JP3427378B2 - Method for producing mochi-like food material and confectionery comprising mochi-like food material and sponge cake - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a Japanese-style food material having physical properties such as rice cake-like texture such as fertilizer, and also a Japanese-Western confectionery comprising the Japanese-style food material and a sponge cake. TECHNICAL FIELD The present invention relates to a method for producing the same, and particularly to a method for producing them by simply firing without requiring steaming.

[0002]

2. Description of the Related Art With the diversification of foods, konjak jelly, pie buns with bean paste filling, pizza buns with pizza filling in Chinese buns, Chinese buns with kimchi, etc. It is hard to think from the form, and new foods have been developed that are not bound by conventional stereotypes.
Mochi is one of the foods that has been popular since ancient times, and even when the flavor of glutinous rice is replaced with starch, in the above-mentioned conventional technique, steaming is performed in order to achieve sufficient gelatinization of starch in the heating step. This requires a troublesome process, and a special device (steaming machine) and equipment therefor.

[0003]

Therefore, the present invention does not require steaming, which was indispensable in the production of rice cake dough such as fertilizer in the prior art, but simply burns the dough to obtain the fertilizer. It is an object of the present invention to provide a method for producing a Japanese food material having physical properties such as rice cake-like texture. The present invention also does not require steaming, and a Japanese-Western food consisting of a Japanese-style rice cake-like food material and a sponge cake can be obtained by only laminating a dough-like food material dough and a sponge cake dough and baking them together. It is also an object to provide a method for producing eclectic confectionery. further,
An object of the present invention is to provide a rational mass production method of such Japanese and Western eclectic confectioneries.

[0004]

In order to solve the above problems, the present invention adopts the following technical means as its constitution. That is, the gist of the present invention is a method for producing a fertilizer-like food material, which is characterized in that a liquid dough as a raw material comprising at least a raw material powder containing processed starch as a main component is prepared and baked.

In the present invention, the above-mentioned modified starch is one kind or two or more kinds of modified starch arbitrarily selected from tapioca starch, potato starch and rice starch. The invention is to prepare and bake a raw material liquid dough consisting of a raw material powder containing at least one type or two or more types of modified starch as a main component, which is arbitrarily selected from at least tapioca starch, potato starch and rice starch. It is a characteristic method for producing a fertilizer-like food material.

In the present invention, the above-mentioned raw material flour is cereal flour, more preferably glutinous rice flour and / or glutinous rice flour, and preferably 1 to 50% (mass%,
The same shall apply hereinafter), in which case the present invention relates to at least one modified starch, more specifically at least one selected from tapioca starch, potato starch and rice starch. A raw material liquid dough is prepared by adding cereal flour, preferably glutinous rice flour and / or non-glutinous rice flour to a raw material powder containing starch as a main component, preferably 1 to 50% of the raw material powder added to the processed starch, and baking it. And a method for producing a fertilizer-like food material.

Further, in the present invention, the above-mentioned raw material is obtained by adding a saccharide, and preferably 200 to 35 to the processed starch.
0%, in which case the present invention is directed to at least modified starch, more specifically at least tapioca starch,
Raw material consisting of raw material powder mainly composed of one or more types of modified starch selected from potato starch and rice starch, to which sugars have been added, preferably 200 to 350% of the modified starch A liquid dough as a raw material consisting of a raw material powder containing, as a main component, a flour, if necessary, a grain flour, and more preferably, a non-glutinous rice flour and / or a non-glutinous rice flour, preferably 1 to 50% of the modified starch. A method for producing a fertilizer-like food material, which comprises producing and baking.

Further, the present invention uses 20% of water for the processed starch.
The raw material is made into a liquid dough by using 0 to 400%, and in this case, the present invention arbitrarily selects at least modified starch, more specifically at least tapioca starch, potato starch and rice starch. A raw material comprising one or two or more types of processed starch as a main component, if necessary, further cereal flour, more preferably glutinous rice flour and / or glutinous rice flour, and a saccharide added thereto, preferably modified starch 1-50% and / or 200-350%
In the method for producing a fertilizer-like food material, a liquid dough, which is a raw material made by adding each of them, is prepared by using 200 to 400% of water with respect to the processed starch and baked.

Further, according to the present invention, the liquid dough, preferably a liquid dough having a specific gravity of 0.90 to 1.50, is thinly laid, and if necessary, thinly laid on a concave baking die and then baked. In that case, the present invention is based on at least a modified starch, more specifically, from at least one raw material powder containing at least one tapioca starch, potato starch and rice starch as a main component or one or more modified starches. 1 to 50% and / or 20 with respect to the raw material, optionally further cereal flour, more preferably non-glutinous rice flour and / or non-glutinous rice flour, and sugars, preferably modified starch
A liquid dough, which is a raw material consisting of 0 to 350% added, is preferably prepared by using water in an amount of 200 to 400% with respect to the processed starch, and a liquid dough having a specific gravity of 0.90 to 1.50 is preferably prepared. It is a method for producing a fertilizer-like food material, which comprises laying it thin and baking it, and if necessary, laying it thinly on a concave baking mold and then baking it.

The present invention also provides at least a modified starch, and more specifically, a raw material containing at least one modified starch selected from tapioca starch, potato starch and rice starch. If necessary, cereal flour, more preferably non-glutinous rice flour and / or non-glutinous rice flour, and one to which sugars are added, preferably 1 to the processed starch
50% and / or 200 to 350% of each added raw material liquid dough, preferably made by using 200 to 400% of water with respect to the processed starch, preferably with a specific gravity of 0.90 to 1.50 Create a liquid dough, lay it thinly, lay it thinly on a concave baking mold, and sponge cake dough made separately, preferably sponge cake dough with a specific gravity of 0.55 to 0.65 on top of it. The gist is a method for producing confectionery consisting of a fertilizer-like food material and sponge cake, which is characterized by layering and baking at the same time.

Further, according to the present invention, the sponge cake dough is used to draw an outline of an arbitrary shape with a thick line, or the sponge cake dough is provided with an arbitrary interval to continuously draw two thick lines in parallel, and the inside of the thick line is drawn. The liquid dough is thinly laid on, and the sponge cake dough is thinly laid on it to form a layer, which is baked at the same time.
The present invention requires at least a modified starch, more specifically, a raw material powder comprising at least one selected from tapioca starch, potato starch and rice starch, or a raw material powder containing a modified starch as a main component. With more flour,
More preferably glutinous rice flour and / or glutinous rice flour, and
Sugar added, preferably 1 to 50 based on processed starch
% And / or 200 to 350% of each is added to prepare a liquid dough as a main component, and preferably 200 to 400% of water is used to the processed starch, and a specific gravity of 0.90 to 1.50 is preferably used. A liquid sponge cake dough prepared separately, preferably with a specific gravity of 0.55
〜0.65 sponge cake dough to draw an outline of an arbitrary shape with a thick line, or the sponge cake dough to have an arbitrary interval, and draw two thick lines continuously in parallel,
In the method for producing a confectionery product comprising a fertilizer-like food material and a sponge cake, which is characterized in that the liquid dough is thinly laid on the inside of the thick line, the sponge cake dough is thinly laid on the liquid dough, and baked at the same time. is there.

The present invention also provides a method for producing a confectionery product comprising the above-mentioned fertilizer-like food material and a sponge cake, which is baked and then topped on the sponge cake,
If necessary, fold so that the topping is on the inside,
Alternatively, it is characterized by being rolled and molded.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION 1. The present invention relates to a method for producing a fertilizer-like food material, which comprises mixing a raw material powder containing at least modified starch as a main component and a raw material consisting of water to prepare a liquid dough, and baking the liquid dough. First, the "liquid dough" of the fertilizer-like food material is prepared by mixing at least raw material powder containing processed starch as the main component and water.
If at least the dough is put in a baking mold or the like, and the bottom surface of the baking mold or the like is slightly inclined forward, backward, leftward or rightward, the dough has a fluidity such that it easily flows downward and evenly covers the bottom surface of the baking mold or the like. If On the other hand, creamy or pasty dough such as butter cream and whipped cream cannot be said to be liquid dough. Also, the "raw material" of the liquid dough
Is a raw material powder containing at least processed starch as a main component, that is, a raw material powder having a processed starch content of 2/3 or more. As the raw material powder other than the processed starch, as described later,
It is possible and desirable to use flour such as glutinous rice flour.

As the "starch" for the processed starch, specifically, for example, tapioca starch, potato starch, glutinous rice starch and glutinous rice starch are suitable physical properties such as the texture of the fertilizer-like food material of the present invention ( Examples of desirable starches for achieving softness, extensibility, elasticity, and the like. Other wheat starch, corn starch, waxy corn starch, potato starch and other starches cannot realize the physical properties such as the appropriate texture of the fertilizer-like food material of the present invention even if only these are used In addition to the desired starch described above, it is possible to partially use it in order to adjust the physical properties of the food material.

As a method for "processing" processed starch,
It is possible to employ a combination of etherification, esterification, crosslinking, etherification or esterification with a crosslinking treatment, and further a combination of these treatments with an α-treatment. Among these modified starches, etherified starch and esterified starch are starch obtained by adding a functional group to the starch through an ether bond or an ester bond, specifically, hydroxypropyl starch, carboxymethyl starch, acetyl starch, phosphate starch, Examples thereof include starch succinate and starch octenyl succinate. The degree to which a functional group is added is generally represented by the degree of substitution (expressed by the number of moles of the functional group per anhydroglucose residue of starch). In the present invention, etherified starch or ester having a degree of substitution of 0.02 to 0.2 is used. Modified starch is preferably used. Furthermore, etherified crosslinked starch and esterified crosslinked starch are more preferably used.

Further, the "mixing" of the raw materials for producing the liquid dough means that the raw materials are sufficiently stirred and uniformly mixed, and "mixing and kneading" (spreading or tapping) when the bread dough is produced. The action) and the “kneading” action in the steaming when producing the rice cake dough in the prior art are incompatible with the mixing for producing the liquid dough of the present invention. In the "mixing" of the present invention, it is desirable to whip as much as possible so that air bubbles are not mixed in the liquid dough. When air bubbles are mixed in the liquid dough, the fertilizer-like food material after baking becomes cloudy and inferior in transparency, and air bubbles are generated in the inner phase, which causes unevenness of the epidermis and further impairs the physical properties such as the fertilizer-like texture. May be Similarly, as a raw material for producing the liquid dough, it is not desirable to use a raw material such as a liquid egg or a foaming agent which easily causes bubbles in the liquid dough by the mixing whip.

The "baking" is preferably performed under conditions such as temperature and time until the liquid dough achieves physical properties such as a fertilizer-like texture and the surface of the liquid dough does not become too hard.
Thus, by mixing at least the raw material powder containing the modified starch as a main component and the raw material consisting of water to prepare a liquid dough, and baking the liquid dough, physical properties such as a fertilization-like texture such as a fertilizer (softening , Extensibility, adhesiveness, elasticity, etc.) of the present invention can be produced.

2. Further, in the present invention, it is preferable to use, as the modified starch, one kind of starch arbitrarily selected from tapioca starch, potato starch and rice starch (glutinous rice starch, glutinous rice starch) or a combination of two or more kinds of starch. It is what The texture of the fertilizer-like food material after baking depends on which of these starches is selected, which is used in combination with which, or which is mainly used in combination with others. Naturally affect the physical properties of. For example, tapioca starch as a modified starch is the fertilizer-like softness, extensibility (elongation),
It can be said that it is optimal for achieving tackiness and elasticity. If only tapioca starch is used, or if it is used as the main component, it becomes a very soft and highly stretchable, sticky and elastic physical property.

On the other hand, when rice starch, particularly starch rice starch alone or as the main ingredient, is used, the liquid dough evaporates slowly under a baking condition for a short period of time, resulting in a relatively sticky physical property. On the other hand, the liquid dough has a relatively hard physical property under a firing condition for a long time, and has physical properties of low extensibility and tackiness. However, by using any one of these starches, or by using a combination of two or more kinds, it is possible to realize physical properties such as an appropriate texture of the fertilizer-like food material of the present invention. become.

3. Moreover, this invention makes it desirable to add cereal flour as a raw material powder of the said liquid dough. As the “cereal flour”, for example, rice flour (milled rice flour, glutinous rice flour), corn flour, wheat flour, rye flour, buckwheat flour, soybean flour, and other generally commercially available cereal flour may be used. it can. It is desirable that the particle size be the same as that of the processed starch. The fertilizer-like food material baked using only the processed starch is particularly noticeable when the processed starch is tapioca starch, and air bubbles are generated in the tissue of the fertilizer-like food material after baking to make the surface uneven and smooth. However, it is possible to prevent the generation of air bubbles by adding flour, although the appearance may be poor and the mouthfeel may be rough. In addition, if only tapioca starch is used as the modified starch, the fertilizer-like food material becomes excessively soft and has physical properties with high extensibility and tackiness, and these properties become particularly remarkable over time after baking (at this time, If you hold the food material in both hands and pull it, it will stretch out and stick to your fingers.) It may have poor processability, it may be difficult to eat, or the texture may be different from that of mochi dough. Therefore, by using a combination of tapioca starch and cereal flour to adjust the physical properties of the fertilizer-like food material to a lesser degree, the softness, extensibility, and stickiness derived from tapioca starch are alleviated or suppressed. Will be able to.

4. At this time, the grain flour is 1 to 5 relative to the processed starch.
It is desirable to add 0%. If the amount of flour added is too small, it is not possible to prevent the formation of bubbles in the tissue of the fertilizer-like food material after firing, whereas, if the amount of flour added is too high, the fertilizer-like food after firing The material becomes harder and lacks desirable fertilizer-like softness, extensibility, tackiness and elasticity. Therefore, in order to reliably achieve the optimum softness, extensibility, adhesiveness and elasticity of the fertilizer-like food while preventing the generation of bubbles in the tissue of the fertilizer-like food material after baking, the flour is processed. It is desirable to add 1 to 50% to starch. Furthermore, the grain flour is 10 to 30 relative to the processed starch.
It is even more desirable to add%. It is desirable to use the non-glutinous rice flour and / or the non-glutinous rice flour as the cereal flour of the present invention because the purpose of adding the cereal flour can be surely realized.

5. The present invention also makes it desirable to add sugars as a raw material for the liquid dough.
In the present invention, saccharides are to maintain the physical properties such as the fertilizer-like texture of the fertilizer-like food material after baking, to eliminate the starch odor peculiar to starch dough as much as possible, to impart sweetness, and to the fertilizer-like food material. Add to adjust the viscosity of. Here, as sugars, granulated sugar, various sugars such as white sugar, invert sugar, glucose, fructose, isomerized liquid sugar, starch syrup, maltose, lactose, various sugar alcohols, maltose, trehalose, aspartame, various oligosaccharides, One kind of sugar or a combination of two or more kinds of sugars arbitrarily selected from honey and other sugars can be used. In addition, it is more preferable to use starch syrup as a part of the saccharides, especially 10 to 40% of the syrups in the saccharides, in order to maintain the soft sticky feeling such as fertilizer.

6. At this time, sugar was added to the processed starch at 200
It is desirable to use ˜350%. If the amount of saccharides added is too small, the starch-like odor of the fertilizer-like food material after baking will remain strong, and the sweetness will be insufficient and the adhesiveness will increase. On the other hand, if the added amount of sugar is too large, the fertilizer-like food material after baking becomes too sweet, and sugar is crystallized on the surface and appears.
Since it is as if it were sprinkled with sugar, it has a gritty texture and other physical properties. Therefore, it is desirable to use 200 to 350% of saccharide with respect to the modified starch.

7. The present invention also makes it desirable to use water in an amount of 200 to 400% with respect to the modified starch. In the present invention, the amount of water added is variable depending on the amount of saccharide added, and when the amount of saccharide added is small, the amount of water added is large, whereas when the added amount of saccharide is large, water is added. The relationship is that the amount of addition of is reduced. Therefore, it can be said that it is desirable to use water in an amount of 200 to 400% with respect to the processed starch, since the desirable amount of saccharide added is as described above. Thus, physical properties such as fertilization-like texture such as fertilization (soft, extensibility, adhesiveness, elasticity, etc.)
It becomes possible to manufacture the fertilizer-like food material of the present invention having In addition, in the present invention, it is desirable to add fats and oils, preferably liquid fats and oils when preparing a liquid dough of a fertilizer-like food material. Since the fertilizer-like food material and liquid dough have strong adhesiveness, it is possible to peel the fertilizer-like food material after baking without stretching it to make it thin or attaching it, and peeling it from the conveyor, top plate (expansion plate), baking mold, etc. Not easy. However, this peeling is facilitated by adding an oil and fat, preferably a liquid oil and fat, to the liquid dough.

The fats and oils can be used within a range that does not affect the physical properties such as the fertilizer-like texture of the fertilizer-like food material of the present invention. Examples of fats and oils include rapeseed oil, soybean oil, sunflower oil, corn oil, olive oil, safflower oil, cottonseed oil, rice oil, etc.
Examples include edible vegetable fats and animal fats. The amount of fat or oil added is preferably 0.50% or more, more preferably 0.75% or more, based on the liquid dough. On the other hand, the upper limit of the added amount of fats and oils is determined in consideration of the influence on the physical properties such as the fertilizer-like texture of the fertilizer-like food material after baking, but it is preferable to add 1% or less. In addition, in the present invention, in addition to the addition of the oils and fats, in baking the liquid dough of the fertilizer-like food material, the siliconized perch paper (silicone perch) has a siliconized surface that contacts the liquid dough. It is desirable to use as. As a result, the peelability can be further improved as compared with the case where only the oil and fat is added to the liquid dough. Moreover, this invention makes it desirable to spread the said liquid dough thinly and to bake. This makes it possible to easily and reliably produce the fertilizer-like food material that is the object of the present invention.

8. Further, the present invention, the liquid dough is prepared, the liquid dough is thinly laid, for example, the liquid dough is thinly laid in a concave baking mold, and a sponge cake dough that is separately prepared is placed thinly to form a layer, and at the same time. The present invention also relates to a method for producing confectionery consisting of a fertilizer-like food material and sponge cake, which comprises baking. "sponge cake"
With the general cake that utilizes the aerated property of liquid egg, that is, the countless small bubbles that the liquid egg embraced by stirring and foaming the raw materials including the liquid egg, flour, oil and fat, sugars, water, etc. It means a cake that expands due to heating during baking and expands like a sponge. In addition, cakes that widely utilize the gas generation of chemical expansion agents, that is, the chemical expansion agents in the dough, which is a mixture of raw materials consisting of wheat flour, fats and oils, sugars, water, etc., containing chemical expansion agents, generate gas by heating during baking. It also means a cake that has been swollen by means of a sponge. Further, it also means a cake having both of these properties.

Here, the liquid dough of the fertilizer-like food material and the sponge cake dough are used, but it is preferable to use 80 to 120% of the sponge cake dough with respect to the liquid dough. If the sponge cake dough is too small, when the sponge cake dough is placed on the liquid dough, the sponge cake dough does not spread evenly on the liquid dough, and the sponge cake dough does not spread evenly around the liquid dough. Since there is a possibility that it will not spread, the product after firing may not be baked in a clean two-layer form. Further, the sponge cake may lack the taste, texture, etc., and thus the balance between the two may be lost. Furthermore, the volume of the product after firing may be poor. On the other hand, if there is too much sponge cake dough, when the sponge cake dough is placed on top of the liquid dough, the sponge cake dough collapses in the liquid dough at various places in the liquid dough, and the product after baking is a fertilizer-like food. Sponge cake may appear or ooze out on the surface of the material. In addition, the volume of the sponge cake may become excessive, and the balance of taste and texture between the two may be lost. Therefore, it is desirable to use 80% to 120% of the sponge cake dough with respect to the liquid dough.

Furthermore, it is even more desirable to use 90% to 110% of the sponge cake dough with respect to the liquid dough. More surely, the sponge cake dough spreads evenly and evenly on the liquid dough, and spreads all the way to the periphery, so that the sponge cake does not appear or ooze out on the surface of the fertilizer-like food material, and the product after baking It is possible to easily obtain a product that is baked into a beautiful two-layered product, and the volume, taste and texture of both are well balanced. In order to best realize this purpose, it is necessary to use about 100% of the sponge cake dough with respect to the liquid dough.

9. In addition, the present invention is to create the liquid dough, draw an outline of an arbitrary shape with a thick line with a sponge cake dough, or continuously connect two thick lines with a sponge cake dough at an arbitrary interval in parallel. And a thin line of the liquid dough on the inner side of the thick line, and a thin layer of the sponge cake dough on the liquid dough to form a layer, and a baking method at the same time relates to a method for producing a confectionery product including a fertilizer-like food material and a sponge cake. It is a thing. in this case,
It is possible to produce the confectionery of any shape without using a concave baking mold, particularly in the latter, since the liquid dough of the fertilizer-like food material is continuously obtained in a wide sheet shape,
The sponge cake dough created separately on top of it is continuously thinly laid, and it is made into a continuous layer and baked at the same time. Cut it to an appropriate size and put it on the sponge cake surface as it is or further baked with any topping. For example, if necessary, it can be folded so that the topping is on the inside to form a sand cake, or can be rolled and formed into a roll cake.

10. Further, in the present invention, the specific gravity of the liquid dough of the fertilizer-like food material is set to 0.90 to 1.50,
Furthermore, it is desirable to set it to 1.00 to 1.20.

11. Further, in the present invention, it is desirable that the specific gravity of the sponge cake dough be 0.55 to 0.65. If the specific gravity of the sponge cake dough is too light (for example, 0.4 to 0.5), the binding property (bonding property) with the liquid dough of the fertilizer-like food material is deteriorated. Specific gravity is too heavy (0.7 ~
0.8), since the so-called floating of the sponge cake after baking is small, the crumb bubbles are also small and the soft feeling is inferior,
The volume also tends to be small. Further, by setting the specific gravity of the sponge cake dough to 0.55 to 0.65, when the sponge cake dough is filled into a baking mold in which the liquid dough is thinly spread, the sponge cake dough remains at the filling position and the liquid dough below is depressed. It becomes possible to more surely impart the extensibility to the sponge cake dough so that the sponge cake dough is immediately evenly spread in the baking mold without causing or penetrating.

[0032]

The details of the present invention will be described with reference to examples. The present invention is not limited to these examples.

Example 1 <Raw material> Processed starch (etherified cross-linked tapioca starch) 100.0 (mass%) starch rice flour 17.5 top sucrose 235.0 starch syrup 70.0 fats and oils (vegetable salad oil, liquid) 6.0 Water 350.0 << Step >> (1) Mixing the above items with a beater (the mixture) (2) Dissolving the above and the above (the melt) (3) Mixing the above and the above with a beater (not whipping), A liquid dough (specific gravity: 1.00) is completed (the liquid dough). (4) A glassine paper coated with peelable silicone is laid on a concave baking mold with the silicon side facing up. (5) Spread the above (100 g) thinly. (6) Baking (180 ° C., approximately 20 minutes) << Result >> Texture: Aroma, taste, and soft chewy texture, and a fertilizing texture was obtained. Moreover, physical properties such as fertilizer-like extensibility, tackiness and elasticity were obtained. Particularly, since tapioca starch was used as a material for the processed starch, these properties were remarkable. Appearance: It had a smooth surface with no cloudiness.

Example 2 << Materials >> Processed starch (etherified crosslinked potato starch) 100.0 (mass%) starch rice flour 20.0 sucrose 200.0 starch syrup 70.0 fats and oils (vegetable salad oil, liquid) 6.0 Water 350.0 << Process >> Almost the same as in Example 1 above. <Results> Texture: There was a scent, taste, and soft chewy texture, and a fertilizing texture was obtained. A fertilizer-like extensibility, tackiness and elasticity were obtained. However, since potato starch was used as the material for the modified starch, these properties were less conservative than when tapioca starch was used. Appearance: It had a smooth surface with no cloudiness.

Example 3 << Raw Material >> Processed Starch (etherified cross-linked glutinous rice starch) 100.0 (mass%) glutinous rice flour 15.0 top sucrose 200.0 starch syrup 70.0 fats and oils (vegetable salad oil, liquid) 6.0 Water 250.0 << Step >> Almost the same as in Example 1 above (however, the firing time was adjusted). <Results> Texture: There was a scent, taste, and soft chewy texture, and a fertilizing texture was obtained. In addition, physical properties such as fertilizer-like progressing property, tackiness and elasticity were obtained. However, when baking for a short period of time, the liquid dough evaporates slowly, which makes it relatively sticky.On the other hand, when baking for a long period of time, the liquid dough becomes relatively hard and has low extensibility and adhesiveness. It becomes a physical property. Appearance: It had a smooth surface with no cloudiness.

[0036]   Example 4   "material"     Processed starch (etherified crosslinked non-glutinous rice starch) 100.0 (mass%)     Non-glutinous rice powder 25.0     White sugar 250.0     Starch syrup 70.0     Fats and oils (vegetable salad oil, liquid) 6.0     Water 200.0 << Process >> Almost the same as the first embodiment. <Results> Almost the same as in Example 2.

Example 5 When 17.5% of the non-glutinous rice flour in the <raw material> of the above-mentioned Example 1 was replaced with 30% of non-glutinous rice flour, almost the same result was obtained.

Example 6 << Materials >> Processed starch (etherified cross-linked tapioca starch) 100.0 (mass%) starch rice flour 20.0 Sugar (white sucrose) 400.0 Water 150.0 << Step >> With the beater Stir and mix with (do not whip) to make a liquid dough (specific gravity 1.2). Glassine paper coated with releasable silicon is laid on a concave firing mold with the silicon side facing up, and the liquid dough is laid thin. Bake at 180 ° C. for about 20 minutes. <Results> Texture: A savory, taste-like, and chewy texture similar to that of fertilizer was obtained, but it was too sweet and had a slightly rough texture and texture. Also, extensibility like fertilizer,
Although it had sticky and elastic physical properties, it was somewhat inadequate and had hardness. Appearance: It had a slightly cloudy appearance and had a slightly rough surface.

Example 7 << Raw Material >> Modified starch (etherified cross-linked tapioca starch) 100.0 (mass%) starch rice flour 20.0 Sugar (super-sucrose) 150.0 Water 500.0 << Step >> and Example 6 above The same (however, the firing time was extended). <Results> Texture: A flavor, taste, and chewy texture similar to those of fertilizer were obtained, but the sweetness and aroma were slightly lacking, a little starchy odor was felt, and a sticky feeling was generated. Further, although extensibility, tackiness and elasticity like fertilization were obtained, excessive tackiness had occurred. Appearance: It had a smooth surface with no cloudiness. Others: Firing took a long time.

Example 8 (Japanese and Western eclectic two-layered confectionery) A liquid dough (specific gravity: 1.10) for a fertilizer-like food material is prepared according to Example 1 above. Separately from this, sponge cake dough (specific gravity 0.6) is prepared as follows. << Ingredients >> Wheat flour (soft flour) 100 (mass%) Sugars (white sugar) 80 Liquid egg (whole egg) 180 Oils and fats 20 Emulsifiers 5 Chemical swelling agents 2 Fragrances / colorants (trace amount) Water 30 << Process >> Planar circular concave A glassine paper coated with releasable silicon is laid on the baking mold with the silicon side facing up. After thinly laying the liquid dough (100 g), the sponge cake dough (100 g) is thinly placed to form a layer (the weight ratio of both dough is 1: 1). Simultaneously baking the layered dough (18
0 ° C., 15 minutes). Take out the baked product together with glassine paper from the baking mold, squeeze the whipped cream on the sponge cake, and fold it in half so that the whipped cream side is on the inside. <Results> The sponge dough spread evenly and evenly on the liquid dough of the fertilizer-like food material, and after baking, a two-layer Japanese-Western eclectic confectionery consisting of the Japanese food material and the sponge cake was obtained. . This confection does not appear or exude sponge cake on the surface of the fertilizer-like food material,
Each of them was baked in a beautiful two-layered structure with almost uniform thickness. Further, this confectionery had an appropriate volume, and its taste, texture, etc. were well-balanced between the fertilizer-like food material and the sponge cake without causing any discomfort. The fertilizer-like food material and the sponge cake were integrated into two layers, and the binding property was good. The fertilizer-like food material part has a soft and chewy texture and has the texture of fertilizer, and has physical properties such as extensibility, adhesiveness and elasticity like fertilizer.
The appearance had a smooth surface with no cloudiness. Further, the sponge cake had good so-called floating, had a large amount of crumb bubbles, had an appropriate volume, and had a soft texture.

Example 9 (Japanese and Western eclectic two-layered confectionery) A liquid dough (specific gravity: 1.10) for a fertilizer-like food material is prepared according to Example 1 above. Separately from this, a sponge cake dough (specific gravity 0.6) is prepared according to a conventional method as follows. << Ingredients >> Wheat flour (soft flour) 100 (mass%) Sugar 150 Liquid egg 35 Oil / fat 10 Emulsifier 5 Chemical expansion agent 3 Water 40 << Process >> Glassine paper coated with releasable silicon on a conveyor of a band oven Lay it on top of it. Draw an arbitrary shape (for example, circle, triangle, quadrangle, star, etc.) with a thick line using a sponge cake dough, fill it with the liquid dough of the fertilizer-like food material created inside the thick line outline, and lay it thinly. . Further, the same sponge cake dough is placed thinly on top of it to form a layer. The framed layered dough is simultaneously baked (160 ° C., 20 minutes). The baked product was taken from the conveyor together with glassine paper, the fresh cream was squeezed on the sponge cake, and the strawberry was placed on it. <Results> The Japanese-Western eclectic confectionery consisting of the fertilizer-like food material and the sponge cake thus obtained has a two-layered structure of the fertilizer-like food material and the sponge cake, and the latter has a thick lined frame formed on the outer periphery. The sponge cake spreads evenly over the fertilizer-like food material and spreads to the periphery, and the sponge cake does not appear or ooze out on the surface of the fertilizer-like food material. It was baked in a beautiful two-layer structure with a uniform thickness. In addition, the product after baking has a moderate volume, its taste,
The texture of the fertilizer-like food material and the sponge cake were well balanced and there was no discomfort. The binding property (bonding property) of both was also good. Of course, the fertilizer-like food product material has a smooth surface without cloudiness, and it has a soft and chewy texture like fertilizer.
The physical properties were extensibility, tackiness and elasticity. Further, the sponge cake had good so-called floating, had a large amount of crumb bubbles, had an appropriate volume, and had a soft texture.

Example 10 (Japanese and Western eclectic two-layered roll confectionery) A liquid dough and a sponge cake dough of a fertilizer-like food material are prepared according to Example 9 above. Glassine paper coated with releasable silicon is continuously laid on the conveyor of a band oven with the silicon coated surface facing upward. While sponge cake dough is continuously discharged and supplied in parallel with two thick lines in parallel with an arbitrary interval, at the same time, liquid dough of the fertilizer-like food material is filled inside the two thick lines to be thin and continuous. I will spread it. Furthermore, the same sponge cake dough is filled on top of it and placed thinly and continuously to form a continuous layer. The layered dough is baked at the same time (160 ° C., 20 minutes). After allowing to cool, cut in the width direction at equal intervals, picked up from the conveyor with glassine paper,
Squeeze the fresh cream onto the sponge cake, roll it up so that the fresh cream is on the inside, and mold it.The Japanese-Western eclectic confectionery consisting of the fertilizer-like food material and the sponge cake thus obtained is as if it were a conventional product. A fertilizer-like food material was thinly placed between sponges of a roll cake containing only sponges, and the properties thereof were the same as in Example 9 above.

Comparative Example 1 A fertilizer-like food material was produced by using etherified crosslinked waxy corn starch and etherified crosslinked wheat starch instead of the etherified crosslinked tapioca starch as the modified starch in the above-mentioned Example 1 (other raw materials). However, neither of them could obtain a fertilization-like texture like tapioca starch.

Reference Example 1 Processed starch (etherified cross-linked tapioca starch), sugars (sugar) and water were added at 100% and 50-40, respectively.
The fertilizer-like food material was manufactured by changing the content to 0% or 100 to 500%. The process is almost the same as in the first embodiment. Low sugar content (5
0 to 150), the dough lacks sweetness, leaves a starchy odor and has a bad texture. Moreover, since a large amount of water is required to make the liquid dough, the adhesiveness becomes strong. High sugar content (400)
The sweetness was strong and the texture and surface feel were rough, and the specific gravity was as heavy as 1.3. Therefore, it is desirable to add 200 to 350% of saccharides to the processed starch.

Reference Example 2 In Example 8 above, liquid dough (8
5 g), the mass of the sponge cake dough is 65-105.
A fertilizer-like food material was produced in place of g. The process is Example 8
Almost the same as. The split ratio of the sponge material to the fertilizer-like food material material was examined. The results are shown in Table 1. If the amount of sponge dough is too small, it does not spread well on the fertilizer-like fabric and does not result in a clean two-layer baking. (The sponge fabric does not spread evenly and evenly on the fertilizer-like fabric. There is not always.). Also,
Poor volume and poor texture (lack of sponge cake taste and texture, lack of balance between both). If the amount of sponge dough is too large, two beautiful layers cannot be formed (the sponge dough caves in places like the fertilizer-like dough, so sponge cake may appear or ooze out from the fertilizer after firing), and the volume was too large. As a result of examination, the division ratio between the fertilizer-like material and the sponge material is preferably fertilizer: sponge = approximately 0.9 to 1.1, and more preferably around 1: 1. .

[0046]

[Table 1] ◯: Good Δ: Standard (acceptable, not bad) ×: Bad (same below)

Reference Example 3 Examination of Sponge Dough Specific Gravity for Two-Layer Baking The confectionery consisting of a fertilizer-like food material and sponge cake with the specific gravity of the sponge cake dough changed to 0.4 to 0.8 in Example 8 above. Was produced (other raw materials and steps are substantially the same as in Example 8), and the results shown in Table 2 are obtained. If the specific gravity of the dough is too light (0.4 to 0.5), the binding property between the dough is poor. Dough density is too heavy (0.7-0.
8), the texture is not good due to lack of volume (the softness is inferior because the floating is small and the air bubbles in the crumb are small).
Layer baking was not possible. (Since sponge dough collapses in places like the fertilizer-like dough, sponge cake may appear or seep out from the fertilizer after baking.) Therefore, the specific gravity of the sponge material is preferably 0.55 to 0.65, and more preferably about 0.6.

[0048]

[Table 2]

Reference Example 4 Addition of oil to fertilizer-like dough The amount of fat (liquid fat) added to the liquid dough of the fertilizer-like food material in Example 1 was 0, 0.75%,
A fertilizer-like food material was produced by changing the content to 1.50% (other raw materials and steps are almost the same as in Example 1), and Table 3
The results are shown in. The fertilizer-like dough has a strong stickiness, so if you do not add fats and oils,
It was difficult to remove without stretching. Therefore, when oil was added to the dough mix, the dough was easier to peel off. (%) In Table 3 represents the value that was peeled off cleanly from the baked perch.

[0050]

[Table 3]

Reference Example 5 However, the rate of clean peeling was 8 only with the addition of oil.
It was about 0% (about 80 out of 100). Therefore, at the same time as adding oil, the perch used for firing [perch =
Parchment (transparent resin film having a certain shape-retaining property)] is treated with silicon to use silicon perch. In Example 1, the liquid baking of the fertilizer-like food material was directly spread on the concave baking mold, and the liquid baking of the fertilizer-like food material was spread on the concave baking mold with the parchment paper coated with syrin. When compared with the time, the results shown in Table 4 were obtained. As a result, peeling from the baked perch was improved to 95%.

[0052]

[Table 4]

The above-mentioned reference examples are not intended to limit the scope of the present invention, but rather to show more preferable embodiments of the present invention. For example, the result was "x". However, this is not desirable, but it is understood to belong to the scope of the present invention.

[0054]

EFFECTS OF THE INVENTION It is possible to provide a rational mass production method of a Japanese-style food material having physical properties such as rice cake-like texture such as fertilizer. In addition, it does not require steaming, and only by baking the dough of the rice cake-like food material and the sponge cake dough together, a Japanese-Western eclectic confectionery consisting of the Japanese-style rice cake-like food material and the sponge cake can be obtained. A method of manufacturing can be provided.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP 2000-106825 (JP, A) JP 54-160784 (JP, A) JP 8-205793 (JP, A) JP 2000-189057 ( JP, A) JP 10-117669 (JP, A) JP 9-37717 (JP, A) JP 62-6637 (JP, A) Utility model registration 3051089 (JP, U) (58) Survey Areas (Int.Cl. ⁷ , DB name) A23G 1/00-9/30 Food related literature information (food net)

Claims (18)

(57) [Claims] 1. A raw material containing at least modified starch as a main component.
Create a liquid dough, which is a raw material made of powder, and thin the liquid dough
After spreading it, sponge case made separately on it
A special feature is that the dough is placed thinly in layers and baked at the same time.
Confectionery consisting of a material for fertilizer-like food and sponge cake
Method of manufacturing a kind. 2. A raw material containing at least modified starch as a main component.
Create a liquid dough, which is a raw material made of powder,
Draw an outline of an arbitrary shape with a thick line using ponge cake dough,
Alternatively, use sponge cake dough to set an arbitrary interval.
Consecutively draw two thick lines in parallel, and
Lay a thin dough on top, and sponge cake on top
The feature is that the dough is placed thinly in layers and baked at the same time.
<br /> A method for producing confectionery consisting of a fertilizer-like food material and a sponge cake . 3. The specific gravity of the sponge cake dough is 0.55.
The fertilizer-like food material and suture according to claim 1 or 2, which is 0.65.
A method for producing confectionery comprising ponzi cake . 4. A topping on the sponge cake.
And fold so that the toppings are on the inside, if necessary
4. Any one of claims 1 to 3 which is formed by rolling
A method for producing confectionery, which is made of Kanobu-like food material and sponge cake . 5. A sponge cake dough for the liquid dough
80 to 120% is used.
One of the four fertilizer-like food materials and sponge cake
A method for producing confectionery consisting of . 6. The processed starch is tapioca starch, potato
One kind of arbitrarily selected from starch and rice starch
Or two or more types of modified starches.
A confection consisting of one of the fertilizer-like food materials and a sponge cake
Method for producing offspring . 7. The above raw material powder is one to which cereal flour is added.
A fertilizer-like food material and sponge according to claim 1.
A method for producing confectionery comprising dicake . 8. The above-mentioned cereal flour is 1 to 50% of the processed starch.
The fertilizer-like food material and sponge according to claim 7, which is added.
A method for producing a confectionery cake . 9. The grain flour is glutinous rice flour and / or glutinous rice flour.
9. The fertilizer-like food material and sponge cake according to claim 7 or 8.
A method of manufacturing a confectionery product made from uki . 10. The above raw material is obtained by adding a saccharide.
A fertilizer-like food material and a sponge according to claim 1.
A method for producing confectionery comprising dicake . 11. The processed saccharides containing the sugars in an amount of 200 to 200.
The method for producing a confectionery product comprising the fertilizer-like food material and sponge cake according to claim 10, which is obtained by adding 350% . 12. A starch syrup in saccharides as a part of the saccharides.
Use of 10 to 40% 12.
A method for producing a confectionery product comprising a fertilizer-like food material and a sponge cake. 13. Water to 200-400% of processed starch
13. A raw material which is used to make a liquid dough
A method for producing confectionery, which is made of a fertilizer-like food material and sponge cake. 14. Oil and fat in an amount of 0.50 to 1% with respect to liquid dough.
The method for producing a confectionery product comprising the fertilizer-like food material according to any one of claims 1 to 13 and a sponge cake to be added . 15. When baking liquid dough, silico
Silicon processed perch paper (silicone perch)
Use the processed surface as the side that comes into contact with the liquid dough
Consisting of the fertilizer-like food material according to claim 14 and sponge cake
Confectionery manufacturing method. 16. Mixing of raw materials for making liquid dough
Whip and mix to avoid bubbles in the liquid dough.
16. The fertilizer-like food material according to any one of claims 1 to 15
Of making confectionery consisting of cake and sponge cake. 17. A liquid dough having a specific gravity of 0.90 to 1.50.
The fertilizer-like food material according to any one of claims 1 to 16.
Of making confectionery consisting of cake and sponge cake. 18. A raw material for producing liquid dough
Easily generate bubbles by whipped liquid egg, foaming agent, etc.
The method according to claim 1, wherein no raw material is used.
How to make confectionery consisting of manure-like food material and sponge cake
Law.