JP2007135462A - Method for producing molded snack - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for economically producing a molded snack even without using a large amount of sugar. <P>SOLUTION: This method for producing the molded snack comprises (a) a process of obtaining dough from potatoes or cereal grains, (b) a process of obtaining a sheet-like pieces, whose front and rear have different moisture content, from the dough and (c) a process of drying or baking the sheet-like piece thus obtained. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a molded snack made mainly from potatoes such as potatoes and grains such as rice and corn. Specifically, the present invention relates to a method for producing a thinly curved snack, including obtaining sheet-like pieces having different moisture contents on the front surface and the back surface.

  Conventionally, the following methods have been taken to produce shaped confectionery. That is, taking advantage of the feature that the product after baking is deformed at a high temperature, a method has been adopted in which it is placed on a curved mold at a high temperature to obtain a target shape. However, a large amount of sugar is indispensable for curving, and there is a problem that it is inappropriate as a blend of salty snacks. As another method, a method of baking or frying again or drying by placing or sandwiching on a curved mold while the product is high in moisture and soft has been taken. However, many molds are required at the time of drying, and there is a problem that the economic burden is large in the snack confectionery with many mass production. In addition, there is a problem that if it is not curved, it appears to the consumer as a rice cracker and is not easily recognized as a snack.

  Therefore, an object of the present invention is to provide a method that can economically produce a molded snack without using a large amount of sugar.

As a result of investigation by the present inventor in order to solve the above-described problems, the inventors have found that a curved product can be obtained by drying dough of sheet-like pieces having different amounts of moisture on the front and back surfaces. The present invention has been made based on such knowledge. That is, the present invention
(a) obtaining dough from potatoes or cereals;
(b) obtaining a sheet-like piece having different moisture contents on the front surface and the back surface from the dough;
(c) A method for producing a formed snack comprising a step of drying or baking the obtained sheet-like piece.

  As described above, according to the present invention, by changing the moisture content between the front surface and the back surface of the dough of the sheet-like piece, it is possible to easily manufacture a molded snack confection that is beautifully curved after drying without using a molding die. . The degree of curvature can be changed by changing the difference in moisture content. According to the method of the present invention, it is not necessary to add a large amount of sugar as in the conventional case, so that a snack having a good taste can be obtained. In addition, since a bending mold is not required at the time of drying, a large amount of products can be produced at low cost. At the same time, man-hours for manufacturing can be greatly reduced.

(a) Process In this invention, potatoes or cereals can be used as a raw material.
Examples of potatoes include potatoes, sweet potatoes, Yamato candy, and long potatoes. Potato and sweet potato are preferred, and potato is more preferred. The moss can be cooked using steam, hot water, microwave oven, etc., or can be made by adding an appropriate amount of water to dried products such as flakes and granules. . A dried product can also be mixed with cooked potatoes. It is preferable to mix dried foods with cooked rice cakes because the moisture content of the dough can be easily adjusted, and a molded snack confection having a desired height can be easily obtained. It is preferable that the cooked potatoes are lined up because a snack having a good touch can be obtained. The cooking method of potatoes is not particularly limited, and for example, raw potatoes can be peeled and sliced to a thickness of 5 to 25 mm, and then cooked by steaming for 5 to 60 minutes.
Examples of cereals include rice, corn, wheat, and barley. Rice and corn are preferred. It is preferable to use cereals that have been pulverized to an appropriate size and powdered. Cereals can form a dough by adding an appropriate amount of water to a powder and cooking with steam or by mixing with potatoes.

In the present invention, the dough preferably contains at least one selected from the group consisting of potato, sweet potato, rice, and corn. More preferably, the dough contains heated potatoes and dried potatoes as main ingredients. More preferably, the dough is formed from cooked potatoes and potato flakes.
In the present invention, when the cooked rice cake and the dried rice cake are used in combination, the mixing ratio thereof is 0 to 70 parts by weight, preferably 30 to 60 parts by weight, with respect to 100 parts by weight of the cooked rice cake. Part by weight is preferred. When the blending ratio is within such a range, it is preferable because moisture adjustment of the dough is facilitated, a molded snack confectioned to a desired height can be easily obtained, and the texture is improved.

In this invention, dough can contain at least 1 sort (s) chosen from the group which consists of starch, fats and oils, marine products, vegetables, and seasonings as an auxiliary material. As the starch, pregelatinized starch can be preferably used. As oils and fats, vegetable oils such as rapeseed oil, soybean oil, rice oil, corn oil, coconut oil and palm oil, animal oils such as lard and head, or seasoned oils obtained by adding seasonings to these can be used. As seafood, laver, kelp, fish, shellfish, or extracts thereof can be used. Beans, pumpkins, spinach, carrots, etc. can be used as vegetables. Examples of the seasoning include salt and pepper. The amount of addition is not particularly limited, but is preferably 0.1 to 40% by weight based on the total weight of the dough. When cooking cooked potatoes as the main ingredient of dough, it is used in starch 20-60 parts by weight, fats 0-50 parts by weight, seasoning 0-10 parts by weight with respect to 100 parts by weight of cooked potatoes. Is preferred. By adding water or an emulsifier to the dough, the texture can be softened or the mouthfeel can be improved. The water content of the dough is preferably 35 to 80% by weight, and more preferably 40 to 50% by weight.
The raw materials can usually be mixed and kneaded uniformly at room temperature using a mixer or the like for 1 to 5 minutes, or can be extruded at 4 to 6 MPa using an extruder at 120 to 160 ° C.

(b) Process From the dough obtained by the above operation, the sheet-like piece from which the water | moisture content of a surface and a back surface differs is obtained. Sheet-like pieces having different moisture contents on the front and back sides can be obtained by dividing the dough into appropriate sizes, and further baking the pieces into two pieces of hot plates at different temperatures. . Sheet pieces with different moisture contents on the front and back sides are also rolled into a sheet with a thickness of 1 to 10 mm, for example, and cut into an appropriate shape by cutting, die cutting, etc., and then two sheets with different temperatures Baked between two hot plates, or baked between two hot plates at the same temperature, and fired to a thickness of 1.3 mm, surface area 25 mm ² , about 1.2 g, for example, so that the surface on one side gets lightly wet. It can also be obtained by spraying about 0.1 to 0.8 g, preferably 0.2 to 0.5 g of water on the dough and placing it on a flat hot platen in an oven and drying. Cutting and die cutting can be performed in an arbitrary shape such as a circle, a triangle, and a star.

  It is preferable that the dough is sandwiched between two hot plates at different temperatures and fired because problems such as product cracks and generation of large bubbles can be prevented. The shape of the heating plate does not need to be the same as the shape of the product, and a flat one can be used. By varying the firing temperature, the desired product formability can be achieved. A specific example of the curved shape of the product is shown in FIG. The temperature difference between the two hot plates is preferably 20 to 50 ° C, more preferably 30 to 40 ° C, and most preferably 40 ° C. When a temperature difference is 5-10 degreeC, it becomes difficult to obtain the curved snack confectionery. The temperature of the hot platen is preferably 120 to 170 ° C. Most preferably, the firing temperature of one hot platen is 140-160 ° C, and the firing temperature of the other hot platen is 100-120 ° C. Most preferably, the firing temperature of one hot platen is 150 ° C., and the firing temperature of the other hot platen is 110 ° C. Firing is usually 15 to 60 seconds, preferably 30 to 45 seconds, depending on the firing temperature and the firing temperature difference.

  As the two hot plates, those usually used in a baking machine can be used, but the two hot plates are from the group consisting of cast iron board, iron board, aluminum board, resin board, copper board and brass board. Preferably it is chosen. When using the same kind of hot platen as the two hot plates, sheet-like pieces having different moisture contents between the front surface and the back surface can be obtained by changing the set temperature. Or the sheet-like piece from which the moisture content of the surface and a back surface differs can be obtained by using the different heat | fever discs from which heat conductivity differs, and making setting temperature the same. More preferably, a cast iron board and a cast iron board, or a cast iron board and a resin board are used as the two hot plates.

(c) Process When the sheet-like piece obtained by baking etc. with which the moisture content of the surface and a back surface differs is dried or baked, the shape | molded snack is obtained. Drying can be performed usually by drying at 80 to 150 ° C. for 5 to 30 minutes using a dryer. Firing can be performed by firing for 0.5 to 5 minutes at 150 to 250 ° C. using a firing machine. If necessary, the oil can be applied and seasoned after drying or baking.
According to the method of the present invention, a curved snack can be obtained without using a large amount of sugar. The amount of saccharide contained in the resulting molded snack is, for example, 40% by weight or less, preferably 35% by weight or less, more preferably 20% by weight or less, more preferably 10% by weight or less, and more preferably, per 100 g of the molded snacks. It can be 5% by weight or less, most preferably 0% by weight, and can be seasoned as desired, such as salty taste.

A manufacturing method according to the first embodiment of the present invention will be described with reference to FIG.
Use potato that has been cooked and cooked as a raw material. Add potato flakes, pregelatinized starch, salt, etc. as auxiliary materials and knead with a mixer. It is not always necessary to add the auxiliary material at this time.
Divide the kneaded material into appropriate amounts.
Next, the divided raw materials are baked for a certain period of time with a sandwich baking machine in which the upper and lower heating plates are set to certain different temperatures. The baked product has different moisture on the front and back depending on the temperature of the hot platen.
Next, the product baked by the sandwiching machine is dried by a dryer. Then you will have a nicely curled snack. If necessary, the oil may be sprinkled and seasoned after this.

Next, another embodiment will be described with reference to FIG. Potato flakes are used as a raw material. To this raw material, an auxiliary raw material consisting of starch, salt and the like is added and added. In addition, although mixing of this starch is not necessarily required, the connection of a raw material improves by adding.
Use an extruder for kneading. Cut the extruded material using an extruder into an appropriate size to make a piece of raw material.
Next, the cut raw material is baked for a certain period of time by a sandwiching machine in which the upper and lower heating plates are set to certain different temperatures. The baked product has different moisture on the front and back depending on the temperature of the hot platen.
Next, the product baked by the sandwiching machine is dried by a dryer. The result is a nicely curved snack. If necessary, the oil may be sprinkled and seasoned after this.

The raw potato was washed with water, peeled, and sliced to a thickness of 20 mm. It was then steamed for 20 minutes at atmospheric pressure and lined with a masher. Potato flakes (20% by weight based on the total amount of dough), pregelatinized starch (15% by weight based on the total amount of dough), fats and oils (15% by weight based on the total amount of dough) and seasonings (5% by weight based on the total amount of dough) ), The mashed potato obtained previously (45% by weight based on the total amount of the dough) is added and kneaded in a mixer (stirring speed: medium speed, 5 minutes). Got. This kneaded raw material was divided into small pieces of about 2 g each. The divided raw material was baked for 40 seconds in a sandwich baking machine in which one cast iron plate was heated to 150 ° C. and the other cast iron plate was heated to 110 ° C.
After firing, finish drying was performed for 15 minutes in a dryer set at 150 ° C. When it was taken out from the dryer, it will be described with reference to FIG. 1 to obtain a beautifully curved molded potato chip having a height H of 10 to 15 mm. About 100 parts by weight of the dried product was sprayed with about 5 parts by weight of rice oil. Thereafter, about 2 parts by weight of seasoning was sprinkled.

The specific example of the curved shape of a product is shown. It is process drawing which shows an example of the manufacturing method of the snack which concerns on this invention. It is process drawing which shows an example of the manufacturing method of the snack which concerns on this invention.

Claims (8)

(a) obtaining dough from potatoes or cereals;
(b) obtaining a sheet-like piece having different moisture contents on the front surface and the back surface from the dough;
(c) A method for producing a molded snack, comprising a step of drying or baking the obtained sheet-like piece.   The method for producing a shaped snack confectionery product according to claim 1, wherein in the step (b), the dough is sandwiched between two hot plates at different temperatures and baked to obtain sheet-like pieces having different moisture contents on the front surface and the back surface. .   The method for producing a molded snack according to claim 2, wherein the temperature difference between the two hot plates is 20 to 50 ° C.   The method for producing a molded snack according to any one of claims 1 to 3, wherein the two hot plates are selected from the group consisting of a cast iron plate, an iron plate, an aluminum plate, a resin plate, a copper plate and a brass plate.   The manufacturing method of the shaping | molding snack confectionery of any one of Claims 1-4 in which dough contains at least 1 type chosen from the group which consists of potato, sweet potato, rice, and corn.   The manufacturing method of the shaping | molding snack confectionery of any one of Claims 1-5 in which dough contains the heated potato and the dried potato as a main raw material.   The method for producing a shaped snack confectionery according to claim 5 or 6, wherein the dough further comprises at least one selected from the group consisting of starch, fats and oils, marine products, vegetables and seasonings.   The method for producing a shaped snack confectionery according to any one of claims 1 to 7, wherein the amount of sugar contained in the obtained shaped snack confectionery is 20 g or less per 100 g of the shaped snack confectionery.

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