JP3104693U - Pumpkin seed processed food - Google Patents

Abstract

A nutritious pumpkin seed can be easily processed as an easy-to-eat food, an unprecedented excellent taste and texture can be obtained, and nutrients can be easily taken as a favorite item. Provide pumpkin seed processed food.
Kind Code: A1 A pumpkin (pumpkin) seed roasted using a roasting machine or the like is used as a core food material, and the surface of the food material is dissolved in a liquid chocolate dough by a coating device. Is a pumpkin seed processed food in which a coating layer 12 is formed by coating with a dough similar to chocolate to form the coating layer 12 into a food body 1 having a predetermined size.
[Selection diagram] Fig. 1

Description

  The present invention relates to a pumpkin seed processed food in which chocolate dough or chocolate-like dough is coated around the surface of pumpkin seeds.

Pumpkin seeds have been attracting attention as healthy foods containing various nutritive values and being good for the body. For example, carotene (vitamin A), vitamins B1 and B2, vitamins such as niacin, zinc, copper, manganese, etc. It is known to contain abundant minerals, etc., and to contain about 3 times as much polyphenols as pumpkin nuts in the same amount.
The pumpkin seeds may be cooked and processed for food, and eaten as, for example, tea confectionery.

  When cooking pumpkin seeds for food, for example, cut through the seeds from a raw pumpkin, wash it carefully with water, dry it for several days in the sun, and fry the dried seeds in a frying pan or the like. Some are then seasoned with salt or the like. When I eat this, I crack the shell with my teeth and try to eat only the contents of the seed.

  First, the pumpkin seeds are first roasted, then a sugared solution obtained by adding sugar to water is applied to the seeds, and sprinkling of a baking powder mainly composed of flour is continued. Then, there is a method of producing a bean confectionery processed so as to form a sugar coating on pumpkin seeds by performing a second roasting in a state where the sweetened solution and the batter are attached (for example, see Patent Document 1). .

There is also a method of manufacturing chocolate-coated confectionery in which a pumpkin is coated with chocolate, using pumpkin as a vegetable, heating the pumpkin to soften the tissue, and heating the heated object with a sweetener. There is a method for producing a chocolate-coated confectionery in which a step of immersing the sweetened product in a solution and a step of coating the sweetened product with chocolate to produce a chocolate-coated confectionery (for example, Patent Document 2).
As described above, chocolate-coated confectionery having a core material (center) inside and coating the surface of the core material with chocolate dough is generally widely known. This chocolate-coated confectionery is generally called pan-work chocolate (covering chocolate). The above core material is put into a rotating pot called a revolving pan, and the melted chocolate paste is gradually added while rotating the rotating pot. By repeatedly supplying, the chocolate paste is gradually adhered from the surface of the core material, and furthermore, the adhered chocolate is solidified while being rounded to form a coating layer, and a spherical or disc-shaped chocolate-coated confectionery is obtained. It is intended to be obtained.

As the inner core material, besides vegetables including pumpkins, red beans shown in Patent Document 2, beans such as kidney beans, almonds, seeds such as hemp seeds, sweet potatoes, sweet potatoes such as taro, or There are solid chocolate, snacks, gums such as chewing gum, candy, fruits such as raisins, and the like, each of which is coated with a chocolate paste.
JP-A-6-90668 JP 2002-171910 A

  However, when pumpkin seeds are cooked at home or the like, they are very hard and cumbersome as described above, so they are hardly actually performed, and even if pumpkin fruits are cooked, Seeds are often discarded. In addition, even when trying to cook pumpkin seeds, seasoning with salt resulted in a monotonous taste, and it could not be said to be excellent in taste and texture despite the labor required. For this reason, pumpkin seeds are rarely cooked and eaten at home.

  The bean confectionery disclosed in Patent Literature 1 is prepared by roasting pumpkin seeds and then seasoning them. However, since this seasoning is a sugar coating made of a sweetened solution and a batter, the taste itself is a sweetness composed of sugar. But the seasoning was monotonous. Forming a sugar coating around edible seeds is an auxiliary means to make edible seeds such as pumpkins which are healthy foods easy to eat, but it is said that they have a taste that can be sufficiently satisfied as a luxury item. It was difficult.

On the other hand, the chocolate-coated confectionery of Patent Document 2 uses pumpkin nuts as a core material, and does not describe using pumpkin seeds as a material, and eats pumpkin seeds with high nutritional value. Was not premised. Moreover, it was a soft confection that was actually softened by heating, and had a completely different texture from that of roasting or roasting pumpkin seeds. Furthermore, this manufacturing method comprises a heating step, an immersion step of immersing the object to be heated in a sweetener, and a step of coating with chocolate, and it takes a lot of trouble to go through such a complicated step, It took time to soften the core.
In this way, pumpkin seeds are rarely eaten in spite of their high nutritional value, and even when processed for edible use, their flavor is almost limited to simple ones such as salty or sugary. Therefore, it has not been possible to obtain consumer satisfaction.

  Therefore, the present inventors have developed a pumpkin seed processed food having a high nutritional value that has not existed conventionally by applying a seasoning process to pumpkin seeds. That is, the purpose is to easily process the nutritious pumpkin seeds as a food that is easy to eat, to obtain unprecedented excellent taste and texture, and to easily feed nutrients as a favorite product. It is an object of the present invention to provide a pumpkin seed processed food which can be ingested.

  In order to achieve the above object, the invention according to claim 1 uses a roasting machine or the like to roast a shell of squash (squash) to make a core food material, and the surface of this food material is This is a pumpkin seed processed food in which a coating layer is formed by coating with a liquid chocolate dough or chocolate-like dough dissolved by a coating device, and the coating layer is a food body of a predetermined size.

  The invention according to claim 2 is a processed pumpkin seed food in which the surface of the coating layer is coated with a sugar-containing liquid to form a sugar layer around the coating layer.

  The invention according to claim 3 is a pumpkin seed processed food in which an appropriate amount of a coloring member such as a natural or synthetic coloring agent containing an appropriate pigment is mixed in the liquid.

  The invention according to claim 4 is characterized in that the surface of the processed food body has a powdery taste such as matcha taste, coffee taste such as mocha, cocoa taste, chocolate taste, sugar taste, salty taste, fruit taste such as strawberry and the like. It is a processed seed food in which an outer layer such as a powder is formed by adhering the powder.

According to the invention of claim 1, it is possible to provide a conventionally processed nutritious seed processed food which does not exist conventionally by subjecting pumpkin seeds to seasoning with chocolate, and to easily provide pumpkin seeds as easy-to-eat foods. It became possible to do. Moreover, pumpkin seeds and chocolate flavors combine to provide unprecedented excellent taste and texture, and pumpkin seeds that can be easily ingested as high-quality nutritious foods. Processed food.
Furthermore, by coating with chocolate, storability is improved, high quality can be maintained even when stored for a long time, and the flavor and aroma of pumpkin seeds can be maintained.

  According to the invention of claim 2, when it is contained in the mouth, a texture different from the texture of chocolate is first felt, and then the texture of chocolate is felt, so that a taste different from that of the chocolate single layer is obtained. . Also, when chewing, a unique texture can be obtained by the two layers having different hardnesses. Further, even if the chocolate is softened by being picked by hand, the softened chocolate does not directly touch the hand, so that it is a processed pumpkin seed food that can be prevented from adhering to the hand.

  According to the invention of claim 3, it is a pumpkin seed processed food that can have an excellent aesthetic appearance, and if it is colored by changing the color of each grain and these are mixed, a more vivid and beautiful color is obtained. Can also be presented.

  According to the invention of claim 4, a variety of tastes can be given in addition to the chocolate taste, and pumpkin seeds with high nutritive value are provided by changing the seasoning according to the taste of the consumer. It is a pumpkin seed processed food that will not get tired of. In addition, since it can have an appearance similar to fresh chocolate, it can also give a sense of quality.

An embodiment of a pumpkin seed processed food according to the present invention will be described with reference to the drawings.
In the first embodiment of the pumpkin seed processed food according to the present invention shown in FIGS. 1 and 4, pumpkin (pumpkin) seeds are used as the core food material 11, and first, the shell 15 covering the food material 11 is peeled off. And moderately roast. Roasting is performed using a roasting machine or the like (not shown). As one roasting process, for example, about 30 kg of raw food material 11 is collectively performed, and roasted at a temperature of about 130 ° C. for about 15 minutes. After that, it is transferred to a cooler having a cooling fan (not shown), and cooled to about 30 to 35 ° C. by this cooler. In addition, the surface of the food material 11 after roasting may be covered with a fat or the like containing an antioxidant (not shown), and in this case, oxidation of the food material 11 is suppressed.
Further, after cooling, the food material 11 may be coated with an appropriate coating agent (not shown) such as a sugar syrup or the like, and a polishing process may be provided so that the surface of the food material 1 is polished. .

Next, the periphery of the surface of the roasted food material 11 is covered with the liquid chocolate dough 12a to form the coating layer 12. This coating process is performed by a coating device called a rotary kiln (not shown). The coating device includes a rotating drum that rotates around a central axis and a spray that sprays a liquid chocolate dough 12 a on the food material 11. Has a spraying function. Further, it has a cooling function of a fan for solidifying the sprayed liquid chocolate dough 12a to the state of the coating layer 12.
When the coating layer 12 is formed, for example, while the food material 11 is rotated by a rotating drum rotating at a rotation speed of about 10 to 30 rpm, the liquid chocolate dough 12a melted at about 28 to 50 ° C. is sprayed, and this spraying is performed. Is repeated several times to laminate the coating layer 12 around the food material 11. The coating layer 12 is formed into a substantially rugby ball shape as shown in the figure while being uniformly rounded by the rotation of the rotating drum. When spraying by spraying, the temperature of the liquid chocolate dough 12a is desirably set to about 40 ° C.

It is desirable that the coating layer 12 be in a semi-dry state while repeatedly spraying the liquid chocolate dough 12a. In order to maintain this state, for example, cold air of about 10 to 15 ° C. and about 40 to 60 ° C. The state of the liquid chocolate dough 12a can be adjusted by supplying hot air of about ° C. with a fan. When the liquid chocolate dough 12a is finally solidified to form the coating layer 12, the appearance of the coating layer 12 is not broken or the coating layers are not adhered to each other.
The coating layer 12 may be formed to have a thickness of about several mm depending on the desired appearance of the processed pumpkin seed processed food. For example, the coating layer 12 is preferably coated to a thickness of about 1 to 5 mm from the surface of the food material 11, The liquid chocolate dough 12a is sprayed while adjusting the thickness of the coating layer 12 using a coating apparatus, and the coating layer 12 after coating is uniformly arranged on the food material 11 having a different size or appearance for each grain, and the predetermined amount is applied. The size of the food body 1 is not only beautiful, but also the grain size is uniform, quality control as a product can be enhanced, and packaging and bagging after molding are easy.

  The liquid chocolate dough 12a usually has a so-called chocolate color containing cacao beans obtained by subjecting cacao beans to roasting and crushing, etc. The coating layer 12 using so-called white chocolate may be formed. In this case, a taste that is completely different from chocolate containing cacao mass can be obtained. Thus, the coating layer 12 may be a chocolate-like dough other than the liquid chocolate dough.

The sugar solution 13a, which is a liquid, is obtained by adding a sugar such as granulated sugar and a preservative such as an antioxidant to water (not shown), and a coating container (not shown) provided with the sugar solution 13a separately from a coating device. To form a saccharide layer 13 around the coating layer 12. The component ratio of the sugar solution 13a is desirably, for example, 10 kg of water, 10 kg of granulated sugar, and 0.2 kg of an antioxidant. These components are added to a storage tank provided in a coating container with sufficient stirring. House under pressure. The storage tank is provided with a spray (not shown) for spraying the sugar solution 13a. The spray of the sugar solution 13a is sprayed several times from the spray and the drum of the coating container is rotated while spraying the sugar solution 13a. The entire surface is covered with a carbohydrate layer 13. As the ratio of the sugar solution 13a to the amount of the food material 11 at this time, for example, when the food material 11 is set to 1, the sugar solution 13a is preferably set to a ratio of 0.5. Is 30 kg, the sugar solution 13a is desirably about 15 kg.
The sugar solution 13a is laminated with a uniform thickness on the coating layer 12 by spraying while rotating the drum, and further cooled by a cooling fan (not shown) provided in the coating container to form the sugar solution 13a. Try to prevent sticking. The thickness of the carbohydrate layer 13 is appropriately adjusted. For example, when the carbohydrate layer 13 is thickened, the sweetness becomes stronger by increasing the sugar content, and when the carbohydrate layer 13 is thickened, the thickness of the carbohydrate layer 13 increases. The taste is such that the texture can be felt more strongly.

Further, the sugar liquid 13a may be mixed with an appropriate amount of a coloring member 14 made of a natural or synthetic coloring agent containing an appropriate dye such as red, blue, and yellow. A colored pumpkin seed processed food can be obtained by coloring the food bodies 1 put into the apparatus and mixing the food bodies 1 with different colors.
After the formation of the carbohydrate layer 13, an outer peripheral layer such as a powder described later may be provided around the carbohydrate layer 13.

  After the production of the processed pumpkin seed food, the pumpkin is preferably stored in a container 16 such as a box-shaped container provided with an appropriate decorative portion 16a as shown in FIG. In this case, by using PE (polyethylene), PET (polyethylene terephthalate), or the like as the material of the transparent film 17, hygiene can be achieved, and food preservability and durability can be improved. Further, it may be stored in a storage bag 18 having a bag-shaped sealing chuck 18a as shown in FIG. 6, so that it is possible to prevent the unique flavor and taste from being spoiled. On the other hand, the consumer can easily obtain the packaged pumpkin seed processed food as a favorite item. Further, at the time of packaging, in addition to the box-shaped container 16 and the storage bag 18, for example, a vacuum pack (not shown) may be used. In this case, the airtightness is higher, and the storage stability is further improved. A product that can maintain quality for a long time can be provided.

Next, the operation of the above embodiment of the pumpkin seed processed food according to the present invention will be described.
The pumpkin seed processed food in the present invention is formed by panning so that the surface of a food material 11, which is a pumpkin seed whose shell 15 has been peeled off, is coated with a liquid chocolate dough 12a dissolved by a coating device to form a coating layer 12. With chocolate, nutritious pumpkin seeds containing various nutrients can be easily made as food, and the chocolate coating gives the pumpkin seeds a unique and deep flavor. And can have an excellent taste for food use.

Furthermore, the pumpkin seeds can exhibit excellent texture by using the chewy texture as they are, and can be easily manufactured without any trouble because it does not go through complicated processing steps. Can be.
Furthermore, by roasting the pumpkin food material 11 using a roasting machine, the fragrance possessed by pumpkin seeds can be sufficiently exhibited, and a deep taste is obtained, so that consumers may get tired. Absent.

  In a second embodiment of the pumpkin seed processed food according to the present invention shown in FIG. The material layer is omitted. As shown in the figure, the coating layer 22 may contain nuts 23. As the nuts 23, peanuts, almonds, cashew nuts, peanuts and the like can be mixed, and when these are mixed, What is necessary is just to make it contain in the coating layer 22 in a desired mixing ratio. As shown in the figure, the nuts 23 can be made by crushing pumpkin seeds in addition to finely crushed pumpkin seeds, and other than nuts, such as sunflower and watermelon. May be contained. In this case, the nutritional value of the pumpkin seeds is further increased in addition to the nutritional value of the seeds, so that processed seed foods with high nutritional value can be easily ingested as a favorite item. In addition, foods other than these can be contained, and by mixing them into chocolate, even foods that are usually hard to eat can be eaten deliciously.

In the third embodiment of the pumpkin seed processed food according to the present invention shown in FIG. 8, a coating layer 25 is formed in a spherical shape on the surface of a food material 24 which is a pumpkin seed, and a carbohydrate layer is formed on the surface of the coating layer 25. 26, and an outer layer 27 such as a powder is formed on the surface of the carbohydrate layer 26.
The outer peripheral layer 27 is formed, for example, by powdering any powdery powder member 27a having an umami taste such as a coffee taste such as matcha taste and mocha, a cocoa taste, a chocolate taste, a sugar taste, a salty taste, and a fruit taste such as strawberry. It is provided in a layer form by being attached to the surface of 26 by means of, for example, dusting, whereby various different flavors can be imparted and unique flavors can be obtained respectively. For example, when the outer layer 27 is formed by adhering the powder member 27a having a matcha flavor, when put into the mouth, the astringency and bitterness of the matcha are first felt, and then the chocolate taste is felt, and a unique taste is obtained. Moreover, after the astringency and bitterness of the matcha, the sweetness of the chocolate taste is felt, so that the taste becomes more emphasized.
The powder member 27a may be mixed in advance in a liquid chocolate dough or a chocolate-like dough in addition to the dusting on the surface, and when mixed, the coating layer 25 and the unique powder member 27a have The flavors mix to give a chocolate dough with a complex and deep taste.
Further, since the coating layer 25 is formed in a spherical shape, it is possible to find a texture different from that formed in a rugby ball shape when included in the mouth.

  When the pumpkin seed processed food of the present invention is provided, the seeds may be coated using a rotating pot as the above-described coating apparatus, and may be in a form other than panwork chocolate, for example, a plate chocolate formed in a plate shape. Form, shell form by die-cutting molding, one-shot form to fill the center and coated chocolate simultaneously with one machine, enrobar form to send the center by a wire mesh belt conveyor, and to cover with chocolate from above and below, It can be provided in various forms, and it is needless to say that these pumpkin seed processed foods can be formed into various appearances.

  The present invention is particularly suitable when the surface is coated with pumpkin seeds as a core material, but it can be applied to other nutritious seeds such as watermelon and sunflower in addition to pumpkin seeds. It is possible to provide a new food which has not been obtained conventionally.

1 is a partially cutaway perspective view showing a first embodiment of a processed food of pumpkin seeds according to the present invention. FIG. 2 is a sectional view taken along line AA of FIG. 1. It is a perspective view of a core material food material. 4 is a flowchart illustrating a process of processing a pumpkin seed processed food in the present invention. FIG. 3 is a perspective view showing a state where the processed pumpkin seed food according to the present invention is stored in a container. It is an explanatory view showing the state where the processed seeds of pumpkin in the present invention were packed in a storage bag. It is sectional drawing which shows 2nd Embodiment of the pumpkin seed processed food in this invention. It is sectional drawing which shows 3rd Embodiment of the pumpkin seed processed food in this invention.

Explanation of reference numerals

1 food body 11 core material food material (seed)
12 coating layer 12a liquid chocolate dough 13 sugar layer 13a sugar liquid (liquid)
14 coloring member 23 nut 27 outer peripheral layer 27a powder member

Claims (4)

  Pumpkin (squash) seeds roasted using a roasting machine, etc., and used as a core food material, and the surface of this food material is covered with liquid chocolate dough or chocolate-like dough dissolved by a coating device. A processed seed of pumpkin, wherein the coated layer is formed into a food body having a predetermined size.   2. The processed pumpkin seed food according to claim 1, wherein the surface of the coating layer is coated with a liquid containing a carbohydrate to form a carbohydrate layer around the coating layer.   3. The processed pumpkin seed food according to claim 2, wherein an appropriate amount of a coloring member such as a natural or synthetic coloring agent containing an appropriate pigment is mixed into the liquid. Attached to the surface of the processed food body is any powder member having a umami taste such as matcha taste, coffee taste such as mocha, cocoa taste, chocolate taste, sugar taste, salty taste, fruit taste such as strawberry, etc. The processed seed food according to any one of claims 1 to 3, wherein the processed food comprises an outer peripheral layer.

Images