JPH08275721A - Mixed flour for chou crust and production of chou crust - Google Patents

Abstract

PURPOSE: To obtain a raw material for a chou crust capable of forming the chou crust by only conducting a heating equivalent to a secondary heating without conducting a conventional primary heating process, without harming a bulging and an outlook having an unevenness characteristic to the chou crust, and therefore improving the productivity of the chou crust, and to provide a method for producing the chou crust using it. CONSTITUTION: This mixed flour for a chou crust is obtained by adding 0.1-20 pts.wt. casein to 100 pts.wt. starch mixture of an αgelatinized cross-linked starch and an uncross-linked a gelatinized starch. A chou crust is produced by blending oil and fat, water, and an egg to the mixed flour and then baking. It is preferable to make 20-80wt.% blending ratio of the α gelatinized cross- linked starch in the starch mixture. Also, it is preferable to make 20-80wt.% glutinous rice-based starch and the rest of non glutinous rice-based starch in the starch mixture. Further, it is preferable to perform the cross-linking of the α gelatinized starch by a phosphoric acid cross-linking, an adipic acid cross- linking, a hemi-acetal cross-linking, a hydroxypropyl ether cross-linking, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is for a shoe skin that can be made into a shoe skin by the same heating as the secondary heating step without performing the primary heating step in the conventional method for producing a shoe skin. The present invention relates to a mixed flour and a method for producing shoehide using the same.

[0002]

2. Description of the Related Art In general, cream puffs are prepared by separately manufacturing cream puffs having a peculiar concavo-convex swelling like cabbage and creams such as custard cream and fresh cream, and then filling the cream puffs with cream. Is being manufactured.

[0003] Conventionally, the choux peel uses wheat flour, a swelling agent, fats and oils, water, and eggs as raw materials. First, the fats and oils and water are boiled, and a mixture of flour and a swelling agent is added and mixed. Stop heating (heating at this time is referred to as primary heating), cool to about 65 ° C, add eggs and mix to prepare shoe paste, and then divide this shoe paste into predetermined sizes. , Using an oven, for example, 20
It was manufactured by baking at 0 ° C. for 15 minutes and then at 180 ° C. for 15 minutes (heating at this time is called secondary heating). In addition, the primary heating was performed in order to gelatinize the starch contained in the wheat flour and impart an appropriate viscosity. When heated, the oils and fats are uniformly dispersed in the shoe paste to form an emulsion, and the egg stabilizes the emulsion and facilitates the formation of the shoehide during the secondary heating. Further, by the secondary heating, the shoe paste becomes a thin skin and expands while expanding, and a cavity is formed inside to form a peculiar shoe shape.

[0004]

As described above, in the conventional method for manufacturing a shoe skin, there are two heating steps of primary heating and secondary heating, both of which require attention to temperature control and the like. However, especially in the preparation of the shoe paste at the time of primary heating, delicate techniques such as the method of kneading the paste are required,
It has been an obstacle to improving the production efficiency of shoehide.

However, in the case where the primary heating step was not carried out, it was not possible to obtain an uneven appearance peculiar to the shoe skin even if the raw material was devised.

The present invention has been made in view of the above problems, and an object of the present invention is to make a shoe skin only by heating equivalent to the conventional secondary heating without performing the conventional primary heating step. A mixed powder for shoe skin and a method for producing the shoe skin using the same, which can improve the productivity of the shoe skin without damaging the bulge and the uneven appearance peculiar to the shoe skin. To provide.

[0007]

In order to achieve the above-mentioned object, the mix powder for shoe hide of the present invention comprises 100 parts by weight of a starch mixture of pregelatinized crosslinked starch and non-crosslinked pregelatinized starch and 0.1 to 20 casein. And parts by weight.

Further, the method for producing the husks according to the present invention comprises a 100% by weight starch mixture of pregelatinized crosslinked starch and uncrosslinked pregelatinized starch, and a mix powder for husks containing 0.1 to 20 parts by weight of casein. , The oil and fat, water, and the egg are mixed, and then baked.

The present invention will be described in detail below with reference to preferred embodiments. In the present invention, the non-crosslinked pregelatinized starch is obtained by subjecting the non-crosslinked starch to the pregelatinization treatment, and the pregelatinized crosslinked starch is obtained by subjecting the crosslinked starch to further pregelatinization treatment.

The uncrosslinked pregelatinized starch and the starch as the raw material for the pregelatinized crosslinked starch are not particularly limited, and examples thereof include corn starch, waxy corn starch, potato starch, sweet potato starch,
Although tapioca starch, sago starch, wheat starch, rice starch, waxy rice starch and the like can be used, it is preferable to use waxy starch and ulti starch together. The ratio of the waxy starch and the uruuchi starch to be used is such that in the starch mixture of the pregelatinized crosslinked starch and the non-crosslinked pregelatinized starch, the pregelatinized waxy starch and / or
Alternatively, the amount of pregelatinized crosslinked waxy starch is preferably 20 to 80% by weight. When the content of the waxy starch is less than 20% by weight, the swelling of the whole shoehide is poor, and when it exceeds 80% by weight, the unevenness peculiar to the surface of the shoehide is impaired. In addition,
Among the above starches, waxy starch is waxy corn starch, waxy rice starch, and ulti starch is corn starch, potato starch, sweet bean starch, tapioca starch, sago starch,
They are wheat starch and rice starch.

The method for cross-linking the starch is not particularly limited, but for example, phosphoric acid cross-linking, adipic acid cross-linking, hemiacetal cross-linking, hydroxypropyl cross-linking ether and the like are preferably adopted.

The method for gelatinizing the crosslinked or uncrosslinked starch is not particularly limited, and for example, a hot roll method, an extruder method, a solvent method, a hot plate method and the like can be adopted. Specifically, for example, in the case of the hot roll method, the starch slurry is added onto a drum dryer, gelatinized to form a film, and then finely pulverized to obtain a gelatinized starch powder.

In the present invention, the pregelatinized cross-linked starch obtained as described above and the non-cross-linked pre-gelatinized starch are mixed to form a starch mixture, the mixing ratio of which is α in the starch mixture.
It is preferable that the amount of the crosslinked starch is 20 to 80% by weight. If the content of pregelatinized crosslinked starch in the starch mixture is less than 20% by weight, the unevenness peculiar to the surface of the shoe skin is impaired, and
When the content exceeds the weight%, the swelling of the entire shoe skin becomes worse, which is not preferable.

In the mixed powder for shoe husks of the present invention, 0.1 to 20 parts by weight of casein is mixed with 100 parts by weight of this starch mixture. Casein acts as a swelling agent, and when the content of casein is less than 0.1 parts by weight, the degree of swelling is low. The stay is reduced.

In the case of producing a chouxkin, oil and fat, water, and an egg are blended in addition to the above-mentioned chouxkin mix powder containing starch and casein. The same substances as those to be mixed may be used, and examples of fats and oils include butter, margarine, shortening and the like. Further, the mixing ratio may be the same as in the case of normal chouxkin, for example, 100 to 200 parts by weight of oil and fat, 100 to 200 parts by weight of water, and 200 to 400 parts of egg with respect to 100 parts by weight of the above-mentioned mixed powder for chouxkin. It is preferable to use parts by weight. In addition to these raw materials, milk, sugar, salt, etc. may be added, if necessary.

Next, a method for producing shoehide using the mixed powder for shoehide of the present invention will be described. First, a starch mixture, casein, fats and oils, water, eggs, and seasonings, if necessary, are blended in the above proportions and mixed to form a shoe paste.

Next, if necessary, it is divided and fired.
The firing may be performed in the same manner as the conventional secondary heating. That is, for example, using an oven or the like at 200 to 250 ° C.
Bake for 10 to 15 minutes, then at 180 to 230 ° C for 10 to 15 minutes.

[0018]

Since the mixture powder for puffed skin of the present invention uses a starch mixture of α-crosslinked starch and uncrosslinked α-starch, the conventional first heating step for gelatinizing starch is omitted. be able to. Further, by using the pregelatinized cross-linked starch, it is possible to form an uneven appearance peculiar to the shoe skin even if the primary heating step is omitted. Furthermore, by adding 0.1 to 20 parts by weight of casein to 100 parts by weight of the above starch mixture, it is possible to appropriately swell the shoehide.

[0019]

【Example】

Example 1 As an uncrosslinked pregelatinized starch, "Alster E" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) obtained by pregelatinizing corn starch, which is a starch starch, was used. As the pregelatinized crosslinked starch, a waxy starch was used. "Neobis C-60" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) obtained by cross-linking a waxy corn starch with phosphoric acid and subjecting to α-formation was used.

The above-mentioned uncrosslinked pregelatinized starch "Alster E" 50
2 parts by weight of casein was added to 100 parts by weight of a starch mixture of 50% by weight and a pregelatinized crosslinked starch "Neobis C-60" 50% by weight to obtain a mixed powder for shoehide.

100 parts by weight of this mixed powder for shoehide,
Mix 140 parts by weight of fats and oils, 180 parts by weight of water, and 350 parts by weight of whole egg liquid, stir at low speed for 2 minutes, then at medium speed for 2 minutes, and then use an oven at 230 ° C for 10 minutes, Then
It was baked at 200 ° C for 10 minutes to obtain a shoehide.

Comparative Example 1 The pregelatinized crosslinked starch "Neobis C-60" used in Example 1 was
Change to uncrosslinked pregelatinized waxy starch, the rest is Example 1
A shoe skin was obtained by using the same raw material and the same production method.

Comparative Example 2 In Example 1, the mixing ratio of the starch mixture was changed to 90% by weight of uncrosslinked pregelatinized starch "Alster E" and 10% by weight of pregelatinized crosslinked starch "Neobis C-60". The rest is Example 1
A shoe skin was obtained by using the same raw material and the same production method.

Comparative Example 3 In Example 1, the mixing ratio of the starch mixture was changed to 10% by weight of uncrosslinked pregelatinized starch "Alster E" and 90% by weight of pregelatinized crosslinked starch "Neobis C-60". The rest is Example 1
A shoe skin was obtained by using the same raw material and the same production method.

Experimental Example 1 With respect to the shoe hides obtained in Example 1 and Comparative Examples 1 to 3, five panelists evaluated the swelling and the appearance.

The evaluation is ⊚: very good, ∘: good, Δ:
Slightly bad, × ... Bad, and the average of the above panelists was obtained and shown in Table 1.

[0027]

[Table 1]

From the results shown in Table 1, the shoe skin of Example 1 was
It is seen that the shoe skins of Comparative Examples 1 to 3 are superior in both bulging and appearance. Further, comparing Example 1 with Comparative Example 1, it is better to use the α-crosslinked starch and the uncrosslinked α-starch together, and comparing Example 1 with Comparative Examples 2 and 3, the α-crosslinked starch is compared. It is understood that both the non-cross-linked pregelatinized starch and the content in the starch mixture of 10 wt% or less are not preferable.

In addition, Comparative Example 1 using a starch mixture consisting of 50% by weight of α-form of cornstarch, which is a non-cross-linked starch, and 50% by weight of α-form of waxy cornstarch, which is a waxy starch, is used in each case. Although the appearance of the shoehide is poor, the swelling is relatively good. Therefore, it can be understood that the swelling is improved by using the Ulchi-based starch and the waxy-based starch in combination.

Example 2 A shoehide was obtained in the same manner as in Example 1 except that the amount of casein added was changed to 10 parts by weight based on 100 parts by weight of the starch mixture.

Comparative Example 4 In Example 1, the amount of casein added was changed to 0.05 part by weight relative to 100 parts by weight of the starch mixture, and then the same procedure as in Example 1 was carried out to obtain a shoe skin.

Comparative Example 5 In Example 1, a shoehide was obtained in the same manner as in Example 1 except that the amount of casein added was changed to 25 parts by weight per 100 parts by weight of the starch mixture.

Experimental Example 2 The swelling and appearance of the shoe skins obtained in Examples 1 and 2 and Comparative Examples 4 and 5 were evaluated by five panelists.

The evaluation is ⊚: very good, ∘: good, Δ:
Slightly bad, × ... Bad, and the average of the above panelists was obtained and displayed in Table 2.

[0035]

[Table 2]

From the results shown in Table 2, it is preferable that the amount of casein added to the starch mixture is in Examples 1 and 2, and Comparative Example 4 is
It can be seen that with the addition amount of 5, the bulge is bad and the appearance is not so good.

[0037]

As described above, according to the present invention,
Since a starch mixture of pregelatinized crosslinked starch and non-crosslinked pregelatinized starch is used, a shoe skin can be obtained only by the same heating as the second heating without performing the conventional first heating step. Further, by using the pregelatinized cross-linked starch, even if the above-mentioned primary heating step is omitted, the uneven appearance peculiar to the shoe skin is not impaired. Furthermore, α-crosslinked starch and uncrosslinked α
By using a specific amount of casein as a swelling agent with respect to a starch mixture with modified starch, it is possible to appropriately inflate the husks. Therefore, according to the present invention, it is possible to improve the productivity of the shoe hide without impairing the quality.

Claims (9)

[Claims] 1. A mixture powder for shoehide, comprising 100 parts by weight of a starch mixture of pregelatinized crosslinked starch and non-crosslinked pregelatinized starch, and 0.1 to 20 parts by weight of casein. 2. The mixed powder for shoe hide according to claim 1, wherein the mixing ratio of the pregelatinized crosslinked starch in the starch mixture is 20 to 80% by weight. 3. The starch raw material of the starch mixture comprises a mixture of waxy starch and ulti starch, and the mixing ratio of the waxy starch in the mixture is 20 to 80% by weight.
Alternatively, the mixed powder for shoehide according to item 2. 4. The pregelatinized crosslinked starch is pregelatinized crosslinked starch which has been subjected to one or more cross-linking treatments selected from phosphoric acid crosslinked, adipic acid crosslinked, hemiacetal crosslinked and hydroxypropyl crosslinked ether. Item 3. The mixed powder for shoe hide according to any one of Items 1 to 3. 5. A mixture powder for shoehide containing 100 parts by weight of a starch mixture of pregelatinized crosslinked starch and non-crosslinked pregelatinized starch, 0.1 to 20 parts by weight of casein, oil and fat, water, and eggs. A method for producing shoehide, which comprises firing after blending. 6. The method for producing shoehide according to claim 5, wherein the mixing ratio of the pregelatinized crosslinked starch in the starch mixture is 20 to 80% by weight. 7. The starch raw material of the starch mixture comprises a mixture of waxy starch and ulti starch, and the mixing ratio of the waxy starch in the mixture is 20 to 80% by weight.
Or the method for producing the shoe hide according to item 6. 8. The pregelatinized crosslinked starch is pregelatinized crosslinked starch that has been subjected to one or more cross-linking treatments selected from phosphoric acid crosslinked, adipic acid crosslinked, hemiacetal crosslinked, and hydroxypropyl crosslinked ether. Item 9. A method for producing the shoe hide according to any one of Items 5 to 8. 9. The method for producing shoehide according to claim 5, wherein the baking is performed at 180 to 250 ° C.