JP2016158581A - Manufacturing method of rusk and caramel candy, rusk, and caramel candy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of rusk having a process of attaching syrup to small pieces of bread which is suitable for mass production.SOLUTION: A manufacturing method of rusk of the present invention has: a cutting process of cutting bread into small pieces of a predetermined shape; a first drying process of drying the small pieces until water content reaches 5 mass% or less; a syrup attaching process of putting the small pieces after the first drying process into syrup held at 90°C or more and 110°C or less and mixing to attach syrup to the surface of the small pieces; and a second drying process of drying the small pieces after the syrup attaching process until water content reaches 5 mass% or less.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing rusks and caramel confectionery.

  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. As such rusks, caramel rusks with caramel-flavored molasses attached in the seasoning process are sold on a small scale at bakery etc., but mass-produced products are sold Not.

A recipe site posted by an individual introduces a method of making caramel rusks by attaching caramel to a small piece obtained by cutting bread and baking it in an oven or toaster.
In the method described in Non-Patent Document 1, butter, tri-warm sugar and salt are boiled in a frying pan to make molasses. It has cooled from. In addition, there is a description that when a small piece is put into molasses, it is confirmed that water has completely stopped.

In the method described in Non-Patent Document 2, sugar and margarine are boiled and melted in a frying pan, milk is added to make caramel, and the baked pieces are put into the frying pan to entangle the caramel. In the process of caramel entanglement, it is stated that it should be mixed quickly as it tends to harden.
Furthermore, Patent Document 1 discloses a caramel confectionery that prevents toothing without impairing the flavor of caramel and has a novel texture, and a method for producing the same. This caramel confectionery consists of caramel dough and snacks (cookies, biscuits, crackers, sables, rice crackers, rice crackers, hail, etc.) whose size is 20-80% of the height of the final caramel confectionery, Snacks are kneaded in caramel dough at 10-50% by weight.

JP 2010-29150 A

Karisaku Juwa ~ * Bread Caramel Rusk, [online], December 06, 2013, COOKPAD, [December 22, 2014 search], Internet <URL: http://cookpad.com/recipe/2428126> Easy Milk Caramel Rusk, [online], January 22, 2014, COOKPAD, [Search December 22, 2014], Internet <URL: http://cookpad.com/recipe/2471934>

The methods described in Non-Patent Documents 1 and 2 are not suitable for mass production because the pieces of bread tend to adhere to each other with molasses in the step of attaching molasses to the pieces of bread.
The subject of this invention is providing the method suitable for mass production as a manufacturing method of the rusk which has the process of making molasses adhere to the small piece of bread.

  In order to solve the above-mentioned problems, the method for producing a rusk according to the first aspect of the present invention includes a cutting step of cutting a bread into small pieces of a predetermined shape, and the small pieces until the water content becomes 5% by mass or less. A first drying step for drying, and a molasses adhesion step for adhering molasses to the surface of the small pieces by mixing the small pieces after the first drying step in the molasses held at 90 ° C. or more and 110 ° C. or less And a second drying step of drying the pieces after the molasses adhesion step until the moisture content becomes 5% by mass or less.

  According to this method, the temperature range of the molasses to be attached to the bread pieces in the molasses attaching step is 90 ° C. or more and 110 ° C. or less, so that the molasses can be uniformly attached to the surface of the pieces and the adhesion between the pieces. It can be both prevented. If the temperature of the molasses is less than 90 ° C., the saccharides constituting the molasses may not be completely liquid, and therefore it is difficult for the molasses to adhere uniformly to the surface of the bread pieces in the molasses attachment step. When the temperature of the molasses exceeds 110 ° C., the molasses becomes cocoon-like, so that the breads easily adhere to each other in the molasses adhesion step.

  The second aspect of the present invention is a method for producing caramel confectionery, a cutting step for cutting bread into substantially rectangular parallelepiped pieces, and first drying for drying the pieces until the water content is 5% by mass or less. The process and the small piece after said 1st drying process are put in the caramel flavor molasses hold | maintained at 90 degreeC or more and 110 degrees C or less, and the caramel adhesion which makes the caramel flavor molasses adhere to the surface of the said small piece And a second drying step of drying the small pieces to which the caramel-flavored molasses after the caramel adhesion step is adhered until the water content becomes 5% by mass or less.

  The third aspect of the present invention is a method for producing caramel confectionery, a cutting step of cutting bread into substantially rectangular parallelepiped pieces, and the first drying for drying the pieces until the water content is 5% by mass or less. A fat and oil adhesion / firing step for firing after attaching the fat to the small piece after the first drying step, and a small piece after the oil adhesion / firing step is held at 90 to 105 ° C. The molasses content in the quality is 20% by mass or more and 25% by mass or less in a caramel-flavored molasses and mixed with the molasses on the surface of the small pieces, and the mass of the small pieces after the oil adhesion and baking The caramel adhesion step for adhering in an amount of 50 mass% to 200 mass% and the small pieces to which the caramel-flavored molasses adhered after the caramel adhesion step are dried until the water content becomes 5 mass% or less. It has a second drying step for the.

In the method of 3rd aspect, it is preferable to make the molasses adhesion amount in the said caramel adhesion process into the quantity used as 98 mass% or more and 110 mass or less with respect to the mass of the small piece after the said fat adhesion and baking process.
A fourth aspect of the present invention is a method for producing caramel confectionery, a cutting step of cutting bread into roughly rectangular parallelepiped pieces, and the first drying for drying the pieces until the water content is 5% by mass or less. A step of adding oil and fat to the small piece after the first drying step and baking the oil and fat, and the small piece after the fat and oil adhesion and baking step is maintained at 90 ° C. or more and 105 ° C. or less. The amount of the molasses on the surface of the small piece is 50% by mass or more and 200% by mass or less based on the mass of the small piece after the oil adhesion / firing process. And a second drying step of drying the pieces to which the caramel-flavored molasses attached after the caramel attaching step is adhered until the water content becomes 5% by mass or less.

  According to this invention, a method suitable for mass production is provided as a method for producing rusks having a step of attaching molasses to a small piece of bread.

It is a figure explaining the method of embodiment of this invention. It is a figure explaining the cutting process performed in the Example.

Hereinafter, although embodiment of this invention is described, this invention is not limited to embodiment shown below.
In the method of this embodiment, as shown in FIG. 1, the caramel-flavored process is performed by performing the cutting process, the first drying process, the fat and oil adhesion / baking process, the molasses adhesion process, and the second drying process in this order. Manufactures rusk (caramel confectionery).

In the cutting step, a bread produced in a bar shape by a normal method is cut in three directions, ie, a longitudinal direction, a direction perpendicular to the longitudinal direction, and a thickness direction, thereby obtaining a small rectangular parallelepiped piece.
In the first drying step, the small pieces obtained in the cutting step are put in an oven at 150 to 200 ° C. and dried until the water content becomes 5% by mass or less.
In the oil / fat adhesion / firing step, a small amount of oil / fat such as butter is attached to the small piece after the first drying step, and then placed in an oven at 150 to 200 ° C. and baked for 8 to 15 minutes.

In the molasses attaching step, the pieces after the oil and fat attaching / baking step are put in a caramel-flavored molasses of 90 ° C. or higher and 110 ° C. or lower to mix the caramel-flavored molasses on the surface of the pieces.
In a 2nd drying process, the small piece after a molasses adhesion process is put into oven, and is dried for 25 to 40 minutes at 90-110 degreeC, and makes the moisture content of a small piece 5 mass% or less.

In the method of this embodiment, in the molasses adhesion step, the caramel-flavored molasses are likely to adhere uniformly to the surface of the small pieces, and the small pieces are less likely to adhere to each other due to the molasses. Therefore, the method of this embodiment is a method suitable for mass production. Moreover, by performing a 2nd drying process, the molasses adhering to a small piece dries moderately, and when it eats, it becomes difficult to stick to a hand and a tooth | gear.
In the above embodiment, as the molasses attaching step, the caramel attaching step using caramel-flavored molasses is performed, but the molasses to be used is not limited to caramel flavor, and only molasses may be attached. Further, for example, by using molasses added with matcha tea, powdered fruit juice, cocoa powder, chocolate, etc., various flavored rusks can be produced.

Further, the molasses used in the molasses adhesion step is not limited as long as it is obtained by adding water to saccharides (sugar, maltose, etc.) and heating, and may contain starch syrup or sugar alcohol. The higher the content of starch syrup contained in the molasses, the higher the transparency of the molasses layer on the surface of the small piece obtained after the second drying step, and the molasses layer becomes harder. Therefore, the starch syrup content in carbohydrates (saccharides, polysaccharides, sugar alcohols) contained in molasses is determined according to the texture and transparency required of the molasses layer.
Further, the oil / fat adhesion / firing step may not be performed. Moreover, you may perform the seasoning and baking process for adding a seasoning between a 1st drying process and a molasses adhesion process.

[Explanation of the action of the method of the third aspect and the fourth aspect]
When the method of the third aspect is carried out in such a manner that the molasses adhesion amount in the caramel adhesion step is an amount that becomes 98% by mass or more and 110% by mass or less with respect to the mass of the pieces after the oil adhesion and baking step, when chewing After feeling the caramel's moist feeling (moist feeling, feeling a little sticky on the teeth) and the crisp feeling of rusks (small pieces of dried bread), you can get a caramel confectionery that feels a sense of unity where both are mixed. In addition, the feeling of caramel sticking to teeth after eating is less likely to remain. In addition, the higher the coverage of the small piece surface by molasses, the higher the sense of unity that caramel is contained in.

When the starch syrup content in the sugar contained in molasses exceeds 25% by mass, the caramel content is less than that of 20% by mass or more and 25% by mass or less. And the sense of unity between caramel and rusk is impaired.
Since the caramel confectionery produced by the method of the fourth aspect does not contain chickenpox, the texture is soft but there is almost no feeling on the teeth, the caramel is not sticky, and the texture is crisp.

[Example 1]
The manufacturing method of the rusk of this Example consisted of a bread manufacturing process, a cutting process, a first drying process, a molasses adhesion process, and a second drying process, and each process was performed by the methods shown below.
<Bread production process>
First, bread was produced by the following method.
The following ingredients were placed in a stirring vessel and kneaded for 12 minutes to obtain bread dough. The temperature of the obtained bread dough was 26 degreeC.
Wheat flour (strong flour): 100 kg of “AZM” manufactured by Nisshin Flour Milling Co., Ltd.
Salt: 2Kg of normal salt from Naruto Salt Industry Co., Ltd.
Yeast: 0.8kg of “Saff red” from Oriental Yeast Co., Ltd.
East Food: 0.1kg of "Pandia C-500" from MC Food Specialties Co., Ltd.
65 kg of water (tap water)

Next, primary fermentation was performed by holding the dough for 30 minutes under conditions of a temperature of 28 ° C. and a humidity of 75%.
Next, the bread dough after primary fermentation was divided into 320 g, and then formed into a rod shape having a length of 350 mm and a width of 30 mm.
Next, secondary fermentation was performed by holding the molded dough for 90 minutes under conditions of a temperature of 35 ° C. and a humidity of 85%.
Next, baking was performed in an oven maintained at 220 ° C. for 25 minutes. As a result, a rod-shaped bread having a substantially elliptical cross section (major axis 6.9 to 7.3 mm, minor axis 4.7 to 5.0 mm) and a length of 360 mm was obtained.

<Cutting process>
As shown in FIG. 2, the rod-like bread 1 obtained by the above-described method was cut as follows.
When the longitudinal direction of the rod-shaped 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.
As a cutting device, the first cutting part 2 that cuts the rod-shaped French bread 1 while moving it in the longitudinal direction (X direction), and the bread 1A that has been cut by the first cutting part 2 in the width direction (Y direction) And a second cutting section 3 that cuts while moving along the head.

A cross cutter 21 is disposed in the first cutting part 2. In the cross cutter 21, a first cutter having a plurality of blades arranged at equal intervals in the Z direction and a second cutter having a plurality of blades arranged at equal intervals in the Y direction are arranged in the X direction. It is a thing.
A cutter 31 having a plurality of blades arranged at equal intervals in the X direction is arranged in the second cutting part 3. The arrangement interval of the plurality of blades in the first cutter and the second cutter of the cross cutter 21 is 17 mm, and the arrangement interval of the plurality of blades of the cutter 31 is also 17 mm.

  As shown in FIG. 1 (a), a pan 1 having a rod shape and a substantially elliptical cross section is cut by a cross cutter 21 in the Z direction and the Y direction to become an elongated cut product 11. As shown in FIG. 1B, the cut object 11 includes two types, that is, a part 11a having a square cross-sectional shape and a part 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.

As shown in FIG. 1A, 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.
By this cutting step, the dimension of one side of the small piece 111 which is a regular hexahedron (die-shaped) and has no outer skin on all sides is 17 mm.

<First drying step>
By placing the bread pieces 111 obtained in the cutting process on a net conveyor (conveyor having a hole penetrating in the vertical direction) in a state where they do not overlap each other, the pieces are transferred by vibrating the net conveyor. Lined up without overlapping each other. As the net conveyor passes through the first drying zone (oven), the small pieces are dried with hot air at 180 ° C. for 6 minutes. By this drying, the moisture content of the small pieces becomes 5% by mass or less.
This net conveyer moves in the order of the oil and grease application zone and the firing zone (oven) after the first drying zone (oven).

<Oil and fat adhesion / firing process>
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 50% by mass of the small piece 111 after drying. In the firing zone, the small piece 111 is fired with hot air at 160 ° C. for 7 minutes and 30 seconds.

<Molasses adhesion process>
The following ingredients were placed in a honey pot and heated to 105 ° C. with stirring to prepare caramel-flavored molasses. The starch syrup content in the saccharides constituting the molasses is 20.8% by mass.
Super white sugar 186g
Maltose: 80g made by Hayashibara Co., Ltd.
Minamata: Hayashibara "Coupling Sugar" 70g
50g of water (tap water)
Caramel: "Caramel SF-720" 0.5g, manufactured by Ikeda Sakka Kogyo Co., Ltd.
Caramel paste: “Caramel paste No. 1866A” 55 g, manufactured by Ikeda Sakka Kogyo Co., Ltd.
Margarine: General 55g
Caramel oil: "Caramel oil FTK-0545" manufactured by Fuji Flavor Co., Ltd. 2g

  Next, when the temperature of the molasses reaches 105 ° C, turn off the heat and put the small pieces 111 after the oil adhesion and baking process into 500g (about the same mass as the total mass of molasses material 498.5g) in the honey pot And stirred for several seconds. Thereby, the caramel-flavored molasses adhered to the small pieces 111 after the oil and fat adhesion / baking step in an adhesion amount of 98 to 110% by mass.

<Second drying step>
When the contents of the honey-cooking pot were dropped onto the net conveyor after the molasses adhesion step, most of the small pieces 111 were in pieces. By transporting the net conveyor while applying vibration, the small pieces were arranged without overlapping each other. This net conveyor passes through the second drying zone (oven). At that time, the small pieces with molasses attached to the surface were dried with hot air at 100 ° C. for 30 minutes. When the dried small piece was pulverized and the moisture content was measured, it was 5% by mass or less.

  By the above method, a caramel-flavored rusk (caramel confectionery) was obtained. This caramel confectionery feels the caramel's moist feeling (moist feeling, feels a little sticky to the teeth) and the crispness of the rusk when chewed. It was hard to remain.

[Example 2]
Before the molasses adhesion step, the same method as in Example 1 was performed, and then the molasses adhesion step was carried out in the same manner as in Example 1 except that the temperature of the molasses was set to 90 ° C. When the contents of the honey-cooking pot were dropped onto the net conveyor after the molasses adhesion step, most of the small pieces 111 were in pieces.
The caramel confectionery obtained by performing the subsequent steps in the same manner as in Example 1 had the same texture as that obtained in Example 1.

[Example 3]
Before the molasses adhesion step, the same method as in Example 1 was performed, and then the molasses adhesion step was carried out in the same manner as in Example 1 except that the temperature of the molasses was set to 110 ° C. When the contents of the honey-cooking pot were dropped onto the net conveyor after the molasses adhesion step, most of the small pieces 111 were in pieces.
The caramel confectionery obtained by performing the subsequent steps in the same manner as in Example 1 had the same texture as that obtained in Example 1.

[Comparative Example 1]
Before the molasses adhesion step, the same method as in Example 1 was performed, and then the molasses adhesion step was carried out in the same manner as in Example 1 except that the temperature of the molasses was set to 111 ° C. In the molasses adhesion process, the molasses in the honey-cooking pot became bowl-like, and most of the small pieces 111 adhered to each other.
Also, after the molasses adhesion step, the contents of the honey-cooking pot were dropped on the net conveyor and conveyed while vibrating the net conveyor, but the small pieces could not be aligned without overlapping each other.

[Comparative Example 2]
Before the molasses adhesion step, the same method as in Example 1 was performed, and then the molasses adhesion step was performed in the same manner as in Example 1 except that the temperature of the molasses that stopped the fire was 89 ° C. However, in the molasses attaching step, the saccharides constituting the molasses are not completely liquid, so the molasses could not be uniformly attached to the surface of the bread pieces 111.

DESCRIPTION OF SYMBOLS 1 Bread 1A Bread after being cut at the first cutting portion 11 Bread cut product 11a Bread cut product having a square cross section 11b Bread cut product having a substantially triangular cross section 111 Bread pieces 2 First cut portion 21 Cross cutter 21a First cutter 21b Second cutter 3 Second cutting part 31 Cutter

Claims (6)

A cutting step of cutting the bread into small pieces of a predetermined shape;
A first drying step of drying the small pieces until the water content is 5% by mass or less;
The molasses adhesion step of adhering molasses to the surface of the small pieces by mixing the small pieces after the first drying step in the molasses held at 90 ° C. or more and 110 ° C. or less; and
A second drying step of drying the pieces after the molasses adhesion step until the moisture content is 5% by mass or less;
A process for producing rusks having A cutting process for cutting the bread into small rectangular parallelepiped pieces;
A first drying step of drying the small pieces until the water content is 5% by mass or less;
A caramel adhesion step for adhering caramel-flavored molasses on the surface of the small pieces by mixing the small pieces after the first drying step into caramel-flavored molasses maintained at 90 ° C. or more and 110 ° C. or less;
A second drying step of drying the small pieces to which the caramel-flavored molasses attached after the caramel attaching step has a moisture content of 5% by mass or less;
A method for producing caramel confectionery. A cutting process for cutting the bread into small rectangular parallelepiped pieces;
A first drying step of drying the small pieces until the water content is 5% by mass or less;
Oil adhesion / firing step for firing after attaching the fat to the small piece after the first drying step,
The small pieces after the oil and fat adhesion / baking step are mixed in a caramel-flavored molasses maintained at 90 ° C. or more and 105 ° C. or less and having a starch syrup content of 20% by mass or more and 25% by mass or less. By this, the caramel adhesion step for adhering the molasses to the surface of the piece in an amount of 50% by mass or more and 200% by mass or less with respect to the mass of the piece after the oil adhesion / firing step,
A second drying step of drying the small pieces to which the caramel-flavored molasses attached after the caramel attaching step has a moisture content of 5% by mass or less;
A method for producing caramel confectionery. A cutting process for cutting the bread into small rectangular parallelepiped pieces;
A first drying step of drying the small pieces until the water content is 5% by mass or less;
Oil adhesion / firing step for firing after attaching the fat to the small piece after the first drying step,
The small pieces after the oil adhesion and baking step are placed in a caramel-flavored molasses that is maintained at 90 ° C. or more and 105 ° C. or less, and mixed, whereby the molasses is added to the surface of the small pieces. A caramel adhesion process for adhering in an amount of 50% by mass to 200% by mass with respect to the mass of the small piece after the adhesion / firing process;
A second drying step of drying the small pieces to which the caramel-flavored molasses attached after the caramel attaching step has a moisture content of 5% by mass or less;
A method for producing caramel confectionery, comprising:   A rusk produced by the method according to claim 1.   The caramel confectionery manufactured by the method as described in any one of Claims 2-4.

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