PURPOSE: To obtain a rice cracker having excellent workability and palatability, delicious taste and glossy surface, and effective to prevent the flow of wheat- gluten, by scattering a specific powdery wheat-gluten on a rice cracker pastry in thin layer and heating and melting the wheat-gluten to form a thin layer.
CONSTITUTION: Powdery wheat-gluten having a water-content of ≤4%, an oil or fat content of 0.1W10% and a particle size of the Tyler mesh of ≤7 is scattered to a surface of a rice cracker pastry in the form of a thin layer, and is passed through a heating zone furnished with a gas Schwank heater to effect the complete melting of the gluten. The gluten forms a thin liquid layer and integrated with the rice cracker pastry by this procedure. The thin liquid layer on the rice cracker pastry is cooled for about 5min at room tempera ture.
KANEDA TORU
MIYAZAWA AKIHIRO
