JP5740770B2 - Shoe fabric and sticky shoe puff - Google Patents
Shoe fabric and sticky shoe puff Download PDFInfo
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Description
本発明は、もちもちした食感のシューパフ用のシュー生地及びもちもちした食感のシューパフに関する。 The present invention relates to a shoe dough for a shoepuff having a sticky texture and a shoepuff having a sticky texture.
昨今、新しい食感の食品として、もちもちした食感のあるパン、ケーキ類が数多く販売されるようになった。従来からもちもちした食感の食品として、ポンデケージョ、餅、団子などがある。 Nowadays, many breads and cakes with a fresh texture have been sold as foods with a new texture. There are pondequeo, salmon, dumplings, etc. as foods with a traditional texture.
また、例えば、特許文献1に、生地の調整温度を低温度域に設定することで、外観がドーム状でかつ食した際にポンデケージョ様のもちもちした食感のある菓子が開示されている。
Further, for example,
しかしながら、シュー、エクレアなどのような大きな空洞を備えるシューパフにおいて、もちもちした食感があるものは知られていない。 However, there is no known shoe puff having a large texture such as shoe, eclair, etc. that has a sticky texture.
シューパフなどに、もちもちした食感を付与するには、先ずもち粉を用いることが考えられる。しかし、一般的なシュー生地の製法及び配合において、もち粉を多量に添加した場合には、生地混合加熱時にもち粉が熱で膨潤し、シュー生地粘度が極端に高くなり、均一に膨化せず、均一かつ大きな空洞を形成することはとてもできない。 In order to give a chewy texture to a shoe puff or the like, it is conceivable to use glutinous flour first. However, when a large amount of rice cake flour is added in the general shoe dough manufacturing method and blending, the rice cake flour swells with heat during dough mixing heating, the shoe dough viscosity becomes extremely high, and it does not expand uniformly. It is very difficult to form uniform and large cavities.
他方、一般的なシュー生地の製法及び配合において、もち粉を少量添加した場合には、シュー生地粘度が適当でも、もちもちした食感をシューパフに充分付与することはできない。 On the other hand, when a small amount of glutinous flour is added in a general shoe dough manufacturing method and blending, even if the shoe dough viscosity is appropriate, the glutinous texture cannot be sufficiently imparted to the shoe puff.
そこで、本発明は、もちもちした食感でかつ大きな空洞を備えるシューパフ用のシュー生地及びもちもちした食感のシューパフを提供することを目的とするものである。 Accordingly, an object of the present invention is to provide a shoe dough for a shoe puff having a moist texture and a large cavity, and a shoe puff having a moist texture.
上記の課題を解決するために、本発明は、
(1)
もちもちした食感を有するシューパフ用のシュー生地であって、
前記シュー生地に使用する粉体100重量部中に、もち米粉5〜30重量部とタピオカ加工澱粉30〜95重量部を含み、
前記シュー生地において、煮沸時に配合する水分を、前記粉体100重量部あたり40〜80重量部の範囲とし、
煮沸されるシュー生地原料を80〜90℃に温調し、前記もち米粉及びタピオカ加工澱粉と接触させることを特徴とするシュー生地の構成とした。
(2)
前記粉体100重量部中の前記もち米粉とタピオカ加工澱粉の添加合計が、60〜100重量部であることを特徴とする(1)に記載のシュー生地の構成とした。
(3)
前記シュー生地の粘度が、温度35℃において、15万〜70万cPの範囲であることを特徴とする(1)又は(2)に記載のシュー生地の構成とした。
(4)
(1)〜(3)の何れかに記載のシュー生地を、成形、焼成してなることを特徴とするもちもちシューパフの構成とした。
(5)
(4)に記載のもちもちシューパフを、カットして容器とし空洞部に食材を充填してなること、或いはフレーク状にして食材にトッピング又は混合してなることを特徴とするパフ利用食品の構成とした。
In order to solve the above problems, the present invention provides:
(1)
It is a shoe dough for shoe puffs with a moist texture,
The powder in 100 parts by weight for use in the shoe fabric look including the glutinous rice powder 5-30 parts by weight of 30 to 95 parts by weight tapioca modified starch,
In the shoe dough, the moisture blended at the time of boiling is in the range of 40 to 80 parts by weight per 100 parts by weight of the powder,
The shoe dough raw material to be boiled was heated to 80 to 90 ° C. and brought into contact with the glutinous rice flour and tapioca processed starch .
(2)
Adding the sum of the glutinous rice powder and tapioca processed starch of the powder in 100 parts by weight, and the structure of the shoe fabric according to, characterized in that 60 to 100 parts by weight (1).
(3)
The shoe dough has a viscosity in the range of 150,000 to 700,000 cP at a temperature of 35 ° C. The constitution of the shoe dough described in (1) or (2) is provided.
(4)
The shoe dough according to any one of (1) to (3) is formed and fired to form a glutinous shoe puff.
(5)
The composition of the puff-use food, characterized in that the sticky shoe puff described in (4) is cut into a container and filled with a foodstuff in the cavity, or is formed into a flake and topped or mixed with the foodstuff did.
なお、本願発明において、「シューパフ」とは、シュー生地を焼成して、ドーム状などに膨化させ、その内部に空洞を備えるものである。一般にシューパフは、シュークリーム、エクレアなどの和洋菓子類に利用されるが、本願発明におけるシューパフの利用形態は、それら菓子類への利用に限定されるものではない。 In the present invention, the “shoe puff” is a shoe dough that is baked to be expanded into a dome shape or the like, and has a cavity inside. In general, shoe puffs are used for Japanese and Western confectionery such as cream puffs and eclairs, but the use form of shoe puffs in the present invention is not limited to use for such confectionery.
「シュー生地」とは、シューパフの原料(粉体、油脂、卵、水など)を調合、混合などして調整したものであって、焼成していない混合物のことをいう。 “Shoe dough” refers to a mixture prepared by mixing and mixing raw materials (powder, fats and oils, eggs, water, etc.) of shoe puffs and not baked.
「パフ」或いは「シュー皮」とは、シューパフの外皮部であり、シューパフの外皮全体のみならず、シューパフを切断、粉砕などの加工を施し得られたシューパフの外皮の一分部分も含むものとする。 The “puff” or “shoe skin” is an outer skin portion of the shoe puff, and includes not only the entire outer skin of the shoe puff but also a part of the outer skin of the shoe puff obtained by cutting or crushing the shoe puff.
また、粉体とは、一般的にシュー生地に使用される、穀物粉砕物及び澱粉などのことである。穀物粉砕物としては、小麦粉、米など穀物、野菜などを粉末化したもの、例えば、米粉、きな粉などがある。米粉には、もち米を原料にしたもち米粉(白玉粉)、うるち米を原料とするうるち米粉がある。 In addition, the powder is a grain pulverized product, starch or the like generally used for shoe dough. Examples of the pulverized cereals include wheat flour, rice grains, vegetables and the like, such as rice flour and kinako. Rice flour includes glutinous rice flour (white flour) made from glutinous rice and glutinous rice flour made from glutinous rice.
澱粉は、穀物、野菜、根から抽出したもので、食品に使用できる天然澱粉、加工澱粉である。天然澱粉としては、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、馬鈴薯澱粉などがある。 Starch is extracted from cereals, vegetables and roots, and is a natural starch or processed starch that can be used in food. Examples of natural starch include corn starch, waxy corn starch, tapioca starch, wheat starch, rice starch, and potato starch.
加工澱粉としては、前記天然澱粉に各種官能基をエーテル化、エステル化したもの、架橋化したものなど、食品に使用できる加工を施したものが使用できる。なお、吸水によって高粘度を発現するアルファー化加工は、吸水後の粘度によっては使用できない。 As the processed starch, it is possible to use a processed starch that can be used for foods, such as those obtained by etherifying and esterifying various functional groups to the natural starch. In addition, the alpha-ized process which expresses high viscosity by water absorption cannot be used depending on the viscosity after water absorption.
本願発明では、上記粉体を100重量部としたとき、もち米粉5〜30重量部及びタピオカ加工澱粉30〜95重量部を必須とする。その他の粉体は、上述のような一般的なシュー生地に使用される粉体を混合して適宜調合する。 In this invention, when the said powder is 100 weight part, 5-30 weight part of glutinous rice flour and 30-95 weight part of tapioca processed starch are essential. The other powders are appropriately mixed by mixing the powders used in the general shoe dough as described above.
上記粉体と、シュー生地に一般に使用される種々の材料とが混合され、シュー生地となる。他の材料として、例えば、水、卵原料、油脂、乳原料、添加物などがある。 The powder and various materials generally used for shoe dough are mixed to form shoe dough. Examples of other materials include water, egg raw materials, fats and oils, milk raw materials, and additives.
卵原料としては、割卵、加工卵の他、殺菌卵、殺菌凍結卵、乾燥卵を使用することができる。卵成分は、全卵、卵白、卵黄を単一、混合して使用できる。特に卵白を主体とすることで、シューパフの硬さが増し、もちもちした食感を向上させることができる。 As egg raw materials, in addition to cracked eggs and processed eggs, sterilized eggs, sterilized frozen eggs, and dried eggs can be used. As the egg component, whole egg, egg white, and egg yolk can be used singly or in combination. Especially by using egg white as the main component, the hardness of the shoepuff can be increased and the texture of the rice cake can be improved.
油脂としては、バター、マーガリン、ファットスプレット、ショートニングなどを単体又は併用することができる。好ましくは、シューパフ専用のマーガリン類を用いる。さらに、シューパフのパサツキを抑えるため、液状油を併用するとよい。 As fats and oils, butter, margarine, fat spread, shortening, etc. can be used alone or in combination. Preferably, margarines dedicated to shoe puffs are used. Furthermore, liquid oil may be used in combination in order to suppress the roughness of shoe puffs.
乳原料としては、バターの他、生クリーム、ホイップ用クリーム、濃縮乳、牛乳、発酵乳などが使用できる。 As raw materials for milk, fresh cream, whipped cream, concentrated milk, milk, fermented milk and the like can be used in addition to butter.
添加物として、甘味料、調味料(醤油、みりん、食塩、アミノ酸など)、酸味料(酢、果汁、ピューレ、濃縮ペースト、マヨネーズなど)、pH調整剤、香料、香辛料、色素、保存料、増粘剤、ゲル化剤などが使用できる。また、膨張剤として、炭酸水素アンモニウム、炭酸水素ナトリウム(重曹)、ベーキングパウダーなどが使用できる。 Additives include sweeteners, seasonings (soy sauce, mirin, salt, amino acids, etc.), acidulants (vinegar, fruit juice, puree, concentrated paste, mayonnaise, etc.), pH adjusters, fragrances, spices, pigments, preservatives, increases A sticking agent, a gelling agent, etc. can be used. Moreover, ammonium hydrogen carbonate, sodium hydrogen carbonate (bicarbonate), baking powder etc. can be used as a swelling agent.
卵を除く水性原料、油性原料など煮沸される他の原料と、粉体の接触は、他の原料を煮沸した後に80℃〜90℃に温調してからが望ましい。より好ましくは、接触温度80℃〜85℃である。他の原料と粉体の接触温度が80℃より低いと、粉体は膨潤、糊化しにくく、シュー生地粘度が低くなり、シューパフの膨化が抑制される。一方、粉体の接触温度が90℃より高いと、粉体は他のシュー生地原料と混合時にダマになりやすく、シュー生地が安定せず、焼成後のシューパフの形状にバラツキが発生する。 The contact of the powder with other raw materials to be boiled, such as an aqueous raw material excluding eggs and an oily raw material, is desirable after the temperature is adjusted to 80 ° C. to 90 ° C. after boiling the other raw materials. More preferably, the contact temperature is 80 ° C to 85 ° C. When the contact temperature between the other raw materials and the powder is lower than 80 ° C., the powder is difficult to swell and gelatinize, the shoe dough viscosity becomes low, and the expansion of the shoe puff is suppressed. On the other hand, when the contact temperature of the powder is higher than 90 ° C., the powder is liable to be lumped when mixed with other shoe dough raw materials, the shoe dough is not stable, and the shape of the shoe puff after firing is uneven.
本発明の必須粉体であるもち米粉及びタピオカ加工澱粉以外の粉体を併用する場合には、その他の粉体をシュー生地の他の原料と共に煮沸混合した後、それら原料を80℃〜90℃の範囲に温調し、もち米粉及びタピオカ加工澱粉を投入してもよい。即ち、必須粉体とその他の粉体とを2回に分けて投入することもできる。 When using powders other than glutinous rice flour and tapioca processed starch, which are essential powders of the present invention, after boiling and mixing other powders with other raw materials for shoe dough, the raw materials are 80 ° C to 90 ° C. The glutinous rice flour and tapioca processed starch may be added. That is, the essential powder and other powders can be charged in two portions.
煮沸時に配合する水分は、シュー生地粘度を抑えるために、通常(粉体に対して130重量部)より少なめで、粉体に対して40〜80重量部とすることが好ましい。配合水が粉体あたり40重量部より少ないと、シュー生地の糊化が起こりづらく、シュー生地粘度が極端に低くなり、成形しづらい。一方、配合水が粉体あたり80重量部を越えると、シュー生地粘度が高くなりすぎ、硬く絞りにくくなる。 In order to suppress the shoe dough viscosity, the water added at the time of boiling is preferably less than usual (130 parts by weight with respect to the powder) and 40 to 80 parts by weight with respect to the powder. If the blended water is less than 40 parts by weight per powder, it is difficult for the shoe dough to gelatinize, the shoe dough viscosity becomes extremely low, and molding is difficult. On the other hand, if the blended water exceeds 80 parts by weight per powder, the shoe dough viscosity becomes too high and it becomes hard and difficult to squeeze.
煮沸時に配合する水分とは、加熱により凝固する卵を除き、シュー生地の原材料に使用する水性原料を指す。真水の他に、牛乳などの乳原料、液糖、シロップ類、洋酒などが挙げられ、これらの水分を合計して、固形分を除く水分換算で粉体に対して40〜80重量部であればよい。 The water | moisture content mix | blended at the time of boiling refers to the aqueous raw material used for the raw material of shoe dough except the egg solidified by heating. In addition to fresh water, milk raw materials such as milk, liquid sugar, syrups, Western liquor, etc. can be mentioned, and these waters should be totaled to be 40 to 80 parts by weight with respect to the powder in terms of moisture excluding solids. That's fine.
シュー生地の硬さ(粘度)は、一般的なシュー生地の硬さ(10万cP前後:B型粘度計(ブルックフィールド社)、スピンドルT−E・回転数10rpm、測定温度35℃前後)より硬く、シュー生地粘度として15万〜70万cPが好ましく、より好ましくは20万〜40万cPである。 The hardness (viscosity) of shoe fabric is from the hardness of ordinary shoe fabric (around 100,000 cP: B-type viscometer (Brookfield), spindle TE, rotation speed 10 rpm, measurement temperature around 35 ° C.) It is hard, and the shoe dough viscosity is preferably 150,000 to 700,000 cP, more preferably 200,000 to 400,000 cP.
本発明は、シューパフ用のシュー生地に配合される粉体(100重量部)において、もち米粉5〜30重量部とタピオカ加工澱粉30〜95重量部を含むことにより、従来にないもちもちした食感でかつ大きな空洞を形成したシューパフを提供することができる。特に、粉体以外の他の煮沸されるシュー生地原料の温度を80〜90℃として、必須粉体であるもち米粉及びタピオカ加工澱粉を投入することで、もちもちした食感で一層空洞の大きいシューパフを提供することができる。 The present invention is a powder (100 parts by weight) blended in shoe dough for shoe puffs, and contains 5 to 30 parts by weight of glutinous rice flour and 30 to 95 parts by weight of tapioca-processed starch. In addition, a shoe puff having a large cavity can be provided. In particular, the temperature of the boiled shoe dough raw material other than the powder is set to 80 to 90 ° C., and the glutinous rice flour and tapioca processed starch, which are essential powders, are added, so that the shoe puff with a moist texture and a larger cavity Can be provided.
以下、本発明について、図面を参照しながら詳細に説明する。 Hereinafter, the present invention will be described in detail with reference to the drawings.
[シュー生地の配合]
試験例1〜7及び比較例1〜3のシュー生地の配合組成を図1(A)配合に示した。いずれも粉体合計を100重量部とした。
[Combination of shoe dough]
The composition of the shoe doughs of Test Examples 1 to 7 and Comparative Examples 1 to 3 is shown in FIG. 1 (A). In all cases, the total powder was 100 parts by weight.
シュー用マーガリンは月島食品工業(株)製「シューファンデR」(水分19.9重量%)、液体油は月島食品工業(株)製「ゼノア」であった。 The margarine for shoe was “Shoe Funde R” (moisture 19.9% by weight) manufactured by Tsukishima Food Industry Co., Ltd., and the liquid oil was “Zenoa” manufactured by Tsukishima Food Industry Co., Ltd.
[シュー生地の調整]
シュー生地の調整は、図1の各組成を同じように常法(油脂、水を直火で95℃以上に煮沸した後、粉体を投入し、他の原料を投入し混合する。このとき粉体は充分に糊化する。)に準じて行った。ただし、図1においては、粉体投入時の他のシュー生地原料の温度を80℃に温調した。なお、粉体はすべて混合して同時に投入した。
[Adjustment of shoe fabric]
The composition of the shoe dough is prepared in the same manner as in the composition of FIG. 1 (oil and fat and water are boiled to 95 ° C. or higher by direct flame, powder is added, and other raw materials are added and mixed. The powder was sufficiently gelatinized.). However, in FIG. 1, the temperature of the other shoe dough raw materials at the time of powder charging was adjusted to 80 ° C. All powders were mixed and charged at the same time.
[焼成条件]
調整したシュー生地は、三角袋に充填し、天板の上に約17g/個ずつ絞って焼成した。オーブンは固定窯を使用し、上火は常法より低く抑えた190℃、下火は従来通り210℃とした。焼成時間は18分であった。
[Baking conditions]
The prepared shoe dough was filled in a triangular bag and squeezed about 17 g / piece on the top board and fired. The oven used a fixed kiln, the upper fire was kept at 190 ° C., which was kept lower than usual, and the lower fire was kept at 210 ° C. as usual. The firing time was 18 minutes.
[評価方法]
(1)シュー生地粘度
シュー生地粘度は、B型粘度計(ブルックフィールド社)、スピンドルT−E・回転数10rpm、シュー生地温度32〜35℃で測定した。
(2)形状評価
シューパフの焼成、冷却後、目視によりその大きさについて製品適否を基準に判断した。さらに、シューパフを縦にカットして、空洞の大きさも目視により製品適否を基準に判断した。
(3)食感評価
焼成形状を評価したシューパフとは別のシューパフの空洞内にクリーム(カスタードクリーム70重量%に軟らかめにホイップしたクリーム30重量%を混合)を40gずつ注入し、冷蔵庫に約1日静置してから食して、もちもち感を熟練したパネラーが評価した。評価結果は、図1に◎、○、△、×、−の各記号で示した。その評価は図1に記載されているので、そちらを参照されたい。
[Evaluation method]
(1) Shoe dough viscosity The shoe dough viscosity was measured at a B-type viscometer (Brookfield), spindle TE, rotation speed 10 rpm, shoe dough temperature 32 to 35 ° C.
(2) Shape evaluation After firing and cooling the shoe puff, the size was visually determined based on the suitability of the product. Further, the shoe puff was cut vertically, and the size of the cavity was also judged by visual inspection based on the suitability of the product.
(3) Texture evaluation 40 g of cream (mixed with 70% by weight of custard cream and 30% by weight of softly whipped cream) is poured into a cavity of a shoe puff different from the shoe puff whose baking shape has been evaluated. Eating after standing for one day, a panelist skilled in the sense of glutinous feeling. The evaluation results are indicated by symbols ◎, ○, Δ, ×, and-in FIG. The evaluation is described in FIG. 1, so please refer to that.
[試験結果]
(1)試験例
粉体あたり、もち米粉を5〜30重量部及びタピオカ加工澱粉30〜95重量部含むもの、さらにそれら合計が60〜100重量部である試験例1〜7は、シューパフのボリューム、空洞ともに大きく、少なくとも製品として許容範囲にあった。
(2)比較例
もち米粉不使用の比較例1、2では、シューパフの食感は歯切れが悪く、もちもちした食感もなかった。また、比較例2では、タピオカ加工澱粉のアルファー化物を使用しても目的の物性、食感にはならなかった。比較例3は、もち米粉及びタピオカ加工澱粉は本発明の範囲にあるもののシュー生地全体の水分量が少なく(粉体あたり30重量部)、粉体の膨潤が抑制され、シューパフの膨化が起こらず、焼成されたシューパフは扁平になり、空洞が形成されなかった。
[Test results]
(1) Test Examples powder per one containing 5 to 30 parts by weight of glutinous rice powder and 30 to 95 parts by weight tapioca modified starch, more Test Example 1-7 is their sum is 60 to 100 parts by weight, Shupafu volume Both cavities were large and at least acceptable as a product.
(2) Comparative Example In Comparative Examples 1 and 2 in which glutinous rice flour was not used, the texture of the shoe puff was crisp and there was no texture that was sticky. Further, in Comparative Example 2, even if the pregelatinized tapioca starch was used, the desired physical properties and texture were not obtained. In Comparative Example 3, glutinous rice flour and tapioca-processed starch are within the scope of the present invention, but the total amount of water in the shoe dough is small (30 parts by weight per powder), swelling of the powder is suppressed, and no expansion of shoe puff occurs. The fired shoe puff became flat and no cavity was formed.
実施例2では、図1の試験例1の配合において、粉体以外のシュー生地原料の温度を変化させて、粉体とそれ以外のシュー生地との至適接触温度(粉体投入温度)を検討した。 In Example 2, in the formulation of Test Example 1 in FIG. 1, the temperature of the shoe dough raw material other than the powder is changed, and the optimum contact temperature (powder charging temperature) between the powder and the other shoe dough is set. investigated.
配合、シュー生地調整、焼成、評価は、実施例1と同じである。粉体投入時の温度のみ図2に示す温度に調整した。図2の試験例1は図1の試験例1のことである。比較例5は常法(粉体を95℃以上に煮沸した中に投入)によって作成したシューパフである。 Formulation, shoe dough adjustment, baking, and evaluation are the same as in Example 1. Only the temperature at the time of powder charging was adjusted to the temperature shown in FIG. Test example 1 in FIG. 2 corresponds to test example 1 in FIG. Comparative Example 5 is a shoe puff prepared by a conventional method (injected into a powder boiled at 95 ° C. or higher).
[試験結果]
(1)実施例
粉体投入温度が、80℃〜90℃の範囲である試験例1、8、9のシューパフは、何れも製品として許容されるものである。特に、80℃、85℃が優れていた。粉体投入時の温度により、粉体の吸水、糊化度合いが異なり、シュー生地粘度に差が出る。シュー生地粘度が低くても、高くても好ましい形状のシューパフは得られない傾向にある。
(2)比較例
粉体投入時の温度が75℃である比較例4では粉体の吸水、糊化が起こりづらくシュー生地粘度が極めて低かった。他方比較例5(95℃)では試験例9よりもさらに高い粘度となり、生地が絞れない硬さ(生地粘度は測定オーバー)であった。粉体投入時の他のシュー生地原料の温度は、シューパフの形状(大きさ、空洞)に影響する。
[Test results]
(1) Examples The shoe puffs in Test Examples 1, 8, and 9 in which the powder charging temperature is in the range of 80 ° C. to 90 ° C. are all acceptable as products. In particular, 80 ° C. and 85 ° C. were excellent. Depending on the temperature at which the powder is charged, the water absorption and gelatinization of the powder differ, and the shoe dough viscosity varies. Even if the shoe dough viscosity is low or high, a shoe puff having a preferable shape tends not to be obtained.
(2) Comparative Example In Comparative Example 4 where the temperature when the powder was charged was 75 ° C., it was difficult for the powder to absorb water and gelatinize, and the shoe dough viscosity was extremely low. On the other hand, in Comparative Example 5 (95 ° C.), the viscosity was higher than in Test Example 9, and the hardness of the dough was not squeezed (the dough viscosity was over measurement). The temperature of the other shoe dough raw materials when the powder is charged affects the shape (size, cavity) of the shoe puff.
なお、ここではデータを示さないが、比較例4(75℃)において、コーンスターチをエーテル化架橋タピオカ澱粉に置換したものであっても、シュー生地粘度が充分に発現されず、比較例4と同様の結果になった。 In addition, although data are not shown here, even if corn starch is substituted with etherified cross-linked tapioca starch in Comparative Example 4 (75 ° C.), the shoe dough viscosity is not sufficiently expressed, and as in Comparative Example 4. It became the result.
[応用例1]トマト風味のシューパフ
図1の試験例1の配合に市販トマトペースト7重量%と水3重量%を混合した液を添加し、試験例1と同じ条件で調整して、オレンジ色を呈したトマト風味のシューパフを得た。この時のシュー生地粘度は21万cpであった。それを焼成したシューパフは空洞が大きく、もちもちした食感であった。
[Application Example 1] Tomato-flavored shoepuff A mixture of 7% by weight of a commercial tomato paste and 3% by weight of water is added to the formulation of Test Example 1 in FIG. A tomato-flavored shoe puff having The shoe dough viscosity at this time was 210,000 cp. The baked shoepuff had a large cavity and a sticky texture.
[応用例2]バジル風味のシューパフ
図1の試験例1の配合に市販バジルソース10重量%を添加し、試験例1と同じ条件で調整して、バジル風味の香り豊かなシューパフを得た。この時のシュー生地粘度は21万cpであった。それを焼成したシューパフは空洞が大きく、もちもちした食感であった。
[Application Example 2] Basil-flavored shoe puff 10% by weight of a commercially available basil sauce was added to the formulation of Test Example 1 in Fig. 1 and adjusted under the same conditions as in Test Example 1 to obtain a basil-flavored fragrant shoe puff. The shoe dough viscosity at this time was 210,000 cp. The baked shoepuff had a large cavity and a sticky texture.
[応用例3]総菜風のパフ利用食品
応用例1、2のシューパフを水平方向にカットを入れ、空洞部にサラダ、パスタ、ピラフなどの食材を充填し、もちもちシューパフを容器として利用した新規な総菜風のパフ利用食品が得られる。
[Application example 3] Food using puffs in a side dish style A new cut using the shoe puffs of application examples 1 and 2 in a horizontal direction, filling the cavity with ingredients such as salad, pasta, pilaf, etc. A puffed food with a side dish is obtained.
[応用例4]その他のパフ利用食品
さらに、上記もちもちシューパフを完全に水平方向に2分割すれば、総菜ボウルとして使用できる。また、適当な大きさのフレーク状に粉砕、分割してフレーク状などの形状に加工して、種々の食材に混合使用しても良い。
[Application Example 4] Other Puffed Foods Further, if the above-mentioned rice cake puff is completely divided into two horizontally, it can be used as a side dish bowl. Further, it may be crushed and divided into flakes of an appropriate size, processed into a flake shape, etc., and mixed with various foods.
例えば、フレーク状のもちもちしたシュー皮は、サラダ、スープにトッピングすること、アイス、チョコレートなどに混合することができる。その結果、様々な食品に、もちもちした食感を点在させることができる。
For example, flaky sticky shoe skin can be topped into salads, soups, mixed with ice, chocolate, and the like. As a result, various foods can be dotted with a moist texture.
Claims (5)
前記シュー生地に使用する粉体100重量部中に、もち米粉5〜30重量部とタピオカ加工澱粉30〜95重量部を含み、
前記シュー生地において、煮沸時に配合する水分を、前記粉体100重量部あたり40〜80重量部の範囲とし、
煮沸されるシュー生地原料を80〜90℃に温調し、前記もち米粉及びタピオカ加工澱粉と接触させることを特徴とするシュー生地。 It is a shoe dough for shoe puffs with a moist texture,
The powder in 100 parts by weight for use in the shoe fabric look including the glutinous rice powder 5-30 parts by weight of 30 to 95 parts by weight tapioca modified starch,
In the shoe dough, the moisture blended at the time of boiling is in the range of 40 to 80 parts by weight per 100 parts by weight of the powder,
A shoe dough characterized by heating the boiled shoe dough raw material to 80 to 90 ° C. and bringing it into contact with the glutinous rice flour and tapioca processed starch .
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