JP5740771B2 - White shoe puff and manufacturing method thereof - Google Patents

Description

  The present invention relates to a white shoe puff with less baked color, a method for producing the same, and a colorful shoe puff that produces vivid colors.

  In recent years, white baked confectioneries with a little baked color that drive the purchase will be popular. For example, as white baked confectionery, baked potatoes, white baked bread and the like are sold. Moreover, the baked bread of patent document 1, the white baking bread or coloring baking bread of patent document 2 with little baking color, etc. are disclosed.

  The invention of Patent Document 1 is a baked baked confectionery having a crisp texture only by baking the dough, and at the same time, having a white color that is difficult to be baked, and 50 processed starch and / or potato starch. Water is added to the raw material containing ˜99% by weight and fats and oils to prepare a liquid dough, put into a mold and baked, and among the processed starch and / or potato starch, etherified tapioca starch And / or acetylation shall be 30 weight% or more. It also uses flour.

  The invention of Patent Document 2 is white baked breads and colored baked breads in which the color of the pigment is vividly developed, and the temperature of the kiln is set to 200 ° C. from a bread-making raw material to which glucose and trehalose are added as essential components. A bread dough having a reduction rate of the brightness of the crust portion of the bread after baking to 10% or less with respect to the lightness of the dough before baking is baked, and the dough is baked under the same baking conditions as normal bread. It is characterized by being baked into uncolored white bread.

JP 2004-321182 A JP 2007-97554 A

  On the other hand, no white puff is known. Shoe puff is baked while expanding the dough so that the middle part is hollow, cut after baking, filled with custard or whipped cream or a mixture thereof, other ingredients such as ice cream, fruit, chocolate, etc. It is a puff (baked dough) for cream puff.

  The fabric before firing for shoe puff is referred to as shoe fabric, but other forms made from shoe fabric, for example, fired fabric such as Eclair and Paris breast, are also referred to as shoe puffs here.

  The shoe dough made in a general household is made by the following composition and process. The raw materials are 100 g of flour, 80 to 100 g of butter, 3 to 4 whole eggs (about 150 to 200 g), and 130 cc of milk.

  The creation procedure is as follows. Put milk and butter in a pan and heat until boiling. After boiling, put the flour into the pan while sieving and mix well. Then, remove the pan from the fire, add whole eggs little by little, and adjust to a viscosity that can be squeezed (adjusted by the input amount of all eggs). And it puts in a squeezing bag and squeezes about 4-5 cm (about 23 g) in diameter on oven paper paper or a top plate placed on an oven dish. Bake for about 12 minutes in an oven at about 200-230 ° C. until it becomes fox-colored. When finished, stop heating and leave it in the oven for 6-8 minutes to dry it out. After that, the puff is cut horizontally and the ingredients are sandwiched to complete the cream puff.

  In the food industry, in order to increase the expansion rate at the time of baking, an expansion agent such as ammonium hydrogen carbonate which is foamed by heating is added. Furthermore, mixed powder for shoe dough mixed with these powder raw materials is also commercially available.

  In general, the dough for shoe puff is baked and expanded using flour as described above. And the total amount of whole eggs is high. Therefore, browning (burning) and egg yolk pigment associated with baking of wheat flour were factors that hinder the puff white. On the other hand, even if the baking temperature in the oven is lowered, the surface of the shoe dough is colored with wheat flour gluten, pigments, and egg yolk, so that the surface is still brown. In addition, there is a problem that when the firing temperature is lowered, it does not swell sufficiently.

  In addition, the colorful shoe puff is not known. This is because conventional shoe puffs have the above-mentioned pigments derived from the raw materials and are brown and baked, so that even if a colorant is added separately, the color of the pigment is not vividly developed.

  In order to realize white shoe puffs and colorful shoe puffs, it is necessary to avoid flour and egg yolk coloring materials as much as possible in order to remove pigments derived from the raw materials, to suppress baking color by baking, and to expand like conventional shoe puffs. is there.

  Accordingly, the present invention provides a white shoe puff that swells like a conventional product mainly composed of wheat flour during baking and has a low baking color, and a method for producing the same, and a colorful shoe puff in which the added colorant is vividly colored. It is for the purpose.

(1)
Starch powder containing 10-30% by weight of tapioca starch, 20-40% by weight of corn starch, and 30-70% by weight of rice flour (glutinous rice) , acid agent, egg white, fats and oils, and essential ingredients The dough was adjusted to pH 8.0 or less with the acid agent and baked in an oven to form a white shoe puff. It is not necessary to add flour, but if it is small, it will not affect the color. In particular, when tapioca starch is added in an amount exceeding 30% by weight, the dough viscosity is extremely increased, the dough processing is difficult, and expansion during baking is suppressed.
( 2 )
(1) characterized in that the acidic agent is an acidic phosphate or / and an organic acid, and is added to the shoe dough in a range of 0.1 to 0.8% by weight with respect to the starch powder. It was set as the structure of the described white shoe puff.
( 3 )
A colorful shoe puff is characterized in that a colorant is added to the shoe material of the white shoe puff described in (1) or (2) .
( 4 )
A starch powder containing tapioca starch in an amount of 10 to 30% by weight, corn starch in an amount of 20 to 40% by weight, and rice flour (glutinous rice) in an amount of 30 to 70% by weight, an acid agent, egg white, fats and oils, and moisture. A method for producing a white shoe puff comprising heating and mixing , adjusting the shoe dough to pH 8.0 or less with the acid agent, squeezing an appropriate amount to an oven plate, setting the oven top to 190 ° C. or less, and baking in an oven. The configuration.

  Here, as the starch powder, tapioca starch is essential, and rice flour, corn starch, waxy corn starch, wheat starch, and potato starch can be partially mixed and used. Of these, rice flour is often used as a substitute for tapioca starch. As the kind of rice flour, a sticky rice base having a lower viscosity than glutinous rice is preferable because the puff expandability is further increased. Moreover, since the starch paste liquid has a relatively low viscosity, corn starch can keep the viscosity of the dough low. In addition, you may use wheat flour or gluten together with starch powder in the compounding quantity of the range which does not affect the baking color of a puff.

  As types of eggs, sterilized eggs, sterilized frozen eggs, and dried eggs can be used in addition to split eggs. As the egg component, it is desirable to reduce and remove the yolk as much as possible in order to emphasize the white color of the puff, so the egg white is frequently used. It is desirable to keep the whole egg or egg yolk to the extent that it is used to adjust the viscosity of the shoe dough.

  As fats and oils, solid fats such as butter, margarine, fat spread, and shortening are functionally desirable than liquid oils, and margarine and fat spread having less milk solid content than butter are preferable if white color of shoe puff is emphasized more. Also, a margarine or fat spread dedicated to shoe puffs may be used.

  As water, water, milk or the like can be used singly or mixed, but water is preferable to milk if the white color of the puff is emphasized.

  Examples of the acid agent include organic acids and acid phosphates. Organic acids include vinegar, acetic acid, lactic acid, citric acid, succinic acid, malic acid, ascorbic acid and the like. Examples of the acid phosphate include sodium acid pyrophosphate and sodium acid metaphosphate. In addition, a sour fruit juice may be used. In particular, sodium acid pyrophosphate is weakly acidic and has little taste and is preferable in terms of flavor.

The addition amount of the acid agent is preferably 0.1 to 0.8 parts by weight per starch powder. If the total amount of the acid agent is less than 0.1 parts by weight per starch powder, the shoe puff cannot be whitened because it is lowered to a preferable shoe dough pH range (pH 8.0 or less). On the other hand, when the total amount of the acid agent is more than 0.8 parts by weight per starch powder, it is not preferable because the sour puff has a strong acidity and taste. In addition, even if the pH of shoe material is simply 8.0 or less with a conventional product, a sufficiently white shoe puff cannot be obtained. Further, even if the dough pH is 8.0 or less, depending on the other constitution, particularly the kind and addition amount of starch powder, it is baked into a dark color and is not satisfactory as a white shoe puff.

  An acidic O / W emulsion can be used with an acidic agent. The acidic O / W emulsion is, for example, mayonnaise or the like, in which fats and oils are emulsified in an aqueous phase having a low pH. The above-mentioned acid agent can be added to the aqueous phase side. There is a function of lowering the pH of the shoe dough and reducing the viscosity of the shoe dough. Therefore, it can be used as a substitute for whole eggs for adjusting the hardness of the dough. By reducing the whole egg and using an acidic O / W emulsion, the shoepuff can be made whiter.

  A colorant is a pigment used as a food additive. Natural extracts can also be used for coloring purposes.

  By using an expanding agent in the dough, the volume of the puff increases as in the conventional product. The type of the swelling agent is not particularly limited, and examples thereof include ammonium hydrogen carbonate (charcoal ammonium), sodium hydrogen carbonate (bicarbonate), baking powder, and the like.

  Even if wheat flour is not used, tapioca starch, acid agent, egg white, fats and oils are essential components, so that the shoe dough is whiter than before and the baking color after baking is said to be white. An incomparable shoe puff can be provided. Moreover, if the upper flame of an oven (kiln) is 190 degrees C or less, Preferably it is 160-190 degreeC, More preferably, if it is the range of 180 degreeC-190 degreeC, white will increase further. Even in that case, the volume of the puff after firing can be obtained equivalent to that of the conventional blend.

  The acid agent can suppress the formation of baked color by tilting the pH of the shoe dough to an acid, and the shoe puff can be made whiter. Even when an acidic O / W emulsion is added together with the acidic agent within a range that does not affect the flavor of the shoepuff, the baking color of the shoepuff can be reduced and whitened.

  If a colorant is added to the shoe puff dough thus made and baked, the colorant derived from the dough is reduced and the color of the baked color is reduced, so that the added colorant develops an extremely colorful color. Therefore, it is possible to provide a colorful shoe puff rich in variations by changing the colorant to be added.

It is the compounding composition (A) of a test example and a comparative example, and evaluation (B) of a test result. It is the photograph of the colorful shoe puff after baking.

  Hereinafter, the present invention will be described in detail with reference to the drawings.

[Combination of shoe dough]
The composition of the shoe doughs of Test Examples 1 to 9 and Comparative Examples 1 to 3 is shown in FIG. 1 (A). In any case, the total starch powder was 100 parts by weight.

[Adjustment of shoe fabric]
The shoe dough adjustment was in accordance with the conventional method. The starch powder, fats and oils, water, and acid agent shown in FIG. To this, egg white and a part of the whole egg were added in 3 to 4 portions and mixed. Further, an acidic O / W emulsion was added and mixed as necessary. Finally, the swelling agent and pigment dissolved in the remaining whole eggs were mixed. The blended water is less than usual (130% by weight of starch powder) in order to suppress gelatinization of the shoe dough and lower the viscosity. That is, the water content was 50 to 60% by weight with respect to the starch powder.

  The acid agent is added at the time of blending before boiling. If an acid agent is mixed and added at the time of adding the swelling agent, the acid agent and the swelling agent react to foam, and the shoe dough does not sufficiently expand during firing.

[Baking conditions]
About 23 g of the adjusted shoe dough was squeezed onto the top board and baked. In order to suppress the burning color of the shoe puff, the upper flame of the oven was set to a low value of 180 ° C. to 190 ° C., which was conventionally about 230 ° C. The lower flame was 210 ° C. as usual. The firing time was 18 minutes.

[Test results]
The evaluation of shoe puffs after firing is summarized in FIG. 1 (B) evaluation. In Test Examples 1-6, 8, and 9, the baked color of the shoe puffs was extremely white. Moreover, in Test Example 7, it could be baked into a bright pink color. This is because the dough is not baked. The expansion of the dough by baking was also inferior to that of baking with a blend mainly composed of conventional wheat flour.

[Influence of starch powder]
As shown in Test Examples 1 to 5, even without using flour, it was possible to obtain a volume after firing that is comparable to conventional shoe puffs made mainly from flour. In addition, due to the reduction of egg yolk component and the addition of an acid agent, the color tone of the shoepuff after baking was white with little baking color.

  Further, as shown in Test Examples 6 and 7, even when a small amount (10% by weight) of wheat flour was added, it could be baked in white. Such a result seems to be because the pH was suppressed to 8.0 or less and the yolk component was reduced.

  Furthermore, as shown in Test Examples 8 and 9, if the amount of tapioca starch is 10 to 30% by weight, the color tone of the shoepuff can be baked to white. It should be noted that the volume of shoe puff is appropriate up to about 10% by weight of tapioca starch, but the volume of shoe puff tends to decrease as it falls below that.

  On the other hand, in Comparative Examples 1 and 2, although the egg yolk component was reduced to pH 8.0 or less as in Test Example 1, the tapioca starch was not used as the starch powder, so the baking color did not become white, A sufficient volume of shoe puff after firing was not obtained. From this, it can be seen that tapioca starch is essential in order to obtain a white color and sufficient volume, and preferably contains rice flour (glutinous rice) and corn starch.

[Influence of acid agent]
In Comparative Example 3, the starch powder composition and the egg component are the same, but no acid agent is added, so the pH exceeds 8.0 and a sufficient volume after baking is obtained, but it cannot be baked to white. It was. From this, it can be seen that tapioca starch and an acid agent are extremely important for baking the shoepuff to white. When a part of the acid agent was replaced with an acidic O / W emulsion, the dough viscosity became suitable, and the volume of the shoe puff after baking also increased.

  FIG. 2 is a photograph of a colorful shoe puff obtained by adding various dyes to the shoe fabric of Test Example 1 and baking it. 2A is orange, B is yellow, C is red, and D is pink.

  As for the dye used, the dye of FIG. 2A is an anato dye (0.12 parts with respect to 100 parts by weight of shoe dough), the dye of B is gardenia yellow (0.12 parts with respect to 100 parts by weight of shoe dough), The dye was a rack dye (0.12 parts per 100 parts by weight of shoe dough), and the dye D was a cochineal dye (0.12 parts per 100 parts by weight of shoe dough). All the pigments used were Saneigen FFI Co., Ltd.

  In Example 2, since the fabric before the addition of the dye is very white and there is little occurrence of a burnt color by baking, it vividly develops in the original color tone of the added dye. Such a colorful shoe puff cannot be realized at all by simply adding a dye to a conventional shoe fabric.

Claims (4)

Starch powder containing 10-30% by weight of tapioca starch, 20-40% by weight of corn starch, and 30-70% by weight of rice flour (glutinous rice) , acid agent, egg white, fats and oils, and essential ingredients A white shoe puff obtained by adjusting the dough to pH 8.0 or less with the acid agent and baking it in an oven. It said acidic agent is an acidic phosphate or / and organic acids, to claim 1, characterized in that added to the shoe fabric in the range of 0.1 to 0.8 parts by weight based on the starch powder The white shoe puff described. A colorful shoe puff, wherein a colorant is added to the shoe fabric of the white shoe puff according to claim 1 or 2 . A starch powder containing tapioca starch in an amount of 10 to 30% by weight, corn starch in an amount of 20 to 40% by weight, and rice flour (glutinous rice) in an amount of 30 to 70% by weight, an acid agent, egg white, fats and oils, and moisture. A method for producing a white shoe puff, wherein the shoe dough is heated and mixed to adjust the pH of the shoe dough to 8.0 or less with the acid agent, squeezed into an oven plate by an appropriate amount, and baked in an oven at 190 ° C. or lower in the oven.