JPH07184549A - Production of confectionary made of rice - Google Patents

Abstract

PURPOSE:To provide a method for producing a cracked SENBEI (rice cracker) by adding a mixed solution of water and an oil to the surface of dried dough right before a baking process. CONSTITUTION:This method for producing a cracked SENBEI (rice cracker), having excellent qualities.production efficiency comprises adding a mixed emulsion of water and an oil having 20-50% oil content to dough immediately after drying by dipping the dough into the emulsion for 2-8 seconds in a process for producing SENBEI by a conventional method and successively baking it at 200-300 deg.C. By the production method, seasoning is properly mixed with the oil to provide a product having a taste of good harmony. The SENBEI with cracks on the not so hard surface is obtained and is softer than is looks to give the SENBEI having excellent texture. By the production method, the patterned SENBEI having a great number of thin cracks on the surface and a high commercial value is readily obtained. Since waste is hardly prepared, the yield of the product is improved and inconvenience caused by occurrence of the waste is eliminated. Since an oil film is formed on the surface of the SENBEI, the SENBEI hardly becoming wet even by allowing to stand can be obtained.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】 本発明はうるち米を主原料とす
る煎餅の製造方法に於いて焼成工程の直前に乾燥生地表
面に水油混合の乳化液を加えた後、直ちにこれを焼成す
ることにより表面の薄い部分にひび割れを生じさせるひ
び煎餅を提供する製造方法に関するものである。The present invention relates to a method for producing a rice cracker containing glutinous rice as a main raw material. Immediately before the baking step, a water-oil mixed emulsion is added to the surface of the dried dough, and then immediately baked. The present invention relates to a manufacturing method for providing a cracked rice cracker in which a thin portion of the surface is cracked.

【０００２】[0002]

【従来の技術１】 一般に煎餅を製造するにはうるち米
を主成分とする原料を製粉，蒸煮，混練して生地を作
り、これを整形裁断及び乾燥したのち、焼成して膨らま
せ糊化し、その後これに味付け，乾燥等を行なって仕上
げると言った一連の処理工程を経て製造される。従来の
ひび入り煎餅はこの製造工程に於ける焼成直前に乾燥生
地を冷水または温湯に浸した後直ちにこれを焼成するこ
とにより表面に亀裂を生じさせる方法で製造されてき
た。このようにして作られるひび煎餅はそれ迄に無かっ
た模様の面白さと共にひびに入り込む調味料によって味
が濃くなる点が喫食者に受けて作られた製品である。し
かしながらこの方法により製造されるひび入り煎餅はひ
びの入る表皮部分のみが堅くなって他の部分との歯ざわ
りや食感が異なるものとなり煎餅としての風味を損なう
と言う欠点を有しており、さらにこの方法で得られるひ
び煎餅はひび入り表皮部分がかなり堅くなるため生地本
体より表皮部分が剥離し易くなり製品の歩留まりの観点
からも問題を有すると共に焼成釜の中に剥離して溜る屑
かすによつて釜の痛みが早くなるなどの欠点があった。
ひび入り煎餅はあたかも金属材料に於ける焼き入れ熱処
理効果に似ている現象を利用したもので、表面に水分を
添加することによって表面を硬化させ、焼成時生地本体
が膨れ延びる時に表面がこれに追随出来無いようにした
ものでこのため硬化部分に亀裂が入る訳である。煎餅は
一般に水分の多い生地を焼くと堅い煎餅が得られ水分が
少ないと軟質なものが得られる。ひび煎餅についてはひ
びが表面に留まるよう煎餅本体はある程度の厚みが必要
であり且つ表面にひびが入り易いよう膨らみの大きいソ
フトな煎餅が望ましい。この為厚くて水分の少ない生地
が必要となる。この様な生地を得るためには中心部でも
水分が少なくなるよういわゆる芯が残らない煎餅を得る
ために充分時間をかけて予熱乾燥を行なう必要がある。
しかし一方このような水分管理を行うと表面部分は水分
が飛びすぎて仕舞う場合が多く、このため焼成時煎餅と
して糊化するに必要な水分まで無くなって煎餅となり難
いものが生じ易い。このようにひび入り煎餅の製法に関
しては水分のコントロールが非常に大切で根幹的な技術
であり乾燥温度の上昇速度，保温時間，浸漬水の温度及
び時間などその水分管理には様々な考案やノーハウがな
されている。2. Description of the Related Art Generally, in order to produce a rice cracker, a raw material containing non-glutinous rice as a main component is milled, steamed, and kneaded to form a dough, which is cut and dried, then baked to be swollen and gelatinized. It is manufactured through a series of processing steps such as seasoning, drying and finishing. Conventional cracked rice crackers have been produced by a method in which a dry dough is soaked in cold water or hot water immediately before baking in this production process and then immediately baked to cause cracks on the surface. The cracked rice cracker thus produced is a product made by the consumer who has the interestingness of a pattern that has never existed before and that the taste is deepened by the seasoning that enters the crack. However, the cracked rice cracker produced by this method has the drawback that only the epidermis part that cracks becomes stiff, and the texture and texture of the cracked rice cracker differ from those of other parts, impairing the flavor of the rice cracker, Furthermore, in the cracked rice cracker obtained by this method, the cracked skin portion becomes considerably stiff, so that the skin portion peels off more easily than the dough body, and there is a problem from the viewpoint of product yield as well as scraps peeled off and accumulated in the baking pot. Due to this, there were drawbacks such as faster kettle pain.
Cracked rice crackers use a phenomenon similar to the effect of quenching heat treatment in metal materials.By adding water to the surface, the surface is hardened, and when the dough body expands during baking, the surface becomes like this. It is designed so that it cannot follow, and this causes cracks in the hardened part. As for rice crackers, generally, when a dough with a high water content is baked, a hard rice cracker is obtained, and with a low water content, a soft rice cracker is obtained. For cracked rice crackers, the rice cracker body needs to have a certain thickness so that the cracks stay on the surface, and a soft rice cracker with a large bulge is desirable so that cracks easily form on the surface. Therefore, thick and low-moisture material is required. In order to obtain such a dough, it is necessary to perform preheat drying for a sufficient time so as to obtain a so-called rice cracker having no core so that the water content is reduced even in the central portion.
On the other hand, however, when such water content management is performed, the water content in the surface portion often ends up being too much, and therefore the water content necessary for gelatinization as a rice cracker at the time of baking is lost, and a rice cracker that is unlikely to become a rice cracker tends to occur. In this way, controlling the water content is a very important and fundamental technology in the production of cracked rice crackers, and various ideas and know-how for controlling the water content, such as the rate of rise of drying temperature, heat retention time, temperature and time of immersion water, etc. Has been done.

【０００３】[0003]

【従来の技術２】 さて先に挙げた従来の製法に於ける
欠点を解消する為最近では混練工程迄で得られる生地を
所定の厚さに延ばし型抜き裁断したのち、生地の状態に
てこれに光を充てたり特殊条件で乾燥させたりしてひび
を入らせてひび入りの生地を製作し、これを必要なとき
に焼成することでひび入り煎餅を得る考案がなされてい
る。これにより生地に予めひびが入っているので焼成直
前の水浸漬などが省略出来、工程管理も容易になる。ま
た表面部の剥離やら屑かすの処理と云った欠点が解消さ
れる。しかしながらこれらの方法では何れも生地の状態
でひびを生じさせているために前者の場合は光線を照射
するに先立って乾燥生地を蒸気で蒸してひびが入り易く
する工程が必要となり、後者の場合には熱だけ与えて風
に充てないような一次乾燥とこの乾燥品を温水に漬けた
後ゆっくりと乾燥してひびを生じさせるなど水分管理の
ための特殊な工程が必要となる。この様に両者とも生地
の製造段階に於いて特殊な水分管理の工程が必要となり
製造方法が複雑となるとともにその製造条件の制御など
にも多くの制約が生ずる。[Prior Art 2] In order to solve the above-mentioned drawbacks of the conventional manufacturing method, recently, the dough obtained by the kneading process is stretched to a predetermined thickness and die-cut, and then the dough is formed in the state of the dough. It has been devised that cracked dough is made by shining light on it or drying it under special conditions to make cracked dough, and baking this when necessary to obtain cracked rice crackers. As a result, the dough is pre-cracked, so water immersion immediately before firing can be omitted, and process management becomes easier. Further, the drawbacks such as the peeling of the surface portion and the treatment of scraps are eliminated. However, all of these methods cause cracks in the state of the dough, so the former case requires a step of steaming the dried dough with steam to make it easier to crack before irradiating with the light beam, and in the latter case Requires a special process for moisture management, such as primary drying in which only heat is applied and not exposed to the wind, and this dried product is soaked in warm water and then slowly dried to form cracks. As described above, both of them require a special process for controlling the water content during the manufacturing process of the dough, which complicates the manufacturing method and causes many restrictions on the control of the manufacturing conditions.

【０００４】[0004]

【課題を解決するための準備】 本発明は上記の諸問題
を解決し簡単な工程で品質，生産効率等の優れた製造方
法を提供するものである。以下本発明を説明する。うる
ち米を原料とする煎餅は最近では米のほか各種の澱粉を
混ぜた物が出回っているが、これらを一般に行われてい
る煎餅の製造法にしたがって製粉し蒸練機にて練りなが
らふかし上げる。更にこれを練りながら厚さ２〜８ｍｍ
にローラーで延ばし円，楕円，角型等形状に型抜きす
る。例えば一枚一枚円形に型抜きして所要の形状寸法の
煎餅生地を作り、この生地を乾燥機に入れ７０〜９０℃
にて数時間（生地の厚さ等により２〜６時間程度）予熱
することにより生地水分を９〜１５％に乾燥すると共に
均一化する。 （堅焼き煎餅の場合は水分を多く、ソフ
トの煎餅は十分時間をかけて残存水分が少なくなる迄乾
燥する。）乾燥したものは更に“ねかせ”と称する１０
〜６０分程度の自然放置を行って生地中心部と表面部と
の水分差をなるべく無くして均一になるよう調湿エージ
ングを行う。（以上焼成工程の直前に行う予熱乾燥とね
かせを併せて「ほいろを取る」と言う）。[Preparation for Solving the Problems] The present invention solves the above-mentioned problems and provides a manufacturing method excellent in quality, production efficiency and the like with simple steps. The present invention will be described below. Rice crackers made from non-glutinous rice have recently been mixed with rice and various types of starch, but these are milled according to the generally used method for making rice crackers and kneaded with a kneading machine to make a puffer. Further kneading this, thickness 2-8mm
Roll with a roller and cut into a circle, ellipse, or square shape. For example, each piece is cut into a circle to make a rice cracker dough with the required shape and dimensions, and this dough is put into a dryer at 70 to 90 ° C.
By preheating for several hours (about 2 to 6 hours depending on the thickness of the dough), the water content of the dough is dried to 9 to 15% and uniformized. (In the case of hard-baked rice crackers, the water content is high, and in the case of soft rice crackers, it takes sufficient time to dry until the residual water content decreases.) The dried ones are further called "Nekase" 10
It is left to stand for about 60 minutes naturally, and moisture conditioning aging is performed so that the difference in water content between the central part and the surface part of the dough is eliminated as much as possible to make it uniform. (These are the steps to remove the roe together with the pre-heating and drying performed just before the firing process).

【０００５】[0005]

【発明の構成】 通常の煎餅はこれを焼成することによ
り得られるものであるが本発明はこの生地に次ぎに述べ
る処理を行ってひび入り煎餅を製造するものである。す
なわち上記の処理を行う一方油が２０〜５０％含まれる
水油混合液に乳化剤を添加して攪拌し均質なエマルジョ
ンを用意する。そしてこの水油のホモジナイズド液に上
記のほいろを取った煎餅生地を直ちに２〜８秒間浸漬し
た後液を振り切って２３０〜３００℃の温度で焼成す
る。浸漬する代わりに混合液を生地表面に塗布したり噴
霧吹き付けても良い。又混合液は水と油に限定するだけ
ではなくこれを主成分として他の調味料や添加剤を加え
たものでも良いこの様に表面に水油の乳化液を加えるこ
とによりこれを焼成すると生地はふっくらと膨れ上がる
とともに表面は余り硬くならずに多数のひびが入った煎
餅が焼き上がる。このひびは生地の厚さ，乳化液の温
度，浸漬時間などによって発生状況が異なる。乳化液の
温度は他の条件が同一の場合高温ほどひびの発生は少な
く浅いので液温が高いほど浸漬時間は長時間必要とな
る。乳化液の温度による影響に付いては浸漬時間を調整
すれば余り差異は認められず又水と油の配合比は生地の
原料や厚さなどによっても異なるが２０〜５０％の油の
割合のものが良かった。乳化液に漬ける時間は生地の形
状・原料・寸法等によって適当な値を選べば良く又液に
漬ける代わりに塗布・噴霧等によっても差し支えない。
この後醤油などで味付けした後乾燥することによりひび
の間に調味料が染み込み味の良い煎餅が出来上がる。こ
のようにして油が添加されているために香りや味が良く
ソフトな食感のひび入り煎餅が得られる。[Structure of the Invention] Although a normal rice cracker is obtained by baking the rice cracker, the present invention is to produce a cracked rice cracker by subjecting this dough to the following treatment. That is, while performing the above treatment, an emulsifier is added to a water-oil mixed solution containing 20 to 50% of oil and stirred to prepare a homogeneous emulsion. Then, the rice cracker dough having the above-mentioned bite is immediately immersed in this homogenized liquid of water oil for 2 to 8 seconds, and then the liquid is shaken off and baked at a temperature of 230 to 300 ° C. Instead of dipping, the mixed solution may be applied to the surface of the dough or sprayed. Further, the mixed liquid is not limited to water and oil, but may be a mixture of this as a main component with other seasonings and additives. Thus, baking the dough by adding an emulsion of water oil to the surface The rice cake swells up and the surface is not too hard, and the cracked rice crackers are baked. The occurrence of these cracks varies depending on the thickness of the dough, the temperature of the emulsion, and the immersion time. When the temperature of the emulsified liquid is the same under other conditions, the higher the temperature, the less the occurrence of cracks and the shallower the temperature. Therefore, the higher the liquid temperature, the longer the dipping time. With respect to the influence of the temperature of the emulsion, if the dipping time is adjusted, no significant difference is observed, and the mixing ratio of water and oil varies depending on the raw material and thickness of the dough, but the ratio of oil is 20 to 50%. Things were good. The time of dipping in the emulsion may be selected as appropriate depending on the shape, raw material, size, etc. of the dough, and coating or spraying may be used instead of dipping in the liquid.
After that, seasoning with soy sauce, etc., and then drying, the seasoning will soak into the cracks and a delicious rice cracker will be completed. In this way, since the oil is added, a cracked rice cracker having a good aroma and taste and a soft texture can be obtained.

【０００６】[0006]

【発明の効果】 今回冷水や温湯の代わりに水と油とを
混合した乳化液を用いたことにより水だけの場合より表
面がソフトに仕上がった。表面に生ずるひびは従来の物
に比べて数が多くかつ浅いものとなって見栄えのする商
品価値の高い製品が得られた。さらにひびの為に一見堅
そうに見えるにもかかわらず喫食した場合比較的軟質の
煎餅となり食感が良好である。また焼成工程に於ける屑
かすの発生は殆ど無くなり従来製法の欠点が解消される
等利点が多い。又更に表面に油が軽く付くため醤油など
の調味料とのハーモニーが良くなるため美味となる。甘
いものも塩あじの物もこれに油が添加されると食味が良
くなることはしばしば経験されるがこの場合も同様の効
果が付随する。また油膜が表面を覆うため水分の侵入が
阻害され自然放置して置いても空気中からの湿気を吸い
難くなるため長時間放置して置いても湿気難い煎餅が得
られるという長所が認められた。[Effects of the Invention] By using an emulsified liquid in which water and oil are mixed instead of cold water or hot water, the surface is softer than that of water alone. The number of cracks generated on the surface was smaller and shallower than that of conventional products, and a product with a high commercial value that looked good was obtained. Furthermore, although it seems to be solid due to cracks, it becomes a relatively soft rice cracker when eaten, and the texture is good. Further, there are many advantages such as the generation of scraps in the firing process is almost eliminated and the drawbacks of the conventional manufacturing method are eliminated. Furthermore, since the oil lightly adheres to the surface, the harmony with seasonings such as soy sauce is improved, which is delicious. It is often experienced that both sweet and salted horse mackerel taste better when oil is added to them, but the same effect is accompanied in this case as well. In addition, since the oil film covers the surface, it is difficult to absorb moisture from the air even if it is left standing for a long time, and it is possible to obtain a rice cracker that is difficult to damp even if left standing for a long time. .

【０００７】[0007]

【実施例】 直径約５５ｍｍ，厚さ３．５ｍｍ程度の円
形生地を７８〜８０℃にて４時間予熱した上約６０分自
然放冷して水分約１６％より９％に乾燥し、約３０％の
油を含んだ乳化液（液温２０〜６０℃）に５〜１５秒浸
漬したのち（液温の高いものは長時間浸漬）、乳化液を
振り切って２８０〜３２０℃にて焼成したとろ平均直径
約７５ｍｍ，厚さ約１０ｍｍ程度に膨らむと共にその表
面に多数の亀裂の入ったひび入り煎餅を得ることが出来
た。これを味付けして喫食したところ非常に美味で食感
の良い煎餅であった。Example A circular dough having a diameter of about 55 mm and a thickness of about 3.5 mm is preheated at 78 to 80 ° C. for 4 hours and naturally cooled for about 60 minutes, and dried to a water content of about 16% to 9%. % Oil was immersed in an emulsion (liquid temperature 20 to 60 ° C.) for 5 to 15 seconds (a liquid having a high liquid temperature was immersed for a long time), then the emulsion was shaken off and baked at 280 to 320 ° C. A cracked rice cracker having an average diameter of about 75 mm and a thickness of about 10 mm and having many cracks on its surface could be obtained. When this was seasoned and eaten, the rice cracker was very delicious and had a good texture.

Claims (2)

【特許請求の範囲】[Claims] 【請求項１】 粳米を原料とし、通常の方法により
煎餅を製造する工程に於いて、焼成工程の直前に乾燥生
地表面に水と油の混合液を添加することを特徴とするひ
び入り煎餅の製造法1. A cracked rice cracker characterized by comprising adding a mixed liquid of water and oil to the surface of the dried dough immediately before the baking step in the step of producing a rice cracker by using an ordinary rice cake as a raw material. Manufacturing method 【請求項２】 水油混合液を主成分とする液体を添
加することを特徴とするひび入り煎餅の製造法2. A method for producing a cracked rice cracker, which comprises adding a liquid containing a water-oil mixed liquid as a main component.