PROBLEM TO BE SOLVED: To add moisture and juicy texture to rice confectionery rice cracker without losing crunchy texture.SOLUTION: Water or juice of fruit is frozen and made into an ice ball in order to become a form of an oval sphere as large as a mottled kidney bean. Next, gelatin is added to konnyaku powder and solidified by potassium hydrate, and made into a moisture lessened sheet shape. This ice ball is put between two of the konnyaku sheets, and sealed into a capsule by crimping molding. The stuff is in a state of the konnyaku soft capsule containing the melted water or the juice in the konnyaku capsule. In the rice cracker packed in the konnyaku capsule, a moderate number of this konnyaku capsules are mixed in material of rice confectionery rice cracker and baked before they get rotten.COPYRIGHT: (C)2014,JPO&INPIT【課題】米菓煎餅にぱりぱり感を失わせずに、水気とジューシー感を加える。【解決手段】水または果物のジュースをうずら豆ほどの楕円球の形になるよう凍らせ氷玉にする。次に、こんにゃく粉末にゼラチンを加え水酸化カリウムで凝固させ、水分を少なくしたシート状にし、2枚のこんにゃくシートの間にこの氷玉を入れ、圧着成形によりカプセルの中に閉じ込める。こんにゃくカプセルの中に溶けた水やジュースが入ったこんにゃく軟カプセルの状態になる。このこんにゃくカプセルを腐らないうちに、米菓煎餅の材料に適度数混ぜ込み焼き上げたこんにゃくカプセル入り煎餅。
