JPH078173A - Japanese horseradish-flavored japanese cracker tasting miso and production thereof - Google Patents

Abstract

PURPOSE:To obtain the Japanese cracker in which Japanese horseradish flavor and other flavors are added into the taste of MISO (fermented bean paste). CONSTITUTION:This Japanese cracker of MISO taste in which a Japanese horseradish flavor is added is characterized by having a composition for the MISO taste and powder or a granular substance of Japanese horseradish on the surface of a roasted dough. The Japanese horseradish is preferably encapsulated. Other various materials, e.g an almond, sugar, a carrot, a ginseng, a ginseng jam, a burdock, a sweet potato, a pumpkin or a cheese are used in place of the Japanese horseradish. These may be added into a 'sauce' or sprinkled after coating the 'sauce'. Furthermore, a salad oil is combined to provide the quick-drying and hardly moistened Japanese cracker.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a miso miso rice cracker and a method for producing the miso miso rice cracker, in which various kinds of flavors are combined by combining rice cracker, wasabi and other materials having various flavors. The present invention also relates to a miso-flavored rice cracker with other flavors added thereto or a flavor with other flavors added thereto, and a method for producing the same.

[0002]

BACKGROUND ART Conventionally, various types of rice crackers such as soy sauce flavored rice crackers, sesame flavored rice crackers, miso flavored rice crackers, sugar flavored rice crackers, rice crackers with hot pepper, etc. are known as rice crackers. In this case, the raw material non-glutinous rice is thoroughly milled, washed with a rice washing machine, immersed in water for about 1 hour, drained and milled using a roller. Then, this non-glutinous rice is put into a kneading machine to add water, and is kneaded with steam for 5 to 10 minutes while stirring. Immediately knead the pregelatinized dough (or base material) and put it in a machine to knead. After thoroughly kneading, the dough is rolled into a plate and cut into a predetermined rice cracker shape using a die cutting machine. Further, it is dried until the water content becomes about 20%. This is put in a baking machine, baked at 200 to 260 ° C., and then seasoned with soy sauce to obtain a product.

The rice cracker with sesame is obtained by mixing sesame in a rice cracker base, kneading it, drying it, and then seasoning it with a soy sauce flavored sauce.
The sugar-flavored rice cracker is made by coating a rice cracker substrate with miso and sugar, and seasoning them.

[0004] In addition, a rice cracker with hot pepper has become popular among young people in recent years. It is a rice cracker base seasoned with soy sauce and sprinkled with hot pepper. It is attached. Furthermore, elderly people have come to like various kinds of rice crackers, and in particular, miso miso rice crackers are one of them.

[0005]

[Problems to be Solved by the Invention]
When the amount of spice is small, only spicy remains in the mouth when eating and the spicy taste does not taste, so it is not delicious. It is very spicy when eaten, but the flavor of pepper is effective and it can be eaten very deliciously.

However, in the case of wasabi, which is a kind of mustard, regardless of the amount, the spiciness of the original nose of the wasabi disappears over a long period of time, so that the good miso-flavored miso rice cracker is produced. I couldn't. In addition, miso miso rice crackers have various tastes or flavors such as those containing mustard, and new tastes tend to be preferred, and development of various miso miso rice crackers has been desired.

[0007] Therefore, the present inventor made various studies on the problem of leaving the wasabi flavor in the miso flavor in the miso miso rice cracker with wasabi to give the spiciness and the spiciness of the nose to the tongue. It was found that the use of granular wasabi processed to be strong against the ingredients makes it possible to obtain a rice cracker having a unique taste with a wasabi flavor in the miso taste, and completed the present invention.

When the miso sauce and various ingredients were examined in order to give the miso miso rice crackers various flavors, almonds, carrots, ginseng, ginseng jam, burdock, sweet potatoes, pumpkin, and cheese were added to the miso flavor. It was found that a miso-flavored rice cracker with a harmonious flavor could be produced, and the present invention was completed here.

[0009] Therefore, a first object of the present invention is to provide a miso-flavored rice cracker which has a wasabi flavor in the miso-flavor.

A second object of the present invention is to provide a miso miso rice cracker in which a miso sauce and a flavored material are added to the miso taste.

A third object of the present invention is to provide a method for producing a miso-flavored rice cracker having a good wasabi flavor, which can maintain the wasabi flavor for a long period of time.

A fourth object of the present invention is to provide a method for producing a miso miso rice cracker having various flavors and having a good flavor.

[0013]

The above objects of the present invention can be achieved by the following inventions. (1) A miso miso rice cracker containing a wasabi flavor, which comprises the composition for miso and the powder or granules of wasabi on the surface of a baked dough.

(2) A layer of the composition for miso taste is provided on the surface of the baked dough, and powder or granules of wasabi are further provided on the surface of the baked dough. Miso miso rice cracker.

(3) The miso miso rice cracker containing the wasabi flavor according to the above (1), wherein the composition for miso has wasabi.

(4) A miso miso rice cracker containing a wasabi flavor according to any one of (1) to (3), characterized in that wasabi is encapsulated.

(5) Miso composition for miso is 30-40 Miso
0 parts, sweeteners 50 to 600 parts, soy sauce 10 to 200 parts, mirin 5 to 65 parts, alcohol 0.8 to 110 parts, sodium glutamate 0.1 to 45 parts and dashi no moto (registered trademark).
It is 0.06 to 1 part, The miso miso rice cracker which added the wasabi flavor which is any one of said (1) thru | or (4) characterized by the above-mentioned.

(6) Almonds, sugar, instead of wasabi
At least one selected from carrot, ginseng, ginseng jam, burdock, sweet potato, pumpkin, and cheese is used, and the miso miso rice cracker with various flavors according to the above (1) is used.

(7) A miso miso rice cracker containing the wasabi flavor according to any one of the above (1) to (6), characterized in that the composition for miso miso contains calcium.

(8) After the composition for miso taste is attached to the surface of the baked dough, the powder or granules of wasabi are attached to this surface, and then the temperature of 70 to 90 ° C. and 3 hours to 5
A method for producing a miso miso rice cracker with a wasabi flavor, which is characterized by drying over time.

(9) The method for producing a miso miso rice cracker containing the wasabi flavor according to the above (8), characterized in that encapsulated wasabi is put in the composition for miso taste and mixed.

(10) The above-mentioned (8) to (9), characterized in that wasabi is attached at any time during the drying process.
A method for producing a miso miso rice cracker containing the wasabi flavor according to any one of 1.

(11) Miso The composition for miso is Miso 30-4.
00 parts, sweeteners 50-600 parts, soy sauce 10-200 parts,
5 to 65 parts of mirin, 0.8 to 110 parts of alcohol, 0.1 to 45 parts of sodium glutamate and 0.06 to 1 part of dashi stock (registered trademark) (6)
A method for producing a miso miso rice cracker containing the wasabi flavor according to any one of (1) to (10).

(12) After adhering the composition for miso to the surface of the baked dough, almond, sugar, carrot, ginseng, ginseng jam, burdock, instead of wasabi on this surface
At least one powder or granules selected from Satsuma, pumpkin, and cheese is attached, and the method for producing a miso miso rice cracker with other flavors according to (8) above.

(13) The composition for miso contains at least one powder or granules selected from almonds, carrots, ginseng, ginseng jam, burdock, sesame, pumpkin, and cheese instead of wasabi. The method for producing a miso miso rice cracker containing the other flavor as described in (8) above.

(14) A method for producing a miso miso rice cracker containing any of the other flavors described in (8) to (13) above, wherein the composition for miso miso contains calcium.

(15) A method for producing a miso miso rice cracker containing any of the other flavors described in (1) to (14) above, characterized in that the composition for miso taste contains salad oil.

The present invention will be described in more detail below.
The present invention is basically a combination of wasabi and miso miso rice crackers and a method for producing the same, and specifically has miso miso rice crackers having wasabi on the surface thereof. There is drifting and the taste is firm.

Further, in the method for producing the miso miso rice cracker,
In particular, by using the encapsulated wasabi, the wasabi flavor can be maintained for a long period of time. More specifically, the composition for miso taste used in the present invention (hereinafter,
It is called "sauce". ), Miso 30-400 parts, sweetener 50-600 parts, soy sauce 10-200 parts, mirin 5-6
5 parts, alcohol 0.8 to 110 parts, sodium glutamate 0.1 to 45 parts, and dashi stock (registered trademark) 0.06 to
It includes one part.

This "sauce" is adhered to a rice cracker substrate, and then wasabi powder or granules (granular material) are adhered to it, followed by drying at a temperature of 70 ° C to 90 ° C for 3 to 5 hours. The method is for producing a characteristic miso miso rice cracker.

At least one powder or granule selected from almonds, sugar, carrots, ginseng, ginseng jams, burdock, sweet potatoes, pumpkins, cheese, which are various other flavorful materials in place of wasabi By using the body, each flavor can be enjoyed in harmony with miso. Furthermore, adding calcium to the "sauce" helps supplement calcium, which tends to be deficient.
This calcium is 0.05 for 100 parts of "sauce"
It is preferable to add 1 part to 1 part, but not particularly limited thereto.

Furthermore, by adding a salad oil to the "sauce", the drying of the rice cracker is promoted, and after drying, it is hard to become sticky and hard to dry. The combination of the composition for miso and wasabi may further contain at least one powder or granules selected from almond, cheese and calcium. Further, sugar may be sprinkled on the rice cracker obtained by using the “sauce” which is a combination of the miso-flavoring composition and wasabi.

The ginseng jam used in the present invention is a composition containing ginseng and a sweetener. The method for producing the ginseng jam is to swell the dried ginseng in water until it is sufficiently swollen. Then, crush it finely and simmer for a sufficient time. After adding the sweetener to this, it is further heated for a sufficient time. Then, the temperature is lowered and aging is performed to obtain a jam.

The time of immersion in water is 6 hours to 15 hours, preferably about one day and one night, and the heating time is
The initial heating time is 6 to 7 hours and the heating time after adding the sweetener is 7 to 8 hours. The aging temperature is 70 ° to 90 ° C.

The ratio of ginseng to sweetener in the ginseng jam used in the present invention is 0.1: 7 to 2: 1, preferably 0.1: 3 to 1: 0.8. . The ratio of raw ginseng to sweetener is 1: 7 to 20: 1, preferably 1: 3 to 5: 0.4.

The ginseng jam to be used in the present invention preferably contains calcium and vitamins in addition to ginseng and sweeteners. Particularly, it is preferable to add calcium for the elderly. The calcium and vitamins should be added when a sweetener is added.

The ginseng jam to be used in the present invention has the taste of ginseng in harmony with the flavor of the miso miso rice cracker, is very easy to eat, and can be highly valued as a health food. In addition, as described above, the use of the specific production method has the effect of further removing the odor of ginseng. The ginseng or ginseng used in the present invention is usually dried, but may be raw.

As the sweetener, sugar, fructose, synthetic sweeteners, honeys and the like are used, preferably brown sugar is used as sugar and honey is used as honey. The almonds used in the present invention are made into powder, granules, crushed, cut into small pieces or the like and put in a "sauce", or after a "sauce" is attached, the almond is sprinkled on the surface and attached by a method such as spraying.

Although sugar is also used as a component of "dripping", it may be adhered by a method such as sprinkling or sprinkling on the surface after the "dripping" is applied. Burdock, ginseng and ginseng are preferably crushed and cut into small pieces, etc., and put in a "sauce". Satsuma, pumpkin, etc. are steamed and then thoroughly kneaded to add to the sauce as a bean paste (anchovy). The cheese is preferably attached to the surface of the "sauce."

As the miso, white miso, red miso, koji miso and the like are used, but red miso is preferred. As the sweetener, glucose, sucrose and the like can be used, and particularly in the case of sucrose, white coarse, white sugar, brown sugar and the like can be used. This sweetener has a function of imparting sweetness to the miso and of sufficiently adhering a “sauce” described below to the rice cracker base even after drying. As alcohol, sake is preferable.

In the present invention, the above-mentioned ingredients are mixed to form a "sauce". First, miso, sweetener, soy sauce and mirin are put together and mixed with heating while stirring sufficiently until the sweetener is uniformly dissolved. To do. Next, sake, sodium glutamate and dashi stock are added and stirring is continued. The former mixing time is 1
0 minutes to 30 minutes, and the latter mixing time is preferably 3 minutes to 25 minutes. Agitation may be performed by an appropriate method.

The obtained "sauce" is applied or adhered to the rice cracker substrate by a usual method. For example, various methods such as a method of coating with a brush, a method of immersing in a “sauce”, a method of adhering the liquid and the rice cracker base by mixing them are used. The horseradish may be either powder or granules, but is preferably granules, particularly preferably encapsulated.

This encapsulation is carried out, for example, by making powdered horseradish into granules and then forming a coating of gelatin or the like on the surface of the powder. After cutting the raw horseradish, coating the surface with gelatin or the like in the same manner. The method of forming and manufacturing, and the method of encapsulating using other usual encapsulation techniques are performed.

As described above, there are various modes of combination of the rice cracker base and wasabi. For example, it may be added to any step of the above-mentioned "sauce" manufacturing process. When added to the above, encapsulated wasabi is preferable. Alternatively, the rice cracker base material may be coated with “sauce” and then appropriately attached to the surface thereof.
In this case, encapsulated wasabi is particularly preferable. When adhering to the surface, it may be uniform or non-uniform, but when the size of the rice cracker base is large, a method such as uniform spraying is preferable.

The wasabi may be attached by any method such as sprinkling, spraying, spraying or dusting, but sprinkling is preferable. After the “sauce” and wasabi are attached to the rice cracker substrate, it is dried in the drying step. The drying temperature is 70 ° C. to 90 ° C., and the drying time is 3
~ 5 hours.

When the drying temperature is lower than 70 ° C., it takes a long time to dry, which is economically disadvantageous, and when the drying temperature is higher than 90 ° C., it quickly burns, which is not preferable. If the drying time is shorter than 3 hours, it will not be practically dried, and the hands will become greasy, and if it exceeds 5 hours, it will burn, which is not preferable. Further, the wasabi may be attached during the drying step, which is preferable from the viewpoint of preventing deterioration of the wasabi.

In the "sauce" of the present invention, miso 30-4
00 parts is the amount necessary to give the miso flavor as a ratio in the composition, and the sweetener was limited to 50 to 600 parts because it is difficult to attach the miso to the rice cracker base as it is during drying. This is also used as a sweetening agent for adhering the miso to the rice cracker base material. This makes it possible to achieve sufficient adhesion and to obtain a sweet and mellow miso flavor.

Therefore, the miso and the sweetener may be mixed sufficiently uniformly, and when the sweetener is used as sweetness, the shark or the like may be adhered to the surface of the rice cracker coated with "sauce". Other soy sauce 10-200 parts, mirin 5-65 parts, alcohol 0.8-110 parts, sodium glutamate 0.1.
-45 parts and Dashinomoto (registered trademark) in the range of 0.06 to 1 part can further improve the taste of miso.

[0049]

EXAMPLES The present invention will be described with reference to a more specific wasabi-flavored miso rice cracker and a method for producing the same, but this is only an example for explanation, and the present invention is not limited thereto. is not.

Example 1 First, in a container, 3800 g of red miso, 5500 g of white shark,
800 g of soy sauce and 50 g of mirin were added, and they were stirred by heating with a mixer to uniformly mix them.
The mixing time took 22 minutes. Further, 80 g of sake, 40 g of sodium glutamate and 0.8 g of soup stock were added and heated until boiling. During this time, it took 6 minutes. Apply the “sauce” thus obtained to the rice cracker base with a brush,
Then, after sprinkling with granular wasabi, it was dried for 4 hours and 20 minutes while maintaining the drying temperature at 86 ° C. on a net.

The obtained product has a smooth coating and a good color appearance, is non-greasy to the touch, and when eaten and tasted, the tongue and nose is a wasabi-flavored miso flavor that spreads in the mouth. It was delicious. In the drying step, after drying for 1 hour, granular wasabi was sprinkled and the drying was continued. The product thus obtained had no deterioration in the wasabi flavor, and the wasabi flavor persisted for a long period of time.

Example 2 As in Example 1, except that 4200 g of red miso, 6000 g of honey and 1.2 g of encapsulated wasabi were used.
A "sauce" was manufactured. The “sauce” thus obtained was applied to a rice cracker substrate with a brush and dried for 4 hours and 20 minutes while maintaining a drying temperature of 86 ° C. on a net.

The obtained wasabi-flavored product had a smooth coating and a good color appearance, was non-greasy to the touch, and had a delicious wasabi-flavor in the miso flavor. In addition, the method of coating the sauce on the rice cracker base is
Instead of applying with a brush, it is possible to put the rice cracker base and the "sauce" in a container such as a barrel and stir and mix them together.

Example 3 In place of the wasabi described in Example 1, at least one granular material selected from almonds, carrots, ginseng and burdock was used to prepare miso miso rice crackers in the same manner as in Example 1. Manufactured. Miso miso rice crackers with the flavors of almond, carrot, ginseng and burdock were obtained, respectively.

Example 4 A "sauce" was prepared in the same manner as in Example 1 except that 4200 g of red miso, 6000 g of honey and 1.2 g of ginseng jam were mixed. Satsuma instead of ginseng jam
Pumpkins were added to each to make a “sauce”. Miso flavored rice crackers were applied and dried in the same manner as in Example 1 by using the “sauce”. Each of the obtained miso miso rice crackers was delicious with each taste added and in harmony with the miso miso.

Example 5 After adding 300 mg of calcium to the sauce described in Example 1, a miso rice cracker was produced in the same manner as in Example 1.

Example 6 Miso miso rice crackers were produced in the same manner as in Example 1 after adding 50 g of salad oil to the "sauce" described in Example 1. However, the drying time was 3 hours. The resulting miso miso rice crackers had a shorter drying time, were less sticky, and were difficult to squeeze.

[0058]

INDUSTRIAL APPLICABILITY The present invention is a combination of wasabi and miso-miso rice cracker, whereby the taste of tongue and nose in the miso taste drifts and the taste is tightened. Since the mayonnaise was stored in the rice cake packaging with a miso flavor, it was possible to immediately attach the mayonnaise to the rice cracker and eat it, and the aroma and flavor of the rice cracker and mayonnaise could be agitated, and the wasabi flavor was impaired by the method of the present invention. It has an excellent effect of being maintained for a long period of time without being damaged.

Further, the combination of calcium and miso miso rice cracker was effective in supplementing calcium. Furthermore, by adding salad oil to the “sauce”, the drying was shortened, and moreover, a miso-flavored rice cracker was obtained which was not sticky and dull. If you use other materials,
The flavor or taste peculiar to the material was added, and a delicious taste in harmony with the miso taste was obtained.

Claims (15)

[Claims] 1. A miso miso rice cracker containing a wasabi flavor, which comprises the composition for miso and the powder or granules of wasabi on the surface of a baked dough. 2. The miso with a wasabi flavor according to claim 1, wherein the surface of the baked dough has a layer of the composition for miso taste, and the surface of the baked dough has powder or granules of wasabi. Aji rice cracker. 3. The miso miso rice cracker containing wasabi flavor according to claim 1, wherein the composition for miso miso has wasabi. 4. A miso miso rice cracker containing a wasabi flavor according to any one of claims 1 to 3, wherein wasabi is encapsulated. 5. A miso-composition composition is miso 30-400.
Parts, sweeteners 50 to 600 parts, soy sauce 10 to 200 parts, mirin 5 to 65 parts, alcohol 0.8 to 110 parts, sodium glutamate 0.1 to 45 parts and Dashi-no-Min (registered trademark).
It is 0.06-1 part, The miso rice cracker which added the wasabi flavor which is any one of Claim 1 thru | or 4 characterized by the above-mentioned. 6. At least one selected from almond, sugar, carrot, ginseng, ginseng jam, burdock, sweet potato, pumpkin, and cheese is used in place of wasabi. Miso miso rice cracker with various flavors added. 7. The miso miso rice cracker containing the wasabi flavor according to any one of claims 1 to 6, wherein the composition for miso miso contains calcium. 8. After the composition for miso taste is attached to the surface of the baked dough, the powder or granules of wasabi are attached to this surface, and then at a temperature of 70 ° C. to 90 ° C. for 3 hours to 5 hours. A method for producing a miso miso rice cracker containing a wasabi flavor characterized by being dried. 9. The method for producing a miso miso rice cracker containing a wasabi flavor according to claim 8, wherein encapsulated wasabi is added to the composition for miso miso and mixed. 10. The method for producing a miso miso rice cracker containing a wasabi flavor according to any one of claims 8 to 9, wherein wasabi is attached at any time during the drying step. 11. A miso-composition composition is miso 30-400.
Parts, sweeteners 50 to 600 parts, soy sauce 10 to 200 parts, mirin 5 to 65 parts, alcohol 0.8 to 110 parts, sodium glutamate 0.1 to 45 parts and Dashi-no-Min (registered trademark).
It is 0.06 to 1 part, The manufacturing method of the miso miso rice cracker which added the wasabi flavor which is any one of Claim 8 thru | or 10. 12. A method for depositing a miso-flavoring composition on the surface of a baked dough, which is followed by almonds instead of wasabi.
At least one powder or granules selected from sugar, carrot, ginseng, ginseng jam, burdock root, sesame, pumpkin, and cheese is attached, and the other flavor according to claim 8 is added. A method for producing a miso miso rice cracker. 13. A composition for use in miso, which replaces wasabi with almonds, carrots, ginseng, ginseng jam, burdock,
The method for producing a miso miso rice cracker according to claim 8, further comprising at least one powder or granules selected from sweet potato, pumpkin and cheese. 14. The method for producing a miso miso rice cracker containing any of the other flavors according to claim 8, wherein the composition for miso miso contains calcium. 15. The method for producing a miso miso rice cracker containing any of the other flavors according to claim 1, wherein the composition for miso miso contains a salad oil.