JP2013179842A - Quality improving agent for rice cracker and rice cracker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improving agent for rice cracker giving excellent palate feeling to rice cracker having Indica rice as a main raw material, capable of forming dough suitable for handling when producing, and capable of suppressing crack when drying and baking.SOLUTION: A rice cracker having Indica rice as a main raw material includes, as a quality improving agent for rice cracker, processed tapioca starch of one kind or two or more kinds selected from bleached tapioca starch, oxidized tapioca starch, acetylated tapioca starch, acetylated bleached tapioca starch, and acetylated oxidized tapioca starch. The processed tapioca starch preferably has a heat dissolution degree of ≥20% and a heat swelling degree of ≥35 times.

Description

  The present invention relates to a quality improver for indica rice rice crackers and a rice cracker containing the quality improver.

  Rice confectionery is a confectionery produced from rice. After adding starch, wheat flour, buckwheat flour, etc. as auxiliary ingredients to rice, rice flour or sake powder as the main ingredient, the dough is obtained by steaming. After cooling and / or rolling, it is cooled, dried, cut, shaped, baked or oiled, seasoned with seasonings such as soy sauce, salt, sugar and the like. Rice crackers, rice crackers, hail, persimmon seeds, etc. are known and are light and crispy rice confectionery with a unique texture.

  The main ingredient of rice crackers is mainly mochi and uruchi japonica rice, but with the recent increase in crop prices, as a cheap alternative food material for japonica rice, the production volume is five times that of japonica rice. Indica rice, which is moderate and inexpensive, is attracting attention. However, indica rice has a higher amylose content in starch compared to japonica rice, and the aging of starch is extremely high, so when used in rice crackers, when dough is dried, baked and / or oiled There was a tendency for cracks to occur easily. Moreover, there existed a problem of giving the unpleasant hard and crunchy texture to rice crackers.

  In order to use indica rice as rice crackers, various studies have been made in the past. For example, Patent Document 1 describes that cell wall composition component degrading enzyme cellulase is allowed to act on indica rice in order to produce rice crackers in the same process as japonica rice. Patent Document 2 describes that by adding an alkaline calcium agent to indica rice, gelatinization characteristics are modified, and rice confectionery having excellent taste, texture, flavor and the like can be obtained. Patent Document 3 describes a processed food made from rice, characterized by containing high amylose rice and tapioca starch as main components. Patent Document 4 discloses that rice and / or rice flour can be formed into dough having excellent processing characteristics by adding a waxy potato starch that has been cross-linked or acetylated to the rice flour. Is obtained. Patent Document 5 discloses that one or two kinds selected from tapioca starch, sago starch, potato starch and waxy corn starch are used in the manufacture of rice crackers containing waxy corn starch as a main ingredient in an amount of about 10% by weight or more. 5 to 95% by weight of a modified starch comprising 0 to 100 parts by weight of crosslinked tapioca starch to 100 parts by weight of acetylated starch and / or hydroxypropylated starch produced from more than one kind of raw material starch It is described that cracking of rice crackers during drying and baking can be improved. In addition, Patent Document 6 is a rice confectionery that is excellent in swelling and has a good texture by adding starch obtained by using a combination of crosslinking treatment and sodium hypochlorite treatment to tapioca starch as an auxiliary material starch of rice confectionery. Is obtained.

JP-A-7-163297 JP-A-10-191893 Japanese Patent Laid-Open No. 9-28331 JP 2007-151517 A JP-A-6-276949 JP-A-2005-27644

  However, the techniques of Patent Documents 1 and 2 are complicated methods for enzyme treatment and alkali treatment, and cannot be said to be a method with good productivity. In addition, Patent Document 3 includes rice noodles, spring rolls, gyoza, wonton, ravioli, tacos and other skins as processed foods made from high amylose rice. However, rice confections are not described. Absent. Furthermore, in the said patent documents 4-6, it is only description about the rice cracker which uses japonica rice as a raw material, and providing favorable food texture and shape stabilization with respect to the rice cracker which uses indica rice as a raw material is described. It has not been.

  Therefore, the object of the present invention is to impart a good texture to rice crackers made mainly of indica rice, to form a dough suitable for handling during production, and to further prevent cracks during drying and baking. An object of the present invention is to provide a rice cracker quality improver that can be suppressed and a rice cracker containing the same.

  The inventors of the present invention have intensively studied to achieve the above object and have completed the present invention.

  That is, one of the present invention contains one or two or more kinds of processed tapioca starch selected from bleached tapioca starch, oxidized tapioca starch, acetylated tapioca starch, acetylated bleached tapioca starch and acetylated oxidized tapioca starch. The quality improving agent of the indica rice rice cracker characterized by this is provided.

  In the rice cracker quality improving agent of the present invention, the processed tapioca starch preferably has a heat solubility of 20% or more and a heat swelling degree of 35 times or more.

  The processed tapioca starch preferably has a carboxyl group content of 0.4% by mass or less.

  The processed tapioca starch is preferably one or more selected from acetylated tapioca starch, acetylated bleached tapioca starch and acetylated oxidized tapioca starch having an acetyl group content of 0.9% by mass or more.

  The processed tapioca starch is preferably at least one selected from acetylated bleached tapioca starch and acetylated oxidized tapioca starch.

  On the other hand, another aspect of the present invention is to provide a rice cracker characterized in that it contains indica rice as a main ingredient and contains the above-described quality improver for indica rice crackers.

  According to the present invention, rice confectionery mainly made of indica rice is added with tapioca starch that has been subjected to a specific process to give a light and crispy texture unique to rice confectionery, and immediately after dough preparation. The material property which softens and hardens | cures after cooling can be provided, and also the crack at the time of drying and baking can be suppressed.

  In the present invention, one or two or more kinds of processed tapioca starch selected from bleached tapioca starch, oxidized tapioca starch, acetylated tapioca starch, acetylated bleached tapioca starch and acetylated oxidized tapioca starch are used.

  The bleached tapioca starch used in the present invention can be obtained, for example, by a bleaching treatment under mildly acidic to alkaline conditions by the following method.

  Water is previously added to the tapioca starch used as a raw material to form a slurry of 30 to 45% by mass. An acid such as hydrochloric acid or an alkali agent such as sodium hydroxide is added to adjust the pH to 5-12. An aqueous sodium hypochlorite solution in which the starch paste after the preparation does not have a low viscosity and the carboxyl group content in the starch is less than 0.1% by mass (for example, the effective chlorine concentration is about 0.01% with respect to the starch) Is added to the slurry and reacted for 30-120 minutes. Thereafter, it is washed with water, dehydrated and then dried.

  The oxidized tapioca starch used in the present invention can be obtained, for example, by the following method.

  Water is previously added to the tapioca starch used as a raw material to form a slurry of 30 to 45% by mass. An acid such as hydrochloric acid or an alkali agent such as sodium hydroxide is added to adjust the pH to 5-12. An aqueous sodium hypochlorite solution (for example, having an effective chlorine concentration of 1 with respect to starch) such that the starch paste after the preparation has a reduced viscosity and the carboxyl group content in the starch is 0.1% by mass or more and 1.1% by mass or less. %) Is added to the slurry and reacted for 30-120 minutes. Thereafter, it is washed with water, dehydrated and then dried.

  The acetylated tapioca starch used in the present invention can be obtained, for example, by the following method.

  Water is previously added to the tapioca starch used as a raw material to form a slurry of 30 to 45% by mass. An alkaline agent such as sodium hydroxide is added to adjust the pH to 8-12. Add 1 to 10% by weight of acetic anhydride or vinyl acetate to the starch and react for 10 to 180 minutes. Thereafter, it is washed with water, dehydrated and then dried.

  The acetylated bleached tapioca starch used in the present invention can be obtained, for example, by the following method.

  Water is previously added to the tapioca starch used as a raw material to form a slurry of 30 to 45% by mass. An acid such as hydrochloric acid or an alkali agent such as sodium hydroxide is added to adjust the pH to 5-12. An aqueous sodium hypochlorite solution in which the starch paste after the preparation does not have a low viscosity and the carboxyl group content in the starch is less than 0.1% by mass (for example, the effective chlorine concentration is about 0.01% with respect to the starch) Is added to the slurry and reacted for 30-120 minutes. Next, 1 to 10% by mass of acetic anhydride or vinyl acetate based on the starch is added to the slurry and reacted for 10 to 180 minutes. Thereafter, it is washed with water, dehydrated and then dried.

  The acetylated oxidized tapioca starch used in the present invention can be obtained, for example, by the following method.

  Water is previously added to the tapioca starch used as a raw material to form a slurry of 30 to 45% by mass. An acid such as hydrochloric acid or an alkali agent such as sodium hydroxide is added to adjust the pH to 5-12. An aqueous sodium hypochlorite solution (for example, having an effective chlorine concentration of 1 with respect to starch) such that the starch paste after the preparation has a reduced viscosity and the carboxyl group content in the starch is from 0.1% by mass to 1.3% by mass. %) Is added to the slurry and reacted for 30-120 minutes. Next, 1 to 10% by mass of acetic anhydride or vinyl acetate based on the starch is added to the slurry and reacted for 10 to 180 minutes. Thereafter, it is washed with water, dehydrated and then dried.

  The processed tapioca starch used in the present invention preferably has a heat solubility of 20% or more and a heat swelling degree of 35 times or more, a heat solubility of 40 to 60% and a heat swelling degree of 40 to 60. More preferably, it is double. When the value of the heat solubility or the heat swelling degree is smaller than these ranges, the texture of rice crackers tends to be hard and the degree of swelling tends to be low. Also, the cooling and curing rate of the dough tends to be slightly slow, and the handling properties during production tend to be poor.

  The heat solubility is the amount of sugar eluted from starch granules when starch is gelatinized by heating, and means a value calculated as follows in this specification.

  A starch sample (0.2 g) is dispersed in 19.8 ml of water, heated in a boiling water bath for 30 minutes, and then cooled in a 25 ° C. tap water bath for 30 minutes. Subsequently, this liquid is centrifuged (3000 rpm, 10 minutes) to separate the precipitate layer and the upper layer. The total amount of sugar contained in the upper layer is measured by the phenol-sulfuric acid method, and the heating solubility is calculated as the concentration by mass with respect to the volume.

  In the present specification, the degree of thermal swelling means a value calculated as follows.

  A starch sample (1.0 g) is dispersed in 100 ml of water, heated for 30 minutes with occasional stirring in boiling water, and then cooled to 30 ° C. Next, this paste solution is centrifuged (3000 rpm, 10 minutes) to be divided into a paste layer and a supernatant layer, and the weight of the paste layer is measured to obtain c. Next, after the weight-measured adhesive layer is dried at 105 ° C., the weight is measured and set to d, and the value of c / d is set to the degree of heating swelling (times). When the glue layer and the supernatant layer are not separated, it can be evaluated that the degree of swelling is “very large”.

  The values of the heat solubility and the heat swell degree decrease when a binding mode is introduced into starch molecules by treatment with a crosslinking agent such as sodium trimetaphosphate and phosphoryl chloride. On the other hand, when the starch molecules are reduced in molecular weight by treatment with an aqueous sodium hypochlorite solution, saccharifying enzyme, acid, or the like, the value increases. Therefore, according to a method well known to those skilled in the art, these treatments can be appropriately performed within a range not impairing the effects of the present invention to adjust the heating solubility and / or the heating swelling degree.

  The processed tapioca starch used in the present invention preferably has a carboxyl group content of 0.4% by mass or less, and more preferably 0.02% by mass or less. If the value of the carboxyl group content is larger than these ranges, the dough after cooling and hardening tends to be hard and easy to cut. In addition, rice crackers tend to crack during drying and baking. The carboxyl group content increases or decreases depending on the amount of an oxidizing agent such as sodium hypochlorite used during the processing preparation such as bleaching and oxidation described above. Therefore, when preparing these processed tapioca starches, the carboxyl group content can be adjusted by appropriately adjusting the concentration of the oxidizing agent, the treatment time, and the like.

  In the present specification, the carboxyl group content means a value calculated as follows.

  The dried tapioca starch is crushed with care so as not to absorb moisture, and 3 g is accurately weighed through a standard mesh sieve of 850 μm. To this is added 25 ml of 0.1N hydrochloric acid, and the mixture is allowed to stand for 30 minutes with occasional stirring, followed by suction filtration. The residue of the beaker is washed into the filter with water. The residue on the filter paper is washed with water until the washing solution does not react with chloride, and the residue after washing is collected. This is put into a beaker, 300 ml of water is added and suspended, heated in a water bath with stirring and gelatinized, and further heated for 15 minutes. Remove from the water bath, and titrate with a 0.1 mol / L sodium hydroxide solution while hot (indicator: phenolphthalein). Separately, the same amount of raw starch is accurately weighed, placed in a beaker, added with 10 ml of water, and stirred for 30 minutes to be suspended. The suspension is suction filtered and the beaker residue is washed into the filter. The residue on the filter paper is washed with 200 ml of water, and the residue after washing is collected. This is put into a beaker, 300 ml of water is added and suspended, and the operation is performed in the same manner as above, and the titer (ml) with 0.1 mol / L sodium hydroxide solution is defined as B. The carboxyl group content is calculated by the following formula (1).

  Carboxyl group content (%) = {(SB) × 0.45} / starch sample dry matter weight (g) (1)

  The processed tapioca starch used in the present invention is preferably one or more selected from acetylated tapioca starch, acetylated bleached tapioca starch and acetylated oxidized tapioca starch having an acetyl group content of 0.9% by mass or more. More preferably, the processed tapioca starch has an acetyl group content of 1.9% by mass or more. When the value of the acetyl group content is smaller than these ranges, the cooling and curing rate of the dough tends to be slightly slow, and the handling property during production tends to be poor. The acetyl group content increases or decreases depending on the amount of acetylating agent such as acetic anhydride or vinyl acetate used at the time of processing preparation such as acetylation. Therefore, when preparing these processed tapioca starches, the acetyl group content can be adjusted by appropriately adjusting the concentration of the acetylating agent, the treatment time, and the like.

  In the present specification, the acetyl group content means a value calculated as follows.

  A starch sample (5.0 g) was accurately weighed and suspended in 50 ml of water, a few drops of phenolphthalein reagent were added, and 0.1 mol / l sodium hydroxide solution was added dropwise until the solution turned a slight red color. Add exactly 25 ml of sodium hydroxide solution, cap and shake vigorously for 30 minutes, being careful not to let the temperature rise above 30 ° C. Titrate excess sodium hydroxide with 0.2 mol / l hydrochloric acid. The end point is when the faint red color of the liquid disappears, and the titer (ml) is b. Separately, a blank test without adding a starch sample is performed, and the titer (ml) is defined as a. The acetyl group content is calculated by the following formula (2).

Acetyl group content (%) = (ab) × n × 0.043 × 100 / w (2)
(In the above formula (2), a: blank test titration (ml), b: sample titration (ml), n: titer of 0.2 mol / l hydrochloric acid, w: weight of dried starch sample (g) means.)

  The quality improving agent for rice crackers of the present invention is not applied to japonica rice, which is generally used as a raw material for rice crackers, but to indica rice rice crackers mainly made of indica rice. Indica rice is also called long grain seed, long grain rice, amylose rice, Thai rice, etc., and since the amylose content in starch is high, it is known that the viscosity when this starch is gelatinized is low. Indica rice is also known to be varieties and varieties due to the difference in amylose content. The present invention is not particularly limited to these types of indica rice and is applied. Furthermore, rice, rice flour, sake powder and the like are known as forms of indica rice when used as a raw material. The present invention is applied without particular limitation to the raw material form of these indica rice.

  In the rice cracker quality improving agent of the present invention, the processed tapioca starch described above may be used as it is, or as appropriate, phosphate, organic acid salt, carbonate, protein (soy protein, milk Protein, wheat protein), saccharified products and other auxiliary materials may be further blended to provide the quality improver. Moreover, you may use together 2 or more types of a different kind of processed tapioca starch as a processed tapioca starch. And this quality improver is added to the ingredients of rice crackers made mainly of indica rice, and the above processed tapioca starch is incorporated into the rice crackers and their dough, so that the texture and handling during production Indica rice crackers with improved properties and reduced cracking during drying and baking can be obtained.

  On the other hand, the rice confectionery of the present invention is characterized by using indica rice (rice, rice flour, sake powder, etc.) as a main raw material and the processed tapioca starch described above as a secondary raw material. Typically, it is preferable to contain 55 to 98% by mass of Indica rice and 2 to 45% by mass of the above-described processed tapioca starch in terms of solid content, and 65 to 90% by mass of Indica rice and the above-mentioned processed tapioca. It is more preferable to contain 10 to 35% by mass of starch. Moreover, you may add suitably wheat flour, buckwheat flour, a seasoning, various food additives, etc. as another raw material.

  The rice cracker of the present invention can be prepared according to a method well known to those skilled in the art. For example, the raw material is mixed with water and steamed to make a dough, which is sown and / or rolled, and then cooled. It can be prepared by seasoning with seasonings such as soy sauce, salt, sugar, etc., through steps such as drying, cutting, molding, baking, and oiling. In addition, the preparation process described here is an example, and of course, according to the various forms of rice crackers, a process can be abbreviate | omitted or another process can be added suitably.

  Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following examples.

(Various starches)
Various starches were prepared or obtained as follows.

<Starch Sample 1: Bleached Tapioca Starch>
Water was added to 300 g of raw tapioca starch to prepare a 40% by mass slurry, which was adjusted to 30 ° C. After adding 3% sodium hydroxide aqueous solution to this starch slurry and adjusting to pH 10, 1 hour after adding sodium hypochlorite aqueous solution in an amount of 0.08% effective chlorine based on the mass of starch. Stirring was maintained. Furthermore, after adjusting to pH 5 using 9% hydrochloric acid, 0.05% sodium sulfite was added to the mass of the starch, and then stirring was maintained for 30 minutes to eliminate residual chlorine. The starch slurry was dehydrated through a 250-mesh sieve, and further 2 L of water was added for dehydration in the same manner. The bleached tapioca starch obtained by drying with a shelf dryer was used as starch sample 1.

<Starch sample 2: oxidized tapioca starch>
Starch sample 2 was “TOFF # 07 (trade name)” manufactured by Asia Modified Starch Co., Ltd., which is oxidized tapioca starch.

<Starch sample 3: oxidized tapioca starch>
Starch sample 3 was “TO # 5 (trade name)” manufactured by Asia Modified Starch Co., Ltd., which is oxidized tapioca starch.

<Starch sample 4: oxidized tapioca starch>
Starch sample 4 was “TO # 3 (trade name)” manufactured by Asia Modified Starch Co., Ltd., which is oxidized tapioca starch.

<Starch Sample 5: Acetylated Tapioca Starch>
Starch sample 5 was “MT-01 (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an acetylated tapioca starch.

<Starch Sample 6: Acetylated Tapioca Starch>
Water was added to 300 g of raw tapioca starch to prepare a 40% by mass slurry, which was adjusted to 30 ° C. A 10% aqueous sodium carbonate solution was added to the starch slurry to adjust the pH to 10, and then 2.0 mass% vinyl acetate was added to the weight of the starch, and stirring was maintained for 30 minutes. Further, the acetylation reaction was completed by adjusting the pH to 5 using 9% hydrochloric acid, and the mixture was dehydrated through a 250 mesh sieve, and further dehydrated by adding 2 L of water. Acetyl tapioca starch obtained by drying this dehydrated product with a shelf dryer was used as a starch sample 6.

<Starch Sample 7: Acetylated Tapioca Starch>
Starch sample 7 was “MT-01B (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an acetylated tapioca starch.

<Starch Sample 8: Acetylated Bleached Tapioca Starch>
Starch sample 8 was “TEMPUFFF # 08 (trade name)” manufactured by Asia Modified Starch Co., Ltd., which is an acetylated bleached tapioca starch.

<Starch Sample 9: Mixture of Acetylated Bleached Tapioca Starch and Bleached Tapioca Starch>
A starch sample 9 was prepared by mixing starch samples 1 and 8 at an equal mass ratio.

<Starch sample 10: acetylated oxidized tapioca starch>
Starch sample 10 was “MS # 6100 (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is acetylated oxidized tapioca starch.

<Starch Sample 11: Phosphoric Acid Crosslinked Tapioca Starch>
The starch sample 11 was “NEOVIS T-205 (trade name)” manufactured by Asia Modified Starch Co., Ltd., which is a phosphate-crosslinked tapioca starch.

<Starch Sample 12: Raw Tapioca Starch>
The starch sample 12 was “TAPIOCA STARCH (trade name)” manufactured by Asia Modified Starch Co., Ltd., which is an unprocessed tapioca.

<Starch Sample 13: Waxy Corn Starch>
The starch sample 13 was “eclipse waxy starch Y (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an unprocessed waxy corn starch.

  Table 1 summarizes the characteristics of various starches.

(Preparation of dough for rice crackers)
After operating a kneader (S0.5-0.GH-E manufactured by Moriyama Seisakusho Co., Ltd.) at a paddle rotation speed of 30 rpm and a jacket temperature of 50 ° C. 50 g of starch and 200 g of glutinous indica rice flour were added and kneaded for 3 minutes. Thereafter, the jacket temperature was set to 130 ° C., the lid of the mixing box was closed, and kneading was carried out for 20 minutes to prepare a dough for rice crackers. Moreover, dough was similarly prepared using 250 g of glutinous seed indica rice flour without blending various starches.

(Preparation of rice crackers)
The dough obtained by the above operation was sealed in a cylindrical container (inner diameter 20 mm, inner height 90 mm), and cooled and cured under the condition of 5 ° C. for 24 hours. Thereafter, the cured dough was taken out from the cylindrical container, cut into a thickness of 2 mm, and dried at 45 ° C. using a forced air dryer (DRK633DB manufactured by ADVANTEC) until the moisture content of the dough became 25% on the frying net. During drying, the dough was inverted every 5 minutes in order to prevent warping of the dough. The dried dough with the dough moisture decreased to 25% was baked under the conditions of 240 ° C. and 5 minutes using an electric muffle furnace (KM-420 manufactured by ADVANTEC) to obtain a rice cracker sample. The same operation was repeated to obtain an amount of rice cracker sample necessary for the evaluation. Table 2 shows the composition of various rice crackers.

[Test Example 1] (Rice texture of rice crackers)
About rice cracker samples 1-14, the texture when eating these is "◎: Light and crispy texture that is good as rice cake", "○: Light texture that is good as rice cake", " The evaluation was based on an average evaluation of eight panelists based on the criteria of “△: Slightly light texture” and “×: Hard texture that was crunchy”. The results are summarized in Table 3. In addition, representative evaluation comments of panelists are added in the table.

  As shown in Table 3, the rice cracker samples 11 to 14 not only showed a crunchy and hard texture, but also had a texture such as “stick to teeth” and “clogged”. On the other hand, rice cracker samples 1 to 10 generally showed a light texture. Especially rice cracker samples 1-4 and 8-10 showed light and crispy texture and were good as rice crackers. From the above, bleached tapioca starch, oxidized tapioca starch, acetylated tapioca starch, acetylated bleached tapioca starch and acetylated oxidized tapioca starch are suitable as quality improvers for Indica rice rice crackers, and in particular, the heating solubility is 20%. As described above, it was shown that the heat swelling degree is 35 times or more.

[Test Example 2] (Rice cracks)
About rice cracker samples 1-14, 20 points of each rice cracker sample were extracted at random, and the ratio of these cracks was “◎: the ratio of cracked rice crackers was 0-10%”, “O: cracked. Visual evaluation based on the criteria of “rice cracker ratio of 11-40%”, “△: cracked rice cracker ratio of 41-60%”, “x: cracked rice cracker ratio of 61-100%” did. The results are summarized in Table 4.

  As shown in Table 4, rice cracker sample 14 was cracked in 85% of the obtained rice cracker, whereas rice cracker samples 1 to 13 were cracked compared to rice cracker sample 14. Decreased significantly. Furthermore, the rice cracker samples 1, 4 to 10 and 12 showed a significant improvement. In particular, the rice cracker sample 8 remained at an incidence of 5%.

[Test Example 3] (Handling during manufacture)
In general, the handling conditions during the manufacture of rice crackers are as follows: the dough after steaming is required to have a soft and firm physical property in order to improve processability and mechanical resistance, and the curing rate by cooling is required to shorten the manufacturing time. Fast fabric properties are required. Then, the handling at the time of manufacture was evaluated about the rice cracker samples 1-14 with the following method.

(Maximum load 1 hour after dough preparation)
The dough immediately after preparation is filled into a glass cell (inner diameter 30 mm, inner height 12 mm), covered with parafilm to prevent drying and left at 28 ° C. for 1 hour, and three samples for hardness analysis are obtained. Obtained. Thereafter, the parafilm at the top of the dough was removed, and the hardness of the dough was analyzed using a creep meter (manufactured by Yamaden Co., Ltd., RE2-30005B). A 20 N load cell and a φ12 mm cylindrical plunger were used for the measurement, and a preload (0.03 N was applied, the plunger was returned and attenuated to 0.01 N) was applied to the fabric, and then 1.0 mm / sec. The average value of the maximum load when a load was applied up to a strain rate of 70% at a speed of was recorded.

(Load at 20% distortion after cooling)
The dough cooled and hardened for 24 hours under the condition of 5 ° C. was taken out from the cylindrical container, cut into a thickness of 10 mm with a cutter and returned to room temperature, and three samples for hardness analysis were obtained. Then, it used for the creep meter (the Yamaden Co., Ltd. product, RE2-30005B), and analyzed the hardness of the dough. A 20 N load cell and a wedge-shaped plunger (30 mm ² ) were used for the measurement, and a preload (0.03 N was applied and the plunger was returned and attenuated to 0.01 N) was applied to the dough to 1.0 mm / A load was applied at a speed of sec, and the average value of the load when the strain rate was 20% was recorded.

  In the measurement of the above hardness, when the maximum load after 1 hour of preparation of the dough exceeds 8.0 N, the dough is hard and easily cut, so that it is expected that the workability and the mechanical resistance are low. Moreover, when the load at the time of the distortion rate of 20% of the dough after cooling and hardening was 12.0 or less, the softness of the dough was conspicuous, and the hardening time was expected to be slow. Therefore, the evaluation of handling at the time of manufacture is as follows: “◯: The maximum load of the fabric after one hour of preparation is 8.0 N or less and the load when the strain rate of the fabric after cooling is 20% is 12.0 or more”, “△ : One condition is out of range ", and" X: Physical properties that are clearly unsuitable as a rice cracker dough ". The results are summarized in Table 5. In the table, evaluation comments regarding handling at the time of manufacture were added.

  As shown in Table 5, the dough of the rice cracker sample 14 had a remarkably low dough hardness after cooling and curing, and did not show a desirable value as a dough for rice crackers. The dough of rice confectionery samples 1, 4-9, 11-13 is suitable as the dough for rice confectionery 1 hour after preparation, and the dough of rice confectionery samples 2-4, 7-10, 13 after cooling and curing The dough physical properties were suitable as a rice cracker dough. Furthermore, the dough of rice confectionery samples 4, 7-9, and 13 is suitable as a dough for rice confectionery both after 1 hour of preparation and after cooling and curing, and it is clear that handling during manufacture can be performed particularly well. It became.

[Test Example 4] (Puffiness of rice crackers)
About rice cracker samples 1-14, the height which the dough cut out to thickness 2mm after cooling hardening expanded after baking was measured, and the degree of expansion (times) was computed. In addition, the evaluation of puffiness was made according to the criteria of “◎: moderately rounded and expanded as rice cracker”, “○: moderately expanded as rice cracker”, “△: slightly swollen”, and “×: not excessively expanded or expanded”. I did it. Each rice cracker sample was randomly extracted to examine the swelling property. The evaluation of the degree of expansion and the expandability was performed by the average value or average evaluation of 20 samples. The results are summarized in Table 6. In the table, an evaluation comment on expansion was added.

  As shown in Table 6, while the rice cracker sample 14 was too expanded, the dough layer was thinned and cracks were observed, whereas the rice cracker samples 1-4, 6-9, and 13 were moderately It expanded. Furthermore, the rice cracker samples 7 to 9 swelled moderately roundly and showed particularly good swelling properties as rice crackers.

Claims (6)

  Indica rice rice confectionery characterized by containing one or more kinds of processed tapioca starch selected from bleached tapioca starch, oxidized tapioca starch, acetylated tapioca starch, acetylated bleached tapioca starch and acetylated oxidized tapioca starch Quality improver.   The quality improving agent for indica rice rice crackers according to claim 1, wherein the processed tapioca starch has a heat solubility of 20% or more and a heat swelling degree of 35 times or more.   The quality improving agent for indica rice rice crackers according to claim 1 or 2, wherein the processed tapioca starch has a carboxyl group content of 0.4 mass% or less.   The processed tapioca starch is one or more selected from acetylated tapioca starch, acetylated bleached tapioca starch and acetylated oxidized tapioca starch having an acetyl group content of 0.9 mass% or more. The quality improving agent for indica rice crackers according to any one of the above items.   The quality improving agent for Indica rice confectionery according to any one of claims 1 to 4, wherein the processed tapioca starch is at least one selected from acetylated bleached tapioca starch and acetylated oxidized tapioca starch.   A rice cracker comprising indica rice as a main raw material and containing the quality improver for indica rice cracker according to any one of claims 1 to 5.