JP4122028B2 - 糖含量が高いチップ状焼き菓子の製造方法 - Google Patents
糖含量が高いチップ状焼き菓子の製造方法 Download PDFInfo
- Publication number
- JP4122028B2 JP4122028B2 JP2006010964A JP2006010964A JP4122028B2 JP 4122028 B2 JP4122028 B2 JP 4122028B2 JP 2006010964 A JP2006010964 A JP 2006010964A JP 2006010964 A JP2006010964 A JP 2006010964A JP 4122028 B2 JP4122028 B2 JP 4122028B2
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- sugar content
- mass
- chip
- baked confectionery
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000000346 sugar Nutrition 0.000 title claims description 64
- 235000009508 confectionery Nutrition 0.000 title claims description 44
- 238000004519 manufacturing process Methods 0.000 title claims description 27
- 239000002994 raw material Substances 0.000 claims description 103
- 239000000843 powder Substances 0.000 claims description 41
- 239000008157 edible vegetable oil Substances 0.000 claims description 39
- 238000002156 mixing Methods 0.000 claims description 24
- 238000005507 spraying Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 12
- 238000004898 kneading Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000008961 swelling Effects 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 2
- 235000012015 potatoes Nutrition 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 description 29
- 244000017020 Ipomoea batatas Species 0.000 description 26
- 235000002678 Ipomoea batatas Nutrition 0.000 description 26
- 235000000832 Ayote Nutrition 0.000 description 17
- 235000009854 Cucurbita moschata Nutrition 0.000 description 17
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 17
- 235000015136 pumpkin Nutrition 0.000 description 17
- 235000014036 Castanea Nutrition 0.000 description 14
- 241001070941 Castanea Species 0.000 description 14
- 239000000047 product Substances 0.000 description 14
- 241000219122 Cucurbita Species 0.000 description 10
- 240000001980 Cucurbita pepo Species 0.000 description 7
- 238000003306 harvesting Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 238000013329 compounding Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000000465 moulding Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A63—SPORTS; GAMES; AMUSEMENTS
- A63B—APPARATUS FOR PHYSICAL TRAINING, GYMNASTICS, SWIMMING, CLIMBING, OR FENCING; BALL GAMES; TRAINING EQUIPMENT
- A63B31/00—Swimming aids
- A63B31/02—Swimming gloves
- A63B31/04—Swimming gloves with arrangements for enlarging the propulsive surface
-
- A—HUMAN NECESSITIES
- A63—SPORTS; GAMES; AMUSEMENTS
- A63B—APPARATUS FOR PHYSICAL TRAINING, GYMNASTICS, SWIMMING, CLIMBING, OR FENCING; BALL GAMES; TRAINING EQUIPMENT
- A63B31/00—Swimming aids
- A63B31/08—Swim fins, flippers or other swimming aids held by, or attachable to, the hands, arms, feet or legs
- A63B31/10—Swim fins, flippers or other swimming aids held by, or attachable to, the hands, arms, feet or legs held by, or attachable to, the hands or feet
Landscapes
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Physical Education & Sports Medicine (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
本発明は、糖含量が高い原料を用いたチップ状焼き菓子の製造時、食用油を噴射または噴霧して原料の表面をコーティングして原料間の粘性を減らすことによって、糖含量が高い原料の配合および練り過程で発生する結着現象を効果的に抑制できるため、原料全体を円滑に配合でき、糖含量が高いサツマイモ、カボチャ、クリなどの材料の使用量を増加させてサツマイモやカボチャ、クリなどが有する固有の風味を一層増進させた、糖含量が高い主原料を、例えば10%以上、含有するチップ状焼き菓子の製造方法に関する。
以下、主材料として糖含量が高い芋類としてサツマイモを用いた場合を具体例として挙げられ、本発明に係る糖含量が高いチップ状菓子の製造方法を実施するための最良の形態を工程別に具体的に説明する。
(実施例1〜7および比較例1〜2)
特に、実施例7のように高糖粉体の使用量が10質量%未満の場合、主原料の味が若干弱く感じられる傾向はあるが、10質量%以上使用した場合が、菓子の味が豊かであることを前記実施例1〜6から確認できた。
食用油の使用量を異にしたことを除いて、前記実施例1〜7と同様な成分および方法でチップ状の焼き菓子を製造した。菓子原料の使用量を下記表2に示す。
Claims (6)
- 原材料を乾燥し、粉末化して配合し、練って成形した後、熱処理することによってチップ状の焼き菓子を製造する方法において、
糖含量が20〜70質量%の原料粉末を主材料とし、これに食用油を噴射または噴霧しながら菓子の原料混合物を配合して練ることを特徴とする、糖含量が高いチップ状焼き菓子の製造方法。 - 前記食用油を、糖含量が20〜70質量%の原料粉末100質量部に対して1〜30質量部用いることを特徴とする、請求項1記載の糖含量が高いチップ状焼き菓子の製造方法。
- 前記食用油を40〜60℃の範囲に保ちながら用いることを特徴とする、請求項1または2記載の糖含量が高いチップ状焼き菓子の製造方法。
- 前記原料混合物は、糖含量が20〜70質量%の原料粉末10〜50質量%と、糖含量が20質量%未満の原料粉末5〜50質量%と、澱粉15〜30質量%と、糖分10〜30質量%と、乳化剤0.5〜3質量%と、膨張剤0.1〜3質量%と、塩0.1〜2質量%と香辛料0.1〜2質量%とを用いることを特徴とする、請求項1〜3のいずれかに記載の糖含量が高いチップ状焼き菓子の製造方法。
- 前記原料混合物は、前記原料粉末100質量部に対して20〜50質量部の配合水を含むことを特徴とする、請求項4記載の糖含量が高いチップ状焼き菓子の製造方法。
- 前記原料粉末は、芋類、穀類、豆類または果物や野菜類から選ばれた1種または2種以上の原料の粉末であることを特徴とする、請求項1〜5のいずれかに記載の糖含量が高いチップ状焼き菓子の製造方法。
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020050006394A KR100644363B1 (ko) | 2005-01-24 | 2005-01-24 | 당함량이 높은 칩상 구운과자의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2006204297A JP2006204297A (ja) | 2006-08-10 |
JP4122028B2 true JP4122028B2 (ja) | 2008-07-23 |
Family
ID=36843358
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2006010964A Expired - Fee Related JP4122028B2 (ja) | 2005-01-24 | 2006-01-19 | 糖含量が高いチップ状焼き菓子の製造方法 |
Country Status (4)
Country | Link |
---|---|
JP (1) | JP4122028B2 (ja) |
KR (1) | KR100644363B1 (ja) |
CN (1) | CN100563450C (ja) |
HK (1) | HK1094135A1 (ja) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100806675B1 (ko) * | 2006-12-11 | 2008-02-26 | 롯데제과주식회사 | 편상형 너트류를 토핑한 과자의 제조방법 |
CN103210974B (zh) * | 2013-03-22 | 2014-05-07 | 高雷 | 一种板栗味肉松面包 |
WO2015008803A1 (ja) * | 2013-07-16 | 2015-01-22 | 株式会社ロッテ | 焼菓子およびその製造方法 |
JP6450047B1 (ja) * | 2018-08-10 | 2019-01-09 | 森永製菓株式会社 | 薄片状ノンフライポテトスナックの製造方法 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2793763B2 (ja) * | 1993-10-07 | 1998-09-03 | ハウス食品株式会社 | さつまいもチップスの製造方法 |
JP3413678B2 (ja) * | 1994-04-20 | 2003-06-03 | 日本製粉株式会社 | 多糖パン類の生地及び多糖パン類の製造法 |
CN1112107C (zh) * | 1997-10-25 | 2003-06-25 | 赵克典 | 一种淀粉饼干 |
US6228403B1 (en) * | 1999-05-28 | 2001-05-08 | General Mills, Inc. | Shelf stable brownie batter article and method of preparation |
CN1397196A (zh) * | 2001-07-14 | 2003-02-19 | 李金灿 | 薯类烤制甜香饼及其生产方法 |
KR100454151B1 (ko) | 2002-06-28 | 2004-10-26 | 주식회사농심 | 비스켓 및 그 제조 방법 |
KR100443132B1 (ko) * | 2003-05-20 | 2004-08-05 | 주식회사 오리온 | 저지방 칩의 제조방법 |
-
2005
- 2005-01-24 KR KR1020050006394A patent/KR100644363B1/ko not_active IP Right Cessation
-
2006
- 2006-01-19 JP JP2006010964A patent/JP4122028B2/ja not_active Expired - Fee Related
- 2006-01-20 CN CNB2006100064225A patent/CN100563450C/zh not_active Expired - Fee Related
- 2006-12-22 HK HK06114123.5A patent/HK1094135A1/xx not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
CN100563450C (zh) | 2009-12-02 |
JP2006204297A (ja) | 2006-08-10 |
CN1810128A (zh) | 2006-08-02 |
KR20060085499A (ko) | 2006-07-27 |
KR100644363B1 (ko) | 2006-11-10 |
HK1094135A1 (en) | 2007-03-23 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CA2715650C (en) | Method for producing a crunchy food product | |
KR101312998B1 (ko) | 쌀을 원료로 한 몰드 식품 제조용 프리믹스 조성물, 및 이를 이용하여 제조된 몰드 식품 및 그 제조방법 | |
EA025742B1 (ru) | Композиция покрытия, пригодного к приготовлению или подогреву в микроволновой печи пищевого продукта | |
JP6396902B2 (ja) | かき揚げの製造方法 | |
JP4122028B2 (ja) | 糖含量が高いチップ状焼き菓子の製造方法 | |
KR101094761B1 (ko) | 쌀호떡 제조방법 | |
KR101131894B1 (ko) | 쌀전병 제조방법 | |
KR101579252B1 (ko) | 부침용 감자반죽의 제조방법 및 이를 이용한 감자부침 또는 감자전병의 제조방법 | |
CN110463899A (zh) | 一种速冻油炸糍粑及其工业化生产方法 | |
US20220071245A1 (en) | Dusting flour mix for fried food | |
KR101457265B1 (ko) | 튀김전용 멥쌀 떡 제조방법 | |
JP5610477B2 (ja) | フライ食品用焙煎穀粉組成物 | |
KR20200123045A (ko) | 견과류스낵 제조방법 | |
JP2011010589A (ja) | 焼き物用焙煎小麦粉組成物 | |
KR20180127684A (ko) | 모찌 크로켓과 그 제조방법 | |
JP5089663B2 (ja) | フライ食品用焙煎小麦粉組成物を使用したフライ食品 | |
CN109170578A (zh) | 油炸外皮、油炸饵块及其制备方法 | |
JP7411309B2 (ja) | アメリカンドッグ用ミックス粉 | |
JPH07123933A (ja) | 天ぷら類の製造法 | |
JP7131988B2 (ja) | ルウ | |
KR20110013749A (ko) | 냉동보존이 가능한 송편 및 그 제조방법 | |
JP2004290128A (ja) | でん粉類改質材、米飯改質材および改質米飯の製造方法 | |
JP2017153398A (ja) | 野菜含有組成物及び野菜含有組成物の製造方法 | |
KR0172101B1 (ko) | 감자 피자 및 그의 제조 방법 | |
KR20200055356A (ko) | 감자볼 제조 방법 및 이에 의해 제조된 감자볼 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20060619 |
|
A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A712 Effective date: 20070906 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20070906 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20080321 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20080408 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20080430 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110509 Year of fee payment: 3 |
|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 4122028 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120509 Year of fee payment: 4 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130509 Year of fee payment: 5 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130509 Year of fee payment: 5 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313117 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |