JP4283648B2 - 中心核を包含した膨化焼成菓子及びその製造方法 - Google Patents
中心核を包含した膨化焼成菓子及びその製造方法 Download PDFInfo
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Description
被覆生地の水分含量が6重量%になるまでの該焼成時間は10分以内でよいが、好ましくは3秒〜10分がよく、より好ましくは3秒〜5分がよい。この場合には膨化、食感がより好ましい膨化焼成菓子が得られる。
また、該焼成時間が3秒未満で焼成することは、公知の焼成方法では困難であり、10分以上の場合には、膨化が不十分で好ましい食感にならない。
馬鈴薯澱粉30重量部、寒梅粉30重量部、小麦粉10重量部、砂糖30重量部をケンミキサー(愛工舎株式会社製)中に投入し、10分間撹拌して均一に混合した後、被覆用粉体を得た。また、水飴35重量部、卵白52重量部、マーガリン5重量部、アラビアガム5重量部、ベーキングパウダー2重量部、食塩1重量部を混合して被覆用液体を得た。被覆作業は実施例1と同様に行った。このときの被覆生地水分は17重量%であった。
馬鈴薯澱粉30重量部、寒梅粉30重量部、小麦粉10重量部、砂糖30重量部をケンミキサー(愛工舎株式会社製)中に投入し、10分間撹拌して均一に混合した後、被覆用粉体を得た。また、水飴35重量部、卵白52重量部、マーガリン5重量部、アラビアガム5重量部、ベーキングパウダー2重量部、食塩1重量部を混合して被覆用液体を得た。被覆作業は実施例1と同様に行った。このときの被覆生地水分は17重量%であった。
Claims (11)
- 可食性固形物よりなる中心核に被覆用原料で回転被覆し、該中心核を被覆して形成された被覆生地の水分含量を10〜40重量%とし、該被覆工程の後に該被覆生地の水分含量が6重量%となるまで水分減少速度を0.04〜4.5重量%/秒に保持しつつ焼成し、膨化することを特徴とする膨化焼成菓子の製造方法。
- 該被覆生地の水分含量が6重量%となるまで焼成する工程に要する焼成時間が3秒〜10分であることを特徴とする請求項1記載の膨化焼成菓子の製造方法。
- 被覆用原料が被覆用液体及び被覆用粉体である請求項1又は2記載の膨化焼成菓子の製造方法。
- 被覆用液体が、水、含水乳製品、卵、水飴、果汁から1種又は2種以上選択される請求項1乃至3の何れか一項に記載の膨化焼成菓子の製造方法。
- 被覆用粉体が、穀物粉体、澱粉、膨脹剤から1種又は2種以上選択される請求項1乃至4の何れか一項に記載の膨化焼成菓子の製造方法。
- 被覆用液体と被覆用粉体を交互に被覆することを特徴とする請求項1乃至5の何れか一項に記載の膨化焼成菓子の製造方法。
- 可食性固形物が、ナッツ、豆加工品、フルーツ乾燥品、野菜乾燥品、フルーツの糖含浸乾燥物、野菜の糖含浸乾燥物、砂糖菓子、油性菓子、ゼリー菓子、焼き菓子、魚肉加工物または畜肉加工物である請求項1乃至6の何れか一項に記載の膨化焼成菓子の製造方法。
- 可食性固形物が、アーモンド、マカダミアナッツ、又は魚肉ソーセージである請求項1乃至7の何れか一項に記載の膨化焼成菓子の製造方法。
- 請求項1乃至8の何れか一項に記載の膨化焼成菓子の製造方法で製造された膨化焼成菓子。
- 請求項9に記載の膨化焼成菓子にチョコレート、キャンデー、ココアなどの食材、或いは調味料を塗布、被覆又は含浸させた複合膨化焼成菓子。
- 請求項9又は10に記載の膨化焼成菓子の可食性固形物が、焼成アーモンドで、かつ該膨化焼成菓子をチョコレートで被覆した請求項10記載の複合膨化焼成菓子。
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Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
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JP4594204B2 (ja) * | 2005-10-05 | 2010-12-08 | 阿部幸製菓株式会社 | スナック豆菓子及びその製造方法 |
JP2012039963A (ja) * | 2010-08-20 | 2012-03-01 | Meiji Co Ltd | 膨化食品 |
TW201350022A (zh) * | 2012-04-24 | 2013-12-16 | Meiji Co Ltd | 抑制油脂轉移之烘焙複合甜點 |
CN104244725B (zh) | 2012-04-25 | 2017-05-17 | 株式会社明治 | 烘焙复合点心及其制造方法 |
JP6050161B2 (ja) * | 2013-03-14 | 2016-12-21 | 郁子 石川 | 粒形状をした鉄分補助菓子及びその製造方法 |
WO2015008803A1 (ja) * | 2013-07-16 | 2015-01-22 | 株式会社ロッテ | 焼菓子およびその製造方法 |
KR101586021B1 (ko) * | 2013-11-25 | 2016-01-15 | 롯데제과주식회사 | 손에 묻지 않는 토핑물 비스킷의 제조방법 |
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