JP2012095597A - Composite confectionary dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cream puff case with a large volume and good shape retention, having a surface of a powdered form, causing no flaking-off of the powdered form part in storing, and giving good food feeling.SOLUTION: There is provided a composite confectionary dough for producing a cream puff case having a surface of a powdered form, wherein the outer dough is a short paste comprising cereal flours, oils and fats and moisture and having 10-30 mass% oil content and <14 mass% moisture content, the inner dough is a puff dough, and the composite confectionary dough is provided by combining the outer dough and the inner dough at a mass ratio (former:latter) of from 10:90 to 70:30.

Description

  The present invention relates to a composite confectionery dough for producing a shoe case having a rough surface, a shoe case formed by firing the composite confectionery dough, and a method for producing the shoe case.

  When manufacturing a shoe case, it is known that the volume, appearance, and texture differ greatly depending on the composition and manufacturing method of the shoe dough. Here, in order to stably obtain a shoe case with a large volume, it is necessary to sufficiently gelatinize starches such as wheat flour when producing shoe dough, so that the shoe dough has sufficient extensibility. is there. For this purpose, for example, a method of using an oil composition for shoes containing a whey protein and casein protein in a certain ratio (see, for example, Patent Document 1), or an oil composition for shoes containing a large amount of symmetric triglycerides. A method of use (see, for example, Patent Document 2) has been proposed.

  However, with these methods, it is possible to obtain a shoe case with a large volume, but the cortex is thick and the surface has large cracks. Of course, this is a feature of the conventional shoe case, but recently, a shoe case having a smooth surface with few cracks on the surface and a surface with many fine cracks may be required.

  In general, there are two methods for obtaining a shoe case having a surface with many fine cracks: a method in which cookie crumb is attached to the surface of the shoe dough and then baking, and a method in which the shoe dough is used as the outer dough and the shoe dough is used as the inside. It can be roughly divided into a method of baking a composite confectionery dough as a dough (see, for example, Patent Documents 3 to 5).

However, since cookie crumb has low affinity with shoe dough, it is difficult to stick even if cookie crumb is sprayed on squeezed shoe dough, and the binding property after baking is extremely low, so it will peel off with a slight impact There was a problem.
On the other hand, when the cookie dough is used as the outer dough, the fine cookie dough produced on the surface has a very low binding property, so that there is a problem that it peels off with a slight impact. This is presumably because both the shoe dough and the cookie dough have a high oil content, and both doughs produce an oil and fat layer on the surface after baking, so that the binding property is lowered and the cookie dough is peeled off. Therefore, when baking such a composite confectionery dough, increase the weight ratio of the outer dough, improve the binding by increasing the adhesion area of the cookie dough torn the shoe dough with a slightly coarse crack, Although it is performed to prevent the peeling off as much as possible, it will be fired by loading a heavy outer fabric, and the expansion of the shoe fabric will be suppressed by the outer fabric, There was a problem that the volume was inevitably reduced.

  Thus, conventionally, there is no method for obtaining a shoe case that has a large volume, good shape retention, has a rough surface, does not peel off the soft portion during storage, and exhibits a good texture. It was.

JP 2001-224308 A JP 2004-267165 A JP-A-2-255037 JP 2008-271810 A JP 2006-115755 A

  Accordingly, an object of the present invention is to obtain a shoe case having a large volume, good shape retention, a rough surface, and no loose parts during storage, and exhibiting a good texture. It is an object of the present invention to provide a composite confectionery dough, a shoe case having such characteristics, and a method for manufacturing the shoe case.

  As a result of various studies to achieve the above object, the present inventors have determined that the oil content of the short paste used for the outer dough when producing a composite confectionery dough using a short paste for the outer dough and a shoe dough for the inner dough, It has been found that the above object can be achieved by setting the moisture content within a specific range and greatly reducing the proportion of the outer fabric as compared with the conventional one.

The present invention was made based on the above knowledge, and is a composite confectionery dough for producing a shoe case with a rough surface, the outer dough containing flour, fats and oils, and the oil content 10-30 mass%, moisture content less than 14 mass% short paste, the inner fabric is a shoe fabric, and the mass ratio of the outer fabric to the inner fabric (the former: the latter) 10: 90-70: A composite confectionery dough characterized by being combined at 30 is provided.
Moreover, this invention provides the shoe case characterized by baking the said composite confectionery dough.
Moreover, this invention provides the manufacturing method of the shoe case characterized by baking the said composite confectionery dough.

  If the composite confectionery dough of the present invention is used, the shoe case has a large volume, good shape retention, a rough surface, and does not peel off the soft portion during storage, and exhibits a good texture. Can be manufactured stably.

Hereinafter, the composite confectionery dough of the present invention will be described in detail based on preferred embodiments.
First, a short paste used as an outer fabric in the present invention will be described.
Short paste is a kind of dough classification for confectionery, it is a dough that has flour, fats and water as essential ingredients, high oil content, low water content, and no fluidity at room temperature (25 ° C), It is a baked confectionery dough that has a low expansibility during baking and a crisp texture. Specific examples thereof include cookie dough, sable dough, galette dough, kneaded pie dough, and tart dough.

  The above flours are not particularly limited, but include wheat flour such as light flour, medium flour, strong flour, wheat germ, whole grain flour, wheat bran, durum flour, French flour, rice flour, barley flour, rye flour. , Other flours such as soybean flour and barley flour, and flours that have been subjected to enzyme treatment, roasting treatment, gelatinization treatment, etc., and one selected from these Or 2 or more types can be used. In this invention, Preferably, the 1 type (s) or 2 or more types chosen from the said wheat flour and the said rice flour are used.

  Among them, in the present invention, as described below, in addition to being able to keep the moisture content of the short paste low, it is better by suppressing gelatinization and gluten formation while using flour. Roasted flour such as wheat flour, medium flour, strong flour, wheat germ, whole grain flour, wheat bran, durum flour, French flour, etc. It is preferable to use roasted wheat flour that has been treated. Normally, the moisture content of wheat flour is around 14% by mass (Five Amendments Japanese Food Standard Composition Table), but the roasted flour has a moisture content lower than this. The moisture content of the roasted wheat flour is preferably 2 to 10% by mass.

  There is no restriction | limiting in particular about the roasting conditions of roasted wheat flour, What is necessary is just to adjust roasting temperature and roasting time suitably. For example, the roasting temperature varies depending on the roasting method, but is preferably 60 to 160 ° C, more preferably 80 to 140 ° C. For example, the roasting time is preferably 5 minutes to 24 hours, more preferably 10 minutes to 12 hours. The roasting machine is not limited as long as it can heat the powder. It can be a general fixed oven or reel oven, a direct-fired type with a stirring device, a steam jacket type, an electromagnetic heating type roasting pot or roaster. May be used. In addition, there is no problem even if it uses commercially available roasted flour.

  In the short paste, the content of the flour is preferably 20 to 65% by mass, more preferably 25 to 60% by mass.

  In addition, the oils and fats include plastic oils and fats compositions such as shortening, margarine, fat spread, and butter, as well as oils and fats in fluid to liquid forms such as salad oil, fluid shortening, and melted butter, and powder oils and fats. Although the fats and oils of a form are also mentioned, Preferably a plastic fat composition is used. When the oil or fat is an emulsified oil / fat composition containing water, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double-emulsified type, preferably a water-in-oil type emulsification An oil and fat composition is used. The fats and oils used in the above 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 tallow, Examples include various vegetable oils and fats such as milk fat, pork fat, cacao fat, fish oil and whale oil, and processed fats and oils 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.

  The amount of the fats and oils used in the short paste is appropriately selected in consideration of the oil content and the water content in the fats and oils so as to satisfy the oil content and the water content in the short paste described in detail later.

  Moreover, it is preferable that the said short paste contains saccharides from a viewpoint of binding property improvement and favorable food texture, and the content is 15-35 mass%, Especially 20-30 mass% is preferable. The saccharide is not particularly limited, and examples thereof include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, and sucrose. Bound chickenpox, oligosaccharide, reducing sugar polydextrose, sorbitol, reducing lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligo Sugar, stevia, aspartame and the like can be mentioned. In this invention, 1 type, or 2 or more types of saccharides chosen from these can be used. Among these, it is preferable to use one type or two or more types selected from fine white sugar, granulated sugar, powdered sugar, glucose and malt sugar, and more preferably fine white sugar and / or granulated sugar.

  Furthermore, the short paste may contain other ingredients such as water, eggs, yeast, sweeteners, starches, thickening stabilizers, coloring agents, antioxidants, dextrin, casein / fat dry milk, etc. as necessary. Dairy products, natural cheese, processed cheese, cream cheese, gouda cheese, cheddar cheese and other cheeses, alcohols, emulsifiers such as glycerin fatty acid ester and lecithin, swelling agents, inorganic salts, salt, baking powder, yeast food, dough improvement Agents, cacao and cacao products, coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces , Seasonings, spices, fragrances, food materials such as vegetables, meat, seafood, consomme, bouillon, etc. Plant and animal extracts, food additives, etc., may be used commonly available materials short paste. These other raw materials can be used arbitrarily as long as the effects of the present invention are not impaired, but are preferably used in a total amount of 20% by mass or less in the short paste.

However, in the present invention, if eggs are used among the above-mentioned other raw materials, the adhesiveness tends to decrease, and a shoe case with a good rag-like surface cannot be obtained. It is most preferable not to use 3 mass% or less, more preferably 1 mass% or less. The reason for the decrease in adhesion and surface condition when eggs are used is not clear, but the egg protein is probably denatured and solidified relatively early in the baking process. It is presumed that this is not possible.
In addition, as said eggs, 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 Examples include 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.

  The short paste used in the present invention has an oil content of 10 to 30% by mass. More preferably, it is 12-25 mass%, Most preferably, it is 15-25 mass%. When the oil content is larger than 30% by mass, the binding property with the shoe is weakened after firing, and the oil is easily peeled off and peeled off. Moreover, when oil content is smaller than 10 mass%, it will become a powdery texture.

  The short paste used in the present invention has a moisture content of less than 14% by mass, preferably less than 12% by mass, and most preferably less than 10% by mass. If the water content is 14% by mass or more, the surface cracks are uneven and large after firing, and the film tends to peel off. In addition, the texture becomes uncomfortable with the shoe dough portion. This is because the starch contained in the short paste has a high degree of gelatinization and gluten is easily formed, resulting in an elastic and moist texture. The water content may be 0% by mass, but if the water content is too small, a powdery texture is obtained, and therefore it is preferably 2% by mass or more.

  The oil content in the short paste referred to here is the sum of the pure oil contained in all raw materials used in the short paste, including the pure oil in fats and oils, and the water content is an aqueous raw material. It is the total of pure water contained in all raw materials used in the short paste, including the pure water inside.

  Here, in the general short paste, the origin of water is water, milk, whole egg, egg white, partially skimmed milk, skim milk, fermented milk, lactic acid bacteria beverage, milk beverage, processed milk, fruit juice, coffee, tea, etc. Of water-rich foods and food materials, that is, water derived from aqueous raw materials, and in addition, when using an emulsified oil / fat composition containing water as a fat or fats, the emulsification There are moisture contained in the oil and fat composition. In the present invention, it is preferable to use a water-in-oil emulsified oil / fat composition as the origin of moisture without using the aqueous raw material, particularly in that the binding property is enhanced and the food texture is good. Moreover, in this invention, the origin of the water | moisture content contained in a short paste is only the water | moisture content contained in the emulsified oil-fat composition (especially water-in-oil type emulsified oil-fat composition) as the water | moisture content contained in flour and fats and oils. Is desirable.

  The manufacturing method of the said short paste may be a normal manufacturing method of a short paste, and is not specifically limited. For example, in the case of cookie dough, it can be obtained by known methods such as the sugar batter method, the flower batter method, the all-in-mix method, and in the case of kneaded pie dough and tart dough, Of course, the all-in-mix method in which the raw materials are mixed or a method in which the dough is once produced with components other than the roll-in oil and fat, and then the small pieces of roll-in oil and fat are dispersed in the dough.

Next, the shoe cloth used as the inner cloth in the present invention will be described.
As the shoe dough used in the present invention, a conventional shoe dough mainly comprising starches, fats and oils, eggs and water and obtained by utilizing the gelatinization action of starch can be used without particular limitation.

  Examples of starches used in the shoe dough are not particularly limited. For example, wheat flour such as strong flour, semi-strong flour, medium strength flour, thin flour, durum flour, French flour, whole grain flour, rice flour, corn flour, barley flour, Including flour such as rice flour, starch such as wheat starch, rice starch, corn starch, wheat starch, and processed flour and processed starch that have been subjected to gelatinization, phosphate cross-linking, etc. One type or two or more types selected can be used.

  The fats and oils used in the shoe dough include butter, margarine, fat spread, shortening, liquid oil, lard, head, cream, etc., and one or more selected from these are used. be able to.

  In addition, as eggs used in the shoe dough, whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sweetened whole egg, sugared egg yolk, sugared egg white, dried whole egg, dried egg white, dried egg yolk, A frozen whole egg, a frozen egg yolk, a frozen egg white, a frozen sweetened whole egg, a frozen sweetened egg yolk, a frozen sweetened egg white, an enzyme-treated whole egg, an enzyme-treated egg yolk, and the like can be used. The above can be used.

  Furthermore, the shoe dough used in the present invention preferably contains a saccharide, and the content thereof is preferably 3 to 20% by mass, more preferably 5 to 10% by mass. As a result, the binding property between the outer fabric and the inner fabric can be increased, the cavity can be formed more stably, and the effect of preventing damage such as peeling of the soft portion after firing can be dramatically improved.

  The saccharide is not particularly limited. For example, sucrose, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose Combined chickenpox, oligosaccharide, reducing sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligo Sugars such as sugar, stevia and aspartame are listed. These saccharides can be used alone or in combination of two or more. Of course, it is also possible to add confectionery materials containing the sugars such as flour pastes and custards.

  The water in the shoe dough is a part or all of the water such as milk, partially skimmed milk, skimmed milk, fermented milk, lactic acid bacteria beverage, milk beverage, processed milk, fruit juice, coffee, tea, etc. It may be replaced with a food or food material containing a large amount.

  Moreover, arbitrary foodstuffs and additives other than the component mentioned above can be mix | blended with the above-mentioned shoe dough as needed within the range which does not impair the effect of this invention. Examples of optional foods and additives other than the above components that can be used in the above-mentioned shoe dough include, for example, cheese, concentrated whey, concentrated milk, defatted concentrated milk, non-sugar condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, and sweetened defatted condensed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk and other dairy products, rock salt, refined salt, salted salt, casein calcium, casein sodium, casein Milk proteins such as potassium, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, hemicellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, etc. Glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, lecithin, sucrose fatty acid ester, emulsifier such as calcium stearoyl lactate, swelling agent such as ammonium bicarbonate, baking soda, barking powder, ispata, ascorbic acid, Oxidizing agents and reducing agents such as cystine, antioxidants such as tocopherols, tea extracts, and ascorbic acid fatty acid esters, coloring agents such as β-carotene, caramel, and red yeast rice pigments, and 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, spices, cacao mass, cocoa powder, dextrins, vegetables, meats, liquors, seafood, etc. Examples include food materials and flavorings.

  Although the usage-amount of each component in the said shoe dough is not restrict | limited in particular, Usually, it is 50-150 mass parts of fats and oils, 100-300 mass parts of eggs (however, eggs) with respect to 100 mass parts of starches. In the case of using a dried product as a kind, it should be converted to a mass before drying), 100 to 250 parts by mass of water, and 100 parts by mass or less of any food or additive (total amount). Here, the amount of the saccharide is calculated by including it in any food or additive.

A method for producing shoe fabric used in the present invention will be described below.
The method for producing shoe dough used in the present invention may be a normal method for producing shoe dough, and is not particularly limited. For example, put water, fats and oils, salt, etc. in a large pot, bowl, etc., boil, add starch such as thin flour, strong flour, etc., knead well, and add eggs in several portions. Can be obtained by mixing uniformly. About saccharides, since the volume of a shoe case will fall by gelatinization inhibitory action if it adds before gelatinization, the addition mixing after gelatinization of starches is preferable. In addition, when using gelatinized starch and gelatinized flour as starches, it is good also as what is called instant shoe dough which mixed the raw material, without heating especially.

Next, the composite of the short paste and the shoe dough will be described.
The composite confectionery dough of the present invention is a composite confectionery dough for producing a shoe case having a rough surface, using the short paste as the outer dough, the shoe dough as the inner dough, and the outer dough and the inner dough A composite confectionery dough with a mass ratio to the dough (the former: the latter, hereinafter also referred to simply as a ratio) of 10:90 to 70:30, preferably 10:90 to 50:50, most preferably 20:80 to 40:60. It is.

Here, if the proportion of the outer fabric is smaller than 10% by mass, the shoe fabric protrudes from the surface of the short paste to the surface and disturbs the shape, so that a shoe case with a rough surface cannot be obtained. May leak, resulting in a decrease in volume. Further, when the proportion of the short paste is larger than 70% by mass, the surface becomes a large crack, and a baked confectionery with a rag-like surface cannot be obtained, and a shoe case having a good cavity cannot be obtained. There is a fear.
In addition, by using the above ratio, even when using a short paste using a saccharide that generally has a problem of being easily burnt, it suppresses burnt by promoting moisture transfer from the shoe dough during baking. Can do.

  The method of combining the short paste as the outer fabric and the shoe fabric as the inner fabric is not particularly limited. For example, the shoe fabric is filled into a squeeze bag and squeezed onto a display board or the like. Examples include a method of placing a short paste formed into a plate shape on the upper surface, or a method of wrapping the short paste as an outer packaging material and shoe fabric as an inner packaging material by hand molding or an automatic packaging machine. In addition, when stacking, the shoe dough and / or the short paste may be frozen when combined.

  When stacked, the size of the short paste is preferably such that the short paste completely covers the shoe dough when viewed from above. Specifically, it is preferable to cover the short paste so that the short paste has a surplus of 2 to 30 mm on the outer periphery of the shoe fabric. By doing so, when the shoe dough expands, it is completely covered with the short paste as the top dough, so that the pressure expansion force due to the evaporation of the moisture of the shoe dough works most effectively. In addition, when stacking the short paste on the upper surface of the shoe dough, it is preferable to stack the shoe dough after blowing water on the shoe dough because a larger volume of composite confectionery can be obtained.

  In the case of stacking, it is particularly preferable that the short paste is molded in accordance with the shape of the shoe case to be obtained from the viewpoint of obtaining a shoe case having a uniform shape. That is, it is particularly preferable to form the short paste so that the shoe dough is substantially identical in shape when viewed from above. Specifically, when obtaining a normal hemispherical shoe case, it is a point-symmetric plate such as a circle or square, and when obtaining a rod-like shoe case like Eclair, it is a rectangular or elliptical plate. When a ring-shaped shoe case such as a breast is obtained, it is preferably formed into a ring-shaped plate.

  In the case of wrapping, the wrapping method is not particularly limited, and hand wrapping, a method using various automatic wrapping machines, and the like can be appropriately selected and used. Examples of the automatic packaging machine include CN200, CN208, and CN500 manufactured by Leon Automatic Machine.

The shape of the composite confectionery dough of the present invention is not particularly limited, and may include a circular shape, a linear shape, a planar shape, a donut shape, etc. Bake up. Moreover, there is no restriction | limiting in particular in the magnitude | size of the composite confectionery dough of this invention, It can be made to be the same as that of the dough at the time of obtaining a normal shoe case.
The composite confectionery dough of the present invention thus obtained may be refrigerated or frozen.

Next, the shoe case of the present invention will be described.
The shoe case of the present invention is obtained by baking the composite confectionery dough of the present invention, and has a large volume, good shape retention, a rough surface, and a portion of the soft portion being stored. No peeling off and good texture.

  When firing, it is usually placed on a display plate or on a conveyor, but it may be placed in a firing mold and fired. The temperature at the time of baking is preferably 160 ° C. to 250 ° C., more preferably 170 ° C. to 220 ° C., as in a normal shoe case. If it is lower than 160 ° C., the fire is bad and the firing time is prolonged, and in addition, there is a possibility that the kiln may be dropped. When the temperature exceeds 250 ° C., the outer packaging material is burnt before the shoe material of the inner packaging material expands, which may result in poor taste and volume. Moreover, it is also possible to make a shoe case with a larger volume by baking in a state where the vapor pressure is increased by a method such as covering the composite confectionery dough of the present invention.

  Since the shoe case of the present invention obtained by baking the composite confectionery dough of the present invention has sufficient cavities, a sufficient amount of a filling material such as custard cream, whipped cream, jam or candy is injected. Is possible. It is also possible to nap, grasage, or hang chocolate for stabilization of the shape and decoration.

  EXAMPLES Examples and the like are shown below to describe the present invention more specifically, but the present invention is not limited to the following examples.

[Example 1]
70.0 parts by weight of margarine (oil content: 80% by weight, water content: 19% by weight) and 80.0 parts by weight of sucrose (oil content: 0% by weight, water content: 0% by weight) are put into a mixer bowl. , Well mixed. Next, 100.0 parts by weight of flour (oil content: 1.4% by mass, moisture content: 14% by mass) was passed through a sieve and then mixed to obtain a short paste. The obtained short paste was cooled to 15 ° C. The short paste had an oil content of 23.0% by mass and a water content of 10.9% by mass.
On the other hand, 130.0 parts by mass of Schumagarin and 150.0 parts by mass of water were added to a mixer bowl, mixed gently, then heated and boiled, 100.0 parts by mass of flour was added and kneaded with a wooden spatula for 1 minute. Fully gelatinized. Next, the mixer bowl is set with a wire in the mixer (Hobart mixer), and 190.0 parts by mass of the whole egg (net) is added in 3 portions. The shoe dough to get.
Subsequently, 20 g of the obtained shoe dough was squeezed on a display board, and 7 g of a short paste rounded to a diameter of 53 mm was stacked (the ratio of the outer dough to the inner dough was 26:74) to obtain a composite confectionery dough, and the composite confectionery dough Was baked at 185 ° C. for 20 minutes to obtain a shoe case.

[Example 2]
Soft flour (oil content: 1.4% by mass, moisture content: 14% by mass) was sprayed on a display board and baked in a fixed oven at 80 ° C. for 1 hour to obtain roasted flour A having a moisture content of 5% by mass. . A short paste having an oil content of 23.0% by mass and a water content of 7.3% by mass was obtained in the same manner as in Example 1 except that roasted flour A was used in place of the weak flour when producing the short paste. Thereafter, a composite confectionery dough was produced in the same manner as in Example 1 to obtain a shoe case.

Example 3
70.0 parts by weight of margarine (oil content: 80% by weight, moisture content: 19% by weight) and 80.0 parts by weight of white sucrose were put into a mixer bowl and mixed well. Next, 3 parts by weight of whole eggs (net) (oil content: 10.3% by mass, moisture content: 76.1% by mass) are added and mixed there, and further flour (oil content: 1.4% by mass). , Water content: 14% by mass) 100.0 parts by mass were passed through a sieve and then mixed to obtain a short paste. The obtained short paste was cooled to 15 ° C. The short paste had an oil content of 22.8% by mass and a water content of 11.7% by mass.
A composite confectionery dough was produced in the same manner as in Example 1 except that the short paste was used, and a shoe case was obtained.

Example 4
A composite confectionery dough was produced in the same manner as in Example 1 except that 40 parts by weight of super white sugar was added at the time of adding the whole egg for the third time when producing the shoe dough, and a shoe case was obtained.

Example 5
A composite confectionery dough was prepared in the same manner as in Example 2 except that 40 parts by weight of super white sugar was added at the time of the third whole egg injection when producing the shoe dough, and a shoe case was obtained.

[Comparative Example 1]
Oil content: 22.0% by mass, moisture content: 15.7 in the same manner as in Example 3 except that 3 parts by mass of whole eggs used in producing the short paste of Example 3 were changed to 20 parts by mass. A short paste of mass% was obtained. A composite confectionery dough was produced in the same manner as in Example 3 except that the short paste was used to obtain a shoe case.

[Comparative Example 2]
In the production of the short paste of Example 1, oil content: 21.7% by mass, moisture content: 16 in the same manner as in Example 1 except that 15 parts by mass of water was further added during mixing of margarine and soft flour. A 0.0 mass% short paste was obtained. A composite confectionery dough was produced in the same manner as in Example 1 except that the short paste was used to obtain a shoe case.

[Comparative Example 3]
When the short paste of Example 2 was produced, it was the same as Example 1 except that 80 parts by weight of almond poodle (oil content: 54 mass%, moisture content: 4.8 mass%) was further added during the mixing of margarine and soft flour. In this way, a short paste having an oil content of 30.5% by mass and a water content of 6.7% by mass was obtained. Further, using the short paste, a composite confectionery dough was produced in the same manner as in Example 1 to obtain a shoe case.

[Comparative Example 4]
A composite confectionery dough was produced in the same manner as in Example 5 except that the ratio of the outer dough to the inner dough was changed to 5:95 to obtain a shoe case.

Example 6
A composite confectionery dough was produced in the same manner as in Example 5 except that the ratio of the outer dough to the inner dough was changed to 15:85 to obtain a shoe case.

Example 7
A composite confectionery dough was produced in the same manner as in Example 5 except that the ratio of the outer dough to the inner dough was changed to 35:65 to obtain a shoe case.

Example 8
A composite confectionery dough was produced in the same manner as in Example 5 except that the ratio of the outer dough to the inner dough was changed to 45:55 to obtain a shoe case.

Example 9
A composite confectionery dough was produced in the same manner as in Example 5 except that the ratio of the outer dough to the inner dough was changed to 55:45 to obtain a shoe case.

Example 10
A composite confectionery dough was prepared and a shoe case was obtained in the same manner as in Example 5 except that the ratio of the outer dough to the inner dough was changed to 65:35.

[Comparative Example 5]
A composite confectionery dough was produced in the same manner as in Example 5 except that the ratio of the outer dough to the inner dough was changed to 80:20 to obtain a shoe case.

  With respect to the shoe cases of Examples 1 to 10 and Comparative Examples 1 to 5 obtained above, the appearance, texture, binding property, volume and shape retention were evaluated according to the following criteria. The results are shown in Tables 1 and 2.

(Appearance evaluation criteria)
◎ It has a very good rough surface with very fine cracks.
○ It has a fine, crack-like surface.
Δ: The cracks are rough and the appearance is poor.
X Cracks are rough and uneven, and the appearance is extremely poor.

(Food texture evaluation standard)
○ The whole is crunchy and you can feel the sense of unity between the outer fabric and the inner fabric.
△ The whole is crunchy, but there is some variation in texture.
× The crispy feeling is insufficient and the texture varies greatly.

(Binding evaluation criteria)
◎ The rough portion of the surface is firmly adhered to the shoe fabric portion, and is extremely difficult to peel off and has a very good binding property.
○ The rough portion of the surface is difficult to peel off and has good binding properties.
Δ: The rough portion of the surface is easy to peel off and has poor binding properties.
× The surface-like portion of the surface is very easy to peel off and has a very poor binding property.

(Volume evaluation criteria)
◎ Very good bulge and has a large single cavity without room separation.
○ Good bulge and has a single cavity without room separation.
Δ: Swelling is insufficient and the volume is slightly small.
X Swelling is poor and volume is very small.

(Evaluation criteria for shape retention)
◎ The shape did not change even after 2 hours of cooling at room temperature, and the shape retention was very good.
○ After 2 hours of cooling at room temperature, the volume decreased somewhat, but the shape retention was generally good.
Δ: After 2 hours at room temperature, the volume decreased and the shape retention was insufficient.
× Poor shape retention immediately after firing

Claims (6)

A composite confectionery dough for producing a shoe case with a rough surface,
The outer dough contains flours, fats and oils, is a short paste having an oil content of 10 to 30% by mass and a moisture content of less than 14% by mass, the inner dough is a shoe dough, and the outer dough and the outer dough A composite confectionery dough comprising a composite of an inner dough and a mass ratio (the former: the latter) of 10:90 to 70:30.   The composite confectionery dough according to claim 1, wherein the short paste includes roasted wheat flour as the flour.   3. The composite confectionery dough according to claim 1 or 2, wherein the moisture of the short paste is only the moisture contained in the flour and the moisture contained in the emulsified fat composition as the fats and oils.   The composite pastry dough according to any one of claims 1 to 3, wherein the shoe dough contains 3 to 20% by mass of saccharide.   A shoe case obtained by baking the composite confectionery dough according to any one of claims 1 to 4.   A method for producing a shoe case, comprising firing the composite confectionery dough according to any one of claims 1 to 4.