JP6164806B2 - Rice confectionery dough composition, rice confectionery dough, rice confectionery and method for producing rice confectionery dough - Google Patents

Description

  The present invention relates to a rice confectionery dough composition, a rice confectionery dough, a rice confectionery and a method for producing a rice confectionery dough, and in particular, a rice confectionery dough composition using powdered cellulose, a rice confectionery dough, a rice confectionery and a rice confectionery dough. Regarding the method.

  Usually, in rice cracker manufacturing processes, there are about several percent of product damage caused by dropping, etc. on the production line, which cannot be sold as regular products and are either discarded or named “not broken” In many cases, it was sold to general consumers at a very cheap price. Under such circumstances, in order to prevent cracking of rice cracker dough, a method for producing rice cracker using cross-linked tapioca starch is known (Patent Document 1).

JP 05-92171 A

  However, in the prior art, including the above-mentioned Patent Document 1, the problem of breakage has not been completely solved, and this problem of breakage causes an increase in rice cracker production costs. Considering the ease of cracking of confectionery, packaging materials that are not required in the case of general snack confectionery such as trays are separately required, which also leads to an increase in cost.

  Accordingly, an object of the present invention is to provide a rice cracker that is difficult to break and can improve the production yield.

  In order to achieve the above object, the present inventor has conducted extensive studies on various components in addition to rice flour, and as a result has found the present invention.

US菓生locations compositions of the present invention, the rice flour, a rice菓生locations composition containing a powdered cellulose, wherein Ri powdered cellulose fibrous der, the amount of the powdered cellulose, the rice flour 100 weight 3 to 15 parts by weight with respect to parts, and the average particle size of the powdered cellulose is 20 to 90 μm .

  In a preferred embodiment of the rice confectionery dough composition of the present invention, the rice flour has a particle size of 10 mesh pass to 300 mesh pass.

Moreover, the preferable embodiment of the rice cracker dough composition of this invention WHEREIN: The addition amount of the said powdered cellulose is 5-13 weight part with respect to 100 weight part of said rice flour, It is characterized by the above-mentioned.

In addition, the method for producing a rice cracker dough according to the present invention is characterized in that the rice cracker dough composition according to the present invention is added to the rice cracker dough composition of the present invention, and is obtained after steaming, rolling, die cutting and drying.

The method for producing rice crackers of the present invention comprises a step of baking the rice cracker dough obtained by the method for producing rice cracker doughs of the present invention.

The rice confectionery dough production method of the present invention is a method for producing rice confectionery dough comprising a step of kneading rice flour and water, and has a step of blending powdered cellulose in addition to the rice flour. A method for producing rice confectionery dough, wherein the powdered cellulose is fibrous, the blending amount of the powdered cellulose is 3 to 15 parts by weight with respect to 100 parts by weight of the rice flour, and the average of the powdered cellulose The particle diameter is 20 to 90 μm .

Moreover, the preferable embodiment of the manufacturing method of the rice cracker dough of this invention WHEREIN: The compounding quantity of the said powdered cellulose is 5-13 weight part with respect to 100 weight part of said rice flour, It is characterized by the above-mentioned.

  Moreover, the preferable embodiment of the manufacturing method of the rice cracker dough of this invention WHEREIN: The compounding quantity of the said water-soluble cellulose ether is 1-2 weight part with respect to 100 weight part of said rice flour.

  According to the rice confectionery dough of the present invention, by adding fibrous cellulose to rice flour, a matrix is formed in the rice confectionery dough, giving impact resistance against dropping, reducing the defective rate in the manufacturing process, The product packaging can be simplified and the manufacturing cost can be significantly reduced.

FIG. 1 is a diagram showing a production process of an example of a method for producing rice crackers of the present invention. FIG. 2 is a diagram illustrating a state in which an impact test is performed by dropping a test piece on a concrete floor. FIG. 3 is a diagram showing a production process of an example of the method for producing rice crackers of the present invention. FIG. 4 is a diagram illustrating a state in which an impact test is performed by dropping a test piece on a concrete floor. FIG. 5 is a diagram showing a production process of an example of the method for producing rice crackers of the present invention. FIG. 6 is a diagram showing a production process of an example of the method for producing rice crackers of the present invention.

  The rice cracker dough composition of the present invention is a rice cake dough composition containing rice flour and powdered cellulose, wherein the powdered cellulose is fibrous. The rice flour used in the present invention is not particularly limited. For example, rice flour made from sticky rice, glutinous rice, or the like can be used as rice flour. In general, rice flour is made from polished rice, raw rice from polished rice, pulverized and pulverized, and examples of raw rice before pulverization include polished rice, brown rice, waste rice, and old rice, but there are particular restrictions. Without being used, it can be used as rice flour in the rice confectionery dough composition of the present invention.

  As the milling method of the rice flour, any of the methods of body milling, roll milling, stone mill milling, airflow milling milling, and pin mill milling can be used.

  Moreover, in the preferable embodiment of the rice confectionery dough composition of this invention, it is 10 mesh pass-300 mesh pass from a viewpoint that various food textures are expressed from the particle size of the said rice flour. In addition, about the measuring method of an average particle diameter, it is based on the method of measuring an approximate particle diameter by the "mesh pass" performed by the rice flour industry customary. Specifically, it can be determined by using a colander-like sieve and rubbing with a brush, and how many μm the mesh that has passed through the wire mesh is the result. Therefore, more precisely, as the average particle size, the average particle size of the minimum 150 mesh pass and the maximum 330 mesh pass can be 30 to 80 μm.

  In a preferred embodiment of the present invention, not only powdered cellulose but also water-soluble cellulose ether is used from the viewpoint of further improving the interfacial adhesion of the layer mainly composed of powdered cellulose and rice flour in the dough and improving the strength. Can be contained.

  Moreover, it is not specifically limited about the powdered cellulose used for this invention. For example, powdered cellulose is in the form of fine fibers, and powdered cellulose that has been subjected to hydrolysis or mechanical pulverization using purified pulp as a raw material is used.

  Moreover, in a preferable embodiment, the average particle diameter of the powdered cellulose is 20 to 90 μm. About the measuring method of an average particle diameter, it can carry out using a laser diffraction and a scattering method. This method is a laser-diffraction / scattering particle size analysis method, and is usually used to measure particle sizes from the submicron range to about mm.

  The average particle diameter of powdered cellulose is preferably an average particle diameter of 20 to 90 μm from the viewpoint of balance between texture and strength, and particularly preferably an average particle diameter of about 20 to 50 μm from the viewpoint of texture. Specifically, trade names KC Flock W-400G, KC Flock W-50S manufactured by Nippon Paper Chemical Co., Ltd. can be suitably used. The amount of the powdered cellulose added is preferably 1 to 15 parts by weight, particularly preferably 5 to 13 parts by weight, based on 100 parts by weight of the rice flour, from the viewpoint of balance between texture and strength.

  Further, the water-soluble cellulose ether used in the present invention is not particularly limited. For example, in a preferred embodiment, carboxymethylcellulose and / or hydroxypropylmethylcellulose can be exemplified. From the viewpoint of reducing odor after baking, the water-soluble cellulose ether may be water-soluble cellulose carboxymethyl cellulose by introducing a hydrophilic carboxymethyl group into cellulose. Among them, those having a degree of etherification of 0.55 to 1.0 mol / C6 are preferable from the viewpoint of working characteristics and chemical stability. Specifically, CMC Daicel 1190 manufactured by Daicel Finechem Co., Ltd. F etc. can be used suitably.

  The amount of the water-soluble cellulose ether added is preferably 2 parts by weight or less, more preferably 1 to 2 parts by weight, and particularly preferably 1 part by weight with respect to 100 parts by weight of the rice flour from the viewpoint of a balance between texture and strength. preferable.

  In addition, the rice confectionery dough composition of the present invention contains water in addition to the rice flour and microfibrous cellulose, and in order to further improve the expansion of the dough, rice, wheat, potato, corn, tapioca Starch derived from the above may be added.

  Moreover, the method for producing rice confectionery dough of the present invention is a method for producing rice confectionery dough comprising a step of kneading rice flour and water, and has a step of blending powdered cellulose in addition to the rice flour. Features. The process of kneading rice flour, water, and, if desired, sugars is not particularly limited by conventional methods. Moreover, about rice flour, powdered cellulose, and the water-soluble cellulose ether used when preferable, the description of the rice confectionery dough composition of the present invention described above can be applied as it is.

  That is, the powdered cellulose used in the present invention is not particularly limited. For example, powdered cellulose is in the form of fine fibers, and powdered cellulose that has been subjected to hydrolysis or mechanical pulverization using purified pulp as a raw material can be used.

  Moreover, in a preferable embodiment, the average particle diameter of the powdered cellulose is 20 to 90 μm. About the measuring method of an average particle diameter, it can carry out using a laser diffraction and a scattering method. This method is a laser-diffraction / scattering particle size analysis method, and is usually used to measure particle sizes from the submicron range to about mm.

  The average particle size of the powdered cellulose is preferably an average particle size of 20 to 90 μm from the viewpoint of balance between texture and strength, and when the texture is important, those having an average particle size of about 20 to 50 μm are particularly preferable. Specifically, trade names KC Flock W-400G, KC Flock W-50S manufactured by Nippon Paper Chemical Co., Ltd. can be suitably used. The addition amount of the powdered cellulose is preferably 0.5 to 15 parts by weight, more preferably 0.5 to 10 parts by weight, with respect to 100 parts by weight of the rice flour, from the viewpoint of balance between texture and strength. More preferably, 3 parts by weight.

  In addition, in a preferred embodiment of the method for producing rice confectionery dough of the present invention, in addition to further improving the interfacial adhesion of the layer mainly composed of powdered cellulose and rice flour in the dough, from the viewpoint of improving the strength, water-soluble It has the process of mix | blending a cellulose ether, It is characterized by the above-mentioned. The water-soluble cellulose ether used in the present invention is not particularly limited. For example, in a preferred embodiment, carboxymethylcellulose and / or hydroxypropylmethylcellulose can be exemplified. Hydroxypropyl methylcellulose has a hydroxypropyl group, and carboxymethylcellulose has a carboxymethyl group. Since the system using hydroxypropylmethylcellulose generates a specific odor (odor) after firing, from the viewpoint of suppressing the odor, the water-soluble cellulose ether introduces a hydrophilic carboxymethyl group into cellulose, Water-soluble ones, carboxymethyl cellulose can be used. Carboxymethylcellulose is tasteless and odorless. Among them, those having a degree of etherification of 0.55 to 1.0 mol / C6 are preferable from the viewpoint of working characteristics and chemical stability. Specifically, CMC Daicel 1190 manufactured by Daicel Finechem Co., Ltd. F etc. can be used suitably.

  Moreover, the preferable embodiment of the manufacturing method of the rice cracker dough of this invention WHEREIN: The compounding quantity of the said powdered cellulose is 1-15 weight part with respect to 100 weight part of said rice flour, It is characterized by the above-mentioned. That is, the addition amount of the powdered cellulose is preferably 1 to 15 parts by weight, particularly preferably 5 to 13 parts by weight with respect to 100 parts by weight of the rice flour, from the viewpoint of balance between texture and strength.

  The rice cracker dough of the present invention is characterized by being obtained by adding water to the rice cracker dough composition of the present invention, followed by steaming, rolling, die cutting and drying. In the production of the rice cracker dough of the present invention, the addition of water, steaming, rolling, die cutting, and drying are not particularly limited according to conventional methods. For example, rice confectionery such as hail is usually made into rice confectionery dough by milling rice, washing the rice and immersing it in water, then kneading it, cooling it and shaping it into a predetermined shape I can.

  In the present invention, when oysters are produced, the composition of the above-described sticky rice used in the present invention can be baked by steaming, mashing, cooling, cutting and shaping, and drying. In the case of producing rice crackers, the composition using the rice bran of the present invention can be baked by steaming, cooling, kneading, shaping, first drying, kneading, and second drying.

  The rice cracker of the present invention is characterized by baking the rice cracker dough of the present invention. The firing is not particularly limited. For example, rice confectionery can be obtained by refrigeration and curing the rice confectionery dough, or by stretching the water-cooled dough into a plate shape, shaping, drying, baking, seasoning, finish drying, and the like.

  Moreover, the obtained rice cracker has little deterioration such as a decrease in water content, and can be easily refrigerated or frozen. Rice confections obtained by the present invention are fried instead of baked, finished methods, etc., and are wide-ranging, such as fried rice and wet rice, but are obtained by the rice confectionery dough composition and production method of the present invention. However, it is not limited to these as long as it is possible.

  Examples of the present invention will now be described, but the present invention is not construed as being limited to the following examples. Moreover, it cannot be overemphasized that it can change suitably, without deviating from the summary of this invention.

The composition and blending ratio shown in Table 1 were used for the rice confectionery dough composition using sticky rice in the examples. In Table 1, as the rice flour, Takai Foods Co., Ltd., trade name: Marthaka Kamishin flour was used. The applicable rice is made from domestically polished rice and roll milled, and has an average particle size of 150 mesh. As the microfibrous cellulose, product name: KC Flock W-50S manufactured by Nippon Paper Chemicals Co., Ltd. was used. The fine fibrous cellulose has an average particle size of 50 μm.

  A comparative test was conducted using the above composition and, for confirmation of the effect, using the composition and blending ratio in which the fine fibrous cellulose shown in Table 2 was omitted. Moreover, the outline of the manufacturing process of the rice cracker at this time is shown in FIG. 1 as an example.

  The pre-baking dough with a moisture content of 13% was extracted, and 15 g and 5.5 g large and small test pieces were freely dropped onto the concrete floor, and the condition of the test piece (damaged) was confirmed. Small and large test pieces of average weight (n = 5) 15g and 5.5g were dropped freely on the concrete floor, and the state of the test piece (presence of breakage) was confirmed (see Fig. 2). Table 3 shows the results of the test at this time.

Next, we tried to make rice crackers using glutinous rice. The composition and blending ratio shown in Table 4 were used for the rice cracker dough composition using sticky rice of this example. In Table 4, rice flour manufactured by Takai Foods Co., Ltd., trade name: Mochi JDR was used. The applicable rice is made from domestically polished rice and roll milled, and the average particle size is ~ 150 mesh. For the fine fiber shape, product name: KC Flock W-50S manufactured by Nippon Paper Chemicals Co., Ltd. was used. The fine fibrous cellulose has an average particle size of 50 μm.

  A comparative test was carried out using the composition, and for confirming the effect, using the composition and blending ratio in which the microfibrous cellulose shown in Table 5 was omitted. Moreover, the outline of the manufacturing process of the rice cracker at this time is shown in FIG. 3 as an example.

  A dough before baking with a moisture content of 20% was extracted and allowed to fall freely onto the concrete floor, and the state of the test piece (damaged) was confirmed. A test piece having an average weight (n = 7) of 5.0 g was freely dropped onto a concrete floor, and the state of the test piece (presence of breakage) was confirmed (see FIG. 4). Table 6 shows the results of the test at this time.

  Next, the breakage in the seasoning work was examined. That is, the product may break during the seasoning operation in the rice cracker manufacturing process. Specifically, the dough is put in a seasoning device and seasoned by adding seasonings while rotating. During the seasoning process, There is a problem that the dough collides and breaks. Therefore, the presence or absence of breakage of the dough is compared with a manual rotating machine manufactured by “Yamato Agricultural Magnetic Co., Ltd.”.

The composition and blending ratio shown in Table 7 were used for the rice confectionery dough composition using sticky rice of this example. In Table 7, rice flour made by Takai Foods Co., Ltd., trade name: Marukaka Kamishin Flour was used. The applicable rice is made from domestically polished rice and roll milled, and has an average particle size of 150 mesh. As the microfibrous cellulose, product name: KC Flock W-50S manufactured by Nippon Paper Chemicals Co., Ltd. was used. The fine fibrous cellulose has an average particle size of 50 μm.

  A comparative test was conducted using the composition and the composition and the blending ratio in which the microfibrous cellulose shown in Table 8 was omitted in order to confirm the effect. Moreover, the outline of the manufacturing process of the rice cracker at this time is shown in FIG. 5 as an example.

  A comparison test of rice cracker dough was conducted by turning it into a manual rotating machine manufactured by “Yamato Agricultural Magnetic Co., Ltd.” and rotating at 60 rpm / min. Drop 10 samples on a manual rotating machine. After rotating for 1 minute at a speed of 60 rpm / min and taking out, the breakage conditions of the fabrics (compounds in Tables 7 and 8) were compared. The results are shown in Table 9.

Next, glutinous rice was tested. The composition and blending ratio shown in Table 10 were used for the rice cracker dough composition using sticky rice of this example. In Table 10, rice flour manufactured by Takai Foods Co., Ltd., trade name: Mochi JDR was used. The applicable rice is made from domestically polished rice and roll milled, and the average particle size is ~ 150 mesh. For the fine fiber shape, product name: KC Flock W-50S manufactured by Nippon Paper Chemicals Co., Ltd. was used. The fine fibrous cellulose has an average particle size of 50 μm.

  A comparative test was carried out using the composition and the composition and mixing ratio in which the microfibrous cellulose shown in Table 11 was omitted in order to confirm the effect. Moreover, the outline of the manufacturing process of the rice cracker at this time is shown in FIG. 6 as an example.

  A comparison test of rice cracker dough was carried out by turning it into a manual rotating machine manufactured by “Yamato Agricultural Magnetic Co., Ltd.” and rotating it at 60 rpm / min. Drop 10 samples on a manual rotating machine. After rotating for 1 minute at a speed of 60 rpm / min and taking out, the breakage conditions of the doughs (Table 10 and Table 11) were compared. The results are shown in Table 12.

  As a result of the above, the rice cracker of the present invention is manufactured by improving the impact resistance of rice dough made from rice flour as a raw material, thereby reducing the defect rate in the manufacturing process and simplifying product packaging. It has been found that it is possible to reduce costs.

  In recent years, effective use of rice flour has become an important issue, and rice flour can replace staple food ingredients such as rice and bread, so that the present technology can be applied in a wide range of fields.

Claims (7)

And rice flour, a rice菓生locations composition containing a powdered cellulose, said powder Ri cellulose fibrous der, the amount of the powdered cellulose, relative to the rice flour 100 parts by weight, 3-15 parts by weight And the average particle size of the powdered cellulose is 20 to 90 μm .   The rice cake dough composition according to claim 1, wherein the rice flour has a particle size of 10 mesh pass to 300 mesh pass. The rice confectionery dough composition according to claim 1 or 2, wherein the addition amount of the powdered cellulose is 5 to 13 parts by weight with respect to 100 parts by weight of the rice flour . A method for producing a rice cracker dough obtained by adding water to the rice cracker dough composition according to any one of claims 1 to 3 , followed by steaming, rolling, die cutting and drying. The manufacturing method of the rice cracker which consists of the process which bakes the rice cracker dough obtained by the manufacturing method of the rice cracker dough of Claim 4 . And rice flour, a method for manufacturing rice菓生locations comprising the step of kneading and water, in addition to the rice flour, a rice菓生locations manufacturing method of organic a step of blending powdered cellulose, wherein the powder The cellulose is fibrous, the compounding amount of the powdered cellulose is 3 to 15 parts by weight with respect to 100 parts by weight of the rice flour, and the average particle size of the powdered cellulose is 20 to 90 μm, To make rice cracker dough. The method according to claim 6 , wherein the amount of the powdered cellulose is 5 to 13 parts by weight with respect to 100 parts by weight of the rice flour.