JP4479007B2 - Semi-dried rice cracker and method for producing the same - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a semi-dried rice confectionery having a texture that is different from a wet feeling and a dry feeling and a method for producing the same.

  Conventionally, wet rice crackers and wet rice crackers that have been made to impregnate the whole rice cracker by impregnating the baked uncooked rice cake dough into the seasoning liquid to give it a moist and soft texture have been marketed. Yes. These wet rice crackers are expanding the market due to their unique texture and variety, such as being able to be eaten even when heated.

  As an improvement in the texture of conventional wet rice crackers, for example, Patent Document 1 discloses that the internal structure of the rice cracker dough is obtained by subjecting a dry-shaped rice cracker dough to oil frying, immersing in seasoning liquid, and drying. The seasoning liquid impregnated in the frying rice cracker dough is made from 60 parts by weight or more to 100 parts by weight of the frying rice cracker dough. A method for producing wet rice crackers, characterized in that it is 120 parts by weight or less, the moisture content after the drying treatment is from 12% by weight to 24% by weight, and has a light and soft moist texture. Is disclosed.

  Further, in Patent Document 2, a rice cracker dough made from sticky rice and / or sticky rice is prepared, and the dough is further dried, then fried in oil, and allowed to cool until the internal temperature falls to about 80 ° C to 120 ° C. Then, a method for producing fried rice confectionery, which is produced by impregnating and seasoning with a seasoning liquid and then finishing and drying, is disclosed. In the rice cracker by this manufacturing method, the moist and soft texture can be obtained by fully absorbing the rice cracker fried in oil in the seasoning liquid and impregnating the seasoning liquid inside the product. In addition, when the impregnation of the seasoning liquid is prepared so that the seasoning liquid is absorbed only in the vicinity of the surface layer portion, the surface layer portion has a soft and moist feeling, whereas the interior not impregnated with the seasoning liquid feels crispy. Is obtained.

Furthermore, in Patent Document 3, after the polished rice is made into powder and then made into a bowl shape, it is molded into a predetermined shape and dried to obtain a dough, and further subjected to secondary drying, baked, and then the above In the method of immersing the baked rice cracker in the liquid seasoning and then drying the surface of the rice cracker to produce the wet rice cracker; Pre-cooling is performed to allow the tissue to penetrate, and in the subsequent step of dipping the rice cracker in the liquid seasoning, the seasoning standard temperature is A, and the standard immersion time of the rice cracker with respect to the seasoning standard temperature A is B. When the rice cracker is immersed in a liquid seasoning having a temperature higher than the seasoning reference temperature A, the immersion time of the rice cracker is made shorter than the reference immersion time B, while the seasoning When the rice cracker is dipped in a seasoning lower than the reference temperature A, the liquid is applied only to the surface texture of the rice cracker with the surface texture impregnation condition of the rice cracker that is longer than the reference immersion time B. There is disclosed a method for producing a seasoning surface texture-impregnated wet rice cracker, which is a step of infiltrating a seasoning. In the rice cracker produced by this method, a moist feeling is exhibited near the surface of the rice cracker dough, and a soft texture and a dry texture inside are obtained.
JP 2004-275093 A JP 2002-204660 A JP-A-7-308155

  Patent Documents 1 to 3 described above have improved texture unlike conventional wet rice confections that have a soft texture only. In particular, Patent Documents 2 and 3 show that rice is adjusted by adjusting the immersion conditions of the seasoning liquid. A moist moist feeling is given to the outside of the confectionery dough, and a crunchy feeling is given to the inside without impregnation with the seasoning liquid. However, these rice crackers have a problem that it is difficult to maintain the internal crispy feeling for a long time because moisture having an external wet feeling migrates to the inside as time passes. In addition, the conventional method of rice crackers is a process of impregnating unglazed rice cracker dough with seasoning liquid and drying the surface, so the flavor of the seasoning liquid when put in the mouth is ambiguous, and after chewing Otherwise, there was a problem that the flavor of the seasoning liquid could not be tasted.

  Therefore, the present invention is a semi-dried rice confectionery that can maintain a texture that is different from moisture and dry for a long time, and that can be clearly tasted in the seasoning liquid when first included in the mouth, and its An object is to provide a manufacturing method.

  The semi-dried rice confection according to claim 1 of the present invention has a plurality of bubbles on the surface of the rice confectionery dough, the seasoning liquid is accumulated and impregnated in the bubbles, and only the rice confectionery dough in the bubble portion exhibits a wet feeling. It is characterized by that.

  The semi-dried rice cracker according to claim 2 of the present invention is characterized in that, in claim 1, the rice cracker dough or the seasoning liquid contains a marine product or a marine product extract.

In the method for producing semi-dried rice cracker according to claim 3 of the present invention, the rice cracker dough is baked to produce a plurality of bubbles on the dough surface, and the rice cracker dough having the plurality of bubbles after baking is used as a seasoning liquid. After soaking and performing the first seasoning, the seasoning liquid is attached to the surface of the rice cracker dough, the second seasoning is performed, and the portions other than the bubbles of the rice cracker dough are dried at 70 to 90 ° C. for 40 to 50 minutes, Next, after drying at 35-45 degreeC for 40-60 minutes, it is made to dry at 25-35 degreeC for 30-50 minutes .

  The method for producing semi-dried rice cracker according to claim 4 of the present invention is characterized in that, in claim 3, the moisture content of the rice cracker dough before baking is 10 to 12%.

The method for producing semi-dried rice confection according to claim 5 of the present invention is the method according to claim 3 or 4, wherein, in the second seasoning step, the weight ratio is 100% of the rice confectionery dough before the first seasoning step. It is characterized by adhering 3 to 5% seasoning liquid .

The method for producing semi-dried rice confection according to claim 6 of the present invention is the rice confectionery dough, the seasoning liquid used in the first seasoning step, or the second according to any one of claims 3 to 5 . At least one of the seasoning liquids used in the seasoning step of No. 1 includes a marine product or a marine product extract.

  According to the semi-dried rice cracker according to claim 1 of the present invention, only the bubble portion exhibits a wet feeling, and other than the bubble portion exhibits a dry feeling. Therefore, a semi-dried rice cake having a texture different from the wet feeling and the dry feeling is obtained. Can be provided. In addition, since the seasoning liquid accumulates and is impregnated in the air bubbles, unlike the conventional rice crackers that have two layers of moisture and dryness, the moisture in the moisture is transferred to the dried rice cracker dough. Hateful. Therefore, the wet feeling and dry feeling can be maintained for a long time.

  According to the semi-dried rice cracker according to claim 2 of the present invention, a semi-dried rice cracker with a seafood flavor can be provided.

According to the method for producing semi-dried rice cracker according to claim 3 of the present invention, it is possible to enjoy different texture differences between the wet feeling of conventional wet rice cracker and the dry feeling of crunchy rice crackers. In addition, the moisture and dryness can be maintained for a long time, and a clear flavor of the seasoning liquid can be felt when it is first put in the mouth. Furthermore, by passing through a multi-stage drying process, the seasoning liquid in the bubbles does not evaporate or transfer moisture, the bubbles part gives a moist and moist feeling, and the other parts Dry and crispy dry feeling can be given.

  According to the method for producing semi-dried rice cracker according to claim 4 of the present invention, by making the moisture content of the rice cracker dough before baking 10 to 12%, a plurality of small bubbles are formed on the surface of the rice cracker dough after baking. Can be produced uniformly.

According to the method for producing semi-dried rice cracker according to claim 5 of the present invention, a clear flavor of the seasoning liquid can be felt when it is first put in the mouth .

According to the method for producing semi-dried rice cake according to claim 6 of the present invention, it is possible to produce a semi-dried rice cake having a seafood flavor.

  The semi-dried rice cracker of the present invention has a plurality of uniform bubbles on the surface of the rice cracker dough, the seasoning liquid is accumulated and impregnated in the bubbles, and the rice cracker dough in the bubble portion is moist and moist. The rice cracker dough other than the air bubble portion is a rice cracker that has a crisp and dry texture. In addition, the rice cracker dough or seasoning liquid may contain a marine product or a marine product extract.

  According to the semi-dried rice confectionery of the present invention, only the bubble portion exhibits a moisture sensation and the portion other than the bubble portion exhibits a dry sensation, so that it is possible to provide a semi-dried rice confectionery having a different texture. In addition, since the seasoning liquid accumulates and is impregnated in the air bubbles, unlike the conventional rice crackers that have two layers of moisture and dryness, the moisture in the moisture is transferred to the dried rice cracker dough. Hateful. Therefore, the wet feeling and dry feeling can be maintained for a long time. In addition, seafood-flavored semi-dried rice crackers can be provided.

  The manufacturing method of the semi-dried rice cracker of this invention is demonstrated in detail, referring FIG. 1 which shows the process of one Embodiment.

  First, in the method for producing semi-dried rice confectionery of the present invention, the washing rice / water soaking process (S1), the milling process (S2), the steaming process (S3), and the kneading / cooking process are carried out in order so as to produce an ordinary baked rice cracker. (S4) Each process of a formation process (S5) is performed. Specifically, the rice flour washed and soaked and milled is steamed with a steaming machine such as a steaming machine, and then the dough is kneaded or crushed to make the steamed dough uniform. In addition, raw marine products such as shrimp, sea bream, kelp, seaweed, sea bream, sea bream, or dried marine products, or extracts of these marine products are added in this steaming process or kneading / sprinkling process to add a flavor unique to marine products. Also good. In addition, the compounding quantity of seafood and its extract is not specifically limited. After kneading and kneading, the rice cracker dough is rolled with a spreader and die cut.

  Or you may perform a steaming process (S3) with a rice grain after a rice washing and water immersion process (S1), without performing a milling process (S2). When not performing a milling process (S2), each process of a rice washing and water immersion process (S1), a steaming process (S3), a kneading and sowing process (S4), and a shaping | molding process (S5) is performed. Specifically, the rice is washed and soaked, steamed as it is with steaming equipment, and then the dough is kneaded and rolled up to make the steamed dough uniform. In addition, in the kneading and sowing process (S4), raw marine products such as shrimp, sea bream, kelp, seaweed, salmon, sea bream, or dried marine products, or extracts of these marine products are added to add a flavor unique to marine products. Also good. In addition, the compounding quantity of seafood and its extract is not specifically limited. After the steaming step (S3) and the kneading / blowing step (S4), the rice cracker dough is rolled with a spreader and die cut. The thickness of the rolled rice cracker dough is preferably about 1.5 to 2.0 mm. In this way, a rice cracker dough that can be used as a rice cracker raw material by a conventional method is obtained.

  Next, after performing the drying process (S6) which dries the die-cut dough, a baking process (S7) is performed. In this drying step (S6), first drying is performed at a temperature setting of about 50 to 75 ° C., and after the dough is performed, second drying is performed at a temperature setting of about 120 ° C. By this second drying, the water content of the rice cake dough before baking that has been sufficiently warmed is made 10 to 12%, and then immediately baked at about 250 ° C. for about 5 minutes. By making the water content of the rice cracker dough before baking 10 to 12% and immediately baking the warmed dough, a plurality of small bubbles can be uniformly formed in the rice cracker dough after baking. By expanding the rice cracker dough in which a plurality of small bubbles are uniformly generated in this way at a high temperature, the small bubbles become hard, cracks occur on the surface of the rice cracker dough in the bubble portion, and a plurality of small bubbles are formed. It is possible to create dotted rice cracker dough. If the moisture content of the rice confectionery dough before baking is less than 10%, bubbles are not generated so much, and the rice confectionery dough becomes brittle and easily damaged. On the other hand, if the moisture content is more than 12%, a small number of large bubbles are generated non-uniformly, and uniform bubbles cannot be scattered throughout the rice cracker dough.

  After baking, the 100-120 degreeC unglazed rice cracker dough dotted with a plurality of small bubbles is immersed in a seasoning liquid heated to 40-45 degreeC, and the first seasoning step (S8) is performed. In this first seasoning step (S8), using the temperature difference between the uncooked rice confectionery dough immediately after baking and the seasoning liquid, the seasoning liquid can be impregnated to the interior of the dough. The undiluted rice confectionery dough is impregnated with 65 to 90% by weight of seasoning liquid. If the impregnation rate of the seasoning liquid is less than 65%, the seasoning liquid soaked in the bubbles is dispersed throughout and the wet part disappears, so that it is semi-dried, that is, two states where the wet part and the dry part are different. Can't make rice crackers with. On the other hand, when the impregnation rate of the seasoning liquid is more than 90%, not only the bubble portion but also the whole dough is impregnated with the seasoning liquid, and a rice cake in a semi-dried state cannot be created.

  After the first seasoning, a second seasoning step (S9) is performed in which the seasoning liquid is further adhered to the entire rice cracker dough surface impregnated with the seasoning liquid. As a method of attaching the seasoning liquid to the entire surface of the rice cracker dough, a method of spraying (spraying) the rice cracker dough impregnated with the seasoning liquid, a method of attaching to the rice cracker dough by brushing, or dropping the seasoning liquid to the rice Conventional methods such as a method of stirring and attaching the confectionery dough can be used. The amount of seasoning liquid adhering to the rice confectionery dough is such that 3-5% of the seasoning liquid is attached to the 100% unglazed rice confectionery dough before the first seasoning step (S8). preferable. By performing the second seasoning process in this way, it is possible to first feel the flavor of the seasoning liquid when it is contained in the mouth. Furthermore, the flavor of the seasoning liquid and rice cracker can be quickly felt when the packaging bag containing rice cracker is opened. The seasoning liquid used in the second seasoning step is not particularly limited, and examples thereof include a soy sauce-based seasoning liquid and a seasoning liquid containing a marine product extract. If you want to make the mouth feel a strong feeling of soy sauce, you may attach only soy sauce to the surface of the dough, or if you want to make the taste of seafood strong in rice confectionery dough mixed with seafood etc. May be a seasoning solution containing the marine product extract.

  After the second seasoning, the drying process (S10) is performed, and the moist part moistened in one rice cracker dough so that the air bubbles are in a wet state and the other parts are in a dry state. A rice cracker having a dry part with a crispness can be created. As drying conditions after the second seasoning step (S9), first, the whole is dried at 70 to 90 ° C. for 40 to 50 minutes, and then slowly dried at 35 to 45 ° C. for 40 to 60 minutes. Then, it is dried at 25 to 35 ° C. for 30 to 50 minutes, and dried carefully so that the seasoning liquid in the bubbles does not evaporate or transfer moisture, that is, moisture inside the rice confectionery dough bubbles. Leave to dry. By passing through such a multi-stage drying step (S10), the air bubbles (particularly the inside of the air bubbles) have a moist and moist feeling, and the other portions are dried and crisp. You can create an unprecedented rice cracker.

  As described above, the method for producing a semi-dried rice cracker according to the present invention produces a plurality of bubbles on the surface of the dough by baking the rice cracker dough (S7), and seasons the rice cracker dough having a plurality of bubbles after baking. After soaking in the liquid and performing the first seasoning (S8), the seasoning liquid is attached to the surface of the rice cracker dough, the second seasoning (S9) is performed, and the portions other than the bubbles of the rice cracker dough are dried (S10). Therefore, you can enjoy the difference in texture between the wetness of conventional wet rice crackers and the dryness of crunchy rice crackers. In addition, since each of the bubble portions of the moisture sensation is scattered, moisture in the bubble portion is difficult to move, so that a dry feeling other than the bubble portions can be maintained for a long time. Furthermore, since the seasoning liquid is attached to the surface of the rice confectionery dough by the second seasoning step (S9), it is possible to feel a clear flavor of the seasoning liquid when it is first included in the mouth.

  Moreover, since the moisture content of the rice cracker dough before baking process (S7) is 10-12%, the manufacturing method of the semi-dried rice cracker of this invention has a plurality of small bubbles (Bukaku) on the surface of the rice cracker dough after baking. ) Can be generated uniformly.

  Furthermore, the manufacturing method of the semi-dried rice cracker of this invention is 3-5% by weight ratio with respect to 100% of rice cracker dough before the 1st seasoning process (S8) in the 2nd seasoning process (S9). Since the seasoning liquid is attached, it is possible to feel the flavor of the seasoning liquid when it is first put in the mouth.

  Moreover, as for the manufacturing method of the semi-dried rice cracker of this invention, a drying process (S10) is first dried at 70-90 degreeC for 40 to 50 minutes, and then dried at 35 to 45 degreeC for 40 to 60 minutes, and then 25 to 25. Since drying is performed at 35 ° C. for 30 to 50 minutes, the seasoning liquid in the bubbles does not evaporate or move to moisture by passing through a multi-step drying process, and the portion of the bubbles (particularly inside the bubbles) A moist and moist feeling can be given, and the other parts can dry and give a crisp dry feeling. Furthermore, the rice cracker dough keeps a damp feeling inside the bubbles and the dough surface is dry, so that the seasoning liquid can be prevented from adhering to the hand when eating.

  Furthermore, the manufacturing method of the semi-dried rice cracker of this invention is at least any one of the rice cracker dough, the seasoning liquid used at the 1st seasoning process (S8), or the seasoning liquid used at the 2nd seasoning process (S9). In addition, since it contains a marine product or a marine product extract, it is possible to produce a semi-dried rice confectionery with an unprecedented marine product flavor.

Furthermore, the semi-dried rice cracker manufactured by the method for producing a semi-dried rice cracker according to any one of claims 3 to 6 has a bubble portion having a wet feeling, and other than the bubble portion. It has a dry texture and a good flavor. In addition, since a plurality of small bubbles are uniformly present in the rice cracker dough, a rice cracker having an excellent appearance can be obtained.

  The method for producing the semi-dried rice confectionery of 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. EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

  Raw rice, which is mainly made of glutinous rice, was washed in a conventional manner, soaked, milled, made rice flour, put into a steaming machine and steamed, and rice cracker dough in the steaming machine was taken out. Then, it kneaded with the kneader and rolled (S1 to S5).

  After rolling the rice cracker dough into a predetermined shape, the rice cracker dough is first dried for about 3.5 hours at a temperature setting of about 55 ° C. 2 Drying is performed. After making the moisture content of the rice confectionery dough before baking sufficiently warmed by the second drying 10%, it was immediately baked at about 250 ° C. for 5 minutes (S6 to S7). And immediately after baking, 100-120 ° C unglazed rice cake dough warmed to 40-45 ° C soy sauce-based seasoning (40% soy sauce, 50% mirin, 5% sugar, 3% starch, other seasonings 2% by weight) and impregnated with about 75% of the seasoning liquid by weight with respect to 100% of the unglazed rice cake dough (first seasoning step (S8)). The rice cracker dough impregnated with the seasoning liquid was further sprayed with normal temperature soy sauce on the entire surface of the rice cracker dough (second seasoning step (S9)). In this second seasoning step (S9), about 5% soy sauce was adhered to 100% unglazed rice cake dough.

  After the second seasoning step (S9), the rice cracker dough moisture is first dried for about 45 minutes at 80 ° C. for about 45 minutes, and then slowly dried at about 40 ° C. for about 50 minutes. It dried at 30 degreeC for about 40 minutes (S10), and semi-dried rice cracker was obtained.

  The rice crackers obtained in this way can taste two textures, moist and crispy, and when you first put them in your mouth you will feel the taste of soy sauce and then you will feel the fragrant flavor of rice crackers. It was a rice cracker.

  Raw rice, which is mainly made from glutinous rice, was washed by ordinary methods, immersed, put into a steamer, steamed, kneaded with a kneader, added with shrimp, sprinkled with a rice grinder, and rolled. (S1, S3-S5). In the present embodiment, unlike the first embodiment, the steaming step (S3) was carried out with the rice grains after the rice washing / water soaking step (S1) without performing the milling step (S2) of FIG.

  After rolling the rice cracker dough into a predetermined shape, the rice cracker dough is first dried for about 3.5 hours at a temperature setting of about 55 ° C. 2 Drying is performed. After making the moisture content of the rice confectionery dough before baking sufficiently warmed by the second drying 10%, it was immediately baked at about 250 ° C. for 5 minutes (S6 to S7). And the seasoning liquid (50% by weight of fermented seasoning, 30% by weight of soy sauce, 10% by weight of sugar, 2% by weight of shrimp extract, other seasonings) 8% by weight) and impregnated with about 75% of the seasoning liquid in a weight ratio with respect to 100% of the unglazed rice cake dough (first seasoning step (S8)). The rice cracker dough impregnated with the seasoning liquid was further sprayed with a seasoning liquid containing normal temperature soy sauce and shrimp extract on the entire surface of the rice cracker dough (second seasoning step (S9)). In this second seasoning step (S9), a seasoning liquid containing about 3% soy sauce and shrimp extract was adhered to 100% unglazed rice cake dough.

  After the second seasoning step (S9), the rice cracker dough moisture is first dried for 40 minutes at 80 ° C. for 40 minutes, then slowly dried at about 40 ° C. for 45 minutes, and then about 30 ° C. And dried for 35 minutes (S10) to obtain a baked shrimp-flavored semi-dried rice cake.

  The rice crackers obtained in this way can taste two textures, moist and crispy, and when you first put them in your mouth, you can feel the baked shrimp flavor and then the fragrant flavor of rice crackers. It was a rice cracker.

  In addition, the method for producing the semi-dried rice cracker of this example kneads shrimp into the dough and seasons it twice with the seasoning liquid containing the shrimp extract, so the packaging bag containing the rice cracker is opened. When I did it, I was able to feel the fragrant scent of grilled shrimp.

It is process drawing of one Embodiment of the manufacturing method of the semi-dried rice cracker by this invention.

Claims (6)

  A semi-dried rice confectionery having a plurality of bubbles on the surface of the rice cracker dough, wherein the seasoning liquid accumulates and is impregnated in the bubbles, and only the rice cracker dough in the bubble portion exhibits a wet feeling.   The semi-dried rice confectionery according to claim 1, wherein the rice confectionery dough or the seasoning liquid contains a marine product or a marine product extract. The rice cracker dough is baked to produce a plurality of bubbles on the surface of the dough. After the baking, the rice cracker dough having the plurality of bubbles is immersed in the seasoning liquid and subjected to the first seasoning. The second seasoning is performed by adhering to the surface, and the portions other than the bubbles of the rice cracker dough are dried at 70 to 90 ° C. for 40 to 50 minutes, and then dried at 35 to 45 ° C. for 40 to 60 minutes, and then 25 to 35 A method for producing semi-dried rice crackers, characterized by drying at 30 ° C. for 30 to 50 minutes .   The method for producing semi-dried rice cake according to claim 3, wherein the moisture content of the rice cake dough before baking is 10 to 12%.   The said seasoning process WHEREIN: 3-5% of seasoning liquid is made to adhere by weight ratio with respect to 100% of rice cracker dough before a 1st seasoning process, The semi-dried of Claim 3 or 4 characterized by the above-mentioned. A method for producing rice crackers. At least one of the rice confectionery dough, the seasoning liquid used in the first seasoning step or the seasoning liquid used in the second seasoning step contains a marine product or a marine product extract. Item 6. The method for producing semi-dried rice crackers according to any one of Items 3 to 5 .

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