JPH09322712A - Rice cake pellet and production thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain rice cake pellets of high nutrition, good taste and texture and visual freshness, by preparing a dough mainly containing rice flour and wheat flour, further sub-ingredients such as vegetables, fishes, shells or the like, and baking the dough in a popcorn-making machine without frying. SOLUTION: A dough is prepared from rice flour and wheat flour as main ingredients, furthermore, using at least one selected from vegetables, fruits, fishes, shells, meat and their processed food products and baked in a popcorn- making machine. In order to produce the objective rice cake pellets, the sub- ingredients stated above are crushed with a mixer or the like, the crushed product, rice flour and wheat flour are mixed and kneaded. Then, the kneaded dough is formed in rice grain-sized granules, bean-sized granules or ping-pong ball-sized dumplings, dried and baked in the popcorn-making machine, preferably at 4.5 atmospheric pressure. The proportion of the rice flour, the wheat flour and the sub-ingredients is preferably set to 2:3:1 because the baked product gives crispy texture. The use of the vegetable and/or the fruit as sub-ingredient gives visually fresh impression.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to hail cakes produced by using a pop candy machine.

[0002]

2. Description of the Related Art Conventional hail cakes are generally obtained by simply cutting dried mochi into diced sardines, then double-fried and fried in oil. In addition, rice, corn, soybeans, macaroni, etc. are used as materials, so-called "pon confectionery machine", which is a confectionery manufacturing machine that heats and bake them while pressurizing them in a high-pressure pot and injects them into the air to expand. There is something called "pon confectionery" that is manufactured using the device.

[0003]

Many of the snack foods currently on the market, which are called fried foods, are fried and processed, and are not particularly preferable for the health of children and have a poor shelf life. . Therefore, the present inventor has conceived of producing hail cakes without frying and adding safe foods such as vegetables and fruits or natural foods such as seafood and meat to manufacture hail cakes with high nutritional value. The present invention has been made in view of the above circumstances, can be produced without frying, has a high nutritional value, flavor, texture, hail confection that can give a visually fresh impression and It is intended to provide a manufacturing method thereof.

[0004]

Therefore, the hail cake of the present invention comprises rice flour and wheat flour as main ingredients, and at least one item selected from vegetables, fruits, seafood, meat, and processed foods thereof as secondary ingredients. The dough containing is baked in a pon confectionery machine.
The step of crushing the auxiliary material, (2) the crushed additives, rice flour,
Mixing wheat flour and kneading to form a dough; (3) forming the kneaded dough into rice-sized or pea-sized dumplings; (4) drying the formed dough; (5) drying The process of baking dough with a pon pastry machine. Alternatively,
(1) a step of crushing the auxiliary material, (2) a crushed auxiliary material,
A process of mixing rice flour and wheat flour and kneading to make dough,
(3) A step of forming the kneaded dough into a flat plate, (4)
Steaming the dough formed into a flat plate, (5) cutting the steamed dough into diced patterns, (6) drying the cut dough into diced patterns, (7) baking the dried dough with a pon pastry machine The process of doing. It is composed of:

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The embodiments of the present invention will be specifically described below with reference to the following examples. 1 and 2 are manufacturing process diagrams of a hail cake according to the present invention. Example 1
Green pepper was used as the auxiliary material, and horse mackerel was used in Example 2.

[0006]

Example 1 As shown in FIG. 1, pepper 1 is first boiled with salt water to remove the scum and crushed with mixer 2 (A).
300 g of crushed green pepper 1 is mixed with 450 g of rice flour 3 and 150 g of wheat flour 4 and kneaded to form a dough 5 (B). A dough-shaped dough 6 is formed (C). The formed dough-shaped dough 6 is dried in the sun or dried using a dryer (D). The dried dough-shaped dough 6 is baked by the pon confectionery machine 7 (E). Thus, the hail cake 8 which is the object of the present invention can be obtained.

[0007]

[Example 2] As shown in FIG. 2, the horse mackerel 1 has bones removed and only meat is crushed with a mixer (A). 450g of rice flour 3 to 300g of horse mackerel crushed into minced meat,
150 g of flour 4 is mixed and kneaded to form a dough 5 (B), and the kneaded dough 5 is formed into a flat plate (C).
The dough 5 is steamed at a temperature of 80 ° C. for about 10 minutes (D). The steamed dough has a mochi-like shape, and when it is cooled, it is cut into diced pieces with a size of 5 mm square with a kitchen knife (E). Dry the dough 6 cut in the shape of daisies in the sun,
Dry using a dryer (F). The dried and hardened dough-shaped dough 6 is baked by a pon confectionery machine 7 (G). Thus, the hail cake 8 which is the object of the present invention can be obtained.

In both Example 1 and Example 2, five firings of dough were fired at 4.5 atm during one firing. (For reference, rice is baked at 10 atm and corn at about 13 atm.) Note that this 4.5 atm is the most suitable value based on the inventor's clinical trial and is 4 to 7 atm. Within the range, generally good products can be obtained.

The optimum mixing ratio of rice flour, which is the main raw material, wheat flour, and vegetables, fish meat, which is the auxiliary material, is 2: 3: 1. It is possible to obtain a haze confection that is swelled up to 5 times and is not too hard and not too soft and has a crunchy texture and a high texture. Although vegetables and fish meat are used as the sub-materials in the above-mentioned two embodiments, fruits, beef meat such as beef and pork, or processed food such as umeboshi may be used.

Further, according to the present invention, particularly when vegetables and fruits are used as auxiliary materials, the color of each material is directly reflected on the color of the confectionery, so that a fresh impression can be visually given. . For example, greens for peppers, yellows for pumpkins, and pinks for pickled plums can be used to obtain natural confectionery colors that cannot be obtained with synthetic coloring agents.

[0011]

As described above, the present invention has the following excellent effects. (1). Since it can be produced without deep-frying, it has a long shelf life and provides a confectionery that is favorable for the health of children. (2). Since natural foods such as vegetables and fruits, seafood and meat are added, hail cakes that are safe, nutritious and flavorful can be obtained. (3). Since the colors of sub-materials such as vegetables are reflected as they are, hail cakes with a visually fresh impression can be obtained.

[Brief description of drawings]

FIG. 1 is a process drawing of a hail cake according to the present invention.

FIG. 2 is a manufacturing process diagram of a hail cake according to the present invention.

[Explanation of symbols]

 1 Bell pepper or horse mackerel (auxiliary material) 2 Mixer 3 Rice flour 4 Wheat flour 5 Dough 6 Dango-shaped or diced dough 7 Pon confectionery machine 8 Hail confectionery

Claims (3)

[Claims] 1. Rice flour, wheat flour as a main material, and further as an auxiliary material, (A) vegetables or processed foods thereof (B) fruits or processed foods thereof (C) seafood or processed foods thereof (D) meat or processed meats thereof An hail cake, which is obtained by baking a dough containing at least one item selected from foods with a pon sweets machine. 2. The method for producing an ara confectionery according to claim 1, comprising the following steps. (1) a step of crushing the auxiliary material, (2) a crushed auxiliary material,
A process of mixing rice flour and wheat flour and kneading to make dough,
(3) a step of forming the kneaded dough into a rice-sized or pea-sized dumpling, (4) a step of drying the formed dough,
(5) A step of baking the dried dough with a candy machine. 3. The method for producing an arare confectionery according to claim 1, which comprises the following steps. (1) a step of crushing the auxiliary material, (2) a crushed auxiliary material,
A process of mixing rice flour and wheat flour and kneading to make dough,
(3) A step of forming the kneaded dough into a flat plate, (4)
Steaming the dough formed into a flat plate, (5) cutting the steamed dough into diced patterns, (6) drying the cut dough into diced patterns, (7) baking the dried dough with a pon pastry machine The process of doing.