JPS608699Y2 - Snack sweets - Google Patents
Snack sweetsInfo
- Publication number
- JPS608699Y2 JPS608699Y2 JP1344183U JP1344183U JPS608699Y2 JP S608699 Y2 JPS608699 Y2 JP S608699Y2 JP 1344183 U JP1344183 U JP 1344183U JP 1344183 U JP1344183 U JP 1344183U JP S608699 Y2 JPS608699 Y2 JP S608699Y2
- Authority
- JP
- Japan
- Prior art keywords
- flour
- starch
- snack food
- food according
- dough
- 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
Links
Landscapes
- Confectionery (AREA)
Description
【考案の詳細な説明】
本考案は、原料類の持つ自然な味と香りをよく保ち、し
かも軽いテクスチャーと口溶けのよいスナック菓子の提
供を目的とするものである。[Detailed description of the invention] The purpose of the invention is to provide a snack food that retains the natural taste and aroma of raw materials, has a light texture, and melts in the mouth.
本考案に係るスナックは、いわゆる菓子種方式で作られ
るものであり、乾燥した菓子種を油で揚げるか、または
オーブン等で焙焼することにより食用に供するものであ
る。The snack according to the present invention is made using the so-called confectionery seed method, and is made edible by frying dried confectionery seeds in oil or roasting them in an oven or the like.
従来、この種のものにエビせんべい、イカ焼せんべいな
どがあり、すり身や原形を保ったままの状態で練り込ん
でつくられていた。Traditionally, this type of rice crackers include shrimp crackers and squid grilled rice crackers, which were made by kneading the surimi and keeping its original shape.
また、その他にも食品を練り込んでつくるものとして、
やまのいもの摺り液を練り込むもの(特開昭52−21
364)、野菜類、肉類、魚介類、豆類、芋類などの原
料類をそのままか、あるいは衣付けして油揚げしたのち
、誘電加熱してつくるもの(特開昭55−29917)
や、凍結乾燥するもの(特開昭55−45305)、あ
るいは魚入りクツキー(特開昭57−18935)や魚
肉、畜肉を加えるもの(特開昭57−144941)な
どが知られている。In addition, there are other products made by kneading foods,
Something for kneading Yama-no-Imono paste (Japanese Unexamined Patent Publication No. 52-21
364), products made by dielectrically heating raw materials such as vegetables, meat, seafood, beans, potatoes, etc., either as they are or after coating and frying them in oil (Japanese Patent Application Laid-Open No. 55-29917)
Also known are those that are freeze-dried (Japanese Patent Laid-Open No. 55-45305), kutsky with fish (Japanese Patent Laid-open No. 57-18935), and those that add fish or livestock meat (Japanese Patent Laid-Open No. 57-144941).
しかし、一般に軽いテクスチャーと口溶けの良さを身上
とするスナック食品にあっては、使用する原料類の特性
によって仕上り品のテクスチャーが大きく左右されるた
め、その使用量と使える種類が限られていた。However, in the case of snack foods, which generally have a light texture and melt in the mouth, the texture of the finished product is greatly influenced by the characteristics of the raw materials used, which limits the amount and type of food that can be used.
本考案によれば、原料の特性に影響を受けることなく、
軽いテクスチャーを持ち、またあたかもその原料素材そ
のものを喫食しているかのごとく思いこむほど、原料の
もつ自然な味と香りを保有したスナック菓子である。According to the present invention, without being affected by the characteristics of raw materials,
These snacks have a light texture and retain the natural taste and aroma of the ingredients, so much so that you feel as if you are eating the ingredients themselves.
また、本考案は、これまで知られている魚肉にかぎらず
、野菜、畜肉、さらには、果実類にまで応用できること
にあり、そのため各個人の嗜好により、野菜、肉、魚肉
あるいは果実についてそれらのあるものまたは幾つかを
嫌う人にでも、かなり抵抗なく喫食することができ、ま
た、2種以上の原料を混ぜたり、原料の異なる数種のス
ナックを一緒に包装し、製品とすることで、各種各様な
味覚をたのしみながら、しかも栄養面からみた場合には
、たんばく質、脂質、炭水化物、無機質、ビタミンなど
をバランスよく採れるようにすることのできる利点のあ
るものである。In addition, the present invention can be applied not only to fish meat, which has been known so far, but also to vegetables, livestock meat, and even fruits. Even people who dislike certain things or some of them can eat them without any hesitation, and by mixing two or more types of ingredients or packaging several types of snacks with different ingredients together to make a product, While enjoying a variety of tastes, from a nutritional standpoint, it has the advantage of providing a well-balanced intake of proteins, fats, carbohydrates, minerals, vitamins, etc.
本考案で使用する食品類の穀粉類に対する混合割合は、
当該食品の持つ、色、香り、味を明確に再現させる必要
上、これまでのエビせんべいなどにみられるように、1
0〜30%程度では風味を再現できても、色調と味覚ま
で当該食品のもつ特性を保たせることはできなかった。The mixing ratio of food products used in this invention to grain flours is as follows:
Due to the need to clearly reproduce the color, aroma, and taste of the food in question, as seen in conventional shrimp crackers, etc.
Even if the flavor could be reproduced at about 0 to 30%, it was not possible to maintain the characteristics of the food including color tone and taste.
本考案者等は、食品類のもつ特性をスナック菓子として
再現させることを目的として、鋭意研究した結果、少な
くとも、前記食品類の穀粉類に対する混合割合として、
40%以上の使用量が必要であることを見い出した。The inventors of the present invention have conducted extensive research with the aim of reproducing the characteristics of food products as snacks, and have found that at least the mixing ratio of the food products to the grain flour is as follows:
It has been found that a usage amount of 40% or more is required.
しかるに、食品類の中には菓子種穴でスナック菓子をつ
くった場合、繊維分の多いもの、糖度の高いものなどは
、とくに目的とするテクスチャーが得られ難いことを見
い出し、種々検討の結果、蒸煮後の生地の水分を常識以
上に高くすることで、本考案の目的を達成するに至った
のである。However, we discovered that it is difficult to obtain the desired texture when making snacks using confectionery seeds, especially those with a high fiber content or sugar content. The purpose of this invention was achieved by increasing the moisture content of the dough beyond what is common sense.
本考案は、生地の水分を極度に高くすることで、蒸煮や
練りあがりを阻害する要因の影響を抑え、そのため蒸練
中の水との水和と、生地の練りが容易に行なわれ、生地
に損傷を与えることなく混練できるようになった結果、
食味のすぐれたスナック菓子が得られたものである。This invention suppresses the effects of factors that inhibit steaming and kneading by extremely increasing the moisture content of the dough, making it easier to hydrate with water during steaming and knead the dough. As a result, it is now possible to knead without damaging the
A snack food with excellent taste was obtained.
また、蒸練に際し公知の膨張剤を適宜使用することもで
きる。In addition, a known expanding agent may be appropriately used during steaming.
従って、本考案は穀粉又は穀粉およびデンプンと、前記
穀粉又は穀粉およびデンプンの40〜150%に相当す
る量の野菜、果実、きのこ、海藻の1種又は2種以上を
ジュース又はペースト状にしたものとを、適量の水の存
在下に蒸練して水分50〜65%の生地となし、これを
成型し、乾燥した後、油揚げ又は焙焼してなるスナック
菓子を提供する。Therefore, the present invention is a juice or paste made from grain flour or grain flour and starch, and one or more kinds of vegetables, fruits, mushrooms, and seaweed in an amount equivalent to 40 to 150% of the flour or grain flour and starch. is steamed in the presence of an appropriate amount of water to form a dough having a moisture content of 50 to 65%, which is molded, dried, and then fried or roasted to provide a snack food.
前記穀粉は小麦粉、うるち米粉、もち米粉から選ぶこと
ができ、前記デンプンはじゃがいもデンプン、小麦粉デ
ンプン、タピオカデンプン、トウモロコシデンプン、も
ちトウモロコシデンプンから選ぶことができ、前記野菜
は、たまねぎ、トマト、カポチャ、キャベツ、ニンジン
、ホウレン草、セロリ−から選ぶことができ、前記果実
は、みかん、りんご、ぶどう、グレープフルーツ、いち
ご、桃から選ぶことができ、前記きのことして、しいた
けが選ばれ、前記海藻は、わかめ、こんぶ、あまのり、
あおさ、ひじきから選ぶことができる。The flour can be selected from wheat flour, non-glutinous rice flour, and glutinous rice flour, the starch can be selected from potato starch, wheat flour starch, tapioca starch, corn starch, and glutinous corn starch, and the vegetables can be selected from onion, tomato, capocha, The fruit can be selected from cabbage, carrot, spinach, and celery; the fruit can be selected from tangerine, apple, grape, grapefruit, strawberry, and peach; the mushroom is shiitake; and the seaweed is wakame, Kelp, Amanori,
You can choose from aosa or hijiki.
本考案は、特に実用新案登録請求の範囲に限定されるこ
となく、広い範囲の食品類に適用できることに特徴があ
る。The present invention is characterized in that it can be applied to a wide range of foods without being particularly limited to the scope of claims for utility model registration.
図面は、本考案に係るスナック菓子の後記実施例3であ
る、皮付みかんジュースを材料の1つとしたものを例示
したものであって、第1図はシート状に成形したのち、
星型に型抜きして乾燥した膨化前のスナック菓子素材1
aの状態を示す斜視図、第2図は第1図のスナック菓子
素材1aを膨化した後のスナック菓子1bを示す斜視図
、2は皮付みかんの微細な細片を示すもの七ある。The drawings illustrate Example 3 of the snack food according to the present invention, which uses tangerine juice with skin as one of the ingredients.
Snack material 1 cut into a star shape and dried before puffing
FIG. 2 is a perspective view showing the snack food material 1b after puffing the snack food material 1a of FIG. 1, and FIG. 2 is a perspective view showing the state of FIG.
以下に、小麦粉100@、じゃがいもデンプン10叩部
、たまねぎジュース120(2)に水を加えたものにつ
いて、水分量を変えてテストを行った結果を表1に示し
た。Table 1 below shows the results of tests conducted with water added to 100 parts of wheat flour, 10 parts of potato starch, and 120 parts of onion juice (2) with varying amounts of water.
(註) ○、Δおよび×印は、評点の順位そして、良好
、やや良好および不良であることを意味し、以下の記述
においても同じである。(Note) The marks ◯, ∆, and × mean the ranking of the score, good, somewhat good, and poor, and the same applies to the following descriptions.
1 次に、小麦粉100幅、じゃがいもデンプン100
0部に対し、たまねぎ、皮付かぼちや、皮付みかん、オ
キアミの凍結磨砕、ペーストないしジュースを使用して
、使用量を変えてテストを行った結果を表2に示した。1 Next, 100% flour, 100% potato starch
Table 2 shows the results of tests using onions, pumpkins with skins, mandarin oranges with skins, frozen ground krill, pastes, or juices in different amounts compared to 0 part.
皮付きのものは、表面のごみ、かび、艶出し剤、農薬等
の除去のため、磨砕前に常法に従い洗滌を行った。Those with skin were washed according to the usual method before grinding to remove dirt, mold, polishing agents, pesticides, etc. on the surface.
以下に、本考案の実施例を示す。Examples of the present invention are shown below.
実施例 1
小麦粉1oooy、じゃがいもデンプン1oooy、た
まねぎジュース1200Z、水130Bをドウミキサー
にて生蒸気を注入しながら常圧下約1紛間混練を行い、
水分約62%の生地49009を得た。Example 1 1oooy of wheat flour, 1oooy of potato starch, 1200Z of onion juice, and 130B of water were kneaded in a dough mixer under normal pressure for about 1 hour while injecting live steam.
Dough 49009 having a moisture content of approximately 62% was obtained.
このものを厚さ2.5m/mのシート状とした後に型抜
きし、これを乾燥した。This material was formed into a sheet with a thickness of 2.5 m/m, cut out, and dried.
1日後、190℃で1m間油揚げを行いスナック菓子を
得た。One day later, the snacks were fried for 1 m at 190°C to obtain snacks.
このものは軽性なテクスチャーとフライドオニオンの色
と味と香りを持っていた。This stuff had a light texture and the color, taste and aroma of fried onions.
実施例 2
小麦粉2000 f/ 、皮付カポチャペースト200
0 g、水1360gを実施例1と同様に蒸練し、水分
約65%の生地5800 yを得た。Example 2 Wheat flour 2000 f/, capocha paste with skin 200
0 g and 1360 g of water were steamed in the same manner as in Example 1 to obtain 5800 y of dough with a water content of about 65%.
このものを厚さ3m/mのシート状とした後に型抜きし
、乾燥した。This material was formed into a sheet with a thickness of 3 m/m, cut out, and dried.
2目抜190℃で1鍬間油揚げしてスナック菓子を得た
。Snacks were obtained by frying in tofu for 1 hour at 190°C with 2 holes.
このものはカポチャ特有の味と香りと鮮黄色の色をもち
、口どけのよいテクスチャーであった。This product had the distinctive flavor and aroma of capocha, a bright yellow color, and a melt-in-your-mouth texture.
実施例 3
小麦粉1500f、タピオカデンプン5001 、皮付
みかんジュース140B、食塩109.水100fを用
いたほかは前記実施例1と同様にして、水分約51%の
生地3900 yを得た。Example 3 Wheat flour 1500f, tapioca starch 5001, mandarin orange juice with skin 140B, salt 109. A dough of 3900 y with a water content of about 51% was obtained in the same manner as in Example 1 except that 100 f of water was used.
このものを厚さ2.5m/mのシート状としたのち、型
抜きして乾燥し、実施例1にしたがい油揚げした。This product was shaped into a sheet with a thickness of 2.5 m/m, cut out, dried, and fried in oil according to Example 1.
このものはみかん特有の香りと味と鮮やかな黄色と軽い
歯ごたえとを有していた。This product had the aroma and taste characteristic of mandarin oranges, bright yellow color, and light texture.
実施例 4
小麦粉2000!ii’、 [、いたけペースト200
0 F、食塩20F、膨張剤2Bを実施例1に従い蒸練
し、水分56%の生地4400 fを得た。Example 4 Flour 2000! ii', [, Taketake paste 200
0F, salt 20F, and swelling agent 2B were steamed according to Example 1 to obtain 4400F dough with a water content of 56%.
このものを実施例5と同様にしてスナック菓子を得た。A snack was obtained in the same manner as in Example 5.
このものはしいたけ特有の香りと味と色と、スナック風
の食味を有していた。This product had the aroma, taste, and color characteristic of shiitake mushrooms, and had a snack-like taste.
比較例 1
小麦粉1oooy、じゃがいもデンプン1000fI、
たまねぎジュース600 f 、水100gを実施例1
と同様に蒸練し、水分41%の生地3000f/を得た
。Comparative example 1 1oooy of wheat flour, 1000fI of potato starch,
Example 1: 600 f of onion juice and 100 g of water
It was steamed in the same manner as above to obtain 3000 f/dough with a moisture content of 41%.
このものを実施例1と同様にして、乾燥後、油揚げしス
チック菓子を得た。This product was dried and fried in the same manner as in Example 1 to obtain a stick confectionery.
このものは、たまねぎの味と香りが希薄で、やや粉つぽ
さを伴うせんべい様の硬いテクスチャーであった。This product had a weak onion taste and aroma, and had a hard, rice cracker-like texture with a slightly powdery texture.
図面は本考案に係るスナック菓子の実施例として、皮付
みかんジュースを材料の一つに採用したもので、第1図
はシート状に成形したのち、星型に型抜きして乾燥した
スナック菓子素材の膨化前の状態を示す斜視図、第2図
は第1図のスナック菓子素材の膨化後におけるスナック
菓子を示す斜視図である。
1a・・・・・・膨化前のスナック菓子素材、1b・・
・・・・膨化後のスナック菓子、2・・・・・・皮付み
かんの微細な細片。The drawing shows an embodiment of the snack food according to the present invention, in which tangerine juice with skin is used as one of the ingredients. Figure 1 shows the snack food material that has been formed into a sheet, cut into a star shape, and dried. FIG. 2 is a perspective view showing the snack food material in FIG. 1 after it has been expanded. 1a... Snack material before puffing, 1b...
...Snacks after puffing, 2...Fine pieces of mandarin oranges with skin.
Claims (7)
は穀粉およびデンプンの40〜150%に相当する量の
野菜、果実、きのこ、海藻の1種又は2種以上をジュー
ス又はペースト状にしたものとを、適量の水の存在下に
蒸練して水分50〜65%の生地となし、これを成型し
、乾燥した後油揚げ又は焙焼してなるスナック菓子。(1) Grain flour or flour and starch, and one or more types of vegetables, fruits, mushrooms, and seaweed in an amount equivalent to 40 to 150% of the flour or flour and starch, made into a juice or paste. A snack food made by steaming in the presence of an appropriate amount of water to form a dough with a water content of 50 to 65%, molding the dough, drying it, and then frying or roasting it.
ばれる、実用新案登録請求の範囲第1項記載のスナック
菓子。(2) The snack food according to claim 1, wherein the grain flour is selected from wheat flour, non-glutinous rice flour, and glutinous rice flour.
プン、タピオカデンプン、トウモロコシデンプン、もち
トウモロコシデンプンから選ばらる、実用新案登録請求
の範囲第1項記載のスナック菓子。(3) The snack food according to claim 1, wherein the starch is selected from potato starch, wheat flour starch, tapioca starch, corn starch, and glutinous corn starch.
ツ、ニンジン、ホウレン草、セロリ−カラ選ばれる、実
用新案登録請求の範囲第1項記載のスナック菓子。(4) The snack food according to claim 1, wherein the vegetables are selected from onions, tomatoes, capocha, cabbage, carrots, spinach, and celery.
ルーツ、いちご、桃から選ばれる、実用新案登録請求の
範囲第1項記載のスナック菓子。(5) The snack food according to claim 1, wherein the fruit is selected from tangerines, apples, grapes, grapefruit, strawberries, and peaches.
範囲第1項記載のスナック菓子。(6) The snack food according to claim 1, wherein the mushroom is a shiitake mushroom.
ひじきから選ばれる、実用新案登録請求の範囲第1項記
載のスナック菓子。(7) The seaweed is wakame, konbu, amanori, aosa,
The snack food according to claim 1, which is selected from hijiki seaweed.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1344183U JPS608699Y2 (en) | 1983-02-01 | 1983-02-01 | Snack sweets |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1344183U JPS608699Y2 (en) | 1983-02-01 | 1983-02-01 | Snack sweets |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS59119184U JPS59119184U (en) | 1984-08-11 |
JPS608699Y2 true JPS608699Y2 (en) | 1985-03-28 |
Family
ID=30144826
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1344183U Expired JPS608699Y2 (en) | 1983-02-01 | 1983-02-01 | Snack sweets |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS608699Y2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61254146A (en) * | 1985-05-01 | 1986-11-11 | Tadatoki Inoue | Production of snack food using sea weed |
-
1983
- 1983-02-01 JP JP1344183U patent/JPS608699Y2/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS59119184U (en) | 1984-08-11 |
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