JP2009055818A - Method for preparing chipped food product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for obtaining a chipped food product which is a snack food product made from frying konjac in oil and a health food product containing a low proportion of oil and having the meaning of use of low-calory konjac and exhibits a special new texture. <P>SOLUTION: In the method for preparing the chipped product, konjac powder, starch and seasoning are added to hot water of 60-90°C and calcic water is injected into it while stirring. Then the material is left for 10 minutes or more for maturing. It is poured into a mold, put into a steamer and is steamed at 90-100°C for 40-60 minutes. After that, it is cut into chips to keep dried with hot air until its moisture content becomes less than 7 weight%. After frying it in oil, the oil is extracted by a centrifugal machine until its acid value becomes 0.6 or less and its peroxide value becomes 1.6 or less. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  This invention is a food that is known to be a favorite product such as a snack and is eaten in a chip-like manner like conventional rice crackers, rice crackers, etc., and by using konjac as a raw material, it has a diet effect unlike a conventional chip-like food. It is related with the manufacturing method of the chip-shaped foodstuffs which are useful for health promotion etc. and have a unique food texture and flavor.

  In the past, rice crackers and rice crackers were first made from glutinous rice and then cut into a suitable size, then sliced and dried, then heated and coated with soy sauce to produce a product. Conventional rice crackers have been made into products by adding water, milk, sugar, etc. to wheat flour, kneading, and making it to an appropriate size and drying by heating.

  Of these, rice crackers made from glutinous rice have the disadvantage that it takes a lot of time to manufacture because it requires the process of first making the koji with a kneading machine, slicing it, and drying it. Rice crackers and biscuits are seasoned with milk and sugar, so the taste is simple, and overeating caused problems such as obesity.

  In recent years, konjac, which has good processability as a food material, has been increasing in health foods for the purpose of beauty and health by preventing the obesity caused by the elastic texture and low calories of konjac.

  Therefore, in recent years, instead of conventional foods such as rice crackers, rice crackers, biscuits, etc., konjac is used as a raw material, and the konjac raw food snacks that have been deep-fried have emerged. Many similar foods have emerged.

For example, raw konjac koji slicing, fried konjac koji food manufacturing method (see Patent Document 1) after immersing in alkaline solution, and raw material containing konjac paste and starch paste is alkali-treated to form a sheet A method for producing fried sheet foods (see Patent Document 2), a method for slicing seasoned konjac gel and fried to obtain mannan chips (see Patent Document 3), and a material containing konjac flour There is a method for producing a chip-shaped food that is cut into chips and fried in oil (see Patent Document 4).
Japanese Patent Laid-Open No. 10-4914 (2nd page paragraph 0010 to 3rd page paragraph 0014) Japanese Patent Laid-Open No. 2-186852 (first page) JP 60-24161 (page 1, page 2, lower left column, lower right column) JP-A-2004-305109 (Claim 2 page claims)

  By the way, in the case of fried products of Patent Documents 1 to 4, the flavor of konjac remains, and there is an image of obesity-preventing health food due to the low calorie possessed by konjac, but the oil remains because it is manufactured by frying. In this state, there is a problem that it cannot be said that it is an effective health food because of the calories of the residual oil, and there is a problem that the oil odor similar to that of a normal fried snack remains.

  In the case of Mannan Chips of Patent Document 3, in order to take advantage of the non-caloric property of chips, oil removal is performed by pulling up from oil during decompression, centrifuging while blowing hot air, or using an organic solvent ( Page 2 lower left column, lower right column), but still it was not enough to completely remove the oily odor.

  Therefore, the present invention is a method for producing a snack fried in oil using konjac as a raw material, reducing the amount of oil to reduce calories, and becomes a health food having the significance of using low-calorie konjac as a raw material, Another object of the present invention is to provide a production method for obtaining a chip-like food having a unique texture that has never been seen.

  In order to solve the above-mentioned problems, the present invention adds konjac flour and starch as main ingredients to hot water at 60 to 90 ° C. while adding sugar, soy sauce, and salt as a seasoning and stirring. After injecting lime water, let it mature for 10 minutes or more, put it in a steamer while pouring into a mold, steam for 40-60 minutes at a temperature of 90-100 ° C, then cut into chips and dry with hot air The water content is less than 7% by weight, fried in oil, and then blown with a centrifuge to give an acid value of 0.6 or less and a peroxide value of 1.6 or less It is a manufacturing method.

  First, konjac powder, starch, sugar, dashi stock and salt are added as seasonings to hot water at 60 to 90 ° C., and lime water is injected while stirring.

  At this time, if the temperature of the hot water is less than 60, the raw material is not sufficiently absorbed, and if it exceeds 90 ° C., the temperature becomes close to the boiling point and the material may be deteriorated.

  In addition, the raw materials are konjac flour and starch as main raw materials, sugar as a seasoning, soup stock, salt added and stirred, and lime water is injected, but the mixing ratio of these raw materials and lime may be arbitrary Moreover, you may add another seasoning suitably.

  Next, it is aged by leaving it to stand for 10 minutes or more, but if the next steaming step is performed without taking much time, the contact time between konjac flour and starch becomes insufficient. I will do it. However, since the effect does not change much even if it is left for 30 minutes or more, considering the work efficiency, the leaving time may be appropriately determined between 10 and 30 minutes.

  The raw material after aging is poured into a mold and placed in a steamer, and steamed at a temperature of 90 to 100 ° C. for 40 to 60 minutes.

  Although the raw material konjac flour and starch are completely adhered by this steaming step, the condition of steaming at a temperature of 90 to 100 ° C. for 40 to 60 minutes is optimal.

  Note that the shape and size of the mold are not particularly limited as long as the mold is of a size that can enter the steamer in the steaming process and has an appropriate size that does not hinder workability.

  The raw material hardened in the steaming process is cut into chips, and the size of the chips is not particularly limited as long as it is a size that is easy to eat and is a common sense size for confectionery.

  Next, this chip-like body is dried with hot air to make the water content less than 7% by weight. The condition is, for example, that the moisture content is 7% by drying with hot air at 60 ° C. for 6 hours. %.

  However, even if the hot air temperature and the drying time are increased too much, the manufacturing cost is increased. Therefore, it is preferable to dry the hot air in the range of 60 to 75 ° C. for 6 to 9 hours.

  In this way, the moisture content is less than 7% by weight, and then the subsequent frying and centrifuging steps are performed, so that the content of oil in the finished snack confectionery is reduced and becomes suitable for health food. A unique texture that has never been found before.

  Further, the chip-like body is fried in oil, but the frying process may be performed under the conditions generally performed. For example, in the range of 30 to 2 minutes with 160 to 200 ° C. oil, What is necessary is just to determine suitably according to a magnitude | size.

  After the frying process, put it in a centrifuge and blow off the oil contained in the snack confectionery with centrifugal force. The acid value is 0.6 or less and the peroxide value is 1.6 or less. A texture and flavor that you would n’t expect.

  Here, the acid value (Acid Value “AV”) is the number of mg of potassium hydroxide required to neutralize free fatty acids contained in 1 g of lipid, and the peroxide value (POV) Represents the number of milliequivalents (meq) of iodine liberated when potassium iodide is added to the sample by a prescribed method.

  The Food Sanitation Law requires that these acid values and peroxide values be kept below a certain level in order to prevent food poisoning due to the oxidation of the contained fat and oil components, and instant noodles (fried noodles) have an acid value of 3.0 or less. , A peroxide value of 30 meq / kg or less is required. In the case of fried confectionery, the acid value is 5 or less, the peroxide value is 30 meq / kg or less, or the acid value is 3 or less and the peroxide value is It was required to be 50 meq / kg or less.

  In this invention, after fried in oil after passing through the above-mentioned hot air drying step, by blowing the oil in a centrifuge, the acid value is 0.6 or less, the peroxide value is 1.6 or less, and therefore, There is no odor of oil, a crisp, crisp texture and flavor that does not seem to be konjac.

  This unique texture and flavor were more effective when the acid value was about 0.4 and the peroxide value was about 1.4.

  As described above, according to the chip-like food according to the production method of the present invention, it is eaten as a snack that changes to conventional kaki or senbei, but since the raw material is mainly konjac and starch, kakiya using sticky rice is used. It is a delicious snack that is a little bit different compared to conventional snacks mainly made from wheat flour, and konjac is rich in fiber, has a positive effect on the gastrointestinal tract, and helps to eliminate constipation. It is.

  In addition, according to the chip-like food according to the production method of the present invention, the water content before frying is less than 7%, and the oil value is 0.6 or less and the peroxide value is reduced by blowing the oil with a centrifuge after frying. By making it 1.6 or less, as a snack fried in oil, there is no oily odor, and as a snack confectionery manufactured using low-calorie and healthy konjac as a raw material, low calorie reduction due to a decrease in oil content It becomes a low-calorie health food according to the image.

  In addition, this unique reduction in the content of oil results in a crisp, crisp, unconventional, surprising texture and flavor that could not be thought of as a raw material.

  Hereinafter, an embodiment of the present invention will be described with an example.

(I) Stirring step As shown in (a) of the flowchart shown in FIG. 1, konjac flour, starch, sugar, dashi no-moto, salt, and lime are mixed in konjac flour in hot water at a water temperature of 80 ° C. What was added to a ratio of 25%, starch 20%, sugar 30%, soup stock 2%, salt 2%, lime 1.8%, moisture 19.2% was put in a stirrer and mixed.

  Here, commercially available dashi stock is used. However, there are cases where you can make and use any stock with bonito and knots. Moreover, what is necessary is just to perform the temperature of hot water in the range of 60-90 degreeC.

  In addition, the mixing ratio of these raw materials is not particularly limited, and can be changed as appropriate. For example, it is 15% by weight, konjac flour 15-35%, starch 10-30%, lime 1-2. What is necessary is just to determine suitably so that it may become in the range of 5% and moisture 15-30%.

(B) Ripening step After stirring and mixing, the mixture is left to mature for about 15 minutes as shown in FIG. 1 (b).

(C) Pouring into the mold Furthermore, as shown in Fig. 1 (C), the fluid of the aged mixture is poured into the mold of 75 mm x 170 mm x 25 mm. This also reduces the size and workability of the steamer. What is necessary is just to perform with the form of the appropriate magnitude | size and shape which considered.

(D) Steaming process After putting in the mold, immediately put in a steamer and steam for about 40 to 60 minutes at a temperature of 90 to 100 ° C. By this steaming step, the konjac flour and starch are solidified in a fully adhered state.

(E) Cutting process As shown in FIG. 1 (e), the lump solidified in the steaming process is hung on a slicing machine, and is about 6 mm thick, about 30 mm wide and about 40 mm long. To do. This size may be appropriately determined in consideration of the size of the product after frying.

(F) Hot air drying step The chip-shaped product is dried with hot air at 60 ° C. for 6 hours in a hot air dryer as shown in FIG.

  The temperature of the hot air in this hot air dryer may be in the range of 60 to 75 ° C., and the time is also appropriately determined between 6 and 9 hours. In short, the moisture content of the dried chip-like body is set to less than 7%. You can do it.

(G) Oil frying process Next, as shown in Fig. 1 (G), the dried chip-like object is fried with oil at 160 ° C for about 1 minute, further heated to 180 ° C and fried for about 5 seconds. Regarding the process, the oil temperature, the frying time, etc. may be performed within the usual ranges.

(H) Centrifugation step Then, as shown in FIG. 1 (h), the chip-like body is put into a centrifuge, and oil is blown off from the chip-like body by centrifugal force generated in the centrifuge. Completed as food 1.

  When the acid value and the peroxide value of the obtained chip-shaped food 1 were measured, the acid value was 0.4 and the peroxide value was 1.4 meq / kg.

  This chip-like food 1 is fried in a state where the moisture content is less than 7% by weight, and further, the acid value is 0.6 or less and the peroxide value is 1.6 meq / kg or less by blowing the oil with a centrifuge. As a result, the snacks fried in oil have little residual oil and fat, so there is no oily odor, and there is a unique texture and flavor that has never been found in konjac.

  The chip-like food obtained by the production method of the present invention is sold in a certain amount such as 20 g in a plastic bag in the same manner as conventional rice crackers and rice crackers.

It is a flowchart figure which shows the manufacturing process of this invention. It is a perspective view which shows an example of the product of this invention.

Explanation of symbols

1 Chip food

Claims (1)

  In 60-90 ° C hot water, add konjac flour and starch as main ingredients, add sugar, dashi stock, and salt as seasonings and infuse lime water with stirring, then age for 10 minutes or longer Put in a steamer while pouring into a mold, steam for 40 to 60 minutes at a temperature of 90 to 100 ° C., then cut into chips and dried with hot air to a moisture content of less than 7% by weight and fried in oil After that, the method for producing a chip-like food is characterized in that oil is blown off by a centrifugal separator so that the acid value is 0.6 or less and the peroxide value is 1.6 or less.

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