JPS63209546A - Preparation of expanded cake having modified shape - Google Patents

Abstract

PURPOSE:To obtain a cake with curved shape having same physical properties and water-content between both faces, by kneading and rolling dough of gelatinized cereal flour, cutting into a proper size, drying the cut piece, applying oils and fats to one of the surfaces and baking the product. CONSTITUTION:Water is added to cereal flour and other material and the mixture is gelatinized by conventional method to obtain dough. The dough is kneaded, rolled, cut into pieces of proper size and shape and dried. Only one surface of the dried product is coated with oils and fats (e.g. corn oil, soybean oil, palm oil, etc.) and baked to obtain the objective cake.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for manufacturing a deformed puffed confectionery, and more particularly to a method for manufacturing a confectionery that is deformed and puffed into an appropriate shape by baking.

(Prior Art) A method for manufacturing confectionery that is deformed and puffed into a curved shape is known. Examples include salt water, soy sauce, etc. with a salinity equivalent to 5 to 20 degrees as measured by a Baume hydrometer on one side of rice cracker dough that has been rolled out thinly and punched into shapes such as circular, square, or star-shaped and dried to an appropriate level of moisture. A rice cracker is made by applying a liquid seasoning to form a salt film on the surface, and then baking the rice crackers with different moisture contents on the other side so that the expansion ratios on both sides are different. Manufacturing method (Special Publication No. 56-38088
No.).

(Problem to be solved by the invention) However, according to the above method, since the water content on one side of the rice cracker differs from the other side, the physical properties themselves are different, and as a result, There was a problem in that the texture of both products became different when baked and puffed.

(Means for Solving the Problem) The Ministry of the Invention and others focused on the above problem and conducted research on a method of deforming and puffing the dough through baking treatment without changing the moisture content between one side and the other side of the dough. As a result, we found that it is possible to deform and expand by applying oil or fat to only one side and changing the rate of expansion due to heat on both sides.

The present invention was completed based on this knowledge, and its gist is that flour and other raw materials are subjected to hydration and mixing treatment, gelatinization treatment is performed by a conventional method, and the resulting dough is kneaded and rolled. This is a method for producing a modified puffed confectionery, which is characterized in that the dough is cut into a dough, dried after being cut, and then oil and fat are applied only to one side of the obtained dried product, followed by baking treatment.

The contents of the present invention will be described in detail below.

First, the flour and other raw materials are added with water and mixed.
i! Examples of the iJ, @ flour include wheat flour, rice flour, ]-noodles, corn flour, and various starch raw materials. The raw materials used for making these ingredients vary depending on the type of final product, but generally include salt, sugar, and other seasonings. The amount of water added to these raw materials is sufficient to form dough, and specifically, the water content of the dough is 2.
It is preferable to add it in an amount of about 0 to 30% by weight.

The gelatinization treatment after the water addition/mixing treatment may be carried out according to a conventional method. For example, there are methods such as steaming and steaming.

The dough thus obtained is then kneaded and rolled to form a dough. The purpose of kneading is to homogenize the water content in the dough, and any method may be used as long as this purpose can be achieved. The purpose of rolling is to turn the kneaded dough into a dough of the desired thickness.
Generally, a rolling method using rolls is employed.

During this rolling, it is preferable to cover the dough so that the thickness of the dough is 0.5 to 30 mm, and this can be expected to produce a puffed confectionery with a high degree of deformation. Rolling and cutting the obtained dough into appropriate sizes. After that, a drying process is performed.

The purpose of the drying process is to achieve the optimum moisture content for swelling. Therefore, any drying method may be used as long as it can achieve this purpose, such as hot air drying. There are methods such as natural drying, street drying, and sun drying.

Drying conditions vary depending on the drying method, but it is preferable to carry out the drying under conditions such that the moisture content of the dried product is 9 to 14% by weight, for example, 60 to 90°C, relative humidity 20 to 40%.
, 15 to 60 minutes are preferred. When the water content is less than 9% by weight, there is a problem of poor swelling.On the other hand, when the water content exceeds 14% by weight, it becomes difficult to obtain sufficiently puffed products. .

After the dried product thus prepared is subjected to a denburing treatment if necessary, it is coated with oil (41).

The purpose of this tempering treatment is to equalize the moisture content in the dried material, and the conditions are 20 to 40°C.
, a relative humidity of 60 to 80% for about 2 to 20 hours is sufficient. When applying oil or fat to dried products, it is important to apply the oil to only one side of the dried product. As a result, the expansion rates due to heat on both sides of the dried product differ, and as a result, during the post-process baking process, the dried product deforms and swells with the oil-applied side facing upward. If fats and oils are applied to both sides of the dried material, it becomes impossible to make the thermal expansion rates of the two sides different, and as a result, it becomes impossible to deform and expand the material. The fats and oils to be used are not particularly limited as long as they are edible, and include, for example, corn oil, soybean oil, salad oil, palm oil, coconut oil, and the like. Furthermore, the application ω of oil and fat is not particularly limited, and may be adjusted as appropriate in the actual implementation, but is generally 1 to 2.
It is preferably about 5% by weight. The method of applying oil is -
As mentioned above, there are no particular limitations as long as the coating can be applied to only one side of the dried material, and examples include coating with a brush, spraying, and the like.

After applying oil and fat, the dried product is subjected to baking treatment. Examples of the baking treatment method include oven treatment and hot air expansion treatment. In this case, the firing temperature is preferably 180 to 260°C.

If the firing temperature is too low, swelling will be poor, and if the firing temperature is too high, charring will occur easily. The time for the firing process varies depending on the temperature at the time of firing, the size of the dried product, etc., but approximately 10 seconds to 5 minutes is sufficient.

The deformed puffed confectionery obtained in this manner may be subjected to a process such as coating or immersing in a seasoning as appropriate for flavoring, and may be further processed such as drying.

In carrying out this defense, by applying oil and fat to the pre-gelatinized dough before drying and not marking straight lines or curves only on the surface to be dried, deformation by a factor of 13 can be reduced during the baking process. You can make it louder. The period and () are not engraved.
There is a period before drying, for example, when rolling the dough or when cutting the obtained dough, and also after cutting the dough and before drying.

(Effects) As described above, according to the method of the present invention, a confectionery that is deformed and expanded during baking of the dried dough can be obtained by a simple method of applying oil or fat only to one side of the dried dough. In addition, in the method of the present invention, since the oil is applied, the physical properties of the oil-applied surface and the unapplied surface are not changed, and therefore, when baking and swelling, both surfaces become erodible. It has the advantage of not causing any major changes in the feeling.

<Example) Example 1 Wheat flour (soft flour) 8k2), potato starch 2kg, sugar 0
．． After mixing 2 kg of sodium chloride, 11 kg of common salt, and 4 ka of water, the mixture was steamed for 15 minutes using steam at about 100° C. to gelatinize the starch. The obtained dough was kneaded and rolled using rolls to obtain a dough having a thickness of 1.1 mm.

The moisture content of the dough thus obtained is approximately 28% by weight.
Met. Next, the fabric was cut into a size of 13×253. After that, temperature 80℃, relative humidity jη 30%, time 15
It was dried for 1 minute to obtain a dried product with a moisture content of about 10.5%.

After numbering the dried product thus obtained for 3 hours, salad oil was applied to only one side of the dried product. Thereafter, the puffed confectionery was baked in an oven at 230°C for 60 seconds [J7:.

Example 2 The same method as in Example 1 was carried out, except that the dough was rolled out using an O-ru and at the same time, lines were stamped on only one side, and that the stamped area was coated with ladle oil. A puffed confectionery was obtained.

Comparative Example A puffed confectionery was obtained in the same manner as in Example 1 except that salad oil was not applied.

The shape of the puffed confectionery obtained by each of the above methods is
As shown in the figure. Figure 1 is Example 1, Figure 2 is Example 2, and Figure 3 is Example 3.
The figure shows the shape of the dried product before firing and the expanded shape of the dried product after firing according to each method of the comparative example. As shown in Figure 1.2, according to the method of the present invention, the oil-coated surface is curved and bulged 'r'', while the oil-coated surface in Figure 3 is not coated with oil. It's just expanding,
No phenomenon of curvature was observed.

Example 3 A hot air expansion machine is used under the conditions that palm hardened oil with a melting point of 36°C is melted at a temperature of 50°C as the oil and fat applied to the dried product, and the baking process is performed at 220°C for 40 seconds. A puffed confectionery was obtained in the same manner as in Example 1 except for the above. The puffed confectionery thus obtained was puffed in a curved state with the oil-applied side as the top surface, substantially similar to that shown in FIG.

[Brief explanation of the drawing]

Figure 1 shows the shape of the dried product before firing and the expanded shape of the dried product after firing according to each method of Example L, Figure 12 shows Example 2, and Figure 3 shows a comparative example.

Claims (3)

[Claims] (1) After adding water and mixing to the flour and other raw materials, gelatinization is performed using a conventional method, and the resulting dough is kneaded and rolled to form a dough, and the dough is cut into appropriate sizes. A method for producing a deformed puffed confectionery, which comprises cutting and drying the resulting dried product, applying oil or fat only to one side of the obtained dried product, and then performing a baking process. (2) The method for producing a modified puffed confectionery according to claim 1, wherein the moisture content of the dough after drying is 9 to 14% by weight. (3) The method for producing a deformed puffed confectionery according to claim 1, characterized in that the temperature during the baking treatment is 180 to 260°C.