JP3269078B2 - Rice cracker having foamed brown sugar seasoning layer and its production - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to rice confectionery seasoned with brown sugar and a method for producing the same, and more particularly, to a rice confectionery baked dough foamed with a brown sugar powder or a seasoning liquid containing brown sugar as a main component. The present invention relates to a rice cracker having a seasoning layer and a method for producing the rice cracker.

[0002]

Conventionally, as a rice confection using a saccharide material, a saccharide material containing ordinary sugar (refined sugar) or the like is adhered to the surface of the rice confectionery dough, and then dried. There is a material in which the surface of a dough is foamed to give a texture like so-called carme grilling. In addition, meringue confectionery made by foaming egg white or the like, mixing sugar, firing and foaming is used for decoration of Western confectionery and the like. Furthermore, in the rice cracker, a meringue-like seasoning liquid is attached to the rice cracker dough surface, and the surface is foamed like a meringue by drying.
Rice crackers with improved texture have also been commercialized.

As a technique for forming a seasoning layer on the surface as described above, Japanese Patent Application Laid-Open No. 54-145262 discloses a persimmon seed-like raw material containing mochi rice or urchi rice as a main component in an iron pot. Meanwhile, there is disclosed a method of producing a baked confectionery in which a sugar liquid which is made into a muddy state by boiling down sugar water is added thereto, and further heated while stirring to form a sugar film on the peripheral surface of the raw material and baking it to a dark brown color. ing.

Japanese Patent Application Laid-Open No. 3-108447 discloses that a foaming agent is foamed, and saccharides are added thereto to further foam.
Thereafter, a method for producing a snack candy in which a heat-treated cereal powder composition is added and mixed, then molded and dried is disclosed.

Further, Japanese Patent Application Laid-Open No. 3-262451 discloses that in producing sugar-coated food, a sugar solution containing sugar and oligosaccharide is boiled down, and sugar is further added thereto and dissolved. There is disclosed a method of producing a sugar-cooked food on a surface of rice confectionery or the like in which a syrup is hung on the surface of a food and subsequently dried.

[0006] By the way, brown sugar is very popular because it has a unique flavor and body, and is used not only for various sweets such as karinto and yokan but also for minerals such as calcium, phosphorus, iron and sodium. In recent years, it has attracted attention as a sweetener that has a favorable effect on health because it contains plenty of. Therefore, there is a demand for a rice cracker in which a seasoning liquid using such brown sugar is applied and foamed like carme grilling, but such a rice cracker has not hitherto been available. This is because the seasoned surface was not sufficiently foamed when only brown sugar was used instead of sugar (refined sugar), and a crispy texture like grilled carme was not obtained.

Therefore, it is conceivable to produce rice confections having a texture like grilled carme by applying each of the above-described prior arts. These prior arts are disclosed in, for example, Japanese Patent Application Laid-Open No. 54-145.
No. 262 does not disclose the use of brown sugar, and can solve the problem that the surface seasoned with brown sugar is not sufficiently foamed and a crisp texture cannot be obtained. is not. Also, JP-A-3-10844
No. 7 discloses a method for producing a snack candy in which a foaming agent is whisked, sugar is added thereto and further whisked, and then the heat-treated cereal powder composition is added and mixed, then molded and dried. The technique is basically aimed at improving the texture of the meringue, and does not disclose the use of brown sugar.
Furthermore, the technique described in JP-A-3-262451 is for solving the problem that when an oligosaccharide is added to the surface of food such as rice confectionery, the oligosaccharide absorbs moisture,
Again, there is no disclosure of using brown sugar.

As described above, none of the above-mentioned prior arts discloses or suggests the use of brown sugar, and the surface seasoned with brown sugar does not foam sufficiently,
It could not solve the problem of forming an effervescent brown sugar seasoning layer in rice confectionery that a crispy texture cannot be obtained.

If a new rice confection having a flavor of brown sugar and having a foamed seasoning layer such as grilled carme can be provided, not only is it acceptable to consumers who prefer brown sugar, but it also has a novel texture. It is desirable to be able to stimulate new consumption as rice crackers.

The present invention has been made based on the above-mentioned problems, and has a rice confectionery having a foamed brown sugar seasoning layer made of a seasoning liquid containing brown sugar powder or brown sugar as a main component on the surface of a baked rice confectionery dough, and An object of the present invention is to provide a method for producing rice confectionery.

[0011]

Means for Solving the Problems In view of the above-mentioned object, the present inventors have found that when brown sugar is used, brown sugar does not foam sufficiently on the surface of the rice confectionery dough, and a crispy texture like grilled carme is obtained. As a result of various studies on the causes that cannot be found, brown sugar is
It was assumed that the low sucrose concentration easily penetrated rice cake confectionery. Therefore, the present inventors first adhered oil to the surface of the baked rice confectionery dough, to prevent the brown sugar seasoning liquid from seeping into the dough, and then adhered brown sugar powder to the baked rice confectionery dough, When a seasoning liquid containing brown sugar as a main component is attached to the baked and dried, the brown sugar powder adheres firmly to the baking dough for rice crackers and is boiled down together with the brown sugar seasoning liquid. It is possible to form a seasoning layer of a fully foamed brown sugar powder or a seasoning liquid containing brown sugar as a main component without using a rice cake, and this rice confection has a light texture like grilled carme, Further, they have found that the flavor peculiar to brown sugar is not impaired, and arrived at the present invention.

The rice confectionery having the foamed brown sugar seasoning layer according to the first aspect of the present invention is characterized in that the rice confectionery baked dough is provided on the surface of the rice confectionery baked dough.
After the oil is attached to the rice cake, brown sugar powder is
And then attach a seasoning liquid containing brown sugar as a main component,
After baking and drying, brown sugar powder on the surface of baking dough for rice crackers and
A rice cracker having a foamed brown sugar seasoning layer, which has a foaming layer formed by foaming a seasoning liquid containing brown sugar as a main component .

[0013] The method for producing a rice cracker having a foamed brown sugar seasoning layer according to the second aspect of the present invention is characterized in that, after the oil is attached to the rice cracker dough, brown sugar powder is adhered to the rice cracker dough. A seasoning liquid containing brown sugar as a main component is adhered to the rice cake, and then baked and dried to foam a brown sugar powder and a seasoning liquid containing black sugar as a main component on the surface of the baked rice confectionery dough.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a rice cracker having a foamed brown sugar seasoning layer of the present invention and a method for producing the same will be described in detail.
Brown sugar, which is a raw material, is a kind of beet sugar and is also called brown sugar, and the one from Okinawa Prefecture is widely known in Japan. This brown sugar is obtained by heating and concentrating squeezed juice of sugarcane (sugar cane) to which wood ash, soda ash, lime, etc. is added as a fining agent, and then allowing it to cool while stirring to form a mass. The brown sugar obtained in this way is not purified, so it has a dark brown color. The sucrose concentration is about 80% lower than that of purified sugar, but calcium, phosphorus, iron, sodium,
Rich in minerals such as. Also, trace amounts of vitamins B1 and B2, niacin and the like are contained as vitamins.
Such brown sugar has a unique flavor and rich sweetness, and is used in karinto, yokan, and the like.

Next, a method for producing rice confection using the above-described brown sugar will be described. First, a rice cake baked dough is prepared. As the rice cake baked dough, one manufactured by a conventional method can be used, and its shape, structure, and the like are not particularly limited. However, a light-textured dough is preferred because it harmonizes with the flavor of brown sugar and provides a light texture with the foamed seasoning layer.

An oil component is adhered to the baked rice confectionery dough. This oil is not particularly limited as long as it is a so-called edible oil,
It may contain trace amounts of other seasoning components and the like. As a method for adhering the oil, for example, the oil may be sprayed or applied with a brush or the like, but it is particularly preferable to spray with a spray or the like. If the amount of the oil adhered is too large, the dough becomes heavy and the texture deteriorates. Therefore, it may be about 10 to 30%, particularly about 15 to 25%, based on 100% of the weight of the baked dough. By adhering the oil component to the surface of the baked dough in this manner, it is possible to improve the adhesion of the brown sugar powder to the dough in the brown sugar powder adhering step described below, and the brown sugar seasoning liquid is applied to the dough. The penetration can be suppressed. The oil may be applied only to the surface on which the brown sugar powder is adhered, or may be applied to both surfaces. Then, with the aim of preventing the seasoning liquid from permeating into the dough in the application process of the brown sugar seasoning liquid as described below while allowing the oil to adapt to the dough,
It is desirable to provide a tempering step for 10 minutes or more.

Next, brown sugar powder is adhered to the baked rice confectionery dough to which the oil has been adhered as described above (brown sugar powder adhering step). The method for adhering the brown sugar powder is not particularly limited, and the brown sugar may be sprinkled on the dough with a sieve, a vibrator, a hand, or the like. In this case, various qualities of brown sugar powder can be used as long as they do not absorb moisture excessively or harden in a lump. Further, other cereal powder, food granules, and seasonings may be added to the brown sugar powder as needed, and further, baking soda, other foaming agents, and the like may be added. The adhesion rate of the brown sugar powder to the baked rice confectionery dough (the ratio of the weight of the attached matter to the weight of the baked rice confectionery dough, hereinafter simply referred to as the adhesion rate) depends on the shape of the dough and the surface condition of the dough, When it is attached to one side of the baked confectionery dough, it is preferably about 15 to 35%, particularly preferably 20 to 30%. Adhesion rate of brown sugar is 1
If it is less than 5%, the brown sugar seasoning liquid easily permeates into the dough, and in the drying and baking steps described below, drying becomes worse, the dough becomes wet and the brown sugar powder and the brown sugar seasoning liquid do not foam, If it exceeds 35%, too much brown sugar powder will be applied, and the brown sugar powder will rise, making it difficult to sufficiently wet it with the brown sugar seasoning liquid.

After the brown sugar is thus adhered, the brown sugar seasoning liquid is subsequently adhered (the brown sugar seasoning liquid attaching step). As the brown sugar seasoning liquid, for example, a mixture of brown sugar liquid with water, brown sugar powder and, if necessary, white sugar may be used. Specifically, 20 parts by weight of brown sugar liquid is added to water 20
What is necessary is just to heat and melt | dissolve the thing which mix | blended the weight part, the brown sugar powder 48 weight part, and the upper sugar 10 weight part about 60 degreeC, and should just prepare. If the heating temperature at this time is higher than 60 ° C., the seasoning liquid is easily decomposed, and the seasoning liquid is easily burnt, and the flavor of the obtained brown sugar seasoning liquid is impaired. is there. The reason for adding the upper sucrose here is that the seasoning liquid attached to the baked rice confectionery is foamed together with the brown sugar powder in the subsequent drying and baking step, but the foaming property at this time is improved. This foaming of the brown sugar seasoning liquid makes it possible to obtain a rice cracker with a light and crispy texture such as grilled carme. Therefore, the amount of the upper sugar must be such that the flavor of the brown sugar is not impaired, for example, 50% or less, preferably 40 to 30% based on the weight of the brown sugar liquid.
%And it is sufficient.

The adhesion rate of the brown sugar seasoning liquid may be 30 to 60%, preferably 40 to 50%, specifically 42.5%, when it is adhered to one side of the baked rice confectionery dough. . If the amount of the brown sugar seasoning liquid is less than 30%, the seasoning liquid tends to be unevenly distributed on the surface of the baked rice confectionery, causing not only variation but also sufficient wetting of the brown sugar powder previously deposited. On the other hand, while the brown sugar powder is scattered and hardly foams, if it exceeds 60% by weight, a brown sugar seasoning liquid is formed on the surface of the dough, which may not be suitable for eating. After the brown sugar powder is deposited on the baked dough to which the oil has been deposited as described above, the brown sugar powder can be prevented from scattering by attaching the brown sugar seasoning liquid, and the brown sugar powder is baked. It also has the effect of bonding to fabric.

Then, the baked rice confectionery to which the oil, the brown sugar powder and the brown sugar seasoning liquid are attached is heated in an oven, and dried and baked (drying and calcination step). At this stage, the brown sugar powder and brown sugar seasoning liquid as seasoning deposits are foamed by heat according to the same principle as that of carme baking, and solidified by evaporating the water contained in the seasoning liquid, resulting in the surface of the baked rice confectionery dough. Then, a foamed layer such as baked carme using a brown sugar powder and a brown sugar seasoning liquid is formed. The heating temperature in the oven at this time is preferably 180 to 190 ° C. for about 5 to 10 minutes. If the heating temperature exceeds 190 ° C., the brown sugar seasoning liquid will burn and give a bitter taste, while if it is lower than 180 ° C., drying will be delayed and as a result, foaming may not occur. Specifically, 185
It may be heated at about 8 ° C. for about 8 minutes. After drying and baking, if the packaging etc. is applied as it is, the foamed layer like carme baking on the surface is easily damaged, so if the foamed seasoning layer is cured by further cooling for several minutes, for example, about 2 minutes Good.

The rice confectionery having the foamed brown sugar seasoning layer of the present invention thus obtained has a strong fragrance of brown sugar and is fragrant, and the taste of brown sugar can be enjoyed sufficiently. It has a flavor and texture. In addition, the abundant minerals contained in brown sugar make it safe to eat as a natural food. In addition,
In the present invention, `` carme roast '' is a confectionery that is made by adding a small amount of water to coarse sugar, dissolving by heating, boiling down, adding baking soda when bubbling, stirring and expanding quickly, and then chilled and hardened, It is pumice-like and has a light and crisp texture. This “carme roasting” utilizes foaming properties and shape retention properties of sugars.
Foam brown sugar seasoning layer formed on the surface of the rice cracker of the present invention,
It is basically based on the same principle as Carmeyaki, and has a crispy texture not found in conventional rice crackers and a rich sweetness unique to brown sugar, combined with the texture of rice cracker dough. Things.

[0022]

The present invention will be described in more detail with reference to the following specific examples. Example 1 A circular baked rice confectionery dough having a diameter of about 80 mm, a dough thickness of about 5 mm and a weight of about 3.0 g per sheet was prepared, and edible oil was attached to both sides of the baked rice confectionery dough. The adhesion rate of this edible oil was 15%. Approximately 1 dough with this oil attached
After standing for 0 minutes, brown sugar powder was attached to one surface of the dough as brown sugar powder by sprinkling using a vibrating vibrator. The adhesion rate of this brown sugar powder was 23.4%.

On the other hand, brown sugar seasoning liquid was added to 20 parts by weight of brown sugar liquid,
It was prepared by the following procedure in a mixing ratio of 22 parts by weight of water, 48 parts by weight of brown sugar powder as brown sugar powder and 10 parts by weight of white sugar. That is, first, water was charged into a Leonid kneader (heating mixer), and then brown sugar powder was charged and stirred. Stir for another 15 minutes and mix well. Then, after steam was added and the mixture was heated to 60 ° C., white sucrose was added. When the sucrose was completely dissolved, the heating was stopped, brown sugar solution was added, and the mixture was further stirred to obtain a brown sugar seasoning solution.

The brown sugar seasoning liquid thus prepared was applied by spraying to the surface of the rice baked dough on the side to which the brown sugar powder was attached. The adhesion rate of this seasoning liquid is 42.5
%Met.

The rice cake baked dough to which the oil, the brown sugar powder and the brown sugar seasoning liquid have been adhered in this manner is placed in an oven.
Drying and baking were performed by heating at 5 ° C. for about 8 minutes. In this drying and baking step, the baked rice confectionery was dried, and the brown sugar seasoning liquid was foamed together with the brown sugar powder to form a carme-baked foam layer. After completion of the drying and baking steps, the mixture was allowed to cool for about 2 minutes to obtain a rice cracker having a foamed brown sugar seasoning layer. This rice confection has a carme-grilled foam layer containing brown sugar as a main component on the surface, and has a strong and fragrant brown sugar scent. It had a rich flavor and texture. Example 2 A baked rice confectionery dough having a size of about 30 mm × about 60 mm and weighing 4.5 g per sheet was prepared, and edible oil was adhered to both sides of the baked rice confectionery dough. This edible oil adherence rate is 20
%Met. After the dough to which the oil was attached was left for about 10 minutes, brown sugar powder was sprinkled on both sides of the dough using a vibrating vibrator. The adhesion rate of this brown sugar powder was 30%.

Next, the brown sugar seasoning liquid prepared in Example 1 was applied to both sides of the baked rice confectionery dough by spraying. The adhesion rate of this seasoning liquid was 61.5%.

The rice baked dough to which the oil, the brown sugar powder and the brown sugar seasoning liquid have been adhered in this manner is placed in an oven for 190 minutes.
Drying and firing were performed by heating at about 9 ° C. for about 9 minutes. This heating,
In the drying step, the baked rice confectionery was dried, and the brown sugar powder and the brown sugar seasoning liquid were foamed to form a foamed layer similar to carme baked. After the heating and drying steps, the mixture was allowed to cool for about 5 minutes to obtain a rice cracker having a foamed brown sugar seasoning layer. This rice cracker has a carme-yaki-like foamed layer mainly composed of brown sugar on the surface,
The brown sugar had a strong aroma and was fragrant, and had a flavor and texture similar to carme baked in combination with the texture of the baked rice confectionery dough. Example 3 Rice confections were produced in the same manner as in Example 1, except that the adhesion ratio of brown sugar powder (brown sugar powder) was variously changed to 5%, 15%, 25% and 35%. Observe the state of adhesion of the brown sugar powder of this rice confection, the finish after drying, and the foaming state of the carme-baked foam layer containing brown sugar as a main component,
These were combined and evaluated in four grades of ◎, △, Δ, and ×. Table 1 shows the evaluation results together with the observation results.

[0028]

[Table 1]

As is evident from Table 1, rice confectionery having a seasoning layer in which the brown sugar powder and the brown sugar seasoning liquid are foamed is obtained when the adhesion ratio of the brown sugar powder is within the range of 15 to 35% per one side. It can be seen that the best one can be obtained especially at 25%. Example 4 In Example 1, the adhesion rate of the brown sugar seasoning liquid was 25%,
Rice confections were produced in the same manner except that various changes were made to 5%, 45%, 55% and 65%. Observe the adhesion of brown sugar powder to this rice confection, the finish after drying, and the foaming state of the baked carme-like foam layer containing brown sugar as a main component. A rating was given on a scale.
Table 2 shows the evaluation results together with the observation results.

[0030]

[Table 2]

As is clear from Table 2, if the adhesion rate of the brown sugar seasoning liquid is in the range of 35 to 55% per side, a rice confection having a seasoning layer in which the brown sugar powder and the brown sugar seasoning liquid are foamed is obtained. It can be seen that the best one can be obtained especially at 45%.

[0032]

The rice confectionery having the foamed brown sugar seasoning layer according to claim 1 of the present invention has a rice confectionery baking raw
After the oil is attached to the ground, brown sugar powder is added to the rice cake baked dough.
And then add a seasoning solution based on brown sugar.
And then baked and dried to make brown confectionery
And formed by bubbling a seasoning liquid containing brown sugar as a main component
Since it has a foamed brown sugar seasoning layer characterized by having a foamed layer, it has an unprecedented rice confection having a strong fragrance of brown sugar, being fragrant, and having a texture like grilled carme. In addition, this rice confection can be eaten with a sense of security close to natural food without adversely affecting the human body.

The method for producing a rice cracker having a foamed brown sugar seasoning layer according to the second aspect of the present invention is characterized in that, after the oil is attached to the rice cracker dough, brown sugar powder is adhered to the rice cracker dough. A seasoning liquid containing brown sugar as a main component is adhered to the rice cake, and then baked and dried to foam a seasoning liquid containing brown sugar powder and brown sugar as a main component on the surface of the baked rice cake dough. Rice crackers can be manufactured.

Continuation of the front page (56) References JP-A-54-145262 (JP, A) JP-A-3-262451 (JP, A) JP-A-49-48871 (JP, A) JP-A-10-179073 (JP) , A) Japan Culinary Institutes, edited, revised Cooking Glossary, Japan, Japan Culinary Institutes Association, December 25, 1998, p. 257 (58) Field surveyed (Int. Cl. ⁷ , DB name) A23G 3/00

Claims (2)

(57) [Claims] Claims 1. On a surface of a baked rice cracker dough,
After adhering oil, brown sugar powder is adhered to the rice cake baked dough
And then add a seasoning liquid containing brown sugar as a main component.
After baking and drying, the brown sugar powder and black
A rice cracker having a foamed brown sugar seasoning layer, characterized by having a foaming layer formed by foaming a seasoning liquid containing sugar as a main component . 2. After the oil content is attached to the baked rice confectionery dough, brown sugar powder is adhered to the baked rice confectionery dough, then a seasoning liquid containing brown sugar as a main component is adhered, and then baked and dried. A method for producing rice confectionery having a foamed brown sugar seasoning layer, characterized by foaming a brown sugar powder and a seasoning liquid containing brown sugar as a main component on the surface of the baked rice confectionery dough.