JPS6319136B2 - - Google Patents

Description

[Detailed Description of the Invention] Industrial Application Field This invention has a low oil content, is swollen and formed into a hollow membrane, and the thickness of the swelling wall can be adjusted to a desired value, and has a soft texture (comparable to grain flour). This refers to the unique raw, powdery odor (hereinafter the same applies) and relates to the manufacturing method of hollow confectionery.

Conventional technology and its problems Conventionally, there is a fried product similar to the confectionery of the present invention that uses matsushi potatoes, but when this is made into a hollow fried product, the film becomes too thin and the product becomes greasy. Another example is tortilla, which is made by roasting a corn mixture in an oven and then frying it, but unlike corn chips, this tortilla has a low oil content, but is hollow and does not swell. The disadvantage is that it does not become The present invention is
It has been possible to produce a hollow confectionery that does not have the drawbacks of conventional products, that is, has moderate swelling, a soft feel, and a low oil content.

Means for Solving the Problems In the present invention, the main raw material is one or a mixture of two or more flours of wheat, corn, rice, and other grains in which the starch has been alphanized in advance;
Add water to this to adjust the kneaded material, then roll, mold,
It is baked and fried. However, in this application, the total weight of alpha-ized starch is
The amount used exceeds about 30% of the total weight of the raw material mixture excluding the amount of water added to the total kneaded material.

Regarding the origin of alpha starch, any type of starch can be used regardless of whether it is above ground starch or underground starch, or whether it is glutinous or glutinous, or whether it is a variety or a place of production.

In the present invention, optionally used raw materials include seasonings such as margarine, sugar, and salt, as well as leavening agents.

In the present invention, a kneaded product is produced by adding water to the above-mentioned raw materials and mixing and massaging them. There is no particular order in which the raw materials are mixed. The amount of water added cannot be determined unconditionally depending on the type of raw materials, mixing ratio, etc., but the total amount of water added is approximately 25 ~
It is about 40% by weight.

After kneading, the material is rolled into sheets. The thickness of the sheet is approximately 1 to 4 mm, especially 1.5 to 2.0 mm.
It seems that it is better to make it about mm from the viewpoint of the swelling state and other quality of the final product. This is formed into the original shape of the product by cutting or punching.

The formed sheet is led to a firing process.

The key to firing is to harden the sheet, which has expanded into a hollow shape through firing, to the extent that it can continue to maintain its hollow shape.
Requires firing at approximately 190-200℃ for approximately 5 minutes.
Moisture sheet moisture should be about 15% or less, preferably about 12%
% or less. Normally, this level of firing will only result in a brown color. However, the above firing conditions are not absolute,
Appropriate firing conditions are adopted depending on the difference in the blend of raw materials for the kneaded product, the moisture content of the sheet, the thickness of the sheet, and other characteristics of the sheet. The baking conditions also vary depending on the thickness of the desired confectionery film. For example, a sheet with a thickness of 1 to 2 mm is baked with a kneaded material consisting of 30 parts of wheat flour (parts by weight, same hereinafter), 30 parts of alpha waxy starch, 20 parts of mash potato, and 5 parts of margarine, and the film thickness after baking is 1.5 mm. When you want to prepare something on the order of mm,
It is sufficient to bake at 190°C for 5 minutes, or if you want to use the above sheet to obtain a film with a thickness of about 1 mm after baking, you can bake it in a gas oven (convection type) at 230°C for 3 minutes.

The product once baked as described above is fried. Generally speaking, high-temperature, short-time processing is best for frying conditions. For example, fry at 150-200℃ for about 15-40 seconds,
This means keeping the sheet moisture to about 2% or less. The frying oil may be any ordinary oil such as tempura oil, and the frying may be carried out under pressurized, reduced pressure or normal pressure conditions. Thus, the target hollow confectionery is obtained.

Functions and Effects of the Invention If confectionery made of the raw material composition according to the present invention is processed only by baking, the sweetness will not be removed and the flavor will not be good. One of the reasons for this is that in the case of heating only by firing, it is difficult to uniformly heat the inside. However, when frying is used, the inside can be heated evenly, and the flavor of the oil eliminates the crunchiness. In the case of wheat flour, one of the reasons for the lack of alphaness is the lack of alphaning, but if the degree of alphaning of the flour is increased, the texture will decrease but the texture will become hard, and baking alone will not be enough. is unlikely to be the desired soft confectionery.

Therefore, in the present invention, once the sheet is made into a hollow shape by baking and the moisture content is reduced to an appropriate level, the sheet is fried to increase the degree of alphaness of the entire sheet, eliminate the sweetness, and make the confectionery fragrant. This creates a soft finish. Also, the flavor of the oil eliminates the nutty taste.

In the case of wheat flour, the present invention does not cause hardening of the structure, which tends to occur when the degree of alphaning is increased.
This is because the frying process after baking, i.e., high-temperature, short-time processing, produces a product with a large swelling force and a large number of microbubbles in the hollow membrane wall, resulting in a soft product. becomes. When only frying is used, the film layer is generally thin, and the degree of puffing cannot be adjusted due to large fluctuations in puffing, such as excessive puffing or not puffing, and the oil content in the product increases. Too much will reduce the shelf life and result in a greasy, greasy taste. If only high-temperature frying is used to cause swelling, the processing time is too short and the degree of swelling cannot be adjusted, making it impossible to obtain the desired film thickness. On the other hand, in the present application, the film thickness can be adjusted.

This is because in the present application, the baking process is performed using an oven or other device that uses milder temperature conditions than frying, so there is enough time to adjust the thickness.
By frying the film whose thickness has been adjusted in this way, it can be made into a desired thickness. Note that if the moisture content exceeds the moisture range specified in this application, which is the firing condition, ie, about 15%, it will cause blisters in the next step and will also absorb a large amount of oil.

Example Example 1 Raw materials were mixed in the following formulation.

Wheat flour 100 parts Alpha waxy starch 80 parts Matushi potato 60 parts Margarine 20 parts Sugar 5 parts Salt 3 parts Ammonium carbonate 3 parts Synthetic seasoning 5 parts Emulsifier 0.5 parts Water 100 parts Total 376.5 parts Knead all the raw materials and roll to a thickness It was made into a 1.1mm sheet. Punch this out into a circle with a diameter of 15 mm; approximately 180
It was baked at ℃ for 5 minutes to form a hollow sheet (film thickness approximately 1.5 mm) with a moisture content of 10%. Next, add this to 195~
Fried for 20 seconds in cooking oil at 200°C.

The moisture content of the obtained product was 2%.

This dish was fragrant and delicious without any hint of coconut.

Example 2 60 parts of wheat flour, 30 parts of alpha waxy corn starch
About 26 parts of water was added to 5 parts of margarine, 1 part of leavening agent, and 2 parts of seasoning, kneaded to make it homogeneous, and then rolled into a sheet with a thickness of about 1 to 1.2 mm. This length is 50
It was cut into a plate shape with a width of 18 mm and a hollow shape with a moisture content of about 8% by firing at about 190° C. for 5 to 6 minutes.
This was then fried for 30 seconds in edible oil at 170-180°C to produce the desired product. This product, similar to that in Example 1, had a low oil content and good swelling, and was delicious with a light texture.

Claims (1)

[Claims] 1 A mixture of one or more types of alpha-ized grain flour, in which the total weight of the alpha-ized starch is about 30% of the kneaded product of all raw materials excluding water.
%, water was added to this to prepare a kneaded material, and the mixture was rolled and rolled to a thickness of about 1 to 4 mm.
A method for producing a hollow confectionery, which comprises forming the confectionery, then baking it to reduce the moisture content to about 15% or less, and frying the formed hollow body.