JP2017023097A - Method for producing container shaped cream puff - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new edible container utilizing flavor/texture and exterior appearance peculiar to cream puff, by using a puff dough.SOLUTION: A plurality of puff doughs are squeezed to be arranged on a dish-shaped edible material having a side face so that the doughs are each brought into contact with the side face and connected in a rosary-like shape, and baked. With this, the puff doughs are integrated, and a large cavity whose upper part is opened is formed and a container-shaped puff is obtained. The number of puff doughs to be squeezed out is preferably 4-12, and Monaka dough (a kind of wafer for Japanese sweets) is used for the dish-shaped edible material so as to easily obtain a desired edible container.SELECTED DRAWING: Figure 4

Description

  The present invention relates to shoe puffs and shoe confectionery having a novel appearance, and methods for producing them.

Shoo puffs boil water and fats, add flour, knead and gelatinize, and add eggs to prepare dough. This dough is characterized in that it is swelled with water vapor from the inside during baking and expands like a balloon, forming a cavity inside and baking it. These cavities are filled with various fillings and used as shoe confectionery such as cream puffs. In addition to squeezing the fillings by making a small hole in a part of the epidermis, it may be sliced horizontally and used like a cup, ie, an edible container.
This shoepuff itself has a light-flavored flavor and melts well, so it can be combined with various ingredients, not limited to sweet, and may be served as an hors d'oeuvre or snack by filling it with salad. In addition, the unique shape of the shoepuff and the bulging appearance contribute to the appeal of the product.
In other words, by providing a new edible container that takes advantage of the unique flavor, texture and appearance of Schupuff, we can broaden the range of needs for diversified food scenes. It was not known.

According to Patent Document 1, as a technique related to an edible container using a shoe, a natural cheese is placed on a shoe dough and baked to form a hollow container in the center, but the combination is compatible with cheese flavor. It will be limited to good ingredients.
According to Patent Document 2, the dough prepared without heating is poured into a concave top plate and baked to form a container. However, the flavor and texture are different from the original shoe, and the surface of the appearance is smooth. Therefore, it cannot be said that the characteristics of the shoe were utilized.

JP-A-58-193659 JP 2002-185 A

  An object of the present invention is to provide a novel edible container using shoe dough.

  While the present inventors are diligently studying, by using a dish-shaped edible having side surfaces, the shoe doughs are surprisingly integrated rather than individually expanded by squeezing and baking shoe fabrics in a rosary shape. It has been found that a large single cavity is formed that extends thinly along the side and is open at the top, making it entirely cup-shaped. Further investigations have led to the finding that a variety of external shapes such as flower-like shapes and pumpkin-like shapes can be obtained by adjusting the number and size of extractions under specific conditions. The present invention was completed as a method for producing a shoe puff that can be used as it is as an edible container, although it looks like a small shoe connected at first glance.

That is, the present invention
(1) A method for producing a container-shaped shoe puff, wherein a plurality of shoe doughs are arranged so as to be in contact with the side surface and connected in a rosary shape to a dish-shaped edible having a side surface, and squeezed and baked.
(2) The production method according to (1), wherein the number of squeezed shoe fabrics is 4 to 12,
(3) The production method according to any one of (1) to (2), wherein the dish-shaped edible food is the middle species.

ADVANTAGE OF THE INVENTION According to this invention, the container-shaped shoe puff which utilized the flavor texture of a shoe puff and the characteristic external appearance, and confectionery and foodstuffs using this can be provided.

1 is a schematic diagram before firing of Examples 1, 2, and 3. FIG. It is a schematic diagram before baking of Comparative Examples 1, 2, 3, and 4. 2 is a horizontal sectional view and a vertical sectional view after firing in Example 1. FIG. 2 is a drawing-substituting photograph after firing in Example 1. FIG. 3 is a drawing-substituting photograph after firing in Example 2. FIG. It is the horizontal sectional view and the vertical sectional view after baking of Comparative Examples 1 and 2.

Hereinafter, the present invention will be specifically described.

(Shoe puff, shoe fabric)
The shoe puff is the skin part of the “puff cream” of Western confectionery, and is also called a shoe case or shoe skin. A known method can be used to manufacture the dough for shoe puffs. That is, the oil and fat raw materials and water are combined and heated to boil to stop the fire, add flour and knead, add eggs and further knead to obtain shoe dough. A swelling agent can be added as necessary. Subsequently, the dough is put in a squeeze bag, squeezed into a dish-shaped edible food according to the conditions described later, and placed on a top plate and oven-baked by a conventional method to produce the container-shaped shoe puff of the present invention.

(Dish edible)
In the present invention, dish-shaped edible food having a side surface is used.
Here, the “side surface” refers to an edge (height, depth) that rises vertically or obliquely upward from the edge of the bottom surface. Further, the “dish shape” refers to a shape having a substantially flat bottom surface and a bottom area of a certain level or more on which shoe fabric can be placed. The shape of the dish is not particularly limited, and an arbitrary shape such as a circular bottom, an ellipse, or a polygon can be selected. The size can be appropriately selected according to the desired finish, but considering the balance with the final shape, the major axis of the bottom is 3 to 10 cm, more preferably 4 to 7 cm. The height (depth) of the side surface should be about 3 mm or more, and the upper limit is not particularly limited, but it is easy to obtain a good balance with the shoe fabric part by setting it to 5 to 30 mm, especially 5 to 15 mm. .
Specific examples of edible foods having these conditions include a middle seed (middle skin) and a tart table that are themselves dish-shaped. In particular, as the middle species, a commercially available product can be used as it is, and in terms of color tone, flavor, and texture, the harmony with the shoepuff is good, which is preferable.

  Alternatively, a baking mold such as a tart dish or a mold such as Celcle may be used, and a sheet-like edible material may be laid on the inside. Cookies, pies, crepes, shoes, etc. can be exemplified as edible foods here, but it may be difficult to obtain a good finish if the optimum baking conditions differ greatly from the shoe dough. It is desirable to use it. For example, when using a shoe, the shoe cloth can be thinly spread on the top plate and fired in the same way as the shoe roll skin, and then cut and laid according to a firing mold such as a tart dish.

(Squeezing method)
Subsequently, using the above-mentioned dish-shaped edible material, a plurality of shoe doughs prepared by a conventional method are squeezed out so that the doughs are in contact with the side surfaces and the doughs are connected in a rosary shape. This will be further described in a specific embodiment. First, put the shoe dough into the squeeze bag, position the tip of the squeeze bag (base) inside a little away from the side of the dish-shaped edible food, and place the dough round (spherically) so that it touches the side as it is. Squeeze out. Subsequently, the shoe cloth having substantially the same shape is squeezed out along the side surface so as to contact the shoe cloth. This is repeated, and a plurality of shoe fabrics are arranged in a beaded manner. When the bottom surface is circular, it is arranged in an annular shape. There is a gap in the center, but this is left as it is.

The squeezed number of shoe dough and the individual size can be appropriately adjusted according to the size of the dish and the desired final shape, but preferably 4 to 12, more preferably 5 to 10, It becomes easy to obtain a container-shaped shoe puff having a good shape.
For example, when using a middle seed having a diameter of 57 mm × side height of 12 mm and a circular bottom, a method of squeezing five shoe fabrics having a diameter of about 20 mm can be exemplified.

  The shoe fabric is squeezed out by the above-mentioned means, arranged on the top board, and baked by the usual method, so that the shoe fabric is integrated and thinly stretched along the side surface, and the entire surface is shaped like a container with the appearance of a shoe puff. A (cup-shaped) shoe puff is obtained. By using this as an edible container and directly filling various fillings such as custard cream and whipped cream, a choux pastry can be produced. It can also be combined with salty foods such as salads.

  Examples and comparative examples are described below to explain the present invention in more detail. The parts in the text mean weight basis unless otherwise noted.

(Preparation of shoe dough)
Margarine for commercial shoe (Product name: Shoe Top D, Fuji Oil Co., Ltd.) 390 parts, 420 parts of water are put in a pan, mixed and boiled to stop the fire, 240 parts of weak flour previously prepared, 60 powerful powder 710 parts of the whole egg that was further thawed, 1.5 parts of baking soda and 3 parts of ammonium carbonate as an expanding agent were mixed and kneaded to obtain a shoe dough.

Example 1
Using a middle seed with a side height of 12mm (Kaga Seed Food Industry Co., Ltd. "Hiramaru A29", W57mm x D57mm x H12mm), put the shoe dough into a squeeze bag and squeeze it out so that it touches the side (diameter approx. 20mm x height 10mm). Subsequently, shoe fabrics of approximately the same size were squeezed out so as to be in contact with them, and five round shoe fabrics were connected in a rosary shape to form a circular array. This was placed on a top plate and baked in an oven (upper / lower = 180 ° C./210° C., 15 minutes, damper opened at 13 minutes → 195 ° C./180° C., 12 minutes) to obtain a shoe puff.

(Example 2)
Using the same middle seed as in Example 1, ten shoe fabrics having a diameter of about 13 mm and a height of about 8 mm were connected in a rosary shape along the side surfaces, arranged in a ring shape, squeezed out, and similarly oven-baked.

(Example 3)
Using the middle 10 mm side height (Kaga Seed Food Industry Co., Ltd. "Hiramaru A26", W50mm x D50mm x H10mm), 6 shoe fabrics with a diameter of about 16mm x height of about 9mm along the side They were connected in a beaded shape, arranged in a ring and squeezed out, and oven baked in the same manner as in Example 1.

(Comparative Example 1)
Using a round plate-shaped middle seed (Kaga Seed Food Industry Co., Ltd. “2 inch round D02”, diameter 60 mm), the shoe dough was squeezed out roundly so that it would not protrude from the outer circumference of the middle seed (diameter: about 20 mm × Height about 10mm). Subsequently, shoe fabrics of approximately the same size were squeezed out so as to be in contact with them, and five round shoe fabrics were connected in a rosary shape to form a circular array. This was oven baked as in Example 1.

(Comparative Example 2)
Same as in Example 1, using the middle seed with a side height of 12 mm, and squeezing out four shoe fabrics with a diameter of about 20 mm x height of about 10 mm, spaced apart so that the shoe fabrics do not touch each other. Baked.

(Comparative Example 3)
One more shoe dough was squeezed into the central space of Example 1 (diameter: about 15 mm) and oven baked in the same manner.

(Comparative Example 4)
Using a middle seed having a side height of 12 mm, the same as in Example 1, the shoe dough was squeezed out in a donut shape and baked in the same manner.

(result)
In Examples 1, 2, and 3, the front side looks like a small shoe puff connected, but the inside of the shoe fabric is integrated to form a single cavity with an open top, along the side of the middle species A cup-shaped shoe puff like a cup was obtained.
On the other hand, Comparative Examples 1 and 3 are shapes in which small shoes having individual cavities are bonded as they are, Comparative Example 2 is a shape in which four shoes having individual cavities are separated, and Comparative Example 4 is a ring inside the dish. The shoe has a shape that only fits a shoe, and a shoe puff that can be used as an edible container as it is has not been obtained.

A. Middle species with side (height)
B. Squeezed shoe fabric
C. Middle type of round plate (no side)
D. Cavity after firing
E. Shoe fabric after firing
(1) Schematic view from above before firing
(2) Schematic view seen from diagonally above before firing
(3) Horizontal section after firing
(4) Vertical section after firing

Claims (3)

A method for producing a container-shaped shoe puff, wherein a plurality of shoe doughs are arranged, squeezed out, and fired on a dish-shaped edible having a side surface so that each shoe fabric is in contact with the side surface and connected in a rosary shape. The production method according to claim 1, wherein the number of squeezed shoe dough is 4 to 12. The production method according to claim 1, wherein the dish-shaped edible food is a middle species.