JP3272301B2 - Method and apparatus for producing rice confectionery - 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 and apparatus for producing rice crackers such as rice crackers having irregularities intersecting in a grid pattern on both sides.

[0002]

2. Description of the Related Art Conventionally, in rice confectionery, a dough, which is a rice confectionery raw material sequentially supplied to a pair of smooth rolls, is rolled to form a dough sheet formed into a smooth sheet.
The surface of the rice crackers obtained by performing the drying and firing by a conventional method is smooth, and the intentionally attaching holes and irregular patterns is non-glutinous rice,
It is considered difficult due to the specific viscoelasticity of pregelatinized dough such as glutinous rice and various starches, or uneven moisture during drying and baking. These studies were relatively few in the field of rice confectionery.

Japanese Unexamined Patent Publication (Kokai) No. 52-61267 discloses a rice confectionery characterized in that a dough is passed through a pair of surface-treated rolls to form a dough sheet having a surface treatment by rolling. FIG. 1 of Japanese Patent Application Laid-Open No. 52-61267 discloses a perspective view showing a pair of surface-treated rolling rolls.

Japanese Patent Application Laid-Open No. Hei 9-163934 discloses that
In the extending process in the method of manufacturing rice confections containing food grains,
There is disclosed a method and an apparatus for producing rice confectionery containing food grains, wherein a rice confectionery material mixture containing beans is rolled to a predetermined thickness between rolls having irregularities on the surface.

Japanese Patent Application Laid-Open No. 55-108250 discloses a perforated mesh-patterned dough for rice confectionery, which is rolled with a roll having a mesh pattern and formed into a net-like sheet. Then, after laminating and integrally laminating a base rice cake dough formed by rolling a smooth sheet-like rice cake dough formed by rolling with another pair of smooth rolls into an arbitrary shape, molding into a desired shape, drying and firing. A method for producing rice confections characterized by the above is disclosed.

In Japanese Patent Application Laid-Open No. 10-42789, a kneaded dough mass is kneaded into a roll having a number of irregularities parallel to the axial direction of the rolling roll, and a number of irregularities parallel to the outer peripheral direction of the rolling roll. Rolled with the provided roll to form a sheet body having irregularities intersecting on the front and back, cutting out the sheet dough to produce a rice cracker dough, and drying and baking the rice cracker dough to form a rice cracker body A method for producing a rice cracker is disclosed.

Japanese Unexamined Patent Publication (Kokai) No. 61-111657 discloses a method in which a wavy vertical cutter is lowered to a stick-shaped rice cake dough and another horizontal wavy cutter is moved closer to the horizontal direction. Cut the rice cake dough by
A method for producing lattice-shaped rice confectionery is disclosed.

[0008] Japanese Patent Application Laid-Open No. 1-291750 discloses a fired rice cake which is obtained by cutting a fixed rice cake into thin slices, drying the sliced rice cake, and then firing the sliced rice cake. A hail is disclosed in which the color is baked and the concave portion is in a state of shallow baking.

Further, Japanese Patent Application No. 9-273970 discloses that glutinous rice confectionery, which is highly sticky, is steamed and then dried.
Moisture having a water content of 25 to 35% was applied to a roll having a thickness of 1 using a roll obtained by combining a roll with a mesh and a smooth roll.
A production method for obtaining a sheet-like dough having a mesh shape of not more than mm is disclosed.

[0010]

Conventionally, in a spreading machine having a smooth roll surface, a dough in which food grains such as soybeans and nuts are mixed with raw materials for non-glutinous rice, glutinous rice and other starches is supplied between the rolls. Even if it does not slip on the roll surface due to the nature of the food grains and enters the roll gap, it gathers at the input port,
It was not possible to produce a plate-like dough in which all the food grains were uniformly mixed in the dough.

It is considered that there are several factors that prevent the rolling of the dough by the roll. One of the factors is that when the food itself contains a large amount of oil, slipping may occur between the dough and the roll due to the oil.

[0012] In addition, even when the food grains themselves are large like beans and hard, and the gap between the rolls is small, they cannot pass between the rolls and stay on the rolls for a long time.

[0013] Further, when dough is added with additives such as beans and nuts and rolled, food grains may be caught in the groove of the roll and the rolling state may be deteriorated. Conventionally, to solve this phenomenon, Adjustments such as increasing the width of the groove and decreasing the depth of the groove have been made. However, such an adjustment has a problem that a clear pattern cannot be formed.

Further, the prior art, Japanese Patent Application Laid-Open No. 52-612
No. 67, Japanese Unexamined Patent Publication No. 10-42789, a roll provided with a number of uneven strips parallel to the axial direction of the rolling roll,
Using a roll provided with a number of uneven strips parallel to the outer peripheral direction of the rolling roll, a method for producing rice confectionery having uneven strips crossing on the front and back has been proposed, but in this manufacturing method, a pair of rolls is used. The dough rolled by the press contact surface is pressed and pressed by strong pressure from the vertical direction opposite to each other from both sides by the rolls. While rotating, and because of the adhesiveness of the dough, the dough sticks tightly to the roll surface and winds it around. The peeling of the dough is poor, and the expansion and contraction of the dough after rolling causes a difference in the spacing between the front groove and the back groove imprinted on the sheet. Difference in interval Occurs, as a result, the rolling efficiency or,
The problem of lack of quality stability remained.

Japanese Patent Application Laid-Open No. Hei 9-163934 discloses a technique in which a rice confectionery material mixture obtained by mixing food grains contained in a rice confectionery material such as beans and grains is rolled to a predetermined thickness between rolls having irregularities. Therefore, this method only solved the problem of the slip on the roll surface due to the influence of the additive, and could not make a pattern on the fabric surface.

Japanese Patent Application No. 9-273970 discloses a method of steaming cereal, such as glutinous rice, which is dried to a moisture content of 25 to 35%. In this method, rolling is performed immediately after steaming, taking into account that if the dough is rolled immediately after steaming, the viscosity of the dough becomes high and rolling becomes difficult. It had to be done, which was time consuming and difficult to handle.

Japanese Patent Application Laid-Open No. 55-108250 discloses a method in which rolling is carried out by a roll formed by engraving a mesh pattern.
In this method, the shape pattern formed on the surface of the rice cracker is different from the pattern of the present invention, and the roll shape is also different, forming a perforated mesh pattern cloth, and separately forming a smooth sheet. However, since the laminated dough is laminated on top of the dough, there is a problem in that the laminated dough may be peeled off during firing, making it difficult to handle and significantly reducing the production efficiency.

JP-A-61-111657 and JP-A-1-29175 are production methods for producing lattice-shaped rice confections by a cutting step of glutinous rice confections. There are many processes compared to non-glutinous rice confectionery, it takes days until it becomes a product, it is difficult to handle, and it is different from the production method using the production process of non-glutinous rice confection of the present invention. However, there is a problem that it is not possible to increase the dough peelability and the rolling efficiency, and to manufacture a rice confection having irregularities that intersect in a grid pattern on the front and back surfaces as intended by the present invention.

In order to solve the above-mentioned problems of the prior art, the present invention is formed by forming a large number of grooves on the surface of a roll at an angle with respect to the axial direction of the roll, and forming the groove in an uneven shape. Using a pair of rolls, the raw material consisting of rice, starch and the like is steamed, and the dough, which is a kneaded rice confectionery raw material, is rolled by the opposing rolls, so that the concave and convex strips cross in a grid pattern on both front and back surfaces. This is a very interesting rice cracker, which has a unique appearance such as a rice cracker having irregularities crossing in a grid pattern on both front and back sides, which is cut out, dried and fired by a conventional method. It is intended to provide a production method and an apparatus therefor, and to improve rolling efficiency and quality stability in rice cracker production.

[0020]

A method and an apparatus for producing rice confectionery according to the present invention provide a method for producing non-adhesive rice confectionery in a usual manner, in which the surface of a smooth roll is rolled in the rolling process. By using a pair of rolls formed in an irregular shape by carving a large number of grooves at a certain angle with respect to a certain angle, visually appealing rice confections that are provided with uneven stripes crossed in a grid on the front and back It can be created.

In the method of producing rice crackers according to the present invention, the peelability between the dough and the roll accompanying the rolling of the dough is improved, which cannot be solved by the roll provided with the uneven strips in the prior art. If the quality of the dough is stable, the efficiency of rolling is high, and if the interval between a large number of grooves carved in the roll is constant, a rice confectionery having a grid-like dough with the same pattern on the front and back sides can be obtained.

The method and apparatus for producing rice crackers of the present invention are as follows:
Rolls of dough, a rice confectionery raw material supplied, are rolled by a pair of rolls engraved with a number of grooves provided at a certain angle to the axial direction on the surface of the roll and formed in an irregular shape, and crossed in a grid on the front and back A sheet having strips is formed, and then the sheet is die-cut, dried, and fired by a conventional method to obtain rice crackers such as rice crackers formed so that the uneven strips have a lattice-like appearance.

Furthermore, in the rice confectionery manufacturing method of the present invention, a large number of grooves engraved on the surface of the roll have an angle of 45 to 60 degrees with respect to the axial direction of the roll.

Further, in the method for producing rice confectionery of the present invention, the width of the concave portion in the many grooves cut on the surface of the roll is 2 to 5 mm, the width of the convex portion is 1 to 4 mm, and the depth of the concave portion is 1 mm. ３3 mm.

[0025]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing rice confectionery according to the present invention will be specifically described. The rice confectionery raw material used in the method for producing rice confectionery of the present invention is obtained by steaming rice in a steaming facility such as a steaming machine so that rice is washed and immersed in rice so as to produce normal rice confectionery. At this time, starch and other cereals may be used alone or in combination. After steaming, if necessary, the dough is cooled with warm water or the like, and then kneaded. In this way, a dough that can be used as a rice confectionery raw material is obtained by a conventional method.

For the roll used in the present invention, a large number of grooves are engraved on the surface to form irregularities, two smooth rolls are used, and this roll may be a roll generally used in rice cracker production. Regardless of size or material, when rolling so that the rolls are in contact with each other, it is necessary to select a strong material for the rolls. In the present invention, a smooth roll having a roll diameter of about 200 mm is used. Used this book.

A groove is formed on the roll surface at a fixed angle with respect to the direction of the rotation axis of the roll. However, the machine for cutting is not particularly limited, and a rotary holder with computer control of a machining center. The machine of the present invention may be cut by attaching a desired tool such as an end mill or a milling cutter, or may be cut by using a gear bob-shaped one generally used when manufacturing a gear. In this method, a groove is cut while maintaining a constant angle with respect to the axial direction.

When cutting grooves on the surface of the roll,
The groove is spirally cut while the angle of the groove with respect to the axial direction of the roll is fixed at a fixed angle. That is, the grooves are not formed in the outer peripheral portion of the roll by a single groove like a screw. When all the outer peripheral surfaces of the roll are cut with one groove like a set screw, it is impossible to form the groove at an angle of 45 to 60 degrees with respect to the roll axis direction. Then, the plurality of grooves are spirally cut at a certain angle.

The cutting of the groove formed on the surface of the roll is shown in FIG.
As shown in FIG. 2 and FIG.
It is necessary to cut grooves at the same angle and in the same direction, as described above. Otherwise, rice confectionery having a lattice-like appearance cannot be produced.

The angle of the groove is 45 to 45 with respect to the axial direction of the roll.
If the angle is about 60 degrees, and the angle is 45 degrees or less, the peelability of the dough and the rolling efficiency deteriorate, and the quality stability is lacking.

On the other hand, if the groove angle is too large, the rolling efficiency is increased, but it is not possible to produce a visually appealing rice cracker having a lattice shape crossed on both sides.

The width of the groove is not particularly limited as long as it does not impair the properties of the dough and the lattice-like form aimed at by the inventor. Preferably, the width of the concave portion is 2 to 5 mm and the width of the convex portion is 1. 2 to 4 mm and a depth of about 1 to 3 mm can be used for dough of ordinary rice crackers, the pattern becomes clear, and in order to improve the releasability of the dough, a groove as shown in FIGS. It is also possible to incline the surface from the convex part to the concave part.

As described above, if the width of the concave portion of the groove is made smaller in the bottom direction and gradually increased in the upward direction, and the both side surfaces of the concave portion are formed so as to be inclined, the dough can be further removed from the concave portion of the groove during rolling. It is possible to smoothly separate the dough, maintain the rotation speed of the roll high, and improve the dough rolling efficiency.

Further, if the width of the groove is too small or the groove is too deeply cut, the rolling efficiency is deteriorated. Further, in order to improve the releasability between the dough and the roll, it is possible to improve the releasability by using a resin such as Teflon on the roll surface.

When the roll for rolling food dough as in the present invention is manufactured, the roll is designed in consideration of the properties of the dough to be rolled, the shape of the pattern due to the uneven strip, the use / non-use of food grains, and the sheet thickness. It is necessary to.

The dough prepared in the usual manner is rolled by the roll for rolling food dough prepared as described above. The thickness of the rolled dough may be any thickness, and if rolling is performed so that the convex part of the roll and the convex part are circumscribed, a mesh-type rice confection penetrating can be formed, and also not circumscribed When rolled into a sheet, a sheet having a lattice pattern with uneven lines on both sides can be prepared.

The shape of the die to be cut may be various shapes.
Various embodiments are possible as long as the effects of the present invention are not impaired.

The dough die-cut from the dough sheet with the irregularities intersecting on the front and back in a lattice pattern is dried. As a drying method, a drying machine used for rice confectionery production is usually used, and in some cases, a multi-stage drying step is performed, and a refining step can be performed during the drying step.

The rice confectionery dough exhibiting a lattice-like external shape due to the uneven stripes has a large surface area as compared to the rice confectionery dough, and therefore has a good drying efficiency and a short drying time. After drying to １４14%, a refining process called “Nekase” is performed, and firing is performed.

As the baking apparatus, a baking apparatus which is usually used in the manufacture of rice confectionery can be used as it is, and in some cases, it may be made into a product by other processing such as frying.

Since the baked rice confectionery dough has a large surface area, the rice confectionery having a good appearance and a chewy, visually pleasing lattice-like appearance is completed.

The roll for dough rolling of the apparatus in the method for producing rice confectionery of the present invention can be used not only in the field of rice confectionery but also as a roll for rolling snacks, baked confectionery and other fields. It can be used as an excellent roll for rolling food dough, which can produce a variety of confections with different shapes.

The prior art, Japanese Patent Application Laid-Open No. Hei 9-163934.
The rolling efficiency of the dough is improved by 10 to 20% as compared with a roll in which a horizontal groove is engraved and a roll in which a vertical groove is engraved as proposed in Japanese Patent No.

This is calculated from the rolling speed of the rolls, and varies somewhat depending on the properties of the dough and occurrence of troubles. However, the rolling rolls of the apparatus in the rice confectionery manufacturing method of the present invention may cause troubles. A small and stable rolling state can be maintained.

[0045]

According to the present invention, since a plurality of grooves are formed on the surfaces of a pair of rolls at a predetermined angle with respect to the axial direction of the rolls, the dough rolled into a sheet by rotating the rolls. However, while being rolled between the rolls, the dough sheet is given directionality by the angle of the groove engraved on the roll at the same time, and the dough sheet is pushed down in the same direction as the groove rotating direction along the groove with the rotation of the roll. A large number of grooves engraved on the surface of the roll at a certain angle act as a force to extrude the roll out of the roll while shaving the dough from between the rolls as the roll rotates. .

For this reason, the phenomenon in which the dough sticks or wraps around the surface of the roll due to the rolling by the roll as in the prior art does not occur, and the dough peels off smoothly from the surface of the roll. Since the rotation speed of the roll is not reduced, the rolling efficiency of the dough can be improved by about 10 to 20% as compared with the conventional roll.

A large number of grooves engraved on the surface of the roll at a fixed angle with respect to the axial direction of the roll exerted a force to extrude the dough while shaving the dough from between the rolls as the roll was rotated. Even if food grains of beans and other cereals are caught in the recesses in the uneven grooves, the food grains are extruded and removed from the recesses of the grooves as the dough is rolled, so troubles during rolling are reduced and stable. From the manufactured rice confections of high quality, it is possible to obtain rice confections having the appearance of a lattice-shaped appearance with uneven stripes crossing over on both sides.

The rice confectionery, such as a rice cracker, formed by the present invention and formed into a lattice with concavo-convex stripes crossing on both front and back surfaces has a surface shape in which the concavo-convex stripes cross on both sides in a unique state. Compared to the same smooth dough sheet,
As a result of the large surface area, the drying efficiency is good, and the thermal efficiency at the time of baking is excellent, so that the expansion rate is increased, and a rice cracker with good heat and good texture can be obtained.

[0049]

EXAMPLES Examples of the present invention will be shown below, but they do not limit the present invention in any way.

Example 1 Two smooth rolls 1 were used, and a desired end mill was mounted on a computer-controlled rotary holding machine at a machining center.
A large number of concave and convex grooves 4 are cut on the surface 3.

The groove 4 is cut while maintaining the angle of 45 degrees with respect to the direction of the axis 2 of the roll 1, and the width 5 a of the convex portion 5 of the groove 4 and the width 6 a of the concave portion 6 are set to 3 mm. 2mm,
Cut the grooves 4 one by one so that the depth 6b is 2 mm,
A roll 1 having multiple spiral grooves is made. After polishing the surface of the roll 1, the surface of the roll 1 is subjected to Teflon processing to complete the roll.

Separately, the rice is washed, dipped, milled,
Rice flour is made, and rice flour having a water content of 30% is put into a steamer, and steamed at a steam pressure of 0.3 kg / cm ² for 7 minutes, and the dough 8 is taken out from the steamer.

The dough has a moisture content of 48.5%, which is kneaded with a W kneading machine and kneaded.
The dough of the dough 8 is rolled using a pair of rolls 1 engraved with.

The rolled dough sheet 9 is provided with ridges 13 intersecting on both the front and back surfaces in a lattice shape. The dough sheet 9 is cut out by a circular cutting die 11 having a diameter of 60 mm, and each cutout contains 10.5 g of moisture per sheet. A round rice cracker dough was obtained.

The circular rice confectionery dough is arranged in a frame, placed in a net drying machine, dried at a temperature of 70 ° C. for 2 hours, dried to a water content of 18.5%, and dried. The refining process is performed, and then the water content is reduced to 13.5% by the same net drier.

The drying time was about 1.5 hours, the refining process was performed for 2.3 hours, and the baking was performed by a gas-operated kettle. The finished baked dough was visually interesting as shown in FIG. Rice confectionery 12 having a lattice-like appearance was completed.

(Example 2) Using two smooth rolls 1, a desired milling cutter is mounted on a computer-controlled rotary holder machine of a machining center, and a number of uneven grooves 4 are formed on the roll surface. To cut.

The groove 4 is cut while maintaining the angle of 60 degrees with respect to the direction of the axis 2 of the roll 1, and the width 5a of the convex portion 5 of the groove 4 is set to 3 mm and the width 6a of the concave portion 6 is set to 3 mm. 2mm,
Cut the grooves 4 one by one so that the depth 6b is 2 mm,
A roll 1 having multiple spiral grooves is made. After polishing the surface of the roll 1, the surface of the roll 1 is subjected to Teflon processing to complete the roll.

Separately, the rice is washed, dipped, milled,
Rice flour is made, and rice flour having a water content of 30% is put into a steamer, and steamed at a steam pressure of 0.3 kg / cm ² for 7 minutes, and the dough 8 is taken out from the steamer.

The water content of the dough was 48.5%, which was kneaded with a W kneader, and the crushed green peas fried in the kneading stage was added in an amount of 7% by weight based on the weight of the dough. When this dough 8 was rolled using a pair of rolls 1 each having a large number of grooves 4 engraved on the surface, the dough 8 did not slip even though the oil content of the green peas was mixed. The sheet was rolled with a stable dough thickness and the green peas were evenly mixed.

The rolled dough sheet 9 is provided with ridges 13 intersecting on both front and back sides in a lattice pattern, and the dough sheet 9 is cut out by a circular cutting die 11 having a diameter of 60 mm, and the cut dough 9 contains 9.5 g of water per sheet. A round rice cracker dough was obtained.

The circular rice confectionery dough is arranged in a frame, placed in a gauze drier, dried at 70 ° C. for 2 hours, dried to 18.5% moisture, and dried. Take a one-day refining process, and then make the water to 13.5% with the same net drier.

The drying time was about 1.0 hour, the tempering step was taken for 2.3 hours, and calcination was performed by a baking oven.
The finished baked dough was a lattice-shaped rice confection that was visually interesting, and a rice confection that enjoyed the aroma and taste of the green peas was obtained.

As a comparative example, an attempt was made to roll a dough to which the above-mentioned fly green peas were added using a pair of smooth rolls. However, the dough slipped between the rolls, making it impossible to roll.

Example 3 Two smooth rolls 1 were used, and a desired end mill was mounted on a computer-controlled rotary holder machine at a machining center.
A large number of grooves 4 are cut in a concave and convex shape on the surface of.

The groove 4 is cut while maintaining the angle of 45 degrees with respect to the axis 2 direction of the roll 1, and the width 5 a of the convex portion 5 of the groove 4 is set to 3 mm and the width 6 a of the concave portion 6 is set to 3 mm. 2mm,
Cut the grooves 4 one by one so that the depth 6b is 2 mm,
A roll 1 having multiple spiral grooves is made. After polishing the surface 3 of the roll 1, the surface 3 of the roll 1 is subjected to Teflon processing to complete the roll.

Separately, the rice is washed, dipped, milled,
Rice flour is made, and rice flour having a water content of 30% is put into a steamer, and steamed at a steam pressure of 0.3 kg / cm ² for 7 minutes, and the dough 8 is taken out from the steamer.

The dough had a moisture content of 48.5%, and was kneaded with a W kneading machine.
10% by weight based on the weight of A pair of rolls 1 formed by engraving the dough 8 with a large number of grooves 4 on the surface 3 described above.
Rolled.

The rolled dough sheet 9 is provided with ridges 13 intersecting on both the front and back surfaces in a lattice shape. The dough sheet 9 is cut out by a circular cutting die 11 having a diameter of 60 mm and the cutout weight of each cut sheet is 10.0 g. A round rice cracker dough was obtained.

The dough in a circular shape is arranged in a frame, put in a gauze drier, dried at 70 ° C. for 2 hours, dried to 18.5% moisture, and dried. Take a one-day refining process, and then make the water to 13.5% with the same net drier.

The drying time was about 2.0 hours, the tempering step was taken for 2.3 hours, and the baking was carried out by a baking oven. As a result, a rice cracker having both the savory aroma and taste of soybean was obtained.

As a comparative example, an attempt was made to roll a dough to which dry soybeans were added by a pair of rolls in which grooves of concave and convex strips were engraved on the surface of the roll coaxially with the roll or on the outer periphery of the roll. There was a problem that the dried soybeans of the dough were caught between the rolls, and the rolling efficiency was low and the quality was not stable. On the other hand, in the case of Example 3, the rolling efficiency was increased by 20% as compared with the comparative example, and it was possible to produce a good rolled rice cracker dough without quality problems.

Example 4 Two smooth rolls 1 were used, and a desired end mill was mounted on a computer-controlled rotary holding machine at a machining center, and the rolls 1 were used.
A large number of concave and convex grooves 4 are cut on the surface 3.

While maintaining the angle of the groove 4 at 45 degrees with respect to the direction of the axis 2 of the roll 1, the groove 4 is cut, and the width 5a of the convex portion 5 of the groove 4 is set to 3 mm and the width 6a of the concave portion 6 is set to 3 mm. 2mm,
Cut the grooves 4 one by one so that the depth 6b is 2 mm,
A roll 1 having multiple spiral grooves is made. After polishing the surface 3 of the roll 1, the surface 3 of the roll 1 is subjected to Teflon processing to complete the roll.

Separately, corn grits are immersed in warm water, drained, conditioned, put into a steamer, and steamed at a pressure of 0.3 kg / cm.
^The dough 8 was steamed for 10 minutes and the dough 8 was taken out of the steamer, and the dough moisture was 43%. This is a W kneader,
After gently kneading, the dough is engraved with a large number of grooves 4 on the above-mentioned surface of the present invention to form a pair of rolls 1.
And the projections 5 of the grooves 4 of the roll 1 were brought into contact with each other so as to be circumscribed, and rolling was performed so that the dough sheet 9 became mesh-like.

The rolled dough sheet 9 is made to have a diameter of 60 mm.
Cut the circular rice cracker dough into a frame, put the dough in a frame, dry it at a temperature of 70 ° C. for 1.5 hours, and dry it. Take a one-day refining process, and then make the moisture to 11.0% with the same net drier.

After the dough was preheated and fried, the finished rice confection was a visually interesting net-like snack, and a rice confection with good corn flavor was obtained.

[0078]

As described above, the present invention is constructed as described above.
When rolling into a sheet with a pair of rolls, the dough does not stick or wrap around the surface of the roll, and it is formed into a large number of grooves formed at a fixed angle on the roll surface with respect to the axial direction of the roll. It is rolled along and rolled while being peeled off smoothly from the surface of the roll so that it is extruded, and even if soybeans or other food particles are mixed in the dough, it is smoothly rolled without stagnation between the rolls Therefore, rolling efficiency and quality stability of rice confectionery dough are remarkably improved, and the rice confectionery formed also has a unique lattice-like external shape due to the uneven stripes crossed on the front and back. This has the effect of inducing the interest of general consumers for confectionery and increasing the desire for rice confectionery.

The method for producing rice confectionery according to claim 1 of the present invention
Raw materials consisting of rice, starch, etc. are steamed and kneaded by a pair of rolls in which a number of grooves are engraved at a constant angle with respect to the roll axial direction on the smooth roll surface, and the kneaded dough is rolled. By doing this, it is possible to provide a method of producing rice crackers such as cracked rice crackers formed in a lattice by cutting, drying, and firing a sheet provided with stable uneven surfaces crossing on the front and back without trouble. This has the effect.

According to the rice confectionery manufacturing method of the second aspect of the present invention, the surface of the smooth roll is formed into an uneven shape having a large number of grooves formed at an angle of 45 to 60 degrees with respect to the axial direction of the roll. Since a pair of rolls is used, there is an effect that rice confectionery having a lattice-like appearance can be formed by making sure that irregularities are always crossed on both front and back surfaces of a rice cracker or the like.

The rice confectionery production method according to claim 3 of the present invention
The concave portion is 2 to 5 mm, the convex portion is 1 to 4 mm, and the depth is 1 to 3 mm.
The use of a pair of rolls formed in an uneven shape according to claims 1 and 2 in which a large number of grooves are engraved, so that an uneven strip having a clear shape can be formed on both the front and back surfaces of a rice cracker or the like. There is.

According to a fourth aspect of the present invention, there is provided a rice confectionery manufacturing apparatus comprising a pair of rolls for rolling a dough serving as a rice confectionery raw material. Since it is made by engraving and forming in an uneven shape,
Using a smooth roll generally used in conventional rice confectionery manufacturing equipment as it is, by forming a large number of grooves at a fixed angle on the surface of the roll, crossover irregularities on both the front and back sides of rice crackers etc. There is an effect that it is possible to provide an apparatus having a roll for forming into a lattice shape.

In the apparatus according to the fifth aspect of the present invention, a large number of grooves formed on the surface of the roll are formed on the surface of the roll at an angle of 45 to 60 degrees with respect to the axial direction of the roll. Therefore, in this apparatus, grooves engraved on the surface of a pair of rolls are provided in the direction intersecting each other, so that the concave and convex strips crossing each other in a grid pattern on both sides of the sheet-shaped dough rolled by the rolls. The dough rolled by the roll can be reliably formed, and the dough rolled by the roll is sandwiched and rolled so as to securely bite into the groove on the surface of the roll, and the dough sheet rolled along the groove of the roll is discharged so as to be pushed out. Therefore, there is an effect that the dough is smoothly peeled and rolled without sticking to the surface of the roll.

According to the apparatus of claim 6 of the present invention, the concave portion of the groove engraved on the surface of the roll is 2 to 5 mm, the convex portion is 1 to 4 mm,
Because it is made of a pair of rolls with a depth of 1 to 3 mm and a large number of grooves cut into it and formed in an uneven shape, the rolled dough sheet of the dough rolled by this device is clearly sharp on both sides. Can be formed, and the recess of the groove has a width of 2 to 5 mm so that food grains can be easily inserted, so that a dough mixed with food grains such as soybeans and nuts can be used. Even if it is used, there is an effect that the food particles can be easily rolled without the grooves on the surface of the roll biting and being inserted into the grooves and staying between the rolls.

[Brief description of the drawings]

FIG. 1 is a plan view of a pair of rolls of the present invention.

FIG. 2 is a perspective view of a pair of rolls of FIG.

FIG. 3 is a perspective view of a rice cracker manufactured according to the present invention.

FIG. 4 is a partially omitted illustration of an apparatus used in the method for producing rice confectionery of the present invention.

FIG. 5 is an enlarged side view of a groove engraved on the surface of the roll.

FIG. 6 is a plan view of a conventional pair of rolls.

FIG. 7 is a perspective view of the pair of rolls of FIG. 6;

FIG. 8 is a perspective view of a conventional pair of rolls.

[Explanation of symbols]

 Reference Signs List 1 roll 2 rotating shaft 3 roll surface 4 groove 5 convex part 5a convex part width 6 concave part 6a concave part width 6b concave part depth 7 hopper 8 dough 9 dough sheet 10 rice confectionery manufacturing device 11 cutout mold 12 rice confectionery 13 concave and convex Article 14 Belt conveyor

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23G 3/00-3/28 A21C 11/12

Claims (4)

(57) [Claims] 1. A pair of rolls each having an axially opposed surface.
A large number of grooves that are inclined at an angle
The rolls formed in a convex shape are opposed, and a pair of opposed
Concavo-convex grooves on the roll surface cross each other diagonally
The dough, which is a rice confectionery raw material, is rolled by the pair of rolls to form a sheet provided with irregularities intersecting in a grid pattern on the front and back sides, and then the sheet is die-cut and dried by a conventional method. And baking the rice confectionery. 2. The surface of the roll is 45-60 in the axial direction.
A dough as a rice confectionery raw material is rolled by a pair of rolls in which a large number of grooves are carved at an angle of degrees and formed in an uneven shape, and a sheet provided with uneven stripes intersecting in a grid on the front and back is formed, and then the sheet is formed. A rice confectionery, which is die-cut, dried and baked in a conventional manner. 3. A rice confectionery manufacturing apparatus comprising a pair of rolls for rolling a dough serving as a rice confectionery raw material, wherein the pair of rolls have an angle of 45 to 60 degrees with respect to the axial direction on the surface of the rolls.
In apparatus characterized by comprising forming a plurality of grooves in engraved and uneven. 4. A pair of rows for rolling dough, a raw material for rice crackers.
In a rice confectionery manufacturing apparatus provided with a pair of rolls
But at a fixed angle to the axial direction on the surface of each roll
Engraving a large number of diagonally inclined grooves to form irregularities
Rolls facing each other and the surface of a pair of rolls facing each other
Roll so that the uneven grooves of the
An apparatus characterized by comprising: