JP3000212B2 - How to make natto crackers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing natto crackers, and more particularly, to a method for producing natto crackers having natto on a surface.

[0002]

2. Description of the Related Art As a method for producing natto crackers using natto, as described in Japanese Patent Application Laid-Open No. Sho 61-100158, dried crushed natto, dried green onion, mustard, seasoning liquid and the like are used. It is known that a mud-like kneaded material produced by mixing and stirring in hardened edible oil is adhered to a confectionery stand for rice cracker via the hardened edible oil.

[0003]

However, in the above-mentioned production method, dried onion, mustard, and natto are used for the purpose of eliminating the inherent stickiness and odor of natto so that even those who do not like natto can eat. Additives such as seasoning liquids and mixed and stirred in edible hardened oil are attached to the confectionery stand for rice crackers, so the original flavor and umami of natto are impaired, and natto is mainly used. It is not preferable as a cracker as a component.

[0004] Further, the above-mentioned production method comprises a method in which a kneaded material containing natto as a main component is adhered to a confectionery stand for rice confectionery via a hardened edible oil, that is, the hardened edible oil is cooled with a decrease in temperature during cooling. Is simply made to adhere the kneaded matter to the rice cracker confectionery stand, so that the adhesive strength of the kneaded matter to the rice cracker confectionery stand is weak, and there is a possibility that the paste may easily be peeled off by a slight impact or the like. It is.

[0005] Further, in the above-mentioned production method, a mud-like kneaded product made by mixing and stirring natto and seasoning liquid in edible hardened oil is placed on a confectionery table for rice confectionery and adhered thereto. The muddy paste must be prepared in advance in a size suitable for the rice cracker stand, and the individual placing work of the muddy paste on the rice cracker stand is difficult, and a large amount of product is required. It is inferior in work efficiency and not suitable for production.

In this case, the natto is woven or kneaded into the rice confectionery dough in order to prevent the natto from peeling off from the rice confectionery dough or to enable mass production of the product. However, this would result in the loss of the original aroma of natto, which would not be preferable for natto-based crackers.

An object of the present invention is to provide a method for producing natto rice cracker which does not impair the original flavor and umami of natto, and is described below. The object was achieved by the completion of the invention.

[0008]

Means for Solving the Problems In order to solve the above-mentioned problems, the present invention is a method in which a seasoning solution is adhered to only natto, which has been freeze-dried and the viscosity and umami have been sealed without impairing the flavor and umami. It is manufactured by placing it on the surface of a later unbaked product and strongly heating only the surface of the unbaked product on which natto is placed. And
The use of natto that has been freeze-dried and sealed is easy to handle, so that individual placing operations on unglazed products can be performed efficiently, enabling mass production of products and strong heat treatment. Is applied, the natto placed on the surface of the unbaked product is strongly adhered to the surface, so that it is possible to prevent the natto from coming off the surface unnecessarily.

That is, according to the present invention, a seasoning liquid mainly composed of a mixture of soy sauce and sugar is attached to the surface of a baked rice confectionery product, and then freeze-dried natto grains are placed thereon. Then, after heating the natto grain mounting surface, it is manufactured by drying. In this case, preferably, the natto grain mounting surface is heated at a high temperature for a short time, and more preferably, the natto grain mounting surface is heated. The heating of the placing surface is performed in a short time at a high temperature such that the seasoning liquid adhered to the surface is boiled. For a short period of time of up to 12 seconds, more preferably a mixture of seasonings and soy sauce and sugar in a weight ratio of 1: 0.75 to 1: 2. And the following.

In the present invention, the natto grains are finely crushed into a plurality of natto crushed pieces at this time, or the surface of the unbaked product on which the natto grains or the natto crushed pieces are placed is heated with an open flame. In some cases, products are individually packaged in one bag.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION According to the present invention, a natto grain freeze-dried after attaching a seasoning liquid mainly composed of a mixture of soy sauce and sugar to the surface of a baked rice confectionery product is placed. And then, preferably, the natto grain mounting surface is heated at a high temperature for a short time and then dried, and more preferably to a high temperature such that the seasoning liquid having the natto grain mounting surface adhered to the surface is boiled. Dried after heating in a short time, most preferably, dried after heating the natto grain mounting surface for a short time of 8 to 12 seconds at a high heating atmosphere temperature of 120 to 210 ° C. It is. When only natto grains that have been freeze-dried later are placed on the surface of the unglazed product to which the seasoning liquid has been attached in this way, the natto grains are freeze-dried, so that the adhesiveness is sealed and easy to handle. Needless to say, natto is woven or kneaded into the rice confectionery dough and burned together, or the entire surface of the natto is covered with hardened edible oil, so that the original flavor of natto is lost. There is no such thing as being lost.

At this time, the natto to be placed on the surface of the unbaked product after attaching the seasoning liquid may be natto grains as described above, but if it is finely crushed into a plurality of natto crushed pieces, Handling becomes even easier, the efficiency of placing work on the surface of the unbaked product is improved, and it is suitable for mass production.At the subsequent surface heating step and drying step, natto debris strongly adheres to the product surface and the surface becomes dark Can be prevented from being peeled off, making it more preferable.

Further, in the present invention, freeze-dried natto grains or natto crushed pieces (hereinafter referred to as "natto grains etc.") are placed on the unbaked product after the seasoning liquid is attached thereto. Even if you put freeze-dried natto grains etc. on the unglazed product without attaching the seasoning liquid first, it can not be placed well because the natto grains etc. roll, In addition, the natto grains and the like obtained by retaining the flavor component by freeze-drying, when the flavoring solution comes into contact, the contacted portion is restored and the flavor component is lost, so that the flavoring component adheres. Is performed after the placement of the natto grains, etc., and rather than covering the surface of the natto grains, etc. with the seasoning liquid, it is better to place the natto grains, etc. after the attachment of the seasoning liquid, as described above. , Natto grains etc. Can increase the portion of the remains freeze with less parts may contact taste solution, because it can be difficult to lose the original flavor natto.

The seasoning liquid can be attached to the surface of the unbaked product by various methods such as, for example, application with a dip brush, spraying with a spray, etc. If the seasoning liquid is applied to the unglazed product as a warm one, the viscosity of the seasoning liquid will be reduced, and the work of attaching the seasoning liquid to the unglazed product will be easily performed. This is preferable because it can be achieved in a short time.

The seasoning liquid according to the present invention is mainly composed of soy sauce and sugar as described above, to which a sweetener, a coloring agent and the like are appropriately added as desired. Mixing soy sauce and sugar and blending it as a seasoning solution for crackers is a well-known and commonly used technique. However, in the present invention, it is desirable to increase the blending amount of sugar as compared with a conventional method.

That is, the mixing of soy sauce and sugar as a seasoning liquid for rice crackers is usually carried out at a weight ratio of 0.25 to 0.6 soy sauce to 1 soy sauce. The ratio was set so that the ratio of sugar to soy sauce was 0.75 or more. By increasing the amount of sugar in this way, it is possible to enhance the fixation of the product such as natto grains to the surface of the product and to alleviate the characteristic taste of natto. On the other hand, if there is too much sugar, scorching is likely to occur in the heating process of the surface of the natto grain mounting surface,
Since the taste is too sweet, which impairs the value of the product, the mixing ratio of soy sauce and sugar was adjusted so that the weight ratio of soy sauce to sugar was 2 or less. Therefore, in the present invention, the mixing ratio of soy sauce and sugar is 0.75 to 2 for the soy sauce 1 by weight, preferably 0.8 to 1.1 for the soy sauce 1. is there.

In the present invention, natto grains and the like that have been “freeze-dried” are used as described above. Here, “freeze-drying” refers to freezing food and removing the ice contained therein. This is a drying method in which the food is sublimated and dehydrated, whereby the food stays in its original shape and becomes a porous dried product. Since the freeze-dried food has a sufficient flavor and is porous and has high resilience, the natto grains and the like in the finished product remain in a freeze-dried state, that is, seasoning. The parts that do not come into contact with the liquid will maintain the original flavor of natto,
In addition, the part that comes into contact with the seasoning liquid attached to the surface of the unbaked product, that is, the part that comes into contact with the seasoning liquid when placed on the seasoning liquid, as well as the seasoning boiled during the heating step In the part including the part that comes into contact with the liquid, the moisture of the seasoning liquid restores the adhesive strength of natto and helps to fix the natto to the surface.

The natto to be placed on the surface of the unbaked product after the seasoning liquid has been adhered may be natto grains as described above, but may be finely crushed so that the natto grains become a plurality of fragments. It is more preferable. The use of freeze-dried natto "crushed pieces" ensures that the original flavor of natto is not escaped by freeze-drying. As described above, it is easy to handle as described above, and it is suitable for mass production in that the efficiency of placing work on the surface of the unglazed product is improved, and natto is passed through the subsequent surface heating step and drying step Can be prevented from strongly adhering to the surface of the product and being peeled off from the surface unnecessarily.

Further, the invention of the present application is characterized in that the surface of the unglazed product on which the seasoning liquid is adhered and on which the freeze-dried natto grains are placed is more preferably subjected to a "high temperature at which the attached seasoning liquid is boiled". The surface heating step of heating for a "short time" is to be performed. In this case, the heating at "high temperature at which the attached seasoning solution is boiled" specifically means that the heating atmosphere is 120 to 210C. , Preferably 150
To about 180 ° C., which means that the drying of the seasoning liquid adhered to the surface is accelerated, and that the stickiness caused by the concentration of the boiling seasoning liquid is increased. When the natto grains come into contact with the seasoning liquid, the boiling point of the seasoning liquid is restored by the moisture of the seasoning liquid. Will be done.
Further, in this case, "heating in a short time" specifically means heating at the above-mentioned temperature for several seconds to about ten and several seconds. The heating time is appropriately adjusted depending on various conditions. If the heating time is too short, the fixation of the natto grains or the like becomes insufficient.If the heating time is too long, the original flavor of natto is impaired by excessive heating. It will be.

Further, when the surface of the natto grain mounting surface is heated by a direct fire such as a gas burner, the seasoning liquid is applied and heat is directly concentrated on only the portion where the natto grains are mounted. In other words, the fixation of natto grains and the like as described above,
It is very suitable to perform heat treatment in a short time. It should be noted that the back side of the unglazed product is not heated more than necessary, and the surface is also covered with the seasoning liquid, so that only the seasoning liquid is heated and heated more than necessary. There is no such thing.

The drying step and the cooling step after the heating step are the same as in the ordinary method, but the natto crackers as the cooled final product may be individually packaged in one bag. desirable. As a result, it is possible to keep the finished product without sacrificing the original flavor of natto due to the results up to the above process, and to keep the flavor as it is as much as possible. If the packaging is double-wrapped in several units, this flavor retention will be more thorough.

[0022]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to embodiments. First, rice, which is a raw material, is milled so that some bran is removed. The milled rice is then washed with water to remove the bran and impurities, drained and then milled. Then, the raw rice flour obtained by the milling is steamed and then made into a rice cake-like shape and thinly stretched. The dough that has been thinly stretched by steaming is cut into a square or round shape weighing 7 to 7.5 g per sheet, and dried to obtain a rice cracker dough.

Next, the senbei dough after the above-mentioned drying step is baked through a tunnel-type gas oven.
Unglazed products. After that, it is pickled in vegetable oil and seasoned, and the oil is cut off.

The oil-coated unglazed product (2) is arranged on a conveyor in a plurality of rows, and the seasoning liquid (3) heated to about 70 ° C. is sprayed only on one surface (surface). After spraying and adhering, the freeze-dried halved natto crushed pieces (4) are sprinkled from the top and placed on the surface of the unglazed product (2) in large numbers. The surface is heated from above by a direct fire for about 8 to 12 seconds so as to boil at a heating atmosphere temperature of 180 ° C. In this case, it is needless to say that the natto is not limited to the finely crushed natto as described above, but may be used as it is in a granular form.

The seasoning liquid adhering to the surface of the unbaked product includes soy sauce 180 l (212.4 kg), sugar (granulated sugar) 180 kg, sweetener 0.96 kg, coloring agent 2.5
In addition, a mixture of the above-mentioned components may be used.

After the heating step of the natto grain mounting surface is completed as described above, the dried natto grain is dried at a temperature of 90 to 95 ° C. for about 20 minutes and cooled at room temperature to obtain a natto cracker (1). After that, the finished products are individually packaged one by one in a bag, and the packaged one by one is further double-wrapped in units of 12 bags.

The natto cracker obtained through each of the above steps has a unique aroma possessed by natto as soon as the bag is opened, and has a light taste that is less habitful than real natto when eaten. It has an unprecedented texture with a crisp texture and a crisp texture on its surface.

A questionnaire survey comparing the natto cracker according to the present invention manufactured based on the above embodiment with the natto cracker according to the prior art using hardened oil was conducted on a scent (the scent of natto as it is). Have been)
Taste (whether the umami taste of natto is utilized or whether the habit of natto is eased and easy to eat) and comprehensive are performed, and the results are shown in [Table 1]. The evaluation method was to ask each of the above items to select which of the natto cracker according to the present invention and the natto cracker according to the prior art was better. The comparative evaluation was performed on a total of 30 males and females aged 20 or older (16 males and 14 females).

[0029]

[Table 1]

From the above comparative evaluation, the scent of
Many people overwhelmingly said that the present invention was good, and none said that the conventional product was good. As for the taste, there was only one person who said that the conventional product was good, but all the others except that person said that the product of the present invention was good. In addition, as for the total, all the other persons were those who thought that the product of the present invention was good except for one person who thought that the conventional product was good. As described above, the result that the product of the present invention is more preferable than the conventional product in all of the fragrance, taste, and overall items is obtained.

In addition to the comparison of the above items in the questionnaire survey, an impression was obtained, and as for the scent, the opinion that "the natto scent of the product of the present invention clearly remains" was obtained. Many also commented that "the conventional product has an oily odor."

Regarding the taste of the present invention, there are many positive opinions such as "the natto taste remains as it is" and "assayed and easy to eat" in the product of the present invention. There were many negative opinions, such as "the flavor of natto is reduced by hardened oil", "the flavor is too thick", and "the habit of natto remains in aftertaste". In addition, in the invention of the present application, although there is an opinion that "natto has the taste as it is", there is a seemingly contradictory opinion that "it is easy to eat because it is assari". Characteristics of the seasoning liquid (increased amount of sugar to soy sauce), adhesion of the seasoning liquid on the surface of unglazed products,
It is considered that the feature of the heating step performed after placing the natto grains or the like (heating for a short time at a temperature high enough to boil the seasoning liquid) was reflected in the opinion on the taste.

Further, regarding the synthesis of the present invention, in addition to the above-mentioned opinions on the fragrance and taste, "the present invention product matches the taste of natto and rice cracker and is delicious", "the present invention product is listed on the rice cracker The natto flakes are reminiscent of “Natto natto,” and the appearance is characteristic of natto as a raw material. ”

[0034]

As described above, according to the present invention, only natto is used by placing it alone on the unglazed product without the intervention of edible hardened oil. Since it is heated in a short time at a high temperature such that the attached seasoning liquid is boiled, it can be a preferable one without losing the original flavor and umami of natto, and the adhesive strength of natto itself The natto strongly adheres to the surface of the unglazed product due to the adhesive strength of the seasoning liquid, and the natto grains and the like do not come off from the surface in a darkness.

In addition, according to the present invention, since natto is used with its stickiness sealed, it is easy to perform individual placing operations on unglazed products, and the work efficiency is sufficiently adapted to mass production of products. That's good.

When the bag is opened, the unique aroma of natto drifts as soon as it is opened, and when eaten, it has a light taste that is less habitful than real natto. It can have an unprecedented texture with a soft tongue.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a product manufactured according to the present invention.

FIG. 2 is a sectional view showing a product manufactured according to the present invention.

[Explanation of symbols]

 1 ... natto rice cracker 2 ... unglazed product 3 ... seasoning liquid 4 ... natto crushed pieces

(56) References JP-A-4-267847 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23G 3/00-3/32 A23L 1/20

Claims (6)

(57) [Claims] 1. A seasoning liquid mainly comprising a mixture of soy sauce and sugar is attached to the surface of a baked rice confectionery product, and freeze-dried natto grains are placed thereon.
A method for producing natto crackers, comprising heating the natto grain mounting surface for a short time at a temperature high enough to boil the seasoning liquid adhered to the surface, followed by drying. 2. The heating of the natto grain mounting surface is performed at 120 to 210.
Perform for a short time of 8 to 12 seconds at a high temperature of the heating atmosphere temperature
The natto rice according to claim 1, characterized in that it is
How to make a bedding. 3. The seasoning solution comprises soy sauce and sugar in a weight ratio of 1:
Mainly those mixed at a ratio of 0.75 to 1: 2
3. The delivery according to claim 1 or 2,
How to make bean crackers. 4. The natto grains are finely divided into a plurality of natto fragments.
4. A crushed product.
The method for producing natto cracker according to any one of the above. 5. The heating of the natto grain mounting surface is performed by direct heat.
A natto according to any one of claims 1 to 4, characterized in that:
How to make rice crackers. 6. The package is individually formed one by one in a bag.
A natto according to any one of claims 1 to 5, characterized in that:
How to make rice crackers.