JP3615740B2 - Method for producing rice crackers using deep sea water - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing rice crackers containing a predetermined amount of clean deep sea water as a mineral source.
[0002]
[Prior art and problems to be solved by the invention]
Rice crackers such as seibei, hail, and okaki are refined and then washed with water, immersed in water, drained to obtain rice flour, then hydrated and conditioned with this rice flour. Steamed for about 10 minutes to make a koji dough, then water-cooled this koji dough, then kneaded and molded, then dried appropriately or sprinkled koji dough to give a certain hardness and Manufactured by adjusting the moisture content and baking (see FIG. 1).
[0003]
By the way, due to the recent health boom, there are some rice cakes with added nutrients such as minerals.
[0004]
However, there are a great variety of nutrients that are desired to be added, and it is very troublesome to prepare and add these many nutrients.
[0005]
Furthermore, in the case of a method in which nutrients are simply added, the nutrients are only attached to the surface of the rice flour, and there is a problem that they are easily lost during the drying or baking.
[0006]
The present invention solves the above problems and focuses on deep sea water containing various kinds of nutrients, and is excellent in practicality capable of producing rice crackers without losing almost any nutrients contained in this deep sea water. It aims at providing the manufacturing method of the rice cracker using deep sea water.
[0007]
[Means for Solving the Problems]
The gist of the present invention will be described with reference to the accompanying drawings.
[0008]
Water is added to rice flour, and the watered rice flour is steamed to form a koji dough. A rice cracker is produced from the koji dough, and the water used for the water addition is taken from the deep sea 200 meters or more below sea level. Only the deep sea water that is clean seawater is used , and in this addition, the mixing weight ratio of the rice flour and the deep sea water is set to 40:60 to 60:40, and the hydrolyzed rice flour is 30 to 30 After 90 minutes, the steaming is carried out. During the steaming, the deep sea water is added so that the weight ratio of the deep sea water in the straw dough after the steaming is 50 to 51%. The invention relates to a method for producing rice cracker using deep sea water, characterized in that all water used in the process of producing this rice cracker is deep sea water.
[0009]
2. The method of producing rice crackers using deep sea water according to claim 1, wherein the deep sea water is deep sea water off Sado.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention (how to carry out the invention) that is considered to be suitable will be described with reference to the drawings showing its effects.
[0011]
Deep ocean water contains many kinds of minerals that affect health, such as iron, iodine, copper, manganese, zinc, cobalt, molybdenum, selenium, chromium, tin, vanadium, fluorine, silicon, and nickel.
[0012]
Since the present invention uses this deep sea water as water when water is added to rice flour, the rice flour contains the various types of minerals. Therefore, rice confections containing the various types of minerals can be easily obtained. Can be manufactured.
[0013]
Moreover, since it is the method of using deep sea water as a water | moisture content when adding it to the rice flour before steaming, rice crackers can be manufactured similarly to the manufacturing method of the existing rice crackers.
[0014]
In addition, since it is a method of using deep ocean water as water when hydrating into rice flour, the mineral contained in deep ocean water will penetrate together when this moisture penetrates into rice flour, The mineral reaches and is retained in the rice cells constituting the rice flour, and is less likely to be lost from the rice flour. Therefore, the rice confection contains the mineral well.
[0015]
Moreover, since the said mineral is hard to be lost from rice flour, the ratio of the said mineral in the rice cracker manufactured can be estimated substantially, and manufacture management and quality display can be performed favorably.
[0016]
【Example】
Specific embodiments of the present invention will be described with reference to the drawings.
[0017]
In the same manner as the conventional rice cracker manufacturing method, first, the brown rice is refined to a degree of whitening of 91%, washed with water, and then immersed in water for 6 to 12 hours to drain. As a result, the water content of 15% (weight) in the brown rice state becomes 28 to 29% (weight) after draining.
[0018]
Subsequently, the dried brown rice is pulverized into rice flour, which is further hydrated.
[0019]
This hydration is performed by adding deep sea water, which is clean seawater taken from deep sea 200 meters or more below sea level, to rice flour.
[0020]
During the hydration, the mixing weight ratio of the rice flour and the deep sea water is set to 40:60 to 60:40 (the experiment was performed at 50:50).
[0021]
As this deep ocean water, it is particularly preferable to adopt the deep ocean water off Sado. This deep ocean water off Sado is of a lower temperature than the deep ocean water on the Pacific side, so it has less dissolved organic matter than the deep ocean water on the Pacific side and is of high quality.
[0022]
Deep sea water is seawater in an environment that does not generate convection or mixing due to changes in surface temperature, such as wind waves normally found on the surface of the ocean, and includes various oils, chemical substances, agricultural chemicals, etc. used on the ground. It is not affected by marine pollution caused by harmful substances, and has a feature that the dissolved organic matter in seawater is very small and it is extremely clean from the viewpoint of microorganisms.
[0023]
Subsequently, the hydrated rice flour is allowed to stand for 30 to 90 minutes to allow the rice flour and deep sea water to blend. As a result, deep sea water gradually penetrates into the rice flour, and along with this penetration, nutrients such as minerals contained in the deep sea water penetrate into the rice cells in the rice flour.
[0024]
As a result, the rice flour contains about 40 to 50% (weight) of deep ocean water (about 45% (weight) in the experiment).
[0025]
Subsequently, deep sea water is further added to the hydrolyzed rice flour and steamed to form a koji dough. This steaming is performed, for example, at 110 ° C. for 10 minutes.
[0026]
By this steaming, deep sea water further penetrates into the rice flour, and nutrients contained in the rice flour increase.
[0027]
Further, the deep sea water added during the steaming is set so that the weight ratio of the deep sea water in the straw dough after the steaming is 50 to 51%. In the case of this ratio, it has been confirmed through experiments that rice confections with excellent deep sea water flavor and umami due to the mineral content of deep sea water, fine texture, fine texture and good mouth melt can be obtained. .
[0028]
After this steaming, the koji dough is cooled with water, and then the rice crackers are baked in accordance with conventional rice cracker manufacturing procedures such as kneading, shaping, drying, kneading and baking.
[0029]
When water such as water cooling is used, if deep sea water is used as the water, nutrients that have penetrated into the rice flour are not eluted from the rice flour, and nutrient loss is prevented.
[0030]
When a rice cracker was produced according to the above-mentioned Example, it was confirmed that it was excellent in deep sea water flavor and umami, and was able to produce a very elegant and delicious rice cracker with good texture and melted mouth.
[0031]
In addition, when we made hail and oysters other than rice crackers, they were also excellent in deep sea water flavor and umami, and were also very tasty and textured.
[0032]
Moreover, when the nutrient was measured, it was confirmed that it is a highly functional rice cracker containing a lot of minerals.
[0033]
In particular, in normal rice crackers, seasoning with salt, chemical seasonings, etc. is essential, but since salt is contained in the deep sea water in this example, addition of salt is completely unnecessary, and the taste of the ingredients It was confirmed that rice confectionery that was made use of was obtained. Specifically, for example, rice crackers made with shrimp, seaweed, and potato powder together with rice flour can be recognized very well with shrimp, seaweed, and potato flavors (a piece of rice cracker in a bag). When you open the stuffed stuff, the sea flavor and shrimp flavor will spread out softly, and when you bite this rice cracker, you will feel the mouth full of sea flavor and natural shrimp flavor. The same goes for yajako.)
[0034]
Since the present embodiment is as described above, it becomes a rice cracker manufacturing method using deep sea water excellent in practicality that can produce rice cracker without losing almost all kinds of nutrients contained in deep sea water. .
[0035]
【The invention's effect】
Since the present invention is as described above, it affects the health of iron, iodine, copper, manganese, zinc, cobalt, molybdenum, selenium, chromium, tin, vanadium, fluorine, silicon, nickel, etc. contained in deep ocean water. It is a method for producing rice confectionery that is excellent in practicality and can easily produce highly nutritious rice confections that contain many nutrients such as various minerals.
[0036]
In addition , since only the deep sea water is used as the water used for the water addition , the function and effect of the invention of claim 1 can be exhibited even better.
[0037]
Moreover , since the mixing weight ratio of rice flour and deep sea water is set appropriately, the flavor and texture of the resulting rice cracker are very good, and a very delicious rice cracker is obtained.
[0038]
Moreover , since the deep sea water penetrates into the rice flour when left unattended, the nutrients contained in the deep sea water are also retained in the rice flour (rice flour rice cells), and therefore, in the process of making rice crackers, Loss of nutrients contained in deep water can be prevented even better.
[0039]
In addition , since deep sea water was also used during steaming, the resulting koji dough contains a greater amount of deep sea water nutrients and can produce rice confectionery with higher nutrient content. .
[0040]
Moreover , since the weight ratio of deep ocean water in the koji dough after steaming is set appropriately, the flavor, texture, etc. of the resulting rice cracker are extremely good, and an extremely delicious rice cracker is obtained.
[0041]
Moreover , since all the water used in the process of manufacturing rice crackers is deep sea water, rice crackers containing a large amount of nutrients from deep sea water can be produced.
[0042]
In the invention according to claim 2 , since high-quality deep sea water off the coast of Sado is adopted, rice confectionery rich in nutrients that exhibits the above-mentioned effects can be produced.
[Brief description of the drawings]
FIG. 1 is an explanatory diagram showing an example of a process for producing rice crackers.

Claims (2)

Water is added to rice flour, and the watered rice flour is steamed to form a koji dough. A rice cracker is produced from the koji dough, and the water used for the water addition is taken from the deep sea 200 meters or more below sea level. Only the deep sea water that is clean seawater is used , and in this addition, the mixing weight ratio of the rice flour and the deep sea water is set to 40:60 to 60:40, and the hydrolyzed rice flour is 30 to 30 After 90 minutes, the steaming is carried out. During the steaming, the deep sea water is added so that the weight ratio of the deep sea water in the straw dough after the steaming is 50 to 51%. A method for producing rice confectionery using deep sea water, characterized in that all the water used in the process of producing this rice cracker is deep sea water. The method for producing rice crackers using deep ocean water according to claim 1, wherein the deep ocean water is deep ocean water off Sado.

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