JP2016086742A - Chou case production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of chou case capable of easily acquiring chou case having large volume, having preferable baked color and flat surface.SOLUTION: Provided is a production method of chou case in which, after a rice-cake like material-containing solution is coated to a surface of a chou dough, then the dough is baked. As the rice-cake like material, saccharide is contained preferably, especially the rice-cake like material is preferably Turkish delight powder.SELECTED DRAWING: None

Description

  The present invention relates to a method for manufacturing a shoe case which can obtain a shoe case having a large volume, excellent waist support, a good burnt color and a smooth surface.

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 that starch such as flour is sufficiently gelatinized when producing the shoe dough and that the shoe dough has sufficient extensibility during baking. It is. For this reason, for example, a method for using an oil composition for shoes containing whey protein: casein protein in a certain ratio (see, for example, Patent Document 1) or an oil composition for shoes containing a large amount of symmetric triglyceride is used. A method (see, for example, Patent Document 2) has been proposed.
However, in these methods, the volume difference from the normal shoe case was not so large.

Here, in the case of improvement of the shoe case, conventionally there have been many related to volume, but recently, many related to appearance and texture have been introduced.
For example, a shoe case having a smooth surface with almost no cracks on the surface may be required.
In order to obtain a shoe case having a smooth surface, a method of using liquid oil as a fat for shoe is generally used. However, a method of baking with a lid (see, for example, Patent Document 3), stearoyl calcium lactate and casein A method using an emulsified oil containing sodium (for example, see Patent Document 4) has been proposed.
However, the method using liquid oil has a problem that the obtained shoe case has no shape-retaining property, and the texture is soft but the crispness is poor. The method of firing with the lid covered has a problem that a shoe case with a large volume is obtained, but the cortex becomes too thin and the shoe case has extremely poor shape retention. The method using an emulsified oil containing stearoyl calcium lactate and sodium caseinate has a problem that it is difficult to obtain a shoe case having a large volume.

In addition, many confectionery baked by combining shoe dough with other bakery dough and food that melts by heating have been introduced in search of a novel appearance and texture.
For example, a composite confectionery made by wrapping and baking shoe dough with cookie dough (see, for example, Patent Document 5), and a composite confectionery made by stacking and baking layered dough such as pie dough or Danish dough on the upper surface of the shoe dough (for example, Patent Document 5) 6 and 7), composite confectionery wrapped and baked with shoe dough with kneaded pie dough (see, for example, Patent Documents 8 and 9), composite confectionery loaded with chocolate dough on shoe dough (see, for example, Patent Document 10) ), Composite confectionery (see Patent Documents 11 and 12, for example) loaded with cheese on shoe dough, bowl-shaped shoe case (see Patent Document 13 for example) filled with milk paste and baked in shoe dough, A shoe case loaded with a dough and fired (see, for example, Patent Document 14), a shoe case loaded with a short paste having a specific water content and oil content and fired ( Example, if see Patent Document 15) have been proposed.

  However, the composite confectionery using cookie dough expands while finely cracking the cookie dough during baking, so it exhibits a distinctive appearance with the cookie dough part adhering finely to the shoe case surface, but the volume is small, There was a problem that it was easy to peel off because the binding property between the cookies and the shoe dough portion was poor. The composite confectionery using the layered dough draws a stump-like characteristic pattern on the surface, but there is a problem that the upward growth is suppressed and the shape becomes crushed and has a bad waist and the volume is reduced. Composite confectionery using kneaded pie dough has a tear-like characteristic appearance mainly at the lower part of the shoe case, but the characteristic appearance is mainly limited to the lower part of the shoe case, and the upper surface is a normal shoe case There was a problem that the same cracks as in Example 1, and the volume itself became small.

  In the method using chocolate dough, the surface is easy to burn when heated, and the chocolate dough rapidly dissolves and liquefies, so it is difficult to cover the shoe case surface uniformly and obtain a shoe case with a uniform surface In addition, there was a problem that the melted chocolate dough flowed down and soiled the top plate and the conveyor, causing severe scorching. In the method using cheese, the surface is easily burnt during heating, and, like chocolate dough, the cheese is fluidized by heating and flows down to contaminate the top plate and the conveyor, causing severe burns. Moreover, in order to cover the surface of the shoe case uniformly, it is necessary to put cheese only on the top of the shoe dough, but in reality, the shoe case with the center part depressed due to the weight of the cheese is constant. There was also a problem that stable production was impossible, such as occurrence at a rate. Moreover, in the method of using chocolate dough and cheese, there is also a problem that the chocolate part and the cheese part are easily peeled off, and further, since the flavor of chocolate and cheese is naturally given, There was also a problem that it could not be used widely.

A shoe case using milk paste has a bowl-like shape that is completely different from a general shoe case having a cavity inside, and is not sufficiently large in volume.
A shoe case that has been fired by loading a cocoon-like fabric has a large volume and a smooth surface, but the process of molding the cocoon-like fabric in advance according to the shape of the shoe fabric is complicated, and has a specific moisture content and oil content. A shoe case loaded with a short paste having a content and baked has a problem that a texture derived from the short paste appears, so that the shoe case does not have a good texture.

  As described above, there has not been found a shoe case manufacturing method that can obtain a shoe case having a large volume, excellent waist support, good burnt color and a smooth surface by a simple method.

JP 2001-224308 A JP 2004-267165 A Japanese Patent Laid-Open No. 04-053440 Japanese Patent Laid-Open No. 10-007911 Japanese Patent Laid-Open No. 02-255037 JP 2000-139328 A Japanese Patent Laid-Open No. 10-066502 Utility model registration No. 3086215 Utility model registration No. 3086216 JP 63-254941 A JP 2002-262762 A JP 58-193659 A Japanese Utility Model Publication No.59-055490 JP 2010-154761 A JP 2012-095597 A

  Accordingly, an object of the present invention is to provide a shoe case manufacturing method capable of obtaining a shoe case having a large volume, excellent waist support, good burnt color and a smooth surface by a simple method.

For the above purpose, the present inventor made a shoe case having a large volume, excellent waist holding, and good baking color when fired after attaching a powder material containing a thickening stabilizer and a saccharide to the upper surface of the shoe dough. Knowing that it can be obtained, it has already been filed as Japanese Patent Application No. 2014-098568.
As a result of various further studies, the present inventor used a cocoon-like material in the form of an aqueous solution in place of a powder material containing a thickening stabilizer and a saccharide, and applied it to make the volume larger and to hold the waist. It has been found that a shoe case having an excellent and smooth surface can be obtained.
The present invention has been made on the basis of the above findings, and provides a method for producing a shoe case, characterized in that the upper surface of the shoe cloth is baked after the koji-like material-containing aqueous liquid is applied.

  According to the production method of the present invention, it is possible to obtain a shoe case having a large volume, excellent waist support, good burnt color and a smooth surface by a simple method.

First, the bag-like material used in the present invention will be described.
The cocoon-like material referred to in the present invention is a wide range of materials that are rich in viscoelasticity obtained by using cereals represented by cocoons and fertilization as essential ingredients, or materials that become rich in viscoelasticity by processing such as water addition and heating. It may be any form such as a fluid-to-paste-like dough form or a solid form such as a powder form.

  Examples of the cereals include rice, wheat, corn, barley, straw, tapioca, potato, sweet potato, sago, soybeans, etc., including these cereals themselves, flours obtained from the cereals, and starches obtained from the cereals Or modified starch can be used. These cereals can be used alone or in combination of two or more.

  In the present invention, it is possible to suppress a change in eating texture more daily by using a high amylopectin content as the cereal so as to be 50% by mass or more, particularly 70 to 100% by mass in the cereal. This is preferable. Examples of such cereals include glutinous rice, waxy corn, barley barley, tapioca, etc., including these cereals themselves, the use of cereals obtained from the cereals, and starches and modified starches obtained from the cereals. Can do. These cereals can be used alone or in combination of two or more.

  Moreover, in this invention, it is a shoe case to use 1 type, or 2 or more types of rice, rice flour, and rice starch as said cereal so that it may become 50 mass% or more of grain, especially 70-100 mass%. It is preferable in that it can further suppress the daily change in the texture. Rice flour has various names depending on the type of rice used as the raw material and the milling method, but as glutinous rice flour, white flour, etc. It is preferably used in that the high effect of the present invention can be obtained.

Moreover, it is preferable that the said candy-like material contains saccharides at the point from which the high effect of this invention is acquired.
Examples of the saccharide include sucrose, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, acid saccharified starch syrup, syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose. Sugar-linked starch syrup, oligosaccharide, reducing sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose An oligosaccharide etc. are mentioned. These saccharides can be used alone or in combination of two or more.
The addition amount of the saccharide is preferably 30 to 500 parts by mass, more preferably 70 to 300 parts by mass, and still more preferably 100 to 300 parts by mass as a solid content with respect to 100 parts by mass of cereals.

  Thus, in the present invention, it is preferable that the cocoon-like material is a cereal having a high amylopectin content as a cereal, using a large amount of cereals derived from rice and containing saccharides. That is, in the present invention, it is preferable to use a fertilizer or a fertilizer dough as the cocoon-like material, and in particular, it is preferable to use a fertilizer powder because a homogeneous aqueous liquid can be obtained in the present invention.

  In addition to the cereals and sugars, other raw materials that can be normally used for straw or fertilization can be used for the cocoon-like material. Examples of the other raw materials include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, glucomannan, gelatin Thickening stabilizers such as raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cream, cheese, concentrated whey, concentrated milk, skimmed concentrated milk, Unsweetened condensed milk, unsweetened skim condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, skimmed powdered milk, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria beverage, milk Milk and dairy products such as beverages, calcium caseinate, sodium caseinate, and whey Milk proteins such as protein concentrate, eggs and various processed eggs, salting agents such as salt and potassium chloride, amylase, hemicellulase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase・ Enzymes such as ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, and glucose oxidase, antioxidants such as tocopherol and tea extract, colorants such as β-carotene, caramel, and red yeast rice pigment, acetic acid, lactic acid, and gluconic acid Foods such as sour seasonings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut paste, spices such as cinnamon, cacao mass, cocoa powder, vegetables, meat, and seafood Water, flavoring, etc. I can get lost. When using the said other raw material, it is preferable that the usage-amount is 100 mass parts or less with respect to 100 mass parts of said cereals in total.

Next, the manufacturing method of the said cocoon-like material is described.
When obtaining a solid form such as a powder as the koji-like material, a method of using the cereal powdered as it is, a method of adding and mixing a component having a low moisture content, a moisture content of After adding many components, the method etc. which are used after pulverizing by general drying methods, such as a spray-drying method and a freeze-drying method, are mentioned.
On the other hand, when obtaining the dough-like material containing a large amount of moisture such as paste or fluid, the koji-like material is, for example, a method of adding moisture to cereal and mixing it, or further heating and gelatinizing. Thereafter, a method obtained by kneading can be used.
In the present invention, it is of course possible to use a mixed powder in which the above-mentioned raw materials are appropriately blended as the above-mentioned cocoon-like material or for producing the cocoon-like material.

Next, the shoe fabric used 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 include wheat flour, rice flour, corn flour, barley flour, buckwheat flour, rice flour, wheat flour starch, rice starch, Corn starch, starch such as wheat starch, processed flour and processed starch obtained by subjecting these to gelatinization, phosphoric acid crosslinking and the like can be used, and one or more selected from these can be used .

  The fats and oils used in the shoe dough include butter, margarine, shortening, liquid oil, lard, head, cream and the like, and one or more selected from these can be used. .

  Furthermore, 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.

  Examples of the water used in the shoe dough include tap water, natural water, deionized water, mineral water, and the like, and one or more selected from these can be used. In the present invention, a part or all of the water is a food containing a lot of water such as milk, partially skimmed milk, skimmed milk, fermented milk, lactic acid bacteria beverage, milk beverage, processed milk, fruit juice, coffee, tea, etc. Or may be replaced with food material.

  Moreover, arbitrary foods and additives other than the said component can be mix | blended with the above-mentioned shoe dough as needed within the range of the objective of the present invention. Examples of foods and additives other than the above components that can be used in the above shoe dough include, for example, sucrose, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, and reduced starch saccharification Products, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar, polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk Sugars such as fruit oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, dextrins, cheese, concentrated whey, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free skimmed condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, defatted Powdered milk, cream powder, whey powder, protein concentrated whey powder, buttermilk Milk and dairy products such as Uder, sweetened powdered milk, prepared milk, salt such as rock salt, refined salt, salted salt, milk protein such as casein calcium, sodium caseinate, potassium casein, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, Enzymes such as hemicellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, lecithin, sucrose fatty acid Emulsifiers such as esters and calcium stearoyl lactate, swelling agents such as ammonium bicarbonate, baking soda, barking powder and ispata, ascorbic acid and cystine, etc. Oxidants and reducing agents, antioxidants such as tocopherols, tea extracts, ascorbic acid fatty acid esters, colorants such as β-carotene, caramel, and red yeast rice pigments, acidulants such as acetic acid, lactic acid, and gluconic acid, potassium chloride Flavoring agent, seasoning, pH adjuster, food preservative, shelf life improver, fruit, nut paste, spice, cacao mass, cocoa powder, food materials such as vegetables, meat, liquor, seafood, flavoring, etc. Is mentioned.

  Although the usage-amount of each component in the said shoe dough is not restrict | limited in particular, Usually, 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, the amount is preferably converted to the 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).

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 in a large pot, bowl, etc., boil, add starches such as thin flour, strong flour, etc., knead well, add eggs in several portions, add uniformly Can be obtained by mixing. When sugars are used, if they are added before gelatinization, the volume of the shoe case decreases due to the gelatinization-inhibiting action, and therefore, addition and 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 said raw material, without heating especially.

The method for producing a shoe case of the present invention is one in which an aqueous solution containing a candy-like material is applied to the upper surface of the shoe fabric and then fired.
That is, in the present invention, the cocoon-like material is used in the state of an aqueous liquid containing the cocoon-like material. In order to obtain an aqueous liquid, water can be used, and raw materials containing a large amount of water such as milk, cream, fruit juice, etc. can also be used. These water | moisture contents can also be used independently or can also be used in combination of 2 or more type. The content of the cocoon-like material in the aqueous liquid is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, and most preferably 25 to 40% by mass as a solid content.

In addition, as a specific application method of the cocoon-like material-containing aqueous liquid, methods such as squeezing, application, spraying, and soaking can be adopted according to the viscosity.
Here, the adhesion amount of the cocoon-like material is not particularly limited, but it is 0.1 to 15 parts by mass, more preferably 0.5 to 5 parts by mass, most preferably 100 parts by mass of the shoe dough. 1.5 to 5 parts by mass. Here, the effect of the present invention cannot be obtained when the cocoon-like material is less than 0.1 parts by mass with respect to 100 parts by mass of the shoe fabric, and 15 parts by mass of the cocoon-like material with respect to 100 parts by mass of the shoe fabric. If it is super, it is difficult to obtain a clean coloring on the surface of the shoe case, and there is a possibility that the shoe case has a small volume.

  When firing, the shoe dough coated with the above-mentioned aqueous solution containing the cocoon-like material is usually stacked on a top plate or a conveyor, but 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. Moreover, when it exceeds 250 degreeC, it will burn, and there exists a possibility that the volume may be inferior in addition to the appearance worsening. In addition, it is also possible to make a shoe case with a larger volume by firing in a state where the vapor pressure is increased by a method such as covering with a lid at the time of firing.

  The shoe case of the present invention obtained as described above has a large volume, excellent waist support, a smooth surface with good burnt color, and a stable large cavity. It is possible to fill a large amount of filling cream such as fresh cream, custard cream, flower paste, butter cream, jam and jelly.

  EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not restrict | limited at all by these Examples.

<Manufacture of shoe dough>
140 parts by weight of water and 140 parts by weight of margarine for shoe (“Neo-Shoe M” manufactured by ADEKA Co., Ltd.) were added to the mixer bowl, mixed gently, heated and boiled, and 100 parts by weight of flour was added. While kneading, it was fully gelatinized. This mixer bowl was set in a vertical mixer and mixed at high speed for 2 minutes using a beater. Further, 210 parts by mass of whole eggs (net) were added in three portions, and mixed for 1 minute at medium speed each time, to obtain a shoe dough. In addition, 1 part by weight of heavy coal was dissolved and added to the whole egg when the whole egg was introduced for the third time.

<Manufacture of shoe cases>
[Example 1]
20 g of the shoe dough is squeezed on a flat top plate, and 20% by mass aqueous solution (0.5 g) of fertilizer mix powder (multi-fertilizer lees mix made by Nagaoka Koryo Co., Ltd.) is applied to the top surface. The shoe case of the present invention was obtained by baking in an oven for 25 minutes at 190 ° C. in the upper flame and 210 ° C. in the lower flame.
The obtained 10 shoe cases had an average volume of as large as 221 ml, good waist, a slightly good burnt color and a slight crack, but a smooth surface and a sufficiently large cavity.

[Example 2]
20 g of the above shoe dough is squeezed on a flat top plate, and a 30% by weight aqueous solution (0.5 g) of fertilizer mix powder (multi-fertilizer lees mix made by Nagaoka Koryo Co., Ltd.) is applied to the top surface. The shoe case of the present invention was obtained by baking in an oven for 25 minutes at 190 ° C. in the upper flame and 210 ° C. in the lower flame.
The average volume of 10 shoe cases obtained was as large as 246 ml, had a good waist, had a good burning color and had some cracks, but had a smooth surface and had a sufficiently large cavity.

Example 3
20 g of the above shoe dough is squeezed on a flat top plate, and a 40% by mass aqueous solution of fertilizer mix powder (multi-fertilizer lees mix made by Nagaoka Koryo Co., Ltd.) is applied to the top surface (1.5 g), and after mist is blown, fixed The shoe case of the present invention was obtained by baking in an oven for 25 minutes at 190 ° C. in the upper flame and 210 ° C. in the lower flame.
The average volume of the 10 shoe cases obtained was as extremely large as 292 ml, the waist was good, the surface was good and the surface was smooth and had a sufficiently large cavity.

[Comparative Example 1]
A shoe case of a comparative example was squeezed by 20 g of the shoe fabric on a flat top plate, nothing was loaded on the top surface, and after mist was blown, it was baked in a fixed oven for 25 minutes at 190 ° C. and 210 ° C. Got.
The average volume of the 10 shoe cases obtained was 198 ml, which was smaller than the shoe cases of Examples 1 to 3, and the waist was slightly bad. Note that the burnt color was lighter and duller than the shoe cases of Examples 1 to 3. Further, the surface had a general cabbage-like cracked appearance and had a sufficiently large cavity.

[Comparative Example 2]
Squeeze 20g of the above shoe dough on a flat top board, blow the mist, sprinkle with fertilizer mix powder (multi-fertilizer mix made by Nagaoka Koryo Co., Ltd.) (1g), and further blow the mist, then heat at 190 ° C in a fixed oven. Then, baking was performed at 210 ° C. for 25 minutes to obtain a shoe case of a comparative example.
The average volume of the 10 shoe cases obtained was 212 ml, which is better than Comparative Example 1, but smaller than the shoe cases of Examples 1 to 3. The burned color was almost the same as the shoe case of Example 2. In addition, the surface had a slight cabbage-like appearance with little cracking. It had a sufficiently large cavity.

Claims (3)

  A method for producing a shoe case, comprising: applying an aqueous liquid containing a cocoon-like material to an upper surface of a shoe dough, followed by baking.   The shoe case manufacturing method according to claim 1, wherein the cocoon-like material is a fertilizing powder.   A shoe case obtained by the manufacturing method according to claim 1.