JP2009232701A - Method for easily producing rice confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for easily producing rice confectionery, and rice confectionery produced by the method. <P>SOLUTION: The rice confectionery is obtained by baking dough which contains 10-30 pts.wt. of saccharide and 5-40 pts.wt. of oil-and-fat, based on 100 pts.wt. of grain flour starch made of cold water gelatinized flour and ungelatinized flour. The weight ratio of the cold water gelatinized flour to the ungelatinized flour is (15:85)-(60:40). The grain flour starch contains cold water gelatinized nonglutinous rice flour and ungelatinized nonglutinous rice flour, and the total weight of the rice flour is 70 wt.%-100 wt.% of a weight of the grain flour starch. The rice confectionery has a stick-like form. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to rice crackers and a simple rice cracker manufacturing method.

  The consumption of Japanese snacks is overwhelmingly high, with potato as the raw material, followed by rice snacks, corn snacks, and wheat snacks. Rice confectionery is thus much consumed in snacks.

  However, rice confectionery is usually “steamed, spread, mold cut, dried, humidified (kneaded), baked” or “water soaked, kneaded, spreaded—die cut, dried, humidified (kneaded) — Manufactured by many processes such as “baking, oil butterfly”. Therefore, it takes a lot of labor and time to obtain rice crackers.

  In order to save labor and time and to improve productivity, if the steaming step in the conventional rice cracker manufacturing method is omitted, the resulting rice cracker has poor dough connection and a poor texture. I'm going Therefore, the conventional technique requires a steaming process. If the drying process of the conventional rice cracker manufacturing method is omitted in order to save labor and time and improve productivity, the floating during baking becomes worse and the resulting rice cracker becomes stiff. Therefore, a drying process is necessary in the prior art. Further, in the prior art, warping and chipping are likely to occur during the process of drying-humidification, and it is difficult to obtain a straight stick-shaped rice cracker.

  There is no known technology relating to a simple rice cracker manufacturing method. In Patent Document 1, raw rice is pulverized, mixed with an appropriate amount of water, kneaded and extruded into a rope shape having an arbitrary cross section. Disclosed is a method for producing rice confectionery dough, which is characterized by wrinkling. The manufacturing method described in Patent Document 1 is not simple and is different from the present method in that firing is not continuously performed from molding. The method of Patent Document 1 is a method for continuously performing the steaming process as an alternative to the conventional steaming process, and the conventional drying process cannot be omitted. Therefore, much trouble and time are required to obtain rice crackers, and the problem that it is difficult to obtain straight stick-shaped rice crackers has not been solved at all.

  Patent Literature 2 discloses a baked confectionery obtained by molding and baking a dough containing ungelatinized powder and cold water gelatinized powder that does not have gluten forming ability. In patent document 2, rice flour is disclosed as an example of various ungelatinized powders, and cold water gelatinized powder produced from rice flour is disclosed as an example of various cold water gelatinized powders. In patent document 2, it is not described about the presence of glutinous rice flour and glutinous rice flour in rice flour, and it is not disclosed at all how these are used in combination.

Patent Document 3 is a hollow stick-shaped baked confectionery obtained by baking a dough containing ungelatinized powder and cold water gelatinized powder, wherein the dough substantially does not contain active gluten. Disclose. In Patent Document 3, rice flour is disclosed as an example of various ungelatinized powders, and cold water gelatinized powder produced from rice flour is disclosed as an example of various cold water gelatinized powders. In patent document 2, it is not described about the presence of glutinous rice flour and glutinous rice flour in rice flour, and it is not disclosed at all how these are used in combination.
Japanese Patent No. 3629602 JP 2003-284501 A International Publication No. 2005/000027 Pamphlet

  The present invention is intended to solve the above problems, and an object thereof is to provide a stick-shaped rice cracker and a simple method for producing the rice cracker.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention include (i) cold water gelatinized brown rice flour and ungelatinized brown rice flour, or (ii) cold water gelatinized brown rice flour and ungelatinized. It has been found that by using cereal starches containing glutinous rice flour or (iii) cold-water gelatinized glutinous rice flour and non-gelatinized glutinous rice flour, a stick-shaped rice confectionery without burning is obtained. The present invention was completed based on the above.

In order to achieve the above object, the present invention provides, for example, the following means:
(Item 1)
A rice cracker obtained by baking a dough containing 10 to 30 parts by weight of saccharides and 5 to 40 parts by weight of fats and oils with respect to 100 parts by weight of flour starch consisting of cold water gelatinized powder and ungelatinized powder,
The ratio of the weight of the cold water gelatinized powder and the non-gelatinized powder is cold water gelatinized powder: ungelatinized powder = 15: 85 to 40:60,
The flour starches include (i) cold water gelatinized brown rice flour and ungelatinized brown rice flour; or (ii) cold water gelatinized brown rice flour and ungelatinized brown rice flour;
The total weight of the rice flour is 70% to 100% by weight of the weight of the flour starch;
Rice confectionery in which the shape of the rice confectionery is stick-shaped.

(Item 2)
A rice cracker obtained by baking a dough containing 10 to 30 parts by weight of saccharides and 5 to 40 parts by weight of fats and oils with respect to 100 parts by weight of flour starch consisting of cold water gelatinized powder and ungelatinized powder,
The weight ratio of the cold water gelatinized powder and the non-gelatinized powder in the dough is cold water gelatinized powder: ungelatinized powder = 15: 85-60: 40,
The flour starches include (iii) cold water gelatinized brown rice flour and ungelatinized brown rice flour;
The total weight of the rice flour is 70% to 100% by weight of the weight of the flour starch;
Rice confectionery in which the shape of the rice confectionery is stick-shaped.

(Item 3)
Item 3. The rice cracker according to item 1 or 2, wherein the rice cracker is obtained by forming a dough into a stick shape while substantially maintaining the smoothness of the surface and then baking the molded product without drying. .

(Item 4)
Item 3. The rice cracker according to item 1 or 2, which is obtained by impregnating the baked product with 5 to 40% by weight of fats and oils in the weight of the baked product in addition to the fats and oils in the dough.

(Item 5)
Item 3. The rice cracker according to item 1 or 2, wherein 100 parts by weight of the flour starch contains 1 to 50 parts by weight of baked rice.

(Item 6)
Item 6. The rice cracker according to item 5, wherein the baked rice is a powder having a particle size of 2 mm or less.

(Item 7)
Item 7. The rice cracker according to any one of items 1 to 6, wherein the weight of the non-reducing sugar excluding sugar in 10 to 30 parts by weight of the saccharide of the dough is 3 to 30 parts by weight.

(Item 8)
Item 8. The rice cracker according to item 7, wherein the non-reducing sugar is trehalose.

(Item 9)
Item 9. The rice cracker according to any one of items 1 to 8, wherein the rice cracker has a cylindrical shape, a diameter of 2 mm to 10 mm, and a length of 40 to 150 mm.

(Item 10)
Item 10. The rice cracker according to any one of items 1 to 9, which has a hollow shape.

(Item 11)
A method for producing rice crackers,
This is a process to obtain dough by mixing 10 to 30 parts by weight of sugar and 5 to 40 parts by weight of fats and oils with 100 parts by weight of flour starch consisting of cold water gelatinized powder and ungelatinized powder. The ratio of the weight of the cold water gelatinized powder and the non-gelatinized powder is cold water gelatinized powder: non-gelatinized powder = 15: 85 to 40:60, and the flour starch is (i) cold water paste Or (ii) cold-water gelatinized non-gelatinized rice flour and non-gelatinized non-gelatinized rice flour, and the total weight of the rice flour is 70% by weight to the weight of the flour starch A step of 100% by weight;
A step of forming the dough into a stick shape with an extruder while substantially maintaining the smoothness of the surface; and a step of baking the formed product without drying to obtain a stick-shaped rice cake. The method whose outer diameter of this stick-shaped rice cracker is 2 mm-10 mm.

(Item 12)
A method for producing rice crackers,
This is a process to obtain dough by mixing 10 to 30 parts by weight of sugar and 5 to 40 parts by weight of fats and oils with 100 parts by weight of flour starch consisting of cold water gelatinized powder and ungelatinized powder. The ratio of the weight of the cold water gelatinized powder to the non-gelatinized powder is cold water gelatinized powder: ungelatinized powder = 15: 85 to 60:40, and the flour starch is (iii) cold water paste A process comprising cornified rice flour and ungelatinized glutinous rice flour, wherein the total weight of the rice flour is 70% to 100% by weight of the weight of the flour starches;
A step of forming the dough into a stick shape with an extruder while substantially maintaining the smoothness of the surface; and a step of baking the formed product without drying to obtain a stick-shaped rice cake. The method whose outer diameter of this stick-shaped rice cracker is 2 mm-10 mm.

(Item 13)
13. The method according to item 11 or 12, wherein the stick-shaped rice cracker is a hollow stick shape having an outer diameter of 3 mm to 10 mm and an inner diameter of 1 mm to 8 mm.

  Rice flour (preferably rice flour consisting of a combination of “α 粳 rice flour, β 粳 rice flour”, “α 粉 rice flour, β 糯 rice flour”, “α 粳 rice flour, β 粳 rice flour”), sugars, fats and other if necessary By blending starch and flavoring ingredients, there is no blistering, good fire streets and extruder molding suitability, and then a bakable dough without the need for steaming and drying can be obtained. It became possible to obtain rice crackers more easily.

  Moreover, according to the manufacturing method of this invention, it became possible to obtain the straight stick-shaped rice cracker which was difficult conventionally.

  Hereinafter, the present invention will be described in detail.

(1. Raw material for rice crackers of the present invention)
The “rice cracker” as used in the present invention is mainly made of rice, and if necessary, other flours, flours such as starch, saccharides, fats and oils, other taste ingredients, food additives, water, and mixed. Refers to food that has been prepared and then shaped and baked. “Mainly using rice” means that 25% by weight or more of the raw material excluding water is rice. The ratio of rice in the rice confectionery material is preferably about 30% by weight or more, more preferably about 35% by weight or more, still more preferably about 40% by weight or more, and particularly preferably about 50% by weight. That's it. The ratio of rice in the raw material of rice cracker is preferably about 85% by weight or less, more preferably about 80% by weight or less, still more preferably about 70% by weight or less, and particularly preferably about 60% by weight. It is as follows.

  The rice cracker of the present invention is not particularly limited in flavor. For example, when a sweet snack is used, sugars, dairy products, and the like can be produced. When a rice snack is used as a spicy snack, salt, seasonings, and the like can be added to produce the desired rice snack. In order to improve palatability, there is no limitation on secondary processing such as filling the inside of the hollow rice confectionery with an oily confectionery such as chocolate, coating the outside, or coating with seasoning oil.

  The rice cracker of the present invention is obtained by baking a dough containing 10 to 30 parts by weight of saccharides and 5 to 40 parts by weight of fats and oils with respect to 100 parts by weight of starch starch composed of cold water gelatinized powder and ungelatinized powder. It is a rice cracker.

(1.1 Starch flour)
In the present specification, starch and flour are collectively referred to as starch flours.

  In the present specification, “starch” may contain not only 100% pure starch as a substance but also a small amount of impurities. However, the content of impurities in the starch is preferably about 10% by weight or less, more preferably about 5% or less, and still more preferably about 1% or less. Examples of starch that is ungelatinized powder include untreated starch and various modified starches. When starch is used in the present invention, the amount thereof is not particularly limited, but is preferably about 30% by weight or less, more preferably about 20% by weight or less, and further preferably about 15% by weight or less, particularly among starch flours. Preferably, it is about 10% by weight or less. If the amount of starch is too large, the flavor of rice crackers tends to decrease. Although there is no particular lower limit, the amount can be about 0.1% by weight or more or about 1% by weight or more as required.

  “Unprocessed starch” is a naturally occurring starch that is processed by processes other than those necessary to separate starch from other components (eg, proteins, lipids, etc.) coexisting in the natural state. It refers to starch that has not been applied. As the untreated starch, any starch that is usually commercially available can be used. Examples of untreated starch include underground starches such as potato starch, tapioca starch, sweet potato starch, and waste starch; ground starches such as corn starch, wheat starch, and rice starch (eg, glutinous rice starch and sticky rice starch).

  As the modified starch, any conventionally known crosslinked starch, esterified starch, etherified starch, soluble starch, bleached starch and the like can be used. Various treatments for obtaining a modified starch such as a crosslinking treatment, an esterification treatment, an etherification treatment, a solubilization treatment, and a bleaching treatment can be arbitrarily combined. Any modified starch that has been subjected to a combination of these various treatments can be used in the present invention as long as the object effects of the present invention are obtained.

  Cross-linked starch refers to a starch derivative in which a polyfunctional group is bonded to two or more hydroxyl groups in starch to crosslink within or between starch molecules. Examples of the crosslinking agent include phosphorus oxychloride, trimetaphosphoric acid, acrolein, epichlorohydrin and the like. Any cross-linked starch produced in a conventional manner can be used.

  Esterified starch refers to starch having a functional group added to the starch through an ester bond, and etherified starch refers to starch having a functional group added to the starch through an ether bond. Examples of esterified starch include acetyl starch, phosphate starch, succinate starch, carboxymethyl starch, acetate starch, nitrate starch and xanthate starch. Examples of etherified starch include hydroxypropyl starch, hydroxyethyl starch and carboxyethyl starch. Methods for producing esterified starch and etherified starch are well known to those skilled in the art.

  In the present specification, “flour” refers to a pulverized product of cereal seeds. As flour, any flour that is commercially available can be used. The particle size of flour is usually 0.001 mm to 1 mm. Examples of cereals used as a raw material for flour include rice, wheat, rye, corn, buckwheat, millet, millet, pearl barley, and millet. Examples of cereal flour include rice flour, wheat flour, rye flour, buckwheat flour, corn flour, sweet potato flour, acne flour, hato flour and millet flour. In the rice confectionery of the present invention, rice flour is mainly used, but any other flour (wheat flour, corn flour, etc.) other than rice flour can also be used. The method for producing flour is well known to those skilled in the art. As a raw material of the rice flour of the present invention, sticky rice and sticky rice can be used. Sticky rice contains about 20% amylose in the starch, but sticky rice does not substantially contain amylose in the starch, and the sticky rice starch consists essentially of 100% amylopectin. As compared with glutinous rice flour, glutinous rice flour has a large water absorption capacity, and the dough using this has the characteristics of being sticky and slowing the aging of the product. On the other hand, glutinous rice flour contains amylose, so that it has a low water absorption power, a relatively low stickiness, and a rapid aging of the product.

  In the present invention, the weight of the rice flour is preferably about 70% by weight or more of the weight of the starch flour, more preferably about 75% by weight or more, and about 80% by weight or more. Most preferred. The weight of the rice flour may be about 100 wt% or less of the weight of the starch flour, for example, about 95 wt% or less, about 90 wt% or less, or about 85 wt% or less.

  The amount of flour other than rice flour is preferably small. This is because if there is a large amount of flour other than rice flour, the flavor of other grains is imparted, making it difficult to obtain a flavor like rice crackers. In the present invention, the total weight of flour other than rice flour is preferably about 30% by weight or less, more preferably about 25% by weight or less, and more preferably about 20% by weight of the weight of starch flours. More preferably, it is preferably about 10% by weight or less, and most preferably about 5% by weight or less.

  Since starch and cereal flour contain starch, they have the property of becoming pasty when mixed with water and heated. If starch flour is preheated and processed to form a paste when mixed with normal temperature water, the starch flour is cold-water gelatinized powder and must be subjected to such treatment. For example, the starch flour is ungelatinized flour.

(1.1.1 Cold water gelatinized powder)
The “cold water gelatinized powder” referred to in the present invention refers to cereal flour and starches that become paste when mixed with water at room temperature. More specifically, “cold water gelatinized flour” refers to gelatinized flours and starches, and gelatinization refers to the state where starch has lost its crystallinity and birefringence (“Starch Science Handbook” "Asakura Shoten Co., Ltd., issued July 20, 1977, p. 35). Ordinary flours and starches do not become pasty when mixed with normal temperature water. Cold water gelatinized powder is heated after combining normal flour or starch with water, dried by drum drying (also called hot roll) without using an extruder, or pressurized and heated with an extruder. The paste-like dough is obtained by instantly expanding, drying and crushing the paste-like dough at the outlet by discharging it from the outlet of the extruder. Methods for producing cold water gelatinized powder are known to those skilled in the art. Since the cold water gelatinized powder is heated during the production process, it is substantially free of active gluten. Examples of the flour used as a raw material for the cold water gelatinized powder include the above-mentioned arbitrary flours such as rice flour and wheat flour. Examples of starches used as raw materials for cold-water gelatinized powders include various modified starches such as the above-mentioned untreated starch, crosslinked starch, esterified starch, and etherified starch, and dextrin. In certain embodiments, it is preferred not to use flour.

  As the cold water gelatinized powder, it is preferable to use cold water gelatinized rice flour (also referred to as α-modified rice flour) or cold water gelatinized brown rice flour (also referred to as α-modified rice flour). Mixtures of cold water gelatinized glutinous rice flour and cold water gelatinized glutinous rice flour may also be used. “Pregelatinized rice flour” refers to pregelatinized rice flour. “Pregelatinized rice flour” refers to pregelatinized rice flour. The alpha treatment can be performed by a conventionally known method. For example, there is a method in which a suspension obtained by adding water to rice flour is dropped onto a heated rotating drum, gelatinized, dehydrated and dried into a thin film on the surface of the drum roll, scraped, pulverized, and sized. Are known. Because pregelatinized rice flour is processed flour, unlike pregelatinized starch from which components other than starch have been separated, the flavor of the product can be improved because the scent of rice remains like the powder of baked rice. .

  As a part of the cold water gelatinized powder, a baked rice crushed product or a baked rice powder having properties as a cold water gelatinized powder may be used. “Baking rice” is roasted rice. When the rice grain is cooked and dried, and then roasted and crushed or pulverized, a baked rice crushed product or a baked rice powder having properties as a cold water gelatinized powder is obtained. On the other hand, when rice grains are crushed or pulverized without steaming and roasted, baked rice crushed material or baked rice powder having properties as non-gelatinized powder is obtained. The baked rice crushed material and the baked rice powder having properties as non-gelatinized powder will be described in the next item. The baked rice is preferably baked rice that has been roasted after steaming and drying. When using baked rice, it is preferable that the baked rice is crushed into particles or powder. The particle size of the baked rice crushed material or the baked rice powder having properties as cold water gelatinized powder is preferably about 2 mm or less, more preferably about 1 mm or less, and further preferably about 0.5 mm or less. There is no particular lower limit on the particle size of the baked rice crushed material or the baked rice powder, but it may be, for example, about 0.01 mm or more, about 0.05 mm or more, about 0.1 mm or more. The baked rice is suitable for giving rice crackers a flavor like rice crackers.

(1.1.2 Ungelatinized powder)
The “ungelatinized powder” referred to in the present invention refers to cereal flour and starch that do not become paste when mixed with water at room temperature. More specifically, “ungelatinized flour” refers to cereal flours and starches that are not gelatinized, ie, have crystallinity and birefringence (“Starch Science Handbook”, Asakura Shoten Co., Ltd., 1977). Issued July 20, 2012, page 35).

  As flour included in the non-gelatinized flour, any flour that is commercially available can be used. The particle size of flour is usually 0.001 mm to 1 mm. Examples of cereals used as a raw material for flour include rice, wheat, rye, corn, buckwheat, millet, millet, pearl barley, and millet. Examples of cereal flour include rice flour, wheat flour, rye flour, buckwheat flour, corn flour, sweet potato flour, acne flour, hato flour and millet flour. It is preferable to use rice flour as cereal flour, and it is more preferable to use ungelatinized rice flour or ungelatinized rice flour. You may mix and use ungelatinized glutinous rice flour and ungelatinized glutinous flour. In the present invention, as the non-gelatinized powder, one or more kinds such as wheat flour and corn flour can be widely used in addition to rice flour. The method for producing flour is well known to those skilled in the art.

  Since rice flour retains the scent of rice, the flavor of the product can be improved even when starches are used in combination. When adding a flavoring material that is a secondary material and the flavor of the flavoring material is strong, the starch odor may not stand out even if the flour is not used, but if necessary, the flour may be used. .

  As a part of the non-gelatinized powder, a crushed baked rice product or a baked rice powder having properties as an ungelatinized powder may be used. The baked rice crushed material or the baked rice powder having properties as an ungelatinized powder can be obtained by crushing or pulverizing rice grains without roasting and roasting them. The water content is preferably 1% or less in consideration of storage stability. The baked rice is preferably crushed into a granular or powder form. The particle size of the baked rice crushed material or the baked rice powder having properties as an ungelatinized powder is preferably about 2 mm or less, more preferably about 1 mm or less, and further preferably about 0.5 mm or less. There is no particular lower limit to the particle size of the baked rice, but it may be, for example, about 0.01 mm or more, about 0.05 mm or more, about 0.1 mm or more. The baked rice is suitable for giving rice crackers a flavor like rice crackers.

  The flour starches include (i) cold water gelatinized and non-gelatinized rice flour, (ii) cold water gelatinized and non-gelatinized rice flour, or (iii) cold water and gelatinized rice Contains flour and ungelatinized brown rice flour.

  In a preferred embodiment of the rice confectionery of the present invention, the flour starch comprises (i) cold water gelatinized brown rice flour and ungelatinized brown rice flour, in this case cold water gelatinized brown rice flour (and other cold water pastes in some cases) The total weight of cold-water gelatinized powder, including non-gelatinized rice flour (and other ungelatinized flour and non-gelatinized starch in some cases) The ratio to the total weight can be cold water gelatinized powder: ungelatinized powder = 15: 85 to 40:60. In certain preferred embodiments, when the starch starch comprises cold water gelatinized brown rice flour and ungelatinized brown rice flour, the flour starch does not contain cold water gelatinized brown rice flour and does not contain ungelatinized brown rice flour.

  In a preferred embodiment of the rice confectionery of the present invention, the flour starches comprise (ii) cold water gelatinized glutinous rice flour and ungelatinized glutinous rice flour, in this case cold water gelatinized glutinous rice flour (and other cold water pastes in some cases). The total weight of cold-water gelatinized powder, including non-gelatinized rice flour (and other ungelatinized flour and non-gelatinized starch in some cases) The ratio to the total weight can be cold water gelatinized powder: ungelatinized powder = 15: 85 to 40:60. In certain preferred embodiments, when the starch starch comprises cold water gelatinized and non-gelatinized brown rice flour, the flour starch does not contain cold water and gelatinized brown rice flour and does not contain ungelatinized brown rice flour Is preferred.

  In a preferred embodiment of the rice confectionery of the present invention, the flour starches comprise (iii) cold water gelatinized sticky rice flour and ungelatinized sticky rice flour, in this case cold water gelatinized sticky rice flour (and other cold water pastes in some cases). The total weight of cold-water gelatinized powder, including non-gelatinized rice flour (and other ungelatinized flour and non-gelatinized starch in some cases) The ratio to the total weight can be cold water gelatinized powder: ungelatinized powder = 15: 85-60: 40. In certain preferred embodiments, if the starch starch comprises cold water gelatinized brown rice flour and ungelatinized brown rice flour, the flour starch does not comprise brown rice flour.

  In a preferred embodiment of the rice confectionery of the present invention, 100 parts by weight of flour starch contains 1 to 50 parts by weight of baked rice. Preferably, the baked rice is a baked rice powder having properties as a cold water gelatinized powder. The total weight of the rice flour is 70% to 100% by weight of the weight of the flour starch.

(1.2 Sugar)
The term “saccharide” as used in the present invention refers to monosaccharide, disaccharide, oligosaccharide, sugar alcohol, starch syrup, starch degradation product, and water-soluble dietary fiber. As the saccharide, any saccharide commercially available in the art can be used. Examples of sugars include sugar, isomerized sugar, glucose, maltose, lactose, trehalose, maltitol, palatinit; starch degradation products such as chickenpox and dextrin; and dietary fibers such as polydextrose. In order to adjust the degree of sweetness, texture, baking color, shape associated with the degree of swelling of the desired rice cracker, one or more sugars can be selected and used as necessary. By selecting and using low-sugar sugars, it is possible to adjust the texture and the degree of swelling of the resulting rice crackers.

  As the saccharide, it is preferable to use non-reducing sugar or reduce the amount of reducing sugar. When reducing sugar is used, Maillard reaction occurs during baking of rice crackers. If the amount of the Maillard reaction is appropriate, an appropriate baking color will be given and the appetizer will be appetizing. However, if the amount of the Maillard reaction is too large, scorching will occur and there may be concerns during eating. Examples of non-reducing sugars include trehalose and sugar alcohols (such as maltitol, sorbitol, erythritol, mannitol, palatinit, lactitol, xylitol). It is preferable to use trehalose as the saccharide.

  The blending amount of the saccharide is typically about 10 parts by weight or more, preferably about 15 parts by weight or more, more preferably 100 parts by weight or more, based on the total of 100 parts by weight of the ungelatinized powder and the cold water gelatinized powder. About 20 parts by weight or more. The blending amount of the saccharide is typically about 30 parts by weight or less, preferably about 25 parts by weight or less, more preferably 100 parts by weight in total of the ungelatinized powder and the cold water gelatinized powder. About 23 parts by weight or less. When the amount of saccharides is too large, problems such as poor dough unity or extensibility and reduced moldability, and a smoldered shape after baking are likely to occur. If the amount of saccharide is too small, a powdery flavor is felt, the fire is bad and it takes a long time for baking, or adhesion to the band etc. is bad when baking, and shape change such as warping It can happen.

  The amount of reducing sugar is typically about 3 parts by weight or more, preferably about 10 parts by weight or more, more preferably 100 parts by weight in total of ungelatinized powder and cold water gelatinized powder. Is about 15 parts by weight or more. The amount of reducing sugar is typically about 30 parts by weight or less, preferably about 25 parts by weight or less, more preferably 100 parts by weight of the total of ungelatinized powder and cold water gelatinized powder. Is about 23 parts by weight or less. If the amount of reducing sugar is too large, problems such as poor unity or extensibility of the dough, poor moldability, and the shape after baking are likely to occur. If the amount of reducing sugar is too small, a powdery flavor will be felt, the fire will be bad and it will take a long time for baking, or it will not adhere to the band etc. when baking, and the shape change such as sled May occur.

(1.3 Oils and fats)
In the present invention, “oils and fats” refers to vegetable oils and animal fats and processed products thereof. As fats and oils, arbitrary fats and oils marketed in the said field | area may be used. Examples of oils and fats include various plant properties such as shortening, margarine, butter, lard, corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, coconut oil, sesame oil, sunflower oil, safflower oil, salad oil, powdered oil and fat, etc. And animal fats and oils. In order to improve the flavor and meltability of rice confectionery obtained, one or more types of fats and oils can be selected and used as necessary. These fats and oils are effective for imparting a flavor of fats and oils and for further improving the melting of the mouth, such as when making a snack-like flavor or a Western-style flavor.

  The amount of fats and oils is typically about 5 parts by weight or more, preferably about 10 parts by weight or more, more preferably 100 parts by weight in total of ungelatinized powder and cold water gelatinized powder. Is about 15 parts by weight or more. The amount of fats and oils is typically about 40 parts by weight or less, preferably about 35 parts by weight or less, more preferably 100 parts by weight of the total of ungelatinized powder and cold water gelatinized powder. Is about 30 parts by weight or less. When the amount of the fats and oils is too large, problems such as loosening of the dough and a decrease in moldability, and a shape after baking are likely to occur. If the amount of fats and oils is too small, the dough is poorly packed or stretchable, the moldability is degraded, the mouth melts badly, the powdery flavor is felt, the fire is bad and the baking takes a long time. There is a possibility of doing. Usually, the texture of the rice crackers obtained becomes more crisp and lighter as the amount of fats and oils increases. The compounding quantity of fats and oils can be set according to the target food texture of the rice cracker obtained.

(1.4 Other raw materials)
The “tasting raw material” as used in the present invention refers to a food material added for the purpose of imparting a specific taste to the obtained rice cracker. In addition, in this specification, saccharides are not contained in the range of a taste raw material. Examples of taste ingredients include peanuts, almonds, macadamia nuts, cashew nuts, chestnuts and other nuts; beans such as azuki beans, peas, soybeans; seafood such as shrimps, crabs, salmon, scallops, taraco; sausages, Livestock products such as ham, bacon and minced meat; eggs such as raw eggs, egg whites and egg yolks; milks such as milk, fresh cream, milk, whole milk powder, skim milk powder, cheese and yogurt; carrots, tomatoes, onions Vegetables such as strawberries, oranges, raisins, apples, kiwis, pineapples, plums, bananas; mushrooms such as shiitake mushrooms, mushrooms; algae such as green seaweed, kelp, wakame; coffee, tea, cocoa, beer, Preferred beverages such as wine; seasonings and spices such as salt, consomme, soy sauce, sauce, curry powder, pepper and cinnamon. The form of the taste raw material may be any form such as raw, dried product, paste, puree, and powder. In order to impart a desired flavor to rice crackers, one or more flavoring materials can be selected and used as necessary.

  The blending amount of the taste raw material is typically about 1 part by weight or more, preferably about 5 parts by weight or more, with respect to 100 parts by weight of the total of ungelatinized powder and cold water gelatinized powder. Preferably it is about 10 parts by weight or more. The blending amount of the taste raw material is typically about 20 parts by weight or less, preferably about 15 parts by weight or less, with respect to 100 parts by weight of the total of the ungelatinized powder and the cold water gelatinized powder. Preferably it is about 10 parts by weight or less. When the blending amount of the taste raw material is too large, problems such as poor unity or extensibility of the dough, poor moldability, small swelling, and poor melting of the mouth are likely to occur. When there are too few compounding quantities of a taste raw material, a powdery flavor may be felt.

  In addition to the above, there is no limit to adding additives such as emulsifiers, swelling agents, acidulants such as citric acid, seasonings such as amino acids, sweeteners such as aspartame, and flavorings. For example, various emulsifiers such as lecithin, sucrose fatty acid ester and glycerin fatty acid ester can be used. In order to adjust the texture of the resulting rice cracker and to suppress the separation of fats and oils during molding, one or more additives can be selected and used as necessary. Depending on the type of emulsifier and the HLB, the texture of the rice cracker obtained is usually lighter and more crunchy as the blending amount of the emulsifier increases. A compounding quantity can be set according to the target food texture. The amount of the emulsifier is typically about 0.001 part by weight or more, preferably about 0.01 part by weight or more with respect to 100 parts by weight of the total of the ungelatinized powder and the cold water gelatinized powder. More preferably, it is about 0.1 parts by weight or more. The blending amount of the emulsifier is typically about 5 parts by weight or less, preferably about 1 part by weight or less, more preferably 100 parts by weight of the total of ungelatinized powder and cold water gelatinized powder. About 0.5 parts by weight or less.

  As the expanding agent, various expanding agents such as baking soda, sodium bicarbonate, baking powder and the like can be widely used. For the purpose of adjusting the swelling degree and texture of the resulting rice cracker, one or more kinds of swelling agents can be selected and used as necessary. In the case of rice confectionery of the present invention, it is not always necessary to add a swelling agent, but if you want to increase the swelling further, or if you want to make the texture lighter, set the blending amount according to the desired degree of swelling and texture can do. The amount of the expansion agent is typically about 0.001 part by weight or more, preferably about 0.01 part by weight or more with respect to 100 parts by weight of the total of ungelatinized powder and cold water gelatinized powder. More preferably about 0.1 parts by weight or more. The blending amount of the emulsifier is typically about 3 parts by weight or less, preferably about 1 part by weight or less, more preferably about 100 parts by weight of the total of ungelatinized powder and cold water gelatinized powder. About 0.5 parts by weight or less.

  In addition, nutritional functional components and physiological functional components such as various vitamins, minerals, dietary fibers, peptides, and polyphenols can be added in order to meet the recent health orientation.

  The dough is made by adding water and mixing the above ingredients as appropriate. The amount of water added refers to the amount added separately from the amount of water derived from the taste raw material for the purpose of bringing the dough into an appropriate state. That is, when blending a large amount of flavoring raw materials such as milk and raw eggs, it may not be necessary to blend water separately. In the case where a large amount of a flavoring material having a low water content such as cheese powder or cocoa powder is blended, the blending amount of water increases. If the amount of water is too large, the dough will become sticky and the moldability will deteriorate, the baking will be large, it will swell more than necessary, and the target shape or texture will not be obtained. Cheap. When the amount of water added is too small, problems such as poor dough unity or extensibility resulting in poor moldability, poor swelling, poor melting in the mouth, and a powdery flavor are likely to occur. In addition, the load on the dough tends to be excessive in the extruder, and the dough is likely to be damaged.

(2. Method for producing rice crackers)
The rice confectionery production method of the present invention does not steam 10 to 30 parts by weight of sugars and 5 to 40 parts by weight of fats and oils with respect to 100 parts by weight of starch starch composed of cold water gelatinized powder and ungelatinized powder. To obtain a dough by mixing the dough into a stick-like shape with an extruder while maintaining the smoothness of the surface substantially; Including the step of obtaining rice crackers.

  First, flour starches (ie, cold-water gelatinized powder and non-gelatinized powder), sugars, fats and other raw materials (eg, flavoring raw materials, emulsifiers, expansion agents, and water) are mixed. At this time, steaming is not performed. In the present specification, “steaming” means mixing while introducing steam into the powder at a temperature equal to or higher than the temperature at which starch is gelatinized. The gelatinization temperature varies depending on the type of starch, and the gelatinization temperature of starch is generally about 50 ° C to 80 ° C. The steaming is preferably performed at a temperature of 100 ° C. or higher.

  Compared to this, when using an extruder, after mixing in an extruder different from the extruder, the mixture is charged into the extruder and the starch is not gelatinized (preferably about 50 ° C or less) Usually, it is extruded while mixing at room temperature (about 30 ° C.).

  Mixing is performed at room temperature, for example. Starch flour may be used for mixing in a dry state, or may be used for mixing after pre-immersing in water.

  In the present invention, the range of the weight ratio of the non-gelatinized powder to be used and the cold water gelatinized powder varies depending on whether the glutinous rice flour or the glutinous rice flour is used. When the cereal starches include (i) cold water gelatinized rice flour and ungelatinized brown rice flour, the ratio of cold water gelatinized powder to ungelatinized powder is as follows: cold water gelatinized powder: ungelatinized powder = 15: 85 40:60, more preferably 20:80 to 40:60. When the cereal starches include (ii) cold water gelatinized and non-gelatinized rice flour, the ratio of cold water gelatinized powder and non-gelatinized powder is as follows: cold water gelatinized powder: ungelatinized powder = 15: 85 40:60, more preferably 20:80 to 40:60. When the cereal starches include (iii) cold water gelatinized and non-gelatinized rice flour, the ratio of cold water gelatinized powder and non-gelatinized powder is as follows: cold water gelatinized powder: ungelatinized powder = 15: 85 60:40, more preferably 20:80 to 60:40. If the amount of ungelatinized powder is too small, water drainage during baking will be worse, the swelling will be too large and the texture will be unreliable, the texture will be a so-called glassy texture, Problems such as cavities and blisters may not occur and the target shape may not be achieved. On the other hand, when the amount of ungelatinized powder is too much, problems such as poor dough consolidation or extensibility, poor moldability, poor meltability, powderiness, and insufficient swelling are likely to occur.

  The total weight of the non-gelatinized powder and the cold-water gelatinized powder used in the present invention is preferably about 20% or more, more preferably about 30% or more of the total weight of the dough (including water). More preferably, it is about 40% or more. The total weight of the non-gelatinized powder and the cold-water gelatinized powder used in the present invention is preferably about 80% or less, more preferably about 70% or less, of the total weight of the dough (including water). More preferably, it is about 60% or less.

  Rice flour used as cold water gelatinized powder and rice flour used as non-gelatinized powder are mixed at an appropriate ratio. The starch cereals include (i) cold-water gelatinized brown rice flour and ungelatinized brown rice flour, (ii) cold-gelatinized brown rice flour and ungelatinized brown rice flour, or (iii) cold-water gelatinized brown rice flour And ungelatinized rice flour. In one embodiment, the flour starches comprise (i) cold water gelatinized brown rice flour and ungelatinized brown rice flour and no other rice flour, wherein cold water gelatinized brown rice flour and ungelatinized brown rice flour It is preferable that the ratio of the weight to is cold water gelatinized brown rice flour: ungelatinized brown rice flour = 15: 85 to 40:60. In one embodiment, the flour starches comprise (ii) cold water gelatinized brown rice flour and ungelatinized brown rice flour and no other rice flour, wherein cold water gelatinized brown rice flour and ungelatinized brown rice flour It is preferable that the ratio of the weight to is cold water gelatinized brown rice flour: ungelatinized brown rice flour = 15: 85 to 40:60. In one embodiment, the flour starches include (iii) cold water gelatinized brown rice flour and ungelatinized brown rice flour, and no other rice flour, wherein the cold water gelatinized brown rice flour and ungelatinized brown rice flour It is preferable that the ratio of the weight of cold water gelatinized brown rice flour: ungelatinized brown rice flour = 15: 85-60: 40. In addition, as long as the ratio of rice flour is 70% by weight or more of the flour starch, a part of these rice flour can be substituted with starch or flour other than rice flour. In that case, cold water gelatinized rice flour The weight ratio of non-gelatinized rice flour is not limited to the above range. For example, in the case of the above (i), a part of the cold water-gelatinized rice flour can be used as cold-water gelatinized starch. In that case, it can be set as, for example, cold water gelatinized starch: cold water gelatinized brown rice powder: ungelatinized brown rice powder = 10: 5: 85 to 10:30:60. It should be noted that rice flour must be used for both cold water and non-gelatinized flour, as is the case for other ratios.

  For mixing these raw materials, a mixer used in a normal bread and confectionery manufacturing process can be used regardless of the shape such as a vertical type and a horizontal type. Any mixing method may be used as long as the raw materials are mixed substantially uniformly. There is no restriction | limiting in particular in the mixing order of a raw material, The so-called all-in mix which mixes all at once may be sufficient. You may add a specific raw material during mixing of another raw material. When the fats and oils are solid at room temperature such as solid shortening, it may be necessary to mix them after heating and melting. In that case, if it is added after mixing with the raw material powder, it may be difficult to mix with fats and oils due to the difference in dough viscosity. Therefore, it is preferable to lightly mix the fats and oils before addition or all-in-mix. Mixing may be performed in a short time of about 1 to 10 minutes and does not require steaming. Usually, the longer the mixing time, the crisp texture after baking tends to become softer, so that the target texture can be adjusted by adjusting the mixing time. If not particularly necessary, the raw materials may be mixed in the shortest mixing time that makes the materials uniform.

  The dough thus obtained is formed into a stick shape by an extruder while substantially maintaining the smoothness of the surface. Specifically, for example, a method of extruding dough from a ring-shaped nozzle of an extruder can be employed. “Molding while substantially maintaining the smoothness of the surface” can be achieved, for example, by extruding the dough without being heated to 100 ° C. or higher in an extruder. By doing so, the dough is formed without puffing. When puffed, the dough after molding suddenly expands and numerous holes are formed on the surface. However, if the dough is molded while the surface smoothness is substantially maintained, expansion does not occur, and such countless holes do not occur. The temperature of the dough in the extruder is preferably a temperature at which starch in the dough is not substantially gelatinized, preferably about 50 ° C. or less, more preferably about 45 ° C. or less, and further preferably about 40 ° C. It is below 30 ° C., particularly preferably about 30 ° C. The temperature of the dough in the extruder is usually above room temperature. A method for setting such conditions is known to those skilled in the art.

  In addition, if the rice cracker composition of the present invention is used, it is possible to extrude from the nozzle of an extruder with a small difference between the outer diameter and the inner diameter, and it is possible to easily produce rice crackers with a small difference between the outer diameter and the inner diameter. it can.

  Specifically, for example, the obtained dough can be continuously extruded into a stick shape with an extruder. For example, in the case of molding a cylindrical and hollow stick product, a method of extruding the dough into a hollow stick shape with a ring nozzle can be employed. In this case, as the ring-shaped nozzle, a nozzle having the same size as the fired product may be used, or a nozzle slightly smaller than the product may be used.

  The size of the stick-shaped molded fabric immediately after being extruded from the nozzle is usually the same size as the inner diameter of the nozzle. In the case of a hollow stick, the size of the hollow stick-shaped molded fabric immediately after being extruded from the ring-shaped nozzle is usually the same size as the outer diameter and inner diameter of the nozzle. Moreover, the diameter size (or outer diameter, inner diameter size) of a shaping | molding dough can be adjusted smaller than a nozzle by pulling the shaping | molding dough extruded by the band of a conveyor, oven, etc. It is possible to increase the opening area of the nozzle of the extruder by pulling the extruded dough and reduce the size, thereby reducing the forming stress and forming the dough without greatly damaging the dough it can. The diameter size (or outer diameter, inner diameter size) of the rice confectionery after baking is usually the same size as the formed dough or slightly larger. For this reason, the size after baking is almost the same as or slightly larger than the size of the extrusion nozzle when the pull of the molded dough is small. On the contrary, when the stretch of the molded dough is large, it may be smaller than the size of the extrusion nozzle. In view of these points, those skilled in the art can easily design the shape of the nozzle necessary to obtain the desired final product shape.

  When baked in a stick form, it is easy to eat, has good heat, easily scatters moisture, is less susceptible to molding stress than complex shapes, and does not damage the fabric significantly. It is preferable that the dough is formed into a stick shape because it causes later deterioration of the texture and texture. In addition, the rice cracker of this invention should just be stick-shaped, and may be solid or hollow.

  In this forming step, the dough is formed such that the outer diameter of the baked rice cracker is preferably 2 mm or more, more preferably 3 mm or more, and even more preferably 4 mm or more. In this forming step, the dough is formed so that the outer diameter of the baked rice cake is preferably 10 mm or less, more preferably 8 mm or less, and even more preferably 6 mm or less.

  Next, the molded product is baked without drying to obtain a stick-shaped rice cracker. In the present specification, “drying” refers to evaporation of moisture from a molded article under a condition of less than 100 ° C. In the present specification, “firing” refers to heating a molded article under conditions of 100 ° C. or higher. The molded article is fired by any firing condition and any method known in the art. For firing, for example, a fixed oven, a continuous oven, a direct oven, a hot air circulation oven, or the like can be used. The molded article can be fired using a steel belt, a heavy mesh, a light mesh, or the like as required. The firing time varies depending on the size of the molded product as in the conventional biscuit, but is usually 3 to 30 minutes in the range of 120 to 300 ° C. If a large amount of moisture remains in the rice cracker after baking, the texture of the rice cracker may become sticky, poorly melted in the mouth, or powdery. For this reason, it is important to sufficiently disperse moisture within a range where the product does not burn.

  In the present specification, “water content” refers to the ratio of the moisture contained in rice cracker to the total weight of rice cracker. For example, when 1 g of water is contained in 100 g of rice cracker, the water content of the rice cracker is 1% by weight. Methods for measuring moisture content are known to those skilled in the art. For example, using an infrared moisture meter, first, the weight of the crushed rice cracker is measured, then the pulverized rice cracker is held at 105 ° C. for 10 minutes, and the weight of the rice cracker after being held for 10 minutes is measured and held. The amount of water can be determined from the weight lost after holding for 10 minutes compared to before. The water content in the rice cracker immediately after baking is preferably 5% by weight or less, more preferably 3% by weight or less, still more preferably 2% by weight or less, and particularly preferably 1% by weight or less. When the amount of water in the rice cracker immediately after baking is too large, the texture of the resulting rice cracker may be sticky or the mouth melts poorly. In addition, a phenomenon called “checking” is likely to occur.

  Moreover, after baking, rice crackers may absorb moisture in the air. If there is too much moisture after storage and moisture absorption, the texture of rice crackers tends to be moist. Therefore, it is preferable that the baked rice cake is stored in a form that hardly absorbs moisture in the air. For example, it is preferable that the baked rice cake is sealed and stored. In the case of airtight storage, it may be stored together with a hygroscopic agent, or stored in an airtight container filled with an inert gas (for example, nitrogen). However, the rice cracker of the present invention may be stored in an open container as long as it does not absorb too much water.

  In the present specification, the moisture content of rice crackers at the time of eating is referred to as the moisture content of rice crackers. When eating immediately after baking, the moisture content of rice cracker immediately after baking is called the moisture content of rice cracker. When baked, stored for a certain period of time, and then eaten, the amount of rice confectionery when eaten after being stored by various methods as described above is referred to as the amount of water of rice confectionery.

  When the stick-shaped rice cracker thus obtained is a hollow stick-shaped rice cracker, a filling material can be injected into the hollow portion of the hollow stick-shaped rice cracker as necessary. The “filling material” referred to in the present invention refers to a food material that can be injected into the hollow portion of the resulting hollow stick-shaped rice cracker. It is preferable that the filling material can impart a specific taste. Specific examples of the filling material include cream, chocolate, mayonnaise, jam, butter, curry and the like. These filler materials can be injected in any manner known to those skilled in the art. For example, there is a method of injecting a filling material prepared so as to have viscosity from one open end of a horizontal hollow stick-shaped rice cracker and sufficiently reaching the other end.

  After this, a product infused with a filling material that tastes good, such as cream, mayonnaise, jam, etc. is completed.

  On the other hand, when using a filling material that is solidified and tasted, the filling material can be solidified by a method such as cooling or drying the filling material, and a desired rice cracker into which the filling material has been injected can be obtained. it can.

  After firing, in addition to the fats and oils in the dough, 5 to 40% by weight of fats and oils of the weight of the fired product may be permeated into the fired product. The fats and oils to be permeated after baking may be pure fats and oils, fats and confectionery such as chocolate, and fats and oils mixture such as seasoning oil. The permeation of fats and oils into the baked product can be performed by any condition known in the art and any known method. For example, rice crackers can be coated with fats and oils by sandwiching one end of rice crackers with a clip and immersing the other end in liquid fats and oils stored in a container. Alternatively, coating may be performed by an enrobing method in which liquid fats and oils (for example, chocolate) are dropped in a curtain shape and attached by passing rice confection placed on a conveyor under the curtain. Alternatively, rice confectionery and oily confectionery can be placed in the mold and coated. Seasoning oil coating is performed, for example, by spraying seasoning oil on rice crackers and rotating and stirring with a tumbler or the like as necessary to make the coating uniform. The kind of oleaginous confectionery to be coated and the thickness of the layer to be coated can be arbitrarily selected as required. By coating with an oleaginous confectionery, a composite confectionery with more excellent palatability can be obtained by combining the rice confectionery body and the oleaginous confectionery. A better mouth melt can be obtained by coating with seasoning oil.

(3. Rice crackers)
Rice crackers obtained by the production method of the present invention have good mouth melting and do not have a powdery taste, improve the palatability by adding more flavoring ingredients as necessary, and are suitable for mass production and processing A straight shape with few blisters. Moreover, a filling material can be inject | poured into the hollow part of rice cracker as needed, and the composite confectionery which was more excellent in palatability can be obtained.

  The rice cracker of the present invention is a stick-shaped rice cracker. The shape of the rice cracker of the present invention can be any shape as long as it is stick-shaped. Preferably, it may be in the form of a hollow stick or solid. More preferably, the outer periphery and inner periphery of the cross section perpendicular to the longitudinal direction (major axis direction) of the stick shape are circular, that is, a cylindrical shape. Moreover, the shape where the outer periphery and inner periphery of a cross section become a regular polygon may be sufficient. In one embodiment, the outer periphery and inner periphery of a cross section may be a square shape. For example, the shape may be a square, a rectangle, a rhombus, or a trapezoid.

  In the present specification, when it is described as “polygon” or “corner”, it goes without saying that the corner portion has a so-called “rounded tip at an industrially practical level”. It also includes “R” corners.

  In one embodiment in which the rice cracker of the present invention has a hollow stick shape, the outer peripheral shape and the inner peripheral shape of the cross section may be different. For example, the outer peripheral shape may be a polygon and the inner peripheral shape may be a circle.

  Furthermore, the rice confectionery of the present invention can be provided with irregularities on the outer periphery of the cross section, if necessary.

  The outer diameter of the rice cracker of the present invention is preferably 2 mm or more, more preferably 3 mm or more, and further preferably 4 mm or more. The outer diameter of the rice cracker of the present invention is preferably 10 mm or less, more preferably 8 mm or less, and even more preferably 6 mm or less. In the present specification, “outer diameter” refers to the maximum diameter of the cross-section of a stick-shaped rice cracker. For example, when the cross-sectional shape of rice crackers is cylindrical, it is the diameter of the cross-sectional circle. If the cross-sectional shape of the rice cracker is elliptical, it is the major axis of the ellipse. If it is a polygon, it is the largest of its sides or diagonals.

  When the rice cracker of the present invention is in a hollow stick shape, the ratio between the outer diameter and the inner diameter is preferably 30% to 95% of the outer diameter, more preferably 40% to 90%, More preferably, it is 50% to 80%. For example, the inner diameter of the rice cracker of the present invention is preferably 1 mm or more, more preferably 2 mm or more, and further preferably 3 mm or more. The outer diameter of the rice cracker of the present invention is preferably 8 mm or less, more preferably 6 mm or less, and still more preferably 4 mm or less.

  The wall thickness of the rice cracker of the present invention is preferably 0.3 mm to 4 mm, more preferably 0.5 mm to 3 mm, still more preferably 0.8 mm to 2.5 mm, and particularly preferably 1.0 mm. ~ 2.0 mm. If the wall thickness is too thin, the strength of rice crackers tends to decrease. On the other hand, if the wall thickness is too thick, the relative volume of the hollow portion of the rice cracker inevitably decreases, and it is difficult to accommodate a sufficient amount of taste to obtain a sufficient taste.

  The rice confectionery of the present invention may have a uniform thickness, but may have a non-uniform thickness. Specifically, for example, a shape having a thick part and a thin part may be used.

  In the case of a non-uniform thickness, the difference between the thickest part and the thinnest part is preferably 3 mm or less, more preferably 2 mm or less, and even more preferably 1.5 mm or less. is there. If the difference between the thickest part and the thinnest part is too large, it is difficult to uniformly fire the product.

  In the present specification, “wall thickness” refers to the thickness of the cross section of a hollow stick-shaped rice cracker. More specifically, for example, when the cross-sectional shape of rice cracker is cylindrical, it means the difference between the outer peripheral radius and the inner peripheral radius of the cross-section.

  When the rice cracker of this invention is a hollow stick shape, it is preferable that a hollow part connects the both ends of the rice cracker of this invention. For example, when the rice cracker of the present invention is a straight hollow stick, it is preferable that the opposite side can be seen when the hollow portion is viewed from one end of the rice cracker. However, if the inner diameter of the rice cracker is small, the opposite side may not be visible.

  The length of the rice cracker of the present invention may be any length, preferably 40 mm or more, more preferably 50 mm or more, and further preferably 60 mm or more. The length of the rice cracker of this invention becomes like this. Preferably it is 150 mm or less, More preferably, it is 130 mm or less, More preferably, it is 100 mm or less. If the length of the rice cracker is too long, it is easy to break and inconvenient to carry and store. If it is too short, it tends to be difficult to eat if you hold it by hand.

  In one embodiment, since the rice confectionery of the present invention has a low water content of 5% by weight or less, the quality can be maintained over a long period of time as in the case of ordinary rice confectionery.

  Thus, according to the present invention, rice crackers can be obtained by an easier method than ordinary rice crackers.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the contents of the present invention are not limited by these examples.

In the following examples, the following ingredients were used:
β 粳 rice flour: Commercial product β 糯 rice flour adjusted product (β 糯 rice flour: tapioca starch = 83: 17): Commercial product β 粳 rice flour adjusted product (β 粳 rice flour: tapioca starch = 83: 17): Commercial product α 糯 rice flour Product (α 糯 rice flour: pregelatinized tapioca starch = 83:17): Commercial product α 粳 rice rice flour preparation (α 粳 rice flour: pregelatinized tapioca starch = 83:17): Commercial product
Roasted rice pulverized product: baked rice (crushed) -G manufactured by Goat Show Co., Ltd., sieve opening of 0.25 mm.

Maltose: Sanmaru made by Hayashibara Shoji Co., Ltd.
Trehalose: Treha made by Hayashibara Corporation;
Salt: Commercial product;
Shortening: Plant-based commercial products;
Emulsifier: Lecithin manufactured by J Oil Mills Co., Ltd., purity 99% or more;
Spray oil: Fuji Oil's spray oil.

Example 1
Rice crackers were produced using the ingredients listed in Table 1. Specifically, as non-gelatinized powder, 230 parts by weight of β-glutinous rice powder prepared by mixing β-glutinous rice flour and tapioca starch at 83:17, and as cold water gelatinized flour, α-glutinous rice flour and tapioca starch α-cured product are used. And 70 parts by weight of α-rice-rice adjusted product and 20 parts by weight of roasted rice pulverized product. The total weight of ungelatinized powder and cold water gelatinized powder is 320 parts by weight.

  A mixture of 80 parts by weight of fat and oil shortening melted at 40 ° C. and 0.55 parts by weight of an emulsifier is added to ungelatinized powder and cold water gelatinized powder, followed by 30 parts by weight of maltose and trehalose 30 as sugars. A uniform dough was obtained by adding 5 parts by weight with a vertical cake mixer while adding a water part in which 230 parts by weight of water and 2.8 parts by weight of sodium chloride were dissolved. In these mixing steps, steaming was not performed. The dough was extruded and formed into a cylindrical shape by an extruder so as not to puff from a nozzle having an outer diameter of 4.3 mm, arranged on a light mesh while being pulled slightly, and cut into a length of 110 mm. The temperature of the dough in the extruder at this time was about 30 ° C. The outer diameter of the cut fabric was 4.0 mm and the length was 110 mm. The dough was well connected and the stick shape could be obtained very easily. Subsequently, it was baked at 200 ° C. for 15 minutes using a fixed oven to a residual water content of 1% by weight. The obtained rice cracker had an outer diameter of 5.3 mm and a length of 110 mm, had a uniform, almost straight cylindrical stick shape without blistering, and had good baking characteristics. In addition, when the obtained rice cracker was eaten, it melted well in the mouth, had no powderiness, was fragrant and very tasty like rice crackers.

(Examples 2-1 to 3-2)
Rice confectionery was produced in the same manner as in Example 1 with the formulation shown in Table 1. In Examples 2-1 to 2-2, cold water gelatinized powder: ungelatinized powder = 20: 80. In Examples 3-1 to 3-2, cold water gelatinized powder: ungelatinized powder = 40: 60. In any Example, the ratio of rice flour to tapioca starch was rice flour: tapioca starch = 83: 17. In any Example, the ratio of the total amount of saccharides was 20 parts by weight with respect to 100 parts by weight of the starch flour. The ratio of fats and oils was 13 parts by weight or 27 parts by weight with respect to a total of 100 parts by weight of starch flour. In any of the examples, the production characteristics of the stick were good, and a uniform, almost straight, stick-shaped rice cracker without blisters was obtained.

  As a result, it was found that rice crackers can be obtained satisfactorily when the ratio of cold water gelatinized powder: non-gelatinized powder is 20:80 to 40:60. It was found that rice crackers can be obtained satisfactorily when the ratio of the total amount of sugars is 20 parts by weight with respect to 100 parts by weight of the starch flour. It was found that rice confectionery can be obtained satisfactorily when the ratio of fats and oils is 13 parts by weight and 27 parts by weight with respect to 100 parts by weight of the starch flour. When the obtained rice crackers were eaten, the rice crackers of Examples 2-1 and 2-2 were not pulverized and had a fragrant taste like rice crackers. Examples 3-1 and 3-2 had a flavor that melted more in the mouth.

(Comparative Examples 1-1 to 2-2)
Rice confectionery was produced in the same manner as in Example 1 with the formulation shown in Table 1. In Comparative Examples 1-1 to 1-2, it was cold water gelatinized powder: ungelatinized powder = 7: 93. In Comparative Examples 2-1 to 2-2, cold water gelatinized powder: ungelatinized powder = 70: 30. In any comparative example, the ratio of rice flour to tapioca starch was rice flour: tapioca starch = 83: 17. Also in any comparative example, the ratio of the total amount of saccharides was 20 weight part with respect to the total 100 weight part of starch flour. The ratio of fats and oils was 13 parts by weight or 27 parts by weight with respect to a total of 100 parts by weight of starch flour. In Comparative Examples 1-1 and 1-2, the stickiness is not as good as in Examples 1, 2-1, and 2-3, and the extensibility is inferior. It was possible. In Comparative Examples 2-1 and 2-2, the stickiness of the dough was intense and the workability from mixing to molding was extremely inferior.

  As a result, when the ratio of cold water gelatinized powder: non-gelatinized powder was 7:93 (Comparative Examples 1-1 to 1-2), it was found that molding into a stick was impossible. When the obtained rice crackers were eaten, all of the rice crackers of Comparative Examples 1-1 to 1-2 were powdery and did not melt well, and had a very poor texture.

  When the ratio of cold water gelatinized powder: non-gelatinized powder is 70:30 (Comparative Examples 2-1 to 2-2), there is a problem in that it is difficult to obtain a uniform stick having large deformation and burning during firing. I found out. When the obtained rice crackers were eaten, all of the rice crackers of Comparative Examples 2-1 to 2-2 were inferior in texture, such as uneven texture due to large blisters.

(Examples 4-1 to 6-3 and Comparative Examples 4-1 to 6-2)
Rice crackers were produced in the same manner as in Example 1 with the formulations shown in Tables 2 and 3. In Examples 4-1 and 5-2, the ratio was cold water gelatinized powder: ungelatinized powder = 34: 66. In Example 5-1, it was cold water gelatinized powder: non-gelatinized powder = 40: 60. In Example 6-1, cold water gelatinized powder: ungelatinized powder = 60: 40. In Examples 4-2, 5-4, and 6-3, the ratio was cold water gelatinized powder: ungelatinized powder = 20: 80. In Example 5-3, it was cold water gelatinized powder: non-gelatinized powder = 23: 77. In Example 6-2, it was cold water gelatinized powder: non-gelatinized powder = 50: 50. In any of the examples and comparative examples, the ratio of the total amount of saccharides was 20 parts by weight with respect to 100 parts by weight of the starch flour. The ratio of fats and oils was 27 weight parts with respect to 100 weight parts of starch flour in total. In any of the examples, the production characteristics of the stick were good, and a uniform, almost straight, stick-shaped rice cracker without blisters was obtained.

  As a result, β 粳 rice flour adjusted product: α 糯 rice flour adjusted product = 66: 34-80: 20 (β 粳 rice flour: α 糯 rice flour = 55: 28-66: 17), the results of Example 3-2 are also combined. It was found that a stick shape can be easily obtained at 60:40 to 80:20. In the combination of β-glutinous rice flour and α-glutinous rice flour, as shown in Comparative Example 4-2, when there is too much β-glutinous rice flour, the tissue is hard and powdery, as shown in Comparative Example 4-1, When there was too much glutinous rice flour, the blister was big.

  It was found that a stick shape can be easily obtained with β-boiled rice powder adjusted product: α-boiled rice powder adjusted product = 60: 40-80: 20 (β-boiled rice powder: α-boiled rice powder = 50: 33-66: 17). . In the combination of β-glutinous rice flour and α-glutinous rice flour, as shown in Comparative Example 5-2, when there was too much β-glutinous rice flour, the dough was not connected and could not be formed into a stick shape. As shown in Comparative Example 5-1, when there was too much α-glutinous rice flour, there were many blisters.

  It was found that a stick shape can be easily obtained with β-boiled rice powder adjusted product: α-boiled rice powder adjusted product = 40: 60-80: 20 (β-boiled rice powder: α-boiled rice powder = 33: 50-66: 17). . In the combination of β-glutinous rice flour and α-glutinous rice flour, as shown in Comparative Example 6-2, when there was too much β-glutinous rice flour, the tissue became hard and powdery. As shown in Comparative Example 6-1, when there was too much α-glutinous rice flour, blistering increased. Compared with other combinations, there was a tendency that even when the ratio of α-rice-rice flour was high, the blistering was less.

(Comparative Examples 7-1 to 7-2)
Rice confectionery was produced in the same manner as in Example 1 with the formulation shown in Table 3. In Comparative Example 7-1, cold water gelatinized powder: ungelatinized powder = 29: 71. In Comparative Example 7-2, cold water gelatinized powder: ungelatinized powder = 7: 93. Also in any comparative example, the ratio of the total amount of saccharides was 20 weight part with respect to the total 100 weight part of starch flour. The ratio of fats and oils was 27 weight parts with respect to 100 weight parts of starch flour in total. In any of the comparative examples, the blister was large and a straight stick could not be obtained.

  In this way, in β-boiled rice powder adjusted product: α-boiled rice powder adjusted product = 71: 29 to 93: 7 (β-boiled rice powder: α-boiled rice powder = 59: 24-77: 6), the blister is large and straight. I can't get it.

(Examples 7-1 to 7-2)
Rice confectionery was produced in the same manner as in Example 1 with the formulation shown in Table 4. In Example 7-1, it was cold water gelatinized powder: non-gelatinized powder = 23: 77. In Example 7-2, cold water gelatinized powder: ungelatinized powder = 50: 50. In any of the examples and comparative examples, the ratio of the total amount of saccharides was 20 parts by weight with respect to 100 parts by weight of the starch flour. The ratio of fats and oils was 27 weight parts with respect to 100 weight parts of starch flour in total. In any of the examples, the production characteristics of the stick were good, and a uniform, almost straight, stick-shaped rice cracker without blisters was obtained.

As a result, it was found that the stick shape can be easily obtained in any case of a combination of β-glutinous rice flour and α-cooked rice flour preparation or a combination of β-glutinous rice flour and α-cooked rice flour preparation.

(Example 8)
Rice crackers were produced using the same raw materials and procedures as in Example 1. Immediately after the baking of rice crackers, 20 parts by weight of seasoning oil per 100 parts by weight of rice crackers was sprayed onto the rice crackers. As a result, a rice confection having an even better flavor was obtained.

Example 9
When extruding the dough, it was extruded from a ring-shaped nozzle having an outer diameter of 6.8 mm and an inner diameter of 3 mm, arranged on a light mesh while being pulled slightly, cut into a length of 110 mm, and 15 at 200 ° C. using a fixed oven. A rice cracker was produced by the same raw material and the same procedure as in Example 1 except that the rice cracker was baked for minutes and the resulting rice cracker had a hollow stick shape with an outer diameter of 6 mm and an inner diameter of 4 mm. A uniform, almost straight, hollow stick-shaped rice cracker with a crispy feel and no blister was obtained. The firing characteristics were also good.

  From the results of these Examples and Comparative Examples, it was found that the combination of β-glutinous rice flour and α-glutinous rice flour was the best in that it was not powdery and melted well in the mouth.

  The present invention provides a simple method for producing rice crackers.

Claims (13)

A rice cracker obtained by baking a dough containing 10 to 30 parts by weight of saccharides and 5 to 40 parts by weight of fats and oils with respect to 100 parts by weight of flour starch consisting of cold water gelatinized powder and ungelatinized powder,
The weight ratio of the cold water gelatinized powder and ungelatinized powder in the dough is cold water gelatinized powder: ungelatinized powder = 15: 85-40: 60,
The flour starches include (i) cold water gelatinized brown rice flour and ungelatinized brown rice flour; or (ii) cold water gelatinized brown rice flour and ungelatinized brown rice flour;
The total weight of the rice flour is 70% to 100% by weight of the weight of the flour starch;
Rice confectionery in which the shape of the rice confectionery is stick-shaped. A rice cracker obtained by baking a dough containing 10 to 30 parts by weight of saccharides and 5 to 40 parts by weight of fats and oils with respect to 100 parts by weight of flour starch consisting of cold water gelatinized powder and ungelatinized powder,
The weight ratio of the cold water gelatinized powder and the non-gelatinized powder in the dough is cold water gelatinized powder: ungelatinized powder = 15: 85-60: 40,
The flour starches include (iii) cold water gelatinized brown rice flour and ungelatinized brown rice flour;
The total weight of the rice flour is 70% to 100% by weight of the weight of the flour starch;
Rice confectionery in which the shape of the rice confectionery is stick-shaped.   The rice according to claim 1 or 2, wherein the rice cracker is obtained by forming a dough into a stick shape while substantially maintaining the smoothness of the surface, and then baking the formed product without drying. Confectionery.   The rice cracker according to claim 1 or 2, which is obtained by impregnating the baked product with 5 to 40% by weight of the fat and oil in the weight of the baked product in addition to the fats and oils in the dough.   Rice confectionery according to claim 1 or 2, wherein 100 parts by weight of the flour starch comprises 1 to 50 parts by weight of baked rice.   The rice cracker according to claim 5, wherein the baked rice is a powder having a particle size of 2 mm or less.   The rice cracker according to claim 1 or 2, wherein the weight of non-reducing sugar excluding sugar in 10 to 30 parts by weight of sugars in the dough is 3 to 30 parts by weight.   The rice cracker according to claim 7, wherein the non-reducing sugar is trehalose.   The rice cracker according to claim 1 or 2, wherein the rice cracker has a columnar shape, a diameter of 2 mm to 10 mm, and a length of 40 to 150 mm.   The rice cracker according to claim 1 or 2, which has a hollow shape. A method for producing rice crackers,
This is a process to obtain dough by mixing 10 to 30 parts by weight of sugar and 5 to 40 parts by weight of fats and oils with 100 parts by weight of flour starch consisting of cold water gelatinized powder and ungelatinized powder. The ratio of the weight of the cold water gelatinized powder and the non-gelatinized powder is cold water gelatinized powder: non-gelatinized powder = 15: 85 to 40:60, and the flour starch is (i) cold water paste Or (ii) cold-water gelatinized non-gelatinized rice flour and non-gelatinized non-gelatinized rice flour, and the total weight of the rice flour is 70% by weight to the weight of the flour starch A step of 100% by weight;
A step of forming the dough into a stick shape with an extruder while substantially maintaining the smoothness of the surface; and a step of baking the formed product without drying to obtain a stick-shaped rice cake. The method whose outer diameter of this stick-shaped rice cracker is 2 mm-10 mm. A method for producing rice crackers,
This is a process to obtain dough by mixing 10 to 30 parts by weight of sugar and 5 to 40 parts by weight of fats and oils with 100 parts by weight of flour starch consisting of cold water gelatinized powder and ungelatinized powder. The ratio of the weight of the cold water gelatinized powder to the non-gelatinized powder is cold water gelatinized powder: ungelatinized powder = 15: 85 to 60:40, and the flour starch is (iii) cold water paste A process comprising cornified rice flour and ungelatinized glutinous rice flour, wherein the total weight of the rice flour is 70% to 100% by weight of the weight of the flour starches;
A step of forming the dough into a stick shape with an extruder while substantially maintaining the smoothness of the surface; and a step of baking the formed product without drying to obtain a stick-shaped rice cake. The method whose outer diameter of this stick-shaped rice cracker is 2 mm-10 mm.   The method according to claim 11 or 12, wherein the stick-shaped rice cracker is a hollow stick shape having an outer diameter of 3 mm to 10 mm and an inner diameter of 1 mm to 8 mm.