Fat composition for choux dough

Abstract

To provide a fat composition for choux dough that can produce a choux case with good volume, shape retention, a smooth surface, and a moist texture.SOLUTION: A fat composition for choux dough contains 1.5 to 55 mass% of thickening polysaccharides and has a water content of 5 mass% or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for choux pastry. [Background technology]

[0002] Choux pastry contains a particularly high amount of eggs compared to other bakery doughs, so the baked choux pastry tends to have a chewy (elastic) texture, little chewiness, and a dry texture. However, there is a growing demand for softer foods, especially sweets, and there are an increasing number of situations where shoe cases with a moist feel are desired. In addition, because the choux pastry expands as it hardens during baking, the choux pastry case has a characteristic cabbage-like cracked appearance, but it is prone to holes and has a poor surface smoothness. However, in this regard, there is an increasing demand for smoothness with few cracks due to the need for appearance and shape stability when individually packaged.

[0003] In response to such demands, methods have been proposed, such as using liquid oil as the fat for choux pastries, baking with a lid on (see, for example, Patent Document 1), using emulsified fats and oils containing calcium stearoyl lactylate and sodium caseinate (see, for example, Patent Document 2), and using a specific flour paste (see, for example, Patent Document 3).

[0004] However, the method using liquid oil had the problem of the resulting shoe cases having poor shape retention. The method of baking with a lid on the surface had the problem of the crust becoming too thin, resulting in shoe cases with extremely poor shape retention. The method using emulsified oils containing calcium stearoyl lactylate and sodium caseinate had the problem of making it difficult to obtain shoe cases with a large volume. The method using a specific flour paste had the problem of imparting a sweet taste.

[0005] Various methods have been proposed for improving the softness and chewiness of cake or bread dough by adding thickening stabilizers (see, for example, Patent Documents 4 and 5). However, in the case of choux pastry, the presence of highly water-absorbent ingredients such as thickening polysaccharides inhibits its expansion, resulting in a problem of reduced volume. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 04-53440 [Patent Document 2] Japanese Patent Application Publication No. 10-007911 [Patent Document 3] Japanese Patent Application Laid-Open No. 2015-073473 [Patent Document 4] Japanese Patent Application Laid-Open No. 2002-281889 [Patent Document 5] Japanese Patent Application Laid-Open No. 2002-291396 Summary of the Invention [Problem to be solved by the invention]

[0007] Therefore, an object of the present invention is to provide a shoe case that has a good volume, good shape retention, a smooth surface, and a good texture. [Means for solving the problem]

[0008] As a result of various investigations conducted by the inventors to achieve the above-mentioned object, it was discovered that the above-mentioned problems could be solved by adding thickening polysaccharides to choux pastry in the form of an oil / fat composition in which the thickening polysaccharides are contained at a high concentration in oil / fat, rather than by adding them directly to the choux pastry, and this led to the completion of the present invention. That is, the present invention provides an oil and fat composition for choux pastry, which contains 1.5 to 55% by mass of a thickening polysaccharide and has a water content of 5% by mass or less. [Effects of the Invention]

[0009] The shoe case obtained using the oil and fat composition for choux pastry of the present invention has a good volume, good shape retention, a smooth surface and a good texture. DETAILED DESCRIPTION OF THE INVENTION

[0010] The oil and fat composition for choux pastry of the present invention will be described below. First, the thickening polysaccharide contained in the oil and fat composition for choux pastry of the present invention will be described. Examples of thickening polysaccharides in the oil and fat composition for choux pastry of the present invention include guar gum, tara gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, and glucomannan. One or more selected from these can be used, but it is preferable to use one or more selected from guar gum, tara gum, and xanthan gum, as these have the greatest effect on the present invention, and xanthan gum is particularly preferred.

[0011] The content of thickening polysaccharides in the oil and fat composition for choux pastry of the present invention is 1.5 to 55 mass% in the oil and fat composition for choux pastry, preferably 2 to 55 mass%, more preferably 3 to 55 mass%, and even more preferably 3 to 52 mass%. If the content of the thickening polysaccharide in the oil and fat composition for choux pastry is less than 1.5% by mass, the effects of the present invention cannot be obtained. If the content of thickening polysaccharides in the oil and fat composition for choux pastry exceeds 55% by mass, not only will it be impossible to uniformly disperse the thickening polysaccharides in the oil and fat composition for choux pastry, but dispersibility in the choux pastry will also be significantly reduced. The content of the thickening polysaccharide in the oil and fat composition for choux pastry of the present invention can be set arbitrarily within the above numerical range depending on the method and purpose of use of the oil and fat composition for choux pastry of the present invention.

[0012] For example, in the oil and fat composition for choux pastry of the present invention (hereinafter referred to as the low-concentration oil and fat composition for choux pastry of the present invention), which is suitably used as an oil and fat composition that is simultaneously used during gelatinization of starches such as wheat flour, which is a common method for producing choux pastry, the content of thickening polysaccharides in the oil and fat composition for choux pastry is preferably 1.5 to 30% by mass, more preferably 2 to 25% by mass, and even more preferably 3 to 20% by mass.

[0013] Furthermore, when the content of the oil and fat composition for choux pastry of the present invention is limited due to the formulation of the choux pastry (for example, when other oil and fat compositions for choux pastry are used in combination, or when the addition occurs at a later stage in the production of choux pastry), the oil and fat composition for choux pastry of the present invention (hereinafter referred to as the high-concentration oil and fat composition for choux pastry of the present invention) is particularly preferably used. The content of thickening polysaccharides in the oil and fat composition for choux pastry is preferably more than 30% by mass and not more than 55% by mass, more preferably 35 to 55% by mass, and even more preferably 40 to 52% by mass.

[0014] Next, the fats and oils contained in the fat and oil composition for choux pastry of the present invention will be described. The oil-and-fat composition for choux pastry of the present invention can be any edible oil-and-fat, with no particular limitations. Examples include various vegetable and animal oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, rice oil, sesame oil, safflower oil, peanut oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, olive oil, canola oil, kapok oil, evening primrose oil, beef tallow, milk fat, lard, shea butter, monkey fat, kokum fat, illipe fat, cocoa butter, fish oil, and whale oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. These oils and fats can be used alone or in combination of two or more.

[0015] The oil and fat composition for choux pastry of the present invention preferably has a solid fat content (hereinafter referred to as SFC) at 10°C of 33 to 70%, more preferably 35 to 65%, and even more preferably 40 to 60%. Furthermore, the SFC at 20° C. is preferably 15 to 50%, more preferably 18 to 45%, and even more preferably 20 to 40%.

[0016] If the SFC at 10°C and 20°C of the oil and fat composition for choux pastry of the present invention is within the above-mentioned numerical range, it is preferable because the oil and fat composition has an appropriate hardness, which makes it easier to uniformly disperse a thickening polysaccharide when mixing it with the cooled plasticized oil and fat composition, which is one embodiment of a preferred method for producing an oil and fat composition for choux pastry of the present invention described below. The SFC of the oil and fat composition for choux pastry of the present invention refers to the SFC of the oil phase, which is a combination of the oil and fat used in the oil and fat composition for choux pastry of the present invention and the oil and fat contained in the raw materials other than the oil and fat.

[0017] The SFC in the present invention may be measured by any method, such as a method utilizing a change in specific volume due to thermal expansion of fats and oils, or a method utilizing nuclear magnetic resonance (NMR). For example, the SFC can be measured using a solid fat content analyzer "SFC-2000R" manufactured by Astec Co., Ltd., according to the method described in 2.2.9 (2013) of the Japan Oil Chemists' Society's Standard Methods for the Analysis of Fats and Oils.

[0018] The fat / oil content in the fat / oil composition for choux pastry of the present invention is preferably 45 to 98.5% by mass, more preferably 45 to 95% by mass, and most preferably 47 to 92.5% by mass, from the viewpoint of facilitating uniform dispersion of the thickening polysaccharide in the fat / oil composition for choux pastry. The fat / oil content includes the fat / oil and the fat / oil contained in raw materials other than the fat / oil.

[0019] The content of fats and oils in the oil and fat composition for choux pastry of the present invention, like the content of thickening polysaccharides, can be set arbitrarily depending on the method and purpose of use of the oil and fat composition for choux pastry of the present invention. For example, in the low-concentration oil and fat composition for choux pastry of the present invention, the oil and fat content in the oil and fat composition for choux pastry is preferably 60 to 98.5 mass%, more preferably 75 to 95 mass%, and even more preferably 80 to 92.5 mass%. Furthermore, in the high-concentration oil and fat composition for choux pastry of the present invention, the oil and fat content in the oil and fat composition for choux pastry is preferably 45 to 65 mass %, more preferably 45 to 60 mass %, and even more preferably 47 to 55 mass %.

[0020] Next, the water content of the oil and fat composition for choux pastry of the present invention will be described. One of the characteristics of the oil and fat composition for choux pastry of the present invention is that it has a water content of 5% by mass or less.

[0021] The water content is the total value of the water content of the thickening polysaccharides, water such as tap water, distilled water, and mineral water, and the water contained in the other raw materials described below. If the oil-and-fat composition for choux pastry of the present invention contains more than 5% by mass of water, the thickening polysaccharides will clump or thicken, making it impossible to uniformly disperse the thickening polysaccharides in the oil-and-fat composition for choux pastry.In addition, the dispersibility of the oil-and-fat composition for choux pastry in the choux pastry will be impaired.

[0022] The water content of the oil and fat composition for choux pastry of the present invention, like the content of the thickening polysaccharide, can be set arbitrarily while satisfying the above-mentioned water content range depending on the method and purpose of use of the oil and fat composition for choux pastry of the present invention. For example, in the low-concentration oil and fat composition for choux pastry of the present invention, the water content is 5% by mass or less, preferably 3% by mass or less, more preferably 2% by mass or less, and most preferably 1% by mass or less. The lower limit of the water content is 0% by mass.

[0023] Furthermore, in the high-concentration oil and fat composition for choux pastry of the present invention, the water content is 5% by mass or less, preferably 4.8% by mass or less, more preferably 4.6% by mass or less, and most preferably 4.4% by mass or less. The lower limit of the water content is 0% by mass. The method for measuring the water content is not particularly limited, and various methods can be used, for example, a general method for measuring the water content such as the Karl Fischer method.

[0024] In order to avoid inhibiting the action of the thickening polysaccharide and to obtain the effects of the present invention, the starch content of the oil and fat composition for choux pastry of the present invention is preferably 2% by mass or less, more preferably 1% by mass or less, even more preferably 0.5% by mass or less, particularly preferably 0.3% by mass or less, and most preferably 0.1% by mass or less. The preferred lower limit of the starch content is 0% by mass. The content of starches in the oil and fat composition for choux pastry of the present invention is the total amount of starches as well as starches contained in other raw materials described below.

[0025] Examples of the starches include starches obtained from plants such as corn, cassava, tapioca, sago palm, wheat, rice, sweet potato, potato, and mung bean, as well as processed starches obtained by subjecting these starches to one or more of physical treatments such as retrogradation, bleaching, and moist heat treatment, chemical treatments such as esterification, etherification, acetylation, cross-linking, and emulsifier treatment, and enzymatic treatment. There are no particular limitations on the origin of the starches. The method for measuring the content of the starches is not particularly limited, and various methods may be used, such as a colorimetric method using iodine, or a method in which starch is enzymatically hydrolyzed to glucose, and the glucose is quantified to calculate the amount of starch.

[0026] The inventors speculate as follows about the mechanism by which the oil and fat composition for choux pastry of the present invention achieves the effect of producing a choux pastry case that has a good volume, good shape retention, a smooth surface, and a good texture.

[0027] When choux pastry is produced using the oil and fat composition for choux pastry of the present invention, the thickening polysaccharides quickly absorb moisture. Then, during the heat treatment of the choux pastry, the thickening polysaccharides gradually release the absorbed moisture, extending the time until the choux pastry changes from expansion to solidification, which is thought to result in the production of a choux pastry case with good volume, shape retention, a smooth surface, and a good texture.

[0028] If thickening polysaccharides are not added to fat and oil composition but directly added to choux pastry, the effect of the present invention cannot be achieved.As mentioned above, thickening polysaccharides have fast water absorption, so if thickening polysaccharides are directly added to choux pastry, they will form lumps at the place where they absorb water, and will not be uniformly dispersed in the choux pastry.As a result, it is believed that the starch of the cereal flour in the entire choux pastry cannot be efficiently gelatinized, and the effect of the present invention cannot be achieved.Therefore, it is believed that by making thickening polysaccharides contained in fat and oil composition with a moisture content within a specific numerical range, they can be easily dispersed in choux pastry, and therefore the effect of the present invention can be achieved.

[0029] The fat and oil composition for choux pastry of the present invention can contain, in addition to the thickening polysaccharides and fats and oils, other raw materials that can be used as food. Other raw materials include, for example, sugars, sugar alcohols, high-intensity sweeteners, emulsifiers, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid and lactic acid, enzymes, pH adjusters, colorings such as β-carotene and caramel, flavorings, food preservatives, shelf life extenders, antioxidants such as tocopherol, vegetable proteins such as wheat protein and soy protein, various egg products and animal proteins, milk and dairy products, seasonings, fruits and vegetables, and their juices, fruits, pulp, spices, coffee, cocoa mass, cocoa powder, grains, beans, nuts and seeds, meat, seafood, and other food ingredients and food additives, and one or more selected from these can be used.

[0030] Examples of the sugars include monosaccharides, disaccharides, and oligosaccharides such as white sugar, brown sugar, sucrose, glucose, fructose, lactose, granulated sugar, brown sugar, maltose, beet sugar, powdered sugar, liquid sugar, isomerized sugar, invert sugar, enzyme-saccharified starch syrup, isomerized starch syrup, sucrose-bound starch syrup, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, xylose, trehalose, raffinose, lactulose, and palatinose oligosaccharides.

[0031] Examples of the sugar alcohol include sorbitol, xylitol, maltitol, erythritol, mannitol, lactitol, reduced maltose starch syrup, reduced lactose, reduced starch syrup, and the like.

[0032] Examples of the high-intensity sweeteners include saccharin sodium, aspartame, acesulfame potassium, sucralose, stevia, neotame, licorice, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, and monellin.

[0033] Examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, and saponins.

[0034] Examples of the enzymes include amylases such as α-amylase, maltose-producing α-amylase, maltooligosaccharide-producing α-amylase, β-amylase, glucoamylase, and isoamylase, as well as maltase, isomaltase, sucrase, lactase, trehalase, pullulanase, hemicellulase, cellulase, pectinase, protease, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, and glucose oxidase.

[0035] Examples of the milk and dairy products include cow's milk, animal milk obtained from animals such as goats and sheep, plant milk obtained from plants such as soy milk, skim milk, skim milk powder, whole milk powder, fermented milk, fresh cream, compound cream, butter, cheese, yogurt, condensed milk, sweetened condensed milk, concentrated milk, whey minerals, whey, whey powder, etc.

[0036] The content of other raw materials in the oil and fat composition for choux pastry of the present invention is preferably 10% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less, with the lower limit of the content of other raw materials being 0% by mass.

[0037] The form of the oil and fat composition for choux pastry of the present invention is not particularly limited, and may be in the form of an oil and fat composition that does not contain an aqueous phase, or may be in the form of a water-in-oil emulsion.

[0038] The oil and fat composition for choux pastry of the present invention is preferably in the form of an oil and fat composition that does not contain an aqueous phase, from the viewpoint that it is easy to uniformly disperse the thickening polysaccharide in the oil and fat composition for choux pastry, and it is easy to disperse the oil and fat composition for choux pastry of the present invention in choux pastry, thereby more effectively achieving the effects of the present invention. The aqueous phase in the oil-and-fat composition for choux pastry can be observed by a conventionally known method, for example, by collecting a small amount of the oil-and-fat composition for choux pastry on a slide glass and observing it using an optical microscope at a temperature at which the oil-and-fat composition for choux pastry does not melt.

[0039] In the present invention, an oil and fat composition for choux pastry that does not contain an aqueous phase when observed under an optical microscope at a magnification of 200 times is defined as an oil and fat composition for choux pastry that does not contain an aqueous phase. In addition, the fat and oil composition for choux pastry of the present invention preferably has plasticity so that it can be easily mixed with the raw materials for choux pastry when producing the choux pastry.

[0040] The fat and oil composition for choux pastry of the present invention can be used alone in the production of choux pastry, or can be used in combination with other fats and oils or fat compositions. When the oil-and-fat composition for choux pastry of the present invention is used alone, it is particularly preferable to use a low-concentration type of oil-and-fat composition for choux pastry of the present invention, and when it is used in combination with other oils and fats or oil-and-fat compositions, it is particularly preferable to use a high-concentration type of oil-and-fat composition for choux pastry of the present invention.

[0041] Next, a method for producing the oil and fat composition for choux pastry of the present invention will be described. The method for producing the oil and fat composition for choux pastry of the present invention is not particularly limited, and it can be produced by a known method as long as the final content of thickening polysaccharides is 1.5 to 55% by mass and the water content of the oil and fat composition is 5% by mass or less.

[0042] Hereinafter, a preferred form of the fat and oil composition for choux pastry of the present invention, that is, a plastic fat and oil composition containing no aqueous phase, will be described. When thickening polysaccharides are added in the production of the oil and fat composition for choux pastry of the present invention, the order of addition and the time of addition during the production process are not particularly limited, and they can be added at any time. For example, (1) a fat composition for choux pastry may be produced by adding a thickening polysaccharide to a heated and melted fat and oil, followed by cooling and plasticizing the mixture; or (2) all ingredients except the thickening polysaccharide may be mixed, cooled and plasticized, and then the thickening polysaccharide may be added and kneaded.

[0043] In the method for producing an oil and fat composition for choux pastry of the present invention, it is preferable to cool and plasticize the oil and fat mixture, as described above in (2), and then add and knead a thickening polysaccharide, since this allows for stable production.

[0044] Hereinafter, one embodiment of a preferred method for producing the oil and fat composition for choux pastry of the present invention in the form of a plastic oil and fat composition not containing an aqueous phase will be described in more detail. First, fats and oils are heated, melted, and mixed, and other raw materials are added and dissolved as needed to obtain a fat and oil mixture. If necessary, the obtained fat and oil mixture may be sterilized. The sterilization method may be a batch method in a tank, or a continuous method using a plate-type heat exchanger or a scraped-surface heat exchanger.

[0045] Next, the fat / oil mixture is cooled to plasticize it. The cooling in the present invention may be rapid cooling or slow cooling, but rapid cooling is preferred. Slow cooling in the present invention refers to cooling at a cooling rate of less than -0.5°C / min, and rapid cooling refers to cooling at a cooling rate of -0.5°C / min or more. It is more preferable that the rapid cooling in the present invention is performed at a cooling rate of -5°C / min or more.

[0046] The cooling may be performed using conventionally known devices and methods, such as a closed-type continuous scraped surface tubular cooler (A unit) such as a Combinator, Votator, Perfector, or Chemtator, a plate-type heat exchanger, or a combination of an open-type diacooler and a Comprector.

[0047] The plasticization may also be carried out using a conventionally known device or method, for example, by kneading using a kneading device (B unit) such as a pin machine, or a resting tube, holding tube, or the like.

[0048] Next, a thickening polysaccharide is added to the plastic oil and fat composition obtained by the cooling and plasticization and does not contain an aqueous phase, and the mixture is kneaded to obtain the oil and fat composition for choux pastry of the present invention, which is plastic and does not contain an aqueous phase.

[0049] The thickening polysaccharide may be added to the plastic fat composition and kneaded using a conventionally known device or method, such as a method of adding the thickening polysaccharide to the plastic fat composition and kneading it using a kneading device (B unit) such as a pin machine, a resting tube, a holding tube, or the like, or a method of manually kneading it using a mixer or a whisk.

[0050] The oil and fat composition for choux pastry of the present invention, which is plastic and does not contain an aqueous phase and is obtained as described above, may be poured into a container such as a cardboard box, a case, or a 18 liter can, or may be molded into any shape. When molded, it can be formed into, for example, a sheet, a block, a cylinder, or granules. The preferred sizes for each shape are 50 to 1000 mm in length, 50 to 1000 mm in width, and 1 to 50 mm in thickness for a sheet. For a block, it is 50 to 1000 mm in length, 50 to 1000 mm in width, and 50 to 500 mm in height. For a cylinder, it is 1 to 25 mm in diameter and 5 to 100 mm in length. For granules, it is 1 to 25 mm in diameter. Of course, the oil and fat composition for choux pastry of the present invention molded into the above shapes may be packed into a container.

[0051] The oil-and-fat composition for choux pastry of the present invention is used for producing choux pastry. That is, in conventional choux pastry, which is made from flour, oils and fats, egg components, and water as main ingredients and is obtained by utilizing the gelatinization action of starch, the oil-and-fat composition for choux pastry of the present invention is used in place of part or all of the oils and fats. However, since the oil-and-fat composition for choux pastry of the present invention is an oil-and-fat composition containing a high concentration of thickening polysaccharides, it is preferable that the oil-and-fat composition for choux pastry of the present invention be used to replace part of the oils and fats within the range of addition amount described below. When used as part of fats and oils, the fats and oil compositions that can be used include margarine for choux pastry, shortening, lard, fat, and fluid shortening that are normally used in the production of choux pastry.

[0052] Next, the choux pastry of the present invention will be described. The amount of the oil and fat composition for choux pastry of the present invention to be added can be selected as appropriate, but it is preferable that the amount of thickening polysaccharide be 0.01 to 2 parts by mass, and more preferably 0.1 to 1.5 parts by mass, per 100 parts by mass of flour contained in the choux pastry.

[0053] In the present invention, flour is a general term for grain flours and starches. Examples of the above-mentioned cereal flours include wheat flour such as weak flour, medium-strength flour, semi-strong flour, and strong flour, wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soybean flour, Job's tears flour, etc. One of these may be used alone, or two or more may be used in combination. In the choux pastry of the present invention, wheat flour is preferably used in an amount of 50% by mass or more, more preferably 80% by mass or more, and even more preferably 100% by mass, of the cereal flours.

[0054] Examples of the starches include starches obtained from plants such as corn, cassava, tapioca, sago palm, wheat, rice, sweet potato, potato, and mung bean, as well as processed starches obtained by subjecting these starches to one or more physical treatments such as retrogradation, bleaching, and moist heat treatment, chemical treatments such as esterification, etherification, acetylation, cross-linking, and emulsifier treatment, and enzymatic treatment. One of these starches can be used alone, or two or more can be used in combination. There are no particular restrictions on the origin of the starches.

[0055] In addition, the choux pastry of the present invention uses the above-mentioned oil and fat composition for choux pastry of the present invention, and like conventional general choux pastry, the raw materials used in conventional choux pastry, which are mainly made of flour, oils and fats, eggs and water and are obtained by utilizing the gelatinization action of grain flour, can be used without any particular restrictions.

[0056] In addition, the fats and oils used in the choux pastry include the fat and oil composition for choux pastry of the present invention as well as butter, margarine, shortening, liquid oil, lard, fat, cream, etc., and one or more selected from these can be used.

[0057] Furthermore, the eggs used in the above-mentioned choux pastry include whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg whites, sweetened whole eggs, sweetened egg yolks, sweetened egg whites, dried whole eggs, dried egg whites, dried egg yolks, frozen whole eggs, frozen egg yolks, frozen egg whites, frozen sweetened whole eggs, frozen sweetened egg yolks, frozen sweetened egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks, etc., and one or more types selected from these can be used. In addition, part or all of the water in the choux pastry may be replaced with foods or food ingredients that contain a lot of water, such as milk, cream, fruit juice, etc., as listed in the optional ingredients below.

[0058] Furthermore, any other ingredients than those mentioned above can be blended into the choux pastry as desired within the scope of the present invention. Examples of other ingredients that can be used in the choux pastry include sugars such as white sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, reduced sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, raffinose, lactulose, and palatinose oligosaccharides. Milk and dairy products such as milk, cream, part-skim milk, skim milk, fermented milk, lactic acid bacteria drinks, dairy drinks, processed milk, cheese, concentrated whey, concentrated milk, skim concentrated milk, unsweetened evaporated milk, unsweetened evaporated skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein-enriched whey powder, buttermilk powder, sweetened milk powder, infant formula, salt such as rock salt, refined salt, and sea salt, milk proteins such as calcium caseinate, sodium caseinate, and potassium caseinate, amylase, protease, amyloglucosidase, pullulanase, penicillin Enzymes such as tocopherolase, cellulase, hemicellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, etc.; emulsifiers such as glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, lecithin, sucrose fatty acid ester, calcium stearoyl lactylate, etc.; leavening agents such as ammonium bicarbonate, baking soda, baking powder, ispata, etc.; ascorbic acid, cystine, etc. Examples include oxidizing agents and reducing agents, antioxidants such as tocopherol, tea extracts, and ascorbic acid fatty acid esters, colorings such as beta-carotene, caramel, and red koji pigment, acidulants such as acetic acid, lactic acid, and gluconic acid, flavorings such as potassium chloride, seasonings, pH adjusters, food preservatives, shelf life extenders, fruit juice, coffee, black tea, green tea, oolong tea, pu-erh tea, hyuganatsu tea, yuzu tea, nut paste, spices, cacao mass, cocoa powder, coffee, black tea, dextrins, food ingredients such as vegetables, fruits, meat, alcohol, and seafood, and flavorings.

[0059] The amount of each ingredient used in the choux pastry is not particularly limited, but typically, per 100 parts by mass of flour, 50 to 150 parts by mass of fats and oils, 100 to 300 parts by mass of eggs (however, if dried eggs are used, the amount is converted to the mass before drying), 100 to 250 parts by mass of water, and 100 parts by mass or less of any food or additive (total amount).

[0060] The method for producing choux pastry of the present invention will be described below. The method for producing choux pastry of the present invention is not particularly limited and may be a conventional method for producing choux pastry, except that the oil and fat composition for choux pastry of the present invention is used. For example, the choux pastry can be obtained by boiling water, oils and fats, salt, etc. in a large pot, bowl, or other container, adding cereal flour such as soft flour or hard flour, mixing and stirring until fully gelatinized, and then adding eggs in several portions and mixing uniformly.

[0061] When the oil-and-fat composition for choux pastry of the present invention is used for all of the oils and fats used in the choux pastry, the above-mentioned manufacturing method is used before gelatinization. However, when the oil-and-fat composition for choux pastry of the present invention is used for some of the oils and fats used in the choux pastry, the oil-and-fat composition for choux pastry of the present invention may be added at any stage, before gelatinization, before mixing of the eggs after gelatinization, or after mixing of the eggs, but it is preferable to add it before mixing of the eggs after gelatinization or after mixing of the eggs.

[0062] When adding sugars to choux pastry, it is preferable to add and mix them after the flour has been gelatinized, as adding them before gelatinization will inhibit gelatinization and reduce the volume of the choux pastry. When gelatinized starch or gelatinized cereal flour is used as the cereal flour, the raw materials may be mixed without heating to produce so-called instant choux pastry.

[0063] When firing, they are usually stacked on a baking tray or conveyor, but they can also be placed in a baking mold. The firing temperature is preferably 160°C to 250°C, more preferably 170°C to 220°C, as with regular shoe cases. If the temperature is below 160°C, the heat will not penetrate well, extending the firing time and risking the case falling off the kiln. If the temperature exceeds 250°C, the shoe case may burn, resulting in a poor appearance and a reduced volume. It is also possible to produce a shoe case with an even larger volume by firing under increased steam pressure, for example by covering the case with a lid. The choux pastry of the present invention may be stored in a refrigerator or frozen after production.

[0064] Next, the shoe case of the present invention will be described. The shoe case of the present invention is obtained by heat-treating the choux pastry of the present invention. There are no particular limitations on the method for heat-treating the choux pastry, and examples include baking, frying, steaming, and treating the choux pastry of the present invention in a microwave oven. [Example]

[0065] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0066] <Production of interesterified oils> [Production of interesterified oil A] Random transesterification reaction was carried out on 100% by mass of palm olein (a low-melting point fraction obtained by fractionating palm oil, iodine value 57) using sodium methoxide as a catalyst, and the resulting oil was purified by a conventional method to obtain transesterified oil A.

[0067] [Production of interesterified oil B] A random transesterification reaction was carried out on 100% by mass of palm superolein (a low-melting point fraction obtained by further fractionating the low-melting point fraction of palm oil, iodine value 65) using sodium methoxide as a catalyst, and the resulting mixture was purified by conventional methods to obtain transesterified oil B.

[0068] <Production of fat and oil composition for choux pastry> Example 1 50 parts by mass of palm oil, 5 parts by mass of palm stearin, and 45 parts by mass of interesterified oil and fat A were heated to melt and mixed by stirring to obtain an oil and fat mixture. 90 parts by mass of the obtained oil and fat mixture was rapidly plasticized to 10°C at a cooling temperature of -5°C / min to obtain a plastic oil and fat composition. Next, 10 parts by mass of xanthan gum was added to the obtained plastic oil and fat composition and mixed to obtain a low-concentration oil and fat composition 1 for choux pastry, which has no aqueous phase and is plastic.

[0069] The SFC of oil and fat composition 1 for choux pastry was 47.7% at 10° C. and 23.1% at 20° C. The water content of oil and fat composition 1 for choux pastry was less than 1.0% by mass, and the starch content was 0% by mass. Oil and fat composition 1 for choux pastry was cohesive with no lumps, was not sticky, and had good physical properties.

[0070] Example 2 Using the same formulation and manufacturing method as in Example 1, except that the 90 parts by weight of the oil and fat mixture was changed to 50 parts by weight and the 10 parts by weight of xanthan gum was changed to 50 parts by weight, a high-concentration oil and fat composition 2 for choux pastry was obtained, which has no aqueous phase and is plastic. The SFC of oil and fat composition 2 for choux pastry was 47.7% at 10° C. and 23.1% at 20° C. The water content of oil and fat composition 2 for choux pastry was 4.0% by mass, and the starch content was 0% by mass. Oil and fat composition 2 for choux pastry was cohesive with no lumps, was not sticky, and had good physical properties.

[0071] Comparative Example 1 Using the same formulation and manufacturing method as in Example 1, except that the 90 parts by weight of the oil and fat mixture was changed to 99.2 parts by weight and the 10 parts by weight of xanthan gum was changed to 0.8 parts by weight, a low-concentration oil and fat composition 3 for choux pastry was obtained, which has no aqueous phase and is plastic. The SFC of oil and fat composition 3 for choux pastry was 47.7% at 10° C. and 23.1% at 20° C. The water content of oil and fat composition 3 for choux pastry was less than 0.1% by mass, and the starch content was 0% by mass. Oil and fat composition 3 for choux pastry was cohesive with no lumps, was not sticky, and had good physical properties.

[0072] Comparative Example 2 Using the same formulation and manufacturing method as in Example 1, except that the 90 parts by weight of the oil and fat mixture was changed to 35 parts by weight and the 10 parts by weight of xanthan gum was changed to 65 parts by weight, a high-concentration oil and fat composition 4 for choux pastry was obtained, which has no aqueous phase and is plastic. The SFC of oil and fat composition 4 for choux pastry was 47.7% at 10° C. and 23.1% at 20° C. The water content of oil and fat composition 4 for choux pastry was 5.2% by mass, and the starch content was 0% by mass. Oil and fat composition 4 for choux pastry had lumps and was not cohesive, and had poor physical properties.

[0073] <Shoe case composition and manufacturing method> Using the above-mentioned oil and fat composition for choux pastry, choux pastry and choux pastry cases were obtained according to the following formulation and manufacturing method.

[0074] Example 3 150 parts by mass of water and 100 parts by mass of choux margarine ("Neo Shoe M" manufactured by ADEKA Corporation) were weighed into a mixer bowl, placed on a gas stove, and heated to 105°C for dissolution. 100 parts by mass of soft flour was added all at once, and the mixture was thoroughly gelatinized and mixed to obtain a gelatinized product. The mixer bowl was placed in a mixer, and after mixing at medium speed for 1 minute, 2 parts by mass of oil / fat composition 1 for choux pastry of the present invention was added, and then an egg solution prepared by dissolving 1 part by mass of ammonium bicarbonate in 270 parts by mass of whole eggs was gradually added while mixing at medium speed to form a uniform choux pastry, thereby obtaining choux pastry 1 of the present invention.

[0075] The content of xanthan gum in choux pastry 1 was 0.2 parts by mass per 100 parts by mass of flour. A piping bag was filled with choux pastry 1, and 20 g was squeezed onto a baking tray lined with baking paper. The choux pastry was baked in a fixed oven for 15 minutes at 180°C on top and 210°C on bottom, and then for 10 minutes at 200°C on top and 190°C on bottom, to obtain a choux pastry case 1 of the present invention. The obtained shoe case 1 was a shoe case with excellent volume, shape retention, a smooth surface, and a good feeling of texture.

[0076] Example 4 Choux pastry 2 and choux pastry case 2 were obtained using the same formulation and manufacturing method as in Example 3, except that the timing of adding the oil and fat composition for choux pastry 1 in Example 3 was changed to the same timing as the margarine for choux pastry. The content of xanthan gum in choux pastry 2 was 0.2 parts by mass per 100 parts by mass of flour. The obtained shoe case 2 had a good volume, good shape retention, a smooth surface, and a good texture.

[0077] Example 5 150 parts by mass of water and 100 parts by mass of choux margarine ("Neo Shoe M" manufactured by ADEKA Corporation) were weighed into a mixer bowl, placed on a gas stove, and heated to 105°C for dissolution. 100 parts by mass of soft flour was added all at once, and the mixture was thoroughly gelatinized and mixed to obtain a gelatinized product. The mixer bowl was placed in a mixer, and after mixing at medium speed for 1 minute, 0.3 parts by mass of oil / fat composition 2 for choux pastry of the present invention was added, and then an egg solution prepared by dissolving 1 part by mass of ammonium bicarbonate in 190 parts by mass of whole eggs was gradually added while mixing at medium speed to obtain a uniform choux pastry, thereby obtaining choux pastry 3 of the present invention.

[0078] The content of xanthan gum in choux pastry 3 was 0.15 parts by mass per 100 parts by mass of flour. A piping bag was filled with choux pastry 3, and 20 g was squeezed onto a baking tray lined with baking paper. The choux pastry was baked in a fixed oven for 15 minutes at 180°C on top and 210°C on bottom, and then for 10 minutes at 200°C on top and 190°C on bottom, to obtain the choux pastry case 3 of the present invention. The obtained shoe case 3 was a shoe case with excellent volume, shape retention, a smooth surface, and a good feeling of texture.

[0079] Example 6 Choux pastry 4 and choux case 4 were obtained using the same formulation and manufacturing method as in Example 5, except that the amount of oil and fat composition 2 for choux pastry added in Example 5 was changed from 0.3 parts by mass to 2 parts by mass. The content of xanthan gum in choux pastry 4 was 1 part by mass per 100 parts by mass of flour. The obtained shoe case 4 had a good volume, good shape retention, a smooth surface, and an excellent feeling of texture.

[0080] Comparative Example 3 Choux pastry 5 and choux pastry case 5 were obtained using the same formulation and manufacturing method as in Example 5, except that choux pastry oil / fat composition 3 was used instead of choux pastry oil / fat composition 2 in Example 5. The content of xanthan gum in choux pastry 5 was 0.024 parts by mass per 100 parts by mass of flour. The obtained shoe case 5 had shape retention but was small in volume, had the appearance of a normal shoe case with a cabbage-like surface, and was a shoe case with little damp feeling.

[0081] Comparative Example 4 Choux pastry 6 and choux pastry case 6 were obtained using the same formulation and manufacturing method as in Example 5, except that choux pastry oil / fat composition 4 was used instead of choux pastry oil / fat composition 2 in Example 5. Choux pastry 6 had lumps and was not a homogeneous choux pastry. The content of xanthan gum in choux pastry 6 was 0.195 parts by mass per 100 parts by mass of flour. The obtained shoe case 6 had a small volume, holes on the surface, and a poor appearance.

Claims

1. The fat and oil composition for choux pastry contains 1.5 to 55% by mass of thickening polysaccharides and has a water content of 5% by mass or less.

2. A choux pastry containing the oil and fat composition for choux pastry according to claim 1.

3. A shoe case obtained by heat-treating the choux pastry according to claim 2.