JP3136250B2 - Instant puffed food in containers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an instant puffed food in a container, in which granular puffed raw materials such as corn can be puffed and eaten only by heating.

[0002]

2. Description of the Related Art Various types of popcorn have been developed in a frying pan-shaped aluminum foil container in which corn, oils and fats, and various seasonings are filled and sealed with a film. For example, Japanese Unexamined Patent Publication No. Sho 62-228245 discloses an instant popcorn in a container containing a corn whose entire surface is covered with a fat or oil which exhibits a solid state at normal temperature. The content of natural ingredients selected from nuts, fruits, vegetables and shellfish added to popcorn and fats and oils, and the content of the fats and oils occupying 10 to 40% by weight in the heat-resistant container. A filled expanded confectionery is disclosed. Japanese Utility Model Publication No. 3-17804 discloses that a frying pan provided with a viewing window closed with a transparent film is used as an instant popcorn container. Further, JP-A-2-53
Japanese Patent No. 442 discloses a puffed confectionery in which a candy coat and flavoring are easily made by filling a heat-resistant container with a puffing material such as corn, a sweetener composition, and a fat or oil in a specific ratio. The contents of these publications are included in the contents of this specification.

[0003] The above type of inflated product such as instant popcorn or the like is obtained by heating a container while vibrating the container in a horizontal direction on a gas range or the like to expand the cone in the container to obtain edible popcorn. In addition, expanded products, such as instant popcorn, are of a type that can be eaten by expanding the corn or the like in the container simply by heating in a microwave oven. However, these products are subject to physical shocks such as dropping during logistics or sold over the counter with the container suspended, so the solidified contents are peeled off from the bottom of the container or broken into small pieces Had to be. As a result, there have been cases where the cone or the like cannot be uniformly expanded.

[0004]

According to the present invention, even if a physical shock such as a drop occurs during distribution, or if the container is sold over the counter with the container suspended, the contents may peel off from the bottom of the container. It is an object of the present invention to provide an instant puffed food in a container that does not break into small pieces.

[0005]

SUMMARY OF THE INVENTION The present invention provides a solid fat at room temperature which is interposed between a large number of expanded raw materials such as cones.
When a material to which an emulsifier and / or a medium-chain fatty acid has been added in advance is used, a physical shock such as a drop is given, and even when the container is suspended, the fat or oil is uniformly fixed to the bottom of the container. Can be held in a state,
It has been made based on the finding that the above problems can be solved efficiently. That is, the present invention relates to an instant puffed food in a container, which is contained in a heat-resistant container in a form in which solid fats and oils are interposed at room temperature between a large number of granular puffed raw materials such as cones. And / or a medium-chain fatty acid.

Examples of the granular puffed raw material usable in the present invention include corn used as a raw material for popcorn, grains such as rice, beans, and granular snack dough. The above-mentioned corn is a blast-type corn, which is used as it is or heat-treated under conditions that satisfy the temperature and time so that the corn does not expand for sterilization and does not greatly affect the water content of the corn. Is done. In this case, the water content of the corn is 10
To 16.6% by weight is preferred, and 10.7 to 15.7% by weight is more preferred. In the present invention, when storing the expanded material such as corn in a container, first, an oil or fat is interposed between particles of the expanded material such as corn. Means for coating the expanded material such as corn with fats and oils is not particularly limited,
Any method can be adopted. For example, there are a method in which a leavening material such as corn and oil and fat are previously stirred and mixed and then stored in a container, and a method in which the leavening material such as corn is stored in a container and then sprayed with oil and fat. The amount of fat used is
Any amount can be used as long as fats and oils can be interposed between a large number of expanded materials such as corn. For example, in the case of corn, the weight ratio of corn / fat is 100/20 to 10
It is preferably set to about 0/35. When the amount of the fats and oils is small, the corn does not swell uniformly, and conversely, when the amount of fats and oils is large, the swelling ratio of the corn is low and the corn has an oily texture.

The fats and oils used are not particularly limited as long as they are solid at room temperature, such as animal fats and oils such as head and lard, and vegetable fats and oils such as hardened palm oil. When coating the solid fat on a puffed raw material such as corn, it is necessary to heat the solid fat to a liquid state in advance. Then, after coating, the mixture is cooled and liquid solid fat is fixedly adhered around the expanded material such as corn. In this case, the present invention is characterized in that an oil or fat to which an emulsifier and / or a medium-chain fatty acid is added is used. The emulsifier used is preferably a lipophilic emulsifier, particularly preferably an emulsifier having an HLB of 1 to 8, and more preferably an emulsifier having an HLB of 2 to 8. By using the fat or oil containing the HLB emulsifier in the above range, the degree of fixation of the cooled and solidified fat or oil to the bottom of the container can be increased. Examples of such an emulsifier include one or a mixture of two or more of sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, lecithin and the like. The amount of the emulsifier added to the fat or oil can be arbitrarily selected, but it is preferable to add the emulsifier so as to be contained in the fat or oil in an amount of 0.01 to 1.0% by weight, preferably 0.03 to 0.1% by weight. . If the addition ratio is small, the oil and fat cooled and solidified will peel off from the bottom of the container. Conversely, if the addition ratio is large, it will affect the taste and cause a new problem of oil stain on the container. Occurs.

The medium-chain fatty acid used in the present invention includes a saturated fatty acid and an unsaturated fatty acid having 6 to 12, preferably 8 to 12 carbon atoms, and a mixture thereof. Among them, those containing 50% or more of fatty acids having 8 carbon atoms are preferable, and those containing 50 to 100% by weight are more preferable. By using the fat or oil containing the fatty acid having the above carbon number, the degree of fixation of the cooled and solidified fat or oil to the bottom of the container can be increased. The amount of the medium-chain fatty acid to be added to the fat or oil can be arbitrarily selected, but it is added so that the fat or oil is contained at 0.01 to 1.0% by weight, preferably 0.1 to 0.8% by weight. Is good. In the present invention, an oil or fat containing a medium-chain fatty acid in the above range can also be used. When the addition ratio is small, the oil solidified by cooling is separated from the bottom surface of the container, and when the addition ratio is large, oil stains are generated in the container and the commercial value is reduced.

The method of adding an emulsifier and / or a medium-chain fatty acid to fats and oils includes a method of heating and melting the fats and oils, and a method of adding the emulsifier and / or medium-chain fatty acid to the fats and oils followed by melting. . Normally, fats and oils are heated and melted, an emulsifier and / or a medium-chain fatty acid is added thereto, and the mixture is stirred and applied to a raw material such as corn. In the present invention, examples of the heat-resistant container for storing the expanded material such as a cone include containers made of various metals and plastic materials. For example,
In the case of direct heating, a container made of aluminum foil is used. In the case of heating in a microwave oven, a container made of a synthetic resin or paper having microwave transparency is used. Also, the shape of the container may be appropriately determined by the practitioner in consideration of the heat treatment means and the like. For example, in the case of direct heating, a frying pan having a grip portion is preferable, and in the case of heating in a microwave oven, a hemispherical or polygonal container without a grip portion is preferable.

[0010] In storing the expanded material such as corn in such a container, a suitable popcorn material such as salt, fragrance, coloring agent and sugar can be stored together. Thereafter, the opening on the upper surface of the container is closed by a suitable means using a film or the like to produce a popcorn in the container.
It should be noted that since the expanded material such as corn expands in accordance with the cooking, it is preferable that the expanded material such as corn does not hinder the expansion and the upper portion of the container is ruptured when the expansion is completed. In the present invention, the amount of the expanded material such as corn contained in the heat-resistant container can be any amount, but it is 10 to 50% by volume, preferably 15 to 30% by volume of the container capacity.
It is good to house in a container so as to occupy.

[0011]

According to the present invention, even if a physical shock such as a drop occurs during distribution, or if the container is sold over the counter with the container suspended, the state in which the contents are uniformly fixed to the bottom of the container is maintained. The present invention can provide a container-provided instant puffed food that can uniformly puff puffed raw materials such as corn during heating and cooking. Next, the present invention will be described with reference to examples.

[0012]

【Example】

Example 1 0.03% by weight (% by weight contained in hardened palm oil) of the emulsifier shown in Table 1 was melt-mixed with hardened palm oil (melting point 35 to 45 ° C). After adding 22 to 25 parts by weight of the emulsifier-containing palm hardened oil thus obtained to 75 parts by weight of corn having a water content of 14% by weight, stirring and mixing,
2.5 parts by weight of salt was further added and mixed, and the mixture was stored in a frying pan-shaped aluminum foil container. This was cooled to a product temperature of 15 ° C. or less to solidify the fats and oils. Then, the end of the synthetic resin film was wound around the upper end of the aluminum foil container, and the upper opening of the container was closed. I got popcorn. The popcorn in the container thus obtained was subjected to a drop test and an oil stain test. The results are summarized in Table 1.

The popcorn in the drop test container is kept at -10 ° C. for 24 to 36 hours, dropped three times from a height of 80 cm by a drop tester (a packaged cargo drop tester manufactured by Tester Sangyo Co., Ltd.), and the contents in the container are dropped. Was measured using a balance. The popcorn in the oil stain test container was suspended and stored in a constant temperature room at 30 ° C., and the occurrence of oil stain was visually checked.

[0014]

[Table 1] As is clear from Table 1, those obtained by adding an emulsifier to fats and oils, especially HLB2
In the case where the emulsifier of No. 8 was used, most of the contents remained in a state of being fixed to the bottom of the container despite being subjected to a physical impact.

Example 2 A popcorn in a container was prepared in the same manner as in Example 1 except that an oil or fat containing a medium-chain fatty acid was used instead of the oil or fat containing an emulsifier, and a drop test and an oil stain test were performed. Was done. The results are summarized in Table-2.

[Table 2] Table-2 Fatty acid composition Medium chain fat Contents Oil stain C ₈ C ₁₀ C ₁₂ Acid content rate Residual amount No (%) (%) Presence 1 100 0 0 0.6% 92.7 None 2 75 25 0 0.6% 88.8 〃 3 0 100 0 0.6% 28.5 ４ 4 56 41 3 0.6% 43.2 ５ 5 C ₁₄ or more fatty acid composition 0% 9.0 None

In Nos. 1 to 4 (Examples) and No. 5 (Comparative Examples), the following fats and oils were used. Reference Signs List 1 Panassate 800 (Nippon Yushi) 2 Sun Fat MCT-7 (Taiyo Chemical) 3 Panassate 1000 (Nippon Yushi) 4 Actor M-1 (RIKEN Vitamin) 5 Univer 36 (Fuji Oil) As is clear from Table 2, In comparison with the case where the medium-chain fatty acid was not contained, the case where the medium-chain fatty acid was added to the fat and oil remained in a state where most of the contents were fixed inside the container despite being subjected to a physical shock. .

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/164-1/182 A23D 9/00

Claims (8)

(57) [Claims] 1. A packaged instant expanded food product which is contained in a heat-resistant container in a form in which a solid fat or oil is interposed at room temperature between a number of granular puffed raw materials. 0
An instant expanded leaved food in a container, wherein an emulsifier of HLB 1 to 8 is added at a ratio of 1 to 1.0% by weight. 2. The puffed food according to claim 1, wherein the heat-resistant container has a frying pan shape made of aluminum foil. 3. The method of claim 1, wherein the granular expanded raw material is corn.
Or the puffed food according to 2. 4. A containerized instant puffed food containing a solid fat at normal temperature and contained in a heat-resistant container between a number of granular puffed raw materials, wherein the fat or oil has 8 carbon atoms.
A fat-and-oil product comprising a medium-chain fatty acid containing 50% or more of the above fatty acid as a constituent fatty acid, and / or the fat or oil to which a medium-chain fatty acid is added. 5. The puffed food according to claim 4, wherein the medium-chain fatty acid is a fatty acid having 6 to 12 carbon atoms. 6. A medium-chain fatty acid containing 0.01 to 1.
The puffed food according to claim 4, wherein 0% by weight is added . 7. The puffed food according to claim 4, wherein the heat-resistant container has a frying pan shape made of aluminum foil. 8. The granular expanded material is corn.
8. The puffed food according to any one of claims 7 to 7.