JPS6044893B2 - Method of manufacturing rice crackers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rice crackers, and more specifically, the main raw material, broken rice flour, is heated in the presence of water and kneaded uniformly to form a homogeneous kneaded dough, which is then rolled. This invention relates to a method for producing rice crackers with a good texture, which comprises cutting and shaping and immediately pressing the rice crackers with oil without going through the usual drying and hollowing steps.

Conventionally, in the modern method of manufacturing rice crackers, or rice crackers, made from steamed rice, the steamed rice is milled in advance to make steamed rice flour, an appropriate amount of water is added to this steamed rice flour, and it is put into a steamer to make it raw. Let it gelatinize by blowing in steam.

The moisture content of the gelatinized dough is 41 to 49%. Next, this kneaded dough is immersed in a water tank or the like to remove rough heat, and then kneaded again using a twin-axis machine to form rice cracker dough. After rolling, cutting and forming the rice cracker dough obtained in this way, in order to prevent surface roughness, damage due to cracks, and deformation, rapid drying should be avoided, and the moisture content should be reduced to 1.
Dry to 0-14%.

After this drying process is completed, a so-called hollowing process is further employed to ensure uniform distribution of moisture. After that, the product is roasted or sooted. In the above-mentioned method for producing steamed rice crackers, the drying and hollowing steps are omitted, and the thickness is usually 1 to 1.
When 5 wl of undried shaped rice confectionary dough is directly roasted or sooted, the water vapor generated inside due to heating can escape uniformly due to the viscoelasticity of the undried shaped and cut dough. do not have.

Therefore, an internal structure with fine, uniform sudachi is not produced, and the rice cracker product has a dense internal structure with large air bubbles and crunchy glass, and has an inferior texture. In addition, if the thickness of the undried rice cracker dough is too large, a hard film is formed around the outer periphery of the dough during roasting or frying, which inhibits the escape of water vapor inside the dough. The remaining rice crackers are left over. Therefore, the thickness of the undried dough is 1Tf.
In the conventional method for producing rice crackers with a rIn value exceeding rIn, the steps of drying the dough and removing the hollow dough are essential steps. The above-mentioned essential steps, the drying step and the enamel removal step, require at least one day and night in total, and this slow drying and enamel removal step has the drawback of requiring a large work area.

In view of these points, the inventor of the present invention has diligently studied a method for producing rice crackers that completely eliminates the need for drying and hollow removal processes, which require a long time and a large work area.As a result of repeated tests, the inventor has determined that the moisture content is 2.
A 5-38% kneaded dough is rolled into an appropriate shape with a thickness of 0.4-1.0 Twt, then cut and formed, and then pressed with oil and sooted without any drying process to create an extremely textured dough. The inventors discovered that excellent thin rice crackers can be produced and completed the present invention.

The method of the present invention will be explained in detail below. The main raw material is steamed rice, but small amounts of grains such as corn flour are used as auxiliary raw materials.
Starches such as potato starch, sweet potato starch, corn starch,
It is also possible to add sugars such as sugar and dextrose as appropriate. Furthermore, seasoning ingredients such as salt, curry powder, sesame seeds, shichimi chili pepper, dried squid, shrimp, meat crackers, cheese, and coarsely crushed nuts may be added as appropriate to the extent that the rolling formability of the mixed dough is not lost. can. The method for producing rice crackers of the present invention is similar to the method for producing conventional broken rice crackers. First, the main raw material, broken rice, is milled in advance to make broken rice flour. After adding water to this, it is heated and kneaded to gelatinize it. .

There are no particular restrictions on the equipment for kneading and gelatinizing while heating, but for example, a steamer that performs kneading while blowing steam or a pressure extruder with a screw set (extruder 1) equipped with a steam jacket may be used. . When using either device, heat the dough and knead it uniformly, and if necessary, add the seasoning ingredients just before the end of kneading the dough, or add the seasoning materials after kneading to a two-shaft mixer that has been kept warm in advance. Add the ingredients together to disperse them evenly. Many seasoning ingredients have a high water content. When heated and kneaded together with rice cracker dough, the aroma components will be vapor distilled and dissipated, so this kind of consideration is necessary. The moisture content of the dough after this kneading is 25 to 38%, preferably 2.
It is necessary to set it to 8-36%. This moisture content is determined by rolling and. The cutting and forming process usually reduces the amount by only about 1%. If the water content of the kneaded dough exceeds 38%, the rolled dough will adhere to the rolling rolls and become rolled up in the rolling step performed immediately after kneading, making the rolling operation difficult. Further, the cutting and forming operation is also accompanied by difficulties, such as the dough adhering to the cutting and forming machine. Furthermore, such dough with excessive moisture content causes excessive swelling of the soot product in the so-called soot-inserted soot process, and the oil content exceeds 40%, making it greasy and poor in taste. In addition, it takes a long time to fry the dough, and the large amount of water vapor generated from the dough promotes hydrolysis of the oil/charging oil, thereby unnecessarily lowering the quality of the oil/charging oil. On the other hand, if the moisture content of the kneaded dough is less than 25%, the dough is hard and difficult to roll, and the surface of the dough immediately hardens to form a film, leaving a hardened film in spots on the surface of the rolled dough. This results in a rough state, making it impossible to obtain a rolled dough with a uniform structure and good quality. When the moisture content of the kneaded dough is in the range of 25 to 38%, preferably 28 to 36%, it is suitable for rolling and cutting operations that cause defects such as those described above, and also prevents oil and swelling of the dough. It is possible to obtain a product with a suitable content and oil content, and the quality of the oil and balm does not deteriorate more than necessary. The thickness of the dough after rolling is 0.4 to 1.0 mm, preferably 0.5 to 1.0 mm.
It is necessary to set it to 0.8Tr0n. When rice confectionery dough consisting mainly of fried rice with the above moisture content range is rolled to a thickness of less than 0.4 TmL, the oil content of the rolled product exceeds 40% due to the pinching and oiling after cutting and forming. The taste becomes inferior,
Furthermore, during the packaging process, transportation, and sales process of oil and oil products, they become easily damaged even by slight impacts, and their commercial value is lost. On the other hand, when rolled to a thickness exceeding 1.0 T$L, even if the oiling and buffing time is extended after cutting and forming, the center of the product will not be uniformly expanded. A hard glassy core remains. The thickness of the fabric is 0.4-1.0T.
Ir1TL1 When rolled to preferably 0.5 to 0.8T0n, the oil content of the butterfly product is 35% or less, and no glassy core is left in the swollen internal structure, resulting in extremely good taste. Oil and salt products can be obtained. As the rolling roll used in the rolling operation, for example, a smooth roll, a grooved roll, an embossed roll, etc. can be appropriately selected and used. The dough rolled in this manner is then cut and formed into an appropriate shape having the above-mentioned thickness, and then immediately subjected to a pinching, oiling and paring process.

The temperature at which this oiling is applied is usually 150 DEG to 230 DEG C., preferably 170 DEG to 220 DEG C., and the sooting time is usually 60-specific seconds. If the oil/soot temperature exceeds 230°C, the cut and formed dough will instantly expand excessively, creating a hollow interior, and a large amount of oil will infiltrate into the structure of the soot product when the oil/soot process is finished. If the dough is oily and contains amino acid-containing substances or reducing sugars as seasoning materials, browning will progress significantly and the product value will be lost. In addition, heat damage to the oil can seriously impair the shelf life of the product. On the other hand, if the soot temperature is less than 150° C., the frying time will be unnecessarily long, and the degree of puffing will be insufficient, resulting in poor texture. On the other hand, within the range of 150 to 230C, preferably 170 to 2200C. When it is oiled,
A product having the desired degree of puffiness and texture is obtained, and is particularly good. In addition, shrimp, squid, meat scratches, cheese, etc., which have a relatively high content of reducing sugars and amino acids, are added at the end of the dough kneading process and mixed sufficiently, and after rolling and cutting, the above-mentioned 170 When oiled and soaked at a preferred oiling temperature of ~220°C, the browning reaction proceeds moderately, resulting in a product having a desirable hue and flavor. The dough inserting plate for inserting the cut and formed dough is a metal perforated plate (patching metal) or wire mesh, etc., with appropriate openings to allow good dissipation of steam from the rolled and formed dough during oil frying. It is preferable to use When the above-mentioned rolled, cut and formed dough is not sandwiched between opposing inserting plates and is allowed to float in frying oil while being subjected to the usual oil and soot treatment, the shape remains constant and it does not become dull. It becomes amorphous and excessively expands, resulting in an oil content of more than 45% and an extremely poor taste.

On the other hand, the oil and soot products that have been packed with oil and soot are oiled and sooted to a size that is approximately the same as the size of the cutting die for cutting and forming, so the oil and soot products are lined up and packaged after being removed from the oil. Easy to work with. The oil/grilled products thus obtained have a low oil content, a crispy texture, and are delicious, and the results of palatability tests are also very good. Further, after rolling the kneaded dough having a moisture content of 25 to 38%, preferably 28 to 36%, to a size of 0.4 to 1.0 m1n1, preferably 0.5 to 0.8 Tr011, it is cut and formed, and then immediately inserted and oiled. According to the method of the present invention, there is no need for the usual steps of drying and hollowing the cut and formed dough after rolling to reduce the moisture content of the dough to 10 to 14%. According to the method of the present invention, even if it is an undried dough that has been cut and formed after rolling, it can be uniformly expanded, and an oil ring product can be obtained that does not leave any glassy hard core in the center.

In other words, in the conventional conventional method, drying and hollow removal are performed to eliminate the glassy hard core during expansion and to ensure uniform expansion, but in the case of small-scale equipment, discontinuous manufacturing steps are required. This requires at least the drying time between two fences and a large drying space, and in the case of large-scale continuous equipment, large band-type multi-stage ventilation drying equipment and rotating hollow-type drying equipment require large equipment costs. Drying requires energy. However, in the method of the present invention, 0.4
By making a thin rolled dough of ~1.0 TIrIn, cutting it and immediately applying oil soot after cutting, it is possible to use a simple and consistent manufacturing process that completely eliminates the drying and hollow removal steps. It is possible to produce rice crackers by applying oil and sieving within 1 to 2 minutes after completing the kneading of the dough, which is made mainly from fried rice flour. Next, the present invention will be explained in detail using examples.

Example 1 Fried rice flour 2.7k9, potato starch 0.3k9, salt 0.0
3k9 was put into a steamer together with 0.85k9 of water, and one powder was steamed while blowing live steam, and passed through a twin-axis wire extractor to obtain a kneaded dough with a moisture content of 35%.

This kneaded dough was immediately rolled to a thickness of 0 by rolling rolls consisting of a pair of smooth rolls whose surfaces were coated with tetrafluoroethylene resin.
．． Immediately after rolling it to 4 ml, it was punched into a round shape with a diameter of 60 TrOn using a stamping machine. Next, the punched product was immediately inserted between two 20-mesh flat wire meshes of 7C7n square and soaked in purified unhardened oil for 22 hours.
00C12@Maburachoshita. The oil/grilled product thus obtained had a moisture content of 1.3%, an oil content of 34%, a flavor unique to rice, and a good texture. Oil butterfly product obtained in this example (4
) and the normal oil and soot obtained by rolling, cutting, and forming the dough by letting it float in frying oil without being sandwiched between opposing inserting plates.
A preference test was conducted on the product (B) (oil content 46.8%).

As a result of testing using a two-point preference test method that compares two samples A and B to determine which is better, 25 out of 30 panel members (risk rate 0.1%) preferred sample A. Mareta. The reason for this was that Sample A was crisp and delicious, while Sample B was oily and tasteless. Example 2 To 10 parts of the steamed dough obtained in the same manner as in Example 1, 7.5 parts by weight of tightening strips (passed through 8 mesh JIS standard sieves) were added, and the dough was passed through a twin-axis wire extractor. Distribute the dried squid pieces evenly.

This kneaded dough was immediately rolled to a thickness of 0.6 Tr1 m using rolling rolls consisting of a pair of rolls with a mesh-type embossed pattern whose surface was coated as in Example 1, and punched into a round shape with a diameter of 60 m Irt using a stamping machine. Then, it was immediately sooted at 180° C. for 258 hours in the same manner as in Example 1.
The butterfly product thus obtained had a water content of 1.8%, an oil content of 30%, a harmony of the unique flavor of rice and the flavor of dried salmon, and a good texture. Example 3 A uniform mixture of 3.0k9 of fried rice and 0.03kg of salt was added to 1.6k9 of water and put into a pressurized extruder with twin screws equipped with a steam jacket, and the pressure was adjusted to 4.0k9 by gauge pressure.
A kneaded dough with a moisture content of 35% was obtained by steaming at a steam pressure of /Cl.

This kneaded dough is rolled into a pair of smooth rolls to a thickness of 0.7Tm! n
Rolled to . The obtained rolled dough was punched and formed using a rotary cutter using a circular blade with a diameter of 60TnIn.
It was immediately sooted with cottonseed oil heated to 220° C. for 30 seconds in the same manner as in Example 1. The oil butter product thus obtained had a water content of 0.9%, an oil content of 32%, and had a flavor unique to rice. Example 4 2.1k9 of fried rice, 0.9kg of corn flour, 0.9kg of salt.
A homogeneous mixture of 03k9 and 1.3k9 of water was put into a pressure extruder with twin screws equipped with a steam jacket, steamed at a steam pressure of 3.5k9/Cd gauge pressure, and immediately coarsely ground. Shrimp powder (JIS standard sieve 10 mesh passed) 0
．． Add 12k9 and mix for 5 minutes using a horizontal twin-screw mixer.
The mixture was kneaded to obtain a kneaded dough with a water content of 28%.

This kneaded dough was rolled to a thickness of 0.7 wn using a fluted roll whose surface was coated in the same manner as in Example 1. This rolled dough was punched and formed using a rotary cutter using a circular blade with a diameter of 60 mm, and immediately punched in cottonseed oil heated to 175° C. for 4 strokes and 2 minutes in the same manner as in Example 1. The oil and soot product thus obtained has a moisture content of 1.0% and an oil content of 31%, and has a harmonious flavor unique to corn and rice, and has a good flavor and texture with the addition of the flavor of shrimp. was. 1 Example 5 Add 0.8 kg of water to 2.2 k9 of cooked rice flour, 0.3 k9 of corn starch, and 0.5 k9 of caster sugar, mix uniformly, and put it into a pressurized extruder with a screw set equipped with a steam jacket. After steaming at a steam pressure of 3.0k9/d,
Coarse almonds (JIS standard sieve 10 mesh passed) 20
0 g was added and kneaded for an additional 5 minutes using a horizontal twin-screw stirring kneader.

Claims (1)

[Scope of Claims] 1. A kneaded dough with a moisture content of 25 to 38% obtained by kneading glutinous rice flour as a main raw material while heating in the presence of water is rolled, then cut into a suitable shape, and then A method for producing rice crackers characterized by immediately adding oil without going through a drying process. 2. The method for producing rice crackers according to claim 1, wherein the kneaded dough is made to have a thickness of 0.4 to 1.0 mm. 3. The method for producing rice crackers according to claim 1, characterized in that the rolled, cut and formed dough is immediately soaked in oil at 150 to 230°C.