JPH03201948A - Production of soft rice confectionaries - Google Patents

Abstract

PURPOSE:To obtain the subject soft rice confectionaries having a high puffing ratio by rolling and forming a specified gelatinized glutinous rice cake dough while keeping it at >= a specified temperature and subsequently drying and baking the formed dough. CONSTITUTION:An emulsifier and fats and oils are preferably added to a glutinous rice cake dough prepared by gelatinizing glutinous rice in which the amylose content is controlled to 1-4wt.% based on the total starch and the resultant mixture is rolled and formed while being kept at >=35 deg.C. The formed dough is subsequently dried and baked, thus obtaining the objective rice confectionaries.

Description

DETAILED DESCRIPTION OF THE INVENTION ■Field of Industrial Application This invention relates to a method for producing rice crackers with good productivity and a soft texture.

■Prior art and the problems to be solved by the present invention Conventionally, when cutting and molding rice cake dough made from glutinous rice, it was essential to refrigerate and solidify the steamed glutinous dough.

This is because, like dough made from non-glutinous rice, if you try to make it into a sheet using rolling rolls, it will stick to the rolls so badly that it will not be possible to shape it, and even if you try to cut and shape the dough immediately after gelatinization into a mold. This is due to the fact that the dough is soft and difficult to mold.

Moreover, not only does refrigeration and solidification require 2 to 3 days, resulting in low productivity, but also that some of the starch ages during the storage of the rice cracker dough, which is one of the reasons why the product does not rise properly. Ta.

In recent years, rice crackers made by adding other starches such as glutinous starch (such as waxy starch) or grains containing such starches to the raw material glutinous rice have become available on the market, and rice crackers made from glutinous rice Although these materials have become more diverse, the reality is that no new molding methods have been considered for them. However, there are cases where these are used together.

■Means for solving the problems In the present invention, rice cracker dough (hereinafter referred to as mochi dough) made from starch adjusted to have low amylose is replaced with rice cracker dough made from non-glutinous rice (hereinafter referred to as mochi dough). The rice crackers are made into a sheet using a method similar to that used for glutinous dough, which is then molded by cutting or cutting, and then dried and baked in the usual manner to produce rice crackers.

In the present invention, glutinous rice starch,
In addition to glutinous rice flour, use something like waxy cornstarch. The amylopectin content in the starch of these products is approximately 100%.

As the starch containing amylose or the grain containing it, non-glutinous rice starch, wheat starch, corn starch, Japanese yam starch, potato starch, tapioca starch, etc. or grains containing them may be used.

The amylose content in these starches varies over a fairly wide range; for example, in nonglutinous rice, it is approximately 15 to 2
0%, while for corn starch it is about 20-23%.

The type of fat may be either solid fat or liquid fat, but it is preferable to use one that has high storage stability in terms of taste and does not adversely affect flavor. Any type of edible oil or fat may be used as long as it has these characteristics. Specifically, vegetable liquid oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, and rice oil; vegetable solid fats such as palm oil, coconut oil, and palm kernel oil; and animal fats such as lard and beef tallow. Raw materials such as oils and fats can be used. Also, separate this
Fats and oils that have been subjected to processing such as hydrogenation to have the above characteristics may also be used. It may also be a mixture of two or more types of fats and oils.

As for the type of emulsifier, those with HL B fa I 0 or higher are preferred, and examples of emulsifiers used in ordinary foods include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester.

Any soybean phospholipid (soybean lecithin) or the like may be used.

Emulsifiers and fats and oils may or may not be added.

Since the amount varies depending on the moisture content of the dough, the material of the roll, the temperature and other conditions, the amount may be adjusted depending on the case. In the present invention, the pregelatinized sticky dough is rolled and formed while being maintained at a temperature of 35° C. or higher.

The general steps and procedures in this invention are as follows.

First, non-glutinous rice, other grains, their pulverized products, or their starches are added to glutinous rice or its pulverized product, and the amylose content in the total starch is adjusted to about 1 to 4%.

After adding auxiliary raw materials such as water and emulsifier to this and mixing, steaming machine,
Steam the rice in a rice steamer, steamer, etc. to gelatinize it.

The degree of gelatinization is preferably about 90% or more, and the moisture content of the gelatinized fabric at this time is 36 to 42%, preferably 38%.
~40%, and this is done by adjusting the water content and steam pressure.

Optionally, oil or fat is added to the gelatinized dough and thoroughly mixed using a mixer or a frying machine.

The a-gelatinized dough can be obtained by the above-mentioned procedure, but any method may be used as long as all the raw materials are homogeneously mixed and gelatinized.

The pregelatinized dough is 35-85°C, preferably 45-7
While maintaining the temperature at 5°C, it is made into a uniform sheet dough using a rolling roll.

This method of maintaining the temperature of the dough is carried out strictly, such as by operating it in an enclosure maintained at that temperature, or by using a roll whose surface temperature can be controlled by circulating a heater or heating medium inside. The material used for the surface of the rolling rolls is a water-repellent material such as a fluororesin such as a tetrafluoride resin (trade name: Teflon) or a trifluororesin, or a silicone resin called Nuricorn. Even when using ordinary iron rolls, rolling may be carried out while spraying oil or water onto the surface.

The sheeted fabric can be cut, shaped, and dried using a sharp cutter or stamping machine, or it can be dried as a sheet and cut as appropriate using a sawtooth. good.

When cutting and shaping, if the fabric tends to stick to the cutter or die cutter, you can wet it with water while doing so.

Drying is performed by ventilation drying at 30 to 70°C, preferably 30 to 50°C. The drying time varies depending on the thickness of the sheet fabric, drying temperature, etc., but for example, when the thickness of the fabric is Is+m and the drying temperature is 40° C., it is about 30 minutes.

The moisture content at this time is 18-28%, preferably 20-2
6%.

The dried dough is stored in a sealed container or under similar conditions for 30 minutes to overnight to equalize the moisture inside and outside the dough.

When the dough prepared as described above is baked in a conventional manner, a soft rice cracker with a high swelling power can be obtained.

■A certain degree of correlation can be found between action amylose content and adhesion to rolling rolls. In other words, adding starch containing amylose or grains containing amylose to mochi dough is
This is because, at a moisture content of 6 to 44%, starch containing amylose is clearly less likely to adhere to rolling rolls than starch consisting only of amylopectin.

The reason why starch containing amylose is less adhesive than starch consisting only of amylopectin is thought to be due to their structural differences.

That is, in the present invention, the mochi dough whose amylose content is adjusted to 1 to 4% of the total starch does not stick to the rolls, and when molded and dried, the dough is baked to produce a soft edible product. They discovered that it is possible to produce rice crackers that have a pleasant texture.

If the amylose content is less than 1%, it is possible to use emulsifiers and oils in the equipment to reduce the adhesion of the dough to the rolls and form it into a sheet, but it is not possible to obtain a sheet with good taste.

If the amylose content is 4% or more, depending on the type of starch to be mixed, the extensibility of the dough may be reduced, and the dough may tear when trying to form it thinly with a rolling roll.

Even if the dough does not tear, the dry-baked rice crackers will not have a low swelling rate and will not be soft.

Regarding the emulsifier, workability will be improved if it is mixed before gelatinization in order to reduce the adhesion of gelatinized dough to machines such as steamers.

In addition, when fats and oils are mixed into pregelatinized dough, the pregelatinization efficiency is better and the extensibility of the dough is easier to improve.

As for the dough temperature, if it is 35° C. or higher, by appropriately adjusting the mixing method and kneading time in the kneading machine, the dough can have physical properties that allow it to be formed into a sheet using rolling rolls. If the dough temperature is 35° C. or lower, the stretchability of the sticky dough will be poor, and when trying to form a thin sheet, the sheet dough will tend to tear or the thickness will become unbalanced due to shrinkage after rolling.

Example 1 15 parts of tapioca starch was added to 100 parts of glutinous rice flour, and the mixture was steamed and gelatinized to a moisture content of 40%. This dough was held at 45°C and passed through a Teflon-coated rolling roll to a thickness of 1. Form into a uniform sheet with a thickness of 5. Shape this into a 4XIaa rectangle using a cutter to obtain mochi dough. This is dried, adjusted to a moisture content of 21%, and fired at 250°C. At this time, very soft rice crackers with a specific volume of s and Oj/g were obtained.

Example 2 5 parts of wheat starch and 1 part of sucrose fatty acid ester (HLBlB) were added to 100 parts of glutinous rice flour, mixed, and steamed. This is gelatinized to a moisture content of 38%. Furthermore, 5 parts of oil and fat are added to this and thoroughly mixed. While maintaining this dough at 40° C., it is passed through a Teflon-coated rolling roll to form a uniform sheet with a thickness of 1.0 mm.

Use a cutter to punch out a circle with a diameter of 28 cm to obtain mochi dough. This is dried, adjusted to a moisture content of 22%, and fired at 250°C. At this time, the specific volume is 4゜3 d/
g of soft rice crackers were obtained.

As already mentioned, the present invention controls the stickiness and extensibility of the dough by adjusting the amylose content, moisture content, and dough temperature of the mochi dough, which was conventionally cut and molded after being refrigerated and solidified. This allows for sheet-shaped molding, which not only improves production capacity, but also allows for the production of soft rice crackers with a high swelling rate. As a method for mass continuous production of rice crackers, it has the production advantage of reducing labor costs and processing costs, and as a method for producing snack-like rice crackers that meet the consumer's preference for softer products in recent years. , which opened up a new dimension.

Claims (2)

[Claims] (1) Software characterized by rolling and molding a sticky dough made by gelatinizing the amylose content of total starch adjusted to about 1 to 4% while maintaining the temperature above 35°C, followed by drying and baking. How to make rice crackers. (2) A method for producing soft rice crackers according to claim (1), which comprises adding an emulsifier or fat to the mochi dough.