JP3014129U - Flat dough and stick-shaped dough for rice crackers and rice crackers - Google Patents
Flat dough and stick-shaped dough for rice crackers and rice crackersInfo
- Publication number
- JP3014129U JP3014129U JP1995000858U JP85895U JP3014129U JP 3014129 U JP3014129 U JP 3014129U JP 1995000858 U JP1995000858 U JP 1995000858U JP 85895 U JP85895 U JP 85895U JP 3014129 U JP3014129 U JP 3014129U
- Authority
- JP
- Japan
- Prior art keywords
- dough
- white
- same
- rice
- rice cracker
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Confectionery (AREA)
Abstract
(57)【要約】
【目的】 煎餅の模様付けを簡単、確実に行い、かつ、
表裏面の同じ位置に同じ模様を表すことによって、購買
者の興味をそそることができるようにすること、陳列や
包装において裏表を気にする必要をなくすること。
【構成】 全長にわたり同じ断面形状をなす細長白生地
部４と細長色生地部５とを中心軸線に平行に配置してな
る棒状生地体ｃを、薄切りすることにより、表裏両面の
同じ位置に白生地部１と色生地部２とが合して形成する
同じ模様を表してなる平生地ａを得、この平生地ａを常
法にしたがい焼き上げることにより、表裏両面の同じ位
置に白生地部１と色生地部２とが合して形成する実質上
同じ模様を表すとともに、その表裏両面に焦げ目付き薄
層３を形成しなる煎餅。
(57) [Summary] [Purpose] Easy and reliable patterning of rice crackers, and
By showing the same pattern on the same position on the front and back sides, it should be possible to inspire the buyer and eliminate the need to worry about the front and back sides in the display and packaging. [Structure] A bar-shaped cloth body c, which is formed by arranging an elongated white cloth portion 4 and an elongated color cloth portion 5 having the same cross-sectional shape over the entire length in parallel to the central axis, is thinly sliced to obtain white at the same position on both front and back surfaces. A flat fabric a having the same pattern formed by combining the fabric portion 1 and the color fabric portion 2 is obtained, and the flat fabric a is baked according to a conventional method, so that the white fabric portion 1 is formed at the same position on both front and back surfaces. A rice cracker in which a thin layer 3 with browning is formed on both front and back sides while showing substantially the same pattern formed by combining the colored dough portion 2.
Description
【０００１】[0001]
本考案は、煎餅用平生地および同棒状生地体、ならびに同平生地を焼き上げた 煎餅に関する。 The present invention relates to a flat dough and a stick-shaped dough for a rice cracker, and a rice cracker obtained by baking the same dough.
【０００２】[0002]
煎餅の表面に模様を付けるには、その生地に所望の模様を予め醤油等で描いて おく、型押ししておく、あるいは、焼き上げた煎餅に焼き鏝を当てる等の手段が 採られているようである。 To apply a pattern to the surface of the rice cracker, the desired pattern may be drawn on the dough in advance with soy sauce, embossed, or by applying roasting iron to the baked rice cracker. Is.
【０００３】[0003]
いずれにしても、その模様付け作業は、当該煎餅毎に個別に行わなければなら ない面倒がある。また、焼き上げた煎餅の表面には通常小凹凸や小起伏を多く生 じ、折角の模様が乱れ、綺麗に表すことができない。 特に、片面だけに模様を付していると、その模様のある側が表面で、模様の付 されていない側が裏面であるとみなされてしまうから、商品として陳列したり包 装したりする場合においても、裏表にならないように気を配る必要がある。 そこで、両面に模様を付けようとすると、当然のことながらその模様付け作業 が一層面倒になるとともに、両面の同じ位置に同じ模様を付けることが極めて難 しい。 本考案は、これらの欠点をなくした新規な煎餅とその生地を提供しようとする ものである。 In any case, the patterning work has to be done individually for each rice cracker concerned. In addition, the surface of baked rice crackers usually has a lot of small irregularities and small undulations, and the patterns at the corners are disturbed, so that they cannot be expressed neatly. In particular, when a pattern is attached to only one side, the side with the pattern is considered to be the front side, and the side without the pattern is considered to be the back side.Therefore, when displaying or packaging as a product. However, it is necessary to be careful not to turn it upside down. Therefore, if a pattern is to be formed on both sides, the patterning work is naturally more troublesome, and it is extremely difficult to form the same pattern on both sides. The present invention is intended to provide a new rice cracker and its dough that eliminate these drawbacks.
【０００４】[0004]
本考案煎餅用平生地ａは、表裏両面の同じ位置に、白生地部１と色生地部２と が合して形成する同じ模様を表してなる。 本考案煎餅用棒状生地体ｃは、全長にわたり同じ断面形状をなす細長白生地部 ４と細長色生地部５とを、中心軸線に平行に配置してなる。 本考案煎餅は、表裏両面の同じ位置に、白生地部１と色生地部２とが合して形 成する実質上同じ模様を表しているとともに、その表裏両面に焦げ目付き薄層３ を形成しなるものである。 上記において、白生地部１，４を、うるち米を常法にしたがい蒸成・搗き練り して得た主材料しとし、色生地部２，５を、同主材料に食用色素，胡麻，海苔， 唐辛子，茶，木の実，桜えび，昆布等の色付け用材料の中から適宜選択した１ま たは２以上の材料を混入した混合材料とするのが好適である。 The flat dough a for rice cracker of the present invention has the same pattern formed by combining the white dough portion 1 and the colored dough portion 2 at the same position on both front and back surfaces. The stick-shaped dough c for rice crackers of the present invention is composed of an elongated white dough portion 4 and an elongated colored dough portion 5 which have the same cross-sectional shape over the entire length and are arranged parallel to the central axis. The rice cracker of the present invention has substantially the same pattern formed by combining the white cloth portion 1 and the colored cloth portion 2 at the same position on both front and back surfaces, and forms a thin brown layer 3 on both front and back surfaces. It is flexible. In the above, the white dough parts 1 and 4 are the main ingredients obtained by steaming and kneading non-glutinous rice according to the usual method, and the color dough parts 2 and 5 are food ingredients, sesame, seaweed, It is preferable to use a mixed material in which one or two or more appropriately selected from coloring materials such as pepper, tea, tree nut, cherry shrimp, and kelp are mixed.
【０００５】[0005]
本考案によれば、煎餅の表裏両面の同じ位置に同じ模様が表され、購買者の興 味をそそり商品価値を高めるのに役立つものであるが、その模様は、白生地部と 色生地部とを合して形成し、従来の生地に模様を醤油等で描くとか、型押しする とかいう場合のような面倒がないとともに、同じ模様を綺麗に表すことができ、 また、表裏の区別がないから商品として陳列したり包装したりするときにおいて 、裏表を気にする必要がない。 According to the present invention, the same pattern is displayed at the same position on both the front and back sides of the rice cracker, which is useful for inviting the enjoyment of the purchaser and increasing the product value. It does not have the trouble of drawing a pattern on a conventional dough with soy sauce or embossing, and can express the same pattern neatly, and there is no distinction between the front and back. There is no need to worry about the front and back when displaying or packaging as a product.
【０００６】[0006]
以下本考案の実施例について説明する。 ａは煎餅用平生地で、それは、４個の扇状片である白生地部１と同じく４個の 扇状片である色生地部２とが交互に連続した状態の扁平な円板形をなし、これら 白生地部１と色生地部２とが合して形成する模様が表裏面の同じ位置に同じに表 れている。 An embodiment of the present invention will be described below. a is a flat dough for rice crackers, which has a flat disk shape in which white fan parts 1 which are four fan-shaped pieces and color cloth parts 2 which are also four fan-shaped pieces are alternately continuous, The pattern formed by combining the white cloth portion 1 and the colored cloth portion 2 appears at the same position on the front and back surfaces.
【０００７】 ｂはその煎餅生地ａを常法にしたがい焼き上げた煎餅で、それは、焙焼により 白生地部１および色生地部２の表裏外面（端面を含む）に比較的小さくかつ不規 則な起伏または凹凸を有する焦げ目付き薄層３を形成し、かつ、周縁を丸くして いるものである。Reference numeral b is a rice cracker baked from the rice cracker dough a according to a conventional method, which is relatively small and irregular on the front and back outer surfaces (including the end faces) of the white dough part 1 and the colored dough part 2 by roasting. The thin layer 3 with undulations or unevenness is formed, and the peripheral edge is rounded.
【０００８】 このように、焼き上げられた煎餅ｂは、焙焼によって、端面を含む表裏両面に 焦げ目付き薄層３を形成するともに周縁を丸くしているが、上記白生地部１と色 生地部２とが合して形成する模様は、表裏面の同じ位置に実質上同じに表れてい る。As described above, the roasted rice cracker b is roasted to form thin brown layers 3 on both front and back surfaces including end faces and rounded edges, but the white dough portion 1 and the colored dough portion The pattern formed by the combination of 2 and 3 appears substantially at the same position on the front and back surfaces.
【０００９】 ｃは上記煎餅用平生地ａを得るための断面円形の煎餅用棒状生地体である。 この棒状生地体ｃは、断面扇状の細長白生地部４と同じく断面扇状の細長色生 地部５とを、断面円形になるように交互にして、かつ、中心軸線に平行になるよ うに配置してなる。Reference numeral c is a stick-shaped dough for a rice cracker having a circular cross section for obtaining the flat dough a for a rice cracker. This rod-shaped cloth body c is arranged so that the elongated white cloth portion 4 having a fan-shaped cross section and the elongated color raw material portion 5 having a fan-shaped cross section are alternately arranged so as to have a circular cross section and are parallel to the central axis. I will do it.
【００１０】 細長白生地部４はうるち米を常法にしたがい蒸成・搗き練りして得た主材料か らなる。また、細長色生地部５は同主材料に、食用色素，胡麻，海苔，唐辛子， 茶，木の実，桜えび，昆布等の色付け用材料の中から適宜選択した１または２以 上の材料を混入した混合材料からなる。The slender white dough portion 4 is composed of a main material obtained by steaming and kneading non-glutinous rice according to a conventional method. In addition, the long and thin colored fabric part 5 is made by mixing 1 or 2 or more appropriately selected from the coloring materials such as food coloring, sesame, seaweed, chili, tea, tree nuts, cherry shrimp and kelp into the same main material. Composed of mixed materials.
【００１１】 これら主材料と混合材料を、所要の複合ノズルから送り出すことにより、上記 した断面扇状の細長白生地部４と同じく断面扇状の細長色生地部５とが断面円形 になるように交互に配置された棒状生地体ｃが成型されるものであり、この棒状 生地体ｃが適当な硬さになるのをまって、これを所望の厚さに薄切りし、それを 適宜乾燥することにより、上記煎餅用平生地ａを製出することができる。 また、その煎餅用平生地ａを常法にしたがい焼き上げて所望の煎餅ｂを得るこ とができるものである。The main material and the mixed material are sent out from a required composite nozzle so that the elongated white cloth portion 4 having the fan-shaped cross section and the elongated color cloth portion 5 having the fan-shaped cross section are alternately formed so as to have a circular cross section. The arranged rod-shaped cloth body c is molded, and by waiting for the stick-shaped cloth body c to have an appropriate hardness, it is sliced into a desired thickness and dried appropriately, The flat dough a for rice cracker can be produced. Further, the flat dough for rice cracker a can be baked according to a conventional method to obtain a desired rice cracker b.
【００１２】 上記においては、細長白生地部４と細長色生地部５の双方を、断面扇状とし、 これらを交互に配置して、断面円形の棒状生地体ｃを成型した場合について説明 した。 しかし、この棒状生地体ｃは、どの部位で切断しても断面に同じ模様が表れる こと、すなわち、それを薄切りして得た煎餅生地ａの表裏の模様が同一に表れる ことをもって足りる。In the above description, the case where both the elongated white cloth portion 4 and the elongated color cloth portion 5 are fan-shaped in cross section and these are alternately arranged to form a rod-shaped cloth body c having a circular cross section has been described. However, it suffices that the stick-shaped dough c has the same pattern in the cross section regardless of the cutting position, that is, the same pattern on the front and back of the rice cracker dough a obtained by slicing it.
【００１３】 すなわち、全長にわたり同じ断面形状をなす細長白生地部４と細長色生地部５ とが、該棒状生地体ｃの中心軸線に平行になるように配置されていればよく、し たがって、上記の場合だけに限るものではなく、たとえば、棒状生地体ｃの断面 に山，顔，動物，幾何学模様等の模様が表れるように、細長白生地部４と細長色 生地部５を、所要の断面形状にして適宜本数を適当に配置することができるもの である。That is, it suffices if the elongated white cloth portion 4 and the elongated color cloth portion 5 having the same cross-sectional shape over the entire length are arranged so as to be parallel to the central axis of the rod-shaped cloth body c. However, the present invention is not limited to the above case. For example, the elongated white cloth portion 4 and the elongated color cloth portion 5 may be formed so that a pattern such as a mountain, a face, an animal, or a geometric pattern appears on the cross section of the rod-shaped cloth body c. The desired cross-sectional shape can be provided and an appropriate number can be arranged.
【００１４】[0014]
以上述べたところから明らかなように、本考案によれば、煎餅の表裏両面の同 じ位置に同じ模様が表され、購買者の興味をそそり商品価値を高めるのに役立つ ものであるが、その模様は、白生地部と色生地部とを合して形成し、従来の生地 に模様を醤油等で描くとか、型押しするとかいう場合のような面倒がないととも に、同じ模様を綺麗に表すことができ、また、表裏の区別がないから商品として 陳列したり包装したりするときにおいて、裏表を気にする必要がない。 As is clear from the above description, according to the present invention, the same pattern is displayed at the same position on both front and back sides of the rice cracker, which is useful for inviting the interest of the purchaser and increasing the product value. The pattern is formed by combining the white fabric part and the color fabric part, and there is no trouble like drawing the pattern on the conventional fabric with soy sauce or stamping it, and the same pattern is beautiful. It can be displayed, and since there is no distinction between the front and back sides, there is no need to worry about the front and back sides when displaying or packaging as products.
【図１】本考案煎餅用平生地の１実施例の斜視図であ
る。FIG. 1 is a perspective view of an embodiment of a flat dough for rice cracker according to the present invention.
【図２】同上のＩ−Ｉ線断面図である。FIG. 2 is a sectional view taken along line I-I of the above.
【図３】本考案煎餅の１実施例の斜視図である。FIG. 3 is a perspective view of an embodiment of a rice cracker of the present invention.
【図４】同上のＩＩ−ＩＩ線断面図である。FIG. 4 is a sectional view taken along the line II-II of the above.
【図５】本考案煎餅用棒状生地体の１実施例の斜視図で
ある。FIG. 5 is a perspective view of an embodiment of a stick-shaped dough for a rice cracker according to the present invention.
ａ 煎餅用平生地 ｂ 煎餅 ｃ 煎餅用棒状生地体 １ 白生地部 ２ 色生地部 ３ 焦げ目付き薄層 ４ 細長白生地部 ５ 細長色生地部 a Flat dough for rice cracker b Rice cracker c Stick-shaped dough for rice cracker 1 White dough part 2 Colored dough part 3 Burnt thin layer 4 Slender white dough part 5 Slender colored dough part
Claims (6)
部とが合して形成する同じ模様が表されていることを特
徴とする煎餅用平生地。1. A flat dough for a rice cracker, characterized in that the same pattern formed by combining a white dough portion and a colored dough portion is shown at the same position on both front and back surfaces.
・搗き練りして得た主材料からなり、色生地部が同主材
料に食用色素，胡麻，海苔，唐辛子，茶，木の実，桜え
び，昆布等の色付け用材料の中から適宜選択した１また
は２以上の材料を混入した混合材料からなることを特徴
とする請求項１記載の煎餅用平生地。2. The white dough part is composed of a main material obtained by steaming and kneading non-glutinous rice according to a conventional method, and the color dough part is the same as the main material, wherein food coloring, sesame, seaweed, pepper, tea, nuts, The flat dough for rice cracker according to claim 1, which is made of a mixed material in which one or more materials appropriately selected from coloring materials such as cherry shrimp and kelp are mixed.
地部と細長色生地部とが、中心軸線に平行に配置されて
いることを特徴とする煎餅用棒状生地体。3. A stick-shaped dough for a rice cracker, characterized in that an elongated white dough part and an elongated color dough part having the same cross-sectional shape over the entire length are arranged parallel to the central axis.
蒸成・搗き練りして得た主材料からなり、細長色生地部
が同主材料に食用色素，胡麻，海苔，唐辛子，茶，木の
実，桜えび，昆布等の色付け用材料の中から適宜選択し
た１または２以上の材料を混入した混合材料からなるこ
とを特徴とする請求項３記載の煎餅用棒状生地体。4. The slender white dough part is composed of a main material obtained by steaming and kneading non-sticky rice according to a conventional method, and the slender color dough part is composed of the same main ingredients as food pigments, sesame, seaweed, chili pepper, tea, The stick-shaped dough for a rice cracker according to claim 3, wherein the stick-shaped dough body is made of a mixed material in which one or more materials appropriately selected from coloring materials such as nuts, cherry shrimp, and kelp are mixed.
部とが合して形成する実質上同じ模様が表されていると
ともに、その表裏両面に焦げ目付き薄層が形成されてい
ることを特徴とする煎餅。5. A substantially same pattern formed by combining a white cloth portion and a colored cloth portion is formed at the same position on both front and back surfaces, and a thin brown layer is formed on both front and rear surfaces. Rice crackers characterized by that.
・搗き練りして得た主材料からなり、色生地部が同主材
料に食用色素，胡麻，海苔，唐辛子，茶，木の実，桜え
び，昆布等の色付け用材料の中から適宜選択した１また
は２以上の材料を混入した混合材料からなることを特徴
とする請求項５記載の煎餅。6. The white dough portion is composed of a main material obtained by steaming and kneading non-glutinous rice according to a conventional method, and the color dough portion is composed of the same main ingredients as food pigments, sesame, seaweed, pepper, tea, tree nuts, The rice cracker according to claim 5, which is made of a mixed material in which one or more materials appropriately selected from coloring materials such as cherry shrimp and kelp are mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1995000858U JP3014129U (en) | 1995-01-30 | 1995-01-30 | Flat dough and stick-shaped dough for rice crackers and rice crackers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1995000858U JP3014129U (en) | 1995-01-30 | 1995-01-30 | Flat dough and stick-shaped dough for rice crackers and rice crackers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3014129U true JP3014129U (en) | 1995-08-01 |
Family
ID=43149750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1995000858U Expired - Lifetime JP3014129U (en) | 1995-01-30 | 1995-01-30 | Flat dough and stick-shaped dough for rice crackers and rice crackers |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3014129U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000004769A (en) * | 1998-06-25 | 2000-01-11 | Hisami Sato | Baked cake, bread, production of baked cake and composition for bread dough |
-
1995
- 1995-01-30 JP JP1995000858U patent/JP3014129U/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000004769A (en) * | 1998-06-25 | 2000-01-11 | Hisami Sato | Baked cake, bread, production of baked cake and composition for bread dough |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5579582A (en) | Puzzle cookie cutter | |
| ES2190670T3 (en) | PROCESS FOR PREPARING BAKERY PRODUCTS ON WITH PARTICLE EDIBLE SURFACE AND ARTICLES PREPARED TOP FORM OF BLISS. | |
| JP3014129U (en) | Flat dough and stick-shaped dough for rice crackers and rice crackers | |
| JP6168560B2 (en) | Rice cracker food, manufacturing method and mold for rice cracker food | |
| ZA905526B (en) | Pasta preparation | |
| JP3254150B2 (en) | Wide noodles having irregularities and method for producing the same | |
| JP2853867B2 (en) | Flour sheet and method for producing the same | |
| EP0105582B1 (en) | Apparatus and method for dough embossing | |
| JP3098030U (en) | Printed sheet food and processed main foods using it | |
| JP2000236826A (en) | Sliced and dried rice cake | |
| JP2566367B2 (en) | Method for manufacturing biscuit printed on both sides | |
| JPH0319759Y2 (en) | ||
| JPH0713239B2 (en) | A method for producing decorative leather flakes that adhere to the surface of an object | |
| TWM623337U (en) | Strip Cheese Jerky Structure | |
| JPH0434708Y2 (en) | ||
| US20040047959A1 (en) | Method of making 3-D (dimensional) egg-shape cookies | |
| JPS5914773A (en) | Preparation of fish paste product | |
| JPH0729910Y2 (en) | Chopsticks with non-slip teeth | |
| JP3021158U (en) | Kamaboko | |
| JPH08140579A (en) | 'okaki' imitating fish and its production | |
| JP3431133B2 (en) | Method for producing die-cut noodles and noodle set | |
| JP2549215Y2 (en) | Kamaboko with cuts | |
| JPH0539881Y2 (en) | ||
| JPH0569486B2 (en) | ||
| JPH0376565A (en) | Chinese food |