JP5981677B1 - Shoe puff and manufacturing method thereof - Google Patents

Shoe puff and manufacturing method thereof Download PDF

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JP5981677B1
JP5981677B1 JP2016503485A JP2016503485A JP5981677B1 JP 5981677 B1 JP5981677 B1 JP 5981677B1 JP 2016503485 A JP2016503485 A JP 2016503485A JP 2016503485 A JP2016503485 A JP 2016503485A JP 5981677 B1 JP5981677 B1 JP 5981677B1
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starch
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shoe
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JPWO2017037756A1 (en
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淳一 浦上
淳一 浦上
祥三 菅野
祥三 菅野
レルトワナワタナ ウェラワット
レルトワナワタナ ウェラワット
クライハード エカモル
クライハード エカモル
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Siam Modified Starch Co Ltd
Siam Quality Starch Co Ltd
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/186Starches; Derivatives thereof
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material

Abstract

シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で含有させるか、或いは、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で含有し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合するかし、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉の少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いてシュー生地を調製し、該生地を用いて、モチ食感に優れ、容積が大きく、シュー皮が薄いシューパフを製造し、提供する。Among 100 parts by weight of starchy raw material contained in the shoepuff, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more, (B) 8 to 20 parts by weight of pregelatinized starch, A + B ≦ 100 parts by mass, or (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts by mass of pregelatinized starch, It is contained under the condition of A + B <100 parts by mass, and (C) flour is blended in a blending amount of 22 parts by mass or less as the remaining starch raw material, and the amylopectin content in the above (A) is 80% by mass or more. A starch dough is prepared using a starchy raw material in which at least 8 parts by mass of the starch is glutinous seed tapioca starch as a starchy raw material for producing shoe puffs, and the dough is used to provide an excellent mochi texture and a large volume. , Shoe skin Manufacture and provide thin shoe puffs.

Description

本発明は、モチモチした食感(モチ食感:搗きたての餅のような粘性の食感:glutinous texture like a rice-cake just making )に優れ、容積が大きく、皮厚が薄いシューパフ及びその製造方並びに該シューパフ用のシュー生地及びミックス粉に関する。ここで、シューパフ(“choux pastry”)は、choux pastry dough をpuff及び cookedした“puff pastry”であり、「シュー皮」とも呼ばれる。   The present invention is excellent in a sticky texture (glutinous texture: a rice-cake just making) and has a large volume and thin skin puff and its The present invention relates to a manufacturing method and shoe dough and mixed powder for the shoe puff. Here, the shoe puff (“choux pastry”) is “puff pastry” in which choux pastry dough is puffed and cooked, and is also called “puff pastry”.

シューパフ(シューケース)の中にクリームを充填したシュークリームは、手軽に喫食でき世界中で好まれている食品の1つである。従来より、シュークリーム等の外皮を構成するシューパフ(シュー皮)は、基本的には、水と油脂を加えて沸騰させておき、これに小麦粉を加えて糊化させ、卵を徐々に加えて適度な硬さに調整し、天板に絞り出してオーブンに入れ、焼成する方法によって製造されているが、焼成後の製品の形や大きさ、食感の良さを揃わせるには、熟練者の経験と勘にたよることのみで、良質のシューパフを得るには、高度の熟練が必要とされた。これを補うために、近年では、用いる原材料や、製造方法において、各種のものが提案されている。シューパフの食感も、従来は、サクサクした食感のものが好まれていたが、最近は、モチモチした食感(モチ食感)を好む消費者が増え、シューパフにおいてもモチ食感を有するものが求められつつある。   Cream puffs filled with cream in shoe puffs (shoe cases) are one of the foods that can be easily eaten and are preferred around the world. Traditionally, puffs (puff skins) that make up the outer skin of cream puffs, etc., are basically boiled by adding water and fat, and then gelatinized by adding flour to this, and then gradually adding eggs. It is manufactured by a method of adjusting to a firm hardness, squeezing it to the top plate, putting it in an oven, and baking it, but it is an expert experience to make the shape and size of the product after baking and the good texture To obtain good quality shoe puffs only through intuition, a high level of skill was required. In order to compensate for this, various raw materials and manufacturing methods have been proposed in recent years. Traditionally, the crispy texture of shupuff has been favored, but recently there has been an increase in the number of consumers who prefer a crisp texture (mochi texture), and even the supuff has a mochi texture. Is being sought.

モチ食感を有するベーカリー製品として、特許文献1には、β澱粉50〜80質量部、α澱粉6〜25質量部、小麦粉7〜30質量部、及び糖質7〜25質量部からなる原料粉を使用してなるゴマダンゴ風ドーナツが記載されている。該ドーナツはモチ食感を有することが記載されているものの、好ましい澱粉として記載されているヒドロキシプロピル化タピオカ澱粉をシュー生地に適用した場合、シューパフの容積が十分大きくならずシュー皮が厚くなりやすく、該シューパフを用いてシュークリームを作製すると、シュー皮を噛み千切りにくく、噛み千切る際に中に入っているクリームが飛び出しやすく喫食しにくいという問題がある。   As a bakery product having a mochi texture, Patent Document 1 discloses a raw material powder comprising 50 to 80 parts by mass of β starch, 6 to 25 parts by mass of α starch, 7 to 30 parts by mass of wheat flour, and 7 to 25 parts by mass of sugar. A sesame-dango-style donut is described. Although the donut is described as having a mochi texture, when the hydroxypropylated tapioca starch described as a preferred starch is applied to shoe dough, the shoepuff volume is not sufficiently large and the shoe skin tends to be thick. When a cream puff is produced using the shoe puff, there is a problem that it is difficult to chew the shoe skin, and the cream contained therein is easily ejected when chewing.

特許文献2に、水中油型乳化物及び加工澱粉を含む菓子生地であって、水中油型乳化物とα化澱粉を含む加工澱粉との接触温度が(水中油型乳化物の油相の融点+5℃)以下の温度で調整することを特徴とする、モチ食感を有する菓子生地の製造法が記載されている。該菓子生地を焼成することで空洞が得られるものの、その空洞は小さく、皮が厚くなるためシューパフには適していなかった。   Patent Document 2 discloses a confectionery dough containing an oil-in-water emulsion and processed starch, wherein the contact temperature between the oil-in-water emulsion and the processed starch containing pregelatinized starch is the melting point of the oil phase of the oil-in-water emulsion. A process for producing a confectionery dough having a mochi texture, characterized by adjusting at a temperature of + 5 ° C. or lower is described. Although the cavity was obtained by baking the confectionery dough, the cavity was small and the skin became thick, so it was not suitable for shoe puffs.

また、特許文献3には、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%とタピオカ加工澱粉30〜95重量%を含むことを特徴とする、モチ食感を有し大きな空洞を備えるシューパフが開示されている。該特許文献に記載のものでは、粉体の混合時に特定の温度(80〜90℃)に調整する必要があり、シューパフの製造に加熱工程が2回必要となるなど製造工程が煩雑になり、簡易に製造できる方法ではない。   Patent Document 3 has a mochi texture characterized by containing 5 to 30% by weight of glutinous rice flour and 30 to 95% by weight of tapioca-processed starch in 100 parts by weight of powder used for shoe dough. A shoe puff having a large cavity is disclosed. In the thing described in the patent document, it is necessary to adjust to a specific temperature (80 to 90 ° C.) at the time of mixing the powder, and the manufacturing process becomes complicated such as the heating process is required twice for manufacturing the shoe puff. It is not a method that can be easily manufactured.

一方で、シューパフの製造においては、膨化性の良いシュー生地を得る方法が求められており、そのような方法として、特許文献4には、α化澱粉75〜50重量部、未α化小麦澱粉25〜50重量部、カゼインナトリウム1〜10重量部及び全卵粉2〜25重量部を含有するミックスを用いる方法が、特許文献5には、α化架橋澱粉と未架橋のα化澱粉との澱粉混合物100 重量部と、カゼイン0.1〜20重量部とを含むシュー皮用ミックス粉を用いる方法が開示されている。しかし、これらのものは、モチ食感のシューパフを提供するものではなく、生産性や食べやすさの点でも、必ずしも満足できるものではなかった。   On the other hand, in the production of shoe puffs, there is a demand for a method for obtaining a puffed dough, and as such a method, Patent Document 4 discloses that 75 to 50 parts by weight of pregelatinized starch, non-pregelatinized wheat starch. A method using a mix containing 25 to 50 parts by weight, 1 to 10 parts by weight of sodium caseinate and 2 to 25 parts by weight of whole egg powder is disclosed in Patent Document 5 as a mixture of pregelatinized and non-crosslinked pregelatinized starch. A method using a mixed powder for shoe skin containing 100 parts by weight of a starch mixture and 0.1 to 20 parts by weight of casein is disclosed. However, these products do not provide a moisturized shoepuff, and are not always satisfactory in terms of productivity and ease of eating.

他方で、アミロペクチン澱粉等を用いて、膨化性の良い膨張食品を得る方法も開示されている。例えば、特許文献6には、アミロペクチン澱粉を含有した組成物を用意し、その組成物の少くとも一部をそのガラス転移温度よりも高い温度に加熱し、それをそのガラス転移温度以下に冷却することによって、改良された膨張特性を有する膨張食品を得る方法が、特許文献7には、アミロース含有量25重量%以下の澱粉又は穀粉、及びそれらのα化物、アセチル化物、エーテル化物から選ばれた少なくとも一種からなる澱粉質原料を用いて、中空構造の膨化食品を得るための生地を調製する方法が開示されている。しかしながら、該特許文献に記載された膨化食品は、膨化性の良い膨張食品を得る方法ではあるが、いずれも、モチ食感を呈するものではなく、該開示の方法をモチ食感のシューパフの製造方法として、適用することができるものではない。   On the other hand, a method for obtaining a swollen food with good swelling using amylopectin starch or the like is also disclosed. For example, Patent Document 6 prepares a composition containing amylopectin starch, heats at least a part of the composition to a temperature higher than its glass transition temperature, and cools it below its glass transition temperature. In Patent Document 7, a method for obtaining an expanded food having improved expansion characteristics was selected from starch or flour having an amylose content of 25% by weight or less, and their α-form, acetylate, and etherate. A method for preparing a dough for obtaining a puffed food having a hollow structure using at least one starchy raw material is disclosed. However, the puffed food described in the patent document is a method for obtaining a puffed food with good puffing ability, but none of the puffed food exhibits a mochi texture. It cannot be applied as a method.

以上のように、近年、シューパフの製造方法として、各種の方法が開示されているが、最近のモチモチした食感(モチ食感)を好む消費者の傾向とともに、シューパフにおいてもモチ食感を有するものが求められている中で、モチ食感に優れ、容積が大きく、更にシュー皮が薄く食べやすいシューパフを簡易に製造できる方法は未だに提供されていない。   As described above, various methods have been disclosed as a method for producing shoe puffs in recent years. In addition to the tendency of consumers who prefer the recent moist texture (mochi texture), shoe puffs also have mochi texture. There has not yet been provided a method for easily producing a shoe puff that is excellent in mochi texture, large in volume, thin in skin, and easy to eat.

特開2004−254520JP2004-254520 特開2008−263944JP2008-263944 特開2013−123382JP2013-123382A 特開平06−038666JP 06-038666 特開平08−275721JP 08-275721 A 特表2002−538799Special table 2002-538799 特開平10−191877JP-A-10-191877

本発明の課題は、モチ食感に優れ、容積が大きく、シュー皮が薄いシューパフ及びその製造方法、並びに該シューパフ製造のためのシュー生地及びシュー生地調製用のミックス粉を提供することにある。更には、本発明の課題は、モチ食感に優れ、容積が大きく、シュー皮の薄いシューパフを簡易に製造できるシュー生地及び該シュー生地用のミックス粉を提供することにある。   An object of the present invention is to provide a shoe puff having an excellent mochi texture, a large volume and a thin shoe skin, a method for producing the shoe puff, a shoe dough for producing the shoe puff, and a mixed powder for preparing the shoe dough. Furthermore, an object of the present invention is to provide a shoe dough having an excellent mochi texture, a large volume, and a shoe puff having a thin shoe skin, and a mixed powder for the shoe dough.

本発明者らは上記課題を解決すべく、シューパフの製造に用いる澱粉質原料や、その配合等について鋭意検討する中で、(A)アミロペクチン80質量%以上の澱粉と、(B)α化澱粉とを、特定量で配合し、かつ、該(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ澱粉質原料として用いてシュー生地用のミックス粉を調製するか、或いは(A)アミロペクチン80質量%以上の澱粉と、(B)α化澱粉、及び、(C)穀粉を特定量で配合し、かつ、該(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ澱粉質原料として用いてシュー生地用のミックス粉を調製し、該シュー生地用のミックス粉を用いて、シュー生地を調製して、シューパフを製造することにより、モチ食感に優れ、容積が大きく、シュー皮が薄いシューパフを製造することができることを見出し、本発明を完成するに至った。   In order to solve the above-mentioned problems, the present inventors have studied earnestly about starchy raw materials used for the production of shoe puffs, their blending, etc., and (A) starch with amylopectin 80 mass% or more, and (B) pregelatinized starch. And a starch raw material in which at least 8 parts by mass of the starch having amylopectin content of 80% by mass or more in (A) is glutinous tapioca starch is used as a shupafu starch raw material Or a mixed powder for shoe dough, or (A) amylopectin 80% by mass or more starch, (B) pregelatinized starch, and (C) flour in a specific amount, and (A ) Of starch having amylopectin content of 80% by mass or more, and using a starchy raw material in which at least 8 parts by mass is glutinous tapioca starch as a raw material of chupafu starch, a mixed powder for shoe dough is prepared. Then, by preparing the shoe dough by using the mixed powder for shoe dough and producing the shoe puff, it has been found that a shoe puff having excellent mochi texture, large volume, and thin shoe skin can be produced. The present invention has been completed.

すなわち、本発明は、シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で含有し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いてシュー生地を調製するか、或いは、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で含有し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いてシュー生地を調製し、該生地を用いて製造されたことを特徴とするシューパフからなる。   That is, according to the present invention, among 100 parts by mass of starchy raw material contained in shu puff, (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 of pregelatinized starch. A starchy raw material containing at least 8 parts by mass of the amylopectin content of 80% by mass or more of the above-mentioned (A), wherein A + B ≦ 100 parts by mass. Is used as a starchy raw material for producing shoe puffs, or (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more and (B) 8 starch pregelatinized. To 20 parts by mass under the conditions of A + B <100 parts by mass, and (C) flour as a remaining starch raw material in an amount of 22 parts by mass or less, and the above-mentioned (A) amylopectin content 8 A starch dough was prepared by using a starchy raw material in which at least 8 parts by mass or more of the starch of 0% by mass or more is glutinous tapioca starch as a starchy raw material for producing a shoe puff, and produced using the dough It consists of a shoe puff characterized by that.

本発明においては、シューパフ製造用の澱粉質原料として、(A)アミロペクチン含量80質量%以上の澱粉、及び、(B)α化澱粉、更には、(C)穀粉を特定の配合割合で配合することにより、モチ食感に優れながらも、容積が大きく、シュー皮が薄く喫食し易いシューパフを提供することを可能にした。また、該シューパフ製造用の澱粉質原料から調製されたシュー生地用ミックス粉、及び、該シュー生地用ミックス粉から調製されたシュー生地を用いることにより、モチ食感に優れ、容積が大きく、シュー皮が薄く喫食し易いシューパフを簡易に製造することを可能にした。   In the present invention, (A) starch having an amylopectin content of 80% by mass or more, (B) pregelatinized starch, and (C) flour are blended at a specific blending ratio as starchy raw materials for producing shoe puffs. This makes it possible to provide a shoe puff that is excellent in mochi texture but has a large volume, a thin shoe skin, and is easy to eat. Moreover, by using the mixed powder for shoe dough prepared from the starchy raw material for producing the shoe puff, and the shoe dough prepared from the mixed powder for shoe dough, it has excellent mochi texture, large volume, This makes it possible to easily produce shoe puffs that are thin and easy to eat.

本発明のシューパフの製造における澱粉質原料において、シューパフに含まれる澱粉質原料100質量部のうち、(A)のアミロペクチン含量80質量%以上の澱粉の配合量は、好ましくは、80質量部〜92質量部の配合量を採用することができる。また、本発明のシューパフの製造における澱粉質原料において、シューパフに含まれる澱粉質原料100質量部のうち、(A)のアミロペクチン含量80質量%以上の澱粉の配合量が80質量部〜90質量部であり、(B)のα化澱粉の配合量が10〜20質量部であり、(C)の穀粉の配合量が10質量部以下である配合量を採用することができる。   In the starch raw material in the production of the shoe puff of the present invention, among 100 parts by weight of the starch raw material contained in the shoe puff, the blending amount of the starch having an amylopectin content of 80% by mass or more of (A) is preferably 80 to 92 parts by mass. A blending amount of parts by mass can be employed. Moreover, in the starch raw material in manufacture of the shoe puff of this invention, the compounding quantity of the starch whose amylopectin content of 80 mass% or more of (A) is 100 mass parts among 100 mass parts of starch raw materials contained in a shoe puff is 80 mass parts-90 mass parts. The blending amount of (B) pregelatinized starch is 10 to 20 parts by mass, and the blending amount of (C) flour is 10 parts by mass or less.

本発明のシューパフの製造における澱粉質原料において、アミロペクチン含量80質量%以上の澱粉として、もち種タピオカ澱粉を用いることができる。また、α化澱粉としては、α化架橋澱粉を用いることができる。   In the starchy raw material for producing the shoepuff of the present invention, glutinous tapioca starch can be used as the starch having an amylopectin content of 80% by mass or more. As the pregelatinized starch, pregelatinized cross-linked starch can be used.

本発明は、シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いて生地を調製するか、或いは、シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で配合し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いて生地を調製し、該生地をシュー生地として用いて製造することを特徴とするシューパフの製造方法の発明を包含する。   In the present invention, among 100 parts by mass of starchy raw materials contained in shu puff, (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts by mass of pregelatinized starch And a starch raw material in which at least 8 parts by mass or more of the starch having an amylopectin content of 80% by mass or more of (A) is a seed tapioca starch, The dough is prepared by using as a starchy raw material for producing a shoepuff, or, among 100 parts by weight of the starchy raw material contained in the shoepuff, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more (B) 8-20 parts by mass of pregelatinized starch is blended under the condition of A + B <100 parts by mass, and (C) flour is blended in an amount of 22 parts by mass or less as the remaining starchy raw material. ,And The dough is prepared using a starchy raw material in which at least 8 parts by mass or more of the starch having an amylopectin content of 80% by mass or more of (A) is a glutinous tapioca starch as a starchy raw material for producing puffs, The invention includes an invention of a method for producing a shoe puff, wherein the fabric is produced using a fabric as a shoe fabric.

また、本発明は、シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いるか、或いは(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で配合し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いて、調製したことを特徴とする、シューパフの製造用シュー生地の発明を包含する。   In addition, the present invention provides (A) starch having an amylopectin content of 80% by mass or more, 70 parts by mass to 92 parts by mass, and (B) pregelatinized starch in an amount of 8 to 20 out of 100 parts by mass of the starchy raw material contained in the shoepuff. The starch raw material in which at least 8 parts by mass or more of the starch having an amylopectin content of 80% by mass or more of (A) above is compounded under the condition of A + B ≦ 100 parts by mass. Is used as a starchy raw material for producing shoe puffs, or (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts by mass of pregelatinized starch, A + B <100 parts by mass, (C) flour as a remaining starch raw material in an amount of 22 parts by mass or less, and (A) starch having an amylopectin content of 80% by mass or more. home, It includes the invention of shoe dough for producing shoe puffs, characterized in that it is prepared using at least 8 parts by mass of starchy raw material having glutinous seed tapioca starch as the starchy raw material for producing shoe puffs.

更に、本発明は、シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉の少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いるか、或いは(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で配合し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シュー生地製造用の澱粉質原料として配合したことを特徴とするシュー生地用ミックス粉の発明を包含する。   Furthermore, the present invention provides (A) starch having an amylopectin content of 80% by mass or more of 70 parts by mass to 92 parts by mass, and (B) pregelatinized starch by 8 to 20 parts, out of 100 parts by mass of the starchy raw material contained in the shoepuff. And a starch raw material in which at least 8 parts by mass of the starch having an amylopectin content of 80% by mass or more of (A) is a seed tapioca starch, and A + B ≦ 100 parts by mass. It is used as a starchy raw material for producing a shoepuff, or (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts by mass of pregelatinized starch, A + B < Compounded under the condition of 100 parts by mass, (C) flour as a remaining starch raw material in an amount of 22 parts by mass or less, and among the starches having an amylopectin content of 80% by mass or more of (A) above, Less It includes the invention of mixed flour for shoe dough, characterized in that a starchy raw material containing at least 8 parts by mass of glutinous seed tapioca starch is blended as a starchy raw material for producing shoe dough.

また、本発明は、本発明のシューパフを用いて、クリームを充填し、製造されたシュークリームの発明を包含する。   Moreover, this invention includes the invention of the shoe cream manufactured by filling cream with the shoe puff of this invention.

すなわち、具体的には本発明は、以下の請求項の発明からなる。
[1]シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で含有し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として配合したことを特徴とするシューパフ。
[2]シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で含有し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として配合したことを特徴とする上記[1]に記載のシューパフ。
[3]シューパフに含まれる澱粉質原料100質量部のうち、(A)のアミロペクチン含量80質量%以上の澱粉の配合量が、80質量部〜92質量部であることを特徴とする上記[1]又は[2]に記載のシューパフ。
[4]シューパフに含まれる澱粉質原料100質量部のうち、(A)のアミロペクチン含量80質量%以上の澱粉の配合量が80質量部〜90質量部であり、(B)のα化澱粉の配合量が10〜20質量部であり、(C)の穀粉の配合量が10質量部以下であることを特徴とする上記[2]又は[3]に記載のシューパフ。
[5]アミロペクチン含量80質量%以上の澱粉が、もち種タピオカ澱粉であることを特徴とする上記[1]〜[4]のいずれか1項に記載のシューパフ。
[6]α化澱粉が、α化架橋澱粉であるであることを特徴とする上記[1]〜[5]のいずれか1項に記載のシューパフ。
[7]シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いて生地を調製し、該生地をシュー生地として用いて製造することを特徴とするシューパフの製造方法。
[8]シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で配合し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いて生地を調製し、該生地をシュー生地として用いて製造することを特徴とする上記[7]に記載のシューパフの製造方法。
[9]シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として配合するか、或いは(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で配合し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として配合したことを特徴とする、シューパフの製造用シュー生地。
[10]シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いるか、或いは(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で配合し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シュー生地製造用の澱粉質原料として配合したことを特徴とするシュー生地用ミックス粉。
[11]上記[1]〜[6]のいずれか1項に記載のシューパフに、クリームが充填されたシュークリーム。
Specifically, the present invention comprises the inventions of the following claims.
[1] Among 100 parts by weight of starchy raw material contained in shupufu, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more, and (B) 8 to 20 parts by weight of pregelatinized starch And a starchy raw material in which at least 8 parts by mass of the amylopectin content of the above-mentioned (A) starch having a mass of 80% by mass or more is a seed tapioca starch, A shoe puff characterized by being formulated as a starchy raw material for production.
[2] Of 100 parts by mass of starchy raw material contained in the shoepuff, (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts by mass of pregelatinized starch Is added under the condition of A + B <100 parts by mass, (C) flour is blended in a blending amount of 22 parts by mass or less as the remaining starch raw material, and the amylopectin content of (A) is 80% by mass or more The shoe puff according to [1] above, wherein a starchy raw material in which at least 8 parts by mass of the starch is a glutinous tapioca starch is blended as a starchy raw material for producing a shoe puff.
[3] The above-mentioned [1], wherein, in 100 parts by mass of the starch raw material contained in the shoepuff, the amount of the starch having an amylopectin content of 80% by mass or more in (A) is 80 to 92 parts by mass. ] Or the shoe puff according to [2].
[4] Of 100 parts by mass of the starchy raw material contained in the shoepuff, the blending amount of starch having an amylopectin content of 80% by mass or more in (A) is 80 to 90 parts by mass, and the pregelatinized starch of (B) The shoe puff according to [2] or [3] above, wherein the blending amount is 10 to 20 parts by mass and the blending amount of the flour of (C) is 10 parts by mass or less.
[5] The shoe puff according to any one of [1] to [4] above, wherein the starch having an amylopectin content of 80% by mass or more is glutinous seed tapioca starch.
[6] The shoe puff according to any one of [1] to [5] above, wherein the pregelatinized starch is pregelatinized crosslinked starch.
[7] Of 100 parts by mass of starchy raw material contained in shupufu, (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts by mass of pregelatinized starch Is added under the condition of A + B ≦ 100 parts by mass, and among the starches having an amylopectin content of 80% by mass or more of (A), a starchy raw material in which at least 8 parts by mass is a seed tapioca starch, A method for producing a shoe puff, characterized in that a dough is prepared as a starchy raw material for production, and the dough is produced as a shoe dough.
[8] Of 100 parts by weight of starchy raw material contained in the shoepuff, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more, and (B) 8 to 20 parts by weight of pregelatinized starch Is blended under the condition of A + B <100 parts by mass, and (C) flour is blended at a blending amount of 22 parts by mass or less as the remaining starch raw material, and the amylopectin content of the above (A) is 80% by mass or more. A starch material comprising at least 8 parts by mass of a starchy tapioca starch is used as a starch material for producing shoe puffs, and the dough is used as a shoe dough. The method for producing a shoe puff according to [7] above.
[9] Of 100 parts by mass of starchy raw material contained in shu puff, (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts by mass of pregelatinized starch Is added under the condition of A + B ≦ 100 parts by mass, and among the starches having an amylopectin content of 80% by mass or more of (A), a starchy raw material in which at least 8 parts by mass is a seed tapioca starch, and either formulated as starch material for the production, or (a) 70 parts by mass to 92 parts by weight of amylopectin content 80 wt% or more starch, and 8-20 parts by weight of (B) alpha-starch, a + B < Compounded under the condition of 100 parts by mass, (C) flour as a remaining starch raw material in an amount of 22 parts by mass or less, and among the starches having an amylopectin content of 80% by mass or more of (A) above, At least A shoe dough for producing shoe puffs, characterized in that a starchy raw material containing 8 parts by mass or more of glutinous seed tapioca starch is blended as a starch raw material for producing shoe puffs.
[10] Among 100 parts by weight of starchy raw material contained in shupufu, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more, and (B) 8 to 20 parts by weight of pregelatinized starch Is added under the condition of A + B ≦ 100 parts by mass, and among the starches having an amylopectin content of 80% by mass or more of (A), a starchy raw material in which at least 8 parts by mass is a seed tapioca starch, It is used as a starchy raw material for production, or (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts by mass of pregelatinized starch, A + B <100 It mix | blends on the conditions used as a mass part, (C) flour is mix | blended with the compounding quantity of 22 mass parts or less as a remainder starchy raw material, and less than the starch of the above-mentioned (A) amylopectin content 80 mass% or more. When A mixed powder for shoe dough comprising 8 parts by mass or more of a starchy raw material of glutinous tapioca starch as a starchy raw material for producing shoe dough.
[11] A cream puff having the cream filled in the shoe puff according to any one of [1] to [6] above.

本発明は、モチ食感に優れ、容積が大きく、シュー皮が薄いシューパフを提供することができ、モチ食感でありながら、外観が良く、喫食しやすい、従来に比べ製品価値の高いモチ食感のシューパフを提供する。また、本発明は、同時に、モチ食感でありながら、外観が良く、喫食しやすいシューパフを簡易に製造することができるシュー生地及びシュー生地用ミックス粉を提供する。本発明によれば、シューパフの製造において原料粉を混合する際に、加熱工程を必要とするようなことはなく、モチ食感に優れ、容積が大きく、シュー皮が薄いシューパフを簡易に、かつ安定して製造することができるので、生産性の点からも、優れたシューパフの生産方法を提供する。   The present invention can provide a shoe puff having an excellent mochi texture, a large volume, and a thin shoe skin, having a mochi texture, having a good appearance and being easy to eat. Provides a feeling of shoe puff. The present invention also provides a shoe dough and a mixed dough for shoe dough that can easily produce a shoe puff that has a mochi texture and a good appearance and is easy to eat. According to the present invention, when mixing raw material powder in the production of shoe puffs, there is no need for a heating step, and a shoe puff having excellent mochi texture, large volume, and thin shoe skin can be easily obtained. Since it can be manufactured stably, an excellent shoe puff production method is provided from the viewpoint of productivity.

本発明は、シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で含有し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いてシュー生地を調製するか、或いは、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で含有し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いてシュー生地を調製し、該生地を用いて、モチ食感に優れ、容積が大きく、シュー皮が薄いシューパフを製造し、提供することからなる。   In the present invention, among 100 parts by mass of starchy raw materials contained in shu puff, (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts by mass of pregelatinized starch And a starch raw material in which at least 8 parts by mass or more of the starch having an amylopectin content of 80% by mass or more of (A) is a seed tapioca starch, A shoe dough is prepared by using as a starchy raw material for producing shoe puffs, or (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 of pregelatinized starch. And (C) flour in a blending amount of 22 parts by mass or less as the remaining starchy raw material, and the amylopectin content in the above (A) is 80 masses. % Or more Among the above starches, at least 8 parts by mass or more of the starchy raw material is a tapioca starch, and is used as a starchy raw material for the production of shoe puffs. Manufacturing and providing a shoe puff having a large volume and a thin shoe skin.

本発明において、シューパフとは、シューケースとも呼ばれ、シュー生地を焼成しドーム状に膨化させ、シュー皮で形成された、内部に空洞を備えるものである。   In the present invention, the shoe puff is also referred to as a shoe case, and is made of shoe cloth that is baked and expanded into a dome shape, and is formed with shoe skin and has a cavity inside.

本発明で使用するアミロペクチン80質量%以上の澱粉(A)成分とは、例えば、もち種タピオカ澱粉、もち種コーン澱粉、もち種馬鈴薯澱粉、もち米澱粉、もち小麦澱粉、タピオカ澱粉やこれらの加工澱粉等が挙げられる。本発明のシューパフは、(A)成分としてアミロペクチン80質量%以上の澱粉を澱粉質原料100質量部のうち70質量部以上含み、且つ、(A)成分のうち少なくとももち種タピオカ澱粉を8質量部以上含むことを特徴の1つとする。(A)成分としてもち種タピオカ澱粉だけを使用してもよく、また、もち種タピオカ澱粉以外に、1種又は2種以上のアミロペクチン80質量%以上の澱粉を組合わせてもよい。もち種タピオカ澱粉と組合わせる1種又は2種以上のアミロペクチン80質量%以上の澱粉は、好ましくは、もち種コーン澱粉やタピオカ澱粉である。   The starch (A) component of 80% by mass or more of amylopectin used in the present invention includes, for example, glutinous seed tapioca starch, glutinous corn starch, glutinous potato starch, glutinous rice starch, glutinous wheat starch, tapioca starch and their processing A starch etc. are mentioned. The shoepuff of the present invention contains 80 parts by mass or more of amylopectin starch as component (A) in an amount of 70 parts by mass or more out of 100 parts by mass of the starch raw material, and 8 parts by mass of at least glutinous tapioca starch in component (A). One of the features is to include the above. As the component (A), only glutinous seed tapioca starch may be used, and in addition to glutinous seed tapioca starch, one or more starches of 80% by mass or more of amylopectin may be combined. One or two or more kinds of amylopectin 80% by mass or more starch combined with glutinous seed tapioca starch is preferably glutinous corn starch or tapioca starch.

本発明で使用するアミロペクチン80質量%以上の澱粉は未糊化の澱粉であって、必要に応じて、漂白、ヒドロキシプロピル化、アセチル化、架橋、酸化及び酸浸漬から選ばれる1種以上の加工処理を施したものでもよい。ここで、ヒドロキシプロピル化とは、澱粉にプロピレンオキサイドを反応させる処理を指し、アセチル化とは、澱粉に無水酢酸又は酢酸ビニールモノマー等を反応させる処理を指し、常法に従って実施できる。架橋とは、澱粉にメタリン酸塩、オキシ塩化リンなどの架橋剤を加え反応させる等の処理を指し、常法に従って実施できる。酸化とは、澱粉に次亜塩素酸Naを作用させる処理を指し、酸浸漬とは澱粉に硫酸を作用させる処理を指し、いずれも常法に従って実施することができる。   The amylopectin 80% by mass or more starch used in the present invention is an ungelatinized starch, and if necessary, one or more kinds of processing selected from bleaching, hydroxypropylation, acetylation, crosslinking, oxidation and acid soaking It may be processed. Here, hydroxypropylation refers to a treatment of reacting propylene oxide with starch, and acetylation refers to a treatment of reacting acetic anhydride, vinyl acetate monomer, or the like with starch, and can be carried out according to a conventional method. Crosslinking refers to a treatment such as adding a cross-linking agent such as metaphosphate or phosphorus oxychloride to the starch and reacting it, and can be carried out according to a conventional method. Oxidation refers to a treatment that causes sodium hypochlorite to act on starch, and acid soaking refers to a treatment that causes sulfuric acid to act on starch, both of which can be carried out according to conventional methods.

本発明の(A)成分の1つであるもち種タピオカ澱粉とは、もち種タピオカを原料とした澱粉であり、アミロペクチンがほぼ100%で構成されたものを指す。該もち種タピオカ澱粉としては、Thai Tapioca Deveiopment Institute(タイ国)から入手したもち種タピオカの芋を原料として、Siam Quality Starch社(タイ国)で製造したもち種タピオカ澱粉を利用できる。   The glutinous tapioca starch, which is one of the components (A) of the present invention, is a starch made from glutinous tapioca as a raw material, and refers to a composition comprising almost 100% amylopectin. As the glutinous tapioca starch, glutinous tapioca starch produced by Siam Quality Starch (Thailand) using glutinous tapioca straw obtained from Thai Tapioca Deveiopment Institute (Thailand) can be used.

本発明のシューパフには、(B)成分としてα化澱粉を含有する。α化澱粉とは、糊化(α化)した澱粉を、乾燥し、必要に応じて粉砕した粉末状の澱粉を指す。澱粉をα化する手法は公知であり、例えば、澱粉を水分存在下でドラムドライヤー、エクストルーダー、スプレードライヤー等を用いて加熱する方法が挙げられる。   The shoe puff of the present invention contains pregelatinized starch as the component (B). The pregelatinized starch refers to a powdery starch obtained by drying gelatinized (pregelatinized) starch and grinding it as necessary. The method of converting starch into α is known, and examples thereof include a method in which starch is heated using a drum dryer, an extruder, a spray dryer or the like in the presence of moisture.

本発明で使用するα化澱粉の原料の種類については特に制限されないが、例えば、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、コーン澱粉、米澱粉、サゴ澱粉、甘藷澱粉や各種もち種澱粉などが挙げられる。α化澱粉を1種単独で使用してもよく、2種以上を組合わせて使用してもよい。これらの中でも、本発明で使用するα化澱粉の原料として好ましいものは、馬鈴薯澱粉、タピオカ澱粉やそのもち種澱粉である。本発明で使用するα化澱粉は、必要に応じて、原料澱粉を予めヒドロキシプロピル化、アセチル化、架橋、酸化及び酸浸漬から選ばれる1種以上の加工処理を施したのち、α化したα化加工澱粉でもよい。本発明で使用するα化加工澱粉として好ましくは、α化架橋澱粉であり、より好ましくはα化ヒドロキシプロピル化架橋澱粉である。   The kind of raw material of the pregelatinized starch used in the present invention is not particularly limited, and examples thereof include wheat starch, potato starch, tapioca starch, corn starch, rice starch, sago starch, sweet potato starch and various glutinous starches. . One type of pregelatinized starch may be used, or two or more types may be used in combination. Among these, potato starch, tapioca starch and glutinous seed starch are preferable as the raw material of the pregelatinized starch used in the present invention. The pregelatinized starch used in the present invention is subjected to one or more kinds of processing selected from hydroxypropylation, acetylation, cross-linking, oxidation, and acid dipping in advance, and then pregelatinized as necessary. Modified starch may be used. The pregelatinized starch used in the present invention is preferably a pregelatinized cross-linked starch, more preferably a pregelatinized hydroxypropylated cross-linked starch.

本発明で使用するα化澱粉の冷水膨潤度としては、特に限定されないが、シュー生地の製造時に適正な粘度を付与できるという点から、10〜90が好ましく、50〜80がより好ましい。冷水膨潤度の測定は、以下の条件で測定できる。α化澱粉試料2gを水100mlに均一に分散させ、これを100ml容メスシリンダーに注ぎ入れて24時間静置し、澱粉の沈殿層の体積を読み取り、その数値(ml)を冷水膨潤度とする。   The cold water swelling degree of the pregelatinized starch used in the present invention is not particularly limited, but is preferably 10 to 90 and more preferably 50 to 80 from the viewpoint that an appropriate viscosity can be imparted during the production of shoe dough. The cold water swelling degree can be measured under the following conditions. 2 g of the pregelatinized starch sample is uniformly dispersed in 100 ml of water, poured into a 100 ml graduated cylinder, allowed to stand for 24 hours, the volume of the starch precipitate layer is read, and the numerical value (ml) is taken as the cold water swelling degree. .

本発明のシューパフは澱粉質原料として、(A)アミロペクチン含量80質量%以上の澱粉及び(B)α化澱粉以外に、澱粉質原料として、(C)穀粉を配合することができる。該(C)穀粉の配合量は、澱粉質原料100質量部に対して、22質量部以下の範囲で配合することができる。穀粉としては、小麦粉(薄力粉、中力粉、準強力粉、強力粉、超強力粉、日本産小麦粉)、全粒粉、ふすま、ライ麦、米、トウモロコシ、大麦、ひえ、あわ、きび、発芽玄米、黒米、赤米、大豆、小豆、アマランサス、キヌアなどを挙げることができる。本発明において用いられる澱粉質原料としては、(A)アミロペクチン含量80質量%以上の澱粉及び(B)α化澱粉以外に、澱粉質原料として、該澱粉以外の澱粉及び/又は穀粉を用いることができるが、穀粉由来の風味を付与できる観点から、(A)及び(B)澱粉以外の澱粉質原料として、(C)穀粉を用いることが好ましい。特に好ましい穀粉として、小麦粉を挙げることができる。   The shoepuff of this invention can mix | blend (C) flour as a starchy raw material other than (A) starch with an amylopectin content of 80 mass% or more and (B) pregelatinized starch as a starchy raw material. The compounding quantity of this (C) flour can be mix | blended in 22 mass parts or less with respect to 100 mass parts of starchy raw materials. As flour, wheat flour (light flour, medium flour, semi-strong flour, strong flour, super strong flour, Japanese wheat flour), whole grain flour, bran, rye, rice, corn, barley, millet, awa, acne, germinated brown rice, black rice, red rice , Soybeans, red beans, amaranth, quinoa and the like. As the starchy raw material used in the present invention, in addition to (A) starch having an amylopectin content of 80 mass% or more and (B) pregelatinized starch, starch and / or flour other than the starch may be used as the starchy raw material. However, it is preferable to use (C) flour as a starchy raw material other than (A) and (B) starch from the viewpoint of imparting flavor derived from flour. As a particularly preferable flour, wheat flour can be mentioned.

上記のようにして得られる澱粉質原料100質量部のうち、アミロペクチン80質量%以上の澱粉を70質量部以上92質量部以下とα化澱粉を8質量部以上20質量部以下を配合し、該アミロペクチン80質量%以上の澱粉のうち8質量部以上がもち種タピオカ澱粉であるように配合することにより、モチ食感に優れ、容積が大きく、シュー皮が薄いシューパフを製造できる。前記アミロペクチン80質量%以上の澱粉のより好ましい配合割合は80質量部以上92質量部以下であり、更に好ましくは80質量部以上90質量部以下である。前記α化澱粉のより好ましい配合割合は10質量部以上20質量部以下であり、更に好ましくは10質量部以上15質量部以下である。前記アミロペクチン80質量%以上の澱粉として配合されるもち種タピオカ澱粉のより好ましい配合割合は10質量部以上であり、更に好ましくは20質量部以上である。上記のように各種澱粉質原料の配合割合を設定することで、モチ食感、シューパフの容積、及びシュー皮の厚さがより好ましいシューパフを製造できる。   Of 100 parts by mass of the starchy raw material obtained as described above, 80 parts by mass or more of amylopectin 70 parts by mass or more and 92 parts by mass or less and pregelatinized starch 8 parts by mass or more and 20 parts by mass or less, By blending so that 8 parts by mass or more of the starch of 80% by mass or more of amylopectin is glutinous tapioca starch, a shoe puff having excellent mochi texture, large volume and thin shoe skin can be produced. A more preferable blending ratio of the starch of 80% by mass or more of the amylopectin is 80 parts by mass or more and 92 parts by mass or less, and more preferably 80 parts by mass or more and 90 parts by mass or less. A more preferable blending ratio of the pregelatinized starch is 10 parts by mass or more and 20 parts by mass or less, and more preferably 10 parts by mass or more and 15 parts by mass or less. A more preferable blending ratio of glutinous tapioca starch blended as a starch of 80% by mass or more of the amylopectin is 10 parts by mass or more, and more preferably 20 parts by mass or more. By setting the blending ratio of various starchy raw materials as described above, a shoe puff having a more preferable texture, shoe puff volume, and shoe skin thickness can be produced.

本発明のシューパフの製造には、澱粉質原料以外に必要に応じて、イースト、ベーキングパウダー、食塩、水、その他副材料を加えることができる。上記原料を元にシュー生地を作製し、焼成、フライ、蒸し等の加熱処理をおこない本発明のシューパフが製造される。   In addition to the starchy raw material, yeast, baking powder, salt, water, and other auxiliary materials can be added to the production of the shoe puff of the present invention as necessary. A shoe dough is produced based on the above raw materials, and subjected to heat treatment such as baking, frying, steaming, etc., to produce the shoe puff of the present invention.

なお、副材料とは、一般にシュー生地の製造に使用されている副材料、或いは望まれる品質などによって使用されている副材料であり、具体的には全卵、卵白、卵黄、乾燥全卵、乾燥卵白、乾燥卵黄などの卵類、砂糖、黒糖、グルコース、異性化糖、希少糖、希少糖含有異性化糖(例えばレアシュガースウィート、松谷化学工業株式会社製)、オリゴ糖、デキストリン、還元澱粉分解物等の糖質、脱脂粉乳、全脂粉乳、牛乳などの乳製品、ショートニング、マーガリン、バター、粉末油脂、乳化油脂等の油脂類、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ステアロイル乳酸カルシウム等の乳化剤、シナモン、バジリコ等の香辛料、ブランデー、ラム酒等の洋酒類、レーズン、ドライチェリー等のドライフルーツ、アーモンド、ピーナッツ等のナッツ類、αアミラーゼ、βアミラーゼ、グルコオキシターゼ、プロテアーゼ、リパーゼ、キシラナーゼ、ヘミセルラーゼ、グルコースオキシターゼ等の酵素、香料(例えばバニラエッセンス)、人工甘味料、(例えばアスパルテーム)、ペクチン、グアガム分解物、アガロース、グルコマンナン、ポリデキストロース、アルギン酸ナトリウム、セルロース、ヘミセルロース、リグニン、キチン、キトサン、難消化性デキストリン、シトラスファイバー等の食物繊維、活性グルテン、ココアパウダー、キサンタンガム、グアガム、ジェランガム等の増粘剤類が例示できる。   The secondary material is a secondary material that is generally used in the manufacture of shoe dough, or a secondary material that is used depending on the desired quality, specifically, whole egg, egg white, egg yolk, dried whole egg, Eggs such as dried egg white and dried egg yolk, sugar, brown sugar, glucose, isomerized sugar, rare sugar, rare sugar-containing isomerized sugar (eg, rare sugar sweet, manufactured by Matsutani Chemical Co., Ltd.), oligosaccharide, dextrin, reduced starch Decomposed sugars, non-fat dry milk, whole milk powder, dairy products such as cow milk, shortening, margarine, butter, powdered fats and oils such as emulsified fats, glycerin fatty acid esters, sucrose fatty acid esters, stearoyl calcium lactate, etc. Emulsifiers, spices such as cinnamon and basil, Western liquors such as brandy and rum, dried fruits such as raisins and dried cherries, almonds and peas Nuts such as nuts, α-amylase, β-amylase, glucooxidase, protease, lipase, xylanase, hemicellulase, glucose oxidase, and other enzymes, flavors (eg, vanilla essence), artificial sweeteners (eg, aspartame), pectin, guar gum Decomposition products, agarose, glucomannan, polydextrose, sodium alginate, cellulose, hemicellulose, lignin, chitin, chitosan, indigestible dextrin, citrus fiber and other dietary fibers, active gluten, cocoa powder, xanthan gum, guar gum, gellan gum, etc. An example is a sticky agent.

本発明では、上記(A)成分、(B)成分及び必要に応じて(C)成分を予め混合し、ミックス粉として提供してもよい。この場合、製造者は澱粉質原料を混合する必要がなくシューパフの製造作業を簡略化できる。この場合、ミックス粉には、ベーキングパウダー、食塩や副原料など必要に応じて含ませてもよい。   In the present invention, the component (A), the component (B) and the component (C) may be mixed in advance and provided as a mixed powder. In this case, the manufacturer does not need to mix the starchy raw material and can simplify the production process of the shoe puff. In this case, the mixed powder may contain baking powder, salt, and auxiliary materials as necessary.

シューパフの製造方法は、加熱状態で原料を混合(加熱混合工程)する方法と非加熱状態で原料を混合する方法がある。加熱混合工程とは、例えば、水、油脂類、場合によって食塩、砂糖などをあらかじめ混合し沸騰させた中に、澱粉質原料等の粉類を添加し、撹拌する工程を指し、その後、卵、膨張剤類を添加、撹拌してシュー生地を製造する。本発明において、シュー生地の製造方法としては、加熱混合工程を含む方法と含まない方法どちらの方法でも目的のシューパフを製造できる。本発明では、加熱混合工程を実施せずとも、好ましいシューパフを製造できるので、加熱混合工程を含まないシューパフの製造方法が好ましい。本発明は、膨化性が良く、モチ食感に優れ、更に喫食し易いシューパフを簡易に製造できる点で従来の技術に比べ優れている。また本発明の製造方法は、シューパフを製造後冷凍して流通させる冷凍製品や、近年シュー生地の製造工程の合理化や流通上の目的で利用される冷凍生地などにも適用できる。   There are two methods for producing a shoe puff: a method of mixing raw materials in a heated state (heating and mixing step) and a method of mixing raw materials in a non-heated state. The heating and mixing step refers to a step in which, for example, water, fats and oils, in some cases, salt, sugar, and the like are mixed and boiled in advance and added to a starch raw material and the like, and then stirred. A swelling material is produced by adding and stirring swelling agents. In the present invention, as a method for producing shoe dough, a target shoe puff can be produced by either a method including a heating and mixing step or a method not including a heating and mixing step. In the present invention, since a preferable shoe puff can be manufactured without performing the heating and mixing step, a method for manufacturing a shoe puff that does not include the heating and mixing step is preferable. The present invention is superior to the prior art in that it can be easily produced as a puff having good swelling property, excellent mochi texture, and easy to eat. The production method of the present invention can also be applied to frozen products in which shoe puffs are produced and then frozen and distributed, and frozen doughs that are recently used for rationalizing the production process of shoe dough and for distribution purposes.

本発明のシューパフ又はシュー生地を適用できる製品としては、シュークリーム、エクレア、フレンチクルーラー、揚げシュー、また、他の生地と組み合わせて製品にするパイシュー、クッキーシューなどをあげることができる。またシュー生地と同様の絞りタイプの生地としてポービリア、ポンデケージョなどをあげることができ、もち食感でありながら製品の容積を向上させることが可能である。   Examples of products to which the shoe puff or shoe dough of the present invention can be applied include cream puffs, eclairs, French crullers, fried shoes, and pie shoes and cookie shoes that are combined with other doughs. In addition, povillea, pondecejo, and the like can be raised as a dough-type dough similar to shoe dough, and the volume of the product can be improved while maintaining a texture.

以下に実施例及び比較例を挙げて、本発明を具体的に説明するが、本発明の範囲は下記の実施例に限定されて解釈されるものではない。   EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples, but the scope of the present invention is not construed as being limited to the following examples.

[評価方法]   [Evaluation method]

(シュー皮の皮厚の測定)
シューパフの頂点を通りシューパフの底に対して垂直となるようにシューパフを切断した。シューパフの切断面の頂上部と底部の皮厚をノギスにより測定した。上下2カ所の測定値の平均をそのシュー皮の皮厚とした。モチ食感を有するシューパフのシュー皮において、皮厚が7mmを超えるとシューパフの中にクリームを入れたシュークリームにおいて、皮を噛み千切ろうとする際に中のクリームが飛び出しやすくなり食べにくくなる。そのため、モチ食感を有するシューパフのシュー皮においては皮厚は7mm以下が好ましい。また、皮厚が5mm以下であれば、モチ食感を有するシューパフであっても、シュークリームはより食べやすくなり好ましい。以上を踏まえ、以下のように皮厚による評価をした。
(Measurement of shoe skin thickness)
The shoe puff was cut so that it passed through the top of the shoe puff and was perpendicular to the bottom of the shoe puff. The skin thickness at the top and bottom of the cut surface of the shoe puff was measured with calipers. The average of the measured values at the top and bottom two locations was defined as the skin thickness of the shoe skin. In a shoe skin of a shoe puff having a mochi texture, if the skin thickness exceeds 7 mm, the cream inside the shoe puff will tend to pop out and become difficult to eat when trying to chew the skin and shred. Therefore, the shoe thickness of the shoe puff having a mochi texture is preferably 7 mm or less. Moreover, if the skin thickness is 5 mm or less, even if it is a shoe puff having a mochi texture, cream puff is preferable because it is easier to eat. Based on the above, the skin thickness was evaluated as follows.

<判定基準>
◎:5mm以下。
〇:5mmより大〜7mm以下。
×:7mmより大。
<Criteria>
A: 5 mm or less.
A: Greater than 5 mm to 7 mm or less.
X: Greater than 7 mm.

(シュー皮の容積の測定)
シュー皮の容積を自動体積計(3D LaserVolume Measurement Selnac-winVM2100、アステックス社)により測定した。従来モチ食感が得られる澱粉として使用されていたタピオカ澱粉を利用した表3記載の配合1−4を使って作製したシューパフの容積を元に、以下のように評価した。
(Measurement of shoe skin volume)
The volume of the shoe skin was measured with an automatic volume meter (3D LaserVolume Measurement Selnac-winVM2100, Astex). Based on the volume of shoe puffs prepared using Formulation 1-4 described in Table 3 using tapioca starch that has been used as a starch that provides a mochi texture, the following evaluation was made.

<判定基準>
◎:70cm以上。
〇:52cm以上70cm未満。
×:52cm未満。
<Criteria>
A: 70 cm 3 or more.
A: 52 cm 3 or more and less than 70 cm 3
×: 52cm less than 3.

(シューパフの食感評価)
シューパフの食感評価を10名のよく訓練された試験員により実施した。各試験員にモチ食感を、澱粉質原料として小麦粉だけで製造したシューパフのモチ食感を1、モチ食感が強い場合を5として5段階で評価させた。10名のモチ食感の点数の平均をそのシューパフのモチ食感値とし、以下のように評価した。
(Shoo puff texture evaluation)
The texture evaluation of the shoepuff was performed by 10 well-trained examiners. Each tester evaluated the mochi texture in five stages, with 1 as the mochi texture of a shoe puff made only with wheat flour as a starchy raw material and 5 when the mochi texture is strong. The average score of ten people's mochi texture was taken as the mochi texture value of the shoepuff, and the evaluation was as follows.

<判定基準>
◎:4以上。
〇:3以上〜4未満。
×:3未満。
<Criteria>
A: 4 or more.
A: 3 or more and less than 4
X: Less than 3.

[シューパフの検討1]   [Examination of shoe puff 1]

(シューパフの製造)
表2の配合1−1〜配合1−7に記載の澱粉質原料を準備した。各種澱粉質原料、液状マーガリン及びデキストリンを表1に記載の割合で混合し、全卵、水を加えて十分撹拌してシュー生地を調製した。該シュー生地を絞り袋に入れ、天板上に生地量が10gになるよう絞り出し、霧吹きを行った後、あらかじめ上火180℃、下火190℃に加熱したオーブンで17分焼成してシュー皮を得た。オーブンから取り出したシュー皮を20℃で40分間保持しシューパフの各種測定をした。
(Manufacture of shoe puffs)
The starch raw materials described in Formulation 1-1 to Formulation 1-7 in Table 2 were prepared. Various starchy materials, liquid margarine and dextrin were mixed in the proportions shown in Table 1, and whole eggs and water were added and stirred well to prepare shoe dough. The shoe dough is put in a squeeze bag, squeezed out so that the amount of dough becomes 10 g on the top plate, sprayed, and then baked for 17 minutes in an oven preheated to 180 ° C. and 190 ° C. Got. The shoe skin taken out from the oven was held at 20 ° C. for 40 minutes, and various measurements of shoe puffs were performed.

Figure 0005981677
Figure 0005981677

Figure 0005981677
Figure 0005981677

(結果)
結果を表3に示す。澱粉質原料として、α化澱粉ともち種タピオカ澱粉の組合わせ又は、α化澱粉とヒドロキシプロピル化もち種タピオカ澱粉の組合わせを用いた場合、モチ食感に優れ、シューパフの容積が大きく、シュー皮が薄い好ましいシューパフを製造できた。その際、シュー生地の製造時において原料粉を混合する際に加熱工程を必要とせず、簡易な製造工程で好ましいシューパフを製造できた。一方、もち種タピオカ澱粉を含まない場合、表3に示すように好ましいシュー皮を製造できなかった。
(result)
The results are shown in Table 3. When using a combination of pregelatinized starch and glutinous tapioca starch, or a combination of pregelatinized starch and hydroxypropylated glutinous tapioca starch as the raw material for starch, it has excellent mochi texture, large shoepuff volume, A preferred shoe puff having a thin skin could be produced. At that time, when the raw material powder was mixed during the production of the shoe dough, a heating step was not required, and a preferable shoe puff could be produced by a simple production process. On the other hand, when no glutinous seed tapioca starch was included, preferred shoe skins could not be produced as shown in Table 3.

Figure 0005981677
Figure 0005981677

[シューパフの検討2(もち種タピオカ澱粉の配合量検討)]   [Examination of Shupuff 2 (Examination of amount of glutinous tapioca starch)]

(製造)
澱粉質原料として表4に示す配合2−1〜2−4を用いた以外はシューパフの検討1と同様にシューパフを製造した。
(Manufacturing)
Shoe puffs were produced in the same manner as Shoe puff study 1 except that the blends 2-1 to 2-4 shown in Table 4 were used as the starchy raw materials.

(結果)
結果を表5に示す。澱粉質原料100質量部に対して、もち種タピオカ澱粉を70質量部以上配合させてα化澱粉と併用した場合、好ましいシューパフを製造できた。もち種タピオカ澱粉が60質量部の場合、α化澱粉と併用しても、シューパフの容積、皮厚の点で好ましいシューパフを製造できなかった。
(result)
The results are shown in Table 5. When 70 parts by mass or more of glutinous seed tapioca starch was blended with 100 parts by mass of the starch raw material and used together with the pregelatinized starch, a preferable shoe puff could be produced. When the amount of glutinous seed tapioca starch was 60 parts by mass, a shoepuff that was preferable in terms of the volume and skin thickness of the shoepuff could not be produced even in combination with the pregelatinized starch.

Figure 0005981677
Figure 0005981677

Figure 0005981677
Figure 0005981677

[シューパフの検討3((A)成分の検討)]   [Examination of shoepuff 3 (examination of component (A))]

(製造)
澱粉質原料として表6に示す配合3−1〜3−9を用いた以外はシューパフの検討1と同様にシューパフを製造した。
(Manufacturing)
A shoe puff was produced in the same manner as in the shoe puff study 1 except that the blends 3-1 to 3-9 shown in Table 6 were used as the starchy raw material.

(結果)
(A)成分としてもち種タピオカ澱粉が5質量部の場合、アミロペクチン80質量%以上の澱粉が90質量部配合されていても好ましいシューパフを製造できなかった。(A)成分としてもち種タピオカ澱粉ともち種タピオカ澱粉以外のアミロペクチン80質量%以上の澱粉を組合せる場合、本発明の目的のシューパフを製造するためには、もち種タピオカ澱粉が少なくとも8質量部以上必要であることがわかった。また、比較例10に示すように、もち種タピオカ澱粉が10質量部含まれていても(A)成分が合計で55質量部では好ましいシューパフは得られなかった。
(result)
In the case where the glutinous tapioca starch is 5 parts by mass as the component (A), a preferred shoe puff could not be produced even if 90 parts by mass of starch of 80% by mass or more of amylopectin was blended. In the case of combining 80% by mass or more starch of amylopectin other than glutinous tapioca starch and glutinous tapioca starch as component (A), at least 8 parts by mass of glutinous tapioca starch is used to produce the shoepuff for the purpose of the present invention. I found that it was necessary. In addition, as shown in Comparative Example 10, even when 10 parts by mass of glutinous seed tapioca starch was included, a preferred shoepuff could not be obtained at a total of 55 parts by mass of component (A).

Figure 0005981677
Figure 0005981677

Figure 0005981677
Figure 0005981677

[シューパフの検討4((B)成分の検討)]   [Examination of shoepuff 4 (Examination of component (B))]

(製造)
澱粉質原料として表8に示す配合4−1〜4−8を用いた以外はシューパフの検討1と同様にシューパフを製造した。
(Manufacturing)
Shoe puffs were produced in the same manner as Shoe puff study 1 except that the ingredients 4-1 to 4-8 shown in Table 8 were used as the starchy raw materials.

(結果)
(B)成分としてα化澱粉が8質量部〜20質量部において、本発明の目的の好ましいシューパフが製造できた。配合4−5(B成分がα化ヒドロキシプロピル化架橋澱粉)と配合4−6(B成分がα化架橋澱粉)の澱粉質原料を用いて製造したシューパフを比較すると、(B)成分としてα化ヒドロキシプロピル化架橋澱粉を用いた場合、シュー皮がより薄い好ましいシューパフを製造できた。
(result)
(B) When the pregelatinized starch was 8 to 20 parts by mass as the component, a preferable shoe puff for the purpose of the present invention could be produced. Comparing shoepuffs prepared using a starch raw material of Formulation 4-5 (B component is pregelatinized cross-linked starch) and Formulation 4-6 (B component is pregelatinized cross-linked starch), α as component (B) In the case of using a modified hydroxypropylated crosslinked starch, a preferable shoe puff having a thinner shoe skin could be produced.

Figure 0005981677
Figure 0005981677

Figure 0005981677
Figure 0005981677

[シュークリーム]
実施例1、比較例2のシューパフを用いてシュークリームを製造した。実施例1のシューパフを用いて製造したシュークリームはモチ食感に優れながらも中に入っているクリームが飛び出しにくく食べやすかった。一方で、比較例2のシューパフを用いて製造したシュークリームは、シュー皮を噛み千切る際に、中のクリームが飛び出し食べにくかった。
[Puffs]
Cream puffs were produced using the shoe puffs of Example 1 and Comparative Example 2. Although the cream puff produced using the shoe puff of Example 1 was excellent in mochi texture, the cream contained therein was difficult to jump out and was easy to eat. On the other hand, the cream puff produced using the shoe puff of Comparative Example 2 was difficult to eat when the chew skin was bitten and shredded.

本発明は、モチ食感に優れ、容積が大きく、シュー皮が薄いシューパフを提供することができ、モチ食感でありながら、外観が良く、喫食しやすい、従来に比べ製品価値の高いモチ食感のシューパフを提供する。また、本発明は、同時に、モチ食感でありながら、外観が良く、喫食しやすいシューパフを簡易に製造することができるシュー生地及びシュー生地用ミックス粉を提供する。本発明によれば、シューパフの製造において原料粉を混合する際に、加熱工程を必要とするようなことはなく、モチ食感に優れ、容積が大きく、シュー皮が薄いシューパフを簡易に、かつ安定して製造することができるので、生産性の点からも、優れたシューパフの生産方法を提供する。   The present invention can provide a shoe puff having an excellent mochi texture, a large volume, and a thin shoe skin, having a mochi texture, having a good appearance and being easy to eat. Provides a feeling of shoe puff. The present invention also provides a shoe dough and a mixed dough for shoe dough that can easily produce a shoe puff that has a mochi texture and a good appearance and is easy to eat. According to the present invention, when mixing raw material powder in the production of shoe puffs, there is no need for a heating step, and a shoe puff having excellent mochi texture, large volume, and thin shoe skin can be easily obtained. Since it can be manufactured stably, an excellent shoe puff production method is provided from the viewpoint of productivity.

Claims (11)

シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で含有し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として配合したことを特徴とするシューパフ。 Among 100 parts by weight of starchy raw material contained in the shoepuff, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more, (B) 8 to 20 parts by weight of pregelatinized starch, A + B ≦ 100 parts by mass, and among the starches of the above-mentioned (A) amylopectin content of 80% by mass or more, a starchy raw material in which at least 8 parts by mass is a seed tapioca starch, Shupafu characterized in that formulated as starch material. シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で含有し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として配合したことを特徴とする請求項1に記載のシューパフ。 Among 100 parts by weight of starchy raw material contained in the shoepuff, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more, (B) 8 to 20 parts by weight of pregelatinized starch, A + B <Containing 100 parts by mass, and (C) flour as a remaining starchy raw material in a compounding amount of 22 parts by mass or less, and among the starches having an amylopectin content of 80% by mass or more in (A) above 2. The shoe puff according to claim 1, wherein at least 8 parts by mass or more of a starchy raw material of glutinous seed tapioca starch is blended as a starchy raw material for producing a shoe puff. シューパフに含まれる澱粉質原料100質量部のうち、(A)のアミロペクチン含量80質量%以上の澱粉の配合量が、80質量部〜92質量部であることを特徴とする請求項1又は2に記載のシューパフ。   The amount of starch having an amylopectin content of 80% by mass or more in (A) is 100 to 92 parts by mass, based on 100 parts by mass of the starchy raw material contained in the shoepuff. The listed shoepuff. シューパフに含まれる澱粉質原料100質量部のうち、(A)のアミロペクチン含量80質量%以上の澱粉の配合量が80質量部〜90質量部であり、(B)のα化澱粉の配合量が10〜20質量部であり、(C)の穀粉の配合量が10質量部以下であることを特徴とする請求項2又は3に記載のシューパフ。   Among 100 parts by weight of starchy raw material contained in the shoepuff, the blending amount of starch having an amylopectin content of 80% by mass or more in (A) is 80 to 90 parts by mass, and the blending amount of pregelatinized starch in (B) is The shoe puff according to claim 2 or 3, wherein the amount of the flour of (C) is 10 parts by mass or less. アミロペクチン含量80質量%以上の澱粉が、もち種タピオカ澱粉であることを特徴とする請求項1〜4のいずれか1項に記載のシューパフ。   The starch puff according to any one of claims 1 to 4, wherein the starch having an amylopectin content of 80 mass% or more is glutinous seed tapioca starch. α化澱粉が、α化架橋澱粉であるであることを特徴とする請求項1〜5のいずれか1項に記載のシューパフ。   The shoe puff according to any one of claims 1 to 5, wherein the pregelatinized starch is pregelatinized crosslinked starch. シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いて生地を調製し、該生地をシュー生地として用いて製造することを特徴とするシューパフの製造方法。   Among 100 parts by weight of starchy raw material contained in the shoepuff, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more, (B) 8 to 20 parts by weight of pregelatinized starch, A + B ≦ 100 parts by mass, and among the starches of the above-mentioned (A) amylopectin content of 80% by mass or more, at least 8 parts by mass of a starchy raw material that is a seed tapioca starch, A method for producing a shoe puff, wherein a dough is prepared as a starchy material, and the dough is produced as a shoe dough. シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で配合し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として用いて生地を調製し、該生地をシュー生地として用いて製造することを特徴とする請求項7に記載のシューパフの製造方法。   Among 100 parts by weight of starchy raw material contained in the shoepuff, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more, (B) 8 to 20 parts by weight of pregelatinized starch, A + B <100 parts by mass of the mixture, and (C) flour as a remaining starch raw material in an amount of 22 parts by mass or less, and (A) amylopectin content of 80% by mass or more of the starch A dough is prepared by using a starchy raw material having at least 8 parts by mass of glutinous seed tapioca starch as a starchy raw material for producing shoe puffs, and the dough is produced using the dough as a shoe dough. A method for producing a shoe puff according to claim 7. シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として配合するか、或いは(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で配合し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として配合したことを特徴とする、シューパフの製造用シュー生地。 Among 100 parts by weight of starchy raw material contained in the shoepuff, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more, (B) 8 to 20 parts by weight of pregelatinized starch, A + B ≦ 100 parts by mass, and among the starches of the above-mentioned (A) amylopectin content of 80% by mass or more, at least 8 parts by mass of a starchy raw material that is a seed tapioca starch, or formulated as starch material, or (a) and 70 parts by to 92 parts by weight of amylopectin content 80 wt% or more starch, and 8-20 parts by weight of (B) alpha-starch, a + B <100 weight parts And (C) flour is blended in a blending amount of 22 parts by mass or less as the remaining starchy raw material, and at least eight of the starches having an amylopectin content of 80% by mass or more in (A) above A shoe dough for producing shoe puffs, characterized in that a starchy raw material comprising at least an amount of glutinous seed tapioca starch is blended as a starchy raw material for producing shoe puffs. シューパフに含まれる澱粉質原料100質量部のうち、(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B≦100質量部となる条件で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シューパフ製造用の澱粉質原料として配合するか、或いは(A)アミロペクチン含量80質量%以上の澱粉を70質量部〜92質量部と、(B)α化澱粉を8〜20質量部とを、A+B<100質量部となる条件で配合し、残部の澱粉質原料として(C)穀粉を22質量部以下の配合量で配合し、かつ、上記(A)のアミロペクチン含量80質量%以上の澱粉のうち、少なくとも8質量部以上がもち種タピオカ澱粉である澱粉質原料を、シュー生地製造用の澱粉質原料として配合したことを特徴とするシュー生地用ミックス粉。   Among 100 parts by weight of starchy raw material contained in the shoepuff, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more, (B) 8 to 20 parts by weight of pregelatinized starch, A + B ≦ 100 parts by mass, and among the starches of the above-mentioned (A) amylopectin content of 80% by mass or more, at least 8 parts by mass of a starchy raw material that is a seed tapioca starch, Or (A) 70 parts by mass to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, (B) 8 to 20 parts by mass of pregelatinized starch, A + B <100 parts by mass And (C) flour is blended in a blending amount of 22 parts by mass or less as the remaining starchy raw material, and at least eight of the starches having an amylopectin content of 80% by mass or more in (A) above A mixed powder for shoe dough comprising a starchy raw material, which is a glutinous tapioca starch in an amount of more than a certain amount, as a starchy raw material for producing shoe dough. 請求項1〜6のいずれか1項に記載のシューパフに、クリームが充填されたシュークリーム。
A cream puff comprising a cream filled in the shoe puff according to claim 1.
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