JP2004275093A

JP2004275093A - Wet rice cracker and method for producing the same

Info

Publication number: JP2004275093A
Application number: JP2003071882A
Authority: JP
Inventors: Takamasa Nakayama; 隆雅中山; Masakatsu Nakayama; 雅勝中山; Keizo Mochizuki; 恵三望月
Original assignee: KYOKOMACHI KK
Current assignee: KYOKOMACHI KK
Priority date: 2003-03-17
Filing date: 2003-03-17
Publication date: 2004-10-07
Anticipated expiration: 2023-03-17
Also published as: JP3842749B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide wet rice crackers having light, soft and moist palate feeling, and to provide a method for producing the rice crackers. <P>SOLUTION: This method for producing the rice crackers comprises subjecting dry molding rice cracker dough to deep-frying process, soaking the dough in seasoning liquid and drying so as to bring the diameter of bubble air hole to be formed in the internal texture of the rice cracker dough to ≥0.5 mm and ≤5 mm. The seasoning liquid with which the rice cracker dough is impregnated at the deep-frying process is ≥60 pts. wt. and ≤120 pts. wt. based on 100 pts. wt. of the weight of the rice cracker dough subjected to the deep-frying process, and the water content of the dough after the drying process is ≥12 wt.% and ≤24 wt.% so as to make the rice cracker have light, soft and moist palate feeling. The method makes it possible to produce the wet rice crackers securely having light, soft and moist palate feeling through further uniform impregnation of the seasoning liquid by the bubble air holes and suitable expansion degree. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】
本発明は濡れせんべい、濡れおかきに分類される濡れ米菓とその製造方法に関するものである。
【０００２】
【従来の技術】
通常せんべい、おかき等の米菓は、うるち米、もち米を原料にし、洗米、浸漬、破砕、蒸煮処理、箱取り、冷蔵老化、切断成型、乾燥、二次乾燥（ホイロ処理）、焼成、味付け、仕上乾燥の工程を経て、水分含有量４重量％以下、Ａｗ０．５以下の乾燥状態でサクット又はカリットした食感の乾燥菓子を製造している。
【０００３】
一方、近年の嗜好の多様化に伴い、濡れた状態の濡れせんべい、濡れあられ等の濡れ米菓が上市されており、該半生状態の米菓はしっとりと湿り気のある食感があって旧来のせんべい、おかき等の食感と異なり、若者の嗜好にマッチして新しい米菓のジャンルを築きつつある。
【０００４】
該濡れ米菓の一種である濡れせんべいの従来の製法としては、特許文献１の特公平４−３６６５９号公報に開示されるものがあり、該特公平４−３６６５９号公報による製法は、通常の米菓製法に従い、精米したうるち米を粉末とし、次い蒸練して餅状とし、展延、成型し、乾燥して乾燥生地とし、二次乾燥した後、焼き上げ、直ちに調味液中に浸漬し、表面のみを乾燥することによって、含浸調味料によりせんべい全体に湿感を呈するよう、軟らかいしっとりした食感を特徴とする濡れせんべい等の濡れ米菓を製造している。
【０００５】
又、市販されている一般的な濡れせんべい、濡れおかき等の製法は、焼成した焼成米菓生地を冷却することなく、速やかに調味液中に浸漬して、焼成素焼き米菓生地中に調味液を含浸させている。しかしながら、一般的な濡れせんべい、濡れおかき等の製法では、焼成素焼き米菓生地中に大小の気泡が存在するため、含浸した調味液の量が米菓生地中の部位によって異なり、製品の食感にバラツキが生じるという問題点がある。
【０００６】
このような問題点を解決するための製法としては、特許文献２の特開平１１−１８７８１６号公報に開示されるものがあり、該特開平１１−１８７８１６号公報による製法は、焼成前の乾燥工程において米菓生地の水分含量を２５〜３５％にし、焼成工程において焼成米菓生地の表面の水分含量を１〜３％にすると共にその内部の水分含量を６〜１０％にするよう焼成して、素焼き製品の内部の水分量を表面の水分量の２倍以上にし、焼成後、焼成工程終了から２０秒以内に３５℃〜７０℃の調味液に浸漬し、調味液への浸漬時間を１０秒〜３０秒間にして調味液から取り出し、表面のみを乾燥して濡れせんべい、濡れおかき等の濡れ米菓を製造している。これによって、内部の水分含量を表面の水分含量より多くし、調味液の浸透を均一化して製品の触感のバラツキを抑制している。
【０００７】
又、他の製法としては、特許文献３の特開２００１−８６３０号公報に開示されるものがあり、該特開２００１−８６３０号公報による製法は、特開平１１−１８７８１６号公報と略同様な製法を用いて調味液中にトレハロースを重量比で１０〜３０％添加配合しており、これによって、特開平１１−１８７８１６号公報と略同様に、調味液の浸透を均一化して製品の触感のバラツキを抑制すると共に、軟らかいしっとりした食感を持続させている。
【０００８】
【特許文献１】
特公平４−３６６５９号公報
【特許文献２】
特開平１１−１８７８１６号公報
【特許文献３】
特開２００１−８６３０号公報
【０００９】
【発明が解決しようとする課題】
しかしながら、特公平４−３６６５９号公報に記載の濡れせんべいの製法は、素焼き米菓生地を使用するため、内部に大小の気泡が存在して調味液が不均一に含浸すると共に、膨化度が不均一で且つ膨化度が不足して食感が重いものとなり、食感の軽い濡れせんべいを得ることができないという問題があった。又、特開平１１−１８７８１６号公報、特開２００１−８６３０号公報に記載の製法は、素焼き焼成の米菓生地の内部に、５ｍｍ径から１５ｍｍ径の巨大な気泡空洞が存在すると共に、該気泡空洞壁面に、膨化度が不足した米菓生地が存在して硬い状態となっており、調味液を浸透させた際には、調味液が主に該５ｍｍ径から１５ｍｍ径の巨大な気泡空洞部に浸漬するため、湿気及び弾性のある軟質の食感であっても、重い硬い食感のものとなるという問題点を残している。ここで、図２は従来の製法で得た濡れおかきの切断面を示し、図上部の黒いマークは気泡サイズ比較のため芯径０．５ｍｍ、長さ３０ｍｍのシャープペンシルの替え芯を表示している。従来の製法で得た濡れおかきの内部組織内は、５ｍｍ径から１５ｍｍ径の巨大な気泡空洞が存在し、該気泡空洞壁面には膨化度不足した米菓生地が存在し、硬い状態となっていることが分かる。
【００１０】
本発明は上述の実情に鑑みてなしたもので、軽くて軟らかいしっとりした食感を有するよう製造される濡れ米菓とその製造方法を提供することを目的としている。
【００１１】
【課題を解決するための手段】
本発明者らは、従来の製法による濡れせんべい、濡れおかきの弾力性のある軟質の食感であっても、重い食感となる問題点を解決するために鋭意研究を行った結果、乾燥成型の米菓生地を油揚処理することにより、軽くて軟らかいしっとりした食感を有するよう製造し得ることを見出し、本発明を完成するに至った。
【００１２】
すなわち、本発明の請求項１は、乾燥成型の米菓生地を油揚処理し、調味液に浸漬し、乾燥して水分含量を１２重量％以上から２４重量％以下にし、軽くて軟らかいしっとりした食感を有するよう製造されたことを特徴とする濡れ米菓、に係るものである。
【００１３】
本発明の請求項２は、乾燥成型の米菓生地を油揚処理し、調味液に浸漬し、乾燥することにより、前記米菓生地の内部組織に形成される気泡空洞を０．５ｍｍ径以上から５ｍｍ径以下にし、前記油揚処理の米菓生地に含浸する調味液を、油揚処理の米菓生地の重量１００重量部に対し６０重量部以上から１２０重量部以下にし、前記乾燥処理後の水分含量を１２重量％以上から２４重量％以下にし、軽くて軟らかいしっとりした食感を有するよう製造されたことを特徴とする濡れ米菓、に係るものである。
【００１４】
本発明の請求項３は、乾燥成型の米菓生地を油揚処理し、調味液に浸漬し、乾燥することにより、前記米菓生地の内部組織に形成される気泡空洞を０．５ｍｍ径以上から５ｍｍ径以下にし、前記油揚処理の米菓生地に含浸する調味液を、油揚処理の米菓生地の重量１００重量部に対し６０重量部以上から１２０重量部以下にし、前記乾燥処理後の水分含量を１２重量％以上から２４重量％以下にし、軽くて軟らかいしっとりした食感を有するよう製造することを特徴とする濡れ米菓の製造方法、に係るものである。
【００１５】
本発明の請求項４は、乾燥成型の米菓生地を油揚処理して米菓生地の水分含量を１重量％以上から３重量％以下にする請求項３記載の濡れ米菓の製造方法、に係るものである。
【００１６】
本発明の請求項５は、調味液温度を２０℃以上から５０℃以下にし、調味液に浸漬する際の油揚処理した米菓生地の品温を７０℃以上から１７０℃以下とする請求項３又は４記載の濡れ米菓の製造方法、に係るものである。
【００１７】
このように、請求項１の濡れ米菓によれば、乾燥成型の米菓生地を油揚処理し、調味液に浸漬し、乾燥して水分含量を１２重量％以上から２４重量％以下にするので、内部組織に形成される気泡空洞を小さくすると共に膨化度を好適にして調味液を均一に含浸させ、結果的に、軽くて軟らかいしっとりした食感を有することができる。
【００１８】
請求項２又は請求項３の濡れ米菓及びその製造方法によれば、気泡空洞を０．５ｍｍ径以上から５ｍｍ径以下にし、調味液を、油揚処理の米菓生地の重量１００重量部に対し６０重量部以上から１２０重量部以下にし、乾燥処理後の水分含量を１２重量％以上から２４重量％以下にするので、気泡空洞及び好適な膨化度により調味液を更に均一に含浸させ、且つ調味液の量の調整により調味液を適切に含み、結果的に、軽くて軟らかいしっとりした食感を確実に有することができる。
【００１９】
請求項４に記載の如く、乾燥成型の米菓生地を油揚処理して米菓生地の水分含量を１重量％以上から３重量％以下にすると、油揚処理して水分を調整するので、気泡空洞を小さくすると共に膨化度を一層好適にすることができる。
【００２０】
請求項５に記載の如く、調味液温度を２０℃以上から５０℃以下にし、調味液に浸漬する際の油揚処理した米菓生地の品温を７０℃以上から１７０℃以下とすると、調味液温度により調味液の粘度を好適にすると共に、米菓生地の品温により米菓生地の状態を好適にするので、油揚処理の米菓生地中へ調味液を均一に含浸させることができる。
【００２１】
【発明の実施の形態】
以下に本発明の濡れ米菓とその製造方法をより具体的に説明する。
本発明の製造方法による油揚げ濡れおかき、濡れせんべいは、精米したもち米、うるち米等の米を通常の米菓製法によって、洗米、水浸漬、蒸米、製餅、冷却、切断成型して成型の米菓生地を調整し、成型の米菓生地を乾燥して水分含量を２０重量％以上から２５重量％以下の乾燥成型の米菓生地とし、更に２次乾燥して水分含有量を１１重量％以上から１５重量％以下の２次乾燥成型の米菓生地とする。ここで、使用する米としては粒状の糯米、粳米、及び粉末状の糯米、粳米を単品、又は併用して得る餅生地を使用することが可能である。
【００２２】
次に、２次乾燥成型の米菓生地を、予め２２０℃以上から２６０℃以下に調温した揚油に投入して十分膨化させ、且つ、油揚時間を調整して油揚処理の米菓生地中の水分含量が１重量％以上から３重量％以下となるようにし、しかる後、遠心分離して余分な揚油を除去し、所定時間放置することにより品温が７０℃以上から１７０℃以下の油揚処理の米菓生地を得る。ここで、油揚処理するための油脂としては、米油、パーム油、綿実油、ごま油、大豆等の植物性油脂、部分硬化した植物性油を使用することが可能である。
【００２３】
続いて、味付け装置内に濃度が４０ブリックス以上から６５ブリックス以下に調整された調味液を入れ、品温を２０℃以上から５０℃以下に調温した調味液中に、品温を７０℃以上から１７０℃以下に低下させた油揚処理の米菓生地を投入して２秒以上から１０秒以下で浸漬し、浸漬の後には、調味液から油揚処理の米菓生地を取り出して速やかに遠心分離し、乾燥機コンベア上に排出して５０℃以上から８０℃以下の温度で乾燥し、所望の濡れせんべい及び濡れおかき等の濡れ米菓を得る。ここで、油揚処理の米菓生地の内部組織には、０．５ｍｍ径以上から５ｍｍ径以下の気泡空洞を形成しており、油揚処理の米菓生地内に含浸する調味液は、油揚処理の米菓生地の重量１００重量部に対し６０重量部以上から１２０重量部以下に調整されており、乾燥処理後の水分含量は１２重量％以上から２４重量％以下になっている。又、使用する調味液は、醤油を主成分とし、更にみりん、食酢、香辛料、糖質等を配合している。なお、図１は本発明の製法で得た油揚処理した濡れおかきの切断面を示し、図上部の黒いマークは気泡サイズ比較のため芯径０．５ｍｍ、長さ３０ｍｍのシャープペンシルの替え芯を表示している。本発明の油揚処理した濡れおかきの内部組織内は０．５ｍｍ径以上から５ｍｍ径の気泡が主体となっていることが分かる。
【００２４】
このように、濡れせんべい及び濡れおかき等の濡れ米菓は、製造する際に、油乾燥成型の米菓生地を油揚処理し、且つ油揚処理の米菓生地を調味液中に浸漬して調味することにより、乾燥成型の米菓生地を油揚処理し、調味液に浸漬し、乾燥して水分含量を１２重量％以上から２４重量％以下にするので、内部組織に形成される気泡空洞を小さくすると共に膨化度を好適にして調味液を均一に含浸させ、結果的に、濡れせんべい及び濡れおかき等の濡れ米菓は、軽くて軟らかいしっとりした食感を有することができる。ここで、表面を乾燥した際の水分含有量が１２重量％未満では製品が乾燥状態を呈し、軽く、軟らかくしっとりした食感にならず、好ましくない。一方、水分含有量が２４重量％以上では過度に湿りが多く、喫食時にべたつき好ましくない。
【００２５】
又、製造方法によって、気泡空洞を０．５ｍｍ径以上から５ｍｍ径以下にし、調味液を、油揚処理の米菓生地の重量１００重量部に対し６０重量部以上から１２０重量部以下にし、乾燥処理後の水分含量を１２重量％以上から２４重量％以下にするので、気泡空洞及び好適な膨化度により調味液を適切に均一に含浸させ、且つ調味液の量の調整により調味液を適切に含み、結果的に、濡れせんべい及び濡れおかき等の濡れ米菓は、軽くて軟らかいしっとりした食感を確実に有することができる。ここで、油揚処理の米菓生地重量１００重量部に対する調味液の含浸量が６０重量部未満では、濡れせんべい及び濡れおかきの調味が不足し、且つ、しっとり感が不足し好ましくない。一方、油揚処理の米菓生地重量１００重量部に対する調味液の含浸量が１２０重量部を超える場合には、濡れせんべい及び濡れおかきの調味が過度となり、且つ調味液を含浸した米菓生地が乾燥時に調味液の水分によって溶解変形し、形状を保持できず好ましくない。
【００２６】
更に、乾燥成型の米菓生地を油揚処理して米菓生地の水分含量を１重量％以上から３重量％以下にすると、乾燥成型の米菓生地を油揚処理して水分を調整するので、気泡空洞を小さくすると共に膨化度を一層好適にすることができる。ここで、油揚処理の米菓生地中の水分含量が１重量％未満の場合には油揚処理の米菓生地が脆くなり過ぎ、搬送・移動時に破損しやすく、好ましくない。一方、該油揚処理の米菓生地中の水分含量が３重量％を超える場合には油揚処理の米菓生地内部に膨化不足部と巨大気泡空洞を生じ、ガリットした食感となり好ましくない。
【００２７】
更に又、調味液温度を２０℃以上から５０℃以下にし、調味液に浸漬する際の油揚処理した米菓生地の品温を７０℃以上から１７０℃以下とすると、調味液温度により調味液の粘度を好適にすると共に、米菓生地の品温により米菓生地の状態を好適にするので、油揚処理の米菓生地中へ調味液を更に均一と含浸させることができる。ここで、調味液の温度が２０℃以上から５０℃以下であるの条件下で油揚処理の米菓生地を調味液へ投入する場合、特に、油揚処理の米菓生地の品温は、調味液の温度が２０℃の際に７０℃以上から１１０℃以下であり、且つ調味液の温度が５０℃の際に１３０℃以上から１７０℃以下であることが好ましい。なお、調味液の温度が２０℃未満では調味液粘度が高くなり、油揚処理の米菓生地中への含浸が不均一となり、好ましくない。一方、調味液の品温が５０℃を超える場合には油揚処理の米菓生地の気泡内の水蒸気を凝固せしめて調味液を含浸する作用が弱まり、油揚処理の米菓生地の品温を上昇させて、調味液品温との温度差を大きくしても、調味液を油揚処理の米菓生地重量１００重量部に対して、調味液６０重量部以上から１２０重量部以下を含浸させることが出来ず好ましくない。又、油揚処理の米菓生地の品温が７０℃未満の場合は、調味液温度が２０℃でも最適な調味液の含浸量である、油揚処理の米菓生地重量１００重量部に対して、調味液の含浸量を６０重量部以上で含浸させることができず好ましくない。一方、油揚処理の米菓生地の品温が１７０℃を超える場合は、揚油の遠心分離工程で温度降下が起こるため、作業的に難しく且つ温度変化が激しく、調味液含浸量適正に制御することが難しくなり、好ましくない。
【００２８】
又、製造方法の他の条件として、二次乾燥成型の米菓生地の水分含有量は、１１重量％以上から１５重量％以下が好ましく、該二次乾燥成型の米菓生地の水分含有量が１１重量％未満では油揚処理時に膨化が不足し好ましくない。一方、該水分含有量が１５重量％超える場合には、油揚処理の米菓生地中に異常に大きいサイズの気泡空洞を発生し、好ましい製品が得られず好ましくない。
【００２９】
植物性油脂によって油揚処理する際の揚油の品温は２２０℃以上から２６０℃以下に調温することが好ましい。揚油の品温が２２０℃未満では、米を原料とする二次乾燥成型の米菓生地を油揚処理した際に、米特有の風味が発現せず、且つ膨化が不足し好ましくない。一方、揚油の品温が２６０℃を超える場合には、揚油が劣化を生じると共に、二次乾燥成型の米菓生地の油揚処理を完了する以前に表面の着色が著しくなり、且つ表面が固化して膨化が不足し好ましくない。
【００３０】
調味液の濃度としてはブリックス表示で４０以上から６５以下が好ましい。調味液の濃度が４０ブリックス未満では最終乾燥で水分除去に要する時間が長く、風味の損失と、最終製品の水分が多くなり、水分活性値Ａｗが高くなり、カビを発生し易く好ましくない。一方、調味液の濃度が６５ブリックスを超える場合には調味液が油揚処理の米菓生地中に含浸し難く好ましくない。
【００３１】
油揚処理の米菓生地を、濃度４０ブリックス以上から６５ブリックス以下、品温２０℃以上から５０℃以下に調温した調味液中に投入し、調味液を油揚処理の米菓生地に含浸させる際には、浸漬時間としては２秒以上から１０秒以下が好ましい。浸漬時間が２秒未満では、調味液が均一に油揚処理の米菓生地中に含浸せず好ましくない。一方、浸漬時間が１０秒越える場合には、調味液を油揚処理の米菓生地中に制御できない過度の量が含浸し、製品品質の制御が出来ずに好ましい品質の製品が得られない。
【００３２】
油揚処理の米菓生地に調味液を含浸させた後の米菓生地の表面を乾燥する際の乾燥風温度としては５０℃以上から８０℃以下が好ましい。乾燥風温が５０℃未満では、製品表面を短時間で乾燥することが出来ず効率的ではない。一方、８０℃を越える温度では、油揚処理し且つ調味した米菓生地の表面が褐変し、且つ、風味が変化し好ましくない。
【００３３】
以下に実施例１及び実施例２を例示して、本発明の製造方法を更に詳細に説明する。なお、これらは例示であって、本発明を限定するものではない。
【００３４】
〔実施例１〕
実施例１の製造方法について説明する。
もち米を洗米機に通して洗米し、該洗米もち米を浸漬タンクに投入し、水を張り、１１時間浸漬した。浸漬完了後、水切り、ロール破砕、蒸練して製餅し、型箱に入れ、２℃の冷蔵庫にて急速冷却し、６０時間固化・老化させ冷却固化したおかき餅生地を得た。
【００３５】
続いて、冷却固化したおかき餅生地を、たて１０ｍｍ、よこ５０ｍｍ、厚み５ｍｍに切断成型し、谷沢（株）製循環式乾燥機を使用して４０℃の温風を送風し、水分含量２１重量％の乾燥成型おかき生地を得た。
【００３６】
該乾燥成型餅生地を１昼夜室温に静置した後、二次乾燥として新井機械（株）製ホイロ機を使用して８０℃で２時間二次乾燥し、水分含量１２重量％の二次乾燥成型おかき生地を得た。
【００３７】
フライ鍋に揚油として米油を入れ、ガス火により、該米油品温を２３０℃に昇温し、該昇温した揚油中に二次乾燥成型おかき生地を投入し、５０秒間油揚処理し油揚おかき生地を得た。
【００３８】
かくして、水分含量１．５重量％の油揚おかき生地を放置し、放射温度計（堀場製作所（株）製ＩＴ−５４０Ｓ）を使用して品温１００℃の油揚成型餅生地となった時点で下記する調味液に投入した。
【００３９】
ここで、調味液は、濃い口醤油（キッコーマン（株）製）４０重量部、本みりん（宝酒造（株）製）３０重量部、上白糖１３重量部、米酢（ミツカン（株）製）０．５重量部、香辛料０．２重量部を混合・溶解して濃度５０ブリックスのものを準備し、調味液を自動味付装置（新井機械（株）製）に投入して３５℃に調温し、調味液に先に調整した品温１００℃の油揚成型餅生地を投入し、５秒間浸漬し、直ちに遠心分離機を３００ｒｐｍで回転して遠心分離し、油揚処理の米菓生地重量１００重量部に対して、調味液を１００重量部含浸する濡れおかき生地を得た。
【００４０】
続いて、濡れおかき生地を８０℃に調温した乾燥機（大阪製菓機械（株）製）に入れ、４０分間乾燥し、油揚した濡れおかき製品を得た。
【００４１】
かくして得た、油揚処理した濡れおかき生地内部組織には０．５ｍ径ｍ以上から５ｍｍ径以下の気泡空洞を有し、且つ油揚処理おかき生地重量１００重量部に対して、調味液を１００重量部含浸し、水分含量２１重量％の軽くて軟らかくしっとりした食感を有することを特徴とする本発明の新規な油揚処理した濡れおかき製品を得た。
【００４２】
本発明の特徴を有する油揚げ濡れおかきを２０名の専門パネラーによる軟らかさの官能評価を実施した。その評価値は、表１（試験例１の欄に記載）に示すように４．８であり、比較試験例１に示す従来の製法による油揚処理しない、素焼きした焼成餅生地による濡れおかきに比較し、信頼限界９５％で有意に軽く、軟らかでしっとりした食感であった。
【００４３】
〔比較実施例１〕
比較実施例１の製造方法について説明する。
実施例１に記載の方法で得た冷却固化したおかき餅生地をたて１０ｍｍ、よこ５０ｍｍ、厚み５ｍｍに切断成型し、谷沢（株）製循環式乾燥機を使用して４０℃の温風を送風して、水分含量２５重量％の乾燥成型おかき餅生地を得た。
【００４４】
水分含量２５重量％の乾燥成型おかき餅生地を１昼夜室温に静置した後、反復式焼成釜（大山フーズマシナリー（株）製反復式焼成釜）を使用して、焼成し、焼成おかき生地の表面温度が２４０℃となるまで焼成して取り出し、３０秒間放置後、実施例１に記載の方法により、調味液中に浸漬して、遠心分離機を３００ｒｐｍで回転して遠心分離し、油揚処理おかき生地重量１００重量部に対して、調味液を１００重量部含浸した従来の製法による濡れおかき生地を得た。
【００４５】
濡れおかき生地を８０℃に調温した乾燥機（大阪製菓機械（株）製）に入れ、４０分間乾燥し、従来の製法による図２に示すような調味処理焼成おかき生地内部に５ｍｍ径から１５ｍｍ径の巨大な気泡空洞が存在する濡れおかき製品を得た。
【００４６】
かくして得た、従来の製法による濡れおかきは水分含量２２重量％の重く、しっとりした食感を有する従来製品の特徴を有し、焼成おかき生地内部に５ｍｍ径から１５ｍｍ径の巨大な気泡空洞が存在する濡れおかきであった。
【００４７】
従来の製法による濡れおかきを２０名の専門パネラーによる軟らかさの官能評価を実施した。その評価値は表１（試験例１の欄に記載）に示すように３．０であり、重く、しっとりした従来製品の特徴を有する食感で、実施例１の本発明の製法で得た、本発明の油揚処理した濡れおかきに比較して、信頼限界９５％で有意に重い、硬い製品であった。
【００４８】
〔実施例２〕
実施例２の製造方法について説明する。
うるち破砕米を洗米機に通して洗米し、該洗米を浸漬タンクに投入し、水を張り、８時間浸漬した。浸漬完了後、水切り、ロール破砕、蒸練して製餅し、エクストルダーで押出して内径６０ｍｍの丸筒型箱に入れ、冷却固化後、せんべい餅生地を取出し、３ｍｍ厚みに切断し、４０℃に調温した谷沢（株）製循環式乾燥機で乾燥し、水分含量１８重量％の乾燥成型せんべい生地を得た。
【００４９】
乾燥成型せんべい生地を１昼夜室温に静置した後、二次乾燥として新井機械（株）製ホイロ機を使用して８０℃で２時間乾燥し、水分含量１２重量％の二次乾燥せんべい生地を得た。
【００５０】
二次乾燥せんべい生地を実施例１に記載の方法で油揚処理、調味液温度２０℃、調味液に投入する油揚処理せんべい生地品温を７０℃として３秒間浸漬して調味処理し、乾燥処理し、油揚した濡れせんべいを得た。
【００５１】
油揚した濡れせんべいは、油揚処理せんべい生地重量１００重量部に対して、調味液を６０重量部含浸する、水分含量１５重量％の軽くて軟らかなしっとりした食感を有する本発明の特徴を有する油揚げ濡れせんべいであった。
【００５２】
本発明の特徴を有する油揚げ濡れせんべいを２０名の専門パネラーによる軟らかさの官能評価を実施した。その評価値は表１（試験例１の欄に記載）に示すように４．２であり、比較試験例２に示す従来の製法による油揚処理しない、素焼きした焼成せんべい生地による濡れせんべいに比較し、有意に軽く、軟らかな食感であった。
【００５３】
〔比較実施例２〕
実施例２に記載の方法で成型せんべい餅生地を固化し、切断成型し、乾燥し、水分含量１８重量％の乾燥成型せんべい生地を得た。
【００５４】
水分含量１８重量％の乾燥成型せんべい生地を実施例２に記載の方法により、二次乾燥し、水分含量１１重量％の二次乾燥成型せんべい生地を得た。
【００５５】
水分含量１１重量％の二次乾燥成型せんべい生地を１昼夜室温に静置した後、焼成釜（大阪製菓機械（株））を使用して、焼成し、水分含量２重量％の焼成せんべい生地を得た。
【００５６】
焼成せんべい生地を焼成完了後、３０秒間放置後、実施例２に記載の方法により、調味液中浸漬して、遠心分離し、従来の製法による濡れせんべい生地を得た。従来の製法濡れせんべい生地を８０℃に調温した乾燥機（大阪製菓機械（株）製）に入れ、４０分間乾燥し、従来の製法による濡れせんべいを得た。
【００５７】
かくして得た、従来の製法による濡れせんべいは７ｍｍから５ｍｍの気泡空洞の存在する、水分含量１４重量％の重く、しっとりした食感を有する従来品の特徴を有する濡れせんべいであった。
【００５８】
従来の製法による濡れせんべいを２０名の専門パネラーによる軟らかさの官能評価を実施した。その評価値は表１（試験例１の欄に記載）に示すように２．５であり、実施例２に示す本発明の特徴を有する油揚げ濡れせんべいに比較し有意に重く、しっとりした従来製品の特徴を有する食感であった。
【００５９】
〔試験例１〕
実施例１、２の本発明の製造方法によって得られた油揚処理した濡れおかき、濡れせんべいと、比較実施例１、２の従来の製法によって得られた濡れおかき、濡れせんべいについて、専門パネラー２０名による軟らかさの官能評価を実施した。その結果を表１に示す。
【００６０】
【表１】

ここで、官能評価項の評価基準として官能評価は５点評価方法によって行い、評価点は下記基準に基づき実施した。
５点軽く、軟らかいしっとりした食感
４点やや軽く、やや軟らかいしっとりした食感
３点しっとり、重い食感
２点重く、しっとりやや硬い食感
１点重く、しっとり硬い食感
平均評価値は専門パネラー２０名の評価点の平均値を示す。又、標準偏差値は専門パネラー２０名の評価点の標準偏差を示す。更に、食感評価状態は平均評価値を示す食感状態を示している。
【００６１】
表１の結果に示すように、本発明の製造方法によって得た、油揚処理した濡れおかきを２０名の専門パネラーによる軟らかさの官能評価を実施した結果。その評価値は４．８であり、比較試験例１に示す従来の製法による油揚処理しない、素焼きした焼成餅生地による濡れおかきの評価値３．０に比較し、信頼限界９５％で有意に軽く、軟らかでしっとりした食感であった。
【００６２】
又、本発明の製造方法によって得た、油揚処理した濡れせんべいを２０名の専門パネラーによる軟らかさの官能評価を実施した結果。その評価値は４．２であり、比較試験例２に示す従来の製法による油揚処理しない、素焼きした焼成せんべい生地による濡れせんべいの評価値２．５に比較し、信頼限界９５％で有意に軽く、軟らかでしっとりした食感であった。
【００６３】
〔試験例２〕
乾燥成型米菓生地を油揚処理した油揚処理の米菓生地の調味液投入時の品温と調味液の品温との違いにより、油揚処理の米菓生地重量に対する調味液含浸漬量の関係について試験を実施した。その結果を表２に示す。
【００６４】
【表２】

ここで、表２は油揚処理の米菓生地調味液投入時品温、調味液品温と調味液含浸量との関係を示すものである。
【００６５】
本試験に使用した油揚処理の米菓生地は実施例１に記載の方法により、水分含量１．５重量％の油揚おかき生地を得、該油揚おかき生地を使用した。
【００６６】
油揚処理の米菓生地の品温は放射温度計（堀場製作所（株）製ＩＴ−５４０Ｓ）を用いて品温を測定した。
【００６７】
調味液は実施例１に記載の方法によって調味液を調整、調温し、調味液中に調温した油揚おかき生地を投入し、実施例１に記載の方法で遠心分離し、投入した油揚おかき生地重量と調味液含浸後の重量を測定した。
【００６８】
調味液含浸後の重量と油揚おかき生地重量との差を調味液の含浸重量とし、調味液の含浸重量を油揚おかき生地重量で除算した値に１００を乗算した、（（調味液の含浸重量）／（油揚おかき生地重量））×１００の値を油揚おかき生地１００重量部に対する調味液の含浸量重量部として求めた。
【００６９】
表２の値は調味液の含浸量の値を記載してある。又、調味液の品温の項は本試験に使用した調味液の温度を示し、油揚処理した米菓生地の品温（調味液投入時）の項は油揚処理の米菓生地、即ち、本試験に使用した油揚おかき生地の調味液投入時の品温を示している。
【００７０】
表２の結果によれば、調味液温度が２０℃以下では調味液の粘度上昇によって、調味液の含浸量が低下し、２０℃で最も高い調味液の含浸量を示す。一方、調味液温度が５０℃以上の場合には、油揚処理した米菓生地の品温（調味液投入時）を上げても、調味液の含浸量の値は高くならず、好ましい調味液温度は２０℃以上から５０℃以下であることが明らかである。
【００７１】
又、好ましい調味液の含浸量は６０重量部以上から１２０重量部以下であり、この調味液の含浸量を調味液温度２０℃以上から５０℃以下の条件で得るための、油揚処理した米菓生地の品温（調味液投入時）は、調味液温度２０℃では７０℃以上から１１０℃以下であり、調味液温度５０℃では１３０℃以上から１７０℃以下であることが明らかである。
【００７２】
尚、本発明の濡れ米菓とその製造方法は、上述の形態例にのみ限定されるものではなく、本発明の要旨を逸脱しない範囲内において種々変更を加え得ることは勿論である。
【００７３】
【発明の効果】
本発明の濡れ米菓とその製造方法によれば、新規で、軽く、軟らかなしっとりした食感を有する油揚処理した濡れおかき、濡れせんべいを製造することが可能になる。
【図面の簡単な説明】
【図１】本発明の濡れおかきの断面図を示す写真である。
【図２】従来の濡れおかきの断面図を示す写真である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a wet rice cracker classified as a wet rice cracker or wet rice cracker and a method for producing the rice cracker.
[0002]
[Prior art]
Usually rice crackers such as rice crackers and oysters are made from glutinous rice and glutinous rice, and are washed, dipped, crushed, steamed, boxed, refrigerated, aged, cut and formed, dried, secondary dried (heated), baked, seasoned, Through a finish drying step, a dry confectionery having a crisp or crisp texture with a moisture content of 4% by weight or less and an Aw of 0.5 or less is manufactured.
[0003]
On the other hand, with the diversification of tastes in recent years, wet rice crackers such as wet rice crackers and wet hail have been put on the market, and the half-life rice crackers have a moist, moist texture and are Unlike the texture of rice crackers, oysters, etc., they are building new genres of rice crackers that match the tastes of young people.
[0004]
As a conventional method for producing a wet rice cracker, which is a kind of the wet rice cracker, there is a method disclosed in Japanese Patent Publication No. 4-36659 of Patent Document 1, and the production method according to Japanese Patent Publication No. 4-36659 is an ordinary method. In accordance with the rice cracker manufacturing method, milled glutinous rice is powdered, then kneaded into a rice cake, spread, molded, dried to a dry dough, dried secondarily, baked, and immediately immersed in a seasoning liquid. A wet rice cracker such as a wet rice cracker characterized by a soft and moist texture is produced by drying only the surface so that the impregnated seasoning gives a wet feeling to the whole rice cracker.
[0005]
In addition, a commercially available method for producing wet rice crackers, wet oysters, etc., is to immediately immerse the baked rice confectionery dough in a seasoning liquid without cooling it, Is impregnated. However, in general methods such as wet rice crackers and wet oysters, since large and small air bubbles are present in the baked unbaked rice confectionery dough, the amount of the impregnated seasoning liquid varies depending on the site in the rice confectionery dough, and the texture of the product is reduced. However, there is a problem that variation occurs.
[0006]
As a manufacturing method for solving such a problem, there is a method disclosed in Japanese Patent Application Laid-Open No. H11-187816 in Patent Document 2, and the manufacturing method according to Japanese Patent Application Laid-Open No. H11-187816 discloses a drying step before firing. Baking so that the moisture content of the rice cracker dough is 25 to 35%, and in the baking step, the moisture content on the surface of the baking rice cracker dough is 1 to 3% and the moisture content in the inside is 6 to 10%. The water content in the unbaked product is made twice or more the surface water content, and after baking, the product is immersed in a seasoning solution at 35 to 70 ° C. within 20 seconds after the completion of the baking process, and the immersion time in the seasoning solution is 10 minutes. From 30 seconds to 30 seconds, the product is taken out from the seasoning liquid, and only the surface is dried to produce wet rice crackers such as wet rice crackers and wet oysters. As a result, the moisture content inside is made larger than the moisture content on the surface, the penetration of the seasoning liquid is made uniform, and the variation in the tactile sensation of the product is suppressed.
[0007]
As another manufacturing method, there is a method disclosed in Japanese Patent Application Laid-Open No. 2001-8630 of Patent Document 3, and the manufacturing method according to Japanese Patent Application Laid-Open No. 2001-8630 is substantially the same as Japanese Patent Application Laid-Open No. 11-187816. Trehalose is added and mixed in the seasoning solution by weight in an amount of 10 to 30% by using the manufacturing method, whereby the penetration of the seasoning solution is homogenized and the tactile sensation of the product is improved in substantially the same manner as in JP-A-11-187816. In addition to suppressing variation, it maintains a soft and moist texture.
[0008]
[Patent Document 1]
Japanese Patent Publication No. 4-36659
[Patent Document 2]
JP-A-11-187816
[Patent Document 3]
JP 2001-8630 A
[0009]
[Problems to be solved by the invention]
However, the method for producing wet rice crackers described in Japanese Patent Publication No. 4-36659 uses unbaked rice confectionery dough, so that large and small bubbles are present inside the rice crackers, and the seasoning liquid is impregnated unevenly and the degree of expansion is not high. There is a problem that the texture is heavy due to the lack of the degree of swelling which is uniform and the wet cracker having a light texture cannot be obtained. In addition, the production methods described in JP-A-11-187816 and JP-A-2001-8630 disclose that a large cavities having a diameter of 5 mm to 15 mm exist inside a rice confectionery cake that is unbaked and baked, Rice confectionery dough with insufficient degree of expansion is present on the cavity wall surface and is in a hard state. When the seasoning liquid is infiltrated, the seasoning liquid is mainly a huge bubble cavity having a diameter of 5 mm to 15 mm. Therefore, there is a problem that even a soft texture having moisture and elasticity has a heavy hard texture. Here, FIG. 2 shows a cut surface of a wet oyster obtained by a conventional manufacturing method, and a black mark at the top of the figure shows a replacement lead of a mechanical pencil having a core diameter of 0.5 mm and a length of 30 mm for bubble size comparison. I have. In the internal structure of the wet oyster obtained by the conventional manufacturing method, there is a huge bubble cavity having a diameter of 5 mm to 15 mm, and rice confectionery dough with insufficient degree of expansion is present on the wall surface of the bubble cavity, resulting in a hard state. I understand that there is.
[0010]
The present invention has been made in view of the above circumstances, and has as its object to provide a wet rice confection that is manufactured to have a light, soft, moist texture and a method for manufacturing the same.
[0011]
[Means for Solving the Problems]
The present inventors have conducted intensive research to solve the problem of heavy texture, even with a wet cracker by the conventional manufacturing method, even with an elastic soft texture of wet oysters, as a result of dry molding It has been found that a rice confectionery dough can be manufactured to have a light, soft and moist texture by performing an oil-frying process, and the present invention has been completed.
[0012]
That is, claim 1 of the present invention is to dry and mold a rice confectionery dough to a fried food, immersed in a seasoning liquid, and dried to reduce the water content from 12% by weight or more to 24% by weight or less. The present invention relates to a wet rice confection characterized by being manufactured to have a feeling.
[0013]
Claim 2 of the present invention is to fry the dried rice confectionery dough, immerse it in a seasoning liquid, and dry it to form a bubble cavity formed in the internal structure of the rice confectionery dough from a diameter of 0.5 mm or more. 5 mm or less in diameter, the seasoning liquid impregnated in the fried rice cracker dough, from 60 parts by weight to 120 parts by weight based on 100 parts by weight of the fried rice cracker dough, the water content after the drying treatment From 12% by weight to 24% by weight, and has a light, soft and moist texture.
[0014]
Claim 3 of the present invention is to fry the dried rice confectionery dough, immerse it in a seasoning liquid, and dry it, so that the bubble cavities formed in the internal structure of the rice confectionery dough have a diameter of 0.5 mm or more. 5 mm or less in diameter, the seasoning liquid impregnated in the fried rice cracker dough, from 60 parts by weight to 120 parts by weight based on 100 parts by weight of the fried rice cracker dough, the water content after the drying treatment From 12% by weight to 24% by weight, and has a light, soft, moist texture.
[0015]
According to a fourth aspect of the present invention, there is provided the method for producing a wet rice confection according to the third aspect, wherein the dried rice confectionery dough is subjected to a frying treatment to reduce the water content of the rice confectionery dough to 1 to 3% by weight. It is related.
[0016]
According to claim 5 of the present invention, the temperature of the seasoning liquid is from 20 ° C. to 50 ° C., and the rice confectionery dough that has been fried when immersed in the seasoning liquid is from 70 ° C. to 170 ° C. Or the method for producing wet rice confectionery according to item 4.
[0017]
As described above, according to the wet rice confectionery of claim 1, the dried rice confectionery dough is subjected to a frying treatment, immersed in a seasoning liquid, and dried to reduce the water content from 12% by weight or more to 24% by weight or less. In addition, it is possible to reduce the size of the cell cavities formed in the internal tissue and to appropriately expand the degree of swelling so that the seasoning liquid is uniformly impregnated. As a result, a light, soft and moist texture can be obtained.
[0018]
According to the wet rice confectionery and the method for producing the same according to claim 2 or 3, the bubble cavities are made to have a diameter of 0.5 mm or more and 5 mm or less, and the seasoning liquid is applied to 100 parts by weight of the rice confectionery dough subjected to the fried food treatment. Since the water content after the drying treatment is from 12 wt% to 24 wt%, the seasoning liquid is more uniformly impregnated with the cell cavities and a suitable degree of swelling. By adjusting the amount of the liquid, the seasoning liquid is appropriately contained, and as a result, it is possible to surely have a light, soft and moist texture.
[0019]
As described in claim 4, when the dried confectionery dough is fried to reduce the moisture content of the dough to 1% by weight or more and 3% by weight or less, the moisture is adjusted by the frying treatment, so that the air bubble cavity is formed. And the degree of swelling can be made more suitable.
[0020]
As described in claim 5, when the temperature of the seasoning liquid is from 20 ° C. to 50 ° C. and the temperature of the rice confectionery dough that has been fried when immersed in the seasoning liquid is from 70 ° C. to 170 ° C., the seasoning liquid The viscosity of the seasoning liquid is made suitable by the temperature and the state of the rice confectionery is made suitable by the temperature of the rice confectionery dough, so that the seasoning liquid can be uniformly impregnated into the fried rice confectionery dough.
[0021]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the wet rice confectionery of the present invention and the method for producing the same will be described more specifically.
The oil-fried wet oysters and wet rice crackers according to the production method of the present invention are milled rice such as polished glutinous rice, and rice such as glutinous rice, by the usual rice confectionery method, washing rice, immersion in water, steamed rice, rice cake, cooling, cutting and molding. The confectionery dough is prepared, and the molded rice confectionery dough is dried to obtain a dry-formed rice confectionery dough having a moisture content of 20% by weight or more and 25% by weight or less, and further dried to a moisture content of 11% by weight or more. To 15% by weight or less as a second dry-molded rice confectionery dough. Here, as the rice to be used, it is possible to use rice cake dough obtained by using granular glutinous rice, non-glutinous rice, powdery glutinous rice, non-glutinous rice alone or in combination.
[0022]
Next, the rice confectionery dough of the second dry molding is put into a fried oil whose temperature has been previously controlled from 220 ° C. or higher to 260 ° C. or less to expand sufficiently, and the frying time is adjusted to adjust the frying time. The water content is adjusted to 1% by weight or more and 3% by weight or less, and thereafter, the excess oil is removed by centrifugation and left for a predetermined time so that the oil temperature is 70 ° C or more and 170 ° C or less. To get the rice cracker dough. Here, vegetable oils such as rice oil, palm oil, cottonseed oil, sesame oil, soybeans, and partially cured vegetable oils can be used as the oils and fats for the frying treatment.
[0023]
Subsequently, a seasoning liquid having a concentration adjusted from 40 Brix or more to 65 Brix or less is put into the seasoning device, and the seasoning liquid whose temperature has been adjusted from 20 ° C or higher to 50 ° C or lower has an article temperature of 70 ° C or higher. Into the fried rice confectionery that has been cooled to 170 ° C or less and immersed for 2 to 10 seconds. After immersion, take out the fried rice confectionery dough from the seasoning liquid and immediately centrifuge. Then, the mixture is discharged onto a dryer conveyor and dried at a temperature of 50 ° C. or more to 80 ° C. or less to obtain a desired wet rice cracker such as a wet rice cracker or a wet rice oyster. Here, in the internal structure of the fried rice confectionery dough, a bubble cavity having a diameter of 0.5 mm or more and 5 mm or less is formed, and the seasoning liquid impregnated in the fried rice confectionery dough is used for the fried food. The content is adjusted to be not less than 60 parts by weight and not more than 120 parts by weight based on 100 parts by weight of the rice confectionery dough, and the moisture content after the drying treatment is not less than 12% by weight and not more than 24% by weight. The seasoning liquid to be used contains soy sauce as a main component and further contains mirin, vinegar, spices, saccharides and the like. In addition, FIG. 1 shows the cut surface of the wet oyster which has been subjected to the frying treatment obtained by the manufacturing method of the present invention, and the black mark at the top of the figure shows a replacement lead of a mechanical pencil having a core diameter of 0.5 mm and a length of 30 mm for bubble size comparison. it's shown. It can be seen that the internal structure of the wet oysters subjected to the frying treatment of the present invention is mainly composed of bubbles having a diameter of 0.5 mm or more to 5 mm in diameter.
[0024]
As described above, when manufacturing wet rice crackers such as wet crackers and wet oysters, the oil-dried rice cracker dough is fried and the rice fried dough is fried and seasoned in a seasoning liquid. Thereby, the dried and shaped rice confectionery dough is subjected to frying treatment, immersed in a seasoning liquid, and dried to reduce the water content from 12% by weight or more to 24% by weight or less, so that the cell cavities formed in the internal tissue are reduced. At the same time, the seasoning liquid is uniformly impregnated with a suitable degree of swelling, and as a result, wet rice crackers such as wet rice crackers and wet oysters can have a light, soft and moist texture. Here, when the moisture content when the surface is dried is less than 12% by weight, the product exhibits a dry state, and does not have a light, soft and moist texture, which is not preferable. On the other hand, when the water content is 24% by weight or more, the wetness is excessively high, and it is not preferable that the food is sticky during eating.
[0025]
Also, depending on the manufacturing method, the cell cavities are reduced in diameter from 0.5 mm or more to 5 mm or less, and the seasoning liquid is adjusted from 60 parts by weight to 120 parts by weight based on 100 parts by weight of the rice confectionery dough subjected to the frying treatment, and then dried. Since the subsequent moisture content is from 12% by weight or more to 24% by weight or less, the seasoning liquid is appropriately and uniformly impregnated by the cell cavities and a suitable degree of expansion, and the seasoning liquid is appropriately contained by adjusting the amount of the seasoning liquid. As a result, wet rice crackers such as wet crackers and wet oysters can surely have a light, soft and moist texture. Here, when the impregnation amount of the seasoning liquid to the rice confectionery dough weight of 100 parts by weight in the fry processing is less than 60 parts by weight, the seasoning of wet rice crackers and wet oysters is insufficient, and the moist feeling is insufficient. On the other hand, when the impregnation amount of the seasoning liquid with respect to 100 parts by weight of the rice confectionery dough in the fried food processing exceeds 120 parts by weight, the seasoning of the wet rice cracker and wet oyster becomes excessive, and the rice confectionery dough impregnated with the seasoning liquid is dried. Sometimes, the seasoning liquid dissolves and deforms due to moisture, and the shape cannot be maintained, which is not preferable.
[0026]
Further, when the dried confectionery dough is fried to reduce the water content of the confectionery dough from 1% by weight to 3% by weight or less, the dried and formed confectionery dough is fried to adjust the moisture content. The cavity can be made smaller and the degree of expansion can be made more favorable. Here, if the moisture content in the fried rice cake is less than 1% by weight, the fried rice cracker dough becomes too brittle and easily breaks during transportation and movement. On the other hand, if the moisture content of the rice confectionery processed by the fried food exceeds 3% by weight, an insufficiently expanded portion and a huge bubble cavity are generated inside the rice confectionery processed by the oil frying, which is unfavorable because of a garritted texture.
[0027]
Further, when the seasoning liquid temperature is from 20 ° C or higher to 50 ° C or lower, and the temperature of the rice confectionery dough that has been fried when immersed in the seasoning liquid is from 70 ° C or higher to 170 ° C or lower, the seasoning liquid temperature is controlled by Since the viscosity and the state of the rice confectionery dough are adjusted by the temperature of the rice confectionery dough, the seasoning liquid can be more evenly impregnated into the rice confectionery dough subjected to the frying process. Here, when the fried rice confectionery dough is put into the seasoning liquid under the condition that the temperature of the seasoning liquid is 20 ° C. or more and 50 ° C. or less, the temperature of the fried rice confectionery dough is particularly controlled by the seasoning liquid. Is preferably from 70 ° C. to 110 ° C. when the temperature is 20 ° C., and from 130 ° C. to 170 ° C. when the temperature of the seasoning liquid is 50 ° C. When the temperature of the seasoning liquid is lower than 20 ° C., the viscosity of the seasoning liquid becomes high, and the impregnation of the rice confectionery by the frying becomes uneven, which is not preferable. On the other hand, when the temperature of the seasoning liquid exceeds 50 ° C., the action of coagulating the water vapor in the bubbles of the rice confectionery dough of the fried food and impregnating the seasoning liquid is weakened, and the temperature of the rice confectionery dough of the fried food increases. Even if the temperature difference from the seasoning liquid product temperature is increased, the seasoning liquid can be impregnated with 60 to 120 parts by weight or more of the seasoning liquid with respect to 100 parts by weight of the rice confectionery dough subjected to the frying process. It is not preferable because it cannot be done. Further, when the temperature of the rice confectionery dough of the fried food is less than 70 ° C., the optimal seasoning liquid impregnation amount even at the temperature of the seasoning liquid of 20 ° C. The impregnating amount of the seasoning liquid cannot be more than 60 parts by weight, which is not preferable. On the other hand, if the temperature of the rice cracker dough exceeds 170 ° C, the temperature will drop during the centrifugation step of the frying, so it is difficult to work and the temperature change is severe. Is difficult and not preferable.
[0028]
Further, as another condition of the production method, the moisture content of the rice confectionery dough of the second dry molding is preferably from 11% by weight to 15% by weight, and the moisture content of the rice confectionery dough of the second dry molding is preferably If it is less than 11% by weight, swelling is insufficient during the frying process, which is not preferable. On the other hand, if the water content exceeds 15% by weight, an unusually large-sized cell cavity is generated in the rice confectionery dough after the frying process, which is not preferable because a preferable product cannot be obtained.
[0029]
It is preferable to control the temperature of the oil at the time of frying with vegetable oil or fat from 220 ° C to 260 ° C. If the temperature of the deep-fried oil is lower than 220 ° C., when the rice confectionery dough formed from rice as a raw material for secondary drying is subjected to the frying treatment, the flavor peculiar to the rice is not exhibited, and the puffiness is insufficient. On the other hand, if the temperature of the fried oil exceeds 260 ° C., the fried oil is deteriorated, and the coloring of the surface becomes remarkable before the completion of the frying of the rice cake dough of the second dry molding, and the surface is solidified. It is not preferable because of insufficient expansion.
[0030]
The concentration of the seasoning liquid is preferably from 40 or more to 65 or less in Brix. When the concentration of the seasoning liquid is less than 40 Brix, it takes a long time to remove water in the final drying, loss of flavor and water in the final product increase, water activity value Aw increases, and mold is easily generated, which is not preferable. On the other hand, when the concentration of the seasoning liquid exceeds 65 Brix, the seasoning liquid is not preferable because it hardly impregnates the rice confectionery material subjected to the frying treatment.
[0031]
When the rice confectionery dough subjected to the oil-frying treatment is put into a seasoning liquid whose concentration has been adjusted from 40 brix or more to 65 brix or less and the product temperature has been adjusted from 20 ° C. to 50 ° C. The immersion time is preferably from 2 seconds to 10 seconds. If the immersion time is less than 2 seconds, the seasoning liquid is not uniformly impregnated into the fried rice confectionery dough, which is not preferable. On the other hand, if the immersion time is longer than 10 seconds, the seasoning liquid is impregnated into the fried rice confectionery dough in an uncontrollable excessive amount, and the product quality cannot be controlled, so that a product of favorable quality cannot be obtained.
[0032]
The drying air temperature at the time of drying the surface of the rice cracker dough after impregnating the rice cracker dough with the seasoning liquid is preferably from 50 ° C. to 80 ° C. If the drying air temperature is lower than 50 ° C., the product surface cannot be dried in a short time, so that it is not efficient. On the other hand, if the temperature exceeds 80 ° C., the surface of the rice confectionery dough that has been fried and seasoned is browned, and the flavor is undesirably changed.
[0033]
Hereinafter, the production method of the present invention will be described in more detail with reference to Examples 1 and 2. In addition, these are illustrations and do not limit this invention.
[0034]
[Example 1]
A manufacturing method according to the first embodiment will be described.
The glutinous rice was passed through a rice washing machine to wash the rice, and the washed rice was put into an immersion tank, filled with water, and immersed for 11 hours. After completion of the immersion, the rice cake was made by draining, crushing rolls, and kneading, put into a mold box, rapidly cooled in a refrigerator at 2 ° C., and solidified and aged for 60 hours to obtain a cooled and solidified oyster mochi dough.
[0035]
Subsequently, the cooled and solidified oyster mochi dough was cut and molded into a length of 10 mm, a width of 50 mm, and a thickness of 5 mm, and was blown with warm air at 40 ° C. using a circulating dryer manufactured by Tanizawa Corporation to obtain a water content of 21%. A dry-molded oyster dough was obtained by weight.
[0036]
After leaving the dried and molded rice cake dough at room temperature for one day and night, it was subjected to secondary drying at 80 ° C. for 2 hours using a Airo Kikai Co., Ltd. as a secondary drying to obtain a secondary drying having a water content of 12% by weight. Molded oyster dough was obtained.
[0037]
Put rice oil as frying in a frying pan, raise the temperature of the rice oil to 230 ° C by gas fire, put the second dry molded oyster dough into the heated frying oil, fry for 50 seconds and fry. I got the oyster dough.
[0038]
The oil-dried dough having a moisture content of 1.5% by weight is left as it is, and when a dough having a product temperature of 100 ° C. is obtained using a radiation thermometer (IT-540S manufactured by Horiba Seisakusho Co., Ltd.), Was added to the seasoning solution.
[0039]
Here, the seasoning liquid is 40 parts by weight of dark mouth soy sauce (manufactured by Kikkoman Corporation), 30 parts by weight of Hon Mirin (manufactured by Takara Shuzo Co., Ltd.), 13 parts by weight of white sugar, and rice vinegar (manufactured by Mizkan Corporation). 5 parts by weight and 0.2 parts by weight of spices were mixed and dissolved to prepare a solution having a concentration of 50 brix, and the seasoning liquid was introduced into an automatic seasoning device (manufactured by Arai Kikai Co., Ltd.) and the temperature was adjusted to 35 ° C. Then, put the fried rice cake dough of 100 ° C. adjusted in the seasoning liquid, soak it for 5 seconds, immediately rotate the centrifuge at 300 rpm and centrifuge. , A wet oyster dough impregnated with 100 parts by weight of the seasoning liquid was obtained.
[0040]
Subsequently, the wet oyster dough was placed in a drier (manufactured by Osaka Seika Kikai Co., Ltd.) whose temperature was controlled at 80 ° C., dried for 40 minutes, and an oiled wet oyster product was obtained.
[0041]
The wet oyster dough internal structure thus obtained has an air bubble cavity having a diameter of 0.5 m or more and 5 mm or less, and 100 parts by weight of the seasoning liquid with respect to 100 parts by weight of the fried oyster dough. A novel oil-fried wet oyster product of the present invention is characterized by having a light, soft and moist texture of 21% by weight of water impregnated.
[0042]
The sensory evaluation of the softness of the fried wet oysters having the features of the present invention was carried out by 20 specialized panelists. The evaluation value is 4.8 as shown in Table 1 (described in the column of Test Example 1). Compared to the wet oysters of unbaked baked rice cake dough which is not fried by the conventional production method shown in Comparative Test Example 1, However, the texture was significantly light, soft and moist with a confidence limit of 95%.
[0043]
[Comparative Example 1]
The manufacturing method of Comparative Example 1 will be described.
The cooled and solidified oyster rice cake dough obtained by the method described in Example 1 was cut into 10 mm, 50 mm in width, and 5 mm in thickness, and was heated at 40 ° C. by using a circulation dryer manufactured by Tanizawa Corporation. By blowing air, a dry-molded oyster mochi dough having a moisture content of 25% by weight was obtained.
[0044]
After the dry-molded oyster rice cake dough having a moisture content of 25% by weight is allowed to stand at room temperature for one day and night, it is baked using a repetitive calcination pot (a repetitive calcination pot manufactured by Oyama Foods Machinery Co., Ltd.). It is baked until the surface temperature reaches 240 ° C., taken out, left for 30 seconds, immersed in the seasoning liquid according to the method described in Example 1, centrifuged by rotating the centrifuge at 300 rpm, and subjected to oil frying. With respect to 100 parts by weight of the oyster dough, 100 parts by weight of the seasoning liquid was impregnated to obtain a wet oyster dough by a conventional manufacturing method.
[0045]
The wet oyster dough is placed in a dryer (manufactured by Osaka Seika Machinery Co., Ltd.) adjusted to 80 ° C., dried for 40 minutes, and seasoned by a conventional manufacturing method as shown in FIG. A wet oyster product having a huge bubble cavity of a diameter was obtained.
[0046]
The wet oyster thus obtained by the conventional manufacturing method has the characteristics of the conventional product having a heavy and moist texture with a moisture content of 22% by weight, and a huge bubble cavity having a diameter of 5 to 15 mm exists inside the baked oyster dough. It was a wet oyster.
[0047]
The sensory evaluation of the softness was carried out by a 20-person expert panelist on the wet oyster by the conventional manufacturing method. As shown in Table 1 (described in the column of Test Example 1), the evaluation value was 3.0, which was a heavy and moist texture having characteristics of a conventional product, and was obtained by the production method of Example 1 of the present invention. The product was significantly heavier and harder with a confidence limit of 95% as compared with the wet fried oysters of the present invention.
[0048]
[Example 2]
A manufacturing method according to the second embodiment will be described.
The rice crushed rice was passed through a rice washing machine to wash the rice, and the washed rice was put into an immersion tank, filled with water, and immersed for 8 hours. After completion of immersion, draining, crushing rolls, kneading and kneading to make a rice cake, extruding with an extruder, placing in a round cylindrical box with an inner diameter of 60 mm, cooling and solidifying, taking out the dough for rice crackers, cutting to a thickness of 3 mm, and cutting at 40 ° C. The dried product was dried with a circulating dryer manufactured by Tanizawa Co., Ltd. to obtain a dry-molded rice cracker dough having a moisture content of 18% by weight.
[0049]
After leaving the dried and molded rice cracker dough to stand at room temperature for one day and night, it is dried at 80 ° C. for 2 hours as a secondary drying using a Airo Kikai Co., Ltd., and a secondary dried rice cracker dough having a moisture content of 12% by weight is obtained. Obtained.
[0050]
The secondary dried rice cracker dough is fried by the method described in Example 1, the seasoning liquid temperature is 20 ° C., the oil fry treatment to be added to the seasoning liquid is 70 ° C., the soaked dough is soaked for 3 seconds, seasoned, and dried. I got a fried wet cracker.
[0051]
The fried wet rice cracker is characterized by having a light and soft moist texture of 15% by weight of water, which is impregnated with 60 parts by weight of a seasoning liquid with respect to 100 parts by weight of fried rice cracker dough. It was a wet cracker.
[0052]
The sensory evaluation of the softness of the fried wet rice crackers having the features of the present invention was carried out by 20 specialized panelists. The evaluation value was 4.2 as shown in Table 1 (described in the column of Test Example 1). Compared to the wet cracker obtained by the unbaked and baked cracker dough by the conventional production method shown in Comparative Test Example 2, which was not used. Had a significantly lighter and softer texture.
[0053]
[Comparative Example 2]
According to the method described in Example 2, the molded rice cracker dough was solidified, cut and molded, and dried to obtain a dry molded rice cracker dough having a moisture content of 18% by weight.
[0054]
The dried molded rice cracker dough having a water content of 18% by weight was secondarily dried by the method described in Example 2 to obtain a secondary dried molded rice cracker dough having a moisture content of 11% by weight.
[0055]
The secondary dried molded rice cracker dough having a moisture content of 11% by weight was allowed to stand at room temperature for one day and night, and then baked using a baking pot (Osaka Seika Kikai Co., Ltd.) to obtain a baked rice cracker dough having a moisture content of 2% by weight. Obtained.
[0056]
After completion of the baking, the baked rice cake was left for 30 seconds, immersed in a seasoning liquid according to the method described in Example 2, and centrifuged to obtain a wet baked rice cake by a conventional manufacturing method. The wet rice cracker of the conventional production method was put into a dryer (manufactured by Osaka Seika Machinery Co., Ltd.) adjusted to 80 ° C., and dried for 40 minutes to obtain a wet rice cracker of the conventional production method.
[0057]
The wet cracker thus obtained by the conventional manufacturing method was a wet cracker having the characteristics of the conventional product having a heavy and moist texture with a water content of 14% by weight, in which cell cavities of 7 mm to 5 mm were present.
[0058]
The sensory evaluation of the softness of a wet cracker produced by a conventional manufacturing method was conducted by 20 specialized panelists. The evaluation value was 2.5 as shown in Table 1 (described in the column of Test Example 1), which was significantly heavier and moist compared to the fried wet cracker having the characteristics of the present invention shown in Example 2. Texture.
[0059]
[Test Example 1]
20 expert panelists on the wet-fried oysters and wet rice crackers obtained by the production method of the present invention of Examples 1 and 2 and the wet oysters and wet rice crackers obtained by the conventional production methods of Comparative Examples 1 and 2. The sensory evaluation of softness was carried out. Table 1 shows the results.
[0060]
[Table 1]

Here, as the evaluation criteria of the sensory evaluation items, the sensory evaluation was performed by a five-point evaluation method, and the evaluation points were performed based on the following criteria.
5 points Light, soft and moist texture
4 points Slightly light, slightly soft and moist texture
3 points Moist, heavy texture
2 points Heavy, moist and slightly hard texture
1 point Heavy, moist and hard texture
The average evaluation value indicates the average of the evaluation points of 20 specialized panelists. The standard deviation value indicates the standard deviation of the evaluation points of 20 specialized panelists. Further, the texture evaluation state indicates a texture state indicating an average evaluation value.
[0061]
As shown in the results in Table 1, the results of the sensory evaluation of the softness of the wet fried rice oysters obtained by the production method of the present invention, performed by 20 specialized panelists. The evaluation value was 4.8, which was significantly lighter with a 95% confidence limit compared to the evaluation value of 3.0 for wet oysters with unbaked unbaked rice cake dough, which was not fried according to the conventional manufacturing method shown in Comparative Test Example 1. It had a soft and moist texture.
[0062]
In addition, the results of the sensory evaluation of the softness of the wet fried rice crackers obtained by the production method of the present invention, performed by 20 specialized panelists. The evaluation value was 4.2, which was significantly lighter with a 95% confidence limit compared to the evaluation value 2.5 of the wet rice cracker with the unbaked baked rice cracker dough that was not fried by the conventional production method shown in Comparative Test Example 2. It had a soft and moist texture.
[0063]
[Test Example 2]
The relationship between the content of seasoning liquid and the amount of seasoning liquid in the fried rice confectionery dough due to the difference between the temperature of the seasoning liquid of the fried rice confectionery dough and the temperature of the seasoning liquid. The test was performed. Table 2 shows the results.
[0064]
[Table 2]

Here, Table 2 shows the relationship between the product temperature when the rice confectionery dough seasoning liquid is put into the fried food, the seasoning liquid product temperature, and the seasoning liquid impregnation amount.
[0065]
The fried rice confectionery dough used in this test was obtained by the method described in Example 1 to obtain a fried oyster dough having a water content of 1.5% by weight, and the fried oyster dough was used.
[0066]
The temperature of the rice confectionery dough after the oil fried treatment was measured using a radiation thermometer (IT-540S, manufactured by Horiba, Ltd.).
[0067]
The seasoning liquid was prepared and adjusted according to the method described in Example 1, and the temperature of the seasoned liquid was adjusted. The dough weight and the weight after impregnation with the seasoning liquid were measured.
[0068]
The difference between the weight after impregnation with the seasoning liquid and the weight of the fried oyster dough was defined as the impregnation weight of the seasoning liquid, and the value obtained by dividing the weight of the seasoning liquid by the weight of the fried oyster dough was multiplied by 100. / (Weight of fried oyster dough)) × 100 was determined as a part by weight of the impregnation amount of the seasoning liquid with respect to 100 parts by weight of fried oyster dough.
[0069]
The values in Table 2 describe the impregnation amount of the seasoning liquid. The item temperature of the seasoning liquid indicates the temperature of the seasoning liquid used in this test, and the item temperature of the fried rice confectionery dough (when the seasoning liquid is added) indicates the rice confectionery dough that has been fried, that is, It shows the product temperature of the fried oyster dough used in the test when the seasoning liquid was introduced.
[0070]
According to the results in Table 2, when the seasoning liquid temperature is 20 ° C. or lower, the impregnation amount of the seasoning liquid decreases due to the increase in the viscosity of the seasoning liquid, and the maximum impregnation amount of the seasoning liquid is shown at 20 ° C. On the other hand, when the temperature of the seasoning liquid is 50 ° C. or higher, the value of the impregnation amount of the seasoning liquid does not increase even if the temperature of the fried rice confectionery dough (when the seasoning liquid is added) is increased. Is clearly from 20 ° C. to 50 ° C.
[0071]
The preferred impregnation amount of the seasoning liquid is from 60 parts by weight or more to 120 parts by weight or less, and the fried rice confectionery for obtaining the impregnation amount of the seasoning liquid at a temperature of the seasoning liquid of 20 ° C. to 50 ° C. It is clear that the temperature of the dough (when the seasoning liquid is supplied) is 70 ° C to 110 ° C at the seasoning liquid temperature of 20 ° C, and 130 ° C to 170 ° C at the seasoning liquid temperature of 50 ° C.
[0072]
It should be noted that the wet rice confectionery of the present invention and the method for producing the same are not limited to the above-described embodiment, and it goes without saying that various changes can be made without departing from the spirit of the present invention.
[0073]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to the wet rice confectionery of this invention and its manufacturing method, it becomes possible to manufacture a new, light, soft fried wet oyster and wet rice cracker having a moist texture.
[Brief description of the drawings]
FIG. 1 is a photograph showing a sectional view of a wet oyster of the present invention.
FIG. 2 is a photograph showing a cross-sectional view of a conventional wet oyster.

Claims

The dried molded rice cracker dough is fried, dipped in a seasoning liquid, and dried to reduce the water content from 12% by weight to 24% by weight, and is manufactured to have a light, soft, moist texture. Wet rice confectionery.

The dry-molded rice confectionery dough is fried, immersed in a seasoning liquid, and dried to reduce the bubble cavities formed in the internal structure of the rice confectionery dough from 0.5 mm or more to 5 mm or less in diameter. The seasoning liquid to be impregnated into the rice confectionery dough is from 60 to 120 parts by weight based on 100 parts by weight of the fried rice confectionery dough, and the water content after the drying treatment is from 12 to 24% by weight. % Or less, and manufactured to have a light, soft, moist texture.

The dry-molded rice confectionery dough is fried, immersed in a seasoning liquid, and dried to reduce the bubble cavities formed in the internal structure of the rice confectionery dough from 0.5 mm or more to 5 mm or less in diameter. The seasoning liquid to be impregnated into the rice confectionery dough is from 60 to 120 parts by weight based on 100 parts by weight of the fried rice confectionery dough, and the water content after the drying treatment is from 12 to 24% by weight. % Or less, and is manufactured to have a light, soft and moist texture.

4. The method for producing wet rice confectionery according to claim 3, wherein the dried rice confectionery dough is subjected to a frying treatment to reduce the water content of the rice confectionery dough from 1% by weight to 3% by weight.

The temperature of the seasoning liquid is from 20 ° C. to 50 ° C., and the temperature of the fried rice confectionery dough when immersed in the seasoning liquid is from 70 ° C. to 170 ° C. Production method.