JPH0262217B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for producing rice snacks, and more specifically, the present invention relates to a method for producing rice snacks, and more specifically, to a method for producing rice snacks, which are similar to rice crackers using raw rice flour mainly composed of glutinous rice, oils and fats, and emulsifiers, and other additives as necessary. The present invention relates to a method for producing rice grain snacks having texture. [Conventional technology] Traditionally, rice crackers, a representative example of rice crackers that have been a favorite food in Japan since ancient times, are made by milling glutinous rice to make new flour, hardening it with hot water at about 30 degrees Celsius, and steaming it in a steamer. The steamed product obtained by pounding this using a mochi pounding machine is soaked in water to remove the rough heat, and then put back into the mochi pounding machine and the pounded mochi dough is rolled and formed using an automatic rolling roller. It is manufactured by drying at 60℃, placing it in a foil to equalize the moisture content, softening the dough, and then roasting it in a running kiln. However, as mentioned above, the process of manufacturing rice crackers by the conventional method is extremely complicated and requires a large amount of manufacturing equipment and space, and there are manufacturing problems such as requiring more than one day and night to several days. On the other hand, snack products are known that are made from glutinous rice and have the flavor of rice grains, similar to conventional rice crackers, but these snack products are made by feeding starchy raw materials such as rice grains and corn to an extruder and processing them for crunching.
It is manufactured by discharging it into the atmosphere under high pressure and causing it to expand. When processed using a uniaxial extruder, which has been commonly used in the past, the result is a puffed product with a large degree of swelling and a rough texture, far from that of a rice cracker. Therefore, in order to approximate the structure of rice cracker dough,
During the shoeking process, attempts are made to improve the texture of the dough by adjusting the moisture content of the raw materials. However, when a large amount of moisture is added to the raw materials and the process is performed using a uniaxial extruder, the rough foam structure becomes extremely rough. It becomes a dough and has a completely inferior texture. On the other hand, when processing with a twin-screw extruder,
If left as is, the viscosity of the raw material dough is high, so a large load is placed on the rotating shaft of the extruder, making the sewing process difficult. In addition, in order to reduce the viscosity, if a large amount of water is added to the raw material powder and processed,
As with the case of a single-screw extruder, the resulting product has a crunchy, hard structure and an extremely poor texture. Therefore, it is currently difficult to obtain products similar to rice crackers using conventional methods of manufacturing snack products. [Problems to be Solved by the Invention] The present invention has been made to improve the drawbacks of the prior art as described above. By adding additives and performing the crunching process using a twin-screw extruder, it is possible to create a texture similar to rice crackers in a simple process without requiring the complicated manufacturing process of conventional rice crackers such as rice crackers. The object of the present invention is to provide a manufacturing method for obtaining good quality rice snacks. [Means for solving the problems] and [Operation] That is, the present invention provides raw material flour for rice crackers mainly composed of glutinous rice.
100 parts by weight, 2 to 10 parts by weight of oil and fat, and 0.2 to 1.5 parts by weight of emulsifier.
This method of producing rice grain snacks is characterized in that after uniformly mixing parts by weight and other additives as necessary, the mixture is supplied to a twin-screw extruder and subjected to a cooking process. The present invention will be explained in detail below. In the present invention, as the raw material flour for rice crackers mainly composed of glutinous rice, any ordinary glutinous rice powder can be used, and specifically, glutinous white rice flour, glutinous brown rice powder of brand rice, standard rice, and specific rice grains can be used. Examples include powders, mixtures thereof, and mixtures thereof with auxiliary materials such as waxy starch and starch. Furthermore, it is also possible to blend seasonings to improve the flavor and auxiliary raw materials to increase the nutritional value. The manufacturing method of the present invention involves melting fats and oils and an emulsifier into the rice cracker raw material powder mainly consisting of the above-mentioned glutinous rice as a raw material.
After uniformly mixing by mixing, spraying, etc., the mixture is fed to a twin-screw extruder and subjected to a cooking process to obtain rice snacks. In particular, one feature of the present invention is that the rice cracker raw material flour, which is mainly made from glutinous rice, is subjected to cooking treatment using a combination of fat and oil and an emulsifier. The fats and oils used in the present invention may be any fats and oils as long as they can withstand the high temperature and high pressure of the packing process using a twin-screw extruder. Among them, _C16 to _C18 saturated fatty acids, double bonds Fats and oils made of unsaturated fatty acids having one saturated fatty acid are preferable, and fats and oils made of saturated fatty acids of around _C12 are not preferable because they tend to be hydrolyzed during the cooking process with an extruder, resulting in a soapy odor. In the present invention, fats and oils affect the degree of puffiness of the product, and as a specific example showing the degree of this influence, the amount of fats and oils added to the raw material flour for rice crackers, mainly made of glutinous rice, and the amount of fats and oils added to the raw material flour for rice crackers mainly made of glutinous rice, and the amount of fats and oils added to the raw material flour for rice crackers, and the extruder processing using a twin-screw extruder. An example of the relationship with the specific gravity of the puffed dough is shown in the graph of FIG. Therefore, as can be seen from Figure 1, in the present invention, in order to obtain a product with a dense texture resembling that of a rice cracker and similar to that of a rice cracker, the amount of oil and fat added must be adjusted to a level that is greater than the amount of the rice cracker raw material, which is mainly made from glutinous rice. 2 for 100 parts by weight of flour
~10 parts by weight, preferably 4 to 6 parts by weight.If it is less than 2 parts by weight, the viscosity of the dough will be as high as if the rice cracker raw material flour, which is mainly made of glutinous rice, is added as is, and it will not be possible to use a twin-screw extruder. The rotating shaft of the dough becomes overloaded, making the shoeing process difficult, and if the amount exceeds 10 parts by weight, the degree of puffiness of the dough decreases, and although the structure is good, the amount of fat and oil blended is too high, making it undesirable in terms of taste. In addition, excess oil and fat that cannot be retained is produced, making manufacturing difficult. Specifically, the emulsifier used in the present invention includes lecithin, citric acid monoglyceride,
succinic acid monoglyceride, monoglyceride,
One or a mixture of two or more selected from sugar esters and hexaglycerin monofatty acid esters are preferred. In the present invention, the emulsifier has the effect of making the structure of the puffed product obtained by the kneading process dense and minimizing the air bubbles inside the dough. It is desirable to use 0.2 to 1.5 parts by weight; if it is less than 0.2 parts by weight, the effect of densification of the puffed dough structure will not be obtained and the air bubbles inside the dough will become large, and if it exceeds 1.5 parts by weight, the emulsifier will have a unique taste, This is undesirable because the smell becomes strong and the taste decreases. Furthermore, the range of the amount of each of the above emulsifiers added is as follows: 0.3 to 1.5 parts by weight, preferably 0.3 to 1.0 parts by weight for lecithin, and 0.3 to 1.0 parts by weight for lecithin, and citric acid For monoglycerides, 0.7 to 1.5 parts by weight, preferably 0.7 to 1.0
Parts by weight, for succinic acid monoglyceride
0.85 to 1.5 parts by weight, preferably 0.85 to 1.0 parts by weight,
For monoglycerides, 0.9 to 1.5 parts by weight, preferably 0.9 to 1.0 parts by weight, for sugar esters, 0.6 to 1.5 parts by weight, preferably 0.6 to 1.0 parts by weight, and for hexaglycerin monofatty acid esters, The amount is 1.0 to 1.5 parts by weight, preferably 1.0 to 1.2 parts by weight. The packing treatment in the present invention is affected by processing pressure, product temperature, etc., and is therefore preferably carried out under specific conditions. The processing pressure during the cushioning process is 30 to 200Kg/ ^cm2 , preferably 60 to 180Kg/cm2.
cm ² is desirable; if the pressure is less than 30 Kg/cm ² , the structure of the expanded product will become rough and the bubbles will become large;
A pressure exceeding cm ² is too high, and the dough discharged from the nozzle hole does not form a continuous rope but has an irregular shape, which is undesirable. In addition, the product temperature during the packing process is preferably 150 to 200°C, preferably 160 to 180°C. If the temperature is lower than 150°C, the packing will not be performed sufficiently and the puffed product discharged from the die hole will not be sufficiently expanded. Moreover, it is not preferable in terms of palatability, and if the temperature exceeds 200°C, carbonization of the raw material powder occurs during the packing process, resulting in coloration and unpleasant odor, making it impossible to continue the packing process using an extruder. In the manufacturing method of the present invention, the rice cracker raw material flour, which is mainly made from glutinous rice, oil and fat, and an emulsifier are blended in a specific ratio as described above, mixed uniformly, and then processed using a twin-screw extruder. The raw material dough for rice crackers is heated to 30 mL through the hole in the circular die.
When extruded at ~200Kg/cm ² and a product temperature of 150~200℃,
The fabric that has been subjected to the sewing process expands immediately after being discharged into the atmosphere through the die hole. If the rope-shaped expanded product is cut and formed near the die through-hole discharge portion, the cut product becomes spherical. However, due to the effect of the emulsifier, the structure of the puffed product becomes denser and the air bubbles inside the dough become smaller, and the rope-shaped puffed product discharged from the die hole does not become spherical when cut and formed, as shown in Figures 2 and 3.
As shown in the figure, it has a cylindrical shape or a cylindrical shape, and the cut surface has a concave shape as shown in FIG. Therefore, as shown in Figures 2 to 4, the length of the cut molded product is a
and the length of the straight part of its outer periphery is c, and c/a
By comparing the values of , it is possible to know the state of the structure when the puffed dough is puffed by the extruder, which is mainly made of glutinous rice. That is, the smaller the c/a value, the more spherical the cut and molded puffed product becomes, and the rough texture of a puffed snack with a normal light texture. The more tightly organized the snack becomes. Next, Table 1 shows an example of test results in which c/a values were measured for each added amount of various emulsifiers. In this test, the emulsifier was dispersed and blended into 6 parts by weight of oil and fat mixed with 100 parts by weight of the raw material powder.

【table】

[Table] (Note) The texture sensory test results in Table 1 were obtained by having 30 in-house experts taste each rice cracker-like snack product obtained by the method of the present invention.
The average of the evaluations is listed. In Table 1, the c/a value is the value obtained by measuring the a and c values shown in Figures 2 to 4 and dividing c by a.If the c/a value is 0.45 or less, the cut molded product is The molded product, which is almost spherical in shape and is subjected to the extruding process by extruder, is discharged from the through hole of the die and cut, has a large degree of swelling and has a coarse structure, and does not have a dense structure similar to that of rice crackers. When the c/a value is 0.8 or more, the cut and formed expanded product discharged from the die through hole and cut and formed has a dense structure, and has a good structure similar to that of rice crackers. [Example] Hereinafter, the present invention will be explained in more detail by showing examples. Example 1 6 parts by weight of hydrogenated corn oil having a melting point of 35° C. and 0.3 parts by weight of lecithin were added to 100 parts by weight of polished rice flour, and the mixture was melted and mixed uniformly. The glutinous polished rice flour mixed with the oil and lecithin was put into a twin-screw extruder made by Clos Loire (France), and the barrel temperature was raised to 160°C.
The product was extruded through a circular hole at a pressure of 40 to 50 kg/cm ² at a rotational speed of 750 rpm while adjusting the temperature to 180° C., and the cut product had a c/a value of 0.80. On the other hand, using the same twin-screw extruder and under the same barrel temperature, rotation speed, die hole, cutting speed, etc., 6 parts by weight of hardened corn oil with a melting point of 35°C was added to 100 parts by weight of polished rice flour. The c/a value of the cut and expanded product subjected to esculent cutting treatment without adding lecithin is 0.31, and by adding 0.3 parts by weight of the lecithin, the c/a value becomes 0.80, and the cut molded product becomes almost cylindrical. A rice snack with a good texture and a rice cracker-like structure was obtained. Example 2 6 parts by weight of hydrogenated corn oil and 0.5 parts by weight of lecithin were added to 100 parts by weight of polished rice flour, dissolved and mixed uniformly, and the polished rice flour mixed with the oil and lecithin was prepared as described in Example 1. The shoes are processed by the method,
The c/a value of the cut and molded product was 1.11, and the product was completely cylindrical, and a rice snack with good texture and a rice cracker-like structure was obtained. Example 3 Add and dissolve 6 parts by weight of hydrogenated palm oil and 1.0 part by weight of citric acid monoglyceride to 100 parts by weight of glutinous polished rice flour, and homogeneously mix the glutinous polished rice flour mixed with oil, fat, and emulsifier in a twin-screw extractor manufactured by Clos Loire. The barrel temperature is adjusted to 165-180℃, and the pressure is 60-60℃ through the circular hole at a rotation speed of 150rpm.
A product extruded at 70 kg/cm ² and cut in the same manner as in Example 1 had a c/a value of 1.01, and a completely cylindrical product with a rice cracker-like structure was obtained. Example 4 4 parts by weight of hydrogenated cottonseed oil, 0.5 parts by weight of succinic acid monoglyceride, and 0.3 parts by weight of lecithin were added to 100 parts by weight of polished rice flour, dissolved, and uniformly mixed with emulsifier-added oil to produce polished rice flour. Example 1
A rice grain snack having a rice cracker-like structure with a c/a value of 1.0 in the cut product was obtained by cutting and extrusion cutting under the same conditions as above. Example 5 A raw material flour for rice crackers mainly composed of glutinous rice, which is a mixture of 70 parts by weight of glutinous polished rice flour, 20 parts by weight of glutinous brown rice flour, and 10 parts by weight of waxy starch powder, 4 parts by weight of hydrogenated palm oil and 0.5 parts by weight of lecithin. Oil and fat obtained by uniformly dispersing and mixing dissolved lecithin-added hydrogenated palm oil and lecithin-added rice cracker raw material powder were subjected to a cutting treatment and cut into shapes under the same conditions as in Example 1. The obtained cut, molded and expanded product had a good rice cracker-like structure with a c/a value of 0.98. [Effects] As explained above, since the production method of the present invention uses a raw material of rice crackers mainly made of glutinous rice with oils and fats and an emulsifier added, it is easy to perform the packing process using a twin-screw extruder. In addition, by this treatment, it is possible to easily provide rice snacks with excellent flavor and having a dense structure similar to that of rice crackers. Furthermore, the present invention has the advantage that it is possible to obtain rice snacks through an extremely simple snack manufacturing process without requiring the conventional complicated manufacturing process of rice crackers such as rice crackers, thereby reducing manufacturing costs, equipment, etc. There is.

[Brief explanation of drawings]

Figure 1 is a graph showing the relationship between the amount of oil and fat added to the raw flour and the specific gravity of the puffed dough that has been subjected to the shoeking process.
FIGS. 2 to 4 are front views of the cut molded product of the expanded dough.

Claims (1)

[Scope of Claims] 1. After uniformly mixing 100 parts by weight of raw material flour for rice crackers mainly made of glutinous rice, 2 to 10 parts by weight of oil and fat, 0.2 to 1.5 parts by weight of an emulsifier, and other additives as necessary, A method for producing rice snacks characterized by feeding the rice grains into a molded extruder and subjecting them to a crunching process. 2. The manufacturing method according to claim 1, wherein the emulsifier is one or a mixture of two or more selected from lecithin, citric acid monoglyceride, succinic acid monoglyceride, monoglyceride, sugar esters, and hexaglycerin monofatty acid ester. 3. The manufacturing method according to claim 1, wherein 0.5 to 1.0 parts by weight of an emulsifier is added to 100 parts by weight of rice cracker raw material flour mainly composed of glutinous rice. 4. The manufacturing method according to claim 1, wherein 4 to 6 parts by weight of fats and oils are added to 100 parts by weight of rice cracker raw material flour mainly composed of glutinous rice. 5. The manufacturing method according to claim 1, wherein the packing treatment is carried out under conditions of a pressure of 30 to 200 Kg/cm ² and a product temperature of 150 to 200°C.