JPS5847134B2 - Uruchikijinokansou Oyobi Shoseihouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION In this invention, after drying the strawberry dough using a band dryer, it is immediately burned using microwaves and then colored.
The present invention relates to a method for drying and baking soybean dough for the purpose of streamlining the production of soybean rice crackers.

Conventionally, to produce kosenbei, there is a batch drying method, in which fresh flour dough is passed through a roll, cut into various shapes, and then dried by putting the net into a shelf equipped with a heat source, and an endless conveyor. laid in a long way (including stacked in tiers)
A continuous drying method is known in which the fabric is placed on top of the fabric and then dried for 5 minutes, but no matter which drying method is used, the moisture content of the fabric is around 14% to 22%. When the dough is dry, it is taken out, stored for more than a day and night, and then dried again using a foil remover until the moisture content of the dough reaches 10% to 14%.After that, it is fired using electric or gas heat. Not only does storage after drying take 24 hours or more, but re-drying takes 1 to 10 hours or more, so production time was generally considered to be 30 hours or more.

However, if you dry the moisture in a band dryer to a moisture level of 10% to 14%, due to the characteristics of strawberry fabric, there is a risk that the fabric will break or crack, so leave it for at least one day and night before drying again. I had to.

However, since this invention preheats at a relatively low temperature and then bakes it using microwaves, there is no need to leave it for more than a day or night or dry it again, successfully streamlining the manufacturing process.

That is, in this invention, fresh flour dough is passed through rolling rolls and cut into various shapes.
Arrange them on top and dry at around 90℃ for 1 to 5 hours (drying time varies depending on the size and shape of the dough). After bringing the moisture content of the dough to 14 to 28, put it in preheating pot 3. 700
Heat at around 0 for 1 to 3 minutes to form a film on the surface of the dough.

Then, it is placed in a baking machine 4 and heated at a temperature of about 190° C. to 200° C. for 1 to 3 minutes using microwaves of 300 MHz or higher.

After the firing is completed, the product is placed in the post-treatment coloring cauldron 5, and the surface is baked for 3 to 4 minutes at an ambient temperature of about 400'C to produce a fired product.

7 in the figure is the gangplank.

In the above, a common conveyor 6 may be provided for the preheating pot 3, the baking machine 4, and the post-processing coloring pot 5, or an independent conveyor may be provided for each processing machine.

As mentioned above, according to this invention, after drying with a band dryer to a moisture content of about 14% to 28%, the fabric is immediately placed in a preheating pot and preheated at a relatively low temperature for a short time to form a thin film on the surface of the fabric. Since the dough is baked in a microwave after being stretched, the dough floats from the inside, resulting in a high-quality baked product, and there is no problem with baking even if the dough has a relatively high moisture content.

Therefore, it has the effect of streamlining the drying and firing steps and significantly shortening the processing time (by 24 hours or more).

Next, by microwave baking, the product is white and gives a different texture from the familiar rice crackers, but in this invention, since the baking process is performed to remove color, it can have the appearance of a conventionally known rice cracker.

In addition, since the floating rate is uniform and good, the confectionery has a greater effect than confectionery baked in a conventional electric or gas oven.

Next, embodiments of this invention will be described.

Fresh flour dough is passed through a rolling roll to a thickness of about 57 Im, then punched out into a circle with a diameter of 3 cIrL, arranged on one end of the con hair 2, and placed in the band dryer 1.

The atmosphere inside the band dryer 1 is set at 90'C, and after 3 hours, the fabric 8 has a moisture content of 15%.

Then, it was transferred to conveyor 6 and heated to 70°C by preheating pot 3.
A thin film can be formed on the surface by heating for 2 minutes in an atmosphere of

Next, the dough 8 enters the baking machine 4 as the conveyor 6 advances, where it is irradiated with 2450 megahertz microwaves and baked at a product temperature of 200° C. for 2 minutes.

Next, it enters the post-treatment coloring cauldron 5 and bakes the surface for 3 minutes in an atmosphere of 400°C, so that it is appropriately colored and sent to the seasoning process.

[Brief explanation of drawings]

The figure is a flow sheet of an embodiment of this invention. 1... Band dryer, 2... Conveyor, 3... Preheating pot, 4... Baking machine, 5
・・・・・・Post-processing colored pot, 6・・・・・・Conveyor,
7... Watanabe, 8... Rice cracker dough.

Claims (1)

[Claims] 1. After cutting out the strip-shaped dough using a prescribed method, put it in a band dryer and dry it at an ambient temperature of around 90°C for 1 to 5 hours to reduce the moisture content of the dough.
It is dried to a ratio of 4 to 28, then preheated at an ambient temperature of around 70°C to the extent that a film is formed on the surface, and then irradiated with microwaves with a frequency of 300 megahertz or higher to burn it out, followed by coloring by heating. A method for drying and baking strawberry dough.