JPS6112652B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing rice crackers,
In particular, rice cracker mochi dough with a moisture content of 35% or less obtained by steaming, kneading, molding, and drying using a conventional method is extruded using a pressure molding machine (extruder), then cut and molded into small pieces, and as needed. The present invention relates to a method for producing rice crackers, which is characterized by drying and baking.

In the conventional rice cracker manufacturing method, water is added to rice and other starch-containing edible substances, heated to gelatinize, and kneaded to obtain rice cracker mochi dough. After that, in glutinous rice crackers, the mochi dough is first formed into a plate or rod shape, immediately cooled and solidified, and cut into the desired shape for secondary forming.
The product is then processed through the steps of drying, baking, seasoning, and drying. In addition, in kabeika, the mochi dough is molded into a sheet-like mochi dough of the desired thickness using rolling rolls, and then the product is made into a product through the processes of drying, baking, seasoning, and drying. A special method for manufacturing glutinous rice crackers is to finish the mochi dough using the glutinous rice cracking method, in which it is first formed into a plate or rod shape, immediately cooled and solidified, cut into the desired shape for secondary molding, and then dried. There is a method of producing a product through the steps of baking, seasoning, and drying. In these conventional rice cracker manufacturing methods, the rice crackers are not dried all at once in the drying process, but a drying process is generally performed during the drying process. If the rice cracker dough is dried to the pre-baked dough components without the Nekase process, the drying progress will be uneven between the surface and the inside of the rice cracker dough, and the surface of the dough will dry more quickly than the inside of the dough, and it will remain in that state. When baking, voids called bubbles are formed on the surface of the baked dough, making it impossible to obtain a flat rice cracker dough.Therefore, depending on the thickness of the dough, the rice cracker dough must be placed in an airtight container several times during drying. In order to even out the moisture inside the dough, the rice cracker dough was placed under a strainer or placed in a humid room to even out the moisture inside the dough. I removed this kind of cloth in the middle of drying and allowed it to dry slowly. In addition, the method of forming rice cracker dough is that when glutinous rice crackers are first formed into a plate or stick dough and then cut into the desired shape, the ends of the stick-like dough are cut into the desired shape, and the dough surface and the plate-like dough are cut into the desired shape. The edges were not suitable for making rice cracker dough, resulting in poor product yield. On the other hand, in the case of 糳Beika, the rice cracker mochi dough is turned into a sheet-like mochi dough and then formed using a cutter roll, but after that, the edges of the sheet-like mochi dough are not formed as scraps, and furthermore, the desired shape is circular, etc. In this case, extra waste was generated and the product yield was poor. Furthermore, since mochi dough is generally molded into a desired shape from plate-, rod-, or sheet-like mochi dough, it is difficult to easily obtain complex shapes, and many of the mochi doughs are relatively flat.

Therefore, it has been desired by those skilled in the art to reduce or eliminate waste in the drying process, and to eliminate waste in the molding process to efficiently produce rice crackers. Furthermore, it was also desired that rice crackers with complicated shapes could be easily obtained.

The present inventors reduced the amount of waste in the drying process,
The present invention was developed as a result of intensive research aimed at eliminating loss in the molding process and efficiently molding rice crackers with relatively complex and three-dimensional shapes.

That is, in the present invention, regardless of whether it is glutinous rice crackers or glutinous rice crackers, rice is first steamed and kneaded by a conventional method, and the obtained mochi dough is rolled with a rolling roll or the like to form a sheet-shaped mochi dough, and the moisture content is 35%. Dry below. In this case, the mochi dough is rolled into a sheet-like mochi dough using a rolling roll or the like to improve drying efficiency.In addition, when glutinous rice is used as a raw material, the mochi dough is shaped into a rod or plate, cooled and solidified, and then rolled into a sheet-like mochi dough. There is also a method of cutting the fabric into thin pieces and drying them, but the point is that you only need to dry efficiently, and there is no need to pay attention to drying, humidity, drying, etc. in order to achieve a uniform dry finish. The mochi dough is dried to a moisture content of 35% or less and then put into a pressure molding machine (Extruder). If the moisture content of the mochi dough is higher than 35%, the viscoelasticity of the mochi dough will deform the mochi dough when it is extruded from the die of the pressure molding machine (extruder), and it will not be able to maintain its shape when passed through the die. So I don't like it. Next, this 35% or less mochi dough is cut into small pieces of dough so that they can be passed through the screw of a pressure molding machine (extruder). The rice cracker mochi dough is finely divided by being passed through a pressure molding machine (extruder), and the size of the mochi dough strips varies depending on the type of pressure molding machine (extruder). It is not something that will be done. The strips of mochi dough are put into a pressure molding machine (extruder), pressurized by a screw, extruded, and passed through a die. At this time, since the mochi dough strips are pressurized, the mochi dough strips are pressed together to form an integrated mochi dough. The mochi dough passed through the die can have various shapes such as tubular, rod-like, plate-like, etc. depending on the shape of the die.

When pressurizing strips of mochi dough with a pressure molding machine (extruder), if you extrude the strips of mochi dough with high pressure, it will expand (puff) when it passes through the die, so it will not expand (puff). It is necessary to press with a pressure of By extruding with a pressure that does not cause puffing, the mochi dough that is formed through the die is immediately cut into desired dimensions.
For example, if the die has a donut shape, the mochi dough that passes through the die will be extruded into a tubular shape. If this is cut into pieces several millimeters thick, it will be molded into a ring-like flat fabric, and if it is cut into pieces several centimeters thick, it will be formed into a three-dimensional tubular shape. The shaped mochi dough is either dried and baked, or baked as is without drying to produce a product. The firing method also includes oil and soot.

In the case of strips of mochi dough made from glutinous rice before being fed into the pressure molding machine (Extruder), the moisture content is set to 20%, and the molded dough that is cut through the die is processed without drying. It can also be baked. The pieces of mochi dough put into the pressure molding machine (extruder) are extruded under pressure by the screw and integrated, so the dry mochi dough, which had uneven water distribution before being put into the molding machine, becomes uniform, and the mochi dough pieces are put into the extruder. If you want to bake the rice cake dough that has passed through and been molded without drying it, you can bake it immediately. It is not preferable to leave the molded mochi dough for a while because the surface will dry and uneven moisture distribution will occur.

In this way, the present invention improves the moisture content of the rice cracker mochi dough before it is put into the pressure molding machine (extruder).
Since we use a method to dry rice cakes to less than 35%, there is no need to pay attention to the moisture difference between the surface and inside of the mochi dough, unlike traditional rice cracker drying methods. There is no need for it, and it can be dried all at once in a short time.
In addition, since the mochi dough that has passed through the die of a pressure molding machine (extruder) is cut and molded, no scraps are generated, resulting in efficient production and a marked improvement in product yield. Furthermore, by changing the shape of the die, it is possible to obtain rice crackers of various shapes, and the traditional rice cracker manufacturing method complicates the molding process and generates a lot of waste. can now be easily obtained according to the present invention.

In addition, when using sticky rice as the main ingredient, if the moisture content of the mochi dough fed into the pressure molding machine (extruder) is kept at around 20%, the molded dough can be baked immediately, and the drying process is It is only necessary to dry the first strip of mochi dough, which greatly simplifies the drying process and shortens the process.

In addition, in the present invention, by changing the shape of the die, rice crackers having shapes as shown in FIGS. 1 and 2, for example, can be obtained.

In addition, in the present invention, when the mochi dough strips are put into a pressure molding machine (extruder) and extruded from the die, pressure is applied to extrude them to unite the mochi dough strips with relatively low moisture content, so the baking The resulting rice crackers have a relatively light and crunchy texture.

Hereinafter, the present invention will be specifically explained with reference to Examples.

Example 1 Glue brown rice was polished to 91%, washed with water in a rice washing machine, and then soaked in water for about 14 hours (the moisture content of glutinous rice was 38%), resulting in a moisture content of 38%. % sticky rice was steamed at a steam pressure of 1.0 Kg/cm ² for about 20 minutes, and then kneaded to obtain a mochi dough with a moisture content of 52%. This mochi dough was placed in a cylindrical container and refrigerated for 36 hours in a refrigerator at 2 to 5 degrees Celsius, then cut into cubes of about 5 mm on each side using a circular cutting machine to obtain strips of mochi dough, which were then immediately placed in a ventilation dryer. It was dried to a moisture content of 25%. This moisture content is 25
% mochi dough strips were put into the Extruder. The extruder used has a compression ratio of 29:1 (h2/h2) and has the shape shown in Figure 3.
A plastic extrusion molding machine was used. A die having an inner diameter of 14 mm and an outer diameter of 17 mm was used, and a small piece of mochi dough was passed through the die at a screw rotation speed of 55 rpm and a barrel heating temperature of 100°C. The extruded tubular mochi dough has an inner diameter of 13.5mm and an outer diameter of 17.5mm.
It was warm in mm. This was immediately cut into 3mm width pieces using a slicer, further dried to a moisture content of 19%, and then the dried dough pieces were packed in bags and subjected to a nekase process all day and night, in order to equalize the moisture content of the dough pieces. After that, it was baked in a flat roaster. The resulting baked dough has a specific volume of 3.98 ml/g, has a smooth and crunchy texture that is different from conventional snack sweets, and has a shape that is not seen in conventional rice crackers. was.

Example 2 Polished glutinous rice was soaked in water for 2 hours, drained, milled, and steamed in a steamer at a steam pressure of 0.4 Kg/cm ² for 12 minutes. After that, it is kneaded in a kneading machine to reduce the moisture content.
A 43% mochi dough was obtained. This mochi dough was rolled to a thickness of about 7 mm using rolling rolls to form a sheet-like mochi dough, and the mochi dough was dried in a band dryer at a temperature of 50°C for 6 hours to form a dry sheet with a moisture content of 20%. I got mochi dough. After cooling this sheet-shaped mochi dough,
After pulverizing it in a pulverizer so that it passes through a 5-mesh sieve, it is molded using the extruder used in Example 1 under the conditions of a 3 mm diameter die, a screw rotation speed of 50 rpm, and a barrel heating of 90 ° C. Then, it was made into a rod-shaped dough with a diameter of 4 mm and immediately cut into a length of 80 mm. Then obtained, length: 80 mm, diameter: 4
The mm-sized rod-shaped dough was fired in a gas-operated kettle. The rice cracker dough obtained by baking had a specific volume of 4.7 ml/g and a smooth, soft, crispy texture.

Example 3 Brown rice was polished to a polishing degree of 91%, washed, soaked in water, and milled to obtain glutinous rice flour. Mix 70 parts of the obtained glutinous rice flour and 30 parts of waxy cornstarch, put it into a steamer, add water, and steam for 8 minutes at a steam pressure of 0.35 kg/cm ² to determine the water content.
A 48% mochi dough was obtained. This mochi dough was rolled to a thickness of about 5 mm using rolling rolls to form a sheet-like mochi dough, and the mochi dough was dried in a band dryer at a temperature of 80°C for 4 hours to form a dry sheet with a moisture content of 25%. I got mochi dough. After cooling this sheet-shaped mochi dough,
The mixture was cut into square pieces with a side of about 5 mm using a cutting machine to obtain strips of mochi dough, which were then placed in the extruder used in Example 1. The die used has the shape shown in Figure 4a, and the screw rotation speed is 50 rpm.
Extrusion molded under barrel heating conditions of 80℃, thickness 3
The molded dough was cut into mm pieces and dried at a temperature of 70° C. for 3 hours to obtain a molded mochi dough with a moisture content of 12%. Put this mochi dough in a Nekase bag and use Nekase for 12 hours, then 240
When fried in edible oil heated to 0.degree. C., a baked dough having an oil content of 30.2% and a specific volume of 6.7 ml/g as shown in FIG. 4b was obtained.

Example 4 The shaped dough obtained in Example 3 was taken out after rolling and put into a gas-type automatic roasting machine and baked. The baked dough obtained had a specific volume of 4.2 ml/g, and its shape was as shown in Figure 4b, resembling a snack confectionery, but its texture was different from that of conventional corn-based snack confectionery. It had a light, crunchy texture and a flavor unique to rice crackers.

[Brief explanation of the drawing]

FIGS. 1 and 2 are perspective views of an example of rice crackers obtained by the method for producing rice crackers of the present invention, and FIG.
The figure is a schematic diagram of the screw of the pressure molding machine (extruder) used in the present invention, Figure 4 a is a front view showing the shape of the die, and Figure 4 b is a perspective view of the rice cracker dough molded using a. figure.

Claims (1)

[Claims] 1. Rice cracker mochi dough with a moisture content of 35% or less obtained by steaming, kneading, molding, and drying using a conventional method is extruded using a pressure molding machine (extruder), then cut and molded into small pieces, and as needed. A method for producing rice crackers characterized by drying and baking.