JP3486735B2 - Production method of fried rice confectionery - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried rice confection and a method for producing the same, and more particularly, to a fried rice confection having a new texture and a method for producing the same. It is about. 2. Description of the Related Art Fried rice confectionery is used on the surface of oil fried rice confectionery.
It is seasoned with soy sauce, salt, sugar, etc., or seasoned with salt or other powdered seasonings, and when seasoned with a seasoning solution, its production method consists of glutinous rice and / or non-glutinous rice. The raw material was polished, washed and dipped in water, steamed and made into rice cakes, cooled and formed into a predetermined shape to make rice confectionery dough, and the dough was further dried to a predetermined moisture content. After, fry in oil, about 20 ℃ (room temperature)
It is generally manufactured by letting it cool sufficiently until it is soaked in the above-mentioned seasoning liquid, seasoning it, and then finishing and drying it to make the water content 7% or less (usually 3-4%). It is a target. [0003] However, with the diversification of tastes, it is unavoidable that such conventional fried rice confections are somewhat inadequate and there is a feeling of being bored. There is a need for a proposal for an unprecedented fried rice confection having a new flavor and texture. [0004] Further, conventional fried rice confectionery has a low moisture content, has a hard and dry texture, and has a tendency to be crumbled and crumbled when eating.
Also, those who do not like oily things may have a risk of being shunned by oily persistence. An object of the present invention is to provide a novel fried rice confection having an unprecedented texture and flavor, and a method for producing the same, as described below. And SUMMARY OF THE INVENTION The present invention relates to a conventional fried rice confection which is adjusted so that the water content of the final product of the fried rice confection after impregnation with the seasoning liquid is at least a certain amount. The new fried rice confectionery has a softer, moist new texture and a lighter flavor with less oily stiffness by having a higher moisture content than is there. [0007] The present invention also relates to a method of impregnating a seasoning liquid with a seasoning liquid (ie, a method of impregnating a seasoning liquid absorbed in the fried rice confectionery) by appropriately adjusting the conditions for impregnating the seasoning liquid into the fried rice confectionery. Amount) and the flavoring liquid (seasoning liquid) to be imparted to the fried rice confectionery is made uniform so that the fried rice confectionery contains oil and seasoning liquid to obtain a unique taste and texture. It is possible to produce an unprecedented fried rice confection having a new texture that is soft and moist, of course. In the present invention, a soft and moist new texture can be more preferably obtained by appropriately adjusting the water content by finish drying after seasoning with the seasoning liquid. Further, the present invention provides a dough drying process for rice confectionery dough before frying with oil, by appropriately adjusting the water content to a slightly smaller value so as to generate fine uniform uniform preferable bubbles upon heat expansion. This facilitates the adjustment of the impregnation with the seasoning liquid, and provides a more favorable texture. DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a rice confectionery fried with oil and having a seasoning liquid impregnated with a water content of 8% as a final product.
The above is achieved. This allows
By increasing the water content compared to conventional fried rice confections, it will have an unprecedented soft, moist new texture and a lighter flavor with less oily consistency . Also, only near the surface of fried rice crackers
When the seasoning liquid is impregnated into the
The layer has a soft and moist texture, but the seasoning liquid
The inside that is not absorbed is the same crispness as normal fried rice cracker
Can be left. The “water content” in the present invention is defined as
As described later, "near the center of the interior" or "near the outer surface"
Unless otherwise specified, it refers to the amount of water contained in the rice confectionery dough or the entire product, and is obtained by subtracting the weight after drying these from the weight of the rice confectionery dough or the final product. In the present invention, the seasoning liquid is not impregnated into the rice confectionery fried with oil but stays in the vicinity of the outer surface layer to impregnate the rice confection.
The water content of the final product is preferably 8% to 20%, more preferably, the internal water content is 7% or less, and the water content near the outer surface layer is 8% or more. In such a case, the surface layer portion in which the seasoning liquid is absorbed becomes relatively soft and moist because it contains a relatively large amount of water, but since the inside has the same hardness as conventional fried rice confectionery, Saku can be left. At this time, the portion where the seasoning liquid is not impregnated is 2
It is desirable that about 5% to 65% remain. For example, the present invention impregnates a seasoning liquid.
Time (If this time is long, well inside the fried rice cake
Infiltration, conversely, if the time is short, it will not soak
), The temperature difference between the seasoning liquid and the fried rice cracker (this temperature difference
If it is large, it will soak well, if it is small it will not soak
), The viscosity of the seasoning liquid (the lower the viscosity, the better
If it is large, it will not soak well), fried rice cracker
Me (If the texture is rough, it will soak well, if it is fine, it will be too much
And do not impregnate it)
When the seasoning liquid is absorbed only in the vicinity of the part,
The surface layer has a soft moist feeling, while the seasoning liquid
The inside that is not impregnated has a crisp feeling. When the seasoning liquid is impregnated, the internal water content is 7% or less, and the water content near the outer surface layer is 8%.
It is desirable to make the above. The specific method of impregnating the seasoning liquid is not particularly limited, and may be, for example, directly dipped, may be applied with a brush or the like, or may be sprayed, or It may be overlaid with a shower or the like, or may be combined. At this time, the rice confectionery dough may be combined with rice as a main raw material, that is, glutinous rice and / or non-glutinous rice, with starch as an auxiliary raw material. When starch is used in combination, the main ingredient after steamed rice cake is mixed with steamed rice cake starch, or the degree of pregelatinization of rice and starch is considered different. The main raw material may be pulverized before the steamed rice cake, and then the steamed rice cake may be mixed with the steamed rice cake starch. This can make the texture light. However, if too much starch is added as an auxiliary material, the original texture and flavor of the rice cracker will be impaired. Therefore, it is desirable to use an amount of 40% or less based on rice as the main material, and 30% or less. More preferably, the amount is used. [0016] It should be noted that, as the starch, for example, corn starch, wheat starch, potato starch, rice starch, high-amylose corn starch, tapioca starch, raw starch, such as waxy corn starch, acid treatment and hypochlorous acid in the untreated starch of the above-mentioned Soda treatment, crosslinking treatment, etherification treatment, esterification treatment, crosslink etherification treatment, crosslink esterification treatment,
And the like, processed starch, untreated starch, and pregelatinized starch obtained by pregelatinizing the processed starch. The present invention also provides rice confectionery dough using glutinous rice and / or non-glutinous rice as a raw material, and after drying the dough, fries in oil and releases until the internal temperature drops to about 80 ° C to 120 ° C. After cooling, or fried in oil, let it cool at room temperature for about 3 to 30 minutes, impregnate the seasoning liquid and season,
By finishing and drying, a fried rice confection having a water content of 8% or more is produced. By allowing to cool after frying in this way, the excess steam of the fried rice confectionery is released and the heat is removed, so that the seasoning liquid uniformly penetrates and the variation in the seasoning for each part and each product may occur. Disappears. In the present invention, after seasoning by impregnation with the above-mentioned seasoning liquid, finish drying is carried out until the water content becomes 8 to 20% while partially impregnating the surface layer. When it is so as to absorb partially liquid seasoning to the vicinity of the surface layer portion, the liquid seasoning and soft moist feeling of the surface layer portion is absorbed, the internal fence feeling that the liquid seasoning is not impregnated left It will be. Furthermore, the present invention provides a rice菓生locations before frying in the oil, from dried to a moisture content is 7-18%, even those made so as to perform the frying. By adjusting the moisture content of the dough to a smaller value than usual, fine and uniform air bubbles are generated when the rice confectionery dough is heated and expanded, and the impregnation of the seasoning liquid can be easily adjusted. At this time, the suitable water content varies depending on the raw material of the rice confectionery dough and the compounding ratio thereof.
In the case of hail and oysters containing 0% or more, it is good to dry until the water content becomes 12% to 18%. On the other hand, rice crackers containing mainly non-glutinous rice as a raw material, that is, containing 50% or more as non-glutinous rice as a raw material. If the water content is 7
% To 12%. If the water content is too small, the swelling becomes insufficient and the material becomes fragile and brittle, and the shape may be lost and the texture may be poor. [0020] EXAMPLES Hereinafter, a description will be given of an embodiment of the present invention, the present invention is not limited thereto. First, the first example is a fried rice confection using 100% glutinous rice as a raw material, and is manufactured by the steps described below. (1) Glutinous rice as a raw material is polished, washed and soaked in water for about 24 hours. (2) Next, this is steamed and made into a rice cake, and then made into a rice cake with a sticking machine, and cooled at a temperature of 2 to 5 ° C. until it becomes cuttable. (3) Thereafter, the rice cake having a suitable hardness was weighed from 1.4 g to 2.0 g per piece, 18 mm long × 40 mm wide ×
It is formed by cutting into a substantially rectangular body having a size and a shape with a thickness of 3 mm. (4) The formed rice cake is made into rice cracker dough by drying the dough until the final moisture content becomes 16% to 18%. (5) The dried rice confectionery dough is fried for 1-2 minutes in oil at a temperature of 230-245 ° C. As a result, the water content becomes about 1 to 3%, and about 20 to 35% of oil is absorbed in the dough. (6) And the temperature inside the rice confection fried in oil is about 10
After allowing to cool to 0 ° C., it is immersed in a seasoning solution at about 40 ° C. for about 2 seconds. At this time, as a seasoning liquid,
180 l of soy sauce (212.4 kg), 180 kg of sugar (granulated sugar), 0.96 kg of sweetener, 2.5 k of coloring agent
g) is used, but is not limited thereto, and may be suitably added as desired. (7) After being immersed in the seasoning liquid, surplus adhered seasoning liquid is removed by shaking off for 5 to 10 seconds with a centrifuge at 330 rpm. (8) Furthermore, this is finish-dried at 70 to 80 ° C. for 15 to 25 minutes, and the final moisture content is reduced to 10 to 15% to obtain fried rice confection. (9) The fried rice confection is allowed to cool to room temperature in order to prevent dew condensation after packaging, and then packaged using a highly waterproof and oxygen-barrier film. [0021] The fried rice crackers each step hail was obtained by passing through the or crackers like is absorbed seasoning solution on the surface layer portion, leaving 30-50% of the internal surface layer portion is moist and soft, and, The central part has a unique new texture with crispness, and is well-balanced with no persistentness. Moreover, since the fried rice confection hardly hardens even when refrigerated, it can be used as a cold rice confection (cool confection). Further, the second embodiment, with use of glutinous rice as the main raw material, a fried rice crackers in the case of using starch as auxiliary materials. At this time, tapioca starch was used as the starch. The mixing ratio was 70% by mass of glutinous rice and 30% by mass of tapioca starch. And it manufactures by the process described below. (1) Glutinous rice, which is the main ingredient, is polished, washed, and immersed in water for about 24 hours. (2) Next, this is pulverized, steamed and made, and then separately mixed with steamed tapioca starch. Then, it is cooled at a temperature of 2 to 5 ° C. until it becomes hard enough to be cut. (3) Thereafter, the rice cake having an appropriate hardness was weighed in an amount of 1.4 g to 2.0 g per piece, as in the first embodiment.
It is formed by cutting into a substantially rectangular body having a size and shape of 18 mm long × 40 mm wide × 3 mm thick. (4) The formed rice cake is made into rice cracker dough by drying the dough until the final moisture content becomes 16% to 18%. (5) The dried rice confectionery dough is fried for 1-2 minutes in oil at a temperature of 230-245 ° C. As a result, the water content becomes about 1 to 3%, and about 20 to 35% of oil is absorbed in the dough. (6) And the temperature inside the rice confection fried in oil is about 10
After allowing to cool to 0 ° C., it is immersed in a seasoning solution at about 40 ° C. for about 2 seconds. At this time, as a seasoning liquid,
The same one as in the first embodiment is used. (7) After being immersed in the seasoning liquid, surplus adhered seasoning liquid is removed by shaking off for 5 to 10 seconds with a centrifuge at 330 rpm. (8) Furthermore, this is finish-dried at 70 to 80 ° C. for 15 to 25 minutes, and the final moisture content is reduced to 10 to 15% to obtain fried rice confection. (9) The fried rice confection is allowed to cool to room temperature in order to prevent dew condensation after packaging, and then packaged using a highly waterproof and oxygen-barrier film. The hail or oyster-like deep-fried rice confections obtained through the above steps are also prepared in the same manner as in the first embodiment.
The seasoning liquid is absorbed into the surface layer leaving the inside, the surface layer is soft and moist, and the central part has a unique new texture with crispness remaining, and is well-balanced without persistence It will be seasoned. [0024] The third embodiment is a fried rice crackers in the case of using 100% non-glutinous as a starting material, is prepared by the process described below. (1) Non-glutinous rice as a raw material is polished, washed and soaked in water for about 2 hours. (2) Next, this is pulverized and then steamed. (3) Thereafter, the rice cake rolled into a sheet shape and having an appropriate hardness was weighed 1.4 g to 2.0 g per piece in the same manner as in the first and second embodiments. 40mm ×
It is formed by punching out a substantially rectangular body having a size and a shape with a thickness of 3 mm. (4) The formed rice cake is made into rice cracker dough by drying the dough until the final moisture content becomes 7% to 12%. (5) The dried rice confectionery dough is fried for 1-2 minutes in oil at a temperature of 230-245 ° C. Thereby, the dough moisture becomes about 1 to 3%, and about 20 to 35% of oil is absorbed into the dough. (6) Then, this is allowed to cool, and after the temperature of the inside of the dough fried with oil has dropped to about 100 ° C, it is immersed in a seasoning solution at about 40 ° C for about 2 seconds. As the seasoning liquid at this time, the same one as in the first embodiment is used. (7) After being immersed in the seasoning liquid, surplus adhered seasoning liquid is removed by shaking off for 5 to 10 seconds with a centrifuge at 330 rpm. (8) Furthermore, this is finish-dried at 70 to 80 ° C. for 15 to 25 minutes, and the final moisture content is reduced to 10 to 15% to obtain fried rice confection. (9) The fried rice confection is allowed to cool to room temperature in order to prevent dew condensation after packaging, and then packaged using a highly waterproof and oxygen-barrier film. In the same manner as in the first and second embodiments, the seasoned liquid is also absorbed in the surface layer of the rice cracker-like fried rice cracker obtained through the above steps, as in the first and second embodiments. The surface layer is soft and moist, and the central part has a unique new texture with crispness remaining, and is well-seasoned and well-balanced. The fried rice confectionery produced in the first embodiment was used as a product of the present invention, and a comparative test was conducted with 10 panelists for comparison tests with other companies' products (A to E) by a conventional production method. The results are shown in [Table 1] as follows. [ Table 1] Furthermore, to indicate the texture of fried rice snack according to the present invention objectively, was a breaking test. As a test method, the fried rice confectionery produced in the first embodiment was used as a product of the present invention, and Leonard (RE-3300) manufactured by Yamaden Corporation was used.
, A cylindrical plunger having a diameter of 5 mm, a load cell of 20 kg, a strain rate of 70%, and a measurement speed of 1 mm / sec. In order to clarify the difference between the texture of the fried rice confectionery according to the present invention and the conventional fried rice confectionery, a breaking test was performed on the above-mentioned products of other companies by the same method. The results are also shown in FIG. From the results shown in FIG. 1, only the product of the present invention does not have a clear break point and draws a graph curve when gradually crushed, so that it breaks or breaks like other companies' products. It can be seen that instead of having such a texture, the surface layer has high elasticity and the inside has a new and unique texture that is crispy. As described above, according to the present invention, a unique flavor and texture can be obtained by containing oil and seasoning liquid in the dough, and the conventional fried rice confectionery can be obtained. Because it contains more than a certain amount of water, it is possible to create an unprecedented fried rice confection that has a soft and moist new texture and a lighter flavor with less oily consistency done. When the seasoning liquid is collected and impregnated in the outer surface layer and is not impregnated in the interior , the surface layer is soft and moist, but the inside has a unique new texture with crispness remaining. It becomes what has. In the fried rice confection according to the present invention,
If the extra water vapor is released by cooling before impregnating with the seasoning liquid and the heat is removed, the seasoning liquid penetrates uniformly and there is no variation in the seasoning for each part or product. Become. In the fried rice confection according to the present invention,
If the rice confectionery dough is dried until the water content of the rice confectionery dough becomes 7 to 18% before being fried, fine and uniform air bubbles are generated when the rice confectionery dough is heated and expanded, and it is easy to adjust the impregnation of the seasoning liquid. It becomes. In the fried rice confection according to the present invention,
If starch is added as an auxiliary material, a light texture can be obtained. [0035] In addition, fried rice snack according to the present invention, the harder it is difficult, even when refrigerated, it can also be used as refrigerated in summer cold rice crackers (Ryo菓).

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing the results of a break test on a product of the present invention and a product of another company.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-10-52226 (JP, A) JP-A-7-308155 (JP, A) JP-A-9-9874 (JP, A) JP-A 9-98 98719 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23G 3/00 A23L 1/01 Food-related literature information (food net)

Claims (1)

(57) [Claims] [Claim 1] Rice confectionery dough made from waxy rice and / or non-glutinous rice
Make rice confectionery dough based on the above, further dry the dough , fry in oil, and let cool until the internal temperature drops to about 80 ° C to 120 ° C.
A method for producing fried rice confectionery which is impregnated with a seasoning liquid, seasoned, and then finished and dried, wherein the moisture content of the rice confectionery dough before frying in oil is used as a raw material for glutinous rice.
12-18% for hail and oysters mainly composed of
7-1 for rice crackers mainly composed of non-glutinous rice
Finish dry to 2% and adjust to less than usual
This makes the rice confectionery dough more uniform when heated and expanded.
A method for producing fried rice confections, wherein bubbles are generated and the texture of the fried rice confectionery is reduced .