JPH1084847A - Microwave oven cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a microwave oven cake like a rusk allowing a user to enjoy crispy eating feeling and fragrance by using a microwave oven. SOLUTION: Food dough provided with the ratio of gluten and grain powder is 2:8 to 10:0 and including yeast is fermented by a normal method and baked to obtain this food. By dehydrating by oscillate-heating inside, the microwave cake in the state of a rusk is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a rusk-shaped range confectionery having a novel texture.

[0002]

2. Description of the Related Art In recent years,
Demand for various snacks, fu confectionery, and the like has been growing as a product that enjoys a crisp texture.

[0003] This kind of confectionery is provided in advance as a product by a manufacturer / processor, and so far no semi-processed foods using a microwave oven have been provided.

[0004]

DISCLOSURE OF THE INVENTION The present invention has led to the invention of a rusk-shaped range confectionery having a new texture, in which a microwave oven can be used to enjoy a crispy texture and a savory flavor. That is, the present invention is a food in which the ratio of gluten to flour is 2: 8 to 10: 0, and a food dough containing yeast is fermented by a conventional method and then baked. Rusk-like range confectionery that can be made by blowing off moisture, and a gluten to flour ratio of 2: 8 to 10: 0, and a yeast-containing food dough is fermented by a conventional method, baked, and compressed to obtain a bulk. Is a rusk-shaped range confectionery that is obtained by restoring bulk by internal vibration heating and blowing off moisture.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a rusk-shaped range confectionery of the present invention and a method for producing the same will be described in detail. The rusk-shaped range confectionery of the present invention has a ratio of gluten to flour of 2: 8 to 10: 0 (preferably 5: 5 to 10: 0),
The raw material is food dough containing yeast. Flour is generally used as flour, but may be barley flour, rye flour, corn flour, rice flour, soy flour, potato flour, rice flour, or the like. In addition, even if it is not in powder form, it can be added in paste form or the like. The rusk-shaped range confectionery of the present invention uses a relatively large amount of gluten, unlike other snack confections. It should be noted that although confectionery is known to contain a large amount of gluten, the confectionery is not fermented with yeast, unlike the range confectionery of the present invention, and is also compressed on production as described below. In this respect, the present invention is clearly different from the present invention. As gluten used in the present invention, wheat flour and water are kneaded well to form gluten, hydrated, washed with water to separate starch, and fresh gluten, which is generally commercially available, and powdered gluten (dried fresh gluten). Stuff). Rusk-shaped range confectionery of the present invention, together with the gluten and flour,
It can contain starch, eggs, fats and oils, sugar, milk components, flavors, emulsifiers and the like. Except for the ratio of gluten to flour,
The composition is not particularly limited. In addition, the rusk-shaped range confectionery of the present invention can be made by mixing various food materials with dough, or using a filling material, a topping material, and a sand.

[0006] In the present invention, first, the food dough containing gluten or flour as described above is fermented by a conventional method and then fired. The rusk-shaped range confectionery of the present invention can enjoy a savory flavor together with a crispy texture by splashing moisture by internal vibration heating (for example, microwave heating), but it is a confectionery utilizing compression restoration. You can also. In this case, generally, once baked, the product is subjected to the treatment as described below, but in some cases, in the first stage, in a semi-baked state, to restore the bulk The product may be completely fired at the same time as reheating to form a product.

In the present invention, first, as a first step,
The bulk of the baked food is reduced by compression. The decrease in bulk is caused by the decrease in internal voids and the deformation of the dough. However, in general, it is 0.1 to 0.9 for one semi-finished product or product after heat treatment.
(Volume ratio), and it is particularly preferably 0.2 to 0.5 for space saving (cost reduction) in distribution and storage, which is one of the objects of the present invention. Specific means of the step of reducing the bulk of the food include mechanical compression and the like, and specifically, pressurization and compression by a press machine, or sealing in a flexible packaging material and depressurizing the inside. Compression (vacuum packing method). Further, both can be used in combination.

The present invention can include a step of packaging the food after or simultaneously with the step of reducing the bulk of the heat-treated food. As a result, sanitary aspects and efficiency of handling operations can be improved. This packaging process is performed by a conventional technique, and examples of packaging materials include plastic, styrofoam and other pack-like materials, and flexible and film-like materials using polyethylene and polyvinyl. According to the vacuum compression packaging as described above, packaging is possible at the same time as compression. Further, even with the rigid container, it is possible to compress the porous hydrated wheat flour food using the container itself and / or to retain the shape in the compressed state. It is to be understood that packaging is not limited to this, and packaging is possible even after compression.

In the present invention, a step of freezing the food after or simultaneously with the step of reducing the bulk of the heat-treated food may be provided. Freezing is freezing in a general sense, and specifically refers to a state in which free water in food is frozen. In the case of the food of the present invention, such a state usually occurs at -5 ° C or lower. Further, the partially frozen state is also included in the step of performing the freezing treatment in the present invention. As a result, the food with reduced bulk can be held in the form as it is, and the preservability is excellent. The freezing process is
Generally, it is preferable to carry out after the reduction of the bulk from the viewpoint of handling. Specifically, the food after the bulk has been reduced is placed in a freezer and allowed to stand. To perform the freezing treatment simultaneously with the reduction in the bulk means to perform cooling for freezing without releasing the food from the pressurized state in the compressed state.

[0010] Finally, the step of restoring the bulk includes a compressed state (a case where the original bulk is reduced or a case where the original bulk is not intentionally reached). ) Is a step of obtaining a crisp and crunchy hot confection using the reheating means characteristic of the present invention. In order to obtain hot food, it is preferable to set the internal temperature after reheating to 40 ° C. or higher, preferably 60 ° C. or higher from the viewpoint of flavor and texture. The internal heating, which is a feature of the present invention, is dry heating, and is a heating means mainly acting on a substance (a crumb portion in breads) in the food of the present invention before the internal heating. For example, the method of acting on water in food and using vibration heat, magnetic vibration heating or microwave heating,
Physical heating means such as high-frequency heating and far-infrared heating can be used. These control the short and long wavelength, the frequency and the intensity, and act preferentially on the inside of the food rather than the outside. Specifically, a microwave known as a microwave oven is typical. In the present invention, any microwave oven for home or business use can be used. At present, 500 W and 600 W, which are known for Japanese household use,
Alternatively, any of those having the ability of the combined use type and the like, and those of 1000 to 1200 W used for business use and in Europe and the United States can be used in the present invention. In the present invention, a rusk-like crispy and crunchy cooked range confectionery is obtained by restoring the bulk by heating in a microwave oven and removing moisture. Since the range confectionery of the present invention has a high gluten content, if it is stopped by heating the range to such an extent that the bulk is restored, the bulk will not be maintained and will shrink. Therefore, assuming that the water content of the food before baking and compressing is set to 1, the water content after heating in a microwave oven is reduced to 0.25 or less, preferably about 0.2 to 0.02, and the water is blown off. It becomes a crunchy, crisp texture.

[0011]

According to the present invention, a rusk-shaped range confectionery of the present invention has a novel texture that can enjoy a savory flavor as well as a crispy texture using a microwave oven.
Further, in the case of the compressed and restored confectionery, since the bulk expands to several times, the heating spots (points at which the heating is concentrated) in the range heating are dispersed, and the flavor and texture are uniform. In addition, the storage space can be saved, and the user can enjoy the appearance that the bulk increases.

[0012]

EXAMPLES The present invention will be described more specifically with reference to the following examples. Example 1 A food dough was produced by the sponge method using the sponge material of the following composition. The above medium components were mixed and mixed at a low speed of 3 minutes and a medium speed of 1 minute, and the dough was kneaded at a temperature of 24 ° C. and fermented in a fermentation room at 27 ° C. and a humidity of 75% for 3 hours. Next, the above-mentioned kneading material except for shortening is added to this medium type, and after mixing at low speed for 3 minutes / medium speed for 3 minutes, shortening is added and further for 2 minutes at low speed.
Mixing was performed at a medium speed of 3 minutes, and the kneading temperature was set at 27.0 ° C. After taking the obtained dough for 20 minutes, 50
g. After a bench time of 20 minutes, use a moulder to mold it into a dog roll type, 38 ° C, humidity
After fermentation at 85% for 50 minutes, it was baked in an oven at 220 ° C. for 9 minutes to produce a dog roll type confection. The obtained confectionery with a height of 5 cm is sandwiched between compression press plates, and the height is 1.2 cm.
The mixture was compressed to reduce the bulk, and then rapidly frozen to -40 ° C. After cooling in a freezer for 30 minutes, the press plate was removed to obtain a 1.5 cm-high confectionery with reduced bulk. When this confectionery was heated in a microwave oven (600 W) for 4 minutes, the confectionery was restored to a height of about 5 times and the texture became crunchy and crispy rusks.

Claims (2)

[Claims] 1. The ratio of gluten to flour is 2: 8 to 10: 0.
A rusk-shaped range confectionery which is a food obtained by fermenting a food dough containing yeast by a conventional method and then baking it, wherein moisture is blown off by internal vibration heating. 2. The ratio of gluten to flour is 2: 8 to 10: 0.
A yeast-containing food dough is fermented in a conventional manner, then baked, and compressed to maintain the bulk while reducing the bulk. The bulk is restored by internal vibration heating and the water is blown away. Rusk-shaped range confectionery made possible.