JPS59162836A - Preparation of rice cakes - Google Patents

Abstract

PURPOSE:To prepare rice cakes having a soft taste, by blending ground fine powder of raw material rice with a kneaded material of fats and oils, water and cyclodextrin, processing the blend. CONSTITUTION:(A) 40-80wt% fats and oils (preferably fats and oils having <=about 40 deg.C melting point free from 4-8C lower fatty acid is kneaded with (B) 15-50wt% water, and (C) 1-10wt% cyclodextrin (preferably cyclodextrin containing <=about 0.3wt% impurities such as starch, noncyclic dextrin, saccharide, etc.). 1-40wt% of the prepared kneaded material is added to ground fine powder of raw material rice, which is processed (pounding, kneading, setting, molding, drying, baking, seasoning, etc.) by a conventional procedure, to give rice cakes.

Description

【発明の詳細な説明】 本発明は米菓類の製造方法に関し、更に詳（〈はソフト
な食感を有する米菓類の製造方法番１関するものである
。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rice crackers, and more particularly relates to method No. 1 for producing rice crackers having a soft texture.

米菓類は我国の伝統的な菓子であり、その４産量は年４
増加している。米菓類は原料１こよ涜製造工程が異なり
、品質も違っており、一般げには下記のように分類され
ている。Rice crackers are a traditional confectionery in Japan, and the production volume is around 4% per year.
It has increased. Rice crackers have different manufacturing processes and quality, and are generally classified as follows.

米菓類の分類は膨化度番こよる区分ともいえ、Ｉ　　従
って膨化現象に製品番ことって重要要因の１つＰ　　で
あり、原料の違い、製造法の違い等で変イしてこ　　る
。The classification of rice crackers can be said to be based on the degree of puffing, and therefore, the product number is one of the important factors in the puffing phenomenon, and it varies depending on the raw materials, manufacturing methods, etc.

ヒ　　　米菓類の製造法（こは種々な方法カニあるカー
、−巳　　般的には下記のようにして製造される。Methods for producing rice crackers (there are various methods for producing rice crackers) Generally, they are produced as follows.

匹　　モチ米菓； 精製原料米−（製粉）−水洗・水浸−水切り−蒸し上げ
一搗？（混線）−（整型）−冷却一裁一　　断−乾燥一
焙焼、（フライ）−（味付け）Ｅ　　上げ一線出しく搗
砕〕−冷却−裁断・整型−乾２　　燥−焙焼（フライ）
−（味イ寸け）〕　　　　また米菓類の味付けとしては
醤７由味力；圧ＩＩ的であり、副原料としては、のりや
ごま力Ｘｌ”！とんどである。Mochi rice crackers; Refined raw rice - (milling) - Washing/soaking - Draining - Steaming for a cup? (Mixing) - (Shaping) - Cooling - Cutting - Drying - Roasting, (Frying) - (Seasoning) fly)
- (Taste is good)] Also, as a seasoning for rice crackers, soy sauce is 7 Yumi Chikara; Pressure II, and as auxiliary ingredients, seaweed and Sesame Chikara Xl''! Tondo are used.

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り
、単に米の風味を味わうことから多様な味を求めるよう
になってきている。On the other hand, recently, as consumer tastes have changed, the flavoring of rice snacks has become more Westernized, with butter-flavored, salad oil-flavored, etc. now available, and people are now looking for a variety of flavors rather than simply enjoying the flavor of rice.

まり食感においても、米菓類はゞハリハＵ　ｏ、ゞカリ
カリ′といっ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、ゞサクサ／７″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。In terms of texture as well, there is a trend to break away from the traditional image of rice crackers as having a hard texture, such as ``harihaUo'' or ``crippling'', and to create rice crackers with a crispy/soft texture. It seems that there is.

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
といわれている点に着目し、米菓製造工程において米菓
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、油脂を添加した米英類においては乾燥工程で生
地番こ割れが生じたり油脂がしみ出すとか、焼土后の製
品が比容積の棒端に小さｂもの、即ちゞうき′の悪いも
のになってしまうとか、焼上げ時にしみ出した油が焼は
煙を出すといった障害が解決されない状態にある。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ことが極めて難しく、
又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。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. Adding oil and fat to rice cracker dough,
Attempts have been made to produce rice crackers with a soft texture. However, despite the efforts of many researchers, in the case of American and British products to which oils and fats have been added, dough cracks occur during the drying process, oils and fats seep out, and the products after baking have a specific volume at the ends of the rods. Problems such as the fact that the product turns into a small product, that is, one that does not dance well, and that the oil that seeps out during baking gives off smoke during baking are still unresolved. This is because fats and oils do not originally mix with water, so it is extremely difficult to uniformly disperse fats and oils into rice cracker raw materials or rice cracker dough.
It is also believed that this is because even if temporarily dispersed uniformly, the oil and fat film separates from the rice cracker dough during the drying process.

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１−程の途中で水中油型エ
マルジョンを添加する試みが行なわれているが、この方
法でに水中／１１１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
ゞうき′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未だ不十分である。As one of the above solutions, an attempt has been made to add an oil-in-water emulsion during the first stage of rice cracker production, as typified by Japanese Patent Application Laid-Open No. 56-11754. It is only possible to produce rice crackers with good texture when the amount of fat added to the raw rice is 5% by weight or less, calculated from the oil content in the /111 type emulsion, and it is still insufficient to give rice crackers a soft texture. It is enough.

本発明者らはか力・る笑情に鑑み、上記問題点を解決ｊ
せんとして種々研究を重ねた結果、本発明（こ到達した
ものである。The inventors of the present invention have solved the above problems in view of the power and humor of
As a result of various researches, we have arrived at the present invention.

即ち、本発明は油脂４０〜８０重量％、水１５〜５０重
量％、サイクロデキストリン１〜１０重量％を主成分と
する混合捏和物を製粉した原料米に１〜４０重量％添加
し、次いで常法の蒸し上げ、搗き・練出し、硬化・整型
、乾燥、焼上げ・味付は等を行なうことを特徴とする米
菓類の製造方法を要旨とするものである。That is, in the present invention, 1 to 40% by weight of a mixture kneaded mainly consisting of 40 to 80% by weight of fats and oils, 15 to 50% by weight of water, and 1 to 10% by weight of cyclodextrin is added to milled raw rice, and then The gist of this invention is a method for producing rice crackers characterized by conventional steaming, pounding/kneading, hardening/shaping, drying, baking/flavoring, etc.

本発明でいう米菓類はもち米、うるち米といった米を主
原料とした菓子類全般を意味し、せんべいの様な形状を
したもの及びスナック様のものを含むものである。また
コンスターチ、ワキシースターチ、小麦澱粉、馬鈴薯澱
粉等の澱粉類や小麦粉、コーンフラワー等の穀物などを
原料米に加えて得た米英類を含むものである。The term rice crackers as used in the present invention refers to all kinds of sweets whose main ingredient is rice, such as glutinous rice and non-glutinous rice, and includes those shaped like rice crackers and snack-like ones. It also includes rice and English products obtained by adding starches such as corn starch, waxy starch, wheat starch, and potato starch, and grains such as wheat flour and corn flour to raw rice.

本発明に使用される油脂は天然油脂、加工油脂及び（れ
らの混合物のいずれでもよいが、好１しくに４０°Ｃ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良い。The oils and fats used in the present invention may be natural oils, processed oils, or mixtures thereof, but preferably have a melting point of 40°C or less and are lower-class fatty acids having 4 to 8 carbon atoms. It is best to choose one that does not contain fatty acids.

サイクロデキストリンにシャーデインガーデキストリン
あるいに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
ンは澱粉にパ千ルス（ＢａＣｉｌ−よりＳ）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−ｒルーＭのアミラーゼを作用させて生成したもの
、名しぐにその他の方法により生成したもののいずれで
もよいが、精製不十分なザイクロデギス１−リンは澱粉
の嫌味がするため適度（こ精製を行なったものを使用す
るのが好ましい。It is a cyclic oligosaccharide analog called cyclodextrin, Schardinger dextrin, or cycloamylose. The cyclodextrin used in the present invention is produced by reacting starch with a type of amylase produced by the genus BaCil-S, or by using amylase produced by the genus Micrococcus. It may be produced by oxidation or other methods, but insufficiently purified Zyclodegis 1-phosphorus has a unpleasant taste of starch, so it is best to use it in moderation. preferable.

この点について、木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番こ適用可能とすることを先に発明
し、別途提案済みである（特願昭５６−１４８５５７　
）。即ち、精製の目安としてはグルコアミラーゼ法によ
るザイクロデキストリン以外の不純物が０．３車量％以
１・゛であることが好ましい。この場合、不純物として
は澱粉、非環状ディス１−リン、糖類等が考えられる。Regarding this point, the wood inventors first invented and separately proposed that by removing the sarcasm, it can be applied to a wide range of food applications (Japanese Patent Application No. 148557-1982).
). That is, as a guideline for purification, it is preferable that the content of impurities other than cyclodextrin by the glucoamylase method is 0.3 mass% or more and 1. In this case, the impurities may include starch, acyclic dis-1-phosphorus, sugars, and the like.

本発明に用いられるサイクロテキストリンに油脂に不溶
のため、予め水門こ溶解分散させて使用する。本発明に
おいて、水は１５重量％以上存在することが好ましい。Since the cyclotextrin used in the present invention is insoluble in fats and oils, it is used by dissolving and dispersing it in advance. In the present invention, water is preferably present in an amount of 15% by weight or more.

一方、混合捏和物中の油脂含量は２０重量％から９０］
ｉ量％１で変化させるが、油脂含量の少ない混合捏和物
は粘度が低く流動状であり、他方油脂含量が８０重量％
を超えると粘度が高く流動性の無い混合捏和物になり、
いずれも本発明番こは不向きである。On the other hand, the oil and fat content in the mixed mixture ranges from 20% by weight to 90%.
Although the amount of i is changed by %1, the mixed kneaded product with a low fat/oil content has a low viscosity and is fluid, while the content of fat/oil is 80% by weight.
Exceeding this will result in a mixture with high viscosity and no fluidity.
Either method is unsuitable for the present invention.

従って、本発明においては混合捏和物中の油脂含量は４
０重量％から８０１ｉ量％の範囲ｌこあることが好まし
い。Therefore, in the present invention, the fat and oil content in the mixed mixture is 4.
Preferably, the content ranges from 0% by weight to 801% by weight.

サイクロデキストリンに１〜１０重量％の範囲で用いら
れる。１重量％未満では混合捏和物が不安定と７Ｚり易
く、逆に１０重量％を超えると、混合捏和物の粘度が高
くなり、生地中に均一に分散し難くなる。It is used in cyclodextrin in an amount of 1 to 10% by weight. If it is less than 1% by weight, the mixed kneaded product will tend to be unstable and 7Z, while if it exceeds 10% by weight, the viscosity of the mixed kneaded product will become high and it will be difficult to disperse it uniformly in the dough.

本発明における混合捏和物の油脂、水、ザイクロデキス
トリン以外の成分は特に制限されないが、代表的なもの
を列記すれば、油Ｍ注香料、水溶性香料、チョコレート
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
等である。Components other than fats, oils, water, and zychlodextrin in the mixture of the present invention are not particularly limited, but representative ones include oil M fragrances, water-soluble fragrances, chocolates, cocoas, and fats and oils 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.

本発明において、混合捏和物は原料米に対し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原木−１米番こ対して５重量％以
上であることが好ましい。In the present invention, it is appropriate to add the kneaded product in an amount of 1 to 40% by weight based on the raw rice, but in order to obtain rice crackers with a soft texture, it is necessary to add 5% by weight per rice log. % or more.

一方、混合捏和物を原料米に対して４０重量％を超えて
添加することも可能であるが、米菓類の素朴な風味を活
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。また１重量％未満では満足し得るソフトな食感が
得られ難い。On the other hand, it is possible to add more than 40% by weight of the mixed dough to the raw rice, but in order to take advantage of the simple flavor of rice crackers, it is preferable that the amount added is 40% by weight or less. . Moreover, if it is less than 1% by weight, it is difficult to obtain a satisfactory soft texture.

本発明の方法により、混合捏和物中の油脂含量から算出
して原料米に対して概ね３２重量％という多量の油脂分
及びその他の賦味剤等を米、菜類に添加することが可能
となり、ソフトな食感を有し、しかもゞうき′の良い米
菓類を製造することが可能となる。本発明により、上記
の如き作用効果が達成される理由は必ずしも明らかでは
ない。しかし、本発明で用いているサイクロデキストリ
ンが油脂、水と混合捏和中に油脂との包接化合物を形成
し、油脂、水、その他の賦味剤等の混合捏和物を安定化
していること、又、本発明の混合捏和物を製粉した原料
本番こ添加し、次いで蒸し上げ等の工程を行なうことに
より本発明の混合捏和物が米菓生地中１こ極めて均一に
練り込壕れることか前述の効果を可能ならしめているも
のと推測される。By the method of the present invention, it is possible to add a large amount of oil and fat and other excipients to rice and vegetables, which is approximately 32% by weight based on the raw rice, calculated from the oil and fat content in the mixed mixture. This makes it possible to produce rice crackers that have a soft texture and are delicious. The reason why the above effects are achieved by the present invention is not necessarily clear. However, the cyclodextrin used in the present invention forms a clathrate compound with oil and fat during mixing and kneading with oil and fat, water, and other excipients, thereby stabilizing the mixture. In addition, by adding the mixed kneaded product of the present invention to the milled raw material and then performing a process such as steaming, the mixed kneaded product of the present invention can be kneaded extremely uniformly into the rice cracker dough. It is presumed that this is what makes the above-mentioned effect possible.

即ち、本発明の混合捏和物は水相を連続札としており、
水を含んだ米粉となじみ易く、更に硬化工程の温度であ
る５°Ｃ以下の低温及び乾燥工程の温度である６０°Ｃ
以上の高温で長時間安定な状態を保持する。この混合捏
和物の特徴とあわせて、該混合捏和物を製粉した原料米
に添加し、次いで蒸し上げ等の工程を行なうことにより
米菓生地中に極めて均一に練り込まれ、蒸し」ユげ工程
、搗砕・混練工程、乾燥工程にわたり、米菓生地中から
の油分の流出はおろか米菓生地中の油分存在の不均一性
が全＜ｎｔ／１か、仮にあったとしても極めて少ないの
である。That is, the mixed kneaded product of the present invention has an aqueous phase as a continuous layer,
It is easily compatible with water-containing rice flour, and has a low temperature of 5°C or less, which is the temperature of the curing process, and 60°C, which is the temperature of the drying process.
Remains stable for long periods of time at higher temperatures. In addition to the characteristics of this mixed kneading product, by adding the mixed kneading product to milled raw rice and then performing a process such as steaming, it is kneaded extremely uniformly into the rice cracker dough, and when steamed, it is During the rolling process, crushing/kneading process, and drying process, not only is there no leakage of oil from the rice cracker dough, but the non-uniformity of the presence of oil in the rice cracker dough is <nt/1 in total, or even if it exists, it is extremely small. It is.

以下、笑施例を挙げて本発明を四番こ詳細に説明するが
、本発明はこれらに限定するものでないことは勿論であ
る。The present invention will be described in detail below with reference to Examples, but it goes without saying that the present invention is not limited to these examples.

天施例１ 〔工〕混合捏和物の作成 ｍｌ　　　　　脂　　　　　　６７部（重量部、以下同
じン水　　　　　　　　　２９部 β−サイクロデキストリン　　　３部 食　　　　　塩　　　　　　　　１部 バ　　　リ　　　ン　　　　　　　　　　０２部β−サ
イクロデキストリン（ク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０．２重量％）３部（こ水
１２部を加え、６０°Ｃ８こ加熱し溶解・分散後、同じ
く６０°Ｃの油脂６部を加え高速ミキサー（月日製作所
製スーパーミキサーＳＭＶ−２０型）で１０分間隔押し
た。Example 1 [Technical] Preparation of a mixed mixture ml Fat 67 parts (parts by weight, same below) Water 29 parts β-cyclodextrin 3 parts Salt 1 part Valine 02 parts β-cyclodextrin (Culcoamylase method) 3 parts (0.2% by weight of impurities other than cyclodextrin) (add 12 parts of water, heat for 8 times at 60°C to dissolve and disperse, then add 6 parts of oil and fat at 60°C and mix with a high-speed mixer (manufactured by Tsukihi Seisakusho). The mixture was pressed at intervals of 10 minutes using a super mixer (Model SMV-20).

次いで同一容器内で水１７部、食塩１部、バリン０．２
部、油脂６１部を加えて高速ミキサーのジャケット水温
を約４０°Ｃに温調下１０分間攪拌して混合捏和物を作
成した。かぐして得られた混合捏和物に表１の物性を有
していた。Next, in the same container, add 17 parts of water, 1 part of salt, and 0.2 parts of valine.
1 part, and 61 parts of fats and oils were added thereto, and the mixture was stirred for 10 minutes while controlling the jacket water temperature of a high-speed mixer to about 40°C to prepare a mixed kneaded product. The mixed kneaded product obtained by sniffing had the physical properties shown in Table 1.

（Ｉｎ）米菓の作成 市販のもち米を製粉機を用いて約１００メツシユに製粉
した。このもち粉１．４　ｋＬｊをホバートミキサーに
入れ水７００ｇを加え、さらに（１）で得た混合捏和物
２８０ｇを加え１０分間攪拌混合Ｌ　７’Ｃ０この混合
物を小型の蒸し機を用い、蒸し水６００　ｆで３０分間
蒸した。この蒸したものを小型−の餅搗機に移し１５分
間搗き、もち生地を得た。得られたもち生地を箱型に堅
塁後冷蔵庫内で冷却した。同冷蔵庫（５°Ｃ）内で２日
間硬化乾燥させた後、巾１５闘、長さ２５問厚さ１．５
朋に裁断し、さらに５５°Ｃでの乾燥、室温での乾燥を
繰り返しもち生地内の水分を１３〜１６重量％に調整し
た後、平曲機で焙焼した。(In) Preparation of rice crackers Commercially available glutinous rice was milled into approximately 100 mesh pieces using a flour mill. Put 1.4 kLj of this sticky flour into a Hobart mixer, add 700 g of water, and then add 280 g of the kneaded mixture obtained in (1) and stir for 10 minutes. Steam this mixture using a small steamer. Steamed in 600 f water for 30 minutes. The steamed product was transferred to a small mochi pounder and pounded for 15 minutes to obtain a mochi dough. The obtained mochi dough was shaped into a box and cooled in a refrigerator. After hardening and drying in the same refrigerator (5°C) for 2 days, the width is 15cm, the length is 25cm, and the thickness is 1.5cm.
The dough was cut into squares and dried repeatedly at 55°C and at room temperature to adjust the moisture content to 13 to 16% by weight, and then roasted using a flat bending machine.

実施例２ 実施例１の米菓の作成において、混合捏和物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。Example 2 Rice crackers were obtained in the same manner as in Example 1 except that 70 g of the mixed kneaded product was used.

実施例３ 実施例１の米菓の作成において、混合捏和物５６０ｇ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。Example 3 Rice crackers were obtained in the same manner as in Example 1 except that 560 g of the mixed kneaded product was used.

比較例１ 市販のもち米を製粉機を用いて約１００メツシユに製粉
した。このもち粉１．４　ｋｌｊをホバートミキサーに
入れ、水７００ｇを加え１ｏ分間攪拌した。次いで小型
の蒸し機を用い、蒸し水６００ｇで３０分間蒸した。こ
の蒸したものを、市販の小型餅搗機に移し搗きながら、
実施例１の〔工〕で得た混合捏和物２８ｏｙを加え計１
５分間搗きもち生地を得た。その後は実施例１と同様に
して米菓を得た。Comparative Example 1 Commercially available glutinous rice was milled into approximately 100 mesh pieces using a flour mill. 1.4 klj of this glutinous flour was put into a Hobart mixer, 700 g of water was added, and the mixture was stirred for 10 minutes. Next, using a small steamer, it was steamed for 30 minutes with 600 g of steaming water. While transferring this steamed rice to a commercially available small mochi pounding machine,
Add 28 oy of the kneaded mixture obtained in [process] of Example 1 to a total of 1
A sticky dough was obtained by pounding for 5 minutes. Thereafter, rice crackers were obtained in the same manner as in Example 1.

比較例２ 比較例１において、混合捏和物７０ｇを使用し友以外は
全て比較例１と同様にして米菓を得た。Comparative Example 2 In Comparative Example 1, rice crackers were obtained in the same manner as in Comparative Example 1 except for using 70 g of the mixed kneaded product except for the tomato.

比較例３ 実施例１の米菓の作成において、混合捏和物のかわりに
サラダ油４０ｇを使用し、その他は実施例１の米菓の作
成と同様の操作で米菓を得た。Comparative Example 3 Rice crackers were obtained in the same manner as in Example 1 except that 40 g of salad oil was used instead of the mixed kneader.

比較例４ 比較例１の米菓の作成番こおいて、混合捏和物のかわり
にサラダ油４０ＦＩを使用し、その池は比較例１の米菓
の作成と同様の操作で米菓を得た。Comparative Example 4 Rice crackers were prepared in the same manner as in Comparative Example 1 except that 40FI salad oil was used instead of the mixed mixture. .

比較例５ 実施例１の米菓の作成において、混合捏和物、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
様にして米菓を得た。Comparative Example 5 Rice crackers were obtained in the same manner as in Example 1, except that no mixed kneading material or fats and oils such as salad oil were added.

上記実施例１〜３及び比較例１〜５で得られた米菓生地
の乾燥時の状態を表２に示した。更に、乾燥時の米菓生
地中の油脂分の分散状態を明らかにするため、もち生地
を超低温ミクロトームを用い約４ミクロンの厚さに切断
し、スダン■の６０％（Ｖ／Ｖ　）イソプロパツールｍ
液で油脂分を染色し、顕微鏡写真により観察した。得ら
れた結果を表２に示した。Table 2 shows the dry state of the rice cracker dough obtained in Examples 1 to 3 and Comparative Examples 1 to 5. Furthermore, in order to clarify the dispersion state of oil and fat in the rice cracker dough during drying, the mochi dough was cut into approximately 4 micron thick pieces using an ultra-low temperature microtome, and 60% (V/V) isopropane of Sudan ■ was cut. tool m
The fats and oils were stained with the liquid and observed using micrographs. The results obtained are shown in Table 2.

表２に示した採番こ、本発明の混合捏和物は米菓生地中
に４０重量％も練り込むことができ、しかも生地の外観
、油脂分の分散状態共艮好である。これに対し、サラダ
油を用いた場合は２９重量％で生地が油でベトベトして
おり、これ以上の量の練り込みに困難である。また蒸上
り後に添加した場合は、油脂分が分散されてはいるが、
油滴の大きさにや！バラツキが見られた。With the numbers shown in Table 2, the mixed kneaded product of the present invention can be kneaded into rice cracker dough in an amount of 40% by weight, and the appearance of the dough and the dispersion state of oil and fat content are also excellent. On the other hand, when salad oil is used, the dough becomes sticky with oil at 29% by weight, and it is difficult to knead more than this amount. Also, if it is added after steaming, the fats and oils will be dispersed, but
The size of the oil drop! Variations were seen.

次に実施例、比較例により得られた米菓の食感及びゞう
き′を比較した。テクスチュロメータ−及びパネルテス
トにより食感を、比容積によりゞうき′を評価した。そ
の結果を表３に示した。Next, the texture and texture of the rice crackers obtained in Examples and Comparative Examples were compared. The texture was evaluated using a texturometer and a panel test, and the texture was evaluated based on specific volume. The results are shown in Table 3.

表３における測定条件は以下の通りである。The measurement conditions in Table 3 are as follows.

デクスチュ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１２朋の１ランシＡ＝　−を用いて測定
し、破断力は真鍮製のくさび型フ。In the dexturometer measurement, hardness and brittleness were measured using a 1 runci A = - made of aluminum with a diameter of 12 mm, and breaking force was measured using a wedge-shaped wedge made of brass.

ランジャーを用いて測定した。測定は４回行ないその平
均値を示した。また比容積は５枚の米菓の容積を海砂を
用いて測定し、その平均値よす算出した。テクスチュロ
メーターノ硬す、破断力の数値に数値が大きい程硬い、
ネ°１しくに破壊されにぐいことを示す。同じくもろさ
は数値が大きい程もろいことを示す。Measured using a lunger. The measurement was performed four times and the average value is shown. The specific volume was determined by measuring the volume of five rice crackers using sea sand and calculating the average value. Texturometer hardness, the higher the breaking force value, the harder it is.
It means that it is resistant to being destroyed. Similarly, the higher the value of fragility, the more brittle it is.

実施例４ 〔工〕混合捏和物の作成 実施例１と同様にして、混合捏和物を得た。Example 4 [Engineering] Preparation of mixed mixture A mixed kneaded product was obtained in the same manner as in Example 1.

ＣＩ）米菓の作成 市販のうるち米を製粉機を用いて約１００７・ツシュに
製粉した。このうるち米粉１．０　ｋ（ｌをホバートミ
キサーに入れ、ワキシースターチ２００ｇ、水６００ｇ
を加え、さらに〔工〕で得た混合捏和物１５０ｇを加え
１０分間攪拌混合した。CI) Preparation of rice crackers Commercially available non-glutinous rice was milled into a powder of about 1,007 mm using a flour mill. Put 1.0 k (l) of this non-glutinous rice flour into a Hobart mixer, add 200 g of waxy starch, and 600 g of water.
was added, and 150 g of the mixed kneaded product obtained in [Step] was added and mixed with stirring for 10 minutes.

この混合物を小型の蒸練機を用いて蒸してうるち米粉を
α化させた。次いでこの生地をロール成型し、厚さ１．
５朋、直径３０間の成型生地を得た。この成型生地を常
法により９０°Ｃで４５分間乾燥し、水分１０〜１２重
量％の乾燥生地とした。この乾燥生地を運行式オーブン
により焼き上げた。This mixture was steamed using a small steamer to gelatinize the non-glutinous rice flour. This dough is then roll-formed to a thickness of 1.
A molded dough with a diameter of 5 mm and a diameter of 30 mm was obtained. This molded dough was dried at 90° C. for 45 minutes by a conventional method to obtain a dry dough having a water content of 10 to 12% by weight. This dried dough was baked in a mobile oven.

実施例５ 実施例４の米菓の作成において、混合捏和物７０ｇを使
用した以外に全て実施例４と同採番こして米菓を得た。Example 5 In preparing the rice crackers of Example 4, rice crackers were obtained by straining in the same manner as in Example 4 except that 70 g of the mixed kneading material was used.

比較例６ 実施例４の米菓の作成において、混合捏和物のかわり番
こサラダ油３０ｇを使用し、その他は実施例４の米菓の
作成と一］し操作で米菓を得た。Comparative Example 6 In the production of rice crackers in Example 4, 30 g of Banko salad oil was used instead of the mixed kneading product, and the other procedures were the same as in the production of rice crackers in Example 4 to obtain rice crackers.

比較例７ 実施例４の米菓の作成において、混合捏和物、サラダ油
等の油脂を加えず、その他に実施例４の米菓の作成と同
じ操作で米菓を得た。Comparative Example 7 Rice crackers were obtained in the same manner as in Example 4, except that no mixed kneading material or oils such as salad oil were added.

実施例４〜５、比較例６〜７により得られたうるち米を
主原料米とした米菓生地の乾燥時の状態を表４に示した
。Table 4 shows the dry state of the rice cake dough using the non-glutinous rice obtained in Examples 4 to 5 and Comparative Examples 6 to 7 as the main raw material rice.

次に実施例４〜５、比較例６により得られた米菓の食感
及びゞうき′を比較した。テクスチュロメータ−及びパ
ネルテストにより食感を、比容積によりゞうき′を評価
した結果を表５に示した。Next, the texture and texture of the rice crackers obtained in Examples 4 to 5 and Comparative Example 6 were compared. Table 5 shows the results of evaluating the texture using a texturometer and panel test, and the texture based on specific volume.

表５において、テクスチュロメータ−にょる破断力は、
直径３醋の針状コーン型プランジャーを用いて測定した
。比容積は前述もち米を原料米とした米菓の場合と同様
に海砂を用いて算出した。In Table 5, the breaking force of the texturometer is
Measurements were made using a needle-like cone-shaped plunger with a diameter of 3 mm. The specific volume was calculated using sea sand in the same manner as in the case of rice crackers using glutinous rice as the raw material.

実施例６ （１）混合捏和物の作成 油　　　　脂　　　　　６７部（重量部、以下同じ）水
　　　　　　　　１２部 醗　　酵　　乳　　　　　１８部 β−サイクロデキストリン　　３部 β−サイクロデキストリン（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０、１７重量％）３
部に水１２部を加え４０″Ｃに加熱し溶解・分散後、同
じ＜４０″Ｃの油脂６部を加え高速ミキサニ（実施例１
に同じ〕で１０分間攪拌した。次いで同一容器内で醗酵
板１８部、油脂６１部を加えて、高速ミキサーのジャケ
ット水温を約４０°Ｃに温調下１部分間攪拌して混合捏
和物を作成した。Example 6 (1) Creation of mixed kneaded oil Fat 67 parts (parts by weight, same hereinafter) Water 12 parts Fermented milk 18 parts β-cyclodextrin 3 parts β-cyclodextrin (other than cyclodextrin by glucoamylase method) Impurities 0, 17% by weight) 3
Add 12 parts of water and heat to 40"C to dissolve and disperse, then add 6 parts of the same <40"C oil and fat and mix in a high-speed mixer (Example 1).
(same as above) for 10 minutes. Next, in the same container, 18 parts of fermentation plates and 61 parts of fats and oils were added, and the mixture was stirred for one part while controlling the jacket water temperature of a high-speed mixer to about 40°C to prepare a mixed kneaded product.

ｒ丁〕米菓の作成 実施例１の米英の作成において、上記（Ｉ）で得た醗酵
味のある混合捏和物２８０ｇ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。[r] Production of rice crackers Rice crackers were obtained in the same manner as in Example 1 except that 280 g of the fermented kneaded mixture obtained in (I) above was used in the preparation of rice crackers in Example 1. Ta.

実施例７ 〔１部混合捏和物の作成 油　　　　脂　　　　５２部（重量部、以下同じ）水　
　　　　　　　２２部 フレッシュバター　　　　　２３部 β−サイクロデギストリン　　３部 β−ザイクロデキストリン（グリ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０．１５重１％）３
部に水１２部を加え６０°Ｃに加熱し溶解・分散後同じ
く６０°Ｃの油脂６部を加え、高速ミキサー（実施例１
１こ同じ）で１０分間攪拌した。次いで同一容器内で水
１０部、油脂４６部を加えて、高速ミキサーのジャケッ
ト水温を約５０℃に温調下５分間攪拌した。さらに５０
°Ｃに温調したフレッシュバター２３部を加え同一条件
下５分間攪拌して混合捏和物を作成した。Example 7 [Creation of 1 part mixed kneaded product Oil/fat 52 parts (parts by weight, the same applies hereinafter) Water
22 parts fresh butter 23 parts β-cyclodextrin 3 parts β-cyclodextrin (0.15 weight 1% impurities other than cyclodextrin by glycoamylase method) 3
Add 12 parts of water to 1 part, heat to 60°C, dissolve and disperse, add 6 parts of oil and fat at 60°C, and mix with a high-speed mixer (Example 1).
The mixture was stirred for 10 minutes. Next, 10 parts of water and 46 parts of oil and fat were added in the same container, and the mixture was stirred for 5 minutes while controlling the jacket water temperature of a high-speed mixer to about 50°C. 50 more
23 parts of fresh butter whose temperature had been adjusted to °C was added and stirred for 5 minutes under the same conditions to prepare a mixture.

ＣＩ）米英の作成 実施例１の米菓の作成において、上記（、Ｉ）で得たバ
ター風味のある混合捏和物２８０ｇを使用した以外は全
て実施例１と同様にして米英を得た。CI) Preparation of rice crackers and rice crackers In the preparation of rice crackers in Example 1, rice crackers were obtained in the same manner as in Example 1, except that 280 g of the butter-flavored mixture obtained in (I) above was used. Ta.

実施例６、実施例７で得たもち米を原料米とした米菓生
地の乾燥時の状態を表６ｃこ、′また米英の食感及びゞ
うき“の評価結果を表７１こ示した。Table 6c shows the state of the rice cake dough when dried using the glutinous rice obtained in Examples 6 and 7 as raw material rice, and Table 71 shows the evaluation results for texture and texture in the US and UK.

テクスチュロメータ−及び比容積の測定条件は、前述の
もち米を原料米とした場合と同一である。The conditions for measuring the texturometer and specific volume are the same as those for the case where glutinous rice is used as the raw material rice.

成上の通り、本発明により約３２重量％もの多量の油脂
分を米菓生地に均一に添加することか可能となり、うき
が良く、しかもサクザク感に冨みソフトな米菓を提供す
ることがｔσ能となる。更に本発明によれば、に記食感
を満足し、且つ醗酵味やバター風味等の法例けを施した
米菓を提供することもでき、食生活を一層戴７１畳こす
ることが可能である。As mentioned above, the present invention makes it possible to uniformly add a large amount of oil and fat of about 32% by weight to the rice cracker dough, thereby making it possible to provide soft rice crackers with a rich texture and crispiness. It becomes tσ ability. Furthermore, according to the present invention, it is also possible to provide rice crackers that satisfy the above-mentioned texture and are given fermented flavor, butter flavor, etc., making it possible to further improve the eating habits. be.

【図面の簡単な説明】[Brief explanation of the drawing]

第１図乃至第３図はいずれも米菓生地中の油脂分の分散
状態を示す顕徽鏡写典で、第１□□□は実施例１、第２
図は比較例３、卯、３図は比較例１で得られた米菓生地
の写其である。 特許庁長官　　若　杉　和　夫　　殿。 １．事件の表示 昭和５８年特許願第８７０６４号 ２、発明の名称 米菓類の製造方法 ３、補正をする者 事件との関係　特許出願人 住所　大阪市北区中之島三丁目２番４号名称　＋０９４
１鐘淵化学工業株式会社代表者　高　１）　敞 ４、代理人 住所　大阪市北区西天満３丁目２番４号５、補正命令の
日付　昭和５８年６月８日（発送日＝５８・６・２８）
６、補正の対象 願書及び黙ｉ九Ｎ ７、補正の内容 （１）別紙の通り、訂正願書を提出致【−普す。 （２）別紙の通り、「参考写真」を提出致します。 （３）明細書第２６頁、「４、図面の簡単な説明」の以
　　上　　　　　−Figures 1 to 3 are all microscope copies showing the dispersion state of oil and fat in rice cracker dough, and 1st □□□ is Example 1 and 2nd
The figure shows Comparative Example 3, a rabbit, and Figure 3 is a photograph of the rice cracker dough obtained in Comparative Example 1. Mr. Kazuo Wakasugi, Commissioner of the Patent Office. 1. Display of the case 1982 Patent Application No. 87064 2, Name of the invention Method for manufacturing rice crackers 3, Person making the amendment Relationship to the case Patent applicant address 3-2-4 Nakanoshima, Kita-ku, Osaka Name +094
1 Kanebuchi Chemical Industry Co., Ltd. Representative Takashi 1) Sho 4, Agent address 3-2-4-5 Nishitenma, Kita-ku, Osaka City Date of amendment order June 8, 1980 (shipment date = 58.6. 28)
6. The application to be amended and the amended application 7. Contents of the amendment (1) Please submit the application for amendment as shown in the attached sheet. (2) Please submit a “reference photo” as shown in the attached sheet. (3) Page 26 of the specification, "4. Brief description of the drawings" above -

Claims (1)

【特許請求の範囲】[Claims] １、　油脂４０〜８０重量％、水１５〜５０重ｆ％、サ
イクロデキストリン１〜１０重量％シ主成分とする混合
捏和物を製粉した原料米番・１〜４０重亀％添加し、次
いで常法の蒸し−げ、搗き・練出し、硬化・整型、乾燥
、焼」げ・味付は等を行なうことを特徴とする米子類の
製造方法。1. Add 1 to 40% by weight of milled raw material, milled from a kneaded mixture containing 40 to 80% by weight of fats and oils, 15 to 50% by weight of water, and 1 to 10% by weight of cyclodextrin, and then add A method for producing Yonago, which is characterized by carrying out conventional steaming, pounding/kneading, curing/shaping, drying, grilling/seasoning, etc.