JP2002345395A - Compounded composition for cream puff dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a healthy compounded composition for a cream puff dough from which the puff shell can readily be produced in a home without using fats and oils without damaging the texture and the flavor. SOLUTION: This compounded composition for the cream puff dough is characterized in that the composition comprises an evaporated milk, a flower and an egg as essential components.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for a puffed dough for use in the production of the skin of a puffed confectionery containing cream puffs.

[0002]

2. Description of the Related Art In general, the hull of puffed confectionery containing puff cream (puff husk) is generally made of solid fats such as butter, margarine, shortening, lard, oils and fats such as oil such as salad oil, flour such as flour and strong flour, Eggs as a main component, a small amount of salt and sugar added to this, and if necessary, further added baking powder, is manufactured from a composition for shoe dough kneaded with an appropriate amount of water, and its fats and oils are Determines the flavor of the crust, and in the dough, the flour is well dispersed in water and emulsified with egg yolk lecithin, which has the effect of making the egg protein, flour starch, gluten, and other components compatible with each other. It is an important ingredient that forms the body of the shoe skin.

[0003] In addition, the production of a shoe husk requires more skill than confectionery using other flour, such as bread.
It is said that it is difficult to stably produce high-quality products.To solve this problem, various types of margarine for the skin of the shoe have been proposed, or sodium caseinate or phosphate has been added to fats and oils. It has been proposed to.

[0004] The shoe confectionery has a light texture and a good taste,
It has a high nutritional value and is widely preferred by infants and elderly people. However, taking too much fat due to a large amount of fats and oils contained in confectionery such as shoe confectionery is becoming a health problem. Under such circumstances, various composition compositions capable of reducing the oil content of confectionery containing wheat flour as a main material have been developed. For example, a flour composition comprising durum wheat flour having a reduced particle diameter of 350 μm or more and other flours (JP 2
000-184848), a crushed cereal having durum wheat semolina as a main component having a particle size of 350 μm or more (Japanese Patent Application Laid-Open No. 9-187216), and a method in which gluconodellactone and starch are blended into flour (Japanese Patent Publication No. Sho 57). −2770
2) has been proposed, and it is also known that confectionery blended with strong flour has a high "moist feeling" even at a low fat content.

[0005] However, as described above, the fabric for the shoe skin, which is originally difficult to manufacture, does not substantially use oils and fats, does not impair the texture and flavor, and can be easily manufactured at home. It was difficult to do.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a healthy shoe dough composition which does not impair the texture and flavor without using fats and oils, and which can easily produce a shoe crust at home. To provide things.

[0007]

SUMMARY OF THE INVENTION The present invention comprises a compounding composition for shoe dough, characterized in that it contains, as main components, evaporated milk, flour and eggs.

[0008]

Embodiments of the present invention will be described below. The compounding composition for shoe dough of the present invention,
Although it is mainly composed of evaporated milk, flour and eggs, a small amount of salt is usually added, and if necessary, an appropriate amount of sugar or baking powder may be added. The flour may be appropriately selected depending on the taste, but is usually used by mixing a flour and a flour. Such a composition for shoe dough is kneaded with an appropriate amount of water and used for the production of a shoe shell.

A specific example of the composition for shoe dough of the present invention, including water, is as follows. 43-47cc, preferably 45cc (≒ 3 tablespoons) of evaporated milk; 13-17g, preferably 15g of flour; 13-17g, preferably 15g of flour; 1-2 eggs;
Preferably 1.5; 4-6 g of baking powder;
Preferably 5 g; a little salt (specific amount depends on preference); 45-55 cc, preferably 50 cc of water. The total calories when each component is used in a preferable amount in the above specific example is about 754.5 kcal.

An example of a method for producing a shoe outer skin from the composition for shoe dough of the present invention is as follows:
(5). (1) Mix strong flour and soft flour, combine salt and baking powder, and sieve. (2) Combine water and evaporated milk, heat and bring to a boil. After the flours of (1) are sprinkled at once, turn off the heat and mix well with, for example, a wooden spatula. (3) Put the mixture of (2) in a food processor, add the melted egg while paying attention to the overall hardness, mix well, take it down with a spoon or scoop, and drop it down to a drop. To (4) Put the compounded composition of (3) in a squeeze bag with a base and squeeze it on a top plate to a desired size. At this time,
Oven paper may be laid on the top plate. (5) Place the top plate on which the squeezed composition is placed on
5 to 185 ° C., preferably 180 ° C. oven, about 1
After baking for 4 to 16 minutes, preferably for about 15 minutes, lower the temperature to 155 to 165 ° C., preferably 160 ° C., and bake for about 9 to 11 minutes, preferably about 10 minutes to obtain a shoe shell.

The shoe husk thus obtained is healthy because it does not use fats and oils. Moreover, when baked, a cavity is formed inside, swells well, and has the same flavor and texture as the shoe skin obtained from a blended composition using fats and oils such as butter, and is easily manufactured at home. be able to.

[0012] The puff husks produced as described above are used for various puff confections, including puff creams. In the case of puff cruises, custard cream is put in the puff husks. The composition of the custard cream is not particularly limited and can be appropriately adjusted according to taste.However, as a material to be combined with the composition for shoe dough of the present invention, it is preferable to reduce egg yolk having a large amount of fat. . A preferred formulation example of custard cream is as follows. Egg yolk for one egg; 13-14 g, preferably 13.5 g (1.5 tablespoons) of flour; 190-210 cc, preferably 20 milk
0 cc; sugar is 48-52 g, preferably 50 g; a little rum (specific amount depends on preference); a little vanilla essence (specific amount depends on preference).

One example of a method for producing a custard cream having the above-mentioned composition is as follows (a) to (d). (B) Thoroughly mix the yolk with sugar, flour and a small amount of milk. (B) Transfer the mixture from (a) to a pan while straining, and boil over medium heat. (C) Add rum and vanilla essence to (b) pan and mix. (D) Transfer the contents of the pot from (c) to a suitable container, for example, a bowl and cool. The custard cream may be mixed with a small amount of chocolate, instant coffee, yogurt, or the like, as desired.

Then, 1/2 to 2 /
Make a deep cut in the position of 3 and in the lower shoe skin,
A suitable amount of the composition of custard cream in a squeeze bag with a base is squeezed and put in, and the upper shoe skins are combined, and if desired, powdered sugar is sprinkled through, for example, a tea strainer to obtain a cream puff.

[0015]

According to the present invention, the composition for shoe dough comprises:
Since no fats and oils are used, a healthy cream puff can be provided. In addition, the shoe skin obtained from the composition for shoe dough has a good flavor and texture, and can be easily produced at home.

Claims (1)

[Claims] 1. A composition for shoe dough, characterized by comprising as its main components evaporator milk, flour and eggs.