JPS62163660A - Production of rice cracker topped with almond - Google Patents

Abstract

PURPOSE:To obtain the titled rice cracker having unique taste and flavor developed by the fusion of Japanese and Western tastes, by smearing a number of raw almond nuts with an edible sticking agent, encircling the nuts with a ring, baking the nuts to obtain a lump and bonding the nut lamp to the top of a rice cake with an edible adhesive in melted state. CONSTITUTION:A number of raw almond nuts 1 are smeared with an edible sticking agent and a prescribed amount of the nuts are baked in a state encircled with a ring 2. The nuts 1' are bonded together to form a lump. Separately, a molten edible adhesive 4 is squeezed out upon a rice cracker B and the almond lump A is placed on the adhesive while the adhesive is still fluid. Finally the molten food adhesive 4 is solidified to obtain the objective rice cracker.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing rice crackers such as okaki (rice crackers) with almonds on top, which has a unique flavor that is a fusion of Japanese and Western flavors. It is something.

[Conventional technology]

Until now, rice crackers such as okaki (rice crackers) had almonds or sliced almonds on top, and had a unique flavor that was a fusion of Japanese and Western flavors.

[Problem that the invention seeks to solve]

Therefore, many people wish for the appearance of rice crackers like this, but if you simply put a large number of raw almonds or sliced raw almonds on top of rice crackers, they would fall apart and form a fixed shape. , The workmanship and appearance of the product is extremely poor. In particular, when using sliced raw almonds, they are very fragile due to their thinness (and it is extremely difficult to ensure that they do not fall apart and have no irregularities when standing or lying down). The workmanship and appearance of the product is very poor.

Furthermore, it has the disadvantage of poor efficiency in terms of workability.

[Means for solving problems]

The present invention was devised to solve these drawbacks, and it is possible to prepare a large number of raw almonds to be placed on top of rice crackers [either whole almonds, slightly smaller ones, or sliced whole almonds]. (1) is coated with food grade adhesive, surrounded by a predetermined amount of rings (2), and then baked to make a large number of almonds (1゛) stick to each other and make into a lump, resulting in rice crackers (B). Before the molten food adhesive (4) that has been squeezed out has solidified, place a block of almonds (8) on top of it, and then solidify the molten food adhesive (4) to make rice crackers ( B) Adhere to the top.

[For production]

In this case, a large number of chunks (A) of almonds (lo) are formed into a shape almost identical to the shape of the ring (2), and a large number of almost identical products without variation can be manufactured.

〔Example〕 Embodiments of the present invention will be described with reference to the accompanying drawings.

In the example, a case will be described in which a large number of raw almonds (1) are sliced into thin slices, but granular ones or slightly smaller ones may also be used.

Sprinkle a suitable food adhesive onto a large number of raw almonds (1), and apply a predetermined amount of this to the ring (2) as shown in Figure 2.
). Then, a large number of raw almonds (1) are baked, but at that time, the food adhesive melts and becomes sticky, and the baked almonds (1") stick together and form a lump. A large number of almonds (1) inside have a ring (2) around them.
), so a lump of almond (A
) is not only approximately equal to the shape of ring (2), but also
The thin almonds will all lie down as shown in Figure 1, and will not stick together while standing.

Examples of the above-mentioned food adhesive include Knusspar (manufactured by Meister Marken of West Germany, powder form), sugar, honey, starch syrup, vegetable oil and fat 1 food phase adhesive (such as Pullulan (manufactured by Hayashibara Co., Ltd.)). , Aralelac (manufactured by Yamaho Soy Sauce Co., Ltd.)]. When using powdered Knussvar, it is preferable to spray a small amount of water on raw almonds (1) in advance.
Further, in this case, it is ideal that the blending amounts of Almond (1) and Knussvar are approximately 60 to 65% for the former and 40 to 35% for the latter.

The shape and size of the ring (2) used in the present invention can be variously changed depending on the shape and size of a lump of almond (A) after baking.

In the illustrated example, the ring (2) is rounded. In addition, when the diameter of the ring (2) is about 4 cx, it is possible to obtain a desired lump of almonds (A) by placing 3 to 4 g of raw almonds (1) sprinkled with a food adhesive therein. In addition, the above firing temperature and time are shown in Ring (2).
It will be completed in about 8 minutes at 160℃, although it will vary slightly depending on the amount of raw almonds (1) added.

On the other hand, rice crackers (B) are produced using the same conventional method. In this case, it is better to form a hole (3) or a depression as shown in Figure 3. This is because when the molten food adhesive (4) is squeezed onto this (described later), this should flow into the hole (3) as shown in Figure 4, and even after the food adhesive (4) has hardened, it should not accidentally peel off from the rice cracker (B). This is because it is possible.

Then, the molten food adhesive (4) is squeezed out onto rice crackers (B) produced in the same way as before, and before it hardens, a lump of the almond (A) is placed on top of it. Thereafter, the molten food adhesive (4) is cooled and solidified. In this way, a well-shaped lump of almonds (A) is attached to the top of the rice cracker (B), as shown in FIG.

Examples of the above-mentioned food adhesive (4) include those commonly used in the food industry, as well as chocolate, but the present invention is not limited to these; cheese and other adhesives may also be used. good. In addition,
If the food adhesive (4) is chocolate, melt it to about 40-45℃ in a hot water bath or the like and squeeze it onto the rice crackers (B).To harden it, pass it through a cooling tunnel, etc. By cooling the mixture to about 10 to 18°C, a lump of almond (^) can be reliably attached to the rice cracker (B).

〔Effect of the invention〕

When a large number of rice crackers are produced using the production method of the present invention, a lump of almond (A) to be placed on top of the rice cracker (B) is molded into a substantially constant shape, so that the products are almost identical in shape. It can be manufactured in large quantities and has good workmanship and appearance. In particular, even when sliced almonds are used, it is possible to obtain a good-looking product in which the thin almonds are not broken and all of the almonds are laid down.

[Brief explanation of drawings]

The attached drawings show an example of the method for producing rice crackers topped with almonds according to the present invention, and FIG. 1 is a perspective view of the product produced by this method, and FIG. FIG. 3 is a perspective view showing an example of rice crackers; FIG. 4 is a perspective view showing almonds surrounded by a round ring; FIG. This is a longitudinal cross-sectional view showing a state in which the particles have flowed into the holes. (ll-m-raw almond, (1°)...-almond after baking, +2)-ring, (41-food adhesive, (A)--a lump of almond, (8)--rice Confectionery.

Claims (1)

[Claims] 1. A large number of raw almonds (1') are coated with a food-grade adhesive and baked while being surrounded by a predetermined amount of rings (2). While pasting them together to form a lump, a molten food grade adhesive (
4) is squeezed out, a lump of almond (A) is placed on top of the food adhesive (4) before it hardens, and then the molten food adhesive (4) is hardened. How to make rice crackers topped with almonds. 2. The method for producing rice crackers topped with almonds according to claim 1, wherein the food adhesive (4) is chocolate.