JP2935780B2 - Method for producing powder for shoe leather - Google Patents

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【産業上の利用分野】本発明は、シュー皮用粉体の製造
方法に関し、更に詳細には熟練を要することなく高品質
のシュー皮を安定的に製造することができるシュー皮用
粉体の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a powder for shoe skin, and more particularly to a method for producing a powder for shoe leather which can stably produce high-quality shoe leather without skill. It relates to a manufacturing method.

【０００２】[0002]

【従来の技術】シュー皮は、水と油脂類を沸騰させ、こ
れに小麦粉を添加し糊状になるまで加熱撹拌（１次加
熱）した後、卵必要により膨張剤を加えて混合し、次い
で得られた生地を絞り出し成型し、その後焼成（２次加
熱）することにより製造される。2. Description of the Related Art Shoe skin is made by boiling water and oils and fats, adding flour to the mixture, heating and stirring the mixture until it becomes a paste (primary heating), then adding a swelling agent if necessary and mixing the eggs. It is manufactured by squeezing the obtained dough and then firing (secondary heating).

【０００３】[0003]

【発明が解決しようとする課題】ところが、得られるシ
ュー皮の品質は、１次加熱の程度に大きく左右されるた
め、高品質のシュー皮を製造するには熟練を要し、誰で
もが高品質のシュー皮を安定的に製造することはできな
かった。However, since the quality of the obtained shoe skin is greatly affected by the degree of the primary heating, the production of high-quality shoe skin requires skill, and everyone has high skill. High quality shoe hides could not be produced stably.

【０００４】従来、シュー皮を製造する技術について
は、特公昭５６−２８４９２号、特公昭６０−５２４５
号、特公昭５７−５０４５５号等に開示がある。しかし
ながら、これらの方法はいずれも誰もが熟練を要するこ
となく高品質のシュー皮を安定的に製造することができ
るとの点からは未だ充分に満足し得るものではなかっ
た。Conventionally, techniques for producing shoe leather have been disclosed in JP-B-56-28492 and JP-B-60-5245.
And Japanese Patent Publication No. 57-50455. However, none of these methods has been sufficiently satisfactory in that any one can stably produce high-quality shoe leather without skill.

【０００５】本発明は、誰もが熟練を要することなく高
品質のシュー皮を安定的に製造することができるシュー
皮用粉体の製造方法の提供を目的とする。An object of the present invention is to provide a method for producing a powder for shoe skin, which enables stable production of high quality shoe skin without requiring any skill.

【０００６】本発明者等は、上記目的を達成するために
鋭意研究を行った結果、（イ）加水した小麦粉を品温が
特定の温度範囲になるまで加熱処理すること、（ロ）上
記加熱処理後乾燥処理及び粉砕処理を施すこと、以上に
より上記目的を達成することができるとの知見を得た。The present inventors have conducted intensive studies in order to achieve the above object. As a result, (a) heat-treating the added flour until the product temperature reaches a specific temperature range; It has been found that the above object can be achieved by performing a drying treatment and a pulverizing treatment after the treatment.

【０００７】また、（ハ）小麦粉と親水性乳化剤とを使
用すること、（ニ）上記原料を品温が特定の温度範囲に
なるまで加熱処理すること、（ホ）上記加熱処理後に乾
燥処理及び粉砕処理を施すこと、以上により上記目的を
より有効に達成することができるとの知見を得た。(C) using wheat flour and a hydrophilic emulsifier; (d) heat-treating the raw material until the product temperature reaches a specific temperature range; (e) drying after the heat-treatment. It has been found that the above object can be more effectively achieved by performing the pulverization treatment.

【０００８】また、（ヘ）特定割合の小麦粉ともち米澱
粉とを使用すること、（ト）小麦粉ともち米澱粉との加
水混合物を品温が特定の温度範囲になるまで加熱処理す
ること、（チ）上記加熱処理後の小麦粉ともち米澱粉と
の加水混合物に乾燥処理及び粉砕処理を施すこと、以上
により上記目的をより有効に達成することができるとの
知見を得た。(F) using a specific ratio of wheat flour and sticky rice starch; and (g) heat-treating a mixture of wheat flour and sticky rice starch until the product temperature falls within a specific temperature range; (H) By conducting a drying treatment and a pulverizing treatment on a mixture of wheat flour and glutinous rice starch after the heat treatment, it has been found that the above object can be more effectively achieved.

【０００９】また、（リ）小麦粉にプロテアーゼ及び水
を添加混合した後、酵素反応させること、（ヌ）上記混
合物を品温が特定の温度範囲になるまで加熱処理を施す
こと、（ル）上記加熱処理後に乾燥処理後粉砕処理を施
すこと、以上により上記目的をより有効に達成すること
ができるとの知見を得た。[0009] (i) adding protease and water to wheat flour and mixing and then subjecting the mixture to an enzymatic reaction; (nu) subjecting the mixture to heat treatment until the product temperature reaches a specific temperature range; It has been found that the above object can be more effectively achieved by performing the pulverization treatment after the drying treatment after the heat treatment.

【００１０】[0010]

【課題を解決するための手段】本願の第１の発明の要旨
は、小麦粉を加水混合して水分含量が５０〜９０重量％
の油脂を含まない混合物を調製し、当該混合物の品温が
６０〜９０℃となるまで加熱処理を施すことにより、混
合物中の澱粉の２５〜９０％をα化させた後、乾燥処理
を施し、次いで粉砕処理を施すことを特徴とするシュー
皮用粉体の製造方法にある。SUMMARY OF THE INVENTION The gist of the first invention of the present application is that a flour is mixed with water to obtain a water content of 50 to 90% by weight.
A mixture containing no fats and oils is prepared and subjected to a heat treatment until the temperature of the mixture reaches 60 to 90 ° C., so that 25 to 90% of the starch in the mixture is pregelatinized and then subjected to a drying treatment. And a pulverization process, which is followed by a pulverization process.

【００１１】また、本願の第２の発明の要旨は、小麦粉
と親水性乳化剤とを加水混合して水分含量が５０〜９０
重量％の油脂を含まない混合物を調製し、当該混合物の
品温が６０〜９０℃で加熱処理を施すことにより、混合
物中の澱粉の２５〜９０％をα化させた後、乾燥処理を
施し、次いで粉砕処理を施すことを特徴とするシュー皮
用粉体の製造方法にある。[0011] The gist of the second invention of the present application is that the flour and the hydrophilic emulsifier are mixed with water to obtain a water content of 50 to 90%.
By preparing a mixture containing no fats and oils by weight and subjecting the mixture to heat treatment at a temperature of 60 to 90 ° C., 25 to 90% of the starch in the mixture is pregelatinized and then dried. And a pulverization process, which is followed by a pulverization process.

【００１２】また、本願の第３の発明の要旨は、１：２
〜３：１の小麦粉ともち米澱粉とを加水混合して水分含
量が５０〜９０重量％の油脂を含まない混合物を調製
し、当該混合物の品温が６０〜９０℃となるまで加熱処
理を施すことにより、混合物中の澱粉の２５〜９０％を
α化させた後、乾燥処理を施し、次いで粉砕処理を施す
ことを特徴とするシュー皮用粉体の製造方法にある。The gist of the third invention of the present application is 1: 2
３3: 1 wheat flour and glutinous rice starch are mixed with water to prepare a mixture containing 50-90% by weight of fats and oils, and heat-treated until the temperature of the mixture becomes 60-90 ° C. By subjecting the mixture to α-formation of 25-90% of the starch in the mixture, a drying treatment is performed, and then a pulverizing treatment is performed, thereby providing a method for producing powder for shoe skin.

【００１３】また、本願の第４の発明の要旨は、小麦粉
にプロテアーゼ及び水を添加して油脂を含まない混合物
を得、当該混合物を酵素反応させ、その後、上記混合物
の品温が６０〜９０℃となるまで加熱処理を施すことに
より、混合物中の澱粉の２５〜９０％をα化させた後、
乾燥処理を施し、次いで粉砕処理を施すことを特徴とす
るシュー皮用粉体の製造方法にある。[0013] The gist of the fourth invention of the present application is that protease and water are added to flour to obtain a mixture containing no fats and oils, and the mixture is subjected to an enzymatic reaction. By subjecting the mixture to a heat treatment until the temperature of the mixture reaches 25 ° C., the starch in the mixture is pregelatinized in an amount of 25 to 90%.
A method for producing a powder for shoe skin, which comprises performing a drying treatment and then a pulverizing treatment.

【００１４】以下、本発明の内容を詳細に説明する。先
ず、第１の発明においては、小麦粉としては、薄力粉、
中力粉、強力粉の１種又は２種以上を適宜選択して使用
することが可能であるが、薄力粉を採用することが焼成
（２次加熱）時のシューの膨化を良くする点で特に好ま
しい。また、上記小麦粉の他に、ジュランガム、キサン
タンガム、ゼラチン等の粘度調整剤、ショ糖、果糖、デ
キストリン等の糖類、炭酸アンモニウム、炭酸ナトリウ
ム等の膨張剤、食塩等の調味料、着香料、着色料等を適
宜使用することができる。Hereinafter, the contents of the present invention will be described in detail. First, in the first invention, flour includes flour,
One or two or more of the medium flour and the strong flour can be appropriately selected and used, but the use of a thin flour is particularly preferable in terms of improving the expansion of the shoe during firing (secondary heating). . In addition to the above flour, viscosity modifiers such as juran gum, xanthan gum, and gelatin; sugars such as sucrose, fructose, and dextrin; swelling agents such as ammonium carbonate and sodium carbonate; seasonings such as salt; flavors; Etc. can be used as appropriate.

【００１５】第２の発明においては、上記第１の発明の
原料に加えて、親水性乳化剤を使用する。上記親水性乳
化剤としては、例えば親水性モノグリセライド（グリセ
リン脂肪酸エステル）、ショ糖脂肪酸エステル（好まし
くはＨＬＢ９以上更に好ましくはＨＬＢ１１〜１６のも
のが適当である）、親水性レシチン、ポリグリセリン脂
肪酸エステル（好ましくはＨＬＢ９以上更に好ましくは
ＨＬＢ１１〜１６のものが適当である）が例示できる。
使用量は、特に制限されないが、上記した小麦粉等の親
水性乳化剤以外の原料１００重量部に対して０．５〜４
重量部好ましくは１〜３重量部であることが適当であ
る。上記範囲を下回ると、得られるシュー皮は、その内
部に仕切りが有り、その表面に形成される亀裂も深すぎ
るゴツゴツしたものになるとの傾向がある。一方、上記
範囲を上回ると、得られるシュー皮の風味に乳化剤の影
響が生じる傾向にある。In the second invention, a hydrophilic emulsifier is used in addition to the raw materials of the first invention. Examples of the hydrophilic emulsifier include hydrophilic monoglyceride (glycerin fatty acid ester), sucrose fatty acid ester (preferably HLB 9 or more, more preferably HLB 11 to 16), hydrophilic lecithin, polyglycerin fatty acid ester (preferably Is preferably HLB 9 or more, more preferably HLB 11 to 16).
Although the amount of use is not particularly limited, it is 0.5 to 4 parts by weight based on 100 parts by weight of the raw materials other than the above-mentioned hydrophilic emulsifier such as flour.
It is suitable that the amount be 1 part by weight, preferably 1 to 3 parts by weight. Below this range, the resulting shoe skin has partitions inside, and the cracks formed on its surface tend to be too deep and lumpy. On the other hand, if it exceeds the above range, the effect of the emulsifier tends to occur on the flavor of the obtained shoe skin.

【００１６】第３の発明においては、第１の発明と同様
の小麦粉に加えて、もち米澱粉を使用する。もち米澱粉
は、例えばもち米を精米後、アルカリ処理を施し、次い
で磨砕、篩分、分級処理し、続いて、水洗いを行なった
後、脱水、乾燥処理し、その後粉砕処理を施すことによ
り得られる。上記小麦粉ともち米澱粉とを１：２〜３：
１好ましくは１：１〜２：１の割合で使用する。小麦粉
の使用割合が上記範囲を下回ると、得られるシュー皮
は、その表面が亀裂の浅いツルツルしたものとなり、ま
た、その形状も山状のものとなるとの傾向がある。一
方、小麦粉の使用割合が上記範囲を上回ると、得られる
シュー皮は、膨化が悪く、表面に形成される亀裂も深す
ぎるゴツゴツしたものになるとの傾向がある。尚、上記
小麦粉ともち米澱粉に加えて、ジュランガム、キサンタ
ンガム、ゼラチン等の粘度調整剤、ショ糖、果糖、デキ
ストリン等の糖類、炭酸アンモニウム、炭酸ナトリウム
等の膨張剤、食塩等の調味料、着香料、着色料更にはグ
リセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシ
チン等の乳化剤等を適宜使用することができる。尚、乳
化剤としては、親水性のものを使用することが本発明の
効果の点で好ましい。In the third invention, glutinous rice starch is used in addition to the same flour as in the first invention. Glutinous rice starch, for example, after glutinous rice is milled, subjected to an alkali treatment, then ground, sieved, classified, followed by washing, dehydration, drying, and then crushing. can get. 1: 2 to 3:
It is preferably used at a ratio of 1: 1 to 2: 1. When the use ratio of the flour is less than the above range, the obtained shoe skin tends to have a smooth surface with a small crack and a mountain-like shape. On the other hand, if the use ratio of the flour exceeds the above range, the resulting shoe skin tends to be poorly swelled and cracks formed on the surface are too deep and lumpy. In addition, in addition to the flour and glutinous rice starch, viscosity modifiers such as juran gum, xanthan gum, gelatin, sugars such as sucrose, fructose, dextrin, swelling agents such as ammonium carbonate and sodium carbonate, seasonings such as salt, Flavoring agents, coloring agents, and emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, and lecithin can be appropriately used. In addition, it is preferable to use a hydrophilic emulsifier in view of the effect of the present invention.

【００１７】第４の発明においては、第１の発明と同様
の原料に加えて、プロテアーゼを使用する。プロテアー
ゼの種類は、特に制限されないが、エンドペプチダーゼ
とエキソペプチダーゼとを併用することが本発明の効果
の点で望ましい。また、使用量も特に制限されず、例え
ば小麦粉等の粉体原料に対して０．０１〜５％好ましく
は０．０１〜１％が適当である。In the fourth invention, a protease is used in addition to the same raw materials as in the first invention. The type of protease is not particularly limited, but it is desirable to use endopeptidase and exopeptidase together in view of the effects of the present invention. In addition, the amount used is not particularly limited, and is, for example, 0.01 to 5%, preferably 0.01 to 1%, based on a powder material such as flour.

【００１８】次に、第１から第４のいずれの発明におい
ても、上記した原料を加水混合する。加水量は特に制限
されないが、得られる混合物の水分が５０〜９０重量％
（以下％と省略する）となる量であることが適当であ
る。尚、第４の発明においては、加水混合後、酵素反応
させる。反応温度は、特に制限されないが、例えば１０
〜６０°Ｃ好ましくは３０〜５５°Ｃが適当であり、ま
た、反応時間も、特に制限されず、例えば１０〜１８０
分間好ましくは３０〜１２０分間が適当である。Next, in any of the first to fourth inventions, the above-mentioned raw materials are mixed with water. Although the amount of water is not particularly limited, the water content of the obtained mixture is 50 to 90% by weight.
(Hereinafter abbreviated as%) is appropriate. In the fourth invention, an enzymatic reaction is carried out after mixing with water. The reaction temperature is not particularly limited.
To 60 ° C, preferably 30 to 55 ° C, and the reaction time is not particularly limited.
The time is preferably 30 minutes to 120 minutes.

【００１９】以降の工程は、第１から第４のいずれの発
明においても同じである。すなわち、上記混合物を品温
が６０〜９０°Ｃになるまで好ましくはα化度が２５〜
９０％になるまで加熱処理を施す。品温が上記範囲を上
回るまで加熱処理を施すと、得られるシュー皮の膨化が
悪くなり、また、その形状も山状となり均整のとれたシ
ュー皮らしいキャベツ状になり難い傾向にある。一方、
品温が上記範囲を下回る程度にしか加熱処理を施さない
と、膨化が極めて悪くなり、得られるものは、表面の亀
裂が浅いものとなり、しかも内部に大きな空洞がない丘
状となり、均整のとれたシューらしいキャベツ状になり
難い傾向にある。尚、上記α化度は、β−アミラーゼプ
ルラナーゼ法により測定した値である。The subsequent steps are the same in any of the first to fourth inventions. That is, the above mixture is preferably used until the product temperature becomes 60 to 90 ° C.
Heat treatment until 90%. When the heat treatment is performed until the product temperature exceeds the above range, the resulting shoe skin is less likely to expand, and its shape tends to be mountain-like, and it is difficult to form a cabbage-like shape like a uniform shoe skin. on the other hand,
If heat treatment is performed only to the extent that the product temperature is below the above range, expansion will be extremely poor, and the resulting product will have a shallow crack on the surface and a hill shape with no large hollow inside, and it will be even It tends to be difficult to make cabbage-like cabbage. In addition, the said degree of gelatinization is the value measured by (beta) -amylase pullulanase method.

【００２０】次に、上記加熱処理した混合物に乾燥処理
を施す。該乾燥処理の手段は特に制限されず、例えば熱
風乾燥等も利用できるが、上記混合物のα化度に影響
が少ない、得られる乾燥物が吸水性に優れた多孔質の
組織になる、高粘度のものを処理できる、との要件を
満足するものが望ましく、こうした要件を満足する乾燥
処理の手段として、例えば真空凍結乾燥、減圧乾燥等が
ある。真空凍結乾燥の場合、例えば、上記加熱処理した
混合物を−８０〜−２０°Ｃで予備凍結し、減圧度１〜
１００パスカル、品温２０〜８０°Ｃの条件で輻射加
熱、伝熱加熱等を８〜２４時間行うことによって実施す
ることができる。また、減圧乾燥の場合、例えば、上記
加熱処理した混合物を、減圧度１００〜１０００パスカ
ル、棚温度６０〜２００°Ｃの条件で５分〜２時間加熱
を行うことによって実施することができる。Next, the mixture subjected to the heat treatment is subjected to a drying treatment. Means for the drying treatment is not particularly limited, and, for example, hot air drying can be used. However, there is little effect on the degree of pregelatinization of the mixture, and the obtained dried product has a porous structure excellent in water absorption, and high viscosity. It is desirable that the material satisfy the requirement that the material can be processed. Examples of a drying process that satisfies the requirement include vacuum freeze drying and reduced pressure drying. In the case of vacuum freeze-drying, for example, the heat-treated mixture is pre-frozen at −80 to −20 ° C.
Radiation heating, heat transfer heating, and the like can be performed under conditions of 100 Pascal and a product temperature of 20 to 80 ° C. for 8 to 24 hours. In the case of drying under reduced pressure, for example, the above-mentioned heat-treated mixture can be carried out by heating the mixture at a reduced pressure of 100 to 1000 Pascal and a shelf temperature of 60 to 200 ° C. for 5 minutes to 2 hours.

【００２１】その後、乾燥処理を施した混合物に粉砕処
理を施し、シュー皮用粉体を得る。この場合、得られる
シュー皮用粉体の粒度（粒径）は特に限定されないが、
例えば２０〜５００μｍ好ましくは２０〜３００μｍで
あることが望ましい。Thereafter, the mixture subjected to the drying treatment is subjected to a pulverizing treatment to obtain a powder for shoe skin. In this case, the particle size (particle size) of the obtained powder for shoe skin is not particularly limited,
For example, it is desirably 20 to 500 μm, preferably 20 to 300 μm.

【００２２】次に、上記シュー皮用粉体を使用したシュ
ー皮の製造例を示す。先ず、水と油脂類とを例えば４０
〜１００°Ｃで加熱溶解させる。次に、これに上記した
シュー皮用粉体を添加し撹拌する。続いて、卵必要によ
り膨張剤を加えて混合し、次いで得られた生地を１個当
たり約２５ｇになるように絞り出し成型し、その後オー
ブンにて例えば上火１５０°Ｃ、下火２４０°Ｃの条件
で１２分、次に上火１７０°Ｃ、下火１５０°Ｃの条件
で１３分間焼成することによりシュー皮を製造する。Next, an example of the production of a shoe skin using the above powder for a shoe skin will be described. First, water and fats and oils, for example, 40
Heat and dissolve at ~ 100 ° C. Next, the above-mentioned powder for shoe skin is added thereto and stirred. Subsequently, a swelling agent is added if necessary and mixed, and then the obtained dough is squeezed and shaped to about 25 g per piece, and then, for example, heated in an oven at 150 ° C on upper heat and 240 ° C on lower heat. The shoe skin is manufactured by baking for 12 minutes under the above conditions, and then for 13 minutes at the upper temperature of 170 ° C. and the lower temperature of 150 ° C.

【００２３】[0023]

【発明の効果】以上詳述したように、本発明により得ら
れたシュー皮用粉体を用いることにより、シュー皮を製
造するに際して１次加熱が必要とされなくなり、作業工
程が簡素化されるばかりでなく、誰もが熟練を要するこ
となく高品質のシュー皮を安定的に製造することができ
る。以下本発明の内容を実施例を基に説明する。As described in detail above, the use of the powder for shoe skin obtained by the present invention eliminates the need for primary heating in the manufacture of shoe skin and simplifies the working process. Not only that, anyone can stably produce high-quality shoe leather without skill. Hereinafter, the contents of the present invention will be described based on examples.

【００２４】[0024]

【実施例１】小麦薄力粉２００重量部及び水９００重量
部をミキサーで均一に混合した後、直火式斜軸釜で品温
が７５°Ｃになるまで加熱混合し、得られた糊状物をト
レーに充填した。次いで、−４０°Ｃで２時間予備凍結
した後、減圧度５〜１００パスカル、棚温度４０°Ｃの
条件で１５時間真空凍結乾燥処理を施し、乾燥物（水分
２．５％）を得た。続いて、得られた乾燥物を粉砕機に
て粒度５００μｍ以下になるように粉砕処理し、シュー
皮用粉体を得た。Example 1 200 parts by weight of wheat flour and 900 parts by weight of water were uniformly mixed by a mixer, and then heated and mixed in a direct-fired oblique shaft until the product temperature reached 75 ° C. to obtain a paste. Was filled into a tray. Next, after preliminarily freezing at −40 ° C. for 2 hours, a vacuum freeze-drying treatment was performed for 15 hours at a reduced pressure of 5 to 100 Pascal and a shelf temperature of 40 ° C. to obtain a dried product (water content: 2.5%). . Subsequently, the obtained dried product was pulverized by a pulverizer so as to have a particle size of 500 μm or less to obtain a powder for shoe skin.

【００２５】次に、ミキサーに上記シュー皮用粉体１０
０重量部と予め８０°Ｃで加熱溶解させたシュー用油脂
１５０重量部及び水１５０重量部とを入れて１分間低速
撹拌する。その後、約１分間中速撹拌し、その間に全卵
１９０重量部を徐々に添加し、続いて、炭酸ナトリウム
０．５重量部、食塩０．５重量部、水１０重量部からな
る水溶液を添加した後、３０秒間低速撹拌する。このよ
うにして得られた生地を天板上に１個当り約２５ｇにな
るように絞り出し、その後、これをオーブンで上火１５
０°Ｃ、下火２４０°Ｃの条件で１２分間、更に上火１
７０°Ｃ、下火１５０°Ｃの条件で１３分間焼成し、シ
ュー皮を得た。得られたシュー皮は適度に膨化したもの
であった。得られたシュー皮の高さ、幅はそれぞれ４５
ｍｍ、６７ｍｍであった（いずれも平均値、以下同
じ）。また、得られたシュー皮は、内部に仕切りの少な
い比較的大きな空洞を有するものであり、また、その表
面にはやや深めの亀裂が形成されており、シュー皮らし
いキャベツ状を呈するものであった。Next, the powder 10 for the shoe skin is added to the mixer.
0 parts by weight, 150 parts by weight of fats and oils for shoes and 150 parts by weight of water previously heated and dissolved at 80 ° C. are added and stirred at a low speed for 1 minute. Thereafter, the mixture was stirred at a medium speed for about 1 minute, during which 190 parts by weight of whole eggs were gradually added, and then an aqueous solution consisting of 0.5 parts by weight of sodium carbonate, 0.5 parts by weight of salt, and 10 parts by weight of water was added. After that, the mixture is stirred at a low speed for 30 seconds. The dough obtained in this manner is squeezed out on a top plate so as to be about 25 g per piece, and thereafter, it is heated in an oven for 15 minutes.
0 ° C, lower flame 240 ° C for 12 minutes, upper flame 1
It was baked for 13 minutes at 70 ° C. and a low heat of 150 ° C. to obtain a shoe skin. The resulting shoe skin was moderately swollen. The height and width of the obtained shoe skin are each 45
mm and 67 mm (both average values, hereinafter the same). Further, the obtained shoe skin has a relatively large cavity with few partitions inside, and a slightly deep crack is formed on the surface thereof, so that it has a cabbage-like shape like shoe skin. Was.

【００２６】[0026]

【実施例２】小麦薄力粉２００重量部、親水性モノグリ
セライド４重量部及び水９００重量部をミキサーで均一
に混合した後、直火式斜軸釜で品温が７５°Ｃになるま
で加熱混合し、得られた糊状物をトレーに充填した。次
いで、−４０°Ｃで２時間予備凍結した後、減圧度５〜
１００パスカル、棚温度４０°Ｃの条件で１５時間真空
凍結乾燥処理を施し、乾燥物（水分２．５％）を得た。
続いて、得られた乾燥物を粉砕機にて粒度５００μｍ以
下になるように粉砕処理し、シュー皮用粉体を得た。Example 2 200 parts by weight of wheat flour, 4 parts by weight of hydrophilic monoglyceride and 900 parts by weight of water were uniformly mixed by a mixer, and then heated and mixed in a direct-fired oblique kettle until the product temperature reached 75 ° C. The resulting paste was filled in a tray. Then, after pre-freezing at -40 ° C for 2 hours, the pressure was reduced to 5 to 5 ° C.
Vacuum freeze-drying was performed under the conditions of 100 Pascal and a shelf temperature of 40 ° C. for 15 hours to obtain a dried product (water content: 2.5%).
Subsequently, the obtained dried product was pulverized by a pulverizer so as to have a particle size of 500 μm or less to obtain a powder for shoe skin.

【００２７】次に、ミキサーに上記シュー皮用粉体１０
０重量部と予め８０°Ｃで加熱溶解させたシュー用油脂
１５０重量部及び水１５０重量部とを入れて１分間低速
撹拌する。その後、約１分間中速撹拌し、その間に全卵
１９０重量部を徐々に添加し、続いて、炭酸ナトリウム
０．５重量部、食塩０．５重量部、水１０重量部からな
る水溶液を添加した後、３０秒間低速撹拌する。このよ
うにして得られた生地を天板上に１個当り約２５ｇにな
るように絞り出し、その後、これをオーブンで上火１５
０°Ｃ、下火２４０°Ｃの条件で１２分間、更に上火１
７０°Ｃ、下火１５０°Ｃの条件で１３分間焼成し、シ
ュー皮を得た。得られたシュー皮は充分に膨化したもの
であった。得られたシュー皮の高さ、幅はそれぞれ５５
ｍｍ、６７ｍｍであった。また、得られたシュー皮は、
内部に仕切りの少ない大きな空洞を有するものであり、
また、その表面には適度な亀裂が形成されており、均整
のとれたシュー皮らしいキャベツ状を呈するものであっ
た。Next, the powder 10 for the shoe skin is added to the mixer.
0 parts by weight, 150 parts by weight of fats and oils for shoes and 150 parts by weight of water previously heated and dissolved at 80 ° C. are added and stirred at a low speed for 1 minute. Thereafter, the mixture was stirred at a medium speed for about 1 minute, during which 190 parts by weight of whole eggs were gradually added, and then an aqueous solution consisting of 0.5 parts by weight of sodium carbonate, 0.5 parts by weight of salt, and 10 parts by weight of water was added. After that, the mixture is stirred at a low speed for 30 seconds. The dough obtained in this manner is squeezed out on a top plate so as to be about 25 g per piece, and thereafter, it is heated in an oven for 15 minutes.
0 ° C, lower flame 240 ° C for 12 minutes, upper flame 1
It was baked for 13 minutes at 70 ° C. and a low heat of 150 ° C. to obtain a shoe skin. The resulting shoe skin was sufficiently swollen. The height and width of the obtained shoe skin are 55
mm and 67 mm. Also, the obtained shoe skin is
It has a large cavity with few partitions inside,
In addition, an appropriate crack was formed on the surface thereof, and the cabbage appeared like a well-balanced shoe skin.

【００２８】[0028]

【実施例３】親水性モノグリセライド４重量部の代わり
にショ糖脂肪酸エステル（ＨＬＢ１５）４重量部を使用
することの他は、実施例２と同様な方法でシュー皮を得
た。得られたシュー皮は充分に膨化したものであった。
得られたシュー皮の高さ、幅はそれぞれ５０ｍｍ、６６
ｍｍであった。また、得られたシュー皮は、内部に仕切
りの少ない大きな空洞を有するものであり、また、その
表面には適度な亀裂が形成されており、均整のとれたシ
ュー皮らしいキャベツ状を呈するものであった。Example 3 A shoe leather was obtained in the same manner as in Example 2 except that 4 parts by weight of sucrose fatty acid ester (HLB15) was used instead of 4 parts by weight of hydrophilic monoglyceride. The resulting shoe skin was sufficiently swollen.
The height and width of the obtained shoe skin are 50 mm and 66, respectively.
mm. In addition, the obtained shoe skin has a large cavity with few partitions inside, and an appropriate crack is formed on the surface thereof, and the shoe skin has a cabbage-like appearance like a well-balanced shoe skin. there were.

【００２９】[0029]

【実施例４】親水性モノグリセライド４重量部の代わり
に親水性レシチン４重量部を使用することの他は、実施
例２と同様な方法でシュー皮を得た。得られたシュー皮
は充分に膨化したものであった。得られたシュー皮の高
さ、幅はそれぞれ５７ｍｍ、７６ｍｍであった。また、
得られたシュー皮は、内部に仕切りの少ない大きな空洞
を有するものであり、また、その表面にはやや深めの亀
裂が形成されているものの、均整のとれたシュー皮らし
いキャベツ状を呈するものであった。Example 4 A shoe skin was obtained in the same manner as in Example 2, except that 4 parts by weight of hydrophilic lecithin was used instead of 4 parts by weight of hydrophilic monoglyceride. The resulting shoe skin was sufficiently swollen. The height and width of the obtained shoe skin were 57 mm and 76 mm, respectively. Also,
The obtained shoe skin has a large cavity with few partitions inside, and although a slightly deeper crack is formed on the surface, it exhibits a cabbage-like shape like a uniform shoe skin. there were.

【００３０】[0030]

【実施例５】小麦薄力粉１００重量部、もち米澱粉１０
０重量部及び水９００重量部をミキサーで均一に混合し
た後、直火式斜軸釜で品温が７５°Ｃになるまで加熱混
合しし、得られた糊状物をトレーに充填した。次いで、
−４０°Ｃで２時間予備凍結した後、減圧度５〜１００
パスカル、棚温度４０°Ｃの条件で１５時間真空凍結乾
燥処理を施し、乾燥物（水分２．５％）を得た。続い
て、得られた乾燥物を粉砕機にて粒度５００μｍ以下に
なるように粉砕処理し、シュー皮用粉体を得た。Example 5 Wheat flour 100 parts by weight, glutinous rice starch 10
After 0 parts by weight and 900 parts by weight of water were uniformly mixed by a mixer, the mixture was heated and mixed in a direct-fired oblique kettle until the product temperature reached 75 ° C., and the obtained paste was filled in a tray. Then
After pre-freezing at -40 ° C for 2 hours, the degree of decompression was 5 to 100.
Vacuum freeze-drying was performed for 15 hours under the conditions of Pascal and a shelf temperature of 40 ° C. to obtain a dried product (water content: 2.5%). Subsequently, the obtained dried product was pulverized by a pulverizer so as to have a particle size of 500 μm or less to obtain a powder for shoe skin.

【００３１】次に、ミキサーに上記シュー皮用粉体１０
０重量部と予め８０°Ｃで加熱溶解させたシュー用油脂
１５０重量部及び水１５０重量部とを入れて１分間低速
撹拌する。その後、約１分間中速撹拌し、その間に全卵
１９０重量部を徐々に添加し、続いて、炭酸ナトリウム
０．５重量部、食塩０．５重量部、水１０重量部からな
る水溶液を添加した後、３０秒間低速撹拌する。このよ
うにして得られた生地を天板上に１個当り約２５ｇにな
るように絞り出し、その後、これをオーブンで上火１５
０°Ｃ、下火２４０°Ｃの条件で１２分間、更に上火１
７０°Ｃ、下火１５０°Ｃの条件で１３分間焼成し、シ
ュー皮を得た。得られたシュー皮は充分に膨化したもの
であった。得られたシュー皮の高さ、幅はそれぞれ５０
ｍｍ、８０ｍｍであった。また、その内部は仕切りのな
い大きな空洞を有するものであり、また、表面には適度
な亀裂が形成されており、均整のとれたシュー皮らしい
キャベツ状を呈していた。Next, the above-mentioned powder for shoe skin 10 was added to a mixer.
0 parts by weight, 150 parts by weight of fats and oils for shoes and 150 parts by weight of water previously heated and dissolved at 80 ° C. are added and stirred at a low speed for 1 minute. Thereafter, the mixture was stirred at a medium speed for about 1 minute, during which 190 parts by weight of whole eggs were gradually added, and then an aqueous solution consisting of 0.5 parts by weight of sodium carbonate, 0.5 parts by weight of salt, and 10 parts by weight of water was added. After that, the mixture is stirred at a low speed for 30 seconds. The dough obtained in this manner is squeezed out on a top plate so as to be about 25 g per piece, and thereafter, it is heated in an oven for 15 minutes.
0 ° C, lower flame 240 ° C for 12 minutes, upper flame 1
It was baked for 13 minutes at 70 ° C. and a low heat of 150 ° C. to obtain a shoe skin. The resulting shoe skin was sufficiently swollen. The height and width of the obtained shoe skin are 50 respectively.
mm and 80 mm. Further, the inside thereof had a large cavity without a partition, and a moderate crack was formed on the surface, so that the cabbage appeared like a well-balanced shoe skin.

【００３２】[0032]

【比較例１】小麦薄力粉、もち米澱粉及び水を、品温が
５８°Ｃになるまでしか加熱混合しなかったことの他
は、実施例５と同様な方法でシュー皮を得た。得られた
シュー皮は膨化が悪いものであった。得られたシュー皮
の高さ、幅はそれぞれ３８ｍｍ、８４ｍｍであった。ま
た、シュー皮の内部は仕切りがないものの、シュー皮の
表面に形成される亀裂は浅くツルツルし、その形状も丘
状であり、シュー皮らしいキャベツ状を呈するものでは
なかった。Comparative Example 1 A shoe skin was obtained in the same manner as in Example 5, except that wheat flour, glutinous rice starch and water were mixed only by heating until the product temperature reached 58 ° C. The resulting shoe skin had poor swelling. The height and width of the obtained shoe skin were 38 mm and 84 mm, respectively. In addition, although there was no partition inside the shoe skin, the cracks formed on the surface of the shoe skin were shallow and slippery, and the shape was hill-shaped, and did not exhibit a cabbage-like shape like a shoe skin.

【００３３】[0033]

【比較例２】小麦薄力粉、もち米澱粉及び水を、品温が
９２°Ｃになるまで加熱混合したことの他は、実施例５
と同様な方法でシュー皮を得た。得られたシュー皮は膨
化が悪いものであった。得られたシュー皮の高さ、幅は
それぞれ４８ｍｍ、８４ｍｍであった。また、シュー皮
の内部は仕切りが少し有り、シュー皮の表面に形成され
る亀裂はやや浅く、その形状も山状であり、シュー皮ら
しいキャベツ状を呈するものではなかった。Comparative Example 2 Example 5 was repeated except that wheat flour, glutinous rice starch and water were heated and mixed until the product temperature reached 92 ° C.
A shoe leather was obtained in the same manner as described above. The resulting shoe skin had poor swelling. The height and width of the obtained shoe skin were 48 mm and 84 mm, respectively. Further, the inside of the shoe skin had some partitions, the cracks formed on the surface of the shoe skin were slightly shallow, the shape was mountain-like, and did not exhibit a cabbage-like shape like a shoe skin.

【００３４】[0034]

【実施例６】真空凍結乾燥処理の代わりに、減圧度１０
０〜１０００パスカル、棚温度８０°Ｃの条件で１時間
減圧乾燥処理を行うこと、及び全卵の配合量を１６０重
量部とすることの他は、実施例５と同様な方法でシュー
皮を得た。得られたシュー皮は充分に膨化したものであ
った。得られたシュー皮の高さ、幅はそれぞれ６０ｍ
ｍ、８５ｍｍであった。また、その内部は仕切りのない
大きな空洞を有するものであり、また、表面には適度な
亀裂が形成されており、均整のとれたシュー皮らしいキ
ャベツ状を呈していた。[Embodiment 6] Instead of the vacuum freeze-drying treatment, the degree of vacuum
Except that 0-1000 Pascal and a drying treatment under reduced pressure for 1 hour at a shelf temperature of 80 ° C., and that the blending amount of the whole egg is 160 parts by weight, the shoe skin is prepared in the same manner as in Example 5. Obtained. The resulting shoe skin was sufficiently swollen. The height and width of the obtained shoe skin are each 60m
m and 85 mm. Further, the inside thereof had a large cavity without a partition, and a moderate crack was formed on the surface, so that the cabbage appeared like a well-balanced shoe skin.

【００３５】[0035]

【実施例７】真空凍結乾燥処理の代わりに、１００°Ｃ
の熱風で１時間乾燥処理を行うこと、及び全卵の配合量
を１４０重量部とすることの他は、実施例５と同様な方
法でシュー皮を得た。得られたシュー皮は実施例５、実
施例６には劣るものの充分に膨化したものであった。得
られたシュー皮の高さ、幅はそれぞれ６０ｍｍ、７２ｍ
ｍであった。また、その内部は仕切りの少ない大きな空
洞を有するものであり、また、表面にはやや深い亀裂が
形成されており、少しゴリゴリしているものの、均整の
とれたシュー皮らしいキャベツ状を呈していた。Embodiment 7 Instead of vacuum freeze-drying, 100 ° C
Was obtained in the same manner as in Example 5, except that the drying treatment was performed for 1 hour with hot air and the amount of the whole egg was 140 parts by weight. The obtained shoe skin was inferior to Examples 5 and 6, but was sufficiently expanded. The height and width of the obtained shoe skin are 60 mm and 72 m, respectively.
m. In addition, the inside had a large cavity with few partitions, and a slightly deep crack was formed on the surface, and although it was a bit rugged, it had a cabbage shape like a well-balanced shoe skin .

【００３６】[0036]

【実施例８】小麦薄力粉２００重量部、プロテアーゼ
（天野製薬製プロテアーゼＡ）０．２重量部及び水９０
０重量部をミキサーで均一に混合した後、５０°Ｃで６
０分間反応させた。その後、直火式斜軸釜で品温が７５
°Ｃになるまで加熱混合しし、得られた糊状物をトレー
に充填した。次いで、−４０°Ｃで２時間予備凍結した
後、減圧度５〜１００パスカル、棚温度４０°Ｃの条件
で１５時間真空凍結乾燥処理を施し、乾燥物（水分２．
５％）を得た。続いて、得られた乾燥物を粉砕機にて粒
度５００μｍ以下になるように粉砕処理し、シュー皮用
粉体を得た。Example 8 200 parts by weight of wheat flour, 0.2 parts by weight of protease (Protease A manufactured by Amano Pharmaceutical Co.) and 90 parts of water
After mixing 0 parts by weight uniformly with a mixer,
The reaction was performed for 0 minutes. After that, the product temperature was 75
The mixture was heated and mixed until the temperature reached ° C, and the obtained paste was filled in a tray. Next, after preliminarily freezing at −40 ° C. for 2 hours, vacuum freeze-drying is performed for 15 hours at a reduced pressure of 5 to 100 Pascal and a shelf temperature of 40 ° C.
5%). Subsequently, the obtained dried product was pulverized by a pulverizer so as to have a particle size of 500 μm or less to obtain a powder for shoe skin.

【００３７】次に、ミキサーに上記シュー皮用粉体１０
０重量部と予め８０°Ｃで加熱溶解させたシュー用油脂
１５０重量部及び水１５０重量部とを入れて１分間低速
撹拌する。その後、約１分間中速撹拌し、その間に全卵
１９０重量部を徐々に添加し、続いて、炭酸ナトリウム
０．５重量部、食塩０．５重量部、水１０重量部からな
る水溶液を添加した後、３０秒間低速撹拌する。このよ
うにして得られた生地を天板上に１個当り約２５ｇにな
るように絞り出し、その後、これをオーブンで上火１５
０°Ｃ、下火２４０°Ｃの条件で１２分間、更に上火１
７０°Ｃ、下火１５０°Ｃの条件で１３分間焼成し、シ
ュー皮を得た。得られたシュー皮は充分に膨化したもの
であった。得られたシュー皮の高さ、幅はそれぞれ５３
ｍｍ、７７ｍｍであった。また、その内部は仕切りのな
い大きな空洞を有するものであり、また、表面には適度
な亀裂が形成されており、均整のとれたシュー皮らしい
キャベツ状を呈していた。Next, the powder 10 for the shoe skin is added to the mixer.
0 parts by weight, 150 parts by weight of fats and oils for shoes and 150 parts by weight of water previously heated and dissolved at 80 ° C. are added and stirred at a low speed for 1 minute. Thereafter, the mixture was stirred at a medium speed for about 1 minute, during which 190 parts by weight of whole eggs were gradually added, and then an aqueous solution consisting of 0.5 parts by weight of sodium carbonate, 0.5 parts by weight of salt, and 10 parts by weight of water was added. After that, the mixture is stirred at a low speed for 30 seconds. The dough obtained in this manner is squeezed out on a top plate so as to be about 25 g per piece, and thereafter, it is heated in an oven for 15 minutes.
0 ° C, lower flame 240 ° C for 12 minutes, upper flame 1
It was baked for 13 minutes at 70 ° C. and a low heat of 150 ° C. to obtain a shoe skin. The resulting shoe skin was sufficiently swollen. Height and width of the obtained shoe skin are 53
mm and 77 mm. Further, the inside thereof had a large cavity without a partition, and a moderate crack was formed on the surface, so that the cabbage appeared like a well-balanced shoe skin.

───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭62−55043（ＪＰ，Ａ) 特開 昭62−83857（ＪＰ，Ａ) 特開 昭62−83858（ＪＰ，Ａ) 特開 昭56−21540（ＪＰ，Ａ) 特開 平３−27236（ＪＰ，Ａ) 特公 昭57−50455（ＪＰ，Ｂ２) 特公 昭50−5269（ＪＰ，Ｂ１) (58)調査した分野(Int.Cl.⁶，ＤＢ名) A21D 2/00 - 17/00 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-62-55043 (JP, A) JP-A-62-83857 (JP, A) JP-A-62-83858 (JP, A) JP-A-56-83 21540 (JP, A) JP-A-3-27236 (JP, A) JP-B-57-50455 (JP, B2) JP-B-50-5269 (JP, B1) (58) Fields investigated (Int. ⁶ , DB name) A21D 2/00-17/00

Claims (4)

(57)【特許請求の範囲】(57) [Claims] 【請求項１】 小麦粉を加水混合して水分含量が５０〜
９０重量％の油脂を含まない混合物を調製し、当該混合
物の品温が６０〜９０℃となるまで加熱処理を施すこと
により、混合物中の澱粉の２５〜９０％をα化させた
後、乾燥処理を施し、次いで粉砕処理を施すことを特徴
とするシュー皮用粉体の製造方法。The present invention relates to a method of mixing wheat flour with water to obtain a water content of 50 to 50.
A mixture containing no 90% by weight of fats and oils is prepared, and heat-treated until the product temperature of the mixture becomes 60 to 90 ° C., so that 25 to 90% of the starch in the mixture is pregelatinized and then dried. A method for producing powder for shoe skins, which comprises performing a treatment and then a pulverizing treatment. 【請求項２】 小麦粉と親水性乳化剤とを加水混合して
水分含量が５０〜９０重量％の油脂を含まない混合物を
調製し、当該混合物の品温が６０〜９０℃で加熱処理を
施すことにより、混合物中の澱粉の２５〜９０％をα化
させた後、乾燥処理を施し、次いで粉砕処理を施すこと
を特徴とするシュー皮用粉体の製造方法。2. A method in which wheat flour and a hydrophilic emulsifier are mixed with water to prepare a mixture containing 50 to 90% by weight of oils and fats, and the mixture is subjected to a heat treatment at a temperature of 60 to 90 ° C. A method for producing a powder for shoe skin, comprising subjecting 25 to 90% of the starch in the mixture to α-formation, subjecting the mixture to a drying treatment, and then subjecting the mixture to a pulverization treatment. 【請求項３】 １：２〜３：１の小麦粉ともち米澱粉と
を加水混合して水分含量が５０〜９０重量％の油脂を含
まない混合物を調製し、当該混合物の品温が６０〜９０
℃となるまで加熱処理を施すことにより、混合物中の澱
粉の２５〜９０％をα化させた後、乾燥処理を施し、次
いで粉砕処理を施すことを特徴とするシュー皮用粉体の
製造方法。3. A 1: 2 to 3: 1 wheat flour and glutinous rice starch are mixed with water to prepare an oil-free mixture having a water content of 50 to 90% by weight, and the mixture has a product temperature of 60 to 90% by weight. 90
A method for producing powder for shoe skin, comprising subjecting 25 to 90% of the starch in the mixture to a pregelatinization by performing a heat treatment until the temperature reaches 0 ° C., followed by a drying treatment and then a pulverization treatment. . 【請求項４】 小麦粉にプロテアーゼ及び水を添加して
油脂を含まない混合物を得、当該混合物を酵素反応さ
せ、その後、上記混合物の品温が６０〜９０℃となるま
で加熱処理を施すことにより、混合物中の澱粉の２５〜
９０％をα化させた後、乾燥処理を施し、次いで粉砕処
理を施すことを特徴とするシュー皮用粉体の製造方法。4. A protease- and water-free mixture is added to flour to obtain a mixture containing no fats and oils, and the mixture is subjected to an enzymatic reaction. Thereafter, the mixture is subjected to a heat treatment until the temperature of the mixture becomes 60 to 90 ° C. , 25 to 25% of the starch in the mixture
A method for producing a powder for shoe skin, comprising subjecting 90% to α-form, followed by a drying treatment and then a pulverizing treatment.