JPH0260553A - Preparation of wet rice cracker - Google Patents

Abstract

PURPOSE:To prepare a wet rice cracker eatable in wet state and giving soft but tough feeling to the tooth by immersing a rice cracker immediately after baking and drying the rice cracker until only the surface part is slightly dried. CONSTITUTION:Polished rice is pulverized by conventional method, pounded to form a glutinous rice cake, formed to a prescribed form and dried. The obtained base is subjected to secondary drying and is baked at 80-100 deg.C. The baked rice cracker is immediately immersed, without cooling, into a liquid seasoning such as soy sauce or liquid MISO (fermented bean paste) for about 5-8sec to impregnate the liquid seasoning component into the whole texture of the rice cracker. The rice cracker impregnated with the seasoning component is dried for about 10-20min until only the surface part is slightly dried. The dried product is packaged.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing wet rice crackers, and more specifically, the present invention relates to a method for producing wet rice crackers, and more specifically, in the final stage of consumption by consumers, the rice crackers themselves are impregnated into the structure of the rice crackers. The seasoning gives it a moist feel,
This invention relates to a method for producing rice crackers with a new flavor that can provide a soft texture.

[Conventional technology]

As is well known, senbei is one of Japan's traditional rice crackers, and now occupies an important position in Japanese food culture. Along with the diversification of single-food cultures, while traditional rice crackers themselves remain, a variety of new products are emerging.

That is, various aspects such as shape, size, seasoning, mixing with foods from Western food culture, appearance color, etc. are devised. However, even though there are such a wide variety of rice crackers, the rice crackers themselves, as the name suggests, must be consistently dry, that is, they must not be moist during the final eating stage. The products are also handled in a way that prevents them from being exposed to moisture during storage, display, and transportation.

Therefore, the manufacturing method is generally as follows, although there are some differences in the detailed steps. That is, milled rice is powdered, then made into a rice cake shape, molded into a predetermined shape, and then dried to obtain dough. After this, it is dried for a second time and then baked. After this, the rice crackers are cooled sufficiently by blowing air on them, seasonings are applied to the surface to give them flavor, and then they are dried to become rice crackers. In the above case, the seasoning is carried out after the baked rice crackers have been sufficiently cooled. This is because if you season the rice crackers without cooling them sufficiently, seasonings such as soy sauce will seep into not only the surface of the rice crackers but also the structure of the rice crackers, which may take a long time to dry afterwards.
This is because the appearance is poor and the product value decreases. Also, the drying process itself must be sufficiently dry so that no moisture remains.

[Problem to be solved by the invention] The above-mentioned traditional manufacturing method is firmly established for producing so-called ordinary dried rice crackers, but as mentioned above, it It is also true that there is a limit within the range of the above manufacturing method when trying to give the rice cracker itself a special flavor or way of eating in response to changes.
For example, you may want to eat chilled rice crackers at the height of the summer heat, or you may want to eat cold rice crackers, or you may want to make the flavor of seasonings stronger not only on the surface, but also on the whole, or you may want to store them without worrying about humidity. I want to be able to do it...
...and so on. To be more specific, in the case of conventionally produced rice crackers, they are basically not meant to be eaten cold, and the seasonings added are only on the surface of the rice cracker itself, and the flavor only supplements the taste of the rice cracker itself. In addition, it requires constant storage, transportation, and display to avoid moisture.

Therefore, the purpose of the present invention is to develop a method for manufacturing rice crackers in which the rice cracker itself, that is, the rice cracker itself, rather than the ingredients placed on the surface of the rice cracker, gives a moist feeling when eaten and gives a soft texture. It is on offer.

(■Moreover, we provide a method for producing rice crackers in which the entire rice cracker, that is, not only the surface of the rice cracker but also its entire structure is impregnated with seasoning components, so that when you eat it, you can enjoy the flavor of the seasoning throughout the rice cracker. It is in.

Particularly, it is an object of the present invention to provide a method for producing rice crackers that can be sufficiently cooled before eating.

In addition, we provide a method for making rice crackers that is easy to handle without having to pay attention to moisture at each stage of storage, transportation, and display.

[Means 9 Effects for Solving the Problems] In order to achieve the above object, the present invention has the following technical means. That is, in the present invention, milled rice is powdered, then made into a rice cake shape, and then molded into a predetermined shape and dried to obtain dough.
Furthermore, in the method of producing rice crackers by secondary drying and baking, and then seasoning, and then drying,
It is characterized by the seasoning process described above and the subsequent drying process. In other words, the seasoning process involves immediately immersing baked rice crackers in a liquid seasoning such as soy sauce or liquid miso without cooling them, so that the seasoning components are soaked not only on the surface of the rice cracker but also throughout its structure. let them get involved. In this case, the temperature is high right after baking, so liquid seasonings such as soy sauce penetrate quickly. Furthermore, the subsequent drying process does not dry the seasoning ingredients impregnated into the structure of the rice crackers, but only slightly dries the surface, leaving the entire rice cracker moist and wet with the seasoning impregnated. Keep and package after this.

The reason why only the above surface is slightly dried is the reason.

This is to prevent the surface of the wet rice crackers from getting on the surface of the packaging material during packaging.

According to the rice crackers obtained in this way, when eaten, the impregnated seasoning gives a moist and moist feeling to people, and the rice crackers are soft and have a relatively strong taste because the seasoning components are impregnated into the entire tissue. The most flavorful rice cracker can be used to mean harsh spiciness, intense sweetness, etc., but it means that the taste of the seasoning impregnated can be enjoyed equally in each part of the rice cracker.

Furthermore, since it was already moist, I stored it and sent it for 12 days.

There is no need to pay attention to humidity during display, especially when chilled, the liquid impregnated seasoning cools well, and therefore the entire rice cracker cools well, allowing you to eat the cold rice cracker.

〔Example〕

Next, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

First of all, since the baking process is the same as usual, I will briefly explain the process up to this point. First, milled non-glutinous rice is prepared, which is then milled into flour (2) and then kneaded (3) in a steamer, that is, kneaded and puffed to form mochi (4). After this, spread it flat with a roller etc. 5
Then, it is molded into a predetermined shape (6). This is dried 7 to achieve the desired thickness and shape.

Obtain a dough of size 8. After this, after secondary drying,
A baking process IO is performed. In these conventional processes, it is natural to adjust the powder particle size and moisture content according to the requirements of the product.

Conventionally, rice crackers were required to have moisture completely removed, so after performing the baking step 10 at 80 to 100 degrees Celsius, the rice crackers were cooled once, seasoned with seasonings, and thoroughly dried. However, in order to achieve the above-mentioned object, the rice crackers of the present invention are immediately immersed in a liquid seasoning such as soy sauce or liquid miso after the above-mentioned baking step 10. As a result, the seasoning ingredients are impregnated not only on the surface of the rice cracker but also in its entire structure.

Liquid seasonings include the above-mentioned soy sauce, miso, sauces, ketchup, and various dressings.

You can choose from a variety of sweeteners, spices, etc.

In addition, it may be sufficiently impregnated with two or more liquid seasonings.
The soaking time is selected depending on the thickness of the dough, etc., but since the dough is soaked before it has cooled down, it usually takes about 5 to 8 seconds to sufficiently penetrate the liquid seasoning ingredients into the tissue. can be done. Then only the surface 10
Dry for about 20 minutes. This is done to prevent the surface of the crackers from adhering to the surface of the packaging material during subsequent packaging. As a result, wet rice crackers 13 are obtained, which are wrapped in a packaging device 4.

The shape of the wet rice cracker 13 obtained in this way is the second
It can be large as shown in Figure (A), rectangular as shown in Figure 2 (B), rod-shaped as shown in Figure 2 (C), and various other shapes can be selected. Can be done.

Now, as shown schematically in FIG. 3, this wet rice cracker 13 has a liquid seasoning 15 impregnated in its entire structure. That is, it is impregnated not only on the surface but also in various parts of the cross section. In particular, in the drying step 12, only the surface is slightly dried, so that the entire surface has a moist feel and is soft.

Therefore, when the rice crackers are cooled in a refrigerator or the like during the summer or other times when necessary, the rice crackers become cold because the whole part is wet, and the rice crackers can be eaten cold. In addition, since it is always wet, there is no need to worry about heat during storage, transportation, and display.In particular, each part of the cross section is evenly impregnated with seasonings, so you can enjoy the taste of rice crackers as well as the interesting taste. .

〔effect〕

As detailed above, according to the present invention, (1) it is possible to provide a method for producing rice crackers that are wet when eaten and have a soft and chewy texture;

■It is possible to provide a rice cracker production method in which the flavor of the seasoning is produced equally from each part of the rice cracker, and the taste of the seasoning can be fully enjoyed as well as the taste of the rice cracker.

■In particular, it can be sufficiently chilled to make cold rice crackers, and it can provide a method for manufacturing rice crackers that allows for an unconventional way of eating them.

■Can be handled without worrying about moisture during storage, transportation, and display.

It offers various practical advantages.

[Brief explanation of the drawing]

The attached drawings show examples of the present invention, and Fig. 1 is a manufacturing process diagram, Fig. 2 (A), (B), and (C) are diagrams of a wet rice cracker, and Fig. 3 is a schematic partial enlargement of a wet rice cracker. FIG.

Claims (3)

[Claims] (1) Milled rice is powdered, then made into a rice cake shape, then molded into a predetermined shape and dried to obtain dough, which is then subjected to secondary drying, baked, and then seasoned with seasonings. In the method of producing rice crackers by drying and then drying; the seasoning process described above involves immediately immersing the baked rice crackers in a liquid seasoning such as soy sauce or liquid miso without cooling them. , the seasoning ingredients are impregnated into the structure of the rice crackers, and the drying process that follows only slightly dries the surface of the rice crackers that is impregnated with the seasoning ingredients, and the impregnated seasonings dry the entire rice cracker. A method for producing wet rice crackers characterized by giving them a moist feeling and a soft texture. (2) The method for producing wet rice crackers according to claim 1, wherein the seasoning is soy sauce. (3) The method for producing wet rice crackers according to claim 1, wherein the seasoning is liquid miso.