JPS62236453A - Production of dry confectionery using rice bran - Google Patents

Abstract

PURPOSE:To obtain a dry confectionery, having improved preservation quality and nutritive value and suitable for health food, by adding wheat flour as a binder, eggs, honey, Bacillus natto, etc., in a specific proportion to powdered rice bran, forming the resultant dough and baking the dough to give a specific moisture content. CONSTITUTION:(A) Normally 50-70wt% powdered rice bran, preferably having about 300 mesh particle size is blended with (B) normally 30-50wt% wheat flour as a binder, (C) 0.5-20wt% Bacillus natto and (D) adequate amounts of eggs, honey, sugar, etc., as seasonings to produce a dough, which is then formed into, e.g. a plate, cut into a suitable shape and baked in an oven to give <=5wt% moisture content and afford the aimed dry confectionery.

Description

[Detailed description of the invention] The present invention relates to a method for loading dried confectionery using a dried confectionery.

Because rice is rich in 1-fold fat, protein, and vitamin B1,
Although it is often used as an If food, there is a problem that it changes easily during storage.

This is due to 1 part of rice bran oil, and normally 1 part of kernel oil releases 11 parts of gamma on the surface, so it is said that rice bran cannot be used as a disguise. The aim is to commercialize dried confectionery that has been successfully developed and has a long shelf life and is highly nutritious as a healthy food.

Hereinafter, examples of the present invention will be explained.

The outer periphery of the strainer is made into a double wall to allow the cold water to pass through,
Install water pipes to provide forced cooling. At this time, the cooling temperature is approximately 3°C to 5°C, and since no frictional heat is generated, the injected lingering energy is transformed into the desired disguise (
(approximately 300 metshu).

Therefore, in addition to using 30 to 50% of wheat flour as a binder to the 50 to 70% of the rice m T9 powder mentioned above, and adding appropriate amounts of eggs, honey violet, sugar, etc., to season as appropriate, A dough is made by mixing about 0.5 to 20% of natto saki in the weight ratio.

The above-mentioned dough is made into a flat plate of a certain thickness, cut out from the top using a pressing die of an appropriate shape (circular, square, etc.), cut with a cutting tool, and placed in an oven at 200℃ or higher. Bake for 1 hour at a certain time so that the moisture content is 5% or less.
do.

The present invention is carried out as described above, and the product of the present invention is such that the natto bacteria mixed outside of the original Eimei murasaki becomes a fertiliser to protect the edible spores, and is edible. Sometimes it returns to viable bacteria during the day or within the body.

The product of the present invention can be stored as a preserved food for an extended period of time in a stable state under heat, and the digestive action of the Bacillus natto contained in the product includes proteolytic enzymes, detailed decomposition, fermentation, etc. It is extremely powerful, and also produces B group vitamins, promoting the growth of beneficial bacteria in the intestine, such as milk bacteria.

Therefore, it is extremely effective as a health food that helps children's growth and promotes digestion, cleanses the intestines, relieves constipation, etc. for adults.

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Claims (1)

[Claims] (1) Powderize rice bran and mix it with wheat flour as a binder at a certain ratio, season it with eggs, honey, etc., and mix in about 0.5 to 20% natto bacteria to make dough. A method for producing dried sweets using rice bran, which is characterized by cutting the dried sweets into appropriate shapes and baking them in an oven to reduce the moisture content to 5% or less.