JPH0129542B2 - - Google Patents
Info
- Publication number
- JPH0129542B2 JPH0129542B2 JP56143558A JP14355881A JPH0129542B2 JP H0129542 B2 JPH0129542 B2 JP H0129542B2 JP 56143558 A JP56143558 A JP 56143558A JP 14355881 A JP14355881 A JP 14355881A JP H0129542 B2 JPH0129542 B2 JP H0129542B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- oil
- fat
- weight
- rice crackers
- 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
Links
- 235000019685 rice crackers Nutrition 0.000 claims description 49
- 239000003921 oil Substances 0.000 claims description 41
- 239000003925 fat Substances 0.000 claims description 39
- 241000209094 Oryza Species 0.000 claims description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims description 16
- 235000009566 rice Nutrition 0.000 claims description 16
- 229920000858 Cyclodextrin Polymers 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 2
- 102100022624 Glucoamylase Human genes 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 description 39
- 235000019197 fats Nutrition 0.000 description 37
- 238000001035 drying Methods 0.000 description 6
- 241000519695 Ilex integra Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241001474374 Blennius Species 0.000 description 3
- 239000001116 FEMA 4028 Substances 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 3
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 3
- 229960004853 betadex Drugs 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 239000000546 pharmaceutical excipient Substances 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- 241000192041 Micrococcus Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 125000002015 acyclic group Chemical group 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- -1 cyclic oligosaccharide Chemical class 0.000 description 1
- 229940097362 cyclodextrins Drugs 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
本発明は、米菓類の製造法、さらに詳しくはソ
フトな食感を有する米菓類の製造法に関するもの
である。
米菓類は我国の伝統的な菓子であり、その生産
量は年々増加している。米菓類は原料により製造
工程が異なり品質も違つており、一般的には下記
のように分類されている。
The present invention relates to a method for producing rice crackers, and more particularly to a method for producing rice crackers having a soft texture. Rice crackers are traditional sweets in Japan, and their production is increasing year by year. Rice crackers have different manufacturing processes and quality depending on the raw materials, and are generally classified as follows.
【表】
〓モチ米原料 〓
〓おかき
米菓類の分類は膨化度による区分ともいえ、膨
化現象は製品にとつて重要要因の１つであり、原
料の違い・製造法の違い等で変化する。
米菓類の製造法は種々な方法があるが、一般的
には下記のようにして製造される。
精製原料米→水洗・水浸→水切り→蒸煮→搗砕
（混練）→（整型）→冷却→裁断→乾燥→焙焼→
（味付け）
米菓類の味付けとしては、しよう油味が圧倒的
であり、副原料としても、のりやごまがほとんど
である。一方最近では、消費者の嗜好の変化に伴
ない米菓類の味付けも洋風化しバター味、サラダ
油風味などが出回つてき、単に米の風味を味わう
ことから多様な味を求めるようなつてきている。
また食感においても、米菓類は“パリパリ”、
“カリカリ”といつた硬い口当りを有するものだ
という従来のイメージから脱し、“サクサク”し
たソフトな口当りを有する米菓類を作り出そうと
いう傾向にあるようである。
ソフトな食感を有する米菓類を製造する試みの
１つとして、一般に食品へ油脂を混合すると食感
がソフト化するといわれている事に着目し、米菓
類工程において米菓類原料又は乾燥工程以前の米
菓類生地に油脂を添加し、ソフトな食感を有する
米菓類を製造しようという試みがなされてきた。
しかし多くの研究者らの努力にもかかわらず、油
脂を添加した米菓類においては、乾燥工程で生地
に割れが生じるとか焙焼後の製品が比容積の極端
に小さいもの、すなわち“うき”の悪いものにな
つてしまうといつた障害が解決されずにいる。こ
れは油脂が本来、水と混合しないため米菓類原料
又は米菓類生地に油脂を均一に分散させる事が極
めて難かしく、また一時的に均一に分散されたと
しても乾燥工程で油脂の皮膜が米菓類生地から離
れてしまうためと考えられる。
上記の解決策の１つとして、特開昭56−11754
に代表されるように米菓類製造工程の途中で水中
油型エマルジヨンを添加する試みが行なわれてい
るが、この方法では水中油型エマルジヨン中の油
脂含量から算出した原料米に対する油脂添加量が
５重量％以下でしか“うき”の良い米菓類を製造
することができず、米菓類にソフト感を与えるに
は不十分である。
本発明者らは種々研究を重ねた結果、前述の障
害を克服するに至つた。
即ち本発明は、米菓類を製造するに際し、米を
蒸練後搗砕工程又は混練工程に先立ち、若しくは
該工程と同時に油脂40〜80重量％、水15〜50重量
％、サイクロデキストリン１〜10％の混合物を主
成分とする油脂包接物を原料米に対し１〜40重量
％添加することを特徴とする米菓類の製造法を要
旨とする。
本発明でいう米菓類は米を原料とした菓子類全
般を意味し、せんべいのような形状をしたもの、
及びスナツク様のものを含むものである。
本発明に使用される油脂は天然油脂、加工油脂
及びそれらの混合物のいずれでもよいが、好まし
くは40℃以下の融点を有し、且つ炭素数４〜８の
脂肪酸からなる低級脂肪酸を含まないものがよ
い。
サイクロデキストリンは、シヤーデインガーデ
キストリンあるいはサイクロアミロースともよば
れる環状オリゴ糖同族体である。本発明に使用さ
れるサイクロデキストリンは、澱粉にバチルス
（Bacillus）属の生産する一種のアミラーゼを作
用させて生成したもの、あるいはミクロコツカス
（Micrococcus）属の生産する一種のアミラーゼ
を作用させて生成したもの若しくはその他の方法
により生成したもののいずれでもよいが、精製不
十分なサイクロデキストリンは、でんぷんの嫌味
がするため適度に精製を行なつたものを使用する
のが好ましい。この点について本発明者らは嫌味
をとりのぞくことにより広範な食品用途に用いら
れることを先に発明し、別途提案した。
精製の目安としては、グルコアミラーゼ法によ
るサイクロデキストリン以外の不純物が0.3重量
％以下であることが好ましい。この場合不純物と
しては、でんぷん・非環状デキストリン・糖類等
が考えられる。
本発明に用いられるサイクロデキストリンは、
油脂に不溶のため油脂包接物を作成するためには
水は不可欠である。本発明においては水は15重量
％以上存在することが好ましい。
一方油脂包接物中の油脂含量は20重量％から90
重量％まで変化できるが、油脂含量の少い油脂包
接物は粘度が低く流動状であり、一方油脂含量が
80重量％を超えると粘度が高く流動性の無い油脂
包接物になり、いずれも本発明には不向きであ
る。本発明においては油脂包接物中の油脂含量は
40重量％から80重量％の範囲にあることが好まし
い。
本発明における油脂包接物の油脂、水、サイク
ロデキストリン以外の成分は、いかなるものでも
よいが代表的なものを列記すれば次の通りであ
る。
油溶性香料、水溶性香料、チヨコレート類、コ
コア類、油脂製品、乳製品、牛乳、発酵食品、調
整油脂、卵及び卵加工品、園芸食品、調味食品、
野菜類、ナツツ類、海苔及び海苔加工品、食肉及
び食肉加工品等。
本発明において油脂包接物の添加量は、原料米
に対し１〜40重量％添加するのが適当であるが、
ソフトな食感を有する米菓類を得るためには、油
脂包接物の原料米に対する添加量は５重量％以上
であることが好ましい。油脂包接物を原料米に対
して40重量％より多く添加することも可能である
が、米菓類の素材の風味を活かすためには添加量
は40重量％以下であることが好ましい。
本発明の方法により油脂包接物中の油脂含量か
ら算出して、原料米に対して１〜32重量％の油脂
分及びその他の賦味剤を米菓類に添加することが
可能となり、ソフトな食感を有し、しかも“う
き”の良い米菓類を製造することが可能になつた
のであるが、本発明による油脂包接物が上記の効
果にどのような働きをしているのかは必ずしも明
らかではない。しかし本発明による油脂包接物
が、水相を連続相としていること、温度変化に対
し物性が一定であり、しかも60℃以上の高温にて
も、また５℃以下の低温にても包接が安定である
という特徴を有しているため米菓類製造工程の搗
砕又は混練工程から乾燥工程にわたり包接物から
の油分の分離が全くないことが前述の効果を可能
ならしめていると推測される。
次に、実施例を記載して本発明を説明する。
実施例 １
〔〕 油脂包接物の作成
油 脂 67部
（重量部、以下同じ）
水 29部
β−サイクロデキストリン ３部
その他の賦味剤 １部
β−サイクロデキストリン３部に水12部を加
えβ−サイクロデキストリンを溶解・分散後、
油脂６部を加えホモミキサーで10分間攪拌し
た。次いで同一容器内で水17部、油脂61部、そ
の他の賦味剤１部をホモミキサーで攪拌しなが
ら徐々に加え、計10分間撹拌して油脂包接物を
作成した。かくして得られた油脂包接物は表１
の物性を有していた。[Table] 〓 Waxy rice raw materials 〓
= Rice crackers The classification of rice crackers can be said to be based on the degree of puffing, and the puffing phenomenon is one of the important factors for products, and changes depending on the raw materials and manufacturing methods. There are various methods for producing rice crackers, but they are generally produced as follows. Refined raw rice → washing/soaking → draining → steaming → grinding (kneading) → (shaping) → cooling → cutting → drying → roasting →
(Seasoning) The flavor of rice crackers is overwhelmingly soybean oil, and most of the auxiliary ingredients are seaweed and sesame. On the other hand, in recent years, as consumer tastes have changed, the flavoring of rice snacks has become more Westernized, with butter-flavored, salad oil-flavored, etc. becoming more popular, and people are now looking for a variety of flavors rather than just tasting the flavor of rice. .
In addition, in terms of texture, rice crackers are “crispy” and
There seems to be a trend toward creating rice crackers that have a "crunchy" and soft texture, moving away from the traditional image of rice crackers having a "crispy" and hard texture. As an attempt to produce rice crackers with a soft texture, we focused on the fact that it is generally said that mixing oils and fats with foods softens the texture. Attempts have been made to add oil and fat to rice cracker dough to produce rice crackers with a soft texture.
However, despite the efforts of many researchers, when it comes to rice crackers with added fats and oils, cracks occur in the dough during the drying process, and the products after roasting have an extremely small specific volume. The obstacles that caused it to become worse remain unresolved. This is because fats and oils do not originally mix with water, so it is extremely difficult to uniformly disperse oils and fats into rice cracker raw materials or rice cracker dough, and even if they are temporarily dispersed uniformly, the film of fats and oils is removed from the rice during the drying process. This is thought to be because it separates from the confectionery dough. As one of the above solutions, JP-A-56-11754
Attempts have been made to add oil-in-water emulsion in the middle of the rice cracker manufacturing process, as typified by It is only possible to produce rice crackers with a good texture when the amount is less than % by weight, which is insufficient to give the rice crackers a soft feel. As a result of various studies, the present inventors have succeeded in overcoming the above-mentioned obstacles. That is, when producing rice crackers, the present invention provides that after steaming the rice, before or simultaneously with the crushing or kneading process, 40 to 80% by weight of oil and fat, 15 to 50% by weight of water, and 1 to 10% of cyclodextrin are added. The gist of the present invention is a method for producing rice crackers, which is characterized in that 1 to 40% by weight of oil and fat clathrates, the main component of which is a mixture of 1% to 40% by weight, is added to raw rice. In the present invention, rice crackers refer to all kinds of sweets made from rice, such as those shaped like rice crackers,
and snack-like ones. The fats and oils used in the present invention may be natural fats, processed fats, or mixtures thereof, but preferably have a melting point of 40°C or lower and do not contain lower fatty acids consisting of fatty acids having 4 to 8 carbon atoms. Good. Cyclodextrins are cyclic oligosaccharide analogs also called sheardingar dextrins or cycloamyloses. The cyclodextrin used in the present invention is produced by reacting starch with a type of amylase produced by the genus Bacillus, or by reacting a type of amylase produced by the genus Micrococcus with starch. Alternatively, cyclodextrin produced by other methods may be used, but insufficiently purified cyclodextrin has a starchy taste, so it is preferable to use one that has been appropriately purified. Regarding this point, the present inventors previously invented and separately proposed that the product can be used in a wide range of food applications by removing the unpleasant taste. As a guideline for purification, it is preferable that impurities other than cyclodextrin by the glucoamylase method be 0.3% by weight or less. In this case, impurities include starch, acyclic dextrin, sugars, etc. The cyclodextrin used in the present invention is
Since it is insoluble in fats and oils, water is essential for creating fat and oil inclusions. In the present invention, water is preferably present in an amount of 15% by weight or more. On the other hand, the fat content in fat and oil inclusions ranges from 20% to 90% by weight.
It can vary up to % by weight, but fat inclusions with low fat content have low viscosity and are fluid;
If it exceeds 80% by weight, the viscosity becomes high and the oil/fat clathrate has no fluidity, and both are unsuitable for the present invention. In the present invention, the fat content in the fat and oil inclusions is
Preferably it is in the range of 40% to 80% by weight. The components of the fat/oil clathrate in the present invention other than fat, water, and cyclodextrin may be of any kind, but representative ones are listed below. Oil-soluble fragrances, water-soluble fragrances, thiocholates, cocoa, oil and fat products, dairy products, milk, fermented foods, modified oils and fats, eggs and egg processed products, horticultural foods, seasoning foods,
Vegetables, nuts, seaweed and processed seaweed products, meat and processed meat products, etc. In the present invention, it is appropriate that the amount of fat and oil clathrates added is 1 to 40% by weight based on the raw rice;
In order to obtain rice crackers with a soft texture, it is preferable that the amount of fat and oil clathrates added to the raw rice is 5% by weight or more. Although it is possible to add more than 40% by weight of fat and oil clathrates to the raw rice, the amount added is preferably 40% by weight or less in order to take advantage of the flavor of the rice cracker material. By the method of the present invention, it is possible to add 1 to 32% by weight of oil and other excipients to rice crackers based on the raw rice, calculated from the oil content in the oil and fat clathrates, resulting in soft rice cakes. Although it has now become possible to produce rice crackers that have a good texture and are good in texture, it is not necessarily clear how the fat and oil clathrate according to the present invention contributes to the above-mentioned effects. It's not clear. However, the fat and oil clathrates according to the present invention have a continuous aqueous phase, have constant physical properties against temperature changes, and are clathrated even at high temperatures of 60°C or higher and at low temperatures of 5°C or lower. It is assumed that this effect is possible because there is no separation of oil from the inclusions during the rice cracker manufacturing process, from the crushing or kneading process to the drying process, as it has the characteristic of being stable. Ru. Next, the present invention will be explained by describing examples. Example 1 [] Creation of fat and oil clathrates Oil 67 parts (parts by weight, same below) Water 29 parts β-cyclodextrin 3 parts Other excipients 1 part Add 12 parts of water to 3 parts β-cyclodextrin After dissolving and dispersing β-cyclodextrin,
6 parts of oil and fat were added and stirred for 10 minutes using a homomixer. Next, in the same container, 17 parts of water, 61 parts of oil and fat, and 1 part of other excipients were gradually added while stirring with a homomixer, and the mixture was stirred for a total of 10 minutes to prepare a fat and oil clathrate. The oil and fat clathrates thus obtained are shown in Table 1.
It had the following physical properties.
【表】
〔〕 米菓の作成
市販のもち粉1.4Kgをホバートミキサーに入
れ、水700c.c.を加え10分間攪拌した。次いで小
型の蒸し器を用い水600c.c.で30分間蒸した。こ
の蒸したものを市販の小型もちつき機に移し搗
砕しながら〔〕で得た油脂包接物280ｇを加
え、計15分間搗砕し、もち生地を得た。このも
ち生地を箱型に整型後、冷蔵庫内で冷却した。
同冷蔵庫（５℃）内で２日間硬化乾燥させた
後、巾15mm、長さ25mm、厚さ15mmに裁断し、さ
らに55℃での乾燥、室温での乾燥をくり返し、
もち生地内の水分を13〜16重量％に調整した
後、平煎機で焙焼した。
実施例 ２
実施例１の米菓の作成において油脂包接物70ｇ
を使用した以外は全て実施例１と同様にして米菓
を得た。
実施例 ３
実施例１の米菓の作成において油脂包接物40ｇ
を使用した以外は全て実施例１と同様にして米菓
を得た。
比較例 １
実施例１の米菓の作成において油脂包接物のか
わりにサラダ油40ｇを使用し、その他は実施例１
の米菓の作成と同じくして米菓を得た。
比較例 ２
実施例１の米菓の作成において油脂包接物、又
はサラダ油等の油脂を加えず、その他は実施例１
の米菓の作成と同じくして米菓を得た。
上記した実施例１、実施例２、実施例３及び比
較例１、比較例２により得られた米菓の食感及び
“うき”を比較するため、テクスチユロメーター
及びパネルテストにより食感を、比容積により
“うき”を評価した。その結果を表２に示した。[Table] [] Making rice crackers 1.4 kg of commercially available mochi flour was placed in a Hobart mixer, 700 c.c. of water was added, and the mixture was stirred for 10 minutes. Next, it was steamed for 30 minutes in 600 c.c. of water using a small steamer. The steamed product was transferred to a small commercially available mochi making machine, and while being ground, 280 g of the fat/oil clathrate obtained in [] was added and ground for a total of 15 minutes to obtain mochi dough. This mochi dough was shaped into a box shape and cooled in the refrigerator.
After curing and drying in the same refrigerator (5℃) for 2 days, cut into 15mm width, 25mm length, and 15mm thickness, and repeat drying at 55℃ and room temperature.
After adjusting the moisture content in the mochi dough to 13 to 16% by weight, it was roasted in a flat roaster. Example 2 In the production of rice crackers in Example 1, 70 g of fat and oil inclusions were added.
Rice crackers were obtained in the same manner as in Example 1 except that . Example 3 40g of fat and oil clathrates in the production of rice crackers in Example 1
Rice crackers were obtained in the same manner as in Example 1 except that . Comparative Example 1 In the production of rice crackers in Example 1, 40 g of salad oil was used instead of the fat and oil clathrate, and the rest was as in Example 1.
Rice crackers were obtained in the same manner as in the preparation of rice crackers. Comparative Example 2 In preparing the rice crackers of Example 1, no oil/fat clathrates or oils/fats such as salad oil were added, and the rest was the same as that of Example 1.
Rice crackers were obtained in the same manner as in the preparation of rice crackers. In order to compare the texture and "suki" of the rice crackers obtained in Example 1, Example 2, Example 3, Comparative Example 1, and Comparative Example 2 described above, the texture was measured using a texturerometer and a panel test. "Floating" was evaluated based on specific volume. The results are shown in Table 2.
【表】【table】
【表】
表２における測定条件は以下の通りである。テ
クスチユロメーター測定において、硬さ及びもろ
さはアルミ製の直径12mmのプランジヤーを用いて
測定し、破断力は真鍮製のくさび型プランジヤー
を用いて測定した。測定は４回行いその平均値を
表２に示した。又、比容積は５枚の米菓の容積を
海砂を用いて測定し、その平均値より算出した。
テクスチユロメーターの硬さ、破断力の数値
は、数値が大きい程硬い、若しくは破壊されにく
い事を示す。同じく、もろさは数値が大きい程も
ろいことを示す。
表２から本発明による油脂包接物の添加が米菓
類をソフト化しており、しかも“うき”のよい米
菓類が得られていることは明らかである。なお実
施例３で示したごとく油脂包接物の添加量は原料
米に対して３重量％以下では米菓類のソフト化が
顕著でなく、米菓類をソフト化するには５重量％
以上の添加が好ましい。[Table] The measurement conditions in Table 2 are as follows. In the texturometer measurements, hardness and brittleness were measured using an aluminum plunger with a diameter of 12 mm, and breaking force was measured using a brass wedge-shaped plunger. The measurement was performed four times and the average value is shown in Table 2. Further, the specific volume was calculated from the average value of the volumes of five rice crackers measured using sea sand. The higher the value of the hardness and breaking force on the texture meter, the harder it is or the harder it is to break. Similarly, the higher the fragility value, the more brittle it is. From Table 2, it is clear that the addition of fat and oil clathrates according to the present invention softens the rice crackers and yields rice crackers with good flavor. As shown in Example 3, if the amount of fat and oil clathrates added is less than 3% by weight based on the raw rice, the softening of rice crackers will not be noticeable, and 5% by weight is required to soften rice crackers.
The above addition is preferable.
Claims (1)
程又は混練工程に先立ち、若しくは該工程と同時
に、油脂40〜80重量％、水15〜50重量％、サイク
ロデキストリン１〜10重量％の混合物を主成分と
する油脂包接物を原料米に対し１〜40重量％添加
することを特徴とする米菓類の製造法。 ２ グルコアミラーゼ法によるサイクロデキスト
リン以外の不純物が0.3重量％以下であるサイク
ロデキストリンを使用することを特徴とする特許
請求の範囲第１項記載の米菓類の製造法。[Scope of Claims] 1. When producing rice crackers, after steaming the rice and prior to or simultaneously with the crushing or kneading process, 40 to 80% by weight of fats and oils, 15 to 50% by weight of water, and cyclodextrin are added. 1. A method for producing rice crackers, which comprises adding 1 to 40% by weight of oil and fat clathrates, the main component of which is a mixture of 1 to 10% by weight, to raw rice. 2. The method for producing rice crackers according to claim 1, characterized in that cyclodextrin containing 0.3% by weight or less of impurities other than cyclodextrin by the glucoamylase method is used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56143558A JPS5843747A (en) | 1981-09-10 | 1981-09-10 | Preparation of rice cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56143558A JPS5843747A (en) | 1981-09-10 | 1981-09-10 | Preparation of rice cakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5843747A JPS5843747A (en) | 1983-03-14 |
| JPH0129542B2 true JPH0129542B2 (en) | 1989-06-12 |
Family
ID=15341526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56143558A Granted JPS5843747A (en) | 1981-09-10 | 1981-09-10 | Preparation of rice cakes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5843747A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59162836A (en) * | 1983-03-07 | 1984-09-13 | Kanegafuchi Chem Ind Co Ltd | Preparation of rice cakes |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5035365A (en) * | 1973-08-01 | 1975-04-04 | ||
| JPS5542524A (en) * | 1978-09-19 | 1980-03-25 | Ajinomoto Co Inc | Preparation of rice cake having soft texture |
-
1981
- 1981-09-10 JP JP56143558A patent/JPS5843747A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5035365A (en) * | 1973-08-01 | 1975-04-04 | ||
| JPS5542524A (en) * | 1978-09-19 | 1980-03-25 | Ajinomoto Co Inc | Preparation of rice cake having soft texture |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5843747A (en) | 1983-03-14 |
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