JPS61285950A - Production of japanese cracker containing vegetable, fruit tree and potato - Google Patents

Abstract

PURPOSE:To obtain the titled confectionery having a high nutritive value and beautiful harmony of the vegetable color with the light brown color of Japanese cracker, by adjusting the moisture and thickness of vegetable fragments, etc., placing the resultant adjusted vegetable fragments on a wheat flour dough with adjusted moisture and roasting the dough while preventing the discoloration of the vegetables, etc. CONSTITUTION:Fragments, leaf parts of flower parts 1 of vegetables, fruit trees of potatoes adjusted to 68-84% moisture content and having 0.5-2mm thickness are first prepared. The resultant fragments, etc., 1 are then placed on a wheat flour dough 2 for Japanese crackers and adjusted to 25-35% moisture content and roasted in a rotary roaster, etc. to give the Japanese crackers having 2-3mm thickness while preventing the discoloration of the vegetables, fruit trees or potatoes.

Description

DETAILED DESCRIPTION OF THE INVENTION In order to increase the value of rice crackers whose main ingredient is wheat flour, it is common practice to manufacture rice crackers by mixing beans, etc., as they are or by crushing them into dough. The purpose of the present invention is to add a leaf or flower part of a slice of a vegetable, fruit tree, or tuber to the surface of a rice cracker in order to further increase the value of the rice cracker. However, most vegetables and the like change color due to temperature changes caused by heating during baking of rice crackers. The present invention is characterized in that it prevents discoloration of vegetables and the like and increases the value of the rice cracker by correlating the thickness and moisture of the ingredients such as vegetables to be put in the rice cracker with the moisture content of the wheat flour rice cracker dough and the thickness of the rice cracker.

To increase the nutritional value of a rice cracker by putting vegetables, etc., which have almost no discoloration, in the center of the surface of the rice cracker, and to provide consumers with a beautiful confectionery in which the color of the vegetables, etc., which has almost no discoloration, harmonizes with the fox-colored rice cracker. It became possible.

The moisture content of the flour rice cracker dough, vegetables, etc. used in the production method of the present invention must be adjusted in advance. As an example of the composition of wheat flour rice cracker dough, flour (soft flour), sugar, eggs, and water are mixed with fats and oils, sodium glutamate, white soy sauce, ajirin, almond powder, 9 baking soda, and ammonium. Vegetables, etc. are cut into 0.5 to 2 pieces of cod, and then dried in the sun or artificially to reduce the moisture content to a predetermined range. It is also possible to dry and use the leaves or flowers of vegetables, etc., as they are without cutting them into pieces. Next, we will show an example of the relationship between the thickness and moisture content of vegetables, etc., with the thickness of flour rice cracker dough when baked. Under these conditions, if you use a rotary rice cracker baking machine or the like and use wheat flour rice cracker dough with a water content of 32%, you can bake rice crackers without discoloring vegetables, etc.

In the production according to the present invention, 1. Water content of flour rice cracker dough, 2
．． Thickness of rice crackers when baked, 3. Thickness of slices of vegetables, etc., and 4. All moisture in vegetables, etc. must be controlled. Therefore, the appropriate correlations 1 to 4 obtained from trial production of rice crackers will be explained in detail. First, the moisture content of flour rice cracker dough is normally around 40±5%, but within this range, it takes time to dehydrate the flour rice cracker dough, and vegetables etc. are overheated and turn brown. Note that it was difficult to adjust the moisture content of vegetables and other ingredients or change the thickness of flour rice cracker dough in this range. In this manufacturing method, this problem was solved by keeping the moisture content of the flour rice cracker dough at around 30% and keeping the thickness of the rice cracker at 3W or less when baked.

That is, we have invented a method for quickly dehydrating wheat flour rice cracker dough and adjusting the moisture content and thickness of vegetables, etc. Unless the thickness of the vegetables, etc. is less than half the thickness of the rice cracker, the shape of the rice cracker tends to collapse. The appropriate amount of moisture in vegetables, etc. varies depending on the type, but must be adjusted by drying or absorbing them.

Note that the present invention can be described theoretically by simultaneously completing the dehydration of the flour rice cracker dough and the dehydration of vegetables, etc.
In other words, it can be said that this method prevents vegetables etc. from being overheated by baking the rice crackers.

To confirm this, the surface temperature of the rice crackers immediately after baking was measured and found to be in the range of 050 to 120C, proving that vegetables etc. were dehydrated and dried below these temperatures.

Example The amount of dough for rice crackers containing vegetables, fruits, and potatoes is as follows.

Flour 1 bag 25ky Sugar 18kg Eggs
10# water
10 rho oils and fats 1k 500
f Sodium glutamate 100q white soy sauce
Almond powder 2 ky Baking soda 25 guammonium 25 li At the above ratio, put each ingredient into an automatic mixer bowl for 1 bag of flour (25 guan) and knead at low speed for 3 minutes to obtain a dough. After letting it rest for more than 2 hours, it is baked in a rotary rice cracker. The baking method involved pouring a predetermined amount of dough onto the lower iron plate of the rice cracker baking machine, adjusting the moisture content to 68% to 84% in advance, and slicing the dough to a thickness of 0.5M to 2A. Pieces of vegetables, fruits, and potatoes are placed on top, as well as leaves and flowers, and then baked into rice crackers with a thickness of 2 to 3 fins.

It can be baked in 1 minute and 1 second. Leaves of liquid, Kaiware radish.

Adjust the moisture content of the leaves and flowers of green shiso leaves, parsley chrysanthemum flowers, etc., and place them directly on top of the dough. Carrots, lotus roots, pumpkins, sweet potatoes, etc. are cut into 0.5111-2H slices, and the moisture content is adjusted by drying. Place it on top of the dough and bake.

Description of the Drawing The attached drawing shows green perilla leaves placed on rice crackers and baked.

Roast leaves, daikon radish, parsley, chrysanthemum, carrot, lotus root, pumpkin, satsuma sweet potato, etc. in the same manner.

The upper row is a plan view. The leaf in the middle is a side view. The dotted part of the leaf is a cross-sectional view. The upper row is a cross-sectional view.

Claims (1)

[Claims] Place slices, leaves, or flowers with a thickness of 0.5 mm to 2 mm of vegetables, fruit trees, and potatoes whose moisture content has been adjusted to 68% to 84% in advance on flour rice cracker dough whose moisture content has also been adjusted to 25% to 35%. A method for producing rice crackers with a thickness of 2 mm to 3 mm, which is baked while preventing discoloration of rice crackers, vegetables, fruits, and potatoes.