Method for manufacturing rice cracker

Abstract

To provide a method for manufacturing a rice cracker by which it is possible to accelerate hardening of a mochi dough in a refrigeration step.SOLUTION: A method for manufacturing a rice cracker includes refrigerating a mochi dough to which dextrin having a DE value of 15-25 is added. An amount of addition of the dextrin having the DE value of 15-25 with respect to the mochi dough is not particularly limited. However, from the viewpoint that the effect of the present invention is sufficiently developed, and from the viewpoint of cost effectiveness, for example, it is possible to adjust so that the amount of addition of the dextrin having the DE value of 15-25 with respect to 100 pts.mass of a raw material rice or raw material powder is 0.5-15 pts.mass, preferably 1-12 pts.mass, and more preferably 2-10 pts.mass.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing rice snacks. [Background technology]

[0002] Rice crackers, rice crackers, rice crackers, and other rice snacks are produced by preparing rice cake dough using glutinous rice, non-glutinous rice, or flour of these as the main ingredient, molding the dough into a predetermined shape, and then baking or frying it.

[0003] More specifically, for example, glutinous rice snacks such as rice crackers and okaki (rice crackers) use glutinous rice as the main ingredient, which is soaked in water, drained, steamed in a steamer, and pounded into mochi using a mochi pounding machine. This mochi dough is kneaded in a kneading machine, molded into rods or placed in boxes, rapidly cooled to 2-5°C, and refrigerated for 2-3 days to harden. The hardened mochi dough is then cut into various shapes using a cutting machine, dried in the sun or in a ventilated dryer to a moisture content of around 20%, baked at 200-260°C, and finished by applying seasonings such as oil and soy sauce, and further dried if necessary to produce the final product.

[0004] In rice crackers produced using the methods described above, the refrigeration and hardening process of the mochi dough requires a great deal of time, space, and energy costs, so there is a strong demand for technology that can accelerate the hardening of the mochi dough and shorten the time required for hardening.

[0005] Patent Document 1 proposes a method of promoting the hardening of mochi dough by incorporating waxy cornstarch or the like into rice cracker dough. Patent Document 2 proposes a method of promoting the hardening of mochi dough by incorporating pregelatinized high-amylose cornstarch with an amylose content of 50% or more into the dough. Furthermore, Patent Document 3 demonstrates that the hardening of mochi dough is promoted by using a mochi dough improver containing erythritol or glycerol as an active ingredient. Patent Document 4 also demonstrates that the hardening of mochi dough during refrigeration is promoted by using a mochi dough hardening accelerator containing cellulose nanofibers. Patent Document 5 discloses a method of promoting the hardening of mochi dough by using a hardening accelerator for starch gelatinized dough, the active ingredient of which is a branched α-glucan mixture containing glucose as a constituent sugar, a branched structure with a glucose polymerization degree of 1 or higher linked via bonds other than α-1,4 bonds to non-reducing terminal glucose residues of linear glucans with a glucose polymerization degree of 3 or higher linked via α-1,4 bonds, and which produces isomaltose upon isomaltodextranase digestion.

[0006] However, the above-mentioned conventional techniques are not necessarily satisfactory in that they have a negative effect on the texture and flavor of rice crackers and are not effective in promoting the hardening of the rice cake dough, and a new method that can replace them is needed. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 52-102465 [Patent Document 2] Japanese Patent Application Publication No. 9-28297 [Patent Document 3] Japanese Patent Application Publication No. 5-103619 [Patent Document 4] Japanese Patent Application Publication No. 2020-5530 [Patent Document 5] Japanese Patent Application Laid-Open No. 2016-26477 Summary of the Invention [Problem to be solved by the invention]

[0008] The present invention aims to provide a method for producing rice confectionery that can promote hardening of rice cake dough during the refrigeration process in the production of rice confectionery. [Means for solving the problem]

[0009] As a result of extensive research into the above-mentioned problems, the inventors discovered that adding dextrin with a specific DE value to mochi dough promotes the hardening of the dough during the refrigeration process, and based on this finding, they developed the present invention.

[0010] That is, the present invention comprises a method for producing rice snacks, which comprises a step of refrigerating rice cake dough to which dextrin having a DE value of 15 to 25 has been added. [Effects of the Invention]

[0011] According to the method for producing rice snacks of the present invention, the hardening of the rice cake dough can be promoted during the refrigeration process. DETAILED DESCRIPTION OF THE INVENTION

[0012] In the present invention, dextrins with a DE value of 15 to 25 are used. The DE value (Dextrose Equivalent) is an index value indicating the degree of hydrolysis of starch, and is expressed as a percentage of the solid content, assuming that the reducing sugar in a sample is glucose. A DE value closer to 100 indicates properties more similar to glucose, while a DE value closer to 0 indicates properties more similar to starch. The DE value of a dextrin can be determined by referring to the value published by the manufacturer, but if such a value is unknown, it should be measured by the Willstätter-Schudel method.

[0013] Here, the dextrin used in the present invention does not include branched dextrins having many branched structures mainly consisting of α-1,6 bonds, and reduced dextrins obtained by reducing (adding hydrogen) the carbonyl groups of dextrins.

[0014] Examples of commercially available dextrins having a DE value of 15 to 25 that can be used in the present invention include Sandec #150 (trade name; DE value 15 to 18; manufactured by Sanwa Starch Co., Ltd.), Sandec #180 (trade name; DE value 18 to 21; manufactured by Sanwa Starch Co., Ltd.), Amylosoln (trade name; DE value 15; manufactured by Showa Sangyo Co., Ltd.), Glister P (trade name; DE value 15; manufactured by Matsutani Chemical Industry Co., Ltd.), TK-16 (trade name; DE value 18; manufactured by Matsutani Chemical Industry Co., Ltd.), Pinedex #4 (trade name; DE value 19; manufactured by Matsutani Chemical Industry Co., Ltd.), and Pinedex #3 (trade name; DE value 25; manufactured by Matsutani Chemical Industry Co., Ltd.). These can be used in the present invention.

[0015] The method for producing rice snacks of the present invention includes a step of refrigerating rice cake dough to which dextrin having a DE value of 15 to 25 has been added. Rice snacks include, for example, glutinous rice snacks made primarily from glutinous rice, such as arare (rice crackers), okaki (rice crackers), and fried rice cakes, as well as non-glutinous rice snacks made primarily from non-glutinous rice, such as rice crackers and rice crackers. Of these rice snacks, glutinous rice snacks typically include a step of refrigerating and hardening the rice cake dough, and are therefore preferred as subjects for the production method of the present invention, which can promote hardening of the rice cake dough during the refrigeration step.

[0016] Here, mochi dough refers to (1) glutinous rice or non-glutinous rice itself (hereinafter referred to as "raw rice"), (2) rice flour milled from raw rice (for example, mochi flour milled from glutinous rice), starch isolated from raw rice or from sources other than raw rice, or a mixture of these (hereinafter referred to as "raw flour"), which is gelatinized by adding water and heating, and then solidified or gelled by kneading or other methods.

[0017] There are no particular limitations on the method for preparing the rice cake dough used in the rice snack manufacturing method of the present invention, but it can be prepared, for example, by subjecting raw material rice soaked in water or raw material flour mixed with water to a heating step (steaming step), followed by a pounding or kneading step (rice cake pounding step).

[0018] There are no particular limitations on the method for adding dextrin with a DE value of 15 to 25 to the mochi dough. However, from the viewpoint of dispersing the dextrin evenly throughout the mochi dough, it is preferable to add the dextrin to the raw material rice or raw material flour and mix it before the steaming step, or to add the dextrin after the steaming step and before the mochi pounding step.

[0019] There are no particular restrictions on the amount of dextrin with a DE value of 15 to 25 added to the rice cake dough; however, from the standpoint of fully exerting the effects of the present invention and from the standpoint of cost-effectiveness, the amount of dextrin with a DE value of 15 to 25 added can be adjusted so that it is 0.5 to 15 parts by mass, preferably 1 to 12 parts by mass, and more preferably 2 to 10 parts by mass per 100 parts by mass of raw material rice or raw material flour.

[0020] The rice cake dough may contain any component other than dextrin with a DE value of 15 to 25, provided that the effects of the present invention are not impaired. Examples of such components include fats and oils, proteins, sugars, polysaccharides such as dextrin with a DE value of less than 15 or more than 25 (excluding inulin and powdered cellulose, which will be described later), sugar alcohols (excluding erythritol, which will be described later), modified starch, inorganic salts, thickeners, anti-caking agents, antioxidants, excipients, preservatives, seasonings, acidulants, sweeteners, coloring agents, flavorings, other food additives, and the like.

[0021] In addition to the above-mentioned optional ingredients, ingredients that have the effect of promoting hardening of the rice cake dough can be used to further enhance the effects of the present invention. Particularly preferred examples of such ingredients include inulin, powdered cellulose, and erythritol.

[0022] In the process of refrigerating the mochi dough to which dextrin with a DE value of 15 to 25 has been added (hereinafter referred to as the "hardening process"), the mochi dough can be placed in a mold and refrigerated until it reaches the hardness required for shaping, such as cutting. The refrigeration temperature may be, for example, 0°C to 10°C, and preferably 1°C to 5°C. The refrigeration time may be, for example, 1 hour or more, 5 hours or more, 10 hours or more, or 15 hours or more, or 10 days or less, 5 days or less, 3 days or less, 30 hours or less, or 20 hours or less, or a combination thereof.

[0023] After the hardening step, there is no particular limitation on the method for producing rice snacks using the hardened rice cake dough, and they can be produced by any known method. For example, rice snacks can be produced by sequentially carrying out a step of shaping the hardened rice cake dough by cutting or the like (shaping step), a step of drying the cut rice cake dough (drying step), and a step of baking or frying and heating the rice cake dough (heating step).

[0024] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. [Example]

[0025] [Production and evaluation of fried rice cakes] (1) Raw materials 1) Mochiko (product name: Mochiko S; manufactured by Narisha) 2) Dextrin 1 (trade name: Sandec #150; DE value 15-18; manufactured by Sanwa Starch Co., Ltd.) 3) Dextrin 2 (trade name: Amylosoln; DE value 15; manufactured by Showa Sangyo Co., Ltd.) 4) Dextrin 3 (trade name: Glister P; DE value 15; manufactured by Matsutani Chemical Industry Co., Ltd.) 5) Dextrin 4 (trade name: TK-16; DE value 18; manufactured by Matsutani Chemical Industry Co., Ltd.) 6) Dextrin 5 (trade name: Pine Index #4; DE value 19; manufactured by Matsutani Chemical Industry Co., Ltd.) 7) Dextrin 6 (trade name: Sandec #180; DE value 18-21; manufactured by Sanwa Starch Co., Ltd.) 8) Dextrin 7 (trade name: Pine Index #3; DE value 25; manufactured by Matsutani Chemical Industry Co., Ltd.) 9) Dextrin 8 (trade name: Sandec #30; DE value 2-5; manufactured by Sanwa Starch Co., Ltd.) 10) Dextrin 9 (trade name: Pine Index #2; DE value 11; manufactured by Matsutani Chemical Industry Co., Ltd.) 11) Dextrin 10 (product name: SPD; DE value 30; manufactured by Showa Sangyo Co., Ltd.) 12) Dextrin 11 (trade name: Pine Index #6; DE value 40; manufactured by Matsutani Chemical Industry Co., Ltd.) 13) Branched dextrin 1 (trade name: HBD-20; DE value 20; manufactured by Matsutani Chemical Industry Co., Ltd.) 14) Branched dextrin 2 (trade name: Pine Oligo 20; DE value 22; manufactured by Matsutani Chemical Industry Co., Ltd.) 15) Reduced dextrin (trade name: H-PDX; DE value before reduction: 18; manufactured by Matsutani Chemical Industry Co., Ltd.)

[0026] (2) Mochi dough composition The formulations of Mochi Dough 1 to 20 prepared using the above ingredients are shown in Tables 1 and 2. Of these, Mochi Dough 1 to 12 in Table 1 are examples according to the present invention, Mochi Dough 13 to 19 in Table 2 are comparative examples, and Mochi Dough 20 in Table 2 is a control that does not use any ingredients other than rice flour and water.

[0027] [Table 1]

[0028] [Table 2]

[0029] (3) Preparation of mochi dough According to the formulations in Tables 1 and 2, the ingredients other than water were thoroughly mixed in a plastic bag, and room temperature water was added and mixed by hand until uniform. This was wrapped in cooking paper and steamed for 25 minutes in a tabletop mochi pounding machine (model: PFC-M116; manufactured by Toshiba Corporation). The steamed dough was removed and kneaded for 13 minutes in the same tabletop mochi pounding machine equipped with a mochi dough stirring blade, yielding mochi doughs 1 to 20. Note that since mochi dough 20 contains only one type of ingredient other than water, the step of mixing the ingredients using a plastic bag was omitted in the preparation of mochi dough 20.

[0030] (4) Evaluation of the hardness of the mochi dough after refrigeration The mochi dough samples obtained in (3) were poured into plastic containers measuring 21 cm long x 6 cm wide x 4.5 cm high, wrapped in food wrap, and stored in a refrigerator at 5°C for 2 days. A post-refrigeration hardness evaluation test was conducted using these samples. A texture analyzer (model: TA.XT plus; manufactured by Stable Micro Systems) was used to measure the maximum stress (g) when the bubble-free portion of each dough was crushed to a depth of 5.0 mm under specified conditions (cylindrical probe: P / 4; penetration speed: 3 mm / sec). This test was performed on five locations of each dough, and the average of the measured values ​​was calculated. The average maximum stress of mochi dough 20 was set to 100, and the relative values ​​for mochi doughs 1 to 19 were calculated and symbolized according to the following scale. The results are shown in Table 3. 〔standard〕 ◎: Excellent, relative value of average maximum stress is 140 or more ○: Good Relative value of average maximum stress is 110 or more and less than 140 ×: Poor, relative value of average maximum stress less than 110

[0031] (5) Evaluation of the cutting ability of mochi dough after refrigeration After the test in (4), each piece of mochi dough was cut with a knife and an evaluation test for cuttability was conducted. In the test, those that were not sticky and could be cut easily were rated as extremely good (◎), those that were sticky but could be cut were rated as good (◯), and those that were not hard enough to be cut were rated as poor (×). The results are shown in Table 3.

[0032] [Table 3]

[0033] As is clear from the results in Table 3, mochi doughs 1 to 12 obtained by the manufacturing method of the example of the present invention showed sufficiently accelerated hardening after refrigeration and good cuttability compared to control mochi dough 20. In contrast, mochi doughs 13 to 19 obtained by the manufacturing method of the comparative example showed a degree of hardening after refrigeration that was equal to or worse than control mochi dough 20, and could not be said to have good cuttability.

[0034] (6) Making fried rice cakes Mochi dough 1-20, which had been refrigerated and hardened for three days, was cut into 4 cm widths and sliced ​​into approximately 2.0 mm thick pieces using a slicer (product name: Mochi Sura; manufactured by Akebono Sangyo Co., Ltd.). The edges were then cut off and the pieces were shaped into squares with sides of 4.0 cm. These were placed on a wire rack and dried in a forced air dryer at 60°C until the moisture content of the dough reached approximately 7.0%. The dried mochi dough was fried in rapeseed oil at approximately 250°C for 50 seconds on each side, and then allowed to cool on the wire rack, yielding fried mochi 1-20. All of these fried mochi were excellent in terms of texture, such as hardness and melt-in-the-mouth consistency.

Claims

[Claim 1] The method for producing rice crackers includes a step of refrigerating rice cake dough to which dextrin having a DE value of 15 to 25 has been added.

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