JP2019037145A - Croquette-like snack confectionery and method for producing the same - Google Patents

Abstract

To provide a croquette-like snack confectionery having texture and flavor like croquette, and a method for producing the same.SOLUTION: A croquette-like snack confectionery includes an inclusion material containing a starchy material, a swelling agent and a solid oil and fat, and a coating containing a bread crumb as an outer cover of the inclusion material; a whole part thereof is baked; the inclusion material and the coating are porous; and a moisture content is 3% by mass or less. The solid oil and fat is preferably a water-in-oil type emulsified oil and fat containing casein and/or caseinate, and the starchy material contains preferably dried potato and potato starch.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a croquette-style snack having a texture and flavor like croquettes and a method for producing the same.

  Snacks made mainly from potatoes, such as potato chips, are gaining popularity due to the taste of potatoes and their crunchy texture. This potato chip is one of snack snacks that are not only easily eaten but also inexpensive and are eaten worldwide. Snack confectionery that uses potatoes as the main ingredient is mainly potatoes that are thinly sliced or shaped into sticks and fried in oil and seasoned with salty or other seasonings. ing.

  However, in recent years, non-fried snacks that cannot be fried in oil are increasing. As such non-fried snack confectionery, for example, in Patent Document 1 below, a bread making process for producing potato bread using a dough containing flour and potato ingredients, and storage for storing the potato bread after the bread making process A method for producing snack confectionery is described, which includes a step, a cutting step of cutting the potato bread after the storage step into small pieces of a predetermined shape, and a baking step of baking the small pieces to make the moisture content below a certain level. Yes.

  Further, in Patent Document 2 below, fried oil is infiltrated into food ingredients, or powdered fat or liquid shortening is applied to the food ingredients, or powdered fat or liquid shortening is kneaded when seasoning or aging the food ingredients. And using the low-pressure or normal-pressure high-temperature superheated steam that is heated with saturated steam of about 100 ° C. and further heated to 120 ° C. to 600 ° C. According to the food ingredient to be processed, a method is described in which the food ingredient is steam sprayed and steamed for 100 seconds to 18 minutes and non-fried.

  On the other hand, croquette is a type of home cooking made by wrapping dough based on ground potatoes and minced meat and fried in oil, but it is widely sold as a side dish at butchery shops and recently as frozen food .

JP 2017-12062 A International Publication No. 2012/002559

  Conventional potato chips have a crisp feeling, but cannot have a rich texture and flavor like croquettes.

  On the other hand, since the snack confectionery obtained by cutting the potato bread into small pieces and baking the small pieces described in Patent Document 1 is obtained by baking the bread, a texture like croquette was not obtained. .

  Moreover, since the non-fried product described in Patent Document 2 is a product such as fried food, there is a problem that it cannot be easily eaten like a snack, and the shelf life is poor.

  Accordingly, an object of the present invention is to provide a croquette-like snack having a texture and flavor like croquettes and a method for producing the same.

  In order to achieve the above object, the inventors of the present invention are provided with an inner packaging material containing a starchy raw material, a swelling agent, and a solid fat, and a garment containing bread crumbs as an outer skin of the inner packaging material, and the whole is baked. In addition, the inner packaging material and the garment are porous, and the snack content having a moisture content of 3% by mass or less has a texture like a croquette and is baked without oiling for a long time. The present inventors have found that the quality and texture can be maintained and have completed the present invention.

  That is, one aspect of the present invention includes an encapsulating material containing a starchy raw material, a swelling agent, and a solid fat, and a garment containing bread crumbs as an outer skin of the encapsulating material, and the whole is fired, And the said garment is porous, The moisture content is 3 mass% or less, The croquette-style snack confectionery characterized by the above-mentioned is provided.

  According to the croquette-style snack confectionery of the present invention, a croquette-style snack confectionery having a texture and flavor like a croquette can be provided by a crispy garment and a relatively soft inner packaging material on the inside. Moreover, since it is baked without being oiled and has a low water content, quality and texture can be maintained over a long period of time.

  In the said invention, it is preferable that the said solid fat is a water-in-oil type emulsified fat containing casein and / or caseinate. According to this aspect, it is possible to provide a croquette-style snack that melts well in the mouth.

  In the said invention, it is preferable that the said starchy raw material contains the starchy raw material derived from a potato. Furthermore, it is preferable that the starchy raw material derived from potato contains dried potatoes. According to this aspect, it is possible to provide a croquette-style snack that allows you to feel the potato flavor.

  Another one of the present invention is a method of making a dough containing a starch raw material, a swelling agent, a solid fat and water, and forming the dough into a predetermined shape, and adding a batter liquid to the containment material. Batter liquid attaching step for attaching, bread crumb attaching step for attaching bread crumbs to the inner packaging material to which the batter liquid adheres, and a baking step for baking the inner packaging material so that the moisture content is 3% by mass or less. Provided is a method for producing a croquette-style snack confectionery characterized in that an oil or fat is contained in the batter liquid and / or the bread crumb in a step prior to the step.

  According to the croquette-style snack confectionery manufacturing method of the present invention, it has a croquette-like texture and flavor and is baked without being oiled by a crispy garment and a relatively soft inner packaging material inside. In addition, since the moisture content is low, it is possible to produce a croquette-style snack that can maintain quality and texture over a long period of time.

  In the said invention, it is preferable that the said baking process is a process of baking, providing water vapor | steam. According to this aspect, the starch contained in the encapsulating material, the batter liquid or the like is easily α-ized, and it is possible to obtain a croquette-style snack having a good flavor while suppressing the powdery residue.

  In the said invention, it is preferable that the said solid fat is a water-in-oil type emulsified fat containing casein and / or caseinate. According to this aspect, it is possible to obtain a croquette-style snack that melts well in the mouth.

  In the said invention, it is preferable that the said starchy raw material contains the starchy raw material derived from a potato. Furthermore, it is preferable that the starchy raw material derived from potato contains dried potatoes. According to this aspect, a croquette-style snack can be obtained in which the potato flavor, which is the main ingredient of the croquette, is felt.

  According to the present invention, it has a croquette-like texture and flavor and is baked without being oiled and has a low moisture content due to the crisp clothing and the relatively soft inner packaging material inside it. Therefore, it is possible to provide a croquette-style snack that can maintain quality and texture over a long period of time.

It is the croquette-like snack confectionery manufactured in Example 1, (A) is the photograph which showed the surface and (B) the back surface. It is the photograph which showed the cross section by breaking the croquette-like snack confectionery manufactured in Example 1. It is the cream croquette-style snack confectionery manufactured in Example 2, (A) is the photograph which showed the surface and (B) the back surface. It is the photograph which showed the cross section by breaking the cream croquette-like snack confectionery manufactured in Example 2.

  The croquette-style snack of the present invention includes an inner packaging material and a garment. Further, the inner packaging material includes a starchy raw material, a swelling agent, and a solid fat, and the garment includes bread crumbs.

  Starch raw materials used in the present invention include, for example, dried potato, potato starch, wheat starch, rice starch, corn starch, waxy corn starch, tapioca starch, sweet potato starch, waste starch and other starches, and these starches are treated with acid. , Processed starch, etc. that are subjected to chemical treatment such as enzyme treatment, esterification, etherification, crosslinking, etc., or physical treatment such as high frequency treatment, wet heat treatment, radiation treatment, etc., wheat flour, whole wheat flour, brown rice Examples include flours such as flour, rye flour, corn flour, and rice flour. These may be used alone or in combination of two or more. Furthermore, potato flakes, potato granules, potato powder, dried mashed potatoes, and the like can be used as appropriate as dry potatoes alone or as a mixture thereof. As starch, you may use what was further gelatinized.

  As the starch material, it is preferable to include a potato-derived starch material. Furthermore, it is preferable that the starchy raw material derived from potato contains dried potatoes. According to this, the croquette-style snack which has a potato flavor can be provided.

  Although content of a starchy raw material is based also on the kind, for example, it is preferable to contain 30-60 mass% in the whole packaging material, and it is more preferable to contain 35-55 mass%. When the content of the starchy material is less than 30% by mass, the shape retention of the encapsulating material is inferior, and the flavor derived from the starchy material is weak, and when it is more than 60% by mass, the moldability of the encapsulating material tends to be poor. There is. In addition, the mass of a starchy raw material here is calculated | required in dry matter conversion of a starchy raw material.

  Examples of the swelling agent used in the present invention include sodium hydrogen carbonate (bicarbonate), tartaric acid, potassium hydrogen tartrate, ammonium hydrogen carbonate (charcoal), calcined alum, fumaric acid, calcium pyrohydrogen phosphate, calcium dihydrogen phosphate, gluco Nodelta lactone etc. are mentioned. These may be used alone or in combination of two or more.

  The content of the expanding agent is, for example, 0% with respect to 100 parts by mass of the total amount of the starchy raw material in terms of dry matter in the entire packaging material, although it depends on the amount of gas generated and the timing of gas generation. It is preferable to contain 1-10 mass parts, and it is more preferable to contain 1.5-5 mass parts. When the content of the swelling agent is less than 0.1 parts by mass, the inner phase of the fired product is not porous, and when it is more than 10 parts by mass, the effect is almost the same as in the case of 10 parts by mass.

  The solid fat used in the present invention is not particularly limited as long as it is usually used in the production of food. Specifically, butter, margarine, shortening, fat spread, lard, head, chicken fat Etc. These may be used alone or in combination of two or more.

  The solid fat is preferably a water-in-oil emulsified fat containing casein and / or caseinate. By containing casein or caseinate, the film is strengthened by heating, so that the volume can be increased and the inner packaging material can be made stable and porous. Thereby, the inner packaging material can be inflated to give a crisp texture, and a croquette-style snack confectionery with a good melt. Examples of such water-in-oil emulsified fats and oils containing casein and caseinate include commercially available shoe puff fats and oils that are used for the purpose of stably forming shoepuff cavities by utilizing the film-forming ability of casein. And can be suitably used. Examples of such puff fats and oils include “Shoefan degran” and “Shoefunde R” (both trade names, manufactured by Tsukishima Food Industry Co., Ltd.).

  Although content of solid fats and oils is based also on the kind of solid fats and oils, it contains 30-80 mass parts with respect to the total amount of 100 mass parts of dry substance conversion of a starch raw material in the whole inclusion material, for example. Preferably, it contains 40 to 70 parts by mass. When the content of the solid fat is less than 30 parts by mass, smoothness is lost and the moldability is deteriorated, and when it is more than 70 parts by mass, the moldability tends to be deteriorated.

  As bread crumbs used in the present invention, commercially available bread crumbs can be used, and the particle diameter can be appropriately selected. For example, the particle size for giving a croquette-like appearance can be selected according to the size of the croquette-style snack. As a kind of bread crumbs, raw bread crumbs, semi-dry bread crumbs, dry bread crumbs or the like can be used alone or in combination.

  The inner packaging material may further contain seasonings, ingredients, and other raw materials in addition to the starch raw material, the swelling agent, and the solid fat. In addition to the bread crumbs, the clothes may further contain seasonings and other raw materials.

  As seasonings and ingredients, seasonings and ingredients used as a general variation of croquettes, for example, vegetables such as potato, onion, pumpkin, sweet potato, carrot and onion, meat such as livestock meat and poultry meat , Fish and shellfish such as shellfish, shrimp and salmon, mushrooms such as shimeji, enoki and mushrooms, milk and dairy products such as cream, butter and cheese, cereal flour such as milk, rice flour and corn flour, cream sauce and white Sources such as sauce, salt, sweetener, sour agent, spice and the like can be mentioned, but not limited thereto. The form of these seasonings and ingredients is not particularly limited as long as it is a form used for ordinary confectionery, and may be used as it is, and any form such as a dry form, a powder form, an extract form, a paste form, etc. May be used. For example, if it is a pumpkin croquette-style snack, a pumpkin dry powder etc. may be used for an inner packaging material or bread crumb, and if it is a Menchi croquette-style snack, an extract of meat and dry onion etc. may be used for an inner packaging material or bread crumb. .

  As a method for producing a croquette-style snack according to the present invention, first, a dough is prepared by adding water to the above-mentioned starchy raw material, a puffing agent, and a raw material containing solid fats, and the dough is formed into a predetermined shape, and includes (Inner packaging material creation process).

  The dough may be prepared by a known method, but as one aspect, the starch raw material is mixed with the starch raw material and the swelling agent, then mixed with water, and finally added with the solid fat. Sufficient hydration is preferable because the pregelatinization by heating tends to proceed, the powdery taste of the croquette-style snack is suppressed, and a crunchy texture is obtained. The water content is preferably 30 to 80 parts by mass and more preferably 40 to 60 parts by mass with respect to 100 parts by mass in terms of dry matter of the starchy raw material of the encapsulating material. If the water content is less than 30 parts by mass, the smoothness will be lost and the moldability will be poor, and if it is more than 80 parts by mass, it will be too soft and the moldability will tend to be poor.

  The method for forming the dough thus obtained is not particularly limited, but is generally used for forming confectionery such as croquettes and hamburgers, wire cutters, wrapping machines, root presses, depositers, etc. A method of forming into an oval type or a saddle type generally used for croquettes by using a machine or by manual work is preferable. The size of the inner packaging material only needs to be an appropriate size as a snack, for example, 1 to 10 cm in length, 1 to 10 cm in width, and 3 to 40 mm in thickness. Become.

  In order to attach the clothes containing bread crumbs to the inner packaging material obtained as described above, a batter liquid is applied to the inner packaging material (batter liquid adhesion step).

  The raw material of the batter liquid is not particularly limited as long as it is a known material. For example, flour (such as wheat flour, corn flour, sorghum, barley flour, soybean flour, etc.), starch, fat and oil, etc. , Powdered whole egg or egg liquid, mayonnaise, ketchup, milk, fruit juice, vegetable juice, salt, pepper, miso, soy sauce, sugar and other seasonings, colorant, flavor, dietary fiber, thickener, swelling agent, etc. It is prepared by mixing one or more raw materials with water. As fats and oils contained in the batter liquid, emulsified fats and oils such as butter and margarine can be used in addition to salad oil, white squeezed oil, shortening, milk fat, lard, head and chicken oil.

  The content of water in the batter liquid is preferably 100 to 500 parts by mass, and more preferably 300 to 400 parts by mass with respect to 100 parts by mass of the dried product contained in the batter liquid. If the water content is more than 500 parts by mass, the viscosity of the batter liquid will be low, making it difficult for the garment to hit the inner packaging material, and if it is less than 100 parts by mass, the viscosity will be higher and the workability will be worsened. There is a tendency that the clothes are excessively attached to the material and the texture is impaired.

  Next, bread crumbs are applied to the inner packaging material to which the batter liquid has adhered (bread crumb attachment step).

  The bread crumbs may be applied once, or the bread crumbs with a relatively fine grain size are used for the primary bread crumbs, the batter solution is attached again, and the bread crumbs with coarser grain sizes are used for the secondary bread crumbs. It may be more than three times.

  The amount of bread crumbs to be attached is not particularly limited and may be adjusted as appropriate, but is preferably 3 to 12 parts by mass, more preferably 5 to 10 parts by mass with respect to 100 parts by mass of the inner packaging material containing water. . If the amount of bread crumb is less than 3 parts by mass, the bread crumbs tend to be difficult to feel. If it is more than 12 parts by weight, the texture of bread crumbs becomes stronger. There is a tendency to become difficult to feel.

  In the present invention, before reaching the baking step, by adding fats and oils to the batter liquid or bread crumbs, it is possible to give a flavor texture like a food that is oiled when baked. The fats and oils may be added in advance to the raw material of the batter liquid or the raw material of the bread crumbs, but after the batter liquid and the bread crumbs are attached to the inner packaging material, the coating liquid mainly containing the fats and oils is applied (coating liquid). It is preferable to contain fats and oils by attaching step).

  A coating liquid contains fats and oils, an emulsifier, etc., for example. As fats and oils, salad oil, white squeezed oil, shortening, milk fat, lard, head, chicken oil, emulsified fats and oils such as butter and margarine, and the like can be used. As fats and oils, those that are solid at room temperature are suitably used in the sense of suppressing stickiness and oiliness of snacks. By including oils and fats in the coating liquid, the surface is difficult to dry, and even when baked at a high temperature, moisture does not escape easily, so the temperature rises to the inside, and the starch raw material contained in the packaging material and batter liquid is accelerated. The If the pregelatinization is insufficient, the starchy raw material becomes powdery, resulting in a croquette-style confectionery with a poor texture.

  The coating liquid is preferably 10 to 90 parts by mass, and more preferably 30 to 70 parts by mass with respect to 100 parts by mass of the inner packaging material containing water. When the coating liquid is less than 10 parts by mass, the croquette-like fry feeling is poor, and when it is more than 90 parts by mass, an oily texture tends to be obtained.

  Next, after containing fats and oils in batter liquid and / or bread crumbs, the packaging material to which the batter liquid and bread crumbs are attached is fired so that the moisture content is 3% by mass or less (baking step). The water content is preferably 2% by mass or less, and more preferably 1% by mass or less.

  Firing can be performed using an oven or the like. Firing conditions may be appropriately adjusted according to the capacity and characteristics of the apparatus used. For example, in the case of an oven, firing is performed at 150 to 200 ° C., preferably 160 to 190 ° C. for 10 to 30 minutes. Furthermore, depending on the water content after firing, the drying step can be performed by heating at a lower temperature for a long time, for example, at 110 ° C. for 60 minutes.

  During firing, it is preferable to fire while applying water vapor. Examples of the method for applying water vapor include a method in which moisture is sprayed on the outer skin and the inner packaging material by spraying, and a method in which steam is blown into the oven, a method in which a container in which water is put in the oven is installed, and the like. . By baking while applying water vapor, the starch raw material is promoted to be alpha, the powderiness is suppressed, and the flavor can be improved.

  The croquette-style snack of the present invention obtained as described above comprises an inner packaging material containing a starchy raw material, a leavening agent, and a solid fat, and a garment containing bread crumbs as an outer skin of the inner packaging material, and the whole is baked. The inner packaging material and the garment are porous and have a moisture content of 3% by mass or less. This confectionery has a croquette-like texture and flavor due to the crispy clothing and the relatively soft packaging material inside. In addition, since it is baked to the inside without being oiled, the moisture content is 3% by mass or less, and the inner packaging material and clothes are porous, so that it has a crispy texture as a whole. . Moreover, since the moisture content is low, quality and texture can be maintained for a relatively long period of time.

  In addition, croquette-style snacks can use additional toppings such as seasonings and ingredients around and around the top. Seasonings and ingredients include sauces, mayonnaise, ketchup, mustard, soy sauce, curry, tartar sauce, cheese, seasonings with these flavors, aonori, parsley, etc. Ingredients can be used.

  The croquette-style snack is preferably enclosed in a packaging material in order to prevent long-term storage and deterioration of texture. The packaging material only needs to be sealed, and the material is not particularly limited.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further more concretely, these Examples do not limit this invention at all.
<Example 1: Potato croquette style snack>
(1) Blending Table 1 shows the blending of potato croquette-style snacks.

(2) Manufacturing method A shown in Table 1 was mixed and stirred.
2. A dissolved B was added to A and stirred.
3. Furthermore, C was added and stirred.
4). The inner packaging material thus obtained was molded to 6 to 7 g / piece with a thickness of 6 to 8 mm using an oval wire cutter.
5. Add the batter solution consisting of the composition shown in Table 1 to the molded inner packaging material, then add bread crumbs (fine granules), and then add the shortening (trade name “CK Short LT”, manufactured by Tsukishima Foods Co., Ltd.) as the coating solution. It was.
6). It was put into an oven and baked at 180-170 ° C. for about 20 minutes. During roasting, steam was applied by placing a container containing water in the oven.
7). Powdered sauce was sprinkled.

(3) Results FIGS. 1 and 2 show photographs of croquette-style snacks produced by the above method. This croquette-style snack had a crispy crispy texture and potato flavor, and was easy to eat with a light texture (see FIG. 1 (A) table, (B) back).

  The overall appearance resembled a croquette, and the cross section was porous for both the inner packaging and the outer skin (see FIG. 2).

  The water content of this croquette-style snack was 1% by mass. In addition, the quality and texture were maintained even after storage for about 1 month.

<Example 2: Cream croquette-style snack>
(1) Formulation Table 2 shows the formulation of cream croquette-style snacks.

(2) Manufacturing method A shown in Table 2 was mixed and stirred.
2. A dissolved B was added to A and stirred.
3. Furthermore, C was added and stirred.
4). The obtained inner packaging material was molded into a thickness of 10 to 7 g / piece with a vertical wire cutter.
5. Batter liquid was attached to the molded inner packaging material, bread crumbs (fine granules) were then added, and shortening (trade name “CK Short LT”, Tsukishima Food Industry Co., Ltd.) was further applied as a coating liquid.
6. Roasted at 180-170 ° C. for about 20 minutes. During roasting, steam was applied by placing a container containing water in the oven.

(3) Results FIGS. 3 and 4 show photographs of the cream croquette-style snack made by the above method. This cream croquette-style snack had a croquette-like texture and a potato flavor due to the crispy clothes and the relatively soft inner packaging material inside (FIG. 3 (A) table, (B) See back).

  The overall appearance resembles a cream croquette, and the cross section was porous for both the inner packaging material and the outer skin (see FIG. 4).

  The water content of this cream croquette-style snack was 1% by mass. In addition, the quality and texture were maintained even after storage for about 1 month.

Claims (8)

  An inner packaging material containing a starchy raw material, a swelling agent, and solid fats and oils, and a garment containing bread crumbs as an outer skin of the inner packaging material, the whole being baked, and the inner packaging material and the garment become porous A croquette-style snack that has a water content of 3% by mass or less.   The croquette-style snack according to claim 1, wherein the solid fat is a water-in-oil emulsified fat containing casein and / or caseinate.   The croquette-style snack according to claim 1 or 2, wherein the starchy raw material includes a potato-derived starchy raw material. Making a dough containing a starchy raw material, a swelling agent, solid fats and oils, and forming the dough into a predetermined shape;
A batter liquid adhesion step of attaching batter liquid to the inner packaging material;
A bread crumb attachment step of attaching bread crumbs to the inner packaging material to which the batter liquid is attached;
A baking step of baking the inner packaging material so that the moisture content is 3% by mass or less,
A method for producing a croquette-style snack confectionery characterized in that an oil or fat is contained in the batter liquid and / or the bread crumbs in a step prior to the baking step.   The manufacturing method of the croquette-like snack confectionery of Claim 4 which attaches the coating liquid containing fats and oils to the packaging material to which the said breadcrumbs adhered after the said breadcrumb attachment process, and performs the said baking process.   The said baking process is a manufacturing method of the croquette-style snack confectionery of Claim 4 or 5 which is a process of baking, providing water vapor | steam.   The method for producing a croquette-like snack according to any one of claims 4 to 6, wherein the solid fat is a water-in-oil emulsified fat containing casein and / or caseinate. The manufacturing method of the croquette-like snack confectionery of any one of Claims 4-7 in which the said starchy raw material contains the starchy raw material derived from a potato.