JP3066809B2 - Production method of shoe skin - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a shoe skin for baking an outer skin of a confectionery such as cream puff, eclair, swan, paris breast, ring shoe, etc., in order to increase the volume and obtain a soft texture. And a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, after a boiled water and oils and fats are added, flour is kneaded until it becomes a paste, then eggs are added to the mixture, adjusted to an appropriate hardness, and squeezed on a baking sheet. It is manufactured by firing in an oven.

[0003]

According to the above-mentioned conventional manufacturing method, although the shoe skin expands to about two to three times the amount of the dough, it is required to further expand the shoe skin and have a soft texture. A method that can respond to this has not yet been proposed.

Conventionally, baking of the shoe skin has been performed in an oven, but since it is an open type, there is no regulation on humidity.
It was fired appropriately and no consideration was given to making the humidity conditions constant.

[0005]

However, the present invention has solved the above-mentioned conventional problems by making the humidity near the dough constant during firing.

That is, the present invention relates to 100 pieces of shoe dough.
And at a high humidity of 20 to 60 parts of water and a temperature of 140 ° C. to 17
A method for producing a shoe skin, comprising baking for 20 to 25 minutes under an atmosphere condition of 0 ° C. Another invention is a method for producing a shoe skin, which comprises putting a shoe cloth and an appropriate amount of water into a heat-resistant lidded container, and then firing .

[0007] In the above, the shoe skin of the present invention was found to expand seven times the dough amount, had a soft texture, and had good quality. The water content in the present invention is 20 to 60 parts, preferably 25 to 35 parts, per 100 parts of the shoe cloth as described above. Therefore, if this water is put into a heat-resistant container together with the shoe dough and then heated after being covered, a shoe dough having a good expansion rate and a soft texture can be obtained without requiring any advanced technology. The firing temperature is from 140 ° C to 170 ° C, preferably from 150 ° C to 160 ° C. The baking temperature of the conventionally known shoe skin is about 200 ° C., but according to the present invention, the temperature should be as high as 140 ° C. to 160 ° C. due to high humidity.
℃ can produce satisfactory results. The application of water in the above is directly put into a heat-resistant container or sprayed.
There is no limitation on the mode.

The standard process of the present invention is as follows. First, add fats and oils to an appropriate amount of water and bring to a boil, and then add flour to this to gelatinize the starch. Then, the eggs are kneaded in several parts in the mixture. This kneaded material is a slightly hard dough. Next, 30 g of the dough was squeezed into a heat-resistant container, and water was further sprayed into the container. Then, the container was covered and baked at 160 ° C. for 20 minutes to obtain shoe skin expanded to 7 times the dough amount. The spraying of water in the above is for making high humidity. The capacity of the heat-resistant container is preferably 10 cc to 150 cc per 1 g of the dough. The firing temperature in the above is as shown in Table 1.

[0009]

[Table 1]

As apparent from Table 1, the firing temperature is preferably from 150 ° C. to 160 ° C.

[0011]

Example 1 Ingredients: Raw wheat flour 100 Whole egg 200 Shoe-only margarine 150 Water 150 A mixture of 150 g of the above-mentioned water and 150 g of margarine exclusively for shoe was boiled, and 200 g of eggs were divided into the boiled material several times. In addition, the mixture is kneaded at a high speed for 50 to 70 seconds. The dough in the above becomes slightly harder. This dough 3
0 g was squeezed into a heat-resistant container, and 10 cc of water was sprayed so that the inside of the container became high in humidity.

A dough made with the same raw material composition as in the above embodiment was squeezed on a top plate by 30 g and baked in an oven (190 ° C.) to obtain a control.

A comparison between the product of the present invention and a control is shown in Table 2.

[0014]

[Table 2]

When the margarine for exclusive use of shoes is used as described above, the volume of the present invention is twice as large as that of the conventional one.

[0016]

Example 2 Ingredients blending Light flour 100 Whole egg 200 Oil (butter) 150 Water 150 The above ingredients were kneaded in the same manner as in Example 1 and then fired.
Further, the results of Table 3 were obtained in the same manner as in Example 1 for the control example.

[0017]

[Table 3]

The results shown in Table 4 were obtained when margarine was used as the fat or oil in the above.

[0019]

[Table 4]

In the case where butter and margarine are blended as fats and oils, the conventional method produces no volume compared with the case where fats and oils exclusively for shoes are blended. On the other hand, in the method of the present invention, shoe crusts of almost the same size were obtained as compared with those containing the special fat and oil.

[0021]

[Example 3] Ingredients blending Light flour 100 Whole egg 200 Fresh cream 40 Milk 90 The above ingredients were kneaded in the same manner as in Example 2, and the control example was kneaded in the same procedure and baked. Obtained.

[0022]

[Table 5]

As described above, according to the present invention, it can be seen that the product volume is extremely good.

[0024]

Example 4 Ingredients Mixing Raw wheat flour 100 Whole eggs 200 Fats and oils (butter) 150 Water 150 Kneaded dough obtained by kneading the above ingredients in the same procedure as in Example 1. In this case, the amount of water added was 30 parts per 100 parts of the dough. In the above, when the experiment was conducted while changing the firing temperature, the results in Table 6 were obtained.

[0025]

[Table 6]

As is clear from the above, the firing temperature is 1
40 ° C. to 170 ° C. was found to be preferred.

Next, the experiment was conducted with various amounts of water added, and the results shown in Table 7 were obtained.

[0028]

[Table 7]

As described above, it was recognized that the addition amount of water is preferably 20 to 60 parts based on 100 parts of the dough. When the amount of water added was 65 parts, it did not form, so it was recognized that an excessive amount of added water was not preferable.

[0030]

According to the present invention, light flour is used.
20 to 60 parts of water for 100 parts of the dough
By baking for 20 minutes to 25 minutes at an atmosphere condition of 140 ° C. to 170 ° C. at a high humidity, there is an effect that a shoe leather having a large volume and a soft texture can be obtained. Under the above-mentioned conditions, there is an effect that a large amount of uniform shoe leather can be produced without requiring a skilled technique.

[Brief description of the drawings]

FIG. 1 (a) is a cross-sectional view of a control product, and FIG. 1 (b) is a cross-sectional view of a product manufactured by the method of the present invention.

Claims (1)

(57) [Claims] [1] To 1 g of a dough using soft flour
On the other hand, in a heat-resistant covered container with a volume of 10 cc to 150 cc,
20 to 6 parts of water per 100 parts of shoe dough and shoe dough
After putting 0 parts, at 140 ° C to 170 ° C for 20 minutes to 25 minutes
A method for producing a shoe skin, characterized by firing.