JPH0998720A - Production of medium-raw japanese rice cracker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain medium-raw Japanese rice cracker with soft character and dampish feeling as a whole by sticking a nozzle into plain-baked Japanese cracker 1 followed by injecting the cracker with a seasoning liquor through the nozzle. SOLUTION: A needle-like nozzle 2 is stuck into plain-baked Japanese cracker 1 followed by injecting the cracker 1 with a seasoning liquor through the nozzle 2 to effect filling the cracker with the seasoning liquor. Owing to the water content in the seasoning liquor, the cracker turns into a medium-raw state, effecting soft palate feeling with dampishness as a whole. When the moisture content of the final medium-raw Japanese rice cracker is 10-40wt.% or so, it is not sticky and retains its shapability.

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 medium-sized oyster having a moist feel and a soft texture.

[0002]

2. Description of the Related Art A well-known rice cracker is used to make seeds and dough by a conventional method, and then the baked rice cracker dough is immediately put into a liquid seasoning liquid such as soy sauce or liquid miso without cooling. There is known a method of producing a raw senbei rice cracker which is soaked, the seasoning liquid is allowed to soak into the texture of the rice cracker, and only the surface is slightly dried to give the whole rice cracker a moist feeling and a soft texture.

[0003]

However, this known example has the following drawbacks especially in the case of the oyster. a. The amount of seasoning liquid impregnated is not constant due to changes in the temperature of the dough and seasoning liquid, resulting in variations in taste. b. The variable amount of the seasoning liquid impregnation is limited. c. Since the hot dough is dipped in the seasoning liquid, deterioration of the seasoning liquid is accelerated. d. It is difficult to impregnate the dough with seasoning liquid having a high concentration. e. Emulsified nectar with added oil is difficult to impregnate into the dough.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above problems, and the structural features thereof are as follows. 1. Bake the oysters according to the usual method, then insert a nozzle into the baked unglazed oysters and inject the seasoning solution into the unglazed oysters through this nozzle. A method of making raw oysters that makes you feel. 2. The seasoning liquid is a seasoning liquid having a high water content such as soy sauce, sauce, dressing and taste, and the intensity of the taste is adjusted by the amount and concentration of the infused seasoning liquid. Manufacturing method.

3. The method for producing a medium-sized oyster according to 1 or 2, wherein the seasoning liquid is filled with one or a plurality of nozzles. 4. The method for producing a medium-sized oyster according to 1 or 2 or 3 above, wherein the surface of the unglazed oyster after injecting the seasoning liquid is topped. 5. 5. The method for producing a medium-sized raw oyster according to 1 or 2 or 3 or 4 above, wherein the surface of the unglazed oyster is thinly dried after the seasoning liquid is injected or sprinkled.

[0006]

The medium okaki produced by the above-mentioned production method has the seasoning liquid spread throughout the okaki, and exhibits a soft and moist feeling as a whole. You can eat it as it is, or in the summer, chill it in the refrigerator.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Pulverized rice flour or round grains are steamed or steamed, then moistened and molded into a container, which is then placed in a refrigerator to cool and then dried. After that, perform humidity control (nekase) and cultivate. The production method up to this point is carried out by a conventional method for producing oysters. Next, as shown in FIG.
The needle-shaped nozzle 2 is inserted into the unglazed oyster 1 baked by the above manufacturing method, and the seasoning liquid is filled into the unglazed oyster 1 from this nozzle 2. During this filling, the unglazed oyster 1 may or may not have the temperature for cultivation, but if there is some temperature, the penetration and diffusivity will improve in relation to the viscosity of the seasoning liquid. The pouring depends on the size of the oyster, but if it is done rapidly in a short time, it will be locally filled, and the seasoning liquid may not evenly diffuse. Therefore, the temperature of the unglazed oyster 1 and the concentration, specific gravity, etc. Determined by In addition, when the seasoning liquid is injected, if the uniform diffusion takes a long time to inject from one location due to the size of the oyster and the like, the injection may be performed from a plurality of nozzles.

Next, the same or different seasoning liquid or yellow powder, bean powder, chocolate or the like is put on the surface of the dough after pouring the seasoning liquid, and then the surface of the unglazed oyster 1 is lightly dried. In the conventional case, this drying is to prevent problems such as stickiness in the next packaging step, and is performed by forced or natural drying. The amount of the seasoning liquid impregnated is preferably 10% or more for the moisture content in order to keep the whole unglazed oyster 1 in a wet state and to make it a so-called middle-aged one. However, if the amount is too large, the shape retention of the unglazed rice cake 1 is deteriorated and stickiness occurs, so about 10 to 40% is a practical range as a product. The okaki produced by the above-mentioned production method is preferably individually packaged and transferred to distribution.

Example 1 A seed and a dough were prepared by a conventional method using polished glutinous rice, and baked to make a porous unglazed okaki 1 containing air bubbles in the tissue. The liquid was poured into the unglazed dough at a weight ratio of 20 to 150%, and the seasoning liquid was diffused to give the entire okaki a moist and soft texture. Examples of seasoning liquids used in this example are shown in Tables 1 and 2.
The flow of the above embodiment is as follows. Non-glutinous rice → Milling or round grains → Steaming or steaming → Rice cake making → Container type included →
Refrigerator → Cut molding → Drying → Nakase (humidity control) → Baiyaki → Boiled okaki → Inject seasoning liquid into dough → Dough surface seasoning overlay → Dry only surface → Packing

[0010]

[Table 1] (Below margin)

[0011]

[Table 2]

[0012]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, the seasoning liquid is injected into the unglazed oyster using the nozzle, and the oyster is diffusively impregnated to form the oyster in a neutral state. As a result, the following effects can be obtained. a. Even if the amount of seasoning liquid impregnated changes between the temperature of the dough and the seasoning liquid, there is no variation. b. It is easy to adjust the impregnation amount of the seasoning liquid. c. Since hot dough cannot be soaked in seasoning liquid, deterioration of seasoning liquid is small. d. Even a seasoning liquid with a high concentration can be easily impregnated into the dough. e. Even emulsifying nectar with oil added can be easily impregnated into the dough.

[Brief description of drawings]

FIG. 1 is an explanatory diagram of an embodiment of the present invention.

[Explanation of symbols]

 1 unglazed okaki 2 nozzles

[Procedure amendment]

[Submission date] October 16, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0003

[Correction method] Change

[Correction contents]

[0003]

However, this known example has the following drawbacks. a. The amount of seasoning liquid impregnated is not constant due to changes in the temperature of the dough and seasoning liquid, resulting in variations in taste. b. The variable amount of the seasoning liquid impregnation is limited. c. Since the hot dough is dipped in the seasoning liquid, deterioration of the seasoning liquid is accelerated. d. It is difficult to impregnate the dough with seasoning liquid having a high concentration. e. Emulsified nectar with added oil is difficult to impregnate into the dough.

Claims (5)

[Claims] 1. An okaki is baked by a conventional method, and then a nozzle is pierced into the baked oyster oyster to inject the seasoning solution into the unglazed oyster from this nozzle. A method of making a medium-sized oyster that has a soft texture. 2. The seasoning liquid is a seasoning liquid having a high water content such as soy sauce, sauce, dressing and taste, and the strength of the taste is adjusted by the amount and concentration of the infused seasoning liquid. 1. The method for producing raw oysters according to 1. 3. The method for producing a medium-sized raw oyster according to claim 1, wherein the seasoning liquid is filled with one or a plurality of nozzles. 4. The method for producing a medium-sized oyster according to claim 1, 2 or 3, wherein the surface of the unglazed oyster after the injection of the seasoning liquid is covered. 5. The method for producing a medium-sized oyster according to claim 1, 2 or 3 or 4, wherein the surface of the unglazed oyster is thinly dried after the seasoning liquid is injected or after the overcoating.