JP3750918B2 - Wheat flour rice cracker and method for producing the same - Google Patents

Description

【００２０】
実施例２及び比較例３
実施例１において、小麦粉１００重量部に対し、食塩約１重量部、重曹約０．２重量部、表１のローズマリー抽出物粉末製剤０．３重量部を添加し、生地表面に約２ｇの黒胡麻を均一にトッピングし、焼成温度を２００℃とした他は、実施例１と同様にして、煎餅１枚当たりの重量が約１０ｇの胡麻煎餅を試作した。また、比較例３として、ローズマリー抽出物粉末製剤の添加がない煎餅も同様にして製作した。実施例１と同様に保存し、臭い及び煎餅の表面の色合いの経時変化を評価した。結果を表４に示す。
【００２１】
【表４】

【００２２】
【発明の効果】
本発明によれば、保存中における風味の劣化や異臭の発生が抑制された、独特の風味と食感を有する、小麦粉煎餅が提供される。[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to a wheat flour rice cracker and a method for producing the same. About.
[0002]
[Prior art]
There are many types of rice crackers that are made in various parts of Japan, not only the ingredients, but also the production methods and seasonings. In Soka senbei, which is a typical rice cracker made from glutinous rice, the soy sauce flavor of the mold is the most common. Southern rice crackers and mineral spring rice crackers that have developed extensively in the Tohoku region are well known as rice crackers mainly composed of wheat flour. These rice crackers are usually baked with various ingredients such as sesame seeds, walnut powder, and peanut cracked grains, and have a unique flavor and texture.
[0003]
The shelf life of a product that does not contain ingredients (rice crackers) that is baked by forming a rice cracker dough mainly composed of wheat flour is less than about 1 month when sealed and packaged because it contains less fat. is there. On the other hand, the preservability of rice crackers containing ingredients such as sesame seeds and peanuts is even shorter due to the deterioration of flavor and the generation of off-flavors caused by changes in the fats and oils contained in the ingredients over time.
[0004]
[Problems to be solved by the invention]
The present invention has been made in view of the above circumstances, and its purpose is to suppress the deterioration of flavor and the generation of off-flavor during storage even when peanuts or sesame seeds are baked as ingredients , and have a unique flavor. It is to provide a wheat flour rice cracker and a method for producing the same.
[0005]
[Means for Solving the Problems]
That is, the first gist of the present invention is a flour cracker containing peanut or sesame as ingredients, and exist in flour cracker, characterized in that it contains a water-insoluble rosemary extract, the second gist in flour cracker manufacturing method including peanut or sesame as ingredients, which exist in the flour cracker manufacturing method characterized by adding a water-insoluble rosemary extract.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
The wheat flour used in the rice cracker is not particularly limited, but a weak flour with little gluten is common. Moreover, other flour can also be used together. For example, potato starch or the like can be used in combination to help expansion. In this case, the amount of potato starch used is generally in the range of up to about 20% by weight.
[0007]
The present invention is suitable for flour rice crackers in which various ingredients are baked, such as southern rice crackers. As the ingredient , peanut or sesame (an ingredient rich in fats and oils) is used . As the wheat flour rice cracker to which the present invention is applied, for example, in addition to the above-mentioned southern rice cracker and mineral spring rice cracker, ginger rice cracker, isobe rice cracker, known as a famous product of Chiba Prefecture, a slightly sweet peanut with plenty of peanuts Rice crackers are listed.
[0008]
Rosemary extract is an extract obtained by using a polar solvent such as water or alcohol, a non-polar solvent such as hexane, etc. It is a mixture comprising α-pinene, camphene, cineol, camphor, borneol, bornyl acetate, ursolic acid, rosemary acid, tannin and / or flavonoid. The extract is purified by a silica column, activated carbon or the like, if necessary (Japanese Patent Laid-Open Nos. 55-18435, 55-18437, 55-102508, and 8- No. 67874).
[0009]
The water-insoluble rosemary extract used in the present invention is preferably a dried product of the above extract that can be easily mixed with flour. Since the water-insoluble rosemary extract contains a large amount of other components such as carnosol, which is an oil-soluble component in rosemary, it is particularly excellent from the viewpoint of suppressing the deterioration of the quality of rice crackers during storage. The water-insoluble rosemary extract can be obtained, for example, by extraction using an organic solvent, or by adding water to the extract obtained using a hydrous alcohol to cause precipitation.
[0010]
Particularly preferred from the viewpoint of ease of mixing with flour, the extract obtained as described above is mixed with an excipient such as a starch degradation product, sugar alcohol and sugars (lactose, syrup, etc.) and sprayed. It is a powder formulation obtained by mixing an excipient | filler with the water-insoluble rosemary extract powder obtained by drying or spray-drying an extract. In particular, a preparation containing 3 to 20 times by weight of dextrin with respect to 1 part by weight of the water-insoluble rosemary extract is preferable. Examples of such powder preparations include “ RM-21S” (preparation containing 10% by weight of a water-insoluble rosemary extract) manufactured by Mitsubishi Chemical Foods.
[0011]
The amount of the water-insoluble rosemary extract, wheat flour (if used together flour such as starch, the total amount of flour and flour) with respect to 1 part by weight, the water-insoluble rosemary extract, 0.01 A range of ˜0.05 parts by weight is preferred. If the amount added is too small, the stabilizing effect is not sufficient, and if it is too large, the taste of the rice cracker may change.
[0012]
The wheat flour rice cracker of the present invention can be produced by a conventional method. Normally, flour is mixed with an appropriate amount of salt, baking soda and other water-insoluble rosemary extract, added with an appropriate amount of water, kneaded to make a dough with appropriate softness, and then dried. And put the dough in a baking mold, and if it contains ingredients, put it in a baking mold in which the ingredients have been dispersed in advance and attach the ingredients to the surface of the molded product. Produced by baking in a rice cracker for an appropriate time.
[0013]
An example of the formulation is as follows. That is, in the case of sesame rice crackers, about 60 parts by weight to a blend of about 1 part by weight of sodium chloride, about 0.2 parts by weight of baking soda and a predetermined amount of a water-insoluble rosemary extract with respect to 100 parts by weight of flour. Add water. In the case of peanut rice crackers, about 2 parts by weight of sugar is added to reduce the salt to half and give sweetness. As sweeteners, for example, sugars such as glucose and fructose, sugar alcohols such as maltose, xylose, oligotose and erythritol, and high-intensity sweeteners can be used.
[0014]
The rice cracker may be hand-baked, a conveyor-type or rotary-type automatic baking machine, and may be burned using gas or electricity, or charcoal-fired with charcoal or ceramic charcoal. In the case of an automatic baking machine, the firing temperature is usually 190 to 200 ° C., and the firing time is usually in the range of 7 to 8 minutes.
[0015]
【Example】
EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to a following example, unless the summary is exceeded. In the following examples, the rosemary extract powder formulation shown in Table 1 (all manufactured by Mitsubishi Chemical Foods) was used. Table 2 shows the evaluation criteria for the sensory test.
[0016]
[Table 1]
<Rosemary extract powder formulation>
“RM-21S” (water-insoluble rosemary extract 10% by weight, dextrin 90% by weight)
“RM-21A” (water-soluble rosemary extract 10% by weight, dextrin 90% by weight)
[0017]
[Table 2]
<Odor>
○: No odor △; Slight odor is felt ×; Odor is present <Taste>
○: Good △; Feels slightly oily ×; Feels oily <Tint>
○: No change in hue △: Feels slightly dark on the surface ×: The surface is blackish [0018]
Example 1 and Comparative Examples 1-2
About 100 parts by weight of commercially available wheat flour (soft flour), about 5 parts by weight of sugar, about 0.6 parts by weight of salt, about 0.2 parts by weight of baking soda, and 0.3 parts by weight of the rosemary extract powder formulation shown in Table 1 are added. Then, about 60 parts by weight of water was added and kneaded to prepare a rice cracker dough. Using a round baking mold with a diameter of about 8cm, topping peanuts on the rice cracker dough, baking at a temperature of 190 ° C and a residence time in the furnace of 7-8 minutes, the weight of each rice cracker is about 10g (dough A peanut-shaped rice cracker of about 6 g and beans (about 4 g) was made as a prototype. Moreover, as Comparative Example 2 , a rice cracker in which no rosemary extract powder preparation was added was produced in the same manner. These rice crackers were hermetically packaged with a polypropylene film (thickness 0.4 mm) and stored at 30 ° C. for 5 weeks. The time-dependent changes in the odor and taste of rice crackers were evaluated by a sensory test with five panelists. The results are shown in Table 3.
[0019]
[Table 3]

[0020]
Example 2 and Comparative Example 3
In Example 1, about 1 part by weight of sodium chloride, about 0.2 part by weight of baking soda and 0.3 part by weight of the rosemary extract powder formulation of Table 1 were added to 100 parts by weight of wheat flour, and about 2 g of dough surface was added. A sesame rice cracker having a weight of about 10 g per rice cracker was produced in the same manner as in Example 1 except that the black sesame was uniformly topped and the baking temperature was 200 ° C. In addition, as Comparative Example 3 , a rice cracker without the addition of a rosemary extract powder preparation was produced in the same manner. It preserve | saved like Example 1 and evaluated the time-dependent change of the odor and the color of the surface of the rice cracker. The results are shown in Table 4.
[0021]
[Table 4]

[0022]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the wheat flour rice cracker which has the unique flavor and food texture in which the deterioration of the flavor during storage and generation | occurrence | production of a strange odor were suppressed is provided.

Claims (4)

A wheat flour rice cracker containing peanuts or sesame seeds as an ingredient, comprising a water-insoluble rosemary extract. The rice cracker according to claim 1, wherein the amount of the water-insoluble rosemary extract is 0.01 to 0.05 parts by weight with respect to 1 part by weight of wheat flour. A method for producing wheat flour rice crackers, comprising adding a water-insoluble rosemary extract in a method for producing wheat flour rice crackers containing peanuts or sesame seeds as an ingredient. The manufacturing method of Claim 3 which adds the formulation containing 3-20 weight times dextrin with respect to 1 weight part of rosemary extract.