JP6976771B2 - Croquette-style snacks and their manufacturing methods - Google Patents

Description

The present invention relates to a croquette-style snack confectionery having a croquette-like texture and flavor, and a method for producing the same.

Snacks made mainly from potatoes, such as potato chips, are popular for their crisp taste and crispness. Not only is this potato chip easy to eat, but it is also one of the most popular snack foods in the world at a low price. The mainstream of snacks made from such potatoes is thinly sliced potatoes or stick-shaped snacks that are fried in oil and seasoned with salt or other seasonings. ing.

However, in recent years, the number of non-fried snacks that are not fried in oil has increased in the market. As such non-fried snack confectionery, for example, in Patent Document 1 below, a bread making process for producing potato bread using a dough containing flour and potato components, and storage for storing the potato bread after the bread making process. A method for producing a snack confectionery is described, which comprises a step, a cutting step of cutting potato bread into small pieces having a predetermined shape after the storage step, and a baking step of baking the small pieces to reduce the water content to a certain level or less. There is.

Further, in Patent Document 2 below, frying oil is impregnated into food ingredients, etc., powdered fats and oils or liquid shortenings are sprinkled on food ingredients, or powdered fats and oils or liquid shortenings are kneaded when seasoning and aging food ingredients. The food ingredient is soaked with the frying oil or added with powdered fat or liquid shortening, heated with saturated steam at about 100 ° C., and further heated to 120 ° C. to 600 ° C. using low-pressure or normal-pressure high-temperature superheated steam. A method of steam-spraying the food ingredient for 100 seconds to 18 minutes, steaming it, and performing non-fly processing is described, depending on the food ingredient to be processed.

On the other hand, croquette is a kind of home cooking made by wrapping a dough based on potato and minced meat in a batter and fried in oil, but it is widely sold as a side dish at butcher shops and as a frozen food in recent years. ..

Japanese Unexamined Patent Publication No. 2017-12062 International Publication No. 2012/002559

Conventional potato chips have a crispy texture, but do not have the rich texture and flavor of croquettes.

On the other hand, the snack confectionery obtained by cutting potato bread into small pieces and baking the small pieces described in Patent Document 1 did not have a croquette-like texture because the bread was baked. ..

Further, since the non-fried product described in Patent Document 2 is a product like fried food, there is a problem that it cannot be easily eaten like a snack confectionery and has a poor shelf life.

Therefore, an object of the present invention is to provide a croquette-style snack confectionery having a croquette-like texture and flavor, and a method for producing the same.

In order to achieve the above object, the present inventors are provided with an encapsulating material containing a starchy raw material, a swelling agent, and a solid fat and oil, and a batter containing bread crumbs as the outer skin of the encapsulating material, and the whole is baked. , The inclusion material and the batter are porous, and the snack confectionery having a water content of 3% by mass or less has a croquette-like texture and is baked without being oiled for a long period of time. We have found that the quality and texture can be maintained, and have completed the present invention.

That is, one of the present inventions comprises an encapsulating material containing a starchy raw material, a swelling agent, and a solid fat and oil, and a batter containing bread crumbs as the outer skin of the encapsulating material, and the whole is fired. Further, the present invention provides a croquette-style snack confectionery characterized in that the batter is porous and the water content is 3% by mass or less.

According to the croquette-style snack confectionery of the present invention, a croquette-style snack confectionery having a croquette-like texture and flavor can be provided by the crispy batter and the relatively soft encapsulating material inside the croquette-style snack confectionery. In addition, since it is baked without being oiled and has a low water content, the quality and texture can be maintained for a long period of time.

In the above invention, the solid fat and oil is preferably a water-in-oil emulsified fat and oil containing casein and / or caseinate. According to this aspect, it is possible to provide a croquette-style snack confectionery that melts in the mouth.

In the above invention, the starchy raw material preferably contains a starchy raw material derived from potatoes. Further, it is preferable that the starchy raw material derived from potato contains dried potatoes. According to this aspect, it is possible to provide a croquette-style snack confectionery in which the flavor of potatoes can be felt.

In addition, another one of the present invention is a step of making a dough containing a starchy raw material, a swelling agent, a solid oil and fat, and water, and forming the dough into a predetermined shape, and an encapsulating material making step, and adding a batter liquid to the encapsulating material. The baking includes a step of adhering the batter liquid to be attached, a step of adhering bread crumbs to the inclusion material to which the batter liquid is attached, and a baking step of baking the inclusion material so that the water content is 3% by mass or less. It is intended to provide a method for producing a croquette-style snack confectionery, which comprises adding fat and oil to the breading liquid and / or the bread crumbs in a step prior to the step.

According to the method for producing a croquette-style snack confectionery of the present invention, the crispy garment and the relatively soft encapsulating material inside the croquette-style snack have a croquette-like texture and flavor, and are baked without being oiled. Because of its low water content, it is possible to produce croquette-style snacks that can maintain quality and texture for a long period of time.

In the above invention, the firing step is preferably a step of firing while applying steam. According to this aspect, the starchy substance contained in the inclusion material, the batter liquid, or the like is likely to be pregelatinized, and the powdery residue is suppressed, so that a croquette-like snack confectionery having a good flavor can be obtained.

In the above invention, the solid fat and oil is preferably a water-in-oil emulsified fat and oil containing casein and / or caseinate. According to this aspect, a croquette-style snack that melts in the mouth can be obtained.

In the above invention, the starchy raw material preferably contains a starchy raw material derived from potatoes. Further, it is preferable that the starchy raw material derived from potato contains dried potatoes. According to this aspect, it is possible to obtain a croquette-style snack confectionery in which the flavor of potato, which is the main ingredient of croquette, can be felt.

According to the present invention, the crispy garment and the relatively soft encapsulating material inside the garment have a croquette-like texture and flavor, and are baked without being oiled, and have a low water content. Therefore, it is possible to provide a croquette-style snack confectionery that can maintain the quality and texture for a long period of time.

It is a croquette-style snack confectionery produced in Example 1, and (A) is a photograph showing the front surface and (B) is a photograph showing the back surface. It is a photograph which showed the cross section by breaking the croquette-style snack confectionery produced in Example 1. It is a cream croquette-style snack confectionery produced in Example 2, and (A) is a photograph showing the front surface and (B) is a photograph showing the back surface. It is a photograph which showed the cross section by breaking the cream croquette-style snack confectionery produced in Example 2.

The croquette-style snack confectionery of the present invention comprises an encapsulating material and a garment. Further, the inclusion material contains a starchy raw material, a leavening agent, and a solid fat and oil, and the batter contains bread crumbs.

Examples of the starchy raw material used in the present invention include starches such as dried potato, horse bell starch, wheat starch, rice starch, corn starch, waxy corn starch, tapioca starch, sweet potato starch, and waste starch, and acid treatment of these starches. , Processed starch, etc., which is subjected to chemical treatment such as enzyme treatment, esterification, etherification, cross-linking, or physical treatment such as high frequency treatment, wet heat treatment, radiation treatment, etc., wheat flour, whole wheat flour, brown rice. Examples thereof include starch, rye starch, corn starch, and starches such as rice starch. These may be used alone or in combination of two or more. Further, as the dried potato, potato flakes, potato granules, potato powder, dried mashed potatoes and the like can be used alone or in combination thereof as appropriate. As the starch, a starch further pregelatinized may be used.

The starchy raw material preferably contains a starchy raw material derived from potatoes. Further, it is preferable that the starchy raw material derived from potato contains dried potatoes. According to this, it is possible to provide a croquette-like snack confectionery having a potato flavor.

The content of the starchy raw material depends on the type, but for example, it is preferably contained in an amount of 30 to 60% by mass, more preferably 35 to 55% by mass, in the entire inclusion material. If the content of the starchy raw material is less than 30% by mass, the shape retention of the encapsulant is inferior, the flavor derived from the starchy raw material is weakened, and if it is more than 60% by mass, the moldability of the encapsulant tends to be poor. There is. Here, the mass of the starchy raw material is obtained in terms of the dried product of the starchy raw material.

Examples of the swelling agent used in the present invention include sodium hydrogen carbonate (baking soda), tartaric acid, potassium hydrogen tartrate, ammonium hydrogen carbonate (charcoal cheap), roasted myoban, fumaric acid, calcium dihydrogen pyrophosphate, calcium dihydrogen phosphate, and gluco. Examples thereof include nodeltalactone. These may be used alone or in combination of two or more.

The content of the leavening agent depends on the difference in the amount of gas generated by the leavening agent and the timing of gas generation. It is preferably contained in an amount of 1 to 10 parts by mass, more preferably 1.5 to 5 parts by mass. When the content of the leavening agent is less than 0.1 parts by mass, the internal phase of the fired product is not porous, and when it is more than 10 parts by mass, the effect is almost the same as that of 10 parts by mass.

The solid fat and oil used in the present invention may be any as long as it is usually used in the production of foods, and is not particularly limited, but specifically, butter, margarine, shortening, fat spread, lard, head, chicken fat. And so on. These may be used alone or in combination of two or more.

The solid fat and oil is preferably a water-in-oil emulsified fat and oil containing casein and / or caseinate. By containing casein and caseinate, the film is strengthened by heating, so that the volume can be increased and the inclusion material can be made stable and porous. As a result, the inclusion material can be inflated to give a crispy texture, resulting in a croquette-style snack that melts in the mouth. As an example of water-in-oil emulsified fats and oils containing casein and caseinate, fats and oils for shoe puffs, which are used for the purpose of stably forming shoe puff cavities by utilizing the film-forming ability of casein, are commercially available. It can be suitably used. Examples of such oils and fats for shoe puffs include "shoe foundation" and "shoe foundation R" (both trade names, manufactured by Tsukishima Food Industry Co., Ltd.).

The content of the solid fat and oil depends on the type of the solid fat and oil, but for example, it may be contained in the entire inclusion material in an amount of 30 to 80 parts by mass with respect to 100 parts by mass of the total amount of the starchy raw material in terms of dry matter. It is preferably contained in an amount of 40 to 70 parts by mass, more preferably 40 to 70 parts by mass. If the content of the solid fat is less than 30 parts by mass, the smoothness is lacking and the moldability is deteriorated, and if it is more than 70 parts by mass, it is too soft and the moldability tends to be deteriorated.

As the bread crumbs used in the present invention, commercially available bread crumbs can be used, and the particle size can be appropriately selected. For example, depending on the size of the croquette-style snack, the particle size for giving the croquette-like appearance can be selected. As the type of bread crumbs, one type or a mixture of two or more types such as raw bread crumbs, semi-dry bread crumbs, and dry bread crumbs can be used.

In addition to the starchy raw material, leavening agent, and solid fat and oil, the inclusion material may further contain seasonings, ingredients, and other raw materials. In addition to the bread crumbs, the batter may further contain seasonings and other raw materials.

As seasonings and ingredients, seasonings and ingredients used as a general variation of croquettes, for example, vegetables such as potatoes, onions, pumpkins, sweet potatoes, carrots and onions, meats such as livestock meat and poultry meat. , Fish, shellfish, seafood such as shrimp and crab, mushrooms such as shimeji, enoki and mushrooms, milk and dairy products such as cream, butter and cheese, grain flour such as milk, rice flour and corn flour, cream sauce and white Examples include, but are not limited to, sauces such as sauces, salt, sweeteners, acidulants, spices and the like. The form of these seasonings and ingredients is not particularly limited as long as it is a form used for ordinary confectionery, and it may be used as it is, and it may be in any form such as dry form, powder form, extract form, paste form and the like. It may be used in. For example, in the case of pumpkin croquette-style snacks, dried pumpkin powder or the like may be used as the inclusion material or bread crumbs, and in the case of menchi-katsu croquette-style snacks, meat extract and dried onions or the like may be used as the inclusion material or bread crumbs. ..

As a method for producing a croquette-style snack confectionery of the present invention, first, water is added to the above-mentioned raw material containing a starchy raw material, a leavening agent, and a solid fat to make a dough, and this dough is molded into a predetermined shape to form an inclusion material. (Creating process of encapsulating material).

The dough may be prepared by a known method, but as one embodiment, the starchy raw material may be mixed by mixing the starchy raw material and the leavening agent, then mixing with water, and finally adding the solid fat and oil and mixing. Sufficient hydration facilitates pregelatinization by heating, suppresses the powderiness of croquette-style snack confectionery, and provides a crispy texture, which is preferable. The content of water is preferably 30 to 80 parts by mass, more preferably 40 to 60 parts by mass, based on 100 parts by mass of the starchy raw material of the inclusion material in terms of dry matter. If the content of water is less than 30 parts by mass, the smoothness is lacking and the moldability is deteriorated, and if it is more than 80 parts by mass, it is too soft and the moldability tends to be deteriorated.

The molding method of the dough thus obtained is not particularly limited, but is generally used for molding machines such as croquettes and hamburgers, wire cutters, packing machines, root presses, depositors, and the like. A method of forming into an oval or bale shape generally used for croquettes by using a machine or by hand is preferable. The size of the encapsulating material may be any size suitable for snack foods, for example, 1 to 10 cm in length, 1 to 10 cm in width, and 3 to 40 mm in thickness. Become.

In order to attach the batter containing bread crumbs to the encapsulating material obtained as described above, a batter liquid is applied to the encapsulating material (batter liquid adhering step).

The raw material of the batter liquid is not particularly limited as long as it is known, but for example, flour (flour such as soft flour, medium-strength flour, and strong flour, corn flour, sorghum, barley flour, soybean flour, etc.), starch, oil and fat. , Powdered whole egg or egg liquid, mayonnaise, ketchup, milk, fruit juice, vegetable juice, salt, pepper, miso, soy sauce, sugar and other seasonings, coloring agents, fragrances, dietary fiber, thickeners, swelling agents, etc. It is prepared by mixing water with one or more of the above raw materials. As the fat and oil contained in the batter liquid, salad oil, white squeezed oil, shortening, milk fat, lard, head, chicken oil, and emulsified fat and oil such as butter and margarine can be used.

The content of water in the batter liquid is preferably 100 to 500 parts by mass, more preferably 300 to 400 parts by mass with respect to 100 parts by mass of the dried product contained in the batter liquid. If the water content is more than 500 parts by mass, the viscosity of the batter liquid will be low, making it difficult for the batter to stick to the encapsulating material. There is a tendency for the material to have excessive batter and the texture to be impaired.

Next, bread crumbs are attached to the inclusion material to which the batter liquid has adhered (bread crumbs adhering step).

Bread crumbs may be applied once, or primary bread crumbs are applied using bread crumbs with a relatively fine particle size, batter liquid is attached again, and secondary bread crumbs are applied using bread crumbs with a coarser particle size than the above. It may be, and it may be attached three times or more.

The amount of bread crumbs to be attached is not particularly limited and may be appropriately adjusted, but is preferably 3 to 12 parts by mass, more preferably 5 to 10 parts by mass with respect to 100 parts by mass of the inclusion material containing water. .. If the amount of bread crumbs is less than 3 parts by mass, the crispy texture of the bread crumbs tends to be less likely to be felt, and if it is more than 12 parts by mass, the texture of the bread crumbs becomes stronger, so that the texture and taste of the inclusion material are improved. It tends to be hard to feel.

In the present invention, by adding fats and oils to the batter liquid or bread crumbs before the baking step, it is possible to impart a flavor and texture like oily foods when baking. The fat and oil may be added in advance to the raw material of the batter liquid or the raw material of the bread crumbs, but after adhering the batter liquid and the bread crumbs to the encapsulating material, a coating liquid containing the fat and oil as the main component is applied (coating liquid). It is preferable to contain fats and oils by the adhesion step).

The coating liquid contains, for example, fats and oils, emulsifiers and the like. As the fat and oil, salad oil, white squeezed oil, shortening, milk fat, lard, head, chicken oil, and emulsified fat and oil such as butter and margarine can be used. As the fat and oil, a solid one at room temperature is preferably used in the sense of suppressing the stickiness and oiliness of the snack. By including fats and oils in the coating liquid, the surface does not dry easily, and moisture does not easily escape even when fired at a high temperature, so the temperature rises to the inside, which promotes the gelatinization of starchy raw materials contained in the inclusion material and the batter liquid. To. If this pregelatinization is insufficient, the starchy raw material becomes powdery, resulting in a croquette-like confectionery with a poor texture.

The coating liquid is preferably 10 to 90 parts by mass, more preferably 30 to 70 parts by mass with respect to 100 parts by mass of the inclusion material containing water. If the amount of the coating liquid is less than 10 parts by mass, the croquette-like frying feeling is poor, and if it is more than 90 parts by mass, the texture tends to be oily.

Next, after the batter liquid and / or the bread crumbs are impregnated with fats and oils, the encapsulating material to which the batter liquid and the bread crumbs are attached is baked so that the water content is 3% by mass or less (baking step). The water content is preferably 2% by mass or less, more preferably 1% by mass or less.

Baking can be performed using an oven or the like. The firing conditions may be appropriately adjusted according to the capacity and characteristics of the apparatus to be used. For example, in the case of an oven, firing is performed at 150 to 200 ° C., preferably 160 to 190 ° C. for 10 to 30 minutes. Further, depending on the water content after firing, the drying step can be taken by heating at a lower temperature for a long time, for example, at 110 ° C. for 60 minutes.

During firing, it is preferable to fire while applying steam. Examples of the method of applying steam include a method of spraying water on the outer skin and the encapsulating material by spraying and then putting it into the oven, a method of blowing steam into the oven, a method of installing a container containing water in the oven, and the like. .. By firing while applying steam, the gelatinization of the starchy raw material is promoted, the powderiness is suppressed, and the flavor can be improved.

The croquette-style snack confectionery of the present invention obtained as described above comprises an encapsulating material containing a starchy raw material, a swelling agent, and a solid fat and oil, and a batter containing bread crumbs as the outer skin of the encapsulating material, and the whole is baked. The inclusion material and the batter are porous, and the water content is 3% by mass or less. The confectionery has a croquette-like texture and flavor due to the crispy garment and the relatively soft encapsulation material inside. In addition, since it is baked to the middle without being oiled, the water content is 3% by mass or less, and the inclusion material and batter are porous, so it has a crispy texture as a whole. .. Moreover, since the water content is low, the quality and texture can be maintained for a relatively long period of time.

Further, in the croquette-style snack food, topping materials such as additional seasonings and ingredients can be used around and above the croquette-style snack food. Seasonings and ingredients include sauces, mayonnaise, ketchup, mustard, soy sauce, curry, tartar sauce, cheese and seasonings with these flavors, aonori, parsley, etc. , Ingredients can be used.

The croquette-style snack food is preferably enclosed in a packaging material in order to store it for a long period of time and suppress deterioration of texture. The packaging material may be sealed, and the material is not particularly limited.

Hereinafter, the present invention will be described in more detail with reference to examples, but these examples do not limit the present invention in any way.
<Example 1: Potato croquette-style snack>
(1) Blending The blending of potato croquette-style snacks is shown in Table 1.

(2) Manufacturing method 1. A shown in Table 1 was mixed and stirred.
2. 2. Dissolved B was added to A and stirred.
3. 3. Further, C was added and stirred.
4. The inclusion material thus obtained was molded into an oval wire cutter to a thickness of 6 to 7 g / piece and a thickness of 6 to 8 mm.
5. Bread crumbs (fine granules) according to the formulation shown in Table 1 are attached to the molded inner packaging material, and then shortening (trade name "CK Short LT", manufactured by Tsukishima Food Industry Co., Ltd.) is added as a coating solution. rice field.
6. It was placed in an oven and roasted at 180-170 ° C. for about 20 minutes. During roasting, steam was applied by installing a container containing water in the oven.
7. Sprinkled with powdered sauce.

(3) Results Photographs of croquette-style snacks produced by the above method are shown in FIGS. 1 and 2. This croquette-style snack had a crispy batter like croquette and a potato flavor, and was easy to eat with a light texture (see the front and back of FIGS. 1 (A) and (B)).

The overall appearance resembled a croquette, and its cross section was porous with both the encapsulating material and the outer skin (see FIG. 2).

The water content of this croquette-style snack was 1% by mass. In addition, the quality and texture were maintained even after storage for about one month.

<Example 2: Cream croquette-style snack>
(1) Blending The blending of cream croquette-style snacks is shown in Table 2.

(2) Manufacturing method 1. A shown in Table 2 was mixed and stirred.
2. 2. Dissolved B was added to A and stirred.
3. 3. Further, C was added and stirred.
4. The obtained encapsulating material was molded with a bale-shaped wire cutter to a thickness of 6 to 7 g / piece and a thickness of 10 mm.
5. Batter liquid was applied to the molded inner packaging material, then bread crumbs (fine granules) were added, and shortening (trade name "CK Short LT", Tsukishima Food Industry Co., Ltd.) was added as a coating liquid.
6. Roasted at 180-170 ° C for about 20 minutes. During roasting, steam was applied by installing a container containing water in the oven.

(3) Results Photos of the cream croquette-style snacks produced by the above method are shown in FIGS. 3 and 4. This cream croquette-style snack confectionery had a croquette-like texture and a potato flavor due to the crispy garment and the relatively soft encapsulating material inside (FIG. 3 (A) and (B)). See back).

The overall appearance resembled a cream croquette, and its cross section was porous with both the encapsulating material and the outer skin (see FIG. 4).

The water content of this cream croquette-style snack was 1% by mass. In addition, the quality and texture were maintained even after storage for about one month.

Claims (8)

An inclusion material containing a starchy raw material, a swelling agent, and a solid fat and oil, and a batter containing bread crumbs as the outer skin of the inclusion material are provided, and the whole is baked, and the inclusion material and the batter become porous. A croquette-style snack that is characterized by having a water content of 3% by mass or less. The croquette-style snack confectionery according to claim 1, wherein the solid fat and oil is a water-in-oil emulsified fat and oil containing casein and / or caseinate. The croquette-style snack confectionery according to claim 1 or 2, wherein the starchy raw material contains a starchy raw material derived from potato. A process of making a dough containing a starchy raw material, a leavening agent, a solid oil and fat, and water, and forming the dough into a predetermined shape, and an encapsulating material making process.
The process of adhering the batter liquid to the inclusion material and the process of adhering the batter liquid to the inclusion material,
The bread crumbs adhering step of adding bread crumbs to the inclusion material to which the batter liquid has adhered,
The inclusion step includes a firing step of firing the inclusion material so that the water content is 3% by mass or less.
A method for producing a croquette-style snack confectionery, which comprises adding fats and oils to the batter liquid and / or the bread crumbs in a step prior to the baking step. The method for producing a croquette-style snack confectionery according to claim 4, wherein after the bread crumbs adhering step, a coating liquid containing fats and oils is applied to the inclusion material to which the bread crumbs are adhered, and the baking step is performed. The method for producing a croquette-style snack confectionery according to claim 4 or 5, wherein the baking step is a step of baking in an oven while adding water.
The method for producing a croquette-style snack confectionery according to any one of claims 4 to 6, wherein the solid fat and oil is a water-in-oil emulsified fat and oil containing casein and / or caseinate. The method for producing a croquette-style snack confectionery according to any one of claims 4 to 7, wherein the starchy raw material contains a starchy raw material derived from potato.

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