JPH09205992A - Manufacture of rice cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To easily provide a rice cake softer than before without depending on the milling grain size of raw material rice. SOLUTION: The milled raw material rice is steamed, the steamed raw material is kneaded and rice cake dough is obtained. Thereafter, the rice cake dough is molded and the solution of an enzyme is atomized to the molded rice cake dough. Further, after drying the molding of the rice cake dough, it is roasted. Further, the roasted biscuilike rice cake is seasoned by seasonings such as soy sauce and sweet sake, etc. As the enzyme, a proteolytic enzyme (protease), an amylolytic enzyme (amylase) and a cellulose-decomposing enzyme (cellulase), etc., are used. By applying the enzyme, the softer rice cake is manufactured.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cracker, a hail, an okaki, which is obtained by obtaining rice cracker dough from milled raw rice, shaping the rice cracker dough and heating it by roasting or frying. In particular, the present invention relates to a method for producing rice confections that can provide rice confections having a soft texture.

[0002]

2. Description of the Related Art Rice confectionery is a traditional Japanese confectionery, and its manufacturing process and quality differ depending on the raw material. In particular, the most common rice crackers include rice crackers made of non-glutinous rice, hail made of glutinous rice, and oysters. Rice crackers are produced in various ways. For example, rice crackers, which are non-glutinous rice confections, are generally washed, soaked,
It is manufactured through processes such as milling, hydro-kneading, kneading, water cooling, kneading, roll forming, primary drying, tanning, secondary drying, roasting, and seasoning. Note that this is the case of baked confectionery, but in the manufacturing process of deep-fried seibei, fried food may be used as a heating means instead of roasting.

Factors for evaluating rice confectionery as a product include shape, flavor, taste, and the like. Texture, such as chewyness, is also an important factor in rice confectionery taste. What particularly affects the texture is the swelling phenomenon that occurs when the molded rice confectionery material is heated. For this reason, the heating step is important in the rice confectionery manufacturing process. In general, the taste of rice crackers tends to be diversified, but as a whole, the texture of rice crackers tends to be softer.

[0004] There is a specific volume as an indicator of the softness of rice confectionery. For example, in the case of rice crackers using non-glutinous rice as a raw material, the specific volume of a so-called slime product, which is represented by soka rice crackers, which are considered to be hard, is 2.9 to 3.5 ml / g. The specific volume of a typical so-called ukiki product is 4.0 ml / g or more. In order to produce rice confectionery having a soft texture like the latter, it is necessary to make the particle size of the milled raw material for making rice confectionery dough smaller than that of the former.

[0005]

However, when softening rice crackers by making the milling particle size of the raw rice finer, a new milling machine or the like different from those used to produce conventional hard-baked rice crackers is used. Must be introduced and capital investment is required. In addition, the manufacturing process of the soft-type rice cracker differs from the process of manufacturing the hard-baked rice cracker in a process including working time, and the process must be reviewed. For this reason, a rice confectionery manufacturer that has traditionally produced hard-baked rice confections has considerable difficulty in producing soft-type rice confections, and it is not easy to make soft-type rice confections easily. Was the reality. In view of such a conventional problem, an object of the present invention is to provide a method for producing rice confections that can easily obtain softer rice confections than before without depending on the milling particle size of the raw rice.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted various studies to achieve the above object, and as a result, by applying an enzyme to rice cracker dough, a rice cracker having a softer texture is produced. We focused on what we could do. The present invention has been made based on such attention. That is, the method for producing rice confectionery according to the present invention comprises a step of steaming milled raw rice, a step of kneading the steamed raw material to obtain rice confectionery dough, a step of forming rice confectionery dough, and a step of forming rice confectionery dough In the step of drying the body and the step of heating the dried molded body and seasoning before and after this, the rice confectionery dough is formed by adding an enzyme to the rice confectionery dough. It is characterized by heating the dough.

[0007] Rice confections produced by such a method are as follows:
Rice crackers having a softer texture than those without the enzyme are obtained. As the enzyme in this case, for example, a powdery enzyme may be added to the rice confectionery dough, but is preferably used in the form of an aqueous solution. For example, the enzyme aqueous solution is sprayed or sprayed on a rice confectionery dough or adhered by immersing the rice confectionery dough in an enzyme solution.

[0008] As the type of the enzyme used, a protease, a starch-degrading enzyme (amylase), a cellulose-degrading enzyme (cellulase) and the like are preferable. It is conceivable that the enzyme is added to the rice cracker dough before molding, but if the enzyme is added before molding, the action of the enzyme is less likely to appear, and even if the action of the enzyme appears, the stickiness of the rice cracker dough may be reduced. And become unsuitable for molding. Therefore, it is necessary to include an enzyme in a molded product obtained by molding rice confectionery dough, and then to heat and expand the molded product.

The term "rice confectionery" as used herein refers to all confectionery made mainly from rice, the most common of which is
Rice crackers, hail, and oysters, but examples of rice-based confectionery include rice confectionery obtained by adding various starches made from grains such as corn starch and waxy starch to the raw rice. As described above, it is not always clear why softer rice crackers can be produced by applying enzymes. The surface of the rice confectionery dough that has been subjected to the enzyme treatment is strongly uneven due to erosion by the enzyme, as estimated from the action of the enzyme on the raw materials of the enzyme or the results of electron microscopic observation of the rice confectionery dough on which the enzyme has acted. The uneven surface has an increased surface area and, due to the expansion pressure inside the dough due to heating such as roasting of the dough, the expansion effect at the time of heating becomes remarkable as compared to a dough having no uneven surface. As a result, it is considered that the dough becomes a greatly expanded dough and soft rice confectionery is obtained.

[0010]

Next, embodiments of the present invention will be described specifically and in detail. First, a general process in the present invention for producing glutinous rice confection will be described.
Glutinous rice as a raw rice is refined, washed with a rice washing machine, immersed in water for about 6 to 12 hours, and then drained. Leave this in a colander for about 1 hour. After that, steam the rice grain in a siro so that the rice grains are soft inside. After leaving this steamed rice for a few minutes, pick up the rice cake with a rice cake whisk machine. After kneading the rice cake with a kneading machine, the rice cake is formed into an appropriate shape using a mold. This molded body is immediately cooled to 2 to 5 ° C. and then left to stand for 2 to 3 days to be hardened until the water content becomes about 40% to obtain a rice cake-shaped dough.

Next, the rice confectionery dough is cut into a suitable shape by a cutting machine, molded, and then an aqueous solution of an enzyme is sprayed on the molded body. Enzymes include proteolytic enzymes (proteases), amylolytic enzymes (amylases),
Cellulase-degrading enzymes (cellulase), fat-degrading enzymes (lipase) and the like can be used. Next, the molded product of the rice confectionery dough was dried at a temperature of about 30 ° C.
%. Roasting this dried compact,
Thereafter, a seasoning using oil, mirin, soy sauce, salt solution, or the like is applied to the baked product and seasoned. This completes the hail and oyster. The glutinous rice cake produced in this way has a flavor unique to hail and okaki, and has a softer texture than that obtained without application of enzymes.

Next, a general process in the present invention for producing a non-glutinous rice confection will be described. After grinding and polishing the non-glutinous rice, it is washed with water and milled. The milled rice flour is put into a steamer, added with water, and stirred while passing steam. This kneading is performed at 110 ° C. for about 10 minutes to obtain rice cracker dough. Next, the dumpling-shaped rice confectionery dough is taken out of the steaming machine, and is kneaded by a kneading machine. Thereafter, the rice confectionery dough is placed in water at about 20 ° C. and cooled, and the temperature of the rice confectionery dough is 60 to 65 ° C.
When it has been cooled to a certain extent, it is again kneaded with a kneading machine and molded into an appropriate shape using a mold.

[0013] Thereafter, the molded body of rice cracker dough is immersed in an aqueous solution of an enzyme, and the enzyme is attached thereto. The dried body is primarily dried with hot air at a temperature of 70 to 75 ° C to dry the molded body to about 20% moisture. . Then, after leaving it to stand at room temperature for 10 to 20 hours, it is secondarily dried with hot air at a temperature of 70 to 75 ° C., and the molded body is dried to a moisture content of 10 to 12%. Next, the dried molded body is roasted, and thereafter, a seasoning using oil, mirin, soy sauce, salt solution, or the like is applied to the baked product and seasoned. Thus, the rice cracker is completed. The thus-prepared non-glutinous rice confectionery also has a unique flavor of rice crackers, and a softer texture can be obtained as compared with those without enzyme application.

The above rice confectionery production method is an example in which the present invention is applied to the most common rice confectionery production method, and the present invention is not limited to this. For example, when producing fried hail and fried rice crackers, the step of heating the shaped rice confectionery dough is not roasting, but instead of the step of frying with cooking oil.

In the above rice confectionery production method, when an enzyme, for example, a protease, is sprayed on only one surface of a plate-shaped rice confectionery dough, only one side of the sprayed molded product is roasted. More swelling. As a result, there is a difference in expansion force between the sprayed surface and the non-sprayed surface, so that only the sprayed surface of the molded body is extended to be convex, and a bowl-shaped unglazed dough having a non-sprayed surface having a concave shape is completed. As a method of using rice confections of such a shape, it is conceivable to put a delicious food material such as cheese, beans, etc. inside the concave shape, but in that case, compared to the shape of ordinary rice confectionery, It is possible to put the amount of.

Further, as described above, by applying an enzyme to a molded product of rice cracker dough, sweetness is generated in the dough as a result of the reaction of the enzyme. Enzymes having a strong sweetness-generating action include, for example, amylase and protease. It does not have the sweetness of a seasoning liquid generally used in rice crackers (containing a large amount of sugar), but is characterized by natural sweetness.

The enzyme may be used not only as an aqueous solution as described above, but also by directly spraying a powdery enzyme powder on a molded product of rice confectionery dough. Also in this case, the volume of the rice confectionery dough increases upon heating with an increase in the activity amount of the enzyme as described above. However, powdery enzymes can cause allergies, and proteolytic enzymes, ie, proteases, have the effect of irritating the eyes and skin, so care must be taken to avoid direct contact with the skin and eyes.

[0018]

Next, embodiments of the present invention will be described in detail with specific numerical values and the like. (Example 1) The enzymes used in the present invention are as described above, but it is considered that the enzymes have different ways of acting, and it is not generally meaningful to compare them with the same activity. However, the activities of representative enzymes are shown in Table 1 for reference.

[0019]

[Table 1] 酵素 Enzyme used General name Enzyme used (manufactured by Amano Pharmaceutical) Enzyme Activity amount Enzyme activity unit / g per dough unit / g ────────────────────────────────── Protease Protease M 5,500 4.4 Amylase Biozyme A 13,000 1.0 Cellulase Cellulase A 30,000 24.0 Lipase Lipase M 10,000 8.0────────────── ────────────────────

FIG. 1 shows the specific volume of unbaked dough that was produced by applying five types of enzymes to dough produced by pressure-indentation and thereafter produced as described above. "Pressed unbalanced powder" is rice flour crushed by passing through the gap between two rotating rolls.
In FIG. 1, a "blank" is a sample in which no enzyme is used. The specific volume of rice confectionery produced as usual by spraying the enzyme in the form of an aqueous solution on the dough immediately after rolling and forming, and leaving it on a drying net for 30 minutes at 40 ° C. is shown. This time
It is the time for the enzyme to act on the dough surface.

As is apparent from FIG. 1, the specific volume is about 3 m.
It can be seen that the sample sprayed with the enzyme is significantly swollen due to the action of the enzyme as compared to the l / g blank. The amount of swelling differs depending on the type of enzyme. Amylase and protease have larger swelling amounts than other lipases and cellulases. The specific volume is about 7 ml / g, which is far from the standard of 3.5 ml / g for squid and kata-yaki, and far exceeds the standard of 4 ml / g for soft and uki. In addition, rice confectionery dough that has been subjected to an enzymatic action not only expands in volume as typified by its specific volume, but also has an increased area when viewed two-dimensionally. Here, the volume of the roasted rice confectionery dough was measured using an oil displacement method. In addition, the cracked rice crackers expanded by these enzymes did not impair the taste and aroma peculiar to rice crackers due to the action of the enzymes.

Example 2 FIG. 2 is a graph showing the relationship between the amount of enzyme and the specific volume of unbaked dough when amylase and protease are used as enzymes. The enzyme amount on the horizontal axis in FIG. 2 is the amount of the enzyme dissolved in the aqueous solution to be sprayed. It can be seen that there is a relationship that the specific volume increases as the amount of the enzyme increases. Thus, the volume of the roasted rice confection can be adjusted by adjusting the amount of the enzyme used. In other words, it means that the target specific volume of the rice cracker, that is, the degree of softening of the rice cracker can be controlled by adjusting the amount of the enzyme used.

(Example 3) FIG. 3 shows that dough made of ground water, which is relatively frequently used in the rice cracker manufacturing industry, was subjected to five kinds of enzymes, and thereafter, the dough was manufactured as described above. This is the specific volume of unbaked dough. "Water ground flour" is rice flour crushed by passing it with water through the gap between two rotating grinders. Due to its fine particle size, crackers with a unique soft texture can be manufactured. In the case where the ground water powder having a smaller particle size than that of the pressed powder is used, it is not as large as the case of using the pressed powder shown in FIG. 1, but as is clear from FIG. Seen in By using enzymes (protease, amylase) from the blank having a specific volume of about 3 ml / g, the specific volume of the uki substances that are felt as soft became 4 ml / g or more. From this, it was confirmed that even in the case of ground water, further softening was possible.

(Comparative Example) In Example 4, instead of applying the enzyme to the rice cracker dough after molding, when kneading the steamed rice cracker dough with a kneading machine, the powdery enzyme was added to the rice cracker dough. Added to the dough and kneaded. Other than that, I made a cracker in the same way. Table 4 shows the enzymes used.

[0025]

[Table 4] 酵素 General name of enzyme used Enzyme activity (unit / g) ───────── ──────────────── Cellulase 2,000 Alkaline protease 1,000,000 Acid protease 100,000 Lipase 500,000 Amylase 15,000 ────────── ───────────────

As a result, almost no effect could be confirmed with enzymes other than lipase. In addition, the lipase which had an effect, the rice confectionery dough immediately after the kneading machine had physical properties that could be roll-formed, but became a rice confectionery dough that was completely unsuitable for roll-forming while being transferred to roll-forming. I have. That is, the rice confectionery dough becomes semi-paste-like and adheres to a conveyor belt during rolling and molding, so that rolling and molding cannot be performed. When the enzyme is added by a kneading machine, the reaction time includes a time until the rolling and shaping by the stretching machine and a time when the cut-out residue generated during the rolling and shaping is returned to the kneading machine again. The former time is easily controllable, while the latter time is only statistically calculable because the rice cake circulates many times between the kneading machine and the rolling machine, and the control over rice cake details is not Very difficult and difficult.

[0027]

As described above, according to the present invention, a softer rice cracker can be obtained by a simple treatment of the rice cracker dough, so that the milling step and the subsequent steps can be hardly changed. It becomes possible to easily manufacture softer rice crackers.

[Brief description of drawings]

FIG. 1 shows the specific volume of unbaked dough that was produced by subjecting an enzyme to a dough manufactured by pressure-indentation and then manufactured as described above.

FIG. 2 is a graph showing the relationship between the amount of enzyme and the specific volume of unglazed dough when amylase and protease are used as the enzyme.

FIG. 3 shows the specific volume of unbaked dough produced by subjecting five types of enzymes to a dough made of ground water, and then producing the same as described above.

Claims (5)

[Claims] 1. A process for obtaining rice confectionery dough from raw rice, a process for forming rice confectionery dough, a process for drying a molded product of rice confectionery dough, and heating and drying the dried molded product. And a method of producing rice crackers having a step of seasoning,
A method for producing a rice cracker, comprising heating the rice cracker dough after adding an enzyme to the rice cracker dough. 2. The method for producing a rice cracker according to claim 2, wherein an aqueous solution of the enzyme is attached to the molded article of the rice cracker dough. 3. The method for producing a rice cracker according to claim 2, wherein the enzyme solution is sprayed or sprayed on the molded article of the rice cracker dough. 4. The method for producing rice confectionery according to claim 2, wherein the molded product of rice confectionery dough is immersed in an enzyme solution. 5. The method for producing rice crackers according to claim 1, wherein the enzyme is at least one of a protease, a starch-degrading enzyme, and a cellulose-degrading enzyme.