JP3596487B2

JP3596487B2 - Rice confectionery manufacturing method

Info

Publication number: JP3596487B2
Application number: JP2001195338A
Authority: JP
Inventors: 信夫笹川; 玲子池田
Original assignee: Kameda Seika Co Ltd
Current assignee: Kameda Seika Co Ltd
Priority date: 2001-06-27
Filing date: 2001-06-27
Publication date: 2004-12-02
Anticipated expiration: 2021-06-27
Also published as: JP2003009772A

Description

【０００１】
【産業上の利用分野】
本発明は、米菓の製造方法に係わり、特に従来にない軽快な食感と糖類による旨みが得られる米菓の製造方法に関する。
【０００２】
【発明が解決しようとする課題】
従来、米菓の製造方法は、米または澱粉を主原料として、これに適量の水を添加して蒸煮し、所望の形状とした後、これを焼成して米菓生地とし、この米菓生地を各種調味液により味付けすることにより行われている。
【０００３】
例えば、その味付けは、醤油、みりん、砂糖、澱粉、調味料などを約８０℃で加熱混合して溶融させて調味液を調製し、これを５０℃程度に冷まして米菓生地に生地重量の１０〜４０重量％程度付着させた調味生地を直ちに８０〜９０℃に加熱した乾燥機に入れ、約２０〜６０分程度乾燥することにより行われている。
【０００４】
このようにして製造される乾燥した米菓に対し、調味液を含浸して湿感を呈する濡れせんべいがある。この濡れせんべいは、特公平４−３６６５９号公報に知られているように、調味料の味付工程で、焼き上げたせんべいを冷す事なく、直ちにしょうゆ、液状みそ等の液状の調味料中に浸漬し、せんべいの組織中に調味料成分を浸み込ませて実施し、この後の乾燥工程は調味料成分が含浸せるせんべいの表面のみを僅かに乾燥させる程度とし、含浸調味料によりせんべい全体に湿感を呈せしめ、柔らかい食感を与えるように（特許請求の範囲）している。
【０００５】
また、上記濡れせんべいを改良したものとして、特開平７−３０８１５５号公報には、せんべいの表面組織にのみ液状調味液を浸透させ、表面のみを乾燥させる（公報第００１０段）濡れせんべいの製法が提案され、この製法による濡れせんべいでは、表面近くでは柔らかい歯ざわりが得られると共に、内部ではカリカリした歯ざわりが得られる。
【０００６】
さらに、特開２００１−８６３０号公報には、浸漬工程における調味液にトレハロースを添加したので、予めトレハロースを添加した調味液に入れて素焼き製品の組織中にトレハロースを含有する調味液成分をしみ込ませ、生地に単に混入する場合に比較して、作りたての柔らかい食感を維持させることができるとともに、しみ込んだ調味液の風味を長持ちさせることができ、半生米菓の保存性を向上させることができる（公報第００２０段）と記載されている。また、トレハロースを添加することにより、半生米菓の保存性が向上させられ（公報第０００５段）、トレハロースの量が多いほど効果は大となるが、この種の半生菓子では、３０％を超えると保存性は向上するが甘くなりすぎるという味の変化がある（公報第０００６段）とも記載されている。
【０００７】
一方、カリカリした食感が得られるものとして、特開昭６１−２０９５５１号公報には、粉粒状飴を米菓生地に振り掛けて薄層状に堆積させた後、加熱溶融せしめて米菓生地に滑らかな薄層の飴をコーティングしてなる米菓の製造方法（公報第２頁右上欄）がある。
【０００８】
上述したように、従来の製法の米菓では、米菓自体のカリカリした食感以外では、生地の表面に浸透した調味液を乾燥して得られる食感や、表面に飴をコーティングして得られる食感などがあるが、米菓全体を調味液で飴化してカリカリ感を備えたものはなかった。
【０００９】
そこで、本発明は、表面のみならず内部まで調味液が飴化することにより、従来に無い新食感が得られる米菓の製造方法を提供することを目的とする。
【００１０】
【課題を解決するための手段】
請求項１の発明は、米菓生地を焼成し、この焼成した生地中に糖類を含む調味液を浸透させ、該生地の表面及び中に浸透した調味液を乾燥し、前記調味液の糖類配合率が４０〜７５重量％である製造方法である。
【００１１】
この請求項１の構成によれば、表面及び中に浸透した調味液を乾燥することにより、調味液に含まれる糖類が飴化し、表面のみならず内部まで飴化して従来に無い新食感が得られる。そして、生地に浸透した調味液の飴化によるカリカリした歯ごたえと共にその飴化の旨みのある米菓が得られる。
【００１２】
また、実験の結果、調味液に含まれる糖類が少ないと、乾燥して飴化しても、飴化しない部分が残り、生地のさくさく感しか得られない。また、糖類が多すぎると、調味液で糖類が結晶化し易くなり、生地に浸透し難くなることが分った。
【００１３】
そこで、前記調味液の糖類配合率を４０〜７５重量％とし、調味液を乾燥することにより、糖類が飴化して所望の食感が得られ、また、調味液浸透時における製造が容易である。
【００１４】
請求項２の発明は、米菓生地を焼成し、この焼成した生地中に糖類を含む調味液を浸透させ、該生地の表面及び中に浸透した調味液を乾燥し、前記調味液の糖類配合率が５０〜６５重量％である米菓の製造方法である。
【００１５】
この請求項２の構成によれば、表面及び中に浸透した調味液を乾燥することにより、調味液に含まれる糖類が飴化し、表面のみならず内部まで飴化して従来に無い新食感が得られる。そして、生地に浸透した調味液の飴化によるカリカリした歯ごたえと共にその飴化の旨みのある米菓が得られる。また、飴化した部分が固すぎず、かつカリカリした歯ごたえも得られ、特に好ましい食感を得ることができる。
【００１６】
また、請求項３の発明は、前記調味液乾燥後の水分量が２．５〜３．５％である製造方法である。
【００１７】
この請求項３の構成によれば、通常の米菓と同等又はそれ以下の水分量とすることにより、飴化部分が湿り気の少ない、カリっとした食感が際立つものとなる。
【００１８】
また、請求項４の発明は、前記焼成した生地が冷めないうちにその生地中に糖類を含む調味液を浸透させる製造方法である。
【００１９】
この請求項４の構成によれば、生地が冷めていないため、調味液が生地に浸透し易い。
【００２０】
【発明の実施形態】
以下、本発明の実施例を添付図面を参照して説明すると、図１は本発明の一実施形態のフローチャートを示し、同図に示すように、常法により、米菓生地を形成する。例えば、図１に示すように、精米した米を製粉（Ｓ１）して原料米粉を形成し、この原料米粉を蒸練（Ｓ２）して餅状化（Ｓ３）し、この餅状化したものを成型（Ｓ４）して所定形状の米菓生地を形成し、この米菓生地を乾燥（Ｓ５）し、乾燥した米菓生地を焼成（Ｓ６）する。焼成後、直ちに米菓生地を調味液に浸漬（Ｓ７）し、これを回転ドラムに入れて回転処理（Ｓ８）することにより、米菓生地に調味液をむらなく付着・浸透せしめ、この後、乾燥（Ｓ９）し、調味液が表面及び中まで乾燥した米菓製品が得られる。
【００２１】
前記焼成（Ｓ６）した米菓生地は、冷めないうちに直ぐ、その品温１１０〜１３０℃で調味液に浸漬し、その調味液の温度は４０℃程度し、浸漬時間は１０〜３０秒程度の短時間とする。そして、少なくとも回転処理（Ｓ８）の後、乾燥（Ｓ９）の前には、図２に示すように、焼成した米菓生地１には、その内部に、図２（Ｂ）のハッチングに示すように、調味液２が浸透し、米菓生地１の内部全体に調味液２が浸透するとともに、表面に調味液２が付着する。
【００２２】
前記調味液は、一例として、醤油，糖類，色素，乳化材，水などを混合してなり、糖類は重量比で４０〜７５重量％、好ましくは５０〜６５重量％とする。
【００２３】
前記乾燥（Ｓ９）は、乾燥温度８０±５℃とし、乾燥後の米菓製品の水分が２．５〜３．５％とする。
【００２４】
実験例
この実験例では、表１に示す配合の調味液を用い、乾燥（Ｓ９）において、乾燥温度８０℃で、乾燥後の水分を重量比で３％とした。
【００２５】
【表１】

【００２６】
尚、上記配合において、糖類は、上白糖、グラニュー糖だけでは、製品の甘みが強すぎるため、デキストリンと還元糖を糖類中で２０〜４０重量％混合することで調整可能である。
【００２７】
上記配合の調味液を用いて上述した製法で得られた米菓製品は、米菓生地の中まで浸透した調味液が乾燥し、この糖類を含む調味液が飴化して生地と一体化し、焼成した生地だけでは得られないカリカリとした歯ごたえを備えた食感が得られ、同時にその飴化した調味液の甘みを含んだ美味しさを備えたものとなった。
【００２８】
比較例
糖類の配合と食感との関係を実験により確認するため、糖類の配合を下記の表２とした比較例１〜５を用いた。比較例１〜５と実施例（表１の配合を用いたもの）との対比で、１０名のパネラーに、飴化によるカリカリした食感を感じる場合「食感良」、従来のせんべいの食感と変りがない（カリカリした食感が感じられない）場合「変らない」の２つを選んでもらった。
【００２９】
【表２】

【００３０】
上記表２から、糖類配合率が４０重量％以上で半数以上が「食感良」となることが分った。さらに、「食感良」となった比較例３、実施例、比較例４、５について、それぞれパネラーから食感について感想の聞き取りを行った。比較例３と実施例と比較例４とは、表２の結果のとおり、全てのパネラーが「食感良」で、これらの例では食感にほとんど違いはない、との感想であった。一方、それら比較例３，実施例及び比較例４に比べて、比較例５は、固い、やや固い感じがする、との感想を持ったものが６名いた。
【００３１】
以上のことから、米菓生地の内部まで調味液を浸透し、これを乾燥して従来に無いカリカリとした食感を得るためには、半数以上である６名が「食感良」とした比較例２以上の糖類を含む調味液を用いる必要があることが分った。一方、調味液における糖類の配合が４０重量％以上であれば、半数以上が「食感良」となるが、比較例５のように、糖類の配合が７０重量％以上となると、飴化部分が多くなり、食感にやや固さが感じられること、また、製造上、糖類の配合を上げると調味液において糖類が結晶化し易くなり、生地への浸透が妨げられることから、実際の製造上許容される配合で糖類の配合率７５％程度以下が好ましいことが、製造実験により確認された。
【００３２】
そこで、カリカリした新しい食感が得られ、かつ製造上無理のない範囲として、調味液の糖類配合率は４０〜７５重量％とし、また、この範囲でも、より優れた食感を得られることから、好ましい調味液の糖類配合率を５０〜６５重量％とした。
【００３３】
このように本実施形態では、請求項に対応して、米菓生地を焼成し、この焼成した生地中に糖類を含む調味液を浸透させ、該生地の表面及び中に浸透した調味液を乾燥する製造方法であるから、表面及び中に浸透した調味液を乾燥することにより、調味液に含まれる糖類が飴化し、表面のみならず内部まで飴化して従来に無い新食感が得られる。そして、生地に浸透した調味液の飴化によるカリカリした歯ごたえと共にその飴化の旨みを備えた米菓を得ることができる。
【００３４】
また、このように本実施形態では、請求項に対応して、前記焼成した生地が冷めないうちにその生地中に糖類を含む調味液を浸透させるから、調味液が生地に浸透し易い。
【００３５】
また、このように本実施形態では、請求項に対応して、前記調味液の糖類配合率が４０〜７５重量％であるから、調味液を乾燥することにより、糖類が飴化して所望の食感が得られ、また、調味液浸透時における製造も容易となる。
【００３６】
さらに、このように本実施形態では、請求項に対応して、前記調味液の糖類配合率が５０〜６５重量％であるから、飴化した部分が固すぎず、かつカリカリした歯ごたえも得られ、特に好ましい食感を得ることができる。
【００３７】
また、このように本実施形態では、請求項に対応して、調味液乾燥後の水分量が２．５〜３．５重量％であるから、通常の米菓と同等又はそれ以下の水分量とすることにより、飴化部分が湿り気の少ない、カリっとした食感が際立つものとなる。
【００３８】
このように、生地の表面のみならず、その全組織中に調味液が浸透し、この調味液を乾燥して、全組織中に乾燥した調味液成分が残り、調味液が糖類を多く含むものであるから、従来にない新規な食感が得られる。
【００３９】
尚、本発明は上記実施例に限定されるものではなく、本発明の要旨の範囲内において種々の変形実施が可能である。例えば、本発明は、各種の米菓の製造に適用可能である。
【００４０】
【発明の効果】
請求項１の発明は、米菓生地を焼成し、この焼成した生地中に糖類を含む調味液を浸透させ、該生地の表面及び中に浸透した調味液を乾燥し、前記調味液の糖類配合率が４０〜７５重量％である製造方法であり、表面のみならず内部まで調味液が飴化することにより、従来に無い新食感が得られる米菓の製造方法を提供することができる。
【００４１】
請求項２の発明は、米菓生地を焼成し、この焼成した生地中に糖類を含む調味液を浸透させ、該生地の表面及び中に浸透した調味液を乾燥し、前記調味液の糖類配合率が５０〜６５重量％である製造方法であり、従来に無い新食感が得られる米菓の製造方法を提供することができる。
【００４２】
また、請求項３の発明は、前記調味液乾燥後の水分量が２．５〜３．５％である製造方法であり、表面のみならず内部まで調味液が飴化することにより、従来に無い新食感が得られる米菓の製造方法を提供することができる。
【００４３】
また、請求項４の発明は、前記焼成した生地が冷めないうちにその生地中に糖類を含む調味液を浸透させる製造方法であり、表面のみならず内部まで調味液が飴化することにより、従来に無い新食感が得られる米菓の製造方法を提供することができる。
【図面の簡単な説明】
【図１】本発明の一実施形態を示す製造方法のフローチャート図である。
【図２】同上、米菓生地の模式的な断面図であり、図２（Ａ）は焼成後の米菓生地の断面図、図２（Ｂ）は調味液を表面及び中に浸透した状態で乾燥前の米菓生地の断面図である。
【符号の説明】
１米菓生地
２調味液[0001]
[Industrial applications]
The present invention relates to a method for producing rice confectionery, and in particular, to a method for producing rice confectionery that provides an unprecedented light texture and umami due to sugars.
[0002]
[Problems to be solved by the invention]
Conventionally, a rice confectionery production method is based on rice or starch, to which an appropriate amount of water is added and steamed to obtain a desired shape. Is seasoned with various seasonings.
[0003]
For example, the flavored dough weight soy sauce, mirin, sugar, starch, melted by heating and mixing with seasonings such as about 80 ° C. to prepare a seasoning liquid, which the US菓生land cooled to 50 ° C. extent This is carried out by immediately putting the seasoned dough having about 10 to 40% by weight attached thereto in a dryer heated to 80 to 90 ° C. and drying for about 20 to 60 minutes.
[0004]
There is a wet rice cracker which impregnates the dried rice confectionery produced in this manner with a seasoning liquid to give a wet feeling. This get wet Re crackers, as is known in JP-fair 4-36659, in the seasoning of taste with the process, without cool the rice cracker baked, immediately soy sauce, liquid seasoning in such liquid miso The seasoning component is impregnated in the structure of the rice cracker, and the drying process is performed so that only the surface of the rice cracker impregnated with the seasoning component is slightly dried. It gives a feeling of moisture to the whole and gives a soft texture (claims).
[0005]
As an improvement of the wet cracker, JP-A-7-308155 discloses a method for producing a wet cracker in which a liquid seasoning liquid is permeated only into the surface structure of the cracker and only the surface is dried (JP-A-0010). The proposed wet rice cracker according to this method provides a soft texture near the surface and a crisp texture inside.
[0006]
Furthermore, in JP-A-2001-8630, trehalose was added to the seasoning liquid in the immersion step, so that the trehalose-containing seasoning liquid component was previously added to the seasoning liquid, and the trehalose-containing seasoning liquid component was impregnated into the structure of the unbaked product. As compared with the case where the dough is simply mixed into the dough, it is possible to maintain the soft texture of freshly made food , to make the flavor of the soaked seasoning liquid last longer, and to improve the preservability of the half-cooked rice confectionery. (Gazette No. 0020). In addition, by adding trehalose, the preservability of the half-cooked rice confection is improved (Japanese Patent Publication No. 0005), and the effect increases as the amount of trehalose increases, but this type of half-cooked confectionery exceeds 30%. And there is a change in taste such that the shelf life is improved but the taste becomes too sweet (Japanese Patent Publication No. 0006).
[0007]
On the other hand, Japanese Unexamined Patent Publication (Kokai) No. 61-209551 discloses a method in which a powdery granular candy is sprinkled on a rice confectionery dough and deposited in a thin layer, and then heated and melted to make the rice confectionery dough smooth. There is a method for producing rice confections formed by coating a thin thin candy (the upper right column on page 2 of the gazette).
[0008]
As described above, in the conventional method of rice cracker, besides the crispy texture of the rice cracker itself, the texture obtained by drying the seasoning liquid that has penetrated into the surface of the dough, and the texture obtained by coating the surface with candy there is such as texture to be, but there was no one with a sense of crispy turned into candy in the liquid seasoning rice菓全body.
[0009]
Therefore, an object of the present invention is to provide a method for producing rice confectionery in which the seasoning liquid becomes candy not only on the surface but also inside, so that a new texture can be obtained.
[0010]
[Means for Solving the Problems]
The invention according to claim 1 is to bake rice confectionery dough, impregnate a seasoning solution containing saccharides into the baked dough, dry the seasoning solution penetrated into and on the surface of the dough, and mix the sugar in the seasoning solution. The production method has a ratio of 40 to 75% by weight.
[0011]
According to the configuration of claim 1, by drying the seasoning liquid that has penetrated into the surface and into the inside, the saccharides contained in the seasoning liquid are turned into candy, and not only on the surface but also inside, so that a new texture that has never existed before can be obtained. can get. Then, a rice cracker with the flavor of the candy can be obtained together with the crispy texture due to the candy of the seasoning liquid that has permeated the dough.
[0012]
Also, as a result of the experiment, if the sugar contained in the seasoning liquid is small, even if it is dried and turned into a candy, a portion that does not turn into a candy remains and only a crunchy feeling of the dough is obtained. In addition, it was found that when the amount of saccharides was too large, the saccharides were easily crystallized in the seasoning liquid, and hardly penetrated into the dough.
[0013]
Therefore, by adjusting the sugar content of the seasoning liquid to 40 to 75% by weight and drying the seasoning liquid, the saccharides become candy and a desired texture can be obtained, and the production during penetration of the seasoning liquid is easy. .
[0014]
The invention according to claim 2 is to bake the rice cracker dough, impregnate a seasoning solution containing saccharides into the baked dough, dry the seasoning solution that has penetrated into and out of the dough, and mix the sugar in the seasoning solution. This is a method for producing rice confectionery having a ratio of 50 to 65% by weight.
[0015]
According to the structure of claim 2, by drying the seasoning liquid that has penetrated into the surface and into the inside, the saccharides contained in the seasoning liquid become candy, and not only on the surface but also inside, and a new texture that has never existed before is obtained. can get. Then, a rice cracker with the flavor of the candy can be obtained together with the crispy texture due to the candy of the seasoning liquid that has permeated the dough. In addition, the candy portion is not too hard and a crunchy texture can be obtained, so that a particularly favorable texture can be obtained.
[0016]
The invention according to claim 3 is a production method wherein the water content of the seasoning liquid after drying is 2.5 to 3.5%.
[0017]
According to the configuration of the third aspect , by setting the water content to be equal to or less than that of ordinary rice confectionery, the candy portion becomes less moist and has a crisp texture.
[0018]
Further, the invention of claim 4 is a production method in which a seasoning solution containing saccharides is penetrated into the baked dough before the baked dough is cooled.
[0019]
According to the structure of the fourth aspect, since the fabric is not cooled easily seasoning liquid permeates the fabric.
[0020]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below with reference to the accompanying drawings. FIG. 1 shows a flowchart of one embodiment of the present invention, and as shown in FIG. For example, as shown in FIG. 1, milled rice is milled (S1) to form a raw rice flour, and the raw rice flour is steamed (S2) to make a rice cake (S3), and the rice cake is made into a rice cake. Is molded (S4) to form a rice confectionery dough having a predetermined shape, the rice confectionery dough is dried (S5), and the dried rice confectionery dough is baked (S6). Immediately after baking, the rice confectionery dough is immersed in the seasoning liquid (S7), put into a rotating drum and subjected to a rotation process (S8), so that the seasoning liquid adheres and penetrates the rice confectionery dough evenly. The rice confectionery product is dried (S9) and the seasoning liquid is dried to the surface and inside.
[0021]
The firing (S6) and rice菓生climates, immediately before it cooled, immersed in liquid seasoning at the product temperature 110-130 ° C., the temperature of the liquid seasoning is about 40 ° C., soaking time is 10 to 30 seconds About a short time. Then, after at least the rotation process (S8), prior to Drying (S9), as shown in FIG. 2, the calcined rice菓生land 1, therein is shown in hatching shown in FIG. 2 (B) As described above, the seasoning liquid 2 permeates, the seasoning liquid 2 permeates the entire inside of the rice confectionery dough 1, and the seasoning liquid 2 adheres to the surface.
[0022]
The seasoning liquid is, for example, a mixture of soy sauce, sugar, pigment, emulsifier, water, etc., and the sugar is 40 to 75% by weight, preferably 50 to 65% by weight.
[0023]
The drying (S9) is performed at a drying temperature of 80 ± 5 ° C., and the water content of the dried rice confectionery product is 2.5 to 3.5%.
[0024]
Experimental example In this experimental example, a seasoning liquid having the composition shown in Table 1 was used, and in drying (S9), the drying temperature was 80 ° C, and the moisture content after drying was 3% by weight.
[0025]
[Table 1]

[0026]
In addition, in the above-mentioned blending, the saccharides can be adjusted by mixing 20 to 40% by weight of dextrin and reducing sugar in the saccharides, because the sweetness of the product is too strong with only white sugar and granulated sugar.
[0027]
The formulation of the liquid seasoning rice菓製article obtained by process described above with reference to the dried is seasoning liquid permeated to the bay菓生locations, seasoning liquid containing the sugar is integrated with the dough turned into candy, baked A texture with a crisp texture that could not be obtained by using the dough alone was obtained, and at the same time, a taste including the sweetness of the candy seasoning liquid was obtained.
[0028]
Comparative Example In order to confirm the relationship between the composition of the saccharide and the texture by experiments, Comparative Examples 1 to 5 in which the composition of the saccharide was as shown in Table 2 below were used. In comparison of Comparative Examples 1 to 5 with the examples (using the composition shown in Table 1), when 10 panelists feel a crunchy texture due to candy, "good texture", conventional rice cracker food When there was no change in the feeling (the crunchy texture was not felt), two of "No change" were selected.
[0029]
[Table 2]

[0030]
From Table 2 above, it was found that when the sugar content was 40% by weight or more, more than half of the samples had "good texture". Furthermore, comparative example becomes "mouthfeel good" 3, Example, the ratio Comparative Examples 4 and 5 were interviewed thoughts about texture from panelists each. As shown in Table 2, the results of Comparative Example 3, Example and Comparative Example 4 were that all the panelists had "good texture", and that there was almost no difference in the texture in these examples. On the other hand, as compared with Comparative Example 3, Example and Comparative Example 4, Comparative Example 5 had six people who felt that they felt hard or slightly hard.
[0031]
From the above, in order to infiltrate the seasoning liquid into the inside of the rice confectionery dough and dry it to obtain an unusually crispy texture, more than half of the six people said "good texture". Comparative Example 2 It was found that it was necessary to use a seasoning solution containing a saccharide or more. On the other hand, if the content of saccharides in the seasoning liquid is 40% by weight or more, half or more of the saccharides will have “good texture”. In the actual production, the sugar tends to crystallize in the seasoning liquid and the penetration into the dough is hindered if the sugar content is increased in production. Manufacturing experiments have confirmed that an acceptable blending ratio of sugars of about 75% or less is preferable.
[0032]
Therefore, the crisp new texture can be obtained, and the sugar content of the seasoning liquid is 40 to 75% by weight as a reasonable range in production. Also, in this range, a more excellent texture can be obtained. The preferred sugar content of the seasoning liquid was 50 to 65% by weight.
[0033]
Thus, in the present embodiment, according to the claims, the rice confectionery dough is baked, the seasoning solution containing saccharides is penetrated into the baked dough, and the seasoning solution permeated on the surface and inside of the dough is dried. By drying the seasoning liquid that has penetrated into the surface and into the inside, the saccharides contained in the seasoning liquid are turned into candy, and not only on the surface but also inside, so that a new texture can be obtained. Then, it is possible to obtain a rice cracker having a crisp texture and a flavor of the candy as well as a crunchy texture due to the candy of the seasoning liquid permeated into the dough.
[0034]
Further, in this embodiment, according to the claims, the seasoning liquid containing sugars is allowed to penetrate into the dough before the baked dough is cooled, so that the seasoning liquid easily permeates the dough.
[0035]
Further, in this embodiment, in accordance with the claims, since the sugar content of the seasoning liquid is 40 to 75% by weight, by drying the seasoning liquid, the sugars are turned into candy and the desired food is eaten. A feeling is obtained, and the production at the time of penetration of the seasoning liquid becomes easy.
[0036]
Furthermore, in this embodiment, in accordance with the claims, since the sugar content of the seasoning liquid is 50 to 65% by weight, the candy portion is not too hard, and a crunchy texture can be obtained. , A particularly favorable texture can be obtained.
[0037]
Further, in this embodiment, the water content after drying the seasoning liquid is 2.5 to 3.5% by weight according to the claims, so that the water content is equal to or less than that of ordinary rice crackers. By doing so, the candy portion becomes less moist and has a crisp texture.
[0038]
As described above, the seasoning liquid permeates not only on the surface of the dough but also in the whole tissue, and the seasoning liquid is dried, and the dried seasoning liquid component remains in the whole tissue, and the seasoning liquid is rich in saccharides. Thus, a new texture that has not been achieved before can be obtained.
[0039]
Note that the present invention is not limited to the above embodiment, and various modifications can be made within the scope of the present invention. For example, the present invention is applicable to the production of various rice crackers.
[0040]
【The invention's effect】
The invention according to claim 1 is to bake rice confectionery dough, to impregnate a seasoning solution containing saccharides into the baked dough, to dry the seasoning solution permeated on and on the surface of the dough, and to mix sugar in the seasoning solution. This is a production method in which the rate is 40 to 75% by weight, and a method for producing rice confectionery that can obtain a new texture can be provided by making the seasoning liquid candy not only on the surface but also inside.
[0041]
The invention of claim 2 is to bake the rice cracker dough, impregnate a seasoning solution containing saccharides into the baked dough, dry the seasoning solution permeated into and on the surface of the dough, and mix the sugar in the seasoning solution. This is a production method in which the ratio is 50 to 65% by weight, and it is possible to provide a rice confectionery production method that can provide a new texture that has never been seen before.
[0042]
Further, the invention of claim 3 is a production method wherein the water content after drying of the seasoning liquid is 2.5 to 3.5%. It is possible to provide a method for producing rice confections that can provide a new texture.
[0043]
Further, the invention of claim 4 is a production method in which a seasoning solution containing saccharides is permeated into the baked dough before the baked dough is cooled. It is possible to provide a method for producing rice confections that can provide a new texture that has never been seen before.
[Brief description of the drawings]
FIG. 1 is a flowchart of a manufacturing method showing an embodiment of the present invention.
FIG. 2 is a schematic cross-sectional view of the rice confectionery dough, in which FIG. 2 (A) is a cross-sectional view of the rice confectionery dough after baking, and FIG. in is a cross-sectional view of the US菓生place before drying.
[Explanation of symbols]
1 Rice confectionery dough 2 Seasoning liquid

Claims

The rice confectionery dough is baked, a seasoning solution containing saccharides is penetrated into the baked dough, and the seasoning solution permeated on and into the surface of the dough is dried. A method for producing rice crackers, characterized in that:

The rice confectionery dough is baked, a seasoning solution containing saccharides is permeated into the baked dough, and the seasoning solution penetrated into and on the surface of the dough is dried. A method for producing rice crackers, characterized in that:

The method for producing rice confectionery according to claim 1 or 2, wherein the water content of the seasoning liquid after drying is 2.5 to 3.5%.

The method for producing rice confectionery according to any one of claims 1 to 3, wherein a seasoning solution containing saccharides is permeated into the dough before the dough is cooled.