JPS62205745A - Production of cookie including rice cake - Google Patents

Abstract

PURPOSE:Rice cake is coated with liquid oil, then with cookie dough containing wheat flour, sugar, eggs and water and roasted to give a cookie with unique taste and texture. CONSTITUTION:Rice is crushed, steamed, pounded, molded, dried and roasted. Then, 100pts.wt. of rice cake is sprayed or coated with 5-10pts.wt. of liquid oil. A cookie dough is prepared from 100pts.wt. of wheat flour, 60-120pts.wt. of sugar or sweetener, 60-100pts.wt. of fat and oil, 45-60pts.wt. of eggs, when needed, dairy products, swelling agent, emulsion stabilizer, flavors, spices and colorants further 60-120pts.wt. per 100pts.wt. of wheat flour, of water so that the viscosity is adjusted to a certain value. The oil-coated rice cake is additionally coated with the cookie dough are together roasted.

Description

[Detailed description of the invention] [Industrial use! 71 The present invention relates to a method for producing packaged rice crackers with the flavor and texture of rice crackers.

[Prior art and its problems] Conventionally, there have been combinations of kutsky or biscuits, chocolate, fruits, and nuts; examples of such combinations include: (1) kneading different materials into cookie seeds;

■ Sprinkle over the molded cookie seeds.

■ Add topping to the molded cookie seeds.

■ Wrap the cookie seeds at the same time when molding them.

■ Coating the kutsky dough that has been shaped and roasted.

? Φ　Fill into the shaped and roasted kutsky dough.

■ Make a -/ping on the shaped and roasted kutsky dough.

Methods such as the following are known.

Furthermore, although there are many examples of combinations of rice crackers with other foods, there are no examples of combinations with kutski or biscuits.

By the way, rice crackers, kutskii, and biscuits are among the most commonly eaten types of sweets, and if you combine them to create a unique flavor and texture, you can also get a wind-eaten sweet. can.

[Purpose of the Invention] The present invention is proposed in view of the above-mentioned problems, and it is an object of the present invention to propose a method for manufacturing confectionery with a unique flavor and texture by combining rice crackers and kutski or biscuits. It is a purpose.

[Structure of the Invention] As a means for achieving the above object, the present invention provides a method for crushing rice.
1) Steaming, 1) Forming, 1) Drying, 1) Spraying or coating 5 to 10 parts of liquid fat on too many parts of roasted rice confectionery dough, and adding 6 parts of sugar per 100 parts by weight of wheat flour to this.
0 to 120 parts by weight, fats and oils 60 to 100 parts by weight, eggs 4
5 to 60 parts by weight, and if necessary, dairy products, leavening agents, emulsion stabilizers, fragrances, spices, and pigments are blended, and 60 to 120 parts by weight of water is added to 100 parts by weight of flour and heated. We propose a method for manufacturing rice cracker packaging kutsky, which is characterized by coating cookie seeds whose liquefaction viscosity has been adjusted by coating and incorporating rice cracker dough into the cookie seeds, making use of the light texture of roasted rice crackers as they are. It is something to do.

In the above, 100 parts by weight of rice cracker dough is coated with 220 parts by weight of cookie seeds whose viscosity is 4,500 to 5,000 cp by adding water and controlling the temperature to the rice cracker dough whose surface is coated with oil. By roasting at 220° C. for 9 minutes or more, the resulting kutskii was given the unique flavor and texture of rice crackers, giving it a lively texture, making it extremely desirable.

In the present invention, (1) Preventing the transfer of moisture because if moisture from the cookie seeds transfers to the rice cracker dough that will be the center, the texture of the rice cracker will change and become sticky.

■ Because cookie types use water, gluten forms in the flour over time, which changes the properties of the flour, so this should be prevented.

The key is to solve the above two points.

Therefore, regarding (■), it is necessary to prevent the transfer of moisture to the rice cracker dough as much as possible by applying liquid oil to the rice cracker dough to temporarily prevent it from integrating with the moisture in the cookie seeds to be coated. It is. If 5 to 10 parts by weight of liquid oil is applied to 100 parts by weight of rice cracker dough, there will be a difference in the texture after reading compared to the unapplied one (coated product moisture 1.3%). , uncoated product moisture 2.1%
).

For (2), use soft flour as the flour used. The purpose of this is to use flour with the lowest content in order to suppress the development of gluten.

As for the types of eggs, one type or a combination of two or more types from among frozen egg whites, raw egg whites, frozen whole eggs, and raw whole eggs are used. As for the types of saccharides, one type or a combination of two or more types from among monosaccharides, trisaccharides, trisaccharides, and tetrasaccharides are used.

As for the type of fats and oils, one type or a combination of two or more types of solid fats and oils can be used. Furthermore, dairy products, leavening agents, emulsion stabilizers, fragrances, spices, and pigments may be added as appropriate to flavor the kutsky or to stabilize the seeds.

Combine the above raw materials, mix with sugar powder in one system,
Add 60 parts of water to 100 parts of wheat flour to the finished seeds.
-120 parts by weight is added, heated by circulating hot water at about 45°C, emulsified and liquefied, and the viscosity is adjusted to 4500 to 5000 cp. Normally, viscosity adjustment can be done with just water, but due to manufacturing
In order to prevent ① and ①, the heat-soluble properties of fats and oils, which have the role of preventing gluten formation, were used to reduce the viscosity.

The viscosity-adjusted cookie seeds are coated in an amount of 220 parts by weight per 100 parts by weight of the rice cracker dough, and then transferred to a baking tray or the like and roasted.

The roasting method is the same as regular kutsky firing, usually at 180°C.
~220°C, but of course the temperature and time will vary depending on the size and shape of the kutsky. During manufacturing, if more than 5 minutes pass after coating the rice cracker dough with cookie seeds, the rate of moisture transfer to the rice cracker dough will increase, and even after the kutuki dough is baked, the moisture in the center rice cracker dough will be lost. It becomes hard and has an unpleasant texture.

For cookie seeds, it is preferable to stir them in a hot water circulation tank at about 45° C., and this type of property can be maintained for about 60 minutes.

In addition, if the amount of cookie seeds contained in 100 parts by weight of rice cracker dough exceeds 250 parts by weight, the moisture transferred to the rice cracker dough will not be removed during the baking time of the cookie dough, resulting in a hard and chewy texture. It becomes.

[Example] (Unit: 2 claws) ■ ■ ■ ■ ■ Soft flour 100 100 100 100
100 fat (solid shortening) f15 95 135
65 85 Sugar (caster sugar) 112 88
88 100 100 Frozen egg white 53
53 53 53 53 Salt
22222 Emulsifier 1.5
1.5 1.5 1.5 +,,5 fragrance
0.1 0.1 0.1 0.
1 0.1 water 75
75 100 100 100■ of the above combination
-... (In the step, mix all the ingredients except wood in a sugar batter using a general method, and heat it at 45°C to 50°C.)
The mixture is heated and stirred in a 0°C hot water bath, water is added thereto, and the mixture is stirred until it emulsifies into a liquid. These seeds are coated with 6.5 parts by weight of liquid oil such as white rapeseed oil based on loogL amount of rice cracker dough, and coated in a total amount of 250 parts by weight or less per 100 parts by weight of rice cracker dough. This was then placed on a baking sheet and fired at 190°C to 200°C.

The kutuki baked in this way has the unique flavor of rice crackers added to the kutuki flavor, and the texture of the leaves is added.
The result is a kutsky with a flavor and texture that has never been seen before.

Claims (1)

[Claims] Spray or apply 5 to 10 parts by weight of liquid oil to 100 parts by weight of rice confectionery dough by crushing, steaming, forming, molding, drying, and roasting rice, and add 60 parts by weight of sugar to 100 parts by weight of wheat flour. ~120 parts by weight, 60 to 100 parts by weight of oils and fats, 45 to 60 parts by weight of eggs, and if necessary, dairy products, leavening agents, emulsion stabilizers, fragrances, spices, and pigments, and then water and flour. By adding 60 to 120 parts by weight to 100 parts by weight and heating the cookie seeds, the liquefaction viscosity has been adjusted, the cookie seeds are coated, and the rice cracker dough is incorporated into the cookie seeds, making use of the light texture of roasted rice as it is. A method for producing rice cracker packaging cookies characterized by: