JPH01228430A - Rice confectionery, its preparation and apparatus therefor - Google Patents

Abstract

PURPOSE:To obtain rice confectionery, excellent in flavor and balanced in nutrition with good preservation quality, by rolling steamed rice into the form of a board, cutting the board into a required size, baking the outside to light brown, applying a seasoning thereto and drying the seasoning. CONSTITUTION:A conveyor 8 is connected to the outlet side of flattening rolls 5 and 6 and a steamed rice material 7 is moved in the form of a belt by the conveyor 8. A cutter 9 is provided above a position in the course of the conveyor 8 so that the steamed rice dough 7 may be cut to a required size. A roaster 11 for roasting the cut steamed rice dough 7' while continuously conveying the rice dough 7' with a net belt conveyor 10 is installed at the end on the downstream side of the conveyor 8. A conveyor 12 is connected to the outlet of the roaster 11 so as to receive the roasted steamed rice dough. A seasoning tank 13 is provided at the end on the downstream side of the conveyor 12 so as to enable passing the roasted rice dough 7'' trough a seasoning 13 and seasoning the dough. Furthermore, a finishing dryer 14 is provided at the outlet of the seasoning tank 13 so as to continuously dry the seasoning sticking to the surface of the roasted rice dough 7''.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a rice cracker made from rice, molded and baked while retaining its granularity, and seasoned, and a method and apparatus for producing the same.

[Prior Art] Typical rice crackers include senbei, which is made from non-glutinous rice, and arare, which is made from glutinous rice. All of these are made by grinding non-glutinous rice or glutinous rice into powder using a flour mill, adding water and kneading it, or making mochi using a mochi pounding machine, forming it into a plate shape or granules, drying it naturally or using a dryer, and baking it. It is generally seasoned afterwards.

On the other hand, there are yaki-onigiri (grilled rice balls) that use rice in its original form, such as grilled non-glutinous rice balls and seasoned with soybean oil, and steamed glutinous rice that is lightly mashed and rolled into balls and coated on the outside with bean paste, soybean flour, sesame seeds, etc. Botamochi, or ohagi made with a mixture of glutinous rice and non-glutinous rice, has been eaten for a long time.

[Problem to be solved by the invention] However, although the former rice crackers and arare have a good shelf life,
Production efficiency is not necessarily high because the manufacturing process is complex and it takes time to dry the fabric.

In addition, it is highly hygroscopic, and moisture absorption causes it to soften and lose its flavor, so it must be stored and packaged carefully.

Furthermore, grilled rice balls are served in so-called robatayaki restaurants or at home, where fresh seafood and vegetables are grilled and eaten, and are not marketable.

Furthermore, grilled rice balls, scallop mochi, and ohagi do not last long,
The expiry date is 2 to 3 days at most. Therefore,
The price per piece also increases.

For this reason, in recent years there has been a growing trend of eating instant ramen and other sweets as snacks or late-night snacks, and Japanese people are becoming increasingly detached from rice.

The present invention is a completely new type of rice cracker that is made from rice that suits the constitution of the Japanese people, takes full advantage of its characteristics, has a good flavor, is nutritionally balanced, and has a long shelf life, as well as a method for producing the same and an apparatus for producing the same. The purpose is to provide.

[Means for Solving the Problem] The present invention is a rice cracker characterized by forming steamed rice apart from each other so as not to lose its shape, and baking and seasoning the outside, and using steamed glutinous rice. It is best seasoned with ura,
Furthermore, it can be vacuum packed.

In addition, the manufacturing method is characterized by stretching steamed rice into a plate shape, cutting it into the required size, baking the outside to a golden brown color, adding seasonings and drying it. It consists of a continuous rice steamer, a conveyor that transports the steamed rice, a roll that receives the steamed rice continuously carried by the conveyor into a hopper and stretches it into dough of a certain thickness, and a roll that continuously rolls out the steamed rice dough of a certain thickness. A molding machine that cuts the steamed rice dough, a baking machine that continuously bakes the cut steamed rice dough, a seasoning tank that the baked rice dough passes through continuously, and a continuous finishing dryer that dries the seasonings on the baked rice dough. It is characterized by consisting of a machine.

[Function] Rice steamed using a continuous steamer or the like is lightly stretched into a plate shape using a stretching roll or the like, making it difficult for the rice grains to separate from each other and lose their shape.

After being formed into a predetermined shape using a cutting machine or the like, it is baked until golden brown using a baking machine, and then passed through a seasoning tank or the like to be seasoned and the surface is dried.

The rice crackers produced in this way have a fragrant aroma mixed with the roasted rice and seasonings on the surface, and the granular rice inside gives them a unique texture, stickiness, and chewiness, making them delicious.

[Implementation example] Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 shows an embodiment of the production apparatus of the present invention, which continuously receives and heats washed sticky rice, non-glutinous rice, etc.
A conveyor 2 is connected to the outlet of a steamer 1 that steams the rice until the required softness is reached, and the steamed rice 3 continuously sent out from the steamer 1 is fed into a hopper 4, and upper and lower stretching rolls 5.6 are placed at the lower outlet of the hopper 4. is arranged so that the steamed rice 3 can be compressed with a required pressure to form a steamed rice dough 7 having a prescribed thickness and width.

A conveyor 8 is connected to the outlet side of the stretching rolls 5 and 6, and the steamed rice dough 7 is moved in a band shape by the conveyor 8. A cutting machine 9 is installed midway above the conveyor 8 to cut the steamed rice dough 7 into the required size. Be able to cut it to size.

The cut steamed rice dough 7 is placed at the downstream end of the conveyor 8.
A baking machine 11 is installed in which rice is baked while being conveyed continuously by a mesh belt conveyor lO, and a conveyor 12 is connected to the outlet of the baking machine to receive the baked steamed rice dough. A seasoning tank 13 is installed at the downstream end of the conveyor 12 so that the baked rice dough 7'' can be passed through the seasoning tank 13 to be seasoned. A dryer 14 is installed to continuously dry seasonings on the surface of the baked rice dough 7''.

A packaging machine 15 may be installed downstream of the finishing dryer 14 to package rice crackers individually or in groups.

As for the rice to use, glutinous rice is suitable in terms of hardness, firmness, and stickiness, while non-glutinous rice is suitable if you want a soft finish. By mixing glutinous rice and non-glutinous rice in any ratio, desired softness, texture, and chewiness can be obtained. Furthermore, since glutinous rice and non-glutinous rice have different characteristics depending on the region of production and brand, these characteristics may be utilized or combined. For example, in the present invention, the rice crackers are eaten after they have returned to room temperature (they may be heated in a microwave or other heating means), so it is better to have rice crackers that are delicious even when they are cold.

Furthermore, if germ rice or the like is used in part or in whole, it becomes a health food rich in vitamins.

After the rice is washed, it is sent to the steamer 1 where it is continuously steamed at a predetermined temperature. In the steamer 1, the hardness of the steamed rice can be adjusted by changing the steaming temperature and time.

The rice steamed in the steamer 1 is conveyed to the hopper 4 by a conveyor and compressed to a certain thickness by a stretching roll 5.6 coated with Teflon, etc., and is lightly pounded so that the rice grains do not separate from each other and are shaped. Less likely to collapse. By changing the degree of pounding of the steamed rice dough 7 by the pressure of the stretching rolls 5.6, the hardness, texture, chewiness, etc. can be adjusted. The stretching roll 5゜6
Since it is coated with Teflon, rice can be easily removed and processed efficiently.

The thickness of the steamed rice dough 7 can be determined depending on the shape, size, weight, etc. of the product, and is suitably 0.2 to 3 cm.

Depending on the ratio of the hard surface to the soft interior when baked, the texture can be changed to suit your taste.

The cutting shape by the cutting machine 9 is arbitrary, and it is appropriate to cut into flat rectangular parallelepipeds by vertically and horizontally dividing.
It may be cut or punched into triangles, diamonds, trapezoids, circles, ovals, and ovals.

In the baking machine 11, the cut steamed rice dough 7' is baked until the surface becomes golden brown to bring out the unique fragrant flavor of the baked rice and to harden the surface to some extent to prevent it from losing its shape.

The baked rice dough is transferred to the seasoning tank 13 by the conveyor 12.
It is passed through and seasoned. Typical seasonings are soy sauce and oil, or salt water or miso solution may be used to create Japanese kite flavors such as Shio flavor and Miso flavor. Chemical seasonings such as inosinate salts may be added, and butter, consomme soup, etc. may be used to give it a Western flavor.

Various spices such as shichimi chili pepper may be used for supplementary seasoning.

The amount of seasoning can be adjusted arbitrarily from a light taste to a strong taste by changing the concentration of the seasoning liquid in the seasoning tank 13 and the soaking time.

In addition to seasoning the baked rice dough 7'' by immersing it in the seasoning liquid in the seasoning tank 13, the seasoning liquid may also be sprayed or applied onto the baked rice dough 7''.

The seasoned baked rice dough 7''' is sent to the finishing dryer 14, where the seasoning on the surface is dried to eliminate stickiness, and the moisture content inside is adjusted to the desired hardness so that the flavor lasts for a long time. Become.

The dried and finished rice crackers are sent to a packaging machine 15 and packaged individually or in multiple pieces. For packaging, materials used for packaging confectionery such as rice crackers can be used, but
It is also possible to use a laminate material that is impermeable to oxygen and moisture in the air. By vacuum packaging with the air removed during packaging and heat sterilization after packaging, it can be stored for a long period of time without fear of deterioration, deterioration of flavor, hardening, etc.

When the rice crackers produced in the above manner are taken out of the packaging, the aroma of roasted rice and the aroma of soybean oil are mixed together, stimulating the appetite, and drying The texture of the roasted rice 16 on the surface is crispy or crunchy, and the moderate texture of the steamed rice 3 on the inside, as well as the taste created by the rice and rice, are perfect for the Japanese taste. The moderate soy sauce flavor makes it suitable as a snack for sake, and since the main ingredient is rice, it is filling and low in fat, so it is good for beauty and health.

It should be noted that the present invention is not limited to the above-described embodiments, and it goes without saying that various changes can be made without departing from the gist of the present invention.

[Effects of the Invention] As explained above, the present invention exhibits various excellent effects as described below.

The rice crackers of the present invention are made by molding rice into granules, baking and seasoning, so you can fully enjoy the flavor, texture, chewiness, and other textures of rice, and you can also choose from a variety of hardnesses and seasonings depending on your preference. It is a new type of rice cracker that is completely different from conventional rice-based foods and confectionery, as it has a long shelf life and is marketable and has a long shelf life.

Since the main ingredient is rice, it is filling and can be used as a substitute for a staple meal, and is also suitable as a snack or midnight snack, and if made into a small shape, it can also be used as a snack.

If you use glutinous rice, its unique stickiness and firmness will give it a good texture and chewiness, and if you season it with soy sauce, it will have a fragrant flavor. Furthermore, vacuum packaging reduces denaturation and flavor deterioration and improves shelf life.

According to the method of the present invention, there is no time-consuming powdering step or dough drying step, and the product can be produced in a short time and at low cost.

According to the apparatus of the present invention, a large amount of rice crackers can be manufactured continuously in an assembly line operation, and high-quality rice crackers can be manufactured in a short time and at low cost.

[Brief explanation of the drawing]

Fig. 1 is an explanatory diagram of an embodiment of the apparatus of the present invention, Fig. 2 is an explanatory diagram of an embodiment of the rice cracker of the invention, and Fig. 3 is an explanatory diagram of an embodiment of the apparatus of the present invention.
■It is a direction arrow view. 1 is a steamer, 3 is steamed rice, 4 is a hopper, 5.6 is a stretching roll, 7,7° is baked rice dough, 9 is a cutting machine, 11 is a baking machine, 13
14 is a seasoning tank, 14 is a finishing dryer, and 15 is a packaging machine.

Claims (1)

[Claims] 1) Shaping the steamed rice so that it is separated from each other so that it does not lose its shape,
A rice cracker characterized by its grilled outside and seasoned flavor. 2) The rice cracker according to claim 1, wherein the steamed rice is steamed sticky rice. 3) The rice cracker according to claim 1 or 2, which is seasoned with soy sauce. 4) The rice cracker according to claim 1, 2 or 3, which is vacuum packaged. 5) A method for producing rice crackers, which is characterized by stretching steamed rice into a plate shape, cutting it into the required size, baking the outside to a golden brown color, adding seasonings and drying it. 6) A continuous rice steamer, a conveyor that transports the steamed rice, a roll that receives the steamed rice that is continuously transported by the conveyor into a hopper and stretches it into dough of a certain thickness, and a roll that continuously rolls out the steamed rice dough of a certain thickness. A molding machine that cuts the steamed rice dough, a baking machine that continuously bakes the cut steamed rice dough, a seasoning tank that the baked rice dough passes through continuously, and a continuous finishing machine that dries the seasonings on the baked rice dough. A rice cracker manufacturing device comprising a dryer.