JP5917749B1 - Production method of sauce rice cracker - Google Patents

Abstract

[PROBLEMS] To provide gloss to a film formed on a surface of a rice cracker using agar as a raw material, and to avoid stickiness of the sauce on the surface of the rice cracker. SOLUTION: A rice cracker made from one or more kinds of sticky rice, glutinous rice, and wheat with a soy sauce sauce on top, sugar, soy sauce, crushed flour dissolved in water, agar, nutmeg Add the cosho and cinnamon, stir and mix, and then add the simmered sauce. [Selection] Figure 1

Description

  The present invention relates to a sauce rice cracker made by adding sauce sauce to a rice cracker and a method for producing the sauce rice cracker.

  Rice crackers are foods and sweets that have been popular in Japan for a long time, and are indispensable for general household life as sake snacks and snacks at 3 o'clock. This rice cracker is a soy sauce flavored rice cracker, which is mostly made with soy sauce with a strong taste, and in order to achieve the rich taste, the soy sauce-based seasoning liquid (soy sauce sauce) is more than twice It is made by dipping and firing (for example, see Patent Document 1).

JP 09-009874 A

  However, since such a conventional soy sauce miso cracker uses a thick soy sauce sauce as a seasoning liquid, it has a high salt content and is not preferable for health. In addition, even if soy sauce sauce is harmonized with various spices, it has a very common soy sauce taste regardless of the production method, and there is no fresh taste. In addition, if the surface of the rice cracker is simply topped with soy sauce and dried, the soy sauce that has soaked into the rice cracker in accordance with changes in temperature and humidity will stick to the surface and stick to fingers and clothing. There were also inconveniences such as lack of shelf life.

  The present invention eliminates the above-mentioned conventional inconveniences, and the object of the present invention is to be able to taste a natural spice flavor due to sauce sauce, and to give gloss to the surface so that the sauce sauce becomes sticky. It is also possible to avoid sticking to fingers and clothes due to this stickiness, and to obtain a sauce rice cracker that lasts for a long time.

In order to achieve the above object, the sauce rice cracker according to the production method of the present invention has a sauce on the surface of a rice cracker made from one or more kinds of sticky rice, glutinous rice, and wheat overlaid with soy sauce sauce. to, agar dissolved in water, sand sugar, soy sauce, this was dissolved in water arrowroot, nutmeg, source sagging consisting of those of pepper and cinnamon were mixed with vinegar is characterized by comprising a topping.

  With this configuration, the agar contained in the sauce can create a glossy film on the surface of the rice cracker, eliminate stickiness of the sauce on the surface of the rice cracker, and can prevent the sauce from adhering to fingers and clothes. In addition, since it contains agar, it can be used as an anti-diabetic functional food, and can be used to eat a rich sauce-flavored rice cracker with spices.

In addition, the method for producing a sauce rice cracker according to the present invention includes a soy sauce sauce rice cracker process in which soy sauce sauce is added to a rice cracker sauce produced using one or more kinds of raw rice, sticky rice and wheat, and the sauce Add 6% of agar dissolved in water to the sauce, sugar, soy sauce, crushed flour, nutmeg, cosho and cinnamon dissolved in water, stir and heat to produce, lower the temperature and add vinegar Sauce sauce making process produced by stirring, and sauce overlaid on the surface of the rice cracker sauce overlaid with soy sauce sauce while keeping the sauce sauce obtained in this sauce sauce making process at 40 to 50 ° C. A sauce dripping step and a sauce sauce drying step of heating and drying the sauce dripping on the surface of the rice cracker sauce are performed.

As a result, by using simple processes and materials as a whole, it is possible to form a slightly hardened sauce film on the surface of the rice cracker, and to give gloss without sticking the sauce on the surface of the rice cracker, etc. Thus, a sauce rice cracker having a good taste and appearance can be produced. In addition, by adding the soy sauce sauce to the rice cracker before adding the sauce sauce, you can taste the spicy rich sauce taste when you first put it in your mouth. Spreads in the mouth, you can get a deep taste that combines the taste of sauce and soy sauce.
Further, in the method of manufacturing a sauce rice cracker according to the present invention, the sauce sauce is composed of 18 L of sauce, 14 kg of sugar, 4 L of soy sauce, 1.3 kg of waste flour dissolved in water, and 6% of agar dissolved in water with respect to the amount of sauce. , Add 100 g of nutmeg, 50 g of cosho and 50 g of cinnamon, stir and mix, then heat at 100 ° C. to boil. When the temperature drops to 60-70 ° C., add 2 liters of vinegar with 15% acidity and stir. It is made that it is made.

  In the method of manufacturing a sauce rice cracker according to the present invention, in the sauce sauce topping step, the sauce rice cracker overlaid with soy sauce sauce is immersed in a sauce sauce kept at 40 ° C. to 50 ° C. By applying the top of the saucer, the saucer sauce can be effectively permeated into a predetermined thickness portion of the surface of the rice cracker within the optimum temperature, and seasoning of the rice cracker can be performed quickly and reliably.

  In the method for producing a sauce rice cracker according to the present invention, the agar is mixed in water at a rate of 6% (3-4% with respect to the total amount of sauce) with the agar dissolved in water. Therefore, the stickiness of the surface can be surely suppressed, and a good-looking sauce rice cracker with gloss can be produced.

  According to the present invention, a natural spice-like sauce taste can be imparted to the rice cracker, and gloss can be imparted to the film of the sauce sauce produced on the surface of the rice cracker due to the characteristics of the agar. The stickiness of the sauce and the sticking of the sauce to the fingers and clothes due to the stickiness can be avoided in advance.

  The present invention has been briefly described above. The best mode for carrying out the present invention will be described below in detail with reference to the accompanying drawings.

It is a longitudinal cross-sectional view which shows the structure of the sauce rice cracker of this invention. It is a flowchart which shows the manufacturing method of the sauce rice cracker of this invention.

FIG. 1 is a longitudinal sectional view of a sauce rice cracker according to an embodiment of the present invention. This source rice cracker is rice soy sauce sauce is overlays, glutinous rice, one kind or plural kinds of prepared as a starting material was cracker Hail surface of the wheat, agar dissolved in source water, sand sugar, soy sauce It consists of a sauce sauce made of a mixture of wood flour , nutmeg, cosho and cinnamon dissolved in water with vinegar . That is, this sauce rice cracker is obtained by adding sauce sauce 2 to the entire surface of rice cracker 1 as shown in FIG. The rice cracker 1 is produced by a well-known method using a raw material of any one or a mixture of glutinous rice, glutinous rice and wheat.

  The glutinous rice used in the rice cracker contains 15-35% amylose, which determines the hardness, and the color is translucent. When cooked, it becomes white and increases sweetness. In addition, glutinous rice used in rice crackers contains 100% amylopectin which determines stickiness, and has the same sweetness as white rice, and the color becomes white and translucent. Wheat used for rice crackers is usually used with eggs and sugar, and its taste and texture are similar to biscuits and cookies.

  In addition, before adding the sauce sauce to the rice crackers, the whole surface of the rice crackers is overlaid with soy sauce and seasoned. This soy sauce permeates into the surface of the rough rice cracker and the predetermined depth inside, but the soy sauce is sticky on the surface of the rice cracker. For this reason, even if a moderate drying operation is applied, internal soy sauce oozes out on the surface, and the stickiness is not completely eliminated. For this reason, when this rice cracker is put in the mouth, the fingertips and clothes for picking it are soiled with sauce.

For this reason, in this embodiment, the sauce sauce is overlaid on the surface of the rice cracker after the seasoning with soy sauce sauce. In this sauce sauce, add sugar, soy sauce, starch dissolved in water, agar dissolved in water, nutmeg, pepper and cinnamon to a sauce such as medium-concentrated sauce, stir, mix, heat and melt , then add vinegar It is obtained by stirring and mixing again . Sauces include Wistar sauce, Nakano sauce, tonkatsu sauce, brewed sauce, etc. All of these are vegetables and fruits (tomatoes, onions, carrots, celery, apples, etc.), brewed vinegar, sugar (sugar, glucose etc.), salt , Amino acid solution, spices, starch, thickening polysaccharides, fermented seasonings, caramel, pigments, etc., boiled and cooled, filtered, and obtained by performing a process such as boiling the sauce obtained by filtration if necessary .

  This sauce sauce is a natural sweetener that has the role of sugar summarizing the sweetness of vegetables and fruits into a mellow taste and softening. Soy sauce sauce is a seasoning that is mainly salty by brewing and has a unique flavor that includes umami, acidity, and sweetness. Starch functions to stabilize the thickening of food by gelatinization and aging. Agar is a natural polysaccharide obtained from a common prickly pear, etc., which is extracted with hot water, melts when heated, solidifies when cooled and shows gelation, and becomes a solid having a gloss on the surface. Moreover, it has the property of returning to a liquid by heating the gelled agar once again. In addition, this agar is rich in plant fibers and is effective in preventing cancer and diabetes.

  Nutmeg is a spice with a unique sweet fragrance and mellow bitterness. It is an essential spice for meat dishes such as hamburgers and meat robes. This nutmeg warms the body and is effective in cooling, as well as in regulating the bowel and preventing diarrhea. Kosho contains a spicy and peppery ingredient called piperine and is effective against indigestion, vomiting, abdominal pain, and other antioxidants. Cinnamon has a sweet and spicy taste and fragrance, and has digestive action, antibacterial effect, and prevention of epidemics.

  Then, the agar obtained by applying the sauce to the surface of the rice cracker solidifies the sauce sauce on the surface of the rice cracker after the drying process, generates gloss and does not become sticky. Therefore, when the sauce rice cracker is picked and eaten with a finger, it is possible to prevent the sauce from adhering to the finger or inadvertently adhering to the clothes and contaminating them. Moreover, the effect that the sauce rice cracker is kept for a long time is also acquired.

  Next, the manufacturing process of the sauce rice cracker concerning this embodiment is demonstrated, referring FIG. First, the soy sauce sauce is overlaid on the rice crackers made from one or more of glutinous rice, glutinous rice, and wheat to add a seasoning (soy sauce sauce rice cracker or soy sauce sauce process) . Subsequently, a source sauce creation process is performed. In this sauce sauce making process, in the prepared container (in this case, medium-concentrated sauce) 18L (liter), coarse sugar 14kg, soy sauce 4L, starch 1.3kg dissolved in water, agar dissolved in water (agar) 100 to 130 g of powder), 100 g of nutmeg, 50 g of pepper and 50 g of cinnamon are added and stirred and mixed (first stirring and mixing step).

  These coarse sugar, soy sauce, starch dissolved in water, agar dissolved in water, nutmeg, cosho and cinnamon are stirred and mixed with the sauce, and the raw sauce sauce is heated (boiled) at 100 ° C and melted. (Heating / melting process). After the saucer reaches 100 ° C, it stops heating and cools to 60-70 ° C (cooling process). In this manner, 2 L of brewed vinegar having an acidity of 15% is added to the sauce that has reached 60 to 70 ° C., and the mixture is stirred and mixed (second stirring / mixing step) to obtain the desired sauce (source sauce making step).

  In the above description, an example in which a medium-concentrated sauce is used as the sauce has been described. However, it is also possible to use a Wistar sauce, and by mixing 10 to 16 g, preferably 14 g of sugar with 18 to 20 L of sauce, The taste balance of the sauce is improved. In addition, it is not preferable to add more sugar than this because the sweetness becomes too strong and the sauce taste is hidden. Agar is viscous and mixes in medium-concentrated sauce in water. If this agar is about 100-130g with respect to 18-20L of medium-concentrated sauce, that is, if the amount of agar dissolved in water is 6%, the gelled state of the sauce that has no stickiness on the surface of the rice cracker will be slightly stiff A film is formed and gloss is exhibited. If it is 6% or less, the film of the sauce will be sticky and handling will be troublesome, and if it is picked as described above, the fingertips and the like will be soiled.

  Next, the sauce sauce obtained in this way is applied to the surface (entire surface) of the rice cracker that has been previously seasoned with soy sauce sauce as described above. Specifically, the rice cracker seasoned with soy sauce is soaked in the sauce sauce kept at 40 to 50 ° C. (soaking sauce sauce step). In addition, if it is 39 degrees C or less, the richness of sauce sauce will come out too much, and deliciousness will be lost, conversely, if it exceeds 51 degrees C, the density | concentration of a sauce will fall and it will become too thin and it is unpreferable, and maintaining 40-50 degreeC. desirable.

  After soaking the sauce by dangling, the sauce deposited on the surface of the rice cracker is dried at 60 ° C. or higher (source sauce drying step). By drying the sauce, the water contained in the agar evaporates, and a slightly hardened film in a solidified (gelled) state is formed on the surface of the rice cracker. However, since the flavor of the sauce is lost when it is overheated, it is preferably set to 80 ° C. or lower, for example. As a result, even if the saucer 2 wraps the entire surface of the rice cracker as shown in FIG. 1, the film of the saucer 2 exhibits gloss due to the nature of the agar and does not cause stickiness.

As described above, according to the present embodiment, soy sauce sauce is added to rice crackers that are made from one or more of glutinous rice, glutinous rice, and wheat, while sugar, soy sauce, and water are added to the sauce. Add the waste flour, agar, nutmeg, cosho and cinnamon dissolved in , stir, mix , and boil, then add vinegar and stir to make sauce sauce, which is topped with soy sauce sauce beforehand The top of the rice cracker is applied to the surface of the rice cracker and the sauce sauce applied to the surface of the rice cracker is heated and dried to make the rice cracker a rich sauce and a natural spice flavor. It is possible to give a gloss to the film formed on the surface of the rice cracker using agar as a material, and thus the stickiness of the sauce on the surface of the rice cracker is By avoiding in advance the adhesion of the source sauce to fingers and clothes, etc., to obtain an advantage that it is possible to further improve the shelf life.

  The sauce rice cracker of the present invention is given a natural spice-like sauce taste, and can be particularly glossy on a film formed on the surface of the rice cracker using agar as a raw material. It has the effect that it can be prevented from adhering to clothes and clothes, and is useful for a sauce rice cracker made by adding sauce sauce to a rice cracker and a method for producing this sauce rice cracker.

1 Rice cracker 2 Sauce sauce

Claims (4)

A soy sauce sauce cracker process in which soy sauce sauce is added to a rice cracker sauce made from one or more kinds of raw rice, glutinous rice and wheat;
Add 6% of agar dissolved in water to the sauce, sugar, soy sauce, crushed flour, nutmeg, cosho and cinnamon dissolved in water, and stir and heat to produce. In addition, a sauce sauce creation process that is generated by stirring,
A sauce sauce overlaying step in which the sauce sauce obtained in this sauce sauce creation step is kept at 40 to 50 ° C., and is overlaid on the surface of the rice cracker sauce on which the soy sauce sauce is placed,
Sauce sauce drying step of heating and drying sauce sauce on the surface of the rice cracker;
The manufacturing method of the sauce rice cracker characterized by implementing. The sauce sauce is 18L of sauce, 14kg of sugar, 4L of soy sauce, 1.3kg of raw waste flour dissolved in water, 6% of agar dissolved in water, 100% of nutmeg, 50g of pepper, 50g of cinnamon and stirred. , and increased cooked by heating after 100 ° C. mixing, when the temperature dropped to 60 to 70 ° C., the source cracker according to claim 1, wherein be made by stirring the acidity of 15% vinegar added 2L Manufacturing method. In the source sauce topping process, hail the cracker sauce sauce was overlays, but claim 1, characterized in that the topping by being immersed in the source sauce was kept at 40 ° C. to 50 ° C. The manufacturing method of the sauce rice cracker as described. The method for producing a sauce rice cracker according to claim 1 or 2 , wherein the agar is dissolved in water and mixed at a ratio of 6% with respect to the amount of medium-concentrated sauce.

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