JPS61242556A

JPS61242556A - Preparation of snack using fruits

Info

Publication number: JPS61242556A
Application number: JP60084169A
Authority: JP
Inventors: Bunzo Saga; 嵯峨　文藏
Original assignee: HATOYA SEIKA KK
Current assignee: HATOYA SEIKA KK
Priority date: 1985-04-19
Filing date: 1985-04-19
Publication date: 1986-10-28

Abstract

PURPOSE:Pieces of fruits such as apples or melons are treated with a salt solution, boiled with sugar, rapidly frozen, dried by frying and immedately hardened in a vacuum tank to give fruit snacks of good color and high storability. CONSTITUTION:Pulp pieces of fruits such as apples or melons are treated with about 2% salt solution to avoid discoloration. They are dipped in boiling sugar or corn starch syrup to avoid browning. The pieces are drained to remove the syrup on the screen, rapidly frozen at -30--40 deg.C, dried by standing, fried, raised in a vacuum pack and hardened in the raised state.

Description

【発明の詳細な説明】本発明はリンゴ、メロン等の果実を使用したスナック菓
子の製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing snack foods using fruits such as apples and melons.

従来、この種のスナック菓子の製造法としては、洗浄、
剥皮、除芯、そして分割などの処理が施されたリンゴ等
の生地片を、例えば９０°Ｃ程度の高温下の砂糖液で煮
た後、上記生地片を乾燥して油揚げし、次いでこのよう
にして油揚げされて組織が硬化し膨張した生地片を冷却
機が付設された真空槽内に送込み、膨化したままの状態
で硬化させる方法が公知である。Traditionally, the manufacturing method for this type of snack food involves washing,
Pieces of dough such as apples that have been subjected to processes such as peeling, core removal, and division are boiled in a sugar solution at a high temperature of, for example, about 90°C, and then the pieces of dough are dried and fried in oil. A method is known in which dough pieces that have been deep-fried to harden and expand are sent into a vacuum chamber equipped with a cooler and hardened while remaining expanded.

このようにして製造されたスナック菓子は、多孔質の自
然食品であるが為従来のポテトチップなどと違い形崩れ
することがなく、自然の風味を損なわず、歯触りや食感
に優れている。The snacks produced in this way are porous natural foods, so unlike conventional potato chips, they do not lose their shape, do not lose their natural flavor, and have excellent texture and texture.

しかしながら、上記の方法によって製造される従来のも
のは、紅玉や国光など特に硬質のリンゴを使用しないと
出来上がった製品は萎縮して多孔質な組織を維持できず
商品価値が低下することは避けられず、従って歩溜りが
極端に悪くなるという欠陥を有していた。また、リンゴ
のみならず他の果実でも、例えばメロンなどを利用して
この種スナック菓子を製造することは側底不可能であっ
た。However, in the conventional products manufactured by the above method, unless particularly hard apples such as Kogyoku and Kunimitsu are used, the resulting product will shrink and cannot maintain its porous structure, resulting in a decrease in commercial value. Therefore, it had the defect that the yield was extremely poor. Furthermore, it has been impossible to produce this type of snack using not only apples but also other fruits such as melons.

本発明は上記の欠陥に鑑み、リンゴの品種を問わず、ま
た、他の果実を利用しても容易に製造可能なスナック菓
子の製造法を提供するものである以下、本発明の実施例
をリンゴを使用したものについて説明する。In view of the above-mentioned deficiencies, the present invention provides a method for producing snack foods that can be easily produced regardless of the variety of apple or even when other fruits are used. I will explain what is used.

紅玉、国光は勿論、陸奥、デリシャス、スターキング、
黄リンゴ、津軽など品種を問わず、これらの中から任意
のリンゴを選定してこれを良く洗浄し、除芯し、適当な
厚さく４〜５ＩＩｌｆｌｌ）に輪切し、リンゴの生地片
を構成する。Kougyoku, Kunimitsu as well as Mutsu, Delicious, Star King,
Select any apple from among these, regardless of variety, such as yellow apples or Tsugaru, wash it thoroughly, remove the core, and slice it into 4 to 5 inch thick rounds to form apple dough pieces. do.

こうして構成した生地片を２％程度の食塩水により塩水
処理し、生地片の酸化による変色を防止する。The thus constructed pieces of dough are treated with a saline solution of about 2% to prevent discoloration due to oxidation of the pieces of dough.

その後生地片を糖度３５〜４５度の砂糖液（シロップ）
、２％のビタミンＣ，１％の白色粉末状のコンスターチ
、１％の食塩水を混合したものの約９０°Ｃの煮佛液内
に入れ約ｌＯ分間煮る。これにより生地片の組織中に砂
糖液等が浸透しリンゴ本来の色調が保持でき、色やけを
防ぐことができる。After that, the dough pieces are made into a sugar solution (syrup) with a sugar content of 35 to 45 degrees.
A mixture of 2% vitamin C, 1% white powdered cornstarch, and 1% salt water was added to a boiling liquid at about 90°C and boiled for about 10 minutes. This allows the sugar solution to penetrate into the texture of the dough pieces, allowing the original apple color to be maintained and preventing discoloration.

次いで、これを煮沸液から取出し、網板上に整列し布切
を行った後、冷蔵庫に入れ−３０〜−４０°Ｃの温度で
急速冷凍する。Next, the pieces are taken out of the boiling liquid, lined up on a mesh board, cut into cloth, and then placed in a refrigerator and rapidly frozen at a temperature of -30 to -40°C.

次いで、この冷凍生地片を冷蔵庫から取出し、自然乾燥
させた後、フライヤーに入れ油で揚げる。この際、フラ
イヤー内の油温は１６０　’Ｏ位が適当である。The frozen dough pieces are then removed from the refrigerator, allowed to air dry, and then placed in a fryer and fried in oil. At this time, the appropriate oil temperature in the fryer is about 160'O.

上記の工程において、乾燥油揚げ処理の前に急速冷凍す
ることは本発明にとって極めて重要である。In the above process, rapid freezing before the dry frying process is extremely important to the present invention.

何故ならば、砂糖液等の浸透により組織が軟化し膨張し
ている生地片を急速冷凍すれば極めて多孔質の組織をも
った状態に維持でき、従ってその後に常圧下で油揚げを
行っても膨化状態に変化を生ずることはなく、また、乾
燥や油揚げの時間を著しく短縮でき、しかも、リンゴ特
有の芳香風味の蒸発を防止することができると共に、油
揚げの際の着色を最小限に防止できるからである。This is because by quickly freezing a piece of dough whose structure has softened and expanded due to the penetration of sugar solution, etc., it can maintain an extremely porous structure, so even if it is subsequently fried in oil under normal pressure, it will not expand. There is no change in the condition, and the time for drying and deep-frying can be significantly shortened. Furthermore, the unique aromatic flavor of apples can be prevented from evaporating, and coloration during deep-frying can be minimized. It is.

試みに、冷凍処理を省いた常圧下で油揚げすると軟化し
膨張している生地片が萎縮してせんべいのように硬化し
てしまう。In an attempt to fry the dough under normal pressure without freezing, the pieces of dough, which had softened and expanded, shriveled and hardened like rice crackers.

最後に上記のようにして油揚げした生地片を真空ガスバ
ック内に送込み、これを所要の減圧化においてその膨化
したままの状態で硬化させる。その硬化した状態を見計
らって真空ガスバック内より生地片を取出し、プラスチ
ックフィルム袋内に包装し最終製品とするものである。Finally, the dough pieces fried in the above manner are sent into a vacuum gas bag, and are cured in their puffed state under the required pressure reduction. After checking the hardened state, the dough pieces are removed from the vacuum gas bag and packaged in a plastic film bag to form the final product.

尚、包装工程前に硬化した生地片の表面にチョコレート
等をコーティングすれば更に美味しく食することができ
る。Furthermore, if the surface of the hardened dough piece is coated with chocolate or the like before the packaging process, it can be eaten even more deliciously.

本発明は上記の通り構成されるものであるから、リンゴ
の品種や果実の種類を問わず、例えばメロンのような極
めて柔軟な果実でも多孔質の組織をもった自然食品的な
スナック菓子とすることができ、食感および歯触りが良
いうえに、原料本来の風味がそのまま保持でき、これに
油の風味が程良く付加されるため極めて美味しく、また
、色調や保存性にも優れている。Since the present invention is configured as described above, it is possible to make a natural food snack with a porous structure regardless of the variety of apple or the type of fruit, even if it is an extremely soft fruit such as a melon. Not only does it have a good texture and texture, it retains the original flavor of the ingredients, and the flavor of the oil is added to it, making it extremely delicious.It also has excellent color tone and storage stability.

更に、製造時間も乾燥や油揚げの時１１Ｊｌが著しく短
縮（多孔質の為）されるのに伴い全体として短縮され、
しかも、製造設備も冷却機を旧設した真空装置は不要で
冷蔵庫や真空ガスバックだけですむのでコストを軽減で
きる等々の利点を有する。Furthermore, the production time is also shortened overall as 11Jl is significantly shortened during drying and deep-frying (due to the porous nature).
In addition, manufacturing equipment does not require a vacuum device with an old cooler, and only requires a refrigerator and a vacuum gas bag, which has the advantage of reducing costs.

Claims

【特許請求の範囲】[Claims]

リンゴ、メロン等の果実を洗浄、除芯および適宜の形状
に裁断して生地片を構成し、該生地片を塩水処理した後
、砂糖液、コンスターチ等の煮沸液内に入れ、該液を生
地片の組織中に浸透させ、次いでこれを煮沸液から取出
し密切した後急速冷凍し、しかる後、その冷凍生地片を
乾燥油揚げし、最後に油揚げした生地片を直ちに真空槽
内において硬化させ、必要に応じてチョコレート等をコ
ーティングすることを特徴とする果実を使用したスナッ
ク菓子の製造法。Fruits such as apples and melons are washed, cored, and cut into appropriate shapes to form dough pieces, and after treating the dough pieces with salt water, they are placed in a boiling liquid such as sugar solution or cornstarch, and the liquid is added to the dough. The pieces of dough are infiltrated into the tissue of the pieces, then taken out from the boiling liquid, tightly cut, and quickly frozen.The frozen pieces of dough are then fried in dry oil. A method for producing a snack using fruit, which is characterized by coating it with chocolate or the like according to the method.