JP2005027644A - Method for producing rice cracker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing rice cracker excellent in swelling and having crispy palate feeling without sticking to the teeth. <P>SOLUTION: This method for producing the rice cracker comprises including in rice cracker modified starch obtained by using together for tapioca starch a chemical processing treatment by crosslinking and a treatment of sodium hypochlorite with effective chlorinity of 300-1,000 ppm. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

Detailed Description of the Invention

  The present invention relates to a method for producing rice crackers, and the object of the present invention relates to a method for producing rice crackers with improved swelling and improved texture.

  Rice crackers include mochi rice as the main ingredient, rice crackers and rice crackers that use urch rice as the main ingredient.

  In the manufacture of rice crackers, starches such as waxy corn starch, wheat starch, corn starch, potato starch, and modified starches that have been processed for the purpose of increasing swelling, improving texture, and further reducing production costs, for example, Rice confectionery is contained as an auxiliary material in which one or two or more of phosphoric acid crosslinking, acetylation, and hydroxypropylation are used in combination.

  These starches are properly used depending on the production conditions and the texture required for the product, but waxy corn starch, potato starch, preferably waxy corn starch are used for the purpose of obtaining rice confections with better swelling and soft feeling. There are many cases.

  However, rice confections containing waxy corn starch are excellent in swelling and soft feeling and have a crisp texture, but tend to stick to teeth when chewed.

  In addition, the addition of starch other than waxy corn starch to rice crackers was not satisfactory in terms of swelling.

  The swelling property and texture are the same for the modified starch.For example, when the acetylated or hydroxypropylated modified starch is added to rice crackers, it is excellent in swelling property but tends to stick to teeth. In addition, when a modified starch that has been cross-linked with phosphoric acid is contained in rice cracker, it does not easily swell and has a very glassy and hard texture.

  Furthermore, it has also been proposed to add food materials other than starch to improve the swelling property. For example, swelling property and soft feeling are improved by adding enzymes such as α-amylase (see Patent Document 1) and thickening polysaccharides such as xanthan gum (see Patent Document 2).

JP 51-104783 JP 56-19214

  However, even though proposals for improving softness and swelling are made, there is no mention of a crispy texture that is not sticky to teeth.

Problems to be solved by the invention

  The problem to be solved by the present invention is to produce a rice cracker that is excellent in swelling, less sticky to teeth, and has a crunchy texture.

Means for solving the problem

  As a result of diligent research to solve the above-mentioned problems, the present inventors have made a chemical treatment by crosslinking produced from a raw starch of tapioca starch as an auxiliary raw starch and a sodium hypochlorite treatment with an effective chlorine content of 300 to 1000 ppm. It has been found that rice confectionery, which is excellent in swelling, sticky to teeth, and has a crunchy texture, is obtained by adding the modified starch obtained by the combined treatment to rice confectionery.

  That is, the rice cracker manufacturing method is characterized in that a rice starch cracker contains a modified starch obtained by treating tapioca starch with a chemical treatment by crosslinking and a sodium hypochlorite treatment.

The actual state of the invention

  The modified starch referred to in the present invention is obtained by combining tapioca starch with a modified chemical treatment by crosslinking and a sodium hypochlorite treatment, and is a Brabender amylo having a concentration of 6.0% by weight in terms of absolute dry matter. Using the graph, when the viscosity is measured at a temperature of 1.5 C per minute from 50 ° C. with a sensitivity of 700 CMG to 95 ° C. and further maintained at 95 ° C. for 15 minutes, the viscosity at 95 ° C. is 300 BU or more. The difference between the maximum viscosity and the 95 ° C. viscosity is 100 BU or less.

  The crosslinking reaction method and reagent are not limited. For example, a method using a conventional cross-linking agent such as trimetaphosphoric acid, hexametaphosphoric acid, phosphorus oxychloride as phosphoric acid cross-linking can be mentioned, and the amount can be adjusted as appropriate according to the amount of cross-linking agent used. As the swelling of the starch granules is extremely suppressed and it is difficult to swell, strong crosslinking is not preferable. In short, when measuring the Brabender amylograph viscosity at 6.0% weight concentration in terms of dry matter with ion-exchanged water of the modified starch obtained by the combined treatment with sodium hypochlorite, the viscosity at 95 ° C is 300 BU or more. The difference between the maximum viscosity and the 95 ° C. viscosity may be 100 BU or less.

  A trace amount of sodium hypochlorite treatment is a treatment with sodium hypochlorite having an effective chlorine content of 300 to 1000 ppm with respect to starch. Treatment with an effective chlorine amount that does not reach 300 ppm is poor in effect, and when it exceeds 1000 ppm, the viscosity is lowered and the effect is inferior. Moreover, as pH to process, it is 10 or more, Preferably, it is 10.5-11.5. That is, the starch is made into a slurry state with a pH of 10 or more, sodium hypochlorite with an effective chlorine amount of 300 to 1000 ppm is added to the starch, and then neutralized, washed with water and dried as usual. is there.

  In addition, the content of the modified starch used in the present invention is not limited because it varies depending on the type of rice crackers, but the more effective content is preferably 5 to 95% by weight with respect to the main raw material. .

  Rice crackers include mochi rice as the main ingredient, rice crackers and rice crackers etc. that use urch rice as the main ingredient, but the difference in these names is clearly distinguished among currently marketed products. The present invention is also generally applicable in rice confectionery manufacturing technology.

  Examples and comparative examples are shown below. Unless otherwise specified, parts represent parts by weight, and% represents% by weight.

Reference example 1

  Modified starch was prepared at the ratio shown in Table 1. That is, 20 parts of sodium sulfate is dissolved in 160 parts of water, and 100 parts of tapioca starch is added thereto to form a slurry, which is effective at room temperature while maintaining the pH at 11.0 by adding a 10% sodium hydroxide solution with stirring. After adding sodium hypochlorite and phosphorus oxychloride 0-0.006% corresponding to 300 to 1000 ppm (against starch) in chlorine, neutralize to pH 6.0 with dilute hydrochloric acid, wash with water and dry Sample No. shown in Table 1 Various modified starches 1 to 11 were obtained.

Table 2 shows the data of Brabender amylograph at 6.0% by weight concentration of the absolute dry matter of the sample.

  Sample No. of Reference Example 1-No. 50 parts of 5 and 30 parts of water were added and mixed well, 10 g of which was dumped, and baked in a rice cracker on the front and back for 1 minute on low heat. The specific volume and height of the finished product and the stickiness on the teeth were examined. However, with regard to the specific volume, 10 baked products were put in a container, the gap was filled with rapeseed, and the volume per weight was determined to be the specific volume. In addition, the sensory test results of 15 expert panelists were summarized for the feeling of stickiness on the teeth. Table 3 shows the measurement results and the evaluation results.

記号の説明：◎は歯へのべたつき感が非常に少ない、○は歯へのべたつき感が少ない、△は普通、×は歯にべたつく

Explanation of symbols: ◎ has very little stickiness to teeth, ○ has little stickiness to teeth, △ is normal, × is sticky to teeth

  From Table 3, the starch cross-linked as in Sample 5 can suppress the sticky feeling, but has a small specific volume and is difficult to swell. In addition, the samples treated with sodium hypochlorite as in samples 1 to 4 are excellent in swelling power, and the specific volume increased as the amount of addition increased, but sodium hypochlorite as in sample 4 When the amount of addition exceeded 1000 ppm, the swelling power was greatly increased, but the swelling was widened laterally, lacking in height and having a sticky texture, which was not preferable.

Sample No. of Reference Example 5-No. 11 parts or 100 parts of unprocessed waxy corn starch as a target example was mixed with 100 g of top fresh powder, and then 160 parts of water was added and sufficiently stirred. It was steamed for 10 minutes at a vapor pressure of 1 kg, kneaded for 3 minutes with a mochi device, filled into a container, molded, and stored at 5 ° C. for about 24 hours. It was cut into a 2 cm square and a thickness of 1 mm, naturally dried until the water content became 5 to 8%, and fired with a constant heating power. The specific volume of the finished product, the ease of eating, and the feeling of stickiness on the teeth were examined. However, regarding the specific volume, 50 g of the baked product was placed in a graduated cylinder, the gap was filled with rapeseed, and the volume per weight was determined to be the specific volume. In addition, the results of sensory tests conducted by 15 expert panelists on the ease of eating and stickiness on teeth were compiled. Table 4 shows the measurement results and the evaluation results.
<Easy to eat crunchy> ◎: Very good ○: Good △: Normal ×: Bad <Feeling of stickiness to teeth> ◎: Very little stickiness ○: Less sticky △: Normal ×: Stickiness There are many

  By combining the chemical treatment with cross-linking and a small amount of sodium hypochlorite treatment, we were able to confirm the effect of a texture that was excellent in swelling, not sticky to the teeth, and crisp and easy to eat.

The invention's effect

  As is also known from the above examples, according to the present invention, it is possible to produce rice crackers having a crunchy texture that is excellent in swelling without sticking to teeth without changing conventional equipment and processes. It was.

Claims (3)

In the production of rice crackers, the tapioca starch is characterized in that the rice crackers contain the modified starch obtained by the combined treatment of the chemical treatment by crosslinking and the sodium hypochlorite treatment with an effective chlorine amount of 300 to 1000 ppm. To make rice crackers. The method for producing rice crackers according to claim 1, characterized in that crosslinking and sodium hypochlorite treatment with an effective chlorine amount of 300 to 1000 ppm are used in combination at a pH of 10 or more. When measuring the Brabender amylograph viscosity of 6.0% weight concentration with the ion-exchanged water of the modified starch, the 95 ° C. viscosity is 300 BU or more, and the difference between the maximum viscosity and the 95 ° C. viscosity is 100 BU or less. The manufacturing method according to claim 1, wherein: