JP2718599B2 - Spherical semi-fresh confectionery and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spherical semi-fresh confectionery using a bean confectionery or fruit as a center and a method for producing the same.

[0002]

2. Description of the Related Art Semi-fresh confectionery is made from flour, baking powder, salt, etc., mixed well with margarine, egg, milk, etc., kneaded, rolled into a sheet, cut or die-cut, and then roasted. In the case of baked or donut, it is obtained by frying and has a moisture content of 1 immediately after completion.
0% or more and less than 40%.

[0003]

Therefore, there are the following disadvantages.

A. For molding by cutting or embossing,
The degree of freedom of the outer shape is small, and spherical ones cannot be made.

B. Since it is once rolled into a sheet and cut or embossed to make it, it is not possible to put a bean confectionery or fruit in the center and make it into a spherical shape.

C. From the above a and b, it is not possible to obtain a half-baked confectionery having a unique flavor in combination with bean confectionery and fruits.

[0007] An object of the present invention is to obtain a spherical semi-fresh confectionery containing a bean confectionery or fruit in the center.

[0008]

The spherical semi-fresh confectionery according to the present invention and the method for producing the same are as follows.

[0009]

[0010] Bean confections adjusted to a water content of 26% to 35% or
The fruit is centered, and honey and flour are mixed on the outside.
Hook each other to form a garment layer, then use this as a fryer
1 minute 10 seconds to 1 minute 3 in the range of 160 ° C to 180 ° C
10% moisture by flying in 0 seconds
Adjust to ~ 40%, syrup and sugar
A method of producing spherical semi-fresh confectionery as a product.

[0011]

[Example] Amanatto is used as a center. In order to loosen each grain of this natto, granulated sugar is applied to the surface to remove surface moisture and prevent stickiness. In addition, as a center, the following things can be used besides Amanatto, for example. Peanuts, cashew nuts,
Cherries and so on.

Next, this granulated soybean is passed through a shifter to remove excess granulated sugar, and the grains are made uniform.

Next, while rotating the treated natto weighed to a certain amount in a tub-shaped dora, a certain amount of a flour mainly composed of honey and flour is mixed alternately while mixing sugar and eggs. Roll up in minutes to 30 minutes.

Table 1 shows the composition of the flour, Table 2 shows the composition of the honey, and Table 3 shows the composition of the dough.

[0015]

[Table 1]

[0016]

[Table 2]

[0017]

[Table 3]

Next, the seeds covered with the clothes are conveyed to a fryer by a fixed amount, and are fried at 170 ° C. for 1 minute and 20 seconds by dive.

Next, after the oil is drained, the product temperature is 25 ° C.
And spray it with alcohol syrup at 10% v. Dough.

The composition of the alcohol syrup is shown in Table 4.

[0021]

[Table 4]

Next, the syruped sugar is applied with 1.5% sugar (doughnut sugar) with respect to the dough using a sugar hooking machine.

The composition of the sugar is shown in Table 5.

[0024]

[Table 5]

The dough analysis values immediately after the sugar production, produced as described above, are as follows.

Water 17% to 18% AV 0.77 to 0.80 Oil 19% to 20% FIG. 1 shows a cross-sectional view of the spherical semi-fresh confectionery that has been manufactured. 1 is an natto soybean, 2 is a clothes hanging layer, and 3 is a sugar hanging layer.

Finally, the package is sealed.

[0028]

[Effects of the present invention] As described above, the present invention can provide a spherical semi-fresh confectionery containing a bean confectionery and a fruit in the center, so that the flavors of the bean confectionery and the fruit and the flavor of the semi-fresh confectionery are mixed. As a result, it is possible to obtain semi-dough with a unique flavor. Further, since the outer shape is spherical, it is easy to eat one by one and the texture is improved.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of a spherical half-baked confectionery according to the present invention.

[Explanation of Signs] 1 Amanatto 2 Cloth layer 3 Sugar layer

Claims (1)

(57) [Claims] 1. A bean confectionery having a water content of 26% to 35%.
Makes the fruit a center, and puts honey and flour on the outside
Alternately hang to form a garment layer and then fry it
1 minute 10 seconds to 1 minute in the range of 160 ° C to 180 ° C
By flying in the range of 30 seconds, 10
% To 40%, syrup and sugar
To produce spherical semi-fresh confectionery products.