JPH01202252A - Production of hollow rice cracker - Google Patents

Abstract

PURPOSE:To obtain the title rice cracker with its section nearly spherical by such processes that a nonglutinous rice dough is rapped and doubly superposed; alternatively, pref. each of the dough surfaces to be faced each other is slightly dried and superposed and rapped; the resultant dough is coated with seasoning liquid and baked. CONSTITUTION:Nonglutinous rice dough produced by the conventional technique is thinly extended to a desired thickness. The back surface of the resultant dough 1 is then slightly dried by a hot-dry air, while the upper surface of the other extended dough 1' is also dried in a similar manner to the above. Thence, the dried surfaces facing each other are superposed into a doubly superposed dough 2 which is then rapped into dough pieces 3 of desired shape. These pieces are then dried in an appropriate manner into dried dough 4, which is then coated with a seasoning liquid followed by baking, thus obtaining the objective hollow rice cracker.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing hollow rice crackers.

(Problems to be Solved by the Prior Art and the Invention) In snack foods that use flour, corn, potatoes, etc. as raw materials, after cutting the rolled dough into a desired shape,
When properly dried and fired, it swells into a hollow body that resembles a sphere due to the difference in the degree of dryness between the surface and the inside. Furthermore, Japanese Patent Application Laid-open No. Sho [i2 236445] discloses a method for forming a hollow snack by dividing a rolled sheet into two sheets in the width direction, pinching/weeding out foreign objects, and then pasting the two sheets together. The above-mentioned means is a means for causing the foreign matter to be contained in the hollow body, and when the foreign matter is not held, the hollow body becomes a hollow body even if the above-mentioned means (sheet cutting) is not performed.

In contrast to the above-mentioned snack foods, rice crackers made from non-glutinous rice are only partially expanded during baking, even if the same methods as for the snack foods described above are used, and the entire product becomes a hollow body close to a sphere. It is something that should not happen.

(Means for Solving the Problems) Therefore, the present invention proposes a method for producing rice crackers that form hollow bodies close to spheres.

The method for producing hollow rice crackers according to the present invention involves stacking two sheets of rolled rice dough produced in a conventional manner, or preferably, stacking each of the two sheets of rolled dough on opposite sides, that is, the upper sheet is placed on the lower side, and the lower sheet is placed on top of each other. The sheets are stacked one on top of the other while lightly drying the surface by blowing hot dry air on the upper side, and then the stacked sheets are cut out into the desired shape, and then the following steps are carried out in order: drying, seasoning liquid application, and baking. This is a characteristic feature.

(Function) If the rolled dough made from non-glutinous rice is left as it is, the moisture content of the inside and outside surfaces will naturally differ. Therefore, the moisture content inside and outside is different.When two sheets of stretched fabric with dry surfaces are stacked on top of each other, they will not adhere to each other because the dry outer surfaces have no adhesive properties.

When the mold is then cut out, the adhesive dough is exposed at the cut end and is pulled by the cutting blade, so the cut ends of the upper and lower rolled dough adhere to each other. After drying, applying a seasoning liquid, and baking, the outside of the cut edges of the upper and lower rolled dough will not be adhered, or even if it is, it will peel off easily, and in the normal baking process. By applying the seasoning liquid, the water vapor that emanates from the surface during baking is suppressed from escaping to the outside, and is stored between the upper and lower rolled dough, which prevents thermal expansion during baking. When baked, the shape is similar to that of the rice cracker, and hollow rice crackers can be obtained.

The seasoning liquid is basically a solution of saccharides and salt alone or as a mixture, and may also contain other seasonings such as soy sauce.

(Example) Next, examples of the present invention will be described.

Rolled dough is manufactured by using non-glutinous rice as the main raw material, mixing appropriate additives with it, and steaming it. After cooling to 50-60°C, it is rolled and rolled to the desired thickness. vinegar. In the pre-layering step, hot dry air at 70 to 80° C. is applied to the lower surface of the fabric 1 to dry the surface and create a difference in moisture content from the inside of the fabric and the upper surface. Further, the upper surface of the other rolled dough 1 is dried in the same manner.

The post-stretched doughs 1.1' are stacked one on top of the other with their dry surfaces facing each other to form a polymerized dough 2, which is then die-cut into a desired shape to form a small piece of dough 3. When the small piece of dough 3 is cut into a die, only the cut end surfaces thereof are adhered to each other. The dough pieces 3 are dried to a moisture content of 10 to 20%, preferably 17 to 18% (primary drying). For the secondary drying, pre-drying and main drying are performed as required in the usual manner.

A seasoning liquid (for example, salt water with a concentration of 10 to 30%) is applied to the obtained dried dough 4 having a desired moisture content. The application method may be spraying or dipping. After that, preheating and main heating are performed for baking, and since the upper and lower two pieces of dough are not bonded together during baking, the cross-sectional shape is almost spherical and is baked, resulting in hollow rice crackers. is obtained. After that, desired seasoning is applied.

The present invention is not limited to the above-mentioned embodiments, and the present invention is patented in that the rolled dough is overlapped and then cut out, the cut ends are glued together on the top and bottom, and the seasoning liquid is applied and baked. The rolling dough manufacturing means, mold cutting means, drying means, seasoning liquid application means, baking means, etc. can be carried out by appropriately selecting conventional rice cracker manufacturing methods.

(Effects of the Invention) As described above, the present invention involves polymerizing two sheets of rolled dough, cutting them out from a mold, applying a seasoning liquid, and then forming rice crackers by a conventional method. It was possible to obtain hollow rice crackers with a cross-sectional shape similar to that of a sphere.

[Brief explanation of the drawing]

FIG. 1 shows the implementation state of the method of the present invention, and FIG. 2 is a sectional view of the manufactured rice cracker. 1.1 is rolled dough 2 is layered dough 3 is dough piece 4 is dried dough 5 is hollow rice cracker

Claims (2)

[Claims] (1) It is characterized by stacking two sheets of rolled non-glutinous rice dough produced in a conventional manner, cutting them into a desired shape in the stacked state, and then sequentially performing the steps of drying, applying seasoning liquid, and baking. A method for producing hollow rice crackers. (2) The method for producing hollow rice crackers according to claim 1, wherein opposing surfaces of rolled dough are dried with hot air and overlapped.