JP4594204B2 - Snack bean confectionery and method for producing the same - Google Patents
Snack bean confectionery and method for producing the same Download PDFInfo
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- JP4594204B2 JP4594204B2 JP2005292372A JP2005292372A JP4594204B2 JP 4594204 B2 JP4594204 B2 JP 4594204B2 JP 2005292372 A JP2005292372 A JP 2005292372A JP 2005292372 A JP2005292372 A JP 2005292372A JP 4594204 B2 JP4594204 B2 JP 4594204B2
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- 235000019425 dextrin Nutrition 0.000 claims description 6
- 239000008162 cooking oil Substances 0.000 claims description 5
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- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本発明は、新規なスナック豆菓子に関する。 The present invention relates to a novel snack bean confectionery.
豆菓子は日本の伝統的な菓子であり、また、日本固有の食文化の重要な一角を占める。このような豆菓子として、ピーナッツやナッツ類等の豆の周囲に寒梅粉、コーンスターチ等からなる層を配した後加熱したものと、大豆や、ピーナッツに対して炒る等の加熱処理を行った、豆そのものの形状を保ったものとに大別される。ここで前者としては、いわゆる「あとひき豆」、「おのろけ豆」、「イカ豆」、「エビ豆」等、後者としては、「バターピーナッツ」「炒り大豆」、「煎りアーモンド」等が挙げられる。 Bean confectionery is a traditional Japanese confectionery and occupies an important part of Japanese food culture. As such bean confectionery, what was heated after arranging a layer made of cold plum powder, corn starch, etc. around the beans such as peanuts and nuts, and soy, and heat treatment such as frying against peanuts, It is roughly divided into those that maintain the shape of the beans themselves. Here, the former includes so-called “goat ground beans”, “paste beans”, “squid beans”, “shrimp beans”, etc., and the latter includes “butter peanuts”, “fried soybeans”, “roasted almonds”, etc. It is done.
ここで、前者の、外層を有する豆菓子の場合、その外層は、もち米を原料とする寒梅粉、あるいは、小麦粉等、及び糖蜜からなり、その味付けのベースは塩か醤油であって、味のバリエーションに乏しいものであり、消費者の消費動向は、これら伝統的な豆菓子から、子供・若年層を中心に洋風スナック菓子へとその中心を移して来た。 Here, in the case of the former bean confectionery having an outer layer, the outer layer is made of glutinous rice-based ume powder, wheat flour, etc., and molasses, and the seasoning base is salt or soy sauce, The consumer trend of consumption has shifted from these traditional bean confectionery to Western-style snack confectionery mainly for children and young people.
ここで、このような問題を解決するものとしてαワキシーコンスターチを寒梅粉と併用し、焙煎時の膨化を促進させてソフトな食感とする検討が行われたりしたが、味覚自体は従来の豆菓子と同じであったため、主流とはなり得ず、また、特開平5−64548号公報(特許文献1)では梅干しの形状及び味を有する豆菓子が提案されたが、やはり現実の流れを変えるには至らなかった。
本発明者等は、上記現状を踏まえながらも、日本の豆菓子の伝統を継承することによって従来の豆菓子の消費者層にも、また、その新規で画期的な味覚により子供・若年層にも受け入れられやすい、新時代のスナック豆菓子を提供することを目的とする。 Based on the above-mentioned current situation, the present inventors have succeeded in the traditional bean confectionery of Japan, so that the conventional bean confectionery consumer group can also enjoy the new and innovative taste of children and young people. The aim is to provide a new generation of snack bean candy that is easy to accept.
本発明者等は上記課題を解決するため、従来の、糖蜜を併用し、ピーナッツの周囲に寒梅粉、コーンスターチからなる外層を形成した豆菓子について検討を進め、中間体(加熱されていないもの)にスナック菓子で多用されている調理方法を応用し、食用油で揚げる検討を行った。 In order to solve the above-mentioned problems, the present inventors proceeded with studies on a conventional bean confectionery in which molasses was used in combination, and an outer layer composed of cold plum powder and corn starch was formed around the peanut, and an intermediate (not heated) In addition, we applied the cooking method often used in snack foods and examined the frying in cooking oil.
このとき、得られた試作品では使用した油が38重量%以上も染みこみ、このとき、スナック菓子に求められる食感におけるソフト感、クリスピー感(ポテトチップス等に見られるパリパリ感)が得られなかった。また、加熱により苦みが生じた。本発明者等は、この基礎検討を踏まえ、さらなる研究を進め、本発明に至った。 At this time, in the obtained prototype, the used oil soaked more than 38% by weight, and at this time, the soft feeling and crispy feeling (crispiness seen in potato chips, etc.) required for snacks cannot be obtained. It was. In addition, bitterness was caused by heating. Based on this basic study, the present inventors have advanced further research and have reached the present invention.
すなわち、本発明のスナック豆菓子の製造方法は上記課題を解決するため、請求項1に記載の通り、ナッツ周囲にデキストリン水溶液によってポテトパウダーを付着させることにより前記ナッツ周囲にポテトパウダーを有する被覆層を形成し、次いで、該被覆層の表面に対して小麦粉を衣掛けし、その後、食用油で揚げることを特徴とするスナック豆菓子の製造方法である。 That is, in order to solve the above problems, the method for producing a snack bean confectionery of the present invention has a coating layer having potato powder around the nut by attaching the potato powder with a dextrin aqueous solution around the nut as described in claim 1. Is then applied to the surface of the coating layer and then fried in edible oil .
本発明のスナック豆菓子は、請求項2に記載の通り、請求項1に記載のスナック豆菓子の製造方法で製造されたことを特徴とするスナック豆菓子である。 Snacks beans confectionery of the present invention, as described in claim 2, a snack beans confectionery, characterized in that it is manufactured by the manufacturing method of the snack beans confectionery according to claim 1.
また、本発明のスナック豆菓子の製造方法は、請求項4に記載の通り、請求項2ないし請求項4のいずれかに記載のスナック豆菓子の製造方法において上記加熱処理が、食用油で揚げることによって行うことを特徴とする。 Moreover, the manufacturing method of the snack bean confectionery of this invention is as described in Claim 4, In the manufacturing method of the snack bean confectionery in any one of Claim 2 thru | or 4, the said heat processing is fried with edible oil. It is characterized by being performed.
本発明に係るスナック豆菓子は、日本の食文化の伝統を継承しつつも、全く新しいポテト味のスナック豆菓子であり、従来にない斬新な食感を有し、従来からの豆菓子の消費者層にも、また、その新規で画期的な味覚により子供・若年層にも受け入れられやすい、新時代の豆菓子である。 The snack bean confectionery according to the present invention is a completely new potato-flavored snack bean confectionery that has inherited the tradition of Japanese food culture, has an unprecedented new texture, and consumption of conventional bean confectionery. It is a new generation of bean confectionery that is easy to accept for children and young people because of its new and innovative taste.
請求項5に記載の本発明のスナック豆菓子の製造方法によれば、上記効果に加え、
かりっとしたクリスピーな食感が得られる。
According to the manufacturing method of the snack bean confectionery of this invention of Claim 5, in addition to the said effect,
A crispy and crispy texture is obtained.
本発明において、ナッツとは一般的な食用種子であって、ピーナッツ(落花生)、大豆、黒豆、アーモンド、スイカ、カボチャ、ヒマワリ、カシューナッツ等、及び、その他ナッツ類に含まれる粒状のものを云い、粒径が3mm〜3cm、好ましくは5mm〜2cmのものを用いることが望ましい。ただし、例えば粒径が1.5cm超のは適当な大きさに切断、破砕等の手段で小さくして用いることができる。なお、本発明のスナック豆菓子にはこれらナッツは通常1つ、核として有する。 In the present invention, nuts are general edible seeds, which are peanuts (peanuts), soybeans, black beans, almonds, watermelons, pumpkins, sunflowers, cashews, etc., and other granular seeds contained in nuts, It is desirable to use a particle size of 3 mm to 3 cm, preferably 5 mm to 2 cm. However, for example, if the particle size is more than 1.5 cm, it can be used after being cut into a suitable size by means of cutting, crushing or the like. In addition, the snack bean confectionery of the present invention usually has one of these nuts as a core.
これらナッツの珠皮は不可食部分は除去し、可食珠皮は味覚等の必要に応じて除去する。本発明の場合、ナッツは、乾燥状態のまま、あるいは、炒る、食用油を用いて炒める、食用油で揚げる等の加熱処理を行って、被覆層を形成して良い。このとき、食用油を用いて炒める、あるいは、食用油で揚げるとスナック菓子的な食感が向上するため好ましい。 These nut pearl peels remove inedible parts, and edible pearl peels are removed as needed for taste and the like. In the case of the present invention, the nut may be formed in a dry state, or may be subjected to heat treatment such as frying, frying with edible oil, or frying with edible oil to form the coating layer. At this time, it is preferable to fry with edible oil or fry with edible oil because the texture of a snack confection improves.
被覆層はポテトパウダーから形成する。ポテトパウダーとしては、ジャガイモを原料とした、ポテトフレーク、あるいは、ポテトフレークを粉砕したもの、あるいは、ポテトグラニュール等が知られているが、本発明ではこれらを、1種あるいは組み合わせて用いることができる。なお、ポテトグラニュー単独ないしポテトグラニューが多い配合であると味に”えぐみ”が出る場合があり、かつ、油で揚げた場合に充分なクリスピー感が得られない場合がある。好ましいポテトフレークとポテトグラニュールとの配合比は重量比で6:4〜9:1である。 The coating layer is formed from potato powder. Potato powder is known from potato flakes, potato flakes, crushed potato flakes, or potato granules. In the present invention, these may be used alone or in combination. it can. If the potato granule is used alone or contains a large amount of potato granule, there is a case where “taste” appears in the taste, and a sufficient crispy feeling may not be obtained when fried with oil. A preferred blending ratio of potato flakes and potato granules is 6: 4 to 9: 1 by weight.
また、ポテトパウダーによる味覚及び食感上の効果を損なわない限り、寒梅粉、αワキシーコンスターチ(アルファ化したワキシーコンスターチ)、小麦粉、調味材(例えば、イカ、のり、ゴマ)や調味料等を配合することができる。なお、通常のコンスターチを用いた場合には膨化力が弱いため、充分なクリスピー感が得られない場合がある。 In addition, as long as it does not impair the taste and texture effects of potato powder, blended with ume powder, α-waxy corn starch (alfa-ized waxy corn starch), flour, seasoning (eg, squid, paste, sesame) and seasonings can do. In addition, when a normal constellation is used, since the expansion force is weak, a sufficient crispy feeling may not be obtained.
このようなαワキシーコンスターチを用いる際にはナッツ重量に対して20重量%以下となるよう用いることが好ましい。20重量%を越えて用いた場合、充分なクリスピー感が得られない場合がある。 When such an α-waxy starch is used, it is preferably used in an amount of 20% by weight or less based on the weight of the nut. When it exceeds 20% by weight, a sufficient crispy feeling may not be obtained.
また寒梅粉を用いる場合にもナッツ重量に対して20重量%以下となるよう用いることが好ましい。20重量%を越えて用いた場合、充分なクリスピー感が得られない場合がある。 Moreover, when using cold plum powder, it is preferable to use it so that it may become 20 weight% or less with respect to nut weight. When it exceeds 20% by weight, a sufficient crispy feeling may not be obtained.
これらはいずれも粉状であるため、核となるナッツに水性液を浸漬、滴下等の手段により塗布したのち付着させる。厚い層を得るために、この作業を繰り返してもよい。 Since these are all in the form of powder, the aqueous liquid is applied to the core nut by dipping or dropping, and then attached. This operation may be repeated to obtain a thick layer.
用いる水性液としては、通常、水あるいは糖液を用いるが、水では、粘度が低すぎて被覆層形成が難しく、また、糖蜜、糖液を用いると味覚に甘みが加わるとともに、加熱工程で褐色に着色しやすくなり、このとき苦みが発生する。このときデキストリン水溶液(デキストリンが水に完全には溶解しない場合も含む)を用いることで、適当な粘度で、かつ、味覚への影響を殆ど与えずに、かつ、加熱時の褐変や苦み発生の少ない被覆層を形成することができる。なお、被覆層に味を付ける場合には、上記水性液に調味材や調味料を添加させることもできる。 As the aqueous liquid to be used, water or sugar liquid is usually used, but with water, the viscosity is too low to form a coating layer, and when molasses or sugar liquid is used, the taste is sweetened and brown in the heating process. In this case, bitterness occurs. At this time, by using an aqueous dextrin solution (including cases where the dextrin is not completely dissolved in water), it has an appropriate viscosity and hardly affects the taste, and browning or bitterness occurs during heating. A few coating layers can be formed. In addition, when seasoning a coating layer, a seasoning material and a seasoning can also be added to the said aqueous liquid.
ここで、被覆層の厚さは、食べやすい大きさとなるようにしなければならないが、さらに、ナッツの味とのバランスも重要である。通常はナッツ重量に対して、被覆層を形成する粉類(ポテトフレーク、ポテトグラニュール、その他、寒梅粉、コーンスターチ等の穀物粉等)の重量が50〜80重量%となるような被覆層の厚さとする。 Here, the thickness of the coating layer must be such that it is easy to eat, but the balance with the taste of the nut is also important. Usually, the weight of the powder that forms the coating layer (potato flakes, potato granules, other cereal flours such as cold plum powder, corn starch, etc.) is 50 to 80% by weight of the nut weight. Thickness.
また、外形としては球状、扁平球状等の、粒状など、商品イメージとの調和を考えて適宜成形するが、通常はナッツの形状に合わせた形状とすることが、製造上容易なので球状、長球状ないし扁平球状とする。 In addition, the outer shape is appropriately shaped in consideration of the harmony with the product image, such as a spherical shape, a flat spherical shape, etc. Usually, it is easy to produce a shape that matches the shape of the nut so that it is easy to manufacture. Or a flat sphere.
被覆層が形成された場合、加熱の前に互いにくっつき合って取り扱い性に劣る場合があるので、それを防止し、また、最終的な製品の外観がなめらかになるので、必要に応じて、小麦粉を用いてさらに衣掛けする。このとき上記の水性液を併用することで容易に行うことができる。また、このときの小麦粉の使用量はナッツ重量に対して5〜10重量%とする。 If a coating layer is formed, it may stick to each other before heating, resulting in inferior handling, and this will be prevented, and the final product will have a smooth appearance. Further dress with. At this time, it can carry out easily by using said aqueous liquid together. Moreover, the usage-amount of flour at this time shall be 5-10 weight% with respect to the nut weight.
このような被覆層が形成されたナッツに対して、必要に応じ、乾燥機を用い、あるいは室温で乾燥処理を行った後、加熱処理を行う。加熱処理としては、従来の豆菓子同様、焼く、炒る等の手段を行っても良く、この場合、焼きポテト味のスナック豆菓子とすることができる。しかし、最も斬新なスナック豆菓子とすることができるので、食用油で揚げることが望ましい。 The nut on which such a coating layer is formed is subjected to heat treatment using a dryer or after drying at room temperature as necessary. As the heat treatment, as in the conventional bean confectionery, means such as baking and roasting may be performed. In this case, a baked potato-flavored snack bean confectionery can be obtained. However, since it can be the most innovative snack bean confectionery, it is desirable to fry it with cooking oil.
用いる食用油としては、一般的なものを用いることができる。揚げる温度としては、通常150〜170℃である。150℃未満であると充分なクリスピー感が得られない場合があり、、170℃超であると内部まで充分に加熱されない場合があり、また表面の色が黒くなってしまう場合がある。揚げる時間として、表面の色を見ながら適宜調整するが、通常は5分前後である。油で揚げたのち、必要に応じて味付けをする。 A common thing can be used as an edible oil to be used. As temperature to fry, it is 150-170 degreeC normally. If it is lower than 150 ° C., a sufficient crispy sensation may not be obtained, and if it exceeds 170 ° C., the inside may not be heated sufficiently, and the surface color may become black. The frying time is appropriately adjusted while observing the color of the surface, but is usually around 5 minutes. After fried in oil, season as needed.
このようにして得られた本発明に係るスナック豆菓子は、油含有量が25%前後で油臭くなく、かりっとしたクリスピーな食感が得られる。なお、図1に本発明に係るスナック豆菓子(ナッツとしてピーナッツを用い、油で揚げたものの例)のモデル断面図を示す。 The snack bean confectionery according to the present invention thus obtained has an oil content of around 25% and does not have an oily odor, and a crispy texture is obtained. FIG. 1 shows a model cross-sectional view of a snack bean confectionery (example of fried oil using peanuts as nuts) according to the present invention.
以下に本発明のスナック豆菓子の実施例について具体的に説明する。 Examples of the snack bean confectionery of the present invention will be specifically described below.
<実施例1>
160℃の食用油で6〜7分間熱処理をしたピーナッツ3kgを冷却後、レボルビングバンにいれて回転させた。
<Example 1>
After cooling 3 kg of peanuts heat-treated with edible oil at 160 ° C. for 6 to 7 minutes, they were placed in a revolving van and rotated.
次いで、このピーナッツに対して、水1リットルにデキストリン300gを加え80℃で糊化させて得た水性液でピーナッツを湿らせ、次いでポテトパウダーとしてポテトフレークとポテトグラニュールとを重量比で70:30となるよう混ぜた粉を散布してピーナッツ周囲にポテトパウダーとポテトグラニュールとからなる層を形成した。この作業を繰り返して計1.5kgのポテトパウダーとポテトグラニュールとからなる層を形成した。 Next, peanuts were moistened with an aqueous solution obtained by adding 300 g of dextrin to 1 liter of water and gelatinizing at 80 ° C. with respect to this peanut, and then potato flakes and potato granules in a weight ratio of 70: The mixed powder was spread to 30 to form a layer of potato powder and potato granules around the peanuts. This operation was repeated to form a total layer of 1.5 kg of potato powder and potato granules.
このようにして得た、周囲に被覆層を形成したピーナッツを160℃に加熱した食用油で5分程度揚げた。 The peanuts thus obtained and having a coating layer formed thereon were fried with cooking oil heated to 160 ° C. for about 5 minutes.
得られた本発明のスナック豆菓子の油含有率は23重量%であり、その食感はカリッとしたクリスピーなものであり、また、食味には「えぐみ」は認められなかった。 The obtained snack bean confectionery of the present invention had an oil content of 23% by weight, its texture was crispy and crispy, and “Egumi” was not recognized in its taste.
<実施例2>
実施例1と同様に、ただし、ポテトパウダーとしてポテトフレークとポテトグラニュールとの混合粉1.5kgを使う代わりにポテトフレークとαワキシーコーンスターチとの重量比で80:20で混合した粉1.5kgを用いて、スナック豆菓子を得た。
<Example 2>
As in Example 1, except that 1.5 kg of mixed powder of potato flakes and potato granules is used as potato powder, 1.5 kg of powder mixed at 80:20 by weight ratio of potato flakes and α waxy corn starch A snack bean candy was obtained.
このとき得られた本発明のスナック豆菓子の油含有率は25重量%であり、その食感はカリッとしたクリスピーなものであり、かつ、ソフト感のある「はもろい」(歯に当たって容易に砕ける)状態で、非常に優れた感触であった。なお、食味には「えぐみ」は認められなかった。 The oil content of the snack bean confectionery of the present invention obtained at this time is 25% by weight, its texture is crispy and crispy, and it has a soft feeling of “crumbly” (easy to hit the teeth It was a very good feel in a crushing state. In addition, “Egumi” was not recognized in the taste.
<実施例3>
実施例1と同様に、ただし、ポテトパウダーとしてポテトフレークとポテトグラニュールとの混合粉1.5kgを使う代わりにポテトフレークと寒梅粉との重量比で80:20で混合した粉1.5kgを用いて、スナック豆菓子を得た。
<Example 3>
As in Example 1, except that 1.5 kg of mixed powder of potato flakes and potato granules is used as potato powder, 1.5 kg of powder mixed at a weight ratio of potato flakes and cold plum powder is 80:20 Used to obtain a snack bean candy.
このとき得られた本発明のスナック豆菓子の油含有率は25重量%であり、その食感はカリッとしたクリスピーであり、かつ、ソフト感のある、いわゆる「はもろい」状態で、非常に優れた感触であった。また、食味には「えぐみ」は認められなかった。 The oil content of the snack bean confectionery of the present invention obtained at this time is 25% by weight, its texture is crispy crispy and soft, so-called “friable” state, It was an excellent feel. In addition, “Egumi” was not recognized in the taste.
<実施例4>
実施例3と同様に、ただし、油で揚げる前に、上記同様のデキストリン水性液と小麦粉とを交互に用い、ポテトフレークと寒梅粉とからなる被覆層の外側に、小麦粉30gからなる被覆層を形成した。
<Example 4>
As in Example 3, but before frying with oil, the same dextrin aqueous solution and wheat flour were used alternately, and a coating layer consisting of 30 g of wheat flour was placed outside the coating layer consisting of potato flakes and cold plum flour. Formed.
このとき得られた本発明のスナック豆菓子の油含有率は25重量%であり、その食感はカリッとしたクリスピーなものであり、かつ、ソフト感のあるいわゆる「はもろい」状態で、非常に優れた感触であった。また、外見は非常になめらかであり、食味には「えぐみ」は認められなかった。 The oil content of the snack bean confectionery of the present invention obtained at this time is 25% by weight, its texture is crispy and crispy, and in a so-called “friable” state with a soft feeling, The feel was excellent. In addition, the appearance was very smooth, and “Egumi” was not recognized in the taste.
本発明のスナック豆菓子は日本の食文化の伝統を継承しつつも、全く新しいポテト味のスナック豆菓子であり、食用油で挙げた場合にはカリッとしたクリスピーな食感が得られるので子供から大人まで幅広く支持される豆菓子であり、従来の豆菓子の分野にも、また、スナック菓子の分野にも共に受け入れられるスナック豆菓子である。 The snack bean confectionery of the present invention is a completely new potato-flavored snack bean confectionery that has inherited the tradition of Japanese food culture, and when given with cooking oil, a crunchy and crispy texture can be obtained. It is a bean confectionery that is widely supported by people and adults, and is a snack bean confectionery that is accepted in both the conventional bean confectionery field and the snack confectionery field.
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JPS4935569A (en) * | 1972-08-11 | 1974-04-02 | ||
JPS5076273A (en) * | 1973-11-13 | 1975-06-21 | ||
JPS62190060A (en) * | 1986-01-22 | 1987-08-20 | フリスコ−フインドウス アクチエンゲゼルシヤフト | Food with batter |
JPH0284137A (en) * | 1988-09-19 | 1990-03-26 | Kaneka San Supaisu:Kk | Production of bean cake |
JPH03127947A (en) * | 1989-10-12 | 1991-05-31 | Kazuo Hara | Production of foods with coating |
JPH048254A (en) * | 1990-04-25 | 1992-01-13 | Snow Brand Milk Prod Co Ltd | Fried food involving thermoplastic food and its preparation |
JP2005151809A (en) * | 2003-11-20 | 2005-06-16 | Meiji Seika Kaisha Ltd | Puffed and baked confectionery including core, and method for producing the same |
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JPS4935569A (en) * | 1972-08-11 | 1974-04-02 | ||
JPS5076273A (en) * | 1973-11-13 | 1975-06-21 | ||
JPS62190060A (en) * | 1986-01-22 | 1987-08-20 | フリスコ−フインドウス アクチエンゲゼルシヤフト | Food with batter |
JPH0284137A (en) * | 1988-09-19 | 1990-03-26 | Kaneka San Supaisu:Kk | Production of bean cake |
JPH03127947A (en) * | 1989-10-12 | 1991-05-31 | Kazuo Hara | Production of foods with coating |
JPH048254A (en) * | 1990-04-25 | 1992-01-13 | Snow Brand Milk Prod Co Ltd | Fried food involving thermoplastic food and its preparation |
JP2005151809A (en) * | 2003-11-20 | 2005-06-16 | Meiji Seika Kaisha Ltd | Puffed and baked confectionery including core, and method for producing the same |
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