PRODUCTION OF SENBEI (JAPANESE CRACKER) PRESERVABLE FOR LONG PERIOD

摘要

PURPOSE:To produce SENBEI (Japanese cracker) suitable for long-period preservation, having improved taste and flavor, by rolling or punching boiled and pounded hard nonglutinous rice into cake without using fats and oils, sprinkling slightly oxidizable sauce upon the rolled or punched cake, and drying it under heating. CONSTITUTION:Nonglutinous hard rice is boiled, pounded into cake, rolled by a roll machine into an approximately constant thickness without using fats and oils, punched into such a size as to be esten at a mouthful, dried by a steam dryer, dried naturally and uniformed, the uniformed dough is baked by a roaster until it becomes yellowish brown. The baked ingredient is splinkled with sauce which is slightly oxidized and changes in color, and dried under heating, to give SENBEI (Japanese cracker), which is sealed hermetically in a multi-layer, moistureproof, air-tight bag obtained by sticking an Al foil fast to a polyethylene sheet, etc. with polyethylene in one piece. Consequently, SENBEI suitable for long-period perservation, having improved taste and flavor, can be prepared.