JPH0156731B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a baked sheet confectionery with a light texture made by processing a dried thin sheet-shaped baked product, and particularly relates to a baked sheet confectionery having an edible substance inside and a dry outer periphery. The invention relates to a baked sheet confectionery wrapped in a shaped baked product.

Another object of the present invention is to provide a baked sheet confectionery with a light texture, particularly a baked sheet confectionery having internal edible material.

The edible material was wrapped in a thin sheet of baked material, and the dough was made into a dough by adding water and mixing with the starchy material, which was then rolled into a sheet, and the sheet was used to wrap the edible material and baked. something is known.
However, if the dough is made very thin, it becomes easy to break and is difficult to process mechanically. Moreover, since the dough is mixed and has a stiff texture, reducing the moisture content of the baked product results in a hard and unpleasant texture.

On the other hand, it is also practiced to increase the amount of water added to starchy raw materials to make a fluid butter-like so-called water-based dough, which is then baked into a thin sheet using an iron plate.

In this case, if the heating is stopped while the baked product still has moisture, a flexible sheet-like baked product, such as a crepe, can be obtained and can be freely processed, such as wrapping edible items. However, this product has a sticky and heavy texture, and a light and crispy texture cannot be obtained.

Furthermore, if the baked product is heated until almost all the moisture is removed, a product with a light and crunchy texture similar to sweet rice crackers can be obtained, but it is not flexible and cannot be processed to wrap edible foods. However, such materials can be bent, rolled, and otherwise transformed immediately after firing while they are still hot and flexible, but they quickly harden and can only be processed in simple ways, such as wrapping them neatly. It cannot be processed into elaborate shapes.

Further, since such a fired product burns, it is difficult to make it very thin as in the present invention.

The inventors created a baked product with a thin and light texture.
We conducted research to develop a new type of baked sheet confectionery that has undergone processing such as wrapping edibles. They discovered that the objectives could be achieved by making the sheets more flexible, and by drying such sheet-shaped fired products after processing.
completed this invention.

That is, in this invention, a starchy dough having fluidity is fired using an iron plate to form a flexible sheet with a thickness of 3 mm or less, and then the sheet is subjected to processing to give deformation such as folding or bending. Tobacco is made by combining other edibles with other edibles, such as wrapping them in a sheet, and then drying them to solidify the sheet so that it retains its processed shape. .

The starchy dough used here has fluidity by adding water to starch or starch-based powder such as wheat flour, corn flour, rice flour, cornstarch, potato starch, etc. A so-called butter-like azudane dough is used, and if desired, milk, dairy products, eggs, egg whites, egg yolks,
Sugars, starch syrup, fats and oils, salt, miso, tyokolate,
Taste components and flavor components such as cocoa, coffee, fragrances, etc. can be added. At this time, it is desirable to keep the moisture content at least 45% in order to provide enough fluidity to bake thinly.

The iron plate used for firing does not necessarily have to be a flat plate, and may have any shape as required, such as a spherical shape like a wok, a cylindrical shape like a roll, or a steel belt.

If the thickness of the fired sheet is too thick, it will look like a hot cake, which may cause cracks during processing; if it is too thin, it will look like a wafer, which will not maintain its shape even after drying. 0.3mm or more and 3mm or less, preferably 0.5-2mm
shall be. At this time, if the sheet has low moisture content, it will have poor flexibility, so the moisture content is adjusted to an appropriate level depending on the thickness so that the sheet has good flexibility for processing as required.

Processing of the sheet in this invention refers to changing the outer shape of the sheet such as folding, bending, rolling, twisting, etc. For example, folding the sheet in two, three, four, etc., making it into a rectangular shape and squeezing the center into a butterfly shape. Or fold the sheet into a complicated shape like origami to create a shape that is pleasing to the eye. It also includes combining it with other edibles, pressing the edibles with sheets, sandwiching them, wrapping them, etc. to make them integral.

When combined with other edibles, the edibles include nuts, rice crackers, yellowtail, sugars, thiokolate, cheese, creams, nut paste, sugar fruits, dried fruits, dried vegetables, dried meat, dried cod, and denbu. However, it is preferable to avoid those with a high water content, as they do not dry well and are difficult to produce a light texture.

The processed sheet can be dried using hot air, electric heat, gas,
This is carried out by heating using known methods such as infrared rays, electromagnetic waves, and electron beams, and it is also possible to simultaneously perform baking, oil roasting, etc. In addition, in order to process a large amount, it is desirable to carry out continuous processing using a continuous oven or the like.

As a result of drying, the soft baked product sheet solidifies, fixing its shape, and at the same time becomes crispy or crunchy and light in texture.

Therefore, it is desirable that the moisture content of the dried sheet be 7% or less.

The baked sheet confectionery obtained in this manner has a previously unseen and pleasant appearance, and when eaten, it has a crispy or crunchy light texture and is delicious. When combined with other edible products, the baked product sheet can be tasted as an edible product at the same time, resulting in a very delicious product.

Next, examples will be described.

Example 1 20 parts of eggs, 50 parts of milk, 150 parts of water, 10 parts of salad oil,
Add a small amount of lecithin to the overmixer and mix at high speed for about 5 minutes, then turn the mixer to low speed and
After adding all the flour, set the mixer speed to medium and stir for about 2 minutes to prepare a fluid starchy dough.

This seed dough was thinly poured onto an iron plate and fired to form a flexible sheet with a thickness of 0.8 mm. Next, this sheet was cut into a circle, roasted peanuts were placed in the center, and the periphery was squeezed and lifted to wrap the peanuts in the sheet.

Next, while keeping this wrapped shape, about 130
The baked sheet confectionery was dried by placing it in an open oven at ℃ for about 10 minutes to fix its shape and have a tea towel-like appearance.

This baked sheet confectionery consists of a baked sheet with a thin outer circumference and peanuts inside, making a crunching sound when shaken and enjoying the light texture of the sheet and the taste of peanuts when eaten, making it extremely delicious. .

Example 2 50 parts of wheat flour, 50 parts of corn flour, 5 parts of whole milk powder
5 parts of sugar, 0.5 parts of common salt, and 180 parts of water were treated in the same manner as in Example 1 to prepare a fluid starchy seed dough.

Next, this starchy seed dough was poured onto an iron plate, spread to a uniform thickness, and fired to form a flexible sheet with a thickness of 0.6 mm.

Next, flavored glue was placed on the square sheet, stacked and folded into quarters, and dried in an oven at 140° C. for about 5 minutes to obtain a baked sheet confectionery.

When chewed, this product had a light and crunchy texture, and the taste of the sheet mixed with the seasoned seaweed flavor, giving it a very elegant taste.

Example 3 100 parts of wheat flour, 0.5 parts of salt, 120 parts of water, salad oil
After 10 parts of lecithin and a small amount of lecithin were treated in the same manner as in Example 1 and mixed with stirring, 10 parts of dried meat cut into chips of 2 to 3 mm were further added and mixed to prepare a fluid starchy seed dough.

Next, this starchy seed dough was fired using an iron plate to form a flexible sheet with a thickness of 2.5 mm, and then this sheet was rolled into a cylinder shape and placed in an oven set at a temperature of 130°C for about 12 minutes to dry. A baked sheet confectionery in the shape of a multilayer cylinder was obtained.

The outside of this product was sprayed with seasoning oil, resulting in a snack-like baked sheet confectionery with a light texture and an unprecedented taste.

Claims (1)

[Scope of Claims] 1. A starchy seed dough having fluidity is fired using an iron plate to form a flexible sheet with a thickness of 3 mm or less, and then the sheet is subjected to processing to give deformation such as folding or bending, Then dry to solidify the sheet,
A method for producing a baked sheet confectionery characterized by maintaining the processed shape. 2. The method for producing a baked sheet confectionery according to claim 1, wherein the processing is to combine the sheet and other edible material and to combine the sheet and wrap the edible material in the sheet.