KR20140001122A - Method for making pancake type baked confectionery - Google Patents

Abstract

The present invention provides: a method for making a pancake type baked confectionery which simplifies production processes, reduces the production time, and enables users to produce pancakes having various types, flavors, and taste using a small route; and the pancake type baked confectionery. The method for making the pancake type baked confectionery comprises the following steps: adding saccharide and water to fresh rice or fresh grains; forming micropowder using the mixture to obtain paste; adding a thickening agent into the micropowder; and molding and plasticizing the mixture.

Description

Method of making pancake type baked confectionery {Method for Making Pancake Type Baked Confectionery}

The present invention relates to a method for producing a pancake type baked confectionery and a pancake type baked confectionery produced thereby.

Traditionally, rice cakes have been generally prepared by milling rice, semi-milling, or crushing rice, or by using rice flour to replace the above-mentioned process, followed by hydrolysis, steaming, molding, drying, baking, seasoning, and the like.

In order to prepare a fired dough by such a conventional manufacturing method, many processes and time are required, and it was common that the taste and texture at the time of baking become single.

Although proposals for the purpose of obtaining a light texture (for example, Patent Document 1) and the like are also made, there is room for improvement in the proposal of a pancake exhibiting a simplification of the manufacturing process, a shortening of the manufacturing time, various species, various flavors and tastes. Remained.

Japanese Laid-Open Patent Publication 2005-245356

The present invention solves the problems in the above-mentioned conventional method for producing a whole bottle, can simplify the manufacturing process and shorten the manufacturing time, and can produce a variety of varieties, various flavors, and flavors in small batches. An object of the present invention is to propose a method for producing a pancake type baked confectionery suitable for production, and a pancake type baked confectionery produced thereby.

According to a first aspect of the present invention,

Water and sugars are added to raw rice or raw grains, and these are ultrafine particles, which are formed into a paste, a thickener is added and mixed with the mixture, and then molded and fired.

to be.

The invention according to claim 2,

The average particle diameter of microparticles | fine-particles is 50 micrometers or less by ultra-micronization, The manufacturing method of the whole cake type baked confectionery of Claim 1 characterized by the above-mentioned.

to be.

The invention according to claim 3,

Ultrafine granulation and the addition and mixing of seasoning material on a paste, The manufacturing method of the whole cake type baked confectionery of Claim 1 or 2 characterized by the above-mentioned.

to be.

According to a fourth aspect of the present invention,

After shaping | molding, after adding the seasoning raw material to the surface of the shaping | molding dough, the said baking process is performed, The manufacturing method of the whole cake type baked confectionery of any one of Claims 1-3 characterized by the above-mentioned.

to be.

The invention described in claim 5,

The said molding process is squeeze-molding, The manufacturing method of the whole cake type baked confectionery of any one of Claims 1-4 characterized by the above-mentioned.

to be.

According to the present invention, it is possible to simplify the manufacturing process and to shorten the production time, and to prepare a whole-bottle-type baked confectionery suitable for producing a variety of varieties, various flavors and flavors of whole vegetables with a small lot, and The whole cake type baked confectionery manufactured by the present invention can be provided.

In the manufacturing method of the whole cake type baked confectionery of this invention, the rice powder common to a part of the manufacturing method of the conventional whole cake is not used. In the manufacturing method of the whole cake type baked confectionery of this invention, water and saccharides are added to raw rice or raw cereals, it is made into a superfine particle | grain, it is made into a paste form, and after adding and mixing a thickener to this, it shape | molds and bakes.

Then, according to the manufacturing method of the whole cake type baked confectionery of this invention, since a milling process and a drying process become unnecessary, a manufacturing process can be simplified and manufacturing time can be shortened. In addition, since the milling process is unnecessary, it is possible to process and produce a small lot using raw rice or grains from the region as raw materials.

In the present invention, sorghum, crude, buckwheat and the like can be used as cereals other than rice used as a raw material. This makes it possible to produce a variety of flavors, flavors, and textures of baked whole cakes.

Any of the above-mentioned sugars can be used as long as it is conventionally used as a sugar component in the technical field of confectionery manufacturing.

The water to be added at the time of ultrafine atomization is added for the purpose of facilitating the process of forming an ultrafine particle into a paste, and is appropriately added in accordance with the situation of ultrafine atomization.

The fine granulation is performed in order to prepare a pasty dough, and since the average grain size is preferably 50 μm or less in pasty dough, it is conventionally used in the field of food manufacturing, and a method capable of granulating to such an average particle size. On the back side, fine particle formation can be performed using various conventionally well-known methods. For example, micronization can be performed using various methods, such as a hammer mill grinding method and a cutter mill grinding method.

The above-mentioned thickener is added and mixed for the purpose of preventing dihydration, and for example, those conventionally used as thickeners in the technical field of confectionery production, such as arginic acid and dextrin, can be used.

After making the above ultrafine particles into a paste, the seasoning material can be added and mixed.

By adding and mixing the seasoning material in the state of the ultrafine particle-shaped paste, the whole type type baked confectionery which has many kinds, various tastes, and flavors can be provided.

As the seasoning material, kelp, bonito, shiitake, yeast, yeast, and soy sauce can be used. These can be added and mixed in the form of powder or liquid.

Moreover, after shaping | molding, after adding a seasoning raw material to the molding dough surface, you may make it perform the said baking process.

The seasoning-type baked confections of various tastes and flavors can also be provided by sprinkling and adding the seasoning material exemplified above to the pasty shaped dough surface in a granular or powder state.

In the molding process described above, various molding methods that have been used in the field of manufacturing confectionery, such as squeezing molding, deposit molding, sheet molding, and the like, can be employed. It was advantageous because the adhesiveness when added by sprinkling of seasoning material was improved.

The baking process can use the apparatus conventionally employ | adopted for baking in the manufacturing process of confectionery, such as a whole bottle, for example, oven, a microwave heating apparatus, etc. What is necessary is just to set baking conditions suitably according to the kind of rice and grains used as a raw material, the size of the shape | molded paste dough, etc. For example, when baking the dough of 2 g / battery type baked confectionery raw material in oven, baking for about 13 minutes is performed at 160 degreeC.

(Example 1)

5.5 kg of trehalose was added to 10 kg of uncooked rice as a saccharide, 18 kg of water was added, and the powder was granulated by a cutter mill grinding method to obtain a paste. Using a commercially available cutter mill grinder, micronization was carried out for 10 minutes until the average particle diameter of the fine particles in the paste was in the range of 50 µm or less.

1% (weight) of arginic acid was added to this paste as a thickener, and it mixed and prepared the paste dough.

This paste-shaped dough was taken out and molded into a thin disk shape by a molding method, which was baked in an oven at 160 ° C. for 13 minutes to obtain a whole cake type baked confectionery of the present invention.

The pancake type baked confectionery produced in this way was crispy and light, and melted well in the mouth and used to taste sweet and salty flavours.

After the microparticlesification described above, the inventors add various kinds of seasoning materials such as kelp, bonito, shiitake mushrooms, yeast, yeast, and soy sauce, and mix them in the same manner as in this embodiment. When the baked cookies were prepared, they all felt crispy and light, melted well in the mouth, and the seasonings from the added and mixed seasoning materials were alive.

(Example 2)

5.5 kg of trehalose was added to 10 kg of brittle water, 19 kg of water was added, and the particles were granulated by a cutter mill grinding method to obtain a paste. Using a commercially available cutter mill grinder, micronization was carried out for 10 minutes until the average particle diameter of the fine particles in the paste was in the range of 50 µm or less.

1% (weight) of arginic acid was added to this paste as a thickener, and it mixed and prepared the paste dough.

This paste-shaped dough is taken out and molded into a thin disc shape by a molding method, and finely chopped almonds, black pepper, and salt are used as granular and powdery seasoning materials, and it is sprinkled on a paste dough formed into a thin disc shape. Added. Then, it baked in the oven at 160 degreeC for 13 minutes, and obtained the whole cake type baked confectionery of this invention.

The pancake-type baked confectionery produced in this way was a new texture with a fragrant almond flavor and a light and straining feeling.

(Example 3)

Brown rice and brown algae were used as cereals.

18 kg of water and 5 kg of brown rice each was added, and 18 kg of water and 6 kg per sharp were added, and it was granulated by the cutter mill grinding method to make a paste. Using a commercially available cutter mill grinder, micronization was carried out for 10 minutes until the average particle diameter of the fine particles in the paste was in the range of 50 µm or less.

1.5% (weight) of dextrin was added to this paste as a thickener, and it mixed and prepared the paste dough.

This paste-shaped dough was taken out and molded into a thin disk shape by a molding method, which was baked in an oven at 160 ° C. for 10 minutes to obtain a whole cake type baked confectionery of the present invention.

The pancake type baked confectionery produced in this way was crispy and neatly melted in the mouth.

As mentioned above, although preferred embodiment and Example of this invention were described, this invention is not limited to such embodiment and Example, It can variously change in the technical scope grasped | ascertained from description of a claim.

Claims (5)

Sugar and water are added to uncooked rice or fresh grains, and this is made into an ultra-fine particle | grain, and it is made into a paste form, and after adding and mixing a thickener to this, it shape | molds and bakes, The manufacturing method of the whole type type baked confectionery characterized by the above-mentioned. The method for producing a pancake type baked confectionery according to claim 1, wherein the average particle diameter of the fine particles is 50 µm or less due to ultrafine particle formation. The method for producing a pancake type baked confectionery according to claim 1 or 2, wherein seasoning material is added and mixed on an ultrafine particle paste. The said baking process is performed after spraying and adding seasoning raw material to the molding dough surface after shaping | molding, The manufacturing method of the whole cake type baked confectionery of any one of Claims 1-3 characterized by the above-mentioned. The method for producing a pancake type baked confectionery according to any one of claims 1 to 4, wherein the molding step is squeezing molding.