JP3020828B2

JP3020828B2 - Manufacturing method of dough for snack food

Info

Publication number: JP3020828B2
Application number: JP7077046A
Authority: JP
Inventors: 泰輔内田
Original assignee: Ezaki Glico Co Ltd
Current assignee: Ezaki Glico Co Ltd
Priority date: 1995-02-24
Filing date: 1995-02-24
Publication date: 2000-03-15
Anticipated expiration: 2015-03-15
Also published as: JPH08228661A

Description

DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【産業上の利用分野】本発明はそれほど厳密に水分調整
をせずとも膨化性の良いスナック食品用生地の製造方法
に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a dough for a snack food which has a good puffing property without adjusting the water content so strictly.

【０００２】[0002]

【従来の技術とその問題点】従来、スナック食品の製造
方法の１つとしては、穀粉類（穀粉、各種澱粉の１種ま
たは２種以上の配合物をいう。以下同じ）に加水し、蒸
練機およびクッキングエクストルーダーで加熱α化した
生地（本発明においてかかるα化処理の終えたものを単
に生地と称する）を成形し、乾燥をして、１０〜２０％
の含水分生地を作成し、これを焼成あるいはフライをす
る方法がある。上記工程のうち製品は厚みが１ｍｍ程度
の薄板状のものか又は中空状のものに限れば乾燥工程を
省略することもできるが、それ以外のものについては乾
燥条件が厳密であり、適当な乾燥状態のものに調整する
ことはなかなか容易ではない。2. Description of the Related Art Conventionally, one of the methods for producing snack foods is to add water to flour (meaning one or more blends of flour and various starches; the same applies hereinafter), and steaming. The dough heated and gelatinized by a kneading machine and a cooking extruder (the fabric after the gelatinization treatment is simply referred to as fabric in the present invention) is formed, dried, and dried by 10 to 20%.
There is a method of making a moisture-containing dough and baking or frying it. Of the above steps, the drying step can be omitted if the product is limited to a thin plate having a thickness of about 1 mm or a hollow one, but the drying conditions for the other products are strict and appropriate drying It is not easy to adjust to the state.

【０００３】即ち、従来のスナックは製造工程におけ
る原料の微妙な水分調製が必要で、特に膨化前の生地の
乾燥は不可欠であり熟練を要する、乾燥工程が微妙だ
からといってこれを省略した場合は膨化不良・不均一で
火膨れ（中空状に膨れたものをいう。以下同じ）を生じ
やすく、サクサクした歯切れの良い食感に欠けるという
欠点があった。そのために穀粉と穀粒を一定割合で配合
したり、また穀粒の粒度を特定し、その上で製品厚みが
１ｍｍ程度の薄板状にする等数多くの制約条件があっ
た。That is, conventional snacks require a delicate adjustment of water content of raw materials in the production process, and in particular, drying of the dough prior to puffing is indispensable and requires skill. -There is a disadvantage that unevenness is likely to cause blistering (which means hollow blistering; the same applies hereinafter), and lacks a crisp and crisp texture. For this purpose, there are many restrictions such as mixing flour and grains at a fixed ratio, specifying the grain size of the grains, and forming the product into a thin plate having a thickness of about 1 mm.

【０００４】[0004]

【課題を解決するための手段】本発明者は鋭意工夫して
焼成前生地において１ｍｍ以上の厚みのある生地でも乾
燥工程を必要とせずに火膨れのない膨化良好なスナック
食品を得ることに成功した。以下本発明を詳述する。Means for Solving the Problems The present inventor has devised diligently and succeeded in obtaining a puffed snack food which does not require blistering without requiring a drying step even in a dough having a thickness of 1 mm or more before baking. did. Hereinafter, the present invention will be described in detail.

【０００５】穀粉とは、米粉、小麦粉、コーン粉等の一
般食用穀物粉若しくはこれらの２種類以上の混合物を指
し、澱粉とは小麦粉澱粉、馬鈴薯澱粉、タピオカ澱粉等
の一般食用澱粉若しくはこれらの２種類以上の混合物を
いう。[0005] Flour refers to general edible cereal flour such as rice flour, wheat flour and corn flour or a mixture of two or more thereof. Starch refers to general edible starch such as wheat flour starch, potato starch, tapioca starch or a mixture thereof. A mixture of more than one type.

【０００６】本発明に使用する油脂とは、植物性、動物
性の如何を問わず、油脂及び油脂含有食品であって、シ
ョートニング、バター、マーガリン、アーモンドペース
ト、ピーナッツペースト、サラダ油、綿実油等が挙げら
れる。乾燥卵白とは、単に卵白を乾燥させたもののみな
らず、その主成分たるアルブミンの乾燥物をも指称する
こととする。The oils and fats used in the present invention are oils and fats and foods containing oils and fats irrespective of whether they are vegetable or animal, and include shortening, butter, margarine, almond paste, peanut paste, salad oil, cottonseed oil and the like. Can be The term “dried egg white” refers to not only a dried egg white but also a dried albumin as a main component thereof.

【０００７】穀粉類に水を加え、混合後充分に加熱しα
化する。α化は蒸練機、蒸煮機等の常法によって行う。
必要ならば油脂を穀粉類に対して５〜５０％の割合、好
ましくは１０〜３０％の割合で添加すると良いし、かか
る油脂の添加時期としてα化の終了後に行えば、油脂の
酸化が促進されず且つ澱粉のα化が油脂によって阻害さ
れない為好ましい。[0007] Water is added to the flour, and after mixing, the mixture is heated sufficiently to obtain α
Become The pregelatinization is carried out by a conventional method such as a kneader or a steamer.
If necessary, the fats and oils may be added at a ratio of 5 to 50%, preferably 10 to 30%, based on the flour. It is preferable because the gelatinization of starch is not inhibited by fats and oils.

【０００８】この後、充分に攪拌、混合し、冷却する。
冷却の方法は冷水中に生地を浸漬する方法、混合機のジ
ャケットに冷水その他冷媒を通す方法、自然放冷等があ
るが、特に方法は問わず、いずれでも良い。Thereafter, the mixture is sufficiently stirred, mixed, and cooled.
The method of cooling includes a method of immersing the dough in cold water, a method of passing cold water or other refrigerant through the jacket of the mixer, a natural cooling, and the like, and any method may be used.

【０００９】このようにしてえられた生地の品温が６０
℃以下となった後卵白若しくは粉末の状態の乾燥卵白を
穀粉に対し固形分として１．５〜１５％、好ましくは５
〜１０％の範囲で添加し、さらに攪拌、混合する。The temperature of the dough thus obtained is 60.
C. or less, and then dry egg white or dried egg white in a powdered state as a solid content with respect to flour is 1.5 to 15%, preferably 5 to 15%.
It is added in the range of 10% to 10%, and further stirred and mixed.

【００１０】水は味、及び加工適正の点より、１〜５％
程度の食塩水としても良い。混合は卵白添加前，卵白添
加後ともに均一に攪拌されていればその方法、時間等は
問わない。[0010] Water is 1-5% from the point of taste and appropriate processing
It is good also as about salt water. The method and time of mixing are not limited as long as the mixture is uniformly stirred both before and after the addition of egg white.

【００１１】上記処理の終わった生地は常法によって、
適宜成形、加工する。スナック食品の種類によっては成
形工程中または成形工程後にチーズ、キャンディ等を振
りかけたり、アルカリ、卵黄等を塗布する等加工を施し
ても良い。成形、加工の終えた生地は直ちにビスケット
オーブン等、常法にて焼成する。[0011] The dough after the above treatment is processed by a conventional method.
Form and process as appropriate. Depending on the type of snack food, processing such as sprinkling cheese, candy, or the like, or applying alkali, egg yolk, or the like may be performed during or after the molding step. The finished dough is immediately baked by a conventional method such as a biscuit oven.

【００１２】[0012]

【作用】このようにして一定割合の卵白若しくは卵白及
び油脂を含有させた場合は、生地の乾燥工程を省略して
も、また成形した生地の厚みが５ｍｍを超えるような比
較的厚い生地でも得られる製品は火膨れによる異常膨化
が極めて少なく均一に膨化しているためサクサクとした
歯切れ、口当たりの良い焼菓子を製造することができ
る。When a certain percentage of egg white or egg white and oils and fats is contained in this way, even if the drying step of the dough is omitted, a relatively thick dough having a thickness of more than 5 mm can be obtained. The resulting product has a very small amount of unusual expansion due to blistering and is uniformly expanded, so that a crisp and crisp baked confectionery can be produced.

【００１３】油脂の配合量が５％未満であると、油脂を
添加したことによる効果が確認出来ず、また５０％を越
えると餅生地の中で油脂の分離が生じて、生地の伸展
性、成形性が悪化する。前述の効果を充分享受する為に
は１０〜３０％の範囲が好ましい。If the amount of the fat is less than 5%, the effect of the addition of the fat cannot be confirmed, and if it exceeds 50%, the fat is separated from the rice cake dough, and the extensibility of the dough is reduced. Moldability deteriorates. In order to fully enjoy the above-mentioned effects, the range of 10 to 30% is preferable.

【００１４】卵白の配合量が固形分として１．５％未満
であると本発明の効果を享受できず、また１５％を越え
ると確かに火脹れが無く、サクサクとした食感は得られ
るが、反面、歯ごたえに欠ける食感となり、卵白特有の
臭いが強くなる為、商品としての価値が無くなる。本願
の効果が強く現われるのは穀粉に対する卵白の添加量が
固形分として５〜１０％の範囲である。If the amount of egg white is less than 1.5% as a solid content, the effects of the present invention cannot be obtained. If it exceeds 15%, there is no swelling and a crispy texture can be obtained. However, on the other hand, the texture becomes lacking in texture and the odor peculiar to egg white becomes stronger, so that the value as a product is lost. The effect of the present invention is strongly exhibited when the amount of egg white added to flour is in the range of 5 to 10% as solids.

【００１５】[0015]

【実施例】以下に実施例により本発明をさらに詳細に説
明する。The present invention will be described in more detail with reference to the following examples.

【００１６】（実施例１）表１に示してある原料を混合
し、均一にしたものを蒸練機をもちいて蒸気圧０．２乃
至０．４ｋｇ／ｃｍ^３の圧力にて１０分間加熱処理しモ
チ状の生地を得た。更に当該モチ状生地にショートニン
グ４０部を添加し１０分間混合し、生地品温６０℃以下
となったところで乾燥卵白７部を添加しさらに５分間混
合した。このようにして得られた生地をスクリュー押し
出し成形機にて直径６〜８ｍｍ、長さ５０〜１５０ｍｍ
の円柱状に成形し、直ちにもしくはチーズ１０９部を振
りかけた後、ビスケットオーブンを用いて２００℃にて
焼成した。焼成した製品は直径１０〜１３ｍｍ，長さ５
０〜１５０ｍｍに均一に膨化し、しかもサクサクとした
歯切れと歯ごたえのあるスナック食品であった。(Example 1) The raw materials shown in Table 1 were mixed and made uniform, and heat-treated at a vapor pressure of 0.2 to 0.4 kg / cm ³ for 10 minutes using a steamer. A doughy dough was obtained. Further, 40 parts of shortening was added to the elastic dough and mixed for 10 minutes. When the temperature of the dough became 60 ° C. or less, 7 parts of dried egg white was added and mixed for 5 minutes. The dough obtained in this way is 6 to 8 mm in diameter and 50 to 150 mm in length by a screw extruder.
And immediately or after sprinkling 109 parts of cheese, it was baked at 200 ° C. using a biscuit oven. The baked product has a diameter of 10 to 13 mm and a length of 5
It was a snack food that was uniformly swollen to 0 to 150 mm, and was crispy and chewy.

【００１７】[0017]

【表１】 [Table 1]

【００１８】（実施例２）表２に示してある原料の内、
食塩と上白糖を予め水で溶解しておいた後、その全てを
混合し、均一になった原料を蒸練機をもちいて蒸気圧
０．２乃至０．４ｋｇ／ｃｍ^３の圧力にて１０分間加熱
処理しモチ状の生地を得た。更に当該モチ状生地を放冷
の為、１０分間混合し、生地品温６０℃以下となったと
ころで乾燥卵白９部を添加しさらに５分間混合した。こ
のようにして得られた生地をスクリュー押し出し成形機
にて直径６〜８ｍｍ、長さ５０〜１５０ｍｍの円柱状に
成形し、直ちにもしくはチーズ１０９部を振りかけた
後、ビスケットオーブンを用いて２００℃にて焼成し
た。焼成した製品は均一に膨化した、しかもサクサクと
した歯切れと歯ごたえのあるスナック食品であった。Example 2 Of the raw materials shown in Table 2,
After the salt and the upper sucrose are dissolved in water in advance, all of them are mixed, and the uniformed raw material is steamed at a vapor pressure of 0.2 to 0.4 kg / cm ³ using a kneader. A heat treatment was performed for a minute to obtain a doughy dough. The mochi-like dough was further allowed to cool for 10 minutes, and when the dough temperature reached 60 ° C. or less, 9 parts of dried egg white was added and mixed for another 5 minutes. The dough thus obtained is formed into a cylindrical shape having a diameter of 6 to 8 mm and a length of 50 to 150 mm by a screw extruder, and immediately or after 109 parts of cheese is sprinkled, is heated to 200 ° C. using a biscuit oven. And fired. The baked product was a uniformly swelled, crisp and chewy snack food.

【００１９】[0019]

【表２】 [Table 2]

【００２０】[0020]

【効果】本発明の製造方法によれば、火膨れの無く厚み
のあるスナック食品を乾燥工程を必要とせずに得ること
ができる。According to the production method of the present invention, a thick snack food without blisters can be obtained without a drying step.

Claims

(57) [Claims]

1. A method for producing a dough for a snack food, comprising cooling the dough to 60 ° C. or lower and adding egg white or dried egg white.

2. The method for producing a dough for a snack food according to claim 1, wherein the flour contains 1.5 to 15% by weight of egg white or dried egg white as a solid content.

3. A method for producing a dough for a snack food , comprising cooling the dough to 60 ° C. or lower and adding egg white or dried egg white and fats and oils.

4. An amount of 1.5 to 15% by weight of egg white or dried egg white as solids and 5 to 50% of fats and oils based on flour.
The method for producing a dough for a snack food according to claim 3, wherein the dough is contained by weight.

5. The production method according to claim 1, wherein:
Baking the snack food dough obtained by
A method of producing snack food.

6. Obtained by the production method according to claim 5.
Snack food.