JPS60137242A - Production of rice cracker - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rice crackers, and more particularly to a method for producing unique rice crackers having the aroma and taste of livestock meat.

There are many types of rice crackers than ever before, and shrimp crackers with a shrimp flavor, squid crackers containing squid powder, grilled rice crackers using seafood, etc. are well known. Although rice crackers with a seafood flavor have been familiar to consumers for many years, recently they have tended to lack freshness as a product.

In addition, the consumption of livestock meat including beef has been increasing in recent years, and the taste and aroma of KH livestock meat9 is becoming more popular among consumers.

The present invention was invented in view of these circumstances,
The purpose is to provide a method for producing novel rice crackers with the aroma and taste of meat at a low cost. The features of the present invention include meat powder obtained by crushing defatted dried meat, vegetable protein such as wheat protein or soybean protein formed into fibers, granular Arale dough, and bread smear. Rice crackers are prepared by mixing bread crumbs, scraps generated during cutting of a dried fish meat sheet made from, for example, cod carvings as the main raw material, and flour as a binder, and then adding a predetermined amount of the rice cracker seeds. is placed in a heated female mold containing a recess of an arbitrary shape, and is pressed and fired with a heated male mold having six parts that fit into the recesses of the female mold with a small gap. .

Next, the present invention will be explained in more detail.

■ Dry meat that has been defatted using a conventional method is crushed in a grinder to obtain meat powder. Meat powder is beef.

It is made from either pork, mutton, or chicken, and in the case of beef flour, pork flour, or mutton flour, it is classified as 51 of the rice crackers. In addition, 30 pieces of rice cracker seeds are used for chicken flour.

(2) The vegetable protein is preferably a fibrous vegetable protein produced from wheat or soybeans according to a known manufacturing method, and the vegetable protein is 25 to 5 grams of rice cracker seeds.

■ Arale dough is made from wheat flour, starch, salt, baking powder, and water. After stirring these ingredients in a pressure cooker while spraying high-pressure steam, the dough is rolled into a belt shape and left for half a day (-Next). It is produced by secondary drying after drying), and in particular, it uses scrap granular Arale fabric whose shape as Arare fabric is damaged, which inevitably occurs during the production of Arale fabric. Add 10 to 15 rice crackers to the granular Arale dough.

(2) For bread crumbs, scraps generated during the manufacture of bread such as white bread or food using bread are used, and the bread scraps are 10 pieces of rice cracker seeds.

■ It is best to use cut scraps from dried fish sheets that are generated during the manufacturing process of delicacies such as squid.

The manufacturing process involves adding starch to trout, fish meat, especially cod meat.

, soybean protein 1 salt, sorbitol, and chemical seasonings were added and kneaded, and the mixture was formed into a belt shape using a rolling machine.
Moisture content 20~ by using a warm air dryer at 30~60''C
Dry to 22 inches.

Next, the dried strip-shaped mixture is heated to 1,700 ml by a roaster (roaster machine, etc.). ．． The mixture is baked under the baking conditions for about 50 to 90 seconds so that the temperature at the center of the mixed material is about 82C. By this baking process, the moisture content of the band-shaped mixed wire material becomes about 14 to 18 inches. Then, the above-mentioned strip-shaped mixed material is cut into a suitable size to make a delicacy food such as dried fish meat sheet. The dried fish meat sheet scraps are cut pieces of dried fish meat sheets that are inevitably generated during the production of this delicacy food, and the dried fish sheet scraps are 10 to 15 pieces of rice crackers.

■ The flour used as a binder is 30 grains of senbei seeds.

■Mix the above ■~0 to make rice cracker seeds. When using either beef flour, pork flour, or mutton flour as livestock meat powder, □ Beef flour, pork flour, or mutton flour...5 grams of any of them, and 25 grams of fibrous vegetable protein. Arale dough 15 chips 10% Dried fish sheet scraps 15 chips Flour 30 chips Mix to make each rice cracker.

Also, if you use chicken powder, Chicken powder...30chi For, Fibrous vegetable protein...10 pieces Granular Arale fabric...10 pieces 10 pieces of bread crumbs Dried fish meat sheet scraps 101 Flour 30- Mix to make rice cracker seeds.

■ Place a predetermined amount of senbei seeds mixed with each of the above into a female mold having a recess of an arbitrary shape and heated to about 180℃, and fit into the recess of the female mold with a small gap. When pressed with a male mold heated to approximately 190-200'C, the granular Arale dough in the rice cracker seeds becomes elastic, creating a soft texture and the taste and aroma of each meat. It becomes rice cracker with.

■Furthermore, each rice cracker having the taste and aroma of each of the above-mentioned meats is coated with a batter (C seasoning coating liquid) formulated to suit each rice cracker, and then fried to make the crackers even richer in the flavor of the meat. It is possible to make fried tofu rice crackers.

For the batter, add 0.0% of the same meat flavoring or beef flavoring to the total amount of flour, water, 1% salt, starch, baking powder, glutinous, natural sweetener, chili pepper, and dried egg white. Mix 8 to 0.3 inches and leave. Then, the batter is placed in a coating liquid coating device, and by transferring the rice cracker into the coating device, the entire surface of the rice cracker is coated with a batter suitable for the rice cracker.

[Phase] In order to deep-fry the crackers coated with the above-mentioned batter, a 7-liter container containing cooking oil with an oil temperature of 170 to 180 U is used.
Transfer through the dryer takes approximately 50 to 60 seconds. This fried tofu process produces fried tofu rice crackers that have a light brown color, a soft texture, and are rich in the taste and aroma of each meat.

Next, examples of the present invention will be described.

1st Example In the case of rice crackers with the taste and aroma of beef, 5 g of beef powder made by crushing defatted dried beef and 2 g of vegetable protein are used.
5 pieces, 15 pieces of granular Arale dough, and 10 pieces of bread crumbs.
Make senbei seeds by mixing chi, 15 g of dried fish meat sheets made from cod meat, and 30 g of flour. A predetermined amount of the rice cracker seeds is heated to about 180'C, placed in a hybrid-shaped cavity, heated to about 190-200'C,
It is pressed with a male die having six places that fit into the recesses of the female die with a small gap. The rice cracker seeds are soft and have the flavor and aroma of beef, with each ingredient bonded together through the expansion of the Arale dough they contain.

Furthermore, when applying batter to the rice crackers mentioned above and frying them, the batter is as follows: Flour: 25 kg Water: 32 1 Salt 2: Starch 2.5 1 g Baking powder: 0.17jls&g... Gourseau o. s kg Natural sweetener 0.45 - Flavored chili pepper 0.10 kg Dried egg white 1 Beef flavoring 0.5 kq Mixed together. When the rice crackers are transferred to a coating device containing the batter, the batter is applied to the entire surface of the rice crackers. Next, it is transferred to a fryer installed next to the coating device and fried. The fryer has an oil temperature of 170 to 180 U, and the oil is heated for about 50 to 60 seconds. This rice cracker is
The fried tofu rice crackers had a light brown color throughout and were rich in the flavor and aroma of beef.

Second Example In the case of rice crackers with the taste and aroma of pork, 5 g of pork powder made by crushing defatted dried pork and 2 g of vegetable protein are used.
5 pieces, 15 pieces of granular Arale dough, and 10 pieces of bread crumbs.
Make rice cracker seeds by mixing 15 pieces of dried fish meat sheets made from cod meat and 30 pieces of wheat flour. A predetermined amount of the rice cracker seeds is placed in a heated female mold in the same manner as in the first embodiment, and pressed with a similarly heated male mold.

The rice crackers are soft and have the flavor and aroma of pork, with each ingredient bonded together through the expansion of the Arale dough they contain.

Furthermore, when the rice crackers containing pork flour are coated with batter and fried, the batter contains 0.8 to 0.3 inches of pork powder based on the total amount of beef ingredients except for the flavoring agent of the first embodiment. Add flavoring and knead. When the rice crackers are put into a coating device containing the batter and transferred through the coating device, the batter is applied to the entire surface of the rice crackers. Next, 7 with cooking oil of 170 to 180 U at oil temperature.
The rice crackers are put into the dryer and fried tofu for about 50 to 60 seconds. This rice cracker was a deep-fried rice cracker that had a light brown color throughout and was rich in the taste and aroma of pork.

Third example.

In the case of rice crackers with the taste and aroma of mutton, 5 g of mutton flour made by crushing defatted dried mutton and 2 g of vegetable protein are used.
5 pieces, 15 pieces of granular Arale dough, and 10 pieces of bread crumbs.
Make rice cracker seeds by mixing 15 pieces of dried fish meat sheets made from cod meat and 30 pieces of flour. A predetermined amount of the rice cracker seeds is placed in a female mold heated in the same manner as in the first embodiment, and pressed with a male mold heated in the same manner. The rice crackers are soft and have the taste and aroma of mutton, with each ingredient bonded together through the expansion of the arale dough they contain.

Furthermore, 1, when the rice crackers containing the above-mentioned mutton flour are coated with batter and fried, the batter contains 0.8 to 0.3 parts of the mutton powder based on the total amount of the beef ingredients except for the flavoring agent of the above-mentioned first embodiment. Add flavoring and knead. When the rice crackers are put into a coating device containing the batter and transferred through the coating device, the batter is applied to the entire surface of the rice crackers. Next, the rice crackers were placed in a fryer containing cooking oil with an oil temperature of 170-1800°C, and heated to about 50-60°C.
Deep-fried tofu processing is performed in the required time of seconds. This rice cracker was a deep-fried rice cracker that had a light brown color and was rich in the flavor and aroma of mutton.

4th Example In the case of rice crackers with the taste and aroma of chicken, 30 g of chicken flour made by crushing defatted dried chicken, 1011 tons of vegetable protein, 10 g of granular Arale dough, and bread crumbs were added. 10 pieces and 1 piece of dried fish meat sheet made from caught cod fish.
Make senbei seeds by mixing 0chi and 30-flour. A predetermined amount of the rice cracker seeds is placed in a female mold heated in the same manner as in the first embodiment, and pressed with a male mold heated in the same manner. The rice cracker seeds are made of soft rice crackers in which each ingredient is combined through the expansion action of the Arale dough contained therein, and has the taste and aroma of chicken.

Furthermore, 1, when the rice crackers containing the chicken powder described above are coated with batter and fried, the batter contains 0.8 to 0.3 of the chicken powder, based on the total amount of the ingredients except the flavoring of the beef in the first embodiment. Add flavoring and knead. The rice crackers are put into a coating device containing the batter, and as the rice crackers are transported through the coating device, the entire surface of the rice crackers is coated with the batter. Next, the rice crackers were placed in a 7-layer container containing cooking oil with an oil temperature of 170-180"C, and
The fried tofu process takes about 100 seconds. This rice cracker had a light brown color throughout and was a deep-fried rice cracker rich in the taste and aroma of chicken.

Similarly, the meat flavorings added to the batters in the second to fourth embodiments described above were pork, mutton, and chicken flavorings, respectively, but these could also be used as batters with all beef flavorings added. In this case, fried tofu rice crackers rich in the taste and aroma of meat with a beef flavor can be obtained.

As described above, according to the present invention, it is possible to obtain a novel rice cracker that has the taste and aroma of meat and has a soft texture. In addition, since low-friction vegetable protein, scraps of arare dough, bread and dried fish meat sheets can be used as materials, it is possible to reuse these food scraps and to provide inexpensive rice cracker products. Furthermore, by using meat powder made from pulverized defatted, dried meat, there is less oxidation of the product due to the fat in the meat, and it is possible to obtain rice crackers that can be stored for a long time. It is.

Claims (1)

[Claims] 1. Make rice cracker seeds by mixing meat flour obtained by crushing defatted dried meat, vegetable protein, Arale dough, bread scraps, dried fish sheet scraps, and flour, and prepare the rice cracker seeds. A method for producing rice crackers, characterized in that a predetermined amount of the rice cracker is baked in heated female and male molds having arbitrary shapes.