JPH0937706A - Mix powder for shell of cream puff - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject mix powder, containing an ingredient comprising a pregelatinized starch and a pregelatinized and cross-linked starch in a specific proportion and a pregelatinized grain flour in a specific proportion and excellent in quality such as shape, texture and taste. SOLUTION: This mix powder for a shell of a cream puff contains a pregelatinized starch and a pregelatinized and cross-linked starch at (15-85):(85-15), preferably (25-75):(75-25) weight ratio in 40-80 pts.wt. total amount thereof and 60-20 pts.wt. pregelatinized grain flour therein. The pregelatinized starch is obtained by carrying out processing treatments such as oxidation, etherification and esterification of tapioca starch, potato starch, waxy corn starch, wheat starch, corn starch, rice starch, etc., as a raw powder. The pregelatinized and cross-linked starch is prepared by treating the pregelatinized starch with a cross-linking agent such as a phosphate or epichlorohydrin.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mixed powder for shoehide which enables easy production of shoehide having excellent shape, texture and taste.

[0002]

2. Description of the Related Art Conventionally, the cream puffs that make up the skins of cream puffs and the like have been boiled by adding water and oil, and then flour is added to gelatinize them, and eggs are gradually added to obtain an appropriate hardness. It is manufactured by a method of adjusting, squeezing it into a top plate, placing it in an oven, and baking it.

However, a constant state is always maintained due to variations in gelatinization state when gelatinizing starch in wheat flour by heating operation, variations in dough temperature due to addition amount and addition rate of eggs after gelatinization, and the like. It was difficult to obtain the dough, and the shape and size of the shoehide after baking were uneven, and it was possible to obtain good quality shoehide only by the experience and intuition of an expert.

On the other hand, various proposals have been made in order to facilitate the production of shoehide without the need for heating during the preparation of the dough, for example, JP-A-51-88666.
JP-A-55-77850, JP-A-63-24842
No. 6, JP-A-6-38666, JP-A-6-315338.
And the like are disclosed.

Japanese Unexamined Patent Publication No. 51-88666 adds powder oils and fats in an amount of 90% or less, powdered eggs in an amount of 90% or less, pregelatinized starch and carrageenan in an amount of 60% or less with respect to the weight of wheat flour, This is mixed with water homogeneously, and the obtained dough is baked. However, although the addition of a water-soluble substance has been found to improve the adjustment of the stickiness of the dough, the flour is not sufficiently gelatinized, so that the progress of the shoe dough is poor and the swelling is poor. Also, the oil and fat used was inferior in flavor because it was powdered oil and fat.

[0006] JP-A-55-77850 discloses a starch degradation product having a reducing sugar content of at most 15% and a high α content by enzymatic treatment, edible oils and fats, whole egg powder, and sodium nutcasenate and gelatin. Disclosed is an instant shoe mix consisting of water-affinity protein, which uses a hydrolyzed starch and a sodium caseinate instead of a wheat flour to reduce lumps at the time of water addition and to produce a choux dough without heating. However, the effect of the present invention is exerted as there is no pregelatinized wheat flour or the amount of pregelatinized wheat flour is less, and the flavor derived from cereal flour is lacking. It was a thing.

Japanese Patent Laid-Open No. 6-38666 discloses a pregelatinized starch 75
To 50 parts by weight, powdered pregelatinized starch 25 to 50 parts by weight, sodium casein 1 to 10 parts by weight, and whole egg powder 2 to 25 parts by weight, water and fats and oils are added and mixed, and then stirred. A method of adding eggs and baking the produced dough or, if necessary, frozen choux dough is shown, but this also lacks flavor derived from flour such as wheat flour.

In Japanese Patent Laid-Open No. 6-315338, powdered fats and oils of 25% by weight or less in terms of oil content, based on the total weight of the powdered base consisting of gelatinized wheat flour, gelatinized starch and hydrophilic protein and the mixed powder, Further, a method has been proposed in which at least 20% by weight or more of a molten fat and oil and a polyol are added to the total weight of the mixed powder to obtain a powdery raw material for a shoehide and a method of using the mixed material. However, as pointed out by the inventor of the present invention, powdered fats and oils obtained by a method such as spray drying, which is unfavorable in flavor, are used, and hydrophilic protein such as sodium caseinate is used as an essential component. However, there was a problem in melting in the mouth, etc.

In addition to the above, as an example of using pregelatinized wheat flour or pregelatinized starch, the fat and oil, water or boiling water is added to and mixed with pregelatinized wheat flour having a pregelatinization degree of 85% or more, and the egg-added dough is frozen. Frozen shoe batter (Japanese Patent Laid-Open No. 62-11045)
Or, a choux dough is prepared by adding a pregelatinized starch and a slow-acting chemical swelling agent to a choux dough mixture consisting of wheat flour, fats and oils, and cutting this into a predetermined size to freeze it 62-155041) and the like are disclosed. However, in the shoe cloth of JP-A-62-11045, the shape of the shoe skin after firing is not good, and therefore JP-A-62-15504.
In No. 1, it was necessary to heat-gelatinize wheat flour to prepare the choux dough before freezing.

As described above, the above-mentioned technique is not always satisfactory, and the development of a method for easily obtaining a shoe skin excellent in shape, texture, taste, etc., which is possible only by an expert, has a good shape. Is strongly desired.

[0011]

The problem to be solved by the present invention is to manufacture shoe skins excellent in quality such as shape, texture and taste even at home or in business establishments without special technology. It is to develop a mixed powder for shoehide that makes it possible.

[0012]

[Means for Solving the Problems] Regarding the production of shoe skins,
As a result of diligent research, the present inventors have found that the weight ratio of pregelatinized starch to pregelatinized crosslinked starch is 15 to 85:85 to 15, and the total amount thereof is 40 to 80 parts by weight and pregelatinized flour 60 to 20 parts by weight. The present invention has been completed by finding that when a powder composition consisting of the above is used as a mixed powder for shoehide, it is possible to easily obtain a shoehide excellent in quality such as shape, texture and taste.

As used herein, the puff skin refers to puff pastry and puff pastry that have a hollow interior and a cabbage-like surface that constitutes the outer coat of a Western confectionery such as cream puff, eclair, swan, varipresto, ring puff, fried puff. Of the layers obtained by placing it on another dough such as bread dough and baking it, the layer formed on the surface is referred to.

The substance used in the present invention for giving the name of pregelatinized starch is a starch in the raw material obtained by adding water to a starch-containing raw material and then pregelatinizing it, for example, drying it with a drum dryer or treating it with an extruder or the like. Most or part of the above is manufactured so as to be dissolved in water at room temperature.
It is roughly classified into three types, that is, crosslinked starch and α-shelled flour.

The pregelatinized starch is a starch such as tapioca starch, potato starch, waxy corn starch, wheat starch, corn starch, and rice starch as raw materials, and processed starch obtained by subjecting them to ordinary processing such as oxidation, etherification and esterification. And is produced by pregelatinization treatment. Among these, tapioca starch, potato starch, waxy corn starch, and those obtained by using those processed starches as raw materials are more preferable because they have a large swelling effect.

The pregelatinized crosslinked starch is a conventional crosslinked starch such as phosphorus oxychloride or sodium trimetaphosphate or epichlorhydrin, which is obtained by subjecting starch or starch obtained by subjecting starch to usual processing such as oxidation, etherification and esterification. A crosslinked starch that has been treated with an agent to crosslink the starch molecules is used to mean a product produced by pregelatinization. In the present invention, the swelling degree of the preform is 8 to 30, and more preferably 10 to 20. It is important to use the one that has been made.

The degree of swelling means that 1 g of a sample is 100 cc of water.
And swell by stirring in a constant temperature bath at 30 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes,
Divide into gel layer and supernatant liquid, weight gel layer to A, gel layer to 1
It is dried and solidified at 05 ° C. until a constant weight is obtained, and the weight is measured as B, which is indicated by A / B. The pregelatinized cereal flour is produced by pregelatinizing cereal flour such as wheat flour, corn flour and rice flour, and the starch in the cereal flour can be easily dissolved or dispersed in water at room temperature.

Usually, the puff pastry is composed of wheat flour, fats and oils, eggs and water, and the starch in the flour is appropriately gelatinized, and a good puff after baking is obtained only when the viscosity is kept in an appropriate state. Therefore, it is essential to use a substance that imparts viscosity to the portion corresponding to the flour only with water in order to obtain a good creamy husk without complicated heating. However, according to the research conducted by the present inventor, flour such as wheat flour
When the gelatinized α-flour is used alone, the viscosity of the chow dough becomes insufficient, and the swelling of the chow is poor, and when the gelatinized starch is used in combination with this, it is possible to add viscosity to the chow dough. In addition, even if the shoe cloth has too strong spinnability, it cannot maintain a stable viscosity for a long time, and the shoe skin can bulge, the formation and shape of cracks on the surface of the shoe skin are not always desirable. There wasn't.

The inventors of the present invention focused on the fact that when the pregelatinized crosslinked starch is dissolved in water, the viscosity after dissolution is stable for a long time, has a low spinnability, and has a short viscosity. Among them, a swelling degree of 8 to 30, preferably 10 to 20 is used, and when the pregelatinized starch and the pregelatinized cereal flour are mixed in a specific ratio, the state of the shoe dough can be made smooth and the shape etc. It has been found that good shoehide can be obtained.

In the present invention, the weight ratio of pregelatinized starch to pregelatinized crosslinked starch is 15 to 85:85 to 15, and the total amount of 40 to 80 parts by weight and 60 to 20 parts by weight of pregelatinized flour are mixed. It is a mixed powder for shoehide, and when the weight ratio of α-starch and α-crosslinked starch or the total amount thereof deviates from the above range, the condition of the dough becomes poor, the shape of the shoe hide becomes bad, Does not have an appropriate thickness, or the texture and taste are deteriorated.

In the above mixed flour, α-starch and α
When the weight ratio of the crosslinked starch is 25 to 75:75 to 25, many cracks having an appropriate size and depth can be formed on the surface of the shoe skin, the shape of the shoe skin is further improved, and the texture such as mouth feel is improved. It will be better.

Using the thus obtained mixed powder for cream puff, a good cream puff dough can be easily prepared simply by stirring at room temperature without a heating step. It has become possible to produce shoe skins suitable for the outer skin of Western confectionery and the surface treatment of bread dough. still,
The shoe dough of the present invention can be preserved as a frozen shoe dough if necessary, and similarly good shoe skin can be obtained by thawing and then baking.

For the purpose of enhancing the flavor and texture derived from cereal flour, cereal flour such as wheat flour, corn flour, rice flour and the like
The roasted cereal flour obtained by roasting at a temperature of 0 to 180 ° C. may be added to the mix powder for puffer skin of the present invention. Since the swelling of the shoe skin becomes worse, it should be limited to about 20% by weight.

The production of shoehide using the mixed powder for shoehide obtained by the present invention can be carried out, for example, as follows.

If 100 parts by weight of the above-mentioned chow bark mix powder is required, after adding an expanding agent such as sodium bicarbonate, ammonium bicarbonate, ammonium carbonate, etc. to the extent that the taste of the chow bark is not impaired, 120 to 160 parts by weight of fats and oils are added. Knead. As the oil and fat, lard oil, natural butter, coconut oil, palm oil, cottonseed oil, olive oil, corn oil, sunflower seed oil, soybean oil, margarine, shortening, etc. Has good mixability. It is preferable to use a solid material after melting it into a liquid, and to make it more delicious, butter, margarine, shortening or the like may be used.

Next, diluted whole egg liquid (250 to 400 whole eggs)
(Parts by weight and 150 to 200 parts by weight of water) are added to adjust to an appropriate hardness to obtain a shoe cloth. A predetermined amount of this dough is squeezed out on a top plate, put in an oven and baked, so that a delicious shoe skin excellent in texture and the like can be obtained. For the purpose of processing the surface of bread dough and the like, it is advisable to bake the above-mentioned dough on top of which the shoe dough whose viscosity is lowered by increasing the stirring during the process is added. As described above, excellent shoe skin can be manufactured by an extremely easy operation.

[0027]

EXAMPLES The details of the present invention will be specifically described below with reference to reference examples, experimental examples and examples. Parts in these examples are parts by weight.

[0028]

Reference Example 1 100 parts of tapioca starch was added to 130 parts of water to prepare a slurry, and the slurry was supplied to a double drum dryer (internal pressure of steam; 5.0 kg / cm 2), coarsely crushed by a disintegrator and then ground. To obtain pregelatinized tapioca starch. This was designated as Sample No. It was set to 1.

[0029]

Reference Example 2 A slurry was prepared by dissolving 10 parts of sodium sulfate in 140 parts of water and adding 100 parts of the starch shown in Table 1. To these, 3% caustic soda solution was added with stirring to prepare PH1.
While maintaining 1.1 to 11.3, sodium trimetaphosphate (TMP) shown in Table 1 was added, reacted at 39 ° C. for 10 hours, neutralized with hydrochloric acid, washed with water, dehydrated, and redispersed in water. To a slurry and treated with a drum dryer in the same manner as in Reference Example 1 to prepare Sample No. 2-No. 5 pregelatinized crosslinked starch was obtained.

[0030]

[Table 1]

[0031]

Reference Example 3 Dissolve 15 parts of sodium sulfate in 130 parts of water,
Two slurries were prepared by adding 100 parts of the starch shown in Table 2, 33 parts of 3% sodium hydroxide solution was added thereto with stirring, and then sodium trimetaphosphate (TMP) and propylene oxide (PO) shown in Table 2 were added, After reacting for 20 hours at 41 ° C., neutralized with hydrochloric acid, washed with water, dehydrated, redispersed in water to obtain a slurry, and treated in the same manner as in Reference Example 1 to obtain N.
o. 6-No. A pregelatinized crosslinked starch of 7 was obtained.

[0032]

[Table 2]

[0033]

[Experimental Example 1] Hobart mixer (Hobart, Canada)
30 parts of pregelatinized starch (pregelatinized tapioca starch) of Sample No. 1 of Reference Example 1, and sample No. 1 of Reference Example 2. 2-No. 5 and the sample No. 3 of Reference Example 3. 6-No. 30 parts of pregelatinized cross-linked starch of 7,
40 parts of matsunoline MWH (pregelatinized wheat flour manufactured by Matsutani Chemical Co., Ltd.) is added and mixed by stirring to homogenize. Next, after adding 140 parts of shortening and mixing, add prediluted whole egg liquid (340 parts by weight of whole egg and 170 parts by weight of water) in several times and stir for 2 minutes until it becomes a paste. And make the shoe cloth. Put this shoe cloth in a squeezing bag, squeeze out an appropriate amount (about 25 g) on a thinly oiled iron plate, and adjust it to 180-190 ° C on the upper heat and 200 ° C on the lower heat. ; Compo mini) and baked for 25 minutes to produce a shoe skin. Table 3 shows the swelling degree of the pregelatinized cross-linked starch used and the shape of the obtained shoehide.

[0034]

[Table 3]

[0035]

[Example 1] Sample No. was added to pregelatinized starch. Sample No. 1 was added to the pregelatinized crosslinked starch of No. 1. The gelatinized flour of No. 6 and matsunoline MWH were used and mixed in the proportions shown in Table 4 to produce a shoe skin according to Experimental Example 1. The results are shown in Table 4.

[0036]

[Table 4]

<Shape> However, the characteristics such as the shape shown in Table 4 were evaluated according to the following criteria. ⊚: Many cracks of appropriate size and depth are seen, and the bulge and shape are good. ◯: There are variations in the size and depth of some division, but there are also many cracks, and the bulge and shape are good. Δ: The bulge is slightly small even if the number of cracks is large, the bulge is large and the number of cracks is considerably small, or the shape is slightly bad. . X: The shape is bad.

<Membrane and Cavity> ⊚: A cavity having a uniform inner layer with a proper membrane thickness is observed. ◯: A slight web (cobweb-like portion) is observed in a part of the cavity, but the thickness of the film is appropriate. Δ: There are considerably many nests, and the film is thick or thin. X: There are many nests and the film is thick.

<Food texture> ⊚: Very good mouthfeel and good crispness. ◯: Good texture and crispness. Δ: Somewhat crisp, and somewhat flirting. X: The tooth was not crisp and the mouthfeel was poor.

<Taste> A: Very good. ：: good. △: Somewhat bad ×: Bad

[0041]

[Example 2] Sample No. was added to pregelatinized starch. Sample No. 1 for pregelatinized cross-linked starch The pre-gelatinized flour of No. 4 and matsunoline MWH were mixed in the proportions shown in Table 5 to produce a shoe skin according to Experimental Example 1. The results are shown in Table 5. However, the evaluation of the characteristics is
Same as Table 4.

[0042]

[Table 5]

[0043]

[Example 3] 35 parts of pregelatinized starch of sample No. 1, No. 6
35 parts of pregelatinized cross-linked starch, 30 parts of Matsunoline MWH and NX
-Using 15 parts of 10 (roasted wheat flour manufactured by Matsutani Kagaku Kogyo) and produced in accordance with Experimental Example 1 is excellent in quality such as shape, and when eaten, the flavor derived from wheat flour is felt and is very delicious. Met.

[0044]

[Example 4] 25 parts of pregelatinized starch of sample No. 1, sample N
Using 25 parts of pregelatinized crosslinked starch of o.6, 25 parts of Matsunoline MWH and 25 parts of Matsunoline 930 (pregelatinized cornflower manufactured by Matsutani Chemical Co., Ltd.) It was excellent and very delicious when eaten.

[0045]

Example 5 20% of matsunoline A (α-waxy cornstarch manufactured by Matsutani Chemical Industry Co., Ltd.), 30 parts of α-crosslinked starch of No. 4 and 40 parts of matsunoline MWH were used, and the shoehide produced in accordance with Experimental Example 1 was used. It was excellent in quality such as shape and was very delicious when eaten.

[0046]

[Example 5] 30 parts of pregelatinized starch of sample No. 1, sample N
A choux dough was produced according to Experimental Example 1 except that 30 parts of pregelatinized crosslinked starch of No. 4 and 40 parts of matsunoline MWH in Example 4 were used and stirring was performed for 15 minutes after addition of the egg. An overrun state (milky white glossy and smooth state) with good fluidity was obtained.

On the other hand, 27 pieces of dough prepared by kneading 100 parts of strong flour, 0.12 parts of yeast food, 15 parts of sugar, 2 parts of salt, 3 parts of flour, 3 parts of yeast, 10 parts of egg, 50 parts of water and 15 parts of shortening were used. Ferment at 60 ° C. for 60 minutes, degas for 30 minutes, leave for 20 minutes, and collect 70 g each, put in a container and mold. Next, this container is put into a proofer having a temperature of 38 ° C. and a humidity of 85%, and main fermentation is performed for 40 minutes to obtain bread dough.

Approximately 30 g of the above dough was placed on each piece of bread dough taken out from the proofer, and the upper heat was 190 ° C.
It was placed in the oven of Experimental Example 1 adjusted to a lower temperature of 170 ° C. and baked for 12 minutes to obtain a unique bread having two layers of bread dough and shoe dough. When I ate it, it was very delicious and I could feel the texture of bread and the texture peculiar to chow at the same time.

Claims (2)

[Claims] 1. A weight ratio of pregelatinized starch to pregelatinized crosslinked starch is 15
-85: 85-15, and the total amount is 40-80.
A mixed flour for puffer skin, which comprises 60 parts by weight and 60 to 20 parts by weight of pregelatinized flour. 2. The weight ratio of pregelatinized starch to pregelatinized crosslinked starch is 25.
-75: 75-25, The mixed powder for shoehide according to claim 1.