JPS61135547A - Production of fried rice cracker containing shrimps - Google Patents

Abstract

PURPOSE:Ground shrimps, ground cod meat are mixed with crumbs, wheat four and rice cake four, the mixture is roasted in a mold of a prescribed shape, coated with butter on its certain place, then fried to give the title fried SENBEI (roasted rice cracker) of high storability. CONSTITUTION:Ground shrimps and ground cod meat are mixed with crumbs, wheat flour, granula rice cracker flour as an expanding material to made a pasta for SENBEI of about 15% water content. A certain amount of the pasta is roasted in a mold consisting of two parts to give raised rice cracker. Then, the rice cracker is coated with butter which has been kneaded with wheat flour, ground shrimps, powdered cuttlefish and fried to give the objective fried SENBEI.

Description

【発明の詳細な説明】 崖Ｊｈｆｆｉ！　　　ＩＦ 本発明は、えびの味と香りに富んだせんべいの製造方法
に係り、特にえびと鱈を主原料とするせんべい種を焼成
加工してせんべい素材を作り、前記せんべい素材の周側
部を除く表裏両面或いは表裏面のいずれか一面の少なく
とも一部に、小麦粉とえびの擂身、いかの粉末等を混練
するバッターを塗布して油揚げ加工するものであり、え
びせんべいフライ製品の仕上がり形状を美しく、且つ製
品の日持ちを図るえびせんべいフライの製造方法に関す
るものである。[Detailed description of the invention] Cliff Jhffi! IF The present invention relates to a method for manufacturing rice crackers rich in the taste and aroma of shrimp, and in particular, a rice cracker material is made by firing rice cracker seeds made mainly of shrimp and cod, and the front and back sides of the rice cracker material, excluding the peripheral sides, are A batter made by kneading wheat flour, ground shrimp, squid powder, etc. is applied to at least a portion of either the front or back sides, and then fried. This invention relates to a method for manufacturing fried shrimp crackers that extends the shelf life of the product.

進ｍ胤 えびを使った従来からのせんべいには、えびのむき身に
小麦粉等のつなぎ材を添加し°ζ焼型で焼き上げたもの
とか、加熱された食油で揚げたもの等があワた。Conventional rice crackers using Shinmone shrimp include those made by adding binders such as flour to the peeled shrimp and baking them in a baking mold, or those fried in heated cooking oil.

また、魚介類のうちいかを使ったせんべいの製造方法に
は、特公昭５８−１９２５９号があり、屑いかを粉砕し
た粉砕いかと顆粒状のあられ生地と小麦粉に調味料を混
合し′ζ加熱金型で焼成した後、調味料と小麦粉とコー
ンスターチを加えた衣をせんべいの全体につけ°ζ食用
油で嬌げることが示されている。In addition, there is a method for producing senbei using squid, which is a type of seafood, as described in Japanese Patent Publication No. 19259/1986, which involves mixing ground squid made by crushing waste squid, granulated aragonite dough, and flour with seasonings and heating. It has been shown that after baking in a mold, the entire rice cracker is coated with a batter containing seasonings, flour, and cornstarch, and heated with cooking oil.

が　ｔしようとする−　占 しかし、これら従来からのえびせんべいは、原材料とな
るえびの漁獲量が減少して高価になっているほか、十−
の製法によっているが故に味覚の新鮮さに欠けるもので
あり、また、食油で揚げたものにおいては製品の仕上が
り形状が不揃いで且つ日持ちのしないものであった。However, these conventional shrimp crackers are becoming more expensive due to a decrease in the amount of shrimp that is used as an ingredient.
Because of the manufacturing method used, the product lacks freshness in taste, and when fried in cooking oil, the finished product has an irregular shape and does not have a long shelf life.

また、同様に、上記したいかを使ったせんべいの製造方
法によると、魚介類の材料として粉砕いかのみであるた
めに、いかという晴−の味と香りををするだけのせんべ
いとなり、商品としては単調となっ′ζいる。更に、と
記製造方法によると、せんべい種の水分含有率の高い場
合は焼成加工時にせんべい種が膨張しすぎて全体形状の
破壊されたせんべいとなってしまう一方、せんべい種の
水分含を率の低い場合は焼成加工時に十分に膨張しない
という欠点を有するものであった。従来におけるこの欠
点の克服は、水分含有率を調整することなくその時のせ
んべい種の水分に応じて焼成加工時の温崖と時間を微妙
に調整するごとによりなされこおり、せんべい種を程良
く膨張させるにはｉ９Ｉ［な技術を要するものであった
。また、上記製造方法によるせんべいフライにあっては
、せんべいの全体に衣をつけて油揚げ加りをするために
仕上がり製品の形状が不揃いとなり、隨つ衣の酸化が比
較的早く日持ちのしないものであった。Similarly, according to the above-mentioned method for producing rice crackers using squid, since only ground squid is used as the seafood ingredient, the rice crackers only have the taste and aroma of squid, and are not suitable as a product. It becomes monotonous. Furthermore, according to the manufacturing method mentioned above, if the moisture content of rice crackers is high, the rice crackers will expand too much during the baking process, resulting in rice crackers whose overall shape is destroyed. If it is too low, it has the disadvantage that it does not expand sufficiently during firing. This conventional drawback can be overcome by subtly adjusting the temperature and time during the baking process according to the moisture content of the rice crackers at that time without adjusting the moisture content, allowing the rice crackers to expand just the right amount. This required i9I technology. In addition, in the case of fried rice crackers produced by the above manufacturing method, the entire rice cracker is coated with batter and deep-fried, resulting in an irregular shape of the finished product, and the batter oxidizes relatively quickly and does not have a long shelf life. there were.

本発明は、これらの事情に鑑みて改良発明されたもので
あり、えびの味と香りに加えて新しい味覚を有すると共
に、商品としての仕上がり形状を均一にし、保存性の高
いえびせんべいフライを安価に且つ容易に製造し得る方
法を提供するところにある。′″ 皿１ぷ＋４法Ｉシ１ぐへΔ１役 本発明の特徴は、えび主に生えびの措置と、えびの分量
を補うと共にえびの風味に適合するスケソウ鱈の措置と
に対し°ζ、パン粉と小麦粉特に強力粉と、膨張材とし
ての粒状のアラレ生地とを混合して水分含を率約１５％
のせんべい種を作る。The present invention has been developed as an improvement in view of these circumstances, and provides a new flavor in addition to the taste and aroma of shrimp, as well as a uniform finished product shape and a long shelf life for fried shrimp crackers at low cost. Another object of the present invention is to provide a method that can be easily manufactured. ''' Plate 1 + 4 Method I Si 1 Ghe Δ1 Role The characteristics of the present invention are that shrimp is mainly used raw shrimp, and that supplements the amount of shrimp and uses pollock cod that matches the flavor of shrimp. Wheat flour, especially strong flour, is mixed with granular arale dough as an expanding agent to reduce the moisture content to approximately 15%.
Make rice cracker seeds.

前記せんべい種の一定量を、略開きえび形等の凹所を存
する加熱された雌型に入れ、該雌型の凹所に少許の間隙
をもって嵌合する６所を有する加熱された雄型で押圧し
°ζ焼成加工することにより、上記せんべい種牛のアラ
レ生地が膨張したソフトなせんべい素材となる０次に、
小麦粉、澱粉、卵白粉末１食塩９寸味料、化学調味料、
えびの措置、オレンジ色素材の総量に対して約３％のい
かの粉末を混合した後、適量の水を加え混練して作った
バッターを、ヒ記せんべい素材の周側部を除く１！裏両
面或いは表裏のいずれか一面に全面的あるいは部分的に
塗布して油揚げ加工するものである爽−嵐一勇 以ト、本発明の好適な一実施例を添付図面を参解し９つ
説明する。A certain amount of the rice cracker seeds is placed in a heated female mold having a roughly open shrimp-shaped recess, and a heated male mold having six places that fits into the recesses of the female mold with a small gap is placed. By pressing and firing, the rice cracker seed beef Arale dough expands into a soft rice cracker material.
Wheat flour, starch, egg white powder, 1 table salt, 9 tablespoons, seasonings, chemical seasonings,
After mixing approximately 3% squid powder with the total amount of orange material, add an appropriate amount of water and knead to make a batter. Nine preferred embodiments of the present invention will be explained with reference to the accompanying drawings, which is a method for deep-frying by coating both the back side or either the front and back sides completely or partially. do.

本発明で使用されるえびは、主に味と香りを最も有する
住えびを用い、この生えびをボイルした後、遺宜撞潰機
にかけて措置とする。また、えびの擂身の分量を補うた
めにえびの風味と良く適合するスケソウ鱈を用い、該ス
ケソウ鱈を装置ボイルした後、適宜播潰機にかけ°ζ撞
装置する。えびの措置とスケソウ鱈の措置のつなぎ材兼
せんべい種の水分調整材とし゛ζパン粉と小麦粉（強力
粉）を用いる。また、せんべいの膨張材として粒状のア
ラレ生地を用いる。The shrimp used in the present invention are mainly shrimp having the best taste and aroma, and after boiling the raw shrimp, they are processed by crushing them. In addition, in order to supplement the amount of ground shrimp, pollock cod, which is compatible with the flavor of shrimp, is used, and after the pollock cod is boiled in an apparatus, it is suitably put in a crusher and crushed in a crusher. Bread crumbs and wheat flour (strong flour) are used as a binder for shrimp and pollock cod, and as a moisture regulator for rice cracker seeds. In addition, granular Arale dough is used as an expanding material for rice crackers.

上記の各材料をもってせんべい種を作るに、各材料の混
合比率は、 生えびの措置　　　　　　　　・　　１．３瞳スケソウ
鱈の擂身　　　　　　　　　１．６−パン粉　　　　　
　　　　　　　１０．０　ｋＫ小麦粉（強力粉）　　　
　　　　　　５．０　ｋｇアラレ生地　　　　　　　　
　　　５．０　ｋｇとし°ζ、これらの比率にて攪拌混
合機に入れて混合すると、生えびの措置とスケソウ鱈の
擂身から生じた水分がパン粉と小麦粉（強力粉）によっ
て吸収調整され、水分含有率約１５％の全体に顆粒状の
せんべい種となる。To make rice cracker seeds using each of the above ingredients, the mixing ratio of each ingredient is as follows: 1.3 Eye pollack ground cod 1.6- Bread crumbs
10.0 kK flour (strong flour)
5.0 kg Arale fabric
Assuming 5.0 kg °ζ, when mixed in a stirring mixer at these ratios, the moisture generated from the raw shrimp treatment and pollock cod fillet will be absorbed and adjusted by the bread crumbs and wheat flour (strong flour), and the moisture content will be reduced. Approximately 15% of the rice cracker seeds are in the form of granules.

この水分含有率を約１５％とするのは、次工程の焼成加
工時に特別な焼成技術を用いることなく、せんべい種を
程良くソフトに焼きとげるためのものであり、せんべい
種の水分が高いと大きく膨張しすぎてばらばらの断片と
なってしまい、また水分が低いと十分に膨張しない堅い
せんべいとなってしまうことによる。The reason for setting this moisture content to approximately 15% is to bake the senbei seeds in a moderately soft manner without using any special baking technology during the next baking process. This is because rice crackers expand too much and turn into separate pieces, and when the moisture content is low, they do not expand sufficiently and become hard rice crackers.

ト記せんべい種の所定量を、ガスバーナー等で上刃より
）ｍ軌され約１８０〜２００℃の雌雄の略開きえび形の
凹所に入れた後、内股する電気加熱部材によっζ約１９
０〜２００℃に加熱し、且つ雌型の凹所に少量の間隙を
もって嵌合する略開きえび形の６所を有する雌形で所定
時間押圧する。After placing a predetermined amount of the rice crackers described above into male and female roughly open shrimp-shaped recesses at a temperature of approximately 180 to 200℃ using a gas burner, etc. from the upper blade, the rice crackers are heated to approx.
It is heated to 0 to 200° C. and pressed for a predetermined period of time with a female mold having six approximately open shrimp-shaped parts that fit into the recesses of the female mold with a small gap.

雌雄の型により、せんべい種は、第１図に承す如く、略
開きえび形に焼成されると共に、つなぎ材のパン粉と小
麦粉（強力粉）を介して各材料が結合され、粒状のアラ
レ生地２が十分に膨張して全体にソフトな偏平板状のせ
んべい素材ｌに焼きＥがる。Depending on the male and female molds, the rice cracker seeds are fired into a roughly open shrimp shape as shown in Figure 1, and the ingredients are combined using breadcrumbs and wheat flour (strong flour) as binders to form granular Arale dough 2. The rice cracker material expands sufficiently and is baked into a soft, flat plate-like rice cracker material.

次に、ヒ記せんべい素材ｌにえびの装置といかの粉末を
加えたバッター（ｊｉｌ味衣液）を塗布する。バッター
を構成する材料の配合比率の一例とし”ζは、次の通り
ごある。Next, apply a batter (jil flavor liquid) containing shrimp powder and squid powder to the rice cracker material l. An example of the mixing ratio of the ingredients constituting the batter is as follows.

小麦粉　　　　　　　　　　　　１４５．０　　％澱粉
　　　　　　　　　　　　　　１．７　９４卵白粉末　
　　　　　　　　　　　１．７　５４食塩　　　　　　
　　　　　　　　０．１　　％Ｈ゛味料（ステビア）　
　　　　　　少量化学調味料（グルタミン酸ソーダ）１
．５　　％えびの槁身　　　　　　　　　　　１Ｏ１０
％オレンジ色素材　　　　　　　　　微量これらの総量
に対し゛Ｃ約３％のいかの粉末と通電の水を加えて、全
材料を混練すると、衣液状のバッターとなる。Flour 145.0% Starch 1.7 94 Egg white powder
1.7 54 salt
0.1%H flavoring (stevia)
Small amount of chemical seasoning (sodium glutamate) 1
．． 5% Shrimp meat 1O10
%Orange material (minor amount) To the total amount of these ingredients, approximately 3% squid powder and energized water are added, and all the ingredients are kneaded to form a liquid-like batter.

該バッターをせんべい素材１に塗布するに、せんべい素
材１の周側部を除く表裏両面に塗布する場合と、せんべ
い素材ｌの周側部を除く表裏のいずれか一面に塗布する
場合がある。When applying the batter to the rice cracker material 1, there are cases in which it is applied to both the front and back sides of the rice cracker material 1 excluding the circumferential side, and there are cases in which it is applied to either one of the front and back sides of the rice cracker material 1 excluding the circumferential side.

せんべい素材ｌの周側部を除く表％画向にバッターを塗
布する実施例におい°ζは、第２図及び第３図に示すよ
うに、せんべい素材１を起立させた状態に支持した後、
ブラシ等を使用し°ζせんべい素材ｌの周側部４を除い
た表裏両面にバッター３を塗布する。この場合、図示実
施例の如く全面的ではなく、部分的に塗布しても良い。In the embodiment in which the batter is applied to the surface of the rice cracker material 1 excluding the peripheral side part, °ζ is as shown in FIGS. 2 and 3, after the rice cracker material 1 is supported in an upright state,
Using a brush or the like, apply the batter 3 to both the front and back sides of the °ζ rice cracker material 1 except for the peripheral side 4. In this case, the coating may be applied partially, rather than over the entire surface as in the illustrated embodiment.

また、せんべい素材ｌの周側部を除＜＊ｍのいずれか一
面にバッター３を塗布する他の実施例においては、第４
図及び第５図に示すように、せんべい素材ｌの周側部４
を除く表裏面のいずれか一力に、ブラシ等を介し°ζバ
ッター３を斑点伏に塗布するもの？！ある。この場合、
図示実施例の如くｆｊ［点状ごはなく、全面的に塗布し
ζも良い。In addition, in another embodiment in which the batter 3 is applied to any one surface of <*m except for the peripheral side part of the rice cracker material l, the fourth
As shown in the figure and FIG.
Apply °ζ Batter 3 in spots using a brush etc. to either the front or back side except for ! be. in this case,
As in the illustrated embodiment, fj [ζ] is also good when applied over the entire surface rather than dotted.

次いご、任意長尺のフライヤー（図示せず）内へ各バッ
ター３を塗布したせんべい素材１を投入移送し゛ζ油揚
げ加工を施す。Next, the rice cracker materials 1 coated with each batter 3 are transferred into a fryer of arbitrary length (not shown) and subjected to a deep-frying process.

フライヤーに収容された食油の油温は、搬入部は約１８
０℃の中高温とし、中央部は約１７０℃の低温とし、搬
出部は約１８５〜１９０℃の最高温に加熱する。該フラ
イヤーのネットコンヘヤーに夫々にバッター３を塗布し
たせんべい素材１を順次＠置すると、ネットコンベヤー
の循環駆動により、慢せんべい素材ｌは中ｉ！？Ｉ温か
ら低温の油温としたフライヤーの搬入部より中央部へと
進み、せんべい素材ｌとバッター３とに揚げむらを生じ
ることなく、全体に程良く油揚げされると共に、。The oil temperature of the cooking oil stored in the fryer is approximately 18
The temperature is medium to high at 0°C, the central part is at a low temperature of about 170°C, and the discharge part is heated to a maximum temperature of about 185 to 190°C. When the rice cracker materials 1 each coated with batter 3 are placed one after another on the net conveyor of the fryer, due to the circulation drive of the net conveyor, the rice cracker materials 1 are placed inside! ? Proceed to the central part from the input part of the fryer with oil temperature from I temperature to low temperature, and the rice cracker material 1 and batter 3 will be fried properly throughout without causing uneven frying.

含有する水分を抜き取られ、最高温の油温を有するフラ
イヤーの搬出部に至っζは堅くカリフト油揚げ加工され
る。すなわち、所要時間数分のこの油揚げ時間をもって
堅く油揚げ加工されたえびせんべいフライ５となるので
ある。The contained moisture is removed, and the oil reaches the delivery section of the fryer, where the oil temperature is the highest, where it is thoroughly deep-fried. In other words, the fried shrimp crackers 5 are firm and deep-fried after several minutes of frying time.

ｄのうびせんべいフライ５は、全体にキツネ色を呈し、
えびの味と香りに冨み、Ｌっ仕上がり形状の均一な製品
となった。D. Fried Ubi Senbei 5 has a golden brown color throughout,
The product is rich in shrimp flavor and aroma, and has a uniform L-shaped finish.

３里五茨星 以上述べたように、本発明によれば、えびの味と香りに
冨むと共に口当たりの良いえびせんべいフライを得るこ
とができる。また、原材料コストの紙庫な鱈を高価なえ
びの増量材とし°ζ使用することにより、安価な製品に
することができる。更に、せんべい種の水分含有率をせ
んべい種の段階で調整することにより、高度な焼成技術
を用いることなくせんべい種を膨張させることができる
。As described above, according to the present invention, it is possible to obtain fried shrimp crackers that are rich in the taste and aroma of shrimp and have a good texture. In addition, by using cod, which costs less as a raw material, as a filler for expensive shrimp, it is possible to make a product at a lower cost. Furthermore, by adjusting the moisture content of the rice cracker seeds at the stage of the rice cracker seeds, the rice cracker seeds can be expanded without using sophisticated baking techniques.

更にまた、バッターはせんべい素材の全体に塗布・する
ことなく、せんべい素材の周側部を除く表裏両面か、或
いは表裏のいずれか一面の少なくとも一部に塗布したご
とにより、仕上がりの美しく、均一化されたえびせんべ
いフライ製品とすることができる、加え°Ｃ、バッター
にいかの粉末を入れることにより、油揚げ加工後の製品
の酸化を防止でき、日持ちの良い製品を提供できる等の
効果を有するものである。Furthermore, the batter does not need to be applied to the entire surface of the rice cracker material, but rather is applied to both the front and back surfaces of the rice cracker material, excluding the circumference, or to at least a portion of either the front and back surfaces, resulting in a beautiful and uniform finish. By adding squid powder to the batter, oxidation of the product after deep-frying can be prevented, and a product with a long shelf life can be provided. It is.

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

図面は本発明によっ′で製造されたせんべい素材とえび
せんべいフライの一例を示すもので、第１図はせんべい
素材の斜視図、第２図はえびせんべいフライの一実施例
を示す一部を省略した正面図、′＠３図は同上の部分を
縦断しζ示す側面図、第４［はえびせんべいフライの他
の実施例を示す正面図、第５図は同上の側面図である。 ！　・・・　せんべい素材 ２　・・・　アラレ生地 ３　・・・　バッター ４　・・・　周側部 ５　・・・　えびせんべいフライ 第４図 ！嘘、勉 第５図 」剛都The drawings show an example of the rice cracker material and fried shrimp crackers manufactured by the present invention. Figure 1 is a perspective view of the rice cracker material, and Figure 2 is a partial view of an embodiment of the fried shrimp cracker. The omitted front view, Figure '@3 is a side view showing the same section longitudinally and ζ, the fourth figure is a front view showing another embodiment of fried shrimp crackers, and Figure 5 is a side view of the same as above. ! ... Rice cracker material 2 ... Arale dough 3 ... Batter 4 ... Surrounding part 5 ... Fried shrimp crackers Figure 4! Lie, Tsutomu Figure 5” Goto

Claims (1)

【特許請求の範囲】[Claims] １えびの擂身と鱈の擂身に対して、パン粉と小麦粉と粒
状のアラレ生地を混合して水分含有率約１５％のせんべ
い種を作り、前記せんべい種の一定量を所定形状を有す
る加熱された雌雄の型で焼成加工してせんべい素材とな
し、前記せんべい素材の少なくとも周側部を除いて、小
麦粉とえびの擂身、いかの粉末等を混練するバッターを
塗布し、油揚げ加工することを特徴とするえびせんべい
フライの製造方法。1. For ground shrimp and ground cod, bread crumbs, wheat flour, and granular arare dough are mixed to make rice cracker seeds with a water content of about 15%, and a certain amount of the rice cracker seeds are heated into a predetermined shape. The rice cracker material is baked in a male and female mold to form a rice cracker material, and the rice cracker material, except for at least the peripheral side, is coated with a batter made by kneading wheat flour, ground shrimp, squid powder, etc., and fried in tofu. A method for producing fried shrimp crackers.