JPH02299549A - Production of 'miso'-flavored japanese cracker - Google Patents

Abstract

PURPOSE:To obtain the title Japanese cracker by applying on a cracker dough a composition consisting mainly of 'miso' and a sweetener and incorporated with 'mirin', alcohol, seasoning(s), etc., and furthermore, other flavor(s) followed by drying to effect prevention of scorching during the drying and of growing sticky after the drying. CONSTITUTION:A composition comprising (A) 30-400 pts.wt. of 'miso', (B) 50-600 pts.wt. of a sweetener, (C) 10-200 pts.wt. of soy sauce, (D) 5-65 pts.wt. of 'mirin', (E) 0.8-110 pts.wt. of alcohol, (F) 0.1-45 pts.wt. of sodium glutamate, and (G) 0.06-1 pt.wt. of 'dashinomoto' (kind of flavor, registered trademark) is incorporated with at least one material selected from Japanese pepper, ginger, 'yuzu' (kind of citrus fruit), peanuts and garlic. The resultant composition is applied on a Japanese cracker dough followed by drying.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a method for producing rice crackers having a miso flavor.More specifically, the invention relates to a method for producing rice crackers having a miso flavor. The present invention relates to a method for producing miso-flavored rice crackers that can maintain the miso flavor and add other flavors to the miso flavor.

[Prior art] There are various types of rice crackers.For example, there are sesame rice crackers and soybean rice crackers containing soybeans, which have flavoring materials added to the base, and miso-flavored rice crackers with miso flavoring added to the surface of the base. Those coated with the composition and seasoned include soy sauce-flavored rice crackers, salt-flavored rice crackers,
There are miso-flavored rice crackers, sugar-flavored rice crackers, garlic rice crackers, rice crackers coated with various delicacies, etc., but in general, the latter method of flavoring rice crackers involves attaching a miso-flavoring composition to the base of the rice cracker. .

Among these, for example, soy sauce flavored rice crackers are produced by coating a rice cracker base with a soy sauce flavoring composition containing soy sauce, miso (a very small amount), sugar, Ajinomoto (registered trademark), etc., and drying it. The miso used at this time is used as an auxiliary agent for the soy sauce flavor, and the ratio of soy sauce to miso is 1:0.
．． It is a very small amount of 5.5%, which gives it a mellow soy sauce taste.

[Problems to be Solved by the Invention] Conventionally, attempts have been made to make miso-flavored rice crackers, but usually the miso flavor evaporates during drying, resulting in only products with no miso flavor. Only products that do not have sufficient adhesion of the miso flavor composition can be obtained. In addition, if the amount of miso is increased, it will burn during drying, and the reality is that it is difficult to obtain rice crackers with a miso flavor.

Therefore, it has not been possible to add other flavors in addition to the miso flavor.

In view of this point, as a result of extensive research, the present inventor has found that, as previously proposed by the applicant, miso can be sweetened, adhere well to the paste during drying, not burn during drying, and be sticky after drying. Completed the invention of a rice cracker with a miso flavor.

The applicant continued to research and conduct rice crackers with miso flavor.
As a result of continued research, it was discovered that by adding another flavor to this miso flavor, it was possible to obtain rice crackers that were even more delicious by matching the miso flavor, and the present invention was developed.

Therefore, an object of the present invention is to provide a method for producing miso-flavored rice crackers in which other flavors are added to miso-flavored rice crackers that retain the miso flavor to which a miso-flavoring composition is sufficiently adhered, do not burn during drying, and are not sticky after drying. Our goal is to provide the following.

Another object of the present invention is to provide a method for producing miso-flavored rice crackers in which the flavor of yam yang is combined with the flavor of miso.

Furthermore, another object is to provide a method for producing miso-flavored rice crackers in which the flavor of ginger is combined with the flavor of miso.

Furthermore, another object is to provide a method for producing miso-flavored rice crackers in which the flavor of yuzu is combined with the flavor of miso.

Furthermore, another object is to provide a method for producing miso-flavored rice crackers in which the flavor of peanuts is combined with the flavor of miso.

Furthermore, another object is to provide a method for producing miso-flavored rice crackers in which the flavor of garlic is mixed with the miso flavor.

Another object of the present invention is to provide a method for producing miso-flavored rice crackers in which the flavors of peanut and yuzu are combined in the miso flavor.

[Means for solving the problems] Therefore, in order to solve the above problems, the present invention provides the following:
The present invention uses a ratio of miso and a sweetener as the main ingredients, adds mirin, alcohol, seasonings, etc. to make a miso flavoring composition, and further adds other flavors to this. Then, by adhering this to a rice cracker base and drying it, miso-flavored rice crackers are manufactured.

To explain the present invention more specifically, the present invention includes: 1) 30 to 400 parts of miso, 50 to 600 parts of sweetener, and 10 to 2 parts of soy sauce.
00 parts, mirin 5-65 parts, alcohol 08-110 parts, sodium glutamate 0.1-45 parts, and Dashi Moto (registered trademark) 006-1 parts, at least Japanese pepper, ginger, yuzu, A method for producing miso-flavored rice crackers, which comprises adding one selected from peanuts and garlic, adhering the resulting miso-flavoring composition to a rice cracker base, and then drying.

2) Apply a soy sauce solution containing Japanese pepper to the rice cracker base and pre-dry it, then add 30 to 400 parts of miso, 50 to 600 parts of sweetener, 10 to 200 parts of soy sauce, and 5 to 6 parts of mirin to the rice cracker base.
5 parts, alcohol 0.8 to 110 parts, sodium glutamate 01 to 45 parts, and Dashi Moto (registered trademark) 0.06 to
A method for producing a miso-flavored rice cracker, which comprises adhering a composition for miso flavor containing 1 part of a miso-flavored rice cracker, and then drying the composition.

3) A method for producing miso-flavored rice crackers, characterized in that a soy sauce solution to which ginger is added is used instead of the soy sauce solution to which Yamate-shu according to claim 2 is added.

4) A method for producing miso-flavored rice crackers, characterized in that a soy sauce solution containing yuzu is used in place of the soy sauce solution containing yamanoteshi according to claim 2.

5) A method for producing miso-flavored rice crackers, characterized in that a soy sauce solution containing peanuts is used instead of the soy sauce solution containing mountain elm according to claim 2.

6) A method for producing miso-flavored rice crackers, characterized in that a soy sauce solution containing garlic is used instead of the soy sauce solution containing sansho pepper according to claim 2.

7) This was achieved by each invention of a method for producing miso-flavored rice crackers, characterized in that a soy sauce solution containing peanuts and yuzu is used instead of the soy sauce solution containing sansho according to claim 2.

The miso flavoring composition (hereinafter referred to as "sauce") used in the present invention consists of the following components.

As the miso, white miso, red miso, koji miso, etc. are used, but red miso is preferable.

As the sweetener, grape sugar, sucrose, etc. are used, and especially in the case of sucrose, white sugar, white sugar, brown sugar, etc. can be used.

As the alcohol, Japanese sake is preferred. Furthermore, to add spiciness to the miso flavor, mustard seeds such as chili peppers can be added.

In the present invention, the "sauce" is made by mixing the above-mentioned materials, but
First, add miso, sweetener, soy sauce, and mirin and stir and mix thoroughly while heating until the sweetener is evenly dissolved. Next, add the sake, sodium glutamate, and dashi stock and continue stirring.

The mixing time for the former is preferably 10 minutes to 30 minutes, and the mixing time for the latter is preferably 3 minutes to 25 minutes. Stirring may be carried out by any suitable method.

In order to add another flavor to the obtained "sauce", the flavor may be adjusted by adding sansho pepper, ginger, yuzu, peanuts, or garlic, respectively, or by mixing these. When mixing peanuts and yuzu, for example, the yuzu can soften the pungent taste of the peanuts and create a unique flavor.

When attaching the above-mentioned "sauce" to the rice cracker base, the "sauce" is prepared by adding Japanese pepper, ginger, yuzu, peanuts, or garlic. This "sauce J" is applied or adhered by a usual method. For example, various methods are used, such as a coating method with a brush, a method of dipping in "Sauce J," a method of mixing the liquid and the rice cracker base and applying it.

After applying these sauces J, you may further apply miso sauce.

When attaching yamaju, ginger, yuzu, peanut, or garlic directly to the rice cracker base, it is preferable to use a solution prepared by dissolving these sansho, ginger, yuzu, peanut, or garlic in soy sauce. The soy sauce may also be diluted with an appropriate amount of water.

After applying the soy sauce solution to the rice cracker base, pre-dry it at 40℃.
~60°C, within about 1 hour), then after applying the miso sauce in a semi-dry state, it is dried in a drying process, but the drying temperature is 40°C to 120°C, preferably 55°C to 95℃ is best, and the drying time is 1.5 hours ~
It is carried out for 8 hours, preferably 3 to 7 hours.

If the drying temperature is lower than 40°C, it will take a long time to dry, which is undesirable, and if it is higher than 120°C, it will burn quickly, which is undesirable.

If the drying time is shorter than 1.5 hours, it will not dry and will become sticky, and if it exceeds 8 hours, it will become burnt, which is not preferable.

In the "sauce" of the present invention, 30 to 400 parts of miso is the amount necessary to bring out the miso flavor as a proportion in the composition, and the reason why the sweetener is limited to 50 to 600 parts is because miso is As it is difficult to adhere to the senbei base as it is, this product serves both as an adhesive and a sweetener to make the miso adhere to the senbei base.This allows for sufficient adhesion and provides a sweet and mellow miso flavor. .

Therefore, the miso and the sweetener are mixed sufficiently uniformly. Furthermore, when a sweetener is used as a sweetener, grains or the like may be attached to the surface of the rice cracker coated with the "sauce".

In addition, 10 to 200 parts of soy sauce, 5 to 65 parts of mirin, 0.8 to 110 parts of alcohol, 01 to 45 parts of sodium glutamate
By using it in the range of 1 part and 0.06 to 1 part of Dashi Moto (registered trademark), the taste of miso flavor can be further improved.

As mentioned above, the present invention coats the rice cracker with a soy sauce sauce containing Yamate Shu, ginger, yuzu, peanuts, or garlic as a base for the miso sauce, so that when the rice cracker is bitten, these flavors become miso-flavored. It has the effect of overflowing from within.

In the present invention, sansho, ginger, yuzu, peanuts, or garlic are added to give other flavors, but the amount of addition may be small and varies depending on the type, but miso sauce IK
20g to 700g is preferable. More specifically, in the case of adding amounts of Japanese pepper, ginger, and yuzu, miso sauce IK
The amount of peanuts added is preferably 300 to 700 g, and in the case of garlic, it is preferably 50 to 150 g.

[Example] The present invention will be described by citing a more specific method for producing miso rice crackers, but this is only an example for explanation, and the present invention is not limited thereto.

Example 1 First, put 3,800 g of red miso and 5,500 g of white granulated sugar in a container.
g, 800 g of soy sauce, and 50 g of mirin were added, and in order to mix them uniformly, they were stirred while heating with a mixer. Mixing time took 22 minutes. Furthermore, 80 g of Japanese sake, 40 g of sodium glutamate, and 0.8 g of dashi stock were added and heated until it boiled. This took 6 minutes. Add each of the flavor components shown in Table 1 to 1 g of the sauce obtained in this way, mix it uniformly, and then apply this sauce to the rice cracker base with a brush. It was dried on a screen for 4 hours and 20 minutes while maintaining the drying temperature at 86°C.

The obtained product has a smooth coated appearance with a good color, and is not sticky to the touch.Moreover, when you eat it, the flavor of the above-mentioned flavor components spreads in your mouth among the miso flavor, giving it an exceptional taste. It was delicious.

Table 1 Example 2 First, put 3800 g of red miso and 5500 g of white granulated sugar into a container.
g, 800 g of soy sauce, and 50 g of mirin were added, and in order to mix them uniformly, they were stirred while heating with a mixer. Mixing time took 22 minutes. Furthermore, 80 g of Japanese sake, 40 g of sodium glutamate, and 0.8 g of dashi stock were added and heated until it boiled. This took 6 minutes. In this way, the "sauce" was produced.

Next, each flavor component shown in Table 2 was added to Ikg of soy sauce, mixed uniformly, and dried at a drying temperature of 53.
Pre-drying was carried out at 0.degree. C. and a drying time of 1 hour. The resulting rice crackers were then coated with the above-mentioned "sauce" using a brush, and dried on a screen for 4 hours and 20 minutes while maintaining the drying temperature at 86°C.

The obtained product has a smooth coated appearance with a good color, does not stick to the touch, and when eaten, the flavor of the above-mentioned flavor components spreads in the mouth among the miso flavor. It was exceptionally delicious.

Table 2 Example 3 4200g red miso, 6000g honey, 30 peanuts
In the same manner as in Example 1, except that 0 g and 40 g of yuzu were used, the drying temperature was 63 ° C., and the drying time was 3 hours and 30 minutes.
Manufactured "sauce".

The "sauce" obtained in this way was applied to the rice cracker base with a brush, and dried on a wire rack for 4 hours while maintaining the drying temperature at 86℃.
It took 20 minutes to dry.

The obtained mustard-containing product had a smoothly coated appearance with a good color, was not sticky to the touch, and was delicious with a miso flavor and a spicy taste.

In addition, as a method for coating the rice cracker base with the sauce, instead of applying it with a brush, it is also possible to put the rice cracker base and the sauce into a container such as a barrel and stir and mix them together. can.

[Effects of the present invention] Conventionally, the miso flavor of miso rice crackers was lost and it was difficult to obtain a miso-flavored rice cracker, but in the present invention, since the manufacturing method as claimed in the claims was used, It is possible to produce miso-flavored rice crackers that have sufficient adhesion of the sauce, do not burn during drying, and maintain a persistent miso flavor after drying. This has a particularly remarkable effect, as the flavor of garlic appears when you bite into the rice cracker.

Patent applicant: Koshiishi Beika Co., Ltd. Patent attorney: Miki Nakajima Yugai (1 person)

Claims (1)

[Claims] 1) 30-400 parts of miso, 50-600 parts of sweetener, 10-200 parts of soy sauce, 5-65 parts of mirin, 0.8 parts of alcohol
~110 parts, 0.1 to 45 parts of sodium glutamate, and 0.06 to 1 part of Dashi Moto (registered trademark), at least one selected from Japanese pepper, ginger, yuzu, peanut, and garlic. 1. A method for producing a miso-flavored rice cracker, which comprises: adhering the resulting miso-flavoring composition to a rice cracker base, and then drying it. 2) Apply a soy sauce solution containing Japanese pepper to the rice cracker base and pre-dry it, then add 30 to 400 parts of miso, 50 to 600 parts of sweetener, 10 to 200 parts of soy sauce, and 5 to 6 parts of mirin to the rice cracker base.
5 parts, alcohol 0.8-110 parts, sodium glutamate 0.1-45 parts, and Dashi Moto (registered trademark) 0.06-
A method for producing a miso-flavored rice cracker, which comprises adhering a composition for miso flavor containing 1 part of a miso-flavored rice cracker, and then drying the composition. 3) A method for producing miso-flavored rice crackers, characterized in that a soy sauce solution to which ginger is added is used instead of the soy sauce solution to which sansho pepper according to claim 2 is added. 4) A method for producing miso-flavored rice crackers, characterized in that a soy sauce solution containing yuzu is used instead of the soy sauce solution containing sansho according to claim 2. 5) A method for producing miso-flavored rice crackers, characterized in that a soy sauce solution containing peanuts is used instead of the soy sauce solution containing sansho pepper according to claim 2. 6) A method for producing miso-flavored rice crackers, characterized in that a soy sauce solution containing garlic is used instead of the soy sauce solution containing sansho pepper according to claim 2. 7) A method for producing miso-flavored rice crackers, characterized in that a soy sauce solution containing peanuts and yuzu is used instead of the soy sauce solution containing sansho according to claim 2.