JPH03290153A - Baked confectionery using puffed unpolished rice grain - Google Patents

Abstract

PURPOSE:To obtain the subject baked confectionery with sandiness and crispiness by homogeneously mixing unpolished rice grains puffed with a parching vessel, roaster, instantaneous puffer, etc., in a dough for rice-cake cubes, etc., and baking the prepared dough. CONSTITUTION:The objective baked confectionery obtained by puffing unpolished rice grains in the intact state or dipped in water, salt water, etc., with a parching vessel, roaster, instantaneous puffer, etc., homogeneously mixing the resultant puffed unpolished rice grains directly in a dough for rice-cake cubes, Japanese crackers. cookies, bread, etc., or dipping the aforementioned rice grains in honey, etc., then homogeneously mixing the resultant puffed rice grains therein and baking the prepared dough.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing baked confectionery using puffed brown rice grains.Since brown rice has a better nutritional balance than white rice, its use is considered to be more widespread than in the past, even if limited to the field of confectionery. It is being

For example, brown rice okaki, brown rice crackers, brown rice kutsuki, brown rice sable, brown rice benkasa are widely used in all types of rice crackers.

Rice grains can be roughly divided into two types: white rice, which refers to only the endosperm, and brown rice, which includes the so-called outer skin, which includes the pastry coat, seed coat, aleurone layer, germ, etc.

By the way, even if this brown rice is used as a powder or as a granule (X6), due to its strong flavor and spout, it is limited to health-oriented foods and hobby items. It is true that we have succeeded in making it a product that is suitable for people's backs.
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In particular, when the round granules are used as they are, the hardness of the granules remains, giving a feeling of unevenness and resistance to the nozzle and giving a bad impression.

That is, in rice crackers and rice crackers, the outer skin of brown rice grains is hard and impedes water penetration, and steaming at normal pressure is 1.11%. It is also relevant.

This is because the outer skin does not crack and suppresses the swelling of the endosperm.
Doughs for breads and other snacks, confectionery, etc. This is because the grains of brown rice harden in a clump-like manner when further baked.

Even when baking dough for cookies and sables in an oven at around 180 degrees Celsius, it is possible to mix brown rice grains into the ingredients.
') In order to solve this problem, the present invention is to prepare brown rice grains in advance as they are, or f. 'F: Window time Water or salt water] llamadfl ft9 Immerse in water, etc. in which Fl, etc. has been dissolved Lt: ru F, IH;! q Or roast brown rice grains with 1r inorganic material etc.) Make cracks in the outer skin and swell the liver milk part, or place 1 brown rice grain in a rotating sealed cylindrical body for about 1 moment. If you heat it up and then open it to n・F when the internal temperature and force reach the target 0 f'l, the heated water will instantly evaporate, destroying the tissue and causing it to swell. As a result, the brown rice itself became crispy1
] Gives a feeling.

This is produced in smaller quantities using the conventional 17) method. Arare Dough Senbei Ilt Yamata (:t Cookie...Sub 17-
In a certain time -1-Is the brown rice grain recorded as it is, or is it 1?
Soak it in an appropriate amount of soy sauce, honey, etc. and let it penetrate by leaving it naturally or heating it.
3. Depending on your needs, you can add soy sauce, sugar, salad, etc. to the outside flavor, which is also suitable for the present invention. The term baked confectionery refers to rice crackers, rice crackers, cookies, sables, biscuits, breads, snacks, confectionery, etc., as well as baked goods that are baked in an oven or baking pot during the finishing process. .

One of the advantages of the +gJ method described above is that the spout of rice crackers mixed with puffed brown rice grains has a unique texture that is crunchy yet crunchy, and has a pleasant light charred flavor that perfectly harmonizes with the baked dough. Next, the present invention will be described in detail.

Example (1) (L) Soak 1 q of brown rice in water for an hour and then drain the water.

■ Roast the brown rice grains (1) using an inorganic roaster until they are lightly spattered.

■ Using the traditional method of making okaki dough, soak sticky rice in water, steam it in a steamer, and pound it with a rice cake machine.

(4) During the second half of (3) during pounding or after pounding, mix in any amount of roasted brown rice grains ■ so that it is uniformly dispersed.

(5) I″L elongated type L After cooling and hardening, cut into a suitable shape, turn to low temperature, then dry, and then bake in a flat roasting kettle or a rolling kettle to make soil.

Example (D) (1) Put brown rice grains into the cylinder of an instant expansion device, seal it, rotate it, and apply heat. 6. When the internal temperature and pressure reach the appropriate conditions, the temperature and pressure suddenly drop to normal pressure. open to

(There is no need to greatly expand the ends of the sticks.) ■ Add honey to the expanded brown wood pods, heat gently, and let it penetrate into the grains of brown rice.

■ Make dough by adding butter, sugar, water, etc. to flour and kneading it using the traditional method of making dough, (4)
For seasoning, mix in any amount of puffed brown rice grains ■ to the kneaded cookie dough ■ so that it is evenly dispersed.

■ After cutting into a suitable shape, finish baking in an oven or kettle.

Claims (2)

[Claims] (1) Brown rice grains are soaked as they are or in water, salt water, etc. for an arbitrary period of time, and then puffed by roasting in a pot or roaster, or puffed using an instant puffing device. (2) Puffed brown rice grains (1) are added as is or after flavoring by permeating an appropriate amount of honey etc. into the dough of arare dough, rice cracker dough, cookies, breads, and other sweets produced by conventional methods. Mix the desired amount evenly and bake. A method for producing baked confectionery using puffed brown rice grains as described above, which is characterized by uniformly mixing the puffed brown rice grains into the gravy dough, etc., and then baking it to finish.