JPH0928300A - Production of fried rice cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To stably produce a kind of fried rice cake, so-called 'BAKUDAN (pop open) BALL' in a variety of its sizes, as its exquisite texture is maintained, in a factory without relying on intuition and experience. SOLUTION: The rice case paste is formed in a volume of 8mm3 -1,000m<3> and dried to 10-23wt.% of water content. Then, the rice cake is coated with the skin material mainly comprising wheat flour at a ratio of 0.15-1.5kg of the skin material to 1kg of rice cake to form the skin layer on the whole surface of the rice cake using a binder. Then, the coated rice cake is fried in oil at 170-220 deg.C whereby the skin layer is formed on the surface and the inner rice cake is swollen to burst open the skin layer.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fried confectionery, and more particularly to a method for stably producing fried confectionery while maintaining texture.

[0002]

2. Description of the Related Art Conventionally, so-called "Bakudan Ball"
It is known to have a deep-fried confectionery, and the inside of the confectionery has a crispy texture due to the use of mochi dough, and the surface has a relatively hard skin-like texture that gives a firm texture. It is widely eaten by children and old people due to its rich mix.

[0003]

However, in the past, a confectionery craftsman has relied on experience and feeling to manufacture, and stable production is difficult when mass-produced or when an inexperienced craftsman produces it. The skin was so strong that it did not explode, and it became a confection that children and old people could never eat.

In response to the recent diversification of tastes, there is a tendency to demand the production of fried confectionery with a relatively soft skin, which is quite possible in the conventional production method which depends on the experience and feeling of craftsmen. There was a problem that we could not respond.

In view of the above problems, the present invention provides a manufacturing method which enables stable factory production of fried confectioneries of various sizes without depending on the feeling and experience while maintaining an exquisite texture, and particularly relatively. An object of the present invention is to provide a manufacturing method capable of manufacturing a fried confectionery having a soft skin.

[0006]

Means for Solving the Problems The present inventor has completed the present invention by paying attention to the fact that the relationship between the size of rice cake dough and the amount of wheat flour should be grasped as a result of intensive studies to solve the above problems. Came to do.

[0007] Therefore, the production method of the fried confections according to the present invention, by forming the rice cake dough volume 8mm ³ ~1000mm ^3,
The step of adjusting the water content to 10% to 23% by weight, and the mochi dough, the skin raw material powder mainly composed of wheat flour, and the binder of both in the rotary barrel were used when the skin raw material powder was 0. It is charged in a ratio corresponding to the volume of the rice cake dough within the range of 15 kg to 1.5 kg, and by rotating the rotary barrel, the skin raw material powder is layered on the entire surface of the rice cake dough with a binder to form a confectionery raw material. And the confectionery raw material at a temperature of 170 ° C to 22
It is characterized by comprising the steps of frying in 0 ° C. oil to form the surface raw material powder into a skin and expanding the rice cake dough to explode the skin.

Since mochi dough expands when it is fried in oil, it is important to form it into a size that can be eaten by one bite. Therefore, the volume of rice cake dough is 8 mm ^{3 to} 1000 mm ³
And The shape of the rice cake dough is not particularly limited. The moisture content of the mochi dough is important for properly blasting the skin and ensuring the crisp texture, and is 10 wt% to 23 wt% to achieve this object.

Raw material powder 0.15k per 1kg of mochi dough
The amount used in the range of g to 1.5 kg is that if the weight is less than 0.15 kg, the skin will explode so finely that the original shape of the fried confection will not be obtained, and if the weight exceeds 1.5 kg, the skin will be too hard and the product will become a product. This is not possible. However, since the expansion force differs depending on the size of the rice cake dough, select the weight near 1.5 kg when the volume of the rice cake dough is large, and the weight of 0.15 kg when the volume is small. Preferably. That is, the term "a ratio of the skin raw material powder corresponding to the volume of the rice cake dough within the range of 0.15 kg to 1.5 kg with respect to 1 kg of the rice cake dough" in the claims means this.

[0010] Even if the rice cake is manufactured under the same conditions depending on the raw material of the mochi dough, the water content, the temperature and humidity of the factory atmosphere, the skin will be finely blasted or become too hard, the amount of the raw material powder will depend on the conditions. Also fine-tune as appropriate.

Wheat flour is used as the raw material powder for the skin, but other edible powder may be added for the purpose of flavoring and seasoning. The binder may be edible, and the amount of the binder added is preferably set so that the hide raw material powder uniformly adheres to the surface of the dough.

[0012] The volume of the rice cake dough and 8mm ³ ~216mm ^3, the use of leather raw material powder of 0.15kg~1.4kg against rice cake dough 1kg, the skin is relatively soft, the best deep-fried candy to children and the elderly Is obtained. The inventor of the present invention has made various trials in order to soften the skin. For example, various additives such as starch were added to the raw material powder for the hide, but no soft hide was obtained. Next, we focused on adjusting the amount of the raw material powder for the skin, but the large-sized mochi dough did not produce a product because the skin exploded finely. Therefore, the mochi dough is made to have a volume of 216 mm ³ or less, and the raw material powder for skin is 1.4 k
Below g, a fried confectionery with the desired softness of the skin was obtained. The volume of the rice cake dough has a lower limit of 8 mm ³ in consideration of complexity in production. Also, if there is too little skin raw material powder, the skin will explode finely, so the lower limit is 0.1.
It was 5 kg.

[0013]

According to the present invention, since the amount of skin raw material powder adhering to the rice cake dough is quantified, fried confectionery from large grains to fine grains, especially fried confectionery with relatively soft skin is fried. Can be manufactured in a stable manner and can be manufactured without relying on the experience and feeling of skilled craftsmen, and as a result, it is possible to easily carry out factory production and reduce the manufacturing cost.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described below in detail based on preferred embodiments.

[Example 1] Volume of mochi dough was 8 mm ^{3 to} 6
4 mm ^3, and after natural drying or drying in a controlled atmosphere until the water content becomes 10 to 23% by weight, the dough and wheat flour in the rotary barrel are 0.15 kg per 1 kg of mochi dough. Input at a rate of ~ 0.6 kg,
An edible binder was appropriately added and the rotary barrel was rotated to uniformly adhere the wheat flour in layers to the entire surface of the rice cake dough to prepare a confectionery raw material, which was fried in oil at 170 ° C to 220 ° C.

The resulting fried confectionery is a very small fine grain, and the skin is not firm or soft and has an appropriate hardness, and it is a fine-grain fried confectionery of softness suitable for children and the elderly. It was The shape was such that it exploded into two or three, and many fine crack-like patterns were contained on the inner surface of the skin, but it was a perfect product.

[Example 2] 0.5 per 1 kg of mochi dough
Other than adding flour at a rate of from kg to 0.8 kg,
Fried confectionery was produced under the same conditions as in Example 1. The skin of the obtained product was somewhat firmer than that of Example 1, but was a sufficiently satisfactory product as in Example 1.

[Example 3] 0.7 for 1 kg of mochi dough
Other than adding wheat flour at a rate of from kg to 1.2 kg,
Fried confectionery was produced under the same conditions as in Example 1. The obtained product was a fine-grain fried confectionery whose skin was relatively hard and had a firm texture and was most suitable for adults.

[Embodiment 4] The volume of rice cake dough is from 64 mm ³ to
216 mm ³ and the flour was 0.
Manufacture was performed in the same manner as in Example 1 except that the amount was 25 kg to 0.8 kg. The obtained product was larger than that of Example 1, but the skin was soft as in Example 1, and was a small-sized fried confectionery suitable for the elderly and children.

[Example 5] 0.7 per 1 kg of mochi dough
Other than adding flour at a rate of from kg to 1.4 kg,
Fried confectionery was produced under the same conditions as in Example 4. The skin of the obtained product was somewhat firmer than that of Example 4, but there was no problem in shape and it was a product that was sufficiently satisfactory as in Example 4.

[Embodiment 6] The outer dimensions of rice cake dough are 216 m.
m ^{3 to} 512 mm ³ , 0.4 for 1 kg of rice cake dough
Other than adding flour at a rate of from kg to 1.0 kg,
It was manufactured in the same manner as in Example 1. The product obtained contained a small amount of finely crushed skin, but it was not a problematic amount, and it was a medium-sized fried confectionery with a relatively hard skin.

[Example 7] 0.8 against 1 kg of mochi dough
except that wheat flour was added at a ratio of kg to 1.5 kg.
It was produced in the same manner as in Example 6. Most of the products obtained were in the form of two or three skin blasts and were satisfactory medium grain products.

[Embodiment 8] The outer dimensions of rice cake dough are 512 m.
m ^{3 to} 1000 mm ³ and 0.
It was produced in the same manner as in Example 1 except that wheat flour was added at a rate of 5 kg to 1.0 kg. The obtained product had no problem in shape, had a relatively hard skin, and was a large fried confectionery suitable for adults.

[Example 9] 0.9 per 1 kg of mochi dough
except that wheat flour was added at a ratio of kg to 1.5 kg.
It was produced in the same manner as in Example 8. The obtained product had no problem in shape and the skin was relatively hard as compared with Example 8, but it was a satisfactory fried confectionery.

Comparative Example 1 1.6 kg per 1 kg of mochi dough
except that wheat flour was added at a rate of from kg to 1.8 kg,
Fried confectionery was produced under the same conditions as in Example 1. The obtained product had a hard skin and had to be judged as a defective product.

[Comparative Example 2] A fried confectionery was produced under the same conditions as in Example 1 except that wheat flour was added at a ratio of approximately 0.1 kg to 1 kg of mochi dough. The resulting product was finely crushed and did not have the intended fried confectionary form.

Comparative Example 3 1.6 per 1 kg of mochi dough
except that wheat flour was added at a rate of from kg to 1.8 kg,
Fried confectionery was produced under the same conditions as in Example 4. The obtained product had a hard skin and was unfavorable as a product.

[Comparative Example 4] A fried confectionery was produced under the same conditions as in Example 4, except that wheat flour was added at a ratio of approximately 0.1 kg to 1 kg of mochi dough. The resulting product was finely crushed and not in the form of fried confectionery.

[Comparative Example 5] 1.6 kg per 1 kg of mochi dough
Other than adding the flour at a rate of from kg to 2.0 kg,
Fried confectionery was produced under the same conditions as in Example 6. The obtained product had a hard skin and was defective.

[Comparative Example 6] A fried confectionery was produced under the same conditions as in Example 6 except that wheat flour was added to the rice cake dough in an amount of about 0.1 kg.
Similarly, it was not in the form of fried confectionery.

[Comparative Example 7] 1.6 kg per 1 kg of mochi dough
Other than adding the flour at a rate of from kg to 2.0 kg,
A fried confectionery was produced under the same conditions as in Example 8. The obtained product was too hard and the product was defective.

[Comparative Example 8] A fried confectionery was produced under the same conditions as in Example 8 except that wheat flour was added to the rice cake dough in an amount of about 0.1 kg. It was not in the form of fried confectionery.

Claims (4)

[Claims] 1. A mochi dough having a volume of 8 mm ^{3 to} 1000 mm ³
And the moisture content is adjusted to 10% to 23% by weight, and the mochi dough, the skin raw material powder mainly composed of wheat flour, and the binder of both are made into 1 kg of the mochi raw material in the rotary barrel. To 0.1
It is charged in a range corresponding to the volume of rice cake dough within a range of 5 kg to 1.5 kg, and the raw material powder is attached in layers to the entire surface of the rice cake dough with a binder by the rotation of the rotary barrel to form a confectionery raw material. And a step of frying the confectionery raw material with oil at 170 ° C to 220 ° C to form the surface peeling raw material powder and expanding the mochi dough to explode the peeling. Confectionery manufacturing method. 2. A rice cake dough volume 8mm ³ ~64mm ³ 1k
The method for producing a fine fried confectionery according to claim 1, wherein 0.15 kg to 1.2 kg of skin raw material powder is used per g. ^3. The method for producing a small-sized fried confectionery according to claim 1, wherein 0.25 kg to 1.4 kg of skin raw material powder is used for 1 kg of rice cake dough having a volume of 64 mm ^{3 to} 216 mm ³ . 4. A volume of 216 mm ³ to rice cake dough 1kg of ~512mm ^3, The method of manufacturing according to claim 1 grain fried confectionery in according with to use a skin material powder 0.4Kg～1.5Kg.