JP2944032B2 - Manufacturing method of fried confectionery - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing fried confectionery, and more particularly to a method for stably producing fried confectionery while maintaining the texture.

[0002]

2. Description of the Related Art Conventionally, a so-called "ball ball" has been used.
Known as fried confectionery, the inside of the confection has a crisp texture from the use of rice cake dough, and the surface has a relatively firm skin and a firm crispness is obtained. It is eaten widely from children to old people due to its natural mix.

[0003]

However, in the past, confectionery artisans rely on experience and feeling to manufacture, and stable production is difficult in mass production or inexperienced artisans. The skin was so hard that it did not explode, sometimes making it a cake that children and the elderly could never eat.

[0004] Also, in response to recent diversification of tastes, there has been a tendency to produce fried confectionery having relatively soft skin, but conventional production methods relying on the experience and feeling of craftsmen are far from meeting this demand. There was a problem that it could not be handled.

[0005] In view of the above problems, the present invention provides a method for producing fried confections of various sizes stably without relying on feeling and experience, while maintaining an exquisite texture. An object of the present invention is to provide a production method capable of producing a fried confection having a soft skin.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have noticed that the relationship between the size of rice cake dough and the amount of flour should be grasped, and completed the present invention. I came to.

[0007] Therefore, the production method of the fried confections according to the present invention, by forming the rice cake dough volume 8mm ³ ~1000mm ^3,
A step of adjusting the water content to 10% to 23% by weight; The confectionery raw material is put in a range of 15 kg to 1.5 kg so as to have a ratio corresponding to the volume of the rice cake dough, and the rotation of the rotary barrel causes the raw material powder to adhere to the whole surface of the rice cake dough with a binder in a layered manner. And a confectionery material of 170 ° C. to 22 ° C.
A step of fried in oil at 0 ° C. to turn the surface skin raw material powder into skin and expand rice cake dough to explode the skin.

Since rice cake dough expands when it is fried in oil, it is important to shape it into a size that can be eaten by one bite. Therefore, the volume of the dough is set to 8 mm ^{3 to} 1000 mm ³
And The shape of the rice cake dough is not particularly limited. The moisture content of the rice cake dough causes the skin to explode properly and is important in ensuring its crisp texture. To achieve this purpose, the moisture content is 10% to 23% by weight.

[0009] 0.15k of raw material flour for 1kg of rice cake dough
The g-1.5kg ratio was used because if it is less than 0.15kg, the skin will explode finely and will not have the shape of the original fried confectionery, and if it exceeds 1.5kg, the skin will be too hard and it will not be a product at all. Because it must not be. However, since the expansion force varies depending on the size of the rice cake dough, if the volume of the rice cake dough is large, select the weight closer to 1.5 kg, and if the volume is small, select the 0.15 kg side. Is preferred. That is, "the ratio of the raw material powder in the range of 0.15 kg to 1.5 kg corresponding to the volume of the rice cake dough per 1 kg of rice cake dough" in the claims means this.

[0010] Even if it is manufactured under the same conditions depending on the raw material and moisture content of the rice cake dough, the temperature and humidity of the factory atmosphere, the skin is finely exploded or becomes too hard. Is also fine-tuned as appropriate.

[0011] Wheat flour is used as the raw material powder for the skin, but other edible powders may be added for the purpose of flavoring and seasoning. The binder may be edible, and the amount added is preferably set so that the raw material flour adheres uniformly to the surface of the rice cake dough.

[0012] The volume of the rice cake dough and 8mm ³ ~216mm ^3, the use of leather raw material powder of 0.15kg~1.4kg against rice cake dough 1kg, the skin is relatively soft, the best deep-fried candy to children and the elderly Is obtained. The inventor of the present invention made various prototypes to soften the skin. For example, various additives such as starch were added to the skin raw material powder, but soft skin was not obtained at all. Next, we focused on adjusting the amount of the raw material flour, but with large rice cake dough, the skin exploded finely, and it did not become a product. Therefore, the size of the dough is set to 216 mm ³ or less, and the raw material powder is 1.4 k.
When the amount was not more than g, a fried confection having a desired softness of the skin was obtained. The lower limit of the volume of the rice cake dough was 8 mm ³ in view of the complexity of production. Also, if the skin raw material powder is too small, the skin will explode finely.
It was 5 kg.

[0013]

According to the present invention, since the amount of the raw material powder attached to the rice cake is quantified according to the volume of the rice cake dough, fried confectionery from large to fine granules, particularly fried confectionery with relatively soft skin, is used. Can be manufactured stably, and can be manufactured without relying on the experience and feelings of skilled craftsmen. As a result, factory production can be easily performed and manufacturing costs can be reduced.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail based on preferred embodiments.

[Example 1] The volume of rice cake dough is 8 mm ^{3 to} 6
And 4 mm ^3, after the water content was dried in a natural drying or modified atmosphere until the 10 to 23 wt%, 0.15 kg of rice cake dough and flour respect flour mochi dough 1kg during rotation barrel ~ 0.6 kg at the rate,
An edible binder was appropriately charged, and the rotating barrel was rotated to uniformly apply flour in a layered manner on the entire surface of the rice cake dough to obtain a confectionery material, which was fried with oil at 170 ° C to 220 ° C.

The obtained fried confectionery is very small fine granules, and the skin is moderately hard without being hardened or softened, and is a fine-grained fried confectionery soft and optimal for children and the elderly. Was. It was exploded into two or three in shape, and had many fine crack-like patterns on the inner surface of its skin, but it was a satisfactory product.

Example 2 0.5 kg per 1 kg of rice cake dough
except that flour was added at a rate of kg to 0.8 kg.
Fried confectionery was produced under the same conditions as in Example 1. The obtained product had a slightly firmer skin than that of Example 1, but was a product that was sufficiently satisfactory as in Example 1.

Example 3 0.7 kg per 1 kg of rice cake dough
kg to 1.2 kg, except that flour was added at a rate of
Fried confectionery was produced under the same conditions as in Example 1. The resulting product was a fine-grained deep-fried confection having a relatively firm skin and a firm texture and optimal hardness for adults.

Example 4 The volume of rice cake dough is 64 mm ^3-
216 mm ^3, and flour was added at 0.
Except for charging at a rate of 25 kg to 0.8 kg, it was manufactured in the same manner as in Example 1. Although the obtained product was larger than that of Example 1, the skin was soft as in Example 1 and was a small fried confectionery suitable for elderly people and children.

Example 5 0.7 kg per 1 kg of rice cake dough
kg to 1.4 kg, except that flour was added at a rate of
Fried confectionery was produced under the same conditions as in Example 4. Although the obtained product had a slightly firmer skin than that of Example 4, it did not have any problem in shape and was a product which was sufficiently satisfactory as in Example 4.

[Embodiment 6] The outer dimensions of rice cake dough are 216 m.
m ^{3 to} 512 mm ³ , 0.4 for 1 kg of rice cake dough
kg to 1.0 kg, except that flour was added at a rate of
It was manufactured in the same manner as in Example 1. The resulting product contained a small amount of finely ground hulls, but not in problematic amounts, and was a relatively hard, medium-grain fried confectionery.

Example 7 0.8 kg per 1 kg of rice cake dough
except that wheat flour was added at a rate of kg to 1.5 kg,
It was manufactured in the same manner as in Example 6. Most of the products obtained were in the form of two or three skins and were satisfactory medium grain products.

[Embodiment 8] The outer dimensions of the dough are 512 m
m ^{3 to} 1000 mm ^3, and 0.1 kg per 1 kg of rice cake dough.
Production was carried out in the same manner as in Example 1, except that flour was added at a ratio of 5 kg to 1.0 kg. The obtained product had no problem in shape, had relatively hard skin, and was a large fried confectionery suitable for adults.

Example 9 0.9 kg per 1 kg of rice cake dough
except that wheat flour was added at a rate of kg to 1.5 kg,
It was manufactured in the same manner as in Example 8. The obtained product had no problem in shape, and the skin was relatively firm compared to Example 8, but was a satisfactory fried confectionery.

Comparative Example 1 1.6 kg per 1 kg of rice cake dough
kg to 1.8 kg, except that flour was added at a rate of
Fried confectionery was produced under the same conditions as in Example 1. The obtained product had a hard skin and had to be judged as a defective product.

Comparative Example 2 Fried confectionery was produced under the same conditions as in Example 1 except that flour was added at a ratio of about 0.1 kg to 1 kg of rice cake dough. The resulting product had a finely ground skin and did not form the desired fried confectionery.

Comparative Example 3 1.6 kg of rice cake dough
kg to 1.8 kg, except that flour was added at a rate of
Fried confectionery was produced under the same conditions as in Example 4. The obtained product had a hard skin and was not preferable as a product.

Comparative Example 4 Fried confectionery was produced under the same conditions as in Example 4 except that flour was added at a ratio of about 0.1 kg to 1 kg of rice cake dough. The resulting product had a finely crushed crust and was not in the form of fried confectionery.

[Comparative Example 5] 1.6 kg of rice cake dough
except that wheat flour was added at a rate of between 2 kg and 2.0 kg.
Fried confectionery was produced under the same conditions as in Example 6. The obtained product was hard and the product was defective.

Comparative Example 6 Fried confectionery was produced under the same conditions as in Example 6, except that flour was added at a ratio of about 0.1 kg per 1 kg of rice cake dough. Comparative Example 4
It was not in the form of fried confectionery.

Comparative Example 7 1.6 kg of rice cake dough
except that wheat flour was added at a rate of between 2 kg and 2.0 kg.
Fried confectionery was produced under the same conditions as in Example 8. The obtained product was too hard and the product was defective.

Comparative Example 8 Fried confectionery was produced under the same conditions as in Example 8 except that flour was added at a ratio of about 0.1 kg per 1 kg of rice cake dough. Was not in the form of fried confectionery.

Claims (4)

(57) [Claims] 1. A rice cake dough having a volume of 8 mm ^{3 to} 1000 mm ³
And a step of adjusting the water content to 10% to 23% by weight. In a rotating barrel, the dough, the flour-based flour raw material, and the binding material of the two are converted into 1 kg of the flour raw material flour. 0.1 for
The confectionery raw material is put in a range of 5 kg to 1.5 kg so as to have a ratio corresponding to the volume of the rice cake dough, and the raw material powder is adhered in a layer to the whole surface of the rice cake dough with a binder by rotating a rotary barrel. And a step of frying the confectionery material with oil at 170 ° C. to 220 ° C. to turn the surface skin raw material powder into skin and expand the rice cake dough to explode the skin. Confectionery manufacturing method. 2. A rice cake dough volume 8mm ³ ~64mm ³ 1k
The method for producing fine-grained fried confectionery according to claim 1, wherein 0.15 kg to 1.2 kg of skin raw material powder is used per g. ^3. The method for producing fried small confectionery according to claim 1, wherein 0.25 kg to 1.4 kg of raw material flour is used for 1 kg of rice cake dough having a volume of 64 mm ^{3 to} 216 mm ³ . 4. A volume of 216 mm ³ to rice cake dough 1kg of ~512mm ^3, The method of manufacturing according to claim 1 grain fried confectionery in according with to use a skin material powder 0.4Kg～1.5Kg.