JPH03151834A - Snake cake using soybean milk - Google Patents

Abstract

PURPOSE:To obtain a snack cake of light crispy taste taking advantage of slight sweetness of soybean milk by blending rice flour, etc., fats and oils such as palm oil using soybean milk as emulsifying agent also used as sweetness taste imparter and roasting or frying. CONSTITUTION:Soybean milk is added to fats and oils such as palm oil while heating soybean milk and mildly stirred to give a uniform emulsion. Then, the emulsion is sufficiently blended with rice flour, etc., and a proper amount of salt to give kneaded dough. Then the kneaded dough is steamed, finished in a rice-cake state by a kneader or a pestle pounding machine, passed through a spreader and formed into a thin state. The kneaded dough formed into a thin state is cut and formed into a proper shape such as square, circle, snack form, etc. Then the formed material is roasted by a moving pot or an oven or properly dried and fried to give the objective snack cake using soybean milk.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a snack made mainly of rice flour using soybean milk.

In other words, the σ pores are not used as emulsifiers! As a sensory agent, oils and fats such as palm oil are kneaded with rice flour, etc. and baked.
It is beak-shaped and can be made into a snack by frying (or deep-frying).

The Treasure of Flours Made by This Method 4 This mainly refers to non-glutinous rice flour, but as a confectionery made mainly from non-glutinous rice flour, there have been rice crackers since ancient times, as well as car-front-shaped crackers, as well as rice crackers from Niigata Prefecture. Even when made into molds, the texture is hard, and the texture of the puffed material is often coarse and crispy.

On the other hand, snacks made by mixing rice flour with rice flour, wheat flour, or grain flour have a fine mesh of m, but some are too thick and give a frivolous feel.This product falls somewhere in between. be.

By the way, with the recent changes in eating habits, there is a trend toward snack foods that do not use sweeteners.

It is a light, crunchy, zero-eating, health-oriented food that brings out the natural sweetness of the raw ingredients.In particular, the inclusion of synthetic additives is avoided by consumers, and it is made up of only plant-based ingredients as much as possible. There is a tendency for these things to be sought after as more desirable.

Therefore, the present invention not only eliminates the use of synthetic leavening agents such as baking powder, which have been widely used in the industry, but also eliminates the use of synthetic emulsifiers, that is, fatty acid monoglycerides and sucrose esters, which are regulated by the Food Sanitation Act. By utilizing the emulsifying power of soybean milk, which is made from soybeans, which are a natural food, the primary purpose is to secure a mixture of palm oil, etc., and rice flour, etc. Basically, rice, soybeans, and palm The composition is simple, consisting only of vegetable ingredients such as oil and salt, and the mixed dough is baked in a kneading machine or pestle to make it light and crispy, while also retaining the soy milk's motsu. The second purpose is to bring out the subtle sweetness.

The outline of the manufacturing method will be described below.

By the method of making regular tofu from soybeans or defatted soybeans,
After soaking well in water, grind with a grinder, add an appropriate amount of water, steam, and filter to obtain soy milk. If desired, soybeans or defatted soybeans may be directly pulverized using a pulverizer, dispersed in an appropriate amount of water, and then steamed to obtain soybean milk.

Then, while heating the soy milk, add palm oil and stir gently to make a uniform emulsion.

Next, add rice flour, etc. and an appropriate amount of salt, knead well, make a kneaded dough, steam it, use a kneading machine or pestle to shape it into a rice cake, and pass it through a rolling machine to form a thin dough shape, such as a square, a circle, a stick, etc. Cut and shape into a suitable shape and bake in a pot or oven, or dry it properly and put it in oil.

It may also be seasoned with salt, soy sauce, chocolate, etc. on the surface.

Here, rice flour, etc. refers to non-glutinous rice flour, buckwheat flour, brown rice flour, whole corn flour, etc., or a mixture of these, and if desired, coffee powder, panskin powder, etc., or even vitamins and oligosaccharides. - A component with a bioregulatory function such as eicopentaenoic acid may be added to further enhance the evaluation as a functional food.

In addition, oils and fats such as palm oil may be replaced with oils and fats such as margarine, shortening, or natural butter.

The first feature of the manufacturing method of the present invention is that when palm oil T and rice flour, etc. are kneaded into dough, soy milk, which is vegetable-based and easily available at low cost, is used as an emulsifier; Raw materials such as rice flour and buckwheat flour differ from wheat flour in that they contain gluten and
Contains almost no clearazine, etc., and does not form a wire-like composition even when simply kneaded with oil, fat, and dust, and is a thin, spreadable II.
However, according to the manufacturing method of the present invention, the workability of the kneaded dough is improved and the kneaded dough can be used in a steamer or a punching machine. By applying this method, it can be expanded to a thickness of about 1 mm or less using an ilFltg machine, and then cut and formed into an appropriate shape.
The second feature is that when baked, it becomes a crispy mouthfeel that is completely different from the conventional rice cracker Kue-O, and it also imparts the subtle It taste S sensation of vL milk.

In addition, since the dough contains fats and oils, the color and flavor of the baked product are improved in a favorable direction.Furthermore, the combination of soy milk and rice flour, that is, the combination of soybeans and rice, has been a part of the Japanese eating habits since ancient times. It is deeply familiar, and the taste is one that you will not get tired of eating, and the after-meal feeling will not leave any strange or unpleasant sensations.

From an analytical perspective, it is expected to work extremely effectively in correcting the amino acid imbalance of each vegetable protein, and can satisfy the nutritional function, taste function, and bioregulatory a function that match the health-oriented modern people. It is also possible to use only plant-based natural foods.

Next, the present invention will be explained in detail.

Example (1) 0) After soaking soybeans in water and making them sufficiently hydrated, they are ground with a grinder, boiled with nu water, and filtered to obtain soy milk.

■ While heating 100 parts of soy milk, add 20 to 50 parts of palm oil and stir gently to make an emulsion. 10 parts of rice flour.
Add an appropriate amount of salt to 0 to 1501, mix with emulsion ① to make a cross-wire dough, blacken with steam, and make an Ege and dango-like shape.

(4) After passing the Dango-like body ■ through a kneading machine or a punching machine, it is rolled out into a thin strip using a rolling machine, and then cut into any desired shape such as a square or a circle.

■ Finish as a baked product at a temperature of around 220℃ in a running oven, or dry it appropriately and then bake at a temperature of 200℃ to 23℃.
Pour in oil at 0°C and centrifuge to make the product.

Example (Seal) (1) Grind defatted soybeans into a fine powder,
Diffuse in 15 times its weight of water, steam, and make soy milk.

■ Add 20 to 50 parts of margarine while heating soy milk toog, and stir gently to form an emulsion.

■ Add an appropriate amount of salt to a mixture of 30 parts of buckwheat flour and 70 to 120 parts of rice flour, knead with emulsion ■ to form a dough, and steam it to form a dumpling-like body.

■ Put the dango-like body ■ into a kneading machine or puncher, and then put it into an extruder to form it into a stick shape etc. 0 200~
Finish as a baked product in an open oven at 250℃.

Claims (1)

[Claims] (1) Soy milk is used as an emulsifier when kneading oils and fats such as palm oil with rice flour, buckwheat flour, whole corn flour, etc., or flours mixed with them (2) Kneading dough (1)
After steaming, passing through a kneading machine or punching machine, cutting and shaping into appropriate shapes, baking in a kettle or oven, or drying appropriately and frying in tofu. Method for producing snacks using soy milk characterized by the above characteristics