JPS58165739A - Preparation of snack cake like arare (rice cake cubes) - Google Patents

Abstract

PURPOSE:To obtain a snack cake like Arare (rice cake cubes), by pressurizing and extruding a crushed bread matter by a pressurizing extruder to give a gelatinized kneaded matter, drying it, pressing it by a pressing molding machine, baking it. CONSTITUTION:A crushed bread matter (about 30-45wt% water content) is pressurized and extruded by a pressurizing extruder so that the kneaded matter is gelatinized. The kneaded matter is cut into a given size so that it is dried to about 8-16wt% water content. It is then pressed by a pressing molding machine consisting of a top and a bottom pressing molding molds which are to be heated to 150-250 deg.C, and baked.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a hail-like snack, and its purpose is to provide a novel method for producing a hail-like snack, which obtains a hail-like snack from a bread body such as white bread. Another object of the present invention is to provide a method for producing a arare-like snack mainly made of bread, which can be carried out using only bread and can be flavored to your liking by adding other ingredients as necessary. It's about doing.

The present inventor achieved the present invention by learning through experiments that a snack food with a good texture can be obtained from a bread body through research on the use of bread bodies.

In the present invention, a pulverized product obtained by pulverizing a bread body is extruded under pressure using a pressure extruder to form a gelatinized kneaded product, and then the kneaded product is made into a predetermined size. dry,
This is a method for producing arare-like snacks that are pressed and baked using a heated press molding machine. As for the bread body, it is suitable that the bread is mainly made of wheat flour and contains less than 5% fat and oil.
It is widely used for general breads such as white bread, French bread, and sweet bread. These bread bodies can be used not only for the entire bread body, but also for only the kogai layer (so-called ear part) on the outer periphery of the bread body. In addition, if the bread body has been coated with fillings or toppings such as bean paste or jam, it is preferable to remove these. The pulverized bread product does not have to be a uniform powder; it is sufficient to use a non-uniform, coarse-grained product. The pulverized product does not need to be particularly dried, and the moisture inherent in the bread body (approximately 60 to 45%) may be sufficient. The pressure extruder is designed to gradually pressurize and knead the supplied pulverized product while feeding it to the front exit side, reaching a high temperature just before the exit and gelatinizing the kneaded product. . The kneaded product extruded from the pressure extruder is cut into a predetermined size, or the kneaded product is rolled out with a lobe or the like for about 1 to 2 hours, and then punched into a predetermined size. The punched shaped dough dries to a moisture content of approximately 8-16%. The compression molding machine consists of upper and lower compression molds that are heated to the firing temperature (approximately 150 to 250°C) of the kneaded material, and after the mixed material is placed on the lower mold, the upper mold is heated at a predetermined time. By pressing the mixture and removing the upper mold, the kneaded product is puffed, and a puffed product resembling hail, so-called snack food, is obtained. This snack has almost the same appearance and hardness as conventional rice crackers roasted from glutinous rice, is crisp, has a light taste, and is delicious. Since the present invention uses bread as a raw material, the taste of the bread remains the same as that of the snack food, which is convenient. When other flavoring agents, sugars, etc. are added to the pulverized bread product, it is possible to make a snack food with a taste corresponding to the additives.

Next, the present invention will be explained in detail.

Example 1 First, bread is prepared. The bread in this example was made using the 70% dough method (the raw material composition is shown in the table below), and the remaining browned part (approximately 1 ctII thick) used for sandwiches was used for making sandwiches. part) was used.

Table (Units are parts by weight) The browned part of the bread was ground to a pulp without drying to obtain a ground product (approximately 35% water content). Next, the pulverized product was put into the supply port of Eknutruder (pressure extruder), the kneaded dough was extruded through the 2M diameter pores on the exit side, and the extruded linear dough was cut to form granules with a length of 5 tny. get. Thereafter, this is dried to form dry granules having a moisture content of about 12 to 13%.

On the other hand, a pressing machine consisting of a concave lower mold with an inner diameter of 10 m and a depth of 6 cm and an upper mold that presses the lower mold is prepared, and after heating the upper mold and lower mold to about 200°C, Dry granules are placed at 10 to 20F and pressed for 7 seconds using an upper mold to press and bake the dry granules. After demolding, diameter 10c111 thickness 1am
A disc-shaped, hail-like snack food (about 3% water content) was obtained.

The obtained snack food has a light taste and is crispy.
It was delicious.

Example 2 Food: (The darkened parts of the outer periphery were collected and crushed without drying to obtain a crushed product (approximately 65% water content).
This bread is prepared in the same manner as in Example 1, in which the ingredients are added, mixed, and then placed in a steamer and steamed for 25 to 30 minutes. After that, the steamed material is kneaded while hot, and the kneaded material is stretched to a thickness of about 1 to 2'InI.A punching die with a diameter of about 11 is pressed against the stretched dough to punch it into a circular shape. Transfer the dough to a dryer and reduce the moisture to 8~
Dry to 10%. Therefore, we prepared a pressing machine consisting of an upper mold and a lower mold with a suppressing plane, and set the upper and lower molds at an angle of 20°.
After heating C1, the dry product was placed on the lower mold, and the upper mold was pressed at a pressure of 4 kg/Cd for 2 seconds, and after removing the mold, a hail-like snack 'confectionery' (with a moisture content of about 6%) was swollen into a disk shape. Get the next one.

This snack snack was roasted using glutinous rice and was similar to the traditional arare, and was crisp, light and delicious.

Sender: Shikishima Baking Co., Ltd.

Claims (1)

[Claims] Pulverize the bread body to produce a crushed product with a moisture content of about 60 to 45%,
This is extruded under pressure using a pressure extruder such as an extruder to form a pregelatinized kneaded product, and then this kneaded product is made into a predetermined size, and then the water content is approximately 8 to 16%.
A method for producing a arare-like snack food, which comprises drying the product, pressing it with a compression molding machine heated to a temperature of about 150 to 250°C, and baking it.