JPS59109127A - Production of baked sheet confectionery - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a baked sheet confectionery that has a light texture and is completely processed into a dried thin sheet-like baked product, and in particular, it relates to a baked sheet confectionery that has an edible substance inside and whose outer periphery is dry. The invention relates to a baked sheet confectionery wrapped in a shaped baked product.

Another object of the present invention is to provide a baked sheet confectionery with a light texture, particularly a baked sheet confectionery having edible gold inside.

The edible material is wrapped in a thin sheet of baked material, then water is added to the starchy raw material and kneaded to form a dough.The whole dough is rolled into a sheet, and the edible material is wrapped in this sheet and baked. What has been done is known. However, if the dough is made very thin, it becomes easy to break and is difficult to process mechanically.

Moreover, while the dough made from dough becomes stiff after being kneaded,
It is also practiced to increase the amount of water added to starchy raw materials to make a fluid batter-like so-called water-based dough, which is then baked into a thin sheet using an iron plate.

In this case, if the heating is stopped while the baked product still has moisture, a flexible sheet-like baked product, such as a crepe, can be obtained and can be freely processed, such as wrapping edible items. However, this product has a sticky and heavy texture, and a light and crispy texture cannot be obtained.

Furthermore, if the baked product is heated until almost all the moisture is removed, a product with a light and crunchy texture similar to sweet rice crackers, for example, can be obtained, but it is not flexible and cannot be processed into a edible golden color. However, even such materials can be bent, rolled, or otherwise deformed immediately after firing while they are still hot and flexible, but since they quickly become hard, they can only be easily rolled, and complicated processing such as wrapping them neatly is difficult. It is not possible to create an elaborate shape by doing this.

However, since such a fired product burns, it is difficult to make it very thin as in the present invention.

The inventors of this invention have conducted research to develop a new type of baked sheet confectionery that is thin and light in texture, and has processed syllables such as wrapping edibles. The dough is completely baked to form a thin sheet, and at this time a certain amount of water and gold is left behind to give the sheet flexibility.
The present invention was completed based on the discovery that the object could be achieved by drying such a sheet-shaped fired product after processing.

That is, this invention uses a starchy seed dough with fluidity and fires it to form a flexible sheet with a thickness of 3B or less, and then processes the sheet to give deformation such as folding or bending, and In this case, the edible material is combined with other edible materials by wrapping them in a sheet, for example, and then dried to solidify the sheet to form a processed shape.

The starchy seed dough used here is a so-called batter-like water seed dough made by adding all water to the powder and mixing it to make it fluid.
Taste components and flavor components such as dairy products, eggs, egg whites, egg yolks, sugars, starch syrup, fats and oils, salt, miso, chocolate, cocoa, coffee, and fragrances can be added. At this time, in order to provide sufficient fluidity for baking thinly, it is desirable that the total moisture content be 45% or more.

The iron plate used for firing does not necessarily have to be a flat plate, and may have any shape as required, such as a spherical surface like a wok, a cylindrical shape like a roll, or a steel belt.

If the thickness of the baked sheet is too thick, it will look like a pancake, and cracks may occur during processing.
If it is too thin, it will look like an wafer, which will not maintain its shape even when dried after processing, and will have poor flexibility. Therefore, the thickness should be adjusted so that it has good flexibility for processing as needed. Adjust to appropriate moisture content.

Processing of the sheet in this invention includes folding, bending,
To completely transform the outer shape of the sheet, such as rolling it up or twisting it, such as folding it in two, three, four, etc., making it into a rectangular shape and squeezing the center into a butterfly shape, or folding it into a complicated shape as sheetra origami. Make it a fun shape. It also includes combining with other edibles, pressing the edibles with sheets, sandwiching them, wrapping them, etc. to make them into one.

When combined with other edibles, the edibles include nuts, rice crackers, candies, sugars, chocolate, cheese,
Creams, nut paste, sugar fruits, dried fruits, dried vegetables, dried meat, dried cod, starch, etc. can be used as desired, but those with a high moisture content do not dry well and are difficult to produce a light texture. Therefore, it is better to avoid it.

The processed sheet can be dried using hot air, electric heat, gas, infrared rays,
This is carried out by heating with a known method such as electromagnetic waves or electron beams, and it is also possible to simultaneously perform baking, oil tS, oil dissolution, etc. In addition, in order to process a large amount, it is desirable to carry out continuous processing using a continuous oven or the like.

The fired sheet, which had been flexible upon drying, solidified.

At the same time, the shape becomes fixed and the texture becomes light and crispy.

Therefore, it is desirable that the moisture content of the dried sheet be 7% or less.

6- In this way, the Tokuda baked sheet confectionery has a previously unseen and pleasant appearance, and when eaten, it has a crispy or crunchy light texture and is delicious. In particular, when combined with other edible products, the baked product sheet can be tasted as an edible product at the same time, resulting in a very delicious product.

Next, examples will be described.

Example 1゜20 parts of eggs, 50 parts of milk, 150 parts of water, 10 parts of salad oil,
Add a small amount of lecithin to the over mixer and mix at high speed for about 2 minutes, then turn the mixer to low speed and add 100 parts of flour little by little.When all the flour has been added, turn the mixer speed to medium speed and mix for about 2 minutes. and prepare a starchy food dough with flowability.

This type of dough is poured thinly onto an iron plate and baked to a thickness of 0.8
A flexible sheet B was used. Next, this sheet was cut into a circular shape, roasted peanuts were placed in the center, and the sheet was lifted up so as to cover the entire circumference, and the peanuts were wrapped in the sheet.

Next, the wrapped engraving was held in a 130C open cup for about 10 minutes and dried to fix its shape.
A baked sheet confectionery having a tea towel-like appearance was obtained.

This baked sheet confectionery is made from a baked sheet with a thin outer periphery and has peanuts inside.It makes a rolling sound when shaken, and when you eat it, you can enjoy the light texture of the sheet and the taste of peanuts, making it very delicious. Ta.

Example 2 50 parts of wheat flour, 50 parts of corn flour, 5 parts of whole milk powder, 5 parts of sugar, 0.5 parts of salt, 180 parts of water Complete preparation of starch pledged dough treated in the same manner as in Example 1 to have fluidity. did.

Next, this starchy seed dough was poured onto an iron plate, spread to a uniform thickness, and fired to form a fully flexible sheet with a thickness of 0.6 m.

Next, the entirety of the seasoned paste was placed on a square sheet, stacked and folded into quarters, and dried at 140C for about 5 minutes to obtain a baked sheet confectionery.

When chewed, this product had a light and crunchy texture, and the taste of the sheet mixed with the flavor of the seasoned seaweed, giving it a very elegant taste.

Example 3 100 parts of wheat flour, 0.5 parts of salt, 120 parts of water, 10 parts of salad oil, and a small amount of lecithin were treated in the same manner as in Example 1, stirred and mixed, and then 10 g of dried meat made into chips of 2 to 3 Illl was added. Add and mix to prepare a fluid starch pledge dough.

Next, this starchy dough was baked using an iron plate to form a flexible sheet with a thickness of 2.5 mm, and this sheet was then rolled into a cylinder shape and stirred in the open at a temperature of 130C for about 2 minutes to create a baked sheet. Got sweets.

The outside of this product was sprayed with seasoning oil, resulting in a snack-like baked sheet confectionery with a light texture and an unprecedented taste.

Patent applicant: Morinaga & Co., Ltd. −day

Claims (1)

[Scope of Claims] 1. Processed syllables in which a starchy dough having fluidity is fired using an iron plate to form a flexible sheet with a thickness of 3 or less, and then the sheet is subjected to deformation such as folding or bending. A method for producing a baked sheet confectionery, which is characterized in that the sheet confectionery is then dried to solidify the sheet and retain its processed shape. 2. The method for producing a baked sheet confectionery according to claim 1, wherein the processing is to integrate the sheet and other edible confectionery by wrapping the edible sheet in the entire combination sheet.