JP2006238847A - Method for producing western-style cake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing raw Western-style cake having excellent palate feeling without using agar or gelatin. <P>SOLUTION: This method for producing the Western-style cake comprises a step of mixing water with rice flour at a prescribed ratio and heating the product to impaste, a step of whipping raw cream, a step of mixing cream cheese with a sweetener and a sour agent at a prescribed mixing ratio, and a step of charging the whipped raw cream and the impasted rice flour into the mixed product followed by mixing together and straining. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a Western confectionery using rice flour as a raw material, and more particularly to a method for producing a Western confectionery that does not use gelatin, agar, eggs, dairy products, or the like.

Traditionally, raw confectionery such as mousse has used gelatin and agar for coagulation and has a pleasant taste.
Cookies are baked in a short time at a high temperature of 180 ° C. or higher by mixing butter and a sweetener, kneading eggs and flour.

However, due to the BSE problem, the safety of gelatin has been questioned. Although it is conceivable to use agar such as agar or cedar instead of gelatin, there is a problem that agar does not harden if it has acidity, and if it hardens, it is too hard to produce smoothness like gelatin.
Therefore, there is a demand for raw Western confectionery that does not use agar or gelatin and has a good texture.
In today's demands for safety and security for food such as health-consciousness and local production for local consumption, while the goodness of rice, an ancient Japanese food culture, has been reviewed, the problem of residual agricultural chemicals such as post-harvest is closed for flour that relies on import Has been up.
In recent years, the number of people with dietary restrictions due to allergies has increased, and in particular, the number of people who cannot eat wheat, eggs and dairy products has increased.
On the other hand, the goodness of rice is being reconsidered as the US moves away, and there is a need to increase consumption of safe and secure rice in Japan.
The first object of the present invention is to provide a method for producing a pastry confectionery having a good texture without using agar or gelatin.
Moreover, the second object of the present invention is to provide a method for producing a Western confectionery that can increase the consumption of rice without using any wheat, eggs or dairy products while maintaining the taste and texture. By the way.

In order to achieve the above first object, the inventor of the present invention pays attention to the screaming expansion of rice consumption due to the separation of the rice, and it is considered to be extremely safe and secure and as a brain food "Brain Foods" I thought that I could use the rice flour that was reviewed. The rice flour was made from rice flour, and I thought that it would give me a feeling of fullness and satisfaction after eating. However, it had a peculiar smell of boiled rice and was unbalanced with raw confectionery.
Therefore, in the present invention, water is mixed with rice flour at a predetermined ratio, heated to a paste, step of whipping fresh cream, cream cheese, sweetener and acidulant are mixed at a predetermined ratio. The method includes a step of mixing at a ratio, and a step of putting the whipped cream and pasty rice flour into the mixture, mixing them, and scouring them.
The ratio of the above-described rice flour and the water is preferably about 1:10 by weight.
By using cream cheese, sweeteners, and acidulants, a yogurt flavor can be produced, the smell of rice flour can be eliminated, and a mousse-type raw confectionery can be obtained. Cream cheese, sweeteners, and acidulants also have personal tastes. However, if there is too much cheese, the cheese smells, and if there is little acidity, the taste of rice may appear. Therefore, the ratio of the cream cheese, sweetener and sour agent to be mixed is selected appropriately in view of these viewpoints.
By applying the back, the pasty rice flour becomes smooth and palatable, and more sticky. In addition, raw confectionery can be obtained that is evenly mixed with other ingredients.

In order to achieve the second object, the present invention includes a step of cooking raw rice, and adding rice shortening and sweetener to the raw rice cooked with rice flour until kneading and producing dough Cutting out a cookie base material of a predetermined shape from the dough, freezing the cookie base material, half-thawing the frozen cookie base material, forming a predetermined shape in a semi-thawed state, Baking the semi-thawed cookie base material at a temperature and time that does not cause scorching or low moisture.
The raw rice may be black rice, red rice, or germinated brown rice.
The baking temperature and time of the cookie substrate may be 40 minutes at 160 ° C. for a cookie substrate having a thickness of 1 cm, for example.
The cookie base material may be laid in advance for a predetermined temperature and for a predetermined time.

According to the present invention, Western confectionery such as fresh confectionery having good texture can be obtained without using agar or gelatin.
The raw confectionery obtained by the present invention is a mousse-type food with a moist yogurt-flavored texture, and is a processed food with a high level of safety and security that is free from additives and mad cow disease.
It is a processed product that has made great progress as a processing technology for rice. It helps to increase the consumption of rice by stopping the separation of rice and gives dreams and hope to agriculture.

  Rice, which is reconsidered as a brain food “Brain Foods”, has an effect as an energy source for raising body temperature and activities, and this confectionery is not a confectionery area but a health supplement or a food for specified health use. Is also expected.

  In addition, according to the present invention, kneading rice flour 22 and cooked ancient rice 25 can replace gluten, which is the stickiness of wheat flour, and adding cooked ancient rice 25 can improve the taste and grain of rice. A baked and confectionery such as a cookie that achieves a chewing response can be obtained. The baked confectionery produced by the method of the present invention can be eaten by people who are allergic to flour, eggs and dairy products.

  In addition, because rice flour 22 processed from rice and ancient rice {black rice, red rice, germinated brown rice, etc.} 31 are cooked and used before the rice is repeatedly α and β, the nutritional value increases.

Created Western-style rice confectionery in the Japanese food culture built around rice, cooked ancient rice {black rice, red rice, germinated brown rice, etc.} 31 and mixed to leave rice grains fragrant and toothy The texture was made. In addition, the three kinds of ancient rice 31 can make use of their respective tastes and leave the grains to promote chewing and feel a different taste.
It can be used to stop the rice from being removed, and the goodness of rice can be reviewed and used as a Western confectionery, leading to increased consumption of rice.

DESCRIPTION OF EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.
[First embodiment]
The raw Western confectionery of the present invention is a safe and secure processed food that does not use any additives including flavoring and preservatives in addition to rice flour, water, fresh cream, cream cheese, sweeteners, and acidulants. The following materials were used.
20g of rice flour
200g of water
Fresh cream 100CC
150g cream cheese
50g sweetener
1 sour seasoning

First step: Put rice flour 1 and water 2 in a heating cooker at the above weight ratio and simmer for about 9 minutes until it becomes pasty on low heat. Thereafter, the mixture is cooled so as not to cause damage when mixed with other materials in a fourth step described later, and is kept at the same temperature as the other materials (for example, room temperature).
Second step: The fresh cream 3 is put into the first device 8 and whipped with a mixer 11 until a small corner is formed on the surface of the fresh cream.
Third step: The cream cheese 4, the sweetener 5 such as sugar, and the acidulant 6 such as lemon juice are put in the second device 9, and the mixture is stirred until the ingredients are evenly mixed.
Fourth step: The pasty rice powder produced in the first step is put into the second device 9 and stirred, and the whipped cream 3 made in the second step is also put in and stirred. Do not break the foam of the cream.

Fifth step: Finally, the product obtained in the fourth step is put on a strainer. By lining it, you can get a smoother mouthfeel and all ingredients will mix well.
The raw confectionery manufactured by the above process has the following characteristics.
It has a smooth texture and a smooth mouthfeel like a mousse.
(2) Since rice flour is used, a feeling of fullness and satisfaction can be obtained.
(3) A safe and secure processed product with no concern about the BSE problem.
(4) Widen the range of processed rice products, leading to increased consumption.

[Second Embodiment]
A cookie manufacturing method according to the present invention will be described with reference to the drawings. The following explanation is about rice flour cookies. Rice flour 22, sweetener 24, shortening 23, cooked ancient rice {black rice, red rice, germinated brown rice, etc.} 25, and other ingredients such as flavorings, food additives, etc. Is a cookie that is simple, safe and secure.
1st process: Boiled ancient rice {any of black rice, red rice, germinated brown rice, etc.} 31 with water 30 of the same capacity with a heating cooker. If you cook three kinds, you can enjoy three kinds of tastes.
Second step: The rice flour 22 and the cooked ancient rice 25, the sweetener 24, and the shortening 23 are put into the appliance 21. The shortening 23, the sweetener 24 and the rice flour 22 are mixed well by sticking the ancient rice 25 cooked in the first step or kneading with the hands.

Third step: The cookie dough 28 is formed with a cylindrical mold 27, cooled in a freezer and solidified. Unlike wheat flour, the stickiness is weak, so the water of the cooked ancient rice 25 is completely frozen and formed.
Fourth step: The dough 28 taken out from the freezer and half-thawed is cut into a 1 cm wide circle, arranged on an iron plate, and slowly baked at 160 ° C. for about 40 minutes. This is equivalent to baking rice crackers. In addition, by cooling or warming the ancient rice 25 that is cooked and used, the nutritional value is also increased by repeating alpha-beta formation.

The rice flour cookie manufactured by the above process has the following characteristics.
There is a bite response that conventional cookies did not have, and the bitterness center works by biting, and a feeling of fullness can be obtained with a small amount. It is harder than conventional cookies and has a brittleness that is not found in rice crackers.
When the ancient rice 31 is cooked once and used, when the rice grains 25 of the ancient rice kneaded in the dough 28 are baked, the teeth become brittle and delicious.
By removing the flour, eggs and dairy products, this cookie can be used as an allergy-removing food and can also be enjoyed by the person being treated.
By using Japanese rice, it can contribute to the expansion of rice consumption and broaden the processing technology of rice.
Japanese and Western eclectic sweets "cookies" in the food culture that has been rice.
By taking in three types of ancient rice 31, you can enjoy the taste of each.
By using rice, you can get a fuller feeling.
By using rice, you can eat deliciously with the taste and sweetness of rice without using sweeteners like traditional cookies.
Since no flour is used, there is no worry about residual agricultural chemicals such as post-harvest in imported wheat and it is safe and secure.
Cookies with a nostalgic taste that suit Japanese people who have been using rice as their staple food

  Thus, the rice flour cookie of the present invention is a cookie from which 100% of rice is used without using any flour and from which eggs and dairy products are also removed. Moreover, it can contribute to the expansion of rice consumption with no additives and no coloring.

  Although a preferred embodiment of the present invention has been described, the present invention is not limited to the above-described embodiment.

  The present invention is used for the production of fresh confectionery using rice flour instead of gelatin or agar, or the production of cookies for allergic foods baked with rice, sweetener and shortening without using flour, eggs or dairy products. Is possible.

It is description which shows the manufacturing process of the raw confectionery by this invention. It is description which shows the manufacturing process of the cookie by this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Rice flour 2 Water 3 Fresh cream 4 Cream cheese 5 Sweetener 6 Acidulant 7 Heat cooking utensil 8 1st utensil 9 2nd utensil 10 3rd utensil 11 Mixer 12 Back strainer 13 Result of the first process 14 Result of the second process Product 15 Result of the third step 16 Result of the fourth step 21 Equipment 22 Rice flour 23 Shortening 24 Sweetener 25 Cooked ancient rice 26 Iron plate 27 Round cut-out 28 Dough 29 Heat cooker 30 Water 31 Ancient rice

Claims (6)

Mixing water in a predetermined ratio with rice flour, heating to make a paste, whipping fresh cream, mixing cream cheese, sweetener, and acidulant in a predetermined mixing ratio And a step of putting the whipped fresh cream and the pasty rice flour into the mixture, mixing them together, and scouring them. The ratio of the said rice flour and the said water is 1:10 by weight ratio, The manufacturing method of the confectionery of Claim 1 characterized by the above-mentioned. A step of cooking raw rice, a step of adding a shortening and sweetener to the raw rice cooked with rice flour and kneading until it becomes sticky, generating a dough, and a step of cutting out a cookie base material of a predetermined shape from this dough A step of freezing the cookie base material, a step of half-thawing the frozen cookie base material and forming the cookie base material in a half-thawed state into a predetermined shape, And a step of baking at a temperature and time that does not result in a confectionery. The method for producing a Western confectionery according to claim 3, wherein the raw rice is black rice, red rice, or germinated brown rice. The method for producing a confectionery according to claim 3 or 4, wherein the cookie base material having a predetermined thickness is baked at 160 ° C for 40 minutes. The method for producing a confectionery according to any one of claims 3 to 5, further comprising the step of laying down the cookie base material at a predetermined temperature and for a predetermined time.

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