JP2007117040A - Snack confectionery, and method for producing the same - Google Patents
Snack confectionery, and method for producing the same Download PDFInfo
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- JP2007117040A JP2007117040A JP2005316024A JP2005316024A JP2007117040A JP 2007117040 A JP2007117040 A JP 2007117040A JP 2005316024 A JP2005316024 A JP 2005316024A JP 2005316024 A JP2005316024 A JP 2005316024A JP 2007117040 A JP2007117040 A JP 2007117040A
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- 235000011888 snacks Nutrition 0.000 title claims abstract description 64
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 10
- 238000000576 coating method Methods 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 33
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000003925 fat Substances 0.000 claims description 6
- -1 fatty acid esters Chemical class 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 238000002844 melting Methods 0.000 abstract description 10
- 230000008018 melting Effects 0.000 abstract description 10
- 235000019198 oils Nutrition 0.000 description 31
- 235000013305 food Nutrition 0.000 description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 6
- 235000013351 cheese Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920000151 polyglycol Polymers 0.000 description 1
- 239000010695 polyglycol Substances 0.000 description 1
- 229920001522 polyglycol ester Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
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- Confectionery (AREA)
Abstract
Description
本発明はスナック菓子及びその製造方法に関し、詳しくは少量の油分含量であっても、多量の油分を含んだスナック菓子と同様の口溶けや喉ごしを有するスナック菓子及びその製造方法に関するものである。 The present invention relates to a snack confectionery and a method for producing the same, and more particularly to a snack confectionery having a mouth melt and a throat squeeze similar to a snack confectionery containing a large amount of oil even with a small amount of oil content and a method for producing the same.
従来のスナック菓子には
（１）ジャガイモ等の生原料や水を加えた澱粉等の粉末原料を成型して油で揚げた後、塩
や調味料等をふりかけて味付けしたもの
（２）エクストルーダーで押し出し成型後、乾燥し、これに、油と混合した塩や調味料等
をコーティングして味付けしたもの
（３）原料を練り上げて薄くシート状にした後、乾燥してペレットとし、それを熱するこ
とで膨化させた後、これに、油と混合した塩や調味料等をコーティングして味付け
したもの
等がある。
In conventional snacks, (1) raw ingredients such as potatoes and powder ingredients such as starch with water added are molded and fried in oil, then sprinkled with salt and seasonings, etc. (2) Extruder Extruded, dried, and seasoned by coating with salt or seasoning mixed with oil. (3) After kneading the raw material into a thin sheet, drying it into pellets and heating them After swelling with this, there are those seasoned by coating with salt or seasoning mixed with oil.
スナック菓子において、油は塩や調味料等の味付け材を均一にスナック生地に行き渡らせる役割の他、油自体が風味を付与したり、油の存在により、口中でスナック菓子の口溶けが良くなるため、喉ごしが良くなったり口残りが少なくなったりして嗜好性アップに大きく貢献する。しかしながら、健康意識の高まりとともに、多量の油を含むスナック菓子は不健康な食品として敬遠される傾向にある。 In the snack confectionery, the oil distributes the seasoning materials such as salt and seasoning uniformly to the snack dough, and the oil itself imparts a flavor or the presence of the oil improves the melting of the snack confectionery in the mouth. It contributes to the improvement of palatability by improving the taste and reducing the amount of mouth. However, with an increase in health awareness, snacks containing large amounts of oil tend to be avoided as unhealthy foods.
特許文献１には、飽和脂肪酸比率４０％以下で且つ不飽和脂肪酸比率５０％以上の油脂を含有し、粗脂肪１０重量％以下のスナック食品の製造方法が開示されている。スナック菓子の口溶けや喉ごしを良くするために常温で液状の油脂（飽和脂肪酸比率４０％以下で且つ不飽和脂肪酸比率５０％以上の油脂であることが通常考えられる）を含有させることは当業者にとって常識であるが、該スナック食品を低油分にした場合、口溶けや喉ごしにおいて充分満足できるものは得られない。 Patent Document 1 discloses a method for producing a snack food containing a fat and oil having a saturated fatty acid ratio of 40% or less and an unsaturated fatty acid ratio of 50% or more and having a crude fat content of 10% by weight or less. It is a person skilled in the art to include fats and oils that are liquid at room temperature (usually considered to be fats and oils with a saturated fatty acid ratio of 40% or less and an unsaturated fatty acid ratio of 50% or more) in order to improve the melting of the mouth and the throat of snacks. It is common sense for the food, but when the snack food is made low in oil, a product that is sufficiently satisfactory for melting in the mouth and throat is not obtained.
また特許文献２には、油性原料と水性原料の混合物をコーティングするスナック菓子が開示されている。これは口溶けや喉ごし改善を目的としておらず、油の染み出しを防止するものであり、乳化剤も使用していない。そして低油分にした場合、やはりこの場合も口溶けや喉ごしにおいて充分満足できるものは得られない。
スナック菓子に多量の油を添加することは、風味を付与し、食感を改良して嗜好性を高める一方、健康面で好ましくない。本発明は低油分であっても嗜好性を損なわないスナック菓子及びその製造方法を提供することを課題とした。 Adding a large amount of oil to a snack is not preferable in terms of health, while imparting flavor and improving the texture to enhance palatability. This invention made it the subject to provide the snack confectionery which does not impair palatability even if it is low oil content, and its manufacturing method.
本発明は、常法により得られた油揚げされていないスナック生地に、乳化剤を用いて油性原料と水性原料を水中油型に乳化させたシーズニング液をコーティングし、その後該スナック生地を乾燥すると、油脂含量が少なくても多量に油脂を含有するのと同様の口溶けや喉ごしを得られるとの知見によるものである。すなわち、本発明は以下に示すものである。
（１）乳化剤を用いて油性原料と水性原料を水中油型に乳化させたシーズニング液を、油
揚げされていないスナック菓子生地にコーティングし、乾燥することを特徴とする
スナック菓子の製造方法
（２）シーズニング液中の油性原料の含有量が１０〜４０重量％である（１）に記載のス
ナック菓子の製造方法
（３）乳化剤がポリグリセリン脂肪酸エステルから選択されるものである（１）又は
（２）に記載のスナック菓子の製造方法
（４）シーズニング液に塩分を含む（３）に記載のスナック菓子の製造方法。
（５）スナック菓子の油脂含量が３〜１５重量％である（１）〜（４）の何れかに記載の
スナック菓子の製造方法
（６）（１）〜（５）の何れかに記載の方法により得られたスナック菓子
In the present invention, a non-fried snack dough obtained by a conventional method is coated with a seasoning solution in which an oily raw material and an aqueous raw material are emulsified in an oil-in-water type using an emulsifier, and then the snack dough is dried. This is due to the knowledge that even if the content is small, the same mouth melting and throat soaking as in the case of containing a large amount of fats and oils can be obtained. That is, the present invention is as follows.
(1) A method for producing snack confectionery, characterized in that a non-fried snack confectionery dough is coated with a seasoning liquid obtained by emulsifying an oily raw material and an aqueous raw material into an oil-in-water type using an emulsifier, and dried (2) Seasoning The method for producing a snack according to (1), wherein the content of the oily raw material in the liquid is 10 to 40% by weight (3) The emulsifier is selected from polyglycerin fatty acid esters (1) or (2 (4) The method for producing a snack according to (3), wherein the seasoning solution contains salt.
(5) The method of producing a snack confectionery according to any one of (1) to (4), wherein the fat content of the snack confectionery is 3 to 15% by weight. The resulting snack confectionery
上記方法により、少量の油しか含有していないにも関わらず、多量の油を含有しているスナック菓子と同様に口溶けが良好で嗜好性が高いスナック菓子を得ることが可能となる。また、シーズニング液には油と水を両方使用するので、味付け材が良く溶解し、溶けなかった味付け材が製造設備の局所に滞留する危険性が減少し、しかも味付け材がスナック生地表面からも脱落し難くなる。 According to the above-described method, it is possible to obtain a snack confectionery having a good taste and high palatability like a snack confectionery containing a large amount of oil, although it contains only a small amount of oil. In addition, since both seasoning liquid and oil are used, the seasoning material dissolves well, and the risk of the undissolved seasoning material staying locally in the production facility is reduced. It becomes difficult to drop off.
本発明の油揚げされていないスナック菓子生地とは、フライ等によりクッキング工程で油を使用することを必須とするもの（油揚げするもの等）を除いたスナック菓子生地をいい、例えばエクストルーダーにて成型されたスナック菓子生地、α化した澱粉原料をシート状にして得られるペレットを膨化することで得られるスナック菓子生地等を言う。油揚げされていないスナック菓子生地は、乳化させたシーズニング液をコーティングする前に予め乾燥されていても乾燥されていなくてもよい。 The non-fried snack confectionery dough of the present invention refers to a snack confectionery dough excluding those that require the use of oil in the cooking process (such as frying) by frying etc., for example, molded by an extruder A snack confectionery dough, a snack confectionery dough obtained by expanding pellets obtained by making a gelatinized starch raw material into a sheet form, and the like. The non-fried snack confectionery dough may or may not have been previously dried before coating the emulsified seasoning liquid.
本発明の水性原料とは、水のみ、水に塩や調味料等を添加溶解したもの、液体調味料（醤油、魚醤、みりん等）の他、酒類、食酢等の水溶性液状原料を言う。また油性原料とは、オリーブ油、パーム油、パームオレイン、乳脂、大豆油、ごま油、綿実油、米油等の食用油脂、および調味料等をこれらに添加溶解した油溶性液状原料を言い、スナック菓子の口溶けを良くするためには、食用油脂は常温で液状もしくはペースト状のものが好ましい。不溶性原料や乳化剤は水性原料にも油性原料にも含まれないが、シーズニング液には不溶性原料を含んでいてもよい。シーズニング液は水中油型に乳化させる必要がある。乳化させなかったり、油中水型に乳化させると、スナック菓子中の油脂含量が少量（３〜１５重量％）である場合に口溶けや喉ごしが悪いものとなる。また、シーズニング液中の油性原料の含有量が１０〜４０重量％であると、特に口溶けや喉ごしといった食感の向上効果が顕著であるので好ましい。 The aqueous raw material of the present invention refers to water-soluble liquid raw materials such as alcoholic beverages, vinegars, etc. in addition to only water, those obtained by adding salts and seasonings to water, and liquid seasonings (soy sauce, fish sauce, mirin, etc.). . Oil-based raw materials are oil-soluble liquid raw materials in which edible fats and oils such as olive oil, palm oil, palm olein, milk fat, soybean oil, sesame oil, cottonseed oil, rice oil, and seasonings are added and dissolved in these, and are melted into the mouth of snacks. In order to improve the quality, edible oils and fats are preferably liquid or pasty at room temperature. Insoluble raw materials and emulsifiers are not contained in aqueous or oily raw materials, but the seasoning liquid may contain insoluble raw materials. The seasoning solution must be emulsified in an oil-in-water type. When not emulsified or emulsified in a water-in-oil type, when the fat content in the snack is a small amount (3 to 15% by weight), melting in the mouth and soaking the throat becomes poor. Further, it is preferable that the content of the oily raw material in the seasoning liquid is 10 to 40% by weight, since the effect of improving the texture such as melting in the mouth and throat is particularly remarkable.
本発明に用いる乳化剤は、シーズニング液に塩分を含む場合はポリグセリン脂肪酸エステルから選択されるＨＬＢ５〜１６のものが乳化安定性が良いのでより好ましく、その中でもＨＬＢ５〜９のものと、ＨＬＢ１３〜１６のものを併用するのが特に好ましい。
次に、本発明のスナック菓子を得るには、スナック菓子生地に上記シーズニング液をコーティングした後、水分が０．５〜５重量％程度になるまで乾燥を行う。コーティング方法としては噴霧が一般的である。乾燥条件は特に限定されるものではないが、還元糖やアミノ酸等を含む渇変しやすい原料を含む場合には１００℃以下で乾燥することが好ましい。
The emulsifier used in the present invention is preferably HLB5-16 selected from polyglycerin fatty acid ester when the seasoning liquid contains salt because of good emulsion stability. Among them, those of HLB5-9 and HLB13-16 are preferred. It is particularly preferable to use those in combination.
Next, in order to obtain the snack confectionery of the present invention, the snack confectionery dough is coated with the seasoning solution, and then dried until the water content is about 0.5 to 5% by weight. Spraying is common as a coating method. The drying conditions are not particularly limited. However, when a raw material containing a reducing sugar, an amino acid, or the like that is easily depleted is included, drying is preferably performed at 100 ° C. or lower.
以下に実施例を示し本発明をさらに具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.
コーングリッツに水を添加して水分を１５重量％に調整したものを使い、１軸エクストルーダーでローター回転数２５０ｒ．ｐ．ｍ．にてスナック生地を製造した。このスナック生地は水分８重量％であった。一方、水７５重量部、チーズシーズニング２０重量部、食塩５重量部を混合したものにリョートーポリグリエステルＯ−５０Ｄ（ＨＬＢ８：三菱化学フーズ株式会社製）０．３重量部、リョートーポリグリエステルＰ−８Ｄ（ＨＬＢ１５：三菱化学フーズ株式会社製）０．３重量部を加え、攪拌しながらこれにパームオレイン６０重量部を徐々に加えて水中油型乳化したシーズニング液を得た。前記スナック生地１００重量部に対して、得られたシーズニング液３５重量部を噴霧した。その後、９０℃で水分１．５重量％になるまで乾燥して油分約１２重量％のスナック菓子を得た。 Using corn grits with water adjusted to 15 wt%, the rotor speed is 250 r. p. m. The snack dough was manufactured at This snack dough had a moisture content of 8% by weight. On the other hand, a mixture of 75 parts by weight of water, 20 parts by weight of cheese seasoning, and 5 parts by weight of sodium chloride mixed with 0.3 parts by weight of Ryoto polyglycerester O-50D (HLB8: manufactured by Mitsubishi Chemical Foods), Ryoto polyglycerester P -8D (HLB15: manufactured by Mitsubishi Chemical Foods Co., Ltd.) (0.3 parts by weight) was added, and 60 parts by weight of palm olein was gradually added thereto with stirring to obtain an oil-in-water emulsified seasoning solution. 35 parts by weight of the obtained seasoning liquid was sprayed on 100 parts by weight of the snack dough. Thereafter, it was dried at 90 ° C. until the water content became 1.5% by weight to obtain a snack confectionery having an oil content of about 12% by weight.
水７５重量部、チーズシーズニング２０重量部、食塩５重量部を混合したものにリョートーポリグリエステルＯ−５０Ｄ（ＨＬＢ８：三菱化学フーズ株式会社製）０．３重量部、リョートーポリグリエステルＰ−８Ｄ（ＨＬＢ１５：三菱化学フーズ株式会社製）０．３重量部を加え、攪拌しながらこれにパームオレイン３０重量部を徐々に加えて水中油型乳化したシーズニング液を得た。実施例１のスナック生地１００重量部に対して、得られたシーズニング液２８重量部を噴霧した。その後、９０℃で水分１．５重量％になるまで乾燥して油分約６重量％のスナック菓子を得た。 A mixture of 75 parts by weight of water, 20 parts by weight of cheese seasoning, and 5 parts by weight of salt, 0.3 parts by weight of Ryoto polyglycerester O-50D (HLB8: manufactured by Mitsubishi Chemical Foods), Ryoto polyglycerester P-8D (HLB15: manufactured by Mitsubishi Chemical Foods Co., Ltd.) 0.3 parts by weight was added, and 30 parts by weight of palm olein was gradually added thereto while stirring to obtain an oil-in-water emulsified seasoning solution. To 100 parts by weight of the snack dough of Example 1, 28 parts by weight of the obtained seasoning solution was sprayed. Then, it dried at 90 degreeC until the water | moisture content became 1.5 weight%, and obtained snack food with about 6 weight% of oil content.
水８７．５重量部、チーズシーズニング１０重量部、食塩２．５重量部を混合したものにリョートーポリグリエステルＯ−５０Ｄ（ＨＬＢ８：三菱化学フーズ株式会社製）０．３重量部、リョートーポリグリエステルＰ−８Ｄ（ＨＬＢ１５：三菱化学フーズ株式会社製）０．３重量部を加え、攪拌しながらこれにパームオレイン１５重量部を徐々に加えて水中油型乳化したシーズニング液を得た。実施例１のスナック生地１００重量部に対して、得られたシーズニング液５０重量部を噴霧した。その後、９０℃で水分１．５重量％になるまで乾燥して油分約６重量％のスナック菓子を得た。 A mixture of 87.5 parts by weight of water, 10 parts by weight of cheese seasoning, and 2.5 parts by weight of salt is mixed with 0.3 parts by weight of Ryoto polyglycol ester O-50D (HLB8: manufactured by Mitsubishi Chemical Foods), Ryoto polyglycol. 0.3 parts by weight of ester P-8D (HLB15: manufactured by Mitsubishi Chemical Foods Co., Ltd.) was added, and 15 parts by weight of palm olein was gradually added while stirring to obtain an oil-in-water emulsified seasoning solution. 50 parts by weight of the obtained seasoning liquid was sprayed on 100 parts by weight of the snack dough of Example 1. Then, it dried at 90 degreeC until the water | moisture content became 1.5 weight%, and obtained snack food with about 6 weight% of oil content.
比較例１
パームオレイン７０重量部、チーズシーズニング２４重量部、食塩６重量部を混合してシーズニング液を得た。実施例１のスナック生地１００重量部に対して、得られたシーズニング液１９重量部を噴霧した。その後、９０℃で水分１．５重量％になるまで乾燥して油分約１２重量％のスナック菓子を得た。
Comparative Example 1
70 parts by weight of palm olein, 24 parts by weight of cheese seasoning, and 6 parts by weight of sodium chloride were mixed to obtain a seasoning solution. 19 parts by weight of the obtained seasoning solution was sprayed on 100 parts by weight of the snack dough of Example 1. Thereafter, it was dried at 90 ° C. until the water content became 1.5% by weight to obtain a snack confectionery having an oil content of about 12% by weight.
比較例２
パームオレイン８５重量部、チーズシーズニング１２重量部、食塩３重量部を混合してシーズニング液を得た。実施例１のスナック生地１００重量部に対して、得られたシーズニング液３７重量部を噴霧した。その後、９０℃で水分１．５重量％になるまで乾燥して油分約２４重量％のスナック菓子を得た。
Comparative Example 2
A seasoning solution was obtained by mixing 85 parts by weight of palm olein, 12 parts by weight of cheese seasoning, and 3 parts by weight of sodium chloride. 37 parts by weight of the obtained seasoning solution was sprayed on 100 parts by weight of the snack dough of Example 1. Then, it dried at 90 degreeC until the water | moisture content became 1.5 weight%, and obtained snack food with about 24 weight% of oil content.
比較例３
シーズニング液に乳化剤を添加しない以外は、実施例２と同様にして、油分約６重量％のスナック菓子を得た。
試験例
実施例１，２，３および比較例１，２，３のスナック菓子について、２０名の専門パネルによって、食感の評価を行った。表１にその評価点の平均値を示す。
Comparative Example 3
A snack having an oil content of about 6% by weight was obtained in the same manner as in Example 2 except that no emulsifier was added to the seasoning solution.
Test Example Examples 1, 2, and 3 and Comparative Examples 1, 2, and 3 were evaluated for food texture by 20 professional panels. Table 1 shows the average value of the evaluation points.
Claims (6)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010239920A (en) * | 2009-04-08 | 2010-10-28 | Mitsubishi-Kagaku Foods Corp | Emulsifier for oil applied on baked confectionery product, and oil composition applied on baked confectionery product |
| JP2012110252A (en) * | 2010-11-22 | 2012-06-14 | Mitsubishi Shoji Foodtech Co Ltd | Coating liquid for producing snack |
| JP2015100357A (en) * | 2013-11-25 | 2015-06-04 | ロッテ コンフェクショナリー カンパニー リミテッド | Production method of snack which does not make hand dirty, and snack which does not make hand dirty |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS6349039A (en) * | 1986-08-15 | 1988-03-01 | Morinaga Milk Ind Co Ltd | Production of water-in-oil type emulsion for acidic coating |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2010239920A (en) * | 2009-04-08 | 2010-10-28 | Mitsubishi-Kagaku Foods Corp | Emulsifier for oil applied on baked confectionery product, and oil composition applied on baked confectionery product |
| JP2012110252A (en) * | 2010-11-22 | 2012-06-14 | Mitsubishi Shoji Foodtech Co Ltd | Coating liquid for producing snack |
| JP2015100357A (en) * | 2013-11-25 | 2015-06-04 | ロッテ コンフェクショナリー カンパニー リミテッド | Production method of snack which does not make hand dirty, and snack which does not make hand dirty |
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