JPS6027342A - Snack food and its preparation - Google Patents

Abstract

PURPOSE:To obtain a soft snack food having high protein content, melting well in the mouth, by blending uniformly starch with a given amount of protein, expanding the blend into a completely sealed hollow steric shape under heating. CONSTITUTION:Starch and protein as main components are uniformly blended to give a source for ingredient (10-50wt% protein content), two sheets of the ingredient sheets 30 and 31 are molded from it, adjusted to water content in such a way that the sheets are bonded each other by presssing, and sent to a molding device. They are molded in such a way that the two sheets of the ingredient are bonded at the whole outer periphery ends of the small pieces 60, and the two sheets of the ingredient are not bonded at the central parts, they are predried, and expanded under heating to give a snack food having thin partition walls between foams.

Description

【発明の詳細な説明】 本発明は、澱粉質と蛋白質を主成分とする蛋白質含有量
の高い中空スナック食品およびその製造法に関するもの
である。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a hollow snack food containing starch and protein as main components and having a high protein content, and a method for producing the same.

従来、小麦粉、米粉等の澱粉質を主成分とするスナック
食品は知られているが、澱粉質とともに蛋白質を多財に
、たとえば１０重ｉ係以上含み。Snack foods that have starchy substances such as wheat flour and rice flour as their main ingredients have been known in the past, but they contain a large amount of protein, for example, 10 times more protein, as well as starch.

澱粉質と蛋白質が実質的に均一に混合分散され。The starch and protein are substantially evenly mixed and dispersed.

しかもソフトで口溶けのよい中空スナック食品は全く知
られていない。一般に澱粉質に蛋白質を添加すると生地
の粘性弾力性が高まるため、焙焼や油揚などの熱処理時
に膨張する度合が少なく、このため得られる製品は堅い
。一方、スナック食品の製造にあたっては製品の消化を
よくするためにいわゆる蒸練法を用いるが、この方法は
生地の粘性弾力性を高めるため、さらに膨張度が低くな
り。Moreover, hollow snack foods that are soft and melt in the mouth are completely unknown. Generally, when protein is added to starch, the viscous elasticity of the dough increases, so the degree of expansion during heat treatment such as roasting or deep-frying is reduced, and the resulting product is therefore hard. On the other hand, when manufacturing snack foods, a so-called steaming method is used to improve the digestion of the product, but this method increases the viscous elasticity of the dough, which further reduces the degree of expansion.

一層口溶けの悪い、堅い製品となる。これを防止するた
め従来のスナック食品の製造においては。This results in a harder product that does not melt in the mouth. To prevent this in the production of conventional snack foods.

特に蛋白質含有量の低い小麦粉を使用するのが普通であ
る。したがってスナック食品の［蛋白質含有量を高くす
るとと」と、「消化のよさ」および「口溶けのよさ、ソ
フトさ」を達成することは相反する要求であった。It is common to use wheat flour with a particularly low protein content. Therefore, there have been conflicting demands for snack foods to have a high protein content and to have good digestibility, melt in the mouth, and softness.

ここで「口溶けのよさ、ソフトさ」とは何かを検討する
に、生地質中に存在する気泡と気泡との間の隔壁（その
気泡をつくる膜の厚さ）、および生地自体の厚さが薄く
なるほど、口溶けがよく。When considering what "melts well in the mouth and softness" means, we consider the partition walls between the air bubbles that exist in the dough (thickness of the membrane that creates the air bubbles), and the thickness of the dough itself. The thinner it is, the better it melts in your mouth.

ソフトになる。したがって蛋白質の含有量が高ぐても、
気泡と気泡との間の隔壁および生地自体の厚さをできる
だけ薄くすることにより口溶けのよさ、ソフトさを達成
できるはずである。Become soft. Therefore, even if the protein content is high,
It should be possible to achieve good melt-in-the-mouth texture and softness by making the partition walls between the bubbles and the thickness of the dough itself as thin as possible.

ところで生地を薄くする方法としては一般にローラー圧
延法があるが、この方法では限度があって要求されるソ
フトさを達成する薄さにはならない。仮りに薄い製品が
できても、製造工程や製品の流通過程においてこわれて
しまい、商品としての価値を損う。By the way, there is generally a roller rolling method as a method of thinning the dough, but this method has a limit and cannot achieve the thinness required to achieve the required softness. Even if a thin product is made, it will break during the manufacturing process or product distribution process, and the value of the product will be lost.

本発明者は、蛋白質含有量が高く、シかも口溶けがよく
、ソフトであり、且つ製造工程や製品の流通過程におい
て商品価値を保持するスナック食品を製造するために鋭
意研究を行い１本発明を完成するに至った。The present inventor conducted intensive research to produce a snack food that has a high protein content, melts well in the mouth, is soft, and retains commercial value during the manufacturing process and product distribution process, and has developed the present invention. It was completed.

本発明は実質的に均一に混合された澱粉質と蛋白質を主
取分とし、蛋白質の含有量が１０重ｉｔ係以上であり、
完全に密閉された中空立体形状を有するスナック食品で
ある。The present invention mainly consists of starch and protein that are substantially uniformly mixed, and the protein content is 10% or more,
It is a snack food that has a completely enclosed hollow three-dimensional shape.

本発明はまた。澱粉質、蛋白質および水、さらに必要に
より調味料を混合蒸練して得られる生地たねから２枚の
所定巾の生地帯を成形し、この生地帯の水分を、該生地
帯を重ねただけでは相互に接着Ｉ／にいが抑圧すると相
互に接着する程度に調整し１次いでこのように水分調整
した２枚の生地帯を重ね合せ、この重ね合せた生地帯か
ら所定形状の細片を成形し、その際該細片の全外周端で
は２枚の生地が完全に接着され、中央部では２枚の生地
が相互に接着しないようにし、かくして得られた細片を
予備乾燥後、加熱処理して膨張させ、蛋白質の含有量が
１０重ｉ１％以上であり、完全に密閉された中空立体形
状を有するスナック食品を製造する方法である。The present invention also includes: Two dough strips of a specified width are formed from the dough obtained by mixing and steaming starch, protein, water, and seasonings if necessary. The two dough strips that have been adjusted so that they will adhere to each other when they are bonded to each other and the moisture is adjusted in this manner are overlapped, and strips of a predetermined shape are formed from the overlapped dough strips. At this time, the two pieces of fabric are completely adhered to each other at the entire outer peripheral edge of the strip, and the two pieces of fabric are not bonded to each other at the center, and the strip thus obtained is pre-dried and then heat-treated. This is a method for producing a snack food having a protein content of 10% by weight or more and having a completely sealed hollow three-dimensional shape.

本発明の好ましい態様においては、前記細片は水分調整
し重ね合せた２枚の生地帯を所定巾で移送方向に平行に
切断して両端が移送方向に沿って連続的に接着され、中
央部分が接着されていない複数の中空生地帯をつくり、
この複数の中空生地帯を相互に接触しないように保持し
ながらこれを所定巾で横方向に切断することにより得ら
れる。In a preferred embodiment of the present invention, the strips are made by cutting two overlapping fabric strips with a predetermined width in parallel to the transport direction after adjusting the moisture content, and continuously bonding both ends along the transport direction, and Create multiple hollow living zones where the wood is not glued,
It is obtained by cutting the plurality of hollow living zones in the transverse direction to a predetermined width while holding them so that they do not come into contact with each other.

前記のとおり、一般に蛋白質の含有量が高くなるにした
がって、生地の粘性弾力性が強くなるが。As mentioned above, generally speaking, the higher the protein content, the stronger the viscous elasticity of the dough.

本発明はこの生地の強い粘性弾力性を製造工程に利用す
ることにより、気泡と気泡との間の膜を薄くしかも形の
整ったスナック食品の製造を可能にしたものである。す
なわち１本発明の方法は、仕上げの熱処理時に発止する
水蒸気（および中９細片中に含まれていることがある９
気）の膨張力を利用して、″：１′ム風船をふくらませ
るときのように生地細片を膨張させ、生地を引き伸ばす
ことによって気泡と気泡との間の隔壁の薄いスナック食
品を製造するものである。By utilizing the strong viscous elasticity of this dough in the manufacturing process, the present invention has made it possible to manufacture snack foods with a thin film between the bubbles and a well-shaped snack food. In other words, the method of the present invention eliminates water vapor released during finishing heat treatment (and which may be contained in the medium particles).
Snack foods with thin partition walls between air bubbles are manufactured by expanding strips of dough and stretching the dough using the expansion force of air (air), similar to when inflating a balloon. It is.

したがって本発明方法では、２枚の生地を垂ね合せてつ
くつた細片の１個１個の外周は完全に接着され、且つ、
中央部分は２枚の生地が接着されない状？！１にあって
、加熱によりこの部分が互いに遠去かるように膨張し、
引き伸ばされることが必要である。このため生地細片は
完全に密閉されている必要があり、膨張力を弱めるよう
な穴が生地表面に存在しないことが必要である。また棒
状もしくは平型生地を膨張させた場合生地自体はある種
変ふくらむが、引き伸ばされることはないので。Therefore, in the method of the present invention, the outer periphery of each strip made by laying two pieces of fabric together is completely bonded, and
Are the two pieces of fabric not glued together in the center? ! 1, the parts expand away from each other due to heating,
It is necessary to be stretched. For this reason, the dough strip must be completely sealed, and there must be no holes in the dough surface that would weaken the expanding force. Also, when a rod-shaped or flat dough is expanded, the dough itself will swell in some way, but it will not be stretched.

気泡と気泡との間の隔壁の薄い製品／Ｉｉ得られない。Products with thin partition walls between bubbles/Ii cannot be obtained.

本発明の蒸練生地は強い粘性弾力性をもっているので、
在来のビス、ケラト尋の製法技術にある型抜き式では、
本発明の目的を達成することはできない。このよう々強
い粘性弾力性をもつ蒸練生地から周囲が完全に密閉され
た細片を成形するには。Since the steamed dough of the present invention has strong viscous elasticity,
In the conventional screw, die-cutting method in the manufacturing technology of Keratohiro,
The purpose of the invention cannot be achieved. In order to form completely sealed strips from steamed dough that has such strong viscous elasticity.

後述するように、２種類の裁断ローラーによる裁断方法
が最も有用であわ、その他従来の方法では。As described below, the cutting method using two types of cutting rollers is the most useful, compared to other conventional methods.

目的とする成形細片は得られなかった。The desired molded strip could not be obtained.

また口溶けのよさ、ソフトさを達成するには仕上げ製品
の壁厚を約２ｕ以下とすることが望ましい。この壁厚は
無数の気泡と気泡とのつながりでできており、この気泡
と気泡との間の隔壁が薄いほど口どけがよい。仕上がシ
製品の壁厚は引張力が働いているため生地厚に比べて同
程度の厚みになっているか、それは気泡を含めての晃掛
の厚み。Furthermore, in order to achieve good melt-in-the-mouth texture and softness, it is desirable that the wall thickness of the finished product be approximately 2u or less. This wall thickness is made up of numerous bubbles connected to each other, and the thinner the partition between the bubbles, the better the texture. The wall thickness of a product with a finished finish is approximately the same thickness as the fabric thickness because of the tensile force acting on it, or it is the thickness of the wall including air bubbles.

であって実際はごく薄い膜の厚さによって形成されてい
る。この場合生地帯の厚さは０．４〜２、ｒＪｌｊｌ１
１程度にできる限シ薄くしておくこトカ望プしい。生地
厚が０　、４ｗｔ５より薄く々ると、製造工程で生地が
切れたり生地細片の成形が内錐になり、また仕上がり製
品がこわれやすくなり好°ましくない。However, it is actually formed by a very thin film. In this case, the thickness of the raw zone is 0.4-2, rJljl1
It is desirable to keep it as thin as possible to about 1. If the dough thickness is thinner than 0.4wt5, the dough will break during the manufacturing process, the dough strips will be shaped into an inner cone, and the finished product will be more likely to break, which is undesirable.

以下１本発明を更に具体的に説明する。The present invention will be explained in more detail below.

本発明のスナック食品の生成分は澱粉質と蛋白質である
。澱粉質は従来のスナック食品の原料として使用されて
いるものと特に変わりはなく、小麦、大麦、ライ麦、米
、とうもろこしなどの穀粉、さつまいも、じゃがいも等
のいも類、あるいはこれらから得られる澱粉が使用され
る。一方、蛋白質としては、植物性蛋白質、動物性蛋白
質いずれも使用できるが、特に大豆、大豆蛋白質、小麦
グルテン等が好ましい。大豆を使用する場合、大豆を剥
皮、粉砕し、熱湯を加えてよく混合粉砕してペースト状
にし、さらに加圧（０，５〜１　、０ｋｐ／ｃｙｉ２）
または常圧で熱処理して得られる大豆ペーストを用いる
のが好ましい。蛋白質としてはＮ、　Ｓ、　１（Ｎｉｔ
ｒｏｇｅｎ　５ｏｌｕｂｌｌｌｔｙ　１ｎｄａｘ　）す
なわちａＳ溶解指数の値が大きい蛋白質、たとえばＮ、
　Ｓ、　ｌが約８０以上の蛋白質を用いると生地帯の切
断が容易に行われるので好ましい。The ingredients of the snack food of the present invention are starch and protein. The starch is not particularly different from those used as raw materials for conventional snack foods, and the starch used is grain flour such as wheat, barley, rye, rice, and corn, potatoes such as sweet potato and potato, or starch obtained from these. be done. On the other hand, as the protein, both vegetable protein and animal protein can be used, but soybean, soybean protein, wheat gluten, etc. are particularly preferred. When using soybeans, peel and crush the soybeans, add boiling water, mix well and crush to form a paste, and then pressurize (0.5~1, 0kp/cyi2).
Alternatively, it is preferable to use soybean paste obtained by heat treatment at normal pressure. Proteins include N, S, 1 (Nit
rogen 5olubllty 1ndax), that is, proteins with large aS solubility index values, such as N,
It is preferable to use a protein with S, l of about 80 or more because the raw material can be easily cut.

蛋白質成分の添加量は特に制限されないが、一般に澱粉
質と蛋白質の総量に対して重量で、１０〜５０憾程度が
適当である。蛋白質成分がこれより多いと生地が十分に
ふくらまず１食感が堅くなって好ましくない。The amount of the protein component to be added is not particularly limited, but is generally about 10 to 50% by weight based on the total amount of starch and protein. If the protein content is higher than this, the dough will not rise sufficiently and the texture will be hard, which is not preferable.

澱粉質、蛋白質および水の他に、塩、砂糖、油部の調味
料も添加することができる。In addition to starch, protein and water, seasonings such as salt, sugar and oil can also be added.

一般に粉体成分をまず混合し５次いで水などの液体成分
を加えて蒸練処理し、澱粉を糊化させる。Generally, powder components are first mixed, then a liquid component such as water is added and steamed to gelatinize the starch.

蒸練は一一コ〜３　ｋｌ／副２、水分５５％〜５ｏ係で
７分〜　を分行えば十分である。こうして得られる生地
たねを２組のローラーで厚さ□、４〜２、Ｏｕ程種変圧
延して生地帯をつくる。この生地帯をたとえばコンベア
乾燥機により水分５０〜３５憾程度となるように乾燥し
て、２枚の生地帯の粘着を防止する。このように調湿し
た２枚の生地帯を重ね合せ、所定巾で移送方向に平行に
切断する。仁の移送方向の切断は、第１図に示すような
２個のローラー１ｏおよび２ｏの間を通すこと忙より行
われる。ローラー１ｏおよび２０にはそれぞれ突起１１
および２１が／９ｒ定の間隔で設けられており、突起２
１には更に突出部２２が設けられている。２個のローラ
ーの間に送り込まれた２枚の生地帯３０．３１は、ロー
ラー１０の突起１１の水平面１３と、ローラー２ｏの突
起２１の水平面２３により押圧されて接着し、突出部２
２により切断される。突出部２２の高さを生地帯の厚さ
Ｋはぼ等しくしておけば２枚の生地帯がほば１／２　の
厚みに圧縮され、十分に接着する。It is sufficient to steam the mixture for 7 minutes or more at a ratio of 11 to 3 kl/2 parts and a moisture content of 55% to 5o. The dough dough obtained in this way is rolled with two sets of rollers to a thickness of □, 4 to 2.0 mm to form a dough zone. The dough is dried using a conveyor dryer, for example, to a moisture content of about 50 to 35 ml to prevent the two dough strips from sticking together. The two dough strips thus conditioned are overlapped and cut to a predetermined width parallel to the transport direction. Cutting of the kernels in the transport direction is carried out by passing the kernels between two rollers 1o and 2o as shown in FIG. Each of the rollers 1o and 20 has a protrusion 11.
and 21 are provided at regular intervals of /9r, and the protrusions 2
1 is further provided with a protrusion 22. The two dough strips 30 and 31 fed between the two rollers are pressed and bonded together by the horizontal surface 13 of the protrusion 11 of the roller 10 and the horizontal surface 23 of the protrusion 21 of the roller 2o, and the protrusion 2
2. If the height of the protrusion 22 and the thickness K of the dough strips are made approximately equal, the two dough strips will be compressed to approximately 1/2 the thickness and will be sufficiently bonded.

また、ローラーの各突起の間に、その＃ｌＪ！隔よりや
や巾の狭い偏向プレー）４０．４１が第２図に示すよう
に垂直線に対して所定の角度をもってダ互に配置され、
移送方向に切断された中９生地帯が相互に完全に分離さ
れるようになっている。こうして分離された中空生地帯
は、第５図に示すように２組のローラーによって横方向
に切断されるとともにその外周端が完全に接着され、冨
閉された中空生地細片に々る。Also, between each protrusion of the roller, that #lJ! 40 and 41 (of which the width is slightly narrower than the distance between the deflection plays) are arranged alternately at a predetermined angle with respect to the vertical line, as shown in Figure 2,
The intermediate zones cut in the transport direction are completely separated from each other. The thus separated hollow fabric zones are laterally cut by two sets of rollers and their outer peripheral edges are completely glued to form closed hollow fabric strips, as shown in FIG.

２組のローラー５０．５１，５２．５３には。For two sets of rollers 50.51, 52.53.

第１図に示すローラー１０．２０に設けられているよう
な突起が設けられ、ローラー５０．５２の突起には第１
図に示すような突出物が設けられており、切断と端部の
接着が同時に行われるようになっている。ローラー５０
．５１．５２．５３の突起は該ローラニの軸に対して平
行または所定の角度（垂直ではない）をもって設けられ
ている。A projection is provided on the roller 50.52 such as that provided on the roller 10.20 shown in FIG.
A protrusion as shown in the figure is provided so that cutting and gluing of the ends can be done at the same time. roller 50
．． The protrusions 51, 52, and 53 are provided parallel to or at a predetermined angle (not perpendicular) to the axis of the roller.

軸に対して一定の角度、たとえば１０°〜８０゜の角度
をもつように突起を設けると、軸に対して突起を平行に
設けた場合にくらべてローラーによる切断操作が円滑に
行われるので好塘しい。この場合ローラー５０．５２の
突起と、ローラー５１゜５３の突起はそれぞれ対称に設
けられることはいうオでも斤い。It is preferable to provide the protrusion at a certain angle to the axis, for example, an angle of 10° to 80°, because the cutting operation by the roller can be performed more smoothly than when the protrusion is provided parallel to the axis. It's good. In this case, it goes without saying that the protrusions of the rollers 50, 52 and the protrusions of the rollers 51, 53 are provided symmetrically.

上記装置において、偏向プレー）４０，４１１設けない
で、縦方向に切断した中空生地帯をそのまま一組のロー
ラーで横方向に切断すると、縦方向に一旦切断された部
分が横方向の切断操作の際に再び接着し、ａ品の形状を
変化させたり、多数が連らなったりして好ましく々い。In the above device, if the vertically cut hollow green zone is directly cut horizontally with a set of rollers without the deflection plate (40, 411), the part once cut vertically will be cut in the horizontal direction. It is preferable that they be bonded again at the time of use to change the shape of the product or to form a large number of them in a row.

このようにして周囲が完全に接着され、完全に密閉され
、且つ相互に完全に分離された中空細片が得られる。こ
れを常法により水分１２〜１３４程度まで乾燥し１次い
で焙焼するが、油揚し、所望によシ更に味付することに
より、ソフトで形の整ったスナック食品が得られる。油
揚の際の油温は１５０〜２１０℃、焙焼する際の温度は
１５０〜３００℃が適当である。In this way, hollow strips are obtained whose circumferences are completely glued, completely sealed and completely separated from each other. This is dried to a moisture content of about 12 to 134 by a conventional method, and then roasted, fried, and further seasoned as desired to obtain a soft and well-shaped snack food. The appropriate oil temperature for frying is 150 to 210°C, and the appropriate temperature for roasting is 150 to 300°C.

本発明は外筒が完全に連続的に接着され、完全に密閉さ
れた中空細片をつくり、これを焙４Ａまたは油揚するこ
とにより十分に細片を膨張させると同時にその気泡と気
泡との間の隔壁を薄くし、ソフトで口溶けのよい製品を
製造することを一つの大きな特徴としている。したがっ
てこの接着がわずかでも不完全な場合には膨張が行われ
ないため。In the present invention, the outer cylinder is completely and continuously bonded to create a completely sealed hollow strip, and this is roasted or fried to sufficiently expand the strip, and at the same time, there are gaps between the air bubbles. One of its major features is that it has thin partition walls to produce a product that is soft and melts in the mouth. Therefore, if this adhesion is even slightly incomplete, expansion will not occur.

所期の目的を達成することができｋい。be able to achieve the intended purpose.

以下実施例により本発明を（に具体的に説明する。なお
１部」は重量部を示す。The present invention will be specifically described below with reference to Examples. Note that "1 part" refers to parts by weight.

実施例１ 小麦粉１００部、大豆蛋白５０部、大豆ペースト１ＯＮ
、砂糖２部、食塩１部をよく混合し、水５０部を加えて
蒸練し生地たねをつくった。これを２組のローラーで巾
１０ロｃｒｎ、厚さ０．８〜１、Ｏｕに圧延して２枚の
生地帯とし、この生地帯の表面をコンベア乾燥機で乾燥
して生地帯の水分を３０〜３５４に調整した。この調湿
した生地帯を、第５図に示すようなカッター装置のロー
ラー軸に対する傾斜角を４５’にした突起をもつローラ
ーの間を通過させて切断し、縦約１０Ｉｕｌ、横約１４
ｍ１Ｍ、厚さく最厚部分）約２．５〜３１１Ｊの中空細
片を得た。細片は完全に切断され、その同門は完全に密
閉されていた。この細片を撮動コンベアで１いに接着し
ないように振動を与えながら予備乾燥し、さらに水分約
１０優まで乾燥後、１８０〜２００℃の油で揚げた。油
揚により見掛の容積（１８を容器で測定）は約８〜１０
倍となり、ソフトで口あたり１口溶けの良い高蛋白質含
有量の食品が得られた。この水分含有１は４係以下であ
った。これに塩、鯛味料をふりかけると実妹しいスナッ
ク食品と々る。Example 1 100 parts of wheat flour, 50 parts of soybean protein, 1ON of soybean paste
, 2 parts of sugar, and 1 part of salt were thoroughly mixed, 50 parts of water was added, and the mixture was steamed to form dough. This is rolled with two sets of rollers to a width of 10 cm and a thickness of 0.8 to 1 Ou to form two dough strips, and the surface of the dough strip is dried with a conveyor dryer to remove the moisture in the dough. Adjusted to 30-354. This moisture-adjusted dough was cut by passing it between rollers with protrusions that were inclined at an angle of 45' with respect to the roller axis of a cutter device as shown in Figure 5.
A hollow strip of about 2.5 to 311 J was obtained. The strip was completely severed and the gate was completely sealed. The strips were pre-dried on a moving conveyor while being vibrated to prevent them from sticking to one another, and after drying to a moisture content of about 10%, they were fried in oil at 180-200°C. The apparent volume (measured in a container of 18) is approximately 8 to 10
This resulted in a high-protein food that was soft and melted in the mouth. This moisture content was 1/4 or less. Sprinkle salt and sea bream seasoning on top of this and you've got a real-life snack food.

比較例１ 実権例１において、２枚の生地を重ね合せることなく１
枚の平型生地から同一の条件で製造した食品は、油揚に
より、見掛の容積は約１．５〜２倍にしかならず、堅く
、口あたり、０溶けが悪かった。Comparative Example 1 In Practical Example 1, one piece of fabric is made without overlapping two pieces of fabric.
Foods produced from a sheet of flat dough under the same conditions had an apparent volume of only about 1.5 to 2 times due to deep-frying, were hard, had poor mouthfeel, and had poor meltability.

比較例２ 実施例１でつくった中空細片に、剣山で７〜８個の穴を
あけた後、同様に油揚した。しかし、見掛の容積は約１
．５〜２倍にしかならず１口あたシ、口溶けが悪かった
。Comparative Example 2 After making 7 to 8 holes in the hollow strip made in Example 1 using a kenzan, it was fried in the same way. However, the apparent volume is approximately 1
．． It was only 5 to 2 times the size and had a poor texture and melted in the mouth.

〔口溶けの測定〕 実施例１と比較例１および２でつくった製品（味付をし
ていないもの）の口溶けを次のように測定した。製品１
個（比較例１のものは２個）を口に入れ、噛まずに１液
だけで溶かし、のどを通過する寸での時間ｃ単位二秒）
を測定する。ノ４ネラー５名がそれぞれのサンプルにつ
いて各５回実施し、その平均値をめる。結果を鮪１表（
実施例１）、第２表（比較例１）、第５表（比較例２）
に示す。[Measurement of Melt in the Mouth] The melt in the mouth of the products made in Example 1 and Comparative Examples 1 and 2 (unflavored) was measured as follows. Product 1
(Comparative Example 1 has 2 pieces) and dissolves it in just one liquid without chewing, and the time it takes for it to pass through the throat (c unit: 2 seconds)
Measure. Five testers conducted each sample five times, and the average value was calculated. 1 table of tuna (
Example 1), Table 2 (Comparative Example 1), Table 5 (Comparative Example 2)
Shown below.

第１表 第２表 第３表 実施例２ 小麦粉５０部、馬鈴薯澱粉５０部、大豆蛋白１０部、小
麦グルテン（小麦蛋白質）４０部、砂糖２部、食塩１部
に調味料を加えてよく混合し、水５０部を加えて実施例
１の方法によりスナック食品をつくった。実施例１と同
様に、ソフトで口あたり、口溶けのよい製品が得られた
。Table 1 Table 2 Table 3 Example 2 Add seasoning to 50 parts of wheat flour, 50 parts of potato starch, 10 parts of soybean protein, 40 parts of wheat gluten (wheat protein), 2 parts of sugar, and 1 part of salt and mix well. A snack food was prepared by the method of Example 1 by adding 50 parts of water. As in Example 1, a product was obtained that was soft, had a good mouthfeel, and melted well in the mouth.

実施例３ 小麦粉１００部、コーン澱粉３０部、大豆蛋白１０部、
大豆ペースト１０部に調味料を加えてよく混合し、水５
０部を加えて、実施例１の方法によりスナック食品をつ
くった。実施例１の場合よりさらによく膨張し見掛容積
１０〜１２倍となりソフトで口あたり、口溶けのよい製
品が得られた。Example 3 100 parts of wheat flour, 30 parts of corn starch, 10 parts of soybean protein,
Add seasoning to 10 parts of soybean paste, mix well, and add 5 parts of water.
A snack food was made according to the method of Example 1 with the addition of 0 parts. The product expanded even better than in Example 1 and had an apparent volume of 10 to 12 times, resulting in a product that was soft, had a good mouthfeel, and melted well in the mouth.

実施例４ 米粉１００部、大豆蛋白５０部、砂糖２部、食塩１部に
調味料を加えてよく混合し、水５０部を加えて実施例１
の方法により中空細片をつくり、乾燥後２５０〜３００
℃で焙焼した。ソフトで口あたり、口溶けのよいスナッ
ク食品が得られた。Example 4 Add seasoning to 100 parts of rice flour, 50 parts of soybean protein, 2 parts of sugar, and 1 part of salt, mix well, add 50 parts of water, and prepare Example 1.
Hollow strips are made by the method of 250-300 after drying.
Roasted at °C. A snack food that was soft, had a good texture, and melted in the mouth was obtained.

見掛容債７〜８倍にふくらんだ。The apparent value of the debt has increased by 7 to 8 times.

本発明によれば、従来の菓子の主成分である糖質および
脂質に加え、蛋白質を多量に含み、しかもソフトで口溶
け、口あたりがよく、且つ１個１個の製品の形が整って
おシ、製造工程や流通過程においてもほとんど破損する
ようなことがない１新規なスナック食品が提供される。According to the present invention, in addition to carbohydrates and lipids, which are the main components of conventional confectionery, the confectionery contains a large amount of protein, is soft, melts in the mouth, has a good texture, and has a uniform shape. Furthermore, a novel snack food is provided that is almost never damaged during the manufacturing or distribution process.

三大栄養素である糖質、脂質、蛋白質をバランスよく含
む本発明のスナック食品は、子供にも大人にも好まれる
全く新しいタイプの食品であｐ１消費省の最近の健康志
向にも合致するものである。The snack food of the present invention, which contains the three major nutrients carbohydrates, fats, and proteins in a well-balanced manner, is a completely new type of food that is liked by both children and adults, and is in line with the recent health trends of the Ministry of Consumer Affairs. It is.

【図面の簡単な説明】[Brief explanation of drawings]

第１図は、本発明のスナック食品を製造するための装置
に用いられる、縦方向切断ロールの一部を示す平面図で
ある。 第２図は、第１図の線■−■に沿ってとった断面図であ
り、第１図に示されている生地帯は省略しである。 第３図は、本発明のスナック食品を製造するための装置
の、生地帯接着切断ロールを示す斜視図である。 図面番号の説明 １０．２０・・・縦方向切断ロール、１１．２１・・・
突起、１３．２３・・・突起の水平面、２２・・・突出
部、１５．２５・・・溝部、３０．３１・・・生地帯、
４０．４１・・・偏向プレート、５０．５１．５２．５
３・・・横方向切断ロール、６０・・・細片。FIG. 1 is a plan view showing a portion of a longitudinal cutting roll used in the apparatus for manufacturing the snack food of the present invention. FIG. 2 is a sectional view taken along the line ■--■ in FIG. 1, and the raw area shown in FIG. 1 is omitted. FIG. 3 is a perspective view of the dough adhesive cutting roll of the apparatus for manufacturing the snack food of the present invention. Explanation of drawing numbers 10.20... Longitudinal cutting roll, 11.21...
Protrusion, 13.23... Horizontal surface of protrusion, 22... Protrusion, 15.25... Groove, 30.31... Vegetable area,
40.41... Deflection plate, 50.51.52.5
3... Lateral cutting roll, 60... Strip.

Claims (4)

【特許請求の範囲】[Claims] （１）　実質的に均一に混合された澱粉質と蛋白質を主
成分とし、蛋白質の含有量が１０重を係以上であり、完
全に密閉された中空立体形状を有するスナック食品。(1) A snack food that has a substantially uniformly mixed starch and protein as main components, has a protein content of 10 parts by weight or more, and has a completely sealed hollow three-dimensional shape. （２）澱粉質、蛋白質および水、さらに必要により調味
料を混合蒸練して得られる生地たねから２枚の所定巾の
生地帯を成形し、この生地帯の水分を、該生地帯を重ね
ただけでは相互に接着し々いが抑圧すると相互に接着す
る種変に調整し。 次いでこのように水ｆ＋調整した２枚の生地帯を重ね合
せ、この重ね合せた生地帯から所定形状の細片を成形し
、その際該細片の全外周端では２枚の生地が完全に接着
され、中央部では２枚の生地が相互に接着しないように
し、かくして得られた細片を予備乾燥後、加熱処理して
膨張させ、蛋白質の含有量が１０重量係以上であシ。 完全に密閉された中空立体形状を有するスナック食品を
製造する方法。(2) Form two dough strips of a predetermined width from the dough obtained by mixing and steaming starch, protein, water, and seasonings if necessary. They tend to adhere to each other when alone, but when suppressed, they adjust to a state where they adhere to each other. Next, the two dough strips thus adjusted with water f+ are superimposed, and a strip of a predetermined shape is formed from this superimposed dough strip. The two pieces of fabric are glued together so that they do not adhere to each other in the center, and the strips thus obtained are pre-dried and then heat-treated to expand them so that the protein content is 10% by weight or more. A method of producing a snack food having a completely enclosed hollow three-dimensional shape. （３）　水分調整し重ね合せた２枚の生地帯を所定巾で
移送方向に平行に切断して両端が移送方向に沿って連続
的に接着され、中央部分が接着されていない複数の中空
生地帯をつくり、この複数の中空生地帯を相互に接触し
ないように保持しながらこれを所定巾で横方向に切断し
て全外周端が接着され、中央部分が接着されてぃｆｘｌ
、ｑ中空細片を成形することを特徴とする特許請求の範
囲第２項記載の方法。(3) Two layers of dough that have been adjusted in moisture and overlapped are cut to a predetermined width parallel to the transport direction, and both ends are continuously glued along the transport direction, and the center part is not glued to create multiple hollow dough strips. A zone is created, and while holding the plurality of hollow living zones so that they do not touch each other, this is cut horizontally at a predetermined width, and the entire outer peripheral edge is glued, and the center part is glued.fxl
, q hollow strips are formed. （４）２枚の生地帯のそれぞれの厚さが０．４〜２．０
囲である特許請求の範囲第２項または第６ｍ記載の方法
。(4) The thickness of each of the two raw areas is 0.4 to 2.0
The method according to claim 2 or 6m, wherein: