JPH0928297A - Hardening accelerator for rice cake confectionery and production of rice cake confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a hardening accelerator for rice cake confectionery which can promote the hardening of the cake paste without giving damage to the intrinsic taste and flavor of rice cake with no adverse effect on puffing of rice cake paste. SOLUTION: Glutinous rice, non-glutinous rice or their powders are used to prepare rice cake paste and the paste is formed in a prescribed shape, and baked or fried to produce rice cake confectionery. A hardening accelerator for rice cake paste comprising high amylose corn starch containing >=50% of amylose in the α-form is added to the rice case paste in an amount of 1-10wt.% on the solid basis of the total raw materials.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a hail, an oyster,
When manufacturing rice crackers such as rice crackers and persimmon seeds, a rice cracker that promotes the curing process of the rice cake dough to facilitate the work such as cutting or die cutting to improve the production efficiency of rice crackers. The present invention relates to a dough hardening accelerator and a method for producing rice crackers using the same.

[0002]

BACKGROUND OF THE INVENTION Rice crackers such as hail, rice crackers, rice crackers, and persimmon seeds are made from glutinous rice, glutinous rice, or their flours as a main raw material, and then the mochi dough is molded into a predetermined shape. Manufactured by baking or frying.

In more detail, hail, oyster,
In the case of persimmon seeds, glutinous rice is used as a main raw material, which is soaked in water, drained, steamed in a steamer and put in a mochi-making machine to make a mochi dough. This mochi dough is kneaded into a stick shape by a kneading machine, or put in a box or the like to be molded, which is rapidly cooled to 2 to 5 ° C. and left to harden for 2 to 4 days. Slice the hardened dough into each shape with a cutting machine, and dry with a sun or ventilation dryer until the water content is around 20%.
Bake at 00-260 ° C, apply seasonings such as oil and soy sauce to finish, and further dry if necessary to obtain a product.

In rice crackers, non-glutinous rice is used as a main raw material, which is washed with water and then milled. This rice flour is put into a kneading machine, water is added, and it is kneaded for 5 to 10 minutes. The thus-gelatinized dough is taken out, immediately put into a kneading machine to form a mochi, cooled to 60 to 65 ° C in water, and then again kneading machine to make a mochi dough. This is rolled into a plate and molded by die cutting. 70 ~ 7 of this molding material
First dry with hot air of 5 ° C, temporarily stop drying at a water content of about 20%, let stand for 10 to 20 hours at room temperature, and secondly dry with hot air of 70 to 75 ° C, water 10
Drying ends at ~ 15%. 2 pieces of this dried molding material
Bake at 00-260 ° C, apply seasoning liquid and finish to make a product.

As described above, glutinous rice, non-glutinous rice, or flour thereof is used as a raw material for rice crackers, but depending on the product, it is necessary to improve puffability, curability, texture, and the like.
Raw starch and / or modified starch such as waxy corn starch and tapioca starch may be added.

[0006]

[Problems to be Solved by the Invention]
When making persimmon seeds, it is necessary to refrigerate and cure the mochi dough for 2 to 4 days in order to make it easier to cut, but this requires electricity costs to operate the refrigerator and also rice. There is a problem that it causes a decrease in the production efficiency of confectionery.

[0007] It has also been attempted to solve the above problems by adding raw starch and / or modified starch such as waxy corn starch and tapioca starch. Alternatively, when a large amount of modified starch is added, the rice flavor peculiar to rice crackers tends to be impaired.

[0008] Furthermore, it has been attempted to accelerate the hardening of the rice cake dough by adding a large amount of highly aging starch such as cornstarch and potato starch, which causes the puffing property which is a characteristic of rice crackers. Since it deteriorates, it was not preferable in terms of quality of rice crackers.

Therefore, an object of the present invention is to provide a curing accelerator for rice cake dough, which can accelerate the curing of rice cake dough without impairing the original flavor of the rice cake and without adversely affecting the puffability. And to provide a method for producing rice crackers using the same.

[0010]

In order to achieve the above object, the hardening accelerator for rice confectionery of the present invention contains, as an active ingredient, high amylose cornstarch having an amylose content of 50% or more, which has been pregelatinized.

Further, the method for producing rice crackers according to the present invention comprises glutinous rice,
Mochi dough is produced by using non-glutinous rice or their flour as a main raw material, and this mochi dough is molded into a predetermined shape, and then baked or fried in the method for producing a rice cracker.
High amylose cornstarch having a modified amylose content of 50% or more is used in an amount of 1 to 10 based on the total solid content of the raw material.
It is characterized in that it is contained in a weight percentage.

According to the present invention, the high amylose cornstarch having an amylose content of 50% or more, which has been pregelatinized, is used as a curing accelerator in the rice cake raw material from the beginning or in the rice cake dough prepared from the rice cake raw material. By containing it in a proportion of 1 to 10% by weight, preferably 2 to 8% by weight, based on the entire raw material solid content, an effect of shortening the curing time of the dough is obtained, thereby improving the production efficiency of rice crackers. be able to. In addition, since the addition of a small amount as described above is effective, the original flavor of rice crackers is not impaired and the puffability is not adversely affected.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as the main raw material for rice crackers, one or more selected from glutinous rice, glutinous rice, and their flours are selected and used according to the type of product. In addition to this, raw starch and / or modified starch such as waxy corn starch, corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch and the like can be appropriately selected and added as the rice confectionery raw material.

The effect enhancer for rice cracker dough of the present invention comprises high amylose cornstarch having an amylose content of 50% or more which has been α-treated. This α-amylose high amylose cornstarch has an amylose content of 50% or more. High amylose cornstarch, drum dryer,
It can be produced by rapidly gelatinizing and drying using a spray dryer or the like, and then pulverizing.

The effect accelerator for rice confectionery dough consisting of pregelatinized high amylose corn starch may be added from the beginning at the stage of preparing the rice confectionery raw material, or may be kneaded after steaming the raw material to prepare the rice cake dough. Although possible, it is preferable to add it from the beginning at the stage of preparing rice cracker raw materials.

[0016] The amount of the above-mentioned effect promoter for rice cake dough added is 1 to 10% by weight, preferably 2 to 10% by weight based on the total solid content of the raw material.
It is set to 8% by weight. If the amount of addition is less than 1% by weight based on the total solid content of the raw material, the curing-promoting effect of mochi dough cannot be sufficiently obtained, and if it exceeds 10% by weight, the cured dough becomes brittle, and after baking or frying. It is not preferable because the swelling property of is worse.

The method for producing rice crackers according to the present invention is the same as the conventional method for producing rice crackers except that the curing accelerator for rice cracker dough is contained in the rice cake dough. It can be manufactured by the corresponding process as described above.

[0018]

Example A mixture of the compounds shown in Table 1 was put in an electric rice cake making machine, steamed and then kneaded to prepare a rice cake dough. Pack this mochi dough into an acrylic rectangular parallelepiped case (25 mm x 25 mm x 195 mm) so that air bubbles do not enter,
It was stored refrigerated for 24 to 72 hours in a refrigerator at 5 ° C. In this way, the mochi dough that was stored in the refrigerator and hardened was sliced into slices having a thickness of 2 mm, dried overnight at room temperature, and then baked at 220 ° C. while applying a seasoning such as soy sauce to produce an okaki.

[0019]

[Table 1]

In the above, the refrigerating time is 24 hours and 48 hours.
The hardness of the rice cake dough at the time of 72 hours was measured by the breaking test with a rheometer. That is, the cured rice cake dough is sliced into blocks with a thickness of 15 mm, and the blocks are subjected to a breaking test with a rheometer equipped with a cutter knife type plunger at a speed of 5 mm / sec. The load (kg) was defined as the hardness of the dough.

When the refrigerating time is set to 24 hours, 48 hours, and 72 hours, the expansion rate after baking is expressed by the following formula 1.
Each asked by. The dough volume in Equation 1 was determined by the substitution method using rapeseed. Table 2 shows the results.

[0022]

[Equation 1] Expansion rate = (volume of dough after baking) / (volume of dry dough before baking)

[0023]

[Table 2]

From the results shown in Table 2, the test plots No. 2 and No. 3, that is, α-ized high-amylose corn starch, were each added to 2
% And 5%, it is understood that the effect of accelerating the hardening of the rice cake dough can be obtained without lowering the expansion rate.

[0025]

As described above, when the curing accelerator for a rice cracker dough of the present invention is used, it is 1 to 1 with respect to the whole rice cracker raw material.
Addition of a relatively small amount of 0% by weight can accelerate hardening of rice cake dough for rice crackers, improve production efficiency of rice crackers, and reduce manufacturing costs. Further, since the addition of a small amount as described above is sufficient, the original flavor of rice crackers is not impaired, the expansion rate is not lowered, and good quality can be maintained.

Claims (3)

[Claims] 1. A hardening accelerator for rice cake dough, comprising a high amylose cornstarch having an amylose content of 50% or more, which has been pregelatinized, as an active ingredient. 2. A method for producing a rice cracker, which comprises producing glutinous rice, non-glutinous rice, or a flour thereof as a main raw material, molding the rice cake dough into a predetermined shape, and then baking or fried the rice cake dough. Amylose content of α-treated 5
A method for producing a rice cracker, which comprises containing 0% or more of high-amylose cornstarch in an amount of 1 to 10% by weight based on the entire raw solid content. 3. The raw material according to claim 2, further comprising at least one raw starch and / or modified starch selected from waxy corn starch, corn starch, tapioca starch, potato starch, sweet potato starch, and wheat starch. How to make rice crackers.