JPH0779603B2

JPH0779603B2 - Rice cracker manufacturing method

Info

Publication number: JPH0779603B2
Application number: JP5274859A
Authority: JP
Inventors: 伸幸桑名
Original assignee: 伸幸桑名
Priority date: 1993-10-04
Filing date: 1993-10-04
Publication date: 1995-08-30
Anticipated expiration: 2010-08-30
Also published as: JPH0799880A

Description

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

【０００１】[0001]

【産業上の利用分野】この発明は、素材が全て自然食品
から成り、砂糖の添加を極力抑え、脂肪分が少なく、色
つや、歯ざわりがよく、食べかすが歯茎等に残らない煎
餅の製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a rice cracker which is made entirely of natural foods, which suppresses the addition of sugar as much as possible, has a low fat content, has a good color and texture, and does not leave any residue on the gums. is there.

【０００２】[0002]

【従来の技術】従来の煎餅は、主成分が小麦粉、クリ−
ム、バタ−、砂糖から成るぺ−スト状の混合物を、離形
剤の食用油を塗布した鉄板に適量たらし、鉄板を加熱し
て、適宜に押圧し煎餅に仕上げるというやり方であり、
特に高度な技術を要するという製造方法ではなかった。
これは従来の煎餅の主成分が上述のものから成っている
ためであるが、このような主成分から成る従来の煎餅
は、脂肪分と糖分を多量に含有し、例えば、多量に食し
た場合には、中性脂肪分が多くなったり、血糖値が高く
なる等健康面で解決すべき重大な課題を有していた。2. Description of the Related Art Conventional rice crackers are mainly composed of flour and
Mu, butter, a paste-like mixture of sugar, put in an appropriate amount on an iron plate coated with a release agent edible oil, heating the iron plate, is a method of pressing appropriately to finish a rice cracker,
It was not a manufacturing method that required particularly high technology.
This is because the main ingredients of conventional rice crackers are composed of the above-mentioned ones. Conventional rice crackers composed of such main ingredients contain a large amount of fat and sugar, for example, when eating a large amount. Had serious problems to be solved in terms of health, such as an increase in neutral fat content and an increase in blood sugar level.

【０００３】[0003]

【発明が解決しようとする課題】この発明は、従来の技
術で述べた課題を解消するためになされたもので、主成
分が自然食品から成り、特に糖分の添加を抑え、脂肪分
が少なく、色つや、歯ざわりがよく、食べかすが歯茎等
に残らない等健康面いおいて優れた効果を呈する煎餅の
製造方法の提供を目的としたものである。The present invention has been made in order to solve the problems described in the prior art, the main component consists of natural foods, especially the addition of sugar is suppressed, fat content is low, It is an object of the present invention to provide a method for producing a rice cracker which has a good color and a smooth texture and has excellent health effects such as food residue not remaining on the gums.

【０００４】[0004]

【課題を解決するための手段】豆乳、おから、小麦粉を
主成分とし、残部が卵と少々の砂糖とを混合して成るぺ
−スト状の混合物を鋏式鉄板上に適量たらして鉄板間に
鋏み、初めの内は、比較的弱い温度で、やや長時間、鉄
板を加熱しつつ、鉄板を連続的に開閉し、空気の入出を
行ない、適宜な時期に鉄板を開き、鉄板の内表面に豆乳
液の霧吹きを行ない、最後に鉄板を押圧密封し、空気を
遮断した状態で短時間、高温で鉄板を加熱し、ぺ−スト
状の混合物を煎餅に仕上げるのである。Means for Solving the Problems An appropriate amount of a pasty mixture containing soymilk, okara, wheat flour as a main component and the balance of egg and a little sugar is laid on a scissors-type iron plate to form an iron plate. Scissors in between, and at the beginning, the iron plate is continuously opened and closed by heating the iron plate at a relatively weak temperature for a rather long time, air is allowed to flow in and out, and the iron plate is opened at an appropriate time. The surface is sprayed with soy milk liquid, and finally the iron plate is pressed and sealed, and the iron plate is heated at a high temperature for a short time while the air is shut off to finish the paste mixture into a rice cracker.

【０００５】[0005]

【作用】煎餅は、大豆等豆類の植物性蛋白質と豆乳の甘
味が栄養及び味の主体であり、健康上有益である。初期
に弱火で比較的長時間加熱することで、主成分の一つで
あるおからが適当に煮え、鉄板を連続的に開閉し、空気
の入出を行なうことで、ぺ−スト状の混合物、主として
おからの膨張を抑え、しかも新鮮な空気が鉄板と焼けつ
つあるぺ−スト状の混合物の界面に流れて、混合物の表
面の温度を下げ、表面の過度の焼けを防止し、この空気
の入出を繰り返すことで、混合物の表面温度よりも、む
しろ中の温度が高くなり、混合物は中の方から焼けてく
るのである。[Function] The rice cracker is beneficial for health because the vegetable protein of legumes such as soybean and the sweetness of soymilk are the main components of nutrition and taste. By heating at low temperature for a relatively long time for a relatively long time, one of the main ingredients, Okara, is appropriately boiled, the iron plate is continuously opened and closed, and air is put in and out to create a paste-like mixture, Mainly suppressing the expansion of okara, fresh air flows to the interface between the iron plate and the burning pasty mixture to lower the temperature of the surface of the mixture and prevent excessive burning of the surface. By repeating the inflow and outflow, the inside temperature becomes higher than the surface temperature of the mixture, and the mixture is baked from the inside.

【０００６】適宜な時期に鉄板を開いて行なう鉄板の内
表面への豆乳液の霧吹きにより混合物の表面に豆乳の皮
膜ができ、表面につやがでるのである。最後に鉄板を押
圧密封し、空気を遮断した状態で短時間、高温で鉄板を
加熱することにより、おからが完全に焼き上がると共に
残存した僅かの空気が高熱で急膨張し、焼き上がった煎
餅にふっくらとした厚みがでるのである。[0006] By spraying the soy milk liquid onto the inner surface of the iron plate by opening the iron plate at an appropriate time, a soy milk film is formed on the surface of the mixture, and the surface is glossy. Finally, the iron plate is pressed and sealed, and the iron plate is heated at a high temperature for a short time while the air is shut off, so that the okara is completely baked and the remaining air expands rapidly due to high heat, and the baked rice cracker is baked. It has a plump thickness.

【０００７】[0007]

【実施例】この発明の実施の一例を示す図面について説
明するに、豆乳３５乃至４０重量部、おから３５乃至４
０重量部、小麦粉１５乃至２０重量部、残部が卵と少々
の砂糖とを混合して成るぺ−スト状の混合物１を鋏式鉄
板２上に適量たらして鉄板間に鋏み、初期においては、
５乃至１０分程度、１００乃至２００℃程度の比較的弱
い温度で鉄板を加熱しつつ、鉄板を連続的に開閉し、空
気の入出を行ない、適宜な時期に鉄板を開き、鉄板の内
表面に豆乳液の霧吹き３を行ない、最後に鉄板を押圧密
封し、空気を遮断した状態で１０乃至２０秒程度の短時
間、３００乃至４００℃程度の高温で鉄板を加熱し、ぺ
−スト状の混合物を煎餅に仕上げるのである。DESCRIPTION OF THE PREFERRED EMBODIMENTS Referring to the drawings showing an embodiment of the present invention, soy milk 35 to 40 parts by weight, okara 35 to 4
0 parts by weight, 15 to 20 parts by weight of wheat flour, and the rest of the mixture 1 in the form of a paste made by mixing eggs and a little sugar are put on scissors-type iron plates 2 and scissors between the iron plates. ,
While heating the iron plate at a relatively weak temperature of about 100 to 200 ° C for about 5 to 10 minutes, the iron plate is continuously opened and closed to allow air to flow in and out, and the iron plate is opened at an appropriate time to make the inner surface of the iron plate. A soybean milk spray 3 is carried out, and finally the iron plate is pressed and sealed, and the iron plate is heated at a high temperature of 300 to 400 ° C. for a short time of 10 to 20 seconds while the air is shut off. To make a rice cracker.

【０００８】加熱時間及び加熱温度は、主として、主成
分の一つであるおからの混合量とおからの吸湿加減によ
って決まる。なお、図１の仮想点線は、最後に鉄板を押
圧密封した状態を示している。本例では理解を助けるた
めに、手動で焼き上げる場合を示したが、製造工程の全
プログラムを駆動装置に記憶させ、鉄板の開閉、加熱温
度、加熱時間の調整、ぺ−スト状混合物の供給、焼き上
がった煎餅の取り出し等を自動的に行なうことによっ
て、より効率的な生産を行なうことができる。[0008] The heating time and heating temperature are mainly determined by the amount of okara which is one of the main components and the amount of moisture absorption from okara. The virtual dotted line in FIG. 1 shows the state where the iron plate is finally pressed and sealed. In this example, in order to facilitate understanding, a case of manually baking is shown, but the whole program of the manufacturing process is stored in the driving device, opening and closing of the iron plate, heating temperature, adjustment of heating time, supply of paste mixture, By automatically taking out the baked rice cracker, etc., more efficient production can be achieved.

【０００９】なお、実験結果から、豆乳の混合量が３５
重量部以下になると、甘味と硬さが不足し煎餅としての
香ばしさがなくなり、逆に、４０重量部以上になると、
硬過ぎて商品価値がなくなることが確認され、本発明で
は、豆乳の混合量を３５乃至４０重量部に限定してい
る。From the experimental results, it was found that the mixed amount of soy milk was 35.
When it is less than 40 parts by weight, sweetness and hardness are insufficient, and the fragrance of a rice cracker is lost.
It was confirmed that the soy milk was too hard to lose its commercial value, and in the present invention, the mixing amount of soy milk is limited to 35 to 40 parts by weight.

【００１０】おからの混合量が３５重量部以下になる
と、煎餅色が出にくく、硬さが不足し、逆に、４０重量
部以上になると、ふっくらとし過ぎて、クラッカ−に類
似したものになり煎餅としての商品価値はなくなる。よ
って、本発明では、おからの混合量を３５乃至４０重量
部に限定している。When the amount of okara mixed is less than 35 parts by weight, the cracker color is difficult to appear and the hardness is insufficient. On the other hand, when it exceeds 40 parts by weight, it becomes too plump and resembles a cracker. The product value as Nari senbei disappears. Therefore, in the present invention, the amount of okara mixed is limited to 35 to 40 parts by weight.

【００１１】小麦粉の混合量が１５重量部以下になる
と、脆くなり、逆に、２０重量部以上になると、ねばっ
こくなり、食べた時に、食べかすが歯茎等にくっつき煎
餅としての商品価値を損なうことが確認された。よっ
て、本発明では、小麦粉の混合量を１５乃至２０重量部
に限定している。なお、残部の卵及び砂糖の混合量につ
いては、特に限定はしない。When the amount of flour mixed is 15 parts by weight or less, it becomes brittle, and conversely, when it is 20 parts by weight or more, it becomes sticky, and when eaten, the food residue sticks to the gums and the like, detracting from the commercial value as a rice cracker. Was confirmed. Therefore, in the present invention, the amount of wheat flour mixed is limited to 15 to 20 parts by weight. The amount of the remaining egg and sugar mixed is not particularly limited.

【００１２】[0012]

【効果】この発明は上述のように構成されているので、
次のような効果を呈する。[Effect] Since the present invention is configured as described above,
It has the following effects.

【００１３】栄養と味の主体が、大豆の蛋白と豆乳の甘
味であるので、健康食として優れている。Since the main components of nutrition and taste are protein of soybean and sweetness of soymilk, it is excellent as a healthy food.

【００１４】ふっくらとし、しかも歯ざわりがよく、食
べかすが歯茎等に残らない。It is fluffy and has a good texture, and no food residue remains on the gums.

【００１５】おからも十分に煮え、かつ焼き上がり、煎
餅独特のぱっりとした歯ごたえを有する。Okara is sufficiently boiled and baked, and has a crisp texture unique to a rice cracker.

【００１６】主成分の一つがおからであるので、おから
の有効利用ができると共に価格の低減ができる。Since one of the main components is okara, the okara can be effectively used and the price can be reduced.

【００１７】従来のような離形剤としての食用油の塗布
が不要になる。It becomes unnecessary to apply edible oil as a release agent as in the conventional case.

【００１８】焼き上がった煎餅の表面につやがでて、視
覚的にも煎餅としての商品価値を高める。[0018] The surface of the baked rice cracker is glossy and visually enhances the commercial value of the rice cracker.

【００１９】中の方から焼き上がるので、煎餅に焼け上
がりのむらがない。以上のように数々の顕著な効果を有
しており、その工業的利用価値は顕著である。Since it is baked from the inside, the rice cracker has no unevenness of baking. As described above, it has a number of remarkable effects, and its industrial utility value is remarkable.

【図面の簡単な説明】[Brief description of drawings]

【図１】発明の実施の一例を示す斜視図である。FIG. 1 is a perspective view showing an example of an embodiment of the invention.

【符号の説明】[Explanation of symbols]

１ぺ−スト状の混合物２鋏式鉄板３豆乳液の霧吹き 1 Paste-like mixture 2 Scissors type iron plate 3 Soy milk spray

Claims

【特許請求の範囲】[Claims]

【請求項１】豆乳３５乃至４０重量部、おから３５乃至
４０重量部、小麦粉１５乃至２０重量部、残部が卵と少
々の砂糖とを混合して成るぺ−スト状の混合物を鋏式鉄
板上に適量たらして鉄板間に鋏み、初期においては、比
較的弱い温度で鉄板を加熱しつつ、鉄板を連続的に開閉
し、空気の入出を行ない、適宜な時期に鉄板を開き、鉄
板の内表面に豆乳液の霧吹きを行ない、最後に鉄板を押
圧密封し、空気を遮断した状態で短時間高温で鉄板を加
熱し、ぺ−スト状の混合物を煎餅に仕上げることを特徴
とする煎餅の製造方法。1. A scissors-type iron plate is a paste-like mixture formed by mixing 35 to 40 parts by weight of soy milk, 35 to 40 parts by weight of okara, 15 to 20 parts by weight of flour, and the balance of egg and a little sugar. Scrape between the iron plates with a proper amount on top, and in the initial stage, while heating the iron plate at a relatively weak temperature, continuously open and close the iron plate to allow air to flow in and out, open the iron plate at an appropriate time, and The soy milk liquid is sprayed on the inner surface, and finally the iron plate is pressed and sealed, and the iron plate is heated at a high temperature for a short time while the air is shut off to finish the paste mixture into a rice cracker. Production method.