JPH0829050B2 - Method for producing non-deliquescent rice snack food - Google Patents
Method for producing non-deliquescent rice snack foodInfo
- Publication number
- JPH0829050B2 JPH0829050B2 JP63234707A JP23470788A JPH0829050B2 JP H0829050 B2 JPH0829050 B2 JP H0829050B2 JP 63234707 A JP63234707 A JP 63234707A JP 23470788 A JP23470788 A JP 23470788A JP H0829050 B2 JPH0829050 B2 JP H0829050B2
- Authority
- JP
- Japan
- Prior art keywords
- deliquescent
- dietary fiber
- natural dietary
- rice
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013305 food Nutrition 0.000 title claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 9
- 235000009566 rice Nutrition 0.000 title claims description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000011888 snacks Nutrition 0.000 title 1
- 235000013325 dietary fiber Nutrition 0.000 claims description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims description 15
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 241000209094 Oryza Species 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000011511 Diospyros Nutrition 0.000 description 8
- 244000236655 Diospyros kaki Species 0.000 description 8
- 235000019685 rice crackers Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 244000305267 Quercus macrolepis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Confectionery (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は非潮解性米菓食品の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial application] The present invention relates to a method for producing a non-deliquescent rice confectionery food.
一般に、米菓、飴等の潮解性食品は、包装体の開封後
に於ては吸湿によるべたつきが生じ、手指を汚損せしめ
ることはもとより、食感、食味の低下が避けられないも
のであつた。In general, deliquescent foods such as rice crackers and candy are sticky due to moisture absorption after opening the package, which not only stains fingers but also deteriorates texture and taste.
而して、従来は当該べたつきの防止を目的としてデキ
ストリン等の塗布が行なわれていた。Thus, conventionally, dextrin or the like has been applied for the purpose of preventing the stickiness.
然しながら、従来のデキストリン塗布法によるとき
は、デキストリン自体の潮解性の故に実効が挙がらず、
べたつきの発生はこれを余儀なくせられていたのが実状
であり、特に夏期等の高温・高湿期に於ける不都合さは
吾人の等しく痛感するところであつた。However, when the conventional dextrin coating method is used, it is not effective due to the deliquescent property of the dextrin itself,
The occurrence of stickiness was inevitably caused by this, and the inconvenience, especially in the high temperature and high humidity seasons such as the summer, was the point that we were even keenly aware of.
そこで、本発明者は斯かる実状に鑑み、より効果的に
潮解性食品のべたつきを防止すべく種々研究を重ねた結
果、水不溶性天然食物繊維を用いれば、極めて優れた難
溶化効果が得られることを見い出し、本発明を完成した
ものである。Therefore, in view of such circumstances, the present inventor has conducted various studies to more effectively prevent stickiness of deliquescent foods, and as a result of using water-insoluble natural dietary fiber, an extremely excellent insolubilizing effect can be obtained. The present invention has been discovered and the present invention has been completed.
すなわち、本発明は醤油を含む調味液及び味付生地重
量に対し、0.2〜2.0重量％の水不溶性天然食物繊維を米
菓表面に付着せしめることを特徴とする非潮解性米菓食
品の製造方法である。That is, the present invention is a method for producing a non-deliquescent rice confectionery food characterized in that 0.2 to 2.0% by weight of water-insoluble natural dietary fiber is adhered to the surface of the rice confectionery, based on the weight of seasoning liquid and seasoning dough containing soy sauce. Is.
本発明に用いられる天然食物繊維は水不溶性のもので
あり、例えば木材、穀物外皮等から得られたものが挙げ
られる。The natural dietary fiber used in the present invention is water-insoluble, and examples thereof include those obtained from wood, grain hulls and the like.
この天然食物繊維の具体的付着方法はその如何を問わ
ないが、例えば米菓の場合には、天然食物繊維を添加混
合せしめた調味液に米菓生地を浸漬する方法、あるいは
該調味液を米菓に塗布する方法、あるいはまた通常の調
味液を付着せしめた米菓（味付生地）に天然食物繊維を
ふりかける方法等が挙げられる。This natural dietary fiber may be adhered by any specific method. For example, in the case of rice crackers, a method of immersing the rice cracker dough in a seasoning solution in which natural dietary fibers are added and mixed, or the seasoning solution is used as rice. Examples thereof include a method of applying to confectionery, or a method of sprinkling natural dietary fiber on rice confectionery (seasoning dough) to which a normal seasoning liquid is attached.
また、水不溶性天然食物繊維の付着量は、食品の種類
によつても異なるが、米菓の製造に於て、味付生地に該
天然食物繊維をふりかけ付着せしめる場合には、味付生
地100gに対し、0.2〜2.0重量％、好ましくは0.5〜1.0重
量％の天然食物繊維を付着せしめるのが特に良い結果を
与え、また調味液中に天然食物繊維を添加混合して用い
る場合には、生地重量に対し、該天然食物繊維入り調味
液を10〜20重量％付着せしめるのが特に良い結果を与え
る。因に、付着量がこれより少ないと目的とする顕著な
難溶化効果が得られず、またこれより多いと食感・食味
の方に悪影響を生ぜしめると共に、均一付着が困難とな
る。Further, the amount of water-insoluble natural dietary fiber attached varies depending on the type of food, but in the production of rice crackers, if the natural dietary fiber is sprinkled and attached to the seasoned dough, 100 g of seasoned dough is added. On the other hand, 0.2 to 2.0% by weight, preferably 0.5 to 1.0% by weight of natural dietary fiber is attached to give particularly good results, and when the natural dietary fiber is added and mixed in the seasoning liquid, the Particularly good results are obtained by adhering the seasoning liquid containing the natural dietary fiber to the weight of 10 to 20% by weight. Incidentally, if the amount of adhesion is less than this, the desired remarkable insolubilizing effect cannot be obtained, and if it is more than this, the texture and taste are adversely affected and uniform adhesion becomes difficult.
水不溶性天然食物繊維が不着せられた潮解性米菓食品
は、表面に於ける当該天然食物繊維の存在の故に、食品
自体の有する吸湿性が阻害され、極めて優れた難溶化効
果を奏する。The deliquescent rice confectionery food to which the water-insoluble natural dietary fiber is not adhered has an extremely excellent insolubilizing effect because the hygroscopicity of the food itself is inhibited due to the presence of the natural dietary fiber on the surface.
従つて、本発明によれば、べたつきの極めて少ない米
菓食品の提供が可能となるものである。Therefore, according to the present invention, it is possible to provide a rice cracker food product having extremely little stickiness.
以下実施例を挙げて本発明を更に説明する。 The present invention will be further described with reference to examples.
実施例１ 醤油1.8l、砂糖400g、化学調味料60g、澱粉40gから成
る調味料に柿の種素焼き生地をどぶづけ後、調味液つき
率が同一となるように振り切りを行ない、10kgの味付生
地を得た。次いで、この味付生地1kgを、水不溶性天然
食物繊維（樫の木等の木材セルロース製）100gを投入し
た回転式艶出器（谷沢菓機工業株式会社製）にてドラ掛
けした後、95℃にて35分間熱風乾燥し、表面に水不溶性
天然食物繊維を味付生地100gに対し、1.0重量％付着せ
しめた柿の種を得た。このものはべたつきがみられなか
つた。Example 1 A soy sauce 1.8 liter, sugar 400 g, chemical seasoning 60 g, starch 40 g was sprinkled on a seasoning consisting of persimmon seeds and then shaken so that the rate of seasoning liquid was the same, and seasoned with 10 kg of seasoning. Got the dough. Next, 1 kg of this seasoned dough was draped with a rotary polisher (manufactured by Tanizawa Kaki Kogyo Co., Ltd.) into which 100 g of water-insoluble natural dietary fiber (made of wood cellulose such as oak tree) was placed, and then 95 ° C. At 35 minutes, it was dried with hot air to obtain a persimmon seed having 1.0% by weight of water-insoluble natural dietary fiber adhered to 100 g of seasoned dough on the surface. This product had no stickiness.
試験例 実施例１で得た柿の種（試験品３）及び水不溶性天然
食物繊維の付着量を下表に記載の付着量に代えた以外は
実施例１と同様にして得た柿の種（試験品１、２、４）
並びに水不溶性天然食物繊維を用いなかつた以外は実施
例１と同様にして得た柿の種（比較品）につき、それぞ
れ下記試験法により各５回べたつき度数を求めた結果は
下表の通りであつた。Test Example Persimmon seed obtained in the same manner as in Example 1 except that the adhesion amount of the persimmon seed (Test Product 3) obtained in Example 1 and the water-insoluble natural dietary fiber were changed to the adhesion amounts shown in the following table. (Test products 1, 2, 4)
Also, with respect to persimmon seeds (comparative products) obtained in the same manner as in Example 1 except that water-insoluble natural dietary fiber was not used, the stickiness frequencies of the persimmon seeds were determined 5 times by the following test methods, respectively, and the results are shown in the table below. Atsuta
◎試験法 各柿の種をアルミニウム箔でおおつたトレー上に重な
らないように並べて置き、30℃、100％RHとした恒温恒
湿器（株式会社田葉井製薬所製）にセツトし、10分間吸
湿させた後トレーを取り出し反転させ、10秒間維持せし
めたとき、得られた落下個数及び全体個数から次式にて
べたつき度数を求めた。◎ Test method Each persimmon seed is placed side by side on a tray covered with aluminum foil so as not to overlap, and set in a thermo-hygrostat (manufactured by Tabai Pharmaceutical Co., Ltd.) at 30 ° C, 100% RH, 10 After absorbing the moisture for a minute, the tray was taken out, inverted, and maintained for 10 seconds, and the stickiness degree was determined from the obtained number of drops and the total number by the following formula.
実施例２ 醤油1.8l、砂糖800g、調味料300g、澱粉40gから成る
調味液に対し、水不溶性天然食物繊維（実施例１と同
一）160gを添加したものに、せんべい生地を浸漬せしめ
て取り出し、振り切り操作の後熱風乾燥せしめたとこ
ろ、実施例１で得た柿の種と同様べたつきのないせんべ
いが得られた。 Example 2 Soy sauce 1.8 liters, sugar 800 g, seasoning 300 g, starch 40 g to a seasoning liquid added with water-insoluble natural dietary fiber (the same as in Example 1) 160 g was dipped in rice cracker dough and taken out, When the product was dried with hot air after the shaking off operation, a sticky rice cracker having no stickiness was obtained as with the persimmon seed obtained in Example 1.
Claims (1)
0.2〜2.0重量％の水不溶性天然食物繊維を米菓表面に付
着せしめることを特徴とする非潮解性米菓食品の製造方
法。1. The weight of seasoning liquid containing soy sauce and seasoned dough
A method for producing a non-deliquescent rice confectionery food, which comprises adhering 0.2 to 2.0% by weight of water-insoluble natural dietary fiber to the surface of the rice confectionery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63234707A JPH0829050B2 (en) | 1988-09-21 | 1988-09-21 | Method for producing non-deliquescent rice snack food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63234707A JPH0829050B2 (en) | 1988-09-21 | 1988-09-21 | Method for producing non-deliquescent rice snack food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0286730A JPH0286730A (en) | 1990-03-27 |
| JPH0829050B2 true JPH0829050B2 (en) | 1996-03-27 |
Family
ID=16975127
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63234707A Expired - Fee Related JPH0829050B2 (en) | 1988-09-21 | 1988-09-21 | Method for producing non-deliquescent rice snack food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0829050B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533101A (en) * | 2015-12-19 | 2016-05-04 | 莫泽庸 | Rice cracker and production method of rice cracker |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5750847A (en) * | 1980-09-02 | 1982-03-25 | Life Savers Inc | Sugarless coating method of food |
| JPH0617317B2 (en) * | 1985-04-12 | 1994-03-09 | フロイント産業株式会社 | Free-flowing powder composition |
-
1988
- 1988-09-21 JP JP63234707A patent/JPH0829050B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533101A (en) * | 2015-12-19 | 2016-05-04 | 莫泽庸 | Rice cracker and production method of rice cracker |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0286730A (en) | 1990-03-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |