JP4696033B2 - Dough composition for snacks, snack dough and snacks - Google Patents

Description

  The present invention relates to a dough composition for a snack that expands and becomes hollow, a snack dough, and a snack confectionery that expands and has a hollow.

Snack confectionery that is swollen and hollow has a light texture when cracked in the mouth and has gained popularity in the market. This kind of snack confectionery is manufactured with a dough having higher moisture than usual (see Patent Document 1 and Patent Document 2). The reason is that the moisture in the dough becomes steam when the snack dough is baked, and is stored in the snack dough, so that the expansion is promoted and becomes hollow.
On the other hand, potato flakes and potato granules are conventionally blended as potato ingredients when producing snacks. The advantage is that the potato ingredients can be easily secured throughout the year while eliminating the variability derived from the potato ingredients, and as a result, the potato snack can be produced in large quantities throughout the year.

Potato flake production methods are roughly classified into two types, one of which is called the low reach method and the other is called the full process method.
The low reach method is a method in which heated potatoes are heated and cooked, and then made into potato flakes. On the other hand, the full process method is a method in which the washed potatoes are heated, cooled once, heated again to be cooked, and then made into potato flakes.
Depending on these production methods, the size of starch cell particles and the elution easiness of amylose, amylopectin, and the like differ, so that potato flakes having different properties can be obtained.
Mashed potatoes cooked from potato flakes produced by the full process method have the problem that the texture and flavor are inferior to the optimal texture and flavor of the potato. In order to solve this problem, potato flakes that can be used to cook mashed potatoes with excellent texture and flavor are made into two grains of potatoes (potatoes) cooked by two methods based on the full process method and the roach method. A method for producing potato flakes by mixing them is disclosed (Patent Document 3).
According to Patent Document 3, this potato flake is expected to be suitable for consumers to produce mashed potato, but there is no disclosure about using this type of potato flake as a snack dough.

In the case of a snack dough made from potato flakes, potato flakes produced by the low-reach method (hereinafter sometimes abbreviated as “LL method”) are likely to be sticky in the presence of moisture. When trying to manufacture a large amount of potato snack confectionery from dough made from flakes, there was a problem that the machine suitability was poor due to the stickiness and operation troubles occurred.
Therefore, when using LL method potato flakes as a raw material, in order to suppress this problem of stickiness, only a smaller amount of moisture than usual is added to the dough, resulting in insufficient expansion, resulting in a snack confectionery having a moderate hollow. Could not be manufactured.

On the other hand, when an attempt is made to produce a hollow snack snack by expanding a dough made from potato flakes by the full process method (hereinafter sometimes abbreviated as “FP method”), Although there is little stickiness, there is no problem with machine suitability, but the FP potato flakes themselves have a large variation in products from lot to lot, and production conditions such as water content, dough kneading time, baking temperature, time, etc. are changed for each lot. There was a problem that a product of a certain quality could not be mass-produced.
Variation in FP flakes of the FP method is mainly caused by potato varieties used as raw materials, production place, production period, harvest period, storage period, processing process, and the like.
As described above, when using potato flakes as a raw material, a large amount of a homogeneously swollen homogenous hollow snack confectionery lacking mechanical suitability and quality stability, regardless of any conventionally known potato flake production method. There was a problem in production.

JP-A-57-125656 JP 63-226248 A US Pat. No. 4,214,094

  In view of such a situation, the present invention eliminates problems caused by conventional potato flakes when using potato flakes to produce a snack cake having a hollow portion that is swollen, has no operational trouble, and has a constant quality. An object of the present invention is to provide a snack dough composition capable of obtaining a snack confectionery, a snack dough, and a hollow snack confectionery produced from the dough.

As a result of intensive research to achieve the above object, the present inventors mixed and used potato flakes obtained by the LL method and the FP method at a certain blending ratio when potato flakes are included as a raw material. And found that the purpose can be achieved.
That is, the present invention
(1) A snack dough composition comprising potato flakes (I) produced by a full process method and potato flakes (II) produced by a low reach method, wherein the potato flakes (I) and potato flakes in the potato flakes The snack dough composition, wherein the blending mass ratio with (II) is 1: 5 to 1: 2;
(2) A snack dough in which water is added to the snack dough composition described in (1), and the total water content is 45 to 50% by mass,
(3) A snack dough described in (2) above containing 0.1 to 0.3% by mass of an emulsifier, and (4) a snack confection manufactured from the snack dough described in (2) or (3) above. To do.

  ADVANTAGE OF THE INVENTION According to this invention, stickiness which is the characteristic of the potato flakes of LL method can be suppressed, and mechanical suitability can be made favorable. In addition, it eliminates lot-to-lot variability when using FP flakes of FP, and is a uniform and suitable for mass production. Can provide snacks with a high texture.

  The snack dough composition of the present invention is a snack dough composition comprising potato flakes (I) produced by a full process method and potato flakes (II) produced by a low reach method, and the potato flakes in the potato flakes The blending mass ratio of (I) to potato flakes (II) is 1: 5 to 1: 2.

In the present invention, the potato flakes (I) by the full process method means that potatoes are washed and selected, sprayed with high-temperature steam at atmospheric pressure, the surface skin layer is softened, peeled off with a brush, and about 6 to 15 mm. Slice to thickness, possibly hot water with bleaching (preliminary cooking), water cooling, steam cooking, mashing or rice graining, sheeting on a drying drum (thickness about 0.1-0. 5 mm), through a drying step, the thin sheet is peeled off from the drum surface and broken into pieces.
Conditions such as temperature and time of each of the above steps are appropriately changed according to the potatoes of the raw material.
In general, in the FP method, a large part of the water-soluble flavor precursor (or flavor component) is lost by the pre-cooking and cooling steps with water, and there are various aqueous phase reactions that degrade the quality such as taste. In the peeling process, a so-called “peeling layer”, which is a thin cooked starch layer, is formed on the potato surface. This thin starch layer worsens heat transfer to the center of the potato piece later in cooking, causing uneven cooking and causing mixing of raw and overcooked parts. From these circumstances, potato flakes tend to vary in quality.

In the present invention, the potato flakes (II) by the low reach method are potato flakes produced in the above-mentioned full process method by a process in which preliminary cooking and cooling are omitted.
This LL method is generally used as a raw material for producing processed snacks because it can reduce the loss of raw materials and energy costs.
The blending mass ratio of the potato flakes (I) produced by the full process method and the potato flakes (II) produced by the low reach method is preferably 1: 5 to 1: 2, and if it is within these ranges, the snack confectionery Insufficient mechanical suitability such as stickiness in the manufacturing process does not occur, and snack confectionery with less variation in quality such as texture and degree of expansion can be mass-produced.

  In the present invention, in addition to potato flakes, starch ingredients such as potato, potato granule, tapioca starch, corn starch, corn flour, wheat flour, potato starch, rice flour, glutinous rice, wheat starch, processed starch, etc. can be added. . These starch raw materials contribute to the structure of the confectionery structure that expresses the light texture of snack confectionery, and the blending ratio can be adjusted as appropriate depending on the flavor, texture, etc. of the snack confectionery. It is preferable that potato flakes and the above-mentioned starch raw materials are contained in an amount of 40 to 50% by mass as dry matter (total) with respect to the snack dough (including the water content of water). When the sum of the potato flakes and the starch raw material is within this range with respect to the snack dough, a snack having a good texture and an appropriate swelling can be stably obtained.

In the present invention, an emulsifier can be added to improve the mechanical suitability of the FP method potato flakes (I), LL method potato flakes (II), and other materials uniformly mixed.
Examples of the emulsifier used in the snack dough of the present invention include sucrose fatty acid ester, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester and the like, and one or more selected from these may be used in combination.
The added amount of the emulsifier is preferably 0.1 to 0.3% by mass, and 0.18 to 0.22% by mass as a dry matter amount with respect to the snack dough (including the water content of water). More preferably. This numerical range is greater than the commonly used 0.05-0.1% by weight. And if an emulsifier is used in this range, the problem that the mechanical suitability by the stickiness of dough will deteriorate and the problem that expansion | swelling of confectionery does not fully occur can be solved.

  It is preferable that the moisture contained in the snack dough of the present invention, that is, the moisture that combines both the moisture inherently contained in the raw material and the water derived from hydration is 45 to 50% by mass. This moisture content is usually higher than the moisture content of 35-40% by mass of the snack dough that does not become hollow. This is because the amount of water vapor generated when baking is increased, the dough is further expanded, and a hollow snack can be easily obtained. Therefore, if the moisture content of the snack dough is 45 to 50% by mass, the dough is sufficiently expanded and the moisture is sufficiently removed, so that a suitable hollow snack can be obtained.

The raw material used in the present invention can further contain a milk raw material. Examples of the milk raw material include milk, butter, skim milk powder, whole milk powder, and whey powder.
The milk raw material contributes to the good aftertaste and taste composition of the snack confectionery, and its blending ratio can be adjusted as appropriate according to the flavor and texture of the snack confectionery, but in the snack dough (including water content of water) On the other hand, it is preferable to contain 3-10 mass% as a dry matter amount. If the milk material is 3% by mass or more with respect to the snack dough, a good taste and aftertaste can be imparted, and if it is 10% by mass or less, an expanded confectionery having a good texture can be obtained.

  As seasonings that can be used in the present invention, sugars, fructose, glucose, lactose, trehalose, isomerized sugars and the like, aspartame, erythritol, stevia, acesulfame K, sucralose, etc. Sensitive sweeteners can be mentioned, and examples of salty tastes include salt, soy sauce, miso, and fish sauce. Examples of other seasonings include sauces such as Worcester sauce and tonkatsu sauce, and acids such as vinegar, citric acid, malic acid, tartaric acid, and ascorbic acid.

  The fats and oils that can be used in the present invention are not limited as long as they are fats and oils used in foods, and can be used by appropriately selecting the type in consideration of the properties of the product. For example, edible vegetable oils such as soybean oil, rapeseed oil, sunflower oil, safflower oil, and sesame oil, edible animal oils such as beef tallow, pork tallow and whale fat, and edible fish oil can also be used. Suitable examples include milk or plant-derived edible oils often used in confectionery such as butter, cream, margarine, shortening, cocoa butter, coconut oil, etc., but from the viewpoint of flavor and taste, butter, margarine and Shortening is particularly preferred.

As a fragrance | flavor and a coloring agent, what is generally used and sold as an edible fragrance | flavor or a coloring agent is preferable.
These blending ratios can be appropriately adjusted depending on the taste, flavor, texture, etc. of the snack, but the amount of the dry seasoning is 1.5-5 with respect to the snack dough (including the water content of water). 0.0 mass% is preferable, and 3-6 mass% is preferable for fats and oils.
Moreover, in the snack dough of this invention, the characteristic taste can also be provided to snack confectionery by mix | blending a raw material with an individuality.

  Such raw materials include plant materials such as carrots, peppers, burdock, onions, celery, fruit materials such as peaches, apples, apricots, none, bananas, fruit materials such as walnuts, chestnuts, nuts, egg whites, egg yolks, etc. Raw materials for seafood such as shrimp, crab, oysters, scallops and sardines, raw materials for livestock such as bacon, sausage and ham, spices such as pepper, pepper and yam, and drinking materials such as tea leaves and coffee beans. These raw materials having individuality may be added to the dough raw material as they are, but are preferably added to the dough raw material in a dry powder state due to moisture. In addition, the raw material with individuality may be a dried raw material, a baked product, a steamed product, a boiled product, or a fermented product.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
In addition, in the following description,%, part, and mixing ratio represent mass%, a mass part, and mass mixing ratio.

Example 1
Potato flakes (I) by FP method (water content 9%: manufactured by RDO Foos Co. (US), # 38000) 100 parts, potato flakes (II) by LL method (water content 9%: RDO Foos Co. (US ), # 21000] 350 parts, tapioca starch (water content 10%) 280 parts, potato granules (water content 8%) 130 parts, α-waxy corn starch (water content 10%) 40 parts, skim milk powder (water) 30 parts of 3.9% content, 70 parts of whey powder (4% water content), 30 parts of sugar (0% water content) and 3.5 parts of salt (1.4% water content), alum (40% water content) ) 4 parts were mixed in powder form with a kneader. The kneader has a jacket structure, and the temperature was set to 55 ° C. while mixing these powder raw materials. Subsequently, 120 parts of margarine (water content 17%) and 4 parts of an emulsifier (water content 2%) were added in advance to the powder mixture raw material in the kneader, and further mixed with the kneader to obtain a snack dough composition. Obtained.
Subsequently, 800 parts of hot water at 95 ° C. was poured into the mixed raw material in the kneader and kneaded for 5 minutes to obtain the snack dough. This snack dough was rolled to a thickness of 2 mm with a rolling device, and was cut into a fixed shape with a size of about 10 mm × 20 mm with a die cutting device.
The shaped snack dough was baked at 200 ° C. for 4 minutes to produce a snack.
The resulting snack confectionery had a smooth surface, had a hollow portion inside, had an excellent texture that cracked in the mouth, and was sufficiently expected to be accepted by consumers as a snack confectionery.

Comparative Example 1
In Example 1, FP method potato flakes (I) (water content 9%) 225 parts, LL method potato flakes (II) (water content 9%) 225 parts, and the blending mass ratio was 1: 1. Were mixed with the same raw material composition as in Example 1 to obtain a dough composition, which was also added with the same amount of hot water as in Example 1 and kneaded for 5 minutes to obtain a snack dough. This snack dough was rolled to a thickness of 2 mm with a rolling device, and was cut into a fixed shape with a size of about 10 mm × 20 mm with a die cutting device.
The shaped snack dough was baked at 200 ° C. for 4 minutes to produce a snack.
The obtained snack confectionery did not swell, the surface was smooth, there was almost no hollow inside, it had a hard texture, and lacked marketability.

Comparative Example 2
In Example 1, the FP method potato flake (I) was 65 parts, the LL method potato flake (II) was 385 parts, and the blending mass ratio was about 1: 6. The dough composition was mixed to obtain a dough composition, which was also added with the same amount of hot water as in Example 1 and kneaded for 5 minutes to obtain a snack dough. The snack dough was rolled to a thickness of 2 mm by a rolling device, but a sticky trouble occurred on the rolling roller and a dough sheet could not be produced.
Table 1 summarizes the compositions and evaluation results of the above Examples and Comparative Examples.

Since the snack dough composition of the present invention contains LL method potato flakes and FP method potato flakes in a predetermined ratio, there is no mechanical trouble due to stickiness in the rolling process for producing the dough sheet, and The problem of variability among lots in the case of using FP flakes of the FP method alone can be solved, and a snack dough composition suitable for mass production can be provided.
In addition, when the snack dough composition according to the present invention is added to and mixed with water (hot water) and the snack dough formed into a rolled sheet is baked, the snack dough is moderately expanded and has a hollow portion and is excellent in marketability of excellent texture. Snacks can be provided.

Claims (8)

A snack dough composition comprising potato flakes (A) comprising potato flakes ( I) produced by a full process method and potato flakes (II) produced by a low reach method, wherein the potato flakes in the potato flakes (A) A hollow snack dough composition, wherein the blending mass ratio of flakes (I) and potato flakes (II) is 1: 5 to 1: 3.5 . Potato flakes (A) and one or more starch raw materials (B) selected from potato, potato granule, tapioca starch, corn starch, corn flour, wheat flour, potato starch, rice flour, glutinous rice, wheat starch, and processed starch The hollow snack dough composition of Claim 1 containing a milk raw material (C) and fats and oils (D). Claim 1 or 2 Water was added to the hollow snack dough composition according to, hollow snack dough characterized by comprising a total moisture content as 45-50 mass%. The hollow snack dough according to claim 3, wherein the total amount of dry matter of the potato flakes (A) and the starch raw material (B) is 40 to 50% by mass. Further, sucrose fatty acid esters, glycerin fatty acid ester, lecithin, and claim 3, one or more emulsifiers selected from sorbitan fatty acid esters (E), comprising 0.1 to 0.3 wt% as dry matter mass Or the hollow snack material of 4 . A hollow snack confectionery produced by baking the snack dough according to any one of claims 3 to 5 . Powder containing potato flakes (A) in which the blending mass ratio of potato flakes (I) produced by the full process method and potato flakes (II) produced by the low reach method is 1: 5 to 1: 3.5 Heat while mixing the body materials, then add hot water to knead the entire water content as 45-50 mass% to obtain a snack dough, after rolling this, die-cut into a predetermined shape, A method for producing a hollow snack confectionery characterized by baking. The manufacturing method of the hollow snack confectionery of Claim 7 whose thickness of the snack dough after rolling is 2 mm.