| 摘要 |
PROBLEM TO BE SOLVED: To simply provide a shell for cream puff, having excellent quality such as voluminousness, state of a void, baked color in appearance, shape-keeping property and flavor, and keeping the constant quality by frying a dough for the cream puff. SOLUTION: The method for producing the shell for the cream puff, having the voluminousness and the void comprises adding a soybean protein and saccharides to the dough comprising flour, eggs and water as main raw materials to provide the dough for the shell, and deeply frying the resultant dough. The proportions of the soybean protein, the saccharides and the oils and fats based on the whole dough for the shell are preferably 0.5-4.0 wt.%, 1.5-13 wt.% and≤16 wt.% respectively. A confectionery using the shell for the cream puff is produced by filling the shell with a filling material. The appearance has a shape and the baked color resembled to a sweet potato to provide a new confectionery using the shell for the cream puff. COPYRIGHT: (C)2006,JPO&NCIPI
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