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WO2017037756A1 - Chou à la crème et son procédé de production - Google Patents

Chou à la crème et son procédé de production Download PDF

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Publication number
WO2017037756A1
WO2017037756A1 PCT/JP2015/004405 JP2015004405W WO2017037756A1 WO 2017037756 A1 WO2017037756 A1 WO 2017037756A1 JP 2015004405 W JP2015004405 W JP 2015004405W WO 2017037756 A1 WO2017037756 A1 WO 2017037756A1
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WO
WIPO (PCT)
Prior art keywords
parts
mass
starch
shoe
raw material
Prior art date
Application number
PCT/JP2015/004405
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English (en)
Japanese (ja)
Inventor
淳一 浦上
祥三 菅野
レルトワナワタナ ウェラワット
クライハード エカモル
Original Assignee
松谷化学工業株式会社
サイアムモディファイドスターチカンパニーリミテッド
サイアムクオリティスターチカンパニーリミテッド
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 松谷化学工業株式会社, サイアムモディファイドスターチカンパニーリミテッド, サイアムクオリティスターチカンパニーリミテッド filed Critical 松谷化学工業株式会社
Priority to MYPI2016704178A priority Critical patent/MY162442A/en
Priority to JP2016503485A priority patent/JP5981677B1/ja
Priority to KR1020167033836A priority patent/KR101732333B1/ko
Priority to PCT/JP2015/004405 priority patent/WO2017037756A1/fr
Priority to SG11201610266RA priority patent/SG11201610266RA/en
Priority to CN201580030198.0A priority patent/CN106572665B/zh
Priority to PH12016502439A priority patent/PH12016502439A1/en
Publication of WO2017037756A1 publication Critical patent/WO2017037756A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Definitions

  • the present invention provides a chewy texture (glutinous texture: glutinous texture, like rice cake-just-making texture), large volume, thin skin puff and its
  • the present invention relates to a manufacturing method and shoe dough and mixed powder for the shoe puff.
  • the shoepuff (“choux pastry”) is “puff pastry” in which choux pastry dough is puffed and cooked, and is also referred to as “shoe skin”.
  • Shoe cream filled with cream in a shoe puff is one of the foods that can be easily eaten and is preferred around the world.
  • puffs puff skins
  • It is manufactured by a method of adjusting to a firm hardness, squeezing it to the top plate, putting it in an oven, and baking it, but it is an expert experience to make the shape and size of the product after baking and the good texture
  • a high level of skill was required.
  • various raw materials and manufacturing methods have been proposed in recent years.
  • the crispy texture of shupuff has been favored, but recently there has been an increase in the number of consumers who prefer a crisp texture (mochi texture), and even the supuff has a mochi texture. Is being sought.
  • Patent Document 1 discloses a raw material powder comprising 50 to 80 parts by mass of ⁇ starch, 6 to 25 parts by mass of ⁇ starch, 7 to 30 parts by mass of wheat flour, and 7 to 25 parts by mass of sugar.
  • a sesame-dango-style donut is described.
  • the donut is described as having a mochi texture, when the hydroxypropylated tapioca starch described as a preferred starch is applied to shoe dough, the shoepuff volume is not sufficiently large and the shoe skin tends to be thick.
  • a cream puff is produced using the shoe puff, there is a problem that it is difficult to chew the shoe skin, and the cream contained therein is easily ejected when chewing.
  • Patent Document 2 discloses a confectionery dough containing an oil-in-water emulsion and processed starch, wherein the contact temperature between the oil-in-water emulsion and the processed starch containing pregelatinized starch is the melting point of the oil phase of the oil-in-water emulsion.
  • a process for producing a confectionery dough having a mochi texture, characterized by adjusting at a temperature of + 5 ° C. or lower is described. Although the cavity was obtained by baking the confectionery dough, the cavity was small and the skin became thick, so it was not suitable for shoe puffs.
  • Patent Document 3 has a mochi texture, characterized in that 5 to 30% by weight of glutinous rice flour and 30 to 95% by weight of tapioca processed starch are contained in 100 parts by weight of powder used for shoe dough. A shoe puff having a large cavity is disclosed. In the one described in the patent document, it is necessary to adjust to a specific temperature (80 to 90 ° C.) at the time of mixing the powder, and the manufacturing process becomes complicated such that a heating process is required twice for manufacturing the shoe puff. It is not a method that can be easily manufactured.
  • Patent Document 4 describes that 75-50 parts by weight of pregelatinized starch, non-pregelatinized wheat starch.
  • a method using a mix containing 25 to 50 parts by weight, 1 to 10 parts by weight of sodium caseinate and 2 to 25 parts by weight of whole egg powder is disclosed in Patent Document 5 as a mixture of pregelatinized starch and uncrosslinked pregelatinized starch.
  • a method using a mixed powder for shoe skin containing 100 parts by weight of a starch mixture and 0.1 to 20 parts by weight of casein is disclosed.
  • these products do not provide a moisturized shoepuff, and are not always satisfactory in terms of productivity and ease of eating.
  • Patent Document 6 prepares a composition containing amylopectin starch, heats at least a part of the composition to a temperature higher than its glass transition temperature, and cools it below its glass transition temperature.
  • Patent Document 7 a method for obtaining an expanded food having improved expansion characteristics was selected from starch or flour having an amylose content of 25% by weight or less, and their ⁇ -form, acetylate, and etherate.
  • a method for preparing a dough for obtaining a puffed food having a hollow structure using at least one starchy raw material is disclosed.
  • the puffed food described in the patent document is a method for obtaining a puffed food with good puffing ability, but none of the puffed food exhibits a mochi texture. It cannot be applied as a method.
  • JP 2004-254520 A JP2008-263944 JP2013-123382A JP 06-038666 JP 08-275721 Special table 2002-538799 JP-A-10-191877
  • An object of the present invention is to provide a shoe puff having an excellent mochi texture, a large volume and a thin shoe skin, a method for producing the shoe puff, a shoe dough for producing the shoe puff, and a mixed powder for preparing the shoe dough. Furthermore, an object of the present invention is to provide a shoe dough having an excellent mochi texture, a large volume, and a shoe puff having a thin shoe skin, and a mixed powder for the shoe dough.
  • the present inventors have studied earnestly about starchy raw materials used for the production of shoe puffs, their blending, etc., and (A) starch with amylopectin 80 mass% or more, and (B) pregelatinized starch.
  • a starch raw material in which at least 8 parts by mass of the starch having amylopectin content of 80% by mass or more in (A) is glutinous tapioca starch is used as a shupafu starch raw material Or a mixed powder for shoe dough, or (A) amylopectin 80% by mass or more starch, (B) pregelatinized starch, and (C) flour in a specific amount, and (A ) Of starch having amylopectin content of 80% by mass or more, and using a starchy raw material in which at least 8 parts by mass is glutinous tapioca starch as a raw material of chupafu starch, a mixed powder for shoe dough is prepared. It is possible to produce a shoe puff that is excellent in mochi texture, large in volume, and thin in shoe skin by preparing shoe dough using the mixed powder for shoe dough and producing shoe puff. The headline and the present invention were completed.
  • starchy raw materials contained in shoe puff among 100 parts by weight of starchy raw materials contained in shoe puff, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more, and (B) 8 to 20 parts of pregelatinized starch.
  • a starchy raw material for the production of shoe puffs or (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 starch-modified starch.
  • a starch dough was prepared by using a starchy raw material in which at least 8 parts by mass or more of the starch of 80% by mass or more is glutinous tapioca starch as a starchy raw material for producing a shoe puff, and produced using the dough It consists of a shoe puff characterized by that.
  • starch having an amylopectin content of 80% by mass or more (B) pregelatinized starch, and (C) flour are blended at a specific blending ratio as starchy raw materials for producing shoe puffs.
  • the mixed powder for shoe dough prepared from the starchy raw material for producing the shoe puff, and the shoe dough prepared from the mixed powder for shoe dough it has excellent mochi texture, large volume, This makes it possible to easily produce shoe puffs that are thin and easy to eat.
  • the blending amount of the starch having an amylopectin content of 80% by mass or more in (A) is preferably 80 to 92 parts by mass.
  • a blending amount of parts by mass can be employed.
  • the blending amount of starch having an amylopectin content of 80% by mass or more in (A) is 80 to 90 parts by mass.
  • the blending amount of (B) pregelatinized starch is 10 to 20 parts by mass, and the blending amount of (C) flour is 10 parts by mass or less.
  • glutinous tapioca starch can be used as the starch having an amylopectin content of 80% by mass or more.
  • pregelatinized starch pregelatinized cross-linked starch can be used.
  • the present invention includes (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts by mass of pregelatinized starch, out of 100 parts by mass of the starchy material contained in the shoepuff.
  • a starch raw material in which at least 8 parts by mass or more of the starch having an amylopectin content of 80% by mass or more of (A) is a seed tapioca starch
  • a dough is prepared by using as a starchy raw material for producing a shoepuff, or, among 100 parts by weight of a starchy raw material contained in a shoepuff, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more And (B) 8 to 20 parts by mass of pregelatinized starch under the condition of A + B ⁇ 100 parts by mass, and (C) flour as a remaining starch raw material in an amount of 22 parts by mass or less.
  • One of the above-mentioned starches having an amylopectin content of 80% by mass or more in (A) is prepared by using a starchy raw material in which at least 8 parts by mass is glutinous tapioca starch as a starchy raw material for producing shoe puffs,
  • the invention includes an invention of a method for producing a shoe puff, wherein the fabric is produced using the fabric as a shoe fabric.
  • the present invention relates to (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts of pregelatinized starch among 100 parts by mass of the starchy raw material contained in the shoepuff.
  • the starch raw material in which at least 8 parts by mass or more of the starch having an amylopectin content of 80% by mass or more of (A) above is compounded under the condition of A + B ⁇ 100 parts by mass.
  • the invention includes a shoe dough for producing shoe puffs, characterized in that it is prepared by using a starchy material having at least 8 parts by mass of glutinous tapioca starch as a starchy material for producing shoe puffs.
  • the present invention relates to (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts of pregelatinized starch among 100 parts by mass of the starchy raw material contained in the shoepuff.
  • a starch raw material in which at least 8 parts by mass of the starch having an amylopectin content of 80% by mass or more of (A) is a seed tapioca starch, and A + B ⁇ 100 parts by mass.
  • the invention includes a mixed powder for shoe dough characterized in that at least 8 parts by mass of a starchy raw material having glutinous seed tapioca starch is blended as a starchy raw material for producing shoe dough.
  • the present invention also includes the invention of a shoe cream manufactured by filling a cream with the shoe puff of the present invention.
  • the present invention comprises the inventions of the following claims.
  • a starch dough is prepared by using a starchy raw material in which at least 8 parts by mass or more of the starch is a glutinous tapioca starch as a starchy raw material for producing a shoe puff.
  • the blending amount of starch having an amylopectin content of 80% by mass or more in (A) is 80 to 90 parts by mass
  • the pregelatinized starch of (B) The shoe puff according to [2] or [3] above, wherein the blending amount is 10 to 20 parts by mass, and the blending amount of the flour of (C) is 10 parts by mass or less.
  • a starch material comprising at least 8 parts by mass of a starchy tapioca starch is used as a starch material for producing shoe puffs, and the dough is used as a shoe dough.
  • a mixed powder for shoe dough comprising 8 parts by mass or more of a starchy raw material of glutinous tapioca starch as a starchy raw material for producing shoe dough.
  • the present invention can provide a shoe puff having an excellent mochi texture, a large volume, and a thin shoe skin, having a mochi texture, having a good appearance and being easy to eat. Provides a feeling of shoe puff.
  • the present invention also provides a shoe dough and a mixed dough for shoe dough that can easily produce a shoe puff that has a mochi texture and a good appearance and is easy to eat. According to the present invention, when mixing raw material powder in the production of shoe puffs, there is no need for a heating step, and a shoe puff having excellent mochi texture, large volume, and thin shoe skin can be easily obtained. Since it can be manufactured stably, an excellent shoe puff production method is provided from the viewpoint of productivity.
  • the present invention includes (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts by mass of pregelatinized starch, out of 100 parts by mass of the starchy material contained in the shoepuff.
  • a shoe dough is prepared by using as a starchy raw material for producing a shoepuff, or (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 of pregelatinized starch.
  • the shoe puff is also referred to as a shoe case, which is a shoe dough that is baked and expanded into a dome shape, and is formed by shoe skin and has a cavity inside.
  • the starch (A) component of 80% by mass or more of amylopectin used in the present invention includes, for example, glutinous seed tapioca starch, glutinous corn starch, glutinous potato starch, glutinous rice starch, glutinous wheat starch, tapioca starch and their processing A starch etc. are mentioned.
  • the shoepuff of the present invention contains 80 parts by mass or more of amylopectin starch as component (A) in an amount of 70 parts by mass or more out of 100 parts by mass of the starch raw material, and 8 parts by mass of at least glutinous tapioca starch in component (A).
  • One of the features is to include the above.
  • glutinous seed tapioca starch only glutinous seed tapioca starch may be used, and in addition to glutinous seed tapioca starch, one or more starches of 80% by mass or more of amylopectin may be combined.
  • One or two or more kinds of amylopectin 80% by mass or more starch combined with glutinous seed tapioca starch is preferably glutinous corn starch or tapioca starch.
  • the amylopectin 80% by mass or more starch used in the present invention is an ungelatinized starch, and if necessary, one or more kinds of processing selected from bleaching, hydroxypropylation, acetylation, crosslinking, oxidation and acid soaking It may be processed.
  • hydroxypropylation refers to a treatment of reacting propylene oxide with starch
  • acetylation refers to a treatment of reacting acetic anhydride, vinyl acetate monomer, or the like with starch, and can be carried out according to a conventional method.
  • Cross-linking refers to a treatment such as adding a cross-linking agent such as metaphosphate or phosphorus oxychloride to react with starch, and can be carried out according to a conventional method.
  • Oxidation refers to a treatment that causes sodium hypochlorite to act on starch
  • acid soaking refers to a treatment that causes sulfuric acid to act on starch, both of which can be carried out according to conventional methods.
  • the glutinous tapioca starch which is one of the components (A) of the present invention, is a starch made from glutinous tapioca as a raw material and refers to a composition in which amylopectin is composed of almost 100%.
  • glutinous tapioca starch produced by Siam Quality Starch (Thailand) can be used from glutinous tapioca cocoon obtained from Thai Tapioca Deveiopment Institute (Thailand).
  • the shoe puff of the present invention contains pregelatinized starch as component (B).
  • the pregelatinized starch refers to a powdery starch obtained by drying gelatinized (pregelatinized) starch and grinding it as necessary.
  • the method of converting starch into ⁇ is known, and examples thereof include a method in which starch is heated using a drum dryer, an extruder, a spray dryer or the like in the presence of moisture.
  • the kind of raw material of the pregelatinized starch used in the present invention is not particularly limited, and examples thereof include wheat starch, potato starch, tapioca starch, corn starch, rice starch, sago starch, sweet potato starch and various glutinous starches. .
  • One type of pregelatinized starch may be used, or two or more types may be used in combination.
  • potato starch, tapioca starch and glutinous seed starch are preferable as the raw material of the pregelatinized starch used in the present invention.
  • the pregelatinized starch used in the present invention is subjected to one or more kinds of processing selected from hydroxypropylation, acetylation, cross-linking, oxidation, and acid dipping in advance, and then pregelatinized as necessary. Modified starch may be used.
  • the pregelatinized starch used in the present invention is preferably a pregelatinized cross-linked starch, more preferably a pregelatinized hydroxypropylated cross-linked starch.
  • the cold water swelling degree of the pregelatinized starch used in the present invention is not particularly limited, but is preferably 10 to 90 and more preferably 50 to 80 from the viewpoint that an appropriate viscosity can be imparted during the production of shoe dough.
  • the cold water swelling degree can be measured under the following conditions. 2 g of the pregelatinized starch sample is uniformly dispersed in 100 ml of water, poured into a 100 ml graduated cylinder, allowed to stand for 24 hours, the volume of the starch precipitate layer is read, and the numerical value (ml) is taken as the cold water swelling degree. .
  • the shoepuff of the present invention can contain (C) flour as a starchy raw material in addition to (A) starch having an amylopectin content of 80% by mass or more and (B) pregelatinized starch as a starchy raw material.
  • the compounding quantity of this (C) flour can be mix
  • wheat flour (light flour, medium flour, semi-strong flour, strong flour, super strong flour, Japanese wheat flour), whole grain flour, bran, rye, rice, corn, barley, millet, awa, acne, germinated brown rice, black rice, red rice , Soybeans, red beans, amaranth, quinoa and the like.
  • starch and / or flour other than the starch may be used as the starchy raw material.
  • starch and / or flour other than the starch may be used as the starchy raw material.
  • C) flour as a starchy raw material other than (A) and (B) starch from the viewpoint of imparting flavor derived from flour.
  • wheat flour can be mentioned.
  • amylopectin 70 parts by mass or more and 92 parts by mass or less and pregelatinized starch 8 parts by mass or more and 20 parts by mass or less By blending so that 8 parts by mass or more of the starch of 80% by mass or more of amylopectin is glutinous tapioca starch, a shoe puff having excellent mochi texture, large volume and thin shoe skin can be produced.
  • a more preferable blending ratio of the starch of 80% by mass or more of the amylopectin is 80 parts by mass or more and 92 parts by mass or less, and more preferably 80 parts by mass or more and 90 parts by mass or less.
  • a more preferable blending ratio of the pregelatinized starch is 10 parts by mass or more and 20 parts by mass or less, and more preferably 10 parts by mass or more and 15 parts by mass or less.
  • a more preferable blending ratio of glutinous tapioca starch blended as a starch of 80% by mass or more of the amylopectin is 10 parts by mass or more, and more preferably 20 parts by mass or more.
  • yeast, baking powder, salt, water, and other auxiliary materials can be added as necessary in addition to the starchy raw material.
  • a shoe dough is produced based on the above raw materials, and subjected to heat treatment such as baking, frying, steaming, etc., to produce the shoe puff of the present invention.
  • the secondary material is a secondary material that is generally used in the manufacture of shoe dough, or a secondary material that is used depending on the desired quality, specifically, whole egg, egg white, egg yolk, dried whole egg, Eggs such as dried egg white and dried egg yolk, sugar, brown sugar, glucose, isomerized sugar, rare sugar, rare sugar-containing isomerized sugar (eg, rare sugar sweet, manufactured by Matsutani Chemical Co., Ltd.), oligosaccharide, dextrin, reduced starch Decomposed sugars, non-fat dry milk, whole milk powder, dairy products such as cow milk, shortening, margarine, butter, powdered fats and oils such as emulsified fats, glycerin fatty acid esters, sucrose fatty acid esters, stearoyl calcium lactate, etc.
  • Emulsifiers spices such as cinnamon and basil, Western liquors such as brandy and rum, dried fruits such as raisins and dried cherries, almonds, Nuts such as nuts, enzymes such as ⁇ -amylase, ⁇ -amylase, glucooxidase, protease, lipase, xylanase, hemicellulase, glucose oxidase, flavors (eg vanilla essence), artificial sweeteners (eg aspartame), pectin, guar gum degradation Products, agarose, glucomannan, polydextrose, sodium alginate, cellulose, hemicellulose, lignin, chitin, chitosan, indigestible dextrin, dietary fiber such as citrus fiber, active gluten, cocoa powder, xanthan gum, guar gum, gellan gum Agents can be exemplified.
  • the component (A), the component (B) and the component (C) may be mixed in advance and provided as a mixed powder.
  • the manufacturer does not need to mix the starchy raw material and can simplify the production process of the shoe puff.
  • the mixed powder may contain baking powder, salt, and auxiliary materials as necessary.
  • a method of mixing raw materials in a heated state heat and mixing step
  • a method of mixing raw materials in a non-heated state The heating and mixing step refers to a step in which, for example, water, fats and oils, in some cases, salt, sugar, and the like are mixed and boiled in advance and added to a starch raw material and the like, and then stirred.
  • a swelling material is produced by adding and stirring swelling agents.
  • a target shoe puff can be produced by either a method including a heating and mixing step or a method not including a heating and mixing step.
  • a method for manufacturing a shoe puff that does not include the heating and mixing step is preferable.
  • the present invention is superior to the prior art in that it can be easily produced as a puff having good swelling property, excellent mochi texture, and easy to eat.
  • the production method of the present invention can also be applied to frozen products in which shoe puffs are produced and then frozen and distributed, and frozen doughs that are recently used for rationalizing the production process of shoe dough and for distribution purposes.
  • Examples of products to which the shoe puff or shoe dough of the present invention can be applied include cream puffs, eclairs, French crullers, fried shoes, and pie shoes and cookie shoes that are combined with other doughs.
  • povillea, pondecejo, and the like can be raised as a dough-type dough similar to shoe dough, and the volume of the product can be improved while maintaining a texture.
  • the shoe puff was cut so that it passed through the top of the shoe puff and was perpendicular to the bottom of the shoe puff.
  • the skin thickness at the top and bottom of the cut surface of the shoe puff was measured with calipers.
  • the average of the measured values at the top and bottom two locations was defined as the skin thickness of the shoe skin.
  • the shoe thickness of the shoe puff having a mochi texture is preferably 7 mm or less.
  • the skin thickness is 5 mm or less, even if it is a shoe puff having a mochi texture, cream puff is preferable because it is easier to eat. Based on the above, the skin thickness was evaluated as follows.
  • the volume of the shoe skin was measured with an automatic volume meter (3D LaserVolume Measurement Selnac-winVM2100, Astex). Based on the volume of shoe puffs prepared using Formulation 1-4 shown in Table 3 using tapioca starch, which was conventionally used as starch that can provide a mochi texture, the following evaluation was made.
  • Shoe puffs were produced in the same manner as shoe puff study 1 except that the ingredients 2-1 to 2-4 shown in Table 4 were used as the starchy raw material.
  • Shoe puffs were produced in the same manner as in shoe puff study 1 except that the ingredients 4-1 to 4-8 shown in Table 8 were used as the starchy raw material.
  • a preferred shoe puff for the purposes of the present invention could be produced when the pregelatinized starch was 8 to 20 parts by mass as component (B).
  • a comparison of shoe puffs produced using the starchy raw material of Formulation 4-5 (B component is pregelatinized hydroxypropylated cross-linked starch) and Formulation 4-6 (B component is pregelatinized crosslinkable starch) In the case of using a modified hydroxypropylated crosslinked starch, a preferable shoe puff having a thinner shoe skin could be produced.
  • Cream puffs were produced using the shoe puffs of Example 1 and Comparative Example 2. Although the cream puff produced using the shoe puff of Example 1 was excellent in mochi texture, the cream contained therein was difficult to jump out and was easy to eat. On the other hand, the cream puff produced using the shoe puff of Comparative Example 2 was difficult to eat when the chew skin was bitten and shredded.
  • the present invention can provide a shoe puff having an excellent mochi texture, a large volume, and a thin shoe skin, having a mochi texture, having a good appearance and being easy to eat. Provides a feeling of shoe puff.
  • the present invention also provides a shoe dough and a mixed dough for shoe dough that can easily produce a shoe puff that has a mochi texture and a good appearance and is easy to eat. According to the present invention, when mixing raw material powder in the production of shoe puffs, there is no need for a heating step, and a shoe puff having excellent mochi texture, large volume, and thin shoe skin can be easily obtained. Since it can be manufactured stably, an excellent shoe puff production method is provided from the viewpoint of productivity.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
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Abstract

Selon la présente invention, une matière brute amylacée destinée à entrer dans la composition de choux à la crème contient, par rapport à 100 parties en masse de la matière brute amylacée : (A) 70 à 92 parties en masse d'un amidon présentant une teneur en amylopectine de 80 % en masse ou plus, et (B) 8 à 20 parties en masse d'un amidon prégélatinisé, de manière à vérifier la relation A + B ≤ 100 parties en masse ; ou (A) 70 à 92 parties en masse de l'amidon présentant une teneur en amylopectine de 80 % en masse ou plus, et (B) 8 à 20 parties en masse de l'amidon prégélatinisé, de manière à vérifier la relation A + B < 100 parties en masse, la matière brute amylacée comprenant, pour le reste de sa composition, (C) 22 parties en masse ou moins d'une farine de grain, et au moins 8 parties en masse de l'amidon présentant une teneur en amylopectine de 80 % en masse ou plus étant un amidon de tapioca glutineux. Une pâte pour choux à la crème est préparée à l'aide de cette matière brute amylacée en tant que matière brute amylacée servant à la production de choux à la crème. L'invention concerne également des choux à la crème produits à partir de cette pâte, qui présentent une excellente texture de gâteau de riz, un grand volume, et une enveloppe fine.
PCT/JP2015/004405 2015-08-31 2015-08-31 Chou à la crème et son procédé de production WO2017037756A1 (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
MYPI2016704178A MY162442A (en) 2015-08-31 2015-08-31 Choux pastry and method for producing the same
JP2016503485A JP5981677B1 (ja) 2015-08-31 2015-08-31 シューパフ及びその製造方法
KR1020167033836A KR101732333B1 (ko) 2015-08-31 2015-08-31 슈 퍼프 및 그 제조 방법
PCT/JP2015/004405 WO2017037756A1 (fr) 2015-08-31 2015-08-31 Chou à la crème et son procédé de production
SG11201610266RA SG11201610266RA (en) 2015-08-31 2015-08-31 Choux pastry and method for producing the same
CN201580030198.0A CN106572665B (zh) 2015-08-31 2015-08-31 泡芙及其制造方法
PH12016502439A PH12016502439A1 (en) 2015-08-31 2016-12-06 Choux pastry and method for producing the same

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KR102075253B1 (ko) 2018-07-12 2020-03-02 신성호 커스타드 크림믹스을 이용한 뉴슈크림 및 그 제조방법
TWI862631B (zh) * 2019-08-01 2024-11-21 日商Ｊ制油股份有限公司 派餅用澱粉組成物、派餅用組成物、派餅用麵糰、派餅用麵糰之製造方法、及派餅之製造方法
CN112438327A (zh) * 2019-08-28 2021-03-05 内蒙古蒙牛乳业（集团）股份有限公司 冰淇淋再制干酪及其制备方法
KR102733574B1 (ko) 2023-04-25 2024-11-21 최한나 치즈 크림을 포함하는 크림슈 및 이의 제조방법
KR102733575B1 (ko) 2023-04-25 2024-11-21 최한나 표면이 바삭한 크림 슈 및 이의 제조방법

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JP7049077B2 (ja) 2017-07-18 2022-04-06 昭和産業株式会社 シュー生地用ミックス、シュー生地、及びシュー皮の製造方法

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PH12016502439B1 (en) 2017-03-06
MY162442A (en) 2017-06-15
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