JPS5843746A - Preparation of senbei (japanese cracker) - Google Patents

Abstract

PURPOSE:To prepare a Senbei (Japanese cracker) having a fragrance of powdered tea of its own, good flavor, color, palatability, and improved shelf stability, by using sugar, egg, butter, shortening, salt, sodium bicarbonate, powder tea and wheat flour as raw materials. CONSTITUTION:Sugar is blended with egg, salt, and sodium bicarbonate. While, butter and shortening are melted, blended with powdered tea, and kneaded with the above-mentioned blend and wheat flour, to give a raw ingredient for Senbei. The raw ingredient for Senbei is fed to a baking pattern, a cover is put on it, and the ingredient is baked.

Description

【発明の詳細な説明】 仁の発明は抹茶特有の誉シ、風味、色づきを呈し、口あ
え〉がよく保存性にすぐれた煎餅の製造方決に関すゐも
のである。[Detailed Description of the Invention] Jin's invention relates to a method for producing rice crackers that exhibit the aroma, flavor, and color characteristic of matcha, and have a good texture and long shelf life.

この発明の典蓋的な製造工程を詳述すると、原材料は 砂　　糖　　　　　　　　４１１０１ｒ帰　　卵　　　
　　　　　　２．５　　　ｋパター　　　　　２′Ｉ４ シ曹−トエング　　　　　　　　　７００ｇ食　　塩　
　　　　　　　　　　２２０ｇ重　　ＩＦ　　　　　　
　　　　　　　８０　ｇ抹　　茶　　　　　　　　　　
　ｓｏｏｇ小麦粉　　　　　１Ｇ　　　！ であ）、前記原材料中の砂糖４に３０Ｊｊ、鶏卵Ｌ　８
　Ｅｌ、食塩ｚ　２　Ｇ　ｇ、重曹ｓｏｇを−ｔＪ６−
緒に建キサ−で混線加工しておき、 これとは別に前記原材料中のパター２にとシ冒−）＝ｙ
グア００にとを一緒に火熱によ〕溶かす。To explain in detail the standard manufacturing process of this invention, the raw materials are sugar, 41101r, eggs,
2.5k putter 2'I4 Shiso Toeng 700g table salt
220g weight IF
80g matcha
Soog flour 1G! ), sugar 4 in the above raw materials, 30 Jj, egg L 8
El, salt z 2 G g, baking soda sog -tJ6-
At the same time, cross-wire processing is performed using a construction mixer, and separately from this, the putter 2 in the raw materials is processed.
Melt the gua 00 and the gua 00 together over heat.

この際、パター２４．シ冒−ト二ング７００ｇは沸騰し
て泡立つが、火熱を止めると泡立はおさまシ、泡がなく
なった頃合いを見計って次に前記、パター、ショートニ
ングに抹茶３００ｇを入れて混合したものを前記、砂糖
、鶏卵、食塩、重Ｗの拠金物中に加え、次にこれらのも
のく対し小麦粉１０４を入れ、混練して煎餅生地を得る
。At this time, putter 24. 700g of Shifu Toning boils and foams, but when the heat is turned off, the foaming subsides.When the foaming stops, I then add 300g of matcha to the putter and shortening mentioned above and mix. are added to the above-mentioned ingredients of sugar, eggs, salt, and heavy W, and then flour 104 is added to these ingredients and kneaded to obtain rice cracker dough.

最後にこの煎餅生地を煎餅状に加工し、所望形状の焼盟
に入れて焼上げる。Finally, this rice cracker dough is processed into a rice cracker shape, and the rice crackers are placed in a baking tray of the desired shape and baked.

第１図はこの発明の焼型を例示しておシ、Ｗｉ底の表両
温度を１５σ、煎餅生地の表両温度１６σ、蓋の温度を
１６σで焼上げした。FIG. 1 shows an example of the baking mold of the present invention, which was baked at a temperature of 15σ on both sides of the rice cracker and bottom, a temperature of 16σ on both sides of the rice cracker dough, and a temperature of 16σ on the lid.

焼上げ時間は年間を通して大概、５分２０秒前後で焼上
げた。　　　　　　：′ 焼上げの際には煎餅生地の表面にくるみ、ビーナツツ等
を付着させて焼上げた。The baking time was generally around 5 minutes and 20 seconds throughout the year. :' When baking, walnuts, peanuts, etc. were attached to the surface of the rice cracker dough and then baked.

この発１１１１による煎餅は、前記のような製造工程を
経て得られるものであり、峙にこの発１ｊｌｉにおいて
拡大熱処理することによシ泡立ちを形成し、泡立ちがお
さまった時点下でのパター、ショートニングに抹茶を入
れたので、抹茶特有の香〉等が飛散しない利点があ〕、
焼上げ後の煎餅には抹茶の風味があ〕、また抹茶特有の
薄縁色が煎餅に顕現されて色づきがよく、さらに煎餅中
に鶏卵、パターが比較的多く含まれているので風味がよ
く、栄養価に富み、しかも煎餅中に含まれる水分は僅少
である丸め煎餅生地中に気泡発生率が少なくなって煎餅
の生地がきめ細かなものとなシ、口あたシもさくつとし
た抹茶入〕煎餅となる。The rice crackers according to this production 1111 are obtained through the manufacturing process as described above, and are first subjected to expansion heat treatment in this production 1jli to form foaming, and when the foaming subsides, it is processed into putter and shortening. Since matcha is added to the powder, there is an advantage that the unique scent of matcha does not scatter.
After baking, the rice crackers have a matcha flavor, and the light edge color unique to matcha appears on the rice crackers, giving them a good coloring.Furthermore, the rice crackers contain a relatively large amount of eggs and patter, so they have a good flavor. Rich in nutritional value, the rice crackers contain only a small amount of water.There is less air bubbles in the rounded rice cracker dough, resulting in a finer texture, and a crispy mouthfeel.] It becomes rice crackers.

従来、煎餅の生地中へ抹茶を湯で溶かして加え焼上げた
煎餅が知られているが、煎餅生地中に水分が多く書まれ
予ことになル、その丸め抹茶の風味が低減し焼上は後の
煎餅に抹茶特有色をＪｌｌ現す５ ることができず、温気る率も多くまた砂糖、パターの風
味が少なくなる等の離点があつ九。Traditionally, senbei rice crackers are made by adding matcha dissolved in hot water to the senbei dough and baking it, but as a result, the flavor of the rounded matcha is reduced and the baking process is difficult because there is a lot of moisture in the senbei dough. However, it is not possible to express the characteristic matcha color in the rice crackers that follow, and there are many problems such as a high rate of warming and a decrease in the flavor of sugar and putter.

この発−の如きは上記のような製造１徊によシ焼上げら
れるため、煎餅全体に抹茶の風味、香）を付与すること
が可能となシ、口あたシもよく、温気を帯びる率も僅少
とな）、且つ焼上げ後の完全系封包装によって保存性に
富む等の諸効果を発揮する。Since this rice cracker is baked during the production process as described above, it is possible to give the entire rice cracker a matcha flavor and aroma, and it also has a good texture and heat. It exhibits a variety of effects, such as a slight browning rate) and excellent preservability by being completely sealed and packaged after baking.

【図面の簡単な説明】[Brief explanation of drawings]

図蘭第１図は鋳型の説明図である。 特許出願人　　佐々木　勇　作 Figure 1 is an explanatory diagram of the mold. Patent applicant: Isamu Sasaki

Claims (1)

【特許請求の範囲】[Claims] 砂糖、鶏卵、パター、シ曹−ト二ング、食塩、重１、抹
茶および小麦粉を原材料とし、前記原材料中の砂糖、鶏
卵、食塩、重Ｗを予め混練加工し、別に前記原材料中の
パターとシ璽−トニングとを火熱によ）溶かし、パター
とシ璽−トエングの泡立ちがなくなった時点で抹茶を入
れて混会し是ものを前記、砂糖、鶏卵、食塩、重曹の拠
金物中に加え、これらのものに対し前記、小麦役を入れ
混練して煎餅生地を得、この煎餅生地を所望形状のａｍ
に入れて焼き上げることを特徴とする煎餅の製造方法。The raw materials are sugar, eggs, putter, soda toning, salt, heavy weight 1, matcha, and wheat flour. Melt the putter and toning (by heat), and when the foaming of the putter and toning stops, add matcha and mix. Add the ingredients to the above mixture of sugar, eggs, salt, and baking soda. Add the above-mentioned wheat ingredients to these ingredients and knead to obtain rice cracker dough, and shape this rice cracker dough into a desired shape.
A method of manufacturing rice crackers characterized by baking them in a container.