JP4987171B2 - Method for producing puffed snacks - Google Patents

Description

  The present invention relates to a quick-drying oil composition for coating, which can drastically improve the appearance, flavor, and texture of food by applying it to the surface of rice crackers and the like.

  Conventionally, in the manufacture of rice confectionery and snack confectionery, salad application is generally performed for surface glossing, color tone and flavor improvement. Salad hooks are usually baked rice cake dough with special oils with added salad oil or antioxidants, palm oils, fats and oils hydrogenated with edible oils, and then seasoned, or at the same time with salad hooks A method of applying seasonings is adopted. However, in conventional rice confectionery, snack confectionery, etc., sprinkled with edible fats and oils, the oils and fats dry slowly, so that dripping occurs after sprinkling. Therefore, in order to prevent the edible oil and fat from adhering to the packaging material and not to reduce the product value, after the seasoning, the edible oil and fat is fully penetrated into the rice cracker dough and dried. There was a problem that the production efficiency was remarkably poor because it had to be left for several hours to overnight. Under these circumstances, for example, in the manufacture of rice crackers and snacks, the following improvement measures have been proposed so far in order to improve oxidation stability and prevent stickiness.

  That is, (1) a method for producing fats and oils in which L-ascorbic acid and lecithin are added to edible fats and oils (Patent Documents 1 and 2), (2) phospholipids containing no nitrogen atoms and containing nitrolipids An oil and fat composition for rice confectionery coatings mainly composed of a diglyceride containing a phospholipid mixture having a weight ratio of 1.0 or more with respect to the weight of (3) 40 to 80% by weight of vegetable liquid oil and An oil / fat composition for rice confectionery coating comprising 20 to 60% by weight of palm oil and 0.1 to 2% by weight of lecithin and having an ascending melting point of 5 to 23 ° C. (Patent Document 4), (4) Palm oil / fat 99 to The oil composition for sprays (patent document 5) etc. which contain transesterified oil and fat formed by transesterifying 85 weight% and Hyelsin rapeseed extremely hardened oil 1 to 15 weight%.

  However, these methods also have merits and demerits, and are not sufficient.For example, as in (1) above, liquid oils such as soybean oil, rapeseed oil, and cottonseed oil are allowed to stand for several hours to overnight after penetrating the salad oil. There is a need to. In addition, solid fats such as palm oil, coconut oil, hydrogenated oil, and transesterified oil have disadvantages such as white blurring, color tone appearing, and poor melting in the mouth. In (2), since diglyceride exhibits the properties of liquid oil at room temperature, it has the disadvantage that it has poor kawakin properties like liquid oil and needs to be left for several hours to overnight. In (3), solid edible fats and oils such as palm oil are blended at a normal temperature, so that there are disadvantages such as white blurring, color tone appearing, and poor melting. In (4), the transesterification is intended to reduce whitening, but the practical improvement effect is still insufficient.

Japanese Patent Laid-Open No. 54-083910 Japanese Patent Laid-Open No. 55-056193 Patent No. 2951439 Japanese Examined Sho 56-037770 JP-A-11-262358

  The present invention, for the production of rice confectionery, snack confectionery, etc., for coating, which can be dried quickly without leaving for a long time, and can continuously give a good appearance and excellent flavor and texture to the product. The object is to provide an oil and fat composition.

As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention produced 100 parts by weight of a liquid fat having a solid fat index of 5 or less at 10 ° C. as a coating fat in the production of rice confectionery, snack confectionery and the like. On the other hand, by using an oil and fat composition containing a predetermined amount of extremely hardened oil, it can efficiently produce a product that has a good appearance without white blurring or color deterioration, and has an excellent flavor and texture. The present invention has been completed.
That is, the present invention is a method for producing a puff-like snack confectionery obtained by expanding dough made from corn with an extruder, into puff dough expanded with an extruder, rapeseed oil, soybean oil, sunflower oil, High erucic acid with respect to 100 parts by weight of liquid oil having a solid fat index of 5 or less at 10 ° C selected from cottonseed oil, corn oil, safflower oil, rice oil, peanut oil, walnut oil, sesame oil, olive oil A method for producing a puff-like snack confectionery characterized by applying a coating fat composition comprising 0.1 to 20 parts by weight of an extremely hardened oil of rapeseed oil, and a confectionery using the same.
Further, the present invention has at least one solid fat index at 10 ° C. selected from rapeseed oil, soybean oil, sunflower oil, cottonseed oil, corn oil, safflower oil, rice oil, peanut oil, walnut oil, sesame oil, and olive oil. 0.1 to 20 parts by weight of extremely hardened oil is added to 100 parts by weight of 5 or less liquid fats and oils, 0.01 to 10 parts by weight of an emulsifier other than lecithin and lecithin, 0.01 to 10 parts by weight of an antioxidant. Is a method for producing a puffed snack confectionery characterized by applying a coating oil composition, and puffed snack confectionery using the same.

  It is presumed that the oil / fat composition of the present invention exhibits excellent performance for the following reason. That is, extremely hardened oil has a melting point extremely high, unlike ordinary hydrogenated oil (hardened oil), and thus has a drying acceleration effect in a liquid fat having a solid fat index at 10 ° C. of 5 or less. It seems that liquid oil coated on foods such as rice crackers is dried quickly. In addition, by using an emulsifier, the surface tension of the liquid oil is reduced and the permeability is increased, and the polarity of the functional group and the structure of the emulsifier affect the crystallinity of the oil and fat. It is presumed that the oil and fat composition is prevented from stickiness and promotes drying.

  Moreover, the antioxidant in this invention has the oxidation stability of the fats and oils formed by mix | blending 0.1-20 weight part of extremely hardened oil with respect to 100 weight part of liquid fats and oils whose solid fat index in 10 degreeC is 5 or less. While improving, it has a function which mutually raises the effect of the said fats and oils and an emulsifier. Thus, in the present invention, the constituents of the emulsifier and the antioxidant including liquid oil and lecithin each exhibit their own functions, and the constituent substances coexist and are synergistically effective synergistically. It is something that demonstrates.

The edible fat used in the present invention is not particularly limited as long as it is a liquid fat having a solid fat index of 5 or less at 10 ° C. For example, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, corn oil, safflower Liquid oils such as oil, rice oil, peanut oil, walnut oil, sesame oil and olive oil can be used. These are liquid fats and oils without modification such as transesterification. Of these, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, rice oil, sesame oil and the like are particularly preferable. These can be used alone or in admixture of two or more. Moreover, these edible fats and oils may contain a flavor component. In the present invention, 0.1 to 20 parts by weight, preferably 0.3 to 5.0 parts by weight of extremely hardened oil is added to 100 parts by weight of liquid fat having a solid fat index of 5 or less at 10 ° C. However, extremely hardened oil refers to oil that is made from soybean oil, rapeseed oil, corn oil, palm oil or the like and hydrogenated until the iodine value is 10 or less and the melting point is 50 ° C. or more. Among them, an extremely hard oil of high erucic acid rapeseed oil is particularly preferable, and the high erucic acid rapeseed oil refers to a rapeseed oil containing 20 to 60% erucic acid in the constituent fatty acid. And when the blending amount of the extremely hardened oil is less than 0.1 parts by weight, the drying rate of the oil composition for coating is slow and improvement in production efficiency cannot be expected, and when it exceeds 20 parts by weight, In addition to poor workability, the appearance and flavor of foods coated with the oil composition such as rice crackers are unfavorable.

  Examples of the emulsifier in the present invention include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, and these may be used alone or in combination of two or more. The blending amount of the emulsifier is 0.01 to 10 parts by weight, preferably 0.1 to 5 parts by weight with respect to 100 parts by weight of the liquid fat having a solid fat index of 5 or less at 10 ° C. When the amount is less than 0.01 part by weight, the surface tension of the liquid oil is not sufficiently lowered. Conversely, when the amount is more than 10 parts by weight, the flavor of the coated food is deteriorated. Antioxidants used in the present invention are generally known such as tocopherol, γ-oryzanol, sesame lignans including sezamol, tea extract containing polyphenol, extract from spices such as rosemary, ascorbyl palmitate and the like. These antioxidants may be used alone or in combination of two or more. Although there is no restriction | limiting in particular in the compounding quantity of antioxidant, when performance and cost are considered, 0.01-10 weight part is mix | blended with respect to 100 weight part of liquid fats and fats in 10 degreeC solid fat index. preferable. If it is less than 0.01 parts by weight, the antioxidant effect is poor, and if it exceeds 10 parts by weight, it is not economical and the flavor of the coated food is impaired.

  There is no restriction | limiting in particular in the order of addition, etc. in the method of preparing the oil-fat composition for coating of this invention. That is, a predetermined amount of an extremely hardened oil, an emulsifier, and an antioxidant may be added to a liquid fat having a solid fat index of 5 or less at 10 ° C., and finally a uniform state may be obtained. Generally, after mixing each component, after heating and stirring as needed, the method of preparing by passing through heat exchangers, such as an onlator and a botator, is taken. The food using the oil composition for coating of the present invention is not particularly limited, but foods such as rice confectionery, snack confectionery, etc., which are mainly baked up or oiled after oiling, are suitable. Here, rice confectionery is confectionery made from rice such as rice crackers, kakidon, and hail, and snack confectionery is baked using potatoes such as potato chips and tortillas, corn, and grains such as flour as raw materials. It is a confectionery manufactured by a method such as oil cane.

  In order to apply the oil composition for coating of the present invention to the above-mentioned production process of food, the oil composition of the present invention is applied to the baked or oiled dough by a spray method, a dipping method, a dripping method, or the like. There is a method to apply to. In that case, 1) a method of applying only the oil and fat composition to the unglazed dough, 2) a method of applying the seasoning after applying the oil and fat composition, and 3) applying a premixed mixture of the oil and fat composition and the seasoning 4) After applying the seasoning, there is a method of applying the oil and fat composition, any of which may be used. As seasonings, there are soy sauce, sugar, salt, amino acids, mirin and the like, and these can be used alone or in combination of two or more as required. The coating amount is in the range of 1 to 35% as an oil component with respect to the dough. When using a liquid seasoning, after application, it is put into a drying device and dried with a temperature air at about 70 to 80 ° C. to a moisture content of 0.5 to 5% to obtain a product.

  By using the oil and fat composition of the present invention, it is possible to efficiently produce a food of excellent quality that does not blur white or sink in color.

  EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited to these Examples.

[Example]
The oil and fat composition was uniformly mixed at 70 ° C. with the formulation shown in Tables 1 and 2 and rapidly cooled and kneaded with an on-lator to prepare the oil and fat composition for coating of the present invention (Examples 1 to 12). About these, the property at the time of standing for 2 days at normal temperature (20 degreeC) was confirmed.

[Comparative example]
The fats and oils composition of the comparative example was prepared by mixing uniformly at 70 degreeC with the mixing | blending shown in Table 1 and Table 2, and rapidly kneading and kneading with an on-lator (Comparative Examples 1-5). Comparative Example 3 is rapeseed oil alone. About these, the property at the time of standing for 2 days at normal temperature (20 degreeC) was confirmed.

  The baked rice cake baked dough was heated to 60 ° C. and sprayed with the oil and fat compositions of Examples 1 to 12 and Comparative Examples 1 to 5 which had been kept at 60 ° C. in advance to prepare salad-decorated rice crackers. The prepared salad rice cracker was immediately filled into a transparent bag, and the state was confirmed. In addition, a sensory test was conducted with 10 panelists on the salad rice crackers stored for 3 days. Moreover, in order to see oxidation stability, the same sensory test was implemented 6 months later. The results are as shown in Tables 3 and 4.

  The puff dough swelled with an extruder was sprayed with the oil and fat compositions of Examples 7 to 12 and Comparative Examples 3 to 5 previously kept at 60 ° C. to prepare puff-like snacks. The prepared puff-like snack was immediately filled into a transparent bag, and the state was confirmed. In addition, a sensory test was conducted on 10 puffers of puffed snacks stored for 3 days. In addition, a similar sensory test was conducted 6 months later to see the oxidation stability. The results are as shown in Table 5.

Claims (5)

  A method for producing puffed snacks obtained by expanding dough made from corn with an extruder, into puff dough expanded with an extruder, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, corn oil, safflower Highly hardened oil of high erucic acid rapeseed oil to 100 parts by weight of at least one liquid oil having a solid fat index of 5 or less at 10 ° C selected from oil, rice oil, peanut oil, walnut oil, sesame oil, olive oil The manufacturing method of the puff-like snack confectionery characterized by apply | coating the oil-fat composition for coating formed by mix | blending 0.1-20 weight part.   The puff-like snack confectionery according to claim 1, wherein the coating fat composition comprises 0.01 to 10 parts by weight of an emulsifier per 100 parts by weight of a liquid fat having a solid fat index of 5 or less at 10 ° C. Method.   The method for producing a puffed snack according to claim 2, wherein the emulsifier is lecithin.   The method for producing a puffed snack according to any one of claims 1 to 3, wherein the oil composition for coating contains an antioxidant.   Confectionery obtained by the method for producing a puffed snack according to any one of claims 1 to 4.