JPH0212543B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing rice crackers, in which thinly sliced vegetables and Japanese pepper leaves are placed on rice cracker dough and baked together with the rice cracker dough.

More specifically, the present invention relates to a method for producing rice crackers, in which vegetables and wild vegetables are baked on rice cracker dough without impairing the flavor and color of the vegetables and wild vegetables, and the flavor of the vegetables is infiltrated into the rice cracker dough.

[Conventional technology]

The inventor is not aware of any conventional method for manufacturing this type of rice cracker.

For example, Japanese Utility Model Publication No. 49-34276 describes the production of rice crackers by wrapping seasoned perilla leaves around seasoned rice crackers, such as rice crackers, which are seasoned after baking and then drying. The method is described.

However, although rice crackers produced using this method are made from baked senbei dough, the perilla leaves are not baked and are simply wrapped in seasoned leaves and dried.

[Problem that the invention seeks to solve]

In the conventional method, seasoned shiso leaves are simply wrapped around baked rice crackers and then dried, so the shiso leaves tend to fall off from the rice crackers. Of course, “shiso”
Since the leaves have not been seasoned in advance, the scent of the shiso leaves remains, but since they have been seasoned in advance, the original scent has been lost, and the flavor is not satisfactory, and the color is unsatisfactory. In particular, there was a problem in that discoloration could not be avoided.

In view of the above-mentioned problems of the conventional method, the present invention aims to manufacture a novel rice cracker rich in taste that has not been attempted before. More specifically, by baking raw vegetables and wild plants that have not been roasted or boiled in advance with the unbaked senbei dough, the flavor and color of the vegetables and wild plants are preserved as much as possible in their natural state. The purpose is to manufacture, and
The purpose is also to infuse the flavors of vegetables and other ingredients into the senbei dough.

[Means for solving problems]

In the first aspect of this invention, a rice cracker dough is prepared by adding and adjusting a certain amount of sugar and egg to wheat flour.

On the other hand, carrots cut into relatively thin rounds to be placed on rice cracker dough and baked are heat-treated in a solution containing salt at about 100℃, and then exposed to water to reduce the residual water content to about 25-50%. The second method is to prepare semi-processed carrots that have been reduced in temperature, place the semi-processed carrots on rice cracker dough, and then bake them. Prepare a semi-processed lotus root that has been heat-treated to decompose the lotus root fibers and reduce the residual water content of the lotus root to about 25-50%, and then spread this semi-processed lotus root on top of the rice cracker dough. The third method is to prepare semi-processed sansho leaves, which have been subjected to a humidification process to eliminate warping, in addition to the above-mentioned senbei dough, and use these semi-processed sansho leaves to bake as senbei. This is a method of baking it by placing it on top of the dough.

Example 1 For carrying out this example, rice cracker dough and carrots were prepared in advance.

To adjust the rice cracker dough, mix 100% wheat flour with 60-130% sugar and 60-120% egg.

Preferred numerical values are described for the mixing ratio of sugar and egg to flour, but these numerical values can be freely changed according to preference.

Carrots contain fiber, so unless you break down the fiber, it will remain in your mouth when you eat it.
This causes the fibers to break down because it causes an uncomfortable feeling and is not tasty.

The method for decomposing fibers is to cut carrots into thin slices of about 1 to 2 mm and then heat them in a solution containing salt at about 100°C for about 3 minutes.

By heating in a salt-containing solution at a temperature of about 100℃, the fibers of carrots can be broken down, the red color of carrots will not be lost, and the water in the cells of carrots can be removed. It can be taken out of the cell by the osmotic pressure phenomenon.

Furthermore, soak the carrots in water to make them thicker.

The carrots are then sandwiched between dry cloths to reduce excess moisture in the carrots.

To adjust the moisture content, place a drying cloth on top and bottom of the thinly sliced carrots and keep them cold in the refrigerator (0-10℃) for about 12 to 36 hours.

In this way, the residual water content in the carrots is brought to 25-50%.

By the way, the baking temperature of senbei dough and carrots is inherently different, so if you simply bake a thin carrot on top of the senbei dough without any processing, and the temperature is low even if you bake it with the senbei dough, you can bake the senbei dough instead. Even if you can, you can't roast carrots.

It is possible to bake carrots if it takes a long time, but needless to say, it is unproductive.

Furthermore, if you try to bake carrots in a relatively short time and increase the baking temperature, there is a disadvantage that the rice cracker dough will burn.

Therefore, this invention eliminates these differences in baking temperature and makes the carrots relatively thin as described above in order to maintain harmony between the rice cracker dough and the carrots and bake them properly. The amount is adjusted, and therein lies the critical technical significance of numerically limiting the water content of carrots.

If the moisture content is less than 25%, there is too little moisture, so when carrots are placed on rice cracker dough and baked to make rice crackers, the carrots will burn and lose their flavor, and the red color of carrots will discolor. On the other hand, when the moisture content is over 50%, there is too much water, so when carrots are placed on rice cracker dough and baked to make rice crackers, the carrots are unbaked, and the carrots contract rapidly and the surrounding area of the carrots shrinks. This results in the dough not being fully baked at the border of the senbei dough, and the border becomes an incompletely baked part that follows the outline of the carrot, leaving a white color and making the rice cracker easy to crack.

On the other hand, if the senbei dough is baked at a normal temperature, the senbei dough will take on the original color of a senbei, ``fox brown,'' so the harmony with the above-mentioned border area, which remains as a white part, is not aesthetically pleasing. Since this may cause problems, the residual water content is limited to the above-mentioned value.

This is also because the so-called cooking process of the carrots will not be possible.

In order for the senbei dough and carrots to be baked without any difference in temperature, the moisture in the carrots must be reduced by 25 to
It is necessary to set it to 50%.

The semi-processed carrots whose water content has been reduced in this way are placed on rice cracker dough and baked to produce rice crackers.

Example 2 To carry out this example, rice cracker dough and lotus root were prepared in advance.

The rice cracker dough was prepared in the same manner as in Example 1.

On the other hand, the lotus root treatment is basically the same as the carrot treatment in Example 1, but since it has a strong so-called dark color, it is roasted as a white lotus root that has no dark color and has an excellent taste. In order to raise the temperature, it is necessary to perform sufficient "drilling" treatment.

Therefore, the lotus root, which has been cut into thin rounds, is soaked in acetic acid, vinegar, etc., and then exposed to water for about a day for treatment.

And since lotus root has harder fibers than carrots, it is necessary to decompose the fibers even more than carrots.
This can be done by increasing the heating time to about 25 minutes, for example.

In addition, the flavor and color inherent to lotus root are not impaired with this heating time.

After that, the water content in lotus root is reduced to 25-50%, similar to carrots.
Reduce to a certain degree.

The reasons for these treatments and the reasons for limiting the water content to about 25 to 50% are the same as the reasons for treating carrots shown in Example 1.

By placing the thus obtained semi-processed lotus root on rice cracker dough and baking it, rice crackers with lotus root on top can be produced.

Example 3 To carry out this example, rice cracker dough and Japanese pepper leaves are prepared in advance.

The rice cracker dough was prepared in the same manner as in Example 1.

The processing of Japanese pepper leaves is as follows.

Japanese pepper leaves have a tendency to curve in an arcuate cross-section.
It is necessary to correct the warpage.

For this reason, humidification treatment is performed to eliminate warpage and make it level, and for post-processing.

This specific treatment involves sandwiching sansho leaves between soaking plates that contain moisture and placing them in the refrigerator for about 12 to 36 hours (0 to 3 hours).
(10℃).

In this way, the sansho leaves are supplied with an appropriate amount of moisture, their curls are eliminated, their shape is maintained horizontally, and their color is prevented from fading.

The humidification process in the above case is as follows: Example 1 or Example 2
Unlike in the case of , the water content in sansho leaves is small, so it also has the purpose of replenishing the water content.

Therefore, semi-processed sansho leaves are placed on senbei dough and baked to produce senbei.

At this time, the sansho leaves are not warped and are held horizontally, and contain a suitable amount of moisture, so they are exposed to the surface of the rice crackers and do not get buried in the rice cracker batter, and they do not get burnt and lose their aroma and flavor. There is no color and the color never fades.

Although this example describes the use of Japanese pepper leaves, the inventors have learned from test results that young tea leaves and cherry blossom petals can also be used in the same way as Japanese pepper leaves.

〔Effect of the invention〕

Since the present invention has the above configuration, it has the following advantages.

(1) When carrots and lotus roots are baked together with senbei dough, the moisture content is adjusted in advance, and
Because carrots and other ingredients are used with appropriate thickness, the baking conditions for the senbei dough and carrots are harmonized.

Therefore, as a result, both of them are cooked properly,
Rice crackers can be baked without losing the aroma and flavor of carrots, as well as the unique color. Furthermore, since the unique aroma and flavor of carrots and the like permeate into the rice cracker dough, it is possible to obtain rice crackers with rich taste that has not been experienced before.

(2) Carrots and lotus roots contain fiber, but since the fiber is decomposed, they can be eaten deliciously without any discomfort.

Although the fibers are decomposed, the heat treatment only decomposes the fibers and does not change the characteristics of the carrot or lotus root, so it does not impair flavor or color.

Claims (1)

[Claims] 1. Rice cracker dough made by adding 60-130% sugar and 60-120% egg to 100% wheat flour;
Separately, cut carrots into thin rounds of about 1 to 2 mm, and then
A semi-processed carrot is prepared by heating it in a salt-containing solution at a temperature of about A method for producing senbei crackers by placing semi-processed carrots on top of the above-mentioned senbei dough and baking them. 2. Rice cracker dough made by adding 60-130% sugar and 60-120% egg to 100% wheat flour,
Separately, the lotus root is thinly sliced into rings, and then it is subjected to a slight heat treatment to decompose the fibrous substance of the lotus root, and the residual water content in the lotus root is reduced to 25-50.
% of semi-processed lotus root is prepared, and the semi-processed lotus root is placed on the above-mentioned rice cracker dough and baked.