JPS6036258B2 - How to make hollow confectionery - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for manufacturing hollow confectionery.

More specifically, the core material is a granular food made of raw materials that are liquefied at the temperature of flaming or deep-frying, and starch,
A hollow confectionery in which the surface of the core material is covered with a dough made by adding water, a sugar solution, a gummy solution, or other aqueous solution to a powder such as grain powder, and then frying or deep-frying the dough. It concerns the manufacturing method. An object of the present invention is to provide a hollow confectionery having a hollow interior, and further, to provide a new type of confectionery in which the inside of the hollow confectionery is filled with a filling material.

Traditionally, Onoroke uses peanuts as the core material, and the surface is made of starch,
It is produced by melting the flaming seeds coated with powders made from grain powder and aqueous liquids such as sugar and gum.

Therefore, it took more than half a day, sometimes several days, to prepare the flame-roasted seeds, which was very time-consuming and labor-intensive. In this type of flame-burning, the surface coating layer expands, but the peanuts inside do not expand, so a void is created between the coating layer and the peanut, and a cavity is created as the water vapor generated by flame-firing accumulates. There are peanuts inside the cavity. Therefore, when there are no peanuts and starchy seeds are heated to the inside, the entire structure becomes porous because water vapor does not accumulate in one expanding area, and it is impossible to make the inside hollow. Ta.

The inventor of this invention proposed that instead of peanuts, a granular food made of a raw material that is liquefied at the temperature of deep-frying or deep-fried tofu should be used as a core material, and that both powders and aqueous liquid should be coated in advance without coating. By covering the core material with a dough-like covering dough prepared by softening, Akebonoyaki can be prepared easily and in a short time, and hollow confectionery with no peanuts inside can be created. They discovered that it could be manufactured and completed this invention.

Since the hollow confectionery according to this invention has a starchy outer layer on the outer periphery and a hollow interior like a gummary, the inner cavity can be filled with any filling such as jam, jelly, custard, chocolate, cream, ice cream, etc. This makes it possible to create a new type of high-class confectionery that has never existed before.

Furthermore, by adjusting the size of the granular food serving as the core, it is possible to make products of any size from small to large. To practice this invention, first a granular food product is prepared. Granular foods are prepared from raw materials that are solidified at the time of preparing the fried seeds, but liquefy when roasted or deep-fried. Examples of such raw materials include doughs whose main component is hydrogenated oil or hardened oil such as fat cream, dough whose main component is sugar or sugar such as fat cream, mixtures of hydrogenated oil and sugar, and the like. Furthermore, it is also possible to use confectionery that is liquefied by heat, such as chocolate, caramel, and jelly, which contain these as main ingredients. Hardened oils can be those with a relatively high melting point that are solidified at the coating temperature but liquefied at the temperature of roasting or deep-frying, and it is easy to use fats and oils with a melting point of 30 oo or higher.

As sugar, sugar and alternative sugars such as fructose, glucose, maltose, texturin, and bran alcohol can be used.

Crystals of these sugars, especially anhydrous crystals, may not be sufficiently liquefied by heating and may remain as lumps in the final product. In such cases, good results can be obtained when preparing the granular food by adding enough water to maintain the required hardness and liquefy it when heated. To do this, first dissolve the sugar in water and boil it down.
It is good to use it as a foundation cream or drop. It is desirable that the boiling temperature at this time is the upper limit of the temperature for deep-frying. The size of the granular food is determined depending on the purpose, but if the size is the same, the more water there is, the larger the cavity will be.

However, if the moisture content is too high, the core material will be soft and the coating process will be difficult, or the cavities may become too large during flame competition and the coating layer may be damaged. It is preferable to set it to 16% or less.
In addition, the shapes of granular foods are not limited to rescue shapes, but also cubes, cylinders,
It can be carried out in any shape, such as a hemisphere, and is determined by the coating method, mackerel method, shape of the final product, etc.

Next, a powder consisting of one or more selected from starches and grain powders and a water-soluble one or more selected from water, sugar solution, and gummy solution were mixed to form a dough. Cover the surface of the granular food with the dough.

One or more powders selected from starches such as corn starch, potato starch, and potato starch, grain powders such as wheat flour, rice flour, and corn flour, processed starches made from these, and Kankai powder are mixed together. use something That is, powders containing a lot of amylobectin, such as glutinous rice and waxy corn starch, give elasticity to the dough and improve its expansion, while powders containing a small amount of amylobectin, such as wheat flour, non-glutinous rice flour, and corn starch, make the product structure more delicate. Furthermore, Q-modified powders such as Q-modified starch and Kankai powder have the function of improving the floating of the tissue and enlarging the cavities at the same time, so the mixing ratio can be adjusted to obtain a product with the desired properties. As the aqueous liquid, one or a mixture of two or more of water, sugar solution, gummy solution, etc. is used.

Sugars and gums used in the aqueous liquid include those commonly used in foods, such as sugar, dextrin, glucose, maltose, sorbitol, guar gum, and gum arabic. Sugar provides sweetness and also affects the hardness of the engraving, swelling, and coloring of the final product, while gum quality affects the stability of the structure of the engraving, the stability of the cavity during roasting, etc. Therefore, these should be selected as appropriate depending on the purpose. Note that, if necessary, a leavening agent, albumin, casenate, etc. may be added to the aqueous liquid.

Gokukyo is prepared by preparing a dough-like dough by mixing powder and an aqueous liquid in advance, and then covering a granular food with this dough. In this case, the shape of the flame seed does not necessarily have to be spherical, but can be any shape such as a cube or a cocoon shape. The moisture content of the coated fabric in this method is 15% or more and 50% or less, preferably 20% or more and 45% or less. When the moisture content of the coating layer is low, the cavities become relatively small and the structure of the final product becomes dense, while when the moisture content is high, the cavities become large and the structure of the final product becomes coarse.

Next, the flame-grilled seeds are deep-fried or deep-fried.

The flame firing can be carried out by any commonly used method, but it is preferable to use a rotary marriage firing device, a Heimyo machine, or other devices that allow the flame burning seeds to move during the Futei. Fried tofu is also generally carried out by known methods. The temperature for grilling or deep-frying is 120 qo or higher, preferably 14,000 qo or higher. When flame-grilled seeds are roasted or deep-fried, the coating layer is heated and steam is generated, which causes it to swell, creating a gap between the core and the coating layer.

As the heating progresses further, the amount of water vapor increases and cavities are formed, and at the same time the core material begins to liquefy. As the heating continues, the coating layer dries and the outer periphery solidifies, and the liquefied core material is considered to become a cavity absorbed by the solidified porous outer periphery. At this time, by adjusting the firing temperature and time, it is possible to prevent the liquefied core material from being completely absorbed into the outer periphery, but to partially coat the inner surface of the outer periphery. With this method,
By coating the inner surface of the cavity with a core material that is sparingly soluble in water, it is possible to prevent the outer periphery from softening due to the moisture in the filling even if the interior is filled with a filling having a high water content. Next, an example will be explained. Example 1 4.3 parts of wheat flour, 7 parts of Q starch, 45 parts of sugar, 4 parts of milk
0 parts of whole eggs and 12 parts of whole eggs were prepared, and this was used as a covering dough, and this dough-like covering dough was used to cover the surface of a core-type o which had been formed into a Q-curve of vegetable hardness with a melting point of 34 to 38 qo. I got Shibaiyaki seeds.

The amounts of the covering fabric and core material at this time were 40 eaves and 10 bases, respectively. Next, the finger-grilled seeds were deep-fried in 200 oo of oil for 5 minutes to form hollow sweets. This product had a soft texture and was very delicious when whipped cream was added inside. Example 2 8 parts of sugar, 2 parts of starch syrup, and 2 parts of water were mixed and boiled down to 1170 g. 0.5 part of sodium bicarbonate was added to a fondant cream prepared by a conventional method and formed into a spherical shape to obtain a granular food. .

Claims (1)

[Scope of Claims] 1. The core material is a granular food made of a raw material that is solidified at the coating temperature but liquefied at the roasting or frying temperature, and one or more selected in advance from starches and grain powders. 120 pieces of roasted seeds are prepared by adding an aqueous liquid of one or more selected from water, sugar solution, and gummy solution to the powder, and kneading to form a dough-like dough that covers the surface of the core material.
A method for producing hollow confectionery characterized by roasting or deep-frying at a temperature of ℃ or higher. 2 Claim 1 characterized in that the core material is a granular food made of hydrogenated oil or a raw material containing hydrogenated oil as a main component.
A method for manufacturing hollow confectionery as described in Section. 3. A method for producing a hollow confectionery according to claim 1, characterized in that the core material is a granular food made of tyokolates. 4. The method for producing a hollow confectionery according to claim 1, characterized in that the core material is a granular food made of sugar or a raw material containing sugar as a main component. 5 Claim 1 characterized in that the core material is a granular food made of candy, caramel, jelly, etc.
A method for manufacturing hollow confectionery as described in Section.