JP2005323535A - Dough for cream puff shell and method for producing cream puff confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide dough for a cream puff shell optimal for confectionery uses to sandwich a large amount of cream affording cream puff confectionery having a smooth surface with suppressed floating and formation of cavities in spite of a good texture and mouth meltability as the cream puff, and to provide a method for producing the cream puff confectionery having the features. <P>SOLUTION: Starches in an ungelatinized state without passing through a gelatinization step other than starches introduced into the gelatinization step are formulated together when dough for the cream puff shell is produced. The dough for the cream puff shell comprising the starches in the ungelatinized state without passing through the gelatinization step formulated therein is baked to provide the cream puff confectionery. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a shoe dough that can provide a shoe confectionery that has a good texture and melting in the mouth, but is prevented from floating, has a smooth surface, and suppresses the formation of cavities, and the shoe having the characteristics The present invention relates to a confectionery manufacturing method. The shoe dough of the present invention is particularly suitable for confectionery use for sanding a large amount of cream.

  In conventional shoe dough, oils and fats and water are boiled, and the whole amount of starches is poured into this at a time, mixed with stirring, sufficiently gelatinized starches, then cooled to 60 ° C. or lower, Eggs are obtained by adding and mixing in two to several times to obtain a smooth dough, and include oils and fats, water, starches that have undergone a gelatinization step, and eggs. By including the starches that have undergone the gelatinization step, the cabbage-shaped shoe confectionery that expands greatly during baking, has a cracked surface, and has cavities formed therein.

However, for example, a shoe plate used for a shoe roll, a confection that has a texture suitable for a shoe, is suppressed in floating, has a smooth surface, and is suppressed from forming cavities. There is.
In order to obtain such a confectionery, a method of adding sugar or custard to conventional shoe dough (see, for example, Non-Patent Document 1), or a method of baking fluid shoe dough without primary heating (for example, Patent Document 1). Etc.) have been carried out.

  However, when sugar or custard is added to a conventional shoe dough and baked, the floating is suppressed to some extent and the formation of cavities is suppressed. However, there is a problem that the surface is not smooth and burnt easily. Furthermore, when sugar or custard is added, there is a problem that the internal phase moisture content is high even after baking and the storage stability is deteriorated. Of course, it is not possible to obtain a sweet candy without sweetness.

  In addition, the method of firing fluid shoe dough makes it difficult to handle the dough, such as being unable to fire into a fixed shape without using a mold. There was a problem.

World Confectionery PCG Vol. 318 All Japan Pastry Industry Association, issued May 1, 1996, pages 25 and 36 JP 2002-185 A

  An object of the present invention is to provide a shoe dough that can provide a shoe confectionery that has a good texture and a mouth melt as a shoe, is suppressed in floating, has a smooth surface, and has suppressed formation of cavities, and the characteristics thereof The object is to provide a method for producing choux pastry.

  The present invention relates to “a shoe dough comprising starch that has not undergone a gelatinization step (starch in an ungelatinized state)” and “a shoe confectionery characterized by firing the shoe dough” The above-mentioned object is achieved by providing a “production method”.

  According to the method for producing the shoe confectionery of the present invention using the shoe dough of the present invention, while having a good texture and melting in the mouth, floating is suppressed, the surface is smooth, and the formation of cavities is suppressed. A shoe confectionery can be obtained, and this confectionery can be suitably used for a composite confectionery bonded with sugar cream or chocolate, or a chocolate composite confectionery in which chocolate is enrobed, coated or topped on the shoe confectionery. Further, the shoe dough of the present invention is suppressed from water separation when thawed after freezing.

First, the shoe fabric of the present invention will be described in detail.
The shoe dough of the present invention is characterized in that it contains starches that have not undergone a gelatinization process (starch in an ungelatinized state) compared to conventional shoe doughs, other than starches that have not undergone the gelatinization process. The material is the same as the conventional shoe fabric.
That is, the shoe dough of the present invention is not limited to the pasty material of conventional shoe dough such as fats and oils, water, starch that has undergone a gelatinization process, eggs, etc. Of starch). By containing starch that has not undergone this gelatinization step, the dough expansibility during baking is moderately hindered, the surface becomes smooth, the formation of cavities is suppressed, and a homogeneous inner-phase shoe confectionery is produced. Can be obtained.

  As starches not subjected to the above gelatinization process, wheat flour such as strong flour, weak flour, French flour, whole grain flour, tapioca starch, corn starch, rice starch, potato starch, sweet potato starch, wheat starch and the like, and Examples thereof include a mixed powder obtained by adding wheat gluten to wheat flour or starch, and one or more of these are used. In the present invention, it is preferable to use wheat flour because a homogeneous internal phase is obtained, and it is particularly preferable to use soft flour because a texture without cracks can be obtained.

  In this invention, the starch which does not pass through the said gelatinization process is mix | blended in shoe dough so that it may become 1 to 12 mass%, More preferably, it is 3 to 10 mass% preferably. When the blending amount of the starches that have not undergone the gelatinization step is less than 1% by mass, cavities are easily opened and it is difficult to obtain a uniform confectionery. On the other hand, if it exceeds 12% by mass, a shoe-like texture cannot be obtained.

In the present invention, the starches that have not undergone the gelatinization step are preferably the total amount of starch in shoe dough, that is, the total amount of starches that have not undergone the gelatinization step and starches that have undergone the gelatinization step, It is blended so as to be 5% by mass or more and 60% by mass or less, more preferably 10% by mass or more and 50% by mass or less, and most preferably 20% by mass or more and 50% by mass or less. If the amount of starch not subjected to the gelatinization step is less than 5% by mass of the total amount of starch, cavities are likely to be opened, and a uniform-shaped confectionery is difficult to obtain. Moreover, when it exceeds 60 mass%, a shoe-like food texture cannot be obtained.
In addition, when adding gelatinized starches such as gelatinized wheat flour and gelatinized starch that have been subjected to gelatinization in advance, it is included in the starches that have undergone the gelatinization process, Calculate the content.

The shoe dough of the present invention contains oils and fats, water, starches that have not passed through the gelatinization step, eggs, and the like, as in the case of conventional shoe fabrics, except that the starch does not undergo the gelatinization step.
The fats and oils are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat And various vegetable oils and fats such as cocoa butter, fish oil and whale oil, and processed oils and fats which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more. In the present invention, these fats and oils are preferably used in the form of butter, margarine, shortening, salad oil or the like. The amount of the fats and oils is preferably 3 to 40% by mass, more preferably 5 to 35% by mass, and most preferably 10 to 35% by mass in the shoe dough.

The amount of water in the shoe dough is preferably 5 to 45% by mass, more preferably 10 to 35% by mass, and most preferably 10 to 30% by mass in the shoe dough.
In the present invention, part or all of water may be replaced with water-rich food or food material such as milk, partially skimmed milk, skimmed milk, processed milk, fruit juice, coffee and tea.

  As starches in the starches that have undergone the above gelatinization process, wheat flour such as strong flour, weak flour, French flour, whole wheat flour, starch such as tapioca starch, corn starch, rice starch, potato starch, sweet potato starch, wheat starch, and more These starches include processed starches that have been subjected to a treatment such as phosphoric acid crosslinking, and one or more of these can be used.

  The above eggs are whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sugared whole egg, sugared egg yolk, sugared egg white, dried whole egg, dried egg yolk, frozen whole egg, frozen egg yolk, frozen egg white , Frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk and the like can be used, and one or more selected from these can be used. The blending amount of the eggs is preferably 5 to 45% by mass, more preferably 10 to 40% by mass, and most preferably 10 to 35% by mass in the shoe dough.

In the shoe dough of the present invention, the shoe dough contains a single or two or more kinds selected from sodium salt, potassium salt and calcium salt of casein to make the shoe dough more evenly floating. Can do.
In this invention, it is preferable to use the potassium salt of casein from the point that the flavor is especially good and a moderately floating shoe cake is obtained.
In the present invention, one or more selected from the sodium salt, potassium salt and calcium salt of casein is preferably 0.2 to 3% by mass, more preferably 0.5%, in the shoe dough. It mix | blends so that it may become -1.5 mass%.
The sodium salt, potassium salt, and calcium salt of casein may be added to the shoe dough in the form of powder, but it is preferably contained in the oil and fat and blended in the shoe dough. By containing it in the above fats and oils and blending it into the shoe dough, it can be uniformly dispersed in the shoe dough, and a homogeneous shoe dough can be obtained.

The shoe dough of the present invention can be blended with foods and additives other than the above components as required within the scope of the object of the present invention.
Examples of the foods and additives that can be used in the shoe dough of the present invention include lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, glycerin succinate fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Emulsifiers such as sugar fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, cheese, concentrated whey, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free Defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, defatted powdered milk, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermentation Dairy products such as lactic acid bacteria beverages, milk beverages, sucrose, liquid sugar, honey, glucose, sorbitol, hemicellulose, salt such as molasses, rock salt, purified salt, salt such as salt, dextrin, casein protein, whey protein, milk Milk protein such as fat globule membrane, guar gum, tamarind gum, xanthan gum, carrageenan, pectin, microcrystalline cellulose, fur celerane, agar, gelatin, gellan gum, glucomannan, alginic acid, alginate, curdlan, locust bean gum, gum arabic, pullulan , Tamarind seed gum, Psyllium seed gum, Carboxymethylcellulose, Methylcellulose, Egg white powder and other thickening stabilizers and gelling agents, Baking coal, Sodium bicarbonate, Baking powder and other swelling agents, Amylase, Amylase, Protease, Amilo Enzymes and reducing agents such as ascorbic acid and cystine, tocopherols, tea Extracts, antioxidants such as fatty acid esters of ascorbic acid, 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 improvers, fruits, nut paste, custard, spices, cacao mass, cocoa powder, grains other than flour, beans, vegetables, meats, liquors, seafood, and other food materials, flavorings, etc. Is mentioned.

The above foods and additives may be blended directly into the shoe dough, but preferably, the oil-soluble component is dissolved in fats and oils, the water-soluble component is dissolved in water or the margarine aqueous phase. It is preferable to do this.
The amount of the food or additive is preferably 0.05 to 45% by mass, more preferably 0.05 to 30% by mass, and further preferably 0.1 to 5% by mass in the shoe dough.

Next, a method for producing the shoe fabric of the present invention will be described.
The method for producing shoe dough of the present invention is not particularly limited, and may be a normal method for producing shoe dough, except that starches not subjected to a gelatinization step are contained. For example, water, fats and oils, salt, etc. are put in a large pot, bowl or other container and boiled, and starches such as thin flour are added to this, kneaded, and the starches are sufficiently gelatinized. The shoe dough of the present invention can be obtained by adding eggs in several portions and mixing them uniformly, and then adding starches that have not undergone the gelatinization step and mixing gently.
In addition, even if it is a manufacturing method of what is called an instant shoe | dough which abbreviate | omits a boiling and kneading process by substituting a part of starch for gelatinized wheat flour or gelatinized starch, it is employable without a problem.

  The shoe dough of the present invention can also be stored frozen, and when stored frozen, the starches that have not undergone the gelatinization step have some water absorption, so that water separation during thawing is also suppressed. Have.

Next, the manufacturing method of the shoe confectionery of this invention is described.
The shoe confectionery of the present invention is obtained by baking the shoe dough of the present invention described above. For example, a method of squeezing or filling the shoe dough on a display plate, a baking mold or a paper mold, and the like can be given. Alternatively, the shoe dough may be squeezed or filled on a bakery dough such as bread dough or cake dough and then baked.

  In the method for producing shoe confectionery of the present invention, the shoe dough may be baked with a weight of about 5 to 40 g on the display board, as in the ordinary method for producing shoe confectionery. By forming into a thin plate shape having a thickness of 1 to 10 mm, more preferably 2 to 7 mm, and most preferably 3 to 5 mm, it is possible to obtain a shoe confectionery that is less likely to have a cavity and has a smooth surface.

As a method for forming into a thin plate shape, any forming method can be used as long as it can be formed into a thin plate shape. Preferably, for example, the shoe dough is squeezed on a display plate or a bakery dough with a plate-shaped base. A base drawing method, a so-called sandwich firing method in which a spread plate is further fired during firing, or a so-called slip molding method in which the shoe fabric is rubbed into a thin plate using a chevron mold is applied.
The dough temperature at the time of molding is preferably 5 to 50 ° C, more preferably 10 to 40 ° C, and further preferably 20 to 30 ° C.

  In the present invention, it is preferable to spray the shoe dough before firing. In addition to improving the extensibility of the upper surface of the shoe dough and improving the volume of the shoe confectionery by this spraying, the amount of cream increases when the cream is sanded on two pieces of the shoe confectionery because it rises further during baking. Can be sanded.

  The baking conditions of the shoe dough of the present invention are preferably 160 to 240 ° C. for 5 to 30 minutes, more preferably 180 to 220 ° C. for 8 to 30 minutes, and further preferably 190 to 210 ° C. for 10 to 20 minutes.

The shoe confectionery obtained by the method for producing shoe confectionery of the present invention has a good texture and melted mouth as a shoe, but is suppressed from floating, has a smooth surface, and is suppressed from forming cavities. .
The shoe confectionery can be used for various confectionery. Particularly preferred examples include a composite confectionery in which the shoe confectionery is bonded with sugar cream or chocolate, and the shoe confectionery with an enrober, coating or topping. Chocolate composite confectionery.

  Examples The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples.

(Example 1)
280 g of water, 280 g of butter and 2 g of sodium chloride were put into a mixer bowl, heated to 105 ° C. while boiling and mixed with heating. The fire was stopped and 150 g of the flour was immediately added and mixed to sufficiently gelatinize the flour. The mixer bowl was set on a tabletop mixer, and after mixing for 2 minutes at high speed, it was confirmed that the product temperature was 60 ° C. or less, and 340 g of whole eggs were added and mixed in 3 portions. It should be noted that 3 g of heavy coal was dissolved in the third egg and added. Next, 50 g of soft flour is added, mixed at low speed for 2 minutes until it is completely mixed, and 1 kg of the shoe dough of the present invention is 5% by weight in the shoe dough and 25% by weight in the total starch without any gelatinization process. Got. After cooling the shoe dough obtained to 20 ° C., it was squeezed 10 g using a squeeze bag on the display plate, sprayed, and then baked in a fixed kiln set at 180 ° C. and 200 ° C. for 12 minutes. I got a choux pastry.
The obtained shoe confectionery had no voids, had a smooth surface, and had a good texture and meltability as a shoe.

(Example 2)
280 g of water, 280 g of Schumagarin (oil content: 80% by mass, casein potassium content: 3.0% by mass) and 2 g of sodium chloride were placed in a mixer bowl, and heated to 105 ° C. while boiling and mixing. The fire was stopped and 150 g of the flour was immediately added and mixed to sufficiently gelatinize the flour. The mixer bowl was set on a tabletop mixer, and after mixing for 2 minutes at high speed, it was confirmed that the product temperature was 60 ° C. or less, and 340 g of whole eggs were added and mixed in 3 portions. It should be noted that 3 g of heavy coal was dissolved in the third egg and added. Next, 50 g of weak flour is added and mixed at low speed for 2 minutes until it is completely mixed. The starch that has not undergone the gelatinization step is 5 mass% in the shoe dough and 25 mass% in the total starch, and the casein potassium content is 0. 1 kg of the shoe dough of the present invention having a mass of 84% by mass was obtained. After cooling the obtained shoe fabric to 20 ° C., it was slid into a 33 mm diameter and 3 mm thick chevron mold, and after spraying, in a fixed kiln set at 180 ° C. and 200 ° C. After baking for 12 minutes, the shoe confectionery of the present invention was obtained.
The obtained shoe confectionery had no voids, had a smooth surface, and had a good texture and meltability as a shoe.

(Example 3)
280 g of water, 280 g of Schumagarin (oil content: 80% by mass, casein potassium content: 3.0% by mass) and 2 g of sodium chloride were placed in a mixer bowl, and heated to 105 ° C. while boiling and mixing. The fire was stopped, and 100 g of the flour was immediately added and mixed to sufficiently gelatinize the flour. The mixer bowl was set on a tabletop mixer, and after mixing for 2 minutes at high speed, it was confirmed that the product temperature was 60 ° C. or less, and 340 g of whole eggs were added and mixed in 3 portions. In addition, 3 g of heavy coal was dissolved in the third egg and added. Next, 100 g of weak flour is added, mixed at a low speed for 2 minutes until it is completely mixed. The starches that have not undergone the gelatinization step are 10% by mass in shoe dough and 50% by mass in all starches, and the casein potassium content is 0%. 1 kg of the shoe dough of the present invention having a mass of 84% by mass was obtained. After cooling the obtained shoe fabric to 20 ° C., it was slid into a 33 mm diameter and 3 mm thick chevron mold, and after spraying, in a fixed kiln set at 180 ° C. and 200 ° C. After baking for 12 minutes, the shoe confectionery of the present invention was obtained.
The obtained shoe confectionery had no voids, had a smooth surface, and had a good texture and meltability as a shoe.

Example 4
The shoe dough and shoe confectionery of the present invention were obtained in the same manner as in Example 2, except that in Example 2, a mixture of 40 g of weak flour and 10 g of cocoa powder was used instead of 50 g of weak flour added later. In this shoe dough, starches not subjected to a gelatinization step were 4% by mass in the shoe dough, 21% by mass in all starches, and the casein potassium content was 0.84% by mass. Moreover, the obtained shoe confectionery had no cavity, had a smooth surface, and had a good texture, melted mouth and a good chocolate flavor as a shoe.

(Comparative Example 1)
280 g of water, 280 g of Schumagarin (oil content: 80% by mass, casein potassium content: 3.0% by mass) and 2 g of sodium chloride were placed in a mixer bowl, and heated to 105 ° C. while boiling and mixing. The fire was stopped and 200 g of the flour was immediately added and mixed to sufficiently gelatinize the flour. The mixer bowl was set on a tabletop mixer, and after mixing for 2 minutes at high speed, it was confirmed that the product temperature was 60 ° C. or less, and 340 g of whole eggs were added and mixed in 3 portions. It should be noted that 3 g of heavy coal was dissolved in the third egg and added. Next, the mixture was mixed at low speed for 2 minutes until it was completely mixed, and 1 kg of shoe dough having a potassium casein content of 0.84% by mass was obtained without containing starches that did not undergo the gelatinization step in the shoe dough. After cooling the obtained shoe fabric to 20 ° C., it was slid into a 33 mm diameter and 3 mm thick chevron mold, and after spraying, in a fixed kiln set at 180 ° C. and 200 ° C. Baked confectionery for 12 minutes.
The obtained shoe confectionery had a peculiar texture with shoe and good mouth melt, but had a normal shoe appearance with a large cavity and large surface cracks.

(Comparative Example 2)
230 g of water, 280 g of Schumagarin (oil content: 80% by mass, casein potassium content: 3.0% by mass), 2 g of sodium chloride and 80 g of granulated sugar were put into a mixer bowl, heated to 120 ° C. while boiling, and boiled. . The fire was stopped and 200 g of the flour was immediately added and mixed to sufficiently gelatinize the flour. The mixer bowl was set on a tabletop mixer and mixed at high speed for 2 minutes. After confirming that the product temperature was 60 ° C. or lower, 280 g of whole eggs were added and mixed in three portions. It should be noted that 3 g of heavy coal was dissolved in the third egg and added. Next, mix at low speed for 2 minutes until it is completely mixed, and starch that has not undergone the gelatinization process is not contained in the shoe dough, potassium casein content is 0.84% by mass, and 1 kg of shoe dough containing granulated sugar Got. After cooling the obtained shoe fabric to 20 ° C., it was slid into a 33 mm diameter and 3 mm thick chevron mold, and after spraying, in a fixed kiln set at 180 ° C. and 200 ° C. Baked confectionery for 12 minutes.
The obtained shoe confectionery had a poor burn-out, had a loose texture, and showed a mottled and uneven surface.

Claims (9)

  A shoe dough comprising starch that has not undergone a gelatinization step.   2. The shoe dough according to claim 1, comprising 1% by mass to 12% by mass of starch not subjected to the gelatinization step.   The shoe dough according to claim 1 or 2, wherein the starch not subjected to the gelatinization step is wheat flour.   The shoe dough according to any one of claims 1 to 3, further comprising 5% by mass or more and 60% by mass or less of the total starch in the shoe dough, wherein the starch not subjected to the gelatinization step is contained.   The shoe dough according to any one of claims 1 to 4, comprising one or more selected from sodium, potassium and calcium salts of casein.   A method for producing shoe confectionery, comprising firing the shoe dough according to any one of claims 1 to 5.   7. The method for producing shoe confectionery according to claim 6, wherein the shoe dough is formed into a thin plate shape.   The method for producing shoe confectionery according to claim 6 or 7, wherein the shoe dough is sprayed before baking. The shoe confectionery obtained by the manufacturing method in any one of Claims 6-8.