JPH0367550A - Method for manufacturing cracked rice crackers - Google Patents

Abstract

PURPOSE:To prepare the subject rice cracker having uniform and deep cracks on both surfaces and giving soft feeling to the palate by applying microwave in the baking of a rice cracker pastry having a specific water-content. CONSTITUTION:A rice cracker pastry having a water-content of 10-20% (preferably 15-20%) is produced by steaming nonglutinous rice, rolling with a press roll in the form of a sheet and cutting to a prescribed shape (preferably to a thickness of 3-6mm). The pastry is softened by uniformly heating in a preheating zone, expanded by the irradiation of microwave in an expansion zone, baked to develop the baked color in a baking and coloring zone and dried after seasoning to obtain the objective cracker.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing cracked rice crackers in which the surface of non-glutinous rice cracker dough is cracked using microwaves.

[Conventional technology]

The following methods have been known for producing cracked crackers on the surface of rice cracker dough: ■Natural cracking ■Water cracking ■Mechanical cracking.

Method (2) is the method mainly used for making sticky rice crackers. This is a method in which the refrigerated and solidified glutinous dough is cut and formed into a predetermined size, and then cold air is applied to the formed dough to dry only the surface of the dough, causing cracks in the surface of the dough due to dry strain with the inside of the dough.

Method ① involves soaking the rice cracker dough before baking in water or warm water, then drying it by blowing air onto the surface of the dough.
This creates cracks in the surface of the fabric. The cracks produced using this method felt like peeling skin, and only deep cracks could be created.

Method (2) involves using a roller to damage the surface of the rice cracker dough while it is drying, creating cracks.

On the other hand, glutinous rice confectionery (okaki, arare) made from glutinous rice
Then, there is a method of using microwaves during baking, but in this case, the purpose is to use microwaves with strong heat to compensate for the disadvantage that when baking thick dough, the heat is difficult to transmit to the inside, so the rffl is longer during baking. Microwaves are used to increase the puffiness of rice crackers by baking them, and microwaves were not used to create cracks in uruchi rice crackers.

[Problem that the invention seeks to solve]

In the method of creating natural cracks, it is difficult to apply air to both sides of the fabric in the same way, and therefore it is difficult to create similar cracks on both sides of the fabric.

In the water-cracking method, the cracks are deep and the skin on the surface of the dough is peeled up, so during baking or in subsequent processes, the peeled-up surface of the dough peels off and crumbles. There was a problem that occurred.

In the mechanical cracking method, cracks are created on the surface of the fabric by pressing the fabric in the middle of drying with a roller to create cracks in the fabric surface. Sometimes the cracks do not appear even if you climb on the surface. When the moisture content of the fabric is high or the fabric temperature is high, streaks may appear on the fabric surface, and conversely, when the fabric is too dry or the fabric temperature is too low, the fabric may be damaged. Therefore, it was difficult to set the conditions.

In any case, in the conventional method, the number of steps needed to be increased to form the cracks, and the process time was increased.

In addition, such cracked rice crackers generally do not have a soft texture, but tend to have a hard texture.

[Means for solving problems]

As a result of intensive research, the present invention has been developed by irradiating microwave glutinous rice cake dough obtained by a conventional method with microwaves during baking to create deep and even cracks on both sides and a soft texture that could not be obtained with conventional methods. I was able to make a certain type of rice cracker.

The details will be explained below.

In the present invention, non-glutinous rice soaked in a conventional manner is steamed, and the moisture content is 4
Prepare a 0 to 50% mochi dough, roll it into a sheet shape with a rolling roll, shape it into a desired shape, and then dry it.
Then, it is baked. If the moisture content is less than 40%, steaming will be poor, and if it exceeds 50%, the swelling power during firing will be insufficient and cracks will not easily form.

Further, the thickness of the fabric at the time of cutting is in the range of 2m+ to 8InI, and preferably a fabric with a thickness of 3B to 6m will produce more stable cracks. If the fabric thickness is less than 2wm, the degree of cracking will be poor, and if the fabric thickness is 8mm or more, not only will the drying time be longer, but the fabric will dry unevenly, making it difficult to obtain a stable fabric, and thus cracking will occur. It is unstable because it may or may not be included. The moisture content of the dough during baking is the same as in conventional methods, and may be 10 to 20%, but preferably 1
A value of 5 to 20% is good; if it is less than 15%, the degree of cracking is shallow and lacks dynamics, and the degree of cracking is somewhat unstable. When it is 20% or more, the dough becomes difficult to rise and has a hard texture when eaten.

During baking, the baking process is usually divided into a preheating section, a puffing section, and a browning section in a baking pot, and in the present invention, the dough is heated evenly in the preheating section, softened, and then puffed. The fabric is irradiated with microwaves to make it expand.

Unlike conventional heating methods, microwaves heat the surface of the dough and the inside of the dough at the same time, so even non-glutinous rice crackers (which have a smaller puffiness (lower leavening power) than glutinous rice crackers) have a stronger leavening power than conventional ones. It exhibits a large bulge that is difficult to obtain with non-glutinous rice crackers, and the puffing of the dough ends in a short period of time, resulting in large cracks on both sides of the surface of the baked dough. The t-tight and puffed dough is browned in the baking section, seasoned, and dried to become a product.

Examples of the present invention are shown below.

〔Example〕

<Example 1> Non-glutinous rice was soaked, milled, steamed, and kneaded in a kneading machine using conventional methods to obtain mochi dough with a moisture content of 48%.

This mochi dough was rolled into a sheet with a thickness of 7 m and cut out into a circular shape with a diameter of 50 m.

Immediately thereafter, the formed dough was dried in a drier and the casing was removed to obtain a dry dough with a final moisture content of 18%.

When baking this dried dough in a baking oven, preheat the dough using a Schbank burner in the preheating section, and as soon as the dough softens, irradiate the dough with 2450MHz microwaves to puff up the dough, and then heat it in the browning section. After giving the dough an appropriate color and baking it, it went through the process of seasoning and drying to obtain rice crackers.

The resulting rice crackers had deep cracks on both sides of the dough surface, and the texture was softer than conventional non-glutinous rice crackers.

<Example 2> A rice cake dough having a moisture content of 46% was obtained in the same manner as in Example 1.

This mochi dough was rolled into a sheet with a thickness of 4 mm using a rolling roll, and cut out into a circular shape with a diameter of 70 rm.

Immediately thereafter, the formed dough was dried in a drier and the casing was removed to obtain a dry dough with a final moisture content of 16%.

When baking this dried dough in a baking oven, preheat the dough using a Schbank burner in the preheating section, and as soon as the dough softens, irradiate the dough with 2450MHz microwaves to puff up the dough, and then heat it in the browning section. After giving the dough an appropriate color and baking it, it went through the process of seasoning and drying to obtain rice crackers.

The resulting rice crackers had deep cracks on both sides of the dough surface, and the texture was softer than conventional non-glutinous rice crackers.

<Example 3> A rice cake dough with a moisture content of 42% was obtained in the same manner as in Example 1.2. This mochi dough was rolled into a 3-layer sheet with a rolling roll and punched into a circular shape with a diameter of 70 m.

Immediately thereafter, the formed dough was dried in a drier and the casing was removed to obtain a dry dough with a final moisture content of 13%.

When baking this dried dough in a baking oven, preheat the dough using a Schbank burner in the preheating section, and as soon as the dough softens, irradiate the dough with 2450MHz microwaves to puff up the dough, and then heat it in the browning section. After giving the dough an appropriate color and baking it, it went through the processes of seasoning and drying to obtain rice crackers.

The resulting rice crackers had deep cracks on both sides of the dough surface, and the texture was softer than conventional non-glutinous rice crackers.

〔Effect of the invention〕

The non-glutinous rice crackers obtained by the method of the present invention have the advantage that stable and deep cracks can be formed on both sides of the rice cracker dough, and there is no need to provide a new cracking step.

Furthermore, the rice crackers obtained also have the effect of having a soft texture.

Claims (1)

[Claims] In the manufacturing method of uruchi rice crackers, the moisture content of the dough before baking is 10~
A method for producing cracked rice crackers, which comprises cracking the surface of the rice cracker dough by irradiating it with microwaves when baking the 20% rice cracker dough.