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Baked cake

A baking and dessert technology, applied in the direction of baking, baked food, leguminous plant baked food, etc., can solve the problems of low moisture content, deformation, baked snacks are not suitable for industrial production, etc., and achieve less foaming and high formability , the effect of improving taste quality

Inactive Publication Date: 2006-08-02
EZAKI GLICO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the foregoing method involves the following problems: the hollow shape is easily deformed due to water pressure and steam pressure and moisture entering the dough
Therefore, baked confectionery with a lower moisture content (for example, 5% by weight or less) is not suitable for industrial production because a long time is required for production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0135] Baked wheat flour (60 parts by weight) was used as non-gelatinized flour, and 40 parts by weight of gelatinized wheat flour was used as gelatinized flour. The total weight of non-gelatinized flour and gelatinized flour is 100 parts by weight. Table sugar (20 parts by weight) is used as sugar, and the cocoa powder of 15 parts by weight is used as taste material, and the sweet condensed milk of 10 parts by weight, the salt of 0.8 parts by weight, the baking soda of 0.8 parts by weight and appropriate amount of vanilla are added to non- Gelatinized flour and gelatinized flour and mix in powder form using a stand cake mixer until smooth. Shortening (7 parts by weight) was melted at 40° C. and added as fat, and further mixed for 5 minutes while adding 80 parts by weight of water thereto to obtain an elastic dough. The dough was extruded through an extruder annular nozzle having an outer diameter of 6.8 mm and an inner diameter of 5 mm and shaped thereby, placing the shaped ...

Embodiment 2

[0138] Baked wheat flour (80 parts by weight) was used as non-gelatinized flour, and 20 parts by weight of gelatinized wheat flour was used as gelatinized flour. The total weight of non-gelatinized flour and gelatinized flour is 100 parts by weight. Table sugar (20 parts by weight) is used as sugar, and the cocoa powder of 15 parts by weight is used as taste material, and the sweet condensed milk of 10 parts by weight, the salt of 0.8 parts by weight, the baking soda of 0.8 parts by weight and appropriate amount of vanilla are added to non- Gelatinized flour and gelatinized flour and mix in powder form using a stand cake mixer until smooth. Subsequently, 7 parts by weight of shortening melted at 40° C. was added as oil and fat to the mixture, and further mixed for 5 minutes while adding 65 parts by weight of water thereto, thereby obtaining an elastic dough. The resulting dough was extruded through an extruder annular nozzle having an outer diameter of 7.5 mm and an inner dia...

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PUM

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Abstract

A baked cake that is a hollow stick-shaped baked cake obtained by baking a dough containing ungelatinized flour and flour having been gelatinized in water, wherein the dough is substantially free from active gluten. Namely, a hollow stick-shaped baked cake having favorable molding properties, having high meltability in mouth and showing no powdery texture. This baked cake can contain a large amount of a flavor material to improve preferences. Thus, a hollow stick-shaped baked cake of a novel type having highly uniform properties and showing few bliters which is suitable for mass production and processing can be provided without resort to any special apparatus or complicated process.

Description

technical field [0001] The present invention relates to the manufacture of novel hollow stick-shaped baked snacks. More specifically, the object of the present invention is to provide a hollow stick-shaped baked confectionary which is highly moldable, easily melts in the mouth, and has no powdery and dry texture without employing any special equipment and complicated processes, and to manufacture the Describe the method of baking snacks. Background technique [0002] One popular snack that can be mentioned in the market are biscuits in the shape of a hollow stick filled with chocolate. The selling point of this hollow stick biscuit-type product is that it does not become sticky even if it is exposed to extremely high temperatures, for example in summer, because there is no chocolate on the outside. In addition, the product is easy to eat and can be sold anywhere and in any season. [0003] Specifically, for example, Japanese Patent Publication No. 2894946 (Patent Document...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D6/00A21D13/08A23G3/00A21D13/00
CPCA21D13/0067A21D13/08A21D13/40A21D13/24A21D13/066A21D13/32A21D13/04A21D13/02A21D13/047A21D13/045A21D13/80
Inventor 细川诚司
Owner EZAKI GLICO CO LTD
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