JPS5951250B2 - How to make Arare-sama snacks - Google Patents

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

In the present invention, a crushed product obtained by crushing a baked bread body is extruded under pressure using a pressure extruder to form a pregelatinized mixed material, and then this mixed material is formed into a predetermined size, and then, This is a method for producing arare-like snacks by drying the product, pressing it with a heated press molding machine, and baking it.

The bread body is suitably made of wheat flour as a main ingredient and contains about 5% or less of oil and fat, and general baked bread bodies such as white bread, French bread, sweet bread, etc. are widely used.

For these bread bodies, not only the whole bread body, but also only the main part of the kogai-like part (the so-called ear part) on the outer periphery of the bread body can be used.

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 30 to 45%) may be sufficient.

The pressure extruder is designed to feed the supplied crushed product forward to the exit side while gradually pressurizing and kneading the crushed product, reaching a high temperature just before the exit and gelatinizing the contaminants. .

The mixed wire extruded from the pressure extruder is cut into a predetermined size, or the mixed wire is rolled 1 to 2 m long using a roller, etc.
Roll it out to a thickness of about m, then punch it out to the desired size.

The punched shaped dough dries to a moisture content of approximately 8-16%.

The press molding machine is operated at a firing temperature of about 150 to 250
It consists of upper and lower pressing molds that are heated to a temperature of It is considered to be a puffed baked product, and a 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.

If other flavoring agents, sugars, etc. are added to the pulverized bread products, it is possible to make snacks with a taste that corresponds to the additives.

However, since the present invention uses a baked bread body mainly composed of wheat flour and low in oil and fat content, pulverization and pressure extrusion can be performed well, and gelatinization is also easy.
Since the mixture is heated and fired, it has the advantage of producing sharp expanded fired products.

Next, the present invention will be explained in detail.

Example 1 First, prepare the bread.

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 burnt outer periphery portion (approximately 1 cm thick selvage portion) provided for sandwiches was used.

The browned part of the bread was ground without drying to obtain a ground product (water content approximately 35%).

Next, the pulverized product is put into the supply port of an extruder (pressure extruder), the kneaded dough is extruded through a pore with a diameter of 2 mm on the exit side, and the extruded linear dough is cut to a length of 5 mm.
Obtain granules of mm.

Thereafter, this is dried to form dry granules having a moisture content of about 12 to 13%.

On the other hand, prepare a pressing machine consisting of a concave lower mold with an inner diameter of 10 cm and a depth of 3 cm, and an upper mold that presses the lower mold. After heating the upper mold and lower mold to about 200°C, 10 to 20 g of dry granules are added and pressed with an upper die for 7 seconds to press and bake the dry granules.

After demolding, a disk-shaped expanded firing product with a diameter of 10 cm and a thickness of 1 cm is obtained.
In other words, a hail-like snack (about 3% water content) was obtained.

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

Example 2 The pieces of the browned edges of the outer periphery of bread were collected and crushed without drying to obtain a crushed product (moisture content: about 35%).

Note that this bread was made using the 70% dough method as in Example 1 above.

Next, 70 parts by weight of water are added to 100 parts by weight of this pulverized product, mixed, and the mixture is placed in a steamer and steamed for 25 to 30 minutes using heated steam.

After that, the steamed material is kneaded while hot, and the mixed material is rolled out to a thickness of about 1 to 2 mm, and the rolled dough is mixed with a diameter of about 1 cm.
Press the M-sized punching die against the dough and punch it out into a circular shape.The punched circular dough is transferred to a dryer and dried to a moisture content of 8 to 10%.

Therefore, a pressing machine consisting of an upper mold and a lower mold with a pressing plane was prepared, and after heating the upper and lower molds to 200°C, the dried product was placed on the lower mold, and the upper mold was heated to 4 kg/cm2 pressure for 2 seconds. After demolding, a puffed baked product expanded into a disk shape, that is, a hail-like snack (water content: about 3%) was obtained.

This snack was similar to conventional arare made from glutinous rice, and was crisp, light and delicious.

Claims (1)

[Claims] 1. A baked bread body made mainly of wheat flour and containing approximately 5% or less of fat and oil is crushed to obtain a pulverized product with a moisture content of approximately 30 to 45%, which is then pressure-extruded using a pressure extruder such as Ex-1 to Ruder. After forming a pregelatinized mixed material, the mixed material is formed into a predetermined size, and then dried to a moisture content of about 8 to 16% and heated to a temperature of about 150 to 250°C using a press molding machine. A method for producing arare-like snacks characterized by pressing for a very short time to form a puffed and baked product.