JP2934558B2 - Production method of shoe skin - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a shoe skin, and more particularly to a method for producing a shoe skin having a better skin texture and quality, which determine the texture and quality of the shoe skin, than the conventional one. And a method for producing a shoe skin.

[0002]

2. Description of the Related Art In general, a method for producing shoe husks is to boil water, put fats and oils such as butter into the water, mix it into a boiled dish, mix flour, stir well, and finally add chicken eggs. The dough is added in batches to prepare the shoe dough. And by roasting this shoe skin seed dough,
The shoe skin with a hollow inside is baked. The quality of the voids in the shoe skin, that is, the thickness of the skin and the volume of the voids, are important factors in determining the quality of the shoe skin together with its texture. For details of the method for producing shoe hides, see “The Confectionery Process Daizenshu Vol. 1” (by Toshio Igarashi, Numata Shoten).
It is described on pages 9-295.

[0003]

In the production of shoe skin, roasting of the shoe skin seed dough creates voids therein, and the voids are used to fill custard cream or the like. However, when the space is small or a partition (hereinafter, referred to as a “nest”) is formed, there are problems such as that the cream cannot be sufficiently filled. Also,
In the method of mixing flour with a mixture of water (boiling water) and fats and oils as in the conventional manufacturing method, the dispersion of the flour is difficult, and the immature person also has uneven gelatinization of the shoe skin seed dough and can not hollow And often have a poor texture.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems associated with the conventional method for producing a shoe skin, and an object thereof is to make the leather thinner than the shoe leather manufactured by the conventional technique. Another object of the present invention is to provide a method for producing a shoe skin, which can increase the porosity of the baked shoe skin, and furthermore, the texture of the shoe skin can be reduced and the crispness can be improved.

[0005]

Means and Functions for Solving the Problems The present inventor has provided:
After diligent research into solving the above-mentioned problems, the first half of the method for producing shoe skins was previously kneaded with flour and fat to form a creamy product, and then added by boiling water and mixed. The method focuses on the method of gelatinizing by adjusting the temperature.

The present invention is based on the above idea,
The gist of the cream is to mix flour, fat and salt and salt
A step of forming the Jo was a step of uniformly mixed-with the addition of boiling water to the creamed mixture, the resulting mixture was heated
Product temperature 6 5 Te - and Ru 75 ° C. to tone pollock process, put divided by batch of eggs to the mixture, preparing a shoe mesothelioma dough by mixing kneaded, product temperature 30 - 45 ° C. characterized in that it includes a degree Engineering roasting shoe mesothelioma dough, in production how the push from <br/> over skin.

The main raw materials used in the present invention are wheat flour, oil and fat,
It is a chicken egg, but this oil contains butter, margarine,
Shortenings and mixtures thereof are used. Salt is kneaded with flour and oil to make a creamy product.

The essential point of the method for producing a shoe skin according to the present invention is the management of the temperature of the creamy substance or mixture or the shoe skin seed dough during the kneading process of each raw material and boiling water. That is, in the production method of the present invention, the flour, the fat and oil and the salt are first mixed. The temperature condition at this time varies depending on the SFI of the fat and oil to be used, but it is desirable that the cream is formed while mixing with the mixer. For example, in the case of ordinary butter, the temperature is 15 to 20 ° C., and the SFI of the butter takes a value of 30 at 15 ° C. and 19 at 20 ° C.

Then, hot water previously boiled is quickly added to the creamy substance and uniformly mixed. Once mixed evenly, reheat and raise the temperature of the mixture to 65-75.
Adjust to ℃. The temperature at this time is important for gelatinizing the starch of the flour. If this temperature is too low, the gelatinization is insufficient, and the texture of the finished shoe skin deteriorates. Burns, etc.
You can't get good shoe skin. In the present invention, the mixing ratio of the total amount of the flour and the fat and oil and the boiling water is, as described in Example 2 described later, that the former is mixed with the latter at a ratio of 1 to 3 weight ratio. Is preferred.

The next step in the present invention is to add boiling water to the mixture of which the temperature is adjusted by adding boiling water to the creamy product and mixing the resulting mixture to a uniform temperature. This is a step of preparing a shoe skin seed dough by kneading. At this time, it is desirable that the eggs are first warmed to about 30 ° C. If this temperature is too low, the temperature of the finished shoe hide seed material will be low, and it will not swell well even when roasted. In the conventional method for producing shoe hides, the finishing temperature of the shoe hide seed material is preferably about 25 to 30 ° C, but in the present invention, it is preferably about 30 to 45 ° C.
If the temperature is higher than this, as will be described in Example 3 described later, the viscosity of the dough decreases and the dough cannot be satisfactorily baked.

Further, in the present invention, the shoe skin seed dough prepared above is roasted to produce the shoe skin. The firing temperature at this time is about 190 to 200 ° C. and about 17 to 20 ° C.
Roast for about a minute. According to the production method of the present invention as described above, a smooth shoe-skin seed dough can be easily obtained, and the shoe-skin produced by roasting has a large void and a low texture.

[0012]

The present invention will be described in more detail with reference to the following examples. Example 1 A shoe skin was manufactured by the manufacturing method according to the present invention. The mixing ratio of the raw materials and the like (the unit is part by weight) and the weight ratio of the total amount of flour / butter and water are as follows. Water 23.61 Butter 15.35 Salt 0.24 Flour 16.53 Chicken Egg 44.27 Flour / Butter / Water = 1.35

It was manufactured according to the procedure described below. (1) The flour is sifted in advance, and the salt and margarine are mixed with each other and mixed well to form a cream. (2) Next, boil the water, and add this to the flour,
Mix with margarine and creamy substance consisting of salt and slowly mix with a mixer until uniform. Then, the mixture is heated to be adjusted to 65 to 75 ° C. (3) In addition, mix the eggs in four separate batches, but the mixture (seed dough) removed from the fire has a high degree of heat, so if you take the time to put the eggs, the egg white will boil and solidify Because it comes, especially when adding the first and second times, quickly knead using a spatula. Here, when the seed dough is scooped up using the spatella, the seed dough adheres to the spatella and is not likely to fall off. Next, break in the third egg and mix. At this stage, the seed dough is still hard, so the fourth chicken egg (hardness-adjusted egg) is inserted and mixed. The seed dough hangs down from the spatella, and the shoe hide seed dough is completed. At this time, the egg is preheated to about 30 ° C. so that the finished temperature of the seed dough is 30 to 45 ° C. (4) Place about 2.5 g of the seed dough thus prepared directly on an iron plate, and place in an oven at 190 to 200 ° C. for 17 g.
The resultant was roasted for about 19 minutes, and further dried at 100 ° C. for about 5 minutes to produce a shoe leather. Table 1 and Table 2 show the results of measuring the thickness and the inner volume of the shoe skin for the state of the shoe skin nest and performing a sensory evaluation using a specialized panel.

Comparative Example 1 A shoe skin was manufactured based on a conventional method for manufacturing a shoe skin. The mixing ratio of the raw materials and the like is exactly the same as in Example 1,
It was manufactured by the following procedure. (1) Put water equivalent to the amount of compounding into a pot and heat. (2) Cut the butter into small pieces and put the butter and salt in the boiling water. The butter begins to melt immediately, but some are hardened, so use a spatella to completely dissolve the butter. In about a minute, the butter will all melt and boil. (3) Then, add the flour that has been sieved in advance at once and stir quickly with a spatella. If the spatula moves quickly and quickly, the seed dough will come together in about 1 minute and 20 seconds, so immediately remove it from the fire and place it on a workbench to secure the pot so that it does not move. (4) Next, chicken eggs are added. Here, a shoe skin seed dough is prepared in exactly the same manner as in the procedure described in (3) of Example 1. Then, the finishing temperature of the seed dough is adjusted to be about 25 to 30 ° C.

About 2.5 g of the seed dough thus prepared is placed directly on an iron plate, roasted in an oven at 190 to 200 ° C. for 17 to 19 minutes, and further dried at 100 ° C. for about 5 minutes. The shoe skin was manufactured. Regarding the state of the shoe skin nest, the thickness of the shoe skin and the internal volume were measured, and the results of a sensory evaluation performed by a specialized panel were compared with the results of Example 1 described above. Show.

[0016]

[Table 1] (* 1) For the nesting rate, we counted how many of the 12 nests were formed while splitting the shoe skin in half. (* 2) Skin thickness and inner volume are average values for 10 samples. (* 3) The above 10 samples have a weight after roasting of 0.9.
At 〜1.0 g, the apparent size was almost the same.

[0017]

[Table 2] (*) For sensory evaluation, 20 specialized panels
2 Not very delicious, -1 Not very delicious, 0
Ordinary, 1 slightly delicious, 2 very delicious, 5
The evaluation was performed in a graded manner.

As is clear from Table 1, the shoe skin of Example 1 has a low rate of nesting in the hollow portion and the shoe skin is thin. In addition, it can be seen from this that the inner volume is large, and that the shoe skin can be filled with a lot of cream. Also, from Table 2,
The shoe skin of Example 1 has a low texture and has a better evaluation than the conventional one.

Example 2 The method for producing a shoe skin according to the present invention was carried out by changing the weight ratio of the total amount of flour and butter to water. Table 3 shows the mixing ratio (unit: g) of water, butter, flour, chicken eggs, and the like, and the total weight of flour / butter and water.

[Table 3]

The procedure of the production method was exactly the same as in Example 1, respectively. The cavities and texture of the shoe skins of the products of each formulation were examined, and the results are shown in Table 4. As shown in Table 4, when the weight ratio of the total amount of flour / butter to water exceeds the specified range, the water content was low. The starch is insufficiently gelatinized and becomes hard, and if the amount of water is too large, it becomes defective such as withering during roasting.

[0021]

[Table 4]

Example 3 According to the method of manufacturing a shoe skin according to the present invention, the mixing ratio of raw materials and the like and the procedure of the manufacturing method were exactly the same as in Example 1. However, the finishing temperature of the seed dough is 15, 3
It was manufactured by adjusting to 0, 40, 45, and 55 ° C. And
Inspection of the voids and texture of the shoe skin of the product shows that the results are defective when the temperature is 15 ° C. and 55 ° C., as shown in Table 5. In the case of 55 ° C., the cavities are small, but this is because the viscosity is lowered due to an increase in temperature, the dough drips, and the swelling becomes insufficient.

[0023]

[Table 5]

[0024]

According to the method for producing a shoe skin according to the present invention, flour, oil and fat and salt are mixed to form a cream .
None , add boiling water to this creamy mixture , mix evenly and heat the resulting mixture to raise the product temperature to 65-75 ° C
Hen eggs are batched into this mixture, cut and mixed.
To prepare a dough with a temperature of 30-45 ° C.
By the child roasting-menu mesothelioma fabrics, low incidence of nests shoe intradermal, and have sizes good sheet-menu skin having an inner volume of the cavity
Ki out obtained Rukoto without requiring skill to do, etc., and therefore the cavity
It can be sufficiently filled with such as mosquitoes Karlstad cream within. In addition, the shoe skin is thinned, the texture is reduced, and the crispy shoe skin can be manufactured without causing voids due to non-uniform gelatinization of the shoe skin seed dough.

Continuation of the front page (56) References JP-A-54-23167 (JP, A) JP-A-54-67068 (JP, A) JP-A-51-133458 (JP, A) JP-A-51-61657 (JP, A) , A) JP 46-28811 (JP, B1) (58) Fields investigated (Int. Cl. ⁶ , DB name) A21D 2/00-17/00

Claims (2)

(57) [Claims] And 1. A step of mixing flour and oil, as well as salt forms cream-like material, a step of uniformly mixed-with the addition of boiling water to the creamed mixture and the resulting mixture compressed
6 5 product temperature by heating - a step of 75 adjusted in ° C., charged split by batch of eggs to the mixture, preparing a shoe mesothelioma dough by mixing kneaded, product temperature 30 - 45 ° C. characterized in that it includes a degree Engineering roasting shoe mesothelioma fabric manufacturing method of push from <br/> over skin. 2. Pre-warmed chicken eggs to about 30 ° C
A method for producing a shoe skin, characterized in that: