JP2750837B2 - Method of making rice crackers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a so-called "wet rice cracker" in which only a surface is dried and a seasoning component is impregnated in a liquid state.

[0002]

2. Description of the Related Art Conventionally, raw rice flour (rice flour) is steamed and kneaded to form a rice cake, which is molded into a predetermined shape, and then primary dried to obtain a dough, which is secondarily dried and post-baked. A method for producing a `` wet cracker '' in which the seasoning component is impregnated in the dough before the baked dough cools down, and only the surface thereof is dried to impregnate the seasoning component in a liquid state. For example, it is disclosed in Japanese Patent Publication No. 4-36659 (JP-A-2-60553).

[0003]

In the above-mentioned conventional production method, as a means for impregnating seasoning components into the baked dough before the dough is not cooled, a liquid seasoning such as soy sauce or liquid miso is used. The soaking is performed by so-called "dipping" for about 5 to 8 seconds. For this reason, between the part where the dough was first immersed in the seasoning and the part where the dough was last immersed, there was unevenness in penetration of the seasoning into the dough due to the time difference, and product unevenness was likely to occur in the completed wet rice cracker. There was a problem. In addition, there is also a problem that the product unevenness causes the product to be easily damaged during storage, and further, the surface of the product is insufficiently dried, so that the fragrance peculiar to rice crackers is lost.

The present invention has been made in order to solve the above problems, and impregnates a baked dough with a uniform amount of a seasoning without unevenness so that the surface is sufficiently dried without unevenness. It is an object of the present invention to provide a method for producing a wet rice cracker that does not lose its fragrance.

[0005]

In order to achieve the above-mentioned object, the present invention provides a rice dough which is steamed and kneaded into rice cakes, formed into a predetermined shape, and then dried primarily to obtain dough. After the dough is secondarily dried and baked, before the baked dough cools down, impregnate the seasoning ingredients into the dough,
In a method for producing a rice cracker in which only the surface is dried and the seasoning component is impregnated in a liquid state, the step of impregnating the seasoning component in the baked dough 4a and drying the surface includes the step of drying the baked dough 7a. A stainless steel mesh body which is arranged in the horizontal direction, has side frames 12a at both left and right end portions, and has side openings 12b opened in the side frames 12a to rotate vertically around the rotation center O. A certain amount of heated seasoning is stored in a rotating net drum 12 and sprayed in a shower shape from above by a seasoning supply pipe 13 to which a plurality of nozzles 14 are attached. Thus, a substantially constant amount of the seasoning component is impregnated, and then the surface of the dough impregnated with the seasoning component removed from the rotating net drum 12 is dried for about 10 to 20 minutes.

[0006]

According to the method for producing a rice cracker of the present invention by the above means, the baked dough 7a rotates while being inverted at the bottom of the rotating net drum 12, and a predetermined amount of the dough 7a is supplied from the plurality of nozzles 14 of the seasoning supply pipe 13. Receiving the heated seasoning in the form of a shower, the seasoning components are impregnated sufficiently and evenly. Thereafter, the dough impregnated with the seasoning component taken out of the rotating net drum 12 is dried for about 10 to 20 minutes to maintain the fragrance on the surface while the liquid seasoning component is sealed inside. ing.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a process for producing a rice cracker according to the present invention will be described in detail with reference to FIG. Raw rice flour 1
It is made by milling polished rice, which is the same as conventional raw rice crackers. The raw rice flour 1 is steamed and kneaded by a steamer, and steamed and kneaded 2 is performed to make the raw material into rice cake-like 3. The rice cake 3 is spread to a certain thickness by a roller, and is then formed into a predetermined shape (for example, a circle, a square, a bar, etc.).
And then primary dried 4 to prepare a dough 5 for rice crackers. After the dough 5 is subjected to secondary drying 6, baking 7 is performed. Before the baked dough is not cooled, the heated seasoning component is sprayed 8 on the dough to sufficiently impregnate the dough. Thereafter, only the surface is dried 9 to impregnate the seasoning components in a liquid state, and a dried rice cracker product (wet rice cracker) 10 is produced, packaged, and shipped 11.

[0008] In the above-mentioned rice cracker manufacturing process, the temperature of the baking 7 may be 80 to 100 ° C as in the case of the conventional rice cracking. The seasoning component may be various liquid seasonings other than soy sauce, liquid miso, etc., and may be used by mixing these. Further, the time for drying only the surface 9 may be about 10 to 20 minutes.

[0009]

In the present invention, the step of injecting the seasoning component into the dough by injecting the heated seasoning component 8 into the baked dough is performed by, for example, the apparatus shown in FIG. .

In FIG. 1, reference numeral 12 denotes a rotating net drum made of a stainless steel net arranged horizontally and rotated in a vertical (arrow) direction. This rotating net drum 12
Are side frames 12a, 1 also formed of a net body on both left and right end portions.
2a, side openings 12b,
12b is opened. The lower portion of the rotating net drum 12 is supported by a plurality of rotating rollers (not shown), and by rotating the plurality of rotating rollers, the rotating mesh drum 12 containing the baked dough 7a is rotated by the rotation center O.
To rotate in a predetermined direction about.

A seasoning supply pipe 13 is provided so as to penetrate between the side openings 12b, 12b. The seasoning supply pipe 13 has a plurality (three in FIG. ) Is attached, and a fixed amount of the seasoning heated from the nozzle 14 is sprayed in a shower shape. Rotating net drum 1
2, a surplus seasoning collection tank 15 that receives and collects the seasoning that is sprayed from the nozzle 14 and falls from the lower part of the rotary net drum 12 without being impregnated in the baked dough 7 a.
Are arranged.

In the apparatus for injecting heated seasoning components 8 onto the baked dough 7a having such a structure, a large number of baked doughs 7a are accommodated in the rotating net drum 12 in a state of not being cooled. To rotate about the rotation center O. Then, a large number of the baked dough 7a rolled while being inverted at the bottom of the rotating net drum 12, and the rolled dough 7a was heated from above by the seasoning supply pipe 13 and heated. A certain amount of seasoning is sprayed by the nozzle 14 in a shower shape. Then, the baked dough 7a is substantially uniformly and sufficiently impregnated with a substantially constant amount of the seasoning component. The seasonings that have not been impregnated into the dough 7a fall from the lower part of the rotating net drum 12 and are stored in the surplus seasoning collection tank 15, collected and reused.

After that, the injection of the seasoning from the nozzle 14 is stopped, the rotation of the rotary net drum 12 is stopped, and the dough impregnated with the seasoning is taken out from the rotary net drum 12, and only the surface is removed as described above. After drying 9, the seasoning component is impregnated in a liquid state, and a cracked rice product (wet cracked rice) 10 with a dried surface is completed, and this is packaged and shipped 11.

The wet senbei thus produced is impregnated with a substantially constant amount and substantially evenly of a seasoning component therein, so that a uniform wet senbei can be produced, and at the same time, each senbei The product will not be damaged during storage because it is not uneven. Moreover, since the surface is dried, the fragrance is maintained.

In the above-described manufacturing process and manufacturing apparatus, the case where the present invention is applied to a rice cracker has been described.
The present invention can be similarly applied to other rice crackers other than rice crackers, such as okaki and hail. In this case, it goes without saying that the rotation speed of the rotary net drum 12, the injection intensity of the seasoning from the nozzle 14, the injection time, and the like are appropriately adjusted.

[0016]

As described above, according to the method for producing a rice cracker of the present invention, the step of impregnating the baked dough 7a with the seasoning component comprises placing the baked dough 7a in the horizontal direction, A side frame 12a is provided at an end portion.
a, a plurality of nozzles 14 are attached downwardly from above by being housed in a rotating mesh drum 12 made of a stainless steel mesh that rotates vertically around a rotation center O with a side opening 12b opened. A fixed amount of the seasoning is sprayed in a shower form through the seasoning supply pipe 13 so that the baked dough 7a is impregnated with a substantially constant amount of the seasoning component. Since the surface of the dough impregnated with the components was dried for about 10 to 20 minutes, the baked dough 7a was
Of the seasoning supply pipe 13
A certain amount of heated seasonings is received in a shower form from the plurality of nozzles 14 so that the seasoning components can be impregnated sufficiently evenly. Thereafter, the dough impregnated with the seasoning component taken out of the rotating net drum 12 is dried for about 10 to 20 minutes to maintain the fragrance on the surface while the liquid seasoning component is sealed inside. It can produce high quality wet rice crackers without unevenness. Further, the product is less likely to be damaged during storage, since there is no unevenness in the product.

[Brief description of the drawings]

FIG. 1 is a perspective view of a main part of an apparatus for producing a rice cracker according to the present invention.

FIG. 2 is a process diagram of a method for producing a rice cracker according to the present invention.

[Explanation of symbols]

 Reference Signs List 1 Raw rice flour obtained by milling rice flour 2 Steaming and kneading raw rice flour 3 Making rice cakes 4 Molding and primary drying 5 Dried rice crackers 6 Dough secondary drying 7 Dough baking 7a Baking dough 8 Seasoning of baking dough Injection 9 Drying of surface only 10 Wet rice cracker product 11 Packaging and shipping 12 Rotating net drum 12a Side frame 12b Side opening 13 Seasoning supply pipe 14 Nozzle 15 Excess seasoning collection tank O Rotation center of rotating net drum

Claims (1)

(57) [Claims] 1. A raw rice flour is steamed and kneaded to form a rice cake, which is molded into a predetermined shape and then primary dried to obtain a dough. The dough is secondarily dried and baked, and the baked dough is cooled. Impregnate the seasoning ingredients into the dough before
A process for the preparation of only the surface cracker states dried seasoning component is impregnated with a liquid, is impregnated with the seasoning ingredients in the baked dough (7a), Ru dried surface process, baked Dough (7a)
Are arranged in the horizontal direction, and side frames (12
a), and a side opening (12b) is formed in the side frame (12a).
Open and rotate vertically about the center of rotation (O)
Housed in rotary network drum (12) made of stainless steel mesh member, from above, a plurality of nozzles downwards (1
4) A fixed amount of heated seasoning is sprayed in a shower form through a seasoning supply pipe (13) fitted with 4) to impregnate the baked dough (7a) with a substantially constant amount of seasoning components, and then rotated. Seasoning composition taken from net drum (12)
Characterized in that the surface of the dough impregnated with the ingredients is dried for about 10 to 20 minutes .