JPS6146101B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rice crackers using glutinous rice for the purpose of producing rice crackers having the same appearance and flavor as glutinous rice in a relatively short period of time.

Previously, rice crackers made from glutinous rice did not expand well, and were considered relatively unsuitable for 15 mm x 15 mm x 15 mm, for example. In addition, in the case of glutinous rice, the dough must be kept in the refrigerator for about 3 to 4 days for low-temperature treatment, resulting in poor manufacturing efficiency and the process from raw material to product requires at least one week.

However, this invention uses glutinous rice as a raw material,
In addition to significantly shortening the refrigeration time, the preheating temperature was increased to shorten the microwave heating time, and the welfare fabric could be expanded without a core, thereby solving the problems of the conventional products.

That is, this invention washes glutinous rice and mills it into flour.
An appropriate amount of water is added to this and steamed to make a mochi dough.The mochi dough is placed in a stretching box and shaped into a certain shape, and then left in a low-temperature refrigerator at around 5°C to cool and solidify. Once the mochi has cooled and solidified, take it out of the box, cut it into pieces of appropriate thickness and size (at this time, the moisture content is about 45%), and dry it under hot air at about 50℃ for about 5 hours, until the surface moisture is about 30%. becomes. Therefore, the fabric was left in a container for about 15 hours to equalize the surface moisture and inner moisture of the fabric (for example, about 32% moisture).Then, the hot air drying was continued for about 5 hours, and then for about 15 hours. put. By repeating drying and leaving for 3 to 4 times as described above, the moisture content of the fabric will be around 16%. This dried dough is preheated at 230° C. for about 3 minutes using an external heating type heat source, and then heated for about 7 seconds using microwaves, so that the dough expands to the center. So 3 more,
The product is colored and heated at around 230℃ for about 5 minutes. That is, according to this invention, even relatively thick dough can be expanded without core, and the refrigeration time can be shortened, so the production period can be significantly shortened, and the production time can be significantly shortened, and the production time can be significantly shortened. This has the effect of obtaining rice crackers that have a pleasant appearance and flavor.

Furthermore, in this invention, since glutinous rice is used as a raw material and is solidified at a low temperature like glutinous rice, the aging phenomenon can be accelerated in a shorter time. In addition, since hot air drying and leaving at room temperature were repeated, the surface and center of the dough could be dried uniformly, and even if it was a welfare material, it could be puffed without cores.

Example 20 kg of glutinous rice was thoroughly washed with water and then milled, and 8.5
Add Kg of water and steam for 8 minutes to make mochi dough. Place the mochi in a stretching box and roll it out to a thickness of 15 mm. Stretch box at 5℃
If you store it in the refrigerator for 20 hours, it will harden appropriately, so take it out and cut it into 15 mm x 15 mm x 15 mm to obtain the dough. In this case, the moisture content is about 45%. Next, heat this arare dough at 50℃ under warm air for 5 minutes.
After drying for an hour, store it in a container at room temperature for 15 hours and let it cool. Repeat this drying and cooling three times to reduce the moisture content to 16%.
Dry the front and back fabric. Next, the dried dough is preheated for 3 minutes at a temperature of about 230°C using an external heat source, and then placed in the microwave for 7 seconds to cause it to expand from the center.
In this state, expansion is almost completed. If you further heat the dough at 230℃ for around 4 minutes using an external hot source, the surface of the dough will turn brown and you can make delicious rice crackers.

Claims (1)

[Claims] 1. After milling glutinous rice in a normal process, it is steamed by adding an appropriate amount of water to make mochi dough, which is then placed in a container and solidified at a low temperature of about 5°C, which is then cut. Then, after drying with hot air at around 50°C for several hours, let it cool at room temperature for several hours to adjust the humidity, repeating the hot air drying and humidity adjustment several times, When the moisture content of the rice cracker dough is about 16%, it is heated to around 230℃.
A method for producing rice crackers characterized by preheating for around 3 minutes, followed by microwave heating for a short time, followed by coloring and baking at around 230°C for 3 to 4 minutes. 2 Warm air drying starts when the fabric moisture is around 40% to 50%16
The method for producing rice crackers according to claim 1, characterized in that the rice cracker production is carried out to approximately 50%. 3. The method for producing rice crackers according to claim 1, wherein the microwave heating is performed for a relatively short time of about 7 seconds.