JPS5824102B2 - Method for manufacturing rice crackers, etc. - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for continuously producing rice crackers, etc., with a good flavor, in which a large number of rice grains, etc. remain in the dough, in an extremely short period of time.

Rice crackers, which have been called ``Tagane'' in some regions since ancient times, are a product that is roasted with many rice grains remaining in the rice cracker dough, and has an extremely good flavor.

The manufacturing method of this product called "tagane" is well known in the industry, and is
9-27506 also describes its manufacturing method.

However, when looking at these methods, 1. The former method follows the traditional method of making rice crackers, while the latter method follows the method of making wet rice crackers.

Regarding the former, the process of rice polishing is cooking, kneading, rolling, cutting, primary drying, aging, secondary drying, baking, and seasoning.

In this process, polished rice is cooked, so the gelatinized rice grains have extremely high moisture content (estimated to be over 60%).
The primary drying takes an extremely long time and requires a very long and expensive dryer.

Regarding secondary drying, drying the dough to a moisture content of 11% is what is called "foil drying" in the industry, and requires high temperatures and long hours.

Also, as the cooked rice is kneaded, more particles are crushed.
There are disadvantages such as less whole grain remains, resulting in a loss of flavor.

Moreover, the latter, Utility Model Publication No. 49-27506, has the disadvantage that it requires a very large refrigerator because it stays in the refrigerator for a long time (about 3 days).

As a result of repeated research including solutions to these drawbacks, the present inventor has come to invent a method for producing rice crackers, etc. with good flavor, containing a large number of rice grains, etc. in the dough in an extremely short period of time. It is.

In the present invention, grains such as rice, wheat, and corn are used in the dough portion that is first rolled.

Rice, wheat, corn, etc. are used as the grains to be sprinkled on the top.

There are cases where a single grain is used for both and the grain remains, and cases where grains of a different type than the grain used for the dough are sprinkled on top to impart a more complex flavor.

The following explanation will be given using rice as an example, but other grains can be produced in the same manner as described in the Examples.

Wash the polished rice with water, soak it for 30 minutes to overnight, drain the water, and boil it in a pressure cooker for 20 to 60 minutes.

The moisture content of steamed rice, etc., is about 30%, and this is one of the features of the present invention.

In other words, the number of rice crackers and cooked rice produced by the traditional rice cracker manufacturing method is 4.
It contains 0 to 65% water, which is the reason why a long and expensive dryer is required in the subsequent drying process.

Next, a portion of steamed rice, etc., weighing 30 to 90 inches, preferably 5
Knead 0 to 90 in a kneading machine such as an extruder until it becomes like a rice cake.

The kneaded seeds are rolled to a thickness of about 2 mm, and the remaining steamed rice, etc. is evenly sprinkled on top of the sheet-like seeds.

The dough is further rolled to a final thickness of 0.8 to 1.2 mm, and then shaped.

The reason why the thickness of the final dough is set to 0.8 to 1.2 mm is because the particle size of steamed rice grains is 2 yn or more, and by compressing them during rolling, the product is formed in the subsequent roasting process. Improves floatability and has a light texture.

3 The molded dough is heated at 250 to 350°C, preferably at 270°C, which is one of the features of the present invention.
Roast in an oven at ~300°C for 30-90 seconds, and immediately after roasting, fry in oil at 160-230°C to season and make a product.

Note that when kneading steamed rice or the like using a kneader or the like, shrimp or the like can be mixed in to change the taste.

It is also possible to omit the deep-frying process and season the food after roasting (roasting time is usually longer than when deep-frying).

Furthermore, instead of scattering puffed grains on the top of the rolled dough, if you sprinkle roasted grains on top, you can obtain rice crackers with a unique aromatic flavor.

As described above, according to the present invention, rice crackers, etc. with good flavor can be produced in an extremely short time compared to conventional methods of producing rice crackers, etc., while retaining a large amount of whole grains of rice, etc., which improve the flavor. can do.

Next, an example will be described.

Example 1 1 kg of polished rice was washed with water, soaked overnight, drained, and then steamed with 1 kg/ctli of steam for 40 minutes.

A part of this steamed rice (A in the drawing) is mixed by weight of 70 parts in kneading machine 1.
Thoroughly knead the dough and pass it through the rolling rolls 2a, 2b, and 2c to form a rolled dough with a thickness of 2 mm.Ninthly, the remaining steamed rice N is evenly sprinkled on top of this rolled dough with the spreader 3 to a final thickness of 1 mm. The formed dough was further rolled with rolling rolls 2d, 2e, and 2f until it became smooth, and then formed. 6 The formed dough was roasted in an open oven at 280°C for 1 minute, and immediately fried in oil at 180°C for 30 seconds to season the product. Toshida.

Rice crackers with a good flavor and containing a large amount of whole-hulled rice can be obtained in a very short time Example 2 Corn grits (Sunny Maize Yellow A2) 1 kg
Washed with water, soaked for about 1 hour, drained, and soaked in a steamer for 1 hour.

A portion of the puffed corn (80 parts by weight) was sufficiently kneaded with a kneader to form a rolled dough with a thickness of 2 mm.

Spread the remaining puffed corn evenly on this rolled dough,
It was rolled to a final thickness of 0.8 mm and then molded.

The formed dough was roasted in an oven at 35,000 for 45 seconds, further fried in oil at 200°C for 20 seconds, and then seasoned to make a product.

A product with good corn flavor was obtained.

Example 3 After washing 1 kg of rough brown rice, it was broken into 2 to 4 pieces, soaked overnight, and the next day, after draining, it was soaked in a steamer for 1 hour.

A portion of this (approximately 80 parts by weight) was sufficiently kneaded using a kneader and then rolled into a sheet approximately 2 mm thick.

The remaining gelatinized brown rice crushed grains were uniformly spread on this sheet, and then rolled to a thickness of 0.8 mm.

After rolling, it was molded, baked at 280°C for 1 minute and 30 seconds, and seasoned to yield a rice cracker with a good flavor and containing many small grains of rice.

Example 4 Polished rice 900I was thoroughly washed with water and soaked overnight, then drained the next day and soaked in a steamer for 1 hour.

The fluffed polished rice was sufficiently kneaded using a kneader and then rolled into a sheet with a thickness of 2 mm.

Separately, 100y of barley was washed, soaked, drained, and puffed in the same way as milled rice, and then spread evenly on the sheet and rolled and shaped to a thickness of 1mm.
Roast for 1 minute and 15 seconds in the open at °C, then immediately at 180 °C.
After frying in oil for 30 seconds, the products were seasoned.

A product with good barley flavor was obtained.

Moreover, when roasted barley was sprinkled instead of the above-mentioned puffed barley, a product with a very fragrant aroma and good flavor was obtained.

[Brief explanation of drawings]

The drawing is a side view schematically showing an example of an apparatus (up to the rolling process, but not including the forming process) used to carry out the manufacturing method of the present invention. 1...Kneading machine, 2at 2b, 2ct 2cL 2e
t2f...Rolling roll, 3...Spreader, 4...Conveyor A, R...Grains of grains such as steamed rice, B...Mochi-shaped seeds.

Claims (1)

[Claims] 1. Rice or other grains are steamed in a steamer and a portion (30% by weight)
After kneading the ~90 grains, rolling it into a sheet, and uniformly scattering the remaining puffed grains thereon, rolling this,
A method for producing rice crackers, etc., characterized by containing a large number of grain grains such as rice, which comprises the steps of immediately roasting after shaping, and then frying or seasoning without frying. 22 types of grains are steamed separately, and 1 type of grain (
After kneading 30 to 90 inches of the total weight of the two types of grains,
A process of rolling it into a sheet and uniformly scattering another kind of puffed grain on top of it, and then roasting it immediately after rolling and forming it, and then frying it or without frying it and seasoning it. A method for producing rice crackers, etc., characterized by containing a large number of grains.