JPS605245B2 - new systems - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powdered confectionery choux mix that is extremely easy to handle and has excellent storage stability.

When producing choux pastry dough using a known method, water and oil are heated and boiled in the same container, and then wheat flour is added thereto and the flour is thickened and gelatinized while continuing to heat.

Next, let this thing cool down to about 6,000 degrees, and then
The mixture is added and mixed in several batches to obtain the appropriate hardness.

When a housewife makes choux pastry using this method, it is not very difficult to measure the individual ingredients because the amount is relatively small.

However, when it comes to the actual work, we first need to determine the conditions when boiling water and fats, especially whether the fats and oils have become small particles and are evenly dispersed throughout, and then add flour and boil them at high temperatures for a short period of time. A great deal of experience and skill is required, such as finishing the twilling in the middle of the process and adding eggs while determining the hardness of the dough.

As a result, there are an extremely large number of people who are unable to produce choux that is as satisfying as commercially available products, even if they follow a book on how to make confectionery. On the other hand, when making starter dough at a confectionery store or factory, there is a dedicated mixer and the manufacturing conditions are clearly defined, so there are not many problems with the method of making it.

Here, the operations of measuring and dissolving raw materials, especially oils and fats, are rather troublesome. For this reason, there is a desire to develop a choux mix that can be easily prepared even by those with no experience in choux making, and although several patents have been filed, none of these have been commercially available as actual products.

The reasons for this are: - The quality of choux made using choux mix is inferior to that of choux made by conventionally known methods.

Particularly applicable to this is the use of gelatinized grain flour or gelatinized starch as a part or all of the flour to create an instant property in which water is used instead of boiling water when preparing the seed dough. Almost all of the mixes I highlighted are like this, and the swelling is 4. The inner layer is like a spider's web and is not hollow, and the quality of the flavor, texture, etc. is compared to that of commercially available products. and is greatly inferior.

■ It is not a powder that is easy to handle and has a good shelf life, but it is solid and almost like a sticky paste.

The general composition of choux is 10 parts by weight of wheat flour and 50 to 120 parts by weight of fats and oils. The higher the amount of oil and fat added, the easier it is to make the starter dough, and the baked choux will have a larger bulge and a better texture. However, since the content of oil and fat in wheat flour is high, the method of making flour that absorbs oil and fat, such as the common manufacturing method of cake mix, becomes a paste-like paste even with the minimum amount of 5 anchors, making it difficult to handle. It is extremely difficult. Alternatively, using an oil with a high melting point, flour and molten oil are kneaded, cooled and solidified, and then crushed or otherwise made into powder, or the mixture is sprayed as a solution into a cold space, cooled and solidified to form particles. Although it is possible to use the method of making choux, it requires a fairly high melting point, and the maximum temperature of the fat and oil used for choux is 25~25.
Since it is 45 qo, this method cannot be adopted either. ■
Mixed powder cannot be produced industrially by a simple method and with good yield.

For example, the dry powder mix specified in U.S. Patent No. 2,567,815 is made by boiling a predetermined amount of total oil and fat in water to completely gelatinize the flour, then cooling it, and then adding eggs, milk, etc. This method involves mixing the ingredients to form a paste, which is then spray-dried, dehydrated, and pulverized to obtain a powder, but the final drying step is not industrially easy, and the yield is not very good. I can not say. Therefore, a dry powdered choux mix that is guaranteed to have the same or higher quality than commercially available products, is easy to manufacture industrially, and can be supplied to consumers at low cost, is a great choice for housewives as well as confectionery. It is extremely useful for intermediate stores and factories. Based on the above-mentioned viewpoint, the inventors of the present invention conducted extensive research at Choux Mix and found that the main ingredients of wheat flour, which is the main raw material, are composed of gluten and starch, and that gluten has the property of retaining fats and oils extremely easily. We have created a completely new shoe mix by focusing on the fact that it has the following characteristics.

In the present invention, instead of drying and powdering flour and oil, gluten and oil are emulsified in water and then mist-dried (powdered oil-containing gluten) and starch powder are mixed. In order to further improve the quality of the choux, we manufacture a product that is equal to or similar to the composition ratio of wheat flour and fat in the choux, and add sodium caseinate to this mixture of powdered fat-containing gluten and starch powder, or to the mixture to further improve the quality of the choux. Powdered oil and fat, sodium caseinate, which is the main base material of
This is a dry powdered choux mix made of a mixture of one or more selected from skim milk powder and bran.

Note that salt and leavening agents such as baking powder can be added to this mix as appropriate. In the novel choux mix of the present invention, the powdered gluten containing fat and oil is mixed with starch using a known method such that 50 to 12 parts by weight of fat and oil are mixed with 10 parts by weight of wheat flour. When using 10 parts by weight of gluten containing fat and oil, it may be mixed with 8 parts by weight of starch.

Even with this formulation, the gluten content is considerably higher than that of regular strong flour. However, in the case of gluten containing oil and fat that is actually produced, it is assumed that gluten is slightly denatured during the emulsification process or the mist drying process, so it cannot be discussed simply based on the calculated component ratio. The larger the amount of fat and oil, the easier the dough is to make and the more extensible it is, and the appearance, swelling, inner texture and texture of the baked choux will be significantly reduced. In order to increase the amount of fat and oil by blending powdered oil-containing gluten with only starch, it would be possible to increase the amount of powdered oil-containing gluten, but this would result in an amount equivalent to wheat flour (
(Gluten + Starch) The gluten content in the flour increases and the quality of the choux deteriorates. Therefore, an effective method is to add powdered oil or fat to increase the oil or fat content in the choux mix to break the powder state.

Powdered oil-containing gluten referred to in the present invention is gluten powder, which is prepared by adding a small amount of acid or alkali (usually acetic acid or aqueous ammonia) to water to adjust the pH to a suitable level for gluten to dissolve. Gluten is dissolved, then molten fats and oils are added to emulsify it, homogenized, and dried using a conventional mist dryer to form a powder.

In addition, in the case of a formulation that requires the addition of sodium caseinate to the formulation of Schumics, instead of mixing sodium caseinate in powder form, when dissolving gluten, gluten and sodium caseinate are simultaneously dissolved to prepare an aqueous solution. It is also possible to make an emulsion by adding oil or fat to it and then spray drying it.

The oil and fat content of the powdered oil- and fat-containing gluten thus obtained can be up to about 95%, but the yield, powder state, and ease of assembling the formulation when making a choux mix, etc. About 85% is preferable. The powdered fat-containing gluten thus obtained is a good, gray-colored powder with a slight gluten odor.

The powdered oil and fat used in the present invention preferably has a high oil and fat content in order to minimize the influence on the choux by materials other than the oil and fat necessary for producing the powdered oil and fat.

If the manufacturing conditions of ordinary powdered fats and oils are taken into account, the fat and oil content will be limited to 80 to 85%. The coating material other than oil or fat may be any material as long as it does not adversely affect the shoe, but it is usually preferable to substitute only sodium caseinate or a portion thereof with skim milk powder. The optimum oil/fat inclusion ratio of the oil/fat-containing gluten and its blending ratio in the mix are influenced by the physical properties of the raw material gluten and the degree of denaturation of the gluten during production, and this can be adjusted by adjusting the blending ratio with the powdered oil/fat.

Therefore, the blending ratio of oil-containing gluten and powdered oil and fat in the mix is not necessarily constant. The oils and fats used in this process include vegetable oils such as soybean oil, green seed oil, corn oil, palm oil, rapeseed oil, and safflower oil, animal fats such as beef tallow, lard, and chicken fat, and hydrogenated oils of these various natural oils. A mixture of these or an oil or fat that has been subjected to transesterification treatment, or a liquid oil can also be used, but it is preferable that the melting point is at most 490 or less in terms of the melt-in-the-mouth texture of the fat when eating choux.

In addition, the oils and fats include glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester,
1 of emulsifiers such as sucrose fatty acid ester and soybean phospholipid
When seeds or more are added in an amount of up to 20% based on the fat or oil, the condition of the emulsion will be good and the condition of the powder obtained by spray drying will also be good.

It also promotes uniform dispersion of ingredients during the preparation of choux pastry dough, and significantly improves the quality of baked choux. The emulsifier is used by dissolving the oil or fat, but if it is dispersed or dissolved in water, it may be used from the water side. The starch used in the present invention is mainly 4. Wheat starch, but
In addition to this, it is also possible to partially replace it with corn starch, tapioca starch, potato starch, sweet potato starch, etc. These starches can be used in the form of non-gelatinized starch, gelatinized starch, or a mixture of non-gelatinized starch and gelatinized starch. To make choux dough using the choux mix of the present invention, first measure a predetermined amount of water, put it in a container, bring it to a boil, add the choux mix of the present invention to it, and quickly knead it until the starch gelatinizes. After the whole mixture becomes a uniform batter, stop heating and let it cool. Then, add the required amount of eggs in several portions to make a starter dough of appropriate hardness.

Although choux mixes using gelatinized starch do not require boiling water, to obtain a better quality choux, it is preferable to boil the water before adding the choux mix.

In addition, in order to improve the appearance, swelling, internal texture, and texture, it is preferable to mix sodium caseinate, skim milk powder, or a small amount of bran.

Shoes made from the shoe mix of the present invention have a quality equal to or higher than shoes made by conventionally known methods. The present invention will be explained below with reference to Examples. The present invention is not limited only to the following examples. Example 1 Put 9 parts of water and 20 parts of ammonia water into a stainless steel container, and gradually add 600 parts of commercially available active gluten powder (first grade flour) while slowly stirring with a rinse.

The temperature at this time is kept at 35-40q0. When the solution becomes homogeneous, add the melted hydrogenated soybean oil (
m. Gradually add a solution of 2400 ml (p38°C) and emulsifier *72 ml to emulsify. The pre-emulsified emulsion was then homogenized in two stages and then spray-dried using a conventional spray dryer to obtain 2800 grains of oil-containing gluten with a moisture content of 2.5%. Next, powdered oil-containing gluten with an oil content of 80%, 60 pieces of wheat starch, 48 pieces of wheat starch, and 0 salt.
．． Mix three powders together to obtain a choux mix with the simplest composition. Pour 130ml of water into a stainless steel pot and heat it. When the water is thick, add 108.3ml of shoe mix and stir quickly with a shamoji to make a uniform batter. Remove from heat and let stand for a while. After cooling, add 120 eggs in 3 portions and mix well each time to obtain a dough of suitable hardness. The temperature of the seed dough is 35~45oo
within the range.

Next, put the dough into a piping bag, squeeze out each batch onto a lightly oiled baking tray, and bake at 20,000 for 25 minutes. The baked choux has moderate cracks in its appearance,
As for the internal phase, 14 good shoes with complete cavities and no tissue called cobwebs were obtained. Example 2 60 pieces of powdered oil-containing gluten obtained in Example 1 with an 80% fat content, 40 pieces of wheat starch, 8 pieces of potato starch,
A choux mix consisting of 3 parts of sodium caseinate and 0.3 parts of common salt is mixed into powder.

Cooking was carried out in the same manner as in Example 1 to obtain a slightly hard seed dough. The puffiness of the choux baked here was quite large.
Example 3 50 g of the powdered oil-containing gluten obtained in Example 1, 50 g of wheat starch, 25 g of powdered fat with an oil content of 80%, and 0.3 g of common salt are powder-mixed to make a choux mix.

Cook and bake as in Example 1. The shoe had a significantly larger bulge and had rough cracks in its appearance, making it far superior to commercially available shoes. Example 4 303k9 of water and 1.0ml of glacial acetic acid are put into a enamel tank having a capacity of 1 ton, and while stirring gently, cut pieces of frozen raw gluten 90k9 are gradually added to melt the gluten.

Keep the temperature of the liquid at 36 to 40 qC, and add refined palm oil (pre-melted) to a homogeneous solution by continuously pounding it with a rock pestle.
m. A solution in which p3yo) 120k9 and emulsifier ***6k9 are uniformly dissolved is gradually added to emulsify. The product was spray-dried in the same manner as in Example 1 to obtain a good powdered oil-containing gluten powder 148k9 with a water content of 2.3%. Chou mixes are obtained by powder-mixing 65 parts of the oil-containing gluten obtained here, 47 parts of wheat starch, 15 parts of the powdered oil and fat of Example 3, and 0.4 parts of common salt.

Bake the choux in the same manner as in Example 1. This product was of far superior quality to commercially available products. Example 5 6600k9 of water and 12m of ammonia water are put in a stainless steel tank with a capacity of 1 ton, and while stirring gently, commercially available active gluten (first grade flour) 360k9 is gradually added and dissolved.

Next, sodium caseinate 90k9 is gradually added and dissolved. When the whole is uniform, pre-melted hydrogenated cottonseed oil (m.p 34℃) 1800k9 and emulsifier**
** Gradually add the 60k9 mixture to make a homogeneous emulsion. Next, two-stage homogenization is performed, followed by mist drying to obtain an extremely good powder.

75 pieces of the powder obtained here, 48 pieces of wheat starch and 0.4 pieces of salt were added and mixed to obtain a choux mix.
Bake choux in the same manner as in Example 1 using the choux mix. Note) * Rice with a 2:1 weight ratio of glycerin monostearate and commercially available liquid soybean lecithin * 20% sodium caseinate and hydrogenated soybean oil (m.p.
382○) consisting of 80%.

***Glycerin monostearate, propylene glycol monostearate, sorbitan monostearate and sucrose fatty acid ester (HLB=7) in a weight ratio of 1:1:1:1***Glycerin monostearate Comparison of products obtained by the method of the present invention (Examples 1 to 5) and products obtained by known methods. is shown below.

*/1.60 parts of wheat flour, 48 parts of hydrogenated soybean oil, and 0 salt.
．． It can be obtained by a method of manufacturing by heating and boiling water and oil in the same container, and adding wheat flour. **Each value is an average of 4 shoes.

Claims (1)

[Claims] 1 mixture of dry powdered oil-containing gluten and starch;
Alternatively, in this mixture, powdered oils and fats containing sodium caseinate as the main powder base, sodium caseinate, skim milk powder,
A dry powder shumix characterized by being made of one or a mixture of two or more selected from sugars.