JPH0542250B2 - - Google Patents

Description

[Detailed Description of the Invention] Industrial Application Field The present invention relates to a method for producing rice cracker dough, which is one of the raw materials constituting rice crackers and serves as an expanding material. The present invention relates to a method for producing rice cracker dough that is used as seed for squid crackers and has the taste and aroma of wild meat.

BACKGROUND ART There have traditionally been many types of rice crackers, including shrimp crackers with a shrimp flavor, squid crackers with a squid flavor, and beef crackers with a beef taste and aroma.

The general method for producing the aragonite dough used for this kind of rice cracker, especially for squid crackers, is to use wheat flour, starch, squid powder, and seasonings such as salt and baking powder as raw materials, and steam these ingredients at high pressure in a pressure cooker. After stirring while spraying, the mixture is rolled into a strip. Subsequently, the strip-shaped material was cut into granules, which were left for half a day to undergo primary drying, followed by secondary drying. During handling during the drying process, so-called scrap hail dough is likely to be produced, and this scrap hail dough is also used as one of the raw materials for this squid cracker. There were many irregular items.

Problems to be Solved by the Invention As described above, because the shape and size of the arare dough used in conventional rice crackers is not constant, it is evenly mixed with the other raw materials that make up the rice cracker. It is extremely difficult to remove the rice crackers, and especially the broken and powdered hail dough collects in some of the rice cracker seeds. In addition, during baking, arare dough has the property that it takes a long time for large particles to expand, while it takes a short time for small particles to expand. had the problem that even if they underwent the same firing process, the products could not be the same.

The present invention has been developed as an improvement in view of these circumstances, and it not only makes it possible to obtain a cracker product with the same baked shape and quality, but also improves the flavor and taste of not only squid but also seafood and livestock meat. To provide a method for producing agrain dough which has properties and can obtain rice cracker products with further enhanced properties.

Means for Solving the Problems In order to achieve the above-mentioned object, the present invention has provided flour and starch with at least one of minced seafood and meat minced meat and squid flour. A mixing step in which the mixture is mixed at a ratio of 20 to 50% of the amount, and the mixture obtained in the mixing step is mixed at a ratio of about 110% to 100%.
A gelatinization step of steaming or pressurizing and heating at a temperature of ℃ or higher, and forming the paste obtained in the gelatinization step into particles of the same shape and size, for example, 3 mm or less. and a drying step in which the granules obtained in the molding step are dried under hot air drying at a temperature of about 40° C. or less to, for example, a moisture content of about 15% or less.

Function: In addition to squid powder, minced seafood or livestock meat is added to the mixture, either singly or both, so it is easy to process into a viscous product. Also, viscous products are easy to mold and are difficult to break even after drying. , the shape and size of the graupel dough can be made the same, it can be mixed uniformly and evenly with other raw materials constituting the senbei seeds, and the arare dough can be expanded uniformly throughout when baking the senbei rice crackers. I can do it. Furthermore, the uniform expansion of the rice cracker makes it easier to bake the rice crackers, and the baked rice crackers have a pleasant texture. Furthermore,
By adding squid flour and seafood or livestock meat to the rice cracker dough, it is possible to obtain rice crackers that have the flavor and taste of the squid flour and each surimi material, and that emphasize these.

Examples Preferred examples of the present invention will be described in detail below.

The squid flour used in the present invention is made from dried squid or squid scraps produced during the processing of foods using squid, and this raw squid has a moisture content of 7.
After drying to less than 10%, directly crush it in a crusher to 1mm or less to form a powder. For seafood fillets, only the meat of raw squid, shrimp, cod, etc. is crushed using a chopper or shredder, and then crushed using a grinder to make a paste-like surimi. Surimi of livestock meat is made by crushing only the flesh of livestock meat such as beef, pork, poultry, etc. using a chopper or shredder, and then using a grinder to make a paste-like minced meat.

The flour and starch are mixed with the ingredients pretreated as described above, seasonings, spices, etc. using a stirring mixer. Squid flour, ground seafood, and ground meat are usually 20% of the total amount of flour and starch.
The mixture shall be mixed at a ratio of ~50%, and either one or both of the ground seafood and ground meat may be used depending on the type of rice cracker.

The mixture obtained in the above mixing step is gelatinized by steaming or heating under pressure at a temperature of 110° C. or higher. By this gelatinization step, the starch in the mixture is completely gelatinized, and the mixture becomes viscous as a whole. In this gelatinization step, the mixture becomes easier to process into a viscous material by adding ground seafood or meat fillets.

The viscous material obtained in the above-mentioned gelatinization step is molded into particles having a certain shape and size by means such as a molding machine or a die cutting machine. The shape and size at the time of molding will vary depending on the rice crackers for which the arare dough is used, and is usually in the form of particles of about 1 to 5 mm. This viscous material is easy to mold and is resistant to breakage even after the drying process described below, and granules with uniform shape and size can be easily obtained.

Then, the granules formed into the same appropriate shape and size are dried to a moisture content of about 15% or less using a hot air dryer at about 40° C. or below to complete agrain dough.

Next, specific examples will be described.

1st Example (Using squid powder and cod fillet as the rice cracker batter) 20 to 50% squid flour and cod fillet were added to the total amount of flour, starch, seasonings, and spices. Add the surimi and stir and mix them using a mixer to form a mixture.
This mixture is gelatinized by steaming or heating under pressure.
Next, this gelatinized viscous material is applied to a molding machine for about 30 minutes.
After forming into particles of about mm size, drying with warm air at a temperature of about 40°C or less resulted in a uniform shape with an average moisture content of about 15% or less and a uniform particle size of 2.5 mm.

2nd Example (Using squid powder, beef, and fillet as the dough for squid crackers) Based on the total amount of flour, starch, seasonings, and spices, 20 to 50% squid flour and beef Add surimi,
These are stirred and mixed using a mixer machine. Subsequently, this mixture is steamed or heated under pressure to gelatinize it. Next, this gelatinized viscous material is applied to a molding machine to produce approximately 2.5
After molding into particles of approximately 1.0 mm in size, they were dried under warm air at a temperature of about 40°C or less to obtain a uniformly shaped, average grain size of 2.0 mm with an average moisture content of about 15% or less.

Next, a method for baking squid crackers using the rice cracker dough of the first example obtained as described above will be explained. First, a hail dough of a certain shape and size containing squid flour, flour, ground squid,
Add appropriate amounts of chemical seasonings, mix, and add the seeds to the rice crackers. At this time, since the shape and size of the graupel dough were constant, it was possible to mix it uniformly with other raw materials. Then, when a predetermined amount of the rice crackers were baked in male and female heating molds, the rice cracker dough expanded and became a soft rice cracker as a whole. In this squid cracker, the puffed rice crackers had no unevenness and were well-expanded, and in addition, they were rich in the flavor and aroma of cod.

In addition, the arare dough of the second example was baked in the same manner as the ika crackers using the arare dough of the first example, but the ika crackers expanded uniformly without any unevenness. Ori,
In addition, it became rich in the taste and aroma of beef.

Furthermore, several types of rice crackers were baked using the arare dough made by adding ground meat of other seafood or ground meat alone or in combination to squid flour. The expanded state was uniform with no unevenness, and in addition, each surimi was rich in taste and aroma of the ingredients.

Effects of the Invention As described above, according to the present invention, in addition to squid powder, minced seafood or livestock meat is added singly or both to the mixture, which makes it easy to process into a viscous product. The product is easy to mold and does not easily break even after drying, so the shape and size of the rice cracker dough can be made the same, and it can be mixed uniformly and without unevenness with the other raw materials that make up the rice cracker seeds.
When baking senbei, all the dough can be expanded uniformly. Furthermore, the uniform expansion of the rice crackers makes the baking process easier, and the baked rice crackers have a pleasant texture. Furthermore, by adding squid flour and seafood or livestock meat to the rice cracker dough, it is possible to obtain rice crackers that have the flavor and taste characteristics of squid flour and each surimi ingredient, and that emphasize these. It has the following effects.

Claims (1)

[Claims] 1. A mixing step of mixing flour and starch with at least one of minced seafood and minced meat and squid flour, a gelatinizing step of heating and gelatinizing the mixture obtained in the mixing step, and the gelatinizing step. A method for producing a rice cracker dough comprising a molding step of molding the viscous material obtained in the step into particles of the same shape and size, and a drying step of drying the granules obtained in the molding step.