JP2791141B2 - Puffed food - Google Patents
Puffed foodInfo
- Publication number
- JP2791141B2 JP2791141B2 JP1288541A JP28854189A JP2791141B2 JP 2791141 B2 JP2791141 B2 JP 2791141B2 JP 1288541 A JP1288541 A JP 1288541A JP 28854189 A JP28854189 A JP 28854189A JP 2791141 B2 JP2791141 B2 JP 2791141B2
- Authority
- JP
- Japan
- Prior art keywords
- protein
- puffed
- puffed food
- food
- heating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Formation And Processing Of Food Products (AREA)
- Dairy Products (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、蛋白質を主成分とした新規な膨化食品に関
するものであり、さらに詳細には、マイクロ波加熱によ
って均一な組織に膨化した膨化食品に関するものであ
る。Description: FIELD OF THE INVENTION The present invention relates to a novel puffed food containing protein as a main component, and more particularly to a puffed food which has been puffed into a uniform tissue by microwave heating. It is about.
一般に、オーブン等で加熱して得られる膨化食品とし
ては、パン、スナック、パフ、ケーキ、クッキー等が良
く知られている。また、これらのうち、マイクロ波加熱
によって得られる膨化食品としては、スポンジケーキ、
ポップコーン等が知られている。Generally, bread, snacks, puffs, cakes, cookies, and the like are well known as puffed foods obtained by heating in an oven or the like. Among these, as the puffed food obtained by microwave heating, sponge cake,
Popcorn and the like are known.
しかしながら、これらの従来の膨化食品は、いずれも
澱粉を主成分とした膨化食品であり、蛋白質を主成分と
するものではない。なぜならば、通常、膨化食品を均一
に膨化させるには、澱粉を主成分とする生地に予めホイ
ップ等によって小さな気泡を抱き込ませた後膨化させる
か、この生地に膨化剤を混合して加熱するか、あるいは
この生地の主成分となる澱粉自体が膨化性を有すること
が必要なためである。このため、澱粉ではなく、蛋白質
を主成分とする物質を生地の主原料として用いた場合に
は、加熱の際に蛋白質が部分的に凝固してしまい、焦げ
付いたり、不均一な膨化となったりしてしまうという問
題点があった。However, all of these conventional puffed foods are puffed foods containing starch as a main component and not protein as a main component. This is because usually, in order to uniformly expand puffed foods, dough containing starch as a main component is preliminarily wrapped with small bubbles by whipping or the like and then puffed, or a puffing agent is mixed with the dough and heated. Alternatively, it is necessary that the starch itself, which is the main component of the dough, has swelling properties. For this reason, when a substance containing protein as a main component instead of starch is used as the main raw material of the dough, the protein partially coagulates when heated, resulting in scorching or uneven expansion. There was a problem of doing it.
本発明は、このような事情に鑑みなされたもので、そ
の目的とするところは、蛋白質を主成分とするチーズ、
粉乳、乾燥卵白粉末等を主原料とした膨化食品であっ
て、均一な膨化組織をもつ栄養価の高い新規な膨化食品
を提供することにある。The present invention has been made in view of such circumstances, and its purpose is to make cheese containing protein as a main component,
It is an object of the present invention to provide a puffed food mainly containing powdered milk, dried egg white powder and the like, which has a uniform puffed structure and high nutritional value.
上記の目的は、蛋白質を主成分とする物質とα化穀類
粉末とを含有し、マイクロ波加熱によって膨化した膨化
食品によって達成される。The above object is achieved by a puffed food containing a substance containing a protein as a main component and a pregelatinized cereal powder and puffed by microwave heating.
すなわち、本発明者らは、高蛋白質物質を主原料とし
た均一な膨化組織を持つ膨化食品を得るべく、種々研究
を行った。その結果、高蛋白質物質を主原料とする生地
にα化穀類粉末を加えて混練した後、マイクロ波によっ
て加熱膨化を行うと上記目的が達成できることを見出
し、本発明を完成した。That is, the present inventors have conducted various studies in order to obtain a puffed food having a uniform puffed structure using a high protein substance as a main raw material. As a result, the present inventors have found that the above object can be achieved by adding a pregelatinized cereal powder to a dough containing a high-protein substance as a main raw material, kneading the mixture, and then heating and expanding the mixture by microwaves, thereby completing the present invention.
つぎに、本発明を詳しく説明する。 Next, the present invention will be described in detail.
本発明の膨化食品の主原料である蛋白質を主成分とす
る物質としては、チーズ、粉乳、乾燥卵白粉末等が挙げ
られ、これらは単品でも２種以上組み合わせて用いても
よい。また上記チーズの種類は特に限定するものではな
く、プロセスチーズ、ナチュラルチーズ等適宜選んで用
いることができる。Examples of the substance mainly containing protein, which is the main raw material of the puffed food of the present invention, include cheese, milk powder, dried egg white powder, and the like, and these may be used alone or in combination of two or more. The type of the cheese is not particularly limited, and can be appropriately selected and used such as a processed cheese and a natural cheese.
また、α化穀類粉末としては、アミロペクチン含量の
多いもち米、ワキシーコーンスターチ、タピオカスター
チ等を蒸煮・混練、焙焼して得られる寒梅粉やα化ワキ
シーコーンスターチ、α化タピオカスターチ等が挙げら
れ、これらは単品でも２種以上組み合わせて用いてもよ
い。Examples of the pregelatinized cereal powder include glutinous rice having a high content of amylopectin, waxy corn starch, tapioca starch and the like, and steamed and kneaded, roasted plum powder obtained by roasting, pregelatinized waxy corn starch, pregelatinized tapioca starch, and the like. These may be used alone or in combination of two or more.
つぎに、これら蛋白質を主成分とする物質とα化穀類
粉末との混合割合は、蛋白質を主体とする物質の種類や
水分等、目的とする膨化食品の物性により異なるもので
あり、目的に応じて適宜設定すればよいが、蛋白質を主
体とする物質の蛋白質とα化穀類粉末との割合は、4:1
〜1:13が好ましい。α化穀類粉末が少なすぎると、生地
が均一に膨化しにくく、また、得られた膨化食品の食感
も悪くなる傾向がある。反対に、α化穀類粉末が多すぎ
ると、蛋白質の量が少なくなり、本発明の目的とする高
蛋白質膨化食品は得られない。Next, the mixing ratio of the protein-based substance and the pregelatinized cereal powder varies depending on the physical properties of the target puffed food, such as the type and moisture of the protein-based substance. The ratio between the protein and the pregelatinized cereal powder of the substance mainly composed of protein is 4: 1.
1: 1: 13 is preferred. When the amount of the pregelatinized cereal powder is too small, the dough does not easily expand uniformly and the texture of the obtained expanded food tends to deteriorate. On the other hand, if the amount of the pregelatinized cereal powder is too large, the amount of protein becomes small, and the high-protein puffed food of the present invention cannot be obtained.
上記の原料を用いて、本発明の膨化食品は、例えば、
次のようにして製造される。すなわち、蛋白質を主成分
とする物質とα化穀類粉末とに、原料中の全水分量が好
ましくは20〜80重量％（以下、％と記す）程度になるよ
う水を加え、混練後、例えば、３〜10mm程度の厚みに圧
延し、ついで適当な大きさに切断し、これをマイクロ波
によって数分加熱を行い、膨化、及び乾燥することによ
って本発明の膨化食品が得られる。Using the above raw materials, the puffed food of the present invention, for example,
It is manufactured as follows. That is, water is added to the protein-based substance and the pregelatinized cereal powder so that the total water content of the raw material is preferably about 20 to 80% by weight (hereinafter, referred to as%), and after kneading, Rolled to a thickness of about 3 to 10 mm, cut into a suitable size, heated by microwave for several minutes, expanded and dried to obtain the expanded food of the present invention.
上記蛋白質を主成分とする物質とα化穀類粉末の混練
時の原料中の全水分量は、好ましくは20〜80％に設定す
ると、膨化組織の均一性の点で好結果が得られる。すな
わち、水分が20％未満だと焦げつきやすく、逆に、水分
が80％を越えると膨化しにくい。When the total water content in the raw material at the time of kneading the protein-based material and the pregelatinized cereal powder is preferably set to 20 to 80%, a good result can be obtained in terms of the uniformity of the expanded structure. That is, if the water content is less than 20%, it is easy to burn, and if the water content is more than 80%, it is difficult to expand.
また、上記加熱方法としては、均一な膨化組織を得る
目的で、初期の加熱膨化をマイクロ波加熱によって行う
ことが必要である。すなわち、他の方法で初期の加熱膨
化を行うと、生地表面の蛋白質のみが熱凝固してしま
い、組織内部が均一な膨化組織となりえないからであ
る。In addition, as the heating method, it is necessary to perform initial heating expansion by microwave heating in order to obtain a uniform expanded structure. That is, when the initial heat expansion is performed by another method, only the protein on the surface of the dough is thermally coagulated, and the inside of the tissue cannot be a uniform expanded structure.
上記マイクロ波による加熱条件については、特に限定
するものではなく、目的とする膨化食品の物性にあわせ
て適宜設定すればよい。また、用いる機器の出力、ある
いは加熱時間を調節することにより、食感をソフトなも
のからハードなものまで変化させることができる。な
お、膨化、乾燥後の水分は、膨化組織を形成、維持させ
る上で15％以下にすることが望ましい。The heating conditions by the microwave are not particularly limited, and may be appropriately set in accordance with the physical properties of the intended puffed food. Further, the texture can be changed from soft to hard by adjusting the output of the equipment used or the heating time. The water content after the expansion and drying is desirably 15% or less in order to form and maintain the expanded structure.
また、マイクロ波によって初期の加熱膨化を行った
後、他の加熱方法によって仕上げるようにしてもよい。
例えば、オーブン等で膨化食品表面に焦げ目をつけた
り、フライをして外観、風味を変えるようにしてもよ
い。Further, after the initial heating expansion by the microwave, the finishing may be performed by another heating method.
For example, the surface of the puffed food may be browned or fried in an oven or the like to change the appearance and flavor.
また、膨化食品の生地には、上記原料以外に、パーム
油、コーン油等の油脂を加えるようにすると、組織の均
一膨化の点で好結果が得られる。油脂の添加量は、膨化
食品の組成によって異なるが、蛋白質を主体とする物質
の蛋白質に対して15〜300％が適当である。If fats such as palm oil and corn oil are added to the leavened food dough in addition to the above-mentioned raw materials, good results can be obtained in terms of uniform leavening of the tissue. The amount of the fat added depends on the composition of the puffed food, but is preferably 15 to 300% based on the protein of the protein-based substance.
更に、フレーク類、ナッツ類、ドライフルーツ、各種
ビタミン、ミネラル、香料、着色料、調味料等を必要に
応じて適宜加えて、風味、外観を変えたり、栄養を強化
するようにしてもよい。Further, flakes, nuts, dried fruits, various vitamins, minerals, flavors, coloring agents, seasonings, and the like may be appropriately added as necessary to change the flavor, appearance, and enhance nutrition.
また、上記加熱は、生地の製造時に必ずしも行う必要
はなく、生地をそのまま保存して、必要時に加熱し、膨
化させるようにしてもよい。Further, the heating is not necessarily performed at the time of manufacturing the dough, and the dough may be stored as it is, and may be heated and expanded when necessary.
更に、上記のような方法で得られた膨化食品の水分活
性（Aw）は、保存性の点で0.3〜0.75の範囲にすること
が望ましい。特に常温で保存可能な膨化食品とする際に
は、Aw0.6以下にすることが望ましい。Further, the water activity (Aw) of the puffed food obtained by the above method is desirably in the range of 0.3 to 0.75 from the viewpoint of storage stability. In particular, when making a puffed food that can be stored at room temperature, it is desirable that the Aw be 0.6 or less.
以上のように、本発明の膨化食品は、高蛋白質物質を
主原料として用いているので、栄養価の高い膨化食品で
ある。また、従来の澱粉を主成分とする膨化食品と異な
り、蛋白質に由来する新規な食感と香ばしい風味を有す
る膨化食品である。As described above, the puffed food of the present invention is a puffed food having a high nutritional value because it uses a high-protein substance as a main raw material. In addition, unlike conventional puffed foods containing starch as a main component, puffed foods have a novel texture and fragrant flavor derived from protein.
また、アミロペクチン主体のα化穀類粉末を併せて用
いているので均一な膨化組織をもつ食品を得ることがで
きる。In addition, since a pre-gelatinized cereal powder mainly containing amylopectin is used, a food having a uniform expanded structure can be obtained.
また、初期の加熱膨化をマイクロ波加熱によって行う
ことにより、生地が焦げることがなく、均一に膨化させ
ることができる。Further, by performing the initial heating expansion by microwave heating, the dough can be uniformly expanded without burning.
また、生地の水分、高蛋白質原料の種類、加熱時間、
他の加熱方法との組み合わせによって風味、食感を様々
に変えることができる。Also, the moisture of the dough, the type of high protein material, the heating time,
Flavor and texture can be varied in various ways by combination with other heating methods.
また、膨化食品のAwを0.3〜0.75にした場合には、保
存性に優れた膨化食品が得られる。When the Aw of the puffed food is set to 0.3 to 0.75, a puffed food excellent in storage stability can be obtained.
次に本発明の膨化食品を実施例を挙げて具体的に説明
する。Next, the puffed food of the present invention will be specifically described with reference to examples.
〔実施例１〕 チーズスプレッド（「ロルフスプレッドソフト」宝幸
水産（株）製）300g（水分55％、蛋白質18.4％）、寒梅
粉90g、干し葡萄20g、アーモンド10g、パーム油10g、水
20gを均一になるまで混合し、縦12cm×横4cm×厚さ0.5c
mに成形した（この時水分48％）。これを出力500Wの電
子レンジで２分間マイクロ波加熱して、膨化、乾燥さ
せ、縦15cm×横5cm×厚さ1.5cmの膨化食品を得た（水分
５〜６％）。この膨化食品は、直径２〜5mmの気泡を含
む組織からなり、チーズの好ましい風味と軽い食感を有
するものであった。[Example 1] 300 g of cheese spread ("Rolf Spread Soft", manufactured by Hokko Suisan Co., Ltd.) (water content 55%, protein 18.4%), 90 g of Kanbai flour, 20 g of dried grapes, 10 g of almonds, 10 g of palm oil, water
Mix 20 g until uniform, length 12 cm x width 4 cm x thickness 0.5 c
m (moisture 48% at this time). This was microwave-heated for 2 minutes in a microwave oven with an output of 500 W to expand and dry to obtain an expanded food having a length of 15 cm, a width of 5 cm and a thickness of 1.5 cm (water content: 5 to 6%). This puffed food was composed of a tissue containing bubbles having a diameter of 2 to 5 mm, and had a favorable cheese flavor and light texture.
〔実施例２〕 チーズスプレッド（「ロルフチーズソフト」宝幸水産
（株）製）500g（水分50％、蛋白質17％）、脱脂粉乳20
0g、α化ワキシーコーンスターチ60g、コーン油30g、水
60gを均一になるまで混合し、縦12cm×横4cm×厚さ0.5c
mに成形し（この時水分45％）、まわりにコーンフレー
クをまぶし、圧着した。これを出力500Wの電子レンジで
１分40秒マイクロ波加熱して、膨化、乾燥させ、縦14cm
×横4.5cm×厚さ1.0cmの膨化食品を得た（水分７〜８
％）。この膨化食品は、直径0.5〜2mmの気泡を含む組織
からなり、チーズの好ましい風味とややウエットでソフ
トな食感を有するものであった。[Example 2] 500 g of cheese spread ("Rolf Cheese Soft" manufactured by Hokko Suisan Co., Ltd.) (moisture 50%, protein 17%), skim milk powder 20
0g, pre-gelatinized waxy corn starch 60g, corn oil 30g, water
Mix 60 g until uniform, length 12 cm x width 4 cm x thickness 0.5 c
m (at this time, water content of 45%), corn flakes were wrapped around and pressed. This is microwave-heated for 1 minute and 40 seconds in a microwave oven with a power of 500 W, expanded and dried, and 14 cm long
× 4.5 cm wide × 1.0 cm thick puffed food was obtained (water content 7 to 8).
%). This puffed food was composed of a structure containing air bubbles having a diameter of 0.5 to 2 mm, and had a favorable flavor of cheese and a slightly wet and soft texture.
〔実施例３〕 「雪印プロセスチーズ」（雪印乳業（株）製）250g
（水分45％、蛋白質23％）、寒梅粉30g、コーン油20g、
水50gを均一になるまで混合し、絞りだし袋に入れてア
ルファベットの形に絞りだし（この時水分55％）、出力
500Wの電子レンジで１分30秒加熱して膨化、乾燥させ、
アルファベット型の膨化食品を得た（水分５〜６％）。[Example 3] 250 g of "Snow Brand Processed Cheese" (Snow Brand Milk Products Co., Ltd.)
(Water 45%, protein 23%), Kanbai flour 30g, corn oil 20g,
Mix 50 g of water until uniform, put it in a squeeze bag, squeeze it out in the form of an alphabet (at this time 55% moisture), and output
Heated in a 500W microwave for 1 minute and 30 seconds to expand and dry,
An alphabet-type puffed food was obtained (moisture 5-6%).
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 ＦＩ Ａ２３Ｐ 1/14 Ａ２３Ｐ 1/14 (56)参考文献 特開 昭57−194757（ＪＰ，Ａ) 特公 昭55−24867（ＪＰ，Ｂ１) 特公 昭49−6105（ＪＰ，Ｂ１) (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/00 - 1/035──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. 6 Identification symbol FI A23P 1/14 A23P 1/14 (56) References JP-A-57-194757 (JP, A) Japanese Patent Publication No. 55-24867 (JP) , B1) JP 49-6105 (JP, B1) (58) Fields investigated (Int. Cl. 6 , DB name) A23L 1/00-1/035
Claims (1)
とを含有し、マイクロ波加熱によって膨化した膨化食
品。1. A puffed food containing a substance containing protein as a main component and a pregelatinized cereal powder, and puffed by microwave heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1288541A JP2791141B2 (en) | 1989-11-06 | 1989-11-06 | Puffed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1288541A JP2791141B2 (en) | 1989-11-06 | 1989-11-06 | Puffed food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03147752A JPH03147752A (en) | 1991-06-24 |
| JP2791141B2 true JP2791141B2 (en) | 1998-08-27 |
Family
ID=17731574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1288541A Expired - Lifetime JP2791141B2 (en) | 1989-11-06 | 1989-11-06 | Puffed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2791141B2 (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2750015B1 (en) * | 1996-06-20 | 1998-09-04 | Bel Fromageries | PROCESS FOR THE MANUFACTURE OF A CHEESE PRODUCT |
| US7713571B2 (en) | 2004-03-15 | 2010-05-11 | Michael Foods, Inc. | Egg nuggets |
| EP1614355B1 (en) * | 2004-07-09 | 2006-09-27 | Luigi Prestini | Method for preparing a crumbly dairy product with expanded structure |
| CA2566763A1 (en) * | 2006-11-01 | 2008-05-01 | Saskatchewan Egg Producers | Egg protein product |
| JP4627060B2 (en) * | 2006-11-02 | 2011-02-09 | キユーピー株式会社 | Processed cheese |
| EP2214502B1 (en) * | 2007-10-31 | 2018-03-07 | University College Dublin, National University of Ireland | Heat-expanded food products |
| JP6224223B2 (en) * | 2013-04-12 | 2017-11-01 | プロセス・パートナーズ・インコーポレイテッドＰｒｏｃｅｓｓ Ｐａｒｔｎｅｒｓ， Ｉｎｃ． | How to process cereal products |
| JP6224131B2 (en) * | 2013-12-27 | 2017-11-01 | 太陽化学株式会社 | Dried cheese processed product |
| NZ754924A (en) * | 2017-02-23 | 2022-04-29 | Enwave Corp | Method of making a puffed, dehydrated food product |
-
1989
- 1989-11-06 JP JP1288541A patent/JP2791141B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03147752A (en) | 1991-06-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0184964B1 (en) | Starch snack foods and process | |
| EP1154706B1 (en) | Mixture of popcorn kernels and pellets | |
| CA1171718A (en) | Wrap food coating mix | |
| JPH04262754A (en) | Manufacture of paster with flavor | |
| EP0285196A1 (en) | Food product | |
| JPH0723739A (en) | Production of puffed food and dough for puffed food | |
| CA2741000C (en) | Whole oat microwavable baked items | |
| JPH0626502B2 (en) | Food | |
| JPH06319476A (en) | Bread powder and its production | |
| JP2791141B2 (en) | Puffed food | |
| JP6506701B2 (en) | Flour composition | |
| US3589914A (en) | Crisp,bacon flavored chips and foods containing term | |
| JP3840639B2 (en) | Puffed okara food | |
| JPH08173073A (en) | Coating material for fried food | |
| JP3273011B2 (en) | Foods or food ingredients made mainly from taro | |
| US6042866A (en) | Preparation of instant fried noodles | |
| JP4762256B2 (en) | Non-fried instant noodles with ground bread | |
| JP2909365B2 (en) | Method for producing snacks | |
| JP2001017070A (en) | Production of bakery product | |
| WO2014104175A1 (en) | Bread crumbs for microwave cooking | |
| JP2002058437A (en) | Ingredient for fried food and the resultant fried food using the same | |
| JP2023099884A (en) | Dried grain flour and/or breader for frying including starch, breader mix for frying using the same, and fried food using them | |
| JP4089847B2 (en) | Wheat flour flavoring material and food production method using the same | |
| JP2006025678A (en) | Coating mix for deep-fried food and method for producing deep-fried food | |
| JPS58165740A (en) | Preparation of snack cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313113 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100612 Year of fee payment: 12 |
|
| EXPY | Cancellation because of completion of term | ||
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100612 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100612 Year of fee payment: 12 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100612 Year of fee payment: 12 |
|
| R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100612 Year of fee payment: 12 |
|
| R370 | Written measure of declining of transfer procedure |
Free format text: JAPANESE INTERMEDIATE CODE: R370 |