JP2718599B2 - Spherical semi-fresh confectionery and method for producing the same - Google Patents
Spherical semi-fresh confectionery and method for producing the sameInfo
- Publication number
- JP2718599B2 JP2718599B2 JP4176820A JP17682092A JP2718599B2 JP 2718599 B2 JP2718599 B2 JP 2718599B2 JP 4176820 A JP4176820 A JP 4176820A JP 17682092 A JP17682092 A JP 17682092A JP 2718599 B2 JP2718599 B2 JP 2718599B2
- Authority
- JP
- Japan
- Prior art keywords
- confectionery
- sugar
- producing
- spherical
- semi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
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- Confectionery (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は、センターに豆菓子又は
果実を用いた球状半生菓子及びこの製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spherical semi-fresh confectionery using a bean confectionery or fruit as a center and a method for producing the same.
【0002】[0002]
【従来の技術】半生菓子は、小麦粉、ベーキングパウダ
ー、塩等を原料とし、これにマーガリン、卵、牛乳など
を良く混ぜ、捏ねてからシート状に圧延し、これを切断
又は型抜きした後に焙焼又はドーナツの場合は揚げて得
られたもので、出来上がり直後における水分含有率が1
0%以上40%未満のものである。2. Description of the Related Art Semi-fresh confectionery is made from flour, baking powder, salt, etc., mixed well with margarine, egg, milk, etc., kneaded, rolled into a sheet, cut or die-cut, and then roasted. In the case of baked or donut, it is obtained by frying and has a moisture content of 1 immediately after completion.
0% or more and less than 40%.
【0003】[0003]
【発明が解決しようとする課題】このため、次のような
欠点がある。Therefore, there are the following disadvantages.
【0004】a.切断又は型押しにより成形するため、
外形の自由度が小さく、球状のものはできない。A. For molding by cutting or embossing,
The degree of freedom of the outer shape is small, and spherical ones cannot be made.
【0005】b.一旦シート状に圧延して切断又は型押
しして造るため、センターに豆菓子や果実を入れて球状
にすることはできない。B. Since it is once rolled into a sheet and cut or embossed to make it, it is not possible to put a bean confectionery or fruit in the center and make it into a spherical shape.
【0006】c.上記a、bのことから、豆菓子や果実
と組み合わせて独特の風味を持つ半生菓子を得ることは
できない。C. From the above a and b, it is not possible to obtain a half-baked confectionery having a unique flavor in combination with bean confectionery and fruits.
【0007】本発明の目的は、センターに豆菓子又は果
実を入れた球状半生菓子を得ることである。[0007] An object of the present invention is to obtain a spherical semi-fresh confectionery containing a bean confectionery or fruit in the center.
【0008】[0008]
【課題を解決するための手段】本発明に係る球状半生菓
子及びその製造法は次のとおりである。The spherical semi-fresh confectionery according to the present invention and the method for producing the same are as follows.
【0009】[0009]
【0010】 水分26%〜35%に調整した豆菓子又は
果実をセンターとなし、この外側に掛け蜜と掛け粉を交
互に掛けて衣掛け層を形成し、次にこれをフライヤーに
入れて160℃〜180℃の範囲で1分10秒〜1分3
0秒の範囲でフライングすることにより、水分を10%
〜40%に調整し、これにシロップを掛けて砂糖掛けを
行い、製品とする球状半生菓子の製造法。[0010] Bean confections adjusted to a water content of 26% to 35% or
The fruit is centered, and honey and flour are mixed on the outside.
Hook each other to form a garment layer, then use this as a fryer
1 minute 10 seconds to 1 minute 3 in the range of 160 ° C to 180 ° C
10% moisture by flying in 0 seconds
Adjust to ~ 40%, syrup and sugar
A method of producing spherical semi-fresh confectionery as a product.
【0011】[0011]
【実施例】センターとして甘納豆を用いる。この甘納豆
は一粒一粒を良くほぐすために、グラニュー糖を表面に
掛けて表面水分を除き、ベタつかないようにする。な
お、センターとしては甘納豆以外に例えば次のような物
を用いることができる。ピーナッツ、カシューナッツ、
サクランボ等々。[Example] Amanatto is used as a center. In order to loosen each grain of this natto, granulated sugar is applied to the surface to remove surface moisture and prevent stickiness. In addition, as a center, the following things can be used besides Amanatto, for example. Peanuts, cashew nuts,
Cherries and so on.
【0012】次に、この甘納豆をシフターに通して余分
なグラニュー糖を取り除き、粒をそろえる。Next, this granulated soybean is passed through a shifter to remove excess granulated sugar, and the grains are made uniform.
【0013】次に、一定量に計量した処理済甘納豆をた
らい状のドラの中で回転させながら砂糖と卵を混ぜ合わ
せた掛け蜜と小麦粉を主体とした掛け粉を交互に一定量
掛け、25分〜30分で巻き上げる。Next, while rotating the treated natto weighed to a certain amount in a tub-shaped dora, a certain amount of a flour mainly composed of honey and flour is mixed alternately while mixing sugar and eggs. Roll up in minutes to 30 minutes.
【0014】掛け粉の配合を表1に、掛け蜜の配合を表
2に、生地配合を表3に示す。Table 1 shows the composition of the flour, Table 2 shows the composition of the honey, and Table 3 shows the composition of the dough.
【0015】[0015]
【表1】 [Table 1]
【0016】[0016]
【表2】 [Table 2]
【0017】[0017]
【表3】 [Table 3]
【0018】次に、上記衣掛けした種を定量ずつフライ
ヤーへ搬送し、潜行方式により170℃、1分20秒で
フライングする。Next, the seeds covered with the clothes are conveyed to a fryer by a fixed amount, and are fried at 170 ° C. for 1 minute and 20 seconds by dive.
【0019】次に、油切りを行ったのち、品温が25℃
になるまで冷却し、これにアルコールシロップを対生地
10%でスプレー掛けする。Next, after the oil is drained, the product temperature is 25 ° C.
And spray it with alcohol syrup at 10% v. Dough.
【0020】アルコールシロップの配合を表4に示す。The composition of the alcohol syrup is shown in Table 4.
【0021】[0021]
【表4】 [Table 4]
【0022】次に、シロップ掛けしたものに砂糖掛け機
を用いて対生地1.5%の砂糖(ドーナツシュガー)を
かける。Next, the syruped sugar is applied with 1.5% sugar (doughnut sugar) with respect to the dough using a sugar hooking machine.
【0023】砂糖の配合を表5に示す。The composition of the sugar is shown in Table 5.
【0024】[0024]
【表5】 [Table 5]
【0025】以上のようにして製造された砂糖掛け直後
の生地分析値は次のとおりである。The dough analysis values immediately after the sugar production, produced as described above, are as follows.
【0026】 水分 17%〜18% AV 0.77〜0.80 油分 19%〜20% 図1に製品となった球状半生菓子の断面図を示す。1は
甘納豆、2は衣掛け層、3は砂糖掛け層である。Water 17% to 18% AV 0.77 to 0.80 Oil 19% to 20% FIG. 1 shows a cross-sectional view of the spherical semi-fresh confectionery that has been manufactured. 1 is an natto soybean, 2 is a clothes hanging layer, and 3 is a sugar hanging layer.
【0027】最後に、密封包装する。Finally, the package is sealed.
【0028】[0028]
【本発明の効果】 本発明は以上のように、センターに
豆菓子、果実を入れた球状の半生菓子を得ることができ
るので、豆菓子や果実の風味と、半生菓子のもつ風味が
ミックスされて、これまでにない独特の風味の半生地子
を得ることができる。又、外形は球状を呈しているた
め、1個1個食べ易く、食感も向上する。[Effects of the present invention] As described above, the present invention can provide a spherical semi-fresh confectionery containing a bean confectionery and a fruit in the center, so that the flavors of the bean confectionery and the fruit and the flavor of the semi-fresh confectionery are mixed. As a result, it is possible to obtain semi-dough with a unique flavor. Further, since the outer shape is spherical, it is easy to eat one by one and the texture is improved.
【図1】本発明に係る球状半生菓子の断面図。FIG. 1 is a cross-sectional view of a spherical half-baked confectionery according to the present invention.
【符号の説明】 1 甘納豆 2 衣掛け層 3 砂糖掛け層[Explanation of Signs] 1 Amanatto 2 Cloth layer 3 Sugar layer
Claims (1)
は果実をセンターとなし、この外側に掛け蜜と掛け粉を
交互に掛けて衣掛け層を形成し、次にこれをフライヤー
に入れて160℃〜180℃の範囲で1分10秒〜1分
30秒の範囲でフライングすることにより、水分を10
%〜40%に調整し、これにシロップを掛けて砂糖掛け
を行い、製品とする球状半生菓子の製造法。 1. A bean confectionery having a water content of 26% to 35%.
Makes the fruit a center, and puts honey and flour on the outside
Alternately hang to form a garment layer and then fry it
1 minute 10 seconds to 1 minute in the range of 160 ° C to 180 ° C
By flying in the range of 30 seconds, 10
% To 40%, syrup and sugar
To produce spherical semi-fresh confectionery products.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4176820A JP2718599B2 (en) | 1992-07-03 | 1992-07-03 | Spherical semi-fresh confectionery and method for producing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4176820A JP2718599B2 (en) | 1992-07-03 | 1992-07-03 | Spherical semi-fresh confectionery and method for producing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0622699A JPH0622699A (en) | 1994-02-01 |
JP2718599B2 true JP2718599B2 (en) | 1998-02-25 |
Family
ID=16020421
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4176820A Expired - Lifetime JP2718599B2 (en) | 1992-07-03 | 1992-07-03 | Spherical semi-fresh confectionery and method for producing the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2718599B2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19990046389A (en) * | 1999-02-25 | 1999-07-05 | 이중환 | Offhandely eetfruip bakery |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0284137A (en) * | 1988-09-19 | 1990-03-26 | Kaneka San Supaisu:Kk | Production of bean cake |
-
1992
- 1992-07-03 JP JP4176820A patent/JP2718599B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH0622699A (en) | 1994-02-01 |
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