JP2012152144A - Rice flour cookie, and method for producing rice flour cookie - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice flour cookie which can be suitably produced and obtained with excellent outside appearance and texture, and a method for producing rice flour cookies.SOLUTION: The rice flour cookie contains taro prepared as paste and blended in rice flour. The rice flour cookie is produced by: kneading the taro prepared as paste in first dough containing rice flour; making second dough with the taro prepared as paste blended in rice flour S5; making divided dough obtained by dividing the second dough into a prescribed quantity S6; and baking the divided dough S7.

Description

  The present invention relates to rice flour cookies and a method for producing rice flour cookies.

  Conventionally, baked confectionery using rice flour has been proposed (see, for example, Patent Document 1). Specifically, Patent Document 1 does not include egg, milk, wheat flour and components derived therefrom, and 30 to 180 parts by mass of saccharide, 60 to 390 parts by mass of soy milk, 2 to 90 with respect to 100 parts by mass of rice flour and rice flour. A baked confectionery obtained by baking a dough containing part by mass of foamable fat and oil and a method for producing the baked confectionery are disclosed. Patent Document 1 discloses cookies and the like as baked goods.

JP 2006-230348 A

  By the way, when manufacturing a cookie, a device called a depositor is used. The depositor has a hopper, and the cookie dough before baking is put into this hopper. A predetermined amount of the charged dough is squeezed out from the hopper, divided into a predetermined amount, arranged on a plate such as an iron plate, and baked in an oven or the like. Here, in the rice flour cookie mainly composed of rice flour, the hardness of the dough before baking is higher than, for example, when wheat is used. Therefore, in the manufacture of rice flour cookies, it is difficult to squeeze out the dough from the hopper as in the case of wheat dough. In addition, rice flour cookies may crack after baking the dough and leave a “powder” in the texture.

  An object of this invention is to provide the rice flour cookie which can be manufactured suitably, and the suitable external appearance and food texture, and the manufacturing method of a rice flour cookie.

  One aspect of the present invention made in view of the above-described conventional problems is a rice flour cookie in which rice powder is mixed with taro prepared in a paste form. According to this, the hardness of the dough which is baked to become a rice flour cookie can be reduced, and the viscosity can be improved. And the rice flour is suitably connected by the taro prepared in a paste form, and it can be made a rice flour cookie in which the powdery feeling is not felt and the occurrence of cracking is suppressed.

  Here, the paste-like taro is preferably a relative of the taro prepared in a paste form. According to this, in order to obtain the above-mentioned excellent rice flour cookies, taro relatives can be used effectively. Here, people eat taro and grandchildren. On the other hand, taro relatives are not eaten and are often discarded. Such rice flour cookies can make effective use of such taro relatives.

  Another aspect of the present invention is a kneading step of kneading taro prepared in paste form into a first dough containing rice flour to produce a second dough in which taro prepared in paste form is mixed with rice flour, and kneading A method for producing rice flour cookies, comprising: a dividing step of generating a divided dough obtained by dividing the second dough generated in the step into a predetermined amount; and a baking step of baking the divided dough generated in the dividing step. It is. According to this, the hardness of the dough (second dough) that is baked to become a rice flour cookie can be reduced, and the viscosity can be improved. And the rice flour is suitably connected by the taro prepared in paste form, and a rice flour cookie in which the occurrence of cracks is suppressed without feeling powdery can be produced.

  Here, in the kneading step, paste-like taro relatives may be kneaded to generate the second dough. According to this, it can be set as the manufacturing method of the rice flour cookie which used the taro relatives effectively like the above.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the rice flour cookie which can be manufactured suitably and the suitable external appearance and food texture, and a rice flour cookie can be obtained.

It is a figure which shows several sheets of rice flour cookies. It is an example of the process figure for demonstrating the manufacturing method of a rice flour cookie.

  Embodiments for carrying out the present invention will be described with reference to the drawings. The present invention is not limited to the configurations described below, and various configurations can be employed in the same technical idea. For example, some of the configurations shown below may be omitted or replaced with other configurations. Moreover, you may make it include another structure.

As shown in FIG. 1, the rice flour cookie 1 has, for example, a disk shape as in the conventional cookie. FIG. 1 shows five rice flour cookies 1. The rice flour cookie 1 may have a shape different from the disk shape. The rice flour cookie 1 is a cookie mainly composed of rice flour, and is a type of cookie called, for example, a hard cookie. As the rice flour, rice flour produced from various types of rice can be used. For example, Koshihikari rice flour can be used. In addition to rice flour, rice flour cookie 1 has ingredients such as margarine, honey, sugar, black sesame, white sesame, crushed peanuts, flour, eggs, and paste as shown in Table 1. And taro prepared.

  The taro prepared in paste form suitably connects each rice flour and improves the texture of the rice flour cookie 1. Specifically, the powderiness of rice flour can be improved. For the taro, a taro relative is used, and the taro relative prepared as a paste is used. Taro relatives are prepared in paste form by enzyme treatment. In the enzyme treatment, for example, the relatives of taro are peeled off, divided into a predetermined size, boiled to a predetermined hardness, and crushed. Enzyme treatment is performed on crushed taro relatives. The specific method of enzyme treatment is the same as the conventionally used method. Therefore, the description about the specific example of an enzyme process is abbreviate | omitted.

  Here, the taro that the person eats is a taro or grandchild of the taro, and the taro's relative is not eaten by the person and is often discarded, for example. Therefore, if a taro relative is used for the rice flour cookie 1, it can be used effectively. In addition, the taro prepared in the paste form used for the rice flour cookie 1 may be prepared by pasting the taro or the grandchild of the taro into the paste form by the enzyme treatment as described above. In any taro, each rice flour can be suitably connected to improve the powderiness and texture.

  The amount of each raw material shown in Table 1 is for producing approximately 120 to 130 rice flour cookies 1 of approximately 22 to 28 g per sheet. Therefore, when the production amount (production number) of the rice flour cookies 1 is different, the amount of each raw material is changed according to the production amount. That is, in the rice flour cookie 1, with respect to 1000 g of rice flour, 500 g of margarine, 250 g of honey, 500 g of sugar, 100 g of black sesame, 100 g of white sesame, 300 g of crushed peanuts, 500 g of flour, and 600 g of eggs are blended. Is done. Moreover, in the rice flour cookie 1, in order to obtain the above-described characteristics and texture, taro prepared in a paste form is blended at a rate of 300 cc with respect to 1000 g of rice flour. In addition, you may abbreviate | omit a part of raw materials except the rice powder and the taro prepared in the paste form shown in Table 1, or you may substitute with another raw material. Furthermore, other raw materials may be included. Further, the amount of each raw material may be appropriately changed within a predetermined range in consideration of the flavor and / or texture.

  The rice flour cookie 1 is manufactured through steps (S1 to S6) as shown in FIG. In the following, an example in which approximately 120 to 130 rice flour cookies 1 of approximately 22 g to 28 g are manufactured using the amounts of raw materials shown in Table 1 will be described. It is assumed that taro (a taro relative) has been prepared in a paste in advance by the method described above.

  The 1st process (S1) in the manufacturing method of the rice flour cookie 1 is a raw material measurement process. In the first step (S1), margarine, honey, sugar, black sesame, white sesame, crushed peanuts, rice flour, flour, eggs and taro prepared in paste form are weighed respectively. The amount of raw material shown in Table 1 is used.

  The second step (S2) is a stirring step. In the second step (S2), among the raw materials weighed in the first step, 500 g of margarine, 250 g of honey, 500 g of sugar, and 500 g of flour are stirred. Specifically, these raw materials are put into a stirrer. Then, the agitator is agitated for about 2 minutes until the margarine becomes pomade-like soft. Hereinafter, the stirring of the raw material will be described by taking an example of using a stirrer.

  The third step (S3) is a stirring step performed following the second step. In the third step (S3), the eggs weighed in the first step are put into a stirrer. And the egg thrown into this with the stirrer and the dough made of margarine, honey and sugar stirred in the first step are stirred until they are evenly mixed (mixed evenly).

  The fourth step (S4) is a stirring step performed following the third step. In the fourth step (S4), the black sesame, the white sesame, the crush peanut and the rice flour measured in the first step are put into a stirrer. Then, the black sesame, white sesame, crush peanuts and rice flour added to this are suitably mixed into the dough stirred in the second step (S2) and the third step (S3) by the stirrer. To produce a first dough containing rice flour.

  The fifth step (S5) is a kneading step. In the fifth step (S5), 300 cc of taro prepared in paste form weighed in the first step is kneaded into the first dough while confirming the hardness of the first dough generated in the fourth step (S4). It is And the 2nd dough by which the taro prepared in the paste form in rice flour was blended is generated. That is, in the fifth step (S5), while confirming the hardness of the first dough, a second dough is produced in which 300 cc of taro prepared in paste form is kneaded with 1000 g of rice flour.

  The sixth step (S6) is a division step. In the sixth step (S6), the second dough produced in the fifth step (S5) is divided into a predetermined amount (mass), specifically about 30 g, and thinly stretched with a predetermined mold, and divided dough Are generated (about 120 to 130 sheets). Then, the plurality of generated divided fabrics are arranged on a plate such as an iron plate (hereinafter referred to as “iron plate” as an example). Note that, for example, a glass sheet is placed on the divided dough arranged on the iron plate, and further, for example, about two iron plates are placed thereon. Here, the glass sheet is used for thinning the baking of the rice flour cookies 1 in the baking in the next seventh step. In addition, for example, about two iron plates are used to prevent the rice flour cookies 1 from being inflated. The sixth step (S6) can also be performed using a depositor. In this case, the second dough is put into a hopper of the depositor. The second dough put into the hopper is squeezed from the hopper onto an iron plate placed at a predetermined position of the depositor and divided (cut) into a predetermined amount (about 30 g). In the depositor, the iron plate placed thereon is conveyed in conjunction with such work, and a plurality of divided doughs are automatically arranged on the iron plate.

  The seventh step (S7) is a firing step. In the seventh step (S7), the iron plates that are set in the state as described above in the sixth step (S6) and on which the divided doughs are arranged are put into an oven. A plurality of divided doughs are fired. Here, the baking of the divided dough is performed in two stages. That is, first, it is baked for about 10 minutes while being charged as described above. Thereafter, the state of charging into the oven is reversed, and in this state, baking is performed again for about 5 minutes. In addition, you may abbreviate | omit baking in the state which reversed front and back. In the seventh step (S7), the oven temperature is set to about 170 ° C. to 180 ° C., for example. After completion of the seventh step (S7), the baked rice flour cookies 1 are stored in a predetermined container, for example, every predetermined number, and shipped, sold, and the like.

  In this embodiment, rice powder is mixed with taro prepared in paste form, specifically, taro relative prepared in paste form. Therefore, it can be set as the rice flour cookie 1 in which the rice flour is suitably joined, the powdery feeling is not felt, and the generation of cracks is suppressed. And it can be a hard cookie with a firm texture. In addition, it can be set as the rice flour cookie 1 of a more fragrant flavor by mix | blending black sesame, white sesame, and a crush peanut. Moreover, the hardness of the 2nd material | dough produced | generated by a 5th process (S5) can be reduced and a viscosity can be improved by mix | blending the taro relative prepared in the paste form with rice flour. Therefore, it can be suitably squeezed and divided using a depositor in the sixth step (S6), whereby a large number of rice flour cookies 1 can be produced.

In the above description, the rice flour cookie 1 in which taro (prepared taro) prepared as a paste is blended as a rice flour binder has been described as an example. Soymilk can also be used as a binder to be blended with rice flour. Table 2 shows an example of a blending table of rice flour cookies in which soy milk is blended. In addition, the amount of each raw material shown in Table 2 is the same as in the case of Table 1, and is the case where approximately 22 to 28 grams of rice flour cookies are produced per sheet, and about 120 to 130 pieces of rice flour cookies. When the production amount (the number of production) is different, the amount of each raw material is changed according to the production amount.

  The amount of the raw material in the rice flour cookie in which soy milk is blended with the rice flour is the same as in the case of the rice flour cookie 1 according to Table 1, as is apparent from Table 2. That is, soy milk is blended (kneaded) at a rate of 300 cc with respect to 1000 g of rice flour, as in the case of taro prepared in a paste form. In addition, a part of raw materials except rice flour and soymilk shown in Table 2 may be omitted or replaced with other raw materials as in the case of the taro prepared in the paste form described above. Furthermore, other raw materials may be included. Further, the amount of each raw material may be appropriately changed within a predetermined range in consideration of the flavor and / or texture. The method for producing a rice flour cookie in which soy milk is blended with rice flour is the same as in the case of the taro prepared in the paste form described above, and is therefore omitted.

  In rice flour cookies in which soy milk is blended with rice flour, cracks after firing tend to occur more easily than when taro prepared in paste form is blended. However, with regard to other points, the advantageous features described above can be realized, and a suitable rice flour cookie can be obtained.

  1 Rice flour cookies

Claims (4)

  A rice flour cookie that contains rice powder and taro prepared in paste form.   The rice flour cookie according to claim 1, wherein the paste-like taro is a relative of taro prepared in a paste form. Kneading the taro prepared in paste form into the first dough containing rice flour, and kneading step to produce a second dough blended with rice powder prepared in paste form;
A dividing step of generating a divided dough obtained by dividing the second dough generated in the kneading step into a predetermined amount;
A baking step of baking the divided dough generated in the dividing step.   The method for producing rice flour cookies according to claim 3, wherein, in the kneading step, paste-like taro relatives are kneaded to produce the second dough.