Choux pastry

Abstract

To provide choux dough which makes it possible to maintain the easiness of volume rising and cavity forming, and moderate hardness and crispy feeling when baking even when it is frozen.SOLUTION: Choux dough containing at least one type selected from the group consisting of isomaltulose and reduced isomaltulose.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to shoe dough. The present invention also relates to a shape retention improver for shoe skin, a texture improver for shoe skin, and a freezing resistance improver for shoe dough.

Background Art

[0002] Shoe cream is a baked confectionery that has been popular around the world for a long time. Generally, soft shoe skin is the mainstream, but in recent years, due to its high-class feeling, novelty, good texture, etc., the number of consumers who prefer shoe dough with hardness and crispness like cookie shoe and pie shoe has been increasing. In addition, with the development of freezing technology, the number of stores and companies that freeze and transport shoe dough before baking, bake it at the store at the transportation destination, and display it at the storefront is also increasing. Regarding the method of manufacturing shoe dough, various technical means have been proposed. For example, Patent Document 1 discloses a method for producing frozen shoe dough, which comprises adding pregelatinized starch and a delayed chemical leavening agent to a shoe dough formulation consisting of wheat flour, oil and fat, eggs and water, shaping it into a predetermined size, and freezing it.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] When choux pastry is frozen and thawed before baking, there are issues such as reduced size due to poor expansion of the choux pastry shell during baking, and decreased workability due to difficulty in forming cavities inside the shell. It has been known that adding trehalose to choux pastry improves the expansion and ease of forming cavities in the choux pastry shell during baking, but the effect of adding trehalose was not sufficient when the choux pastry was frozen before baking, then thawed and baked.

[0005] The object of the present invention is to provide choux pastry that can maintain good expansion, ease of cavity formation, and appropriate hardness and crispness when baked, even when frozen. [Means for solving the problem]

[0006] The present invention relates to choux pastry containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose. Because the choux pastry of the present invention contains at least one selected from the group consisting of isomaltulose and reduced isomaltulose, it can maintain good expansion, ease of cavity formation, and appropriate hardness and crispness when baked, even when frozen.

[0007] The choux pastry of the present invention may be frozen choux pastry.

[0008] The choux pastry of the present invention may contain both isomaltulose and reduced isomaltulose.

[0009] The total content of isomaltulose and reduced isomaltulose may be 0.1 to 10.0% by mass, based on the total mass of the choux pastry. In this case, the effects of the present invention will be even better.

[0010] The present invention also relates to a shoe-crust shape-retaining agent comprising at least one selected from the group consisting of isomaltulose and reduced isomaltulose as an active ingredient.

[0011] The shoelace shape-retaining agent of the present invention may contain both isomaltulose and reduced isomaltulose as active ingredients.

[0012] The present invention also relates to a texture improver for choux pastry, comprising at least one selected from the group consisting of isomaltulose and reduced isomaltulose as an active ingredient.

[0013] The choux pastry texture improver of the present invention may contain both isomaltulose and reduced isomaltulose as active ingredients.

[0014] The present invention relates to a freeze-hardening agent for choux pastry, comprising at least one selected from the group consisting of isomaltulose and reduced isomaltulose as an active ingredient.

[0015] The freeze-hardening agent for choux pastry of the present invention may contain both isomaltulose and reduced isomaltulose as active ingredients. [Effects of the Invention]

[0016] According to the present invention, it is possible to provide choux pastry that can maintain good expansion, ease of cavity formation, and appropriate hardness and crispness when baked, even when frozen. [Brief explanation of the drawing]

[0017] [Figure 1] Figure 1 is a photograph showing the side view and a fragment of choux pastry containing various sugars (granulated sugar, trehalose, or palatinose) during a freezing period of 0 days. [Figure 2] Figure 2 shows photographs of the side view and fragments of choux pastry containing various sugars (granulated sugar, trehalose, or palatinose) after being frozen for 2 days or 1 week. [Figure 3]Figure 3 is a graph showing the evaluation results of the puffiness of pie crusts containing various saccharides (granulated sugar, trehalose, or palatinose) during a freezing period of 0 days, 2 days, or 1 week. [Figure 4] Figure 4 is a graph showing the maximum load of pie crusts containing various saccharides (granulated sugar, trehalose, or palatinose) during a freezing period of 0 days, 2 days, or 1 week. [Figure 5] Figure 5 is a graph showing the breaking load of pie crusts containing various saccharides (granulated sugar, trehalose, or palatinose) during a freezing period of 0 days, 2 days, or 1 week. [Figure 6] Figure 6 is a photograph showing the side and fragments of a pie crust containing only palatinite or a pie crust containing both palatinite and palatinose during a freezing period of 0 days. [Figure 7] Figure 7 is a photograph showing the side and fragments of a pie crust containing only palatinite or a pie crust containing both palatinite and palatinose during a freezing period of 2 days or 1 week. [Figure 8] Figure 8 is a graph showing the evaluation results of the puffiness of pie crusts containing only palatinite or a pie crust containing both palatinite and palatinose during a freezing period of 0 days, 2 days, or 1 week.

Embodiments for Carrying Out the Invention

[0018] Hereinafter, embodiments of the present invention will be described. However, the present invention is not limited to the following embodiments.

[0019] <Pie Dough> The pie dough according to this embodiment contains at least one selected from the group consisting of isomaltulose and reduced isomaltulose.

[0020] Isomaltulose is a compound also known as 6-O-α-D-glucopyranosyl-D-fructose. It is also called palatinose. "Palatinose" is a registered trademark of Mitsui Sugar Co., Ltd.

[0021] Isomaltulose is found naturally in honey. It is also present as a transfer product when α-glucosyltransferase (isomaltulose synthase) derived from bacteria and yeast acts on sucrose. Industrially, isomaltulose is produced by acting α-glucosyltransferase derived from bacteria such as Protaminobacter rubrum and Serratia plymuthica on sucrose.

[0022] Isomaltulose may be of natural origin or synthesized by enzymatic action. Commercially available isomaltulose may also be used. Examples of commercially available products include crystalline palatinose (product name "Crystalline Palatinose PST-N", Mitsui Sugar Co., Ltd.) and powdered palatinose (product name "Powdered Palatinose PST-NP", Mitsui Sugar Co., Ltd.).

[0023] When choux pastry contains isomaltulose, it turns brown during baking, making it easier to obtain a high-quality choux pastry shell, and also imparts a savory aroma to the baked pastry shell.

[0024] Reduced isomaltulose is obtained by reducing (hydrogenating) isomaltulose through hydrogenation. Reduced isomaltulose is also called reduced palatinose (a registered trademark of Mitsui Sugar Co., Ltd.). Reduced isomaltulose is mainly a mixture of α-D-glucopyranosyl-1,1-mannitol (hereinafter also called GPM) and α-D-glucopyranosyl-1,6-sorbitol (hereinafter also called GPS).

[0025] The mixing ratio of GPS and GPM in reduced isomaltulose is not particularly limited and may be, for example, 1:99 to 99:1. Alternatively, the mixture may be one in which GPM and GPS are approximately equimolar (4:6 to 6:4, 95% or more by weight of dry solids), or it may be a mixture rich in either GPM or GPS.

[0026] GPM and GPS have different solubility in water. This difference in solubility can be used to adjust the mixing ratio (see, for example, Japanese Patent Application Publication No. 10-310595). That is, since the solubility equilibrium is temperature-dependent, the concentration ratio of the two components can be adjusted by controlling the temperature of the aqueous solution of reduced isomaltulose. After adjusting to solubility equilibrium, the concentrations of GPM and GPS in the reduced isomaltulose can be controlled by determining the rate of temperature change.

[0027] Reduced isomaltulose may be in granular form. Granular reduced isomaltulose can be produced, for example, as follows: First, a solution of reduced isomaltulose is heated under reduced pressure to obtain a concentrate. Next, this concentrate is sprayed onto the inner wall of a drum that rotates slowly under reduced pressure, and the reduced isomaltulose adhering to the inner wall surface is scraped off with a stirrer. The scraped reduced isomaltulose is then granulated by the rotation of the drum to obtain a granular form.

[0028] Commercially available reduced isomaltulose may be used. Examples of commercially available products include palatinite PN (Mitsui Sugar Co., Ltd.), powdered palatinite PNP (Mitsui Sugar Co., Ltd.), palatinite PNM-2 (Mitsui Sugar Co., Ltd.), palatinite PNS-2 (Mitsui Sugar Co., Ltd.), palatinite GS (Mitsui Sugar Co., Ltd.), powdered palatinite GSP (Mitsui Sugar Co., Ltd.), palatinite ST-F (Mitsui Sugar Co., Ltd.), and palatinite ST-PNC (Mitsui Sugar Co., Ltd.).

[0029] The total content of isomaltulose and reduced isomaltulose may be, for example, 0.1% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, or 2.5% by mass or more, based on the total mass of the choux pastry, and may be 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, or 3.5% by mass or less, based on the total mass of the choux pastry, in order to further enhance the effects of the present invention. The total content of isomaltulose and reduced isomaltulose may be 0.1 to 10.0% by mass, 1.0 to 8.0% by mass, 1.5 to 6.0% by mass, 2.0 to 4.0% by mass, or 2.5 to 3.5% by mass, based on the total mass of the choux pastry, in order to further enhance the effects of the present invention.

[0030] The choux pastry according to this embodiment may contain both isomaltulose and reduced isomaltulose. In this case, the effects of the present invention will be even better. By using both isomaltulose and reduced isomaltulose, the color of the choux pastry obtained by baking the choux pastry can also be adjusted.

[0031] The ratio of the mass of reduced isomaltulose to the mass of isomaltulose (reduced isomaltulose / isomaltulose) may be 1 / 9 or more, 2 / 8 or more, 3 / 7 or more, or 4 / 6 or more, and may be 9 / 1 or less, 8 / 2 or less, 7 / 3 or less, or 6 / 4 or less, in order to further improve the effects according to the present invention.

[0032] The choux pastry according to this embodiment may be frozen. That is, the choux pastry according to this embodiment may be stored so that its temperature (product temperature) is 18°C ​​or lower.

[0033] Choux pastry is made primarily from flours, oils, eggs, and water, and is obtained by utilizing the gelatinization action of starch.

[0034] Examples of grain flours include wheat flour (strong flour, semi-strong flour, medium flour, weak flour, whole wheat flour, roasted wheat flour, durum semolina, extra-strong flour, etc.), rice flour (non-glutinous rice flour, glutinous rice flour, glutinous rice flour, shiratamako flour, brown rice flour, etc.), barley flour, rye flour, corn flour, millet flour, barnyard millet flour, adlay flour, soybean flour, etc. Grain flours may be used individually or in combination of two or more types.

[0035] Examples of fats and oils include butter, margarine, lard, beef tallow, shortening, fat spread, liquid oil, and powdered fats and oils. These fats and oils may be used individually or in combination of two or more types.

[0036] Examples of egg products 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 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. Egg products may be used individually or in combination of two or more types.

[0037] The choux pastry may contain foods or additives other than those listed above. Examples of foods or additives that can be used in the choux pastry include: starches such as cornstarch and wheat starch; modified starches that have undergone gelatinization, phosphate crosslinking, etc.; dairy products such as cream, cheese, concentrated whey, concentrated milk, skimmed concentrated milk, unsweetened condensed milk, unsweetened skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, whole milk powder, skimmed milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened milk powder, and prepared milk powder; salts such as rock salt, refined salt, and sea salt; dextrins; milk proteins such as calcium caseinate, sodium caseinate, and potassium caseinate; amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbic acid oxidase, and sulfidyl Examples include enzymes such as oxidase, hexose oxidase, and glucose oxidase; emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, lecithin, sucrose fatty acid esters, and calcium stearoyl lactylate; leavening agents such as ammonium bicarbonate, baking soda, baking powder, and ispata; oxidizing and reducing agents such as ascorbic acid and cystine; antioxidants such as tocopherol, tea extract, and ascorbic acid fatty acid esters; colorants such as β-carotene, caramel, and red yeast rice pigment; acidulants such as acetic acid, lactic acid, and gluconic acid; flavoring agents such as potassium chloride; seasonings; pH adjusters; food preservatives; shelf-life extenders; food ingredients such as fruits, nut pastes, spices, cocoa mass, cocoa powder, grains, legumes, vegetables, meats, alcoholic beverages, and seafood; and flavorings.

[0038] The choux pastry according to this embodiment can be produced by a method that includes a compounding step of incorporating at least one selected from the group consisting of isomaltulose and reduced isomaltulose into the raw materials of the choux pastry. The choux pastry according to this embodiment can be produced by conventional methods other than including the compounding step. The choux pastry according to this embodiment can be produced, for example, by placing water, oils and fats, salt, etc. in a large pot, bowl, or other container and heating them. Then, flours are added to the container and the raw material mixture is kneaded and gelatinized. Eggs and isomaltulose and / or reduced isomaltulose are added to the gelatinized raw material mixture in one or more batches, and then mixed uniformly.

[0039] In the choux pastry according to this embodiment, even when frozen, the ease of expansion during baking, the ease of cavity formation, and the appropriate hardness and crispness are well maintained, thus improving freeze resistance. Therefore, as one embodiment of the present invention, a freeze resistance improving agent for choux pastry is provided, which contains at least one selected from the group consisting of isomaltulose and reduced isomaltulose as an active ingredient. Furthermore, as one embodiment of the present invention, a method for improving the freeze resistance of choux pastry is provided, which includes incorporating at least one selected from the group consisting of isomaltulose and reduced isomaltulose into the choux pastry. The freeze resistance improving agent for choux pastry and the method for improving the freeze resistance of choux pastry can be applied without limit to the specific embodiments described above.

[0040] <Choux pastry> The choux pastry according to this embodiment is a baked product of choux pastry containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose.

[0041] The choux pastry according to this embodiment can be obtained by a method that includes a baking step of baking a choux pastry containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose. The baking step can be carried out under normal choux pastry baking conditions, except that a choux pastry containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose is used. The baking temperature may be, for example, 150°C to 250°C. The baking time can be set appropriately according to the baking temperature, etc.

[0042] In this embodiment, the shape retention of the choux pastry is improved by including at least one selected from the group consisting of isomaltulose and reduced isomaltulose. Therefore, as one embodiment of the present invention, a choux pastry shape retention improving agent is provided, which contains at least one selected from the group consisting of isomaltulose and reduced isomaltulose as an active ingredient. With this choux pastry shape retention improving agent, it becomes possible to obtain choux pastry with improved shape retention even when using frozen choux pastry dough.

[0043] One embodiment of the present invention provides a method for improving the shape retention of choux pastry, comprising incorporating at least one substance selected from the group consisting of isomaltulose and reduced isomaltulose into the choux pastry. The choux pastry shape retention improving agent and the method for improving the shape retention of choux pastry can be applied without limit to the specific embodiments described above.

[0044] The choux pastry according to this embodiment is a baked product of choux pastry containing at least one selected from the group consisting of isomaltulose and reduced isomaltulose. Therefore, changes in texture caused by using frozen choux pastry are suppressed, and the texture is improved. Accordingly, as one embodiment of the present invention, a choux pastry texture improver is provided, which contains at least one selected from the group consisting of isomaltulose and reduced isomaltulose as an active ingredient. According to this choux pastry texture improver, changes in texture when using frozen choux pastry are suppressed. Thus, the choux pastry texture improver according to this embodiment can also be called a choux pastry texture change inhibitor. Furthermore, as one embodiment of the present invention, a method for improving the texture of choux pastry is provided, which includes incorporating at least one selected from the group consisting of isomaltulose and reduced isomaltulose into the choux pastry. The choux pastry texture improver and the method for improving the texture of choux pastry can be applied without limit to the specific embodiments described above. [Examples]

[0045] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0046] Choux pastry containing palatinose (isomaltulose) was prepared, and samples of the unbaked choux pastry, frozen for 0 days, 2 days, or 1 week, were used in the test. The baked choux pastry shells were also evaluated.

[0047] [Test Example 1: Preparation and Evaluation of Palatinose-Containing Choux Pastry] <1. Making the choux pastry> Choux pastry was prepared and evaluated using the following formulation and procedure. Four groups of choux pastry were prepared: BLANK (BLK) group (no added sugar), granulated sugar group, trehalose group, and palatinose group. The BLANK group, granulated sugar group, and trehalose group are comparative examples. Granulated sugar and palatinose were manufactured by Mitsui Sugar Co., Ltd., and trehalose was manufactured by Hayashibara Co., Ltd. [Table 1]

[0048] (Prototype procedure) Butter at room temperature and water were placed in a saucepan and the water was brought to a boil over medium heat, melting the butter. Then, the heat was removed, and the sifted flour was added to the saucepan and lightly mixed. The dough was kneaded over low heat for 3 minutes, then the heat was removed, and the beaten egg, granulated sugar, and trehalose or palatinose were added in two batches, mixing for a total of 2 minutes. The resulting mixture was placed in a piping bag and piped out in portions of approximately 4 cm in diameter (13 g). The resulting choux pastry was baked in a 180°C oven for 30 minutes, either without freezing or after freezing. The baked choux pastry (choux shell) was used for appearance, sensory evaluation, and hardness (creep meter) evaluation.

[0049] <2. Evaluation of choux pastry before baking> Regardless of whether the dough was frozen or thawed, no changes were observed in the consistency, firmness, or stickiness of the choux pastry before baking in any of the groups. Furthermore, the addition of sugar had no effect on workability or appearance.

[0050] <3. Evaluation of the choux pastry after baking> Figures 1 and 2, and Tables 2 and 3, show the evaluation results for texture, appearance, and taste. [Table 2] [Table 3]

[0051] (Texture) The BLANK group and the palatinose group had a moderate firmness and crispness regardless of whether they were frozen or not, while the granulated sugar group had a relatively soft texture. The trehalose group had a relatively soft texture at 0 days of freezing, but as the number of days of freezing increased, the dough became harder than at 0 days of freezing. From the above, it was found that the palatinose group produced a choux pastry with moderate firmness and crispness, and that the texture changed little due to freezing.

[0052] (exterior) Regardless of whether they were frozen or not, the palatinose group turned brown upon baking, resulting in a high-quality choux pastry. The BLANK, trehalose, and granulated sugar groups showed weaker coloration upon baking, resulting in a light brown choux pastry.

[0053] (taste) Regardless of whether they were frozen or not, the palatinose group imparted a savory aroma through baking. On the other hand, the granulated sugar group made the choux pastry too sweet and was not suitable for the desired flavor profile of the pastry.

[0054] (Evaluation of the likelihood of cavities forming) Baked choux pastry was cut in half lengthwise, and three choux pastries from each group were evaluated based on whether they had a cavity occupying 50% or more of the cross-sectional area; all others were classified as having no cavity. Table 4 shows the evaluation results for the likelihood of cavity formation. [Table 4]

[0055] The results showed that after 0 days of freezing, there were 2 choux pastry with cavities in the BLANK group, 1 in the granulated sugar group, 1 in the trehalose group, and 2 in the palatinose group. After 2 days of freezing, there were 2 in the BLANK group, 1 in the granulated sugar group, 1 in the trehalose group, and 2 in the palatinose group. After 1 week of freezing, there were 0 in the BLANK group, 0 in the granulated sugar group, 0 in the trehalose group, and 2 in the palatinose group. From these results, it became clear that choux pastry with added palatinose is less affected by the tendency for cavities to form in the pastry even when frozen.

[0056] (Ease of inflation) The ease with which choux pastry puffed up was evaluated after thawing and baking following 0 days of freezing, 2 days of freezing, and 1 week of freezing. The ease with which it puffed up was calculated using the following formula. Figure 3 shows the evaluation results for ease with which it puffed up. Ratio of expansion (cm) = Height of choux pastry (cm) + (Length of choux pastry (cm) + Width of choux pastry (cm)) / 2

[0057] The results showed that after 0 days of freezing, the BLANK group had the least amount of puffiness in the choux pastry, while the other three groups puffed up similarly. On the other hand, after 2 days and 1 week of freezing, the palatinose group maintained good puffiness regardless of whether it was frozen or not, while the other three groups' puffiness worsened as the number of days of freezing increased. From these results, it became clear that choux pastry with added palatinose is less affected in terms of how easily the choux pastry puffs up, even when frozen.

[0058] (Hardness) The hardness of choux pastry thawed and baked after 0 days of freezing, 2 days of freezing, and 1 week of freezing was compared. Hardness was measured using a creep meter (RE2-33005S, manufactured by Yamaden Co., Ltd.) under the measurement conditions described in Table 5, and the maximum load and breaking load were measured at the highest point of the choux pastry. Tables 6 and 7 show the maximum load (N) and breaking load (N) of the choux pastry after 0 days of freezing. Figures 4 and 5 show the changes in maximum load (N) and breaking load (N) over time for each of the BLANK group, granulated sugar group, trehalose group, and palatinose group, with the result for "0 days of freezing" set to 1. [Table 5] [Table 6] [Table 7]

[0059] The results showed that, at 0 days of freezing, the palatinose group produced choux pastry that was firmer than the granulated sugar group and the trehalose group. Furthermore, as the number of days of freezing increased, the trehalose group became firmer and experienced a change in texture, but the palatinose group showed less change in texture than the other groups and was able to maintain the same firmness and texture as at 0 days of freezing.

[0060] [Test Example 2: Preparation and Evaluation of Palatinose-Containing Choux Pastry 2 (Effect of Combination with Palatinose)] <1. Making the choux pastry> Choux pastry was prepared using the following method. Four groups of choux pastry were prepared: BLANK (BLK) group (no added sugar), palatinose group, palatinose:palatinose=5:5 group, and palatinose:palatinose=3:7 group. The BLANK group is a comparative example. Granulated sugar, palatinose (isomaltulose), and palatinose (reduced isomaltulose) were manufactured by Mitsui Sugar Co., Ltd., and trehalose was manufactured by Hayashibara Co., Ltd.

[0061] [Table 8]

[0062] (Prototype procedure) Butter at room temperature and water were placed in a saucepan and brought to a boil over medium heat until the butter melted. The heat was removed, and the sifted flour was added to the saucepan and lightly mixed. The dough was kneaded over low heat for 3 minutes, then the heat was removed, and the beaten egg and palatinose or palatinose were added in two batches, mixing for a total of 2 minutes. The resulting mixture was placed in a piping bag and piped out in portions approximately 4 cm in diameter (13 g each). The resulting choux pastry was baked in a 180°C oven for 30 minutes, either without freezing or after freezing. The baked choux pastry (choux shell) was evaluated for appearance and sensory perception.

[0063] <2. Evaluation of choux pastry before baking> Regardless of whether the dough was frozen or thawed, no changes were observed in the consistency, firmness, or stickiness of the choux pastry before baking in any of the groups. Furthermore, the addition of sugar had no effect on workability or appearance.

[0064] <3. Evaluation of the choux pastry after baking> Figures 6 and 7, and Tables 9 and 10, show the evaluation results for texture, appearance, and taste. [Table 9] [Table 10]

[0065] (Texture) Regardless of whether they were frozen or not, all groups maintained a good texture with a moderate firmness and crispness.

[0066] (exterior) Regardless of whether or not they were frozen, the two groups containing palatinose exhibited a brown color upon baking, resulting in a high-quality choux pastry. Furthermore, the greater the amount of palatinose replaced with palatinite, the less discoloration the choux pastry became.

[0067] (taste) Regardless of whether they were frozen or not, the choux pastry to which palatinose or palatinose was added had a sweetness equivalent to that of the BLANK group, and no effect on sweetness was observed. In addition, the addition of palatinose imparted a savory aroma to the choux pastry after baking.

[0068] (Ease of forming cavities) After baking, the choux pastry was cut in half lengthwise. Three choux pastries from each group were evaluated, with those containing a cavity occupying 50% or more of the cross-sectional area classified as having a cavity, and those without a cavity classified as not having one. The evaluation results for the likelihood of cavity formation are shown in Table 11. [Table 11]

[0069] The results showed that after 0 days of freezing, there were 2 choux pastry with cavities in the BLANK group, 2 in the group with palatinose, 3 in the palatinose:palatinose=5:5 group, and 2 in the palatinose:palatinose=3:7 group. After 2 days of freezing, there were 2 in the BLANK group, 1 in the palatinose group, and 3 in the palatinose:palatinose=5:5 group. After 1 week of freezing, there were 0 in the BLANK group, 2 in the palatinose group, 2 in the palatinose:palatinose=5:5 group, and 2 in the palatinose:palatinose=3:7 group. From the above, it became clear that the more palatinose is added, the more likely cavities are to form in the choux pastry, but replacing some or all of the palatinose with palatinose is sufficient to reduce the likelihood of cavities forming.

[0070] (Ease of inflation) The ease with which choux pastry puffed up after thawing and baking after freezing for 0 days, 2 days, or 1 week was evaluated (the evaluated groups were BLANK, palatinose, and palatinose:palatinose=5:5). The ease with which it puffed up was calculated using the following formula. Figure 8 shows the evaluation results for ease with which it puffed up. Ratio of expansion (cm) = Height of choux pastry (cm) + (Length of choux pastry (cm) + Width of choux pastry (cm)) / 2

[0071] As a result, all groups showed similar swelling after 0 days of freezing, but after 2 days and 1 week of freezing, the swelling of the choux pastry was well maintained in the group with palatinite and the group with both palatinite and palatinose. This effect was sufficiently observed with palatinite alone, but it became clear that an even better effect could be obtained by partially replacing it with palatinose.

[0072] Based on the above, the choux pastry containing palatinose had a moderate firmness and crispness, and the resulting pastry rose easily and formed cavities well during baking. These effects were maintained better than those of other sugars even when baked after freezing and thawing. Furthermore, it was found that the choux pastry containing palatinose had good coloring and imparted a savory aroma. In addition, by replacing some or all of the palatinose with palatinite, it is possible to obtain choux pastry with adjusted coloring and freeze resistance.

Claims

1. Contains at least one selected from the group consisting of isomaltulose and reduced isomaltulose, Choux pastry in which the total content of isomaltulose and reduced isomaltulose is 0.1 to 10.0% by mass, based on the total mass of the choux pastry.

2. Choux pastry containing reduced isomaltulose.

3. Choux pastry containing both isomaltulose and reduced isomaltulose.

4. The choux pastry according to any one of claims 1 to 3, wherein the choux pastry is frozen choux pastry.

5. A shoe-crust shape-retaining agent comprising at least one selected from the group consisting of isomaltulose and reduced isomaltulose as an active ingredient.

6. The shoelace shell shape-retaining agent according to claim 5, comprising both isomaltulose and reduced isomaltulose as active ingredients.

7. A texture improver for choux pastry, comprising at least one selected from the group consisting of isomaltulose and reduced isomaltulose as an active ingredient.

8. The choux pastry texture improver according to claim 7, comprising both isomaltulose and reduced isomaltulose as active ingredients.

9. A freeze-hardening agent for choux pastry, comprising at least one selected from the group consisting of isomaltulose and reduced isomaltulose as an active ingredient.

10. The freeze-hardening agent for choux pastry according to claim 9, comprising both isomaltulose and reduced isomaltulose as active ingredients.

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