JPH099875A - Production of japanese cracker - Google Patents

Abstract

PURPOSE: To provide a method for producing a wet Japanese cracker having only a dried surface and the interior thereof impregnated with a seasoning ingredient in a liquid state. CONSTITUTION: A step for impregnating a seasoning ingredient into a baked dough 7a is carried out by jetting a prescribed amount of a heated seasoning in the form of a shower from the upper part of the baked dough while housing the baked dough 7a in a rotating drum 12 and rotating the baked dough 7a, impregnating the baked dough 7a with a nearly constant amount of a seasoning ingredient and producing a wet Japanese cracker without unevenness in a method for steaming, kneading and converting a raw material rice flour into the shape of a rice cake, then forming the resultant material into a prescribed shape, primarily drying the formed material, providing a dough, secondarily drying the dough, baking the dough, impregnating the interior of the dough with a seasoning ingredient before the baked dough 7a is cooled, drying only the surface thereof and producing the Japanese cracker in a state thereof impregnated with the seasoning ingredient in a liquid state.

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 so-called "wet rice cracker" in which only the surface is dried and the seasoning components are impregnated in a liquid state.

[0002]

2. Description of the Related Art Conventionally, raw rice flour (powder of glutinous rice) is steamed and kneaded to form a rice cake, which is molded into a predetermined shape and then primary dried to form a dough, which is secondarily dried and post-baked. , The manufacturing method of manufacturing a "wet rice cracker" in which the seasoning component is impregnated in the baked dough before it cools and only the surface is dried to impregnate the seasoning component in a liquid state For example, it is disclosed in Japanese Examined Patent Publication No. 4-36659 (Japanese Patent Laid-Open No. 2-60553).

[0003]

In the above conventional manufacturing method, as a means for impregnating a seasoning component into the baked dough before it cools, a liquid seasoning such as soy sauce or liquid miso is used. It is done by so-called "dip pickling" in which it is immersed for about 5 to 8 seconds. Therefore, there is unevenness in the penetration of the seasoning into the dough due to the time difference between the part where the dough is first dipped in the seasoning and the part where the dough is dipped last, and product unevenness is likely to occur in the finished wet rice cracker. There was a problem. Further, there is a problem that the product is easily damaged during storage due to the unevenness of the product.

The present invention has been made in order to solve the above problems, and a method for producing a wet rice cracker having no unevenness by impregnating baked dough with a constant amount of seasoning without unevenness. The purpose is to provide.

[0005]

[Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention comprises steaming and kneading raw material rice flour to form a rice cake, molding this into a predetermined shape, and then primary-drying it into a dough. The dough is secondarily dried and post-baked, and before the baked dough cools, the seasoning ingredients are impregnated into the dough,
In the method for producing a rice cracker in which only the surface is dried and seasoning ingredients are impregnated in a liquid state, the step of impregnating the seasoning ingredients in the baked dough is stored in a rotating drum. While rotating, a certain amount of heated seasoning is sprayed from above to make a shower, so that the baked dough is impregnated with a substantially constant amount of the seasoning component.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the process for producing a rice cracker according to the present invention will be described in detail with reference to FIG. Raw rice flour 1 is
It is milled non-glutinous rice and is similar to the conventional rice cracker material. The raw material rice flour 1 is steamed and kneaded by a steamer, and steamed and kneaded 2 to make the raw material into a rice cake-like material 3. This mochi-shaped cake 3 is spread with a roller to a certain thickness, and it is formed into a predetermined shape (for example, circle, square, bar, etc.)
After being molded into, it is first dried 4 to form a rice cracker dough 5. The dough 5 is secondarily dried 6 and then baked 7. Before the baked dough is cooled, the heated seasoning component is sprayed 8 to impregnate the dough. Then, only the surface thereof is dried 9 to produce a rice cracker product (wet rice cracker) 10 in which a seasoning component is impregnated in a liquid state, which is packaged and shipped 11.

[0007] In the above-mentioned senbei manufacturing process, the temperature of the baking 7 may be 80 to 100 ° C as in the conventional baking of rice crackers. Further, the seasoning component may be soy sauce, liquid miso or the like, as well as various liquid seasonings, and these may be used as a mixture. Furthermore, the time for drying only the surface 9 may be about 10 to 20 minutes.

[0008]

EXAMPLE In the present invention, the step of injecting 8 the heated seasoning component into the baked dough to impregnate the dough with the seasoning component is carried out by, for example, the apparatus shown in FIG. .

In FIG. 1, reference numeral 12 is a rotary mesh drum which is arranged horizontally and rotates in the vertical (arrow) direction and is made of a stainless mesh body. This rotary net drum 12
Is a side frame 12a, 1 which is also made of a net at both left and right ends.
2a is provided, and the side openings 12b, 12a, 12a,
12b is opened. Then, the lower portion of the rotary net drum 12 is supported by a plurality of rotary rollers (not shown), and these rotary rollers are rotated, so that the rotary net drum 12 containing the baked dough 7a has a rotation center O.
It is designed to rotate in a predetermined direction around.

A seasoning supply pipe 13 is provided so as to penetrate between the side openings 12b and 12b. A plurality of seasoning supply pipes 13 are arranged downward in the rotary net drum 12 (three in the drawing). ) Nozzle 14 is attached, and a fixed amount of heated seasoning is sprayed from this nozzle 14 in a shower shape. Rotating net drum 1
On the lower side of 2, a surplus seasoning recovery tank 15 for receiving and recovering the seasoning sprayed from the nozzle 14 and not impregnated into the baked dough 7a and falling from the lower part of the rotary net drum 12 is collected.
Are arranged.

In the device for injecting the heated seasoning component 8 onto the baked dough 7a having such a structure, a large number of baked doughs 7a are accommodated in the rotary net drum 12 without being cooled. Rotate about the rotation center O. Then, a large number of baked dough 7a rolls while being inverted at the bottom of the rotary net drum 12, and the rolled dough 7a is heated by the seasoning supply pipe 13 from above. A certain amount of seasoning is sprayed from the nozzle 14 in a shower shape. Then, the baked dough 7a is substantially uniformly impregnated with a substantially constant amount of the seasoning component. The seasoning not impregnated into the dough 7a falls from the lower part of the rotary net drum 12 and is stored in the excess seasoning collection tank 15, collected and reused.

Thereafter, the injection of the seasoning from the nozzle 14 is stopped, the rotation of the rotary net drum 12 is stopped, the seasoning-impregnated dough 7a is taken out from the rotary net drum 12, and only the surface is dried 9 Then, the rice cracker product (wet rice cracker) 10 in which the seasoning component is impregnated in a liquid state is completed, and this is packaged and shipped 11.

The wet rice cracker thus produced has a substantially constant amount of the seasoning component impregnated therein, which makes it possible to produce a wet rice cracker having no unevenness, and at the same time, to each rice cracker. The product is not damaged during storage because it is even.

In the above manufacturing process and manufacturing apparatus, the case where the present invention is applied to a rice cracker has been described.
The present invention can be similarly applied to rice crackers other than rice crackers, such as rice crackers and hail. In that case, it goes without saying that the rotation speed of the rotary net drum 12, the strength of the seasoning sprayed from the nozzle 14, the spraying time, and the like are appropriately adjusted.

[0015]

As described above, according to the method for producing a rice cracker of the present invention, the raw rice powder is steamed and kneaded to form a rice cake, which is then molded into a predetermined shape and then primary dried to obtain a dough. The dough is secondarily dried and post-baked, and before the baked dough cools, the seasoning ingredients are impregnated into the dough,
Among the methods of manufacturing a rice cracker in which only the surface is dried and the seasoning ingredients are impregnated in a liquid state, the step of impregnating the seasoning ingredients in the baked dough is carried out by storing the baked dough in a rotary drum. While rotating, a certain amount of heated seasoning was sprayed from above to make it impregnate the baked dough with an almost constant amount of seasoning ingredients. The ingredients are almost uniformly impregnated in a fixed amount, and a leaky rice cracker with no unevenness can be produced. Since the product has no unevenness, the product is less likely to be damaged during storage.

[Brief description of drawings]

FIG. 1 is a perspective view of a main part of a rice cracker manufacturing apparatus according to the present invention.

FIG. 2 is a process diagram of a method for manufacturing a rice cracker according to the present invention.

[Explanation of symbols]

 1 Raw rice flour milled with non-glutinous rice 2 Steam kneading of raw rice flour 3 Mochi formation 4 Primary drying after molding 5 Rice cracker dough 6 Secondary drying of dough 7 Baking of dough 7a Baked dough 8 Seasoning of baked dough Spraying 9 Drying only the surface 10 Wet rice cracker product 11 Packaging and shipping 12 Rotating net drum 12a Side frame 12b Side opening 13 Seasoning supply pipe 14 Nozzle 15 Excess seasoning collection tank O Rotating center of rotating net drum

Claims (1)

[Claims] 1. A raw rice flour is steamed and kneaded to form a rice cake, which is then molded into a predetermined shape and then primary dried to form a dough, which is secondarily dried and post-baked, and the baked dough is cooled. Before that, impregnate the dough with seasoning ingredients,
In the method for producing a rice cracker in which only the surface is dried and the seasoning component is impregnated in a liquid state, the step of impregnating the seasoning component in the baked dough is carried out by accommodating the baked dough in a rotary drum. A method for producing a rice cracker, characterized in that a certain amount of heated seasoning is sprayed in a shower form from above while rotating to impregnate a baked dough with a substantially certain amount of seasoning components. .