JPS5918023B2 - Manufacturing method for three-dimensional baked confectionery - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION This invention is a method of baking dough made by molding seeds prepared by kneading powders such as grain powders and/or starches, and aqueous solutions such as sugar solutions and gummy solutions. The present invention relates to a method for producing baked confectionery in three-dimensional shapes such as spheres and straw bags, which are roasted in a roasting device.

The purpose of this invention is to easily produce shaped baked confectionery that has a three-dimensional shape such as a sphere or a straw bag.0 Conventional baked confectionery such as biscuits and rice crackers are made into a three-dimensional shape instead of a flat shape. I couldn't do it.

In addition, the production of arare, okaki, etc. requires a cooling and drying process of over 10 hours or several days to roast the rice cake seeds, which takes time and equipment, and the moisture content of the roasted dough is low. As a result, cracks appeared during roasting, resulting in an uneven surface, and the final product had corners, making it impossible to form a perfect sphere.

On the other hand, spherical baked sweets such as Onoroke Bean, Sanitary Boguchi, Choux, and Bread are known, but Onoroke Bean is manufactured using seeds such as peanuts as the core material, grain powder such as rice flour, and sugar solution. Because the dough is coated with flour and then roasted, it takes several minutes to several hours to make the roasted dough, and the final product also has the taste of the core material, making it impossible to enjoy the taste of baked confectionery alone. In addition, because sanitary bowls, choux, bread, etc. are placed on a board or wire mesh during baking, the bottom of the so-called bun-shaped surface becomes flat, making it impossible to form a perfect spherical shape.

In addition, it is also possible to extrude and expand the seeds by mixing powder and water with an extruder, such as an extruder or a puff machine, but this type of product requires special machinery and equipment. The texture of the resulting product was also rough.

The inventors of the present invention have investigated a method for easily manufacturing shaped baked confectionery having three-dimensional shapes such as spheres and strawberries, and have solved the above drawbacks, and have developed a method for easily producing baked confectionery in three-dimensional shapes such as spherical and bag shapes. ,
This invention was completed by discovering that it can be produced by roasting a roasted dough made from seeds prepared by kneading an aqueous solution such as a gummy solution using a rotary or vibration roasting device.

When this invention is carried out, no special equipment is required for production, and the raw materials can be kneaded, then molded and roasted immediately, so the process can be carried out in a relatively short time, making it extremely easy to produce baked confectionery. can.

In addition, the products made according to this invention have fun shapes that have never been seen before, such as spherical or bag shapes, and at the same time have a smooth surface and moderate hardness with fine bubbles inside.

The flours used in this invention include wheat flour, rice flour, corn flour, grain powder such as pigeon wheat powder, starches such as corn starch, potato starch, and rice starch, potatoes such as Japanese potatoes, kidney beans, and chestnuts. It is also possible to use beans, fruits, etc.

Since these powders affect workability, flavor, texture, etc. of the final product, one or more types of powders are appropriately selected and used depending on the purpose.

In other words, mustard flours with a high content of amylopectin, such as glutinous rice flour, waxy corn starch, and pigeon wheat flour, give elasticity to the dough and improve its expansion rate; gives a unique flavor to the product, adjusts its floatation, and makes the structure dense, so the mixing ratio of both can be adjusted to obtain a product with the desired properties.

In this case, in order to give the product desired expansion and give it a desired three-dimensional shape, it is necessary to add 40 parts or more of soybean flour.

Next, an aqueous solution such as a sugar solution or a gummy solution is added to the powder and kneaded to form seeds.

The moisture content of seeds should be 15% to 50%, preferably 20% to 45%. If the moisture content is less than 15%, swelling during roasting will be poor, and the resulting product will not have a perfect spherical shape, resulting in cracks on the surface. It may occur.

If the moisture content of the seeds exceeds 50%, the molded poem shape may not be maintained or may stick to the seeds during roasting.

Sugar solutions and gummy solutions include sugar, starch syrup, glucose,
One or more aqueous solutions of sorbitol, honey, guar gum, gum arabic, etc. are used, but instead of forming an aqueous solution, these may be added to the powder and kneaded to distinguish them from water.

The sugar solution provides sweetness, maintains the hardness of the seeds to an appropriate level, and has the effect of controlling the coloring and swelling of the final product.The gummy solution also has the effect of stabilizing air bubbles during swelling and making the texture finer. be.

It is also possible to use taro, yam, etc. instead of the gummy solution.

It is also effective to add a swelling agent such as sodium bicarbonate or ammonium carbonate, or to add foamed albumin, casenate, etc. to assist in swelling.

In addition, in order to give the product a distinctive flavor, seeds such as peanuts, powdered milk, cheese, eggs, chocolate, cocoa, coffee, animal and vegetable fats and oils, amino acids, organic acids, salt, miso, soy sauce, chemical seasonings, etc. are used as appropriate. It is also possible.

Next, the roasted dough, in which the seeds are molded into any desired shape such as a dice or a prism, is roasted using a rotary or vibrating roasting device.

Dough formed into dice, prisms, etc. is roasted while rotating or vibrating, so as it expands, the corners of the dough are rounded and baked into curved shapes such as spheres and straw bags.

Therefore, almost no cutting waste is produced when molding seeds, and
There is no need to roll the rectangular dough into a spherical shape, and the cut dough can be immediately transferred to the roasting process.

The shape of the final product is determined by the shape of the roasted dough.
As shown in the diagram, the roasted dough has a shape similar to a dice or cylinder sliced into rings, and the length, width, and height are equal (some variation is allowed and does not have to be strictly equal). As shown in Figure 2, roasted dough shaped like a prism, cylinder, etc. with equal width and height (not strictly equal) and long length will be shaped into sausage-shaped roasted dough depending on the length. It becomes a sweet.

In addition, as shown in Figure 3, by using roasted dough shaped like dolls, gourds, diamonds, etc., it is also possible to produce baked confections shaped like kokeshi dolls, gourds, rugby balls, etc. be.

It is preferable to carry out the roasting using a rotary roasting device such as a coffee roaster, but good results can also be obtained using a roasting device that vibrates on a horizontal plane, such as a flat roaster.

The roasting temperature is 130°C to 250°C, preferably 140°C to 250°C.
It is best to carry out the process at 00°C, and the temperature should be adjusted so that it can be completed in several minutes to several tens of minutes.

Next, an example will be described.

Example 1 80 parts of a starch syrup solution was added to a powder mixture of 50 parts of wheat flour and 50 parts of waxy corn starch, and the kneaded seeds were made into a sheet, which was then cut into dice to make a roasted dough as shown in Figure 1a. I got it.

When this roasted dough was roasted in a flat fryer, a spherical baked confectionery as shown in FIG. 1C was obtained.

However, the starch syrup solution used here is made by adding water to starch syrup, Bx,
The angle is 50°.

Example 2 100 parts of kanbai flour, 50 parts of sugar solution and 20 parts of 5-fold sodium carbonate solution were added and kneaded, and the roasted dough was formed into a prismatic shape as shown in Figure 2a and roasted in a rotary roaster. When roasted, a bag-shaped baked confectionery as shown in Figure 2d was obtained.

However, the sugar solution used here was one in which 30 parts of sugar, 20 parts of starch syrup, and 3 parts of gum arabic were dissolved in 47 parts of water.

Example 3 30 parts of wheat flour, 5 parts of Shiratamako, 5 parts of Shin (new) flour, 10 parts of potato starch, 40 parts of waxy corn starch, 10 parts of Kanbai powder, and 10 parts of peanut powder were mixed with 30 parts of water and 10 parts of starch syrup.
1.0 parts, 0.3 parts of salt, 0.2 parts of chemical seasonings, kneaded, and 10 parts of foamed egg white.The prepared seeds were molded into the shape of a doll as shown in Figure 3a and placed in a flat frying machine. When the mixture was roasted, a kokeshi-shaped baked confectionery as shown in Figure 3a' was obtained.

Example 4 To 80 parts of Kanbai flour, 20 parts of Matshu potato, 5 parts of grated taro, 40 parts of Bx, 65° sugar solution, and 1 part of instant coffee were added and kneaded to form a diamond-shaped roasted dough as shown in Figure 3C. Molded.

This roasted dough was roasted in a rotary roaster to obtain a rugby ball-shaped baked confectionery as shown in FIG. 3C'.

The surface of this baked confectionery is coated with 24 parts of powdered sugar and 9 parts of egg white.
A rugby-shaped coffee baked confection was obtained by drying and sugar-coating the honey.

[Brief explanation of drawings]

In Fig. 1, a indicates a dice-shaped roasted dough, b indicates a cylindrical round-shaped roasted dough, and C indicates a spherical baked confectionery. lla. ma, na, A'b, nb indicate the length of each side (the same is true in Figure 2), in this case la=ma=na, 1
Although an example of b=nb has been shown, these do not necessarily have to be equal. In Figure 2, a is a prismatic roasted dough, b is a cylindrical roasted dough, and C
is a prismatic roasted dough, and lc/mc is a larger example than la/ma. d is a bag-shaped baked confectionery, e is a sausage-shaped baked confectionery, and in this case, la) ma=na, lb>n b, lc>m
Although an example of c=nc has been shown, these do not necessarily have to be equal. In Figure 3, a is doll-shaped roasted dough, b is gourd-shaped roasted dough, C is diamond-shaped roasted dough, a' is kokeshi-shaped baked confectionery, and b'
C' indicates a gourd-shaped baked confectionery, and C' indicates a rugby ball-shaped confectionery.

Claims (1)

[Claims] 1. Flours made of one or more types of grain powders and/or starches, of which 40 or more parts are mustard, and sugar solutions;
Knead an aqueous solution consisting of one or more types, such as a gummy solution, and mold the seeds with a moisture content of 15 to 50 parts into an arbitrary shape to make roasted dough, and use a rotary or vibration roasting device. A method for producing three-dimensional baked confectionery characterized by roasting.