JPS591458B2 - Rice cracker manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rice crackers, which aims to significantly shorten the time required for producing rice crackers and to prevent flavor deterioration due to microwave treatment.

Conventionally, many techniques have been disclosed regarding the manufacturing method of rice crackers.
Each method has been experimentally researched, but they both have advantages and disadvantages. In particular, those expanded using microwaves achieve the desired degree of expansion in a short period of time, but the flavor is inferior to that of external heat treatment, and the browning color is poor. There are drawbacks that cannot be overcome.

For example, Japanese Patent Publication No. 46-15665 discloses a technique of high-frequency heating after preliminary drying, and Japanese Patent Application Publication No. 50-40771
The publication specifically describes a technique related to uniform puffing in which a thin skin is formed on the surface through pre-drying and then the interior is puffed. However, the product puffed by the above-mentioned method also had the disadvantage that so-called "konatsubosa" remained, and it lacked the aromatic flavor characteristic of rice crackers.

However, according to the present invention, rice cracker dough produced by a conventional method has been dried to a moisture content of around 20%, and the surface and interior of the rice cracker dough are uniformly heated by microwave heating, and after drying, the rice cracker dough is heated by external heat. The rice cracker dough was preheated by heating, then introduced into an external heat expansion oven and heated at a temperature of 200℃ to 260℃ for about 2 minutes to fully expand it.The surface was browned using external heat. The dough is completely expanded and the inside of the dough is heated to over 150°C, resulting in a product with a good flavor and no so-called "konatsubo".

It is thought that when the processing temperature of rice cracker dough is 150° C. or higher, a browning reaction occurs between amino acids and starch contained in the dough, producing the unique flavor of rice crackers.

However, while microwave heating has the unique advantage of uniformly heating and expanding the entire product, the temperature rises rapidly and the latent heat of vaporization is taken away, so the processing temperature must be raised to 150°C. It is presumed that this is difficult, and in the end, the rice cracker's flavor remains, and the unique flavor of rice crackers is lost.

That is, to explain the embodiment of the present invention regarding rice crackers using Confucian rice, the raw materials are soaked to have a moisture content of about 36% to 38%, and then the rice is pulverized or the grains are broken and steamed. Knead and make mochi, put it in a cylindrical mold and mold 1~, moisture content 42%~45%
It is a circular mound-shaped mochi.

Next, store this round-shaped mochi in a refrigerator at 2°C to 5°C for about 2 days, then take it out, cut it into a tape shape with a cutting machine, then cut it into appropriate dimensions and dry it using an appropriate method. and water 2
Obtain rice cracker dough with a concentration of about 0%.

The above rice cracker dough was heated in a microwave at 2450 MHz for several minutes (about 70°C) to bring the moisture content to 12% to 15%, and then placed in an electric oven and preheated for 2 minutes at a temperature of 150°C. Then, the product is introduced into an electric expansion kettle and the temperature is raised to 200℃~
By heating at 260° C. for 2 minutes, it is sufficiently expanded.

Next, transfer it to a coloring pot and heat it for 3 minutes at a temperature of 180°C, the surface will be colored in the colorless characteristic of rice crackers, resulting in a flavored meat product.

In the above embodiment, it goes without saying that the external heat source may be a gas kettle using electric heat or a kettle using other external heat heating methods.

Although the above-mentioned embodiments have been explained with respect to strained rice, the same applies to strained rice.

However, if using steamed rice, reduce the moisture content to 10% to 13% during preheating.
%, and it needs to be a little less than in the case of fried rice.

That is, according to the present invention, since preheating is first performed using microwaves, the temperature of the product rises uniformly in a very short period of time, and when the product is subsequently heated externally, the temperature of the product rises smoothly.

For example, it is heated from the inside using microwaves, and the temperature of the product is 70℃.
If the temperature is higher than 150°C, the product temperature will quickly become uniform during preheating at around 150°C, and uniform heating will occur even during expansion treatment at 200°C or higher, resulting in uniform expansion.

Traditionally, rice crackers made with steamed rice need to be dried to remove moisture even more than rice crackers made with Confucian rice.Moreover, in order to reduce the water content and heat evenly, it is necessary to dry the rice crackers after about 3 hours.9 However, in this invention, preheating is performed using microwaves, which has the effect of drying the moisture and uniformly heating to the required temperature in a short time.

In addition, since the expansion is controlled by external heat, the product temperature can be raised to 150° C. or higher, which has the effect of imparting the unique flavor of rice crackers.

In addition, in conventional external heating ovens, temperature rise and uniformity of moisture are achieved by exposing the dough to outside air midway through heating, rather than continuous heating, but in this invention, there is no need to expose to outside air, and the temperature inside and outside of the dough increases. Since the moisture is evenly distributed,
This is advantageous not only in terms of device simplification but also in terms of thermal efficiency.

Furthermore, the capacity of the microwave oven for preheating may be smaller than that for expansion, which has the effect of reducing equipment costs.

In addition, since microwaves are used to dry the fabric to a moisture content of 12% to 15%, the inside and outside of the fabric is heated at a nearly uniform temperature and expands, making it easier to drain the internal moisture and improve drying efficiency. It is effective in achieving the goal in a short period of time.

Claims (1)

[Claims] 1 After drying the rice cracker dough produced by a prescribed method to a moisture content of around 20%, it is uniformly heated for several minutes using a 2450 MHz microwave to dry to a moisture content of 12% to 15%, and then heated to a temperature of 150% by external heat. After preheating at about 200°C for about 2 minutes, introduce the dough into an electric expanding oven and bring the temperature to 200°C to 26°C.
After heating at 0℃ for about 2 minutes and completely swelling, the product temperature is 18
A method for producing rice crackers characterized by heating at around 0°C for about 3 minutes and baking to color the surface.