JPS58158134A - Preparation of baked confectionary - Google Patents

Abstract

PURPOSE:To prepare a baked confectionary having improved texture and tastiness without reguiring the drying step in a short time, by using a gel of grain flour or starch, and preparing an extended dough with a high moisture content. CONSTITUTION:A gelatinized rice flour or starch is incorporated with starch, rice flour, shortening, sugar, common salt, etc. to prepare an extended dough, which is then molded and baked without dryung to prepare the aimed baked confectionary.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a cast iron whose main ingredients are flour and/or starch. More specifically, the present invention relates to flour and/or
Part 9 relates to the method of forming a starch gel (KmO4T) to prepare a rolled dough, shaping and roasting.

Baked sweets include biscuits, kutsky, boa, dried baked goods, and wheat crackers.

There are various types of fabrics such as rice graves, but these can be roughly divided into rolled fabrics, drawn fabrics, and mizudane fabrics based on the physical properties of the fabrics. The physical properties vary depending on the amount and K, but when looking at the moisture content of Ill fabrics, the rolled fabrics are approximately 26% or less, except for 41% special fabrics, and the squeezed fabrics are! 6-40%, most water seed fabrics are 4G-50%.

The structure-forming materials for baked confectionery include flour S 111% fat and oil,
Eggs, bean paste, dairy products, etc. are used, but the starch in the flour, which is the main ingredient, has undergone gelatinization during roasting. It is being

The moisture content in the dough is the most important factor that promotes the gelatinization of starch. However, in the case of rolled dough, the amount of water added varies depending on the formulation. When hot water is added, food ingredients that have been working as binders move and lose malleability, making it impossible to maintain formability. On the other hand, many rolled dough products containing JO flour have inferior texture1.
1-) It exhibits a strong taste, and in order to prevent this, it is necessary to improve the melt-in-the-mouth texture and chewiness by adding a high content of oil and fat.

This is the cause of the product being unpleasant to the touch.

In the conventional production of baked confectionery, for example, in the case of rice crackers, which are a typical baked confectionery, rice that has sufficiently absorbed water and swollen is steamed, shaped, and dried to form a dough with a moisture content of around 20%.
1! After the J4 process, it is roasted and expanded to become a product.
The drying process usually takes 8 to 6 days.

This time, the present inventors were able to increase the amount of water added while maintaining the shapeability of the dough by using grain flour or starch gel as a water substitute when preparing the above-mentioned rolling dough. It was discovered that the type of work was no longer necessary. That is,
The present invention combines flour and/or starch gel with other ingredients, without adding water or with a small amount of water,
The present invention provides a method for producing baked confectionery, which comprises preparing a rolled dough with a higher moisture content than ordinary rolled dough, shaping it, and roasting it immediately after drying. Provide sufficient moisture to the dough and disperse the ingredients to be mixed.

a! The aim is to produce baked confectionery with excellent texture and flavor in a short time by improving the properties of the confectionery, as well as promoting the conversion of starch to monomer and coagulation through roasting.

Grain flour or starch has the characteristic of forming a gel with extremely high water retention capacity when cooled after adding water and heating. It is well known that it forms a gel with strong elasticity and excellent shape retention.
The grain 11 or starch gel used is this -j5K
Manufactured by

Generally, when preparing a spreadable dough of grain or starch, the amount of water added to 100 parts by weight of regular non-glutinous rice flour is limited to 86 to 90 parts by weight, and more than that. When water is added, excess water separates and forms a slurry. If bran-based fat is added to this, the slurry will further progress and shape retention will be completely lost. Starch in wheat flour loses its shape retention with even smaller amounts of water added.

When these are gelled, 1G96 gel is 9 times the amount of flour or starch, 20% w is 4 times the amount,
A 40% gel retains 16 times more water and has strong shape retention. Therefore, when producing baked confectionery, the amount of water added is increased to form a spreadable dough, and the α of the starch added is increased.
In order to promote the conversion, it is extremely advisable to use a gel having a high water content and shape retention properties as the water substitute 47.

For example, 14 liters of 26% flour or starch gel
If you want to make a viscoelastic spreadable dough, use wrinkle gel 1.
It is sufficient to add 50 parts by weight of flour or starch to 00 parts by weight. In this case, the starch contained in the gel has already been pregelatinized, so the total amount of water contained in the gel is absorbed by the newly added flour, jI! Suppose it is used for gelatinization.

For example, if 150 parts by weight of water is added to 100 parts by weight of flour, for example, based on the standard amount of water added to rice flour, 88 parts by weight, it is equivalent to adding about 17 times as much water.
The gelatinization of the starch in the dough during roasting progresses quickly, and the gel has high shape retention. K, fats and oils S,
Even when other materials such as dairy products and ro are heated, they do not lose their formability.

It also has the advantage of being able to prepare rolled doughs with high moisture content.

The greatest advantage of the method of the present invention is that no drying step is required. In the conventional method of manufacturing rice crackers, in order to promote the gelatinization of starch, the dough is prepared with as much moisture as possible before it is roasted, but if it is roasted for that time, it will not blister. Otherwise, cavities may occur. Therefore, it is dried before roasting.

It is necessary to have an appropriate moisture content. However, when a starch gel is used in accordance with the present invention, the dough does not suffer from the above-mentioned disadvantages due to roasting, even though the dough contains a large amount of water. In this case, the moisture content can be adjusted to the desired value by adding other flours or starches, or materials such as soda toning, etc. Thus, in the case of the method of the present invention, the laborious drying step is omitted, and the overall manufacturing process is significantly shortened.

Although the concentration of the gel of the present invention is not strictly critical, if the concentration is too high, the dispersion of the All-I and compound in the dough becomes difficult and the dough becomes stiff. On the other hand, if the thickness is too small, inconveniences such as the dough becoming dull will occur. Therefore, preferred gels contain up to about 40%, most preferably about I
0 to about 40%.

The amount of gel to be used is appropriately selected in consideration of the desired moisture content and a degree of gel for a given fabric.

The gel can be made from grain flour, and the starch mamaru can be made from a mixture thereof, both of which have similar effects.

Implementation/Example 1 A rolled dough was prepared by blending 100 of 10% rice flour gel, 11,400 f of rice, 400 t of starch, 60 t of shrill toning, 80 f of caster sugar, and 16 t of salt. The fabric had excellent shapeability. Shape this dough and immediately
Roasting at a temperature of 0 to about 180° C. for about 7 minutes yielded a product with excellent texture and flavor.

Example 2 Rice flour and starch were heated at a ratio of 4=6 to 10 G of 2096 heated gel (for 1 liter, 5 sor of starch, 6 Of of gluten, 1 G of of vinegar toning, 1 G of white sugar)
A rolled dough was prepared by blending 1 liter and 1 liter of common salt.
Roasting for 10 minutes at a temperature of ˜160° C. yielded a product with excellent texture and mouthfeel.

Example 8 4096 rice flour gel 1000f, barley flour 800f.

Seal - toning 160f, white @Sat and salt 16t
A rolled dough was prepared by blending the following. The fabric had excellent shapeability. Shape this dough and immediately
After baking for 10 minutes at a temperature of 0.degree. C., a product with good texture and taste was obtained.

Claims (2)

[Claims] (1) A method for making roasted cod roe, which is characterized by preparing a rolled dough using flour and/or starch gel. (2) Approximately 40% starch O gel
The method according to claim 1, wherein the gel is a gel of flour and/or starch in a trench. (Xun) The method according to claim OSS, wherein the flour and/or starch gel is a gel of about io> and/or starch.