JPH07184549A - Production of confectionary made of rice - Google Patents

Abstract

PURPOSE:To provide a method for producing a cracked SENBEI (rice cracker) by adding a mixed solution of water and an oil to the surface of dried dough right before a baking process. CONSTITUTION:This method for producing a cracked SENBEI (rice cracker), having excellent qualities.production efficiency comprises adding a mixed emulsion of water and an oil having 20-50% oil content to dough immediately after drying by dipping the dough into the emulsion for 2-8 seconds in a process for producing SENBEI by a conventional method and successively baking it at 200-300 deg.C. By the production method, seasoning is properly mixed with the oil to provide a product having a taste of good harmony. The SENBEI with cracks on the not so hard surface is obtained and is softer than is looks to give the SENBEI having excellent texture. By the production method, the patterned SENBEI having a great number of thin cracks on the surface and a high commercial value is readily obtained. Since waste is hardly prepared, the yield of the product is improved and inconvenience caused by occurrence of the waste is eliminated. Since an oil film is formed on the surface of the SENBEI, the SENBEI hardly becoming wet even by allowing to stand can be obtained.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a method for producing a rice cracker containing glutinous rice as a main raw material. Immediately before the baking step, a water-oil mixed emulsion is added to the surface of the dried dough, and then immediately baked. The present invention relates to a manufacturing method for providing a cracked rice cracker in which a thin portion of the surface is cracked.

[0002]

2. Description of the Related Art Generally, in order to produce a rice cracker, a raw material containing non-glutinous rice as a main component is milled, steamed, and kneaded to form a dough, which is cut and dried, then baked to be swollen and gelatinized. It is manufactured through a series of processing steps such as seasoning, drying and finishing. Conventional cracked rice crackers have been produced by a method in which a dry dough is soaked in cold water or hot water immediately before baking in this production process and then immediately baked to cause cracks on the surface. The cracked rice cracker thus produced is a product made by the consumer who has the interestingness of a pattern that has never existed before and that the taste is deepened by the seasoning that enters the crack. However, the cracked rice cracker produced by this method has the drawback that only the epidermis part that cracks becomes stiff, and the texture and texture of the cracked rice cracker differ from those of other parts, impairing the flavor of the rice cracker, Furthermore, in the cracked rice cracker obtained by this method, the cracked skin portion becomes considerably stiff, so that the skin portion peels off more easily than the dough body, and there is a problem from the viewpoint of product yield as well as scraps peeled off and accumulated in the baking pot. Due to this, there were drawbacks such as faster kettle pain.
Cracked rice crackers use a phenomenon similar to the effect of quenching heat treatment in metal materials.By adding water to the surface, the surface is hardened, and when the dough body expands during baking, the surface becomes like this. It is designed so that it cannot follow, and this causes cracks in the hardened part. As for rice crackers, generally, when a dough with a high water content is baked, a hard rice cracker is obtained, and with a low water content, a soft rice cracker is obtained. For cracked rice crackers, the rice cracker body needs to have a certain thickness so that the cracks stay on the surface, and a soft rice cracker with a large bulge is desirable so that cracks easily form on the surface. Therefore, thick and low-moisture material is required. In order to obtain such a dough, it is necessary to perform preheat drying for a sufficient time so as to obtain a so-called rice cracker having no core so that the water content is reduced even in the central portion.
On the other hand, however, when such water content management is performed, the water content in the surface portion often ends up being too much, and therefore the water content necessary for gelatinization as a rice cracker at the time of baking is lost, and a rice cracker that is unlikely to become a rice cracker tends to occur. In this way, controlling the water content is a very important and fundamental technology in the production of cracked rice crackers, and various ideas and know-how for controlling the water content, such as the rate of rise of drying temperature, heat retention time, temperature and time of immersion water, etc. Has been done.

[0003]

[Prior Art 2] In order to solve the above-mentioned drawbacks of the conventional manufacturing method, recently, the dough obtained by the kneading process is stretched to a predetermined thickness and die-cut, and then the dough is formed in the state of the dough. It has been devised that cracked dough is made by shining light on it or drying it under special conditions to make cracked dough, and baking this when necessary to obtain cracked rice crackers. As a result, the dough is pre-cracked, so water immersion immediately before firing can be omitted, and process management becomes easier. Further, the drawbacks such as the peeling of the surface portion and the treatment of scraps are eliminated. However, all of these methods cause cracks in the state of the dough, so the former case requires a step of steaming the dried dough with steam to make it easier to crack before irradiating with the light beam, and in the latter case Requires a special process for moisture management, such as primary drying in which only heat is applied and not exposed to the wind, and this dried product is soaked in warm water and then slowly dried to form cracks. As described above, both of them require a special process for controlling the water content during the manufacturing process of the dough, which complicates the manufacturing method and causes many restrictions on the control of the manufacturing conditions.

[0004]

[Preparation for Solving the Problems] The present invention solves the above-mentioned problems and provides a manufacturing method excellent in quality, production efficiency and the like with simple steps. The present invention will be described below. Rice crackers made from non-glutinous rice have recently been mixed with rice and various types of starch, but these are milled according to the generally used method for making rice crackers and kneaded with a kneading machine to make a puffer. Further kneading this, thickness 2-8mm
Roll with a roller and cut into a circle, ellipse, or square shape. For example, each piece is cut into a circle to make a rice cracker dough with the required shape and dimensions, and this dough is put into a dryer at 70 to 90 ° C.
By preheating for several hours (about 2 to 6 hours depending on the thickness of the dough), the water content of the dough is dried to 9 to 15% and uniformized. (In the case of hard-baked rice crackers, the water content is high, and in the case of soft rice crackers, it takes sufficient time to dry until the residual water content decreases.) The dried ones are further called "Nekase" 10
It is left to stand for about 60 minutes naturally, and moisture conditioning aging is performed so that the difference in water content between the central part and the surface part of the dough is eliminated as much as possible to make it uniform. (These are the steps to remove the roe together with the pre-heating and drying performed just before the firing process).

[0005]

[Structure of the Invention] Although a normal rice cracker is obtained by baking the rice cracker, the present invention is to produce a cracked rice cracker by subjecting this dough to the following treatment. That is, while performing the above treatment, an emulsifier is added to a water-oil mixed solution containing 20 to 50% of oil and stirred to prepare a homogeneous emulsion. Then, the rice cracker dough having the above-mentioned bite is immediately immersed in this homogenized liquid of water oil for 2 to 8 seconds, and then the liquid is shaken off and baked at a temperature of 230 to 300 ° C. Instead of dipping, the mixed solution may be applied to the surface of the dough or sprayed. Further, the mixed liquid is not limited to water and oil, but may be a mixture of this as a main component with other seasonings and additives. Thus, baking the dough by adding an emulsion of water oil to the surface The rice cake swells up and the surface is not too hard, and the cracked rice crackers are baked. The occurrence of these cracks varies depending on the thickness of the dough, the temperature of the emulsion, and the immersion time. When the temperature of the emulsified liquid is the same under other conditions, the higher the temperature, the less the occurrence of cracks and the shallower the temperature. Therefore, the higher the liquid temperature, the longer the dipping time. With respect to the influence of the temperature of the emulsion, if the dipping time is adjusted, no significant difference is observed, and the mixing ratio of water and oil varies depending on the raw material and thickness of the dough, but the ratio of oil is 20 to 50%. Things were good. The time of dipping in the emulsion may be selected as appropriate depending on the shape, raw material, size, etc. of the dough, and coating or spraying may be used instead of dipping in the liquid.
After that, seasoning with soy sauce, etc., and then drying, the seasoning will soak into the cracks and a delicious rice cracker will be completed. In this way, since the oil is added, a cracked rice cracker having a good aroma and taste and a soft texture can be obtained.

[0006]

[Effects of the Invention] By using an emulsified liquid in which water and oil are mixed instead of cold water or hot water, the surface is softer than that of water alone. The number of cracks generated on the surface was smaller and shallower than that of conventional products, and a product with a high commercial value that looked good was obtained. Furthermore, although it seems to be solid due to cracks, it becomes a relatively soft rice cracker when eaten, and the texture is good. Further, there are many advantages such as the generation of scraps in the firing process is almost eliminated and the drawbacks of the conventional manufacturing method are eliminated. Furthermore, since the oil lightly adheres to the surface, the harmony with seasonings such as soy sauce is improved, which is delicious. It is often experienced that both sweet and salted horse mackerel taste better when oil is added to them, but the same effect is accompanied in this case as well. In addition, since the oil film covers the surface, it is difficult to absorb moisture from the air even if it is left standing for a long time, and it is possible to obtain a rice cracker that is difficult to damp even if left standing for a long time. .

[0007]

Example A circular dough having a diameter of about 55 mm and a thickness of about 3.5 mm is preheated at 78 to 80 ° C. for 4 hours and naturally cooled for about 60 minutes, and dried to a water content of about 16% to 9%. % Oil was immersed in an emulsion (liquid temperature 20 to 60 ° C.) for 5 to 15 seconds (a liquid having a high liquid temperature was immersed for a long time), then the emulsion was shaken off and baked at 280 to 320 ° C. A cracked rice cracker having an average diameter of about 75 mm and a thickness of about 10 mm and having many cracks on its surface could be obtained. When this was seasoned and eaten, the rice cracker was very delicious and had a good texture.

Claims (2)

[Claims] 1. A cracked rice cracker characterized by comprising adding a mixed liquid of water and oil to the surface of the dried dough immediately before the baking step in the step of producing a rice cracker by using an ordinary rice cake as a raw material. Manufacturing method 2. A method for producing a cracked rice cracker, which comprises adding a liquid containing a water-oil mixed liquid as a main component.