JP3372735B2 - Manufacturing method of fried confectionery - Google Patents

Description

Description: BACKGROUND OF THE INVENTION [0001] 1. Field of the Invention
A method of manufacturing a confectionery that child class, relates to a technique for especially manufacturing excellent puffed food of texture. 2. Description of the Related Art
For confectionery that expands, pressurizing, kneading, and molding with equipment such as frying, baking, and extruder to reduce moisture from starch and expand the volume in a short time to obtain a light texture. The dough has been achieved through rapid temperature and pressure changes. Also, by changing the type of starch / wheat flour and the composition ratio of the dough, or by adding an emulsifier or sugar to the dough (JP-B-53-39502, JP-B-7-28).
No. 641), a method of improving the physical properties of flour and starch to improve the texture and the preservability has been carried out. [0003] Particularly, in the production of fried confectionery which is expanded using oil, the ratio of dough is changed by changing the dough composition, optimizing the drying step and water content before frying, and changing the frying temperature and the like. Increasing the volume (improving the uki), improving the texture, and changing the flavor / flavoring due to the origin of the oil ingredients have been carried out (food manufacturing process, edited by Food Technician Center,
p.350, Sankyu Shubo Shobo). [0004] In particular, if there is a large amount of water in the dough before frying, heat energy during frying is used to evaporate the moisture of the dough, and the rise in product temperature is slowed down, making it difficult for the product volume to increase. It has been well known in the art that the puffing has been controlled by drying the dough in advance and adjusting the water content before frying or baking (confectionery dictionary, p.395, p.425, Asakura Shoten).
However, even with such control, it is difficult to improve the texture. [0005] The present inventors have studied a method of providing a texture and appearance different from the conventional one by adding an emulsifier to oil and frying it instead of adding the emulsifier to dough. it can improve the texture and appearance by the addition of certain emulsifiers in oil for frying, further glycerin fat
In combination with fatty acid diester (diglyceride)
More stably disperse or dissolve the emulsifier in oil
It has been found that the workability during manufacturing can be improved , and the present invention has been completed. That is, the present invention provides a fried confectionery dough using an oil or fat composition containing 5 to 50% by weight of glycerin fatty acid diester (diglyceride) and 0.05 to 10% by weight of sucrose fatty acid diester and sucrose fatty acid triester. Karin tofu, fried rice cracker, fried ara
This is a method for producing fried confectionery selected from fresh hail and potato chips . Hereinafter, the present invention will be described in detail. [0008] In the present invention, foods that exert their effects are those containing starch as a main component in the composition (dough), and specifically, Karinto, fried rice crackers, fried tofu, It is a confectionery that goes through the fry process, such as hail and potato chips. The effect is to improve the texture, appearance and flavor by changing the structure and specific volume of the tissue. [0009] In the present invention, by incorporating sucrose fatty et <br/> stearyl Le as emulsifiers in the fat or oil composition, improved with structure and color of the surface, and volume during puffing, lighter texture than a conventional In addition, it is possible to improve the coloring and, in particular, to improve the cracking and crispy feeling desired for rice crackers and the like. In addition, in order to improve the specific volume, the frying process has been performed at a temperature close to the limit where oil can be used (around 240 ° C). Specific volume of
It has been found that there are merits such as the appearance and texture can be maintained, the thermal deterioration of oil can be suppressed, and the flavor deterioration of fried confectionery can be suppressed. This action is achieved by dispersing the emulsifier in the oil in the frying process, whereby the emulsifier is quickly oriented at the interface between the oil and the material dough, lowering the interfacial tension, increasing the surface area, and improving heat conduction. In addition, it is considered that water evaporation is promoted to improve the texture of the surface and eventually increase the specific volume of the whole dough. On the other hand, even if an emulsifier is blended in the dough, the dough has a high viscosity and the same effect is exhibited during frying, so that the amount of addition is excessive and an unpleasant taste is produced. The emulsifier used in the present invention is preferably one which dissolves in oil and has as high an HLB as possible. More specifically, the sucrose fatty acid ester is preferably a sucrose fatty acid diester or a sucrose fatty acid triester, and any sucrose fatty acid ester containing these sucrose fatty acid esters can be used. As the composition of the fatty acid, any of C _{2 to} C ₂₂ fatty acids can be used. In addition, if the content of long-chain saturated fatty acids is 40% by weight or less and is composed of unsaturated fatty acids and medium- and short-chain fatty acids, the temperature during use will be
At least 80 ° C or higher, with the addition amount at most 10% by weight
There is no solubility problem from the following. Further, in order that the emulsifier component does not precipitate or precipitate when the oil is stored at room temperature, the content of the unsaturated fatty acid is preferably 30% by weight or more, more preferably 50% by weight or more. The amount of the sucrose fatty acid ester added to the oil is
In order to exhibit the effect, sucrose fatty acid diester and / or
Or the total amount of the triester, 0.05 wt% or more, preferably requires the addition of more than 0.1 wt%, and smoke or during cooking, have preferably 10% by weight or less from the occurrence of off-taste. In order to stably disperse or dissolve these emulsifiers in oil, it is necessary to add glycerin fatty acid diester (diglyceride) to the oil.
In particular, when the amount of diglyceride added increases, the solubility of the emulsifier also increases, and it is easy to stably disperse. However, since the necessary amount for exhibiting the effect of the emulsifier also increases, 5 to 50% by weight, preferably 5 to 20% by weight. Good weight% addition. In order to suppress the deterioration of oil, tocopherol (vitamin E), fatty acid derivatives of ascorbic acid (for example, palmitic acid ester and stearic acid ester), natural antioxidant components (tea and rose as plant extract components) Herbs such as marie, and extracts from peach leaves and root nodules) may be added. The oil may be of any origin, such as vegetable or animal fats. Specifically, rapeseed oil, sunflower oil, corn oil, soybean oil, rice oil, safflower oil, palm oil, coconut oil,
Beef tallow and the like. In addition, those obtained by separating these fats and oils, and those whose melting points are adjusted by hydrogenation or transesterification can be used. The present invention will be described below with reference to examples.
The present invention is not limited to these. The percentages and parts in the examples are on a weight basis. First, a method for preparing an emulsifier will be described. [Preparation of sucrose fatty acid ester] A commercially available sucrose fatty acid ester (trade name: O-170, manufactured by Mitsubishi Kasei Foods Co., Ltd.) was fractionated by a silica gel column using chloroform-methanol as a developing solvent, and the following fractionation was performed. An emulsifier of the composition was obtained. [Table 1] [0019] Preparation of di-glycerides] immobilized lipase (trade name: Lypozyme3A, Novo Industries AS (Ltd.)) moisture 4%, a 100g as a catalyst, a rapeseed fatty acid 860g and glycerin 140 g 40 ° C., stirred reaction under reduced pressure After 8 hours, filtration and removal of the immobilized enzyme,
The reaction product was subjected to molecular distillation to obtain diglyceride c having the following composition. [Table 2] Using the oil / fat composition containing the emulsifier composition obtained as described above, various fried confections were prepared and evaluated. The evaluation of the texture was performed according to the following criteria.・ Evaluation A in “crispness”: Good oil drainage, very crisp. B: Slightly drained and quite crisp. C: The oil drain is slightly bad, and it is not so crisp. D: The oil drain is poor, and it does not crisp. -Evaluation A in "crispness": Very crisp, light texture. B: Rather crispy and slightly light texture. C: Slightly crisp texture. D: Slightly heavy texture without too crispy. The volume measurement for the specific volume measurement is as follows.
It was measured by SELNACVM-150 manufactured by Astex.
When a flat surface could not be obtained as the bottom surface during the measurement, the fried rice cracker was cut at the center and divided into two portions for measurement. The hue and surface cracking were evaluated by visual observation. Example 1 , Comparative Example 1 [Fried rice cracker] Dough is prepared from urchin rice by a known method, cut and molded, and then dried with hot air (20% moisture)-Nekase (leave for about 14 hours)-
A material obtained by the second drying (10% moisture), and 240 ° C. emulsifiers
After frying for 1 minute with rapeseed oil (Example 1 ) and rapeseed oil (Comparative Example 1) to which diglyceride was added, the specific volume, appearance,
The texture was compared. Table 3 shows the results. [Table 3] In the case of Example 1 , only the texture was light.
Clause, you friend (How to set the size of the fabric inside of temperament) were aligned well. Example 2 , Comparative Example 2 [Karinto] 400 g of flour, 80 g of sugar, 3 g of baking powder, 1 g of salt, and 120 g of water were kneaded, and the mixture was made to have a hardness similar to that of an earlobe. The dough is rolled with a roll, cut into a size of 4 × 4 × 50 mm, formed, then spun again for 30 minutes, fried in the oil shown in Table 4, and boiled with molasses (160 g of sugar and 60 g of water). )
Was prepared, and Karinto was prepared. Table 4 shows the results. [Table 4] As shown in Table 4, according to the present invention, it was possible to obtain a light-tasting Karinto which was crisp, greasy and not oily. Example 3 and Comparative Example 3 [Potato Chips] Four potatoes were washed with water, removed of moisture, and then sliced to adjust the thickness to 1.5 mm. Thereafter, the product was washed again with water to remove starch and eluted material from the surface, and then wiped off moisture. Table 5
And then evaluated. Table 5 shows the results
Shown in [Table 5] As shown in Table 5, according to the present invention, there is Sakumi, lighter crisps of texture was Turkey Togawaka' be prepared.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yuji Okauchi 20 Kasumi-gun Higashi Fukashiba, Kashima-gun, Ibaraki Pref. Kao Co., Ltd. (56) References JP-A-2-291228 (JP, A) JP-A-7-16051 ( JP, A) JP-A-3-4750 (JP, A) JP-A-64-39954 (JP, A) JP-A-6-113742 (JP, A) JP-A-6-181687 (JP, A) JP-A-6-14711 (JP, A) JP-A-59-25644 (JP, A) JP-A-3-292847 (JP, A) JP-A-58-209937 (JP, A) JP-A-7-323293 (JP) , A) JP-A-1-2622753 (JP, A) JP-A-3-500127 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23G 1/00-9/30 A21D 9/00-9/06 A23L 1/217 JICST file (JOIS) Food-related literature information (food net) WPI (DI ALOG) FOODLINE (DIALOG) Foods Adlibra (DIAL OG) Food Sci. & Tech. Abs (DIALOG)

Claims (1)

(57) [Claim 1] An oil or fat composition containing 5 to 50% by weight of glycerin fatty acid diester (diglyceride) and 0.05 to 10% by weight of sucrose fatty acid diester and sucrose fatty acid triester is used. Karinto, fried rice crackers, fried hail, new hail
And a method for producing fried confectionery selected from potato chips .