JP2013169173A - Colorful cream puff - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a richly colorful cream puff in which difference in color can be clearly distinguished in an integrated manner and in appearance or in a cross section and a color gradation can be perceived in appearance in a cream puff having two or more different colors.SOLUTION: A colorful cream puff is constituted by contacting first cream puff dough with cream puff dough that is composed of cream puff dough having a color different from that of the first cream puff dough and has two or more different colors and baking the cream puff dough. In order to make the color development of a coloring material, to be added to a colorful cream puff, bright, the cream puff dough is prepared mainly form starch powder containing tapioca starch.

Description

  The present invention relates to a colorful colorful shoe puff that can distinguish two or more different color shoe puffs integrally, clearly distinguishing color differences in appearance or cross-section, or perceiving color gradation in appearance.

  Shoe puff is baked while expanding the dough so that the inside becomes hollow (hollow), cut after baking and custard or whipped cream or mixture thereof, ice cream, fruit, chocolate etc. ingredients It is a puff (baked dough) for cream puffs that is filled and eaten.

  Note that the fabric before baking for the shoe puff is called shoe fabric, but other forms made from the shoe fabric, for example, baking fabric such as Eclair and Paris breast, are also called shoe puff.

  At home, shoe puffs are made as follows, using 100 g of flour, 80 to 100 g of butter, 3 to 4 whole eggs (about 150 to 200 g), and 130 cc of milk as raw materials.

  Put milk and butter in a pan and heat until boiling. After boiling, put the flour into the pan while sieving and mix well. Then, remove the pan from the fire, add whole eggs little by little, and adjust to a viscosity that can be squeezed (adjusted by the input amount of all eggs).

  Thereafter, the adjusted shoe dough is put in a squeeze bag and squeezed on oven paper or a top plate placed on an oven dish. And it is baked for about 12 minutes in an oven at about 200 to 230 ° C. until it becomes a fox color. Finally, when it is baked, the heating is stopped and it is left to stand in the oven for about 6 to 8 minutes and dried so as not to squeeze, and the shoe puff is completed. Then, the shoe puff is cut in a horizontal plane, and the ingredients are sandwiched and eaten as a cream puff.

  In the food industry, in order to increase the expansion rate at the time of baking, an expansion agent such as ammonium hydrogen carbonate which is foamed by heating is added. Furthermore, mixed powder for shoe dough mixed with these powder raw materials is also commercially available.

  The shoe puff is generally a single color resulting from the color of the fabric. The color is cream to yellow or fox because it contains flour and eggs. Some of them have chocolate color by adding cocoa, green by adding green tea, and other pigments and coloring materials (for example, Patent Document 1 and Claim 3). Not a thing.

  In general, the dough for shoe puff is baked and expanded using flour as described above. And since the compounding quantity of whole eggs is high, it is common that it is a fox color single color by the browning (burning) accompanying baking of wheat flour, and the pigment of egg yolk.

  In addition, the conventional shoe puffs have the pigments derived from the above-mentioned raw materials, and the color is brown and baked, so even if a separate color material is added, the color of the intended color material does not vividly appear, and the colorful shoe puff is I can't get it.

  On the other hand, there is melon bread that is baked in a plurality of colors. By placing a hard screw dough on the bread dough and baking it, the finish on the upper surface of the melon bread exhibits a green or orange color. However, since the dough composition of the bread dough part and the dough dough part is completely different, there is no sense of unity after baking (not formed integrally), and it is pointed out that the dough is peeled off when eating, making the area dirty and difficult to eat .

Japanese Patent Laid-Open No. 10-191872

  Therefore, the present invention provides a colorful colorful shoe puff that can distinguish two or more different color shoe puffs integrally and clearly distinguish the color difference in appearance or cross section, or can perceive color gradation in appearance. The object is to provide a colorful shoe puff in which the added color material is colorfully colored.

In order to solve the above problems, the present invention provides:
(1)
A colorful shoe puff has a configuration in which a first shoe fabric and two or more different shoe fabrics made of a shoe fabric having a different color from the first shoe fabric are brought into contact with each other and fired.
(2)
(1) The shoe dough having a color different from that of the first and / or first shoe dough is prepared using starch powder containing tapioca starch, acid agent, egg white, fats and oils, and essential ingredients (1) The composition of the colorful shoe puff described in 1.
(3)
(2) characterized in that the starch powder contains 10 to 30% by weight of tapioca starch, 20 to 40% by weight of corn starch, and 30 to 70% by weight of rice flour (glutinous rice). It was set as the composition of the colorful shoe puff of description.
(4)
The acidic agent is an acidic phosphate and / or an organic acid, and is different from the first shoe dough and / or the first shoe dough in a range of 0.1 to 0.8% by weight with respect to the starch powder. The composition of the colorful shoe puff described in (2) or (3) was added to the colored shoe dough and the pH of the dough was 8.0 or less.
(5)
A starch powder containing 10 to 30% by weight of tapioca starch, 20 to 40% by weight of corn starch and 30 to 70% by weight of rice flour (glutinous rice), an acid agent, egg white, fats and oils, and water are mixed by heating. Then, add two or more different color materials to adjust the shoe fabrics of two or more different colors, squeeze the appropriate amount so that each shoe fabric contacts the oven plate, and set the oven top to 190 ° C or less. And a method for producing a colorful shoe puff characterized by firing in an oven.

  Here, as the shoe fabric, a general shoe fabric conventionally used as a shoe puff fabric can be adopted. However, in order to make the color more vivid, it is desirable that the shoe dough composition has a specific composition as described above. Furthermore, when the firing temperature is limited as described above, a colorful shoe puff in which the color material is more vividly colored can be obtained.

  Although there are the first and second shoe fabrics, the present invention is not limited to two colors, and it is sufficient that the shoe fabrics adjacent to each other have different colors. Are also included in the present invention.

  In addition, the first shoe fabric may be prepared by adjusting the shoe fabric to which no color material is added, and dividing and adding a separate color material as the first shoe fabric, and adding the color material to the remainder of the division as the second shoe fabric. The second shoe fabric may be adjusted separately.

  “Color materials” include pigments used as food additives, and natural material extracts for coloring purposes, and colors such as cocoa, matcha, fruit, fruit puree, fruit juice, vegetables, vegetable puree, vegetable juice, etc. The food itself is also a color material. The addition amount of the color material may be appropriately selected within the range of maintaining the function and form as a shoe puff from the viewpoint of the degree of color development of the color material, the intended color development degree, and taste.

  “Contacting and baking” the shoe fabrics of different colors means, of course, that the shoe fabrics are brought into contact with each other from the start of baking by, for example, squeezing the shoe fabrics. It also includes the case where they expand and come into contact with each other during firing and are integrally formed when firing is completed.

  In the shoe dough composition (first shoe dough) for coloring the color material vividly, tapioca starch is essential as starch powder, rice flour, corn starch, waxy corn starch, wheat starch, potato starch are mixed in part Can be used. Of these, rice flour is often used as a substitute for tapioca starch. As the kind of rice flour, a sticky rice base having a lower viscosity than glutinous rice is preferable because the puff expandability is further increased. Moreover, since the starch paste liquid has a relatively low viscosity, corn starch can keep the viscosity of the dough low. In addition, you may use wheat flour or gluten together with starch powder in the compounding quantity of the range which does not affect the baking color of a puff.

  As types of eggs, sterilized eggs, sterilized frozen eggs, and dried eggs can be used in addition to split eggs. When egg materials are added, it is desirable to reduce and remove egg yolk as much as possible in order to make the color material color more vivid. Therefore, egg white is frequently used. It is desirable to keep the whole egg or egg yolk to the extent that it is used to adjust the viscosity of the shoe dough.

  As fats and oils, solid fats such as butter, margarine, fat spread, shortening and the like are functionally desirable than liquid oils, and margarine and fat spread with less milk solid content than butter are preferable if the color material is more vivid. Also, a margarine or fat spread dedicated to shoe puffs may be used.

  As water, water, milk or the like can be used singly or mixed, but water is preferable to milk if the color material is more vivid.

  By using an expanding agent for the shoe fabric, the volume of the shoe puff is increased as in the conventional product. The type of the swelling agent is not particularly limited, and examples thereof include ammonium hydrogen carbonate (charcoal ammonium), sodium hydrogen carbonate (bicarbonate), baking powder, and the like.

  The present invention comprises two or more shoe fabrics having different color tones and fired to provide an internal cavity and an appearance that is rich in color, such as an unprecedented and distinctive color difference in section or cross section, Alternatively, a colorful shoe puff can be provided in cross section.

  In addition, by specifying the raw material for shoe dough, without using flour, tapioca starch, acidifying agent, egg white, fats and oils are essential ingredients, and the degree of occurrence of burnt color (burning) can be achieved even after baking. It can provide a colorful shoe puff that is low in color and vivid in color. In addition, if the oven is heated to 190 ° C. or less, preferably 160 ° C. to 190 ° C., more preferably 180 ° C. to 190 ° C., the color of the color material can be further suppressed. become. Even in such a calcination temperature range, the shoe puff volume after calcination can be obtained in the same manner as in the conventional formulation, provided that the above-mentioned shoe dough composition contains vivid color.

  The acidic agent can suppress the formation of a baked color by tilting the pH of the shoe dough to the acidic side, and can further enhance the color of the color material. Even when the acidic O / W emulsion is added together with the acidic agent within a range that does not affect the flavor of the shoepuff, the color of the color material can be made more vivid by reducing the burning color of the shoepuff.

  Then, by devising the type and arrangement of the color material, various embodiments can be provided, and a colorful shoe puff having an unprecedented appearance can be provided.

It is a photograph of the first embodiment of the colorful shoe puff according to the present invention. It is a photograph of the second embodiment of the colorful shoe puff according to the present invention. It is a schematic diagram of the other application example of 2nd Embodiment. It is a photograph of 3rd-5th embodiment of the colorful shoe puff which is the present invention. It is a photograph of the sixth and seventh embodiments of the colorful shoe puff according to the present invention. It is a photograph of 8th-10th embodiment of the colorful shoe puff which is the present invention. It is a photograph of the eleventh embodiment of the colorful shoe puff according to the present invention. It is an example of the composition of the 1st and 2nd shoe dough. It is the example of a base combination of colorful shoe cloth, and a comparative example.

  Hereinafter, the present invention will be described in detail with reference to the drawings. In FIGS. 1-6, the photograph of an example of the colorful shoe puff which is this invention was shown. Each shoe fabric is based on the composition shown in FIG. The adjustment of the shoe dough and the firing conditions will be described later.

  Any of the colorful shoe puffs shown in the examples is obtained by bringing the first shoe fabric and the second shoe fabric having a different color from the first shoe fabric into contact with each other and firing them. In addition, the white broken line in the cross-sectional photograph shows the position of the outer ring of the cavity.

  The colorful shoe puffs after firing according to the first embodiment are shown as (A) a plane and (B) a bottom perspective photograph in the upper part of FIG. The lower row is a cross-sectional photograph when it is cut in the direction perpendicular to the plane.

  The right side of the colorful shoe puff in the upper part of FIG. 1 is a first shoe puff part obtained by firing the first shoe cloth (the actual shoe cloth having a yellowish tint, hereinafter simply referred to as “first shoe puff part”), and the left side. Is a second shoe puff part (the actual product is chocolate-colored, hereinafter simply referred to as “second shoe puff part”, except for Example 11).

  The colorful shoe puff of Example 1 is obtained by arranging a nozzle for squeezing the first shoe fabric and a nozzle for squeezing the second shoe fabric, bringing the fabric into an oven plate, and contacting each shoe fabric with 8 g and baking it. It is done. The color material of the second shoe fabric is caramel pigment, and the second shoe fabric is obtained by adding caramel pigment of 4% by weight of the weight of the first shoe fabric to the first shoe fabric.

  As shown in the lower part of FIG. 1, the colorful shoe puff according to the present invention has a hollow (indicated by a broken line) peculiar to the shoe puff inside the normal shoe puff. In addition, shoe puff parts having different colors are integrally formed. Although the shoe puffs having different color tones are integrated within the shoe puff, the color tones are clearly distinguished.

  As described above, the colorful shoe puff in which the shoe puffs having different colors are integrated has not been distributed in the market so far, and is a shoe puff having a very novel appearance and form.

  The colorful shoe puffs after firing according to the second embodiment are shown as (A) a plane and (B) a bottom perspective photograph in the upper part of FIG. The lower row is a cross-sectional photograph when it is cut in the direction perpendicular to the plane.

  The colorful shoe puff of Example 2 is obtained by squeezing 5 g of the first shoe fabric (same product as Example 1, the same shall apply hereinafter) into the oven, and squeezing 8 g of the second shoe fabric over the first shoe fabric. The first shoe dough is covered with the dough and brought into contact with it, and then fired.

  As shown in FIG. 2 (B), the first shoe puff portion is exposed on the surface of the bottom portion, and the other surface is generally covered with the second shoe puff portion. In the interior, as shown in (C) section (left), an internal cavity is formed as usual, and a first shoe puff is generally formed in a film shape. A colorful shoe puff with such an appearance and form is not known.

  FIG. 3 shows a schematic diagram of another application example of the second embodiment. FIG. 3 (A) is a schematic vertical cross-sectional view of shoe fabrics of two different colors before baking (two types) when squeezed into a top plate shape, and FIG. 3 (B) is a colorful shoe puff after baking (A). It is a longitudinal cross-sectional schematic diagram.

  By squeezing onto the top plate to wrap the first shoe fabric (A) and firing (B), the outer skin (second shoe puff part) is one color, but the inner skin (first shoe puff part) Has a different color, and a cavity is formed inside the second shoe puff. Then, in the cross section of the colorful shoe puff after firing, the colors of the outer skin and the inner skin are clearly distinguished (B).

  In order to wrap shoe fabrics of different colors, a wrapping machine used in bread, buns and the like can be exemplified. Furthermore, the first shoe fabric can be wrapped by squeezing the first shoe fabric after squeezing the second shoe fabric, and further squeezing the second shoe fabric so as to cover the first shoe fabric. It is also possible to squeeze continuously in three times on the line. At first glance, the colorful shoe puff of the present invention includes those whose appearance is monochromatic and not colorful, but whose color tone can be clearly distinguished in the cross section.

  Furthermore, using a double cylinder nozzle, the second shoe cloth is squeezed from the outer passage and the first shoe cloth is squeezed from the inner nozzle. At that time, the pump operation time of the outer passage and the inner nozzle is controlled, that is, the second shoe cloth of the outer passage is made longer and the first shoe cloth of the inner nozzle is made to be discharged shorter, so that two colors can be continuously and at a time. You can squeeze the colorful shoe fabric in the wrapping state. The second shoe cloth in the outer passage spreads out in a top plate shape, and the first shoe cloth discharged from the inner nozzle is placed on the second shoe cloth, and is discharged from the outer passage at the final stage as shown in FIG. The second shoe fabric can cover the first shoe fabric.

  The colorful shoe puffs after firing according to the third embodiment are shown as (A) a plane and (B) a bottom perspective photograph in the upper part of FIG. In the third embodiment, the first shoe dough is squeezed by 5 g on the oven plate, the second shoe dough is squeezed by 3 g spirally on the upper surface, and fired.

  As shown in the upper part of FIG. 4, in the third embodiment, a second shoe puff part (a darker color than the first shoe puff) is integrally formed on the surface of the first shoe puff part, and a spiral pattern is formed on the surface. Form. Although not shown here, a cavity is formed inside. The same applies to the point that an internal cavity is formed in the colorful shoe puff of the present invention even when there is no cross-sectional photograph or the like.

  The colorful shoe puff after baking which is 4th Embodiment was shown as the (A) plane and (B) bottom perspective photograph in the middle stage of FIG. In the fourth embodiment, a nozzle for squeezing the first shoe fabric and a nozzle for squeezing the second shoe fabric are provided side by side, and a total of 8 g is spirally squeezed on the oven plate, and then fired.

  As shown in the middle part of FIG. 4, in the fourth embodiment, the first shoe puff part and the second shoe puff part are integrally formed in a spiral shape.

  The colorful shoe puffs after firing according to the fifth embodiment are shown in the lower part of FIG. 4 as (A) a plane and (B) a bottom perspective photograph. In the fifth embodiment, the first shoe dough is squeezed by 5 g on the oven plate, and the second shoe dough is squeezed by 3 g in a cross shape on the surface and fired.

  As shown in the lower part of FIG. 4, in the fifth embodiment, a second shoe puff part (a darker color than the first shoe puff) is integrally formed on the surface of the first shoe puff part, and a cross-shaped pattern is formed on the surface. Form.

  The colorful shoe puffs after firing according to the sixth embodiment are shown as (A) a plane and (B) a bottom perspective photograph in the upper part of FIG. In the sixth embodiment, the first shoe dough is squeezed by 5 g on the oven plate, and the second shoe dough is further squeezed by 3 g in the form of a plurality of lines, and the skewer has two surfaces in opposite directions. Traced and fired.

  As shown in the upper part of FIG. 5, in the sixth embodiment, the second shoe puff part (a darker color than the first shoe puff) is integrally formed on the surface of the first shoe puff part, and a refracted pattern is formed on the surface. At the same time, the first and second shoe puff portions are agitated, and a gradation portion (a portion darker than the first shoe puff portion and darker than the second shoe puff portion) is formed.

  The colorful shoe puffs after firing according to the seventh embodiment are shown in the lower part of FIG. 5 as (A) a plane and (B) a bottom perspective photograph. In the seventh embodiment, 5 g of the first shoe dough is squeezed on the oven plate, and 2.5 g of the second shoe dough (caramel dye 4% by weight) and the third shoe dough (caramel dye 2% by weight) ( Hereinafter, it is simply referred to as “third shoe dough” (except for Example 11).

  As shown in the lower part of FIG. 5, in the seventh embodiment, the shoe puff parts of three different colors (the first shoe puff (the lightest gray part), the second shoe puff (the darkest gray part), the third shoe puff part (the first shoe puff part) The gray portion)) which is darker than the shoe puff portion and thinner than the second shoe puff portion) is distinguished and formed integrally.

  Next, the eclair type color shoe puff will be described with reference to FIG. The 1st-3rd shoe cloth and the 1st-3rd shoe puff part are the same as Examples 1-10.

  The colorful shoe puffs after firing according to the eighth embodiment are shown as (A) a plane and (B) a bottom perspective photograph in the upper part of FIG. In the eighth embodiment, the first shoe dough is squeezed 15 g long on an oven plate, and the second shoe dough is squeezed 7 g so that an oblique boundary is formed on the surface, and fired. In the eighth embodiment, a second shoe puff portion (a darker color than the first shoe puff) is integrally formed on the surface of the first shoe puff portion, and a two-color pattern as shown in FIG. Is done.

  The fired colorful shoe puff according to the ninth embodiment is shown in the middle of FIG. 6 as (A) a plane and (B) a bottom perspective photograph. In the ninth embodiment, the first shoe dough is squeezed 15 g long on the oven plate, the second shoe dough is squeezed on the surface half in the longitudinal direction, and the third shoe dough is squeezed 6 g on the other half. It becomes. In the ninth embodiment, the first shoe puff portion is exposed at the bottom, and the upper surface is clearly distinguished and integrally formed so that the second shoe puff portion and the third shoe puff portion are approximately halved. 6 A two-color pattern as shown in Example 9 is formed.

  The colorful shoe puffs after firing according to the tenth embodiment are shown in the lower part of FIG. 6 as (A) a plane and (B) a bottom perspective photograph. In the tenth embodiment, the first shoe dough is squeezed 15 g long on an oven plate, and the second shoe dough and the third shoe dough are each squeezed into a 5 g wave shape and fired on the surface. In the tenth embodiment, the first shoe puff portion is exposed at almost the bottom, and the second shoe puff portion and the third shoe puff portion are clearly distinguished and formed integrally with each other on the upper surface. 6 Stripe pattern as shown in Example 10 is formed.

  Next, a color shoe puff simulating a melon bread pattern and shape will be described. The baked melon pan type colorful shoe puff according to the eleventh embodiment is shown in FIG. 7 as (A) a plane and (B) a bottom perspective photograph.

  In the eleventh embodiment, the third shoe dough colored yellow (color material: 0.6% by weight of carotene pigment and red koji pigment added to the first shoe fabric) is squeezed into a 6 g circle on the oven plate, 10 g of a second shoe fabric colored in green (color material: 0.5% by weight of gardenia pigment added to the first shoe fabric) is squeezed and coated on the surface. One shoe dough is squeezed to 2 g and baked.

  In the eleventh embodiment, each shoe puff part is integrally formed, the third shoe puff part is exposed at the bottom, and the second shoe puff part and the third shoe puff part are formed on the top surface as shown in FIG. A mask pattern on the surface is clearly formed.

  As described above, the colorful shoe puff having the appearance and form shown in Examples 3 to 4 is not known. In addition to the forms shown here, it is possible to provide a colorful shoe puff that has a complex appearance with a wide variety of appearances that are integral and hollow, by selecting and arranging the color materials.

[Example of colorful shoe puff shoe fabric]
FIG. 8 shows an example of the shoe dough composition of the colorful shoe puff according to the present invention. Here, what added no color material is the first shoe fabric, and what added the color material to the first shoe fabric is the second shoe fabric.

  As described above, there are various color materials depending on the purpose and taste, and can be appropriately selected according to the completed appearance of the colorful shoe puff. The addition amount of the color material is appropriately adjusted according to the color development degree of the color material, the final color tone of the colorful shoe puff, and the taste.

  The shoe fabric of the colorful shoe puff in the present invention is exemplified here, and even a general shoe fabric can be used as the base of the shoe fabric although there is a difference in the degree of color vividness. There is no problem depending on the type of color material.

  In addition, in the composition of FIG. 8, the purpose of adding the ratio of egg white and adding vinegar (decrease of shoe dough pH) is to make the base color of the shoepuff whiter and to make the color material stand out. is there.

[Adjustment of shoe fabric]
Hereinafter, the shoe cloth adjusting method will be described with reference to FIG. First, FIG. 8a (oil and fat, water) is heated and boiled (95 degreeC or more). Next, b (starch, strong powder) is sifted into the boiled a with a sieve and added with stirring to obtain a mixture.

  Thereafter, a part of FIG. 8c (egg white, whole egg) is added 3 to 4 times and added to the mixture with stirring. At that time, an amount c for dissolving FIG. 8e (charcoal) and an amount for adjusting the hardness of the shoe dough are left. Next, FIG. 8d (vinegar) is charged. Finally, c in which FIG. 8e is dissolved is introduced, and the hardness of the shoe fabric is adjusted with the remaining c.

  The shoe fabric adjusted in this way becomes the first shoe fabric of Examples 1 to 10. For shoe fabrics of different colors such as the second and third shoe fabrics, a necessary amount of color material may be added based on the first shoe fabric.

[Baking conditions]
The desired shoe fabric weights of different colors, for example, 10 g and 10 g, may be brought into contact with each other, drawn into an oven plate, and baked for about 18 minutes at 210 ° C. and 180 ° C.

  Even with the formulation shown in FIG. 8, the color material of the colorful shoe puff is superior to the normal shoe fabric composition. The color of becomes bright. Furthermore, by adjusting the firing temperature as described below, the burnt color is reduced, and the color material is further colored.

[Combination of shoe dough]
The composition of the shoe doughs of Test Examples 1 to 9 and Comparative Examples 1 to 3 is shown in FIG. In any case, the total starch powder was 100 parts by weight.

[Adjustment of shoe fabric]
The shoe dough adjustment was according to the conventional method. The starch powder, fats and oils, water, and acid agent shown in FIG. To this, egg white and a part of the whole egg were added in 3 to 4 portions and mixed. Further, an acidic O / W emulsion was added and mixed as necessary. Finally, the swelling agent and pigment dissolved in the remaining whole eggs were mixed. The blended water is less than usual (130% by weight of starch powder) in order to suppress gelatinization of the shoe dough and lower the viscosity. That is, the water content was 50 to 60% by weight with respect to the starch powder.

  The acid agent is added at the time of blending before boiling. If an acid agent is mixed and added at the time of adding the swelling agent, the acid agent and the swelling agent react to foam, and the shoe dough does not sufficiently expand during firing.

[Baking conditions]
About 23 g of the adjusted shoe dough was squeezed onto the top board and baked. In order to suppress the burning color of the shoe puff, the upper flame of the oven was set to a low value of 180 ° C. to 190 ° C., which was conventionally about 230 ° C. The lower flame was 210 ° C. as usual. The firing time was 18 minutes.

[Test results]
The evaluation of shoe puffs after firing is summarized in the evaluation of FIG. In Test Examples 1-6, 8, and 9, the baked color of the shoe puffs was extremely white. Moreover, in Test Example 7, it could be baked into a bright pink color. This is because the shoe dough has no baking color. The expansion of the dough by baking was also inferior to that of baking with a blend mainly composed of conventional wheat flour.

[Influence of starch powder]
As shown in Test Examples 1 to 5, even without using flour, it was possible to obtain a volume after firing that is comparable to conventional shoe puffs made mainly from flour. In addition, due to the reduction of egg yolk component and the addition of an acid agent, the color tone of the shoepuff after baking was white with little baking color.

  Further, as shown in Test Examples 6 and 7, even when a small amount (10% by weight) of wheat flour was added, it could be baked in white. Such a result seems to be because the pH was suppressed to 8.0 or less and the yolk component was reduced.

  Furthermore, as shown in Test Examples 8 and 9, if the amount of tapioca starch is 10 to 30% by weight, the color tone of the shoepuff can be baked to white. It should be noted that the volume of shoe puff is appropriate up to about 10% by weight of tapioca starch, but the volume of shoe puff tends to decrease as it falls below that.

  On the other hand, in Comparative Examples 1 and 2, although the egg yolk component was reduced to pH 8.0 or less as in Test Example 1, the tapioca starch was not used as the starch powder, so the baking color did not become white, A sufficient volume of shoe puff after firing was not obtained. From this, it can be seen that tapioca starch is essential in order to obtain a white color and sufficient volume, and preferably contains rice flour (glutinous rice) and corn starch.

[Influence of acid agent]
In Comparative Example 3, the starch powder composition and the egg component are the same, but no acid agent is added, so the pH exceeds 8.0 and a sufficient volume after baking is obtained, but it cannot be baked to white. It was. This shows that tapioca starch and an acidic agent are extremely important for firing the shoepuff to white, that is, for vivid color development. When a part of the acid agent was replaced with an acidic O / W emulsion, the dough viscosity became suitable, and the volume of the shoe puff after baking also increased.

  These results show that there is little generation of burnt color due to baking, and the shoe fabric before adding the color material is baked extremely white, and when the color material is added, it is vivid with the original color tone of the added color material Indicates that the color can be developed. The vividness of the color material of the colorful shoe puff of the present invention cannot be realized at all by simply adding a pigment to the conventional shoe fabric.

Claims (5)

A colorful shoe puff comprising a first shoe cloth and a shoe cloth having a different color from the first shoe cloth, wherein two or more shoe cloths having different colors are brought into contact with each other and fired. The shoe fabric having a color different from that of the first and / or first shoe fabric is prepared by using starch powder containing tapioca starch, an acid agent, egg white, fats and oils as essential components. Colorful shoe puff described in. The starch powder contains 10 to 30% by weight of tapioca starch, 20 to 40% by weight of corn starch, and 30 to 70% by weight of rice flour (glutinous rice). The colorful shoepuff described. The acidic agent is an acidic phosphate and / or an organic acid, and is different from the first shoe dough and / or the first shoe dough in a range of 0.1 to 0.8% by weight with respect to the starch powder. The colorful shoe puff according to claim 2 or 3, wherein the colorful shoe puff is added to a colored shoe dough and has a pH of 8.0 or less. A starch powder containing 10 to 30% by weight of tapioca starch, 20 to 40% by weight of corn starch and 30 to 70% by weight of rice flour (glutinous rice), an acid agent, egg white, fats and oils, and water are mixed by heating. Then, add two or more different color materials to adjust the shoe fabrics of two or more different colors, squeeze the appropriate amount so that each shoe fabric contacts the oven plate, and set the oven top to 190 ° C or less. A method for producing a colorful shoe puff characterized by firing in an oven.