JPH0413980B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for producing rice cracker dough using a twin-screw extruder. [Prior art] Dough for rice crackers can be roughly divided into dough for Ukimono rice crackers, which have a relatively light texture such as Niigata-type rice crackers, and dough that has a hard texture, such as Soka-type rice crackers. There is also dough for shimemono rice crackers. Conventionally, when producing such dough, a steamer or a steamer is used. However, in the production method using a steamer or a steamer, there are limits to pressurization and heating, and therefore the dough that can be obtained is limited. On the other hand, recently, rice cracker dough has also been manufactured using a twin-screw extruder.
However, in many cases, the main purpose is to obtain a dough similar to or similar to dough produced using a steamer or a steamer. [Problems to be solved by the invention] As described above, the manufacturing method using a steamer or a steamer is limited in the dough that can be obtained, while the manufacturing method using a twin-screw extruder requires a lot of research. However, it has not been possible to obtain a dough for rice crackers that has a lighter texture and better flavor than Ukimono rice crackers. This invention was made in view of the above circumstances, and it is a rice cracker dough that can produce snack-like rice cracker dough that has a lighter and crispier texture by using a two-screw extruder. The purpose is to provide a manufacturing method. [Means for Solving the Problems] In the present invention, a raw material consisting of rice or rice flour is supplied to a twin-screw extruder by a raw material feeder, and the supplied raw material is used to extrude the raw material as required by the twin-screw extruder. After pulverizing according to the conditions, the mixture is mixed with water supplied from a water supply machine, and the mixed product is used in the extruder's extruder, which is equipped with a reverse screw or a notched screw, with a screw rotation speed of 250 to 400 rpm. The starch is heated under pressure so that the molecular weight is lower than in the case of ordinary rice cracker dough, and the dough is made into a rice cake shape.
The rice cracker dough is cooled to the following temperature and extruded in an unexpanded state to produce rice cracker dough. Note that a reverse screw refers to a reverse screw or a reverse thread screw, and a cut-out screw refers to a so-called cut-flight screw that has a notch in the frustrated portion of the reverse feed or forward feed. According to this invention, the starch has a lower molecular weight than that of normal rice cracker dough, thereby producing a rice cracker dough with a slightly yellowish and transparent feel, which has a lighter texture. This means that you can get crispy snack-like rice crackers. [Example] Hereinafter, the present invention will be explained in detail with reference to Examples.
The drawing schematically shows an example of a rice cracker dough manufacturing apparatus for explaining an embodiment of the present invention. This rice cracker dough manufacturing apparatus is equipped with a two-screw extruder 11. Two-shaft extruder 11
has a structure in which a conveying section 12, a crushing section 13, a mixing section 14, a packing section 15, and a cooling section 16 are arranged in this order. A raw material feeder 21 is provided in the conveyance section 12.
is connected. The raw material feeder 21 is capable of quantitatively supplying a raw material consisting of glutinous rice or glutinous rice that has been immersed in water for about 6 hours and then sufficiently drained. Mixing section 14
A water supply machine 22 is connected to. Water supply machine 22
is designed to be able to supply water quantitatively. When rice cracker dough is manufactured using this rice cracker dough manufacturing apparatus, first, a raw material consisting of glutinous rice or glutinous rice is supplied from the raw material feeder 21 to the conveying section 12 .
This supplied raw material is transferred from the conveying section 12 to the crushing section 1.
3, and is crushed by a screw having crushing ability, such as a kneading disk. This pulverized material is sent to the mixing section 14 and mixed with water supplied from the water supply machine 22. This mixture is fed into the baking section 15 and heated under pressure by a reverse screw or a notched screw of a two-screw extruder at a screw rotation speed of 250 to 400 rpm to form a rice cake shape. The degree of pressure and heating is such that the starch has a lower molecular weight than in the case of ordinary rice cracker dough. The cake-like material is sent to the cooling section 16, cooled, and then passed through the die 2.
3, it is extruded in an unexpanded state. The degree of cooling is set to 110° C. or lower so that the material is extruded from the die 23 in an unexpanded state. In this way, rice cracker dough is manufactured. The cooling method at this time may be, for example, by using a refrigerant to keep the temperature below 110°C, or by adjusting the length of the barrel of the cooling section and using cooling water to keep the temperature below 110°C. The rice cracker dough obtained in this way has a slightly yellowish transparent feel because the starch has a lower molecular weight than that of normal rice cracker dough. If this rice cracker dough is molded, dried, and baked in an open oven according to the usual rice cracker manufacturing process, a snack-like rice cracker with a lighter and crispier texture can be obtained. Note that when the raw material feeder 21 supplies glutinous rice or glutinous rice by crushing it, it is not necessary to incorporate the crushing section 13 into the twin-screw extruder 11 . [Specific example] The rotation speed of the two-shaft extruder 11 is 250~
400 rpm, and 40 to 60 kg of raw material consisting of glutinous rice or glutinous rice, which had been immersed in water for about 6 hours and then thoroughly drained, was fed by the raw material feeder 21 in an amount of 40 to 60 kg per hour. Water supply by the water supply machine 22 is from 0 to 1 hour.
It was set as 8. The actual measured temperatures of each barrel of the twin-screw extruder 11 were as follows. Conveying section 12...room temperature Crushing section 13...80°C Mixing section 14...90°C Cooking section 15...150°C Cooling section 16...80-95°C The rice cracker dough obtained under these conditions is A first sample was obtained by molding. In addition, when the maintenance temperature at each part of the two-screw extruder 11 was measured, it was as follows. Rear end of crushing section 13 (point A)...130°C Rear end of mixing section 14 (point B)...101°C Rear end of cooking section 15 (point C)...132°C Rear end of cooling section 16 (D point)...97°C Rear end of cooling section 16 (point E)...91°C On the other hand, in order to examine the texture of this first sample,
A commercially available Niigata-type rice cracker was prepared as a second sample, a Soka-type rice cracker was prepared as a third sample, and a rice cracker obtained using a conventional twin-screw extruder was prepared as a fourth sample. In addition, for the fourth sample, the rotation speed of the twin-screw extruder was 150 rpm, and the feed rate of the raw material was set to 150 rpm.
The specimen was produced under the following manufacturing conditions: 46 kg, pleural effusion from a water supply machine was 6 per hour, and the temperature of each part of the twin-screw extruder was as follows. Conveying section...room temperature Grinding section...60℃ Mixing section...90℃ Cucking section...130℃ Cooling section...30℃ The specific volume and breaking force of the first to fourth samples are as shown in Table 1 below. It was hot.

[Table] However, the breaking force was determined by measuring the breaking stress of the sample with a wedge-shaped plunger using a rheometer manufactured by Fudo Kogyo Co., Ltd. As is clear from Table 1, the first sample obtained according to the present invention has a larger specific volume than the other samples;
It can be seen that the starch has a lower molecular weight than the other samples. Along with this, the breaking force was also very small compared to other samples, indicating that the texture was much lighter. Furthermore, the sensory evaluations of the first and second samples by 30 people were as shown in Table 2 below.

〔Effect of the invention〕

As explained above, according to the present invention, the starch has a lower molecular weight than that of normal rice cracker dough, thereby producing a rice cracker dough with a slightly yellowish and transparent feel, which makes it edible. Snack-like rice crackers with a lighter and crispier texture can be obtained.

[Brief explanation of drawings]

The drawing is a schematic diagram of an example of a rice cracker dough manufacturing apparatus shown for explaining an embodiment of the present invention. 11...Two-screw extruder, 12...Transporting section, 13...Crushing section, 14...Mixing section, 15...
Cooking section, 16...Cooling section, 21...Raw material supply machine, 22...Water supply machine, 23...Die.

Claims (1)

[Claims] 1 A raw material consisting of rice or rice flour is supplied to a twin-screw extruder by a raw material feeder, and the supplied raw material is pulverized as necessary by the twin-screw extruder, followed by water supplied from a water supply machine. and mix this mixture with the screw rotation speed.
In the baking part of the twin-screw extruder equipped with a reverse screw or notched screw set at 250 to 400 rpm, the rice cake dough is heated under pressure so that the molecular weight of the starch is lower than in the case of ordinary rice cracker dough. This rice cake-shaped rice cake is cooled to 110°C or less in the cooling section of the twin-screw extruder and extruded in an unexpanded state. A method of manufacturing confectionery dough.