JPH07308155A - Preparation of wet rice cracker containing seasoning impregnated in surface texture - Google Patents

Abstract

PURPOSE:To provide a process for the preparation of a wet rice cracker containing a seasoning impregnated exclusively in the surface texture of the cracker and having unique palatability. CONSTITUTION:A wet rice cracker is prepared by pulverizing polished rice, processing to a rice cake, forming to a prescribed form, drying the formed cake to form a rice dough, subjecting the dough to secondary drying, baking the dried dough, immersing the prepared rice cracker in a liquid seasoning and drying exclusively the surface of the cracker. In the above process for the preparation of wet rice cracker, the baked rice cracker is preliminarily cooled before immersing in the liquid seasoning to impregnate the seasoning to the surface texture of the cracker and the following process for immersing the cracker in the liquid seasoning is carried out under a condition to impregnate the seasoning exclusively in the surface texture of the rice cracker.

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 wet rice cracker impregnated with a surface texture of a seasoning, and more particularly to a novel method for producing a rice cracker in which the seasoning penetrates only into the surface texture of the rice cracker.

[0002]

2. Description of the Related Art As is well known, rice crackers are one of the traditional rice crackers in Japan, and a wide variety of rice crackers are available. However, while there are many kinds of conventional rice crackers, all the rice crackers themselves were consistently dry.

Therefore, the present applicant has proposed the wet rice cracker disclosed in Japanese Patent Publication No. 4-36659. This wet rice cracker is a rice cracker with a new texture that is wet with the seasoning permeating the entire structure of the rice cracker.

The manufacturing method is as follows: milled rice is made into a powder, then made into a rice cake shape, molded into a predetermined shape and dried to obtain a dough, which is then subjected to secondary drying, baked, and immediately after baking. It was permeated into a liquid seasoning such as soy sauce and liquid miso to penetrate the inside of the structure of the rice cracker, and after that, only the surface of the rice cracker was slightly dried.

[0005]

According to the above-mentioned conventional method for producing wet rice cracker, the rice cracker itself is wet when eating and has a soft texture, and the taste of the seasoning equally occurs from each part of the rice cracker, and It has the advantage of being able to produce a rice cracker with a new texture that is not possible with conventional dry rice crackers, such as the fact that it can be sufficiently cooled and tasted cold.

In the wet rice cracker, however, the seasoning has penetrated into the internal structure of the rice cracker, so that the whole rice cracker is soft everywhere, and the crunchy texture of the conventional dry rice cracker is completely lost. Was there. For this reason, it has been unsatisfactory for a person who has become accustomed to the texture of a conventional dry rice cracker.

Also, since the seasoning permeates all the tissues of the rice cracker, when the rice cracker is put into the mouth, the taste of the rice cracker and the taste of the seasoning remain relatively strong as a texture. Met. For this reason, it was unsatisfactory for those who wanted a rice cracker with a light taste.

Further, since it was necessary to immerse in the liquid seasoning immediately after baking in the manufacturing process, it was necessary to take quick measures.

[0009] Therefore, the object of the present invention is to make use of the characteristics of the conventional dry rice crackers, which are not available in the conventional dry rice crackers, such as the soft texture of wet rice crackers and the ability to be cold. A crunchy texture is obtained, the taste of the seasoning does not remain stronger than the conventional wet rice cracker, and after baking, the rice cracker is immersed in a liquid seasoning after a while, It is to provide a method of manufacturing a rice cracker that allows a wet rice cracker to be obtained.

[0010]

In order to solve the above object, the present invention has the following technical means. That is, in the present invention, the polished rice is made into a powder, then made into a rice cake shape, then molded into a predetermined shape and dried to obtain a dough, which is then subjected to secondary drying and baked, and then the baked rice cracker described above. In a liquid seasoning, and then only the surface of the rice cracker is dried to produce a wet rice cracker; the liquid seasoning is the surface texture of the rice cracker as a previous step of dipping the baked rice cracker in the liquid seasoning. Pre-cooling to penetrate into
In addition, the process of dipping the rice cracker in the liquid seasoning after this,
When the standard seasoning temperature is A and the standard dipping time of the rice cracker for the seasoning standard temperature A is B, when the rice cracker is immersed in a liquid seasoning having a temperature higher than the standard seasoning temperature A, the above-mentioned rice cracker is used. When the rice cracker is dipped in the seasoning at a temperature lower than the seasoning reference temperature A, the dipping time is set to be longer than the reference dipping time B. A method for producing a wet rice cracker impregnated with a surface texture of a seasoning, which comprises a step of allowing the liquid seasoning to permeate only into the surface texture of the rice cracker provided with a condition for impregnating the surface texture of the seasoning.

The seasoning reference temperature A of the liquid seasoning is, for example, 30 to 60 ° C., and the reference immersion time B with respect to the seasoning reference temperature A is about 1.5 to 0.5 hours.

[0012]

According to the rice cracker thus obtained, the seasoning penetrates only into the surface tissue of the rice cracker and does not penetrate into the internal tissue. As a result, a soft texture is obtained near the surface and a crunchy texture is obtained inside. In other words, by obtaining a soft texture and a crunchy texture, it is possible to obtain a crisp texture of a conventional dry rice cracker, which was not found in conventional wet rice crackers, and a new texture can be obtained. .

Further, since the seasoning penetrates only into the surface structure of the rice cracker, when the rice cracker is eaten, it is not possible to taste the seasoning uniformly in all parts of the entire structure unlike the conventional wet rice cracker. That is, the seasoning is tasted only in the surface texture portion of the rice cracker, and the seasoning is not tasted in the inner texture portion. Then, in the mouth, a new texture is obtained by mixing the texture with the taste and the texture without the taste. That is, a texture which is not present in a conventional rice cracker in which only the surface thereof is lightly seasoned with the seasoning or a rice cracker in which the seasoning has penetrated into the whole tissue is obtained.

Further, in the manufacturing process, after the baking, a preliminary cooling step is performed to allow time for cooling the rice cracker so that the rice cracker is immediately immersed in the seasoning after baking as in the conventional wet rice cracker manufacturing method. Without it, you can get wet rice crackers after cooling sufficiently.

[0015]

Embodiments of the present invention will now be described in detail with reference to the accompanying drawings. First, the baking process is briefly explained. First, the non-glutinous rice 1 that has been milled is prepared, and this is milled 2. Next, the rice cake is steamed 3 by a steamer, that is, kneaded and puffed to obtain a rice cake 4. After that, it is flatly spread 5 with a roller or the like, and molded 6 into a predetermined shape. This is dried 7 to obtain a dough 8 having a predetermined thickness, shape and size. After this secondary drying 9, baking process
Carry out 10. In these processes, depending on the product requirements,
As a matter of course, it is necessary to adjust the powder particle size and the water content to meet the demand.

Conventionally, after the above baking step 10, the rice cracker is immediately immersed in the liquid seasoning 20 so that the seasoning component is permeated not only on the surface of the rice cracker but also on the entire structure thereof. However, in order to achieve the above-mentioned object, the present invention, as a pre-process of immersing the rice cracker in the liquid seasoning 20 after the baking step 10 as a preliminary step for permeating the liquid seasoning 20 into the surface texture of the rice cracker. Perform cooling 11. The pre-cooling 11 is carried out with sufficient time for the rice cracker to cool.

Then, the pre-cooled rice cracker 11 is immersed 12 in the liquid seasoning 20. Immersion process in this seasoning 20
12 is seasoning only on the surface texture of the cooled rice cracker 20
Is the step of infiltrating. Then, the following conditions are impregnated with the surface texture of the seasoning for permeating the liquid seasoning 20 only into the surface texture of the cooled rice cracker. That is, by dipping the cooled rice cracker in the seasoning 20 at a predetermined temperature for a predetermined time, the seasoning 20 permeates only into the surface texture of the rice cracker, and the seasoning reference temperature is A,
When the reference dipping time of the rice cracker for the seasoning reference temperature A is B, when the rice cracker is dipped in the liquid seasoning 20 having a temperature higher than the seasoning reference temperature A, the dipping time of the rice cracker is the reference dipping time. Shorter than time B. On the contrary, a liquid seasoning having a temperature lower than the above seasoning standard temperature A
When the rice cracker is immersed in 20, the immersion time of the rice cracker is set longer than the reference immersion time B.

By the way, the seasoning reference temperature A and the reference dipping time B of the rice cracker with respect to the seasoning reference temperature A are variously set according to the material and thickness of the rice cracker.

The seasoning reference temperature A and the rice cracker reference dipping time B are, for example, the seasoning reference temperature A of 30 ° C., and the reference dipping time B for the seasoning reference temperature of 30 ° C. is about 1.5.
Time. When the rice cracker is immersed in the liquid seasoning 20 having a temperature higher than the seasoning standard temperature of 30 ° C., the immersion time of the rice cracker is set to be shorter than the standard immersion time of about 1.5 hours. On the contrary, when the rice cracker is immersed in the liquid seasoning 20 having a temperature lower than the standard seasoning temperature of 30 ° C., the immersion time of the rice cracker is made longer than the standard immersion time of about 1.5 hours.

Table 1 shows the relationship between the temperature of the seasoning 20 and the dipping time of the rice cracker.

[0021]

[Table 1]

As shown in Table 1, the dipping time of the rice cracker dipped in the liquid seasoning 20 at different temperatures has an appropriate time, and the liquid seasoning on the surface texture of the rice cracker is performed at a dipping time shorter than this appropriate time. The penetration of the food 20 is insufficient, and conversely, the liquid seasoning 20 penetrates even into the internal structure of the rice cracker with a long immersion time.

More specifically, the proper dipping time of the rice cracker is about 4 hours when the temperature of the liquid seasoning 20 is 10 ° C., about 2 hours at 20 ° C., about 1.5 hours at 30 ° C., and about 30 hours at 60 ° C. Min, about 80 ℃
15 minutes, 90 minutes at about 10 minutes.

The penetration depth S of the liquid seasoning 20 that has penetrated only into the surface texture of the rice cracker is the surface 21 of the rice cracker.
To a depth of about 0.5 to 1.0 mm, for example 0.8 mm.
The combination of the temperature of the liquid seasoning 20 in which the rice cracker is dipped and the immersion time of the rice cracker with respect to the temperature of the liquid seasoning 20 is not limited to the conditions shown in Table 1 above.

As the liquid seasoning 20, various kinds such as soy sauce, liquid miso, sauce, sake, ketchup, various dressings, sweeteners, spices, etc. can be selected. In addition, you may fully impregnate two or more types of liquid seasonings.

Next, the liquid seasoning 20 is dipped, and only the surface of the rice cracker in which only the surface texture of the liquid seasoning 20 has penetrated is dried 13 for about 30 minutes to 1 hour. This is to prevent the growth of bacteria such as mold and the packaging thereafter.
This is to prevent the seasoning 20 from adhering to the surface of the packaging material and getting dirty.

Thus, the wet rice cracker 14 having the seasoning 20 permeated only into its surface structure is obtained, and the wet rice cracker 14 is packaged 15.

The wet cracker 14 thus obtained may have a round shape as shown in FIG. 2, a square shape as shown in FIG. 4A, a triangular shape as shown in FIG. It may be a rod type as shown in (C).

Then, as shown in the diagram schematically drawn in FIG. 3, the wet rice cracker 14 obtained by the above-mentioned manufacturing method is a rice cracker in which the liquid seasoning 20 has penetrated only into its surface structure.

Therefore, the surface of the rice cracker has a wet feeling, is soft, and the inside thereof is dry, and the seasoning 20 can be tasted in a portion close to the surface of the rice cracker.

[0031]

[Effect] As described in detail above, according to the present invention, while utilizing the characteristics that the conventional dry rice cracker does not have, such as the soft texture of wet rice cracker and the ability to be cold, the conventional dry rice cracker can be used. The crunchy texture of the product is obtained, the taste of the seasoning does not remain stronger than the conventional wet rice cracker, and a light taste is obtained, and the rice cracker after baking is not liquid immediately but immediately after liquidizing. It is possible to provide a method of manufacturing a rice cracker which is soaked in the seasoning of (1) to obtain a wet rice cracker.

[Brief description of drawings]

FIG. 1 is a process diagram of a method for manufacturing a wet rice cracker shown in an example of the present invention.

FIG. 2 is a plan view of the wet rice cracker shown in the embodiment of the present invention.

FIG. 3 is a vertical cross-sectional front view including a schematic partial enlargement along the line CC of FIG. 2 of the wet cracker shown in the example of the present invention.

FIG. 4 is a view showing an example in which the shape of the wet rice cracker shown in the embodiment of the present invention is different.

[Explanation of code] 14 Wet rice cracker 20 Seasoning

Claims (2)

[Claims] 1. The milled rice is made into powder, then made into a rice cake shape, shaped into a predetermined shape and dried to obtain a dough, which is then subjected to secondary drying, followed by baking, and then the above baking. A method for producing a wet rice cracker by immersing the rice cracker in a liquid seasoning, and then drying only the surface of the rice cracker; the liquid seasoning is used as a front step of dipping the baked rice cracker in the liquid seasoning. Preliminary cooling is performed to permeate the tissue, and in the subsequent dipping process of the rice cracker in the liquid seasoning, the seasoning reference temperature is A and the reference time of the rice cracker for the seasoning reference temperature A is B. When the rice cracker is dipped in a liquid seasoning having a temperature higher than the seasoning reference temperature A, the dipping time of the rice cracker is set shorter than the reference dipping time B, while the seasoning reference temperature A is set lower than the seasoning reference temperature A. Also When the rice cracker is soaked in the seasoning at a low temperature, the liquid seasoning is allowed to penetrate only into the surface texture of the rice cracker with the seasoning surface texture impregnation condition of the rice cracker so as to be longer than the standard immersion time B. A process for producing a wet rice cracker impregnated with a surface texture of a seasoning, which is characterized by a process. 2. The seasoning reference temperature A of the liquid seasoning is 30.
2. The method for producing a seasoning surface-tissue-impregnated wet rice cracker according to claim 1, wherein the seasoning surface temperature-impregnated wet rice cracker is about 60 to 60.degree.