JP3974119B2 - Method for producing pie-wrapped candy - Google Patents

Description

  The present invention relates to a method for producing pie-wrapped rice cake, which is a composite confectionery having an unprecedented appearance, flavor, and texture combining two or more different kinds of foodstuffs.

Conventionally, pie is well known as a Western confectionery or bread, and there are many kinds such as apple pie and meat pie, and it is widely eaten as having its unique flavor and texture.
In addition, candy is well known as a Japanese confectionery, and there are many types such as Daifuku candy and Kusanagi, and it is widely eaten as having its unique flavor and texture.
These pies and strawberries have been established as independent foods, but no combination of these as a confectionery has been proposed.

Due to the nature of the pie sweets described above, they tend to fall into pieces when eaten, making them difficult to eat. On the other hand, Daifuku rice cakes are soft due to their nature, so they can be easily deformed just by pinching them with your fingers, or they are dusted to prevent stickiness, so they fall when you eat them. Easy to do.
Therefore, when Daifuku rice cake is simply wrapped in pie dough and baked in an oven at around 200 ° C, the component amylopectin in the glutinous rice coats the whole, and the whole expands by heating, and the rice cake and the rice cake inside it are on the outside of the pie. It will pop out and lose its commercial value. Moreover, when this is naturally cooled, it shrinks extremely, and Daifuku rice cake and pie skin are separated from each other, the product value is remarkably lowered, and the product cannot be made into a product.

The present invention has been proposed in view of the above, and is formed into a predetermined shape using a koji dough added with lecithin and trehalose. The present invention relates to a method for producing pie-wrapped rice cake, which is wrapped so as to be covered with dough, rapidly frozen, and baked in an oven.
The rice cake wrapped in the pie is Daifuku rice cake, and it is desirable that the rice cake dough contains red beans cake, cream, fruit, sauce, chocolate and the like. In addition, strawberries, creams, fruits, sauces, chocolates, and the like may be appropriately used in combination of two or more.

The method for producing pie-wrapped rice cake of the present invention, and the pie-wrapped rice cake, since lecithin and trehalose were added to the koji dough, the expansion was suppressed as much as possible even when heated, and it was baked in a rapidly frozen state. The expansion of the cocoon is suppressed, and the cocoon and cocoon do not jump out of the pie skin.
The resulting pie-wrapped candy is a confectionery with an unprecedented new texture because the pie skin and the candy are in close contact. In particular, confectionery in which Daifuku rice cake with red bean paste in the dough is wrapped in pie skin has an unprecedented new flavor. And you can enjoy a new texture.

Moreover, the pie wrapping rice cake of this invention has the following effects, when it eats only with pie compared with the case where it eats only with rice cake.
As described above, if you eat only with pie, due to the nature of the pie, the pie skin tends to fall into pieces, making it difficult to eat. Is kept on the surface of the bowl, so it can be eaten by children without being spilled.
As mentioned above, if you eat only with a candy, it is easily deformed just by pinching it with your finger due to the nature of the candy, or it is dusted to prevent stickiness. Although it is easy to fall, in the composite confectionery in which the pie skin is formed on the surface of the candy as in the present invention, it is not necessary to dust the surface of the candy, and the pie skin will not be broken only by pinching with a finger, You can eat without deformation.

The pie dough is made of wheat flour and fats and oils, and without using a swelling agent, vinegar or alcohol is added to improve the texture, and a pie method is adopted. Add lecithin and trehalose to the dough and make Daifuku rice cake. This Daifuku rice cake is wrapped so as to be covered with the thin pie dough, rapidly frozen to about −50 ° C., frozen for about 1 hour, and then baked in an oven at about 250 ° C. for 10 minutes in a short time.

First, the pie dough used in the present invention and its manufacturing method will be described.
The pie dough can be roughly classified into two types, a paste pie and a folded pie. In the present invention, the folded pie method is used to improve the texture.
Moreover, as pie dough, wheat and fats and oils are made into a main raw material, a swelling agent is not used, the mixture ratio of fats and oils is made more than other confectionery, and it is set as 70-105 weight parts of fats and oils with respect to 100 weight parts of flour.
Furthermore, in order to improve the texture and make it easy to eat, it is desirable to add and mix gluten of wheat flour, vinegar that softens gliadin, alcohol and the like into the pie dough.
In addition, when the number of pie dough is increased, the starch grains are as fine as 5 to 40 μm, so the gluten film is torn and the floating is worsened, and the texture becomes harder. Thoroughly retard (dough temperature 7 ° C., about 5 hours) to improve the extensibility of the pie dough.
The retarded pie dough is stretched to a thickness of about 1.3 mm with a reverse sheet (a machine for stretching the dough), and the pie dough is rolled up on a cotton swab and placed in a refrigerator at 5-8 ° C. for 1 hour.
The thickness of the pie dough when wrapping Daifuku rice cake, which will be described later, is not particularly limited, but a thin wall is preferred because it is retained on the surface layer of the inner rice cake, and if it is too thick, the pie skin tends to fall into pieces. End up.
In addition, although the above-mentioned various numerical value is a preferable numerical range as an Example, it is not limited to these.

Next, the manufacturing method will be described with reference to the example of the candy used in the present invention, typically Daifuku candy.
When Daifuku rice cake is heated in an oven, the amylopectin component of glutinous rice has a film, and when heated and wrapped in pie dough, potatoes and rice cakes pop out from the pie dough, resulting in a significant decline in product value. It can not be.
In order to improve this point, 0.5 parts by weight of lecithin is added to 100 parts by weight of Daifuku koji dough, and 5 parts by weight of trehalose is further mixed at the time of brewing. Even if this Daifuku koji dough is baked, the original expansion of koji can be suppressed as much as possible.
Around 15 g of this koji dough, around 15 g of red bean koji is wrapped to make Daifuku koji.
In addition, although the above-mentioned various numerical value is a preferable numerical range as an Example, it is not limited to these.

An example of forming a pie-wrapped rice cake as shown in FIG. 1 using the pie dough and Daifuku rice cake will be described.
The laid dough is cut into a substantially square shape of about 110 to 90 mm × 110 to 90 mm.
Next, the wrapping Daifuku rice cake (2; rice cake part, 3; red bean crushing rice cake) is placed in the almost central part of the cut substantially square sheet-like puff pastry 1 and the entire Daifuku rice cake is about 30 degrees Brix. Apply syrup with a brush and fold the four corners of the pie dough inward so that Daifuku is almost covered. The syrup acts as an adhesive that improves the adhesion between the pie dough and Daifuku rice cake.
Next, place the pie wrapping cake on the inner surface of the concave part of the baked iron plate mold with the concave part so that the seam of the pie dough faces upwards, and put a little salt in the egg to loosen the whole surface of the pie dough. Brush the surface as a stock.
Then, the pie-wrapped rice cakes arranged in the concave iron plate are put into a freezer at -20 to -50 ° C. and frozen for about 1 hour.
Then, the pie-wrapped rice cake taken out from the inside is put into a high-temperature hot-air oven at 210 to 250 ° C. and baked in about 15 minutes, and baked in a colorful and fluffy manner.
In addition, although the above-mentioned various numerical value is a preferable numerical range as an Example, it is not limited to these.

  Although the present invention has been described based on the embodiments, the present invention is not limited to the above embodiments, and can be implemented in any way as long as the configuration described in the scope of claims is not changed. For example, in the said Example, although shape | molded in the shape of a wrapped confectionery, you may shape | mold in the shape of a rolled confectionery (column shape), for example. Moreover, you may make it add a variation suitably to koji dough, koji, cream, fruit, sauce, chocolate, etc.

  It is possible to provide the market with pie-wrapped candy, which is a creative confectionery with an unprecedented new texture that has an unprecedented appearance, flavor, and texture.

(A) It is explanatory drawing which shows an example of the pie wrapping rice cake of this invention, and its manufacture, and is a perspective view which shows the state which mounted the Daifuku rice cake on the sheet-like pie dough, (b) Sectional drawing of Daifuku rice cake, (C) A perspective view showing a state where the corner edge of the puff pastry is folded inward, (d) a perspective view showing a state where the four corner end edges of the puff pastry are folded inward, (e) the puff pastry It is sectional drawing which shows the state which folded the square edge part inside.

Explanation of symbols

1 Puff pastry 2 Rice cake part 3 Red bean crushed rice cake

Claims (3)

Production of pie-wrapped rice cake, which is formed into a predetermined shape using a koji dough added with lecithin and trehalose, and the molded koji is wrapped with pie dough, quickly frozen and then baked in an oven Method. A rice cake is Daifukumochi wrapped pie, pie production method of rice cake according to claim 1, characterized in that it contains the azuki bean paste in a mochi dough.   A pie-wrapped rice cake produced by the production method according to claim 1 or 2.

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