JPS594973B2 - How to make rice crackers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a method for producing cracked rice crackers using raw rice, in which cracked rice crackers are produced by steaming the dried dough and irradiating it with light. It is about the method.

Generally, in order to produce rice crackers from broken rice, the raw material, broken rice, undergoes a series of processing steps such as milling, steaming, kneading, molding (or cutting), drying, baking, and seasoning.

Conventionally, cracked rice crackers made from fried rice are manufactured by soaking the dried dough in water or hot water, or surface-treating it with oil and fat, and then baking it immediately before the baking process during the above-mentioned processing process. has been done.

Although the exact reason why cracks are formed by this method has not been elucidated, the surface part of the dough becomes difficult to bake due to the above-mentioned water immersion treatment, etc., and the dough is baked starting from the inner part and expands sequentially. It is believed that cracks occur in extremely thin areas of the surface because the surface of the fabric (the surface is not expanded) receives the expansion action.

However, cracked rice crackers produced by the above method have the following drawbacks.

In other words, the cracks formed by the above method are only in very thin spots on the surface of the dough, and are raised on the skin of the dough, so the texture and texture do not become hard-baked.
In addition, if the rice is treated with water or hot water, the cracked surface part may peel off from the dough itself, and if it is treated with oil or fat, the original flavor of the rice cannot be utilized. It is inferior in terms of value and also has problems in terms of product yield.

Furthermore, in the above method, after soaking in water etc., 1
It also has the problem that it cannot be baked unless it is baked within 5 minutes.

By the way, when using unhulled rice as a raw material, a technique has long been known in which cracks are formed on the surface of mochi dough by drying it in the sun.

This involves cooling and solidifying the mochi dough for a certain period of time (approximately 70 hours), then cutting the mochi dough into small pieces and drying them in the sun.During the sun drying, the surface of the mochi dough cracks all over. can be formed, and this is fired to produce so-called hail.

However, this crack-forming technique is limited to cases where unhulled rice is used as a raw material, and this technique cannot be applied to rice crackers made from unhulled rice.

In other words, the product manufacturing methods for raw rice and raw rice are completely different, including the method of drying the dough (the former uses cooling drying, while the latter uses heat drying). The molecular structure of the ingredients is completely different from that of the fabric.

Therefore, even if the dough made from fried rice is exposed to the sun after drying,
Alternatively, even if the fabric was soaked in water or hot water after drying, or surface treated with oil or fat, and then dried in the sun, no cracks were formed.

As mentioned above, the technology for manufacturing cracked cracked rice crackers using hulled rice raw materials has not yet been developed, and therefore there is a desire in the industry to develop such manufacturing technology. has been done.

The present invention focuses on the above, and aims to provide a novel method for manufacturing rice crackers that solves the aforementioned problems by using raw rice, which is much cheaper than unhulled rice, as a raw material. .

Therefore, as a result of long-term and intensive research, the inventor of the present invention has developed the method of manufacturing dry dough using conventional methods such as milling → steaming → kneading → mold cutting → drying using steamed rice. The present invention was achieved based on the discovery that when cloth is irradiated with sunlight or other light rays, spontaneous irregular cracking occurs over the entire surface layer of the cloth.

That is, the present invention is characterized in that after steaming the dry dough, the dough is subjected to a cracking process by irradiating the dough with light.

Therefore, the cracking phenomenon of the fabric caused by the above method is caused by steaming the dry fabric with steam, which ages the fabric and destroys its molecular structure, and then exposes it to sunlight or other light rays, which causes the aging phenomenon. The present invention will be described in more detail below.

The present invention uses a commonly practiced method to wash, mill, steam, knead, and cut (or cut) the raw material raw rice into a desired shape and size, for example, a thickness of 1 to 107 mm.
A molded product having a round, square, oval, or other shape is formed, and then the molded product is transferred to a dryer and dried until the moisture content of the dough becomes 17 to 25%.

The time required for this drying varies depending on the thickness of the fabric, and is about 1 to 1.5 hours for thin fabrics (about 2 shoes) and about 9 to 10 hours for thick fabrics (about 10w1).

The dough 1 (see Figure 1) obtained above is left to stand for what is called "aging" to evenly control the moisture in the center and surface layer of the dough, and then this dough (or this dough) is dried again. Ordinary rice crackers, that is, rice crackers without cracks, are baked by baking the dough (secondary drying in a machine), but the method of the present invention involves preparing the dough 1, that is, the dough 1 before baking. This preliminary dough is processed using steam and light to obtain a finished dough, and this dough is baked to produce rice crackers.

That is, in the present invention, first, the dough 1 (preliminary dough) formed by the above-mentioned processing step is steamed, but prior to this, the preliminary dough 1 is steamed in a secondary dryer (roar dryer).
The moisture content of the dough 1 is adjusted to 11-17%, preferably 13-15%, and the dough is steamed.

The temperature of this steam and the steaming time are appropriately set according to the thickness of the dough 1. For example, in the case of a dough with a thickness of about 5W11, it is steamed at 90 to 120 degrees for about 3 to 5 minutes.

Then, cool this steamed dough for about 15 to 30 minutes (
Naturally cool) and let this cooled dough rest (leave).

This 6-year-old is a general-purpose method, for example, you can store the fabric in a cardboard box and leave it in a dark place or a dark place.
Also, the length of time for "6" may vary slightly depending on the thickness of the dough, but for example, in the case of a dough that is about 5 hara thick, about 5 to 7 hours is sufficient (however, there is no difference in the length of time). There is no problem).

The fabric is then removed from the cardboard box and exposed to light.

The light beam used is sunlight or light similar to sunlight, such as infrared rays, ultraviolet rays, or a suitable mixture of these.

When the light beam is irradiated onto this fabric, irregular cracks 2 as shown in FIG. 2 occur in the fabric over time (in a few minutes) from the surface layer.
The fabric 1a with 2 cracks is used as the finishing fabric, and this fabric 1a
The cracked rice crackers are produced by baking the cracked rice crackers.

Therefore, the cracking phenomenon caused by the light beam gradually increases and becomes larger (deeper) in proportion to the irradiation time.

At the same time, the cracking phenomenon of the fabric is influenced by the temperature of the irradiating light beam itself, the ambient temperature and humidity, and the ventilation conditions, for example, when the temperature is high and the humidity is low, the fabric cracks faster, and vice versa. As the time goes by, cracks occur depending on the circumstances.

In this way, when the steamed fabric is exposed to light after drying, cracks will naturally form in the fabric within a few minutes.
The degree of cracking 2 may be determined as appropriate according to preference.

However, if the crack 2 is too large, that is, if it penetrates deep into the middle layer of the fabric, there is a risk that the fabric will crack.

Therefore, the irradiation time is made shorter or longer depending on the thickness of the fabric.

For example, if a fabric approximately 5 meters thick is exposed to sunlight at a temperature of 25 degrees Celsius and humidity of 50 degrees, cracks will appear on both sides of the fabric at approximately 15 degrees Celsius.

In this way, when the temperature and humidity are appropriate (April to June and September to November), cracking treatment can be successfully carried out in a short period of time using only direct sunlight.

In addition, during rainy weather or during winter, cracks can occur in about 15 minutes by adjusting the indoor temperature and humidity appropriately and irradiating infrared or ultraviolet rays. If ventilation conditions are poor, it is a good idea to blow air appropriately.

Then, as described above, the dough 1a that has been cracked by irradiation with light is baked in a conventional manner, seasoned, and dried to produce a product.

The cracked rice crackers obtained in this way have a good texture and crunch, are finished in a non-burning style, and have an appearance similar to that of hailstones.

Example Dough obtained through a conventional rice cracker dough processing process using raw rice raw material (1.5M thick, 60 layers in diameter, water content about 1
Section 8) is used as a preliminary dough (primary dough), and this dough is heat-dried in a roaster dryer (secondary soft baking) to adjust the moisture content to about 14%, and then this dough is heated with steam at a temperature of about 100 degrees. Steam for about 3 minutes.

After cooling this steamed dough naturally for about 20 minutes,
Let this dough rest for about 5 hours in a conventional manner (leave it in a dark place).

Next, the fabric is exposed to direct sunlight for about 15 minutes at a temperature of about 25° C. and a humidity of about 60° C. to obtain a secondary fabric (finished fabric).

Irregular cracks appear on both sides of the finished dough thus obtained, and by baking, seasoning, and drying in a conventional manner, it has a good texture and crispness, as well as a non-fired appearance. A rice cracker with a similar appearance was obtained.

As described above, according to the present invention, cracked rice crackers with high commercial value can be efficiently produced with good yield.

[Brief explanation of drawings]

The drawings show the manufacturing process of the fabric manufactured according to the present invention, and FIG. 1 is an explanatory diagram showing the state before finishing treatment, and FIG. 2 is an explanatory diagram showing the state after finishing treatment. 1... Reserve dough, 2... Crack, 1a.
...Finishing fabric 0

Claims (1)

[Claims] 1. In the process of manufacturing rice crackers using fried rice as a raw material by a conventional method, the dough is formed into the desired size and shape, dried, steamed, and then irradiated with light to create cracks in the dough. A method for producing rice crackers, characterized by subjecting the rice crackers to.