JPH0260297B2 - - Google Patents

Description

Detailed Description of the Invention The present invention involves adding and mixing starch syrup, vegetable butter, other auxiliary materials, and leavening agents to wheat flour, which is the main raw material, and kneading the mixture with an appropriate amount of water to form a ball with appropriate hardness. A dough material is made, and the dough material is flattened and spread out to form a plate, which is then folded in half and rolled again to make the dough structure more dense.The material is then pressure-stretched using a rolling roller to reduce the thickness. A strip of fabric with a constant width is made, and the continuous fabric material is cut into equal lengths to create a single piece of material, and steam is sprayed onto the piece of material to add moisture and prevent the fabric from drying out for a certain period of time. The material is preserved and aged, and the material retains a good amount of oil during the subsequent deep-frying process, giving it a nice texture.In addition, the frying pot is designed to distinguish between high and low oil temperatures. The frying process is repeated using multiple frying pots, and heat treatment is applied so that the core of the material is well-cooked to produce the material before being honeyed with sugar. On the other hand, molasses for making honey is made separately, and the molasses for making honey is made separately, and the molasses for making honey is made of aloe collected by filtering the juice obtained by grinding the fresh leaves of Kidachialoe in a mixer and crushing them into shapes. Approximately 20% of the green juice is blended into 100% of molten molasses liquid, which uses white sugar as the main ingredient and double sugar and gelatin as auxiliary ingredients, and the molten molasses liquid is homogeneously stirred into a heated pot. It is something to be stored. An appropriate amount of the fried material pieces is placed in a rotating honey pot, and the molten molasses solution containing aloe that is in another heating pot is drawn up and sprinkled on the material pieces, and the rotating pot is rotated to dry the material. Molasses is attached to the surface of the piece, and the molasses is solidified to reach a saccharified state, and then the rotary kettle for sugaring is stopped, and the product is then transferred to a drying kettle for final drying to complete the production of the product. It is.

Compared to the conventional karinto manufacturing method, the present invention allows the dough to be sufficiently kneaded and kneaded, resulting in a dense texture, which saves the amount of oil absorbed during the frying process, and distinguishes between high and low frying temperatures. The heat treatment reaches the core of the material by passing through multiple frying ovens with The texture is extremely good, further enhancing the taste, and
The product contains the unique bitterness of aloe in the sweetness of honey, making it flavorful when eaten, making it an excellent choice as a recreational food. Aloe has been well-known as a medicinal plant since ancient times, and is widely known as a stomachic and intestinal regulation agent, and since aloe ingredients with medicinal effects are included in oil confectionery, which is a luxury item, this confectionery. By consuming it, it has a medicinal effect and has health benefits as well.

In addition, in the present invention, the best results are obtained when the amount of aloe juice mixed in the molasses is about 20 parts per 100 parts of the molasses liquid, and if the amount of aloe juice mixed is larger than that, the bitterness will be reduced. It increases and spoils the taste.
Furthermore, if the mixing amount is reduced, the ingredients of aloe become diluted, losing flavor and impairing its medicinal properties, thus defeating the purpose of using aloe. Therefore, the best results are expected when the mixing ratio of molasses liquid and aloe juice is 100:20. However, the aloe juice mixed into the molten molasses is obtained by collecting the fleshy fresh leaves of Kidachialoe, crushing them in a mixer, and filtering the juice to remove crude fibers. It is necessary to mix it into the molasses liquid as soon as possible, and there is a risk of oxidation and deterioration if some time passes after the liquid juice is collected. This aloe juice is mixed into the molasses liquid that is melted in a heating pot at a temperature of about 140°C. However, if this aloe juice is mixed into the dough by kneading the main ingredient, wheat flour, with water, the aloe ingredients will be destroyed by the high temperature of the oil during the subsequent frying process, causing the aloe to lose its medicinal properties. The sap is what needs to be done when mixing with the molasses liquid.

In other words, in the Karinto produced by the production method of the present invention, the structure of the raw material pieces before the deep-frying process is extremely dense, and during the deep-frying process, the oil permeates the surface layer of the dough pieces, causing the oil content to increase. The amount is small, which saves oil consumption, and the material is cooked to the inside, releasing all the moisture contained in the material, making the tissue porous and drying thoroughly, which can then be eaten. Not only does the tofu have a good texture when chewed, which further enhances the taste, but the process of frying the tofu is transferred from a high-temperature frying pot to a low-temperature frying pot, and then passes through multiple frying pots in sequence, which leads to over-frying. The dough is deep-fried to a deep-fried color, giving it a golden-brown appearance and good appearance.It also withstands long-term storage and does not change in taste or deterioration. To provide an oil confectionery that has the unique flavor of aloe, which has a moderate bitterness in sweetness that is not found in karinto, and to retain the medicinal properties of aloe in a luxury oil confectionery so that it can also be used as a health food. It is an excellent and advanced technical invention with many useful functions and effects.

Example (A) Karinto dough manufacturing materials a Wheat flour (strong flour, soft flour) b Malt starch syrup c Caster sugar d Vegetable butter (shoyo toning) e Black sesame f Ammonium bicarbonate g Yeast (B) Molasses ingredients a Caster sugar b Double grain Sugar c Gelatin (C) Kidachialoe a Succulent fresh leaf manufacturing process (1) Put the main ingredients of the dough into a mixer, add water and knead into a lump to make the dough.

(2) The dough in the form of a dough is rolled out into a plate shape, and then the plate-shaped dough is folded and rolled again to make the texture of the dough dense.

(3) Create a strip of dough with a constant thickness and uniform width by passing it through a rolling roll.

(4) Cutting the strip of fabric into single material pieces of a certain size.

(5) The material piece is molded to match the shape of the product, steam is sprayed onto the surface of the molded material piece to provide moisture, and the material is stored for 70 to 80 minutes for ripening.

(6) Fried tofu oil rapeseed oil Fried oil pot: 4 round pots with a capacity of 160 pieces Oil temperature of frying pot No. 1 frying pot 180℃ High 2nd frying pot 165℃ low 3rd frying pot 165℃ low No. 4 frying pot 175℃ High The ingredients are fed one after another as they are fried.

The first pot is heated to a high temperature to evaporate the moisture so that the soft dough does not deform, and when it becomes pale, it is transferred to the second and third pots in order to absorb oil on the surface layer and release moisture within the tissue. to make it porous.

They are heated thoroughly in the fourth pot and fried to a golden brown color, and then transferred to a conveyor to be poured with molasses.

(7) Molasses is made by adding the main ingredients, caster sugar, double sugar, and gelatin, into a heating pot and mixing them to make a fluid, thick molasses liquid.

(8) Collect fresh leaves of Kidachi Aloe, grind them with a small amount of water in a blender to make liquid juice, and filter the liquid juice to make aloe green juice.

(9) Add about 20% of the above aloe juice to 100% of the molasses solution.
are added and mixed in a heated pot to make a homogeneous aloe-containing molasses liquid.

(10) Next, place the fried material pieces in a honey rotating pot, sprinkle the aloe-containing molasses solution on the material pieces, apply a finishing layer of molasses, wait for the molasses to saccharify, and then rotate. Stop, transfer to a drying pot and dry to complete the finish.

Claims (1)

[Claims] 1 Mix the main ingredient wheat flour with auxiliary ingredients such as starch syrup, vegetable butter, and black sesame, as well as leavening agents such as ammonium bicarbonate and yeast, add an appropriate amount of water, and knead it into a semi-solid shape to form a dough. After making the dough, the dough was pressed and stretched into a plate shape, and then the plate-shaped dough was folded over and pressed and stretched again to make the structure denser and the viscosity was improved.The dough was passed through a rolling roller to make the thickness constant. A strip of fabric is made, then the continuous strip of fabric is cut into equal lengths to create a single piece of material, and the material is aged while adding moisture to the piece of material to prevent it from drying out. High, low, deep-frying temperature
The tofu is repeatedly fried through multiple frying pots with different levels of low and high temperatures, and the pieces of material before being honeyed with sugar are heat treated to heat them to the core. For 100ml of molasses liquid (volume) made by melting molasses raw material with auxiliary materials such as gelatin in a heated pot, aloe green is made by filtering the liquid juice obtained by crushing the fresh leaves of Kidachialoe in a mixer. A molasses solution containing aloe green juice is made by mixing approximately 20% of the juice and stirring it homogeneously, and then a considerable amount of the fried single material pieces is placed in a rotary kettle for honey coating. Then, draw up the molasses solution containing the green juice of aloe that is melted in a separate heating pot, and sprinkle it on the unsweetened material pieces to adhere the molasses liquid to the surface of each material piece, and saccharify and fix the molasses liquid. A method for producing karinto with aloe, which is characterized by waiting for it to dry, then taking it out from a rotary pot for pouring honey, transferring it to a drying pot, drying it, and finishing it.