JP4636438B2 - Method for producing rice cracker with fermentation process and rice cracker - Google Patents

Description

  The present invention relates to a method for producing a novel rice cracker obtained by fermenting a dough made mainly from rice and the rice cracker.

  As food for fermenting dough using rice, 70% of the raw material is prepared using Shirakami kodama yeast, which is a yeast for bread containing a lot of trehalose in a raw material containing 50% each of rice flour and wheat flour. Rice bread produced by the intermediate dough production process, the main preparation process for charging other materials together with the remaining 30%, the division work process, the bench time process, the molding process, and the baking process and its manufacturing method ( For example, Patent Document 1) has been proposed.

  In addition, rice flour alone or a mixture of wheat flour mainly composed of rice flour is used to produce high-viscosity foods such as starch syrup in paste-like material that is heated and heated into glutinous rice before it is made into bread. A rice flour bread manufacturing method (for example, Patent Document 2) is proposed in which a rice flour is added to the added mixture for fermentation to form a thin film.

  Further, a rice flour composition for bread and confectionery comprising 100 parts by weight of rice flour and 1 to 300 parts by weight of white birch flour, dough and bread / confectionery produced using the rice flour composition, and water in the rice flour composition Alternatively, a method for producing rice flour bread and confectionery, including a step of adding and mixing water and yeast to make a dough, and a step of forming the dough and baking it, frying, cooking, microwave heating or pressure heating (for example, Patent Document 3) has been proposed.

  Furthermore, by adding auxiliary ingredients such as quality improvers and flavor improvers to the main ingredients of rice flour and yeast and water, if necessary, mixing and kneading to make the mixed ingredients uniformly dispersed and mixed. A viscoelastic dough is prepared, and the dough is foamed and expanded by fermentation of yeast, followed by heat treatment to form a crosslinked network structure using rice flour as a main raw material (for example, Patent Document 4). ing.

Furthermore, it is a manufacturing method of the bread | pan which mainly uses glutinous rice, Comprising: When the whole quantity of the rice flour obtained from glutinous rice is 100 mass parts, 4-8 mass parts of them are mixed with 10-15 times the amount of water. And then heating to gelatinize the starch in the rice flour to prepare a viscous slurry, and the resulting slurry is 0.1 to 0.2 times the remaining rice flour and the remaining rice flour. A step of preparing a dough having fluidity by mixing with water and yeast, and optionally a seasoning, and a step of pouring the obtained dough having fluidity into a forming container; heating the forming container to prepare the dough A method for producing bread (for example, Patent Document 5) is proposed, which includes a step of fermenting the fermented product and a step of baking the fermented product in an oven, and the bread obtained is substantially free of gluten.
JP 2004-350562 A Japanese Patent Laid-Open No. 5-130827 JP 2004-24187 A JP 2003-189786 A JP 2004-267144 A

  In the above-mentioned Patent Document 1, a process for obtaining a texture similar to that of bread mainly made of wheat by adding a yeast for bread containing a large amount of trehalose having an action of expanding rice flour even if rice flour is the main ingredient, and In Patent Document 2, a mixture obtained by adding a high-molecular-weight viscous food such as starch syrup to a paste obtained by hydrolyzing and heating to sticky rice is added with rice flour and fermented. In Patent Document 3, the rice flour is fermented. Water or water and yeast are added to the dough, bread and confectionery produced using the composition, and the rice flour composition. In Patent Document 4, rice flour, yeast and water are used as the main ingredients, and then heated. In Patent Document 5, the rice flour is once alphalated and then yeast is added and fermented. However, in the production method using these rice flours as raw materials, yeast is added to the raw materials in the same manner as the ordinary bread production method. After letting Baked by, for example, enzyme treatment, the rice flour was a method for producing a bread as a substitute for wheat.

  Accordingly, the present invention has been made in view of the circumstances as described above, and is a method for producing a novel rice cracker having a fermented flavor that is well melted in the mouth by fermenting the dough made mainly of rice. And its rice crackers.

According to the first aspect of the present invention, the raw material mainly composed of rice flour is steamed and pregelatinized and kneaded to form a dough, the temperature of the dough is lowered to 50 ° C. or less, and yeast is added. This is a manufacturing method in which the mixed dough is molded and fermented, the fermented dough is cooled and cured, the cured dough is divided into a plurality of pieces, and then fired.

The invention according to claim 2 of the present invention is a manufacturing method for seasoning the dough.

Invention of Claim 3 of this invention is manufactured by the manufacturing method of Claim 1 or 2 .

According to the structure of Claim 1 of this invention, it was obtained by adding yeast to the raw material | dough mainly composed of rice flour , making it ferment, dividing | segmenting this fermented dough into several, and baking. The baked dough has a crunchy texture and has excellent meltability and fermented flavor. Moreover, a favorable fermented state can be obtained by lowering the temperature of the dough to 50 ° C. or less and adding and mixing the yeast. For example, when the temperature of the dough exceeds 50 ° C., the fermentation time is fast, foaming is large, large cavities are easily formed in the dough, and an unfavorable fermentation odor is likely to occur. To do.

According to the configuration of the second aspect of the present invention, it is possible to enjoy the melted mouth and the fermented flavor along with the seasoned flavor.

According to the structure of Claim 3 of this invention, it becomes a novel rice cracker with a good mouth melt and a fermented flavor.

  Preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The embodiments described below do not limit the contents of the present invention described in the claims. In addition, all of the configurations described below are not necessarily essential requirements of the present invention. In each Example, a rice cracker manufacturing method with an unprecedented fermentation process and its rice cracker are obtained by adopting a new rice cracker manufacturing method with a fermentation process different from the conventional one and its rice cracker. The method for producing rice crackers equipped with the fermentation process and the rice crackers will be described.

  Embodiment 1 of the present invention will be described below with reference to FIGS. First, in the production method of the present invention, the milled rice is milled to form a raw material mainly composed of rice. Thus, when using rice for a raw material, the rice flour which grind | pulverized rice, and also fine rice flour are preferable rather than using round rice as it is. If necessary, starch can be added to the raw material, and seeds such as nuts, sesame and soybeans, and dried fruits such as raisins may be added to the raw material as additives. In addition, as the rice flour, fine rice flour obtained by wet milling, roll milling, mill mill milling, airflow milling milling or high-speed blow milling can be used in wet or dry milling methods, and the grain size of the rice flour used is fine. The more there is, the more the gas escape from fermentation by yeast can be suppressed, and a dough with a good foaming degree can be obtained.

  And as shown to the flowchart of FIG. 1, the said raw material which added water is wet-heat-processed by a wet heat process (S1). For this moist heat step (S1), steaming is preferably used, and starch is converted into alpha by steaming with heated steam, thereby imparting extensibility to the dough and coating properties required in the fermentation treatment described later. Is given. This eliminates the need to use gluten. In addition, it is preferable to adjust so that a moisture content may be 45 weight% or more after wet heat processing (S1), and the extensibility of dough is so good that there is much moisture content, and the swelling at the time of fermentation also improves. The pregelatinized raw material is kneaded in the kneading step (S2). By mixing and kneading, a homogeneous dough can be obtained. In addition, if a raw material is knead | mixed with a kneading machine, a moist heat process (S1) and a kneading | mixing process (S2) can be performed substantially simultaneously by cooking.

  The dough obtained by the wet heat process (S1) and the kneading process (S2) is set to 50 ° C. or less by the cooling process (S3). This is to lower the temperature of the dough to a suitable fermentation temperature for baker's yeast and the like, and is lowered to 50 ° C. or lower, preferably 40 ° C. When the dough temperature is higher than 50 ° C., the fermentation time is fast and foaming increases, but a large cavity is easily formed in the dough, and an unfavorable fermentation odor is easily generated. And if dough temperature is 40 degrees C or less, in the fermentation process mentioned later, the cavity in dough will not produce so much and a fermentation odor will also become a preferable fragrance which invites taste. Incidentally, when the dough temperature is 25 ° C. or lower, there is no problem as a fermentation process described later, but there is a disadvantage that it takes time for fermentation, and the productivity tends to be lowered. In the cooling step (S3), various methods can be used to cool the dough. For example, the dough may be cooled by kneading with a jacketed kneader in which cooling water circulates, or the dough may be directly water-cooled. Alternatively, it may be naturally cooled by rolling the dough.

  In the addition / mixing step (S4) after the cooling step (S3), baker's yeast or the like for fermentation is added to the dough and mixed uniformly. The baker's yeast may be fresh yeast or dry yeast, and when dry yeast is used, it may or may not be pre-fermented, and baker's yeast is selected according to the process and production equipment.

  Yeast is added in the addition / mixing step (S4), and the mixed dough is formed into a predetermined shape in the forming step (S5). In this case, the dough may be formed by suitably filling the container, and may be formed in, for example, a bread-type container or a square container, or may be formed in a bowl shape without using the container.

  The dough formed into a desired size by the forming step (S5) is fermented in the fermentation step (S6). As conditions of fermentation, it is fermented with a trowel or the like having a humidity of 60 to 90% and a temperature of 25 to 40 ° C, preferably a humidity of 80% and a temperature of about 30 ° C. Also in the next refrigeration / curing process, the dough temperature is lowered to a predetermined temperature and the fermentation is expanded until the fermentation is stopped. Therefore, the time of the fermentation process (S6) is set in consideration of the amount. That is, the fermentation time is shortened by the amount of fermentation in the next refrigeration / curing step. In addition, when the fermentation time in the fermentation step (S6) exceeds 2 hours, the aging of the pregelatinized starch proceeds and the extensibility may be affected. From the viewpoint of productivity.

  After the fermentation step (S6), the fermented dough (fermented dough) is refrigerated / cured in the refrigeration / curing step (S7). Specifically, the fermentation dough is put in a refrigerator and lowered to a predetermined temperature to stop the fermentation, and the dough is cured for about 10 to 20 hours.

  In addition, by using fine rice flour as a raw material, in a fermentation process (S6), the outgassing of fermentation by yeast can be suppressed and a dough having a good foaming degree can be obtained.

  After the refrigeration / curing step (S7), the fermented dough is divided into predetermined dimensions in the pre-baking forming step (S8). Cutting is used for this forming, and the dough having a low foaming degree is obtained with a guillotine cutter or the like. A material having a high degree of foaming and a low hardness of the foamed fabric is cut into a predetermined size by cutting with a slicer or the like. The dough formed into the predetermined dimensions is baked in the baking step (S9), and baked in an oven at about 180 ° C. to 220 ° C., for example, to obtain a baked dough, which is seasoned by a conventional method. This seasoning can be performed before, during or after baking with a powder seasoning or seasoning liquid.

In addition, after the said pre-baking shaping | molding process (S8), before the baking process (S9), the dough shape | molded by the predetermined dimension can also be baked by oven after throwing into a drier and drying a water | moisture content as a drying process. For example, when the dough is thick or there are additives, baking unevenness may occur even if it is baked as it is, but the baking unevenness disappears through the drying process, and the baking process (S9) Can be shortened. In addition, you may make it eat the dry dough after a drying process, omitting a baking process (S9).
(Experimental example)
As a raw material, a mixture of 9.00 kg of glutinous rice flour, 3.75 kg of waxy corn starch, 2.25 kg of potato starch, 1.44 kg of sugar and 0.12 kg of salt was used. These raw materials are sufficiently mixed, 7.8 kg of water is added, and further mixed uniformly.

  In the wet heat process (S1) and the kneading process (S2), the raw material that was added was put into a steaming machine, and steamed at a steam pressure of 0.5 kg / cm 2 for 8 minutes. The water content of the obtained dough was 48%.

  In the next cooling step (S3), the steamed dough was rolled into a sheet having a thickness of about 5 mm with a rolling roll and allowed to cool for about 1 minute. The product temperature of the cooled dough was about 41 ° C.

  In the addition / mixing step (S4), 90 g of dry yeast was added to the cooled dough per 6 kg of the dough, and the mixture was dispersed and mixed uniformly by spreading about 400 times with a grinder.

  Subsequently, in the molding step (S5), the yeast-containing dough K obtained through the addition / mixing step (S4) was kneaded into a rod shape having a diameter of about 40 mm and a length of 900 mm using a kneader (FIG. 2 ( A)).

  In the fermentation step (S6), the rod-shaped dough K was fermented with a cover at a room temperature of 80% humidity and about 27 ° C. for about 30 minutes. The fermented dough K has a kamaboko shape (FIG. 2B) having a width of 110 mm, a height of 50 mm, and a length of 1000 mm. In the next refrigeration / curing step (S7), the fermented kamaboko-shaped dough K was immediately placed in a refrigerator set at 2 ° C. for about 20 hours and refrigerated. When the dimension of the dough K of the refrigerator after 1 hour was measured, it became a kamaboko shape (FIG. 2 (C)) having a width of 110 mm, a height of 55 mm, and a length of 1020 mm.

  In the pre-firing molding step (S8), the refrigerated and cured dough K was cut into a plurality of pieces with a thickness of 4.3 mm with a slicer to obtain a half-moon shaped piece of dough. In the baking step (S9), the half-moon-shaped dough pieces were baked in an oven at 220 ° C. for about 8 minutes. The obtained baked dough had a crunchy texture, and melted in the mouth and fermented. The baked dough was seasoned and a new rice cracker was obtained.

Thus, in this example, in accordance with claim 1, yeast is added to the raw material dough mainly made of rice flour and fermented, and the fermented dough K is divided into a plurality of pieces and then baked. The obtained baked dough has a crunchy texture and has excellent meltability and fermentation flavor. In addition , the raw material mainly composed of rice flour is steamed and alphalated and kneaded to form a dough, the temperature of this dough is lowered to 50 ° C. or less, yeast is added and mixed, and this mixed dough is molded. The fermented dough K is cooled and hardened, and after the hardened dough K is divided into a plurality of pieces and then baked, the temperature of the dough K is lowered to 50 ° C. or less, and yeast is added and mixed. A good fermentation state is obtained, and a new rice cracker is obtained. For example, when the temperature of the dough exceeds 50 ° C., the fermentation time is fast, foaming is large, large cavities are easily formed in the dough, and an unfavorable fermentation odor is likely to be generated. To do.

In this way, in this embodiment, the dough is seasoned in accordance with claim 2 , so that it is possible to enjoy melting and fermenting flavor along with the seasoned flavor.

In this way, in this example, since it was produced by the production method according to claim 1 or 2 , corresponding to claim 3 , it becomes a new rice cracker that has good melting in the mouth and has a fermented flavor.

  Moreover, since the fine rice flour is included in the raw material as an effect on the present embodiment, the outgassing of fermentation by yeast can be suppressed, and a dough having a good foaming degree can be obtained.

  In addition, this invention is not limited to the said embodiment, A various deformation | transformation implementation is possible within the range of the summary of this invention. The order of the seasoning process can be selected as appropriate.

It is a block diagram which shows Example 1 of this invention. FIG. 2 (A) shows the dough after the forming step, FIG. 2 (B) shows the dough after the fermentation step, and FIG. 2 (C) shows the dough after the refrigeration / curing step.

K fabric

Claims (3)

Raw material mainly made from rice flour is steamed and alphalated and kneaded to form a dough, the temperature of this dough is lowered to 50 ° C. or less, yeast is added and mixed, this mixed dough is molded and fermented The fermented dough is cooled and cured, and the cured dough is divided into a plurality of pieces and then baked. 2. The method for producing rice crackers according to claim 1, wherein the dough is seasoned. Rice confectionery produced by the production method according to claim 1 or 2.

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