JP2007151517A - Method for producing rice cracker - Google Patents
Method for producing rice cracker Download PDFInfo
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- JP2007151517A JP2007151517A JP2005355480A JP2005355480A JP2007151517A JP 2007151517 A JP2007151517 A JP 2007151517A JP 2005355480 A JP2005355480 A JP 2005355480A JP 2005355480 A JP2005355480 A JP 2005355480A JP 2007151517 A JP2007151517 A JP 2007151517A
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- rice
- potato starch
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- waxy potato
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 64
- 235000019685 rice crackers Nutrition 0.000 title claims abstract description 33
- 241000209094 Oryza Species 0.000 claims abstract description 109
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 109
- 235000009566 rice Nutrition 0.000 claims abstract description 109
- 229920002486 Waxy potato starch Polymers 0.000 claims abstract description 60
- 229920002472 Starch Polymers 0.000 claims abstract description 46
- 235000019698 starch Nutrition 0.000 claims abstract description 46
- 235000013312 flour Nutrition 0.000 claims abstract description 41
- 239000008107 starch Substances 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 235000009508 confectionery Nutrition 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 16
- 238000006467 substitution reaction Methods 0.000 claims description 5
- 238000000691 measurement method Methods 0.000 claims description 2
- 239000008186 active pharmaceutical agent Substances 0.000 claims 1
- 239000008188 pellet Substances 0.000 abstract description 58
- 239000000203 mixture Substances 0.000 abstract description 10
- 238000012545 processing Methods 0.000 abstract description 5
- 235000013808 oxidized starch Nutrition 0.000 abstract description 3
- 239000001254 oxidized starch Substances 0.000 abstract description 3
- 210000003254 palate Anatomy 0.000 abstract 2
- 239000000047 product Substances 0.000 description 43
- 238000011156 evaluation Methods 0.000 description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000000465 moulding Methods 0.000 description 9
- 239000012467 final product Substances 0.000 description 8
- 230000008961 swelling Effects 0.000 description 8
- 238000001035 drying Methods 0.000 description 7
- 230000000704 physical effect Effects 0.000 description 7
- 238000005096 rolling process Methods 0.000 description 7
- 238000010025 steaming Methods 0.000 description 7
- 229920002261 Corn starch Polymers 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 6
- 239000002075 main ingredient Substances 0.000 description 6
- 229920000945 Amylopectin Polymers 0.000 description 5
- 229920001592 potato starch Polymers 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000004132 cross linking Methods 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- 230000035945 sensitivity Effects 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- 206010016322 Feeling abnormal Diseases 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 238000005452 bending Methods 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 230000009477 glass transition Effects 0.000 description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- 235000021059 hard food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 235000019659 mouth feeling Nutrition 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 235000021058 soft food Nutrition 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical group CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 230000000397 acetylating effect Effects 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- -1 etc. Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 125000005341 metaphosphate group Chemical group 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 238000000196 viscometry Methods 0.000 description 1
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- Confectionery (AREA)
Abstract
Description
本発明は、米及び／又は米粉を主原料とし、製品形状及び食感に優れた米菓を製造する方法に関するものであり、具体的には、粳米、粳米粉、糯米、或いは糯米粉、又はそれらの混合原料を主原料とし、該主原料に加工ワキシーポテト澱粉を混合することで、ペレットを安定に製造でき、かつ形状が良好で口どけ良好な米菓を製造する方法に関するものである。 The present invention relates to a method for producing rice confectionery having rice and / or rice flour as a main raw material and excellent in product shape and texture, specifically, sticky rice, sticky rice flour, sticky rice, or sticky rice flour, or The present invention relates to a method for producing rice confectionery which can be stably produced in pellets and has a good shape and a good mouthfeel by mixing these raw materials as a main raw material and mixing the processed waxy potato starch with the main raw material.
米菓には、粳米若しくは粳米粉を使ったもの、糯米若しくは糯米粉を使ったもの、両方の種類の米または米粉を使ったものがある。粳米若しくは粳米粉を原料とする粳米菓はソフト煎餅、草加煎餅に代表されるもので、サクサクとした軽い食感のものから、ザクザクと食べ応えのあるものまでバラエティに富んでおり、米食文化に根ざした嗜好性の強い菓子類である。粳米菓は一般的な製法において、粳米または粳米粉を主原料とし、蒸練後のドウを圧延成型し、乾燥工程を経てペレット（米菓の製品形状に小さく成形したもの）を製造し、製造したペレットを焼成、油揚げ等して製造される。 Rice crackers include those using glutinous rice or glutinous rice flour, those using glutinous rice or glutinous rice flour, and those using both types of rice or rice flour. Sticky rice confections made from sticky rice or glutinous rice flour are typified by soft rice crackers and souka rice crackers, and they have a variety of foods ranging from crispy and light texture to those that are crisp and responsive. It is a confectionery with strong roots. Sticky rice confectionery is a common manufacturing method, using sticky rice or glutinous rice flour as the main ingredient, rolling and forming dough after cooking, and producing pellets (made into small rice cake product shapes) through a drying process. It is manufactured by baking, fried, etc.
糯米若しくは糯米粉を原料とする米菓は、おかき、あられに代表されるもので、一般的なものは粳米菓に比べ食感が軽く、糯米独特の風味を特徴とし、粳米菓と同様に嗜好性の強い菓子類である。糯米菓は一般的な製法において、糯米または糯米粉を主原料として蒸練後、ドウを作成し、型に流し込んだもの又は棒状に成型したものを冷蔵して硬化させ、硬化したドウを切断成型して乾燥工程を経てペレットを製造し、製造したペレットを焼成、油揚げ等して製造される。食感の多様化の立場から両種の米及び米粉の併用も行われている。また、昨今の傾向として、製品のソフト化・膨化性改善・口どけ改善・原料コスト削減などの目的で副原料として澱粉類が併用される。 Rice confections made from glutinous rice or glutinous rice flour are typified by rice crackers and arabe, and the general ones have a light texture compared to glutinous rice confectionery and have a unique flavor of glutinous rice. It is a strong confectionery. In general manufacturing methods, glutinous rice crackers are made by cooking glutinous rice or glutinous rice flour as the main raw material, then making dough, chilling and curing what is poured into a mold or molded into a rod shape, and cutting the cured dough And a pellet is manufactured through a drying process, and the manufactured pellet is manufactured by baking, fried, etc. Both types of rice and rice flour are also used from the standpoint of diversifying the texture. Also, as a recent trend, starches are used in combination as auxiliary materials for the purpose of softening products, improving swelling, improving mouthfeel, and reducing raw material costs.
製品の膨化性が良くてソフトなテクスチャーが得られることから、澱粉類としては主にワキシーコーンスターチや馬鈴薯澱粉などが用いられる。これらの澱粉を用いることによりテクスチャーは改善されるが、歯にべたつくなどの問題点が発生する。この点を補うため、更なる改善提案がなされている。特開平３−１８７３４６号公報には、米澱粉またはその加工澱粉の併用が開示されており、米及び／又は米粉に粳米澱粉や糯米澱粉を混入してテクスチャーを改質することが記載されている。 Starch is mainly used as waxy corn starch or potato starch because the product has good swelling and a soft texture can be obtained. By using these starches, the texture is improved, but problems such as stickiness on teeth occur. In order to make up for this point, further improvement proposals have been made. Japanese Patent Application Laid-Open No. 3-187346 discloses the combined use of rice starch or processed starch thereof, and describes that rice and / or rice flour is mixed with glutinous rice starch or glutinous rice starch to modify the texture. .
特開２００５−２７６４４号公報には、タピオカ澱粉に架橋処理と次亜塩素酸ソーダ処理の併用処理をして得られた化工澱粉を用い、米菓の膨化の改善やテクスチャーを改善する手法が開示されている。また、特開平６−２７６９４９号公報には、ワキシーコーンスターチを併用した際に見られる乾燥時や焼成時に米菓生地のひび割れの度合いが高くなる事に対する改良法としてタピオカ澱粉やサゴ澱粉のアセチル化澱粉、ヒドロキシプロピル化澱粉と架橋タピオカ澱粉を混用する方法が開示されている。しかし、これらの特許公報に記載の方法で、目的とするところは、製品のソフト感、口溶け、歯にべたつくなどの食感改善とひび割れによる製品の破損率を減少させることに止どまっていた。 Japanese Patent Application Laid-Open No. 2005-27644 discloses a technique for improving the expansion and texture of rice crackers by using a modified starch obtained by subjecting tapioca starch to a combined treatment of a crosslinking treatment and a sodium hypochlorite treatment. Has been. JP-A-6-276949 discloses an acetylated starch of tapioca starch or sago starch as an improved method for increasing the cracking degree of rice cracker dough when dried or baked when used together with waxy corn starch. A method of mixing hydroxypropylated starch and cross-linked tapioca starch is disclosed. However, with the methods described in these patent publications, the aim has been to improve the texture of the product, such as soft feeling, melting in the mouth, sticking to the teeth, and reducing the rate of product damage due to cracking. .
ペレットは、米菓製造の際の半製品で、粳米または粳米粉を原料とした場合、一般的な製法においては蒸練工程⇒圧延成型⇒乾燥を経て製造され、糯米または糯米粉を原料とした場合、一般的な製法においては蒸練工程⇒ドウの硬化⇒切断成型⇒乾燥を経て製造され、このペレットを焼成、油揚げ等をして最終製品とする。このペレット製造には、ドウに適度の粘性と弾力を必要とする。製品のソフト化・膨化性改善・口どけ改善・原料コスト削減などの目的で澱粉類を併用する場合、ドウの粘り・弾力が変化してしまう為、ペレットの安定製造が困難になる。また、澱粉類の配合量が多くなるにつれて、その傾向が強くなる。 Pellet is a semi-finished product used for rice cracker production, and when it is made from glutinous rice or glutinous rice flour, it is produced through a steaming process ⇒ rolling molding ⇒ drying in the general production method, and crushed rice or glutinous rice flour as the raw material. In the case of a general manufacturing method, it is manufactured through a steaming process → dough hardening → cut molding → drying, and the pellets are baked, fried, etc. to obtain a final product. This pellet production requires moderate viscosity and elasticity in the dough. When starch is used for the purpose of softening the product, improving the swelling, improving the mouthfeel, and reducing the raw material cost, the dough's stickiness and elasticity will change, making it difficult to stably produce pellets. Moreover, the tendency becomes strong as the compounding quantity of starches increases.
粳米菓の製造において澱粉類を併用する場合、具体的には、ドウの粘りが強くなると、圧延ロールに接着する、シートが引っ張られて型くずれする、型抜き時にドウが型から剥離しない等の問題が発生する。また、ドウの弾力が強くなると、圧延成型時にシートがゴワついて均一な成型が出来なくなる、型抜き時にドウが収縮する、乾燥時に変形する等の問題が発生し、ペレットの製造が不安定になる。また、ドウの粘りが弱くなると、練りがかかりにくくなる、乾燥時の変形や老化が多くなる等の問題が発生する。ドウの弾力が弱くなると、圧延成型時にシートが切れてしまって均一な成型が出来なくなる、型抜き時にドウが型から剥離しない等の問題が発生し、ペレットの製造が不安定になる。 When starches are used in the manufacture of glutinous rice crackers, specifically, when the dough becomes too sticky, it adheres to the rolling roll, the sheet is pulled and loses its shape, and the dough does not peel from the mold when die is released. Will occur. In addition, if the elasticity of the dough becomes strong, the sheet becomes stiff during rolling molding, and uniform molding becomes impossible, the dough shrinks during die cutting, and deformation occurs during drying, resulting in unstable pellet production. . In addition, when the dough becomes weak, problems such as difficulty in kneading and increased deformation and aging during drying occur. When the elasticity of the dough becomes weak, the sheet is cut during rolling and forming, and uniform forming cannot be performed, and the dough does not peel from the mold during die cutting, resulting in unstable pellet production.
したがって、従来、ワキシーコーンスターチや馬鈴薯澱粉などの添加量は、上記のような問題から、それらの問題が許容される範囲に限定されている。 Therefore, conventionally, the addition amount of waxy corn starch, potato starch or the like is limited to a range in which those problems are allowed due to the above problems.
また、糯米菓の製造において澱粉類を併用する場合、具体的には、ドウの粘りが強くなると、型に接着する、硬化時間が長くなる、ベタついて切断しにくくなる等の問題が発生する。更に、ドウの弾力が強くなると、ドウの流動性がなくなってドウ硬化物の成型性が悪化する、蒸練時の混合が不均一になる等の問題が発生し、ペレットの製造が不安定になる。また、ドウの粘りが弱くなると、ドウのまとまりが悪くなる、ペレットの変形が多くなる等の問題が発生し、ドウの弾力が弱くなると、ドウの流動性が強くてドウ硬化物の成型性が悪化する、ペレットの仕上がりが不均一になる等の問題が発生し、ペレットの製造が不安定になる。 In addition, when starches are used together in the manufacture of glutinous rice crackers, specifically, if the dough becomes too sticky, problems such as adhesion to the mold, longer curing time, stickiness and difficulty in cutting occur. In addition, if the dough elasticity becomes strong, problems such as loss of dough fluidity and deterioration of moldability of the dough hardened material, non-uniform mixing during steaming, etc., resulting in unstable production of pellets Become. In addition, if the dough becomes weak, problems such as poor dough unity and increased pellet deformation occur.If the dough elasticity is weak, the dough fluidity is strong and the dough is hard to mold. Problems such as deterioration and non-uniform pellet finish occur, making the production of pellets unstable.
粳米菓の場合、蒸練工程を経てできたドウから直接ペレットを製造するのに対して、糯米菓の場合は蒸練工程を経てできたドウを冷蔵硬化させてから切断成型してペレットを製造するので、安定したペレットを製造するために硬化したドウの状態も重要となる。したがって、従来、ワキシーコーンスターチや馬鈴薯澱粉などの添加量は、上記のような問題から、それらの問題が許容される範囲に限定されている。 In the case of glutinous rice confectionery, pellets are produced directly from the dough produced through the steaming process, whereas in the case of glutinous rice confectionery, the dough produced through the cooking process is refrigerated and cured, and then cut and molded to produce pellets. Therefore, the state of the cured dough is also important in order to produce stable pellets. Therefore, conventionally, the addition amount of waxy corn starch, potato starch or the like is limited to a range in which those problems are allowed due to the above problems.
澱粉類を併用して製品のソフト化・膨化性改善・口どけ改善・原料コスト削減などの目的を達成する為には、ある程度添加量を多くすることが望まれるし、併せて、ドウの粘り・弾力を適度な状態に保ち、ペレットの製造を安定させることが望まれる。また、ペレットの製造が不安定だとペレットも変形しやすく、ペレットの変形は焼成後或いは油揚げ後の最終製品の形状にも大きな影響を及ぼす。また、規格外製品の発生要因にもなり、ペレットの安定製造は米菓の安定製造に不可欠である。 In order to achieve the objectives of softening products, improving swelling, improving mouthfeel, reducing raw material costs by using starch together, it is desirable to increase the amount added to some extent. -It is desirable to keep the elasticity in an appropriate state and stabilize the production of pellets. In addition, if the production of pellets is unstable, the pellets are also easily deformed, and the deformation of the pellets greatly affects the shape of the final product after firing or frying. Moreover, it becomes a factor of generation of non-standard products, and stable production of pellets is indispensable for stable production of rice crackers.
特表２００２−５３８７９９号公報には、非穀物アミロペクチンデンプンを添加したスナックのような食品についての製造法が開示されている。この方法は、非穀物アミロペクチンデンプンを含有した組成物を用意し、該組成物の少なくとも一部を、ガラス転移温度よりも高い温度に加熱し、それをガラス転移温度以下に冷却することにより改良された膨張特性を有する膨張食品を得るものであるが、これによると、非穀物アミロペクチンデンプンを含有することにより、膨化性、食感（ソフト感）の改良ができるが、製品の製造時おいての成形性、製品ムラについての改良はなされていない。なお、実際に、本発明者は、アミロペクチンデンプンの未加工澱粉を添加した米菓では、食感のソフト化、膨化の改良が見られるが、出来上がりの製品の湾曲等が見られ、安定した形状の製品は得られにくいことを確認している。このように、上記公報に記載された方法では、スナックのような食品の製造において、ペレットの安定製造に不可欠であるドウの適度な弾力や粘りの獲得等の問題に対する解決手段については何も開示されていない。
本発明の課題は、米及び／又は米粉を主原料とする米菓の製造において、加工特性に優れ、成型が良好なペレットの安定製造を可能とし、かつ、製品形状及び食感に優れ、焼成または油揚げすることにより製造された製品の形状を安定化させ、なおかつ膨化性・口どけ性の優れた米菓の製造法を提供することにある。更に、本発明の課題は、最終製品の形状が安定化し、製品歩留まりに優れ、製造コストの軽減された米菓の製造法を提供することにある。 The object of the present invention is to produce a rice cracker mainly made of rice and / or rice flour, which enables stable production of pellets with excellent processing characteristics, good molding, and excellent product shape and texture, baking Another object of the present invention is to provide a method for producing rice crackers that stabilize the shape of a product produced by frying and are excellent in swelling and mouth-feeling properties. Furthermore, the subject of this invention is providing the manufacturing method of the rice cracker in which the shape of the final product was stabilized, the product yield was excellent, and the manufacturing cost was reduced.
本発明者は、上記課題を解決すべく鋭意検討する中で、米及び／又は米粉を主原料とする米菓の製造に際して、該主原料に対し、加工ワキシーポテト澱粉を２〜３５重量パーセント含有させることにより、加工特性に優れ、成型が良好なペレットの安定製造を可能とし、かつ、製品形状及び食感に優れ、焼成または油揚げすることにより製造された製品の形状を安定化させ、なおかつ膨化性・口どけ性の優れた米菓の製造法を提供することが可能であることを見い出し、本発明を完成するに至った。本発明の製造方法を用いることにより、ペレット製造の際、成型性の良いドウを調製することができ、そのドウにより調製したペレットを使用して作った最終製品の米菓は、形状の安定化が図れ、形が一定し、湾曲等の形状の歪さを抑えることができる。したがって、本発明の米菓の製造法は、最終製品の形状が安定化し、製品歩留まりに優れ、製造コストの軽減された米菓の製造を可能とする。 The present inventor has intensively studied to solve the above-mentioned problems, and in the manufacture of rice crackers mainly using rice and / or rice flour, the processed waxy potato starch is contained in an amount of 2 to 35% by weight based on the main ingredient. Makes it possible to stably produce pellets with excellent processing characteristics and good molding, and with excellent product shape and texture, stabilizing the shape of the product produced by baking or frying, and expanding The present invention has been completed by finding that it is possible to provide a method for producing rice crackers with excellent properties and mouthfeel. By using the production method of the present invention, a dough having good moldability can be prepared during pellet production, and the final product rice cracker made using the pellet prepared by the dough has a stabilized shape. Therefore, the shape is constant and the distortion of the shape such as a curve can be suppressed. Therefore, the rice confection production method of the present invention makes it possible to produce rice confections with a stabilized final product shape, excellent product yield, and reduced production costs.
本発明において、加工ワキシーポテト澱粉は、米及び／又は米粉主原料に対し、２〜３５重量パーセントの割合で含有させるが、好ましくは、１０〜２５重量パーセントの割合で含有させる。本発明において、米及び／又は米粉としては、粳米、粳米粉、糯米或いは糯米粉、又はそれらの混合物が用いられる。本発明において、加工ワキシーポテト澱粉としては、酸化澱粉、エステル化澱粉、エーテル化澱粉、架橋澱粉等を用いることが可能であり、該澱粉の一種または二種以上を混合したものを用いることができるが、特に、架橋又はアセチル化したワキシーポテト澱粉を用いることが好ましい。 In the present invention, the processed waxy potato starch is contained in a proportion of 2 to 35 percent by weight, preferably 10 to 25 percent by weight, based on the rice and / or rice flour main raw material. In the present invention, as rice and / or rice flour, glutinous rice, glutinous rice flour, glutinous rice or glutinous rice flour, or a mixture thereof is used. In the present invention, as the processed waxy potato starch, it is possible to use oxidized starch, esterified starch, etherified starch, cross-linked starch, etc., and a mixture of one or more of the starches can be used. However, it is particularly preferable to use crosslinked or acetylated waxy potato starch.
更に、本発明において、架橋又はアセチル化したワキシーポテト澱粉として、軽度架橋ワキシーポテト澱粉及び／又は軽度アセチル化ワキシーポテト澱粉を、粳米或いは粳米粉、又は、糯米或いは糯米粉に添加することにより、顕著な効果が得られ、ペレット製造の際、成型性に優れ、そのペレットを使用して作った最終製品の形状の安定化が図れ、形が一定し、湾曲等の形状の歪さが抑えられることにより、製品形状及び食感に優れた米菓を製造することができる。この方法により得られた米菓は、従来求められている膨化性、口どけ性において良好な米菓となる。 Furthermore, in the present invention, as a crosslinked or acetylated waxy potato starch, a lightly crosslinked waxy potato starch and / or a lightly acetylated waxy potato starch is added to the glutinous rice or glutinous rice flour, or the glutinous rice or glutinous rice flour. When producing pellets, it has excellent moldability, can stabilize the shape of the final product made using the pellets, and can keep the shape constant and suppress distortions such as curvature This makes it possible to produce rice crackers that are excellent in product shape and texture. The rice cracker obtained by this method is a rice cracker that is good in terms of puffing ability and mouth-feeling properties that are conventionally required.
本発明において、軽度架橋ワキシーポテト澱粉としては、具体的には、下記に定義するブラベンダーアミログラフ粘度測定法で測定した場合の（昇温中の最高粘度）−（９４℃で１０分保持後の粘度）の値が、４００ＢＵより小さくなるように架橋された架橋ワキシーポテト澱粉を挙げることができる。 In the present invention, as the lightly crosslinked waxy potato starch, specifically, (maximum viscosity during temperature increase) measured by the Brabender amylograph viscosity measuring method defined below-(after holding at 94 ° C for 10 minutes) (Cross-linked waxy potato starch) cross-linked so that the value of (viscosity) is less than 400 BU.
＜本発明のブラベンダーアミログラフ粘度測定法＞
絶乾物換算４．０重量％濃度のブラベンダーアミログラフを用いて７００ＣＭＧの感度で４０℃より毎分１．５℃ずつ昇温して９４℃とし、更に９４℃で１０分間保持する条件で粘度を測定する。
<The Brabender Amyrographic Viscosity Measurement Method of the Present Invention>
Using a Brabender amylograph with a concentration of 4.0% by weight in terms of absolute dry matter, the viscosity was increased to 1.5 ° C./min from 40 ° C. with a sensitivity of 700 CMG, and then maintained at 94 ° C. for 10 minutes. Measure.
本発明において、軽度アセチル化ワキシーポテト澱粉としては、具体的には、置換度（ＤＳ：澱粉のグルコース単位当たりのアセチル基の数で表す。）０．０１〜０．０５、より好ましくは、０．０１〜０．０３となるようにアセチル化されたワキシーポテト澱粉を挙げることができる。 In the present invention, as the lightly acetylated waxy potato starch, specifically, the degree of substitution (DS: represented by the number of acetyl groups per glucose unit of starch) is 0.01 to 0.05, more preferably 0. The waxy potato starch acetylated so that it may become 0.01-0.03 can be mentioned.
本発明は、米及び／又は米粉を主原料とし、該主原料に対し、加工ワキシーポテト澱粉を２〜３５重量パーセント含有させるように配合し、米菓製造用原料ミックスとして調製する場合を包含する。 The present invention includes a case where rice and / or rice flour is used as a main raw material, and the main raw material is blended so as to contain 2 to 35% by weight of processed waxy potato starch to prepare a raw material mix for rice confectionery production. .
すなわち具体的には本発明は、（１）米及び／又は米粉を主原料とし、該主原料に対し、加工ワキシーポテト澱粉を２〜３５重量パーセント含有させることを特徴とする米菓の製造法や、（２）主原料に対し、加工ワキシーポテト澱粉を１０〜２５重量パーセント含有させることを特徴とする上記（１）記載の米菓の製造法や、（３）加工ワキシーポテト澱粉が、架橋又はアセチル化したワキシーポテト澱粉であることを特徴とする上記（１）〜（２）のいずれか記載の米菓の製造法や、（４）架橋ワキシーポテト澱粉が、本発明において定義したブラベンダーアミログラフ粘度測定法で測定した場合の（昇温中の最高粘度）−（９４℃で１０分保持後の粘度）の値が、４００ＢＵより小さくなるように架橋された架橋ワキシーポテト澱粉であることを特徴とする上記（３）記載の米菓の製造法からなる。 That is, the present invention specifically relates to (1) a method for producing rice confectionery, comprising rice and / or rice flour as a main raw material, and 2 to 35 weight percent of processed waxy potato starch in the main raw material. (2) The method for producing rice crackers as described in (1) above, wherein 10 to 25 weight percent of processed waxy potato starch is contained relative to the main raw material, and (3) processed waxy potato starch is crosslinked. Or a rice bran production method according to any one of (1) to (2) above, wherein (4) a cross-linked waxy potato starch is an acetylated waxy potato starch, Cross-linked waxy potato starch cross-linked so that the value of (maximum viscosity during temperature increase) − (viscosity after holding at 94 ° C. for 10 minutes) as measured by amylograph viscometry is less than 400 BU Comprising the above (3) rice snacks manufacturing method wherein Rukoto.
また本発明は、（５）アセチル化ワキシーポテト澱粉が、置換度（ＤＳ）０．０１〜０．０５となるようにアセチル化されたワキシーポテト澱粉であることを特徴とする上記（３）記載の米菓の製造法や、（６）米及び／又は米粉を主原料とし、該主原料に対し、加工ワキシーポテト澱粉を２〜３５重量パーセント含有させるように配合したことを特徴とする米菓製造用原料ミックスや、（７）上記（１）〜（５）のいずれか記載の米菓の製造法で製造された、製品形状及び食感に優れた米菓からなる。 The present invention also provides (5) the above-mentioned (3), wherein the acetylated waxy potato starch is a waxy potato starch acetylated so as to have a substitution degree (DS) of 0.01 to 0.05. (6) Rice confectionery characterized in that it contains rice and / or rice flour as a main ingredient, and the main ingredient contains 2 to 35 weight percent of processed waxy potato starch. It consists of a raw material mix for production and (7) rice confectionery produced by the method for producing rice confectionery described in any one of (1) to (5) above and having excellent product shape and texture.
本発明の米菓の製造法により、加工特性に優れたドウを形成することができ、成型が良好なペレットの安定した製造が可能となる。そして、焼成又は油揚げすることにより製造された製品の形状を安定化させ、製品形状及び食感に優れた米菓を製造することが可能となる。特に、本発明の米菓の製造法により、従来のワキシーコーンスターチや馬鈴薯澱粉を添加しても解決ができなかった問題点を解消することができ、澱粉を増量して用いることができ、膨化が均一で製品形状にも優れ、食感も良好で、膨化性・口どけ性に優れた米菓を提供することが可能となる。更に、本発明の製造方法により、最終製品の形状が安定化し、製品歩留まりに優れた米菓の製造が可能となり、製造コストの軽減された米菓の製造を行うことができる。 According to the rice confection production method of the present invention, dough having excellent processing characteristics can be formed, and stable production of pellets with good molding becomes possible. And the shape of the product manufactured by baking or frying can be stabilized, and it becomes possible to manufacture the rice cracker excellent in product shape and food texture. In particular, the method for producing rice crackers of the present invention can solve the problems that could not be solved by adding conventional waxy corn starch or potato starch, and can be used in an increased amount of starch, which can be expanded. It is possible to provide rice confectionery that is uniform, excellent in product shape, excellent in texture, and excellent in swelling and mouthfeel. Furthermore, according to the manufacturing method of the present invention, the shape of the final product is stabilized, rice confectionery with excellent product yield can be produced, and rice confectionery with reduced production costs can be produced.
本発明は、米及び／又は米粉を主原料とし、該主原料に対し、加工ワキシーポテト澱粉を２〜３５重量パーセント含有させることを特徴とする米菓の製造法よりなる。本発明において主原料となる、米及び／又は米粉としては、粳米、粳米粉、糯米或いは糯米粉、又はそれらの混合物を用いることができる。 The present invention comprises a method for producing rice confectionery characterized in that rice and / or rice flour is used as a main raw material, and 2 to 35 weight percent of processed waxy potato starch is contained in the main raw material. As the rice and / or rice flour used as the main raw material in the present invention, sticky rice, sticky rice flour, sticky rice, sticky rice flour, or a mixture thereof can be used.
本発明においては、米及び／又は米粉の主原料に、加工ワキシーポテト澱粉を配合する。ワキシーポテト澱粉とは、アミロースの形成が抑制されるように遺伝的に改変された馬鈴薯より分離された澱粉で、実質的にアミロースを含まず、アミロペクチンからなる澱粉を指称する。ワキシーポテト澱粉はその加工澱粉も含めて、近年、アベベ. ビー. エイ.（オランダ国）で商品化されている。本発明で用いる加工ワキシーポテト澱粉としては、酸化澱粉、エステル化澱粉、エーテル化澱粉、架橋澱粉が挙げられ、該澱粉の一種または二種以上を混合したものが使用できる。 In the present invention, processed waxy potato starch is blended with the main raw material of rice and / or rice flour. Waxy potato starch is a starch isolated from a potato genetically modified so that the formation of amylose is suppressed, and refers to a starch consisting essentially of amylose and consisting of amylopectin. Waxy potato starch, including its modified starch, has recently been commercialized in Abebe B. A. (Netherlands). Examples of the processed waxy potato starch used in the present invention include oxidized starch, esterified starch, etherified starch, and cross-linked starch, and a mixture of one or more of the starches can be used.
本発明の米菓の製造方法において、加工ワキシーポテト澱粉として、軽度に架橋したワキシーポテト澱粉又は軽度にアセチル化したワキシーポテト澱粉を用いるのが、特に好ましい。架橋したワキシーポテト澱粉及びアセチル化したワキシーポテト澱粉は、適宜、公知の方法を用いて製造することができる（特表２００４−５３００１６号公報、特表２００２−５３４５６６号公報）。
該加工ワキシーポテト澱粉を用いることにより、膨化がより均一になって一定形状の製品が得られるという、特に優れた効果を得ることができる。軽度に架橋したワキシーポテト澱粉は、ワキシーポテト澱粉を常法に従ってメタリン酸塩やオキシ塩化リンなど常用の架橋剤を用いて軽度に架橋して得られるものである。
In the method for producing rice crackers of the present invention, it is particularly preferable to use mildly cross-linked waxy potato starch or mildly acetylated waxy potato starch as the processed waxy potato starch. Cross-linked waxy potato starch and acetylated waxy potato starch can be appropriately produced by using known methods (Japanese Patent Publication Nos. 2004-530016 and 2002-53466).
By using the processed waxy potato starch, it is possible to obtain a particularly excellent effect that the expansion becomes more uniform and a product having a fixed shape is obtained. The mildly crosslinked waxy potato starch is obtained by mildly crosslinking waxy potato starch using a conventional crosslinking agent such as metaphosphate or phosphorus oxychloride according to a conventional method.
本発明において用いられる軽度に架橋したワキシーポテト澱粉としては、本発明において、前記＜本発明のブラベンダーアミログラフ粘度測定法＞として定義される方法、すなわち、「絶乾物換算４．０重量％濃度のブラベンダーアミログラフを用いて７００ＣＭＧの感度で４０℃より毎分１．５℃ずつ昇温して９４℃とし、更に９４℃で１０分間保持する条件で粘度を測定する方法」で測定した時に、０＜［（昇温中の最高粘度）―（９４℃で１０分保持後の粘度）］＜４００ＢＵの関係になるようにしたものが好ましい。また、［（昇温中の最高粘度）―（９４℃で１０分保持後の粘度）］がマイナス値になるような高度に架橋したものは、ペレットの膨化が抑制され、製品の食感を硬化させる傾向にある。なお、ワキシーポテト澱粉を絶乾物換算４％濃度でブラベンダーアミログラフによって粘度を測定すると昇温中の最高粘度は概ね９４０ＢＵ、９４℃で１０分保持後の粘度は、概ね２５０ＢＵである。 The mildly cross-linked waxy potato starch used in the present invention is, in the present invention, a method defined as <the Brabender amylograph viscosity measuring method of the present invention>, that is, “concentration of 4.0% by weight in terms of absolute dry matter”. Using a Brabender amylograph with a sensitivity of 700 CMG and increasing the temperature by 1.5 ° C./min from 40 ° C. to 94 ° C. and then measuring the viscosity at 94 ° C. for 10 minutes. 0 <[(maximum viscosity during temperature rise) − (viscosity after holding at 94 ° C. for 10 minutes)] <400 BU is preferable. In addition, highly cross-linked products with a negative value of [(maximum viscosity during temperature rise) − (viscosity after holding at 94 ° C. for 10 minutes)] suppresses the swelling of the pellets, resulting in a texture of the product. It tends to harden. When the viscosity of waxy potato starch was measured with a Brabender amylograph at a concentration of 4% in terms of absolute dry matter, the maximum viscosity during heating was approximately 940 BU, and the viscosity after holding at 94 ° C. for 10 minutes was approximately 250 BU.
本発明において用いられる軽度にアセチル化したワキシーポテト澱粉は、ワキシーポテト澱粉を無水酢酸又は酢酸ビニルモノマーを用いて常法に従ってアセチル化したアセチル化澱粉で、そのＤＳ（置換度、澱粉のグルコース単位当たりのアセチル基の数で表す）が概ね０．０１〜０．０５のものが好ましく、より好ましくは０．０１〜０．０３のものである。また、各々の条件を満たす限り、アセチル化と架橋を組み合わせたアセチル化・架橋したワキシーポテト澱粉が包含される。 The mildly acetylated waxy potato starch used in the present invention is an acetylated starch obtained by acetylating waxy potato starch according to a conventional method using acetic anhydride or vinyl acetate monomer, and its DS (degree of substitution, per glucose unit of starch). In general) is preferably from 0.01 to 0.05, more preferably from 0.01 to 0.03. In addition, as long as each condition is satisfied, acetylated / crosslinked waxy potato starch combining acetylation and crosslinking is included.
前述の範囲にある架橋ワキシーポテト澱粉及び／又はアセチル化ワキシーポテト澱粉を用いると、安定したペレットが得られるとともに均一な形状が得られ易くなり、安定化した最終製品の形状を得、製品歩留まりに優れた米菓の製造を可能とする上で、特に好ましい。この均一な形状が得られるという特徴は同じ架橋澱粉やアセチル化澱粉であっても前述の範囲を逸脱すると低下する傾向がある。ただし、その場合であっても安定したペレットが得られ、食感に優れるなどのワキシーポテト澱粉に共通した特性は得ることができる。加工ワキシーポテト澱粉の添加量は、米または／及び米粉に対して２〜３５重量％の割合が好ましい。２重量％以下では、安定したペレットが得られにくいだけではなく製品の形状の安定性も低下する。３５重量％よりも多い添加量では、ペレットの形状が不安定になり、結果として製品の形状も不安定になる傾向にある。また、１０〜２５重量％の添加量がより好ましい。 Using cross-linked waxy potato starch and / or acetylated waxy potato starch in the above-mentioned range makes it possible to obtain a stable pellet and a uniform shape easily, to obtain a stabilized final product shape, and to improve the product yield. It is particularly preferable for making an excellent rice cracker. The characteristic that this uniform shape can be obtained tends to decrease even if the same cross-linked starch or acetylated starch deviates from the aforementioned range. However, even in that case, stable pellets can be obtained, and properties common to waxy potato starch such as excellent texture can be obtained. The amount of the processed waxy potato starch is preferably 2 to 35% by weight based on the rice and / or rice flour. If it is 2% by weight or less, not only is it difficult to obtain stable pellets, but also the stability of the shape of the product is lowered. When the addition amount is more than 35% by weight, the shape of the pellet becomes unstable, and as a result, the shape of the product tends to become unstable. Moreover, the addition amount of 10-25 weight% is more preferable.
本発明の製造原料を用いた米菓の製造法の製造方法自体は、従来の方法に従って行うことができる。即ち、粳米菓の場合、一般的製法に従えば、粳米、粳米粉、加工ワキシーポテト澱粉などの主原料を同時に又は別々に蒸練後、搗砕または練り出しして生地を均一に混合してドウを製造し、ドウを冷却して板状に引き伸ばした後、型抜き成型し、乾燥してペレットを製造し、そのペレットをエイジング後、焼成または油揚げし、味付けを経て製造することができる。また、糯米菓の場合、一般的製法に従えば、糯米、糯米粉、加工ワキシーポテト澱粉などの主原料を同時に又は別々に蒸練後、搗砕または練り出しして生地を均一に混合してドウを製造し、ドウを型に流し込んだもの又は棒状に成型したものを冷蔵して硬化させ、硬化したドウを切断成型して乾燥工程を経てペレットを製造し、そのペレットをエイジングした後、焼成または油揚げ、味付けを経て製造することができる。 The manufacturing method itself of the manufacturing method of the rice cracker using the manufacturing raw material of this invention can be performed in accordance with the conventional method. That is, in the case of glutinous rice confectionery, according to a general production method, the main ingredients such as glutinous rice, glutinous rice flour, and processed waxy potato starch are steamed simultaneously or separately and then ground or kneaded to uniformly mix the dough After the dough is produced, the dough is cooled and stretched into a plate shape, it is die-molded and dried to produce pellets. After aging the pellets, they can be baked or fried and seasoned. In addition, in the case of glutinous rice confectionery, the main ingredients such as glutinous rice, glutinous rice flour, and processed waxy potato starch are steamed at the same time or separately and then ground or kneaded to mix the dough uniformly. Manufacturing dough, chilling and curing dough poured into a mold or molded into a rod shape, cutting and molding the cured dough, producing pellets through a drying process, aging the pellets, and firing Or it can be manufactured through fried and seasoned.
以下に本発明の詳細を実施例により具体的に説明するが、本発明の技術的範囲は、これらの実施例により限定されるものではない。なお、以下に示す、実施例及び参考例において「部」は、「重量部」を示す。 The details of the present invention will be specifically described below with reference to examples, but the technical scope of the present invention is not limited to these examples. In the following examples and reference examples, “parts” means “parts by weight”.
（参考例１）
２５℃の水１２０部に、それぞれ表１に示す各原料澱粉１００部を分散したスラリーを用意し、攪拌下でそれぞれに３％水酸化ナトリウム溶液１６．７部を添加し、酢酸ビニルモノマー０．８〜５部を加えて３０分間反応させた後、硫酸で中和し、水洗、脱水、乾燥して試料Ｎｏ．１〜Ｎｏ．６のアセチル化澱粉を得た。その置換度を表１に示した。
(Reference Example 1)
A slurry in which 100 parts of each raw starch shown in Table 1 was dispersed in 120 parts of water at 25 ° C. was prepared, and 16.7 parts of a 3% sodium hydroxide solution were added to each of them with stirring. After adding 8 to 5 parts and reacting for 30 minutes, the sample was neutralized with sulfuric acid, washed with water, dehydrated, and dried. 1-No. 6 acetylated starch was obtained. The degree of substitution is shown in Table 1.
水１２０部に硫酸ナトリウム１０部を溶解した溶液を２点用意し、それぞれにワキシーポテト澱粉を分散し、攪拌下でそれぞれに３％水酸化ナトリウム溶液１６．７部を添加後、トリメタリン酸ソーダ０．００８または、０．０４部を添加し、４０℃で６時間反応させた後、硫酸で中和し、水洗、脱水、乾燥して試料Ｎｏ．７、Ｎｏ．８の架橋澱粉を得た。絶乾物換算４．０重量％濃度のブラベンダーアミログラフを用いて７００ＣＭＧの感度で４０℃より毎分１．５℃ずつ昇温して９４℃とし、更に９４℃で１０分間保持する条件で粘度を測定した時の、（昇温中の最高粘度）―（９４℃で１０分保持後の粘度）の値を表２に示した。なお、未加工のワキシーポテト澱粉を試料Ｎｏ．９、未加工の馬鈴薯澱粉を試料Ｎｏ．１０、未加工のワキシーコーンスターチを試料Ｎｏ．１１とした。
Prepare two solutions of 10 parts of sodium sulfate in 120 parts of water, disperse waxy potato starch in each, add 16.7 parts of 3% sodium hydroxide solution to each with stirring, and then add sodium trimetaphosphate 0 .008 or 0.04 part was added and reacted at 40 ° C. for 6 hours, then neutralized with sulfuric acid, washed with water, dehydrated and dried. 7, no. 8 cross-linked starch was obtained. Using a Brabender amylograph with a concentration of 4.0% by weight in terms of absolute dry matter, with a sensitivity of 700 CMG, the temperature was increased from 40 ° C. by 1.5 ° C. per minute to 94 ° C., and further maintained at 94 ° C. for 10 minutes Table 2 shows the value of (maximum viscosity during temperature increase) − (viscosity after holding at 94 ° C. for 10 minutes). Note that the raw waxy potato starch was sample No. 9, unprocessed potato starch sample No. 10. Unprocessed waxy corn starch with sample no. It was set to 11.
粳米粉１００部＋澱粉類（試料Ｎｏ．１〜Ｎｏ．１１）２０部を水分３８％となるように加水し、よく混合してから蒸練機にて８分間、蒸練した。その後、蒸練して出来上がったドウを水冷しながら練り機に５回通した後、圧延機にて厚さ２．５ミリに圧延した。引き続き、圧延生地を直径６２ミリの円形に抜き取り、８０℃にて水分２０％まで乾燥し、ペレットを得た。これらのペレットの物性について評価し、その結果を表３に示した。
100 parts of glutinous rice flour + 20 parts of starch (samples No. 1 to No. 11) were hydrated to a water content of 38%, mixed well and then steamed with a steamer for 8 minutes. Thereafter, the dough produced by steaming was passed 5 times through a kneader while cooling with water, and then rolled to a thickness of 2.5 mm with a rolling mill. Subsequently, the rolled dough was extracted into a circular shape having a diameter of 62 mm and dried at 80 ° C. to a moisture content of 20% to obtain pellets. The physical properties of these pellets were evaluated, and the results are shown in Table 3.
（１）形状：丸型に成形したペレットの円の状態：
非常にきれいな円形を５点とし、楕円形を１点とし、中間的な形状を相対評価し、数値を付した。
（２）湾曲程度：ペレットの反り具合（湾曲の度合い）の状態：
非常に平らなものを５点とし、大きく湾曲したものを１点とし、中間的な湾曲の度合いを相対評価し、数値を付した。
(1) Shape: State of a circle of pellets formed into a round shape:
A very clean circle was 5 points, an ellipse was 1 point, an intermediate shape was relatively evaluated, and a numerical value was assigned.
(2) Degree of curvature: State of pellet warpage (degree of curvature):
A very flat object was assigned 5 points, and an extremely curved object was assigned 1 point, and the intermediate degree of bending was relatively evaluated and a numerical value was assigned.
（実施例２）
実施例１で得られたペレットを８０℃にて水分１０％まで乾燥した後、試験用運行釜にて焼成した。得られた焼成品の物性について評価し、その結果を表４に示した。
(Example 2)
The pellets obtained in Example 1 were dried at 80 ° C. to a moisture content of 10%, and then fired in a test operation kettle. The physical properties of the obtained fired product were evaluated, and the results are shown in Table 4.
（１）形状：焼成品の円の状態：
非常にきれいな円形を５点とし、楕円形を１点とし、中間的な形状を相対評価し、数値を付した。
（２）湾曲程度：焼成品の反り具合（湾曲の度合い）の状態：
非常に平らなものを５点とし、大きく湾曲したものを１点とし、中間的な湾曲度合いを相対評価し、数値を付した。
（３）食感：焼成品の食べやすさの官能評価：
非常にソフトものを５点とし、非常に硬いものを１点とし、中間的な食べやすさを相対評価し、数値を付した。
（４）口どけ感：焼成品の咀嚼時の口どけの官能評価：
非常に口どけが良いものを５点とし、非常に口どけが悪いものを１点とし、中間的な口どけを相対評価し、数値を付した。
（実施例３）
実施例１で得られたペレットを８０℃にて水分１０％まで乾燥した後、試験用フライヤーにて油揚げした。得られた油揚げ品の物性について評価し、その結果を表５に示した。
(1) Shape: Circle state of the fired product:
A very clean circle was 5 points, an ellipse was 1 point, an intermediate shape was relatively evaluated, and a numerical value was assigned.
(2) Degree of curvature: State of warpage (degree of curvature) of the fired product:
A very flat object was assigned 5 points, and an extremely curved object was assigned 1 point, and an intermediate degree of bending was relatively evaluated and a numerical value was given.
(3) Texture: Sensory evaluation of the ease of eating the baked product:
A very soft food was given 5 points, a very hard food was given 1 point, and the intermediate ease of eating was relatively evaluated, and a numerical value was given.
(4) Mouth sensation: Sensory evaluation of mouth lip during chewing of the fired product:
A score of 5 points was given for a very good mouth and a score of 1 for a very bad mouth.
(Example 3)
The pellets obtained in Example 1 were dried at 80 ° C. to a moisture content of 10%, and then fried in a test fryer. The physical properties of the obtained fried products were evaluated, and the results are shown in Table 5.
（１）形状：油揚げ品の形状についての総評（湾曲、生地の開き具合など）：
変形が非常に少ないものを５点とし、変形が非常に多いものを１点とし、中間的な形状を評価し、数値を付した。
（２）食感：油揚げ品の食べやすさの官能評価：
非常にソフトものを５点とし、非常に硬いものを１点とし、中間的な食べやすさを評価し、数値を付した。
（３）口どけ感：油揚げ品の咀嚼時の口どけの官能評価：
非常に口どけが良いものを５点とし、非常に口どけが悪いものを１点とし、中間的な口どけを評価し、数値を付した。
(1) Shape: General comments on the shape of fried products (curvature, how the dough is opened, etc.):
An intermediate shape was evaluated by assigning a numerical value to 5 points with very little deformation and 1 point with very much deformation.
(2) Texture: Sensory evaluation of the ease of eating fried products:
The very soft food was given 5 points, the very hard food was given 1 point, the intermediate ease of eating was evaluated, and a numerical value was given.
(3) Mouthfeel: Sensory evaluation of mouthfeel when chewing fried products:
A score of 5 was given for a very good mouth and a score of 1 for a very bad mouth.
（実施例４）
粳米粉１００部＋試料Ｎｏ．３：５部、１０部、２５部、４０部を水分３８％となるように加水し、よく混合してから蒸練機にて８分間、蒸練した。その後、蒸練して出来上がったドウを水冷しながら練り機に５回通した後、圧延機にて厚さ２．５ミリに圧延した。引き続き、圧延生地を直径６２ミリの円形に抜き取り、８０℃にて水分２０％まで乾燥し、ペレットを得た。これらのペレットの物性について評価し、その結果を表６に示した。
Example 4
Sticky rice flour 100 parts + sample No. 3: 5 parts, 10 parts, 25 parts, and 40 parts were added with water to 38%, mixed well, and then steamed for 8 minutes with a steaming machine. Thereafter, the dough produced by steaming was passed 5 times through a kneader while cooling with water, and then rolled to a thickness of 2.5 mm with a rolling mill. Subsequently, the rolled dough was extracted into a circular shape having a diameter of 62 mm and dried at 80 ° C. to a moisture content of 20% to obtain pellets. The physical properties of these pellets were evaluated, and the results are shown in Table 6.
実施例１の評価基準に従い評価した。
Evaluation was performed according to the evaluation criteria of Example 1.
（実施例５）
実施例４で得られたペレットを８０℃にて水分１０％まで乾燥した後、試験用運行釜にて焼成した。得られた焼成品の物性について評価し、その結果を表７に示した。
(Example 5)
The pellets obtained in Example 4 were dried at 80 ° C. to a moisture content of 10%, and then fired in a test operation kettle. The physical properties of the obtained fired product were evaluated, and the results are shown in Table 7.
実施例２の評価基準に従い評価した。
Evaluation was performed according to the evaluation criteria of Example 2.
（実施例６）
糯米粉（１００部）と試料Ｎｏ．１〜Ｎｏ．１１（２０部）をよく混合し、加水して全体の水分が４５％程度になるように調整したものを蒸気蒸し器で３０分間蒸した。その後、電気式卓上餅つき機で１５分間搗き込んだ後、一定の型に入れて冷蔵庫にて４８時間硬化させた。次いで、出来上がった硬化したドウをハムスライサーで厚さ３．５ミリに切断後、１５ミリ×４０ミリ寸法に成型し、８０℃にて水分３０％まで乾燥させ、ペレットを得た。これらの硬化したドウの性状及びドウ硬化物より得られたペレットの性状について評価し、その結果を表８に示した。
(Example 6)
Sticky rice flour (100 parts) and sample no. 1-No. 11 (20 parts) was mixed well, then watered and adjusted so that the total water content was about 45%, and steamed with a steam steamer for 30 minutes. Then, after stirring for 15 minutes with an electric tabletop machine, it was placed in a fixed mold and cured in a refrigerator for 48 hours. Next, the finished cured dough was cut to a thickness of 3.5 mm with a ham slicer, molded into a size of 15 mm × 40 mm, and dried at 80 ° C. to a moisture of 30% to obtain pellets. The properties of the cured dough and the properties of the pellets obtained from the cured dough were evaluated, and the results are shown in Table 8.
（１）ドウの硬化状態：目的の形状の得やすさ、硬化のしやすさなどの状態の評価：
非常に良好なものを５点とし、非常に悪いものを１点とし、中間的な形状を相対評価し、数値を付した。
（２）ドウ硬化物の成型性：切断のしやすさ、成型のしやすさの評価：
非常に良好なものを５点とし、非常に悪いものを１点とし、中間的な形状を相対評価し、数値を付した。
（３）ペレットの性状：湾曲の度合いや老化程度など、ペレットの状態の総評：
非常に良好なものを５点とし、非常に悪いものを１点とし、中間的な形状を相対評価し、数値を付した。
(1) Cured state of dough: Evaluation of conditions such as ease of obtaining the desired shape and ease of curing:
A very good one was given 5 points, a very bad one was given 1 point, an intermediate shape was relatively evaluated, and a numerical value was given.
(2) Moldability of cured dough: Evaluation of ease of cutting and ease of molding:
A very good one was given 5 points, a very bad one was given 1 point, an intermediate shape was relatively evaluated, and a numerical value was given.
(3) Properties of the pellets: A general review of the state of the pellets, such as the degree of curvature and the degree of aging:
A very good one was given 5 points, a very bad one was given 1 point, an intermediate shape was relatively evaluated, and a numerical value was given.
（実施例７）
実施例６で得られたペレットを８０℃にて水分２０％まで乾燥した後、試験用運行釜にて焼成した。得られた焼成品の物性について評価し、その結果を表９に示した。
(Example 7)
The pellets obtained in Example 6 were dried at 80 ° C. to a moisture content of 20%, and then fired in a test operation kettle. The physical properties of the obtained fired product were evaluated, and the results are shown in Table 9.
実施例２の評価基準に従い評価した。
Evaluation was performed according to the evaluation criteria of Example 2.
（実施例８）
糯米粉（１００部）と試料Ｎｏ．７（５部、１０部、２５部、４０部）をよく混合し、加水して全体の水分が４５％程度になるように調整したものを蒸気蒸し器で３０分間蒸した。その後、電気式卓上餅つき機で１５分間搗き込んだ後、一定の型に入れて冷蔵庫にて４８時間硬化させた。次いで、出来上がった硬化したドウをハムスライサーで厚さ３．５ミリに切断後、１５ミリ×４０ミリ寸法に成型し、８０℃にて水分３０％まで乾燥させ、ペレットを得た。これらの硬化したドウの性状及びドウ硬化物より得られたペレットの性状について評価し、その結果を表１０に示した。
(Example 8)
Sticky rice flour (100 parts) and sample no. 7 (5 parts, 10 parts, 25 parts, 40 parts) was mixed well, and water was adjusted so that the total water content was about 45%, and steamed for 30 minutes in a steam steamer. Then, after stirring for 15 minutes with an electric tabletop machine, it was placed in a fixed mold and cured in a refrigerator for 48 hours. Next, the finished cured dough was cut to a thickness of 3.5 mm with a ham slicer, molded into a size of 15 mm × 40 mm, and dried at 80 ° C. to a moisture of 30% to obtain pellets. The properties of the cured dough and the properties of the pellets obtained from the cured dough were evaluated, and the results are shown in Table 10.
実施例６の評価基準に従い評価した。
Evaluation was performed according to the evaluation criteria of Example 6.
（実施例９）
実施例８で得られたペレットを８０℃にて水分２０％まで乾燥した後、試験用運行釜にて焼成した。得られた焼成品の物性について評価し、その結果を表１１に示した。
Example 9
The pellets obtained in Example 8 were dried at 80 ° C. to a moisture content of 20%, and then fired in a test operation kettle. The physical properties of the obtained fired product were evaluated, and the results are shown in Table 11.
実施例２の評価基準に従い評価した。
Evaluation was performed according to the evaluation criteria of Example 2.
Claims (7)
Rice confectionery produced by the method for producing rice confections according to any one of claims 1 to 5 and excellent in product shape and texture.
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| JP2007244311A (en) * | 2006-03-16 | 2007-09-27 | Matsutani Chem Ind Ltd | Starch rice cracker and method for producing the same |
| JP2012239399A (en) * | 2011-05-17 | 2012-12-10 | Nippon Shokuhin Kako Co Ltd | Starch cracker, and method for producing the same |
| JP2013066462A (en) * | 2011-09-06 | 2013-04-18 | Oyatu Company Ltd | Method for producing noodle snack food, and noodle snack food |
| JP2013179842A (en) * | 2012-02-29 | 2013-09-12 | Nippon Shokuhin Kako Co Ltd | Quality improving agent for rice cracker and rice cracker |
| CN112674134A (en) * | 2020-12-09 | 2021-04-20 | 四川米老头食品工业集团股份有限公司 | A method for preparing baked product from rice as main raw material |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2007244311A (en) * | 2006-03-16 | 2007-09-27 | Matsutani Chem Ind Ltd | Starch rice cracker and method for producing the same |
| JP4663559B2 (en) * | 2006-03-16 | 2011-04-06 | 松谷化学工業株式会社 | Starch rice cracker and method for producing the same |
| JP2012239399A (en) * | 2011-05-17 | 2012-12-10 | Nippon Shokuhin Kako Co Ltd | Starch cracker, and method for producing the same |
| JP2013066462A (en) * | 2011-09-06 | 2013-04-18 | Oyatu Company Ltd | Method for producing noodle snack food, and noodle snack food |
| JP2013179842A (en) * | 2012-02-29 | 2013-09-12 | Nippon Shokuhin Kako Co Ltd | Quality improving agent for rice cracker and rice cracker |
| CN112674134A (en) * | 2020-12-09 | 2021-04-20 | 四川米老头食品工业集团股份有限公司 | A method for preparing baked product from rice as main raw material |
| CN112674134B (en) * | 2020-12-09 | 2024-03-12 | 四川米老头食品工业集团股份有限公司 | Method for preparing baked product from rice |
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