JPS641099B2 - - Google Patents

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing non-expanding confectionery using rice, wheat, corn, cereals such as soybeans, and other starch-containing ingredients as confectionery ingredients, particularly The present invention relates to a method for producing a confectionery that can be molded without destroying the granular shape of a granular material.

[Conventional technology]

Conventionally, there is a method of manufacturing confectionery by heating and compressing confectionery materials within a cylindrical medium mold and between an upper mold and a lower mold.

This manufacturing method involves heating and compressing the confectionery material in a sealed mold, then lifting the upper and lower molds to take out the confectionery material from the middle mold, releasing the compression, and rapidly expanding (foaming) it. Ta.

[Problem that the invention seeks to solve]

In the above manufacturing method, the confectionery ingredients are heated and compressed simultaneously in a sealed state, and the external shape is not restricted at all since the confectionery ingredients are taken outside and expanded rapidly, making it difficult to control each operation and resulting in variations in quality. It is difficult to produce molded confectionery that maintains a granular shape, especially when using granular materials.

In other words, if the temperature and pressure are made a little too high,
The inside of the sealed mold was subject to excessively high temperature and pressure, and when the mold was decompressed, it expanded significantly (foamed), making it difficult to maintain the granular shape of the confectionery material or causing it to break.

Moreover, it had the disadvantage that it was difficult to mold it into a fixed shape because the pressure was lowered all at once to atmospheric pressure without any restriction on the external shape.

[Means for solving problems]

This invention applies compression after a certain period of time while heating the confectionery material, then removes the compression, and then continues heating while leaving the gap between the upper and lower molds as it is, removing steam at least during compression to improve the grain shape. You will get sweets that won't break.

[Effect]

This invention has the following effects.

Because heating and compression are not performed at the same time as production starts,
It is possible to prevent the inside of the mold from becoming excessively high temperature and pressure, making it easier to control the manufacturing process, improving quality, and preventing variations in quality.

Since steam is removed at least during compression, excessively high pressure and accompanying temperature rise can be prevented, and control can be facilitated, similar to the effects achieved by not performing heating and compression at the same time.

From the above, the granular material can prevent expansion during compression and maintain the granular shape of the confectionery material.

In addition, since the confectionery materials are gelatinized by heating and compression, they adhere to each other and are molded into a certain shape.

〔Example〕

An embodiment of this invention will be described based on the drawings.

In FIG. 1, 1 is a cylindrical middle mold, 2 is a vertically movable upper mold, and 3 is a fixed lower mold.

A slight gap 4 is formed between the middle mold 1, the upper mold 2, and the lower mold 3 so that steam generated during heating and compression is released to the outside air.

Release washers 5 are formed on the lower surface of the upper mold 2 and the upper surface of the lower mold 3 to prevent confectionery materials from burning, and the surface of the release washers 5 is treated with Teflon to facilitate peeling from the confectionery materials. It's on.

As a heating means for such an apparatus, a known means is used, such as incorporating a heating wire in all or any of the hollow 1, upper mold 2, and lower mold 3, or using a burner.

Next, a method for manufacturing granular molded confectionery using the apparatus configured as described above will be described.

First, the upper mold 2 is moved and the confectionery material 6 is put into the middle mold 1 and the upper and lower molds 1 and 2.

Polished glutinous rice is used as a confectionery ingredient. Glutinous rice contains about 20% water and can be used as is, but it is preferably used after soaking in water (water content about 40%).

In the manufacturing method, heating is carried out from the start to the end of manufacturing, as shown in the operational diagram of FIG. For a certain period of time from the start of production, there is a process of steaming the glutinous rice, and after this process, the upper mold 2 is lowered to compress the rice cake and make and shape the rice cake.

Next, with the upper mold in the same position, the pressure applied to the upper mold is set to 0, and only the weight of the upper mold is applied to the glutinous rice, and shaping, drying, and finishing are performed. Steam generated from the confectionery material through heating and compression is released to the outside through the gap 4.

Heating is performed at 70-140°C from start to finish.

The lower limit temperature was set at 70°C because the gelatinization temperature of rice starch is 68°C, so it was set slightly higher than this.

The reason why the upper limit temperature was set at 140°C is because if the temperature is higher than this, the glutinous rice will expand during compression.

When heated, glutinous rice becomes in a state similar to steamed rice due to the water it contains, and the surface becomes gelatinized during heating. The gelatinization time for glutinous rice varies depending on the mold temperature and the amount of processing inside the mold. Furthermore, the residual moisture content of manufactured confectionery varies depending on the heating temperature and subsequent drying time.

Compression transforms the steamed glutinous rice into a mochi-like state while maintaining its granular shape, and also adheres each particle to form it into a constant thickness.

Compression is performed when the surface of each particle is completely gelatinized, but the interior has sufficient moisture and is not gelatinized at the end. This state usually occurs at a heating temperature of 130°C and 40 to 60 seconds after the start of heating. Compression is suitably carried out at 6 kg/cm ² for 2 to 3 seconds.

Heating after compression is carried out with the upper mold 2 pressing the glutinous rice with its weight, so that the rice is dried and the outer shape is fixed to the same shape as the shape inside the mold, and the surface is irritated.

As described above, the confectionery 7 as shown in FIG. 3 is manufactured. Furthermore, this can be baked as a semi-finished product and eaten as a confectionery.

The thickness of the manufactured confectionery is proportional to the amount of confectionery material put into the mold, but the minimum thickness varies depending on the viscosity (malleability) of rice starch during gelatinization and the adhesion between particles. The maximum thickness varies depending on the delay or variation in gelatinization time on the surface and inside of the confectionery material during heating and steaming. That is, if gelatinization from the surface to the inside progresses quickly and uniformly, the maximum thickness will increase.

In experiments conducted by the inventor, a disk with a diameter of 45 mm has a minimum thickness of 0.3 mm (soaked rice weight 0.6 g) and a maximum thickness of 3.5 mm.
(Weight of soaked rice: 8 g).

The heating temperature at this time was 130° C. and the pressure was 6 Kg/cm ² .

In addition, when making flavored confectionery, the glutinous rice and seasonings may not be mixed uniformly. In this case, if you use broken rice that has been soaked in water for at least 3 hours,
Mixing can be made uniform.

In addition, confectionery ingredients are not limited to glutinous rice, but also glutinous rice,
Rice and barley such as wheat and barley, cereals such as corn, soybeans, adzuki beans, millet and millet, or powdered or granular products processed from these may be used.

Further, it is sufficient that at least one of the upper mold 2 and the lower mold 3 is vertically movable.

Alternatively, the middle mold 1 and the lower mold 3 may be integrated into a concave mortar into which the upper mold 2 is fitted.

Further, steam removal does not need to be performed during the entire operation, and may be performed at least during compression when a large amount of steam is generated.

〔Effect of the invention〕

The present invention can simplify the manufacturing process, improve quality, and reduce variations in quality by not heating and compressing at the same time as manufacturing starts and by removing steam at least during compression.

Moreover, since the confectionery material is constantly in contact with the middle mold and the upper and lower molds, it is possible to not only dry and shape the confectionery material but also to finish the entire outer shape.

In particular, in the case of a granular shape, it is possible to maintain the granular shape, firmly adhere to the adhesive, and mold it into a certain shape.

[Brief explanation of drawings]

1 to 3 are drawings showing one embodiment of the present invention. FIG. 1 is a sectional view of an apparatus embodying the manufacturing method of the present invention. Figure 2 is an operation diagram. FIG. 3 is a perspective view of the manufactured confectionery. 1...Middle size, 2...Upper die, 3...Lower die, 4...Gap, 5
...Release washer, 6. Confectionery material, 7. Confectionery.

Claims (1)

[Claims] 1 In a method of manufacturing confectionery by heating and compressing confectionery ingredients, compression is applied after a certain period of time while heating, then the compression is removed, and heating is continued with the gap between the upper and lower molds unchanged, at least until the compression is completed. A method for producing confectionery, which is characterized by sometimes removing steam to obtain a confectionery with a granular shape that does not break.