JPH03123443A - Production of rice confectionery - Google Patents

Abstract

PURPOSE:To obtain rice confectionery having flavor unique to rice without installing many dipping tanks by placing raw material rice together with water in a flexible container, pressurizing the rice and water under a specific pressure, then returning the rice to ordinary pressure, subsequently draining the rice and then steaming or boiling the rice. CONSTITUTION:Raw material rice, together with water, is placed in a flexible container (e.g. a vinyl or rubber container), pressurized under >=3,000 kg/cm<2> isostatic pressure for, e.g. 10 min, and then returned to ordinary pressure. The aforementioned rice to be treated is subsequently drained and steamed or boiled to afford the objective rice confectionery.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing rice crackers by pressurizing raw rice to high pressure, returning it to normal pressure, draining it, and processing it into nine grains.

Conventional technology For the production of rice crackers, as a processing method before steaming.

There are two methods: - milling the raw rice and then steaming it, and - steaming the raw rice as nine grains without milling.

In method (2), raw rice is washed and soaked in water, then drained and milled to a predetermined particle size using a flour mill. The milled rice is steamed and made into mochi dough.

In method (2), the raw rice is washed and soaked in water, then drained and steamed, and then pounded with a rice cake pounder to make rice cake dough.

Problem to be Solved by the Invention In method (2), in which raw rice is milled and then steamed, the flavor of the rice evaporates during steaming, resulting in the loss of the unique flavor of rice.

In the method (2), in which the raw rice is steamed as nine grains without being milled, the raw material is steamed as nine grains without being milled, so the rice must absorb sufficient water. -The higher the water temperature, the shorter the soaking time inside the shell, and the lower the water temperature, the longer the soaking time.

The soaking time for rice varies depending on seasons such as summer and winter.

Usually about 10 hours of soaking time is required.

Therefore, since the soaking time takes a long time, it is necessary to install many large soaking tanks on the production line, and the soaking process takes about 10 hours, so the time from raw material preparation to finished product is long. I had no choice.

In addition, this method maintains the unique flavor of rice, unlike the flour milling method where the flavor of rice evaporates and the unique flavor of rice is lost. However, due to the long soaking time of the rice, the rice deteriorates during soaking and tends to generate off-odors, and in some cases, the off-odor generation is so large that it is not suitable as a raw material for American and British rice and must be discarded. there were.

For rice crackers such as arare and okaki, the pounded mochi dough is placed on a board or in a container and refrigerated until it reaches a certain firmness, usually for two days or more.

There is a tempering process in which the dough is molded and dried in an insulating room, and mold may develop on the mochi dough during these refrigeration or tempering processes. I was worried about countermeasures.

Additionally, Taneki-ka, also known as rice crackers, had a similar problem during the tempering process of Nekase during drying.

Means for Solving the Problems The present invention has been made to solve the above-mentioned technical problems, and the rice is steamed as nine grains without being milled. In the so-called nine-grain processing method in the US and UK, raw rice is pressurized together with water to eliminate the rice soaking process, retaining the unique flavor of rice without volatilizing the rice flavor, and then baking. The purpose is to delay the growth of mold on the pre-mochi dough.

In the present invention, washed raw rice is placed in a flexible container with water,
This is a method for producing rice and rice, which is characterized by pressurizing the rice at a hydrostatic pressure of 3000 kg/a# or more for a predetermined period of time, returning the rice to normal pressure, then draining the rice to be treated, and then steaming it in a conventional manner. .

There are two types of rice crackers in the US and UK that use raw rice and unhulled rice as raw materials, but the present invention is not concerned with the raw rice, and is directed to rice crackers made by the so-called nine-grain processing method, in which the raw rice during steaming is not milled.

In the pressurization method, raw rice washed in a conventional manner is sealed together with water in a flexible airtight container such as vinyl or rubber, and then placed in a high-pressure container and heated through a pressure medium pressurized by hydraulic pressure, etc., inside the airtight container. The rice raw material is pressure treated.

As pressure medium, liquids are used in the present invention, in particular water due to its food safety and handling convenience.

The raw rice is pressurized equally over the entire surface by a liquid pressure medium, and since there is water in the sealed container at that time,
When pressurized, water is forced into the raw rice. However, in the present invention, the purpose is to shorten the immersion time, and it is not preferable to pressurize for a long time.

If the moisture content of raw rice before steaming is lower than 36%, you will not be able to obtain mochi dough suitable for rice crackers even if you steam it. Even if you sprinkle water to rehydrate, the inside of the rice grains will not gelatinize and you will end up with raw fish.

Figure 1 shows the relationship between the pressure and the moisture content of rice when unhulled rice is pressurized for 10 minutes.
When pressurized at 0 kg/ffl for 10 minutes, the moisture content was 36.8%, and when it was steamed in a steamer basket for 20 minutes at a steam pressure of 0.1 kg/d, steamed rice with a moisture content of 41.2% was obtained.

In the United States and the United Kingdom, if the moisture content of steamed rice is lower than 40%, it is not suitable for making rice cracker mochi dough, and at least 10 minutes of pressurization at a pressure of 3000 kg/ffl is required as a condition for preparing rice cracker mochi dough. In addition, when making mochi dough and refrigerating it or removing it from a container, mold growth was 2 days slower when the dough was pressurized at 3,000 kg/1ffl for 10 minutes compared to the dough obtained using the conventional method. .

Therefore, if the pressurization time is 10 minutes, 3000 kg/
Pressure of CD or higher is necessary. When pressurized at 1000 kg/d, the moisture content is 35% after 10 minutes, and when these treated rice are steamed and refrigerated as mochi dough, or made into dough, it takes the same number of days as conventional dough. I saw mold growing.

In addition, because the moisture content of the steamed rice is low, the mochi dough at this time is hard and does not crush well even when pounded with a mochi pounding machine, making it unsuitable for American and British mochi dough. Not only that, but considering the effects of mold, etc., it is at least 3.
000 kg/d high pressure treatment is required.

The same can be said for seed trees (Figure 3). however.

When seedling, pressurize at 3000kg/aJ for 10 minutes,
The moisture content immediately after pressure treatment is 35.1%, and even if it is steamed, it is not suitable for American and British mochi dough, so the pressure treatment time must be longer than that for unhulled rice.6 The time required for high pressure treatment is longer. The more water the rice absorbs, the more water it absorbs (Figure 2), but if the moisture content of steamed rice increases after steaming, for example, starched or satined fabrics with a moisture content of 5S% or more may become sticky and stick to the rolling rolls. When extruded into a rod shape and placed on a plate, it is too soft and cannot be formed into a semicircle, making it unsuitable for the United States and Britain.

In reality, processing raw materials for one steaming process in several rounds of pressure processing using a small high-pressure processing device instead of using a large and expensive high-pressure processing device has advantages in terms of equipment costs and other aspects for rice cracker production. ,preferable.

When considering pressures exceeding 5000 kg/ad,
The moisture content reaches 36% in 5 to 6 minutes, and when this pressure-treated rice is steamed, it becomes gelatinized in a short time and becomes steamed rice suitable for American and British rice. It becomes difficult to adjust the moisture content of That is, 5000 kg
/ci, even a small change in the pressure treatment time causes a large change in the moisture content of steamed rice, making it difficult to obtain pressure-treated rice with a predetermined moisture content. An inconvenience occurs when the obtained treated rice is steamed in one batch, and when steaming treated rice with different moisture contents, the difference is amplified by steaming, and the steamed rice is steamed with different moisture contents. will be possible.

When mochi dough is made from such steamed rice and made into rice crackers, the dough is uneven, breaks during drying, or has an uneven texture, making it unsuitable for the United States and Britain. .

In addition, 5000kg/cn? Applying pressure that exceeds .
The reason why a lot of water is included during steaming, or in other words, the reason why steaming is improved is that ``pressure treatment causes starch granules to swell without breaking, and the amylase digestibility of starch increases'' (Hayashida et al. : Journal of the Society of Agricultural Chemistry, V o 1゜63, No. 3. P461 (
1989)), it is presumed that even in a relatively short period of time, the high-pressure treatment effect changes the state to a state close to the state in which rice starch begins to gelatinize.

This suggests that high-pressure treated rice becomes gelatinized in a short period of time through heating and steaming, and absorbs water more quickly.

Furthermore, it is said that microorganisms are killed by high-pressure treatment, and this effect was confirmed in the present invention from Examples and Comparative Examples described later.

Normally, bacteria are thought to be dead in steamed rice immediately after steaming because it is heat-treated during the steaming process, but even if steamed rice is sealed in a bag immediately after steaming, white mold-like growth can be seen, and steamed rice changes in quality. This is a heat-resistant bacteria (−
This means that bacteria of the genus Bacillus inside the shell are not completely killed by steaming, and the present invention has the effect of killing these bacteria to some extent by high-pressure treatment.

In the present invention, the rice and rice obtained retains the flavor of rice well because the rice is steamed by nine-grain processing.

Next, examples of the present invention will be shown.

The high-pressure treatment equipment is manufactured by Yuken Kogyo Co., Ltd. and weighs 5000 kg.
/cIj W-type rubber press was used.

[Example 1] Milled polished rice was washed with water at 26° C., placed in a thick nylon bag with water, and placed in a high-pressure container and pressurized.

After reaching a pressure of 3000 kg/d, the pressure was maintained for 10 minutes, and then returned to normal pressure, and the rice to be treated was drained. The moisture content when drained was 36.8%.

The drained rice was immediately steamed in a steamer basket at a steam pressure of O, 1 kg/J for 30 minutes. The moisture content of steamed rice is 41.2%.
Met.

The steamed rice is subjected to the so-called n-thrush P treatment in a twin-screw kneading machine, and then pounded 2°0 times in an automatic mochi pounding machine, and then extruded into a rod shape using a molding machine with a nozzle inner diameter of 21 mm and placed on a pick plate. Ta.

Immediately put it in the refrigerator for 40 hours to solidify it, then cut it into 1.9 m thick pieces using a cutting machine to obtain semicircular dough. Dry the dough in a dryer at 40°C for 4 hours to make the dough for 8 hours. After removing the dough, it was baked in a roasting machine, seasoned, and made into rice cake dough.

Although some remaining unhulled rice grains were observed in the resulting unhulled rice cracker dough, this did not affect the quality of the rice cracker, and compared to conventional products, the dough had a better flavor and flavor.
The gloss of the surface of the fabric was also comparable.

[Example 2] Milled polished rice was washed with water at 26° C., placed in a thick nylon bag with water, and placed in a high-pressure container and pressurized.

After reaching a pressure of 3000) cg/cd, the pressure was maintained for 20 minutes, and then the pressure was returned to normal pressure, and the rice to be treated was drained. The moisture content when drained was 38.6%.

The drained rice was immediately steamed without oil at a steam pressure of 0.1 kg/- for 30 minutes. The moisture content of steamed rice is 43.6%.
Met.

The steamed rice was subjected to so-called ``metsubushi'' treatment using a twin-screw kneading machine, then pounded 200 times using an automatic mochi pounding machine, and then extruded into a rod shape using a molding machine and placed on a plate. after that,
In the same manner as in Example 1, it was refrigerated, cut, shaped, dried, baked, and seasoned to obtain paddy rice crackers.

In the obtained unhulled rice confectionery dough, no remaining unhulled rice grains were observed.
Compared to conventional products, both the flavor of the dough and the gloss of the surface of the dough were comparable.

[Example 3] Milled polished rice was washed with water at 26°C, and the rice was placed in a thick nylon bag with water, and then placed in a high-pressure container and pressurized.

5000kg/ai? After reaching the pressure, the pressure was maintained for 10 minutes, and then the pressure was returned to normal pressure, and the rice to be treated was drained. The moisture content when drained was 38.3%.

The drained rice was immediately steamed in the absence of oil at a steam pressure of 0.2 kg/cm2 for 30 minutes. The moisture content of steamed rice is 44.
It was 2%.

The steamed rice was subjected to so-called ``metsubushi'' treatment using a twin-screw kneading machine, then pounded 200 times using an automatic mochi pounding machine, and then extruded into a rod shape using a molding machine and placed on a plate. after that,
Refrigerate as in Example 1.2.

The rice crackers were obtained by cutting, shaping, drying, baking and seasoning.

In the obtained unhulled rice confectionery dough, no remaining mild rice grains were observed.
Compared to conventional products, both the flavor of the dough and the gloss of the surface of the dough were comparable.

[Comparative Example 1] Polished rice was washed in water at 26°C, then soaked in water for 20 minutes, and the treated rice was drained. The moisture content when drained was 31%. Drained rice immediately without oil.
It was steamed for 30 minutes at a steam pressure of 1 kg/cd. The moisture content of the steamed rice was 37.0%.

The steamed rice was subjected to the so-called ``mesh tsubushi'' treatment using a twin-screw kneading machine, then pounded 200 times using an automatic mochi pounding machine, and then extruded into a rod shape using a molding machine with a nozzle inner diameter of 21 mm and placed on a plate. Immediately put it in the refrigerator for 40 hours to solidify it, then cut it into 1°9m* thick pieces using a cutting machine to obtain a semicircular dough, which was then dried in a dryer at 40°C for 4 hours to make 8.
After the time has passed, it is baked in a roasting machine, seasoned, and made into rice cake dough.

Most of the remaining unhulled rice grains were observed in the resulting unhulled rice confectionery dough, and when the remaining rice grains were examined closely, the centers were white and in a raw state. It didn't go well and was not made into a product.

Table 1 In addition, when the steamed rice of Examples 1, 2.3 and Comparative Example 1 was put into a bag, sealed and stored in a dark place at a temperature of 40°C, the occurrence of mold was as shown in Table 3. Met. The steamed rice obtained by the present invention had a slower growth of mold than conventionally steamed rice and had an antibacterial effect.

[Example 4] Rough polished rice was washed with water at 22°C, and the rice was placed in a thick nylon bag with water, and then placed in a high-pressure container and pressurized.

After reaching a pressure of 3000 kg/d, it was maintained for 15 minutes, and then returned to normal pressure, and the rice to be treated was drained. The moisture content when drained was 36.1%.

The drained rice was immediately steamed in Kurobe at a steam pressure of 0.1 kg/at for 40 minutes. The moisture content of steamed rice is 49.9
%Met.

The steamed rice is subjected to the so-called n-thrush I treatment in a twin-screw kneading machine, then pounded 100 times in an automatic mochi pounding machine, and then rolled into a sheet with a rolling roll to a thickness of 3 strokes.
After forming into a circular shape using a cutting die with a diameter of 90 m, it is dried, fired,
I seasoned it and got Tanegi-ka.

The obtained Taneki-ka dough had no remaining Taneki grains at all.
Compared to conventional products, both the flavor of the dough and the gloss of the surface of the dough were comparable.

[Example 5 Coco milled rice was washed with water at 22°C, placed in a thick nylon bag with water, and placed in a high-pressure container and pressurized.

After reaching a pressure of 5000 kg/aJ, it was maintained for 10 minutes, and then returned to normal pressure, and the rice to be treated was drained. The moisture content when drained was 50.5%.

The drained rice was immediately steamed in Kurobe at a steam pressure of O, 1 kg/cm2 for 20 minutes. The moisture content of steamed rice is 51.
It was 9%.

The steamed rice is subjected to the so-called n-thrush process in a twin-screw kneading machine, then pounded 100 times in an automatic mochi pounding machine, and then rolled into a sheet with rolling rolls to a thickness of 3n+.
m, after forming into a circle with a cutting die of 90 nn in diameter, drying,
Baked and seasoned, glutinous rice crackers were obtained.

The obtained Taneki-ka dough had no remaining Taneki grains at all.
Compared to conventional products, both the flavor of the dough and the gloss of the surface of the dough were comparable.

[Comparative Example 2] After washing polished rice with water at 22° C., it was soaked in water for 20 minutes, and the treated rice was drained. The moisture content when drained was 32.3%. The drained rice was immediately steamed in Kurobe for 40 minutes at a steam pressure of 0.1 kg/cd. The moisture content of the steamed rice was 34.1%.

The steamed rice was subjected to the so-called n-thrush process in a twin-screw kneading machine, and then pounded 100 times in an automatic mochi pounding machine.After that, an attempt was made to roll it into a sheet with a rolling roll, but only the surface of the rice grains Because the rice grains were only gelatinized and the insides were still raw, they could not be rolled into sheets and could not be made into products.

Effect This invention puts raw rice together with water in a high-pressure container for 3,000 yen.
By using the process of pressurizing at a high pressure of kg/cm2 or more, there is no need to install many immersion tanks, and
In the conventional method, the rice changes in quality during the soaking process, resulting in a strange odor, or even if it doesn't go that far, the resulting rice crackers lack the unique flavor of rice. This has the effect that the steaming time is short.

Furthermore, it has the effect of delaying the growth of mold during the refining process and refrigeration process.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the relationship between pressure and moisture content immediately after pressure treatment and immediately after steaming when unhulled rice was pressurized for 10 minutes. FIG. 2 is a graph showing the relationship between time and moisture content when unhulled rice is pressurized at a pressure of 5000 kg/a7. FIG. 3 is a graph showing the relationship between pressure and water content immediately after pressurization treatment and immediately after steaming when the seedwood was pressurized for 10 minutes.

Claims (1)

[Claims] 1. Put raw rice together with water in a flexible container, weighing 3000 kg.
A method for producing rice crackers, which comprises pressurizing the rice at a hydrostatic pressure of /cm^2 or more for a predetermined period of time, returning the rice to normal pressure, then draining the rice to be treated, and then steaming it by a conventional method.