JP2001078674A - Snack-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a snack-like food having fragrance of bread crust, excellent flavor and palatability free from roughness and excellent workability and to provide a method for producing the snack-like food. SOLUTION: This snack-like food is obtained by formulating grain flour and/or starch with a ground material of bread crust as raw materials. This method for producing the snack-like food comprises formulating grain flour and/or starch with a ground material of bread crust, forming and cooking or formulating and then stirring the grain flour, etc., to give a dough, rolling, forming and cooking the dough.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a snack-like food containing a crushed bread crust and a method for producing the same.

[0002]

2. Description of the Related Art Baking is the final step of bread making. By such baking, bread dough that cannot be eaten as it is with a white and moist plastic substance has excellent flavor and texture. Becomes Upon baking, the outer layer of the bread becomes harder and is colored golden brown by the Maillard reaction, forming a crust with excellent aroma.

[0003] In Japan, so-called Pullman-type buns are produced in large quantities. Such crusts of cut bread have an excellent aroma, but tend to be unfavorable by consumers due to their hardness and roughness, and crusts on both sides of cut bread are usually cut off and sold. I have. Also, bread for sandwiches,
It is common to cut off the entire crust and sell it.

[0004] A large amount of bread crust produced during the production of buns or sandwich bread is difficult to use for other foods because it is hard, rough and poor in cookability, and is generally used as feed. In fact, they had to be discarded. For this reason, from the viewpoint of economy and resource reuse, a new method of using pan crust for other foods has been desired.

[0005] Accordingly, the present invention is excellent in flavor and texture, such as having the savoryness of bread crust and no roughness.
An object of the present invention is to provide a food product using pan crust, which is excellent in workability, and a method for producing the same.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, the use of crushed bread crust can prevent the deterioration of cookability and texture due to hardness and roughness. I thought. Therefore, when the crushed pan crust was examined using the crushed pan crust, it was clarified that the crushed pan crust had high stickiness and poor fire escape due to high water absorption. Therefore, as a result of further investigation, rolling the dough prepared using the crushed pan crust provides good fire escape, a snack-like savory flavor and texture, and food excellent in workability. Was found to be. Similarly, it has been found that the same effect can be obtained by heating under pressure the dough prepared by using a pulverized bread crust, and completed the present invention.

That is, the present invention provides a snack-like food characterized by blending flours and / or starches and crushed bread crust as raw materials.
The above object has been achieved. The present invention also relates to a method of mixing and shaping a raw material containing flours and / or starches and crushed pan crust, and cooking, or stirring the mixture to form a dough, and then rolling, forming, The object has been achieved by providing a method for producing a snack-like food characterized by cooking.

[0008]

DETAILED DESCRIPTION OF THE INVENTION The bread crust used in the present invention is as follows.
It may be obtained from bread produced by any of the straight method, the sponge method, and the liquid method. Further, it may be one just after firing or one cooled. There are no particular restrictions on the type of bread, but so-called Pullman-type buns and sandwich breads are preferred. In addition, crumb (internal phase) may be attached to the pan crust.

In the present invention, the crushed bread crust is used from the viewpoint of preventing the texture of the snack-like food from being rough and easy to manufacture. The machine used for the crushing is not particularly limited, and for example, a beater, a juicer mixer, a homomixer, a mince for meat and the like can be used. The method of crushing is not particularly limited. For example, in order to facilitate crushing, shearing may be applied while softening the pan crust by adding water. The size of the bread crust is not particularly limited as long as it is crushed to such an extent that the texture of the snack-like food can be prevented from being rough, but it is preferable that the bread crust is passed through a sieve having an opening of 10 mm. In addition, a large bread crust may be used as long as the bread crust is easily crushed in the snack-like food production process to such an extent that the finished product does not have a rough feeling.

The amount of the crushed bread crust is preferably 20% by weight or more, more preferably 30% by weight or more, based on the total amount of the following flours, starches and crushed bread crust. When the content is 20% by weight or more, the savory flavor of pan crust is imparted to the snack-like food, so that a snack-like food having excellent flavor and texture can be obtained, and reuse of the pan crust can be promoted.

The flours and starches used in the present invention can be appropriately selected according to the type of snack-like food. Examples of the flour include rice flour, barley flour, wheat flour, oat flour, corn flour, millet flour, millet flour, sorghum flour, millet flour and the like, and gelatinized flour thereof, and one or more of these can be used. . Examples of starches include potato starch, sweet potato starch, potato starch, kidney bean starch, sweet potato starch, wheat starch, barley starch, rice starch, corn starch, buckwheat starch, crow barley starch, peanut starch, banana starch, yam starch and the like. And one or more of these can be used. Flours and starches may be used in combination.

In the present invention, in addition to the above-mentioned crushed bread crust, flours and starches, depending on the type of snack-like food, sugar generally used for producing snack-like food,
Sugars such as glucose; salt; fats and oils such as salad oil; eggs;
Yeast; yeast food; baking powder such as baking soda and ammonium carbonate; enzymes; seasonings such as soy sauce and mirin; spices; dairy products such as milk and butter; surfactants such as sucrose fatty acid esters; be able to.

In the method of the present invention, first, flours and / or starches, crushed bread crust, and other raw materials are mixed and stirred to form dough. In the case of producing puff-dried confectionery (puffed confectionery, also commonly called pon confectionery), after mixing the raw materials or drying the dough, the product may be pressurized and heated to produce a product. There is no particular limitation on the order of addition. When flours and starches that are not pregelatinized are blended, they may be stirred while being steamed. In the case of producing snack noodles and the like, it is preferable to perform mixing until the noodles become ragged. In the case of producing Karinto or the like, fermentation may be performed thereafter, if necessary. Further, in order to improve texture and flavor, dough may be prepared by mixing fermented seeds obtained by separately fermenting flours and / or starches or aged seeds again.

Next, the obtained dough is rolled. The dough is sticky due to the high water absorbency of the crushed bread crust, and has a poor fire escape. However, the fire can be improved by rolling to make the dough thinner. There is no particular limitation on the moisture content of the dough before rolling. There is no particular limitation on the rolling mill,
For example, a rolling mill generally used for forming a noodle band of noodles such as soba or ramen can be used. There is no particular limitation on the pressing conditions. The thickness of the rolled band-shaped material is not particularly limited, but is preferably 0.5 to 5 mm from the viewpoint of ease of subsequent processing and texture.

Next, the rolled dough is formed. The molding method and molding conditions can be appropriately selected according to the type of snack-like food. When producing snack-like dumplings or snack-like sweetened sweets, the molded dough is used as the skin. At this time, a commercially available dough extrusion type dumpling molding machine or the like can be used. The shaped dough is then cooked. As a method of cooking the formed dough, baking or frying is preferred, and pressurized heating and frying are particularly preferred.
By baking or frying, it is possible to produce a snack-like food having an excellent flavor and texture, such as having a savory flavor of pan crust and no roughness. For baking, ovens and grills commonly used in the manufacture of bread, confectionery, etc.
A pressure heating machine for expanding and drying can be used.
The baking conditions can be appropriately selected according to the type of snack-like food. There are no particular restrictions on the conditions of pressurized heating and frying, depending on the type of snack-like food, the type of oil,
The frying temperature, time and the like can be appropriately selected. Cooked snack-like foods can be further seasoned, if necessary.
It may be seasoned with spices, sugar, honey and the like.

The snack-like food of the present invention has a snack-like flavor and texture by using a pan crust and a substance attached to the pan crust. Therefore,
The snack-like foods of the present invention are not limited to those generally called snack foods such as pizza, hot cakes and donuts, and karinto; Chinese-style side dishes such as dumplings, spring rolls, and sweet potatoes; Including.

[0017]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Example 1 Production of Snack-like Karinto A bread crust cut from a square loaf of bread was finely crushed with a juicer mixer. 80 parts by weight of the crushed pan crust, 20 parts by weight of flour, 1.5 parts by weight of baking powder, 1 part by weight of yeast, 2 parts by weight of glucose and 15 parts by weight of water were added, and the mixture was stirred well to obtain a dough. . The dough was fermented at 27 ° C. for about 1 hour. After completion of the fermentation, the resultant was passed through an extruder (“Busta Machine” manufactured by Cymer) to be formed into a strip having a thickness of about 3 mm. The molded product is 10m
It was cut into a rectangle of mx 50 mm and fried at 170 ° C for 10 minutes. Immediately after the frying was completed, the oil was cut off, sprinkled with black bee sugar, and cooled to obtain a snack-like or rind. The snack-like Karinto had the flavor of pan crust, had no roughness, and was excellent in both flavor and texture. In addition, the above manufacturing process was excellent in workability because the dough was not sticky and fire escape was good.

Example 2 Production of Snack-style Bread Dumplings Bread crust was once passed through a mince for meat and finely crushed in a rag. 95 parts by weight of the crushed pan crust, 5 parts by weight of tapioca starch, 1 part by weight of baking soda, 1 part by weight of ammonium carbonate, 30 parts by weight of old dough and 10 parts by weight of water are mixed and stirred well. Four passes were made to obtain the dough.
The dough was passed through a gyoza molding machine (manufactured by Nippon Bush Co., Ltd.), and extruded, while encased with a separately prepared gyoza tool. Next, this was fried at 170 ° C. for 3 minutes to obtain a snack-style bread dumpling. The snack-style bread gyoza had the fragrance of bread crust, had no roughness, and was excellent in flavor and texture. In addition, the above manufacturing process was excellent in workability because the dough was not sticky and fire escape was good.

Example 3 Production of snack-like noodles 70 parts by weight of bread crust cut from a sliced bread were put into a mixer, stirred with a beater while gradually adding 10 parts by weight of water, and crushed finely. To this, 30 parts by weight of flour, 1 part by weight of ammonium carbonate, 0.3 part by weight of sodium chloride, 1 part by weight of soy sauce and 1 part by weight of mirin were added, mixed well until a rag-like shape, and stirred to obtain a dough. This dough was passed through a noodle machine (manufactured by Shin-Tokyo Menki Co., Ltd.) and formed into a belt shape so that the final thickness became 1.0 mm. Next, this was cut into a 1.5 mm width using a cutting blade for noodles (# 20 round), and steamed for 3 minutes. Next, this was put in a 120 mm × 120 mm case and fried at 140 ° C. for 2 minutes to obtain a snack-like noodle. The snack-like noodles had the flavor of bread crust, had no roughness, and were excellent in flavor and texture. In addition, the above manufacturing process was excellent in workability because the dough was not sticky and fire escape was good.

Example 4 Production of dry confectionery using pregelatinized starch A bread crust was passed through a mince for meat once and finely crushed in a rag. 70 parts by weight of the crushed pan crust, 30 parts by weight of glutinous rice starch and 30 parts by weight of water were mixed and stirred well to obtain a tattered dough. This is cut into 5 mm squares and dried, and the dough is placed in a punch having a diameter of 45 mm and a thickness of 2 mm.
Pressurized and heated at C200V for about 1 second to obtain a snack-style dry confection. The snack-style dry confectionery has the savoryness of bread crust, has no roughness, flavor,
The texture was also excellent. In addition, the above manufacturing process includes:
The workability was excellent because the dough was not sticky and fire escape was good.

Example 5 Production of Steam-Type Puff-Dry Confectionery A bread crust was passed once through a mince for meat and finely crushed in a rag. After 90 parts by weight of the crushed pan crust, 10 parts by weight of rice cake starch and 15 parts by weight of water were thoroughly stirred under a vapor pressure of 0.8 atm, the dough was cooled to obtain a belt-shaped dough. The dough is passed through a noodle machine (manufactured by Shin-Tokyo Noodle Machine Co., Ltd.) and the final thickness is 1.6.
mm. Next, this was cut using a cutting blade for noodles (# 4 square) and a cutting blade for length adjustment.
It was cut into 5 mm squares and dried. This is 45mm in diameter
The dough was placed in a 6 mm-thick die, and heated under pressure of 200 V AC for about 1 second to obtain a snack-style dry confection. The snack-style dry confectionery had the fragrance of bread crust, had no roughness, and was excellent in flavor and texture. In addition, the above manufacturing process was excellent in workability because the dough was not sticky and fire escape was good.

Example 6 Production of snack-like karinto using fermented seeds A bread crust was passed through a mince for meat three times and finely crushed. 50 parts by weight of the crushed pan crust, 50 parts by weight of flour, 3 parts by weight of vital gluten, 1 part by weight of yeast, 2 parts by weight of white sugar and 30 parts by weight of water were mixed, and the mixture was stirred well and fermented for 3 hours. Separately, 50 parts by weight of flour, 3 parts by weight of vital gluten, 1 part by weight of yeast, 0.1 part by weight of yeast food, 0.5 part by weight of malt syrup, 2 parts by weight of white sugar, 3 parts by weight of oil and fat, and 25 parts of water After mixing by weight and stirring well, a mixture fermented for 3 hours was prepared. After fermentation for 3 hours, the two were mixed and thoroughly stirred again to obtain a dough. This was fermented again for 60 minutes and passed through a noodle machine (manufactured by Shin-Tokyo Noodle Machine Co., Ltd.) to a final thickness of 2.5 mm.
And formed into a belt shape. Next, this was cut into 25 m using a cutting blade for noodles (# 10 angle) and a cutting blade for length adjustment.
It was cut into a rectangle of mx 50 mm. Then change this to 17
It was fried at 5 ° C for 3 minutes to obtain snack-style karinto.
The snack-style karinto had the flavor of pan crust, had no roughness, and was excellent in flavor and texture. In addition, the above manufacturing process was excellent in workability because the dough was not sticky and fire escape was good.

[0024]

The snack-like food of the present invention has the fragrance of bread crust, has no roughness, is excellent in taste and texture, and is also excellent in workability.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A21D 13/00 A21D 13/00 A23L 1/48 A23L 1/48 (72) Inventor Ryuji Uemura Chuo-ku, Tokyo 19-12 Nihonbashi Koamicho Nisshin Flour Milling Co., Ltd. (72) Inventor Shinji Ishigami 19-12 Nihonbashi Koamicho Nihonbashi Flour Milling Co., Ltd., Chuo-ku, Tokyo (72) Inventor Takeshi Iwakura Central Tokyo 19-12 Nihonbashi Koamicho, Ward Nisshin Flour Milling Co., Ltd. F-term (reference) 4B014 GG01 GL11 GP27 4B032 DB40 DK70 DP06 DP47 4B036 LF11 LH50 LP03 LP05 4B046 LB07 LC20 LG60 LP40

Claims (4)

[Claims] 1. A snack-like food comprising flour and / or starch and crushed bread crust as raw materials. 2. The snack-like food according to claim 1, wherein the blended amount of the crushed bread crust is 20% by weight or more based on the total amount of the crushed bread crust, flour and starch. 3. A raw material containing flours and / or starches and crushed pan crust is mixed and molded and cooked, or the mixture is stirred to form a dough, then rolled, and then molded. A method for producing a snack-like food, comprising cooking. 4. The method for producing a snack-like food according to claim 3, wherein the blended amount of the crushed pancrust, based on the total amount of the crushed pancrust, flours and starches, is 20% by weight or more.