JP2014100105A - Method for manufacturing rusk, and rusk and rusk confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a rusk from bread cut into a stick-like shape or a dice-like shape, which is suitable for mass production, hardly causing chipping at a corner part of the rusk.SOLUTION: The method for manufacturing a rusk includes: a cutting step for producing small pieces of bread; a placing step for arranging the small pieces without overlapping each other on a conveyor having open holes extending in a vertical direction; a liquid spraying step for spraying a sugar solution, a starch solution, a dextrin solution, or an aqueous solution of seasoning onto the small pieces arranged on the conveyor from upper and lower sides; and a drying step for drying the small pieces after performing the liquid spraying step.

Description

  The present invention relates to a method for manufacturing a rusk.

  Rusk is produced by a method having a cutting step for cutting bread, a seasoning step for attaching fats and oils, sugar and seasonings to the cut bread, and a drying step for baking in an oven or the like. Examples of cut bread include small slices of bread sliced to a thickness of about 1 cm, slices of French bread sliced to a thickness of about 1 cm, and ears cut from the center of bread when making sandwiches. This part is used as it is or with the ears cut further.

In the conventional rusk manufacturing method, the seasoning step is performed, for example, by the following method. When using a slice of small bread, use meringue sugar or the like on one side of the cut surface. When using a slice of French bread, add butter and sugar to one side of the cut surface. When using bread loaf ears, a sugar or powder seasoning is applied to the whole or part of the surface of the loaf bread ears. Or it is made to dry after making a seasoning liquid adhere to the whole surface or part of the ear | edge of a bread by immersing in a seasoning liquid containing a butter, sugar, etc. or spraying a seasoning liquid.
Regarding the shape of the rusk, there is also a stick-shaped rusk that is easy to eat. Patent Document 1 describes a stick-shaped rusk using bread and a manufacturing method thereof. In the cutting process of this manufacturing method, the bread is stored frozen, and the moisture is cut with a kitchen knife or the like while the moisture is slightly in the middle of thawing.

In addition, a recipe site posted by an individual also introduces a rusk with French bread cut into a dice. Non-Patent Document 1 describes a method in which baguette (French bread) is cut into bite-sized pieces, soaked in a seasoning liquid containing margarine and sugar, and then baked in an oven. In Non-patent Document 2, baguette (French bread) is cut into an appropriate size, put into a frying pan, roasted on a medium heat, immersed in a seasoning containing butter and granulated sugar in the frying pan, A method of drying is described.
Regarding the bread cutting process, Patent Document 2 describes a method of cutting a bread into parallelepipeds in three cutting processes that are different from each other by 90 degrees in cutting angle.

Utility Model Registration No. 3080128 JP 58-98034 A

Easy Bucket Rusk, [online], March 12, 2010, COOKPAD, [Search September 14, 2012], Internet <URL: http://cookpad.com/recipe/1066407> Easy and easy with a frying pan! Baguette Rusk, [online], June 11, 2011, COOKPAD, [Search September 14, 2012], Internet <URL: http://cookpad.com/recipe/1467383>

In the case of a rusk using a bread cut into a stick shape or a dice shape, there is a problem that the corner portion of the rusk is likely to be chipped, and at present, a manufacturing method suitable for mass production has not been established.
An object of the present invention is to provide a method for producing a rusk using a bread cut into a stick shape or a dice shape, and the corner portion of the rusk is not easily chipped and is suitable for mass production.

In order to solve the above-described problems, a method for manufacturing a rusk according to one aspect of the present invention includes passing a pan through a cutting machine having a plurality of cutting blades arranged in parallel at equal intervals, thereby orthogonally crossing X directions. A cutting step of cutting in three directions, Y direction and Z direction, to obtain a small piece of bread, and a placing step of arranging the small pieces on a conveyor having holes penetrating in the vertical direction without overlapping each other; A liquid spraying step of spraying a sugar solution, a starch solution, a dextrin solution, or a seasoning aqueous solution from above and below the small pieces arranged on the conveyor; and a drying step of drying the small pieces after the liquid spraying step; It is characterized by having.
The bread used in this method is not particularly limited, and may be either a bread having a hull or a bread not having a hull, but is preferably a bread having a hull from the viewpoint of easy cutting. Examples of bread having a crust include French bread, white bread, and cupe bread.

The sugar solution refers to an aqueous solution containing sugar (eg, sugar, fructose, etc.). The seasoning aqueous solution refers to an aqueous solution containing a seasoning other than sugar (for example, salt, soy sauce, umami seasoning, etc.).
In the case of a sugar solution, the concentration of each solution used in the liquid spraying step is preferably sugar: water = 50: 50 to 70:30 in terms of mass ratio. In the case of a starch solution, starch: water = 10: 90 to 40:60 is preferable in terms of mass ratio. In the case of a dextrin solution, dextrin: water = 10: 90 to 40:60 is preferable in terms of mass ratio.

In the case of using bread with a shell, there are two types of rusks manufactured by this method: a parallelepiped-shaped rusk with no skin on all sides, and a rusk with a flat surface without a skin and a curved surface with a skin. . The proportion of the two types of rusks obtained from a single bread depends on the cross-sectional dimensions of the bread used.
In addition, snacks in which these two types of rusks are contained in bags or boxes are products that can enjoy rusks with different textures.

  The method of the present invention is a method for producing a rusk using a bread cut into a stick shape or a dice shape, and the corner portion of the rusk is not easily chipped, and is a method suitable for mass production.

It is a top view which shows the cutting device used with the method of embodiment. It is a front view of the cutting device of FIG. It is a front view of the cross cutter part which comprises the cutting device of FIG. It is a figure explaining the shape of French bread in each step of the cutting process of an embodiment, (a) is a top view of French bread and (b) shows a sectional view of French bread. It is a perspective view explaining the liquid spraying process performed by the method of the embodiment, and shows the outside of the liquid spraying zone. It is a schematic diagram explaining the liquid spraying process performed by the method of the embodiment, and shows the inside of the liquid spraying zone.

Embodiments of the present invention will be described below, but the present invention is not limited to these embodiments.
The manufacturing method of the rusk of this embodiment includes a cutting process for cutting French bread to obtain small pieces of French bread, a placing process for arranging the small pieces on the conveyor, and a liquid spray for spraying liquid on the small pieces on the conveyor It consists of a process and a drying process for drying the small pieces after the liquid spraying process. Between the placing process and the liquid spraying process, a drying process for drying small pieces on the conveyor and an oil / grease application process for spraying fats and oils on the small pieces on the conveyor after drying may be performed.

  In the method of this embodiment, a French bread cutting process is performed using the cutting apparatus shown in FIGS. When the longitudinal direction of the rod-shaped French bread 1 is the X direction, the directions perpendicular to the X direction and perpendicular to each other are the width direction (Y direction) and the thickness direction (Z direction) of the French bread 1. This cutting apparatus includes a first cutting section 2 that cuts a stick-shaped French bread 1 while moving it in the longitudinal direction (X direction), and a French bread 1A that has been cut by the first cutting section 2 in the width direction ( The second cutting portion 3 is cut while being moved along (Y direction).

  A cross cutter 21 is disposed in the first cutting part 2. In the cross cutter 21, a first cutter 21a and a second cutter 21b are arranged side by side in the X direction. A plurality of blades arranged at equal intervals in the Z direction are fixed to the blade frame of the first cutter 21a. A plurality of blades arranged at equal intervals in the Y direction are fixed to the blade frame of the second cutter 21b. The arrangement | positioning space | interval of a some blade is the same by the 1st cutter 21a and the 2nd cutter 21b.

The cutting device shown in FIG. 1 holds four French breads 1 from above and from the left and right sides in order to perform cutting while transporting them by a conveyor in a state where four French breads 1 are placed in contact with each other vertically and horizontally. However, it has a mechanism to feed into the cutter. It also has a handle for adjusting the mechanism.
As shown in FIG. 4A, the French bread 1 having a rod shape and a substantially elliptical cross section is cut by the cross cutter 21 in the Z direction and the Y direction to become an elongated cut product 11. As shown in FIG. 4 (b), there are two types of the cut object 11: a member 11a having a square cross-sectional shape and a member 11b having a substantially triangular shape (a shape composed of two straight lines orthogonal to a curve). is there. That is, in the first cutting part 2, an elongated cut object 11a having a square cross section and an elongated cut object 11b having a substantially triangular cross section are obtained.

  A cutter 31 is disposed in the second cutting part 3. A plurality of blades arranged at equal intervals in the X direction are fixed to the cutter frame of the cutter 31. The arrangement | positioning space | interval of the some blade of the cutter 31 is the same as the 1st cutter 21a and the 2nd cutter 21b. As shown in FIG. 4A, the cut object 11 is cut in the X direction by a cutter 31 into a small piece 111. The small piece 111 has a regular hexahedron (dice-like) obtained by cutting the cut material 11a and no outer skin on all the surfaces, and a regular hexahedron obtained by cutting the cut material 11b. There are two types: a flat surface with no surface and a curved surface with an outer skin.

In addition, by making the arrangement | positioning space | interval of the some blade which comprises the cutter 31 of the 2nd cutting part 3 wider than the arrangement | positioning space | interval in the 1st cutter 21a of the 1st cutting part 2, and the 2nd cutter 21b, Small pieces can be made into sticks.
As shown in FIG. 5, the pieces 111 of French bread obtained in the cutting step are transported side by side on the net conveyor (conveyor having holes penetrating in the vertical direction) 4 in a state where they do not overlap each other (placement step). In the liquid spray zone 5, liquid (sugar solution, starch solution, dextrin solution, or seasoning aqueous solution) is sprayed from the upper side and the lower side of the net conveyor 4. In the liquid spray zone 5, as shown in FIG. 6, there are an upper spray nozzle 51 for spraying liquid from the upper side to the lower side and a lower spray nozzle 52 for spraying liquid from the lower side to the upper side. A plurality of net conveyors 4 are arranged in the width direction.

  A pipe 53 to which a plurality of upper spray nozzles 51 are connected and an upstream end of a pipe 54 to which a plurality of lower spray nozzles 52 are connected are connected to a liquid supply pipe 55 arranged outside the liquid spray zone 5. Has been. The downstream ends of both pipes 53 and 54 are connected to a liquid discharge pipe 56 disposed outside the liquid spray zone 5. A tank 6 containing liquid is also disposed outside the liquid spray zone 5, and a liquid supply pipe 55 is connected to the tank 6 via a pump 7. The liquid discharge pipe 56 is connected to the liquid return port of the tank 6.

  The small pieces 111 exiting the liquid spray zone 5 are transported to the drying zone and dried with hot air in an oven. When the sugar solution or the seasoning aqueous solution is sprayed in the liquid spraying zone 5, the taste of sugar or seasoning is imparted to the small pieces 111 in the liquid spraying process, so that even if the seasoning process is not performed thereafter, the sugar or seasoning A rusk having a taste of When the starch solution or dextrin solution is sprayed in the liquid spray zone 5, the small pieces 111 are not seasoned in the liquid spraying process, and therefore it is necessary to perform a seasoning process (such as powder seasoning or seasoning oil spraying) thereafter. .

  According to the rusk manufacturing method of this embodiment, instead of the above-described liquid spraying step, compared with the method of putting a small piece of French bread in a container such as a drum or a revolver and sprinkling the liquid while rotating the container Thus, the corners of the rusk are not easily chipped. Further, in the step of sprinkling the liquid while rotating the container, the small pieces are likely to be attached to each other as the liquid is attached. In the method of this embodiment, the small piece is obtained by including the placing step and the liquid spraying step. The liquid is attached in a state where they are not attached to each other.

Therefore, the method of this embodiment is suitable for mass production as compared with a method having a step of sprinkling liquid while rotating a container instead of the placing step and the liquid spraying step. Moreover, it is suitable for mass production as compared with the methods described in Non-Patent Documents 1 and 2.
In this embodiment, the method using French bread as bread is described. However, when a bread other than French bread is used, the cutting process is performed using a cutting device suitable for the bread to be used. Thus, a small piece of bread is obtained, and the subsequent steps employ the same method as described above, whereby a rusk that is less likely to be chipped at the corner can be obtained.

[Example 1]
First, a French bread having a length of 360 mm, a cross-sectional shape of approximately ellipse, and a major axis of about 255 mm was cut with the cutting device of FIG. In that case, the arrangement | positioning space | interval of the several blade of the 1st cutter 21a and the 2nd cutter 21b of the 1st cutting part 2 and the cutter 31 of the 2nd cutting part 3 was set to 15 mm. As a result, a French bread piece 111 having a dice shape with a side of 15 mm and no outer skin on all sides, and a French bread piece 111 having a flat surface without a skin and a curved surface with an outer skin, which are not dice-like, were obtained.

  These small pieces 111 were placed on the net conveyor 4 and conveyed while applying vibration to the net conveyor 4 so that the small pieces 111 were arranged without overlapping each other. The net conveyor 4 moves in the order of the first drying zone (oven), the oil and grease application zone, the liquid spraying zone 5 in FIG. 5, and the second drying zone (oven).

In the first drying zone, the small pieces 111 are dried with hot air of 150 to 200 ° C. for 5 to 10 minutes. In the oil and grease application zone, liquid butter is sprayed on the upper side of the small piece 111 after drying. The amount of oil and fat sprayed is 15 to 60% by mass of the small piece 111 after drying. In the liquid spray zone 5, a sugar solution of 40 to 50 ° C. (mass ratio, water: sugar = 30: 70) is sprayed simultaneously from the upper side and the lower side of the small piece 111 after applying oil. The total spray amount from the top and bottom of the sugar solution is 15 to 80% by mass of the small piece 111 before the oil is applied. In the second drying zone, the small pieces 111 are dried with hot air of 150 to 200 ° C. for 10 to 20 minutes.
This is made from French bread, butter sugar-flavored rusks with a dice shape with a side of 15 mm and no outer skin on all sides, and a butter sugar surface that is not dice and has a flat surface with no outer skin and a outer skin. A flavored rusk was obtained. The sugar solution adhered to almost the entire surface of the rusk.

[Example 2]
First, a French bread having a length of 360 mm, a cross-sectional shape of approximately ellipse, and a major axis of about 255 mm was cut with the cutting device of FIG. In that case, the arrangement | positioning space | interval of the some blade of the cutter 31 of the 1st cutter 21a of the 1st cutting part 2 and the 2nd cutter 21b was set to 15 mm. The arrangement | positioning space | interval of the some blade of the cutter 31 of the 2nd cutting part 3 was set to 70 mm. As a result, a French bread piece 111 having a stick shape of 15 mm × 15 mm × 70 mm and having no hull on all surfaces, and a French bread piece 111 having a flat surface without a hull and a curved surface with a hull were obtained.
These small pieces 111 were placed on the net conveyor 4 and conveyed while applying vibration to the net conveyor 4 so that the small pieces 111 were arranged without overlapping each other. The net conveyor 4 moves in the order of the first drying zone (oven), the oil and grease application zone, the liquid spraying zone 5 in FIG. 5, and the second drying zone (oven).

In the first drying zone, the small pieces 111 are dried with hot air of 150 to 200 ° C. for 5 to 10 minutes. In the oil and grease application zone, liquid butter is sprayed on the upper side of the small piece 111 after drying. The amount of oil and fat sprayed is 15 to 60% by mass of the small piece 111 after drying. In the liquid spray zone 5, a sugar solution of 40 to 50 ° C. (mass ratio, water: sugar = 30: 70) is sprayed simultaneously from the upper side and the lower side of the small piece 111 after applying oil. The total spray amount from the top and bottom of the sugar solution is 15 to 80% by mass of the small piece 111 before the oil is applied. In the second drying zone, the small pieces 111 are dried with hot air of 150 to 200 ° C. for 10 to 20 minutes.
This resulted in a butter sugar-flavored rusk made from French bread, a stick-like rust-free rusks with a crust on all sides, and a butter-sugar-flavored rusks with a stick-like flat surface with no crust and a crust. . The sugar solution adhered to almost the entire surface of the rusk.

[Example 3]
First, a French bread having a length of 360 mm, a cross-sectional shape of approximately ellipse, and a major axis of about 255 mm was cut with the cutting device of FIG. In that case, the arrangement | positioning space | interval of the some blade of the 1st cutter 21a and the 2nd cutter 21b of the 1st cutting part 2 and the cutter 31 of the 2nd cutting part 3 was set to 20 mm. As a result, a piece of French bread 111 having a dice shape with a side of 20 mm and no outer skin on all sides, and a piece of French bread 111 having a flat surface with no outer skin and a curved surface with an outer skin that is not dice-like.

These small pieces 111 were placed on the net conveyor 4 and conveyed while applying vibration to the net conveyor 4 so that the small pieces 111 were arranged without overlapping each other. The net conveyor 4 moves in the order of the first drying zone (oven), the oil and grease application zone, the liquid spray zone 5 in FIG. 5, the second drying zone (oven), and the seasoning zone.
In the first drying zone, the small pieces 111 are dried with hot air of 150 to 200 ° C. for 5 to 10 minutes. In the oil and grease application zone, liquid oil and fat are sprayed on the upper side of the small piece 111 after drying. The amount of oil and fat sprayed is 15 to 60% by mass of the small piece 111 after drying.

In the liquid spray zone 5, a dextrin solution of 40 to 50 ° C. (by weight, water: dextrin = 100: 40) is sprayed simultaneously from the upper side and the lower side of the small piece 111 after applying oil. The total spray amount from the upper and lower sides of the dextrin solution is 10 to 50% by mass of the small piece 111 before applying the oil. In the second drying zone, the small pieces 111 are dried with hot air of 150 to 200 ° C. for 10 to 20 minutes. In the seasoning zone, powdery seasoning (salt taste) is sprayed on the small pieces 111.
As a result, a salty rusk made of French bread, a dice shape with a side of 20 mm and no outer skin on all sides, and a salty rusk that is not dice and has a flat surface without an outer skin and a curved surface with an outer skin. Obtained. The dextrin solution adhered to almost the entire surface of the rusk.

[Example 4]
First, a French bread having a length of 360 mm, a cross-sectional shape of approximately ellipse, and a major axis of about 255 mm was cut with the cutting device of FIG. In that case, the arrangement | positioning space | interval of the some blade of the 1st cutter 21a and the 2nd cutter 21b of the 1st cutting part 2 and the cutter 31 of the 2nd cutting part 3 was set to 20 mm. As a result, a piece of French bread 111 having a dice shape with a side of 20 mm and no outer skin on all sides, and a piece of French bread 111 having a flat surface with no outer skin and a curved surface with an outer skin that is not dice-like.

These small pieces 111 were placed on the net conveyor 4 and conveyed while applying vibration to the net conveyor 4 so that the small pieces 111 were arranged without overlapping each other. The net conveyor 4 moves in the order of the first drying zone (oven), the oil and grease application zone, the liquid spray zone 5 in FIG. 5, the second drying zone (oven), and the seasoning zone.
In the first drying zone, the small pieces 111 are dried with hot air of 150 to 200 ° C. for 5 to 10 minutes. In the oil and grease application zone, liquid oil and fat are sprayed on the upper side of the small piece 111 after drying. The amount of oil and fat sprayed is 15 to 60% by mass of the small piece 111 after drying.

In the liquid spray zone 5, a starch solution (water: starch = 100: 40 by mass ratio) of 40 to 50 ° C. is sprayed simultaneously from the upper side and the lower side of the small piece 111 after being applied with oil. The total spray amount from the top and bottom of the starch solution is 10 to 50% by mass of the small piece 111 before applying the oil. In the second drying zone, the small pieces 111 are dried with hot air of 150 to 200 ° C. for 10 to 20 minutes. In the seasoning zone, powdery seasoning (salt taste) is sprayed on the small pieces 111.
As a result, a salty rusk made of French bread, a dice shape with a side of 20 mm and no outer skin on all sides, and a salty rusk that is not dice and has a flat surface without an outer skin and a curved surface with an outer skin. Obtained. The starch solution adhered to almost the entire surface of the rusk.

[Example 5]
First, a French bread having a length of 360 mm, a cross-sectional shape of approximately ellipse, and a major axis of about 255 mm was cut with the cutting device of FIG. In that case, the arrangement | positioning space | interval of the some blade of the 1st cutter 21a and the 2nd cutter 21b of the 1st cutting part 2 and the cutter 31 of the 2nd cutting part 3 was set to 20 mm. As a result, a piece of French bread 111 having a dice shape with a side of 20 mm and no outer skin on all sides, and a piece of French bread 111 having a flat surface with no outer skin and a curved surface with an outer skin that is not dice-like.

These small pieces 111 were placed on the net conveyor 4 and conveyed while applying vibration to the net conveyor 4 so that the small pieces 111 were arranged without overlapping each other. The net conveyor 4 moves in the order of the first drying zone (oven), the oil and grease application zone, the liquid spray zone 5 in FIG. 5, the second drying zone (oven), and the seasoning zone.
In the first drying zone, the small pieces 111 are dried with hot air of 150 to 200 ° C. for 5 to 10 minutes. In the oil and grease application zone, liquid oil and fat are sprayed on the upper side of the small piece 111 after drying. The amount of oil and fat sprayed is 15 to 60% by mass of the small piece 111 after drying.

  In the liquid spray zone 5, the seasoning solution (mass ratio, water: salt = 100: 5) is sprayed simultaneously from the upper side and the lower side of the small piece 111 after applying oil. The total spray amount from the top and bottom of the seasoning solution is 10 to 50% by mass of the small piece 111 before applying the oil. In the second drying zone, the small pieces 111 are dried with hot air of 150 to 200 ° C. for 10 to 20 minutes. In the seasoning zone, powdery seasoning (salt taste) is sprayed on the small pieces 111. In addition, a seasoning different from salty may be sprayed in this seasoning zone, and when it makes light salty, it does not need to pass a seasoning zone.

  As a result, a salty rusk made of French bread, a dice shape with a side of 20 mm and no outer skin on all sides, and a salty rusk that is not dice and has a flat surface without an outer skin and a curved surface with an outer skin. Obtained. The seasoning solution adhered to almost the entire surface of the rusk.

DESCRIPTION OF SYMBOLS 1 French bread 1A French bread after cut | disconnecting in a 1st cutting part 11 French bread cut 11a French bread cut 11a in section The French bread cut 11 2 First cutting part 21 Cross cutter 21a First cutter 21b Second cutter 3 Second cutting part 31 Cutter 4 Net conveyor 5 Liquid spray zone 51 Upper spray nozzle 52 Lower spray nozzle 53 Pipe 54 Pipe 55 Liquid supply pipe 56 Liquid discharge Piping 6 Tank 7 Pump

Claims (5)

A cutting step in which the bread is passed through a cutting machine having a plurality of cutting blades arranged in parallel at equal intervals to cut the bread in three directions orthogonal to each other, the X direction, the Y direction, and the Z direction to obtain a small piece of bread When,
Placing the small pieces on a conveyor having holes penetrating in the vertical direction in a state where they do not overlap each other;
A liquid spraying step of spraying a sugar solution, a starch solution, a dextrin solution, or a seasoning aqueous solution from above and below the small pieces arranged on the conveyor;
And a drying step of drying the small pieces after the liquid spraying step.   The method for producing a rusk according to claim 1, wherein the bread is a bread having an outer skin.   The method for producing rusks according to claim 1, wherein the bread is French bread.   Rusk manufactured by the method according to any one of claims 1 to 3.   A snack confectionery produced by the method according to claim 2 or 3 and comprising a parallelepiped-shaped rusk having no outer skin on all surfaces, and a rusk having a flat surface without the outer skin and a curved surface with the outer skin in a bag or box. .

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