Choux pastry dough

Abstract

To provide choux pastry dough for producing choux puffs that is plant-based and allergen-free.SOLUTION: The choux pastry dough contains rice flour, trehalose or a derivative thereof, and a thickening polysaccharide.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to choux pastry. [Background technology]

[0002] Choux puffs are used as the crust for eclairs and cream puffs. Choux puffs have a distinctive structure: a firm exterior and a soft, hollow interior. This structure is formed by baking choux pastry, which contains a specific ratio of ingredients such as flour, eggs, milk, and butter.

[0003] In recent years, the development of plant-based and allergen-free foods has progressed for people who avoid certain food ingredients for religious or health reasons. Patent Document 1 discloses a method for producing allergen-free choux pastry and choux puffs. Patent Document 2 discloses that trehalose is a food material with excellent moisture-trapping properties. However, there are no known examples of choux puffs having the characteristic structure formed from plant-based and allergen-free materials. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-193137 [Patent Document 2] Japanese Patent Application Laid-Open No. 2000-159788 Summary of the Invention [Problem to be solved by the invention]

[0005] The object of the present invention is to provide a choux pastry for producing plant-based and allergen-free choux puffs. [Means for solving the problem]

[0006] The present inventors have discovered that plant-based, allergen-free choux puffs can be produced from choux pastry containing trehalose or a derivative thereof and a thickening polysaccharide, and have completed the present invention.

[0007] The present disclosure includes the following aspects. <1> A choux pastry containing rice flour, trehalose or a derivative thereof, and a thickening polysaccharide. <2> Substantially free of wheat flour, eggs, milk and ingredients derived from these Item 1. The choux pastry according to Item 1. <3> Also contains soy milk and / or soy flour, Item 1 or 2. The choux pastry according to item 1 or 2. <4> Contains 10 to 100 parts by mass of trehalose or a derivative thereof per 100 parts by mass of rice flour; Item 1 or 2. The choux pastry according to item 1 or 2. <5> Contains 5 to 25 parts by mass of thickening polysaccharides per 100 parts by mass of rice flour, Item 1 or 2. The choux pastry according to item 1 or 2. <6> The thickening polysaccharide is psyllium seed gum, Item 1 or 2. The choux pastry according to item 1 or 2. <7> Item 1 or 2. A choux puff obtained by baking the choux pastry. <8> Item 8. A cream puff comprising the choux puff according to item 7 and cream filled in the choux puff. <9> heating a mixture containing rice flour and trehalose or a derivative thereof; Adding a thickening polysaccharide to the heated mixture to obtain a choux pastry; The process of baking choux pastry Including, How to make Choux Puffs. [Effects of the Invention]

[0008] The choux pastry of the present invention can be used to produce plant-based and allergen-free choux puffs. [Brief explanation of the drawings]

[0009] [Figure 1] The results of the sensory evaluation of the moistness of the choux puffs are shown below. [Figure 2] The results of the sensory evaluation of the flexibility of the puffs are shown below. [Figure 3] The results of a sensory evaluation of the bean smell of soybeans in the puffs are shown below. [Figure 4A] 1 shows a photograph of a horizontal cross section of the choux puffs of Example 2. [Figure 4B] A photograph of the side of the puff puffs of Example 2 is shown. [Figure 4C] A photograph of the top surface of the shoe puff of Example 2 is shown. [Figure 5] Photographs of horizontal cross sections of the choux puffs of Comparative Example 1 and Examples 1 to 3 are shown. [Figure 6] Photographs of the side of the puffs of Examples 2 and 4 are shown. [Figure 7] The physical properties of the shoe puffs of Examples 2, 4, and Comparative Example 1 measured with a creep meter are shown below. DETAILED DESCRIPTION OF THE INVENTION

[0010] <<Choux pastry>> The choux pastry of the present invention is characterized by containing rice flour, trehalose or a derivative thereof, and a thickening polysaccharide. Because the choux pastry of the present invention contains trehalose or a derivative thereof, it has an excellent texture even after storage at low temperatures.

[0011] <Rice flour> Rice flour is used as a starch source in choux pastry. The rice flour may be brown rice, polished rice, or germinated rice. The rice flour may be either unprocessed raw rice flour or processed rice flour that has undergone physical or chemical processing. However, unprocessed raw rice flour is preferred to avoid the use of synthetic ingredients. The rice flour content in the choux pastry is preferably 5 to 30% by mass, more preferably 10 to 15% by mass. If the rice flour content is less than 5% by mass, the choux pastry puffs tend not to rise significantly during baking, and even if they do rise, they tend to shrink after baking, resulting in a dry and brittle texture. If the rice flour content exceeds 30% by mass, the dough viscosity increases, making filling difficult and reducing manufacturability. Furthermore, the dough tends to rise less during baking, resulting in a hard texture. The average particle size of the rice flour, as measured by volume using a laser diffraction / scattering method, is preferably 120 μm or less, more preferably 75 μm or less.

[0012] <Trehalose or its derivatives> Trehalose is a non-reducing disaccharide formed by the α,α-1,1 bond between two glucose molecules. Examples of trehalose derivatives include those in which sugars or substituents have been introduced into the hydrogen atoms of some of the hydroxyl groups. Examples of substituents include carboxylic acid esters such as acetate ester and benzoic acid; sulfate ester; fatty acid esters such as laurate ester, myristate ester, palmitate ester, stearate ester, oleate ester, linoleate ester, and linolenate ester; and ethers such as methyl ether, benzyl ether, trityl ether, methylsilyl ether, and dodecyl ether. Examples of trehalose derivatives in which sugars have been introduced into the hydrogen atoms of the hydroxyl groups include glucosyltrehalose and maltosyltrehalose. The content of trehalose or its derivative in choux pastry is preferably 2 to 20% by mass, more preferably 5 to 10% by mass. If the content is less than 2% by mass, the texture tends to deteriorate after low-temperature storage. If the content exceeds 20% by mass, the sweetness tends to be overly pronounced. The content of trehalose or its derivatives is preferably 10 to 100 parts by mass, more preferably 20 to 50 parts by mass, per 100 parts by mass of rice flour. The lower limit of the content of trehalose or its derivatives is preferably 10 parts by mass or more, more preferably 20 parts by mass or more, per 100 parts by mass of rice flour. The upper limit of the content of trehalose or its derivatives is preferably 100 parts by mass or less, more preferably 50 parts by mass or less, per 100 parts by mass of rice flour.

[0013] <Thickening polysaccharides> Specific examples of thickening polysaccharides include psyllium seed gum, carrageenan, xanthan gum, locust bean gum, gellan gum, gum arabic, guar gum, and tara gum, with psyllium seed gum being preferred. In conventional choux pastry, the top of the choux puff is formed by gelatinizing wheat starch and gluten. In the present invention, however, the top of the choux puff is formed from gelatinized rice flour and thickening polysaccharides. The content of thickening polysaccharides in the choux pastry is preferably 0.5 to 3% by mass, more preferably 0.8 to 1.5% by mass. The content of thickening polysaccharides is preferably 5 to 25 parts by mass, more preferably 10 to 20 parts by mass, per 100 parts by mass of rice flour. The lower limit of the thickening polysaccharide content is preferably 5 parts by mass or more, more preferably 10 parts by mass or more, per 100 parts by mass of rice flour. The upper limit of the thickening polysaccharide content is preferably 25 parts by mass or less, more preferably 20 parts by mass or less, per 100 parts by mass of rice flour.

[0014] <Optional ingredients> In addition to rice flour, trehalose or a derivative thereof, and a thickening polysaccharide, the choux pastry may contain optional ingredients such as soy milk, water, soy flour, fats and oils (solid oils, liquid oils), salt, baking powder, starch, protein, and dietary fiber.

[0015] As the soy milk, any of raw soy milk, heated soy milk, unadjusted soy milk, and adjusted soy milk can be used. The soy milk content in the choux pastry is preferably 50 to 95% by mass, more preferably 70 to 80% by mass. The soy milk content is preferably 300 to 1000 parts by mass, more preferably 400 to 800 parts by mass, per 100 parts by mass of rice flour. When water is added to the choux pastry, the content is preferably 300 to 1000 parts by mass, more preferably 400 to 800 parts by mass, per 100 parts by mass of rice flour. Adding soy milk and water to the choux pastry promotes the gelatinization of rice flour in the choux puff manufacturing process.

[0016] As the soy flour, either unadjusted or adjusted soy flour can be used. The content of soy flour in the choux pastry is preferably 1 to 10% by mass, more preferably 2 to 5% by mass. The content of soy flour is preferably 5 to 50 parts by mass, more preferably 10 to 40 parts by mass, per 100 parts by mass of rice flour. When using soy flour, it is preferable to use it in combination with soy milk or to include water in the choux pastry.

[0017] Examples of fats and oils include vegetable fats such as soybean oil, olive oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, sesame oil, palm oil, palm kernel oil, shea oil, cocoa butter, and coconut oil, and animal fats such as lard, beef tallow, and milk fat, as well as processed products thereof. Examples of processed products include hydrogenated products, interesterified products, and trans-fatty acid-free products. These fats and oils may be liquid or solid oils. Among these, vegetable fats and oils or processed products thereof are preferred for producing plant-based and allergen-free choux puffs. The fat and oil content in the choux pastry is preferably 1 to 10% by mass, more preferably 2 to 5% by mass.

[0018] Examples of starch include corn starch, tapioca starch, sorghum, potato starch, etc. The starch content in the choux pastry is preferably 2 to 20% by mass, more preferably 5 to 15% by mass, and is preferably 2 to 20 parts by mass, more preferably 5 to 15 parts by mass, per 100 parts by mass of rice flour.

[0019] The salt content in the choux pastry is preferably 0.1 to 0.5% by mass, more preferably 0.2 to 0.5% by mass. The baking powder content in the choux pastry is preferably 0.1 to 1% by mass, more preferably 0.2 to 0.5% by mass.

[0020] The choux pastry is preferably substantially free of wheat, eggs, milk, and components derived therefrom. "Substantially free" means that wheat, eggs, milk, and components derived therefrom may be present to an extent acceptable to consumers of plant-based foods, gluten-free foods, and allergen-free foods. The content of wheat, eggs, milk, and components derived therefrom in the choux pastry is 0.0003% by mass or less, preferably 0.0002% by mass or less, and more preferably 0.0001% by mass or less.

[0021] Wheat-derived ingredients include wheat flour, wheat starch, wheat gluten, wheat bran, malt flour, malt extract, etc. Egg-derived ingredients include egg yolk, egg white, whole egg powder, egg white powder, egg yolk powder, egg-derived albumin, etc. Milk-derived ingredients include skim milk powder, whole milk powder, whey, casein, butter, cheese, cream, etc.

[0022] By baking the choux pastry, Western confectionery or ingredients thereof can be produced. Examples of Western confectionery include chouxettes and choux rusks. Examples of ingredients for Western confectionery include choux puffs and eclair shells.

[0023] Choux pastry can also be used as pie dough. Examples of pie pastries that can be made by baking this pie dough include apple pie, strawberry pie, pumpkin pie, mille-feuille, and leaf pie.

[0024] <<Cream puffs>> Cream puffs can be produced by filling cream into choux puffs obtained by baking choux pastry. Cream commonly used in Western confectionery can be used as the cream, but in order to produce plant-based, gluten-free, and allergen-free cream puffs, cream that is substantially free of wheat, eggs, milk, and components derived therefrom is preferred. Examples of cream that is substantially free of wheat, eggs, milk, and components derived therefrom include creams whose main component is soy milk.

[0025] The cream may contain trehalose or a derivative thereof. Trehalose or a derivative thereof can suppress syneresis when the cream is thawed after being frozen, after long-term refrigeration, and when the temperature rises. As the trehalose or a derivative thereof, the substances described above as components of choux pastry can be used. The trehalose or a derivative thereof contained in the cream may be the same as or different from the trehalose or a derivative thereof contained in the cream. The content of trehalose or a derivative thereof in the cream is preferably 2 to 20% by mass, more preferably 5 to 15% by mass.

[0026] <<Choux Puff Manufacturing Method>> The method for producing choux puffs of the present invention is characterized by comprising the steps of heating a mixture containing rice flour and trehalose or a derivative thereof (step 1), adding a thickening polysaccharide to the heated mixture to obtain choux pastry (step 2), and baking the choux pastry (step 3).

[0027] <1st process> In the first step, a mixture containing rice flour and trehalose or a derivative thereof is heated. Known devices such as a beater, mixer, or folding machine can be used to mix the rice flour and trehalose or a derivative thereof. The heating temperature is preferably 60 to 100°C, more preferably 80 to 95°C. The heating time is preferably 5 to 15 minutes, more preferably 8 to 10 minutes. The mixture of rice flour and trehalose or a derivative thereof is gelatinized by heating in the first step. To induce gelatinization, soy milk and / or water are preferably added in the first step. Furthermore, when salt and shortening are added to the choux pastry, they are preferably mixed with the rice flour and trehalose or a derivative thereof and heated in the first step.

[0028] <Second process> In the second step, a polysaccharide thickener is added to the heated mixture to obtain choux pastry. When baking powder or soy flour is added to the choux pastry, it is preferable to first mix these with the polysaccharide thickener and then mix them with the mixture heated in the first step. Mixing can be performed using known devices such as a beater, mixer, or folding machine. The second step is preferably performed at a temperature of 30 to 60°C. The choux pastry obtained in the second step is preferably squeezed out in 20 to 40 g portions onto an oven tray before baking. Squeezing the choux pastry into a mold with a height of approximately 5 to 15 mm prevents excessive swelling at the bottom during baking and makes it easier to form a dome-shaped coating on top.

[0029] <3rd process> In the third step, the choux pastry is baked. The baking temperature is preferably 170 to 220°C, more preferably 190 to 210°C. The baking time is preferably 20 to 50 minutes, more preferably 35 to 45 minutes. During baking, the gelatinized rice flour and thickening polysaccharides form a dome-shaped coating on the surface of the choux pastry. If the choux pastry contains soy flour, the soy flour also contributes to the formation of the dome-shaped coating. Furthermore, inside the choux pastry, water molecules are heated to generate steam, and the gelatinized rice flour, thickening polysaccharides, and thermally denatured soy flour expand while holding this steam, forming an internal cavity.

[0030] Without trehalose or its derivatives, the gelatinized rice flour in the baked choux puffs tends to dry out and deteriorate, and the dome-shaped coating tends to have a hard texture like rice crackers after freezing, thawing, or refrigerated storage. In contrast, in the present invention, trehalose or its derivatives inhibit the drying and deterioration of the rice flour, resulting in a moist, melt-in-the-mouth texture even after freezing, thawing, or refrigerated storage.

[0031] In particular, by blending 10 to 100 parts by mass of trehalose or its derivative and 5 to 25 parts by mass of a thickening polysaccharide with 100 parts by mass of rice flour, a moderate dome-shaped coating and an internal cavity are formed on top of the choux pastry, and choux puffs are obtained that have a moist and melt-in-the-mouth texture even after freezing and thawing or storing in the refrigerator.

[0032] The baked choux puffs can be filled with cream as needed and then stored in a refrigerator at 1 to 5°C or frozen at -40 to -10°C.

[0033] The choux puffs obtained by the above-mentioned production method are plant-based and allergen-free, and therefore can be provided to consumers of plant-based foods, gluten-free foods, and allergen-free foods. Furthermore, the choux puffs obtained by the above-mentioned production method have an excellent texture even after storage at low temperatures. This is presumably because the inclusion of trehalose or its derivatives inhibits starch drying and retrogradation, but the present invention is not limited to this mechanism. Examples of the improved texture of the choux puffs include moistness and suppleness.

[0034] Furthermore, in the choux puffs obtained by the above-mentioned production method, even when soy milk and / or soy flour are contained, the beany smell of soybeans is reduced. This is presumably because trehalose or its derivatives inhibit the oxidation of fats and oils contained in soybeans, but the present invention is not limited to this mechanism. [Example]

[0035] The present invention will be described below with reference to examples, but is not limited to these examples. Hereinafter, "parts" and "%" mean "parts by mass" and "% by mass", respectively, unless otherwise specified.

[0036] <1> Choux puff production Choux puffs were produced using the ingredients shown in Table 1 and the following steps (1) to (5). (1) Rice flour, trehalose, salt, and liquid shortening were added to soy milk and gelatinized by heating at 85° C. for 10 minutes. In Example 4, maltosyltrehalose was used instead of trehalose. (2) Soy flour, baking powder, and psyllium seed gum were mixed together. (3) (1) was mixed in a mixer (beater), and after the mixture had cooled, (2) was added and mixed further. (4) 25 g of the mixture of (3) was filled, sprayed with water, and fired under the following conditions. 200°C (top and bottom) for 40 minutes (20 minutes with the bumper closed + 20 minutes with the bumper open) (5) After baking, the cakes were cooled and then quickly frozen at -40°C for 30 minutes, and then stored frozen at -20°C.

[0037] [Table 1]

[0038] <2> Sensory evaluation After frozen storage, the choux puffs of Examples 1 to 3 and Comparative Example 1 were subjected to a sensory evaluation under the following conditions. The panelists were instructed to write the name of each sample in the evaluation table in Table 2, in the order in which they ranked the choux puffs. They were also instructed to enter one sample for each order. First place was given 4 points, second place 3 points, third place 2 points, and fourth place 1 point, and a customer test was conducted on the total scores. Method: Ranking method Panelists: 10 people Items: Moistness, suppleness, soy bean smell Test: Complainer Test [Table 2]

[0039] The results of the Kramer test are shown in Figures 1 to 3. In Figures 1 to 3, significant differences (p<0.05 (significance probability less than 5%)) were observed between test examples marked with different symbols a, ab, b, and c. Comparative Example 1 received the lowest evaluation in all of moistness, suppleness, and bean-like soybean smell. In Examples 1 to 3, the higher the trehalose content, the higher the evaluation score.

[0040] <3> The appearance and internal structure of Choux Puff 4A to 4C show photographs of the choux puffs of Example 2. Fig. 5 shows photographs of the cross sections of the choux puffs of Examples 1 to 3 and Comparative Example 1.

[0041] As shown in Figures 4A to 4C, the trehalose-containing puffs of Example 2 had an internal hollow structure, appearance, and color similar to those of conventional puffs containing dairy products, wheat, eggs, etc.

[0042] As shown in Figure 5, the bottom of the choux puffs of Comparative Example 1 was observed to be clogged with yellow batter, and the brown outer skin was not visible in horizontal cross section, indicating that so-called clogged batter had occurred. On the other hand, in Examples 1 to 3, which contained trehalose, there was little clogged batter, and the brown outer skin was partially visible through the horizontal cross section, reproducing a structure similar to that of conventional choux puffs containing dairy products, wheat, eggs, etc.

[0043] 6 shows photographs of the appearance of the puffs of Examples 2 and 4. The size of the puffs of Example 4, which used maltosyltrehalose, was similar to that of Example 2.

[0044] <4> Choux Puff Physical Properties (Test sample) After baking, the bottom parts of the choux puffs were quickly frozen at -40°C for 30 minutes and then frozen and stored at -20°C for 3 days, and then collected. (Measurement method) The sample was clamped and fixed with a piercing test jig "RP-01" (Yamaden Co., Ltd.), and the breaking load and breaking strain rate were measured by penetrating the sample with a φ5 mm cylindrical plunger at a speed of 0.5 mm / sec using a creep meter "RE2-33005C" (Yamaden Co., Ltd.).

[0045] The relationship between breaking load and breaking strain rate is shown in Figure 7. In Examples 2 and 4, both the breaking load and breaking strain rate were higher than in Comparative Example 1. In other words, the choux puffs of Examples 2 and 4 were shown to have a more flexible and durable texture than the choux puffs of Comparative Example 1.

[0046] The present disclosure may include the following aspects. <1> A choux pastry containing rice flour, trehalose or a derivative thereof, and a thickening polysaccharide. <2> Substantially free of wheat flour, eggs, milk and ingredients derived from these Item 1. The choux pastry according to Item 1. <3> Also contains soy milk and / or soy flour, Item 1 or 2. The choux pastry according to item 1 or 2. <4> Contains 10 to 100 parts by mass of trehalose or a derivative thereof per 100 parts by mass of rice flour; Item 4. The choux pastry according to any one of items 1 to 3. <5> Contains 5 to 25 parts by mass of thickening polysaccharides per 100 parts by mass of rice flour, Item 10. The choux pastry according to any one of items 1 to 4. <6> The thickening polysaccharide is psyllium seed gum, Item 6. The choux pastry according to any one of items 1 to 5. <7> Item 7. A choux puff obtained by baking the choux pastry according to any one of items 1 to 6. <8> Item 8. A cream puff comprising the choux puff according to item 7 and cream filled in the choux puff. <9> heating a mixture containing rice flour and trehalose or a derivative thereof; Adding a thickening polysaccharide to the heated mixture to obtain a choux pastry; The process of baking choux pastry Including, How to make Choux Puffs.

Claims

1. A choux pastry containing rice flour, trehalose or a derivative thereof, and a thickening polysaccharide.

2. Substantially free of wheat, eggs, milk and ingredients derived from these The choux pastry according to claim 1.

3. Further containing soy milk and / or soy flour, The choux pastry according to claim 1 or 2.

4. Contains 10 to 100 parts by mass of trehalose or a derivative thereof per 100 parts by mass of rice flour. The choux pastry according to claim 1 or 2.

5. Contains 5 to 25 parts by mass of thickening polysaccharides per 100 parts by mass of rice flour, The choux pastry according to claim 1 or 2.

6. The thickening polysaccharide is psyllium seed gum, The choux pastry according to claim 1 or 2.

7. A choux puff obtained by baking the choux pastry according to claim 1 or 2.

8. A cream puff comprising the choux puff according to claim 7 and cream filled in the choux puff.

9. heating a mixture containing rice flour and trehalose or a derivative thereof; Adding a thickening polysaccharide to the heated mixture to obtain a choux pastry; The process of baking choux pastry Including, How to make Choux Puffs.

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