JPS6083537A - Preparation of hollow snack food - Google Patents

Abstract

PURPOSE:To prepare the titled food having light touch to the teeth, good taste, and improved melt in the mouth, by molding and roasting a composition comprising a gelatinized glutinous rice starch, starch, and fats and oils as main components. CONSTITUTION:100pts.wt. blend of 29-48pts.wt. gelatinized glutinous rice starch and 52-71pts.wt. starch is mixed with 12-26pts.wt. fats and oils (e.g., shortening), small amounts of sugar, salt, and seasoning, and 30-35pts.wt. water to give a composition, which is thinly rolled, puched into a proper shape, molded, and roasted by an oven. Consequently, a snack food having a steric shell consisting of an ingredient with thin and uniform thickness, and a hollow interior is prepared.

Description

【発明の詳細な説明】 本発明は中空スナック食品、即ち薄く均一な肉厚の生地
で立体的な外殻を形成し、内部は中空のスナック食品を
製造する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing hollow snack foods, ie, snack foods that have a three-dimensional outer shell made of thin, uniformly thick dough and are hollow inside.

従来、内部を中空とするスナック食品の製造方法には澱
粉、馬鈴薯等を主要酸１分としたフライ製法と、小麦粉
、各種の蛋白等を主要成分としてこれをオーブンで焼成
する方法とがあるが、フライ製法では特殊なフライング
装置が必要であり、しかも製品中の油の酸化等により保
存性を失い易く、また従来のオーブンでの焼成法では小
麦粉。Traditionally, there are two methods for manufacturing hollow snack foods: a frying method using starch, potato, etc. as the main acid, and a method using wheat flour, various proteins, etc. as the main ingredients and baking them in an oven. The frying method requires special frying equipment, and the product tends to lose its shelf life due to oxidation of the oil in the product.Furthermore, the conventional oven baking method requires special frying equipment.

各種の蛋白等を主要成分としているために硬い食感とな
って口溶けも悪く、スナック食品としての品質に問題が
あった。Because it contains various proteins as its main ingredients, it has a hard texture and does not melt in the mouth, which poses a problem with its quality as a snack food.

本発明はα化モチ澱粉と０粉ならびに油脂の１′１つ優
れた特性を組合せることによって、簡便で能率的なオー
ブンによる焼成法を使用して軽い歯ざわりで良質の食感
と口溶けを持つ中空スナック食品とすることができる製
造法を提供するものである。The present invention combines the excellent properties of pregelatinized waxy starch, 0 powder, and fat and oil, and uses a simple and efficient oven baking method to achieve a light texture and melt-in-the-mouth texture. A method of manufacturing a hollow snack food is provided.

即ち、本発明はα化モチ澱粉２９〜４８　ｒ（％　ｒ７
ｉ一部、澱粉５２〜７１重量部及び油脂１２〜２６東量
部の配合比から成る主要成分に少ｒ式の砂［１１１食塩
、調味料と適量の水を加えたものからなる組成物を混合
し、これを薄く圧延し適当な形に型抜きして成型した後
オーブンで焼成することにより特徴ある中空スナック食
品とする製造方法に関するものである。That is, the present invention uses pregelatinized waxy starch 29 to 48 r (% r7
A composition consisting of a main component consisting of a blending ratio of 52 to 71 parts by weight of starch and 12 to 26 parts by weight of fats and oils, a small amount of sand [111 parts by weight, salt, seasonings and an appropriate amount of water] is used. The present invention relates to a method for manufacturing a distinctive hollow snack food by mixing, rolling the mixture into a thin layer, cutting it into a suitable shape, molding it, and baking it in an oven.

本発明においては、α化モチＶ粉の特性である粘性によ
って生地の伸展性、抗張性を出し、その膨化特性により
生地を中空状態となるよう１膨らませている。また澱粉
、油脂はα化モチ澱粉の欠点である機械耐性の悪さ２食
感や口溶けの悪さ等を弱める働きがあり、従ってα化モ
チ澱粉と澱粉。In the present invention, the viscosity, which is a characteristic of the pregelatinized waxy V powder, gives the dough extensibility and tensile properties, and its swelling properties allow the dough to be inflated into a hollow state. In addition, starch and oil have the function of weakening the shortcomings of pregelatinized waxy starch, such as poor mechanical resistance, poor texture, and poor meltability in the mouth.Therefore, pregelatinized waxy starch and starch.

油脂の配合割合は重要で、前記配合比範囲外では優れた
特長ある中空スナック食品を得ることは出来ない。この
点を明らかにするため、木発明者等が行なった実験なら
びにその結果を次に説明する。The blending ratio of fats and oils is important; if the blending ratio is outside the above range, hollow snack foods with excellent features cannot be obtained. In order to clarify this point, an experiment conducted by the inventor of the tree and its results will be described below.

この実験は後記実施例に基づき、α化モチ澱粉、澱粉及
び油脂の配合割合を変化せしめ、その他は同様に処理し
て中空スナック食品を製造し、生地の伸展性、抗張性、
１１械耐性並びに製品の膨らみ、中空状態９食感２口溶
は等を総合的に評価したものである。This experiment was based on the example described later, and the blending ratios of pregelatinized waxy starch, starch, and fats and oils were changed, and other treatments were carried out in the same manner to produce hollow snack foods.
11 Machine resistance, swelling of the product, hollow state, 9 texture, 2-mouth melting, etc. were comprehensively evaluated.

実験例１（澱粉類の配合割合） α化モチ澱粉と澱粉の合計を１００重量部とし、油脂は
一定の１９重量部として、α化モチ澱粉と澱粉との配合
割合を変化させてみた。その結果を第１表に示す。Experimental Example 1 (Blending ratio of starches) The total of pregelatinized waxy starch and starch was 100 parts by weight, and the fat and oil was kept constant at 19 parts by weight, and the blending ratio of pregelatinized waxy starch and starch was varied. The results are shown in Table 1.

第１表 （単位二屯茅部） 上記結果から分るように、α化モチ澱粉と澱粉との配合
割合はα化モチ澱粉が２９〜４８重量部、Ｖ粉が７１〜
５２重量部の範囲内で優れた中空スナック食品を得るこ
とができた。Table 1 (Unit: 2 tons) As can be seen from the above results, the blending ratio of pregelatinized waxy starch and starch is 29 to 48 parts by weight for pregelatinized waxy starch, and 71 to 71 parts by weight for V powder.
Excellent hollow snack foods could be obtained within the range of 52 parts by weight.

実験例２（澱粉類と油脂の配合割合） 次に、上記実験例１に基づき、澱粉類１００重量部に対
し油脂の配合割合を変化させた。その結果を第２表に示
す。Experimental Example 2 (Blending ratio of starches and fats and oils) Next, based on Experimental Example 1 described above, the blending ratio of fats and oils to 100 parts by weight of starch was varied. The results are shown in Table 2.

（以下余白） ｆｍ２表 （中位二重置部） 第２表から分るように、澱粉類と油脂との配合柱は澱粉
類ｉｏｏ重量部に対して油脂１２〜２６重量部の範囲内
ですぐれた中空スナック食品を得ることができた。(Left below) fm2 table (medium double placement part) As can be seen from Table 2, the combination of starches and fats and oils is within the range of 12 to 26 parts by weight of fats and oils to ioo parts by weight of starches. It was possible to obtain an excellent hollow snack food.

本発明法に用いるα化モチ澱粉としては、α化モチトウ
モロコシ澱粉、α化モチ米澱粉、α化モチ大麦藪粉等が
挙げられ、アミロペクチン含有率１００％、α化度９０
％以りの規格を持つものを使用するとよい。Examples of the gelatinized waxy starch used in the method of the present invention include gelatinized waxy corn starch, gelatinized waxy rice starch, gelatinized waxy barley starch, etc., with an amylopectin content of 100% and a degree of gelatinization of 90%.
It is best to use one with a specification of % or higher.

また澱粉としては、馬鈴薯澱粉、小麦澱粉、トウモロコ
シ澱粉、米澱粉、せ薯澱粉、タピオカ澱粉、大麦Ｖ粉等
種々のものを使用することができる。Furthermore, various starches can be used, such as potato starch, wheat starch, corn starch, rice starch, sesame starch, tapioca starch, and barley V flour.

油脂には可塑性のあるショートニングやマーガリンを使
用し、その他に砂糖９食塩、調味お［を味付けと風味付
与のために少量添加する。Plastic shortening or margarine is used as the oil and fat, and a small amount of sugar, salt, and seasoning are added for seasoning and flavour.

加水量は生地に適度の伸展性と硬さを持たせる量が良く
、全原料１００重量部に対し３０〜３５重量部が好適で
はあるが、特にこれに制限されるものではない。The amount of water added is preferably an amount that gives the dough appropriate extensibility and hardness, and is preferably 30 to 35 parts by weight based on 100 parts by weight of the total raw materials, but is not particularly limited to this.

本発明方法により中空スナック食品を製造する場合には
１通常のビスケット製造装置を利用すれば極めて容易に
かつ能率的に製造することができ、しかも出来上がった
製品は従来の中空スナ・ツク食品に比べ外観１食感、中
空状態等もｆｆるとも劣らないものとすることができる
。When producing hollow snack foods according to the method of the present invention, it can be produced extremely easily and efficiently by using ordinary biscuit manufacturing equipment, and the finished product is better than conventional hollow snack foods. Appearance, texture, hollow state, etc. can be made as good as ff.

以下、実施例を示して本発明を具体的に説明する。Hereinafter, the present invention will be specifically explained with reference to Examples.

実施例 α化モチトウモロコシ澱粉　３０！Ｉ！ｉ部馬鈴薯澱粉
　５３　／ｌ 小麦諏澱粉　１７１１ シヨートニング　２１／／ 砂ｍ　７　７７ 食塩　２，５／／ 調味料　０，３／／ 水　４０ｔｔ 上記配合比のものを使用し、まずモチトウモロコシ澱粉
、馬鈴薯澱粉、小麦Ｖ粉及びショートニングをダブルア
ームミキサーに入れて中速（３５ｒｐｍ前後）で約３分
間混合した後、水で砂糖。Example Pregelatinized Waxy Corn Starch 30! I! Part I Potato starch 53/l Wheat starch 1711 Shion toning 21// Sand m 7 77 Salt 2,5// Seasoning 0,3// Water 40tt Using the above mixing ratio, first waxy corn starch and potato starch , Wheat V flour and shortening were mixed in a double-arm mixer at medium speed (around 35 rpm) for about 3 minutes, then water was added to the sugar.

食塩及び調味料を溶かして加え、更に低速（２５ｒｐｍ
前後）で約１５分聞易合して均一な生地を仕上げた。こ
れを約１■の厚さに圧延し、スタンピング型で型抜きし
てオーブンで１８０〜２００°Ｃの温度で５〜６分間焼
成したところ、薄く均一な肉厚の生地で立体的な外殻を
形成し、中は中空で軽い歯ざわりと良質の食感と口溶け
を持った極めて良好な中空整形スナック食品を得ること
１ができた。Dissolve the salt and seasonings, add them, and then cook at a low speed (25 rpm).
The dough was blended for about 15 minutes (before and after) to make a uniform dough. This was rolled to a thickness of about 1 inch, cut out with a stamping die, and baked in an oven at a temperature of 180 to 200°C for 5 to 6 minutes.The result was a thin, uniformly thick dough with a three-dimensional outer shell. It was possible to obtain an extremely good hollow-shaped snack food with a hollow inside, light texture, good texture, and melting in the mouth.

特許出願人　リスボン製菓株式会社Patent applicant: Lisbon Confectionery Co., Ltd.

Claims (2)

【特許請求の範囲】[Claims] （１）α化モチ澱粉、澱粉ならびに油脂を主要成分とす
る組成物を成型焼成することを特徴とする中空スナック
食品の製造方法。(1) A method for producing hollow snack foods, which comprises molding and baking a composition whose main components are pregelatinized waxy starch, starch, and fats and oils. （２）前記主要成分の配合比はα化モチ澱粉２９〜４８
重量部、獣粉５２〜７１重量部、油）１ｉ　１２〜２６
重量部である特許請求の範囲第１項記載の中空スナック
食品の製造方法。(2) The blending ratio of the main ingredients is pregelatinized waxy starch 29 to 48
parts by weight, animal flour 52-71 parts by weight, oil) 1i 12-26
The method for producing a hollow snack food according to claim 1, wherein the parts by weight are parts by weight.