JPS5912257B2 - Baked confectionery and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing baked confectionery using only potato starch as a starch source, and more specifically, uses only boiled and gelatinized potato starch as a starch source, and seasoning it as appropriate. This is a method for producing baked confectionery, in which the dough is kneaded, the dough is kneaded, and then the dough is left to stand for a while, then rolled, shaped, and roasted.

Conventionally, wheat flour has been used as the main ingredient for baked confectionery such as biscuits and snacks, and the current situation is that no consideration has been given to alternative main ingredients to wheat flour.

There are different types of wheat flour, such as soft flour and all-purpose flour, but all of these contain around 8.5% or more gluten, and can be gelatinized by simply mixing with water and kneading at room temperature. It is characterized by having a sticky texture and being easy to drain (not sticky).

Therefore, for example, in the production of biscuits using wheat flour as the main ingredient, during rolling and forming processes, the viscosity of the gluten contained in the main ingredient wheat flour makes it possible to remove scraps after rolling, forming and punching. Furthermore, due to its excellent drainage, it does not stick to the iron rolls or feeding canvas during rolling.

In this way, it was thought that the characteristics of wheat flour, which has a strong stickiness but is not sticky, could not be obtained with other flours.

The inventor of the present invention conducted research to maintain the good stickiness and drainage properties of wheat flour compared to other flours, and found that potato starch does not form gluten at all even when water is added like wheat flour. Because it does not form and is only sticky, it has conventionally been used only as a supplement to starch such as wheat flour.
Therefore, we discovered that scales can be used as the main ingredient in baked goods.
This led to the present invention.

That is, in the present invention, potato starch is first boiled with water,
After making it sticky by making it into a gelatinized state and kneading it by adding other seasonings, it is left to stand for about 20 to 30 minutes to allow the water to drain. Using the same method and the same processing machine, we succeeded in producing baked confectionery using only potato starch as the starch source, without using any wheat flour.

Therefore, in addition to using a new material called potato starch as a raw material, the present invention does not require any other complicated processing steps or equipment, and follows almost the same conventional biscuit manufacturing method as described above. Shiuroko is also a major feature.

Furthermore, another feature of the present invention is that small granular solids are mixed into the product during blending in order to prevent hollowing of the product during roasting and to remove gas.

Conventionally, in the production of biscuits using wheat flour, P. Previously, the method was to vent gas by making needle holes at appropriate intervals, but according to the present invention, such manipulation is not required at all during molding, and moreover, small granular solids are used instead of holes. It can be said to be a groundbreaking method that has never been seen before, as it also brings out the texture and deliciousness of the product.

In addition, when kneading small granular solids after adding them at the time of mixing raw materials, the small granular solids will be buried in the starch layer, and unlike those sprinkled on the surface of a normal formed dough, the small granular solids will be mixed. It is thought that the interface with the starch layer serves as a path for the release of generated gas, and that cavitation during roasting can be prevented without the need for special needle holes or the like.

In addition, as described above, in the method for producing baked confectionery of the present invention, after boiling potato starch with water to form a paste, the steps in the conventional biscuit production method, namely: Add the ingredients.

■ Knead - Transfer the dough to a mixer and knead.

■ Rolling - Roll out the kneaded dough to a thickness of 2 to 5 mm.

■ Shaping - Cutting out a strip of dough using a mold.

■ Roasting - Place in the oven and roast.

(1) Cooling by cooling - One of the features is that the method of the present invention does not require the addition of any special steps.

In addition, the various raw materials added to potato starch include sugar, condensed milk, milk, butter, oil and fat, starch syrup, and eggs.

Common salt, ammonium carbonate, etc. are available, and arbitrary amounts of these may be added as appropriate.

Examples of the present invention will be shown below.

〔Example〕

100 kg of potato starch was weighed into a container, 40 kg of water was added thereto, and the mixture was boiled for 5 minutes to form a transparent gelatinized state.

Next, 15 kg of sugar, 10 kg of oil and fat were added to the gelatinized starch,
1.5 kg of salt, 3.0 kg of ammonium carbonate. Oky and 5.0 kg of white sesame seeds were blended with stirring.

After kneading this mixture (dough) well with a mixer,
It was left for about 20 minutes.

Thereafter, this was rolled out to a thickness of about 2 mm using a rolling mill, placed on a cloth belt, and punched out into a diamond shape while the belt was being rolled.

Next, place the punched diamond-shaped object on a rolling board and place it in an oven for 1
The product was roasted at 20 to 150°C for 5 minutes and allowed to cool.

Since the product was made of sesame seeds, there was hardly any hollow or bulging inside, and the product was rich in color and fragrance.

Claims (1)

[Claims] 1. Use only boiled and gelatinized potato starch as the starch source, add seasonings and fragrances as appropriate, and further add small granular solids of sesame seeds, poppy seeds, and nuts to knead the dough. A method for producing baked confectionery characterized by rolling, shaping, and roasting after being left for a while.