JP2709947B2 - Roasted fu - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to baked goods.

Roasted fu is widely known as a convenient food that adds color to various dishes, and in recent years, along with general interest in health, high protein with excellent nutritional value and digestive absorption It is attracting attention as food.

FIG. 3 schematically depicts the general appearance of the baked fu (1), in which gluten and flour are used as materials, and water is added, kneaded, and baked. A relatively hard outer skin portion (3) is wrapped around the soft portion (2). FIG. 4 depicts a main part of a baking mold for making the above-mentioned baked fu (1), and a so-called cavity (6) is provided on the parting surfaces of the upper mold (4) and the lower mold (5).
(7) is set, the material is put in here, the mold is closed, and firing is performed. As can be seen from the shapes of the cavities (6) and (7) shown in the figure, the product is baked into a long rod, and after releasing, the product is cut into a so-called ring-shape to obtain a single product as shown in FIG. In recent years, since roasted gluten has attracted much attention in recent years, the side that supplies it has been promoting the variety of products, and as part of that, changing the shape to a variety of interesting ones It is mentioned.
That is, the known roasted glue has a circular shape (FIG. 3) or a polygon in the front shape (the cut end face in the case of the above-mentioned slice is the front, the same applies hereinafter), and a plurality of arcs are combined at most as a complicated shape. There are some plum blossoms.

Heretofore, only products of such a simple form have been seen for the following reasons. That is, first, if the front shape is made too complicated, for example, with a sharp point,
When the material expands at the time of firing, the material does not expand to all the corners (points) of the cavity portion, so that a product having a desired shape could not be obtained after all. Secondly, if the front shape is made too complicated to have, for example, an undercut with respect to the firing mold, the outer skin (3) of the product is broken or crushed at the time of release, and a product with a beautiful appearance is obtained. Because it was not obtained.

The inventors of the present invention have conducted intensive studies under the above circumstances, and as a result, when fats and oils and carbohydrates are added at a predetermined ratio to a conventional material consisting of gluten and flour, swelling of the material is promoted and a skin portion is formed. The inventors have found that the present invention is strong, and have completed the present invention. In other words, the present invention adds a fat and a fat and a saccharide at a predetermined ratio to a conventionally known main material to promote swelling of the material and strengthen the outer skin portion, thereby making it difficult to produce a complicated shape which has been considered impossible in the past. Is to provide the roasted glutinous fu. The fats and oils contain the emulsified product, and the mixing ratio of the fats and oils and the saccharide is 0.1 to 20 parts for 100 parts of a material mainly composed of gluten and flour.

In order to bake a baked fu with a complicated shape that has not been seen in the past, it is necessary to develop a baked mold having a moderate cavitation shape. As the complicated shape, as described above, various shapes such as a shape having an acute point in a part of the front shape, a shape having an acute recess, and a shape having an undercut with respect to the firing mold are used. Although it is conceivable, a front star shape and a front heart shape are exemplified here. Here, the star shape is one in which five points are arranged at equal intervals, and is included in the category of the complicated shape referred to in the present application because of having the points and having an undercut for the firing mold. .
There are various shapes in the heart shape, and depending on the shape, there are cases where the components of the outline and the plum blossom shape described above are almost the same, but here, in the case where the dent at the upper center is concave at an acute angle, By having this concave, it is included in the category of the complicated shape referred to in the present application. Incidentally, the plum-shaped dents (generally equally distributed) have been set to an obtuse angle of about 170 degrees.

FIG. 1 shows a cross section of a baked mold for making a front star baked fu, wherein (4) is an upper mold and (5) is a lower mold. The star set in the cavity has five points (9a) (9b)
Only one (9a) of (9c), (9d) and (9e) is the lower mold (5)
The symmetry line (x) passing through the point (9a) is orthogonal to the firing parting surface (8). In addition, the two left and right tips (9b) (9
c) aligns the lower ridges (9b ') and (9c') with the parting surface (8) and sets the ridges (9b ') and (9b')
c ') to the parting surface (8) By having the inclination of, the expansion of the material can be further promoted. The remaining two upper tips (9d) (9e)
For, a so-called undercut is set,
The layout has a feature that the resistance is minimum when the product is released from the mold.

FIG. 2 shows a cross section of a baking mold for making a front heart-shaped baked fu, which has a sharp upper recess (10
a) and the lower point (10b) are set. Dent (10
The undercut can be eliminated by making the line of symmetry (y) passing through a) and the point (10b) perpendicular to the parting surface (8), and the dent (10a) in consideration of the releasability.
Is located on an extension of the parting surface (8).

In the firing mold, a cavity having the above-described shape is set in a groove shape in units of several to several tens, and mass production is achieved.

As described above, the roasted gluten of the present invention is a material mainly composed of gluten and flour, with the main material being 100 parts,
Each of 0.1 to 20 parts of fats and oils and carbohydrates is added, which promotes expansion of the material at the time of baking and strengthens the outer skin portion, so that a product having a complicated shape such as a star or a heart can be obtained. In addition, the roasted gluten of the present invention has the advantage that, due to the strengthening of the outer skin portion, the shape can be prevented even from impacts such as cutting and transportation after release from the mold, and the present invention also has the advantage. Has been found to have the advantage of improving the baking color of the outer skin.

Example 1 A firing mold having a cross-sectional configuration shown in FIG. 1 was experimentally manufactured with a star shape having a size inscribed in a circle having a diameter of 17 mm.

On the other hand, raw gluten 1000g, flour 1500g, palm oil 30g
The baked dough was prepared by a conventional method using 130 g of honey and 130 g of honey, and baked using the above-mentioned baking mold.

When the baked bar-shaped roasted fu was cut into a thickness of 5 mm (corresponding to the above-mentioned roasting), a beautiful product with a clear appearance with rough contours was obtained.

[Example 2] As a size in which a heart shape is inscribed in a circle having a diameter of 17 mm,
A firing mold having the cross-sectional shape shown in FIG. 2 was prototyped.

On the other hand, when the baked dough was prepared and baked in the same manner as in Example 1, and cut, it was possible to obtain a product having a clean and clear appearance with uneven contours.

[Brief description of the drawings]

FIGS. 1 and 2 are cross-sectional views of a main part of a baking mold for making roasted gluten according to an embodiment of the present invention. FIG. 3 is a perspective view showing a general appearance of a conventionally known roasted gluten. The figure is a cutaway perspective view of a main part of a baking mold for making the roasted glutinous fu. (1)… roasted fu, (3)… outer skin, (4)… upper type (5)… lower type, (8)… parting surface (9a) (9b) (9c) (9d) ) (9e) (10b) ... Point (10a) ... dent

Claims (3)

(57) [Claims] 1. A baked fu comprising a material mainly composed of gluten and flour, and 0.1 to 20 parts of fat and oil and sugar, respectively, based on 100 parts of the material. 2. The roasted fu according to claim 1, wherein the appearance after firing is a front star. 3. The roasted fu according to claim 1, wherein the appearance after firing is a heart-shaped front.