JP3968201B2 - Snack confectionery and manufacturing method thereof - Google Patents
Snack confectionery and manufacturing method thereof Download PDFInfo
- Publication number
- JP3968201B2 JP3968201B2 JP36500699A JP36500699A JP3968201B2 JP 3968201 B2 JP3968201 B2 JP 3968201B2 JP 36500699 A JP36500699 A JP 36500699A JP 36500699 A JP36500699 A JP 36500699A JP 3968201 B2 JP3968201 B2 JP 3968201B2
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- Prior art keywords
- producing
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- snack
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【０００１】
【発明の属する技術分野】
本発明は、原料が含む油分以外に油分を加えない又は少量の油分のみで製造したスナック菓子およびその製造方法に関する。
【０００２】
【従来の技術】
スナック菓子としてのポテトチップやフライドポテトは、馬鈴薯を薄くスライスし、あるいは、ステック状にカットしたものを油で揚げ、これに塩味や、その他の調味料を加えたものであった。
【０００３】
【発明が解決しようとする課題】
このように、従来におけるスナック菓子の多くは油で揚げたものが多くカロリーが高くなっている。一方、近年は肥満防止や成人病予防のために、食品のカロリーをできるだけ抑えたスナック菓子が望まれている。
【０００４】
そこで、食品を油で揚げないでスナック菓子を作ることが考えられるが、油で揚げないでスナック菓子を作ると歯触りにおいてサクサク感が得られず、スナック菓子としてのうま味が得られないといった問題があった。
【０００５】
本発明は前記した問題点を解決するためになされたものであり、油で揚げずに従来のスナック菓子と同様なサクサク感が得られ、スナック菓子としての味が得られ、かつ、カロリーが少ないので肥満および成人病の予防に適するスナック菓子およびその製造方法を提供することを目的とする。
【０００６】
【課題を解決するための手段】
本発明のスナック菓子は前記した目的を達成するためになされたもので、その手段は、馬鈴薯の皮を剥き、スライスあるいは小片化したペレットを蒸してから乾燥し、ヒートプレスにより２０００〜３０００ｋｇ／ｃｍ２の圧力の下で加熱・加圧した後、大気中に晒して膨化させることで薄い板状に形成し、かつ、調味料を噴霧し、乾燥させることによりサクサク感を与えたことを特徴とする。
【０００７】
また、本発明のスナック菓子の製造方法は、馬鈴薯の皮を剥く第１工程と、該皮剥きされた馬鈴薯を所定の厚さにスライスあるいは小片化したペレットを生成する第２工程と、該ペレットを蒸す第３工程と、該蒸されたペレットを乾燥させて水分を除去する第４工程と、該水分が除去されたペレットをヒートプレスにより２０００〜３０００ｋｇ／ｃｍ２の圧力の下で加熱・加圧した後、大気中に晒して膨化させる第５工程と、該膨化した食品に調味料を噴霧する第６工程と、該調味料を噴霧した食品を乾燥して水分を除去する第７工程とからなることを特徴とする。
【０００８】
さらに、前記第４工程及び第７工程における乾燥は、遠赤外線又は電子レンジによるマイクロ波で行なうことが好ましい。
さらにまた、前記第５工程は、ノンオイルスプレー又は少量のオイル加えたスプレーを用いることが好ましい。
【０００９】
本発明にかかるスナック菓子は、上記のような構成を採用することにより、油で揚げずに従来のスナック菓子と同様なサクサク感が得られ、スナック菓子としての味が得られ、かつ、カロリーが少ないので肥満および成人病の予防に適することができる。
【００１０】
【発明の実施の形態】
以下、本発明にかかるスナック菓子の製造方法について説明する。本発明の実施の形態における製造方法を図１と共に説明する。原料として馬鈴薯を使用する。まず、第１工程として、馬鈴薯の皮剥きを行う。次いで、第２工程として、馬鈴薯を所定の厚さにスライスする。このスライス工程においてスライスしたものが大きい場合にはペレット化する。そして、第３工程として、スライスあるいはペレット化した馬鈴薯を蒸す。第４工程として、蒸した多数のペレットを乾燥させて水分を一定量まで除去する。なお、この乾燥には、遠赤外線又は電子レンジ等の電磁波乾燥手段を用いることが、短時間で、かつ、ペレットの中央から乾燥させることができるため、サクサク感が得られる最も好ましい乾燥手段である。
【００１１】
次に、第５工程として、乾燥し水分を除去したペレットをヒートプレスによって、加熱、加圧状態となし、一定時間の後に大気中に晒すことにより、前記ペレットは一瞬にして膨らむ。そして、第６工程として、この膨化した食品に塩、グルタミン酸、各種のエキス（例えば、ビーフエキス）等の調味料をノンオイルスプレーあるいは少量のオイルを加えたスプレーによって吹き付ける。そして、再び、第７工程として、遠赤外線又は電子レンジ等の電磁波乾燥手段によって乾燥（焼成も含む）させることにより、うま味とサクサク感を有するスナック菓子が製造できる。
【００１２】
【実施例】
次に、図１で説明した実施の形態における具体例を説明する。
馬鈴薯の皮剥きを行った後、皮剥きした馬鈴薯を所定の大きさおよび所定の厚さ（例えば、大きさが２cm2 で、厚さが４mm程度）にスライスする。このスライスしたものが大きい場合にはペレット化する。次いで、ペレット化された馬鈴薯に湯気を通して熱することにより蒸す。
【００１３】
このペレットを遠赤外線装置によってペレットの含水率が５〜２０％となるように加熱する。次いで、ヒートプレス機内に前記ペレットをセットして、約１８０℃〜２５０℃の温度で、かつ、２０００〜３０００ｋｇ／ｃｍ2 の圧力の下で加熱、加圧した後、排出することにより、ペレットは膨化される。
【００１４】
この膨化されたペレットの表面に、ノンオイルスプレーによって造粘多糖類を噴霧して味付けを行い、再び、遠赤外線装置によって含水率が２〜１０％となるように乾燥する。これにより、うま味とサクサク感のあるスナック菓子が製造できる。
【００１５】
なお、好適な実施例としては、含水率が１３％のペレットを２００℃の温度で２５００ｋｇ／ｃｍ2 圧力によって加熱、加圧し、含水率が４％となるように乾燥したスナック菓子は、うま味とサクサク感のある菓子となった。
【００１６】
【発明の効果】
本発明は前記したように、皮剥きした馬鈴薯をスライスあるいは小片化したペレットを蒸し、次いで、膨化により薄い板状に形成し、かつ、乾燥させることによりサクサク感を与えた油脂不使用のスナック菓子であることから、カロリーおよび脂肪分が少なく肥満防止および成人病予防に効果のあるスナック菓子である。
【００１７】
また、前記乾燥には、遠赤外線あるいは電子レンジ等の電磁波乾燥手段を用いているため、短時間で、かつ、ペレットの中央から乾燥させることができる。さらに、皮剥きした馬鈴薯をスライスあるいは小片化したペレットを蒸し、次いで乾燥させ水分を除去した後に加熱、加圧して膨化させ、かつ、この膨化された食品に調味料をノンオイル又は少量のオイルを加えたスプレーにて噴霧して味付けすることによって製造したので、製造されたスナック菓子には原料が包含している油脂以外の油脂が殆ど含まれることがなく、しかも、製造が簡単で、かつ、大量生産に適したコストの安いスナック菓子が製造できる等の効果を有するものである。
【図面の簡単な説明】
【図１】本発明に係るスナック菓子の製造方法の一例を示す工程図である。[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to a snack confectionery produced by adding only a small amount of oil, or a method for producing the same, other than the oil contained in the raw material.
[0002]
[Prior art]
Potato chips and fries as snacks were sliced potato thinly or fried in a stick shape with oil and added with salty taste and other seasonings.
[0003]
[Problems to be solved by the invention]
Thus, many of the conventional snacks are fried in oil and have high calories. On the other hand, in recent years, snack snacks that reduce the calories of foods as much as possible are desired to prevent obesity and adult diseases.
[0004]
Therefore, it is possible to make snack confectionery without frying the food with oil, but when making snack confectionery without frying with oil, there was a problem that the crispy feeling was not obtained in the touch and the umami taste as a snack confectionery was not obtained .
[0005]
The present invention has been made in order to solve the above-mentioned problems, and it is possible to obtain a crisp feeling similar to that of a conventional snack confectionery without frying in oil, to obtain a taste as a snack confectionery, and to have a low calorie, and thus obese It is another object of the present invention to provide a snack confectionery suitable for preventing adult diseases and a method for producing the same.
[0006]
[Means for Solving the Problems]
The snack confectionery of the present invention has been made in order to achieve the above-mentioned purpose. The means is to peel the potato skin, steam the sliced or fragmented pellet, dry it, and heat-press it to 2000-3000 kg / cm 2. After heating and pressurizing under pressure, it is formed into a thin plate by expanding it by exposing it to the atmosphere and spraying seasonings and drying to give a crisp feeling .
[0007]
In addition, the method for producing a snack according to the present invention includes a first step of peeling potato skin, a second step of producing a pellet obtained by slicing or chopping the peeled potato into a predetermined thickness, A third step of steaming, a fourth step of drying the steamed pellets to remove moisture, and heating and pressurizing the pellets from which moisture has been removed under a pressure of 2000 to 3000 kg / cm 2 by heat press Then, it is exposed to the atmosphere and expanded to the fifth step, the sixth step of spraying the seasoning on the expanded food, and the seventh step of drying the food sprayed with the seasoning to remove moisture. It is characterized by becoming.
[0008]
Furthermore, it is preferable to perform the drying in the fourth step and the seventh step by far infrared rays or microwaves using a microwave oven.
Furthermore, in the fifth step, it is preferable to use a non-oil spray or a spray with a small amount of oil added.
[0009]
The snack confectionery according to the present invention adopts the above-described configuration, so that the same crispy feeling as a conventional snack confectionery can be obtained without frying with oil, the taste as a snack confectionery can be obtained, and there are few calories, so obesity And can be suitable for the prevention of adult diseases.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the manufacturing method of the snack confectionery concerning this invention is demonstrated. A manufacturing method according to an embodiment of the present invention will be described with reference to FIG. Potato is used as a raw material. First, as a first step, potato skinning is performed. Next, as a second step, the potato is sliced to a predetermined thickness. If the sliced material is large in this slicing step, it is pelletized. Then, as a third step, the sliced or pelletized potato is steamed. As a fourth step, drying the large number of pellets steamed to remove moisture to a certain amount. For this drying, use of electromagnetic wave drying means such as far-infrared rays or a microwave oven is the most preferable drying means for obtaining a crisp feeling because it can be dried from the center of the pellet in a short time. .
[0011]
Next, as a fifth step, the pellets that have been dried and removed moisture are heated and pressurized by a heat press, and exposed to the atmosphere after a certain time, whereby the pellets swell instantaneously. And as a 6th process, seasonings, such as salt, glutamic acid, and various extracts (for example, beef extract), are sprayed on this expanded food by the spray which added the non-oil spray or a small amount of oil. And again, as a 7th process, the snack confectionery which has umami and a crispy feeling can be manufactured by making it dry (including baking) by electromagnetic wave drying means, such as a far infrared ray or a microwave oven.
[0012]
【Example】
Next, a specific example in the embodiment described with reference to FIG. 1 will be described.
After the potato is peeled, the peeled potato is sliced into a predetermined size and a predetermined thickness (for example, a size of 2 cm 2 and a thickness of about 4 mm). If this slice is large, it is pelletized. The steamed potato is then steamed by heating through steam.
[0013]
The pellet is heated by a far infrared device so that the moisture content of the pellet is 5 to 20%. Subsequently, the pellets are set in a heat press machine, heated and pressurized at a temperature of about 180 ° C. to 250 ° C. and under a pressure of 2000 to 3000 kg / cm 2 , and then discharged, thereby discharging the pellets. Inflated.
[0014]
The surface of the expanded pellet is seasoned by spraying the polysaccharide-forming polysaccharide with a non-oil spray, and again dried with a far infrared device so that the water content becomes 2 to 10%. Thereby, the snack confectionery with umami and crispy feeling can be manufactured.
[0015]
As a preferred embodiment, a snack confectionery dried to a moisture content of 4% by heating and pressurizing pellets having a moisture content of 13% at a temperature of 200 ° C. with a pressure of 2500 kg / cm 2 is umami and crispy. It became a sweet with a feeling.
[0016]
【The invention's effect】
As described above, the present invention is an oil-free snack that steams a peeled potato sliced or shredded pellet , then forms a thin plate by swelling and gives a crisp feeling by drying. Therefore, it is a snack confectionery with low calories and fat content and effective in preventing obesity and adult diseases.
[0017]
Further, since the electromagnetic wave drying means such as far infrared rays or microwave oven is used for the drying, it can be dried from the center of the pellet in a short time. In addition, steam the peeled potato sliced or fragmented pellets , then dry and remove moisture, then heat and press to expand, and add seasoning to this expanded food with non-oil or a small amount of oil Because it is manufactured by spraying and seasoning with a spray, the manufactured snack confectionery contains almost no fats other than the fats and oils included in the raw material, and is easy to manufacture and mass-produced. From have snacks cost suitable are those having an effect such as can be manufactured.
[Brief description of the drawings]
FIG. 1 is a process diagram showing an example of a method for producing a snack according to the present invention.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36500699A JP3968201B2 (en) | 1999-01-06 | 1999-12-22 | Snack confectionery and manufacturing method thereof |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11-1106 | 1999-01-06 | ||
| JP110699 | 1999-01-06 | ||
| JP36500699A JP3968201B2 (en) | 1999-01-06 | 1999-12-22 | Snack confectionery and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000253846A JP2000253846A (en) | 2000-09-19 |
| JP3968201B2 true JP3968201B2 (en) | 2007-08-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP36500699A Expired - Lifetime JP3968201B2 (en) | 1999-01-06 | 1999-12-22 | Snack confectionery and manufacturing method thereof |
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| Country | Link |
|---|---|
| JP (1) | JP3968201B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6900600B2 (en) * | 2016-09-16 | 2021-07-07 | 勲 渡邊 | How to make snacks |
| WO2019163148A1 (en) * | 2018-02-26 | 2019-08-29 | 勲 渡邊 | Snack production method |
-
1999
- 1999-12-22 JP JP36500699A patent/JP3968201B2/en not_active Expired - Lifetime
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| Publication number | Publication date |
|---|---|
| JP2000253846A (en) | 2000-09-19 |
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