JP2019058111A - Production method of seasoned rice confectionery - Google Patents

Abstract

An object of the present invention is to provide a method for producing seasoned rice confectionery that can enjoy a variety of tastes, has a long shelf life, and can respond to the health orientation of consumers. The present invention provides a spraying process in which a rice flour suspension is sprayed on rice confectionery baked without using fats and oils, and a powdery or granular solid seasoning is attached to the rice confectionery after spraying the rice flour suspension. It is related with the method of manufacturing the seasoned rice confectionery which does not contain fats and oils including the seasoning process. According to the present invention, seasoned rice confections can be produced without using molasses, fats and oils, and other binders, and various flavors can be enjoyed without being restricted by the type of taste. In addition, a long expiration date of 6 months or more can be set. [Selection] Figure 1

Description

  The present invention relates to a method of producing seasoned rice confectionery.

  Rice confectionery represented by rice crackers and oysters is mainly produced by cooking rice or rice starch into a batter, forming it into a desired shape and then drying it and baking it or frying it in oil. However, in many cases, various seasonings are made according to consumer preferences.

  The method of seasoning rice confectionery in the above manufacturing method is a method of kneading taste components at the time of preparation of a persimmon dough, a method of impregnating a liquid seasoning into rice confectionery, and adhering powdery or granular solid seasoning to rice confectionery It is divided roughly into the method of making it. Among them, the method of adhering powdery or granular solid seasoning to rice cake is not necessary to prepare different persimmon dough for each taste so as to season in the final step, and as long as the size is such that adhesion can be made. Arbitrary solid seasonings can be used, and there are advantages such as a wide variety of seasoning.

  In the method of adhering powdery or granular solid seasoning to rice cake, a binder is used for adhesion, and molasses and fats and oils can be mentioned as a typical binder. However, molasses has the problem that the flavorings that can be used are substantially limited to those that are compatible with sweetness, as the molasses itself exhibits sweetness. Moreover, fats and oils have the problem that a flavor is easy to deteriorate by oxidation so-called oil burning during storage, and the problem of the short shelf life due to this flavor deterioration.

  In addition, molasses and oils and fats are substances different from rice, which is a raw material of rice confectionery, and therefore, labeling of raw materials under the Food Labeling Act is required. In particular, the use of a binder, which requires labeling of raw materials as an additive, is not suitable for the health-consciousness of consumers seeking natural food, and is not preferable in rice confectionery which is a palatable food.

  Furthermore, in the case of using modified starch, reduced starch hydrolyzate, hydroxypropyl methylcellulose, hydroxypropyl cellulose, methylcellulose and the like as a binder (for example, Patent Document 1), not only can the raw material labeling duty based on the food labeling method not be omitted. , May increase the production cost of rice confectionery.

JP 2012-110252 A

  An object of the present invention is to provide a method for producing seasoned rice confectionery which can enjoy various tastes, has a long shelf life, and can meet the health-consciousness of consumers.

  The present inventors have found that rice flour suspension is preferable as a binder in the production of seasoned rice confectionery, and completed the following inventions.

(1) Including a spraying step of spraying rice flour suspension to baked rice cake without using fats and oils, and a seasoning step of adhering powdery or granular solid seasoning to rice cake after rice flour suspension spraying , A method for producing seasoned rice cake with no added fat or oil.
(2) The manufacturing method as described in (1) which does not use binders other than rice flour suspension.
(3) The method according to (1) or (2), wherein the rice flour suspension is in a state after reaching the maximum viscosity in the amylogram and before reaching the final viscosity.
(4) The production method according to any one of (1) to (3), in which the rice flour suspension has reached a minimum viscosity in an amylogram.
(5) A step of spraying a rice flour suspension containing glutinous rice as a raw material to glutinous rice, which uses glutinous rice as a raw material, or which uses glutinous rice as a raw material The manufacturing method as described in any one of (1)-(4) which is the process of spraying the rice flour suspension which uses a persimmon rice as a raw material to the rice cake baked without using.
(6) The manufacturing method as described in any one of (1)-(5) whose solid seasoning of a seasoning process is seasoning powder.
(7) A fat-free additive-free seasoned rice cake having a rice flour binder layer having an average thickness of 0.5 μm to 100 μm and a powdery or granular solid seasoning attached to the surface of the rice flour binder layer.

  According to the present invention, by using a rice flour suspension as a binder, seasoned rice confection can be produced without using molasses, fats and oils and other binders. The flavored rice confectionery according to the present invention can enjoy various tastes without being restricted by the type of taste. Moreover, since fats and oils are not used as a binder, there is no concern of oil burning, and a long shelf life of six months or more can be set. Furthermore, rice flour is treated as a processing aid because it is the same as rice, which is a raw material of rice confectionery, and the display of the raw material based on the Food Labeling Act becomes unnecessary.

It is an amylogram of rice flour used in this invention, and commercially available rice flour and rice starch. It is a microscope observation photograph (upper stage) of the pickling before rice flour suspension spraying, after spraying, after seasoning powder adhesion, and after glutinous sugar adhesion, and a whole photograph (lower stage). It is the photograph which photographed the oyster after rice flour suspension spraying from the horizontal direction. In the figure, the photograph on the right is a partial enlargement of the photograph on the left. It is the photograph which photographed the oyster to which xalame sugar was made to adhere from the horizontal direction. In the figure, the photograph on the right is a partial enlargement of the photograph on the left. It is an electron-microscope observation picture of the surface of a brass sample stand which sprayed rice flour suspension.

  According to a first aspect of the present invention, there is provided a spraying step of spraying rice flour suspension onto baked rice cake without using fats and oils, and powdery or granular solid seasoning for rice cake after rice flour suspension spraying. The present invention relates to a method for producing oil-free additive-added seasoned rice confectionery including a seasoning step to be attached.

  Examples of rice confectionery in the present invention include rice crackers, rice crackers, aramids, oysters, rice crackers, rice snacks and the like, and derived foods thereof and the like. There is no particular limitation on the shape and size of rice confectionery, but those in the shape of so-called oyster are preferred.

  The rice confectionery according to the present invention may be composed mainly of glutinous rice or glutinous rice or rice starch, and may contain wheat, buckwheat, corn or other cereal flour as a part of the raw material, and besides beans, beans, sesame, nuts etc. Although it may contain, rice confectionery which does not contain raw materials other than glutinous rice or glutinous rice is preferable. There is no particular limitation on varieties of glutinous rice or glutinous rice as raw materials.

  The first aspect of the present invention includes a spraying step of spraying a rice flour suspension onto baked rice cake without using fats and oils. The rice confectionery used in this process is prepared by kneading the above-mentioned raw materials into a dough, forming it into a desired shape, drying it, and baking it without using fats and oils such as fried oil. Can. The operations of kneading, molding, drying and baking can be carried out under the process conditions of common rice confectionery, and no particular operation or conditions are particularly required in each process.

  The rice flour suspension is an aqueous suspension of edible rice, preferably rice flour prepared by grinding rice flour or glutinous rice. Types of rice flour are derived from glutinous rice such as super powdered flour, super nutritive powder, karan powder, infant grain powder, white ball powder, mulberry powder, fertilized powder, domyoji powder, cold plum powder, scallion powder, fine dust powder, etc. In addition to conventional rice flour such as rice flour, rice flour can be mentioned which directly dry-mills milled rice whose production has been increasing in recent years. In the present invention, it is particularly preferable to use rice flour of a dry grinding system having an average particle diameter of about 40 to 100 μm which does not go through a gelatinization process as a pretreatment for grinding. It is desirable that rice flour does not contain particles of 300 μm or more so that water absorption and gelatinization proceed rapidly when suspended in a medium.

  In addition, the use of a rice flour suspension made of glutinous rice for baked rice confectionery made of glutinous rice makes the rice flour suspension made of moist rice made of glutinous rice made of glutinous rice made of glutinous rice The use of is preferred.

  The suspended amount of rice flour in the rice flour suspension may be 0.01 to 0.50 w / v%, preferably 0.10 to 0.30 w / v%, more preferably 0.15 to 0.25 w / v%. Also, the medium for suspending rice flour may contain a small amount of liquid other than water, for example, ethanol, as long as the suspension of rice flour is not hindered.

  The suspension of rice flour in a medium may be separated into precipitate and supernatant when left to stand, but the rice flour suspension used in the spraying step may be used in the above amount of rice flour as long as it can be sprayed. The suspension may be any of the suspension obtained by suspending and the supernatant obtained after standing. Both of these are referred to herein as rice flour suspensions.

The spray amount of the rice flour suspension may be in the range of 5 to 30 mL, preferably 10 to 20 mL, more preferably 14 to 16 mL per unit surface area (11,700 cm ² ) of 1 kg of rice cake. The area of the rice confectionery mentioned here means the area when assuming that the surface of the baked rice confectionery before the seasoning is a smooth surface. When it is less than the above range, the spray of the suspension on the surface of the baked rice cake becomes uneven and it tends to be easy for the seasoning to peel off from the rice cake. Conversely, when it exceeds, the rice flour is consumed more than necessary There is a tendency that waste is generated, the rice confection is excessively wetted, and the working efficiency and the quality decrease.

  When rice flour is heated in water, the viscosity of the solution rises with the gelatinization of starch contained in rice flour and reaches a peak (maximum viscosity), and then, with the breakdown of starch granules, a constant viscosity (minimum viscosity: breakdown viscosity, It is known that when the heating stops and the temperature of the solution decreases, the starch starts to age and the viscosity of the solution increases again to a constant value (final viscosity). There is. A curve showing such a relationship between time and viscosity is called an amylogram. The rice flour suspension used in the spraying step is preferably in a state after reaching the maximum viscosity in the amylogram but before reaching the final viscosity, and more preferably in the state of reaching the minimum viscosity.

  The rice flour suspension, which is in the state after reaching the maximum viscosity but before reaching the final viscosity, is added to hot water of 90 ° C. or more so as to obtain the above-mentioned suspension amount of rice flour or to water around room temperature. In addition, it can be prepared by heating to 90 ° C. or more and then stopping or cooling the heating. In addition, the rice flour suspension, which has reached the minimum viscosity, is heated to 90 ° C or more by adding the rice flour to hot water of 90 ° C or more so as to obtain the above-mentioned suspension amount or in water at about room temperature. It can cool after that and can be prepared by making the temperature of suspension 30 ~ 50 degreeC.

  The “state after reaching the maximum viscosity and before reaching the final viscosity” when referring to the preferable state of the rice flour suspension used in the spraying step is the gelatinized starch grains contained in the suspension. The state of rice flour suspension in this state is between the lowest viscosity and the highest viscosity. Similarly, “the state in which the minimum viscosity is reached” is a state in which substantial aging is not observed after the gelatinized starch grains contained in the suspension are disintegrated, and the rice flour suspension in this state is The viscosity corresponds to the lowest viscosity. Here, the minimum viscosity does not refer to only one lower limit value in the above general terms, but also includes viscosities in which the spray efficiency does not differ substantially even if the lower limit value is slightly exceeded.

  As shown in the test examples described below, rice flour has a high final viscosity and a large difference between the minimum viscosity and the final viscosity (setback value) as compared with commercially available purified rice starch and the like. The height of this final viscosity gives sufficient adhesion to the adhesion of the solid seasoning, and the magnitude of the setback value improves the workability at the time of spraying, and these properties are superiority of rice flour as a binder It is thought that it contributes to

  The rice flour suspension used in the spraying step is not required to disintegrate all the starch granules contained in the suspension, and so long as the viscosity necessary for the adhesion of the solid seasoning can be secured. May be starch maintaining a granular structure.

  The spraying step follows the operation of spraying rice cake with a conventional binder such as molasses solution and fats and oils, and generally used equipments such as a drum coating device and a spray coating device are generally used in these operations. It can be done according to the operation and conditions. For example, a spraying process is carried out by injecting a suitable amount of baked rice cake into a drum coating apparatus and spraying a rice flour suspension into the drum from a nozzle provided on the device while rotating the drum at an appropriate speed. Can.

  The first aspect of the present invention includes a seasoning step of adhering powdery or granular solid seasoning to rice cake after spraying rice flour suspension.

  Powdered or granular solid seasonings include seasoning powders, herb powders, liquid seasonings such as soy sauce and sauces, powdered flours such as ground flours, powdered sugar, powdered sugar, grain sugar, granular salt, rock salt, flakes, etc. There may be mentioned, but not limited thereto. Particularly preferred solid seasoning is seasoning powder. Further, the size and shape of the powder and grains may be any one that can be used for seasoning of rice confectionery. The adhesion amount of the solid seasoning can be appropriately determined in consideration of the type of seasoning, the concentration of seasoning, and the like.

  The viscosity of the sprayed rice flour suspension rises with the temperature drop of the suspension to reach the final viscosity. The increase in suspension viscosity is advantageous for the adhesion of the solid seasoning to rice cake. Thus, the spraying of the rice flour suspension in the state of having reached the minimum viscosity and the subsequent increase in viscosity improve the working efficiency when spraying the binder and at the same time make the adhesion of the solid seasoning to the rice cake stronger. Make it possible.

  In addition, the starch granules contained in rice flour are different in size from commercially available purified starch and have non-uniform particle sizes, and have large and small particle sizes of 200 μm or more and small particles of less than 10 μm. The non-uniformity of the particle size increases the surface area to which the solid seasoning adheres by giving minute unevenness to the rice flour binder layer formed on the surface of the rice cake after suspension spraying, and thus the solid seasoning to the rice cake Is considered to increase the adhesion amount of

  The seasoning step in the first aspect of the present invention can be carried out following the operation of adhering a powdered or granular solid seasoning to rice cake sprayed with molasses solution, fats and oils and the like. For example, a seasoning process can be performed by throwing a suitable amount of powder seasonings into a drum with respect to the rice cake which sprayed the rice flour suspension in a drum coating apparatus, a spray coating apparatus etc. The rice confection after the seasoning step is preferably further dried to obtain a final product.

  In the production method according to the first aspect of the present invention, it is preferable not to use a binder other than the rice flour suspension. As described above, by refraining from using molasses solution, fats and oils and other binders, it becomes possible to carry out various seasonings on rice cakes, and also restricts the width of seasoning, flavor deterioration, cost increase, food display Raw material labeling etc. based on the law can be avoided. The seasoned rice confectionery obtained without using fats and oils as a binder has no fats and oils added, and the shelf life can be set as long as six months or more.

  Another aspect of the present invention is an oil and fat-free seasoned rice having a rice flour binder layer having an average thickness of 0.5 μm to 100 μm and a powdery or granular solid seasoning attached to the surface of the rice flour binder layer. About confectionery. This seasoned rice cake can be manufactured by the manufacturing method according to the first aspect of the present invention.

  The rice flour binder layer in the above embodiment is a layer formed of rice flour covering the entire surface of the rice cake to the extent that no unevenness is found with the naked eye, and its average thickness is 0.5 μm to 100 μm, preferably 0.5 μm to 50 μm, more preferably 0.5 μm to 20 μm. As described above, since rice flour is composed of various particle sizes, the rice flour binder layer formed by aging these rice flour particles after gelatinization has a mean thickness which is as described above but locally When viewed from the top, the thickness is nonuniform, and it is considered to have minute asperities. Therefore, the surface area of the rice flour binder layer in the above embodiment is larger than that of a relatively uniform starch layer formed by aging starch granules having a uniform particle size, such as commercially available purified starch, The uniformity allows for a further increase in the amount of solid seasoning deposited on the rice cake.

  The invention is further illustrated by the following examples.

Example 1 Production of seasoned oyster using seasoning powder (1) Preparation of rice flour suspension Add 1.0 g (average particle size 74 μm) of rice flour made of glutinous rice ("mochi rice cake") to 500 mL of hot water at 90 ° C Stir for 5 minutes. Then, the rice flour suspension was prepared by leaving it at room temperature and cooling the suspension temperature to 40 ° C.

(2) Preparation of rice confectionery Boiled glutinous rice ("mochi rice cake") is formed into a brow-like shape, dried to a moisture content of 35%, and baked in an oven at 200 ° C. Thus, 5 kg of a patter of roughly 2.5 × 2.5 × 1.0 cm square was prepared.

(3) Spraying and seasoning rice flour suspension
After charging 5 kg of pickles into a drum coating machine and spraying 75 mL of the rice flour suspension prepared in (1) at a rate of 5 ml / sec, part of the picks were sampled. Next, 100 g of corn flavored seasoning powder was charged into a drum and rotated to perform seasoning. The seasoned oysters were transferred from the drum coating machine to a drier and dried until the water content reached 5% to obtain corn flavored oil-free oysters.

Example 2 Preparation of flavored oyster using soy sauce sugar The seasoning powder in (3) of Example 1 was changed to 500 g of soy sauce sugar to produce an oil-free additive-free pickled omelette to which the soy sauce sugar was attached.

Test Example 1 Analysis of viscosity characteristics of rice flour and commercial rice starches Rice flour (glutinous rice flour) and glutinous rice (variety: "Nanaboshi"), which are made from glutinous rice (variety: "mochi-mochi") used in Examples 1 and 2 Rice flour (wet rice flour, average particle size 70 μm), and commercially available glutinous rice hydrolyzate (commercial product A) as a control, commercially available moist rice hydrolyzate (commercial product B), and commercially available rice confectionary wear gelatinization processing Viscosity characteristics were analyzed for five samples of starch (commercial product C). 3.5 g of each sample is suspended in 25 g of water, respectively, and 0 minutes: 25 ° C. → 1 minute: 25 ° C. → 10 minutes: 95 ° C. → 15 minutes: 95 ° C. → 26 minutes: 25 ° C. → 30 minutes: 25 ° C. The rotational viscosity associated with the program was measured using a rapid visco analyzer (Newport Scientific, 3D model).

  The amylogram of each sample is shown in FIG. For glutinous rice flour and glutinous rice flour, the highest viscosity associated with gelatinization, the lowest viscosity based on subsequent starch grain disintegration, the final viscosity peak associated with starch aging are observed, and the fluctuation range of viscosity, particularly the minimum viscosity and the range of final viscosity ( The setback value was large. On the other hand, no clear viscosity change was observed in any of the commercial products A to C, and the viscosity remained extremely low regardless of the temperature change. From the above results, it was confirmed that the viscosity of the rice flour used in the present invention is superior to that of the commercial products A to C for the viscoelasticity for adhering the solid seasoning to rice cake.

Test Example 2 Surface observation of stalks The stalks sprayed with the rice flour suspension in (3) of Example 1 were dried as they were to prepare unscorched stalks. In addition, a rice flour suspension was sprayed on one side of the oyster prepared in (1) of Example 1 and a corn flavored seasoning powder was further adhered to the one side to prepare an oyster.

  The rice flour suspension prepared in (2) of Example 1 was added to two types of newly prepared (made by spraying rice flour suspension after drying, which was applied with seasoning powder on one side) newly prepared as described above. The upper part of Fig. 2 is the photograph taken by enlarging the surface with a stereomicroscope, and the whole photograph of the lower part is Fig. 2 in the lower part of Fig. 2. Show. In the oysters to which the seasoning powder and the glutinous sugar were attached, it was confirmed that the seasoning powder and the glutinous sugar were attached to the surface of the oyster, and in particular that the seasoning powder was uniformly attached to the portion sprayed with the rice flour suspension. The

  Moreover, the enlarged photograph which image | photographed the unseasoned oyster which sprayed and dried the rice flour suspension as it was from the side was shown in FIG. It was confirmed that a glossy rice flour binder layer was formed on the surface of the stalk on which the rice flour suspension was sprayed, and the surface was roughened.

  Furthermore, the enlarged photograph which image | photographed the oyster to which the glutinous sugar was made to adhere from the horizontal direction is shown in FIG. It was confirmed that the glutinous sugar adhered to rice confectionery as partially buried in the rice flour binder layer. In addition, according to image analysis, the thickness of the rice flour binder layer raised around the edge of the sweet potato is about 20 μm, and the thickness of the rice flour binder layer on the surface of the rice cake located away from the sweet potato is about 2 μm on average. It was estimated.

Test Example 3 Surface observation of a brass sample stand sprayed with rice flour suspension The rice flour suspension prepared in (1) of Example 1 was compared with the sprayed amount of rice flour suspension in Example 1 (3) and the surface area of scraped rice. The mixture was sprayed on a brass sample table and dried so as to maintain the ratio of. The photograph which image | photographed the surface of this brass sample stand with the scanning electron microscope is shown in FIG.

By spraying under the above conditions, it was confirmed that a rice flour binder layer having a thickness of about 0.5 μm was formed on the brass sample table.

Claims (7)

  No oil or fat, including a spraying step of spraying rice flour suspension to baked rice cake without using fats and oils, and a seasoning step of adhering powdery or granular solid seasoning to rice cake after rice flour suspension spraying Method of producing additive-added seasoned rice confectionery.   The method according to claim 1, wherein no binder other than rice flour suspension is used.   The method according to claim 1 or 2, wherein the rice flour suspension is in a state after reaching the maximum viscosity in the amylogram but before reaching the final viscosity.   The production method according to any one of claims 1 to 3, wherein the rice flour suspension is in a state where the lowest viscosity is reached in the amylogram.   A step of spraying a rice flour suspension containing glutinous rice as a raw material to glutinous rice as a raw material, or a step of spraying a rice flour suspension containing glutinous rice as a raw material The manufacturing method as described in any one of Claims 1-4 which is the process of spraying the rice flour suspension which uses a persimmon rice as a raw material to the baked rice in which it is baked.   The manufacturing method as described in any one of Claims 1-5 whose solid seasoning of a seasoning process is seasoning powder. A fat-free additive-containing seasoning having a rice flour binder layer having an average thickness of 0.5 μm to 100 μm and a powdery or granular solid seasoning attached to the surface of the rice flour binder layer.