JPH05336888A - Production of rice cracker with marble pattern - Google Patents

Abstract

PURPOSE:To provide fancy rice cracker having marble pattern different one by one, also partly differing in flavor. CONSTITUTION:(A) Plain dough prepared by steaming and pounding/kneading glutinous rice and (B) colored dough prepared by incorporating similar plain dough with at least one kind of colored submaterial selected from green laver, sesame, tangle, shrimp, black rice, and Guinea pepper etc., are formed flat, respectively. Both the dough are partially, mutually superposed alternately, the rests being also superposed alternately, into four-layer dough. Thence, the dough is rolled in itself externally toward the center followed by forming to rod-like shape, and the resulting rod-like dough is sliced crosswise over its axial center, and the resulting pieces of sliced dough conventionally baked or fried and then seasoned, thus affording the objective rice cracker with marble pattern.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing rice crackers,
More specifically, it relates to a method for producing marbled oysters and rice crackers.

[0002]

2. Description of the Related Art "Oakaki" and "senbei", which have a large number of differently colored patterns on the surface, have been commercialized in the past, but they are mainly made of ancillary ingredients such as blue glue and sesame. It is made by squeezing or frying the dough obtained by slicing two kinds of kneaded dough at the same time from nozzles of inner and outer double structure and slicing the continuous product. However, the patterns of the obtained products are all the same.

[0003]

DISCLOSURE OF THE INVENTION The present invention proposes a method for producing a delicious rice cracker in which each of the products obtained has a different marble pattern, unlike the conventional production method described above. To do.

[0004]

That is, according to the present invention, at least two or more flat-shaped rice cracker doughs having different colors are partially polymerized with each other, and the remaining portions are alternately colored. To be polymerized, and then the polymer is rolled from the outside toward the center so as to be rolled into a rod shape, and then the rod-shaped dough is sliced in a direction intersecting with the axial direction of the sliced dough. The present invention relates to a method for producing a marbled rice cake, which is characterized by baking and frying.

More specifically, the present invention is a white dough made of sticky rice or glutinous rice steamed and kneaded by a conventional method, and at least one of the colored auxiliary materials such as blue paste, kelp, sesame, and black rice. The above-mentioned mixed dough was molded into a flat shape, and the two doughs were partially overlapped with each other, and the remaining parts of the two doughs were alternately overlapped to produce a four-layered dough of different colors. After that, it is rolled so as to wrap it many times toward the center, and then the dough is formed into a rod shape and then sliced in a direction intersecting with the axial direction thereof, and the sliced dough is baked or fried, This is to get rice crackers with a marble pattern. Hereinafter, the method of the present invention will be described in detail with reference to the drawings.

First, white dough 1 obtained by steaming and kneading sticky rice or glutinous rice by a conventional method, and a similar white dough with blue paste, sesame,
Colored fabric 2 containing an appropriate amount of at least one kind of colored sub-material such as kelp, sakura shrimp, black rice, and Karagashi is produced at an arbitrary weight ratio (for example, 1: 1 or 3: 2 etc.), and each has the same area. To be flat. Next, these flat materials 1 and 2 are partially (for example, about 1/2 its area) polymerized with each other (FIG. 3), and four layers A of different colors are alternately formed on the surface where the remaining portion is already polymerized. And fold them over again (Fig. 4). When three or more fabrics of different colors are used, the number of layers is twice as many as the number of fabrics due to the different colors.

Next, the dough A formed in four layers of different colors is rolled into a sphere while wrapping it many times from the outside toward the center (FIG. 5). After that, roll or stretch it to obtain a rod shape (cylindrical shape, prismatic shape, etc.) with a specified thickness.
(FIG. 6), and after cooling and hardening to some extent, slice 4 into a predetermined thickness in a direction intersecting with the axial direction of the rod-like shape, and dry and sleep the sliced dough 4. Use the prescribed water content. Then, the sliced dough 4 is baked in a baking machine or fried in oil, and then seasoned with a seasoning to obtain a product.

The white dough portion 1 in the rod-like dough 3 described above
Since the colored fabric part 2 and the colored fabric part 2 are folded, rolled, and formed into a bar shape as described above, they are irregularly combined with each other.
No matter where you slice it, there is no one with the same pattern. Therefore, the resulting products are all different marble-patterned side dishes (or rice crackers).

[0009]

Example: 15 kg of white rice cake dough made by steaming rice cake
And 10 kg of colored dough with blue seaweed added when kneading the same mochi dough.
m, the color cloth was 2 cm, and the width and width were formed into a flat rectangular cloth having the same size as both cloths (see FIGS. 1 and 2).

Next, with the white cloth 1 on the lower side, both cloths 1 and 2 are formed.
Are overlapped with each other in an area of about ½, and the other half of the white fabric is folded back onto the polymerized colored fabric, and then the other half of the colored fabric is folded back as shown in FIG. By folding back on the cloth, a 4-layer cloth A having different colors as shown in FIG. 4 was manufactured. This 4-layer dough A is rolled into a "dango" shape while wrapping it many times from the outer side toward the center, and then rolled to form a cylindrical shape (diameter about 8c as shown in FIG. 6).
m), the mixture was placed in a vinyl chloride cylindrical container, and cooled and cured in a refrigerator for 2 days.

Next, the cooled and hardened columnar material 3 is sliced with a cutter to a thickness of about 7 mm, and then the temperature is set to 35-35.
The sliced dough 4 having a water content of 22 to 23% was obtained by performing drying / sleeping treatment at 40 ° C.

After the sliced dough 4 was baked in a baking machine, it was seasoned with a seasoning to make a round rice cake.

The resulting okaki has a slightly blackish color fabric portion containing blue seaweed, and has a marble pattern in appearance with the white fabric portion containing no seaweed, and all the oysters have a slightly different marble pattern. The taste was different because the color was different and the taste was different.

[0014]

The method of the present invention is as described above, and each of the product rice crackers obtained has a different marble pattern, and rice flavors having different flavors can be easily produced. You can do it.

[Brief description of drawings]

FIG. 1 is a plan view of a white dough made of only sticky rice (or non-glutinous rice).

FIG. 2 is a plan view of a colored cloth containing blue glue and other colored auxiliary materials.

FIG. 3 shows color difference of 4 in the manufacturing process according to the method of the present invention.
It is a side view in the state made into layer cloth.

FIG. 4 is a graph showing color difference of 4 in the manufacturing process according to the present invention.
It is a side view which shows the state made into layer cloth.

FIG. 5 is an explanatory view showing a way of wrapping a four-layer cloth in a manufacturing process according to the method of the present invention.

FIG. 6 is an explanatory view showing a final step of slicing a rod-shaped dough in the manufacturing process according to the method of the present invention.

[Explanation of symbols]

 1-white cloth 2-color cloth 3-stick cloth 4-slice cloth A-4 layer cloth

Claims (2)

[Claims] 1. At least two or more flat-shaped rice cracker doughs having different colors are partially polymerized with each other, and then the remaining portions are polymerized alternately in different colors,
Next, this polymer is rolled so as to wrap it from the outside toward the center and then formed into a rod shape, and then the rod-shaped dough is sliced in a direction intersecting with the axial direction, and the sliced dough is baked or fried to season. A method of producing rice crackers with a marble pattern, which is characterized in that 2. A white dough obtained by steaming and kneading sticky rice or non-glutinous rice, and a similar white dough mixed with at least one kind of colored auxiliary materials such as blue seaweed, sesame, kelp, cherry shrimp, black rice, and red pepper. And each are formed into a flat shape, the two doughs are partially polymerized with each other, and the remaining parts are alternately polymerized to form a four-layered dough of different colors, which is then rolled so that it is wrapped from the outside toward the center. After that, it is molded into a rod shape, then the rod-shaped dough is sliced in a direction intersecting with the axial direction, and the sliced dough is baked or fried by a conventional method to season the product, and a marble-patterned rice confectionery is produced. Law.