JP4218060B2 - Method for producing rice crackers with improved flavor - Google Patents

Description

  The present invention relates to a method for producing rice confectionery having improved flavor, and more particularly to a method for producing rice confectionery having improved flavor of rice confectionery dough and seasoning liquid.

  Conventionally, rice confections are produced by using rice or starch as a main ingredient, adding an appropriate amount of water to this, steaming it into a desired shape, and then baking it into rice confectionery dough. Is seasoned with various seasonings and then dried. Although rice confections obtained in this manner can be baked to add the fragrant flavor of the dough, rice confections with improved flavor have been demanded for the purpose of differentiating products.

  As methods for improving the flavor of rice cake dough, Patent Publication 1, Patent Publication 2, and Patent Publication 3 are disclosed.

  Patent Publication 1 discloses a rice cake cracker made by mixing a small amount of salt in rice flour with a primary drying dough, and then drying it by using a heat machine such as electricity or gas for 280 in a stirrer or operation kettle. Fried rice confectionery that doubles the flavor of rice crackers by frying the dough of small rice cracker senbei heated at around ℃ and fried in 170-250 ℃ oil and sprinkled with refined salt or by applying soy sauce A method for producing rice crackers is disclosed.

  In Patent Gazette 2, confectionery dough is obtained by adding water, steaming, and kneading to rice cracker raw material containing amylose consisting of glutinous rice or glutinous rice and other cereals, which is molded into a predetermined shape and then primarily dried. Subsequently, a method for producing deep-fried rice confectionery having good flavor, expansion rate, color tone, etc. is disclosed by frying the dough in a pre-conditioned oil bath and simultaneously applying high-frequency dielectric heating.

  In Patent Publication 3, a rice cracker dough made from glutinous rice and / or glutinous rice is prepared, and the dough is further dried, then fried in oil at 230 to 245 ° C., allowed to cool at room temperature, and impregnated with a seasoning liquid A deep-fried rice cracker having a light flavor that relaxes oily persistence by seasoning and then finishing and drying, and a method for producing the same are disclosed.

  Further, Patent Publication 4, Patent Publication 5, and Patent Publication 6 are disclosed as methods for improving the flavor of seasoning liquid applied to rice crackers.

  Patent Publication 4 discloses a method for producing a soy sauce rice cracker having a slightly burnt color and a savory flavor on the surface by finally drying the fired rice cracker after the sauce based on the soy sauce is attached, and then firing again. It is disclosed.

  In Patent Publication 5, the seasoning liquid is attached to the baked rice cracker dough and then frozen, and the rice cracker dough is vacuum-dried while maintaining the frozen state, so that the flavor of the seasoning liquid is not impaired. A method for producing good quality rice crackers is disclosed.

  In Patent Publication 6, the rice cracker dough is baked, then divided into a plurality of small pieces, and then immersed in the seasoning liquid. A rice cracker containing 12% by weight or more of the total content and a method for producing the rice cracker are disclosed.

  However, the above-described method for improving the flavor is either a rice confectionery dough or a seasoning liquid that aims to improve the flavor, and is not a method for doubling both the rice confectionery dough and the flavor of the seasoning liquid.

On the other hand, in Patent Publication 7, rice confectionery dough obtained by a conventional method is seasoned after dipping in a seasoning liquid at 50 to 90 ° C., and the seasoned grain is browned by frying or roasting. A method for producing rice confectionery having a nodule structure with enhanced aroma is disclosed by coating and attaching the cereal grains to rice confectionery dough immediately after seasoning. However, in this method, in addition to the usual rice cracker manufacturing process, a plurality of work processes such as a grain seasoning process, a frying or roasting process, and a grain attaching process must be taken. there were.
JP-A-52-79057 JP 55-34076 A JP 2002-204660 A Japanese Patent Laid-Open No. 4-287461 Japanese Patent Laid-Open No. 11-127788 Japanese Patent No. 3487385 JP-A-52-79058

  The present invention has been made based on the above-mentioned problems, and provides a method for producing rice crackers that can synergistically improve the flavor of the dough and the flavor of the seasoning liquid and that can be easily manufactured. The purpose is to do.

  As a result of diligent examination in view of the above-mentioned purpose, rice confectionery dough was produced by a conventional method, and the rice confectionery dough was seasoned with a soy sauce-based seasoning liquid and then dried. By applying oil at ℃ or fried for a short time, the flavor and flavor of rice cracker dough, especially the flavor of seafood and rice cake dough by using dough containing seafood, is doubled, and it is a seasoning liquid The present inventors have found that the burnt aroma of soy sauce is imparted, and have come up with the present invention.

  The method for producing rice confectionery with improved flavor according to claim 1 of the present invention is a method of attaching a soy sauce-based seasoning liquid to the surface of a baked rice confectionery dough, drying it, and then adding 150 to the dried rice confectionery dough. A finishing oil of ˜190 ° C. is applied.

  The method for producing rice cracker with improved flavor according to claim 2 of the present invention is the method for producing rice cracker according to claim 1, wherein the seasoning liquid or seasoning powder is further adhered to the rice cracker dough subjected to the finishing oil. It was made to be characterized.

  The method for producing rice crackers with improved flavor according to claim 3 of the present invention is characterized in that, in claim 1 or 2, the finishing oil is applied to the rice cracker dough.

  The method for producing rice crackers with improved flavor according to claim 4 of the present invention is characterized in that, in claim 1 or 2, the rice cracker dough is deep-fried with the finishing oil for a short time.

  The method for producing a rice cracker with improved flavor according to claim 5 of the present invention is characterized in that, in any one of claims 1 to 4, the rice cracker dough contains a marine product.

  According to the method for producing rice cracker with improved flavor according to claim 1 of the present invention, the flavor of rice cracker dough and the flavor and flavor of the seasoning liquid can be enjoyed by applying the finishing oil. From the inside, the flavor and flavor of the seasoning liquid (especially soy sauce) can be synergistically improved. Furthermore, since the soy sauce is scorched using oil as a medium, an unprecedented flavor-rich rice confectionery that can taste the savory flavor and taste of the soy sauce and the burnt appetite of the soy sauce can be obtained. In addition, amino acids in soy sauce as a seasoning liquid and sugars such as sugar and mirin cause an aminocarbonyl reaction by heating, giving a beautiful shine to the whole dough, and obtaining rice confectionery that is excellent in appearance.

  According to the method for producing rice cracker with improved flavor according to claim 2 of the present invention, by applying finishing oil, the flavor of rice cracker dough and the flavor and flavor of seasoning liquid can be enjoyed. The flavor and flavor of the seasoning liquid (especially soy sauce) can be synergistically improved from the inside of the food, and the flavor and taste can be further added by the seasoning liquid or seasoning powder to be finally attached. Furthermore, since the soy sauce is scorched using oil as a medium, an unprecedented flavor-rich rice confectionery that can taste the savory flavor and taste of the soy sauce and the burnt appetite of the soy sauce can be obtained. In addition, amino acids in soy sauce as a seasoning liquid and sugars such as sugar and mirin cause an aminocarbonyl reaction by heating, giving a beautiful shine to the whole dough, and obtaining rice confectionery that is excellent in appearance.

  According to the method for producing rice crackers with improved flavor according to claim 3 of the present invention, the flavor can be improved more easily and in a shorter time than conventional rice crackers. Furthermore, even a small amount of oil can sufficiently improve the flavor.

  According to the method for producing rice crackers with improved flavor according to claim 4 of the present invention, the flavor can be improved more easily and in a shorter time than conventional rice crackers.

  According to the method for producing rice crackers with improved flavor according to claim 5 of the present invention, a flavor peculiar to seafood can be added, and a savory flavor of “hama-yaki” can be enjoyed.

  Hereinafter, the present invention will be described in detail.

  Unlike the oil for cooking, the finishing oil as used in this invention means the oil mainly used for finishing in order to make a fragrance stand out. The oil used in the present invention is not particularly limited as long as it is an edible oil and fat. For example, soybean oil, rice oil, rapeseed oil, sunflower oil, sesame oil, cottonseed oil, corn oil, safflower oil, peanut oil, Examples include walnut oil, olive oil, and palm oil. You may use these 1 type or in mixture of 2 or more types. In addition, these edible oils and fats may contain flavor components such as flavor vegetables such as leeks and garlic, spices, and herb extract components. Furthermore, you may add an antioxidant, an emulsifier, etc. to the oil used for this invention in order to improve flavor stability and preservability. Antioxidants used in oil are not particularly limited, and are, for example, generally known antioxidants such as tea extract containing polyphenol, γ-oryzanol, ascorbyl palmitate and the like. Or you may use 2 or more types together. Moreover, there is no restriction | limiting in particular as an emulsifier, For example, there exist glycerol fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, a lecithin, etc., These may be used 1 type or in combination of 2 or more types.

  Examples of the marine products used in the present invention include shrimp, bandits, sea bream, sea bream, kelp, and laver.

  The soy sauce-based seasoning liquid used in the present invention is a liquid or paste-like seasoning liquid based on soy sauce (dense mouth, thin mouth, reservoir, re-prepared or white soy sauce) used for seasoning rice crackers. Seasoning materials and seasonings such as nigiri, starch, sugar, etc., or oil may be added as necessary.

  Next, the manufacturing method of the rice cracker which improved the flavor of this invention using the various raw materials as mentioned above is demonstrated in detail. In general, rice crackers are divided into two types, rice crackers made from glutinous rice and arabe and rice crackers made from glutinous rice, depending on the type of raw rice. May be used.

  First, in the method for producing glutinous rice confectionery with improved flavor of the present invention, in order to produce ordinary glutinous rice confectionery, the washing rice / water soaking process, the milling process, the steaming process, the kneading / sprinkling process, the molding process, and the drying process in order. Each process of a baking process, a seasoning process, and a drying process is performed. Specifically, the rice flour that has been washed, dipped and milled with steaming equipment such as a steaming machine is then used to make the steamed dough uniform and change the texture. Knead and crawl. In addition, raw or dried marine products such as shrimp, sea bream, sea bream, sea bream, kelp, and laver can be added in this steaming process or kneading / sowing process to give the seafood a unique flavor. At this time, starch and other grains may be used alone or in combination. After steaming, if necessary, cool the rice cracker dough with warm water and then knead. In this way, a rice cracker dough that can be used as a rice cracker raw material by a conventional method is obtained. In addition, what is necessary is just to determine the compounding quantity of a seafood suitably according to the rice confectionery with a desired seafood.

  Next, the rice cracker dough with marine products is rolled and die-cut with a spreader. The thickness of the rolled rice cracker dough may be any thickness. Also, the mold for performing die cutting may have various shapes, and various embodiments are possible as long as the effects of the present invention are not impaired. Thereafter, the die cut dough is dried. As a drying method, a drier used for rice cracker production is usually used. In some cases, a multi-step drying process is taken, and a tempering process can be taken during that time. After drying, it is baked with a baking apparatus. As the baking apparatus, those usually used in the manufacture of rice crackers can be used as they are, and in some cases, other processing such as frying may be performed. After baking, soy sauce-based seasoning liquid is attached to the unglazed rice cake dough, and then dried. In addition, as a method of attaching the soy sauce-based seasoning liquid, a method of spraying (spraying) on the baked dough, a method of attaching to the baked dough by brushing, a method of dropping the seasoning liquid and adhering the baked dough while stirring, Or the method currently performed normally, such as the method of immersing baking dough in seasoning liquid and adjusting the adhesion amount with a shaker (device which drops excess seasoning liquid with a centrifugal force) after that, can be used. The amount of the soy sauce-based seasoning liquid adhering to the baked dough at this time may be appropriately determined according to the taste of the seasoning liquid to be used, and is not particularly limited.

  After the soy sauce-based seasoning liquid is adhered and dried in this way, a finishing oil at 150 to 190 ° C. is applied to the rice cracker dough to complete the rice confectionery with improved seafood. Alternatively, after applying the finishing oil, a seasoning process may be performed again using a salt-based seasoning powder or a soy sauce-based seasoning liquid to complete a seafood-containing rice cracker.

  The finishing oil can be applied by oiling or frying. In the case of oiling, finishing oil at 150 to 190 ° C. may be sprayed on the whole rice cracker dough, or may be applied by showering or the like. In the case of fried, the rice cracker dough is submerged in a finishing oil at 150 to 190 ° C. for a short time. The working efficiency can be improved by applying the finishing oil in a short time. The short time in this case is specifically applying a finishing oil of 150 to 190 ° C. for a time of about 1 to 5 seconds, and more preferably applying a finishing oil for 3 seconds. In addition, if the temperature of the finishing oil exceeds 190 ° C, the seasoning liquid adhering to the surface of the rice cracker dough is burnt and cannot be eaten, and if the temperature of the finishing oil is 150 ° C or less, it is not preferable. Since the fragrant flavor of a liquid cannot fully be drawn out, it is not preferable. The frying temperature for cooking conventional fried rice crackers is 240 to 260 as disclosed in “Theory and Practice of Revised Fry Foods” (by Shizuyuki Ota, Junji Yuki, Koshobo, p337). It is clearly different from the temperature of 150 to 190 ° C. of the finishing oil of the present invention. This means that the finishing oil of the present invention has an action different from that of ordinary cooking frying oil, that is, an action for conspicuous aroma.

  In the present invention, by applying the finishing oil, the flavor of the rice cracker dough and the flavor and flavor of the seasoning liquid can be enjoyed, and the flavor and flavor of the seasoning liquid (especially soy sauce) are synergistically improved from the inside of the rice cracker dough. Can be made. Also, because rice cracker dough containing marine products such as shrimp and bandits is used, it is possible to add a flavor unique to marine products and enjoy the savory flavor of “hama-yaki”. Furthermore, since the soy sauce is scorched using oil as a medium, an unprecedented flavor-rich rice confectionery that can taste the savory flavor and taste of the soy sauce and the burnt appetite of the soy sauce can be obtained. In addition, amino acids in soy sauce as a seasoning liquid and sugars such as sugar and mirin cause an aminocarbonyl reaction by heating, giving a beautiful shine to the whole dough, and obtaining rice confectionery that is excellent in appearance.

  In addition, the conventional rice cracker manufacturing method was seasoned to the unglazed dough, and then finally dried to make a finished product. However, the method of the present invention further adds the above-described rice cracker to the conventional finished product as described above. By applying finishing oil, the flavor of rice crackers can be improved by several levels. Moreover, flavor can be easily improved over conventional rice crackers.

  On the other hand, in the method for producing a glutinous rice cracker with improved flavor, the detailed description of the same part as the method for producing the glutinous rice confection with improved flavor is omitted in detail. Next, the washing rice / water soaking process, steaming process, kneading / boiling process, molding process, refrigeration process, cutting process, drying process, baking process, seasoning process, and drying process are sequentially performed. Specifically, washed rice is washed, dipped and drained. It should be noted that the glutinous rice is immersed until the water is absorbed sufficiently by adjusting the immersion time according to the variety and quality. Further, in addition to the glutinous rice, glutinous rice, rice starch, other types of starch, other types of cereals, food materials and the like may be appropriately blended within a range that does not impair the characteristics of the glutinous rice confectionery. After soaking, steamed glutinous rice is cooked in a rice bran or the like, or crushed rice is milled and steamed in a steaming machine, and then the steamed glutinous rice is kneaded or crushed to adjust the texture. In addition, raw or dried marine products such as shrimp, sea bream, sea bream, sea bream, kelp, and laver can be added in this steaming process or kneading / sowing process to give the seafood a unique flavor.

  Subsequently, the rice cracker dough with marine products is filled into a mold, refrigerated until the dough is solidified, and cut with a cutting machine or the like. After cutting, for the purpose of giving shape characteristics and lightening the texture after baking, if necessary, apply cold air with a dryer such as a ventilating dryer to `` fill '' on the front and back of the cut dough You can put a crack called.

  Then, drying is performed, and the dried dough is baked by a baking apparatus such as a gas operation kettle. In some cases, other processing such as frying may be performed. After baking, soy sauce-based seasoning liquid is attached to the unglazed rice cake dough, and then dried.

  After the soy sauce-based seasoning liquid is attached and dried, a 150-190 ° C. finish oil is applied to the rice cracker dough to complete the rice confectionery with improved seafood. Alternatively, after applying the finishing oil, a seasoning process may be performed again using a salt-based seasoning powder or a soy sauce-based seasoning liquid to complete a seafood-containing rice cracker.

  The method for producing rice confectionery with improved flavor according to the present invention as described above is not limited to this, and various modifications can be made without departing from the spirit of the present invention. For example, in the rice cracker dough mentioned above, seafood is added to give a savory flavor of beach grilling, but this is not restrictive, and sesame, nuts, beans, cheese, etc. may be added to the rice cracker dough as appropriate. You can also enjoy the unique fragrant flavors of sesame and beans.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

  Sticky rice was washed, dipped, milled, rice flour was made, and the rice flour was put into a steaming machine and steamed. After taking out the dough from the kneader, kneading was carried out using a kneader, and about 2% of the dried shrimp was added to the dough for the rice cracker dough, and lightly kneaded. Then, using a spreader, the rice cracker dough with shrimp was rolled.

  The rolled rice cracker dough containing shrimp was cut out with a circular cutting die having a diameter of about 60 mm to obtain a circular rice cracker dough containing about 10 g of water per sheet.

  Place the rice cracker dough with round shrimp in a raw frame, put it in a wire net dryer, dry it for about 2 hours at a temperature setting of 70 ° C, and after drying, take a tempering process called Nekase, and then It dried with the feed net dryer and baked with the gas operation kettle.

  After baking, 60% by weight of thick soy sauce, 20% by weight of sugar, and 20% by weight of mirin are mixed, and the soy sauce-based seasoning liquid prepared by stirring and mixing while heating the liquid temperature to 50 ° C is appropriately applied to the dough surface. It sprayed so that it might adhere and it dried. In addition, the adhesion rate at this time was 8%-15% with respect to the unglazed rice cracker dough weight.

  Thereafter, salad oil as a finishing oil heated to 160 ° C. was applied to both sides of the rice cracker dough to obtain shrimp-containing rice crackers containing shrimp.

  The rice cracker thus obtained was a rice cracker having a savory flavor of “hama-yaki” and a savory flavor that promotes the burnt appetite of soy sauce. In addition, it was a rice cracker that gave a beautiful shine to the entire dough and was excellent in appearance, and it was a fragrant, palatable and flavorful rice cracker.

  As described above, the method for producing rice crackers with improved flavor of the present example corresponds to claim 1, and after drying the soy sauce-based seasoning liquid on the surface of the baked rice cracker dough, Since the dried rice cracker dough is subjected to a finishing oil at 150 to 190 ° C., the flavor of the rice cracker dough and the flavor and aroma of the seasoning liquid can be enjoyed. The flavor of soy sauce can be synergistically improved. Furthermore, since the soy sauce is scorched using oil as a medium, an unprecedented flavor-rich rice confectionery that can taste the savory flavor and taste of the soy sauce and the burnt appetite of the soy sauce can be obtained. In addition, amino acids in soy sauce as a seasoning liquid and sugars such as sugar and mirin cause an aminocarbonyl reaction by heating, giving a beautiful shine to the whole dough, and obtaining rice confectionery that is excellent in appearance.

  In addition, the rice confectionery manufacturing method with improved flavor of the present example, corresponding to claim 3, because the finishing oil is applied to the rice confectionery dough, the flavor is improved more easily and quickly than conventional rice confectionery. Can be made. Furthermore, even a small amount of oil can sufficiently improve the flavor.

  In addition, the rice cracker manufacturing method with improved flavor of the present example corresponds to claim 5 and the rice cracker dough contains seafood. "You can enjoy the fragrant flavor of the wind.

  After washing the glutinous rice, immersing it in water overnight and milling it, milling it into a kneader, cooking it, preparing rice cracker dough, kneading with a kneader, this rice Shrimp was added to the confectionery dough and lightly mixed. The mixture was put into a kneader and kneaded, and then the rice cracker dough with shrimp was poured into a disk-like mold and filled, and then refrigerated for 48 hours.

  This refrigerated rice cracker dough with shrimp was cut into 4 mm widths, and cold air was applied to both sides of the cut dough with an air dryer to perform cracking on the surface of the dough, called “meshing”. After filling, drying was performed with a ventilator, the dry moisture was reduced to 28%, a tempering step called Nekase was provided, and the product was stored at a low temperature (10 to 20 ° C.) for about 12 hours.

  Then, it dried again with the ventilation dryer, the tempering process was provided again, and it baked with the gas operation kettle again.

  After baking, it was soaked in the same soy sauce-based seasoning solution as in Example 1, and then the amount of adhesion was adjusted to about 10% relative to the weight of the uncooked rice cake dough by a shaker.

  After that, it is submerged in salad oil, which is a finishing oil heated to 160 ° C., for 1 to 5 seconds, and then fried. Finally, salt is attached to 0.3% to 1% of the weight of the unglazed rice cake dough, and the rice with shrimp is added. I got confectionery.

  The rice crackers obtained in this way have a savory flavor like “hama-yaki” and a savory flavor and taste that promotes the taste of the oil and the appetite of the soy sauce. It was a rice cracker. In addition, the baked color also showed a beautiful shine that promoted appetite, was very chewy, and was a flavorful rice cracker.

  As described above, the method for producing rice cracker with improved flavor of the present example corresponds to claim 2, and after drying the soy sauce-based seasoning liquid on the surface of the baked rice cracker dough, Since the dried rice cracker dough is subjected to a finishing oil of 150 to 190 ° C. and a seasoning liquid or seasoning powder is attached, the flavor of the rice cracker dough and the flavor and flavor of the seasoning liquid can be enjoyed. The flavor and flavor of the seasoning liquid (especially soy sauce) can be synergistically improved from the inside of the dough, and the flavor and taste can be further added by the seasoning liquid or seasoning powder to be finally attached. Furthermore, since the soy sauce is scorched using oil as a medium, an unprecedented flavor-rich rice confectionery that can taste the savory flavor and taste of the soy sauce and the burnt appetite of the soy sauce can be obtained. In addition, amino acids in soy sauce as a seasoning liquid and sugars such as sugar and mirin cause an aminocarbonyl reaction by heating, giving a beautiful shine to the whole dough, and obtaining rice confectionery that is excellent in appearance.

  In addition, the rice confectionery manufacturing method with improved flavor of the present example corresponds to claim 4 and the rice confectionery dough is fried in a short time with a finish oil. Can also improve the flavor.

  In addition, the rice cracker manufacturing method with improved flavor of the present example corresponds to claim 5 and the rice cracker dough contains seafood. "You can enjoy the fragrant flavor of the wind.

  Except for setting the temperature of the finishing oil to 140 ° C, 160 ° C, 180 ° C and 200 ° C, respectively, the finishing oil was applied to both sides of the rice cracker dough that had been dried after adhering the seasoning liquid. A rice cracker was produced. Sensory evaluation by five panelists was performed on each rice cracker with shrimp with different finishing temperatures obtained in this way. The results are shown in Table 1.

  As apparent from Table 1, when the temperature of the finishing oil was 140 ° C. and 200 ° C., the flavor of the dough and the savory flavor of the soy sauce disappeared. On the other hand, at 160 ° C. and 180 ° C., a flavorful rice confectionery with an unprecedented flavor could be obtained without impairing the flavor of the dough and seasoning liquid.

  In the same manner as in Example 2 except that the finishing oil temperatures were set to 140 ° C., 160 ° C., 180 ° C., and 200 ° C., the rice confectionery dough dried after adhering the seasoning liquid was put into the finishing oil at each temperature. The rice cracker with shrimp was manufactured by submerging for 3 seconds. In the same manner as in Example 3, sensory evaluation by five panelists was performed on each rice cracker with shrimp with different finishing temperatures.

  As a result, similar to the results shown in Table 1 of Example 3, when the temperature of the finishing oil was 140 ° C. and 200 ° C., the flavor of the dough and the savory flavor of the soy sauce disappeared. On the other hand, at 160 ° C. and 180 ° C., a flavorful rice confectionery with an unprecedented flavor could be obtained without impairing the flavor of the dough and seasoning liquid.

Claims (5)

  A rice confectionery with improved flavor, characterized by applying a soy sauce-based seasoning liquid to the surface of the baked rice confectionery dough and then drying, and applying a finishing oil at 150 to 190 ° C. to the dried rice confectionery dough Manufacturing method.   The method for producing rice confectionery according to claim 1, wherein a seasoning liquid or seasoning powder is further adhered to the rice confection dough subjected to the finishing oil.   The method for producing rice confectionery with improved flavor according to claim 1 or 2, wherein the finishing oil is applied to the rice confectionery dough.   The method for producing rice confectionery with improved flavor according to claim 1 or 2, wherein the rice confectionery dough is deep-fried with the finishing oil for a short time.   The said rice cracker dough contains marine products, The manufacturing method of the rice cracker which improved the flavor of any one of Claims 1-4 characterized by the above-mentioned.