellent crispness and melt-in-the-mouth properties.

[0018] The aqueous composition for preparing choux puff dough according to the present invention preferably contains the phytic acid and / or phytate in an amount of 0.03 to 5.0% by mass calculated as phytic acid.

[0019] The aqueous composition for preparing choux puff dough preferably has a pH of 4.7-10.

[0020] The aqueous composition for preparing choux puff dough preferably contains 1 to 20% by mass of the vegetable protein other than that derived from wheat.

[0021] The present invention further provides a water-in-oil emulsion composition for preparing dough for shoe puffs, which contains the above-mentioned aqueous composition for shoe puffs. Effect of the Invention

[0022] According to the present invention, it is possible to provide a method for producing a choux puff dough and a composition for choux puffs, which can produce voluminous choux puffs that are crisp and melt in the mouth. In addition, it is possible to provide voluminous choux puffs that are crisp and melt in the mouth by using the composition for choux puffs. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0023] The present invention provides a technique used for choux puffs, which form the outer shell of choux pastries. Choux pastries include, for example, cream puffs, eclairs, swans, Paris-Brest, ring choux, etc. Choux puffs are produced by forming choux puff dough, which is prepared using starchy ingredients such as grain flour, oils and fats, and eggs as main ingredients, into a predetermined shape and baking it.

[0024] Typically, the manufacturing process for choux puff dough consists of a heating process in which fat and water ingredients are combined and boiled, a mixing process in which a starchy ingredient such as wheat flour is added and gelatinized (gelatinized) to obtain a pasty mixture, and an egg addition process in which the temperature of the mixture is lowered and eggs are added.

[0025] The method for producing choux puff dough according to the present invention includes a step of incorporating at least vegetable protein other than wheat-derived protein and phytic acid and / or phytate into the choux puff dough, and it is preferable to add the vegetable protein other than wheat-derived protein and the phytic acid and / or phytate in the heating step.

[0026] The vegetable protein other than that derived from wheat is a protein separated and concentrated from various plants other than wheat, and specific examples thereof include pea protein, soy protein, chickpea protein, broad bean protein, mung bean protein, lentil protein, pumpkin seed protein, rice protein, and other cereal proteins. The vegetable protein is not particularly limited in origin or composition as long as it is not derived from wheat, but is preferably selected from the group consisting of pea protein, soy protein, and chickpea protein. The production method is not particularly limited, and commercially available products can be used as appropriate.

[0027] The content of the vegetable protein in the method for producing choux puff dough according to the present invention is preferably 0.5% by mass or more, more preferably 0.7% by mass or more, and preferably 10% by mass or less, more preferably 8.0% by mass or less, based on 100 parts by mass of the starchy raw material in the choux puff dough. If the content of the vegetable protein is below the lower limit, there is a problem that sufficient volume cannot be obtained, and if the content of the vegetable protein exceeds the upper limit, there is a problem that the effect of increasing volume does not change much and there is a possibility of adversely affecting the texture.

[0028] The phytic acid and / or phytate salts used in the present invention include phytic acid, sodium phytate, calcium phytate, magnesium phytate, potassium phytate, etc., and one selected from these may be used alone or two or more may be used in combination.

[0029] The content of the phytic acid and / or phytate in the method for producing choux puff dough according to the present invention is preferably 0.01% by mass or more, more preferably 0.04% by mass or more, and preferably 2% by mass or less, more preferably 1.8% by mass or less, and even more preferably 1.6% by mass or less, in terms of phytic acid, relative to 100 parts by mass of the starchy raw material in the choux puff dough. If the content of the phytic acid and / or phytate is less than the lower limit, there is a problem that it is difficult to obtain the effect of increasing the volume, and the effect of improving the crispness and melting in the mouth, and if the content of the phytic acid and / or phytate is more than the upper limit, there is a problem that it is difficult to obtain the effect of increasing the volume.

[0030] Examples of the fats and oils used in the heating step include lard, beef tallow, coconut oil, palm kernel oil, palm oil, palm fractionated oil, shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter, etc., mixed oils thereof, hardened oils (hydrogenated oils), fractionated oils, and interesterified oils, etc., and one or more of these can be used. The fats and oils may be plastic fats and oils such as butter, margarine, fat spread, shortening, and lard.

[0031] The moisture ingredient used in the heating step can be any ingredient that provides the moisture required to obtain choux pastry, and is not particularly limited. Specific examples include distilled water, purified water, tap water, ion-exchanged water, and purified water, and further include food ingredients that contain water, such as milk, soy milk, concentrated milk, cream, and fruit juice. The moisture ingredient may be any of these exemplified ingredients, or may be a mixture of two or more of them.

[0032] In the heating step, an emulsifier may be added. Examples of the emulsifier include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and various organic acid monoglycerides such as acetate monoglyceride, tartaric acid monoglyceride, acetate tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, and malic acid monoglyceride. The emulsifier may be contained in the fat and oil and water raw materials.

[0033] In the heating step, a pH adjuster such as sodium tripolyphosphate, potassium carbonate, sodium bicarbonate, or sodium carbonate can be used to improve the solubility of the vegetable protein.

[0034] The heating step is preferably performed up to the boiling point of the mixed raw material of the oil and water raw material. For example, the boiling point of water at 1.00 atmospheric pressure is 99.97°C. Also, the boiling point of milk at 1.00 atmospheric pressure is 100.55°C. Therefore, it is preferable to appropriately adjust the heating temperature according to the type and mixing ratio of these mixed raw materials.

[0035] Next, examples of the starch raw material used in the mixing step include grain flours such as strong flour, medium flour, weak flour, whole wheat flour, roasted wheat flour, brown rice flour, rye flour, barley flour, corn flour, rice flour, etc.; starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, sugar cane starch, and waste starch; and processed starches obtained by subjecting these to treatments such as gelatinization, etherification, esterification, acetylation, cross-linking, and oxidation, and one or more of these can be used.

[0036] In addition to the above-mentioned starch raw materials, commonly used raw materials such as salt, milk powder, sugars, protein materials, flavorings, fragrances, pH adjusters, leavening agents, and colorants can be appropriately blended within a range that does not inhibit the effects of the present invention.

[0037] Examples of the sugars include white sugar, sucrose, powdered sugar, granulated sugar, icing sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, reduced starch syrup, reduced sugar polydextrose, reduced lactose, enzyme-saccharified starch syrup, acid-saccharified starch syrup, sorbitol, xylitol, erythritol, maltitol, mannitol, isomerized liquid sugar, various oligosaccharides, trehalose, raffinose, lactulose, and the like.

[0038] The above mixing step can be carried out using a known device such as a wire whipper or a vertical mixer.

[0039] Next, the eggs added in the above-mentioned egg addition step can be, for example, whole eggs, egg whites, egg yolks, sweetened whole eggs, sweetened egg whites, sweetened egg yolks, enzyme-treated whole eggs, enzyme-treated egg whites, enzyme-treated egg yolks, etc., and one or more types selected from these can be used. Examples of the form of eggs include liquid eggs, sterilized liquid eggs, frozen eggs, dried eggs, etc. Frozen eggs can be used after thawing, and dried eggs can be used after dissolving in water, etc.

[0040] In addition, in the egg addition step, the hardness of the dough may be adjusted by adjusting the amount of egg added.

[0041] In the egg addition step, a leavening agent may be added together with the egg. Examples of leavening agents include ammonium bicarbonate, baking soda, baking powder, ispata, etc.

[0042] As described above, according to the method for producing the choux puff dough of the present invention, by using vegetable protein other than that derived from wheat and phytic acid and / or phytate as ingredients, it is possible to obtain choux puffs that are sufficiently voluminous and have excellent crispness and melt-in-the-mouth properties, even without substantially containing casein.

[0043] Here, "substantially free of casein" means that it does not contain an amount that significantly affects the expansion of the shoe puffs, and specifically means that the casein content in the shoe puff dough is approximately 1% by mass or less, particularly 0.7% by mass or less, and more preferably 0.5% by mass or less.

[0044] The aqueous composition for preparing choux puff dough according to the present invention is an aqueous composition that contains at least a vegetable protein other than wheat-derived, and phytic acid and / or a phytate, and the vegetable protein other than wheat-derived, and the phytic acid and / or a phytate are dissolved or dispersed in water. Here, in the present specification, the term "aqueous composition" refers to a composition in which water is the continuous phase, and which typically does not contain more than 60% by mass of oil that is incompatible with water, more typically does not contain more than 50% by mass, and even more typically does not contain more than 40% by mass.

[0045] The content of the above-mentioned vegetable protein contained in the aqueous composition for preparing choux puff dough according to the present invention is preferably 1% by mass or more, more preferably 2% by mass or more, and preferably 20% by mass or less, more preferably 18% by mass or less, based on the mass of the aqueous composition excluding oil. If the content of the above-mentioned vegetable protein is below the above-mentioned lower limit, there is a problem that the sufficient effect may not be exerted, and if the content of the above-mentioned vegetable protein exceeds the above-mentioned upper limit, there is a problem that the effect of increasing the volume does not change much and there is a possibility of adversely affecting the texture.

[0046] In the aqueous composition for preparing choux puff dough according to the present invention, the above-mentioned vegetable protein can be dissolved in water by using a pH adjuster such as sodium tripolyphosphate, potassium carbonate, sodium bicarbonate, or sodium carbonate.

[0047] The content of the phytic acid and / or phytate contained in the aqueous composition for preparing choux puff dough according to the present invention, calculated as phytic acid based on the mass of the aqueous composition excluding oil, is preferably 0.03% by mass or more, more preferably 0.1% by mass or more, and is preferably 5% by mass or less, more preferably 4% by mass or less. If the content of the phytic acid and / or phytate is less than the lower limit, there is a problem that it is difficult to obtain the effect of increasing the volume and the effect of improving the crispness and melting in the mouth, and if the content of the phytic acid and / or phytate exceeds the upper limit, there is a problem that it is difficult to obtain the effect of increasing the volume.

[0048] The pH of the aqueous composition for preparing choux puff dough according to the present invention is preferably such that its lower limit is pH 4.7 or higher, more preferably pH 4.9 or higher, and even more preferably pH 5.0 or higher, and its upper limit is preferably pH 10.0 or lower, and more preferably pH 9.5 or lower.

[0049] When pea protein is used as the vegetable protein, the lower limit of the pH of the aqueous composition for preparing choux puff dough according to the present invention is preferably pH 4.9 or more, more preferably pH 5.0 or more. When soybean protein is used as the vegetable protein, the lower limit of the pH of the aqueous composition for preparing choux puff dough according to the present invention is preferably pH 4.8 or more, more preferably pH 4.9 or more.

[0050] If the lower limit of the pH of the aqueous composition for preparing choux puff dough is less than the above range, the effect of increasing the volume may not be sufficient, and in addition, when preparing an emulsion with oil, the preparation may be difficult, and the emulsified state of the prepared emulsion may become unstable. Also, if the upper limit of the pH of the aqueous composition for preparing choux puff dough exceeds the above range, the effect of increasing the volume and the effect of improving the crispness and melting in the mouth may not be obtained, and in addition, when preparing an emulsion with oil, the preparation may be difficult, and the emulsified state of the prepared emulsion may become unstable.

[0051] The pH of the aqueous composition for preparing choux puff dough according to the present invention can be measured by a method well known to those skilled in the art, for example, by using a commercially available pH meter. In order to ensure the accuracy of the pH measurement, it is more preferable to measure the pH under a predetermined temperature environment, for example, 25°C.

[0052] The aqueous composition for preparing choux puff dough according to the present invention may contain organic acids or inorganic acids other than those described above as a pH adjuster. Examples of such acids include fumaric acid, sodium fumarate, adipic acid, sodium adipate, citric acid, sodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, calcium acetate, DL-tartaric acid, L-tartaric acid, potassium hydrogen DL-tartrate, potassium hydrogen L-tartrate, sodium DL-tartrate, sodium L-tartrate, potassium carbonate, sodium hydrogen carbonate, sodium carbonate, carbon dioxide, lactic acid, sodium lactate, potassium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, DL-malic acid, sodium DL-malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, magnesium hydroxide, etc. This makes it easier to adjust the pH of the aqueous composition for preparing choux puff dough to a desired range while adjusting the content of the phytic acid and / or phytate to a desired range. More preferred pH adjusters include sodium carbonate, citric acid, sodium citrate, fumaric acid, sodium fumarate, and disodium pyrophosphate.

[0053] The aqueous composition for preparing choux puff dough according to the present invention may contain one or more of the following as appropriate within the range that does not impair the effects of the present invention: emulsifiers, salts such as salt and phosphates, dairy proteins other than casein raw materials, proteins such as egg white, amino acids, enzymes such as transglutaminase and protease, carbohydrates, starch, processed starch, thickening polysaccharides, dietary fiber, flavorings, colorants, antioxidants, etc. Also, fats and oils may be contained within the range that satisfies the above-mentioned conditions of the aqueous composition, and by selecting appropriate fats and oils and emulsifiers, the composition may take the form of an oil-in-water emulsion composition in which water is the continuous phase.

[0054] The aqueous composition for preparing choux puff dough according to the present invention can be used together with other raw materials for choux puffs when preparing choux puff dough. It can also be used in the above-mentioned method for producing choux puff dough, and is preferably used in the heating step. It can also be used as the aqueous part for preparing a water-in-oil emulsion such as the water-in-oil emulsion composition for preparing choux puff dough described below. It is preferably used as the aqueous part of a water-in-oil emulsion.

[0055] The water-in-oil emulsion composition for preparing choux puff dough according to the present invention is a water-in-oil emulsion consisting of a water phase dispersed in an oil phase, with fats and oils as the main constituent.The aqueous composition for preparing choux puff dough, which contains vegetable protein other than that derived from wheat, and phytic acid and / or phytate, is contained in the aqueous phase.

[0056] The oils and fats are not particularly limited as long as they are approved for edible use, and examples thereof include linseed oil, perilla oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, beef tallow, lard, chicken fat, mutton tallow, whale oil, fish oil, milk fat, and processed oils and fats such as deodorized oil, fractionated oil, hydrogenated oil, and interesterified oil thereof. One selected from these may be used alone, or two or more may be used in combination.

[0057] In order to stably produce and distribute the water-in-oil emulsion composition, the water-in-oil emulsion composition is preferably a plasticized water-in-oil emulsion composition that is plasticized by cooling and kneading. Examples of the plasticized water-in-oil emulsion composition include margarine and fat spread.

[0058] The content of the fats and oils contained in the water-in-oil emulsion composition for preparing choux puff dough according to the present invention is preferably 35% by mass or more, more preferably 50% by mass or more, and even more preferably 60% by mass or more, and the upper limit is preferably 90% by mass or less, more preferably 80% by mass or less, and most preferably 79% by mass or less. If the content of the fats and oils is less than the above lower limit, the content of the oil-based raw material constituting the oil phase cannot be ensured, and the state of the water-in-oil emulsion composition may become unstable. If the content of the fats and oils exceeds the above upper limit, the content of the water-based raw material constituting the water phase cannot be ensured, and the content of the vegetable protein and phytic acid and / or phytate contained mainly in the form of dissolving or dispersing in the water phase becomes low, so that the effect of the present invention, that is, the ability to obtain a large volume of choux puffs, may be insufficient.

[0059] The water content in the water-in-oil emulsion composition for preparing choux puff dough according to the present invention is preferably 3% by mass or more, more preferably 13% by mass or more, and most preferably 14% by mass or more, and the upper limit is preferably 65% ​​by mass or less, more preferably 50% by mass or less, even more preferably 40% by mass or less, and most preferably 30% by mass or less. If the water content is below the above lower limit range, the content of the aqueous raw materials constituting the aqueous phase cannot be ensured, and the content of vegetable protein and phytic acid and / or phytate contained mainly in the form of dissolving or dispersing in the aqueous phase is low, so that the effect of the present invention that a large volume of choux puffs can be obtained may be insufficient. If the water content exceeds the above upper limit range, the content of the oil-based raw materials constituting the oil phase cannot be ensured, and the state of the water-in-oil emulsion composition may become unstable.

[0060] The water-in-oil emulsified composition for preparing choux puff dough according to the present invention may contain an emulsifier for the purpose of emulsification, adjustment of fat crystals, etc. Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan monoglycerides, and non-synthetic emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, and enzyme-treated egg yolk, and one or more emulsifiers selected from these can be used. This makes it easier to stabilize the emulsified state of the water-in-oil emulsified composition for preparing choux puff dough. More preferably, the emulsifier is lecithin, glycerin fatty acid ester, etc.

[0061] Furthermore, the water-in-oil emulsion composition for preparing choux puff dough according to the present invention may contain one or more of the following as appropriate, within the scope that does not impair the effects of the present invention: salt, phosphates, etc.; dairy proteins other than casein, proteins such as egg white, amino acids, enzymes such as transglutaminase and protease; carbohydrates, starch, modified starch, thickening polysaccharides, dietary fiber, flavorings, colorants, antioxidants, etc.

[0062] The water-in-oil emulsion composition for preparing choux puff dough according to the present invention can be used together with other choux puff ingredients when preparing choux puff dough. It can also be used in the above-mentioned choux puff dough manufacturing method, and is preferably used in the heating step. By using it in the form of a water-in-oil emulsion composition for preparing choux puff dough, the mixing step of vegetable protein, phytic acid, phytate salt with water, wheat flour, and other ingredients can be simplified or simplified, improving workability.

[0063] The aqueous composition for preparing choux puff dough and the water-in-oil emulsion composition for preparing choux puff dough according to the present invention can be prepared, for example, by the following procedure. However, the scope of the present invention is not limited in any way by the specific means described below. (Aqueous composition for preparing choux puff dough) Water-based raw materials (raw materials compatible with water) such as vegetable protein (excluding those derived from wheat), phytic acid and / or phytate salts, and salt are added to water heated to approximately 50 to 90°C and dissolved or dispersed to produce an aqueous composition composed mainly of water. (Water-in-oil emulsion for puff puffs) The fats and oils are heated to about 50-70°C to melt them, and other oil-based ingredients (ingredients compatible with oil) are added and dissolved or dispersed to obtain an oil-based composition mainly composed of fats and oils. Next, while stirring the oil-based composition, the aqueous composition for preparing choux puff dough is added to obtain a prepared liquid, and the mixture is kneaded while cooling from about 50-70°C to about 5-30°C to obtain a plastic water-in-oil emulsion. Depending on the fats and oils selected, the emulsion does not necessarily have to be plastic water-in-oil emulsion, and may be, for example, a water-in-oil emulsion in the form of a paste or fluid. (Choux Puff Dough) The aqueous composition for preparing choux puff dough and the water-in-oil emulsified composition for preparing choux puff dough according to the present invention are prepared into choux puff dough by a method well known to those skilled in the art. Specifically, the choux puff dough can be prepared by a heating step of boiling a mixed raw material containing fats and oils and a water raw material containing an aqueous composition for preparing choux puff dough, or a mixed raw material containing a water-in-oil emulsified composition for preparing choux puff dough and a water raw material, a mixing step of adding a starchy raw material such as wheat flour and gelatinizing (gelatinizing) it to obtain a paste-like mixture, and an egg addition step of lowering the temperature of the mixture and adding an egg. (Shoe puffs) Choco puffs can be obtained by a baking process in which choco puff dough obtained by the choco puff dough manufacturing method of the present invention, or choco puff dough prepared using the aqueous composition for preparing choco puff dough of the present invention and / or the water-in-oil emulsion composition for preparing choco puff dough, is shaped and baked.

[0064] The baking step is carried out, for example, by squeezing the choux puff dough onto a baking sheet or the like and baking in a baking device such as an oven. The baking temperature is not particularly limited, but is preferably 170° C. to 240° C., and more preferably 180° C. to 230° C. The baking time is preferably 10 to 45 minutes, and more preferably 20 to 40 minutes.

[0065] By filling the internal space of the obtained choux puff with a filling such as chocolate, whipped chocolate, hydrous chocolate, butter cream, custard cream, flower paste, jam, bean paste, whipped cream, etc., a Western-style confectionery such as a cream puff can be obtained. EXAMPLES

[0066] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples in any way.

[0067] [1. Materials used] Sodium caseinate: Fonterra Pea protein: "Protein GP" (product name, Daiichi Kasei Co., Ltd.), "PP-CS" (product name, Organo Food Tech Co., Ltd.), "TRUPRO2000" (product name, Danisco Japan Co., Ltd.) Soy protein: "Wilpro N10" (product name, Wilmar Japan Co., Ltd.), "Wilpro N90" (product name, Wilmar Japan Co., Ltd.), "SUPRO710" (product name, Danisco Japan Co., Ltd.) Broad bean protein: "Orprotein FP-AC" (product name, Organo Food Tech Co., Ltd.) Chickpea protein: "OrProtein CP-AC" (product name, Organo Food Tech Co., Ltd.) Mung bean protein: "Orprotein MP-AC" (product name, Organo Food Tech Co., Ltd.) Shortening: Tsukishima Foods Co., Ltd. Palm oil: Tsukishima Foods Co., Ltd. Palm olein: Tsukishima Foods Co., Ltd. Monoglycerides Soy lecithin The protein contents of the above sodium caseinate and each vegetable protein are shown in Table 1.

[0068] [Table 1]

[0069] 2. Preparation of aqueous composition for preparing choux pastry The raw materials shown in Tables 2 to 6 were mixed to prepare an aqueous composition for preparing choux pastry.

[0070] [Table 2]

[0071] [Table 3]

[0072] [Table 4]

[0073] [Table 5]

[0074] [Table 6]

[0075] The pH of the adjusted aqueous composition for preparing choux pastry was measured at 25° C. and is shown in Tables 2 to 6. [3. Production of choux puffs using an aqueous composition for preparing choux pastry] Choux puffs were produced according to the following steps (a) to (e). (a) Each of the aqueous compositions for preparing choux pastry described above was mixed with water, salt, and shortening in the proportions shown in Table 7, and boiled. (b) The mixed raw material obtained in (a) was added with the amount of weak flour shown in Table 7, and the mixture was stirred in a mixer. (c) To the mixed raw material obtained in (b), whole eggs in the amount shown in Table 7 were added in 2 to 3 portions and mixed with a mixer. (d) Sodium bicarbonate in the amount shown in Table 7 was added to the mixed raw material obtained in (c) and further mixed in a mixer to obtain a choux puff dough. (e) The choux puff dough obtained in (d) was squeezed out onto a baking tray in 25 g portions and baked at about 200°C to obtain choux puffs.

[0076] [Table 7]

[0077] [4. Preparation of water-in-oil emulsion for preparing choux pastry] A water-in-oil emulsion for preparing choux pastry was prepared according to the following procedures (a) to (d). (a) A water-based composition and an oil-based composition were prepared according to the formulations shown in Table 8. (b) The water-based composition and the oil-based composition obtained in (a) were heated to 60°C. (c) The water-based composition was added to the oil-based composition and stirred to disperse, and then kneaded while cooling to obtain a water-in-oil emulsion for preparing choux pastry.

[0078] [Table 8]

[0079] [5. Production of choux puffs using water-in-oil emulsion for preparing choux pastry] Choux puffs were produced according to the following steps (a) to (e). (a) Each of the above water-in-oil emulsions for preparing choux pastry was mixed with water and salt in the proportions shown in Table 9 and boiled. (b) The mixed raw material obtained in (a) was added with the amount of weak flour shown in Table 9, and the mixture was stirred in a mixer. (c) To the mixed raw material obtained in (b), whole eggs in the amount shown in Table 9 were added in 2 to 3 portions and mixed with a mixer. (d) Sodium bicarbonate in the amount shown in Table 9 was added to the mixed raw material obtained in (c) and further mixed in a mixer to obtain a choux puff dough. (e) The choux puff dough obtained in (d) was squeezed out onto a baking tray in 25 g portions and baked at about 200°C to obtain choux puffs.

[0080] [Table 9]

[0081] 6. Evaluation The volume of the produced shoe puffs was measured using a volume measuring device (product name "Volscan profiler 600", manufactured by Stable Micro Systems).

[0082] Six or seven expert panelists tasted the produced choux puffs and rated the crispness, melt-in-the-mouth texture, and flavor of the choux puffs on a five-point scale (1 to 5 points), with Reference Examples 1 to 3, which were produced using sodium caseinate, given a score of 3.The highest and lowest scores for each person were excluded and the average score was calculated to evaluate the results.

[0083] The measured volume values ​​and the average panel evaluation values ​​are shown in the lower part of Tables 2 to 6 and 8.

[0084] Since the volume of Reference Example 1 was 227 mL, volumes of 215 mL or more and less than 220 mL were evaluated as being approximately equivalent to Reference Example 1, and volumes of 220 mL or more were evaluated as being equivalent to or greater than Reference Example 1.

[0085] As a result, as can be seen from the results of Comparative Examples 1 to 9 and Examples 1 to 9 shown in Tables 2 and 3, Examples 1 to 9, which contain both vegetable protein and phytic acid, were able to obtain choux puffs with volumes roughly equal to or greater than those of Reference Example 1, and were also able to obtain choux puffs with larger volumes than Comparative Examples 1 to 9, which do not contain phytic acid. Furthermore, in terms of evaluation of the crispness, melting in the mouth, and flavor of the choux puffs, the choux puffs of Examples 1 to 9 were able to obtain evaluations equal to or greater than those of Reference Example 1, and were also able to obtain better evaluations than Comparative Examples 1 to 9.

[0086] Furthermore, Examples 1 to 6 and 8, which used pea protein, soy protein, and chickpea protein as the vegetable protein, were able to produce choux puffs with a larger volume than Examples 7 and 9, which used other vegetable proteins.In addition, it was also found that the evaluations of the crispness, melt-in-the-mouth texture, and flavor of the choux puffs were even better than those of Examples 7 and 9.

[0087] Furthermore, as can be seen from the results of Examples 3 and 6 and Comparative Examples 10 to 15 shown in Table 4, the volumes of the choux puffs in Comparative Examples 10 to 15, which used organic acids other than phytic acid, were smaller than those in Examples 3 and 6, which used phytic acid, and it was not possible to obtain a volume approximately equal to or greater than that of Reference Example 1. It was also clear that the crispness, melt-in-the-mouth feel, and flavor of the choux puffs were poorly evaluated.

[0088] Furthermore, as can be seen from the results of Examples 10 to 21 in Table 5, even when the pH or phytic acid content of the aqueous composition for preparing choux pastry was changed, the volume and the crispness, melt-in-the-mouth quality, and flavor of the choux puffs were equivalent to or greater than those of Reference Example 1.

[0089] Furthermore, as can be seen from the results of Examples 10 to 15 in Table 5, when pea protein was used as the vegetable protein, when the pH of the aqueous composition for preparing choux pastry was 5.00 to 9.07 or the content of phytic acid in the choux puff dough was 0.04 to 1.51 parts by mass relative to 100 parts by mass of starchy raw material, a volume equivalent to or greater than that of Reference Example 1 could be obtained. Also, as can be seen from the results of Examples 16 to 21 in Table 5, when soybean protein was used as the vegetable protein, when the pH of the aqueous composition for preparing choux pastry was 4.91 to 9.06 or the content of phytic acid in the choux puff dough was 0.04 to 1.52 parts by mass relative to 100 parts by mass of starchy raw material, a volume equivalent to or greater than that of Reference Example 1 could be obtained.

[0090] In addition, as can be seen from the results of Examples 22 to 25 and Comparative Examples 15 to 18 in Table 6, even when the protein content in the aqueous composition was changed, Examples 22 to 25, which contain both vegetable protein and phytic acid, were able to obtain a larger volume of choux puffs than Reference Examples 2 or 3, which contain the same amount of casein as each vegetable protein, and were also able to obtain a larger volume of choux puffs than Comparative Examples 15 to 18, which do not contain phytic acid. In addition, the choux puffs of Examples 22 to 25 were able to obtain evaluations of the crispness, melting in the mouth, and flavor of the choux puffs equivalent to or better than Reference Examples 2 or 3, and were able to obtain better evaluations than Comparative Examples 15 to 18.

[0091] Furthermore, when the protein content in the choux puff dough was 0.5 to 10 parts by mass per 100 parts by mass of the starchy raw material, or the protein content in the aqueous composition was 1 to 20% by mass, choux puffs were obtained that had a larger volume and were evaluated as being crisp, melt-in-the-mouth, and had a better flavor than reference examples produced using sodium caseinate.

[0092] Furthermore, as can be seen from the results of Examples 26 to 27 in Table 8, even when an aqueous composition containing vegetable protein and phytic acid was prepared into a water-in-oil emulsion and then used to produce choux puffs, choux puffs with a volume equal to or greater than that of Reference Example 4, which used casein, could be obtained. Furthermore, the evaluations of the crispness, melting in the mouth, and flavor of the choux puffs were also superior to those of Reference Example 4.

Claims

1. A method for producing puff pastry, comprising the steps of: incorporating vegetable protein other than that derived from wheat, and phytic acid and / or a phytate as ingredients.

2. The method for producing choux puff dough according to claim 1, characterized in that the vegetable protein other than that derived from wheat is at least one selected from the group consisting of pea protein, soybean protein, and chickpea protein as a raw material.

3. The method for producing choux puff dough according to claim 1, characterized in that the phytic acid and / or phytate is contained in an amount of 0.01 to 2 parts by mass, calculated as phytic acid, per 100 parts by mass of the starch raw material.

4. The method for producing choux puff dough according to claim 1, characterized in that 0.5 to 10 parts by mass of protein derived from vegetable protein other than wheat-derived protein is contained per 100 parts by mass of starch raw material.

5. 1. An aqueous composition for preparing puff pastry, comprising: a vegetable protein other than that derived from wheat; and phytic acid and / or a phytate salt.

6. The aqueous composition for preparing puff dough according to claim 5, wherein the phytic acid and / or phytate is contained in an amount of 0.03 to 5.0% by mass calculated as phytic acid.

7. The aqueous composition for preparing choux puff dough according to claim 5, having a pH of 4.7 to 10.

8. The aqueous composition for choux puff dough according to claim 5, containing 1 to 20% by mass of the vegetable protein other than that derived from wheat.

9. A water-in-oil emulsion composition for preparing choux puff dough, comprising the aqueous composition for preparing choux puff dough according to any one of claims 5 to 8.

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