JPS61209551A - Production of rice cracker - Google Patents

Abstract

PURPOSE:To obtain a rice cracker having excellent workability and palatability, delicious taste and glossy surface, and effective to prevent the flow of wheat- gluten, by scattering a specific powdery wheat-gluten on a rice cracker pastry in thin layer and heating and melting the wheat-gluten to form a thin layer. CONSTITUTION:Powdery wheat-gluten having a water-content of <=4%, an oil or fat content of 0.1-10% and a particle size of the Tyler mesh of <=7 is scattered to a surface of a rice cracker pastry in the form of a thin layer, and is passed through a heating zone furnished with a gas Schwank heater to effect the complete melting of the gluten. The gluten forms a thin liquid layer and integrated with the rice cracker pastry by this procedure. The thin liquid layer on the rice cracker pastry is cooled for about 5min at room tempera ture.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application of the Invention] The present invention relates to a method for producing rice crackers, and particularly to a method for producing rice crackers by coating rice cracker dough with a thin layer of candy.

[Technical background and issues]

Traditionally, the use of candy in the flavoring process of rice cracker making is commonly known for soy sauce syrup and rice crackers, and coarse karaage for rice crackers; It is something. It is also well known that evil limbs are made by steaming wet rice, then drying it, roasting it, adding sesame seeds, beans, walnuts, peanuts, seaweed, perfume, etc., and hardening it with heated and molten starch syrup. .

All of these use sticky candy with high water content and low hardness in the flavoring process, so when tasting the candy, the candy sticks to the teeth, causing an unpleasant sensation. Generally, there are many types of starch syrup that have too much or too little oil and fat content, and in the former case, the adhesion with the rice cracker dough may deteriorate and the candy and rice cracker may separate, and in the latter case, the surface may become sticky. It is inconvenient that it tends to stick, and its processability decreases in humid seasons, and the finished product also suffers from weeping phenomena.

In addition, the traditional flavoring process using starch syrup is time-consuming and
Technical issues remained, such as the relatively long heating and melting time and the difficulty in adjusting the amount of starch syrup added during work.

[Purpose of the invention]

First, this invention combines the deliciousness of rice crackers with the sweetness of candy by integrating a highly hard, thin film-like candy with the crunchy, crunchy texture unique to rice crackers into a rice cracker dough. The purpose is to provide a method for producing rice crackers, and the second purpose is to improve the bondability and processability of candy and rice crackers by setting and blending the content of embryonic oil and fat under optimal conditions. Third, the purpose is to shorten and simplify the seasoning process.

[Structure of the invention]

The composition of this invention is that the composition is 4% or less of moisture and 0.1% of oil and fat.
Powdered candy with a particle size of 7 to 10% and a particle size of 7 mesh or less is sprinkled onto the rice cracker dough and deposited in a thin layer, then heated and melted to fuse and integrate with the surface of the rice cracker dough to bond a thin liquid film. In this method, the rice cracker dough is then cooled and solidified, and a smooth thin layer of candy is coated on the surface of the rice cracker dough in a seasoning process.

[Embodiments of the invention]

1st step Composition is less than 3% water, fat content is 0.5 to 4
%, and the particle size is 9 meshes or less of Taylor mesh.

As for the characteristics of the powdered candy, it is suitable that the particle size is a Taylor mesh, preferably 9 mesh or less.

The candy composition has a water content of 4% or less, preferably 3% or less. If the water content is 4% or more, the candy will stick to the teeth, causing discomfort. The content of oil and fat in the ship is between 0.1% and 10%,
Desirably, the range is 0.5% or more and 4% or less, and 10%.
In the above case, the adhesion and compatibility between the candy and the rice cracker dough may deteriorate and the candy and rice cracker may separate. If it is less than 0.1%, the surface tends to become sticky and processability decreases in humid seasons, and the finished product also suffers from weeping, which is inconvenient.

2nd step: Sprinkle the powdered candy on the rice cracker dough and deposit it in a thin layer.

In the example, 50% of the rice is mainly cooked on a net conveyor.
A disk-shaped rice cracker with an average particle size of 20 mesh was placed on the surface, 5 yen thick and covered with salad oil.

Maximum squeezing 9 mesh candy powder (moisture 1.2%, fat and oil content 2%)
was sprinkled using a shaker to a uniform thickness of 1.5 g per sheet.

3rd step: Heat and melt the mixture to fuse and integrate with the surface of the rice cracker dough to form a thin liquid film.

The heat source used for heating and melting may be a non-contact type heater, such as an electric gas Schbank isothermal wire type or high frequency heating. In the case of contact type, the surface is disturbed,
When hot air is used, powder is scattered, which not only deteriorates the quality but also contaminates processing equipment, which is undesirable from a hygienic standpoint.

The rice crackers with the powdered candy deposited in a thin layer are passed through a heating zone equipped with a gas bunk burner, and when the candy is completely dissolved, the candy becomes a transparent liquid film and becomes integrated with the rice cracker dough. .

Fourth step: The rice cracker dough with the thin liquid film formed thereon is cooled and solidified to form a finished product.

In the cooling step, the temperature is maintained at room temperature for about 5 minutes.

In the second step (sprinkling powdered candy is a step), powdered candy is usually sprinkled on one surface of the rice cracker dough.

〔Effect of the invention〕

In this invention, in the composition, a powdered candy having a water content of 4% or less, an oil content of 0.1 to 10%, and a particle size of 7 or less Taylor meshes is sprinkled on top of the rice cake dough and heated to melt. The following effects can be achieved by fusing and integrating the rice crackers into the rice cracker dough.

■Furikake is easy to work with.

■The melting time is short.

■The amount of furikake can be easily controlled.

■It is easy to collect candy that does not stick.

Furthermore, unlike when using liquid candy, it is possible to form a so-called semi-molten state by melting only the surface and leaving the molten substance inside.

■You can form a film with candy after applying chocolate, etc.

■ Pour peanut or almond granules over the candy film and apply it to tertiary processing, etc., which expands the range of product variations. ■ Simple equipment required, industrial effectiveness ( Next, as an effect of the rice crackers made by the manufacturing method of this invention, since the candy is a thin film, it has a good texture (it has a sharp texture and is easy to chew), and it matches the texture of rice crackers, creating a new delicious taste. It is a new type of rice cracker that has not been previously seen, as it has the ability to create a soft texture, and has a cleansing luster as the fetal oil and fat components come to the surface, and at the same time has the effect of preventing candy from tearing.

Claims (1)

[Claims] In the composition, powdered candy having a water content of 4% or less, an oil content of 0.1 to 10%, and a particle size of 7 or less Taylor mesh is sprinkled on the rice cracker dough and deposited in a thin layer.
A method for producing rice crackers characterized by heating and melting the rice crackers to fuse and integrate them onto the rice cracker dough to form a thin liquid film, and then cooling and solidifying the rice crackers to coat the rice cracker dough with a thin layer of candy.