Choux shell expansion promoting agent, choux dough, method for producing choux dough, method for producing choux shell, and method for promoting expansion of choux shell

Abstract

To provide a choux shell expansion promoting agent capable of promoting expansion of a choux shell, choux dough, a method for producing the choux dough, a method for producing the choux shell, and a method for promoting the expansion of the choux shell.SOLUTION: A choux shell expansion promoting agent contains as an active ingredient the following ingredient (a). Ingredient (a): A food starch composition containing a starch-lipid complex obtained by heating potato starch and polyglycerol fatty acid ester under pressure conditions of 0 to 20 MPa.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a puffing promoter for choux pastry, a choux pastry, a method for producing ... and a method for promoting the puffing of choux pastry. [Background technology]

[0002] In recent years, confectioneries using choux pastry, such as cream puffs, have become popular with many people. Choux pastry is obtained by baking choux pastry, which is made by kneading water, eggs, wheat flour, edible fats and oils, and is characterized by the formation of cavities inside the pastry by baking. It is known that the puffing phenomenon of this choux pastry occurs when the dough is pushed up by the pressure of steam generated from air bubbles present in the dough.

[0003] Patent Document 1 describes that a choux pastry, which is characterized by having a cheese coating formed on the upper surface, achieves a good amount of expansion during baking. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2002-262762 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, the choux pastry described in Patent Document 1 has a problem in that the flavor of cheese is imparted to the choux pastry.

[0006] The present invention aims to provide a choux pastry expansion promoter capable of promoting the expansion of choux pastry, a choux pastry, a method for producing choux pastry, a method for producing choux pastry, and a method for promoting the expansion of choux pastry. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors discovered that the expansion of choux pastry can be promoted by using a specific component (a), and thus completed the present invention.

[0008] That is, according to the present invention, there are provided the following choux pastry expansion promoter, choux pastry, method for producing choux pastry, method for producing choux pastry, and method for promoting the expansion of choux pastry. [1] A puffing promoter for choux pastry, comprising the following ingredient (a) as an active ingredient: Component (a) a food starch composition comprising a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. [2] The puffing promoter for choux pastry described in [1], further comprising the following component (b): Component (b) One or more selected from the group consisting of plant milk and animal milk [3] The puffing promoter for choux pastry described in [1] or [2], wherein the component (b) is vegetable milk. [4] A choux pastry comprising the following ingredient (a): Component (a) a food starch composition comprising a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. [5] The choux pastry described in [4], further comprising the following ingredient (b): Component (b) One or more selected from the group consisting of plant milk and animal milk [6] The choux pastry described in [4] or [5], wherein the content of component (a) in the choux pastry is 0.1% by mass or more and 10% by mass or less. [7] The choux pastry described in [5] or [6], wherein the content of component (b) in the choux pastry is 1% by mass or more and 40% by mass or less. [8] The choux pastry described in any one of [4] to [7], wherein the egg content in the choux pastry is 40% by mass or less. [9] A step of producing component (a); The step of blending the component (a) into a choux pastry raw material, A method for producing choux pastry, wherein the step of producing component (a) is a step of heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less to obtain an edible starch composition.

[10] A method for producing choux pastry described in [9], further comprising a step of blending the following ingredient (b) to the choux pastry ingredients. Component (b) One or more selected from the group consisting of plant milk and animal milk

[11] A method for producing choux pastry, comprising the step of cooking the choux pastry obtained by the method according to [9] or

[10] .

[12] A step of producing component (a); The step of blending the component (a) into a choux pastry raw material, The method for promoting the expansion of choux pastry, wherein the step of producing component (a) is a step of heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less to obtain an edible starch composition.

[13] A method for promoting the expansion of choux pastry described in

[12] , further comprising a step of blending the following ingredient (b) to the choux pastry raw material: Component (b) One or more selected from the group consisting of plant milk and animal milk Effect of the Invention

[0009] According to the present invention, the expansion of choux pastry can be promoted. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Each embodiment of the present invention will be described in more detail below. In this specification, when a numerical range is given, the upper limit and the lower limit can be appropriately combined, and the numerical range obtained by combining them is also considered to be disclosed.

[0011] [1. Expansion promoter for choux pastry] The puffing accelerator for choux pastry in this embodiment (hereinafter, may be simply referred to as the "puffing accelerator") contains the following component (a) as an active ingredient. Component (a) a food starch composition comprising a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

[0012] (Component (a)) The component (a) in this embodiment is a food grade starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

[0013] The potato starch is one or more selected from the group consisting of raw potato starch and modified raw potato starch. The potato starch preferably contains raw potato starch, and more preferably is raw potato starch.

[0014] The modified raw potato starch is preferably a modified starch obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of crosslinking, etherification, and monoesterification. Examples of the chemical treatments include one or more crosslinking such as phosphate crosslinking and adipic acid crosslinking; etherification such as hydroxypropylation; and monoesterification such as phosphoric acid monoesterification. The modified starch is preferably one or more selected from the group consisting of phosphate crosslinked potato starch and etherified phosphate crosslinked potato starch, and more preferably phosphate crosslinked potato starch.

[0015] The constituent fatty acids of the polyglycerol fatty acid ester are not particularly limited, but are preferably saturated fatty acids, more preferably one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, oleic acid and behenic acid, and even more preferably one or two selected from the group consisting of palmitic acid and stearic acid.

[0016] The polyglycerol fatty acid ester preferably has an HLB value of 1 or more and 13 or less, and an average degree of polymerization of polyglycerol of 2 or more and 9 or less. Here, the HLB value is more preferably 1 or more and 11 or less, and even more preferably 3 or more and 10 or less. The average degree of polymerization of polyglycerol is more preferably 2 or more and 7 or less, and even more preferably 2 or more and 5 or less. In this specification, the average degree of polymerization of polyglycerol is measured by a method of calculation from a hydroxyl value, or a method of determining the composition of polyglycerol by gas chromatography, liquid chromatography, thin layer chromatography, gas chromatography mass spectrometry, liquid chromatography mass spectrometry, or the like, and calculating the average degree of polymerization.

[0017] The food starch composition contains a starch-lipid complex obtained by heat-treating the potato starch and the polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. In this specification, the pressure means a gauge pressure.

[0018] Here, the term "starch-lipid complex" refers to a complex formed by the interaction of starch and polyglycerol fatty acid ester. It is not easy to specifically identify the structure, and many parts remain unexplained. For example, it is considered that the polyglycerol fatty acid ester is included in the helical structure of the amylose molecule in the raw potato starch. Alternatively, the glycerol fatty acid ester may be attached to the surface of the helical structure of the amylose molecule. Alternatively, the polyglycerol fatty acid ester may interact with a portion other than the amylose molecule. In the starch-lipid complex, the potato starch may have a low molecular weight due to the cleavage of the starch chain, or may have a high molecular weight due to the polymerization of the starch chain, or may contain both. In the food starch composition, the starch-lipid complex may be formed at least in a part.

[0019] The food starch composition preferably contains the starch-lipid complex in an amount of 60% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or less, even more preferably 80% by mass or more and 100% by mass or less, and even more preferably 90% by mass or more and 100% by mass or less, of the entire food starch composition.

[0020] The content of the polyglycerol fatty acid ester in the food starch composition per 100 parts by mass of the potato starch is not particularly limited, but is preferably from 0.01 to 10 parts by mass, more preferably from 0.1 to 5 parts by mass, even more preferably from 0.2 to 3 parts by mass, even more preferably from 0.3 to 2 parts by mass, and even more preferably from 0.5 to 1 part by mass.

[0021] The total content of the potato starch and the polyglycerol fatty acid ester in the food starch composition (excluding the moisture content) is preferably 80% by mass or more and 100% by mass or less, more preferably 90% by mass or more and 100% by mass or less, and even more preferably 95% by mass or more and 100% by mass or less.

[0022] In addition to the potato starch and the polyglycerol fatty acid ester, the food starch composition may contain an insoluble salt within a range that does not impair the effects of the invention. An example of the insoluble salt is calcium carbonate. The calcium carbonate is preferably contained in the food starch composition in an amount of 0.1% by mass or more and 2% by mass or less (excluding the water content).

[0023] The step of producing component (a) is a step of heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less to obtain a food-grade starch composition. The food starch composition can be obtained, for example, by adding water to a raw material mixture containing potato starch and a polyglycerol fatty acid ester using an extruder, and then subjecting the mixture to a heat treatment.

[0024] For example, when heat treatment is performed using an extruder, the moisture content is adjusted by adding water, for example, in an amount of 5% by mass or more and 60% by mass or less, to a raw material mixture containing potato starch and a polyglycerol fatty acid ester, and then the raw material mixture is heat-expanded under conditions, for example, of a barrel temperature of 20°C or more and 200°C or less, an outlet temperature of 80°C or more and 200°C or less, a screw rotation speed of 100 rpm or more and 1000 rpm or less, and a heat treatment time of 1 second or more and 600 seconds or less, to obtain the desired food starch composition. The water addition conditions here are preferably 6% by mass or more and 50% by mass or less of the raw material mixture, more preferably 8% by mass or more and 40% by mass or less of the raw material mixture, and even more preferably 10% by mass or more and 30% by mass or less of the raw material mixture. As for temperature conditions, a barrel temperature of 25°C or more and 180°C or less and an outlet temperature of 90°C or more and 180°C or less are more preferable, and a barrel temperature of 30°C or more and 170°C or less and an outlet temperature of 100°C or more and 170°C or less are even more preferable. The screw rotation speed is more preferably 150 rpm or more and 900 rpm or less, and further preferably 200 rpm or more and 850 rpm or less. As for pressure conditions, the outlet pressure (maximum pressure) is preferably 0.5 MPa or more and 20 MPa or less, more preferably 0.6 MPa or more and 18 MPa or less, even more preferably 0.8 MPa or more and 15 MPa or less, and even more preferably 1 MPa or more and 10 MPa or less, as measured by gauge pressure. The heat treatment time is more preferably from 5 seconds to 120 seconds, and further preferably from 10 seconds to 60 seconds.

[0025] In another embodiment, the desired food starch composition may be obtained by adding water to a raw material mixture containing potato starch and polyglycerol fatty acid ester to adjust the moisture content, then heating and gelatinizing the mixture under atmospheric pressure, and then drying the mixture. The temperature for heating and gelatinizing the mixture is preferably 90°C or higher and 100°C or lower, more preferably 95°C or higher and 100°C or lower, and even more preferably 100°C (boiling state). The time for heating and gelatinizing the mixture is not particularly limited, but may be, for example, 10 seconds or higher and 2 hours or lower. As the drying means, for example, a drum dryer, a hot plate, etc. can be used.

[0026] The raw material mixture is heat-treated under the above conditions, preferably in the presence of water, to obtain the desired food starch composition. As described above, no high-pressure treatment is required regardless of the heat treatment method used, and the desired food starch composition can be obtained under pressure conditions of 20 MPa or less, preferably 18 MPa or less, and more preferably 15 MPa or less.

[0027] After the food starch composition has been heat-treated by the above-mentioned method or the like, a pulverization step and a sieving step may be added as necessary. Known devices and methods for pulverization and sieving may be used as necessary.

[0028] The content of particles that have fallen under a sieve with a mesh size of 0.25 mm in a JIS-Z8801-1 sieve in the food starch composition is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, still more preferably 90% by mass or more, and even more preferably 95% by mass or more, based on the total mass of the food starch composition. There is no upper limit to the content of particles that have fallen under a sieve with a mesh size of 0.25 mm, and the content is 100% by mass or less based on the total mass of the food starch composition.

[0029] The content of component (a) in the expansion promoter is not particularly limited, and may be, for example, 1 mass% or more, 2 mass% or more, 3 mass% or more, 4 mass% or more, 5 mass% or more, 10 mass% or more, 30 mass% or more, 50 mass% or more, etc., or may be 100 mass% or less, 99 mass% or less, 95 mass% or less, 90 mass% or less, 80 mass% or less, 70 mass% or less, etc.

[0030] The expansion promoter in this embodiment preferably further contains the following component (b). Component (b) One or more selected from the group consisting of plant milk and animal milk

[0031] (ingredient (b)) In the present embodiment, the component (b) is one or more selected from the group consisting of plant-based milk and animal-based milk. The component (b) preferably contains plant-based milk, and more preferably is plant-based milk.

[0032] In this embodiment, the vegetable milk refers to a milk-like liquid emulsion made from plants such as beans, grains, nuts, and potatoes. Examples of vegetable milk include vegetable milk made from beans such as soy milk, pea milk, and peanut milk; vegetable milk made from grains such as oat milk, rice milk, barley milk, and corn milk; vegetable milk made from nuts and seeds such as almond milk, cashew nut milk, macadamia nut milk, walnut milk, pistachio milk, hazelnut milk, walnut milk, coconut milk, hemp milk, flaxseed milk, quinoa milk, sesame milk, and sunflower milk; and vegetable milk made from potatoes such as potato milk. These may be used alone or in combination of two or more. The plant-based milk is preferably one or more types selected from the group consisting of plant-based milk made from beans and plant-based milk made from grains, more preferably one or more types selected from the group consisting of soy milk and oat milk, and even more preferably soy milk.

[0033] The soy milk includes soy milk, prepared soy milk, and soy milk beverages according to the JAS standard. That is, the soy milk in this embodiment refers to a milky beverage (called "soy milk liquid") obtained by dissolving proteins and other components from soybeans with hot water or the like and removing fiber, and includes (unadjusted) soy milk with soy solids of 8% or more, prepared soy milk with soy solids of 6% or more, soy milk beverages (fruit juice-based) with soy solids of 2% or more, and soy milk beverages (other) with soy solids of 4% or more. These may be used alone or in combination of two or more. The soybean solid content of the soy milk is preferably from 2% by mass to 30% by mass, more preferably from 3% by mass to 20% by mass, and even more preferably from 5% by mass to 15% by mass.

[0034] In this embodiment, the animal milk means the milk of a mammal. Examples of the animal milk include cow's milk, goat's milk, sheep's milk, and horse's milk. These may be used alone or in combination of two or more. The animal milk is preferably cow's milk.

[0035] In this embodiment, the protein content of component (b) is, from the viewpoint of promoting the expansion of the choux pastry, preferably from 0.1% by mass to 50% by mass, more preferably from 0.5% by mass to 30% by mass, even more preferably from 1% by mass to 20% by mass, still more preferably from 2% by mass to 15% by mass, and particularly preferably from 3% by mass to 10% by mass, based on the total amount of component (b).

[0036] The content of component (b) in the expansion promoter is not particularly limited, and may be, for example, 1 mass% or more, 5 mass% or more, 10 mass% or more, 20 mass% or more, 30 mass% or more, 40 mass% or more, 50 mass% or more, 70 mass% or more, 80 mass% or more, etc., or may be 100 mass% or less, 99 mass% or less, 98 mass% or less, 97 mass% or less, 96 mass% or less, 95 mass% or less, etc.

[0037] The swelling promoter in this embodiment may contain other ingredients in addition to the above-mentioned components (a) and (b) within the scope of the invention, such as water, edible oils and fats, seasonings, antioxidants, pH adjusters, preservatives, etc.

[0038] [2. Choux pastry and its manufacturing method] The choux pastry in this embodiment contains the above-mentioned component (a). A detailed description of the component (a) is omitted here because it was described above in [1. Expansion promoter for choux pastry].

[0039] From the viewpoint of promoting the swelling of the choux pastry, the content of component (a) in the choux pastry is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, and even more preferably 0.7% by mass or more, based on the entire choux pastry. From the same viewpoint, the content of component (a) in the choux pastry is preferably 10% by mass or less, more preferably 8% by mass or less, even more preferably 5% by mass or less, even more preferably 3% by mass or less, and even more preferably 2% by mass or less, based on the entire choux pastry.

[0040] From the viewpoint of promoting the swelling of the choux pastry, the content of component (a) in the choux pastry is preferably 0.5 parts by mass or more, more preferably 1 part by mass or more, even more preferably 2 parts by mass or more, even more preferably 3 parts by mass or more, and even more preferably 3.5 parts by mass or more, relative to 100 parts by mass of the flour. From the same viewpoint, the content of component (a) in the choux pastry is preferably 30 parts by mass or less, more preferably 20 parts by mass or less, even more preferably 15 parts by mass or less, even more preferably 10 parts by mass or less, and even more preferably 8 parts by mass or less, relative to 100 parts by mass of the flour.

[0041] The choux pastry of this embodiment preferably further contains the aforementioned component (b). A detailed description of component (b) is omitted here since it was described above in [1. Expansion promoter for choux pastry].

[0042] From the viewpoint of promoting the swelling of the choux pastry, the content of component (b) in the choux pastry is preferably 1% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, even more preferably 8% by mass or more, and even more preferably 10% by mass or more, based on the entire choux pastry. From the same viewpoint, the content of component (b) in the choux pastry is preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 25% by mass or less, even more preferably 20% by mass or less, and even more preferably 15% by mass or less, based on the entire choux pastry.

[0043] From the viewpoint of promoting the swelling of the choux pastry, the content of component (b) in the choux pastry is preferably 5 parts by mass or more, more preferably 10 parts by mass or more, even more preferably 20 parts by mass or more, even more preferably 40 parts by mass or more, and even more preferably 50 parts by mass or more, relative to 100 parts by mass of the flour. From the same viewpoint, the content of component (b) in the choux pastry is preferably 250 parts by mass or less, more preferably 200 parts by mass or less, even more preferably 150 parts by mass or less, even more preferably 130 parts by mass or less, and even more preferably 100 parts by mass or less, relative to 100 parts by mass of the flour.

[0044] The choux pastry of this embodiment preferably further contains cereal flour. Examples of cereal flour include wheat flour such as weak flour, medium flour, strong flour, and whole wheat flour; rice flour, barley flour, rye flour, pearl barley flour, buckwheat flour, corn flour, barnyard millet flour, and foxtail millet flour. These may be used alone or in combination of two or more. In this embodiment, the cereal flour is preferably wheat flour, and more preferably weak flour.

[0045] From the viewpoint of promoting the swelling of the choux pastry, the content of the grain flour in the choux pastry is preferably 5% by mass or more, more preferably 8% by mass or more, even more preferably 10% by mass or more, even more preferably 12% by mass or more, and even more preferably 15% by mass or more, based on the entire choux pastry. From the same viewpoint, the content of the grain flour in the choux pastry is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, even more preferably 25% by mass or less, and even more preferably 20% by mass or less, based on the entire choux pastry.

[0046] The choux pastry of this embodiment preferably further contains edible oils and fats. The edible oils and fats are not limited as long as they are edible, but include, for example, vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, sesame oil, coconut oil, palm oil, palm kernel oil, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, peanut oil, monkey fat, cacao butter, and shea butter; animal oils and fats such as beef tallow, lard, chicken fat, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. In addition, processed oils and fats obtained by fractionating, hydrogenating, transesterifying, etc. the above vegetable oils and fats, animal oils and fats, and synthetic oils and fats may be included. These may be used alone or in combination of two or more.

[0047] The edible oil may be blended into the choux pastry as the edible oil itself, or may be blended in the form of butter, margarine, shortening, fat spread, cream, powdered oil, etc. In this embodiment, the edible oil is preferably blended in the form of one or more selected from the group consisting of butter, margarine, shortening, fat spread, and cream.

[0048] From the viewpoint of promoting the swelling of the choux pastry, the content of edible oils and fats in the choux pastry is preferably 1% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, even more preferably 8% by mass or more, and even more preferably 10% by mass or more, based on the entire choux pastry. From the same viewpoint, the content of edible oils and fats in the choux pastry is preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 25% by mass or less, even more preferably 20% by mass or less, and even more preferably 15% by mass or less, based on the entire choux pastry.

[0049] From the viewpoint of promoting the expansion of the choux pastry, the content of edible oils and fats in the choux pastry is preferably 10 parts by mass or more, more preferably 30 parts by mass or more, even more preferably 50 parts by mass or more, even more preferably 60 parts by mass or more, and even more preferably 70 parts by mass or more, relative to 100 parts by mass of the flour. From the same viewpoint, the content of edible oils and fats in the choux pastry is preferably 200 parts by mass or less, more preferably 150 parts by mass or less, even more preferably 120 parts by mass or less, even more preferably 100 parts by mass or less, and even more preferably 80 parts by mass or less, relative to 100 parts by mass of the flour.

[0050] The choux pastry of this embodiment preferably further contains eggs. Examples of eggs include whole eggs, egg yolks, egg whites, dried whole eggs, dried egg yolks, dried egg whites, frozen whole eggs, frozen egg yolks, frozen egg whites, etc. These may be used alone or in combination of two or more. In this embodiment, the eggs are preferably one or more types selected from the group consisting of whole eggs, dried whole eggs, and frozen whole eggs.

[0051] From the viewpoint of promoting the swelling of the choux pastry, the egg content in the choux pastry is preferably 1% by mass or more, more preferably 5% by mass or more, even more preferably 10% by mass or more, even more preferably 15% by mass or more, and even more preferably 20% by mass or more, based on the entire choux pastry. From the same viewpoint, the egg content in the choux pastry is preferably 60% by mass or less, more preferably 50% by mass or less, even more preferably 45% by mass or less, even more preferably 42% by mass or less, and even more preferably 40% by mass or less, based on the entire choux pastry.

[0052] From the viewpoint of promoting the swelling of the choux pastry, the egg content in the choux pastry is preferably 50 parts by mass or more, more preferably 80 parts by mass or more, even more preferably 100 parts by mass or more, even more preferably 120 parts by mass or more, and even more preferably 130 parts by mass or more, relative to 100 parts by mass of the flour. From the same viewpoint, the egg content in the choux pastry is preferably 400 parts by mass or less, more preferably 300 parts by mass or less, even more preferably 250 parts by mass or less, even more preferably 230 parts by mass or less, and even more preferably 210 parts by mass or less, relative to 100 parts by mass of the flour.

[0053] In another aspect of this embodiment, the egg content in the choux pastry is, from the standpoint of reducing the amount of eggs used, preferably 40% by mass or less, more preferably 38% by mass or less, even more preferably 35% by mass or less, even more preferably 32% by mass or less, even more preferably 30% by mass or less, and particularly preferably 28% by mass or less, based on the entire choux pastry. In another aspect of this embodiment, the egg content in the choux pastry is, from the standpoint of reducing the amount of eggs used, preferably 210 parts by mass or less, more preferably 200 parts by mass or less, even more preferably 180 parts by mass or less, even more preferably 160 parts by mass or less, and even more preferably 150 parts by mass or less, per 100 parts by mass of flour. In the above embodiment, even if it is necessary to reduce the amount of eggs used due to problems such as unstable egg supply, by including the above-mentioned component (a) in the choux pastry, it is possible to obtain a choux pastry with the same degree of rise as when produced using the normal amount of eggs.

[0054] The choux pastry of this embodiment preferably further contains water. The water in this embodiment includes not only ordinary water, but also liquid water used instead of water such as fruit juice or vegetable juice, aqueous solutions containing flavors such as coffee powder, and water contained in oil and fat compositions. However, the water in this embodiment does not include the component (b).

[0055] From the viewpoint of promoting swelling of the choux pastry, the water content in the choux pastry is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 15% by mass or more, even more preferably 20% by mass or more, and even more preferably 22% by mass or more, based on the entire choux pastry. From the same viewpoint, the water content in the choux pastry is preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less, even more preferably 45% by mass or less, and even more preferably 40% by mass or less, based on the entire choux pastry.

[0056] The water content in the choux pastry is preferably 10 parts by mass or more, more preferably 50 parts by mass or more, even more preferably 100 parts by mass or more, even more preferably 120 parts by mass or more, and even more preferably 150 parts by mass or more, relative to 100 parts by mass of flour, from the viewpoint of promoting the swelling of the choux pastry. Also, from the same viewpoint, the water content in the choux pastry is preferably 400 parts by mass or less, more preferably 300 parts by mass or less, even more preferably 250 parts by mass or less, even more preferably 200 parts by mass or less, and even more preferably 180 parts by mass or less, relative to 100 parts by mass of flour.

[0057] From the viewpoint of promoting swelling of the choux pastry, the total content of component (b) and water in the choux pastry is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 15% by mass or more, even more preferably 20% by mass or more, and even more preferably 25% by mass or more, based on the entire choux pastry. From the same viewpoint, the total content of component (b) and water in the choux pastry is preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less, even more preferably 45% by mass or less, and even more preferably 40% by mass or less, based on the entire choux pastry.

[0058] From the viewpoint of promoting the swelling of the choux pastry, the total content of component (b) and water in the choux pastry is preferably 10 parts by mass or more, more preferably 50 parts by mass or more, even more preferably 100 parts by mass or more, even more preferably 120 parts by mass or more, and even more preferably 150 parts by mass or more, relative to 100 parts by mass of the flour. From the same viewpoint, the total content of component (b) and water in the choux pastry is preferably 400 parts by mass or less, more preferably 300 parts by mass or less, even more preferably 270 parts by mass or less, even more preferably 240 parts by mass or less, and even more preferably 220 parts by mass or less, relative to 100 parts by mass of the flour.

[0059] The choux pastry of this embodiment may contain ingredients other than those mentioned above. Examples of other ingredients include starches such as tapioca starch, corn starch, potato starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch, and resistant starch; sugars such as sugar, fructose, glucose, isomerized sugar, invert sugar, oligosaccharides, trehalose, sugar alcohol, and honey; salt; leavening agents such as baking soda and baking powder; baker's yeasts such as fresh yeast, dry yeast, and semi-dry yeast; emulsifiers; pH adjusters; and flavorings.

[0060] The method for producing choux pastry in this embodiment includes a step of producing component (a) and a step of mixing component (a) with choux pastry ingredients. A detailed explanation of the step of producing component (a) is omitted since it was described above in [1. Expansion promoter for choux pastry].

[0061] The method for producing choux pastry in this embodiment further includes a step of blending the aforementioned component (b) with the choux pastry raw materials. A detailed explanation of component (b) is omitted here, as it was described above in [1. Expansion promoter for choux pastry].

[0062] In the method for producing choux pastry, the step of blending component (a) with the choux pastry ingredients and the step of blending component (b) are not particularly limited, but it is preferable to produce the choux pastry through the following steps. Step (1) Heating and mixing raw materials containing edible oil and water Step (2) Adding flour and component (a) to the mixture obtained in step (1) and mixing them. Step (3) adding eggs and component (b) to the mixture obtained in step (2) and mixing.

[0063] In the step (1), the conditions for heating and mixing are not limited. For example, the raw materials can be heated and mixed in a mixer bowl or the like until they boil.

[0064] In the step (2), the conditions for adding and mixing the grain flour and the component (a) are not limited, but for example, the grain flour and the component (a) may be added simultaneously or separately. Preferably, the grain flour is added and mixed, and then the component (a) is added and mixed.

[0065] In the step (3), the conditions for adding and mixing the egg and component (b) are not limited, but for example, the egg and component (b) may be added simultaneously or separately. Preferably, the egg and component (b) are added simultaneously. Furthermore, the egg and component (b) may be added all at once or in multiple portions. Preferably, the egg and component (b) are added in multiple portions.

[0066] The choux pastry may be stored before or after it is formed. For example, the choux pastry may be refrigerated at 10° C. or below or frozen at 0° C. or below before it is cooked.

[0067] [3. Choux pastry manufacturing method] The method for producing choux pastry in this embodiment includes the steps of obtaining choux pastry by the method described above, and cooking the choux pastry.

[0068] The method of cooking the choux pastry in the step of cooking the choux pastry is not particularly limited, but is preferably baking, more preferably baking in an oven. The heating conditions are not limited, but for example, the choux pastry can be baked at a temperature of 150°C to 280°C for 10 minutes to 60 minutes.

[0069] [4. Method for promoting the expansion of choux pastry] The method for promoting the expansion of choux pastry in this embodiment is characterized by including a step of producing component (a) and a step of mixing component (a) with choux pastry ingredients.

[0070] The method for promoting the expansion of choux pastry in this embodiment is characterized by further comprising a step of blending the aforementioned component (b) with the choux pastry raw materials. Detailed explanations of the process for producing component (a) and component (b) are omitted here because they were described above in [1. Expansion promoter for choux pastry]. Also, detailed explanations of the process for blending components (a) and (b) with the choux pastry ingredients are omitted here because they were described above in [2. Choux pastry and its production method].

[0071] Below, examples of reference forms are given. [1] A puffing promoter for choux pastry, comprising the following ingredient (a) as an active ingredient: Component (a) a food starch composition comprising a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. [2] The puffing promoter for choux pastry described in [1], further comprising the following component (b): Component (b) One or more selected from the group consisting of plant milk and animal milk [3] The puffing promoter for choux pastry described in [1] or [2], wherein the component (b) is vegetable milk. [4] A choux pastry comprising the following ingredient (a): Component (a) a food starch composition comprising a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. [5] The choux pastry described in [4], further comprising the following ingredient (b): Component (b) One or more selected from the group consisting of plant milk and animal milk [6] The choux pastry described in [4] or [5], wherein the content of component (a) in the choux pastry is 0.1% by mass or more and 10% by mass or less. [7] The choux pastry described in [5] or [6], wherein the content of component (b) in the choux pastry is 1% by mass or more and 40% by mass or less. [8] The choux pastry described in any one of [4] to [7], wherein the egg content in the choux pastry is 40% by mass or less. [9] A method for producing choux pastry, comprising the step of mixing the following ingredient (a) with choux pastry ingredients: Component (a) a food starch composition comprising a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

[10] A method for producing choux pastry described in [9], further comprising a step of blending the following ingredient (b) to the choux pastry ingredients. Component (b) One or more selected from the group consisting of plant milk and animal milk

[11] A method for producing choux pastry, comprising the step of cooking the choux pastry obtained by the method according to [9] or

[10] .

[12] A method for promoting the expansion of a choux pastry, comprising the step of blending the following ingredient (a) with a choux pastry ingredient: Component (a) a food starch composition comprising a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

[13] A method for promoting the expansion of choux pastry described in

[12] , further comprising a step of blending the following ingredient (b) to the choux pastry raw material: Component (b) One or more selected from the group consisting of plant milk and animal milk EXAMPLES

[0072] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0073] In carrying out the present invention, the following raw materials were used: (Component (a)) Food starch composition 1: Produced by the method described in Production Example 1 below. (ingredient (b)) Soy milk: Kikkoman Soy Foods Corporation's "Delicious Unsweetened Soy Milk" (protein content: approx. 4% by mass, soybean solids 8% or more) (Flour) Weak flour: "Heart" made by Nippon Co., Ltd. (edible fats and oils) Fat spread: Produced by J-Oil Mills Co., Ltd. (edible oil content: approx. 77% by mass, water content: approx. 19% by mass) Cream for kneading: J-Oil Mills Co., Ltd. (edible oil content: approx. 27% by mass, water content: approx. 67% by mass) (egg) Whole eggs: Kanagawa Chuo Poultry Farm's "Eggs Born in Kanagawa" (Other Ingredients) Baking powder: "F Up" manufactured by Aikoku Co., Ltd. Salt: "Table Salt" produced by the Salt Industry Center, a public interest incorporated foundation

[0074] <Production example 1: Food grade starch composition 1> A raw material mixture of 2 kg of unprocessed potato starch (J-Oil Mills, Inc., "Gelcol BP-200") and 15 g of polyglycerol fatty acid ester (DuPont Specialty Products, Inc., "GRINDSTED PGE55-M" (HLB: approx. 7, average degree of polymerization of polyglycerol: 3 or less, constituent fatty acids: stearic acid, a few percent palmitic acid)) was heat-treated for 15 seconds in a twin-screw extruder (Kowa Kogyo Co., Ltd., "KEI-45-15") while adding water at 11.5% by mass (50 g / min) to the powder. The heat-treated product was placed in a thermostatic chamber set at 110°C for 30 minutes and dried until the moisture content reached 10% by mass. The dried heat-treated product was pulverized using a benchtop pulverizer and passed through a JIS-Z8801-1 standard sieve with 0.25 mm mesh to recover the undersieve fraction, thereby obtaining food starch composition 1. The conditions for the twin-screw extruder were as follows: barrel temperature: 30°C to 170°C, outlet temperature: 100°C to 170°C, maximum pressure in the barrel: 5 MPa, and screw rotation speed: 230 rpm.

[0075] <Test Example 1> Choux pastries were prepared using the composition shown in Table 1 and the method described below, and the degree of expansion of the choux pastries was evaluated. [Making Choux Pastry] 1. The fat spread, kneading cream, water, and salt were placed in a mixer bowl (Kanto Mixing Machinery Co., Ltd., "KTM-10") and heated to boiling using a heater. 2. Add the flour to step 1 above and mix on low speed for 1 minute, then on high speed for 2 minutes and 30 seconds. 3. Food starch composition 1 was added to the above 2. and mixed at low speed for 30 seconds (Examples only). 4. Prepare a mixture of whole eggs and soy milk (in Comparative Example 1 and Example 1, a whole egg liquid was prepared by dissolving only whole eggs), and add 2 / 3 of the mixture (or whole egg liquid) little by little to the mixture in 3. above in several batches. Mix at low speed for 30 seconds and at high speed for 1 minute and 30 seconds. 5. Add the remaining 1 / 3 of the mixed liquid (or whole egg liquid) and baking powder to step 4 above, and mix at low speed for 30 seconds, then at high speed for 1 minute and 30 seconds to obtain choux pastry. 6. The choux pastry obtained in step 5 above was placed in a piping bag and squeezed out onto a baking sheet at 28g per piece. 7. The baking tray from step 6 was baked in an oven ("Nanban Kiln Bakken" manufactured by Shichiyo Seisakusho Co., Ltd., temperature set at 210°C for top heat and 230°C for bottom heat) for 24 minutes to obtain choux pastry.

[0076] The average diameter and average height of the obtained choux pastry were measured by the following method. The measurement results are also shown in Table 1. (average diameter) The diameter of the obtained choux pastry was measured using a ruler. Specifically, the longest diameter of the obtained 20 choux pastries was measured when viewed from above, and the average value of the diameters of the 20 pieces was calculated as the average diameter. (average height) The height of the obtained choux pastry was measured using a ruler. Specifically, the maximum height of the 20 obtained choux pastries was measured when viewed from the side, and the average value of the heights of the 20 pieces was calculated as the average height.

[0077] The resulting choux pastry was tasted by a panel of four experts, who evaluated the degree of puffiness of the choux pastry according to the following criteria. The scores shown in the table are the consensus scores of the four experts. The evaluation results are also shown in Table 1.

[0078] (Evaluation criteria: degree of swelling) 5: The degree of swelling is much better than that of Comparative Example 1. 4: The degree of swelling is better than that of Comparative Example 1 3: The degree of swelling is the same as that of Comparative Example 1. 2: Poorer swelling than Comparative Example 1 1: The degree of swelling is much worse than that of Comparative Example 1

[0079] [Table 1]

[0080] As a result, as shown in Table 1, the average diameter and average height of the choux pastry were increased and the degree of expansion was better in Examples 1 and 2 compared to Comparative Example 1. Also, in Comparative Examples 2, 3, and 4, in which the whole egg content was reduced, the average diameter of the choux pastry was increased and the degree of expansion was better in Examples 3 and 4 compared to Comparative Example 2. Furthermore, in Examples 3 and 4, the degree of swelling of the choux pastry was equal to or greater than that of Comparative Example 1. This shows that even when the amount of whole eggs used is reduced, by blending component (a) into the choux pastry, it is possible to obtain a choux pastry with a degree of swelling equal to or greater than that of a choux pastry made using a normal amount of whole eggs.

Claims

1. A puffing promoter for choux pastry, comprising the following ingredient (a) as an active ingredient: Component (a) A food starch composition comprising a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

2. The puffing promoter for choux pastry according to claim 1, further comprising the following component (b): Component (b) One or more selected from the group consisting of plant milk and animal milk

3. The puffing promoter for choux pastry according to claim 1 or 2, wherein the component (b) is vegetable milk.

4. A choux pastry comprising the following ingredient (a): Component (a) A food starch composition comprising a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

5. The choux pastry according to claim 4, further comprising the following component (b): Component (b) One or more selected from the group consisting of plant milk and animal milk

6. The choux pastry according to claim 4 or 5, wherein the content of the component (a) in the choux pastry is 0.1% by mass or more and 10% by mass or less.

7. The choux pastry according to claim 5, wherein the content of the component (b) in the choux pastry is 1% by mass or more and 40% by mass or less.

8. The choux pastry according to claim 4 or 5, wherein the egg content in the choux pastry is 40% by mass or less.

9. preparing component (a); The step of blending the component (a) into a choux pastry raw material, The method for producing choux pastry, wherein the step of producing component (a) is a step of heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less to obtain an edible starch composition.

10. The method for producing choux pastry according to claim 9, further comprising the step of blending the following component (b) into the choux pastry raw material. Component (b) One or more selected from the group consisting of plant milk and animal milk

11. A method for producing a choux pastry, comprising a step of cooking the choux pastry obtained by the method according to claim 9 or 10.

12. preparing component (a); The step of blending the component (a) into a choux pastry raw material, The method for promoting the expansion of choux pastry, wherein the step of producing component (a) is a step of heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less to obtain an edible starch composition.

13. The method for promoting the expansion of a choux pastry according to claim 12, further comprising the step of blending the following component (b) with the choux pastry raw material. Component (b) One or more selected from the group consisting of plant milk and animal milk

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