JP2012120463A - Method for producing baked confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide baked confectionery using rice and excellent in Western style excellent taste and flavor, and to provide a method for producing the confectionery.SOLUTION: This method for producing the baked confectionery includes polishing brown rice to separate to white rice, rice bran and embryo powder, crushing the white rice so as to obtain rice powder, and obtaining roasted rice bran by roasting cleaned rice bran sieved by a specific opening from the rice bran and the embryo powder, and roasted embryo by roasting the embryo powder. A sieve has a specific opening for selecting cleaned rice bran and having a number of 20-60 meshes. Furthermore, the method includes mixing and stirring the rice powder, the roasted rice bran and the roasted embryo followed by adding sweetener and an auxiliary raw material, and molding and baking the product.

Description

  The present invention relates to a method for producing baked confectionery, and more particularly to a method for producing baked confectionery using rice or rice flour.

  With the recent globalization of culture, society, and economy, the people's dietary habits have changed greatly, and rice consumption as a traditional staple food in Japan continues to decline as westernization progresses. This reduces agricultural productivity, weakens agricultural productivity, and reduces Japan's food self-sufficiency rate. In this regard, in recent years, it has been recommended that rice consumption be expanded, and in particular, bread and pastry products using rice flour have been actively developed. Traditionally, rice crackers have been used as a baked confectionery made from rice, but rice crackers are known as Japanese traditional baked confectionery with salty flavors such as soy sauce and salty taste, and have been eaten mainly for Japanese tea so far. . On the other hand, regarding the manufacture of baked confectionery, for example, the method for manufacturing confectionery in Patent Document 1 has been proposed.

JP-A 63-267237

  Patent Document 1 is a method in which powdered soy sauce and / or powdered miso having a roasted flavor is kneaded into a dough, or attached before or after baking or frying the dough. It can be easily produced without performing drying and roasting steps for flavoring. However, since the baked confectionery produced by the method for producing a confectionery in Patent Document 1 attaches the soy sauce taste or miso taste before heating, there is no flavor as a Western confectionery, and rice or rice corresponding to the trend of westernization It does not contribute to the use or expansion of uses of rice flour. Traditionally, baked confectionery can be seen that is produced by milling brown rice as it is, kneading butter, sugar, eggs, etc., and baking in an oven. It was lacking, and the wrinkles and germ parts rich in essential nutrients were not utilized. In the first place, there have not been so many proposals for adding delicious value to confectionery with added value as a pastry using rice or rice flour, and from the viewpoint of expanding consumption of rice as described above, rice is used. The appearance of new confectionery was expected.

  The present invention has been made in view of the above-described conventional problems, and its purpose is to provide a high-value-added baked confectionery that has excellent Western-style good taste and flavor using rice, and is safe and nutritious. It is to provide a manufacturing method.

  In order to solve the above-mentioned problems, the present invention is to refine brown rice and separate it into white rice, rice bran and germ powder, pulverize white rice to obtain rice flour, and finely screened rice cake and germ powder with a specific opening. Acquire roasted rice cake roasted from koji and roasted germ from roasted germ powder, mixed and stirred rice flour, roasted rice cake and roasted germ, added sweetener and auxiliary ingredients, molded and baked A method for producing baked confectionery, comprising a method for producing baked confectionery, characterized in that the opening of the sieve having a specific opening for selecting the finely selected rice cake is 20 mesh to 60 mesh.

  Moreover, in the manufacturing method of said baked confectionery, it is good for rice flour to mix, roasting cake, and a roasted germ to be 1: 2-1: 6 by weight ratio.

  In the present invention, brown rice is refined and separated into white rice, rice bran and germ powder, and the white rice is pulverized to obtain rice flour, which is sieved from the rice cake and germ powder with a sieve having an opening of 20 to 60 mesh. Acquired roasted rice cake roasted with carefully selected rice cake and roasted germ with roasted germ powder, mixed and stirred rice flour, roasted rice cake and roasted germ, added sweetener and auxiliary ingredients, molded and baked It consists of baked confectionery.

  At that time, the rice flour to be mixed with the roasted rice cake and the roasted germ may have a weight ratio of 1: 2 to 1: 6.

  According to the method for producing a baked confectionery according to the present invention, brown rice is polished and separated into white rice, rice bran and germ powder, and the white rice is pulverized to obtain rice flour, and sieved from the rice bran and germ powder with a specific opening. Acquired roasted rice cake roasted from the finely selected rice cake and roasted germ from roasted germ powder, mixed and stirred rice flour, roasted rice cake and roasted germ, added sweetener and auxiliary ingredients, molded and baked The baked confectionery is a method for producing a baked confectionery, and has a structure in which the opening of the sieve having a specific opening for selecting the finely selected rice cake is 20 mesh to 60 mesh, so that a good Western-style taste and flavor using rice is obtained. High value-added baked confectionery that is excellent in safety and rich in nutritional value can be produced. In particular, the rice flour is added to the roasted refined rice cake and germ to significantly improve the fragrance, and the refined rice cake and the germ are classified into rice flour and finally mixed, so it is not normal for rice flour. It can be set as the confectionery containing the combination amount of strawberry and germ component, and a baked confectionery with high nutritional value can be provided. At the same time, it is possible to provide rice-based foods to people who prefer Western foods, which can contribute to the future expansion of rice consumption.

  Moreover, it is possible to produce a baked confectionery having a high fragrance and a good taste by mixing rice flour with roasted rice cake and roasted germ in a weight ratio of 1: 2 to 1: 6. It is.

  In addition, according to the baked confectionery of the present invention, brown rice is refined and separated into white rice, rice bran and germ powder, and the white rice is pulverized to obtain rice flour, which has an opening of 20 mesh to 60 mesh from rice bran and germ powder. Acquire the roasted rice cake roasted from the selected rice cake screened with the sieve and the roasted germ obtained from the roasted germ powder, mix and stir the rice flour, roasted rice cake, and roasted germ, and add sweetener and auxiliary ingredients. Since the baked confectionery is molded and baked, it is possible to produce a high-value-added baked confectionery that is excellent in Western-style good taste and aroma using rice, yet is safe and rich in nutritional value. In particular, the rice flour is added to the roasted refined rice cake and germ to significantly improve the fragrance, and the refined rice cake and the germ are classified into rice flour and finally mixed, so it is not normal for rice flour. It can be set as the confectionery containing the combination amount of strawberry and germ component, and a baked confectionery with high nutritional value can be provided. At the same time, it is possible to provide rice-based foods to people who prefer Western foods, which can contribute to the future expansion of rice consumption.

  Moreover, it is possible to produce a baked confectionery having a high fragrance and a good taste by mixing rice flour with roasted rice cake and roasted germ in a weight ratio of 1: 2 to 1: 6. It is.

It is a flowchart of the manufacturing method of the baked confectionery of embodiment of this invention. It is the table | surface which showed the mixing | blending and mixing | blending ratio of the sample produced by the manufacturing process of FIG. It is a table | surface which shows the taste test result about each sample of FIG.

  The baked confectionery of the present invention is a baked confectionery using rice, and, for example, sticky rice can be used as the rice. Rice is a granular cereal from which the hulls are removed, which is the fruit of rice, and is composed of endosperm, germ and pericarp. The rice husks are thick, and brown rice is removed from them. Brown rice contains endosperm, germ, and cocoon layer, and the endosperm is covered with a soft cocoon layer. Brown rice contains about 70% carbohydrate, about 7% protein, and the rest is moisture. The rice from which the rice bran layer covering the surface of brown rice is removed is called white rice. While endosperm contains a lot of starch, the germ and cocoon layer contain a lot of essential nutrients such as protein, lipid, vitamin B, and vitamin E. Brown rice also contains dietary fiber and ash. Thus, the components contained in one grain of rice are high in carbohydrates by weight, and these are contained in a large amount in the endosperm portion as white rice. On the other hand, wrinkles and germ parts contain essential nutrients important to the human body such as proteins and vitamins.

  FIG. 1 is a production process flow diagram according to one embodiment of the method for producing a baked confectionery of the present invention. In the figure, rice is removed with rice husks using a threshing machine to obtain brown rice. (S1) to obtain white rice from which cocoons and germs are detached. White rice is milled by a grinder (S2) to obtain rice flour (a). In addition, the cocoons and germs are classified into cocoons and germs by sieving (S3). The cocoons are sieved through a plurality of types of sieves, and are classified into finely brewed cocoons and coarse cocoons (S4). The coarse koji is a koji on the surface layer portion of the koji layer, and is rapidly oxidized, and the oxidized koji portion deteriorates the taste. Therefore, the crude koji is not used for manufacturing the baked confectionery of the present embodiment, and only the carefully selected koji is used. In this way, by separating the cocoon and germ from the cocoon and germ powder after mashing, and further screening the selected cocoon and coarse cocoon from the mash powder, in the next roasting process, the unevenness of roasting due to the size of the particles And the ratio of wrinkles and germs can be adjusted to an arbitrary ratio. As for the mesh size of the sieve for selecting the finely screened rice cake, a finely screened rice cake that has passed through a sieve mesh of about 20 mesh to 65 mesh is used as the finely screened residue. If the mesh size of the sieve is smaller than the above range and the opening ratio is large, it will contain oxidized brown rice epidermis parts, and if these are included in the confectionery raw material, the cause of reducing the taste due to the effect of oxidized odor Become. It is preferable to use a sieve having a plurality of types of mesh sizes and to sort the same material a plurality of times.

  The carefully selected refined rice cake is roasted until it becomes fragrant (S5), and the roasted refined rice cake (b) (powder) is obtained. Similarly, the germ is roasted until it becomes fragrant (S6), and roasted germ powder (c) is obtained. Roasting persimmons and germs improves the aroma of persimmons, and heating by roasting can reduce the effects of residual pesticides if they exist due to evaporation or thermal transformation.

  Next, the rice flour (a), roasted rice cake (b), and roasted germ (c) are mixed and stirred by a mixer (S7). An appropriate amount of honey and soy milk is added to the mixed stirring powder (R), and sweetness, mellowness and moisture are added and kneaded (S8). And this kneaded material is shape | molded and baked (S9) and the biscuit as a finished product is obtained. Cookies can also be made by reducing the amount of sweetener.

  The blend (a: (b + c)) of rice flour (a), roasted rice cake (b) and roasted germ (c) is preferably in the range of 1: 2 to 1: 6 by weight ratio. If the roasted rice cake / roasted germ (b + c) is less than 2 with respect to the rice flour 1, there is an unsatisfactory texture in terms of aroma, and there is a problem that the nutritional value of the rice cake and germ is not fully utilized . In addition, when the roasted rice cake / roasted germ (b + c) exceeds 6 with respect to the rice flour 1, there are too many rice cakes to reduce the taste. In addition, 2-4: 1 is preferable by weight ratio, and, as for the mixing | mixing of a cocoon: germ, More preferably, 3.0-3.9: 1, Especially preferably, 3.0-3.5: 1 are good.

<Rice flour, roasted selection, roasted germ>
60 kg of brown rice weighed with a weigher (previously removed with a coarse sorter and a stone-removed cereal machine) is polished using a milling machine (Satake NCP150A or NCP150B), then a rotary shifter, metal Milled rice was obtained through a detector and a color sorter. The obtained white rice was pulverized with a pulverizer (Micropowder MPW-G008 manufactured by West) to prepare rice flour. On the other hand, the koji produced at the time of milling was sorted into koji and germs with a sieve 25M and a standard wire diameter. Further, the sorted koji was classified into a finely kneaded koji and a coarse koji using a sieve having a smaller mesh size (using meshes 20M, 30M, 50M and 65M). Furthermore, the selected rice cake was roasted (lightly fried) until it became fragrant in a metal container. Also, the germ powder was roasted (lightly fried) until it became fragrant.
<Sample preparation>
Selected rice flour and roasted finely selected rice cake, germs by weight ratio of rice flour 1 for finely selected rice cake / germ (refined rice cake + embryo) of 6 types of samples: 0.5, 1, 2, 4, 6, 8 Was prepared.
<Molding>
Each of the six samples was mixed and stirred with a mixer, and then honey and soy milk were added and kneaded. These were molded and then baked in an oven at a temperature of about 140 ° C.
In a taste test by 20 panelists, when the rice flour: refined rice cake / germ was 0.5 or 1, the aroma was slightly insufficient and it was difficult to appeal for high nutritional value. In the case of 2, 4 and 6, it was savory and delicious, and the nutritional value could be complained. On the other hand, in the case of 8, there were too many cocoon ingredients, and there were many opinions inferior to texture.

  In the above embodiment, honey and soy milk are added as a sweetener and seasoning, but it is not necessarily limited to these materials. Moreover, these do not need to be added in consideration of the kind and preference of the confectionery to be produced. Alternatively, a substitute for honey or soy milk may be used.

  The method for producing baked confectionery and the baked confectionery of the present invention are effective for producing biscuits, cookies and other baked confectionery using rice as a raw material.

Claims (4)

Brown rice is refined and separated into white rice, rice bran and germ powder, and white rice is crushed to obtain rice flour, and roasted rice cake and germ powder obtained by roasting selected rice cake screened from rice cake and germ powder at a specific opening Get the roasted germ and roasted,
A method of producing baked confectionery by mixing and stirring rice flour, roasted rice cake and roasted germ, adding sweeteners and auxiliary ingredients, molding and baking,
A method for producing a baked confectionery, characterized in that the opening of a sieve having a specific opening for selecting a carefully selected rice cake is 20 mesh to 60 mesh.   The method for producing a baked confectionery according to claim 1, wherein the rice flour to be mixed and the roasted rice cake and roasted germ are in a weight ratio of 1: 2 to 1: 6. Brown rice is polished and separated into white rice, rice bran and germ powder, and white rice is pulverized to obtain rice flour, and finely screened rice cake is sieved from rice cake and germ powder with a sieve having an opening of 20 to 60 mesh. Obtain roasted rice cake and roasted germ that roasted germ powder,
A baked confectionery made by mixing and stirring rice flour, roasted rice cake and roasted germ, adding sweeteners and auxiliary ingredients, and molding and baking. The baked confectionery according to claim 3, wherein the rice flour to be mixed and the roasted rice cake and roasted germ are in a weight ratio of 1: 2 to 1: 6.

Images