JP2018078813A - Production method of rice cracker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide rice crackers having a novel texture by further adding an oil content regarding rice crackers such as "Kakinotane"(seed of persimmon) produced through baking processing.SOLUTION: A production method of rice crackers is composed of a two-step heating process including: a baking step to a predetermined-shaped rice cracker dry dough, e.g. a dough of "Kakinotane", a dough of "Arare"(hail), and a dough of "Senbei"(plate-type rice cracker), and a frying step. The baking step is performed such that a water content of the rice crackers becomes 2-6% after the baking step. The frying step is performed first in a high temperature oil (200-230°C) and then in a low temperature oil (180-200°C). After that, seasoning is applied appropriately as needed.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing rice crackers that increase the amount of impregnated oil.

  As is well known, rice confectionery is generally produced after a dry dough having a predetermined shape is formed, followed by heat treatment (baking treatment or fried treatment) of the dry dough, followed by appropriate seasoning. is there. As a means for producing dried dough, for example, rice cracker “Matsuno-no-seed” is made by refrigerated and solidifying the rice cake formed in a rod shape, and then cut into a dough of a predetermined shape. Die cutting is performed in the process, followed by drying to form a dry dough (Patent Document 1), and then performing appropriate heat treatment (baking treatment or frying treatment) and seasoning treatment to produce.

  In addition, as a means of obtaining a wet rice cracker having a particularly unique texture, a method for producing rice cracker in which wet rice cracker having a high water content is manufactured using the above-described general method, and then dried again and subjected to secondary heat treatment. Is also known (Patent Document 2).

Japanese Patent Laid-Open No. 10-42789. Japanese Patent Laid-Open No. 2006-223237.

  For example, the conventional rice cracker “Koji no Tane” has a moisture content of 1.5% or less after heat treatment (after baking), and when seeking a change in taste, the preparation of the seasoning solution may be devised, but the oil content Even if a seasoning liquid containing is used, there is a limit to the penetration of oil into the interior.

  Similarly, even in the case of rice crackers or hail, even if a fried process is simply adopted for the heat treatment, there is a limit to oil penetration.

  Accordingly, the present invention proposes a method for producing rice crackers that can increase the amount of oil permeation and give a new and unprecedented texture.

  In the method for producing rice cracker according to claim 1 of the present invention, a rice cake dried dough having a predetermined shape is subjected to a baking treatment, followed by a two-stage heat treatment of a frying treatment. The frying process is performed at 2 to 6%, and the frying process is performed by the frying process with the low temperature oil after the frying process with the high temperature oil.

  In addition, the method for producing rice cracker according to claim 2 of the present invention includes a deep-fried treatment with high-temperature oil in the range of 200 to 230 ° C. and a subsequent deep-fried treatment with low-temperature oil in the range of 200 to 180 ° C. It is what you do.

  Thus, once the rice is baked to a high moisture content, a rice texture with a new texture can be provided by fried. For example, normal rice seeds (rice crackers) have a moisture content of 1.5% or less after baking treatment, and are subjected to stirring treatment with a seasoning liquid (40-50 ° C.) added with oil immediately after baking. However, the oil does not penetrate into the inside due to the fired coating, and even when the above-mentioned unglazed state is deep-fried, the oil penetration is not sufficient, and the color is poor and the stuffiness is produced, resulting in poor texture. However, oils that have been baked with high moisture as in the method of the present invention are likely to penetrate into the interior. In particular, the deep-frying process from high temperature to low temperature allows the oil content to penetrate into the dough by negative pressure, so that it can contain up to 12-17% of the oil content. Seeds (rice crackers) can be produced. The same is true for rice crackers made of sticky rice.

  The constitution of the method of the present invention is as described above, and it is possible to provide a new rice texture with a new texture different from a mere fried rice cake, and a new texture rice cake seed.

Explanatory drawing of the manufacturing process of this invention method.

  Next, an embodiment of the method of the present invention will be described. In the case of “rice seeds” as an embodiment, a rod-like dough-like dough (produced by koji or kneading after steamed rice or rice flour) is formed as usual, and refrigerated to solidify And cut into dry dough.

  Next, it is baked as usual (baking process using a roasting pot or oven). Especially, the baking time and baking temperature are adjusted as appropriate, and the water content is 2.0 to the extent that the surface is not burnt (white state). Finish the firing process so that it is within the range of 4.0%.

  The baking dough after the baking treatment is subjected to a frying treatment. In the frying process, the baking dough is once fried with high-temperature oil at 200 to 230 ° C., and the temperature is lower than that of the high-temperature oil in the frying treatment. Fry in low temperature oil at ℃. Furthermore, when fried twice with the said low temperature oil, it will increase rather than a fried treatment effect. Of course, you may fry three times if necessary.

  Thus, the negative pressure is applied to the inside of the dough by changing the frying temperature (high temperature to low temperature), and the penetration of oil into the dough can be increased to about 12 to 17%. Therefore, the impregnated oil content can be adjusted by combining the high-moisture firing process and an appropriate frying process.

  Next, the deep-fried rice crackers (fried rice seeds) that have been fried are subjected to a stirring process while spraying an appropriate seasoning liquid as usual, and a coating process (seasoning process) of the seasoning liquid is performed on the surface. Further, a usual drying process is carried out so that the seasoning liquid is dried and adhered on the surface of the seeds of koji.

  Rice confectionery “rice cake seed” obtained in the above-mentioned process produces a light texture while retaining the flavor of rice cake seeds, as well as being oily compared to conventional rice cake.

  In addition, the method of the present invention is not limited to the above-mentioned “rice seeds”, but can also be applied to rice crackers using glutinous rice. For example, soft rice crackers are kneaded using a fine rice flour of about 180 mesh upwards as usual, and molded to make a dry dough having a moisture content of about 10 to 10.5%. When the deep-fried treatment is carried out so that it is fried twice from a high temperature (200 to 230 ° C.) to a low temperature (180 to 200 ° C.) in the same manner as the above-mentioned “bamboo seeds”, the oil content is set to 32 to It was 37%.

  Further, in the case of hard-baked rice crackers, as usual, coarse rice flour with an upper mesh of about 75 mesh is used and kneaded to make a dry dough with a moisture content of about 12.5 to 13%. It is fired to 6% and, like the above-mentioned “boiled rice seeds” and “soft rice crackers”, it is fried twice at a low temperature (180 to 200 ° C.) from a high temperature (200 to 230 ° C.) frying treatment. When fried, the oil content could be 19-23%.

  As described above, the method of the present invention uses rice confectionery produced by baking treatment such as rice bran seeds to suppress baking after baking with a large amount of water, and then fried treatment with high-temperature oil and fried treatment with low-temperature oil. As a result, rice confectionery having a unique texture in which oil is added to the baked rice confectionery can be provided.

Claims (5)

  After baking the dried rice cake with a predetermined shape, it is subjected to a two-stage heat treatment of the frying process. The baking process is performed so that the moisture content after baking is 2 to 6%, and the frying process is performed at a high temperature oil. A method for producing rice crackers, which is obtained by performing a frying treatment with low-temperature oil after a frying treatment by using an oil.   The method for producing rice crackers according to claim 1, wherein the frying process is performed with a high-temperature oil in the range of 200 to 230 ° C and the fried process is performed twice with a low-temperature oil in the range of 200 to 180 ° C after the frying process.   The method for producing rice cracker according to claim 1 or 2, wherein the material of the dried rice cracker dough is sticky rice.   The method for producing rice crackers according to claim 3, wherein the rice crackers are shaped like rice crackers, and after the baking treatment so that the moisture content after baking is 2 to 4%, the frying treatment is performed.   The method for producing rice cracker according to claim 1 or 2, wherein the material of the dried rice cracker dough is sticky rice.