Composition for improving swelling property of choux pastry and method for producing choux pastry and choux skin

Abstract

To provide a technique for improving the swelling property of choux pastry.SOLUTION: Provided is a composition for improving the swelling property of choux pastry that includes any one or more sugar alcohols selected from the following (A) to (E) as an active ingredient: (A) sorbitol; (B) reduced starch syrup having a saccharide composition of 30 to 50 mass% of monosaccharide, 20 to 55 mass% of disaccharide, and 40 mass% or less of trisaccharide or higher; (C) reduced starch syrup having a saccharide composition of less than 30 mass% of monosaccharide and less than 50 mass% of pentasaccharide or higher; (D) reduced starch syrup having a saccharide composition of 50 mass% or more of pentasaccharide or higher; and (E) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 or more and less than 100.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a composition for improving the puffiness of shoe dough, a method for producing shoe dough, and a method for producing shoe skin.

Background Art

[0002] Products using shoe skin include not only shoe cream but also many others such as éclairs, French crullers, Paris-Brest, croquembouche, and Saint-Honoré, which are widely consumed daily snacks. Therefore, technologies for improving shoe dough and shoe skin have been researched and developed. For example, Patent Document 1 discloses a shoe dough mix that can produce a shoe skin with a well-balanced shape even when containing starch as a main component.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Shoe skin is generally produced by mixing water and oil, boiling the mixture, adding starches and flours to the boiling mixture to gelatinize them, gradually adding eggs and mixing, and heating the prepared shoe dough with the appropriate hardness by baking or deep-frying. When heated, the dough expands due to steam and solidifies in that state. Therefore, shoe skin is characterized by having cavities inside and a swollen appearance on the top. If the puffing of the dough during heating is sufficient, even a small amount of dough can result in a shoe skin with a good appearance, thereby improving the commercial value and reducing the raw material cost.

[0005] In this regard, in the invention related to the mix for shoe dough of Patent Document 1, it is disclosed that when a specific type of starch is used at a specific blending ratio, adding trehalose results in "good puffing at the top" (Example 12). However, whether the puffing property can be improved regardless of the type and blending ratio of the starch, and furthermore, which types of saccharides are effective in improving the puffing property have not been examined at all and remain unclear.

[0006] That is, even in view of such prior art, it cannot be said that technologies for easily or effectively improving the puffing property of shoe dough are sufficiently available. The present invention has been made to solve such problems, and an object thereof is to provide a technology for improving the puffing property of shoe dough.

Means for Solving the Problems

[0007] As a result of intensive research, the present inventors have found that by blending sorbitol, reduced starch syrup having a predetermined sugar composition, or reduced starch syrup obtained by reducing starch syrup having a predetermined dextrose equivalent into shoe dough, the puffing property of the dough can be improved, and a shoe crust with a large bulge and a good appearance can be produced. Further, it has been found that this puffing property improving effect is maintained well even when the dough is stored frozen. Therefore, based on such findings, the following inventions have been completed.

[0008] (1) The composition for improving the puffing property of shoe dough according to the present invention (in the present invention, sometimes simply referred to as "this composition") contains, as an active ingredient, any one or more sugar alcohols selected from the following (a) to (o); (a) Sorbitol, (b) Reduced starch syrup having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or higher sugars, (c) Reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of pentasaccharides or higher sugars, (d) Reduced starch syrup having a sugar composition of 50% by mass or more of pentasaccharides or higher sugars, (e) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 or more and less than 100.

[0009] (3) The method for manufacturing a shoe leather according to the present invention includes a step of mixing the present composition with the materials constituting the shoe leather.

[0010] (4) The method for manufacturing a shoe leather according to the present invention includes a step of heating the shoe leather material containing the present composition.

Advantages of the Invention

[0011] According to the present invention, the expandability of the shoe leather material can be improved. According to the present invention, a shoe leather with a large bulge and a good appearance can be manufactured. Therefore, it can contribute to reducing manufacturing costs such as the material cost of the leather, and improving the product value of products using the shoe leather.

[0012] Also, by a simple method of blending sorbierite or a predetermined reduced maltose into the materials constituting the shoe leather, a shoe leather material with improved expandability or a shoe leather with a large bulge and a good appearance can be manufactured. Therefore, it can contribute to improving the uniformity of the product and reducing the manufacturing cost.

Brief Description of the Drawings

[0013]

Figure 1

Figure 2

Figure 3

Embodiments for Carrying Out the Invention

[0014] Hereinafter, the present invention will be described in detail.

[0015] "Shoo skin" refers to a food product made by heating shoo dough, which has a space inside and presents a puffed appearance as described above. The shoo skin may be eaten with food stuffed inside or eaten without stuffing. Specific examples of foods using shoo skin include, for example, shoo cream, croquembouche, éclair, French cruller, beignet, saint-honoré, Paris-Brest, churros, flocken zartbittertorte, guljele, etc.

[0016] "Shoo dough" generally mainly contains fats and oils, water, flour / starch, and eggs. Due to its high water concentration, it generates a large amount of steam and swells when heated, and the starch and egg components in the dough thermally coagulate and solidify in a puffed state.

[0017] This composition is used to improve the puffability of shoo dough. That is, this composition can also be called a puffability improver for shoo dough.

[0018] "Improving the puffability" of shoo dough means increasing the puff of shoo dough. Whether the puffability is improved can be confirmed by measuring the weight and volume of the produced shoo skin and calculating the volume per unit weight (specific volume) as shown in the examples described later. Thus, if the specific volume of the shoo skin containing this composition is larger than that of the shoo skin without this composition, it can be determined that the puffability of the shoo dough is improved by this composition.

[0019] In the present invention, the shoo dough may be made of any material and preparation method that swells when heated to form a shoo skin.

[0020] Examples of the materials for shoo dough can include fats and oils, water, flours and / or starches, and eggs. The fats and oils may be any edible fats and oils. For example, butter, margarine, fat spread, shortening, liquid oil, etc. can be used alone or in combination.

[0021] Examples of cereal flours include wheat flours such as strong flour, medium strong flour, medium flour, French flour, weak flour, durum flour, wheat germ, whole grain flour, wheat bran, durum flour, etc., and other cereal flours such as barley flour, rice flour, rye flour, whole rye flour, soybean flour, adzuki bean flour, etc. These can be used alone or in combination. Examples of starches include starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, sweet potato starch, sago starch, rice starch, glutinous rice starch, and their chemically modified starches, etc. These can be used alone or in combination.

[0022] Examples of eggs include whole eggs, egg whites, egg yolks, those with added sugar or salt, frozen ones, dried ones, and those treated with enzymes, which can be used alone or in combination.

[0023] Within the scope of the object of the present invention, any other materials can be optionally blended into the choux pastry as desired. Examples of such materials include, for example, milk and dairy products, salt, milk protein, enzymes, emulsifiers, leavening agents such as ammonium bicarbonate, baking soda, baking powder, isparta, oxidizing agents, reducing agents, antioxidants, coloring agents, souring agents, flavoring agents, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, black tea, matcha and other teas, nut pastes, spices, cocoa mass, cocoa powder, dextrins, food ingredients such as vegetables, meats, alcohols, seafood, etc., flavoring agents, etc.

[0024] Note that part or all of the water in the choux pastry may be replaced with raw materials other than water, such as materials rich in water, such as milk, cream, fruit juice, etc.

[0025] The content ratio of each component in the shumai dough can be appropriately set according to the type and use of the product. For example, for 100 parts by mass of flours and / or starches, 50 to 180 parts by mass of fats and oils, 100 to 300 parts by mass of eggs (when using dried products, converted to the mass before drying), 100 to 250 parts by mass of water, and 100 parts by mass or less of any other raw materials (total amount) can be exemplified.

[0026] The shumai dough can be made, for example, by [Step 1] mixing water and fats and oils and bringing to a boil, [Step 2] mixing starches and flours and gelatinizing them, and [Step 3] further adding eggs gradually until the dough reaches an appropriate hardness and mixing. The shumai dough may be stored at a low temperature (a temperature lower than the outside air temperature or room temperature. For example, 10°C or lower, 5°C or lower, -5°C or lower, -10°C or lower) for a certain period after production.

[0027] This composition can be used by mixing the sugar alcohols of (a) to (o) into the materials constituting the shumai skin. The timing of mixing the sugar alcohols is not particularly limited, and it may be at any stage of [Step 1], [Step 2], or [Step 3] in the above-mentioned manufacturing method of the shumai dough.

[0028] The blending amount of the sugar alcohol can be appropriately set according to the blending of the shumai dough, the type of product using the shumai skin, the desired taste and texture, the presence, type, and amount of auxiliary materials, etc. Specifically exemplifying the blending amount, for example, in terms of the mass percentage in the total amount (100% by mass) of the shumai dough, the lower limit can be exemplified as 0.1% or more, 0.15% or more, 0.2% or more, 0.25% or more, 0.3% or more, 0.35% or more, 0.4% or more, 0.45% or more, or 0.5% or more. Also, the upper limit can be exemplified as 10% or less, 9.5% or less, 9.0% or less, 8.5% or less, 8.0% or less, or 7.5% or less.

[0029] The shoe leather can be made, for example, by heating the shoe fabric after shaping it into a desired shape. Here, "heating" refers to a process of applying heat to such an extent that the moisture in the fabric turns into steam and the fabric can be inflated. Specifically, examples of heating methods include steaming (steaming), baking (firing), frying (deep-frying), boiling, and microwave heating using a microwave oven (microwave heating). Examples of heating temperatures include, for example, 80°C to 250°C, 90°C to 250°C, 100°C to 250°C, etc.

[0030] (A) Sorbitol is a hexose monosaccharide alcohol originally contained in loquat fruits, apples, prunes, etc., and is a reduced form of glucose.

[0031] Reduced maltose is a sugar alcohol obtained by reducing maltose. Here, maltose is a substance obtained by saccharifying starch with an acid or an enzyme, etc., and is a mixture of monosaccharides (glucose) and polysaccharides (oligosaccharides, dextrins, etc.). Therefore, reduced maltose is also a mixture containing two or more sugar alcohols among monosaccharide sugar alcohols and polysaccharide (disaccharide, trisaccharide, or tetrasaccharide or higher) sugar alcohols. Reduced maltose may be divided into highly saccharified reduced maltose, medium saccharified reduced maltose, and low saccharified reduced maltose depending on the degree of saccharification. In the present invention, any of these can be used.

[0032] Specific examples of the sugar composition of highly saccharified reduced maltose include (a) a sugar composition containing 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or higher, or (c) a sugar composition containing 37 to 50% by mass of monosaccharides, 26 to 55% by mass of disaccharides, 1 to 21% by mass of trisaccharides, 0 to 10% by mass of tetrasaccharides, and 0 to 8% by mass of pentasaccharides or higher.

[0033] As the sugar composition of medium-reduced maltose syrup, specifically, a sugar composition containing less than 30% by mass of monosaccharides and less than 50% by mass of pentasaccharides or higher, or a sugar composition containing 2 - 10% by mass of monosaccharides, 15 - 55% by mass of disaccharides, 15 - 65% by mass of trisaccharides, 1 - 15% by mass of tetrasaccharides, and 1 - 38% by mass of pentasaccharides or higher can be exemplified.

[0034] As the sugar composition of low-reduced maltose syrup, specifically, a sugar composition containing 50% by mass or more of pentasaccharides or higher, or a sugar composition containing 1 - 10% by mass of monosaccharides, 6 - 21% by mass of disaccharides, 7 - 23% by mass of trisaccharides, 5 - 13% by mass of tetrasaccharides, and 50 - 82% by mass of pentasaccharides or higher can be exemplified.

[0035] Note that the sugar composition refers to the mass ratio of each sugar to the total mass of sugars, expressed as a percentage. That is, it is the mass percentage of each sugar when the total mass of sugars is 100. The sugar composition can be confirmed using high-performance liquid chromatography (HPLC). That is, reduced maltose syrup is used as a sample and subjected to HPLC to obtain a chromatogram. In the said chromatogram, the sum of the areas of all peaks corresponds to the "total mass of sugars", and the area of each peak corresponds to the "mass of each sugar". Therefore, the mass percentage of each sugar in the sample can be calculated as the ratio of the area of each peak to the sum of the areas of all detected peaks. The conditions of HPLC can be appropriately set according to established methods, and the following conditions can be exemplified. 《HPLC Conditions》 Column; MCI GEL CK04S (10mm ID x 200mm) Eluent; High-purity water Flow rate; 0.4 mL / min Injection volume; 20 μL Column temperature; 65 °C Detection; Differential refractive index detector RI-10A (Shimadzu Corporation)

[0036] Reduced maltose is produced by reducing maltose. Therefore, the degree of saccharification of reduced maltose conforms to the degree of saccharification of maltose. That is, the higher the degree of saccharification of the raw material maltose, the higher the degree of saccharification of the reduced maltose, and the lower the degree of saccharification of the raw material maltose, the lower the degree of saccharification of the reduced maltose. Generally, the dextrose equivalent (DE value) is used as an index for the degree of saccharification of maltose. DE is the ratio (percentage) of the reducing sugar in the sample, measured as glucose, to the total solids of the reducing sugar. The maximum value of DE is 100, which means that all of the solids are glucose, and the smaller the DE, the more oligosaccharides and polysaccharides there are.

[0037] That is, as the DE of the raw material maltose of highly saccharified reduced maltose, values exceeding 55, 60 or more, 65 or more, 70 or more, less than 100, or exceeding 55 and less than 100 can be exemplified; as the DE of the raw material maltose of medium saccharified reduced maltose, values exceeding 35, 37 or more, 45 or less, 48 or less, 50 or less, 55 or less can be exemplified; as the DE of the raw material maltose of low saccharified reduced maltose, values of 10 or more, 12 or more, 14 or more, 30 or less, 32 or less, or 35 or less can be exemplified, respectively. Further, as the DE of the raw material maltose of low to high saccharified reduced maltose, values of (a) 10 or more and less than 100 can be exemplified.

[0038] Note that the DE of maltose can be measured by the following method. 《Method for Measuring DE》 Accurately weigh 2.5 g of the sample, dissolve it in water to make 200 mL. Weigh 10 mL of this solution, add 10 mL of 1 / 25 mol / L iodine solution (Note 1) and 15 mL of 1 / 25 mol / L sodium hydroxide solution (Note 2), and let it stand in the dark for 20 minutes. Next, add 5 mL of 2 mol / L hydrochloric acid (Note 3), mix well, and then titrate with 1 / 25 mol / L sodium thiosulfate solution (Note 4). When the solution turns slightly yellow near the end point of the titration, add 2 drops of starch indicator (Note 5) and continue the titration. The end point of the titration is the point when the color of the solution disappears. Determine the blank value using water, and calculate the DE using the following formula 1. (Note 1) 1 / 25 mol / L iodine solution: Put 20.4 g of potassium iodide and 10.2 g of iodine into a 2 L volumetric flask, dissolve with a small amount of water, and then add water up to the calibration line. (Note 2) 1 / 25 mol / L sodium hydroxide solution: Put 3.2 g of sodium hydroxide into a 2 L volumetric flask, dissolve it with a small amount of water, and then add water up to the calibration line. (Note 3) 2 mol / L hydrochloric acid: Gradually add 150 mL of hydrochloric acid to 750 mL of water while stirring. (Note 4) 1 / 25 mol / L sodium thiosulfate solution: Put 20 g of sodium thiosulfate into a 2 L volumetric flask, dissolve it with a small amount of water, and then add water up to the calibration line. (Note 5) Starch indicator: Dissolve 5 g of soluble starch in 500 mL of water, and dissolve 100 g of sodium chloride in it.

[0039] In the present invention, the sugar alcohols (a) to (o) may be used as they are commercially available, or may be produced and used according to methods known to those skilled in the art. Known production methods of sugar alcohols include a reduction reaction of adding hydrogen to raw material sugars (glucose in the case of sorbitol, and maltose in the case of reduced maltose).

[0040] For the reduction reaction by hydrogenation, for example, an aqueous solution of raw material sugar at 40 to 75% by mass is charged into a high-pressure reactor together with a reduction catalyst, the hydrogen pressure in the reactor is set to 4.9 to 19.6 MPa, and the reaction solution temperature is set to 70 to 180 °C. Then, the reaction may be carried out while mixing and stirring until no absorption of hydrogen is observed. After that, the reduction catalyst is separated, and after decolorization and desalting by ion exchange resin treatment and, if necessary, activated carbon treatment, etc., and then concentrated to a predetermined concentration, a high-concentration sugar alcohol can be produced.

[0041] The method for producing shoe dough or the method for producing shoe leather according to the present invention may include other steps as long as the features of the present invention are not impaired. Examples of such steps include, for example, a material pulverization step, a mixing step, a kneading step, a fermentation step, a seasoning step, a molding step, a cooling step, a packaging step, and the like.

[0042] Hereinafter, the present invention will be described based on each example. Note that the technical scope of the present invention is not limited to the features shown by these examples.

Example

[0043] <Test method> (1) Sugar Granulated sugar and sugar alcohols were commercially available products. The specifications of the sugar alcohols are shown in Table 1.

Table 1

[0044] (2) Production of shoe leather Shoe leather was produced according to the procedures shown in [1] to [5] below. [1] Margarine, water, salt and sugar were put into a pot and heated until boiling. [2] Cake flour sifted into [1] was added and stirred well. After gelatinizing the flour, it was removed from the heat. [3] The mixture of whole eggs and ammonium carbonate was added to [2] in three portions and stirred until uniform. [4] [3] was extruded onto a baking sheet in an approximately circular shape at a rate of about 6 ± 1 g per piece. [5] [4] was placed in an oven and baked at 200 °C top heat / 200 °C bottom heat (damper closed) for 10 minutes, then at 190 °C top heat / 190 °C bottom heat (damper open) for 10 minutes, and finally at 180 °C top heat / 180 °C bottom heat (damper open) for 10 minutes.

[0045] (3) Evaluation of puffiness After the baked shoe leather had cooled, its weight and volume were measured. The volume per 1 g of weight was calculated and taken as the specific volume (mL / g). That is, the larger the specific volume, the greater the swelling of the shoe leather. The specific volume showed the average value of 5 shoe leathers for each test group.

[0046] <Example 1> Examination of the type of sugar alcohol The shoe leather of Samples 1 to 6 was produced by the method described in Test Method (2). The composition of the shoe fabric is shown in Table 2. Sample 1 is a shoe leather without added sugar. Samples 2 to 6 are shoe leathers with 0.589% by mass of various sugars added to the fabric. Subsequently, the specific volume was measured by the method described in Test Method (3). The results are shown in Figure 1.

Table 2

[0047] As shown in Figure 1, the specific volumes of Samples 3 to 6 were larger than those of Sample 1 and Sample 2. That is, the shoe leather containing sorbitol, highly saccharified reduced maltose, or low-saccharified reduced maltose had a larger swelling than those without added sugar or with added granulated sugar. From these results, it was clarified that sugar alcohols selected from sorbitol and low- to highly saccharified reduced maltose can improve the expandability of the shoe fabric.

[0048] <Example 2> Examination of Blending Ratio The shoe leather of Samples 1 to 6 was produced by the method described in Test Method (2). The composition of the shoe fabric is shown in Table 3. Sample 1 is a shoe leather without added sugar. Samples 2 to 5 are shoe leathers with 0.589% to 7.508% by mass of low-saccharified reduced maltose (a) added to the fabric. Subsequently, the specific volume was measured by the method described in Test Method (3). The results are shown in Figure 2.

Table 3

[0049] As shown in Figure 2, the specific volume was significantly larger in all of Samples 2, 3, 4, and 5 than in Sample 1. That is, the shoe leather with 0.589% to 7.508% by mass of low-saccharified reduced maltose added to the fabric had a larger swelling than that without added sugar. From these results, it was clarified that sugar alcohols selected from sorbitol and low- to highly saccharified reduced maltose can improve the expandability of the shoe fabric regardless of their blending amounts.

[0050] <Example 3> Consideration of Baked Frozen Puff Pastry Dough The formulation of the puff pastry dough was the same as in Table 2 of Example 1, and the puff pastry of Sample 2 and Sample 4 was produced by the method described in Test Method (2). However, the puff pastry dough extruded in Step [4] was rapidly frozen at -40°C for 1 hour, then placed in a freezer bag for food preservation (made of polyethylene) and stored in a freezer at -23°C for 42 days. Baking in Step [5] was performed at 0 days, 14 days, 28 days, and 42 days after the start of frozen storage, and the specific volume was measured by the method described in Test Method (3). However, in Step [5], the frozen puff pastry dough was arranged on the baking sheet, then sprayed with water and left at room temperature for 60 minutes. Then, it was sprayed with water again and baked under the conditions described in Step [5]. The results are shown in Figure 3.

[0051] As shown in Figure 3, at any time point, the specific volume of Sample 4 was larger than that of Sample 2. That is, the puff pastry containing highly saccharified reduced maltose had a larger swelling compared to the one containing granulated sugar. From this result, it became clear that even for frozen puff pastry dough, sugar alcohols selected from sorbitol and low to highly saccharified reduced maltose can improve the puffiness of the puff pastry dough.

Claims

1. A composition for improving the puffiness of confectionery dough, comprising as an active ingredient at least one sugar alcohol selected from the following (a) to (o); (a) Sorbitol, (i) Invert sugar syrup in which the sugar composition is 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or higher saccharides, (u) Invert sugar syrup in which the sugar composition is less than 30% by mass of monosaccharides and less than 50% by mass of pentasaccharides or higher saccharides, (e) Invert sugar syrup in which the sugar composition is 50% by mass or more of pentasaccharides or higher saccharides, (o) Invert sugar syrup obtained by reducing maltose having a dextrose equivalent of 10 or more and less than 100.

2. A method for producing confectionery dough, comprising a step of mixing the composition according to Claim 1 with the material constituting the confectionery skin.

3. A method for producing a confectionery skin, comprising a step of heating the confectionery dough containing the composition according to Claim 1.

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