JPH04299936A - Produciton of cream puff-like dough for packing bean jam - Google Patents

Abstract

PURPOSE:To obtain cream puff-like dough having low tackiness, improved processing properties and excellent texture by adding egg yolk and a saccharide in a process of heating and boiling a mixture of fats and oils and water. CONSTITUTION:In production of plastic dough comprising fans and oils and wheat flour as a base, in a process of heating and boiling a mixture of fats and oils and water, egg yolk and/or a saccharide preferably composing sucrose, sugaralcohol, isomerized saccharide, inverted sugar or maltase to give cream puff-like dough for packing bean jam.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a choux-like dough suitable for wrapping foods such as fillings, jams, cooked ingredients, etc.

0002

[Prior Art] ■ Background of the Invention Nowadays, wrapped products have appeared in which the inner material of bean paste, jam, cooked ingredients, etc. is double or triple wrapped with outer dough. Continuous production is used for the wrapping process, with manual work on small scales and a wrapping machine on large scales. It is important that the dough for filling has low stickiness, good workability for wrapping, and good texture and flavor compatibility with the inner material. Incidentally,
In wrapping work, flour such as wheat flour is used to prevent sticking, but hand flour alone is not sufficient for sticky or too soft dough.

[0003] Problems with the prior art By the way, as the outer dough used for fillings, in addition to the traditional Japanese confectionery dough and gyoza dough from ancient times, there are also pastry doughs for Western confectionery such as pie dough and cookie dough. However, the range of options available is limited in terms of workability.
Furthermore, the variety of textures that match modern individual tastes is not satisfactory. In addition, conventional choux pastry also has a problem in terms of cooking.

0004

[Problems to be Solved by the Invention] In view of the above circumstances, the present invention aims to provide an excellent new outer skin fabric that meets the needs of the times and has improved workability and cooking properties. do.

[0005]

[Means to solve the problem]

[0006] Process until completion of the invention The inventor of the present invention focused on the uniqueness of choux pastry in the process of searching for a new outer covering material for a filling product that has novelty and visual individuality. However, as is well known, choux pastry is composed of an o/w type emulsion system in which fats and oils are dispersed in an aqueous phase system consisting of water, eggs, and starch, so it is not only sticky but also too soft. It was pointed out that there were problems with the workability of the outer shell dough for fillings, as well as the fact that the inner side of the outer shell dough tends to be half-cooked during baking because it does not cook properly.

[0007] Therefore, the inventor considered increasing the amount of wheat flour for the purpose of reducing stickiness, but it was not possible to satisfy both workability, cooked through, and texture. Therefore, we changed direction and conducted research in the direction of reducing stickiness by changing the emulsification system itself, and as a result, we arrived at the present invention.

■ Overview Based on the above findings, the present invention provides a method for producing plastic dough based on fats and oils and wheat flour by adding egg yolk and/or sugar in the process of boiling a mixture of fats and oils and water. The summary is a method for producing choux-like dough for wrapping, which is characterized by the following. Hereinafter, various elements constituting the invention will be explained in terms of sections.

■Egg Yolk Egg yolk improves the texture and cookedness of the dough. The term "egg yolk" herein includes not only fresh egg yolk immediately after breaking, but also sweetened egg yolk and frozen egg yolk. The amount of egg yolk used is 5 to 60% by weight, preferably 5 to 40% by weight, based on the total flour used. If the amount of egg yolk is too much than the upper limit, burning will occur during heating, making the work difficult.

[0010] Sugar Sugar has the effect of improving cooking and imparting an appropriate sweetness to the prepared rind. Here, as sugar,
Examples include sucrose, high fructose sugar, sugar alcohol, maltose, and invert sugar. These may be used alone or in combination, and the amount used is 5 to 60% by weight, preferably 5 to 40% by weight, based on the total wheat flour used. If the amount of sugar is too high than the upper limit, the preparation will become too sweet.

As described above, egg yolk and sugar have the same effect of improving cooking, but they differ in terms of improving texture and imparting sweetness, so they can be used as appropriate depending on the intended quality design of the outer layer. Both may be used singly or in combination.

[0012] Fats and oils As the fats and oils used in the present invention, all animal and vegetable oils and processed fats and oils such as butter, margarine, and shortening can be used, but it is generally preferable to use margarine because of its stable properties.

■ Preparation of choux-like dough While heating and boiling oils, water, sugars, and/or egg yolks, flavoring agents such as flour, cocoa, powdered coffee, and powdered milk, fragrances, and leavening agents are added and kneaded to make the dough plastic. Finish the condition. As desired,
Add starch or flour at the end of finishing to adjust the viscosity.

[0014] The dough obtained by the above method has a slightly different image from ordinary choux dough, in that it does not float easily when boiled and does not become cabbage-like like ordinary choux dough.

[0015]

[Effect] It is impossible to completely elucidate the reason why a choux-like dough with low stickiness is obtained by the method of the present invention, but it is probably due to the o/w type emulsion that is achieved by adding egg yolk and/or sugar to the choux dough. It is assumed that the main cause of the decrease in tackiness is that the system at least partially undergoes a phase inversion into a w/o type emulsion system and the fats and oils are splashed onto the surface of the dough.

On the other hand, since egg yolk and sugar have the common effect of improving the cooking time, by combining them, it is possible to obtain a shell dough with good cooking ability for the filling.

On the other hand, since egg yolk and sugar each exhibit a texture-improving or sweetening effect in addition to the above-mentioned common effects, the combination of egg yolk and sugar can be freely designed depending on the desired properties of the dough.

[0018]

[Examples] The embodiments and effects of the invention will be explained below with reference to Examples and Comparative Examples. However, the examples are merely for explanation and do not mean any restriction or restriction on the idea of the invention.

Example 73 parts by weight of margarine (Blizzard AR200 (registered trademark) manufactured by the applicant company), 50 parts of water, 45 parts of caster sugar and 25 parts of egg yolk were heated and brought to a boil. While kneading in a mixer, 100 parts of wheat flour, 50 parts of whole eggs, 1 part of ammonium hydrogen carbonate, 1 part of sodium hydrogen carbonate, 40 parts of wheat flour, and 10 parts of skim milk powder were added in order to prepare a dough for filling in a plastic state. did.

[0020] Using the above dough for filling, a white chocolate core (inner material) 2 is placed in the center, and a white bean paste layer (
Inner skin) 3. A three-layered wrapped confectionery 1 (see Figure 1) having an outer skin 4 made of the filling dough on the outermost periphery was produced as a prototype, and heated to 180°C.
After baking in an electric oven for 20 minutes, the samples were left for 24 hours and evaluated. The results are shown in Table 1.

Comparative Example 1 While heating and boiling 150 parts of margarine and 130 parts of water, 100 parts of wheat flour were added, and then, while kneading the boiling materials in a mixer, 100 parts of flour, 220 parts of whole eggs, and ammonium bicarbonate were added in order. 1 part and 1 part of sodium bicarbonate were added and kneaded to prepare a normal choux dough.

Comparative Example 2 A choux dough with weakened stickiness was prepared by kneading the dough of Comparative Example 1 with 120 parts of wheat flour.

Using the doughs of Comparative Example 1 and Comparative Examples 2 and 3, the same wrapped confectionery as in the Example was prepared and evaluated in the same manner as in the Example. The results are shown in Table 1 below. As shown, the dough of Example 1 according to the present invention had good workability, cooked through, and texture, but the dough of each comparative example was inferior to the dough of the examples in all respects.

[0024]

[Table 1]

[0025]

Effects of the Invention As explained and demonstrated above, the present invention has been able to provide an excellent new outer skin fabric that meets the needs of the times and has improved workability and heat retention. It can contribute to the development of the bean paste food industry and the improvement of dietary habits.

[Brief explanation of drawings]

[Fig. 1] A schematic cross-sectional view of a prototype wrapped confectionery using the dough for filling of the present invention and the comparative dough for wrapping.

[Explanation of symbols]

1 Whole wrapped confectionery 2 Inner material (core; white chocolate) 3 Inner skin (white bean paste layer) 4 Outer skin

Claims (4)

[Claims] Claim 1: A method for wrapping fillings, characterized in that egg yolk and/or sugar are added during the process of heating and boiling a mixture of fats and oils and water in the production of a plastic dough based on fats and oils and wheat flour. Method for manufacturing choux-like dough. [Claim 2] The sugar is selected from the group consisting of sucrose, sugar alcohol, isomerized sugar, invert sugar, and maltose, and the amount of these sugars added is 5 to 5% based on the total wheat flour.
The manufacturing method according to claim 1, wherein the content is 0% by weight. [Claim 3] The amount of egg yolk used is 5 to 50% of the total wheat flour.
The manufacturing method according to claim 1, wherein the amount is 60% by weight. 4. The manufacturing method according to claim 1, wherein the viscosity is adjusted using wheat flour in the final stage of heating.