JPH11103781A - Production of rice cake confectionary using trehalose - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method for rice cake confectionery that has comfortable disintegration and soft texture in the mouth and shows the appearance having irregular bubbles on the dough surfaces just as observed in conventional hand-made products. SOLUTION: In this production of rice cake confectionery using trehalose, the dried dough pieces (discs of several inches) for rice cake confectionery prepared by the conventional process are coated with a trehalose solution on their surfaces, further dried and baked to generate bubbles on the dough surfaces. In another embodiment, the rice cake dough prepared by the usual method is made into two-laminar sheets, pin-holes are bored on the sheets of the rice cake dough, clicked, dried. Then, the resultant rice cake dried dough pieces are coated with a trehalose solution on their surface, additionally dried and baked to form bubbles on the dough surfaces thereby producing the objective rice cake confectionery.

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 rice confectionery, and more particularly to a method for adhering a trehalose solution to dried rice confectionery dough, drying the trehalose solution, and then baking the dried confectionery. The present invention relates to a method for preparing a rice cracker having (buku).

[0002]

2. Description of the Related Art Conventionally, when improving and adjusting the texture in a method of producing rice confectionery, generally, a method of adjusting the milling particle size as a raw material, adjustment by increasing or decreasing the water content during cooking, and adjustment of kneading. , An adjustment method using additives such as sugar, salt, oil, and the like, and an adjustment method using replacement of different grains, starch, etc. with rice.

According to Japanese Patent Application Laid-Open No. 55-74756, based on the current situation, a salt solution, an acetic acid solution, and a sugar solution are attached to rice confectionery dough before baking, and then the baking process is performed. A method of increasing the size and reducing the texture is disclosed.

Japanese Patent Application Laid-Open No. 54-105273 discloses a method in which salted water or a liquid seasoning such as soy sauce is applied to one side of dried dough rice confectionery and baked.

In Japanese Patent Application Laid-Open No. Hei 9-205992, an aqueous solution of an enzyme is sprayed on the surface of a rice confectionery dough.
A method for performing drying and firing is disclosed.

Japanese Patent No. 2632342 discloses a method of manufacturing hollow rice confectionery, in which two rolled sheet doughs manufactured in a usual manner are laminated, die-cut into a desired shape, and then dried, seasoning liquid is applied, and baked. A production method for making hollow rice crackers by performing each step is disclosed.

[0007]

The method for improving and adjusting the texture in the rice confectionery production method provided as the prior art includes a method for adjusting the fineness of the milling particle size as a raw material, and an increase and decrease in the water content during steaming. By adjusting the amount of kneading, adjusting by adding additives such as sugar, salt, oil, etc., and adjusting by replacing rice with heterogeneous cereals or starch, etc. In the manufacture of rice confectionery, which is concentrated in parts and requires about 2 to 4 days from preparation to finishing, there is a problem that troubles in actual production are delayed and the risk is large.

[0008] JP-A-55-74756 discloses a method in which a salt solution, an acetic acid solution, and a sugar solution are applied to dried rice confectionery cake before baking, followed by baking.
In the method of applying salt water or a liquid seasoning such as soy sauce to one side of the dried dough rice confectionery No. 3 and baking it, salt,
Acetic acid, saccharides, soy sauce, etc. have a problem that if they exceed a concentration that greatly affects the taste, they will be too salty, too sweet, too sour, etc. Then, the effect on process equipment,
In other words, there is a problem that it is not suitable for mass production because management and maintenance of equipment due to rust and corrosion are difficult.

Further, in the method of spraying an aqueous solution of an enzyme onto the surface of a rice confectionery molding dough disclosed in Japanese Patent Application Laid-Open No. 9-205992, and then drying and baking, the enzyme itself is difficult to handle, and a stable effect cannot be obtained. In addition, there was a problem that profitability was not met in terms of cost.

Japanese Patent No. 2632342 discloses a method of manufacturing hollow rice confectionery, which comprises stacking two sheet-like doughs produced in a usual manner, die-cutting into a desired shape, and then drying, applying a seasoning liquid, and baking. A method for producing hollow rice confectionery by performing the respective steps, wherein a seasoning liquid is applied to the overlaid doughs before baking to obtain hollow rice confectionery.

[0011] The rice confection obtained by this method does not transmit the heat required for regelatinization of the starch during baking to the dough inside the hollow body, and the steam stored between the upper and lower doughs The force causes expansion. For this reason, the dough inside the hollow rice confection obtained was insufficient in re-gelatinization of the starch, and the texture was not good as a rice confection as a gully.

The present invention has solved the problems of these conventional techniques, that is, the surface of dried rice confectionery dough produced by a conventional method or the dried rice confectionery dough having a two-layer structure with a pinhole. The trehalose solution is adhered to the confectionery, dried, and baked, so that a large number of bubbles are formed on the surface of the rice confectionery dough.
The heat necessary for gelatinization of starch is also transmitted to the dough inside, so that it melts well in the mouth and has a soft texture, and the appearance is similar to that of traditional hand-baked rice crackers It is an object of the present invention to provide a method for producing rice confections in which irregular bubbles are formed.

[0013]

Means for Solving the Problems In view of the above situation, the present inventors have conducted intensive studies and found that a 5-10% by weight trehalose solution was applied to the surface of a dried rice confectionery conventionally prepared by a conventional method. After drying, it was found that drying and baking produced moderate bubble rice crackers.

That is, according to the rice confectionery manufacturing method of the present invention, a trehalose solution is adhered to the surface of a rice confectionery dried dough prepared by an ordinary method, dried, and baked to form bubbles on the dough surface. It forms rice confections that are produced.

Further, in the rice cracker manufacturing method of the present invention, the rice cracker dough prepared by a conventional method is formed into a sheet having a two-layer structure, a pinhole is formed in the sheet cracker dough, and the rice cracker is cut out. A trehalose solution is adhered to the surface of the dried rice confectionery dried dough, dried, and then baked to form rice confectionery that generates bubbles on the dough surface.

Trehalose has two molecules of glucose α, α
It is a non-reducing disaccharide linked by -1, 1 and has a high quality sweetness, and its sweetness is about half that of sugar.

Trehalose is a carbohydrate widely present in natural plants and microorganisms such as mushrooms, seaweeds and shrimps, but the effect of trehalose in the present invention is an extract from these organisms. Even if the product is obtained by treating starch with an enzyme, its production method does not need to be particularly limited.

Trehalose is recognized as having various effects, and has various effects such as prevention of starch aging, prevention of protein denaturation, and prevention of moisture absorption (with stickiness).

[0019] Other raw materials such as joshin flour, waxy corn starch, potato starch, etc., are commonly used in the production of rice crackers.

[0020]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The manufacturing method of the present invention will be described below. First, a main raw material consisting of Joshin flour, waxy corn starch, and potato starch was charged into a steamer, and salt was added to the main raw material to perform steaming.

The purpose of adding salt here is to increase the swelling ratio and to improve the texture, but even if it is not used, the method of the present invention is not so affected. The fresh flour is fine rice flour in which glutinous rice is immersed, absorbed, and pulverized, and is not particularly limited as long as it is rice flour.

The steamed dumplings are cooled and then kneaded. The dumpling was rolled into a sheet by a rolling roll, and the sheet material was cut out.

In the present invention, the shape is not particularly limited, but in the present invention, the die is cut into a circular shape of 80 mm. If the thickness of the material is too large, poor expansion may occur in the subsequent baking process. Therefore, when the material is cut out in a circular shape of 80 mm, the weight per sheet is desirably 12 g or less at a water content of 49%.

The cut dough is immediately put into a shelf dryer and dried until the water content reaches 19 to 20%.

Thereafter, a warming / humidifying step called "kneading" was performed, and drying was performed again with a shelf drier until the water content became 13%, and kneading was performed for about 1 hour.

[0026] The dried nekase finally has a water content of 1
If it is in the range of 2 to 14%, the effect of the present invention is not impaired.

5% by weight salt solution, 5
A 10% by weight trehalose solution and white soy sauce (17% salt content) were adhered.

[0028]

[Action] In general, rice cake dried dough has low moisture,
Aging is gradually progressing. As the dough ages, the degree of appearance of small bubbles (small buds) at the stage of baking these dried doughs decreases with time. That is, in order to generate small bubbles (small buds) of rice confectionery, in addition to adjusting the water content (baking with high water content), how to prevent aging is also a major problem.

Conventionally, in a method of baking a dried dough having a higher moisture content than usual, the moisture is not easily removed, and often the texture becomes fresh, and a high quality rice confection cannot be obtained. Here, the present inventor uses trehalose, which has an anti-aging effect of starch, to perform surface treatment on the dried rice confectionery to prevent aging of the starch and to generate bubbles (small bubbles),
It was possible to produce excellent rice crackers that are good on fire, which is a property unique to trehalose.

The rice confectionery dough obtained by a conventional method is rolled, and the two pieces of dough are overlapped to form a sheet. Unnecessary air bubbles left inside the sheet-shaped rice confectionery dough can be removed, and generally, the expanded rice confectionery dough has a dry surface and loses its tackiness,
Although it is difficult to make the two pieces overlap, it is difficult to make them stick together.However, in the present invention, a lot of pinholes are made in the rice cracker dough so that the rice cracker dough that has been locally superimposed is adhered to make the pieces stick together. It works.

[0031]

【Example】

(Example 1) To a raw material consisting of 78 parts by weight of fresh powder, 13 parts by weight of waxy corn starch, and 9 parts by weight of potato starch, 0.5% by weight of a salt is added as an additive to the total dry matter of the main raw material. .

Here, the water content of the main raw material is 13%
The dry weight ratio was 13% waxy corn starch and 18% potato starch. The blended product was put into a steamer, and water was added. Steaming was performed at a steam pressure of 0.3 kg / cm ² for 7 minutes. The steamed dumpling had a moisture content of 47%.

After cooling the dumpling, it is kneaded by a twin-screw kneader,
The dumpling was rolled into a sheet by a rolling roll, and the sheet material was cut out. The cut dough is immediately put into a shelf dryer and dried until the water content reaches 19 to 20%.

Thereafter, a warming / humidifying step called "nekase" was taken, drying was again performed with a shelf dryer until the water content became 13%, and the necking was carried out for about 1 hour. 5% by weight of the dry dough thus obtained was prepared using room temperature water.
After the trehalose solution was attached and dried, baking was performed.

[0035]

[Table 1]

The thus obtained dried dough is divided into four parts, and each of the divided dried doughs has a 5% by weight salt solution, a 5% by weight trehalose solution, a 10% by weight trehalose solution, and a white soy sauce ( (17% salinity).

The dried rice confectionery dough obtained in accordance with the above-mentioned production method was designated as test zone 1, test zone 2, test zone 3, and test zone 4, and a sample to which the above solution was not attached at all was used as a control zone. Created. Next, these were compared in each test group and control group obtained according to Example 1.

The solution adhesion rate of each of the test plots 1 to 4 was about 6 to 8% based on the weight of the dried dough, and the solution-adhered dough of each test plot was immediately dried with a shelf dryer for 10 minutes. .

[0039] Regarding the adhesion of the solution, most of the solvent is mostly water, so that the solution does not penetrate into the inside of the dried dough, so that it is baked immediately or dried sufficiently to remove excess water. Need to be taken.

After allowing to cool for about 10 minutes, it was baked.

The following results were evaluated in comparison with the control group. In the test plot 1, the diameter and the degree of expansion were larger than those of the untreated one, but the color was easily baked and the burn was noticeable and the adjustment was difficult.

In the test plot 2, the degree of swelling increased and the diameter tended to increase due to the influence of trehalose, and a stable and uniform baking color was obtained, resulting in a good finish. The taste was good with little sweetness.

In the test plot 3, the effect of trehalose was often observed, and the degree of swelling was too large and the texture tended to be light.
As for the taste, sweetness remained.

In the test area 4, the amino acids of soy sauce and the like affected the fish, and it was very easy to burn, it was easily browned, and the taste was too salty because of high salt content.

In the test areas 2 and 3, small buds were formed on the surface of the baked dough, and the small bukus produced a natural cracked rice cracker.

From the above, the test group 2 to which the 5% by weight trehalose solution was adhered was very good.

[0047]

[Table 2]

(Example 2) A raw material consisting of 78 parts by weight of fresh flour, 13 parts by weight of waxy corn starch and 9 parts by weight of potato starch was added as an additive to the total dry matter of the main raw material.
0.5% by weight of salt is added.

Here, the water content of each of the main raw materials was 13% by weight of fresh flour, 13% by weight of waxy corn starch, and 18% by weight of potato starch.

The blended product was put into a kneader to add water, and kneaded at a vapor pressure of 0.3 kg / cm ² for 7 minutes.

The steamed dumpling had a moisture content of 47%. After cooling the dumplings, they are kneaded by a biaxial kneader and formed into a sheet by a rolling roll.

The water content at the time of rolling was 49%. Two sheets of this sheet are created, superimposed, a pinhole is opened by a punch, and a die having a diameter of 80 mm is cut out.
The dough for rice crackers was used. The weight of the dough was 8 g including moisture per sheet.

The dough is dried in two stages in the same manner as in Example 1 to a moisture content of 13%. Then, after performing Nekase, 5% by weight of a salt aqueous solution, 5% by weight of trehalose solution, 10% by weight of trehalose solution, and white soy sauce were respectively adhered to the dry dough surface by 6 to 8% based on the dry dough weight. , 7, and 8, and as control group 2, samples without adhesion were also prepared.

These (see Example 2) test plots 5, 6,
The adhered doughs 7 and 8 were dried for 10 minutes with a shelf dryer, allowed to cool, and then fired.

As a result, the test section 5 is larger in diameter than the untreated cloth compared to the control section 2, but easily burns, and hardly generates bubbles.

The diameter of the test section 6 expanded to the same extent as that of the test section 5, and some bubbles were generated in some places, and the baking color was good. Without feeling the sweetness of trehalose,
The rice cracker has a simple feeling of harmonizing the unevenness of buku and the brown color.

In the test section 7, the puffing power is further increased as compared to the test section 6, and unglazed with a very large diameter can be obtained, but the texture is too light, the burnt color is not clear, and the sweetness remains. Was.

In the test section 8, although the fragrance aroma with soy sauce was increased, it was easily burnt under the influence of amino acids, and it was very difficult to adjust the baking color.

As described above, judging from the puffing power, texture, baking color, and degree of bubbling, the test section 6 to which the 5% trehalose solution was attached was the best.

As described above, according to the present invention, a 5 to 10% trehalose solution is adhered to the surface of a dried dough of a single-layer or double-layer rice confectionery, dried, and then baked to give a simple rice with a moderate feeling of bubbles. You can make sweets.

[0061] However, rice confections are diverse, and the solution adhesion rate varies depending on the shape and surface area of the dried dough and the condition of the dough surface, and the amount of solute attached also differs. Therefore, increase the solution concentration to lower the adhesion rate, or
Adjustment such as increasing the adhesion rate by lowering the solution concentration is conceivable, and the trehalose concentration and the adhesion rate at which the effects of the present invention can be found may be slightly increased or decreased.

In general, if the rolled dough is left untreated,
The outer surface dries and becomes a film.

When the two rolled doughs are overlaid,
Since the dried outer surface has no tackiness, the two do not adhere completely. However, by providing a pinhole in the two superimposed sheets, there is an effect that unnecessary air bubbles inside the cloth are removed and the cloth is locally adhered.

After that, when the material is cut out, a material is obtained in which the periphery of the cut edge of the material is also adhered. After drying, applying salt water, sugars, and soy sauce, and baking, the water vapor that emanates from the dough surface is slightly suppressed by applying the seasoning liquid. Water vapor is accumulated between the rolled doughs and expands, so that rice confections in which appropriate bubbles are generated are generated.

The dough in the two-layer rice cracker has a problem in that the dough has a poor moisture elimination property, and if the dough is stored for a while after baking, the moisture inside the dough transfers to the whole dough after baking. there were.

However, due to the effect of increasing the swelling power of trehalose according to the present invention, moisture is well removed, and a light two-layered rice cracker with a good fire quality is completed.

The blending of the main raw material of the present invention is not limited to these new powders, waxy corn starch and potato starch, and various blending ratios or various kinds of starch may be added.

In addition to the main raw materials, various modifications can be made without departing from the spirit of the present invention. For example, food additives and the like usually used in conventional rice crackers, such as pigments, flavors, and taste-tasting materials, can be appropriately added as long as the effects of the present invention are not impaired.

[0069]

[Table 3]

[0070]

According to the present invention, bubbles can be easily generated on the surface of the rice confectionery dough by attaching the trehalose solution to the surface of the dried rice confectionery dough. It is possible to make rice confections in which irregular bubbles (bucks) are formed on the surface of the dough, as seen in confectionery, and it has excellent puffing properties and a baked appearance with a brownish brown color. This has the effect of making rice crackers with a light texture.

Further, by forming the rice confectionery dough into a two-layer structure, forming a pinhole, and adhering the trehalose solution to the dried rice confectionery dough surface, bubbles are generated in the baked rice confectionery. Not only that, the appearance of rice confectionery can be obtained with a very excellent design shape, which has the effect of further increasing the desire of consumers for this kind of food.

Claims (2)

[Claims] Claims 1. A trehalose solution is adhered to the surface of a dried rice confectionery dough prepared by an ordinary method, and after further drying,
A method for producing a rice cracker using trehalose, wherein the rice cracker is formed by baking to produce bubbles on the dough surface. 2. Rice confectionery dough prepared by forming a rice confectionery dough prepared by an ordinary method into a sheet having a two-layered structure, making a pinhole in the sheet-like rice confectionery dough, punching out and drying. A method for producing a rice cracker using trehalose, which comprises attaching a trehalose solution to the surface of the dough, drying the mixture, and then baking to form a rice cracker in which bubbles are generated on the surface of the dough.