JPH07194311A - Rice cracker dough for microwave oven, sealed packaged form thereof and method for baking the same - Google Patents

Abstract

PURPOSE:To obtain a rice cracker dough good in preservability, and capable of easily giving highly dried, crisp and uniformly baked rice cracker by baking with a microwave oven, by specifically treating pulverized nonglutinous rice flour as raw material. CONSTITUTION:Firstly, nonglutinous rice flour (and waste rice flour) 0.5-40mum in particle diameter as the main raw material is blended with water in such an amount as to be pref. 50-80 pts.wt. based on 100 pts.wt. of the nonglutinous rice flour followed by kneading under steaming pref. for 5-10min. Second, the product dough is calendered to a thickness of 4 mm, shaped, cut and dried to a moisture content of 8-18wt.%. Subsequently, the surface of the dried dough is coated with an alcohol solution of zein protein followed by drying, thus obtaining the aimed dough. The alcohol solution is normally prepared by dissolving zein protein in ethanol so as to be 5-40wt.% in the concentration. It is sufficient that the amount of the alcohol solution to be applied be 1.4 pts.wt., in term of the zein, based on 100 pts.wt. of the dough.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cracker dough that can be baked in a microwave oven, and a sealed cake that is baked and puffed to produce a rice cake (puffed food) having a good freshly baked taste at home. It is the one that can be used for the taste immediately.

[0002]

2. Description of the Related Art Popcorn has been conventionally used as a puffed food using grains, which is baked and puffed in a microwave oven in a sealed state. Probably because popcorn is covered with a hard cortex, when it is baked, the steam fills the inside of the grains until it reaches a certain pressure, and as the pressure rises, it bursts and expands at once, so it has a large expansion degree and a good flavor. This is because it is easy to obtain.

Contrary to this, baking in a microwave oven in a sealed state with glutinous rice crackers is not appropriate and is generally not performed at all. There are three reasons for being unsuitable. 1. The glutinous rice cake dough has to have a high water content of 20% in order to improve its swelling, which has the disadvantages of reduced shelf life and easy mold growth. It is difficult to put it in a bag and market it. If this is popcorn, the water content is about 15%,
Since it is covered with a hard cortex, it does not show any deterioration in quality such as mold even if it is sealed in the store for a long period of time. 2. If baked in a microwave oven while sealed, the rice cake dough sticks to each other due to the steam generated during baking, and once the evaporated water condenses on the rice cake surface as the rice cake temperature decreases, the rice cake after baking It gets damp and doesn't have a crunchy texture and loses its flavor. 3. Swelling is less likely to be uniform.

Generally, when baking is performed using a microwave oven, microwaves tend to be concentrated in the central part of the microwave oven, which tends to cause uneven burning of the dough. In the case of popcorn, the ruptured grain rolls in the sealed container to spontaneously stir the grain, and thus uneven burning is less likely to occur.

[0005]

DISCLOSURE OF THE INVENTION In the present invention, a dough as a rice cracker is made to have a preservative property, and in addition, a rice cracker (puffed food) which is well dried and has a good texture regardless of baking in a microwave oven in a sealed state. It is something that I will not collect.

[0006]

[Means for Solving the Problems] First, in the present invention, a non-glutinous rice flour or a non-glutinous rice flour or a combination of non-glutinous rice flour and non-glutinous rice flour (hereinafter, both of them are used in common) is used for producing rice crackers. The first feature is to do. However, when using non-glutinous rice flour and non-glutinous rice flour together, use non-glutinous rice flour in an amount equal to or less than that of non-glutinous rice flour. Finely crushed rice is used. Its grain size is 0.
The thickness is 5 to 40 μ, preferably 10 μ or less. The means for fine pulverization is a conventional method. For example, by using a jet mill, air is jetted from a nozzle at supersonic speed, and the raw materials are collided with each other or the fixed wall is collided with a fixed wall to be crushed.

[0007] The ground rice powder obtained by finely pulverizing in this way is used as a main raw material, and if necessary, a normal raw material such as sugar, salt, chemical seasoning, or a small amount of other flour is added to add water. Steamed to make rice cracker dough. The amount of water added may be about 50 to 80 parts, and the steaming time may be about 5 to 10 minutes, relative to 100 parts of the rice cake flour. The method of steaming is not particularly specified, and may be, for example, a normal steaming pot or an extruder. In some cases, after smelting, sorbitol is mashed rice flour 1
You may add 3-8 parts with respect to 00 parts.

After being steamed, it is rolled into a sheet having a thickness of about 4 mm, in other words, a sheet having a thickness of 2 to 6 mm, which is punched with a mold to be molded or cut. The cut dough is dried to a moisture content of about 8-10%, preferably 11-16%.

Next, an alcohol solution of zein protein is applied to this. As long as the zein protein is separated from corn and has not been subjected to heat denaturation, any zein protein can be used regardless of the type of corn, the difference between crude and purified, or any other factors. The solvent alcohol is normal ethanol, and the alcohol concentration is about 60 to 90%. It seems that the concentration of zein in alcohol is about 5 to 40%. The amount of application is 1.4 parts as the amount of tween with respect to 100 parts of the dough, and the amount may be slightly thinner than this. Drying of the coating film does not require any special means, and may be air drying, for example. In addition, if a seasoning powder is mixed in the zein protein solution, it is effective in flavoring rice crackers.

In the second invention (the inventions described in claims 1, 2 and 3 are referred to as the first invention, the second invention and the third invention, respectively, hereinafter the same), the rice cake dough thus obtained is water-absorbent. Seal in a bag made of sheets. A water absorbent sheet is a sheet made of a material capable of absorbing free water or water vapor and keeping the humidity inside the bag constant,
For example, there is Airmic (manufactured by Kuraray Co., Ltd.). Sheets that can absorb about 7 mg or more of water per cm ² are advantageous for the present invention.

Aluminum foil is attached to the central portion of the bag. The thickness of the aluminum foil is determined experimentally so that the baking unevenness of the rice crackers can be minimized in consideration of the durability when it is attached to the bag and the size of the aluminum foil. For example, if the size of the bag is 95 x 95 mm, the diameter is 50 mm.
The circular one is enough. The aluminum foil may be laminated with another film material for the purpose of increasing strength. There is no particular limitation on the material of the adhesive, and starch paste, for example, is used. The aluminum foil can be attached to the top of the bag.

The bagged dough is baked in a microwave oven. For example, it is irradiated with a household microwave oven of 500 W for 50 to 100 seconds. As a means to reduce uneven burning, the bag is placed at a specific height in the center of the microwave oven, that is, 20 ± 5.
Place on a table with a height of mm and irradiate.

The moisture content of the rice cracker dough due to the non-glutinous rice is lower than that of the non-glutinous rice and has a good swelling property. In other words, the use of non-glutinous rice powder can reduce the water content of the rice cracker dough. However, since puffed rice itself is inferior to non-glutinous rice in its puffiness, this is supplemented by using finely pulverized non-glutinous rice.
When the grain size of rice flour is 0.5 to 40 μm, the swelling property can be significantly improved. However, since the swelling property of glutinous rice is not so good from the beginning, it has achieved the intended purpose together with the auxiliary means of adjusting the thickness of the dough to around 4 mm.

[0014] The surface coating of rice cakes with zein protein can prevent drying or moisture absorption of the dough to some extent, but it is more effective when heated and expanded. That is, it is considered that the water vapor generated in the dough heated by microwave irradiation by a microwave oven is blocked by the surface zein protein layer, and only when a certain constant pressure is reached, the zein protein layer is crushed and suddenly swells. And as a result,
Swelling is smooth and good, that is, the size of the swelling is uniform.

Needless to say, the water absorbent sheet absorbs free water or water vapor, and therefore absorbs the water vapor released during firing. This has the effect of keeping the product dry or preventing the dough from sticking together by steam.

As a result of the microwaves of the microwave oven being reflected by the wall surface of the microwave oven, it is easy to concentrate in the central portion of the microwave oven, and the rice cracker is apt to burn in that portion. In the present invention, the microwave is reflected by adhering an aluminum foil to the central portion of the bag to make the irradiation amount uniform. At this time, it should be noted that, when salt is sprinkled on the surface of the dough, or when the dough comes into contact with the aluminum foil when it is mixed in the dough, it is better not to use the aluminum foil.

(Example 1) 170 parts of water was added to 280 parts of non-glutinous rice powder having a particle size of 0.5 to 25 μ (of which 9 μ or less or 50%) 7
After steaming for 12 minutes, 12 parts of sorbit was added and mixed for 4 minutes to homogenize. Roll this into a 4mm thick sheet and
It was cut into a size of 0 mm × 10 mm. Then this 8
It was dried with hot air at 0 ° C. to adjust the water content to 13%, and allowed to stand at room temperature for 1 day to homogenize the water content. About 7 g of a solution prepared by adding 20 parts of zein protein to 80 parts of alcohol having a concentration of 88% was applied to 100 g of the above-mentioned dough and air-dried to obtain the intended rice cracker dough. The adjusted rice cake dough is 9.5 cm x
7 g in a bag made of 9.5 cm water-absorbent sheet
Enclosed. A circular aluminum foil having a diameter of 5 cm was attached to the center of the upper surface of the bag. This one at 20 ℃
After opening for 60 days, it was opened, but no abnormalities such as mold formation were observed. However, when the paste rice cake dessert with a water content of about 22% adjusted by the usual manufacturing method was stored in the same manner, slight mold formation occurred. There was a strange odor. In addition, when the above-mentioned preserved product is used as it is (in a sealed state) with a household microwave oven, the sealed package is placed on a table with a height of 20 mm and irradiated for 70 seconds, which is not inferior to that of glutinous rice cake. A product with good grain expansion and flavor was obtained.

(Example 2) 170 parts of water was added to a mixture of 140 parts of glutinous rice flour having a particle size of 0.5 to 25 μm (of which 9 μm or less or occupies 50%) and 140 parts of glutinous rice powder, and steamed for 7 minutes. After kneading, 12 parts of sorbit was added and mixed for 4 minutes to homogenize. This is thickness 4
It was rolled into a sheet having a size of 10 mm and cut into a size of 10 mm × 10 mm. Then dry it with hot air at 80 ℃
%, And allowed to stand at room temperature for 1 day to homogenize the water content. About 7 g of a solution prepared by adding 30 parts of zein protein to 70 parts of alcohol having a concentration of 88% was sprayed on 100 g of the above dough, and peanut particles having a particle size passing through 12 mesh were sprayed and adhered to the peanut particles, followed by air drying. Got the rice cracker dough. 6 g of the adjusted rice cracker dough was enclosed in a bag made of a water-absorbent sheet having a size of 8.5 cm × 8.5 cm. A circular aluminum foil having a diameter of 4 cm was attached to the central portion of the upper surface of the bag. Using a household microwave oven in a sealed state, this sealed package was placed on a table with a height of 20 mm and irradiated for 60 seconds. A product with excellent color and flavor was obtained.

[0019]

[Effect] In the present invention, the preservability of the dough as it is can be improved by using the finely pulverized non-glutinous rice which can be expanded with a low water content. In addition, the swelling size is made uniform by providing a coating layer with zein protein, and by adopting a water-absorbing sheet, a crispy and chewy texture that does not get wet even when baked in a microwave oven in a sealed state is adjusted. Therefore, it has an excellent effect such that the user can easily and inexpensively enjoy the puffed rice cracker which is excellent in flavor and has no uneven baking.

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[Procedure amendment]

[Submission date] October 31, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0008

[Correction method] Change

[Correction content]

After being steamed, it is rolled into a sheet having a thickness of about 4 mm, in other words, a sheet having a thickness of 2 to 6 mm, which is punched with a mold to be molded or cut. The cut dough is dried to a moisture content of about 8-18%, preferably 11-16%.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction content]

(Example 2) 170 parts of water was added to a mixture of 140 parts of glutinous rice powder having a particle size of 0.5 to 25 μm (of which 50% is 9 μm or less) and 140 parts of glutinous rice powder, and steamed for 7 minutes. After kneading, 12 parts of sorbit was added and mixed for 4 minutes to homogenize. This is thickness 4
It was rolled into a sheet having a size of 10 mm and cut into a size of 10 mm × 10 mm. Then dry it with hot air at 80 ℃
%, And allowed to stand at room temperature for 1 day to homogenize the water content. About 7 g of a solution prepared by adding 30 parts of zein protein to 70 parts of alcohol having a concentration of 88% was sprayed on 100 g of the above dough, and peanut particles having a particle size passing through 12 mesh were sprayed and adhered to the peanut particles, followed by air drying. Got the rice cracker dough. 6 g of the adjusted rice cracker dough was enclosed in a bag made of a water-absorbent sheet having a size of 8.5 cm × 8.5 cm. A circular aluminum foil having a diameter of 4 cm was attached to the central portion of the upper surface of the bag. Using a household microwave oven in a sealed state, this sealed broadcasting body was placed on a table with a height of 20 mm and irradiated for 60 seconds. A product with excellent color and flavor was obtained.

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Claims (3)

[Claims] 1. Water-milled rice flour having a particle size of about 0.5 to 40 μm or a mixture of rice-rice flour and rice-rice flour as a main raw material, steamed and rolled to a thickness of about 4 mm, A rice cake dessert for a microwave oven, which is obtained by molding, cutting, and drying, and making the water content 8 to 18%, and applying an alcohol solution of zein protein to the surface of the dried cake to obtain a dried dough. 2. Abraded rice flour having a particle size of about 0.5 to 40 μm, or a mixture of the abraded rice flour and the agglomerated rice flour, which is the main raw material, is steamed and rolled, and then rolled to a thickness of about 4 mm, Molded, cut, dried and coated with alcohol solution of zein protein on the surface of water with a moisture content of 8 to 18%, and dried dough is stored in a bag made of a water-absorbent sheet, and aluminum is placed on the top center of the bag. A hermetically sealed package of rice cake dessert for microwave ovens made by applying foil. 3. Water-milled milled rice flour having a particle size of about 0.5-40 μm or a mixture of milled rice flour and non-milled rice flour as a main raw material, steamed, and rolled to a thickness of about 4 mm, Molded, cut, dried and coated with alcohol solution of zein protein on the surface of water with a moisture content of 8 to 18%, and dried dough is stored in a bag made of a water-absorbent sheet, and aluminum is placed on the top center of the bag. A method for baking a hermetically sealed package of rice cake dessert for a microwave oven, which comprises depositing a foil and placing it on a table having a height of 20 ± 5 mm in a household microwave oven and baking it.