JP7049077B2 - Choux pastry mix, choux pastry, and choux pastry manufacturing method - Google Patents
Choux pastry mix, choux pastry, and choux pastry manufacturing method Download PDFInfo
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Description
本発明は、シュー皮の製造に用いるシュー生地用ミックス、及びシュー生地に関し、特に澱粉を主成分として含んでいても、良好な形状のシュー皮を製造することができるシュー生地用ミックス、シュー生地、及びそれらを用いるシュー皮の製造方法に関する。 The present invention relates to a choux pastry mix used for producing choux pastry, and a choux pastry mix and choux pastry that can produce a choux pastry having a good shape even if it contains choux pastry as a main component. , And a method for producing choux pastry using them.
一般に、シュークリーム、エクレア、クロカンブッシュ等に用いられるシュー皮の製造は、以下のように行なわれる。すなわち、水及び油脂を混合し、沸騰させたものと、小麦粉等を含む粉粒状材料（本発明において、「シュー生地用ミックス」と称する）をよく混合して糊化させ、さらに卵を徐々に加えて混合し、適当な硬さのシュー生地を調製する。次いで、シュー生地を天板上に搾り出してオーブンで焼成する。これにより、生地が水蒸気により膨化し、その状態で焼き固まり、内部が空洞のシュー皮が製造される。 Generally, the choux pastry used for cream puffs, eclairs, croquembouches and the like is produced as follows. That is, water and fats and oils are mixed and boiled, and a powdery granular material containing wheat flour and the like (referred to as "mix for choux pastry" in the present invention) is well mixed and gelatinized, and then the eggs are gradually mixed. Add and mix to prepare choux pastry of appropriate hardness. Next, the choux pastry is squeezed onto a top plate and baked in an oven. As a result, the dough swells due to steam and is baked and hardened in that state to produce a choux pastry with a hollow inside.
近年、種々の特徴を有するシュー皮が開発されている。例えば、特許文献１では、タピオカ澱粉を含む澱粉粉体、酸性剤、卵白、油脂、水分を必須成分として、シュー生地を調整し、オーブンで焼成してなることを特徴とする白色シューパフによって、焼成時には小麦粉を主体とする従来品と同様に膨張し、かつ焼き色が少ない白色シューパフが得られることが開示されている。また、特許文献２では、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％とタピオカ加工澱粉３０～９５重量％を含むことを特徴とするシュー生地によって、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が得られることが開示されている。 In recent years, choux pastry with various characteristics has been developed. For example, in Patent Document 1, the choux pastry is prepared by using starch powder containing tapioca starch, an acid agent, egg white, oil and fat, and water as essential components, and baked with a white shoe puff, which is characterized by baking in an oven. It is disclosed that sometimes a white choux pastry that expands like a conventional product mainly composed of wheat flour and has less baking color can be obtained. Further, in Patent Document 2, it is a choux pastry for choux pastry having a chewy texture, and 5 to 30% by weight of glutinous rice flour and 30 to 95 of tapioca processed choux pastry are contained in 100 parts by weight of the powder used for the choux pastry. It is disclosed that a choux pastry characterized by containing% by weight provides a choux pastry for choux pastry having a chewy texture and a large cavity, and a choux pastry having a chewy texture.
一方、シュー皮の形状は、製造時の作業性、及び良好な外観との関係で、底面は平らで安定しており、上部は十分に膨化したバランスの良い形状が好ましい。しかしながら、特許文献１及び２のように澱粉を主成分として含むシュー生地を用いた場合、シュー皮の上部が十分に膨化しなかったり、逆にシュー皮の底面まで丸く膨らんで、転がり易く不安定な形状になったりして形状不良になる場合がある。 On the other hand, the shape of the choux pastry is preferably a well-balanced shape in which the bottom surface is flat and stable and the upper portion is sufficiently swollen in relation to workability at the time of manufacture and good appearance. However, when choux pastry containing starch as a main component is used as in Patent Documents 1 and 2, the upper part of the choux pastry does not swell sufficiently, or conversely, it swells round to the bottom of the choux pastry, making it easy to roll and unstable. The shape may be poor.
したがって、本発明の目的は、澱粉を主成分として含んでいても、上部は十分に膨化し、且つ底面は平らで転がり難い、バランスの良い形状のシュー皮を製造することができるシュー生地用ミックス、シュー生地、及びそれらを用いるシュー皮の製造方法を提供することにある。 Therefore, an object of the present invention is a mix for choux pastry capable of producing a choux pastry having a well-balanced shape, in which the upper part is sufficiently swollen and the bottom surface is flat and difficult to roll even if starch is contained as a main component. , A shoe fabric, and a method for producing choux pastry using them.
本発明者らは、シュー生地用ミックスに用いる澱粉の種類を鋭意検討した結果、特定の澱粉を組合せて用いることで上記課題を解決できることを見出した。 As a result of diligent studies on the types of starch used in the choux pastry mix, the present inventors have found that the above problems can be solved by using a specific starch in combination.
すなわち、上記目的は、澱粉を主成分として含むシュー生地用ミックスであって、前記澱粉が、α化澱粉を含まず、タピオカ澱粉（但し、α化タピオカ澱粉を除く） と、小麦澱粉（但し、小麦アルファー澱粉を除く）及び／又は馬鈴薯澱粉（但し、α化架橋馬鈴薯澱粉を除く）を含み、前記澱粉中のタピオカ澱粉（但し、α化タピオカ澱粉を除く）と、小麦澱粉（但し、小麦アルファー澱粉を除く）及び／又は馬鈴薯澱粉（但し、α化架橋馬鈴薯澱粉を除く）の合計の含有率が、前記澱粉の総質量に基づいて７０～１００質量％であることを特徴とするシュー生地用ミックス、並びに澱粉を主成分とする粉粒状材料、卵、油脂、及び水を含むシュー生地であって、前記澱粉が、α化澱粉を含まず、タピオカ澱粉（但し、α化タピオカ澱粉を除く）と、小麦澱粉（但し、小麦アルファー澱粉を除く）及び／又は馬鈴薯澱粉（但し、α化架橋馬鈴薯澱粉を除く）を含み、前記澱粉中のタピオカ澱粉（但し、α化タピオカ澱粉を除く）と、小麦澱粉（但し、小麦アルファー澱粉を除く）及び／又は馬鈴薯澱粉（但し、α化架橋馬鈴薯澱粉を除く）の合計の含有率が、前記澱粉の総質量に基づいて７０～１００質量％であることを特徴とするシュー生地によって達成される。なお、本発明において、「粉粒状材料」とは、粉状、及び／又は比較的粒子の細かい粒状の材料を意味する。また、「澱粉を主成分として含む」、又は「澱粉を主成分とする」とは、シュー生地用ミックス、又は粉粒状材料中の澱粉の含有率が、前記シュー生地用ミックス、又は粉粒状材料の総質量に基づいて、５０質量％より多いことを意味する。本発明においては、シュー生地用ミックス、又は粉粒状材料における、澱粉の含有率が多い程、本発明の効果が得られるので、澱粉の含有率は７０質量％以上が好ましく、８０質量％以上がより好ましい。
That is, the above-mentioned purpose is a mix for shoe dough containing starch as a main component, wherein the starch does not contain pregelatinized starch, and tapioca starch (excluding pregelatinized tapioca starch) and wheat starch (provided, however ). Contains tapioca starch (excluding pregelatinized tapioca starch ) and / or horse bell starch (excluding pregelatinized cross-linked horse bell starch), and tapioca starch (excluding pregelatinized tapioca starch) and wheat starch ( excluding pregelatinized tapioca starch). For shoe dough, the total content of ( excluding starch) and / or horse bell starch (excluding pregelatinized cross-linked horse bell starch) is 70 to 100% by mass based on the total mass of the starch. A shoe dough containing a mix and a starch-based powder / granular material, eggs, oils and fats, and water, wherein the starch does not contain pregelatinized starch and is tapioca starch (excluding pregelatinized tapioca starch). And / or tapioca starch (excluding pregelatinized tapioca starch) containing wheat starch (excluding wheat alpha starch) and / or horse bellows starch (excluding pregelatinized cross-linked horse bellows starch). The total content of wheat starch (excluding wheat alpha starch) and / or horse bell starch (excluding pregelatinized cross-linked horse bell starch) is 70 to 100% by mass based on the total mass of the starch. Achieved by the shoe fabric characterized by. In the present invention, the "powder-granular material" means a powdery and / or a granular material having relatively fine particles. Further, "containing starch as a main component" or "mainly containing starch" means that the content of starch in the choux pastry mix or the powder granular material is the choux pastry mix or the powder granular material. Means more than 50% by mass, based on the total mass of. In the present invention, the higher the starch content in the choux pastry mix or the powdery granular material, the more the effect of the present invention can be obtained. Therefore, the starch content is preferably 70% by mass or more, preferably 80% by mass or more. More preferred.
本発明により、澱粉を主成分として含んでいても、上部は十分に膨化し、且つ底面は平らで転がり難い、バランスの良い形状のシュー皮を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a choux pastry having a well-balanced shape in which the upper portion is sufficiently swollen and the bottom surface is flat and difficult to roll even if starch is contained as a main component.
［シュー生地用ミックス］
本発明のシュー生地用ミックスは、澱粉を主成分として含み、前記澱粉が、タピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉を含み、前記澱粉中のタピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉の合計の含有率が、前記澱粉の総質量に基づいて７０～１００質量％であることを特徴とする。従来技術において、澱粉を主成分として含むシュー生地用ミックスを用いてシュー皮を製造する場合、上述の通り、シュー皮の上部が十分に膨化しなかったり、逆にシュー皮の底面まで丸く膨らんで、転がり易く不安定な形状になったりして形状不良になる場合がある。本発明においては、前記澱粉が、タピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉を含み、これらの澱粉の合計の含有率が、上記の範囲とすることで、上部は十分に膨化し、且つ底面は平らで転がり難い、バランスの良い形状のシュー皮を製造することができる。後述する実施例に示す通り、前記澱粉中のタピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉の合計の含有率が、上記範囲の下限未満の場合は、シュー皮の上部の膨化が弱く、縦横のバランスが悪い形状のシュー皮になる。また、澱粉としてタピオカ澱粉のみを用いると、シュー皮の上部の膨化は良好であるが、底面まで丸く膨らんでしまい、転がり易く不安定な形状のシュー皮になる。さらに、澱粉として小麦澱粉及び／又は馬鈴薯澱粉のみを用いると、シュー皮の底面の安定性は良好であるが、上部の膨化が悪く、縦横のバランスが悪い形状のシュー皮になる。前記澱粉中のタピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉の合計の含有率は、好ましくは７５質量％以上であり、より好ましくは８０質量％以上である。
[Mix for choux pastry]
The mix for shoe dough of the present invention contains starch as a main component, and the starch contains tapioca starch and wheat starch and / or horse bell starch, and the tapioca starch in the starch and wheat starch and / or horse bell starch. The total content is 70 to 100% by mass based on the total mass of the starch. In the prior art, when a choux pastry mix containing starch as a main component is used to produce choux pastry, as described above, the upper part of the choux pastry does not swell sufficiently, or conversely, it swells round to the bottom of the choux pastry. , It may roll easily and become an unstable shape, resulting in a poor shape. In the present invention, the starch contains tapioca starch, wheat starch and / or potato starch, and the total content of these starches is within the above range, so that the upper part is sufficiently swollen and the bottom surface is sufficiently expanded. Can produce a well-balanced choux pastry that is flat and hard to roll. As shown in Examples described later, when the total content of tapioca starch, wheat starch and / or potato starch in the starch is less than the lower limit of the above range, the swelling of the upper part of the choux pastry is weak and the choux pastry is vertical and horizontal. The choux pastry has an unbalanced shape. Further, when only tapioca starch is used as the starch, the upper part of the choux pastry swells well, but the choux pastry swells round to the bottom surface, resulting in an unstable choux pastry that easily rolls. Further, when only wheat starch and / or potato starch is used as the starch, the stability of the bottom surface of the choux pastry is good, but the swelling of the upper part is poor, and the choux pastry has a shape with poor vertical and horizontal balance. The total content of tapioca starch, wheat starch and / or potato starch in the starch is preferably 75% by mass or more, more preferably 80% by mass or more.
本発明のシュー生地用ミックスにおいて、前記澱粉は、前記澱粉の総質量に基づいて、タピオカ澱粉を、好ましくは５０～８０質量％、より好ましくは５５～７５質量％、並びに小麦澱粉及び／又は馬鈴薯澱粉を、好ましくは２０～５０質量％、より好ましくは２５～４５質量％含有する。これにより、さらに上部が良く膨化し、且つ底面は平らで転がり難い、バランスの良い形状のシュー皮を製造することができる。 In the shoe dough mix of the present invention, the starch is tapioca starch, preferably 50-80% by mass, more preferably 55-75% by mass, and wheat starch and / or potato starch, based on the total mass of the starch. It contains starch in an amount of preferably 20 to 50% by mass, more preferably 25 to 45% by mass. As a result, it is possible to produce a choux pastry having a well-balanced shape, in which the upper portion swells well and the bottom surface is flat and difficult to roll.
本発明において、澱粉は、植物から抽出した澱粉、及びこれらに物理的又は化学的加工を施した加工澱粉を意味し、例えば、タピオカ澱粉、小麦澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、甘藷澱粉、サゴ澱粉、米澱粉等の澱粉、及びそれらの澱粉を原料として、物理的又は化学的に加工を施した加工澱粉が挙げられる。加工澱粉としては、どのような種類の加工澱粉でもよく、例えば、アルファー化澱粉；湿熱処理澱粉；酸化澱粉；酸処理澱粉；酢酸澱粉（アセチル化澱粉）等のエステル化澱粉；リン酸化澱粉；ヒドロキシプロピル澱粉等のエーテル化澱粉；リン酸架橋澱粉、アジピン酸架橋澱粉等の架橋澱粉；アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉等の複数の加工を組み合わせた加工澱粉、油脂加工澱粉、酵素処理澱粉等が挙げられる。したがって、本発明において、タピオカ澱粉は、キャッサバから得られるタピオカ澱粉、及びこれに上述のような物理的又は化学的加工を施した加工タピオカ澱粉を意味し、その種類に特に制限はない。また、小麦澱粉及び／又は馬鈴薯澱粉は、小麦及び／又は馬鈴薯から得られる小麦澱粉及び／又は馬鈴薯澱粉、並びにこれらに上述のような物理的又は化学的加工を施した加工小麦澱粉及び／又は加工馬鈴薯澱粉を意味し、その種類に特に制限はない。本発明において、澱粉は、上記の含有率の範囲でタピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉を含有していれば、その他の澱粉を適宜含有していてもよい。澱粉は、市販の澱粉等を適宜使用することができる。 In the present invention, starch means starch extracted from plants and processed starch obtained by physically or chemically processing them, for example, tapioca starch, wheat starch, horse bell starch, corn starch, waxy corn starch, sweet potato starch, and the like. Examples thereof include starches such as sago starch and rice starch, and processed starches physically or chemically processed from these starches as raw materials. The processed starch may be any kind of processed starch, for example, pregelatinized starch; wet heat treated starch; oxidized starch; acid treated starch; esterified starch such as acetate starch (acetylated starch); phosphorylated starch; hydroxy. Ethereated starch such as propyl starch; crosslinked starch such as phosphoric acid cross-linked starch, adipic acid cross-linked starch; acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphoric acid cross-linked starch, phosphorus. Examples thereof include processed starch, oil-fat processed starch, enzyme-treated starch and the like, which are a combination of a plurality of processes such as acid monoesterified phosphoric acid cross-linked starch. Therefore, in the present invention, tapioca starch means tapioca starch obtained from cassava and processed tapioca starch obtained by subjecting it to the above-mentioned physical or chemical processing, and the type thereof is not particularly limited. In addition, wheat starch and / or potato starch is wheat starch and / or potato starch obtained from wheat and / or potato starch, and processed wheat starch and / or processed products obtained by subjecting them to the above-mentioned physical or chemical processing. It means potato starch, and there is no particular limitation on its type. In the present invention, the starch may appropriately contain other starches as long as it contains tapioca starch, wheat starch and / or potato starch within the above content range. As the starch, commercially available starch or the like can be appropriately used.
本発明のシュー生地用ミックスは、前記澱粉の他、本発明の効果を損なわない限り、一般に、シュー生地用ミックスに配合されるその他の材料を適宜含有させることができる。その他の材料としては、小麦粉、米粉、大麦粉、大豆粉、そば粉、ライ麦粉、ホワイトソルガム粉、トウモロコシ粉等の穀粉類；ぶどう糖、砂糖、麦芽糖、トレハロース、オリゴ糖、デキストリン、糖アルコール等の澱粉以外の糖質、食塩等の調味料；色素、香料、香辛料、乳化剤、増粘剤等の粉粒状材料が挙げられる。 In addition to the starch, the choux pastry mix of the present invention can generally contain other materials to be blended in the choux pastry mix as appropriate, as long as the effects of the present invention are not impaired. Other materials include flour, rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, corn flour and other flours; Examples include sugars other than starch, seasonings such as salt; and powdery and granular materials such as pigments, fragrances, spices, emulsifiers, and thickeners.
［シュー生地］
本発明のシュー生地は、澱粉を主成分とする粉粒状材料、卵、油脂、及び水を含むシュー生地であって、前記澱粉が、タピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉を含み、前記澱粉中のタピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉の合計の含有率が、前記澱粉の総質量に基づいて７０～１００質量％であることを特徴とする。上述の本発明のシュー生地用ミックスの説明の通り、シュー生地に含まれる澱粉が、タピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉を含み、これらの澱粉の合計の含有率が、上記の範囲とすることで、澱粉を主成分として含んでいても、上部は十分に膨化し、且つ底面は平らで転がり難い、バランスの良い形状のシュー皮を製造することができる。前記澱粉の好ましい態様は、本発明のシュー生地用ミックスの場合と同様である。したがって、本発明のシュー生地において、前記澱粉は、前記澱粉の総質量に基づいて、タピオカ澱粉を、好ましくは５０～８０質量％、より好ましくは５５～７５質量％、並びに小麦澱粉及び／又は馬鈴薯澱粉を、好ましくは２０～５０質量％、より好ましくは２５～４５質量％含有する。
[Choux pastry]
The shoe dough of the present invention is a shoe dough containing a powdery granular material containing starch as a main component, eggs, oils and fats, and water, wherein the starch contains tapioca starch, wheat starch and / or horse bell starch. The total content of tapioca starch, wheat starch and / or potato starch in the starch is 70 to 100% by mass based on the total mass of the starch. As described above for the choux pastry mix of the present invention, the starch contained in the choux pastry contains tapioca starch, wheat starch and / or potato starch, and the total content of these starches is within the above range. By doing so, even if starch is contained as a main component, it is possible to produce a choux pastry having a well-balanced shape in which the upper portion is sufficiently swollen and the bottom surface is flat and difficult to roll. The preferred embodiment of the starch is the same as in the case of the choux pastry mix of the present invention. Therefore, in the shoe dough of the present invention, the starch is tapioca starch, preferably 50-80% by mass, more preferably 55-75% by mass, and wheat starch and / or potato starch, based on the total mass of the starch. It contains starch in an amount of preferably 20 to 50% by mass, more preferably 25 to 45% by mass.
本発明のシュー生地において、前記卵は、特に制限はなく、全卵、卵白、卵黄をそれぞれ単独、又は複数混合して使用することができる。また、油脂は、特に制限はなく、バター、マーガリン、ファットスプレッド、ショートニング、液状油等の油脂を単独、又は複数混合して使用することができる。 In the choux pastry of the present invention, the egg is not particularly limited, and whole eggs, egg whites, and yolks can be used alone or in combination of two or more. The fats and oils are not particularly limited, and fats and oils such as butter, margarine, fat spread, shortening, and liquid oil can be used alone or in combination of two or more.
本発明において、シュー生地は、一般的なシュー生地の製造方法と同様に調製することができる。例えば、水及び油脂を混合し、沸騰させたものと、前記澱粉を含む粉粒状材料をよく混合して澱粉を糊化させる。その混合物に、卵を徐々に加えて混合し、適当な硬さのシュー生地を調製することができる。本発明において、シュー生地における水の含有量は、前記粉粒状材料１００質量部に対して、５０～８０質量部が好ましく、５５～７５質量部がより好ましく、６０～７０質量部がさらに好ましい。また、シュー生地における油脂の含有量は、前記粉粒状材料１００質量部に対して、４５～７５質量部が好ましく、５０～７０質量部がより好ましく、５５～６５質量部がさらに好ましい。水と油脂の割合は、特許文献１、２のように、従来、澱粉を比較的多く含有するシュー生地の場合、水よりも油脂を多く含有するが、本発明のシュー生地の場合、油脂よりも水を多く含有することが好ましい。前記澱粉を含む粉粒状材料は、前記各澱粉、及び本発明のシュー生地用ミックスの説明において記載したその他の材料を、それぞれ別々に混合して用いてもよく、一部又は全部を予め混合したミックスを用いても良い。容易に調製できる点で、本発明のシュー生地用ミックスを用いることが好ましい。したがって、本発明のシュー生地は、本発明のシュー生地用ミックスを含むことが好ましい。 In the present invention, the choux pastry can be prepared in the same manner as a general method for producing choux pastry. For example, water and fats and oils are mixed and boiled, and the powdery granular material containing the starch is well mixed to gelatinize the starch. Eggs can be gradually added to the mixture and mixed to prepare choux pastry of appropriate hardness. In the present invention, the content of water in the choux pastry is preferably 50 to 80 parts by mass, more preferably 55 to 75 parts by mass, and even more preferably 60 to 70 parts by mass with respect to 100 parts by mass of the powdery granular material. The content of fats and oils in the choux pastry is preferably 45 to 75 parts by mass, more preferably 50 to 70 parts by mass, and even more preferably 55 to 65 parts by mass with respect to 100 parts by mass of the powdery granular material. As for the ratio of water and fat and oil, as in Patent Documents 1 and 2, conventionally, in the case of choux pastry containing a relatively large amount of starch, the choux pastry contains more fat and oil than water, but in the case of the choux pastry of the present invention, it is higher than the fat and oil. Also preferably contains a large amount of water. As the powdery granular material containing the starch, each of the starches and other materials described in the description of the choux pastry mix of the present invention may be mixed separately, and a part or all of them may be mixed in advance. You may use a mix. It is preferable to use the choux pastry mix of the present invention because it can be easily prepared. Therefore, the choux pastry of the present invention preferably contains the choux pastry mix of the present invention.
本発明のシュー生地は、糖類及び／又は糖アルコールを含有することが好ましい。これにより、さらに上部が良く膨化し、バランスが良く好ましい形状のシュー皮を製造することができる。糖類及び／又は糖アルコールの含有量は、本発明の効果を損なわない限り特に制限はない。糖類及び／又は糖アルコールの含有量は、前記澱粉１００質量部に対して、０．１～１０質量部が好ましく、１～８質量部がより好ましく、３～６質量％がさらに好ましい。糖類及び／又は糖アルコールとしては、特に制限はないが、焼成時の着色等を抑制したい場合には、トレハロース、及び糖アルコールが好ましく、特にトレハロースが好ましい。本発明のシュー生地に糖類及び／又は糖アルコールを配合する場合、糖類及び／又は糖アルコールを十分に溶解させるため、水及び油脂を混合し、沸騰させたものに、糖類及び／又は糖アルコールを溶解した後、前記澱粉を含む粉粒状材料と混合することが好ましい。 The choux pastry of the present invention preferably contains sugars and / or sugar alcohols. As a result, the upper part swells well, and a well-balanced and preferable shape of the choux pastry can be produced. The content of saccharides and / or sugar alcohols is not particularly limited as long as the effects of the present invention are not impaired. The content of saccharides and / or sugar alcohol is preferably 0.1 to 10 parts by mass, more preferably 1 to 8 parts by mass, and even more preferably 3 to 6% by mass with respect to 100 parts by mass of the starch. The saccharide and / or sugar alcohol is not particularly limited, but trehalose and sugar alcohol are preferable, and trehalose is particularly preferable, when it is desired to suppress coloring during firing. When saccharides and / or sugar alcohols are blended in the shoe dough of the present invention, in order to sufficiently dissolve the saccharides and / or sugar alcohols, water and fats and oils are mixed and boiled, and the saccharides and / or sugar alcohols are added. After being dissolved, it is preferably mixed with the powdery granular material containing the starch.
本発明のシュー生地は、前記澱粉、卵、油脂、水、並びに糖類及び／又は糖アルコールの他、本発明の効果を損なわない限り、一般に、シュー生地に配合されるその他の材料を適宜含有させることができる。その他の材料としては、本発明のシュー生地用ミックスの説明において記載したその他の材料の他、ベーキングパウダー等の膨張剤；生クリーム、濃縮乳、牛乳、発酵乳等の乳製品；大豆たん白、卵たん白、乳たん白等のたん白素材；その他、アルコール類、液状調味料、液状添加剤等が挙げられる。シュー生地の調製方法から分かるように、澱粉を含む粉粒状材料は、最初に水及び油脂を混合し、沸騰させたものと混合されるので、１００℃程度の高温に曝される。したがって、その段階では、あまり高温に曝させたくない膨張剤等は、澱粉を含む粉粒状材料とは別に、その後の卵を混合する工程以降に添加することが好ましい。 The choux pastry of the present invention appropriately contains the starch, eggs, fats and oils, water, sugars and / or sugar alcohols, and other materials generally blended in the choux pastry as long as the effects of the present invention are not impaired. be able to. Other materials include other materials described in the description of the choux pastry mix of the present invention, as well as leavening agents such as baking powder; dairy products such as fresh cream, concentrated milk, milk and fermented milk; soybean protein, Protein materials such as egg protein and milk protein; other examples include alcohols, liquid seasonings, and liquid additives. As can be seen from the method for preparing the choux pastry, the powdery granular material containing starch is exposed to a high temperature of about 100 ° C. because it is first mixed with water and fat and oil and then boiled. Therefore, at that stage, it is preferable to add a leavening agent or the like that is not expected to be exposed to a high temperature after the subsequent step of mixing the eggs, separately from the powdery granular material containing starch.
［シュー皮の製造方法］
本発明のシュー皮の製造方法は、本発明のシュー生地を焼成することを特徴とする。本発明のシュー皮の製造方法は、本発明のシュー生地を用いる以外は、常法に従って行なうことができる。例えば、本発明のシュー生地の適当量を天板上に搾り出してオーブンで焼成する。本発明のシュー皮の製造方法は、本発明のシュー生地を用いているので、上述の通り、澱粉を主成分として含んでいても、上部は十分に膨化し、且つ底面は平らで転がり難い、バランスの良い形状のシュー皮を製造することができる。
[Manufacturing method of choux pastry]
The method for producing choux pastry of the present invention is characterized by baking the choux pastry of the present invention. The method for producing choux pastry of the present invention can be carried out according to a conventional method except that the choux pastry of the present invention is used. For example, an appropriate amount of the choux pastry of the present invention is squeezed onto a top plate and baked in an oven. Since the choux pastry manufacturing method of the present invention uses the choux pastry of the present invention, as described above, even if starch is contained as a main component, the upper part is sufficiently swollen and the bottom surface is flat and difficult to roll. It is possible to produce a choux pastry with a well-balanced shape.
以下、本発明を実施例により詳細に説明する。
１．シュー生地用ミックスの調製
表１に示した配合で各材料を混合して、各シュー生地用ミックスを調製した。
２．シュー生地の調製
表１に示した配合で各シュー生地を以下の通り調製した。
（１）水及び油脂、並びに配合する場合は糖類を加熱し、沸騰させる。
（２）混合機にシュー生地用ミックスを投入し、その混合機に（１）で沸騰させた液を投入し、よく混合して澱粉を糊化する。
（３）（２）で得られた糊化物に全卵（８５ｇ前後）を数回に分けて投入し、捏ね上げてシュー生地を調製する。なお、全卵の量は、各試験区間の生地物性を合わせるように調整する。
３．シュー皮の製造
上記２．で得られたシュー生地を絞り袋に入れ、天板に３０ｇ／１個（直径約６ｃｍ）で、間隔を開けて搾り出した。霧吹きで生地に水を吹きかけた後、天板をオーブンに入れ、１９０℃で２０分間、次いで１７０℃で１５分間焼成した。
４．シュー皮の評価
上記３．で得られた各シュー皮について、以下の評価基準で外観評価を行なった。評価結果は、１０名のパネラーによる評価点の平均値を求めた。評価結果を表１に示す。
（１）膨化性
５：よく膨化しており、非常に良好である
４：膨化しており、良好である
３：やや膨化しており、許容範囲である
２：あまり膨化しておらず、悪い
１：ほとんど膨化しておらず、非常に悪い
（２）底面の安定性
５：焼成後のシュー皮が全く転がらず、非常に安定している
４：焼成後のシュー皮がほとんど転がらず、安定している
３：焼成後のシュー皮がやや転がり易いが、許容範囲である
２：焼成後のシュー皮が転がり易く、不安定である
１：焼成後のシュー皮が非常に転がり易く、非常に不安定である
（３）形状の好ましさ
５：シュー皮の縦横のバランスが非常に良く、非常に好ましい
４：シュー皮の縦横のバランスが良く、好ましい
３：シュー皮の形状として、許容範囲である
２：シュー皮の縦横のバランスがやや悪く、あまり好ましくない
１：シュー皮の縦横のバランスが悪く、好ましくない
Hereinafter, the present invention will be described in detail with reference to Examples.
1. 1. Preparation of mix for choux pastry Each material was mixed according to the formulation shown in Table 1 to prepare a mix for each choux pastry.
2. 2. Preparation of choux pastry Each choux pastry was prepared as follows according to the formulation shown in Table 1.
(1) Heat water and fats and oils, and sugars when blended, and bring to a boil.
(2) Put the choux pastry mix into the mixer, put the liquid boiled in (1) into the mixer, mix well and gelatinize the starch.
(3) Add whole eggs (around 85 g) to the gelatinized product obtained in (2) in several batches and knead to prepare choux pastry. The amount of whole eggs is adjusted so as to match the physical characteristics of the dough in each test section.
3. 3. Manufacture of choux pastry 2. The choux pastry obtained in step 1 was placed in a piping bag and squeezed on a top plate at 30 g / piece (diameter about 6 cm) at intervals. After spraying the dough with water by spraying, the top plate was placed in an oven and baked at 190 ° C. for 20 minutes and then at 170 ° C. for 15 minutes.
4. Evaluation of choux pastry 3. The appearance of each choux pastry obtained in 1 was evaluated according to the following evaluation criteria. As the evaluation result, the average value of the evaluation points by 10 panelists was obtained. The evaluation results are shown in Table 1.
(1) Swellability 5: Well swelled and very good 4: Swelled and good 3: Slightly swelled and acceptable 2: Not very swelled and bad 1: Very poor with almost no swelling (2) Stability of the bottom surface 5: Choux pastry after baking does not roll at all and is very stable 4: Choux pastry after baking hardly rolls and is stable 3: The choux pastry after baking is a little easy to roll, but it is within the allowable range 2: The choux pastry after baking is easy to roll and unstable 1: The choux pastry after baking is very easy to roll and very Unstable (3) Preference for shape 5: Very good vertical and horizontal balance of choux pastry, very preferable 4: Good vertical and horizontal balance of choux pastry, preferable 3: Acceptable range for choux pastry shape 2: The vertical and horizontal balance of the choux pastry is a little unfavorable, which is not very desirable. 1: The vertical and horizontal balance of the choux pastry is poor, which is not preferable.
表１に示した通り、澱粉を主成分として含むシュー生地用ミックスにおいて、前記澱粉が、タピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉を含み、前記澱粉中のタピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉の合計の含有率が、前記澱粉の総質量に基づいて７０～１００質量％である、実施例１～１２のシュー生地用ミックスを用いてシュー生地を調製し、そのシュー生地を焼成して製造したシュー皮は、上部は良好な膨化性を示し、且つ底面は平らで転がり難く、安定な形状であった。一方、澱粉中のタピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉の合計の含有率が６０質量％の比較例１では、上部の膨化性が悪く、縦横のバランスが悪い形状のシュー皮であった。また、澱粉としてタピオカ澱粉のみを用いた比較例２では、上部の膨化は良好であったが、底面まで丸く膨らんでしまい、転がり易く不安定な形状のシュー皮であり、澱粉として小麦澱粉のみを用いた比較例３では、底面の安定性は良好であったが、上部の膨化性が悪く、いずれの場合も縦横のバランスが悪い形状のシュー皮であった。したがって、上記の外観形状が良好なシュー皮を製造するためには、シュー生地用ミックスの澱粉中に、タピオカ澱粉と、小麦澱粉及び／又は馬鈴薯澱粉の両方を含み、両者の合計の含有率が、前記澱粉の総質量に基づいて７０～１００質量％であることが必須であることが示唆された。 As shown in Table 1, in the shoe dough mix containing starch as the main component, the starch contains tapioca starch and wheat starch and / or horse bell starch, and the tapioca starch in the starch, wheat starch and / or A shoe dough is prepared using the shoe dough mix of Examples 1 to 12, wherein the total content of the potato starch is 70 to 100% by mass based on the total mass of the starch, and the shoe dough is baked. The shoe skin produced in the above showed good swellability at the upper part, and the bottom surface was flat and difficult to roll, and had a stable shape. On the other hand, in Comparative Example 1 in which the total content of tapioca starch, wheat starch and / or potato starch in the starch was 60% by mass, the upper part had poor swelling property and the choux pastry had a poor vertical and horizontal balance. .. Further, in Comparative Example 2 in which only tapioca starch was used as the starch, the swelling of the upper part was good, but the choux pastry had an unstable shape because it swelled round to the bottom, and only wheat starch was used as the starch. In Comparative Example 3 used, the stability of the bottom surface was good, but the swellability of the upper part was poor, and in each case, the choux pastry had a shape with poor vertical and horizontal balance. Therefore, in order to produce the choux pastry having a good appearance shape, the starch of the choux pastry mix contains both tapioca starch and wheat starch and / or potato starch, and the total content of both is high. It was suggested that 70-100% by mass is essential based on the total mass of the starch.
さらに、実施例１と比較して、実施例２～１２におけるシュー皮の膨化性が良好なことから、前記澱粉は、前記澱粉の総質量に基づいて、タピオカ澱粉を５０～８０質量％含有することが好ましいことが示唆された。また、実施例２と比較して、実施例１及び実施例３～１２でのシュー皮の底面の安定性が高いことから、前記澱粉は、前記澱粉の総質量に基づいて、小麦澱粉及び／又は馬鈴薯澱粉を２０～５０質量％含有することが好ましいことが示唆された。 Further, since the swelling property of the choux pastry in Examples 2 to 12 is better than that in Example 1, the starch contains 50 to 80% by mass of tapioca starch based on the total mass of the starch. It was suggested that this is preferable. Further, since the stability of the bottom surface of the choux pastry in Examples 1 and 3 to 12 is higher than that in Example 2, the starch is wheat starch and / based on the total mass of the starch. Alternatively, it was suggested that it is preferable to contain 20 to 50% by mass of potato starch.
さらに、シュー生地に糖類を配合した実施例１２では、糖類を含まない実施例６と比較して、上部が良く膨化し、バランスのよい形状のシュー皮であった。したがって、前記シュー生地は、さらに糖類を含むことが好ましいことが示唆された。 Further, in Example 12 in which the choux pastry was blended with sugar, the upper part was well swollen and the choux pastry had a well-balanced shape as compared with Example 6 in which the choux pastry was not contained. Therefore, it was suggested that the choux pastry preferably further contains sugars.
以上の結果から、本発明のシュー生地用ミックス、及びシュー生地によって、澱粉を主成分として含んでいても、上部は十分に膨化し、且つ底面は平らで転がり難い、バランスの良い形状のシュー皮を製造することができる。 From the above results, the choux pastry mix and choux pastry of the present invention have a well-balanced shape in which the upper part is sufficiently swollen and the bottom surface is flat and difficult to roll even if starch is contained as the main component. Can be manufactured.
なお、本発明は上記の実施の形態の構成及び実施例に限定されるものではなく、発明の要旨の範囲内で種々変形が可能である。 The present invention is not limited to the configuration and examples of the above-described embodiment, and various modifications can be made within the scope of the gist of the invention.
本発明により、澱粉を主成分として含んでいても、上部は十分に膨化し、且つ底面は平らで転がり難い、バランスの良い形状のシュー皮を提供することができる。
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a choux pastry having a well-balanced shape in which the upper portion is sufficiently swollen and the bottom surface is flat and difficult to roll even if starch is contained as a main component.
Claims (7)
前記澱粉が、α化澱粉を含まず、タピオカ澱粉（但し、α化タピオカ澱粉を除く） と、小麦澱粉（但し、小麦アルファー澱粉を除く）及び／又は馬鈴薯澱粉（但し、α化架橋馬鈴薯澱粉を除く）を含み、前記澱粉中のタピオカ澱粉（但し、α化タピオカ澱粉を除く）と、小麦澱粉（但し、小麦アルファー澱粉を除く）及び／又は馬鈴薯澱粉（但し、α化架橋馬鈴薯澱粉を除く）の合計の含有率が、前記澱粉の総質量に基づいて７０～１００質量％であることを特徴とするシュー生地用ミックス。 A mix for choux pastry containing starch as the main component,
The starch does not contain pregelatinized starch, and contains tapioca starch (excluding pregelatinized tapioca starch) , wheat starch (excluding wheat alpha starch) and / or horse bell starch (however, pregelatinized cross-linked horse bell starch). Includes), tapioca starch in the starch (excluding pregelatinized tapioca starch) , wheat starch (excluding wheat alpha starch) and / or horse bell starch (excluding pregelatinized cross-linked horse bell starch). A mix for shoe dough, characterized in that the total content of the starch is 70 to 100% by mass based on the total mass of the starch.
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| JP2004222536A (en) | 2003-01-20 | 2004-08-12 | Chiba Flour Milling Co Ltd | Premix for hard puff crust and method for producing hard puff crust |
| WO2017037756A1 (en) | 2015-08-31 | 2017-03-09 | 松谷化学工業株式会社 | Cream puff and production method thereof |
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| JPH04131046A (en) * | 1990-09-21 | 1992-05-01 | Kanebo Ltd | Production of hollow roasted cake |
| JP3559791B2 (en) * | 1995-08-01 | 2004-09-02 | 松谷化学工業株式会社 | Mixed powder for shoe leather |
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| JP2004222536A (en) | 2003-01-20 | 2004-08-12 | Chiba Flour Milling Co Ltd | Premix for hard puff crust and method for producing hard puff crust |
| WO2017037756A1 (en) | 2015-08-31 | 2017-03-09 | 松谷化学工業株式会社 | Cream puff and production method thereof |
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