JPH0515309A - Production of milled nonglutinous rice confectionery - Google Patents

Abstract

PURPOSE:To enable production of a readily edible glutinous rice confectionery, having soft tissues and excellent in taste. CONSTITUTION:The subject confectionery is produced by a method characterized as follows. Milled and finely pulverized nonglutinous rice flour is used, hydrated, steamed, kneaded, rolled, formed, cut, dried and then roasted with microwaves.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a rice cracker using a refined white cake (hereinafter referred to as "rice cake"), which is more organized and softer than a rice cake obtained by a conventional method and has a good taste. It is a thing.

[0002]

2. Description of the Related Art In general, compared with rice crackers made from glutinous rice flour, glutinous rice flour is generally hard to eat for elderly people and infants with weak teeth because the finished product has a hard texture. Therefore, as can be seen in Japanese Patent Application No. 2-55873, there is one in which the structure of the rice cake is soft and has a good taste. In the present application, it is further improved and softened.

[0003]

[Means for Solving the Problems] Generally, in the production of glutinous rice crackers, the grain size of rice is about 100 to 150 μm. On the other hand, in the present invention, a particle size of about 0.5 to 40 μm is used. For that purpose, the rice grains may be processed by a usual ultra-fine grinding method, for example, a jet mill. The jet mill has a mechanism in which air is jetted from a nozzle at a supersonic speed and the raw materials are collided with each other or the raw material is collided with a fixed wall to crush the raw material. Such finely ground non-glutinous rice powder is used as a main raw material, and appropriate raw materials such as sugar, salt, and chemical seasonings are mixed therein,
Water and steam to prepare rice cracker dough. The amount of water is 1 rice flour
About 50 to 80 parts may be added to 00 parts, and the steaming time may be about 5 to 10 minutes. Depending on the case, about 3 to 8 parts of sorbitol may be added after steaming.

Then, this is rolled into a sheet having a thickness of 1 to 5 mm, preferably 3 to 4 mm, which is punched by a die to be molded. The shaped dough is dried to a moisture content of 7-15%, preferably 9-13%. This is baked in a microwave oven. The firing conditions include an ambient temperature of 200 to 400 ° C., preferably 250 to 350 ° C., leaving for 30 seconds to preheat, and then firing in a microwave oven. For example, processing at an output of 4 kW for 10 to 40 seconds,
And so on. Then, as a post-treatment, the surface is burnt in a normal oven (for example, it is baked at 250 ° C. for about 1 minute).

[0005]

When milled by a mechanism such as a jet mill, the flavor of rice is hardly deteriorated by frictional heat, the water absorption is large, and the degree of swelling of starch particles is large. If the thickness of the sheet and the water content of the dried dough are out of the specified range, the baking conditions of the microwave oven will not be met, resulting in poor swelling, and the object of the present invention cannot be achieved. Even if they are within the specified range, if baked in an oven at 4 kW or more for 40 seconds or more, the center of the rice cracker will be burnt and become a defective product. Prior to baking, it is preheated at, for example, 300 ° C. for 30 seconds. This creates a dry thin film on the surface of the dough, and at the same time increases the product temperature of the dough to increase the fluidity of the dough. It is thought that the rapid expansion of internal pressure due to the instantaneous vaporization of water due to internal heating, which is a characteristic of microwave heating, promotes swelling as a result.

[0006]

Example: 170 parts of water was added to 280 parts of polished white rice flour having a particle size of 0.5 to 40 μm (50% of which is 9 μm or less), and the mixture was steamed for 7 minutes, and then 12 parts of sorbit was added to add 4 parts.
Mix for minutes to homogenize. This was rolled into a sheet having a thickness of 3.5 mm and punched into a sheet having a diameter of 30 mm to obtain a dough having a weight of 2.8 to 3.2 g. Then, this was dried with hot air at 80 ° C to a water content of 11%, and the temperature at room temperature was 30 ° C.
The mixture was allowed to stand for a day to homogenize the water content, and finally, 10 sheets of the dried dough were placed in a batch type microwave oven at an atmospheric temperature of 300 ° C. for 30 seconds, and then treated with an output of 4 KW for 20 seconds. After that, the surface was browned in an ordinary oven at 250 ° C. for 1 minute. The volume of the obtained one is normal rice flour (particle size 150 μ or less is 22%, 150 to 250 μ is 4%).
0%, the particle size of 250μ or more is 38%),
Compared to the one baked in an ordinary oven, it swelled more than twice and its coarse apparent specific gravity (calculated by the following formula 1) was 0.10. It was a very soft rice cracker. ..

[0007] At the same time, normal rice meal (particle size 150μ
The following is 22%, 150-250μ is 40%, and 250μ or more is 38%.), The coarse apparent specific gravity is 0.16, which is harder than those of the above examples. It was a thing.

The weight of sea sand that overflowed when sea sand (fine sand for analysis) (specific gravity: 1.45) was packed in a container of a fixed volume and then a sample was weighed accurately. (W) was measured and calculated by the following formula.

[Equation 1]

[0009]

[Effect] According to the present invention, the degree of swelling of the tissue is larger than that of the conventional glutinous rice crackers, and those having a soft and smooth texture can be obtained and the taste is excellent. The softness of the dough can be adjusted as desired by appropriately designing the thickness of the dough, the dryness of the dough, etc., and the thick dough only has a hard structure by the conventional method. The present invention has also solved that problem.

Claims (1)

Claims: 1. A mixture containing refined white rice meal having a particle size of about 0.5 to 40 μm as a main raw material is hydrolyzed and kneaded, and then 1 to 5
A method for producing polished white rice cake, which comprises rolling to a thickness of mm, molding, cutting, and drying, and baking the dough having a water content of 7 to 15% by microwave.