JP2003250451A - Method for producing rice confectionery using ocean deep water - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing rice confectionery using ocean deep water with excellent practicality by which the rice confectionery can be produced while hardly reducing the nutrients contained in the ocean deep water by aiming at the use of the ocean deep water containing many kinds of nutrients. <P>SOLUTION: The method for producing the rice confectionery comprises adding water to a rice powder, steaming and kneading the rice powder with the added water to provide a rice cake dough, and producing the rice confectionery from the rice cake dough. The ocean deep water which is a clean seawater taken from the deep sea at ≥200 m under the sea surface is adopted as the water used for the addition of the water. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing rice crackers containing a predetermined amount of clean deep sea water as a mineral source.

[0002]

BACKGROUND OF THE INVENTION Rice crackers such as rice crackers, hail and oysters are produced after polishing unpolished rice.
Rinse, soak, and drain to obtain rice flour. Then, add water to this rice flour to adjust the humidity, and add the hydrated rice flour to 110 ° C at 10 ° C.
After steaming for about a minute to make mochi dough, cooling this mochi dough with water, kneading and molding, and then appropriately drying,
It is manufactured by adjusting the rice cake dough to have a predetermined hardness and moisture content and baking it (see FIG. 1).

By the way, due to the recent health boom, some rice crackers have added nutrients such as minerals.

However, there are various kinds of nutrients desired to be added, and it is very troublesome to prepare and add many of these nutrients.

Further, in the case of the method of simply adding the nutrients, there is a problem that the nutrients only adhere to the surface of the rice flour and are easily lost during the drying or the baking. There is also.

The present invention solves the above problems.
Focusing on deep sea water containing various kinds of nutrients, we provide a method of producing rice confection using deep sea water that has excellent practicality that can produce rice confection with almost no loss of nutrients contained in this deep sea water. The purpose is to do.

[0007]

The gist of the present invention will be described with reference to the accompanying drawings.

[0008] A method of hydrating rice flour, steaming the hydrated rice flour to form a mochi dough, and producing rice crackers from the mochi dough.
The present invention relates to a method for producing a rice cracker using deep sea water, which is characterized by adopting deep sea water which is clean sea water taken from a deep sea of at least m.

Further, the present invention relates to the method for producing a rice cracker using deep sea water, wherein only deep sea water is used as the water used for the water addition.

The mixing weight ratio of the rice flour and the deep sea water at the time of the water addition is set to 40:60 to 60:40. The present invention relates to a method for producing a rice cracker using deep sea water.

Further, the steamed rice flour is allowed to stand for 30 to 90 minutes before the steaming.
The method for manufacturing a rice cracker using the deep sea water according to any one of 3 to 3.

In addition, during the steaming, the steaming is performed by adding deep sea water, which is clean seawater taken from the deep sea 200 meters or more below the sea level, to hydrated rice flour. The method for producing a rice cracker using the deep sea water according to any one of 4 above.

[0013] Further, the deep sea water is added to the hydrated rice flour during the steaming so that the weight ratio of the deep sea water in the rice cake dough after the steaming is 50 to 51%. The present invention relates to a method for producing a rice cracker using the deep sea water according to any one of claims 1 to 5.

Further, all of the water used in the process of producing the rice cracker is deep sea water, and the rice cracker using the deep sea water according to any one of claims 1 to 6. It relates to a manufacturing method.

The method for producing a rice cracker using deep sea water according to any one of claims 1 to 7, wherein the deep sea water is deep sea water off Sado. is there.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION A preferred embodiment of the present invention (how to carry out the invention) will be described with reference to the drawings, showing its function and effect.

Deep sea water contains iron, iodine, copper, manganese, zinc, cobalt, molybdenum, selenium, chromium,
It contains various minerals that affect health such as tin, vanadium, fluorine, silicon, and nickel.

According to the present invention, since the deep sea water is used as water when water is added to rice flour, the rice flour contains the above-mentioned various kinds of minerals. Therefore, the rice confection containing the above-mentioned various kinds of minerals is included. Can be manufactured easily.

Further, since the deep sea water is used as water when water is added to the rice flour before being steamed, rice confectionery can be produced in the same manner as the existing rice confectionery production method.

Further, since it is a method of using deep sea water as water when water is added to rice flour, when the water penetrates into rice flour, the minerals contained in the deep sea water also permeate, As a result, the mineral reaches and is retained in the rice cells that make up the rice flour, and is less likely to be lost from the rice flour. Therefore, the rice confectionery contains the mineral well.

Further, since the minerals are less likely to be lost from the rice flour, the ratio of the minerals in the rice cracker to be produced can be roughly predicted, and the production control and the quality indication can be performed well.

[0022]

Embodiments of the present invention will be described with reference to the drawings.

Similar to the conventional method for producing rice crackers, first, the unpolished rice is polished to a milling degree of 91%, washed with water, and then washed with 6 to 1
Dip in water for 2 hours and drain. As a result, the moisture content of the unpolished rice was 15% (by weight), but the moisture content after draining was 28 to 29% (by weight).

Subsequently, the drained dreg brown rice is pulverized into rice flour and further hydrated.

This water addition is carried out by adding to the rice flour deep sea water, which is clean seawater taken from the deep sea 200 meters or more below the sea level.

During this water addition, the mixing weight ratio of the rice flour and the deep sea water is set to 40:60 to 60:40 (the experiment was conducted at 50:50).

As the deep sea water, it is preferable to adopt deep sea water off Sado. Since the deep sea water off Sado has a lower temperature than the deep sea water on the Pacific Ocean side, it has less dissolved organic matter than the deep sea water on the Pacific Ocean side, and is of high quality.

Deep sea water is seawater in an environment where convection and mixing due to wind waves and surface temperature changes that are usually found in the ocean surface layer do not occur, and various oils used on the ground,
It is not affected by marine pollution caused by harmful substances such as chemical substances and pesticides, and has the characteristics that it has very little dissolved organic matter in seawater and is extremely clean even in terms of microorganisms. .

Subsequently, 30 to 90 parts of this hydrated rice flour is added.
Let stand for a minute to allow rice flour and deep sea water to blend in. As a result, the deep sea water gradually permeates into the rice flour, and along with this permeation, nutrients such as minerals contained in the deep sea water permeate into the rice cells in the rice flour.

As a result, the rice flour contains about 40 to 50% (by weight) of deep sea water (45 in the experiment).
% (Weight). ).

Subsequently, deep sea water is further added to the hydrated rice flour and steamed to form a mochi dough. This steaming is performed at 110 ° C. for 10 minutes, for example.

By this steaming, deep sea water is further permeated into the rice flour, and the nutrients contained in the rice flour are increased.

The deep sea water added during this steaming is set so that the weight ratio of the deep sea water in the rice cake dough after steaming is 50 to 51%. With this ratio, it has been confirmed by experiments that the flavor and umami of the deep sea water are excellent due to the mineral content of the deep sea water, and a rice cracker with a fine texture and good texture and melting in the mouth can be obtained. .

After this steaming, the rice cake dough is cooled with water, and
Bake rice crackers according to the usual rice cracker manufacturing procedures such as kneading, shaping, drying, skein, and baking.

When water such as water cooling is used, if deep sea water is used as this water, the nutrients that have penetrated into the rice flour will not elute from the rice flour, and the loss of nutrients will be prevented. .

When the rice cracker was produced according to the above-mentioned Example, it was confirmed that a highly refined and delicious rice cracker having an excellent deep seawater flavor and umami and having a good texture and melting in the mouth could be produced.

Further, when arare and okaki other than rice crackers were manufactured, they were also excellent in the deep sea water flavor and taste, and they were very tasty and very tasty.

Also, when the nutrient content was measured, it was confirmed that the rice cake was a highly functional rice cake containing a large amount of mineral content.

Particularly, in ordinary rice crackers, seasoning with salt, chemical seasoning or the like is indispensable, but in this embodiment, since deep ocean water contains salt, addition of salt is not necessary at all. It was confirmed that a rice cracker that made the best use of the ingredients was obtained.
Specifically, for example, the rice crackers produced by mixing shrimp, wakame, and squid powder with rice flour were able to detect the flavors of shrimp, wakame, and squid, respectively, very well (one rice cracker bag When you open the stuffed one, the flavor of the sea and the flavor of shrimp will spread fluffy,
A bite of this rice cracker will fill your mouth with the flavors of the sea and natural shrimp. The same applies to wakame and jacuzzi. ).

Since the present embodiment is as described above, the production of a rice cracker using deep sea water having excellent practicability capable of producing a rice snack with almost no loss of various kinds of nutrients contained in the deep sea water. Be the way.

[0041]

As described above, according to the present invention, iron, iodine, copper, manganese, zinc, cobalt, molybdenum, selenium, chromium, tin, vanadium, contained in deep sea water,
This is a highly practical rice candy manufacturing method capable of easily manufacturing highly nutritious rice candy containing a lot of nutrients such as various kinds of minerals such as fluorine, silicon, and nickel that affect health.

In the invention described in claim 2, since only deep sea water is adopted as the water used for water addition, the effect of the invention described in claim 1 can be more excellently exhibited.

According to the third aspect of the invention, since the mixing weight ratio of the rice flour and the deep sea water is properly set, the flavor and texture of the resulting rice confectionery are very good, resulting in a very delicious rice confectionery. can get.

In the invention according to claim 4, since the deep sea water penetrates into the rice flour when left standing, the nutrients contained in the deep sea water are also retained in the rice flour (rice cells of the rice flour). Therefore, it is possible to better prevent the loss of nutrients contained in the deep sea water in the process of producing rice crackers.

In the invention according to claim 5, since the deep sea water is used also during the steaming, the obtained mochi dough contains a larger amount of the deep sea water nutrients, and thus the nutrients. It is possible to produce high-quality rice crackers.

In the invention according to claim 6, since the weight ratio of the deep sea water in the rice cake dough after steaming is properly set, the flavor and texture of the resulting rice cracker are very good and extremely delicious. You can get rice crackers.

According to the seventh aspect of the invention, since all the water used in the process of producing rice crackers is deep sea water, it is possible to produce rice crackers containing a very large amount of nutrients in deep sea water. .

According to the eighth aspect of the present invention, since the high-quality deep sea water off Sado is adopted, it is possible to produce a very nutritious rice confection that exhibits the above-described action and effect very well.

[Brief description of drawings]

FIG. 1 is an explanatory diagram showing an example of a manufacturing process of rice crackers.

Claims (8)

[Claims] 1. A method of producing rice cake by hydrating rice flour, steaming the hydrated rice flour to form rice cake, and producing rice cake from the rice cake.
A method for producing a rice cracker using deep sea water, which is characterized by adopting deep sea water which is clean sea water taken from a deep sea of 0 meters or more. 2. The method for producing a rice cracker using deep sea water according to claim 1, wherein only deep sea water is used as the water used for the water addition. 3. The mixing weight ratio between the rice flour and the deep sea water at the time of the water addition is set to 40:60 to 60:40. Method for producing rice cracker using deep sea water of. 4. The steaming is performed after the hydrated rice flour is allowed to stand for 30 to 90 minutes.
10. A method for producing a rice cracker using the deep sea water according to any one of 1. 5. The steaming is performed by adding the deep sea water, which is clean seawater taken from the deep sea 200 meters or more below the sea level, to the rice flour that has been hydrated during the steaming. 4. A method for producing a rice cracker using the deep sea water according to any one of 4 above. 6. The deep sea water is added to the hydrated rice flour during the steaming so that the weight ratio of the deep sea water in the rice cake dough after steaming is 50 to 51%. A method for producing a rice cracker using the deep sea water according to claim 1. 7. The deep sea water is used for all the water used in the process of producing the rice cracker.
7. A method for producing a rice cracker using the deep sea water according to any one of 6 above. 8. The method for producing a rice cracker using deep sea water according to claim 1, wherein the deep sea water is deep sea water off Sado.