JP3826312B2 - Rice cracker manufacturing method and apparatus - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a rice confection manufacturing method and apparatus for the purpose of obtaining a good quality rice cracker by baking at least a rice cracker dough with superheated steam.
[0002]
[Prior art]
In the conventional method for producing rice crackers, the dough is preheated with external heat (electricity or gas), then high-frequency baked and then colored and baked at a high temperature. In addition to the high-frequency firing, electric or gas heating may be used.
[0003]
[Problems to be solved by the invention]
The baking of the rice crackers does not take into account the temperature in the baking furnace, so all of them are heated and baked, resulting in a hard finish. In addition, there has been a problem that high-frequency firing has a risk of becoming too porous.
[0004]
In addition, the external heat firing has a risk of oxidative firing due to high temperature firing in the presence of oxygen, which may generate harmful substances.
[0005]
[Means for Solving the Problems]
Since the present invention is fired using superheated steam, it is considered to be oxygen-free during firing. Therefore, there is no fear of the generation of an oxidizing substance without an oxidizing action during firing.
[0006]
In addition, since firing with superheated steam conducts both convection and radiation, it can be fired in a short time and has the advantage of being able to fire in 1/2 to 1/6 of the conventional time.
[0007]
That is, this invention pre-heats rice cracker dough for 2 minutes to 10 minutes at an external heat of 60 ° C. to 180 ° C., and then baked it with superheated steam adjusted to a normal pressure of 200 ° C. to 300 ° C. for 2 minutes to 10 minutes. then Ru rice snacks manufacturing method der was characterized by coloring 1 to 5 minutes heating at an outer heat 180 ° C. to 300 ° C..
[0008]
In another invention, the rice cracker dough is preheated for 1 minute to 5 minutes with normal pressure superheated steam adjusted to 60 ° C. to 180 ° C. and then heated for 2 minutes with normal pressure superheated steam adjusted to 200 ° C. to 300 ° C. It is a rice cracker manufacturing method characterized in that it is baked for 10 minutes and then colored and heated with atmospheric superheated steam adjusted to 180 ° C to 300 ° C for 1 minute to 5 minutes . The superheated steam is a raw material obtained from a boiler. and it generates more steam to the electromagnetic induction pressurized heat.
[0009]
Furthermore, the invention of the apparatus is an apparatus for carrying out the method according to claim 1 or 2, wherein a pre-heating kettle, a baked kettle and a colored kettle are fed from one side of a common net conveyor for moving rice cake dough to the other side. In the apparatus connected in series, superheated steam is supplied to all the above-mentioned kettles from a steam pipe, or superheated steam is supplied only to a baked kettle from a steam pipe, The rice cracker manufacturing apparatus characterized by the above-mentioned.
[0010]
As described above, whether to bake with superheated steam or to make the whole process superheated steam depends on the state of the dough and the quality of the confectionery required, but superheated steam is more accurate in terms of temperature, humidity, feed rate, etc. Because it can be controlled, it is possible to automatically mass produce homogeneous and excellent products.
[0011]
The temperature and time of the superheated steam were based on the size and shape of the rice cracker dough used in the past, and as a result of experimenting with different amounts of superheated steam (flow rate), temperature and time, the desired purpose was achieved. The possible range is selected.
[0012]
In particular, the temperature and baking time of the superheated steam vary depending on the size and shape of the dough, and can be appropriately selected within the above range.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
According to the present invention, an excellent product can be obtained by interposing a superheated steam kiln in place of a high-frequency fired kiln or an externally heated kiln in a conventional production line.
[0014]
Moreover, generally the rice cracker production line is comprised by preheating, baking, and coloring heating, However, The said whole production line can also be comprised by the serial connection of a superheated steamer.
[0015]
The calcination is continued for 2 to 10 minutes with superheated steam at 200 ° C. to 300 ° C. at normal pressure. The preheating is performed with atmospheric superheated steam at 60 ° C. to 180 ° C. for 1 minute to 5 minutes, and the coloring heating is performed with atmospheric superheated steam at 180 ° C. to 300 ° C. for 1 minute to 5 minutes.
[0016]
As described above, the heating and baking time is about 1/2 to 1/6 as compared with external heating by electric heating or gas baking, and the same processing can be performed.
[0017]
According to the superheated steam, most of the water gas is present and almost no air is mixed therein. Therefore, oxygen-free treatment is performed, and no harmful substances are generated due to browning of starch or the like. Further, since the firing is performed in an atmosphere, there is no local heating, and there is no charring that usually occurs.
[0018]
[Example 1]
An embodiment of the present invention will be described with reference to FIGS. The dough is preheated for 2 minutes with external heat of 150 ° C., then baked for 5 minutes with atmospheric superheated steam at 250 ° C., and then colored and heated at 300 ° C. for 1 minute. In the above, the superheated steam heats the live steam from the boiler to a predetermined temperature by electromagnetic induction heating or the like.
[0019]
In the apparatus of this embodiment, a preheating kettle 2, a baking kettle 3, and a coloring kettle 4 are sequentially connected in series from one side of the net conveyor 1 common to all lines.
[0020]
Therefore, when the dough 5 is arranged and the net conveyor 1 is moved in the direction of the arrow 6, the preheating kettle 2, the baking kettle 3 and the coloring kettle 4 are sequentially passed, but the speed of the net conveyor 1 is constant. The time is adjusted according to the length of each kiln, and the temperature of each kiln is adjusted so that predetermined processing can be performed. The temperature and time of each process can be automatically controlled along with the traveling speed of the net conveyor.
[0021]
For the kiln, the temperature of the steam from the boiler is adjusted and supplied from the steam pipe 9 to the kiln 3 as indicated by arrow 7, and the interior is made to flow, and then the exhaust duct as indicated by arrow 8. 10 to discharge. As described above, since the superheated steam is heated in the atmosphere during the flow, the dough is not heated locally and the temperature does not become non-uniform, and the gas generated from the dough is also discharged from the exhaust duct 10. There is no risk of equal processing.
[0022]
[Example 2]
Another embodiment of the present invention will be described with reference to FIGS. In this embodiment, superheated steam is used for all of preheating, baking and coloring heating.
[0023]
In this embodiment, the dough is heated with superheated steam at 150 ° C. for 1 minute, then baked with superheated steam at 250 ° C. for 3 minutes, and further colored and heated with superheated steam at 300 ° C. for 1 minute to obtain a desired rice cracker (product ) Was obtained (FIG. 2 (a)). In the apparatus of this embodiment, a preheated kettle 11 made of superheated steam, a fired kettle 12 and a colored kettle 13 are connected in series, and a common net conveyor 1 is installed on this. Therefore, steam pipes 14, 15, and 16 and exhaust ducts 17, 18, and 19 are provided for each pot.
[0024]
In the above embodiment, the raw steam from a boiler (not shown) is heated to a desired temperature by electromagnetic induction or other means to produce atmospheric superheated steam, which is represented by arrows 20, 21, and 22, respectively. After supplying to the kiln and acting on the dough, they are discharged from the exhaust ducts 17, 18, 19 as indicated by arrows 23, 24, 25.
[0025]
In the above, the temperature of the superheated steam can be adjusted accurately, and the flow rate of the superheated steam can be controlled, so that a homogeneous product can be obtained automatically.
[0026]
For example, by inputting the size, quality, and shape of the dough into the automatic controller, the temperature, time, and flow rate of each kiln are automatically determined, and the operation is started.
[0027]
According to the said Example, since the whole process of dough becomes an oxygen-free process, there is no possibility that the oxidation by a heating will arise and a hazardous | toxic substance will not be generated.
[0028]
【The invention's effect】
Since this invention processes baking or the whole process with superheated steam, it has the effect of improving production accuracy and mass production of homogeneous products with fully automatic control.
[0029]
In addition, there are various effects such that the hardness is moderated by the superheated steam treatment, local heating such as scorching is prevented, and no harmful substances are generated due to oxidation.
[0030]
In addition, the processing time can be shortened as compared with the external heat treatment.
[Brief description of the drawings]
FIG. 1A is a block diagram of an embodiment of the present invention.
(B) The conceptual diagram of the Example of an apparatus similarly.
FIG. 2A is a block diagram of another embodiment.
(B) The conceptual diagram of the Example of an apparatus similarly.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Net conveyors 2, 11 Preheating kettle 3, 12 Firing kettle 4, 13 Colored kettle 5 Dough 9, 14, 15, 16 Steam pipes 10, 17, 18, 19 Exhaust duct

Claims (4)

Rice cake dough is preheated for 2 minutes to 10 minutes at an external temperature of 60 ° C. to 180 ° C., then baked for 2 minutes to 10 minutes with superheated steam adjusted to a normal pressure of 200 ° C. to 300 ° C. , and then an external heat of 180 ° C. to A method for producing rice crackers, characterized by heating at 300 ° C. for 1 to 5 minutes. The rice cracker dough is preheated with normal pressure superheated steam adjusted to 60 ° C. to 180 ° C. for 1 minute to 5 minutes, then baked with normal pressure superheated steam adjusted to 200 ° C. to 300 ° C. for 2 minutes to 10 minutes , Subsequently, the rice cracker manufacturing method characterized by heating by coloring with normal pressure superheated steam adjusted to 180 ° C. to 300 ° C. for 1 minute to 5 minutes . Superheated steam, rice snacks manufacturing method according to claim 1 or 2 Symbol placement was characterized by generating more live steam obtained from the boiler to the electromagnetic induction pressurized heat. An apparatus for carrying out the method according to claim 1 or 2, wherein a preheated kettle, a baked kettle and a colored kettle are connected in series from one side of a common net conveyor for moving rice cake dough , An apparatus for producing rice crackers, characterized in that superheated steam is supplied from all of the above-mentioned kettles through a steam pipe, or superheated steam is supplied from only a baked kettle through a steam pipe .

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