JP6290712B2 - Method for producing glutinous rice crackers - Google Patents

Description

  The present invention relates to a method for producing glutinous rice confectionery using glutinous rice.

  When sticky rice is used as a raw material, unlike rice crackers that use sticky rice as a raw material, it is sticky, so the dough is once cooled (2 to 3 days in the refrigerator) and cut into a product shape in terms of moldability , Drying and firing.

  In the products manufactured by the conventional means, it is difficult to obtain a rice confectionery with a soft texture because the aging of the starch progresses due to the presence of the cooling period and the swelling of the rice confectionery is inhibited. It was.

  As a countermeasure, Patent Document 1 (Japanese Patent Laid-Open No. 2001-340052) describes shaping and baking in a state where aging is suppressed by performing high-temperature drying or hot-drying with hot air of 60 ° C. or higher as it is without cooling after ironmaking. Means for performing are disclosed.

  In addition, as a means for producing bean-containing rice crackers, when patent document 2 (Japanese Patent Application Laid-Open No. 2006-246730) is used as a raw material, the method for producing koji rice crackers cannot be used. A means for producing rice crackers by adding an emulsifier and adopting a method for producing rice crackers is disclosed.

JP 2001-340052 A. JP 2006-246730 A.

  When trying to produce glutinous rice crackers with a soft texture, it is necessary to eliminate starch aging after cooling after brewing, and Patent Document 1 solves the problem by performing high temperature drying or freeze drying without leaving a cooling period. However, this requires an apparatus for high-temperature drying or freeze-drying, which complicates the production line. Moreover, when sticky rice is mixed as described in Patent Document 2, the soft feeling of sticky rice confectionery cannot be obtained.

  Therefore, the present invention proposes a method for producing a glutinous rice cake having a soft texture by directly adopting the production process of the glutinous rice cake.

  According to the present invention (Claim 1), the method for producing glutinous rice confectionery is kneaded by adding an emulsifier within a range of 1.0 to 1.5% of the raw rice by weight to the crushed dough obtained by steaming glutinous rice. A koji dough generation process, a shaping process in which the koji dough is extended to form a sheet with an extending roller, and the sheet koji dough is conveyed and cut and cut, and a cut kneaded dough Is a method for producing rice crackers comprising the steps of drying and baking as usual, and in the shaping step, the rotational surface speed of the extending roller is made faster than the conveying speed at the time of cutting die cutting, The sheet-like koji dough is supplied to a cutting die-cutting position.

  The above-mentioned method of the present invention employs a process for producing rice crackers in the production of the rice crackers, thereby producing the rice crackers without going through the cooling step, thereby preventing the starch from aging due to the cooling and making the soft food It is intended to obtain a sense of sticky rice rice crackers. Usually, if the cooling process of glutinous rice confectionery is omitted, the crushed dough mixed with glutinous rice is sticky and sticky, so it is easy to adhere to the stretcher roller, and even if this anti-adhesion measure is applied, it is not cooled and solidified In the cutting die-cutting from the candy dough, the shaped candy dough after the die shrinks and the shape becomes non-uniform.

  In the method of the present invention, an emulsifier is mixed and kneaded into the kneaded dough to prevent adhesion to the extending roller, and the surface rotation speed of the extending roller is faster than the conveying speed of the sheet-like koji dough at the time of cutting die cutting. Then, when the sheet-like koji dough that has been pulled by the extending roller is transported at the time of cutting die cutting, the pulling state is restored, and cutting die cutting (shaped cutting) is performed in this state. The rice cake confectionery has a soft texture because it does not undergo the cooling process normally performed in rice cake confectionery, and it is produced by subjecting the shaped candy dough to shrink deformation and directly drying and baking it. Can be obtained.

In addition, in the method for producing glutinous rice confectionery according to the present invention (invention 2), in the above koji dough production step, sesame seeds, crushed nuts, cereal flakes, cereal puffs, or an appropriate combination thereof are added and kneaded. As a result, the stickiness of the koji dough is further reduced, the sticking to the spreader roller is prevented, and soft sesame rice candy containing sesame or beans containing candy rice candy can be easily produced.

  The structure of the method of the present invention is as described above, and the production process of glutinous rice confectionery can be adopted in the production of glutinous rice confectionery. And can be implemented by applying a slight modification (speed control mechanism of the extended roller) to the rice cracker manufacturing apparatus as necessary.

The block explanatory view of the manufacture process of the method of the present invention. Explanatory drawing of the implementation apparatus of the shaping process.

  Next, an embodiment of the method of the present invention will be described. The method of the present invention is to produce glutinous rice confectionery, which employs a general production process of glutinous rice confectionery. The sheet-shaped koji dough B is cut and shaped into a predetermined koji dough C, and is subjected to predetermined drying, baking, finishing (seasoning, etc.).

  The koji dough A is obtained by subjecting koji rice or koji rice flour to heat treatment (steamed), and kneading treatment such as koji or kneading. In the present invention, in particular, in the kneading treatment, the raw rice 100 An emulsifier (for example, glycerin fatty acid ester) is added within a range of 1.0 to 1.5% with respect to%, and a desired amount of sesame is mixed and kneaded. In place of the above sesame seeds, nuts and other pulverized nuts (preferably having a particle size of about 0.5 to 2 mm) can be mixed to obtain a desired product flavor.

  The koji dough A is formed into a shaped koji dough C by performing a predetermined shaping, and the apparatus for performing this shaping step is basically the same as the conventional koji rice cake shaping device, and the kneaded koji dough A A rolling roller 1 for extending the sheet, a conveying conveyor 2 for conveying the sheet-like koji dough B, and a cutting roller 3 for performing die-cutting of a predetermined shape rice cracker dough from the sheet-like koji dough B, in particular The extending roller 1 is provided with a control mechanism (transmission mechanism) that can control the rotation speed.

  Then, since the koji dough A is mixed with an emulsifier and sesame, the koji dough A is stretched and stretched into a sheet shape without adhering to the roller 1, and the sheet koji dough B is supplied to the conveyor 2.

  In particular, the surface rotation speed of the extending roller 1 is made faster than the conveying speed of the sheet-like koji dough B of the conveying conveyor 2. The speed of the extending roller 1 is adjusted by a speed change mechanism, and the degree of adjustment corresponds to the material of the kneaded dough A (mixing ratio of emulsifier, additive addition rate) and the shape of the shaped koji dough C. adjust.

  Next, cutting die cutting is performed on the sheet-like koji dough B. The cutting die cutting is performed by a cutting roller 3 equipped with a blade corresponding to the shape of the desired shaping koji dough C. 1 is formed in a sheet shape in a state where the kneaded fabric A is pulled in the process of extending 1, but the sheet-shaped koji fabric in a stretched state is caused by the relative speed difference between the extending roller 1 and the conveyor 2. B is cut and cut (shaped and cut) in a state in which the tension state is released by contraction.

  Therefore, the shaped candy dough C that has been cut and die-cut maintains its shape without contracting and deforming.

  Then, the shaped koji dough C is put in a drying device (not shown) and dried to a predetermined moisture. After drying, the koji rice confection can be obtained by performing a predetermined baking to obtain a puffed rice koji confectionery. Since it does not go through the cooling process peculiar to glutinous rice crackers, it has a soft texture.

1 Roller 2 Conveyor 3 Cutting roller A 餅 Dough B Sheet-like 餅 Dough C

Claims (2)

  A koji dough production process, in which an emulsifier is added to the koji dough that has been kneaded with kneaded rice within the range of 1.0 to 1.5% of the raw rice by weight, and the koji dough is made into a sheet with a roller. Production of a rice cracker consisting of a shaping process in which the sheet-shaped koji dough is conveyed to form a cut and die cut, and the cut kneaded die koji dough is dried and baked as usual The method is characterized in that, in the shaping step, the rotational surface speed of the extending roller is made faster than the conveying speed at the time of cutting die cutting, and the sheet-like koji dough is supplied to the cutting die cutting position. A method for producing glutinous rice crackers. The method for producing glutinous rice confectionery according to claim 1, wherein in the koji dough production step, one kind of sesame, crushed nuts, cereal flakes, cereal puffs or an appropriate combination thereof is added and kneaded.

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