JPH1189516A - Production of baked confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a highly thin baked confectionery light in palate feeling, tending to be eaten continuously, and good in flavor, through rolling a dough to <=1 mm thick. SOLUTION: This method for producing a baked confectionery comprises the step wherein grains with high glutinousness such as glutinous rice as feedstock, either singly or in the form of a mixture of several kinds thereof, is directly steamed to a water content of 40-50 wt.%, subjected to through-flow drying to a water content of 25-35 wt.%, and then nipped at a pressure of 120-170 kg/cm<2> using a pair of rolling mill rolls composed of a mesh carved roll and a smooth-surfaced roll standing against each other to afford a netty sheet-like dough <=1 mm thick; subsequently, the resultant dough is stamped to any shape, dried to a water content of 10-20 wt.%, spray-coated with 5-30 wt.% of a vegetable fat-and-oil, and then heated with a hot air at 170-250 deg.C to effect puffing of the dough; finally, the surface of the resultant puffed dough is baked by infrared burner heating.

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 a very thin mesh baked confection having a thickness of 1 mm or less from rice, corn, potato, and wheat which have a high viscosity when cooked.

[0002]

2. Description of the Related Art Conventionally, baked confectionery having a thickness of 1 mm or less is extremely thin, has a light texture, is capable of continuous eating, and has good flavor and can be reliably molded and stably provided. A proposal for technology was desired.

[0003] However, conventionally, in the case of baked confectionery, if the dough is thinned and baked, the dough gets worse, the texture becomes hard, and a light-textured dough cannot be obtained.

[0004] Regardless of the material and physical properties of the dough,
In order to obtain a dough having a thickness of not more than m, a method of obtaining a sheet dough by rolling with a pair of rolling rolls is considered. Rolling of the seed material is generally performed in a multi-stage manner in which the material is gradually rolled thinly.

As a method for making a dough having a thickness of 1 mm or less, a method for producing prepared potato chips described in Japanese Patent Application Laid-Open No. 49-47555 discloses a method in which water (preferably heated water) is added to crushed dehydrated potato flakes. In addition, moisture 25
About 0.17-0.
A method for making a 51 mm thick sheet material is disclosed.

In order to improve the flavor of baked confectionery, it is known that if the drying and baking are performed in a short time, the flavor of the dough will be improved because the loss of the flavor of the dough due to heating is small. It is possible to solve the problem by increasing the surface area of the fabric, and specifically, it is known to mold the fabric into a mesh shape.

[0007] As a conventional method of forming a mesh, a dough is rolled with rolling rolls in which a roll engraved with a horizontal groove and a roll engraved with a vertical groove are opposed to each other to obtain a mesh-like sheet material. In this method, a sheet material was obtained by rolling with a pair of smooth rolls, and then pressed by a mesh roll to obtain a mesh material.

[0008] Further, as a method of baking thin dough, there are conventionally known a method using a baking device such as an infrared burner and a baking method using an oil raising (fly) method.

Japanese Patent Application Laid-Open (JP-A) No. 3-138050 discloses a method of baking confectionery dough while reducing the amount of oil.
Japanese Patent Application Laid-Open No. 1-247058 discloses a method of adjusting the oil content by further reducing the moisture content of the dough before frying, and Japanese Patent Application Laid-Open No. 7-327628 discloses a method of baking while continuing for a certain period of time. Proposed.

[0010]

SUMMARY OF THE INVENTION The present invention solves the following technical problems which cannot be solved by the prior art, and provides an extremely thin film having a thickness of 1 mm or less. An object of the present invention is to provide a technique that can reliably form and stably supply baked confectionery having a light texture, continuous eating, and good flavor with confectionery.

Heretofore, in baked confectionery, there has been a problem that, when the dough is thinned and baked, the dough gets worse, the texture becomes hard, and a light textured dough cannot be obtained.

In order to obtain a rolled sheet dough by pressing the dough with a pair of rolling rolls, when the raw material is rice, the dough is obtained by steaming and when the dough is rolled, the adhesiveness of the dough is reduced. As a result, there is a problem that a thin cloth having a thickness of 1 mm or less cannot be stably obtained because the cloth is wound around a roll. In addition, when corn, potato, and wheat are used as raw materials, dough obtained by steaming is similarly rolled when dough is rolled,
It was difficult to obtain a dough having a uniform thickness with holes.

[0013] The reason is that the steamed dough has a water content of 40-
The reason for this is that when the dough having a lower moisture content is to be made into a thin sheet material, the elasticity of the dough becomes large, making it difficult.

Further, in the method for producing prepared potato chips described in JP-A-49-47555, water (preferably heated water) is added to ground pulverized dehydrated potato flakes to make a 25-55% moisture dough with a rolling roller. About 0.1
In contrast to the method of making a sheet dough having a thickness of 7 to 0.51 mm, the dough has a moisture content of 25 to 3
When it is as low as 5%, other cereals such as rice, corn, wheat, etc. are 1m thick due to the strong physical properties of the dough.
It was difficult or impossible to roll the sheet below m.

In order to simplify the process as compared with the conventional method in which the rolling of the dough is divided into multiple stages and gradually rolling the thin dough, it is necessary to form a mesh-shaped dough with holes. Rolling the dough and mesh shape simultaneously by the opposing rolls, that is, it is possible to obtain a mesh shape at the same time while rolling the dough, it is desirable to provide a rolling roll and a mesh roll facing each other, thickness It was difficult to form a mesh fabric having a hole in a fabric of 1 mm or less.

Furthermore, in the case of baked confectionery, heating in which drying and baking are performed in a short period of time reduces the loss of flavor of the dough and improves the flavor of the dough. In a method in which the dough is rolled to obtain a mesh-like sheet fabric by rolling rolls in which the rolls with the vertical grooves are opposed to each other, the vertical and horizontal lines forming the mesh are formed by the grooves of the rolls facing each other. Therefore, there is a problem that it is difficult to reduce the thickness of the cloth to 1 mm or less.

In order to increase the surface area of the dough, a method of forming a mesh by rolling a dough with a pair of smooth rolls and forming the mesh by pressing with a mesh roll is a method of pressing a mesh roll onto the sheet dough. There is a problem that it is difficult to stably open the mesh holes because the holes of the meshes removed when forming the mesh are attached to the mesh roll or stuck to the canvas on which the sheet material is placed.

Further, when a baking device such as an infrared burner is used for baking thin dough, the obtained baking dough is thin and hard to form sudachi, so that it is baked firmly, so that the texture is firm and crunchy. There was a problem of becoming strong.

When the thin dough is baked by the frying method, the dough is swollen and forms a sudachi because the heating is strong, so that the dough floats well and the obtained dough has a light texture. However, the frying method has a problem in that the dough contains a large amount of oil, so that the taste becomes persistent and is not very desirable.

In Japanese Unexamined Patent Publication (Kokai) No. 3-138050, in which the oil content is reduced when baking confectionery dough, oil content after frying is reduced to about 20 to 3% by making the dough dough moisture about 20 to 40%.
It is a method that can be set to 0% and finished with less oil than ordinary fried snack confectionery, but this is a method in which the dough moisture is replaced with the oil content during frying by frying, and the oil content in the dough is determined. This is a typical frying method (fried oil), which causes oil to be contained in the dough, resulting in a persistent taste, and there is a problem that a baked confectionery that is not so favorable in texture can be obtained.

In the method of Japanese Patent Laid-Open No. 1-242058, in which the oil content is reduced when baking the confectionery dough, the dough moisture before frying is reduced to adjust the oil content. Is a general frying method (oil fried) in which the oil content in the dough is determined by being replaced with the oil content during frying. The oil content is included in the dough, the taste becomes persistent, and the texture becomes There was a problem that a very desirable baked confectionery could not be obtained.

Further, Japanese Patent No. 2632749 discloses that in a method for producing potato chips, raw sliced potatoes are irradiated with microwaves to reduce the water content to 25 to 30%, and the dough is swollen to form chips, thereby producing oil-free fats and oils. It is a method of obtaining potato chips, which expands the dough by microwave irradiation and increases the porosity and surface roughening. There was a problem that it could not be obtained.

In the method disclosed in Japanese Patent Application Laid-Open No. 7-327628, when dough having a thickness of 0.5 to 2 mm is baked using potato as a raw material, a dough of about 2 to 2
The firing is performed in 0 minutes (Japanese Patent Laid-Open No. 7-327628, page 4, left column, lines 30 to 34). In this method, firing takes a long time. There is a problem that it may be dissipated.

An object of the present invention is to roll rice, corn, potato, and wheat, which are hard to roll and hard to roll, when rolling cereal starch which has been pregelatinized by steaming or the like. The raw material can be mixed and stably rolled into a sheet cloth having a thickness of 1 mm or less. A mesh with perforations is formed at the same time as the rolling. An object of the present invention is to provide a method for producing a baked confectionery having a light texture and a flavor of a raw material by freely heating the oil content of the baked confectionery dough by heating for a long time.

[0025]

According to the present invention, there is provided a method for producing baked confectionery, which comprises steaming cereals, such as glutinous rice, alone or as a mixture of a plurality of varieties as raw materials without powder. Then, those having a water content of 40 to 50% after steaming are air-dried until the water content becomes 25 to 35%. The steamed dough whose moisture content has been adjusted by drying is pressed by a roll having a mesh imprint thereon and ^two rolling rolls having smooth rolls opposed to ^each other at a pressure of 120 to 170 kg / m ^{2 to} have a thickness of 1 mm or less. And a mesh-like sheet dough. Then, after the mesh-like sheet dough is cut into an arbitrary shape, the dough is dried until the dough moisture becomes 10 to 20%, and the vegetable fat is 5 to 30% based on the dried dough.
After spray-coating evenly on the dough surface so that
The dough is expanded by heating with hot air at 0 to 250 ° C. After the expansion, the dough is colored by baking the dough by infrared burner heating.

In addition, cereals having high adhesiveness such as glutinous rice alone,
Alternatively, a roll obtained by mixing a plurality of types to obtain a raw material, steaming as a powder and steaming, and then drying the material having a moisture content of 40 to 50% to a moisture content of 25 to 35% by engraving a mesh, With two rolling rolls facing each other with smooth rolls facing each other, a thickness of 1 m with a pinching pressure of 120 to 170 kg / m ^2.
m or less, a mesh-shaped sheet dough is obtained, and then the fabric is cut into an arbitrary shape, dried to a moisture content of 10 to 20%, and sprayed with vegetable oil 5 to 30% on the fabric surface. This is a method for producing baked confectionery by heating the hot dough at 170 to 250 ° C. to expand the dough, and then adding a baking color to the dough surface by infrared burner heating.

Further, in the method for producing baked confectionery of the present invention, a single or a mixture of grains obtained by pregelatinizing a plurality of grains into powder or flakes is used as a raw material, and water is sprayed while stirring the raw material. The dough having a moisture content of 25 to 35% was subjected to 120 to 170 rolls using two rolls in which a mesh-engraved roll and a smooth roll were opposed to each other.
With a sandwiching pressure of kg / m ² , a mesh-like sheet-like dough having a thickness of 1 mm or less was obtained. Then, after being cut into an arbitrary shape, the moisture of the dough was dried to 10 to 20%, and vegetable oils and fats were removed.
３０30% Sprayed on the dough surface, then 170-250
After heating the fabric with hot air at ℃ to expand the fabric, the surface of the fabric is baked by infrared burner heating.

Further, in the method for producing baked confectionery of the present invention, yeast and yeast food are added to flour, mixed and fermented, fermented seeds are added, and shortening, sugar, salt and the like are added, mixed, steamed, and steamed. After that, the water having a water content of 40 to 50% is dried by aeration to obtain a water content of 25 to 3%.
The roll having 5% content was rolled to 120-170 by two rolls in which a mesh-engraved roll and a smooth roll were opposed to each other.
With a sandwiching pressure of kg / cm ² , a mesh-like sheet-like rice cake dough having a thickness of 1 mm or less was obtained, and then, after being cut into an arbitrary shape, the dough moisture was dried to 10 to 20%, and the vegetable oil and fat was dried.
３０30% Sprayed on the dough surface, then 170-250
Heating with hot air at ℃ to expand the dough, and then baking the dough surface by infrared burner heating.

The grains used in the method for producing baked confectionery of the present invention include rice, corn, potato, and wheat.

[0030]

BEST MODE FOR CARRYING OUT THE INVENTION The dough used in the method for producing baked confectionery of the present invention is obtained by simultaneously rolling a mesh having a hole of not more than 1 mm in thickness into a sheet dough. Generally, cereal starch used as a raw material, when pregelatinized, shows different physical properties depending on the type of raw material, but in the present invention, glutinous rice, glutinous rice, corn, potato, wheat are used as raw materials. The processing method for these will be described below.

Glutinous rice The soaked glutinous rice is boiled in a round basket with a steaming basket or the like.
When trying to make a sheet dough by sandwiching the 0% roll between the opposing stamping roll and the smoothing roll, the temperature of the glutinous rice is high immediately after steaming. Since the material has viscosity and the viscosity is remarkably increased with a decrease in temperature, when a sheet material having a thickness of 1 mm or less as required in the present invention is used, the thickness of the sheet material is uneven, and the thickness is not uniform. .

In addition, the dough is wound around the engraving roll side of the rolling roll, or the holes in the mesh are not opened cleanly. Therefore, in the present invention, in the case of sticky rice grains, a steaming basket or the like is used for 40-50.
% And then immediately dried to 25 to 35% moisture by through-flow drying, and then passed through a roll having a mesh engraved with an adjustable clamping pressure and a rolling roll opposed to a smooth roll to a thickness of 1 mm or less. Obtain a mesh sheet fabric with a checkered hole.

The thickness of the fabric is determined by the depth of the line in which the grid of the mesh roll is cut. If the moisture content is less than 25% in the through-air drying, it is difficult to pass through the rolling roll, and if the moisture content exceeds 35%, it is difficult to wind around the roll or form a perforated mesh when passing through the rolling roll.

When glutinous rice is processed into flour, water is added and steamed to reduce the water content to 40% to 50%. In this case, a mesh material having a uniform thickness and a stable hole cannot be obtained as in the case of round grains, so that it is steamed by a conventional method to obtain a rice cake having a water content of 40 to 50%. Dry to 25-35%.

The rice cake obtained by steaming is easily made into a sheet dough by a rolling roll so that it can be easily dried by aeration drying. Because it is easy to dry, it is not necessary to make the thickness extremely high by rolling.
What is necessary is just a state which can be dried to 35%. The mochi to be dried is different from the mochi immediately after steaming, and the surface is dry and the physical properties are hard, but this is passed through a roll engraved with a mesh that can adjust the pinching pressure and a rolling roll facing a smooth roll. To obtain a mesh sheet cloth having a lattice pattern with a thickness of 1 mm or less. The reason why the moisture content of the dough is 25 to 35% by ventilation drying is the same as that for the round grain treatment.

Glutinous rice When immersed glutinous rice is pressed into a sheet material by pressing it with rolling rolls in the same process as glutinous rice as it is,
Unlike glutinous rice, the rice grains cannot be completely crushed just by passing through a rolling roll, and only the rice cake dough with the remaining grains remains. After drying to ~ 35%, the roll was imprinted with a mesh capable of adjusting the pinching pressure, and passed through a rolling roll facing a smooth roll to a thickness of 1 m.
Thus, a mesh sheet material having a lattice pattern of not more than m is obtained.

The thickness of the fabric is determined by the depth of a line in which the grid of the mesh roll is cut. If the moisture content is less than 25% in the through-air drying, it becomes difficult to pass through a rolling roll.
If it exceeds 5%, it will not be wound around the roll when passing through the rolling roll or a mesh with holes will not be formed.

Even if the glutinous rice is made into flour and the sheet cloth is passed through a rolling roll in the same manner as the glutinous rice processing to obtain a mesh sheet cloth, a uniform thickness of 1 mm or less is different from the sheet cloth obtained by glutinous rice powder processing. The fabric is obtained, but the mesh hole is not opened neatly, or the mesh shape is soft and the sheet fabric is soft. % Of water, and then immediately dried by aeration to obtain a water content of 25 to 3%.
After drying to 5%, it is passed through a roll engraved with a mesh capable of adjusting the pinching pressure and a rolling roll facing a smooth roll to obtain a mesh sheet cloth having a lattice pattern with a thickness of 1 mm or less and having holes. . The thickness of the dough is determined by the depth of the line that cuts the grid of the mesh roll.

If the water content is less than 25% in the through-air drying, it is difficult to pass through the rolling roll. Similarly, if the water content is more than 35%, the roll may be wrapped around the roll or a mesh with holes may be formed. Can not.

Corn The use of corn as round grains is not performed in the present invention. Generally, it is used in a state such as corn grits and corn flour. The mesh sheet dough obtained by steaming and rolling, unlike glutinous rice or glutinous rice, has a low viscosity of the dough after steaming and can obtain a uniform dough having a thickness of 1 mm or less.

However, if the grains of the corn grits are large, sheet dough with the remaining grains is obtained. Also, like the glutinous rice, the mesh holes are not opened cleanly, or the mesh shape is soft and the sheet material is soft, so it deforms in the process of die cutting from the rolling rolls and the mesh collapses, so the round grain of glutinous rice and glutinous rice Similarly to the above-mentioned process, before being rolled by a mesh roll, the material is dried to 25 to 35% and then rolled to obtain a mesh sheet material.

Potato flakes, potato flour, potato granules, etc. are available as processed potato flour, and unlike rice (glutinous rice, uruchi rice) and corn, these are mixed with water while stirring as a raw material without using a steaming step. Is adjusted to a water content of 25 to 35% by spraying or the like, and pressed by a rolling roll to form a mesh sheet cloth having a thickness of 1 mm or less.

Wheat Used as a raw material as flour. When steamed, flour becomes a dough with very high elasticity as a physical property.
Roll molding is performed by steaming to 水分 50% moisture. By increasing the pinching pressure during roll forming, a uniform and stable mesh sheet cloth having a thickness of 1 mm or less can be obtained.

Mixture In the case of mixing two or more of rice, corn, potato and wheat as raw materials, the following conditions apply if different raw materials can be uniformly mixed after steaming and the water content can be dried to 25 to 35% after steaming. Is done. A mesh fabric having a hole with a thickness of 1 mm or less is obtained.

Next, a method of rolling into a mesh sheet material will be described. As a method of forming a perforated mesh in a sheet material having a thickness of 1 mm or less, the dough is passed through a rolling roll in which a roll engraved with a mesh and a smooth roll are opposed to each other.

The structure of the mesh roll is such that the mesh of the roll having the mesh imprinted thereon is engraved with a line having a width of 1 mm or less at intervals of 3 mm.
A mm-square lattice is used. The size of the mesh grid can be changed depending on the product, and is adjusted by increasing or decreasing the interval between the engraving lines.

When the dough is passed and rolled between the smooth roll and the mesh roll facing each other, in order to make the mesh portion of the sheet fabric perforated, the pressing force between the pair of rolls is set to 120.
It is performed in a range of up to 170 kg / cm ² .

When the pinching pressure is less than 120 kg / cm ^2, when the dough used in the present invention is roll-formed, mesh holes may not be stably opened or the strength of the formed dough may be insufficient to maintain the mesh shape. It becomes difficult.

Rolling with a nip pressure exceeding 170 kg / cm ² produces a mesh-shaped material, but is impractical due to a large roll rotation load.

The thickness of the sheet material is determined by the depth of the engraved line cut in a grid on the roll.

The grains used in the present invention are rice, corn, potato, and flour. The state of the dough when the mesh is formed by a rolling roll will be described. The dough moisture during the rolling is 25 to 35%.

If the water content of the dough is lower than 25%, a mesh-like sheet material cannot be obtained by a rolling roll.

That is, when rolling is performed with the gap of the rolling roll set to zero when rolling on the rolling roll, the physical properties of the dough are high because the moisture content of the dough is low, and the dough cannot be rolled into a sheet. However, even if it can be made into a sheet-like material, it is not possible to obtain a sheet material stably due to unevenness in thickness or a hole in the material.

When the dough has a moisture content of more than 35% and is applied to a rolling roll, the condition varies depending on the raw material, but the dough that has passed through the rolling roll is wound around the engraving roll or forms a mesh space. However, there is an inconvenience that the mesh adheres to the mesh fabric and a perforated mesh is not formed. Also, when the dough is rolled at a moisture of 35% or more,
The dried and baked dough becomes brittle and easily damaged. It is considered that the sheet material having a thickness of 1 mm or less is formed by rolling and then dried and dehydrated by baking to reduce the actual weight of the material and make the material brittle.

Next, the rolled sheet material is formed into a desired shape such as a circle or a strip by cutting or punching.

The molded dough is dried to a moisture content of 10 to 20% by a drying process. The drying method may be any method such as ordinary through-air drying.

Regarding the dough moisture before baking, the puffing force differs depending on the dough moisture during baking depending on the raw material.

In order to have a suitable uki in the present invention, rice (glutinous rice, uruchi rice) and corn and potato are used as raw materials. This causes inconveniences such as the formation of large air bubbles (so-called bubbling) and the inability to expect uniform expansion. Further, if the moisture of the dough is less than 10%, the dough becomes hard, which is not preferable.

Before baking, 5 to 30 vegetable oils and fats are applied to the dough surface.
%. Generally, frying (fried)
Is preferable because it has a rich taste of oils and fats and is delicious because it has a continuous eating property. However, when the fats and oils are attached much, the taste may be persistently felt and may not be preferable.

In the present invention, the oil adhesion of the dough can be changed freely. That is, vegetable oil is applied to the dried dough at a rate of 5 to 30% based on the weight of the dried dough.

The method of adhesion and application is performed by spraying or brushing. The proportion to be attached is appropriately changed according to the preference. However, when the adherence rate exceeds 30%, the taste is persistent when eaten, and after baking, the dough surface becomes sticky and oil adheres to hands, which is not preferable. At less than 5% deposition, the oil penetrates into the dough and the taste of the oil is not felt when eaten.

Furthermore, if vegetable fats are adhered to the surface of the dough before baking, the dough becomes softer when the dough is not adhered with vegetable fats and oils. When the attachment ratio of vegetable oils is less than 5%, the leavening power of the dough is almost the same as that of the dough to which no vegetable oils are attached. Therefore, in order to increase the taste and puffing power, the amount of the vegetable oil or fat to be attached to the dough needs to be 5% or more.

If vegetable oils and fats are applied in an amount of more than 30% and baked, there is no point in increasing the amount of the adhesions because the liquid is dripped from the dough surface by heating.

The vegetable oil or fat may be appropriately selected from rice oil, corn oil, palm oil, soybean oil and the like according to the intended use.

In the firing method, if the heat source such as a ceramic burner is exposed, the attached vegetable oil may burn, and the dough is heated by hot air at 170 to 250 ° C. Baking.

In the present invention, a method is employed in which the cloth is heated and expanded by applying hot air at 170 to 250 ° C. so that the cloth is sandwiched between the upper and lower sides of the cloth in a substantially closed space so that the cloth is not blown by hot air. In this method, the dough is heated without unevenness, so that the dough is not unevenly baked and the dough expands evenly.

When potato is used as a raw material, a sheet material having a thickness of 1 mm or less is formed into a desired shape with a smooth roll without using a mesh roll at the time of rolling, and baked by the treatment method of the present invention, the potato is also steamed. Because it is less viscous than rice and corn, it is fragile and easily collapses.

However, in the case of the cloth formed in a mesh shape, the shape is stable, although it is unknown whether the pinching force at the time of forming the mesh is strong in the marking groove of the marking roll.

In order to color the baked dough, the surface of the dough is baked with an infrared burner or the like. The dough can be colored by heating with hot air, but in this method, the baking color on the dough surface becomes dull and dull.Therefore, infrared burners are installed above and below the net conveyor, and the baking is performed on the net conveyor. By moving the dough while placing it, you can add a shiny color to the dough.

Further, the dough which has been baked and expanded by heating with hot air hardens at the time of completion of the expansion, and if the baking color is directly applied by heating with hot air, the doughs may collide with each other and the dough may be damaged. Then, place the dough on a conveyor and let the dough stand still, and color it.

The baked dough is seasoned according to the product to make baked confectionery having a thickness of 1 mm or less. Next, examples of the present invention will be described. However, the present invention is not limited only to the scope of the following embodiments.

[0072]

【Example】

(Example 1) After glutinous rice was immersed for 12 hours, it was steamed in a steaming basket to obtain steamed rice having a water content of 43%. The steamed rice was aerated and dried to obtain a dry steamed rice having a moisture content of 25%. Next, this was passed through a mesh roll on which a mesh was imprinted and a rolling roll opposed to a smooth roll to obtain a mesh sheet cloth with a hole having a thickness of 0.8 mm. No rice grains remained in the sheet dough.

The rolling roll is 30 cm in diameter, and the mesh of the mesh roll is imprinted in a 3 mm square. When the dried steamed rice is passed through the rolling roll, the pressing force between the rolls is 130 k.
g / cm ² . The mesh sheet fabric is formed into a circular shape having a diameter of 5 cm with a die roll, dried with warm air for about 30 minutes, and adjusted to a moisture content of 20%.
Was baked for 30 seconds with a hot air sintering machine.

The hot-air sintering machine has a structure in which hot air at 230 ° C. is injected into the dough from above and below into a substantially enclosed space from above and below, and the upper and lower doughs are sandwiched by a net so that the dough is not moved by the hot air. The structure is fired. When the dough was completely expanded, the dough was taken out, an infrared burner for rice confectionery was baked in a baking pot as a heat source, and the dough was colored and then seasoned to obtain a product.

The obtained product retained the shape of a mesh having a hole with a thickness of 1 mm, was flat, did not deform the mesh, had a crisp texture, and had a good rice flavor.

Example 2 Glutinous rice was milled and steamed with a kneader to obtain a 43% moisture rice cake (dough). This rice cake (dough) was rolled to a thickness of about 3 mm with a rolling roll for rice crackers, and was dried to 28% by a band dryer.
Next, this was cut into a strip having a width of about 20 cm, and then rolled using the rolls used in Example 1 to a thickness of 0.8 mm.
To obtain a mesh sheet fabric with holes.

The mesh of the mesh roll was imprinted in a 3 mm square, and the pressure between the rolls when the dry rolled fabric was passed through the rolls was 150 kg / cm ² . The mesh sheet fabric is molded into a 5cm diameter circle with a die roll,
After being dried with warm air for about 30 minutes to reduce the dough moisture to 19%, the dough was sprinkled with 5% by weight of rice oil and baked at 230 ° C. for 30 seconds with the hot air dryer of Example 1. When the dough was expanded, the dough was taken out, an infrared burner for rice confectionery was used to color the dough in a baking pot as a heat source, and then the product was seasoned.

The obtained product retained a 1 mm-thick perforated mesh shape, was flat and did not deform the mesh, had a crisp texture, and had a good rice flavor.

Example 3 After immersing glutinous rice for 4 hours, the rice was steamed with a steamer to obtain steamed rice having a water content of 45%. The steamed rice was dried and dried to obtain a steamed rice having a moisture content of 30%. Next, a mesh sheet cloth having a hole having a thickness of 0.8 mm was obtained by a rolling roll used in Example 1. No rice grains remained in the sheet dough.

When the dried steamed rice was passed through the rolling rolls, the pressure between the rolls was 170 kg / cm ² . The mesh sheet fabric was formed into a circular shape having a diameter of 5 cm with a die roll, dried with warm air for about 30 minutes to reduce the moisture content of the fabric to 15%, and then spread 10% by weight of soybean oil on the fabric. Baking was performed at 230 ° C. for 30 seconds using the hot air dryer used.

When the expansion of the dough was completed, the dough was taken out, colored by an infrared burner for rice confectionery in a baking pot as a heat source, and then seasoned to obtain a product.

The obtained product retained the shape of a mesh having a hole with a thickness of 1 mm, was flat and did not deform the mesh, had a crisp texture, and had a good rice flavor.

Example 4 Glutinous rice was milled, and this was steamed with a kneader to obtain a dough having a water content of 45%. This rice cake dough was rolled to a thickness of about 2 mm with a rolling roll for rice confectionery, and a 32% dry rolled dough was formed with a band dryer. Next, this was cut into a strip having a width of 20 cm to obtain a dry rolled dough. Next, this was cut into a band shape with a width of about 20 cm, and a mesh sheet cloth with a hole having a thickness of 0.8 mm was obtained by the rolling roll used in Example 1.

The mesh of the mesh roll was stamped in a 3 mm square, and the pressure between the rolls when the dry rolled fabric was passed through the roll was 150 kg / cm ² . The mesh sheet cloth was formed into a circle having a diameter of 5 cm with a die roll, dried with warm air for about 30 minutes to reduce the water content of the cloth to 19%, and then spread 10% soybean oil on the cloth. Was baked at 230 ° C. for 30 seconds with the warm air sintering machine used in the above.

When the expansion of the dough was completed, the dough was taken out, and an infrared burner for rice confectionery was used to color the dough in a baking pot as a heat source and then seasoned to obtain a product.

The obtained product was flat and retained the shape of a 1 mm-thick perforated mesh, the mesh was not deformed, the texture was crisp, and the rice flavor was good.

(Example 5) Corn grits were steamed with a steamer to make a dough with a water content of 43%. The dough was dried to 30% by ventilation drying. Next, a mesh sheet cloth having a hole having a thickness of 0.8 mm was obtained by a rolling roll used in Example 1.

The mesh of the mesh roll was imprinted in a 3 mm square, and the pressure between the rolls when the dried dough was passed through the rolling rolls was 150 kg / cm ² . The mesh sheet fabric is molded into a circular shape with a diameter of 5 cm using a die roll, dried with warm air for about 30 minutes to reduce the fabric moisture to 12%, and then corn oil is applied to the fabric with a weight of 20%. Baking was performed at 230 ° C. for 30 seconds using the hot air baking machine used in Example 1.

When the expansion of the dough was completed, the dough was taken out, an infrared burner for rice confectionery was baked in a baking pot as a heat source, and then a seasoned product was obtained.

The obtained product retained a 1 mm-thick perforated mesh shape, was flat and did not deform the mesh, had a crisp texture, and had a good corn flavor.

Example 6 Cornflower was steamed with a steamer to make a dough with a water content of 43%. This rice cake (dough) was rolled to a thickness of about 3 mm with a rolling roll for rice confectionery to obtain a 28% dry rolled dough with a band dryer. Next, this was cut into a strip having a width of about 20 cm, and the rolled roll used in Example 1 was used to obtain a mesh sheet cloth with a hole having a thickness of 0.8 mm.

[0092] When the dried and rolled dough was passed through the rolling rolls, the clamping pressure between the rolls was 170 kg / cm ² . The mesh sheet fabric is 3cm in diameter with a die roll.
And then dried with warm air for about 15 minutes to reduce the dough moisture to 10%. Then, apply 20% by weight of corn oil to the dough, and use the hot air baking machine used in Example 1 for 30 seconds. Fired.

[0093] When the expansion of the dough was completed, the dough was taken out, the dough was baked in an infrared burner for rice confectionery in a baking pot of a heat source, and then the product was seasoned.

The obtained product retained the shape of a mesh having a hole of 1 mm in thickness and was flat, the mesh was not deformed, the texture was crisp, and the flavor of the corn was good.

(Example 7) Potato flour was added to a dough having a water content of 28%. Next, this was passed through a mesh roll on which a mesh was imprinted and a rolling roll opposed to a smooth roll to obtain a mesh sheet cloth with a hole having a thickness of 0.8 mm.

The mesh of the mesh roll was stamped in a 3 mm square, and the pressure between the rolls when the dough was passed through the rolling rolls was 150 kg / cm ² .

[0097] The mesh sheet cloth is formed with a die roll having a diameter of 5 mm.
cm, and dried with warm air for about 15 minutes to reduce the dough moisture to 15%. Then, apply 25% by weight soybean oil to the dough, and apply the hot air baking machine used in Example 1 to the dough. 200 ° C
For 30 seconds.

When the expansion of the dough was completed, the dough was taken out, the dough was baked with an infrared burner for rice confectionery in a baking pot of a heat source, and then seasoned to obtain a product.

The obtained product had a 1 mm-thick perforated mesh shape, was flat, the mesh was not deformed, the texture was crisp, and the corn flavor was good.

Example 8 Potato granules were mixed with 80
Water was added to the dough with water of 32%. Then
This was passed through a mesh roll on which a mesh was imprinted and a rolling roll facing a smooth roll to obtain a mesh sheet cloth with a hole having a thickness of 0.8 mm.

The roll is 30 cm in diameter, and the mesh of the mesh roll is imprinted in a 3 mm square. The pinching pressure of the roll when the dough is passed through the roll is 150 kg.
/ Cm ² . The mesh sheet fabric was formed into a circle having a diameter of 5 cm with a die roll, dried with warm air for about 15 minutes to reduce the fabric moisture to 18%, and then applied to the fabric with 25% soybean oil by weight. Baking was performed for 30 seconds with the hot air baking machine used in 1.

When the expansion of the dough was completed, the dough was taken out, an infrared burner for rice crackers was used to color the dough in a baking pot as a heat source, and then seasoned to obtain a product.

The obtained product had a 1 mm-thick perforated mesh shape, was flat, did not deform the mesh, had a crisp texture, and had a good potato flavor.

Example 9 Potato flakes were hydrated to make a dough with a water content of 30%. Next, this was passed through a mesh roll on which a mesh was imprinted and a rolling roll opposed to a smooth roll to obtain a mesh sheet cloth with a hole having a thickness of 0.8 mm.

The rolling roll is 30 cm in diameter, and the mesh of the mesh roll is imprinted in a 3 mm square. The pinching pressure between the rolls when the dough is passed through the rolling roll is 150 k.
g / cm ² . The mesh sheet fabric is formed into a circular shape having a diameter of 5 cm with a die roll, dried with warm air for about 15 minutes to reduce the fabric moisture to 16%, and then weighed 20% with respect to the fabric.
% Soybean oil, and the hot air sintering machine used in Example 1
It was baked at 80 ° C. for 30 seconds.

When the expansion of the dough was completed, the dough was taken out, an infrared burner for rice confectionery was used to color the dough in a baking pot as a heat source, and then seasoned to obtain a product.

The obtained product retained the shape of a mesh having a hole of 1 mm in thickness, was flat, did not deform the mesh, had a crisp texture, and had a good potato flavor.

(Example 10) 20 parts of potato granules and 80 parts of glutinous rice flour were steamed with a kneader to obtain a water content of 43%.
Of the dough. The dough was rolled to a thickness of about 3 mm with a rolling roll for rice confectionery, and dried to 28% by a band dryer. Next, after cutting this into a band shape of about 30 cm in width, a mesh roll engraved with the mesh,
The smooth roll was passed through the opposing rolling roll to obtain a mesh sheet cloth with a hole having a thickness of 0.8 mm.

The rolling roll is 30 cm in diameter, and the mesh of the mesh roll is imprinted in a 3 mm square. When the dry rolled fabric is passed through the rolling roll, the pressing force between the rolls is 15 mm.
It was 0 kg / cm ² . The mesh sheet fabric is formed into a circular shape having a diameter of 5 cm with a die roll, dried with warm air for about 15 minutes to reduce the fabric moisture to 15%, and then weighed 2% with respect to the fabric.
It was baked for 30 seconds with the hot air sintering machine used in Example 1 by applying 0% soybean oil.

When the expansion of the dough was completed, the dough was taken out, the dough was baked with an infrared burner for rice confectionery in a baking pot as a heat source, and then the product was seasoned.

The obtained product had a 1 mm-thick perforated mesh shape, was flat, did not deform the mesh, had a crisp texture, and had a good potato flavor.

(Example 11) 50 parts of glutinous rice flour and 50 parts of glutinous rice flour were steamed with a kneader to obtain a dough having a water content of 43%. This dough is rolled for rice confectionery and has a thickness of about 3 mm.
It was rolled to a degree and dried to 28% by a band dryer. Next, this was cut into a band having a width of about 20 cm, and then passed through a mesh roll on which a mesh was imprinted and a rolling roll opposed to a smooth roll to form a mesh sheet having a hole having a thickness of 0.8 mm. I got the dough.

The rolling roll is 30 cm in diameter, and the mesh of the mesh roll is imprinted in a 3 mm square, and the pressing force between the rolls when the dry rolled fabric is passed through the rolling roll is 15 mm.
It was 0 kg / cm ² . The mesh sheet cloth is formed into a circular shape having a diameter of 3 cm with a die roll, dried with warm air for about 15 minutes to reduce the cloth moisture to 10%, and then weighed 2% with respect to the cloth.
5% soybean oil was applied and baked for 30 seconds with the hot-air baked machine used in Example 1.

When the expansion of the dough was completed, the dough was taken out, an infrared burner for rice confectionery was used to color the dough in a baking pot as a heat source, and then seasoned to obtain a product.

The obtained product retained the shape of a mesh having a hole of 1 mm in thickness and was flat, the mesh was not deformed, the texture was crisp, and the flavor of rice was good.

(Example 12) 50 parts of corn arrow,
50 parts of the rice flour was steamed with a steamer to make a 43% moisture dough. This dough is rolled for rice confectionery to a thickness of about 3
It was rolled to about mm, and it was set as a 28% dry rolled dough by a band dryer. Next, this was cut into a strip having a width of about 20 cm, and then passed through a roll having a mesh roll stamped with a smooth roll.
A mesh sheet cloth having a hole of 8 mm was obtained.

The rolling roll is 30 cm in diameter, the mesh of the mesh roll is imprinted in a 3 mm square, and the pressing force between the rolls when the dry rolled fabric is passed through the rolling rolls is 150 mm.
kg / cm ² . The mesh sheet cloth is formed into a circular shape having a diameter of 5 cm with a die roll, dried with warm air for about 30 minutes to reduce the moisture content of the cloth to 10%, and then added to the cloth in a weight of 25%.
% Soybean oil, and the hot air baking machine used in Example 1
It was baked for 0 seconds.

When the expansion of the dough was completed, the dough was taken out, the dough was baked in an infrared burner for rice confectionery in a baking pot of a heat source, and then seasoned to obtain a product.

The obtained product retained the shape of a mesh having a hole with a thickness of 1 mm, was flat, the mesh was not deformed, the texture was crisp, and the flavor of the corn was good.

Example 13 100 parts of flour, 0.2 parts of raw yeast, 0.3 parts of yeast food and 3 parts of sugar were mixed and adjusted to a dough moisture of 42.5%. Then 30
The fermentation was performed for 15 hours under the condition of 80 ° C. and a relative humidity of 80%. 7 parts of shortening, 3 parts of sugar,
0.7 parts of salt and 0.6 parts of sodium bicarbonate were added and mixed well with a mixer. This is steamed for 5 minutes by a steaming machine,
% Dough was obtained.

The dough was rolled for rice confectionery to a thickness of about 3
It was rolled to about mm, and was made into a 28% dry rolled dough with a band dryer. Next, this was cut into a strip having a width of about 20 cm, and then passed through a rolling roll opposed to a mesh roll on which a mesh was imprinted and a smooth roll to obtain a thickness of 0.8.
A mesh sheet material having a hole of mm was obtained.

The rolling roll is 30 cm in diameter, and the mesh of the mesh roll is imprinted in a 3 mm square, and the pressing force between the rolls when the dry rolled fabric is passed through the rolling rolls is 17 mm.
It was 0 kg / cm ² . The mesh sheet fabric is formed into a circular shape having a diameter of 5 cm with a die roll, dried with warm air for about 30 minutes to make the fabric moisture 20%, and then 5% by weight based on the fabric.
Rapeseed oil, and the hot air sintering machine used in Example 1
Bake for seconds.

When the expansion of the dough was completed, the dough was taken out, an infrared burner for rice confectionery was baked in a baking pot as a heat source, and then the product was seasoned to obtain a product.

The obtained product had a mesh shape with a hole having a thickness of 1 mm, was flat, the mesh was not deformed, the texture was crisp, and the flavor of the flour was good.

[0125]

According to the present invention, a rolled fabric in which a roll having a mesh imprinted thereon and a smooth roll are opposed to each other is formed by rolling a cloth having a mesh shape with holes formed of a thin cloth having a thickness of 1 mm or less. Once passed through the machine, molding became possible.

It is difficult to produce a thin dough having a thickness of 1 mm or less by using a rolling roll, because it is difficult to obtain a stable dough using glutinous rice or the like. Although it was not easy to mold stably, the present invention made it easy.

By forming a perforated mesh in the shape of the dough, moisture was removed during drying and the fire during baking was improved, so that the time required for drying and baking was reduced as compared with the conventional manufacturing method. Since the flavor of the dough is not lost by heating, the flavor unique to the dough can be left.

130-170 on the rolling roll of the rolling molding machine
In order to roll by strong pressure of kg / cm ² , the mesh portion is strongly bound by forming the mesh at the same time as the rolling.
Doughs overlap in the process of drying and firing after molding,
This has the effect that the mesh is not broken even if it is rubbed.

[0129] Since the spraying and sintering are performed while adjusting the amount of vegetable fats and oils, the baked dough tastes the same oily flavor as the so-called frying (fry), and the vegetable fats and oils are fried by the frying method. The fact that the amount of deposition could not be varied significantly was made possible by the method of the present invention.

Claims (5)

[Claims] 1. A highly adhesive cereal such as glutinous rice or a mixture of a plurality of varieties is used as a raw material, and the raw material is steamed without being powdered. ３５35% was reduced to 120-170 by a rolling roll in which a mesh-engraved roll and a smooth roll were opposed to each other.
A mesh-like sheet dough having a thickness of 1 mm or less is obtained by a pressing force of kg / cm ² , and then, after being cut into an arbitrary shape, the dough moisture is dried to 10 to 20%.
A method for producing baked confectionery, which comprises spray-coating a 30% dough surface, heating it with hot air at 170 to 250 ° C. to expand the dough, and then baking the dough surface by infrared burner heating. 2. Grains having high adhesiveness such as glutinous rice or a mixture of a plurality of varieties are used as raw materials.
The roll of 5% to 35% was rolled to a roll of 120 to 170 k with a mesh stamped roll and a smooth roll facing each other.
g / cm ² to obtain a mesh-like sheet dough having a thickness of 1 mm or less, and then die-cutting into an arbitrary shape, and then drying the moisture of the dough to 10 to 20%.
A method for producing baked confectionery, which comprises spray-coating a 0% dough surface, heating it with hot air at 170 to 250 ° C. to expand the dough, and then baking the dough surface by infrared burner heating. 3. A single or plural types of grains are pregelatinized and mixed into powders or flakes to form raw materials, and water is sprayed while stirring the raw materials to obtain a water content of 25 to 35%.
The dough of the above is 120-170k by a rolling roll in which a roll engraved with a mesh and a smooth roll are opposed to each other.
g / cm ² to obtain a mesh-like sheet dough having a thickness of 1 mm or less, and then die-cutting into an arbitrary shape, and then drying the moisture of the dough to 10 to 20%.
A method for producing baked confectionery, which comprises spray-coating a 0% dough surface, heating it with hot air at 170 to 250 ° C. to expand the dough, and then baking the dough surface by infrared burner heating. 4. A method in which yeast and yeast food are added to wheat flour, mixed and fermented, fermented, then shortening, sugar, salt and the like are added and mixed, and the mixture is steamed to have a water content of 40 to 50% after steaming. Dry through air and moisture 25 ~
The roll having 35% was rolled with a roll having a mesh imprinted thereon and a smooth roll facing each other at a roll of 120 to 170 kg /.
A mesh-like sheet-like rice cake dough having a thickness of 1 mm or less is obtained by a pinching pressure of ² cm ² , and then die-cut into an arbitrary shape, and then the dough moisture is dried to 10 to 20%. A method for producing baked confectionery, which comprises spray-coating the surface, heating it with hot air at 170 to 250 ° C. to expand the dough, and coloring the surface of the dough by infrared burner heating. 5. A method for producing baked confectionery, wherein the cereals according to claim 1 are rice, corn, potato, and wheat.