| 摘要 |
PURPOSE:To obtain a crazed rice cracker having fine crazings with moderate depth uniformly throughout the whole surface and having excellent luster, by treating dried rice cracker pastry with steam and drying the rice cracker with chilled air under a specific humidity condition. CONSTITUTION:A dried rice cracker pastry produced by conventional method is treated with steam to control the water-content of the rice cracker pastry to 16-20%, preferably about 18%. The rice cracker is dried with chilled air for 40-80 min at a humidity of <=50% until the water-content of the rice cracker pastry reaches 14-17%, preferably 15.5-16.0%. The obtained rice cracker pastry having fine crazings throughout the whole surface is baked to obtain the objective rice cracker.
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