JPS58149644A - Preparation of baked thin senbei(japanese rice cracker) having indeterminate curved face - Google Patents

Abstract

PURPOSE:To obtain Senbei(Japanese cracker) having an irregular shape, by attaching salt water in a spotted manner to the surface of an ingredient for Senbei which is molded into a bar and cut thinly, followed by baking it. CONSTITUTION:An ingredient comprising rice powder as a main raw material which is kneaded with steam by a conventional procedure, molded into a bar, cooled, and solidified is cut into the thin piece 2 with about 0.8-1.2mm. thickness. It is dried properly, the salt water or the salt-containing seasoning solution 3 such as soy sauce, etc. is attached in an irregularly spotted manner to the surface of the piece, and baked, to give the baked thin Senbein 4 having an irregular form. The seasoning solution has 10-20wt% salt concentration, the seasoning is sprinkled on the ingredient 2 while it is stirred, so that the seasoning is attached to both the sides of the Senbei.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for making thin fried rice crackers having irregular curvature. I will clarify.

The general manufacturing method for senbei is to use Chichimai as the main ingredient, which goes through the following steps: milling, steaming, kneading, punching, drying, baking, and seasoning, and the shape is flat. It has to moderate unevenness. Therefore, the present invention aims to provide a thin fried rice cracker with an amorphous curvature, which has not existed in the past, and is characterized by the formation of the dough and the application of salt water to the dough before baking.

That is, the dough material with fluidity and adhesiveness that has gone through the steps of milling, steaming, and kneading is filled into a molding groove in a U-shape, V-shape, or other arbitrary shape, and left in a cold storage at 0 to IOC for 8 to 24 hours. The rice cracker dough 2 is produced by cooling and solidifying it to form a rod-shaped body l with an arbitrary cross section, and cutting this rod-shaped body into thin pieces with a thickness of Q/~/2M1 using a cutting machine. This method has the advantage that a large quantity of homogeneous rice cracker dough can be obtained in a simpler process than the conventional method (obtaining a graceful sheet-like dough) and die-cutting. Next, the rice cracker dough 21 obtained by the above method is dried as appropriate to adjust the moisture content to 100%, and immediately before the baking process, the rice cracker dough 2 is put into a rotating stirring machine for stirring, and the rice cracker dough 2 is While making a random rotational movement, spray or shower a saline solution 3 or a seasoning solution containing salt (for example, soy sauce) to randomly spread the saline solution etc. on the front and back surfaces of the rice cracker dough 2. It is made to adhere in a patchy manner, and then fired in a well-known method such as a baking box or a flat baking stone.During firing, the areas to which negative salt water, etc. have adhered and the areas to which it has not adhered have different cracks, making them irregular. A curvature is formed and the height rises by wa8. Therefore, the thinly baked rice crackers obtained by Honkamei each have a different shape, which gives them visual pleasure, and even after being baked, both sides of the rice cracker have a good flavor, so they can be eaten as is. However, it is also possible to add any flavoring after baking. It is also easy to change the taste by adding sesame seeds, ground shrimp, seasonings, etc. at random points during the production process of senbei dough. If the salt concentration of the saline solution or lIl taste liquid containing salt that is attached to the rice cracker dough is less than 10, the degree of deformation of the rice cracker will be small, and if it is more than 20 seconds, the salt content will be too high and the balance of taste and nutrition will not be good. 10-
%-510- is desirable.

[Brief Explanation of the Drawings] Figure 111 shows the rod-shaped body at night. Figure 2 shows the rice cracker dough to which salt water has been applied. Figure 1JH3 shows the baked rice cracker. 1: Rod-shaped body 2: Rice cracker dough 3: Salt water 4: Rice cracker Patent applicant: Patent attorney representing Sanko Sokka Co., Ltd.
Sakai party Yoshigai name

Claims (1)

[Claims] Flour milling, lAp! 11 The dough material that has gone through the known process of kneading is cooled and solidified to form a rod-shaped body with an arbitrary cross-sectional shape.The rod-shaped body is cut into thin pieces to produce rice cracker dough.The dough is dried as appropriate, and salt water or table salt is applied to the front and back surfaces of the dough material. 1. A method for producing thin fried rice crackers having irregular curvature, which comprises applying a seasoning liquid containing the ingredients irregularly and in a patchy manner, and then baking the rice crackers by a conventional method.