JP3268388B2 - Method for producing half-cooked rice 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 a half-cooked rice confection called "wet rice cracker" or "wet okaki".

[0002]

2. Description of the Related Art As a method for producing this type of half-cooked rice cracker,
Conventionally, for example, Japanese Patent Publication No. Hei 4-36659 (Japanese Unexamined Patent Publication No.
No. 0553) is known. The method for producing this half-cooked rice confectionery is a method for producing rice crackers as a half-cooked rice confectionery, comprising a rice confectionery dough formed by processing a rice confectionery dough processed into a predetermined shape, and a rice confectionery dough formed in the molding step. Drying, baking the rice confectionery dough dried in the drying step, and immersing the unbaked product baked in the baking step immediately after baking in a seasoning liquid for 5 to 8 seconds to obtain a semi-fresh form Process and its surface only 10-2
A process of drying for about 0 minutes, whereby the whole seasoned rice cracker is moistened with the seasoning liquid soaked to give a soft texture. Conventionally, in the case of rice crackers, the moisture content of the rice cracker dough before firing is 11 to 1
5%, and the water content of the unbaked product after firing is 1 to 3
%. In addition, as for hail and oyster, the moisture content of the rice confectionery dough before baking is 18 to 24%, and the moisture content of the unbaked product after baking is 1 to 3%.

[0003]

However, such conventional half-cooked rice confections tend to absorb moisture and have a sticky surface, so that it is difficult to make the fresh texture and the flavor of the soaked seasoning liquid last longer. For foods that contain a lot of
Aging of starch tends to cause deterioration in quality such as curing at room temperature or low temperature, stickiness and cloudiness, and there is a problem that the texture deteriorates as time passes. To solve this,
In general, it is known that trehalose has an effect of preventing aging of starch, and from this technique, the present applicant has also added dough to trehalose. However, it was found that simply adding trehalose to the dough did not significantly improve the texture maintaining effect.

[0004] The present invention has been made in view of the above problems, and has as its object to improve the preservability of a half-cooked rice confection by devising a method of adding trehalose. Further, if necessary, even if the conditions at the time of shifting from the baking step to the immersion step are relaxed, the inside becomes soft without impairing the penetration of the seasoning liquid and has an elastic feeling like rice cake, Another object of the present invention is to prevent the infusion of the seasoning liquid to make it easy to adjust the taste, and to improve the hardness and taste of the product as little as possible.

[0005]

Means for Solving the Problems In order to solve the above problems, a method for producing a half-cooked rice confectionery of the present invention comprises: Half-cooked rice comprising a drying step of drying the dried rice confectionery dough, a baking step of baking the dried rice confectionery dough in the drying step, and an immersion step of immersing the unbaked product baked in the baking step in a seasoning liquid A method of producing a confection, wherein trehalose is added to the seasoning liquid in the immersion step. As a result, the seasoning liquid component containing trehalose is impregnated in the flavoring liquid to which trehalose has been added in advance, and the texture of the trehalose-containing seasoning liquid is impregnated into the structure of the unglazed product. The flavor of the seasoning liquid is made to last longer, and the shelf life of the half-cooked rice confection is improved.

In the immersion step, it is preferable that the amount of trehalose added to the seasoning liquid to be immersed in the unbaked product is 10 to 30% by weight in the seasoning liquid. The amount of trehalose was adjusted to 10% by weight in the seasoning liquid.
%, The effect becomes remarkable. The greater the amount of trehalose, the greater the effect. However, if it exceeds 30%, the preservability is improved but the taste becomes too sweet, and the trehalose may crystallize in the product.

[0007] If necessary, in the firing step, the unbaked product after firing is adjusted and fired so that the moisture content is higher than the surface and becomes softer. This adjustment is performed in the baking step so as to increase the moisture content of the dough, and in the baking step, the baking conditions such as the baking temperature and the baking time are variously adjusted. Thereby, since the inside of the unbaked product is adjusted so that the inside of the unbaked product becomes softer with a higher moisture content than the surface in the baking process, in the immersion process, a large amount of seasoning liquid does not soak, and the taste is too dense. That situation is prevented. Also, to some extent, even if the conditions at the time of the transition from the baking step to the immersion step are relaxed, for example, even if the unbaked product is not immersed in the seasoning liquid without leaving time while the product is in a high temperature state, the internal Has a higher moisture content than the surface, so that the seasoning liquid can easily fit into the inside, and therefore can be softened without impairing the penetration of the seasoning liquid. In addition, since the inside has a water content higher than the surface in advance, the immersion degree of the seasoning liquid is stable without variation, and the variation in the hardness and taste of the product is suppressed.

[0008] If necessary, in the firing step, the unfired product is fired such that the water content inside the fired unfired product is twice or more the surface of the unfired product. Preferably, it is desirable to bake so as to be 3.5 to 4.5 times. As a result, the water content inside can be surely increased more than the surface, the seasoning liquid can be easily blended into the inside, and the penetration of the seasoning liquid can be made more uniform and soft. In detail, if necessary, in the above-mentioned baking step, the moisture content of the surface of the unbaked product is made to be 1 to 3% so that the inside of the final product has an elastic feeling like rice cake, In addition, the structure was adjusted so that the water content in the inside was adjusted to be twice or more the surface, and then fired. In this case, in the above-mentioned baking step, the moisture content of the surface of the unbaked product is 1 to 3 so that the inside of the final product has an elastic feeling like rice cake.
% And the internal water content is 3.5
It is effective to adjust the firing so as to be up to 4.5 times and fire. In this case, in the firing step, firing may be performed so that the moisture content of the surface of the unbaked product after firing is 1 to 3% and the internal moisture content is 6 to 10%. It is valid. Further, if necessary, in the drying step before the baking step, the water content of the rice cracker dough is adjusted to be 25 to 35%. Further, if necessary, the time from completion of the baking step to immersing the unbaked product in the immersion step in the seasoning liquid is within 20 seconds, and in the immersion step, the unbaked product is immersed in the seasoning liquid. The time was set to 10 to 30 seconds.
In this case, in the immersion step, the temperature of the seasoning liquid is 35.
It is effective that the temperature is up to 70 ° C. Further, if necessary, after the immersion step, the product immersed in the seasoning liquid is put into a centrifuge, and excess seasoning liquid adhering to the product is shaken off.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for producing a half-cooked rice confection according to an embodiment of the present invention will be described below with reference to the accompanying drawings. As shown in FIG. 1, for example, in the case of rice cracker, first, non-glutinous rice (1-1) as a rice confectionery raw material is polished (1).
-2) Rinse with water (1-3) and soak in water for a certain time (1-
4) After this, let it stand (1-5) and mill it (1-5-
6) Steam (1-7). Then, the steamed rice confectionery dough is die-cut and molded (1-8), and the molded rice confectionery dough is dried in a drying step (1-9), and the rice confectionery dough dried in the drying step Is fired in a firing step (1-10). Then, the unbaked product baked in the baking step is immersed in a seasoning liquid in a immersion step to make it semi-cured (1-11). Next, the product immersed in the seasoning liquid is put into a centrifuge, and The attached excess seasoning liquid is shaken off (1-12). Then, it is dried (1-13) and cooled (1-14) to obtain a product (1-1-1).
15), packaging (1-16).

As shown in FIG. 2, for example, in the case of hail and oysters, glutinous rice (2-1) as a rice confectionery raw material is polished and milled (2-2), washed with water (2-3), and fixed. Time soaked in water (2-4), steamed rice (2-5) to make rice cake (2-6). Then, after cooling this rice cake dough (2-7), it is formed into a predetermined shape in a forming step (2-7).
8). The rice confectionery dough formed in this molding step is dried in the drying step (2-9), and the rice confectionery dough dried in the drying step is baked in the baking step (2-10). Then, the unbaked product baked in the baking process is immersed in a seasoning liquid in a immersion step to make it semi-slim (2-11). Next, the product immersed in the seasoning liquid is put into a centrifuge, and The attached excess seasoning liquid is shaken off (2-12). Then, it is dried (2-13), cooled (2-14), made into a product (2-15), and packed (2-16).

More specifically, the process from the rice milling process to the rice milling process is the same as the usual rice cracker manufacturing process. In the drying step before the baking step, the content may be 11 to 15% as usual, but it is desirable to adjust the water content of the rice confectionery dough to 25 to 35%. Thereby, since the amount of moisture left after drying is large, it is easy to adjust the moisture in the firing step. In the baking step, the moisture content of the unbaked product may be 1 to 3% both inside and on the surface as usual, but it is preferable that the inside of the unbaked product after baking has a higher moisture content than the surface. In the present invention, the inside is 6 to 10
%, The surface is preferably 1 to 3%.
The seasoning liquid can be softened while making the penetration more uniform. It is 6 to 10% that the inside becomes soft and has an elastic texture like a mochi. If it is too much, it becomes too soft, and if it is too little, it tends to become hard. The firing time is 7
It may be up to 8 minutes. This time is a value in the case where the moisture content of the rice confectionery dough is about 30%, the inside of the unbaked product after baking is about 8%, and the surface is about 1 to 3% in the drying step before baking. Numerical values differ depending on the water content.

After baking, the time required for immersion in the seasoning liquid is 20.
It is desirable to keep it within seconds, and if left for 20 seconds or more, the unbaked product will be too cold, and the absorption of the seasoning liquid will be poor.
The seasoning liquid contains soy sauce, water, sugar, starch, other seasonings, and the like, and it is desirable that trehalose be added in an amount of 10 to 30% by weight in the seasoning liquid. In this case, the trehalose content in the final product is about 3 to
20%. The temperature of the seasoning liquid is desirably 35 to 70 ° C (more desirably, 40 to 50 ° C), whereby a rapid temperature change is suppressed, and the final temperature is changed due to a change in the temperature of the unglazed product and the seasoning liquid. As for the product, it is possible to prevent the unevenness of the seasoning liquid from permeating and to prevent the hardness and the taste from varying among a plurality of products. If the temperature is too low, the unglazed product will cool down rapidly, and the suction of the seasoning liquid will worsen,
If the temperature is too high, the temperature difference between the unbaked product and the seasoning liquid is small, so that the suction of the seasoning liquid is poor.

The time of immersion in the seasoning solution may be relatively short, as in the conventional method, but is preferably 10 to 30 seconds (more preferably, 20 to 25 seconds), so that there is sufficient time. Sudden changes in temperature are suppressed, and variations in the temperature of the unglazed product and seasoning liquid can cause uneven penetration of the seasoning liquid in the final product, and variations in hardness and taste among multiple products Is prevented. On the other hand, if the time of immersion in the seasoning liquid is too short, the suction of the seasoning liquid will be insufficient, and if it is too long, the suction will be too much. If the temperature of the seasoning liquid is high, the immersion time may be shortened, and if the temperature is low, the immersion time may be lengthened and adjusted. The weight ratio of the unglazed product to the seasoning liquid is (weight of the unglazed product):
(Weight of seasoning liquid) = 1: 0.5 to 2.0 is desirable, and further (weight of unglazed product): (weight of seasoning liquid) = 1: 1
0.8-1.5 is more desirable. If the seasoning liquid is small, the final product will be insufficiently soft and hard, and if the seasoning liquid is large, the texture will be rough and have a poor texture.

After being immersed in the seasoning liquid, it is desirable to centrifuge to remove the excess seasoning liquid, so that the excess seasoning liquid does not remain on the surface, and the excess seasoning liquid penetrates and tastes. It is possible to more effectively suppress a situation in which the hardness varies. Centrifugation at 300-40 min / min
It is preferable to perform the rotation at 0 rotation for 5 to 15 seconds. If the excess seasoning liquid on the product surface is not removed, it will eventually be sucked in, resulting in excessive suction. In addition, air bubbles enter the rice confectionery dough to form a space in the product after baking, and the seasoning liquid accumulates in this space and remains as it is in the final product. It also has the effect of removing liquid. After centrifugation, the surface of the product is dried (drying step). 1
This is performed at 10 to 120 ° C. for about 30 minutes. The stickiness of the surface is suppressed. After drying, cool the product (cooling process). The product temperature is 40-45 ° C. at the end of the drying step, which is lowered to 20-25 ° C. This is because the packaging becomes cloudy if it is packaged as it is.

[0015]

Embodiments of the present invention will be described below. This embodiment relates to the case of hail and oyster. [Example 1] A seasoning liquid is a mixture of soy sauce, water, sugar, starch, and other seasonings, and trehalose is added in an amount of about 23% by weight in the seasoning liquid. The mixing ratio is shown in FIG. (1) Mill the glutinous rice, wash it thoroughly with a rice mill,
Soak in water day and night. (2) After draining, steam rice to make rice flour and stick it with a sticky machine to make rice cake. (3) Put this rice cake in a container, cool to 2-5 ° C,
Keep until moldable hardness for ~ 3 days. (4) 3cm x 3cm x 1cm rice cake with appropriate hardness
And cut into a substantially rectangular parallelepiped shape. (5) The molded product is dried until the water content becomes about 20%. (6) The dried product is fired at a temperature of about 300 ° C. for 7 to 8 minutes. This gives a total water content of 1 to 3%. (7) Immediately after baking, it is immersed in a seasoning liquid at 15 to 20 ° C. for about 8 seconds. (8) Dry at 110 ° C to 120 ° C for 30 minutes. (9) Cool the product temperature to about room temperature for 2-3 hours. (10) Packaging. The product thus produced had a remarkable anti-aging effect as compared with the case where trehalose was not added.

Example 2 Example 2 was prepared as follows. (1) to (4) and (8) of the first embodiment.
Steps (1) to (11) are the same, but the steps (5) to (7) follow the following production method. (5) The molded product is dried until the water content becomes about 30%. (6) The dried product is fired at a temperature of about 300 ° C. for 7 to 8 minutes. As a result, the inside is about 8% and the surface is 1 to 3
% Water content. (7) Approximately 15 seconds after baking, immersed in a seasoning liquid at 40 to 50 ° C for approximately 20 seconds. After immersion, shake off with a centrifuge at 330 rpm for about 10 seconds. At this time (unglazed product):
(Seasoning liquid) = 1: 1.0-1.3, and the trehalose content in the final product is about 12-14%. As the seasoning liquid, the one shown in FIG. 3 was used as in Example 1. The product manufactured in this way has the same anti-aging effect as in Example 1, but the product itself is softer on average as a whole immediately after manufacture than in Example 1, and the inside has elasticity like rice cake. It is conceivable that the addition of trehalose effectively exerts the effect of preventing aging because of having a new texture having a certain texture.

[0017]

[Test Example] Next, a test example will be described. Test Example 1 In Example 2, the amount of trehalose added in the seasoning solution was 10% by weight,
Weight percent, 18 weight percent, and 23 weight percent were prepared and tested for the amount of trehalose added and the quality maintenance period. In addition, in the said Example 2, the thing which does not add trehalose to a seasoning liquid (control) was created for comparison. The quality maintenance period was examined for a period for maintaining a fresh texture and a period for eating, and the results are shown in FIG. From these results, it was found that the effect was remarkable when 10% or more was added, and that as the amount of trehalose added was increased, the period for maintaining the texture and the period for eating were extended. The test was carried out by simply adding trehalose to the dough. However, 0.5%, 1.0%, 2.0%, 3.0%, and 5.0% of trehalose were added to the dough by weight. In this case, there was no difference from the case without trehalose.

Test Example 2 Next, a comparative test of Example 2 and a comparative example was performed. As a comparative example, one prepared in the same manner as in Example 1 using a seasoning solution containing no trehalose was used. Then, the items prepared in Example 2 and Comparative Example were evaluated by the panelists 10 for each item of the texture of the product, the depth of the taste, the comparison of the taste and the cross section between a plurality of products, and the comparison of the taste and the cross section of each product. I tasted and visually checked by name.
The results are as shown in FIG. 5, and in each case, Example 2 was better than the comparative example.

The half-cooked rice confection to which the present invention is applied is not limited to the above-described examples and the okaki, but may be any rice cracker such as senbei. Okaki is more suitable because it has an excellent elasticity like a rice cake inside the finished product. The form of the rice raw material used in the present invention may be one obtained by milling rice, or the rice may be used as it is without milling, and may be appropriately changed.

[0020]

As described above, according to the method of the present invention for producing half-cooked rice confectionery, trehalose is added to the seasoning liquid in the immersion step. Infiltrating the seasoning liquid component containing trehalose into it, it is possible to maintain a soft texture just made compared to the case where it is simply mixed into the dough, and it is possible to prolong the flavor of the soaked seasoning liquid, The shelf life of the half-cooked rice confection can be improved.

In the immersion step, when the amount of trehalose to be added to the seasoning liquid to be immersed in the unglazed product is 10 to 30% by weight in the seasoning liquid, the taste becomes too sweet. The effect of improving the storage stability becomes remarkable without causing a change or crystallization of trehalose in the product.

If the inside of the unbaked product is made to have a higher moisture content than the surface in the baking step, the final product becomes soft and the inside has an elastic feeling like rice cake. In addition, since the amount of water inside the unbaked product is adjusted to be large in the baking step, a large amount of the seasoning liquid does not soak in the immersion step, and it is possible to prevent a situation in which the taste is too dark. Furthermore, even if the conditions at the time of shifting from the baking step to the immersion step are relaxed to some extent, for example, even if the unbaked product is not immersed in the seasoning liquid without leaving time while the product is in a high temperature state, the inside is previously prepared. Since the water content is higher than the surface, the seasoning liquid is easy to fit into the inside, so that it can be softened without impairing the penetration of the seasoning liquid. In addition, since the inside has a water content higher than the surface in advance, the degree of immersion of the seasoning liquid can be stabilized without variation, and the variation in hardness and taste of the product can be suppressed.

In the baking step, when the baking is performed so that the moisture content inside the unbaked product after baking is twice or more as large as the surface, the moisture content inside the baking product is more reliably than the surface. The amount of the seasoning liquid can be easily increased, and the seasoning liquid can be softened while the penetration of the seasoning liquid is made more uniform.

[Brief description of the drawings]

FIG. 1 is a view showing a production process of a method for producing a half-cooked rice cracker (senbei) according to an embodiment of the present invention.

FIG. 2 shows a half-cooked rice confectionery according to an embodiment of the present invention.
It is a figure which shows the manufacturing process of the manufacturing method of (Okaki).

FIG. 3 is a table showing an example of a mixing ratio of a seasoning liquid in the method for producing a half-cooked rice confectionery according to an example of the present invention.

FIG. 4 is a table showing the results of experimental examples in which the amount of trehalose added to the seasoning solution was changed, and showing the relationship between the amount of trehalose added to the seasoning solution and the quality maintaining period.

FIG. 5 is a table showing the results of a comparative experiment between Example 2 of the present invention and a comparative example.

Continued on the front page (72) Inventor Sanjiro Kawasaki 170 Okawa-tan, Kawajiri-cho, Akita-shi, Akita In-house Akita Inafuku Rice Cake Co., Ltd. Inside of Yoneka Co., Ltd. (56) References JP-A-9-9875 (JP, A) JP-A-11-164658 (JP, A) Ministry of Agriculture, Forestry and Fisheries Food Distributor Bureau, Food No. 8 Trehalose, Japan Confectionery Technology Center, 1997 (58) Field surveyed (Int. Cl. ⁷ , DB name) A23G 3/00 JICST file (JOIS)

Claims (8)

(57) [Claims] 1. A shaping process for shaping rice confectionery dough processed into a rice confectionery material into a predetermined shape, a drying process for drying the rice confectionery dough formed in the shaping process, and a rice confectionery dough dried in the drying process. A method for producing a half-cooked rice confection comprising a baking step of baking and an immersion step of immersing the unbaked product baked in the baking step in a seasoning liquid, wherein the inside of the final product has an elasticity like a rice cake In the firing step, the surface of the unbaked product after firing is adjusted to have a moisture content of 1 to 3%, and the internal moisture content is adjusted to be at least twice as large as the surface. And a method for producing a half-cooked rice confection, wherein trehalose is added to the seasoning liquid in the immersion step. 2. A rice confectionery dough formed by processing a rice confectionery raw material into a predetermined shape, a drying step for drying the rice confectionery dough formed in the molding step, and a rice confectionery dough dried in the drying step. A method for producing a half-cooked rice confection comprising a baking step of baking and an immersion step of immersing the unbaked product baked in the baking step in a seasoning liquid, wherein the inside of the final product has an elasticity like a rice cake In the firing step, the moisture content of the surface of the unbaked product after firing is adjusted to be 1 to 3%, and the internal moisture content is adjusted to be 3.5 to 4.5 times. And baking, and adding trehalose to the seasoning liquid in the immersion step. 3. A rice confectionery dough formed by processing a rice confectionery raw material into a predetermined shape, a drying step of drying the rice confectionery dough molded in the molding step, and a rice confectionery dough dried in the drying step. A baking step for baking, and a method for producing a half-cooked rice confection comprising a dipping step of dipping the unbaked product baked in the baking step in a seasoning liquid, wherein in the baking step, the surface moisture of the unbaked product is baked. Boiled rice confectionery, characterized in that the content is 1 to 3% and the inside is baked so that the water content is 6 to 10%, and trehalose is added to the seasoning liquid in the immersion step. Manufacturing method. 4. The half-cooked rice confection according to claim 1, wherein the rice confectionery dough is adjusted to have a water content of 25 to 35% in the drying step before the baking step. Manufacturing method. 5. The method for producing a half-cooked rice confection according to claim 1, wherein the amount of trehalose added to the seasoning liquid is 10 to 30% by weight in the seasoning liquid. . 6. The time from the end of the firing step to the time of immersing the unbaked product in the seasoning liquid in the immersion step is within 20 seconds, and the time during which the unbaked product is immersed in the seasoning liquid in the immersion step. 6. The method for producing a half-cooked rice confection according to claim 1, wherein the time is 10 to 30 seconds. 7. The method according to claim 6, wherein the temperature of the seasoning solution is 35 to 70 ° C. in the immersion step. 8. After the immersion step, the product immersed in the seasoning liquid is put into a centrifuge, and excess seasoning liquid adhering to the product is shaken off. ,
The method for producing a half-cooked rice confection according to 5, 6, or 7.