PROBLEM TO BE SOLVED: To produce a noble rice cracker capable of enjoying the fusion of the three kinds of tastes of a baked rice cracker, a fried rice cracker and a seasoning such as a soy sauce by one rice cracker, and texture.SOLUTION: A dried rice cracker fabric is fired and is fried in such a manner that high temperature oil of 5% or more by weight of the fired rice cracker is impregnated into the surface layer part of the rice cracker. In the surface layer part, the moisture of the rice cracker is evaporated and the infiltration of a seasoning such as a soy sauce is made satisfactory. By the reduction of the amount of the oil impregnated into the surface layer part, the ranges of the tastes and texture are widen. Without depending of the shape of the rice cracker, regarding the amount of the oil impregnated into the surface layer part, by adjusting the time for frying, the tastes and texture in accordance with the shape can be obtained. Since, generally, a salad rice cracker is obtained by thinly applying oil to the surface layer part of the fired rice cracker and seasoning the same, comparison with this invention is made possible.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】従来にはない、一つの煎餅で焼き煎餅と揚げ煎餅と醤油等の調味料との三種の味の融合と食感を楽しむ事が出来る煎餅を造る事にある。【解決手段】乾燥した煎餅生地を焼成した後、高温の油を煎餅の表層部に、焼成した煎餅の重量比で5%以上の油を含ませる様に揚げる。表層部は高温の油により煎餅の水分が蒸発し、醤油等の調味料の浸透が良くなる。表層部に含ませる油の量を増減することにより、味と食感の範囲が広がる。煎餅の形状は問わず、表層部に含ませる油の量は揚げる時間を調節する事で形状に合った味と食感が得られる。サラダ煎餅は、焼成した煎餅の表層部に油を薄く掛けて味付けするのが一般的なので、本発明との比較が出来る。【選択図】図1
