PROBLEM TO BE SOLVED: To provide rice crackers having a novel texture by further adding an oil content regarding rice crackers such as "Kakinotane"(seed of persimmon) produced through baking processing.SOLUTION: A production method of rice crackers is composed of a two-step heating process including: a baking step to a predetermined-shaped rice cracker dry dough, e.g. a dough of "Kakinotane", a dough of "Arare"(hail), and a dough of "Senbei"(plate-type rice cracker), and a frying step. The baking step is performed such that a water content of the rice crackers becomes 2-6% after the baking step. The frying step is performed first in a high temperature oil (200-230°C) and then in a low temperature oil (180-200°C). After that, seasoning is applied appropriately as needed.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】 柿の種のような焼成処理して製出する米菓において、更に油分を含有させて新規な食感を具備する米菓を提供する。【解決手段】 所定形状の米菓乾燥生地(柿の種生地、あられ生地、煎餅生地)を、焼成処理した後、揚げ処理の二段階加熱処理を行うものであって、焼成処理を焼成後含有水分が2~6%となるように行い、揚げ処理を高温油(200~230℃)での揚げ処理の後に、低温油(180~200℃)での揚げ処理を行ってなり、その後必要に応じて適宜な味付けを施してなる。【選択図】 図1
