JP4594204B2 - Snack bean confectionery and method for producing the same - Google Patents

Description

  The present invention relates to a novel snack bean confectionery.

  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.

  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.

Here, as a solution to these problems, α waxy corn starch was used in combination with ume powder to promote expansion during roasting and a soft texture was studied. Since it was the same as bean confectionery, it could not become mainstream, and Japanese Patent Application Laid-Open No. 5-64548 (Patent Document 1) proposed a bean confectionery having the shape and taste of umeboshi. It didn't change.
Japanese Patent Laid-Open No. 5-64548

  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.

  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.

  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.

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 .

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.

  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.

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.

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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  Examples of the snack bean confectionery of the present invention will be specifically described below.

<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.

  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.

  The peanuts thus obtained and having a coating layer formed thereon were fried with cooking oil heated to 160 ° C. for about 5 minutes.

  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.

<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.

  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.

<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.

  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.

<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.

  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.

  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.

It is a model sectional view of an example (example using a peanut as a nut) of snack bean confectionery concerning the present invention.

Claims (2)

Form a coating layer having potato powder around the nut by attaching potato powder around the nut with an aqueous dextrin solution, and then coat the surface of the coating layer with flour and then fry it with cooking oil A method for producing a snack bean confectionery . A snack bean confectionery produced by the method for producing a snack bean confectionery according to claim 1.

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