JPH0243459B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for manufacturing a laminated snack product that is regularly curled in a certain direction with oil. Conventionally, the method for manufacturing rice crackers, snacks, etc., which is characterized by curling, was first introduced by
No. 56-82060 discloses a method for producing rice crackers in which steamed rice cracker material is formed into a predetermined shape, dried to a desired moisture content, and then curled by adjusting the amount of heat applied to the front and back surfaces in an unbalanced manner. . but,
This method cannot be applied to the production of rice crackers, snacks, etc. that are puffed with oil, and since it uses a single dough, it is difficult to create many variations in flavor, taste, and texture. It was something I couldn't do. In addition, in Japanese Patent Publication No. 54-105273, after cutting and forming a sheet of dough that has been rolled out and formed into a thin sheet, one side of the dried formed dough is coated with salt water or seasoning liquid at a Baume degree of 5 to 20 degrees, and then baked. A method for manufacturing rice crackers that curls when baked and puffed is disclosed, but such a method requires a device for applying salt water or a seasoning liquid to one side of the formed dough, and the salt water destroys the original properties of the dough. The flavor of the dough changes, and since baking is performed after applying a seasoning liquid in advance, there is a drawback that unfavorable changes in seasoning may occur due to baking.Also, since it is a method of baking a single dough in the same way as above, It was not possible to have many variations in flavor, taste, and texture. Furthermore, in Japanese Patent Publication No. 56-19970, glutinous rice cracker dough with moisture content set at an appropriate level according to the temperature of the dough is formed into a sheet shape, and straight lines or random lines are engraved on either surface of the sheet. A manufacturing method is disclosed in which rolled rice crackers are obtained by drying and baking the rice crackers. In this method as well, since it is a single fabric as above,
It was not possible to create variety and interest in terms of flavor, taste, and texture. Furthermore, in JP-A-55-108250, rice cake dough for rice crackers is rolled with a roll having a mesh pattern engraved thereon and formed into a mesh pattern sheet to create perforated mesh pattern dough, and other methods. A smooth sheet-like mochi dough rolled by a pair of smooth rolls is formed into an arbitrary shape to obtain a substrate mochi dough, and after being stacked integrally with the perforated and mesh pattern mochi dough, the desired shape is formed. Discloses a method for producing rice crackers that involves shaping, drying, and baking. In this method, since the same composition is used for the smooth sheet-like fabric and the mesh pattern, it is impossible to obtain a product that is curled regularly and in the same direction. Furthermore, Japanese Patent Publication No. 54-32056 discloses two types of kneaded products made from wheat flour, starch, or a mixture thereof, and having different gluten contents of 15% or more, preferably 20% or more. A method for producing an agemaki food is shown in which a curled fried food is obtained by deep-frying the belt-like or string-like pieces of the product, layered and joined together in an undried state. However, since this method involves layering sheet-like dough formed with smooth rolls, air bubbles are contained in the overlapped areas, which swells greatly when oiled, making the surface of the oiled product uneven, and also because of this. The degree of curl cannot be made uniform,
Furthermore, the curling occurs due to the difference in gluten content, and this gluten has the disadvantage of significantly reducing the palatability of snacks made from wheat flour, starch, or a mixture thereof. In view of the drawbacks of the conventional methods as described above, the present invention does not require installation of special equipment for roasting, does not cause deterioration of seasoning due to application of seasoning liquid etc. during roasting, and further improves the quality of the product. As a result of intensive testing and study on a method for manufacturing snack products that does not specifically add or blend raw materials such as gluten that reduce palatability and curls regularly in a certain direction during puffing, we have completed the manufacturing method of the present invention. That is, the method for producing a curled laminated snack product according to the present invention uses a starchy powder with a high swelling degree selected from glutinous rice flour, glutinous rice flour, corn flour, alpha-ized corn flour, potato starch, tapioca starch, and wheat starch; Two types of dough raw material flour consisting of one or a mixture of two or more types of starchy flour with a low swelling degree selected from whole grain corn flour and corn potato flour, one with a large swelling degree and one with a small swelling degree. The above starchy powders are selected or blended so that the ratio of the swelling degree is 1.25 times or more to that of the other, and each of these two types of dough raw material powders with an adjusted swelling degree is prepared. One of the doughs obtained by steaming is rolled into a smooth sheet, the other dough is rolled into a mesh-patterned sheet, then both sheets are overlapped and pressed together, and this pressed sheet is then cut and formed. It is characterized by oiling the formed dough piece obtained by drying it. Next, embodiments of the present invention will be described in detail. In the present invention, two types of starchy powders with different degrees of swelling are selected or mixed, and after adding an appropriate amount of water to each of them,
After cooling the steamed dough obtained by steaming in a conventional manner, it is rolled and formed into a smooth sheet and a mesh-patterned sheet having through-holes. In order to create a product that curls during oil expansion with the patterned sheet inside, the degree of swelling of the smooth sheet with a large degree of swelling is multiplied by a certain value or more relative to the degree of swelling of a mesh patterned sheet with a small degree of swelling. It is necessary to First, it is rolled and formed into a smooth sheet and a mesh pattern sheet using forming rolls, cut and formed into a certain shape, and then dried appropriately to form a dry formed dough piece. The puffed product is measured, and the ratio of the dimensions is taken as the puffing degree of each sheet. In order to obtain a puffed product that curls regularly in a certain direction, the degree of swelling of the sheet with a high degree of expansion should be set to be at least 1.25 times, preferably 1.30 times or more, the degree of expansion of the sheet with a low degree of expansion. is necessary. If the degree of swelling of a sheet with a high degree of expansion is less than 1.25 times that of a sheet with a lower degree of expansion, that is, if the degree of expansion ratio is less than 1.25, it will not curl uniformly during expansion, and the degree of opening will decrease. As shown below, the swelling ratio is preferably 1.25 or more.
If it is 1.3 or more, it will curl sufficiently during expansion, and therefore a snack product with a sufficiently small and uniform opening degree can be obtained. When the opening degree of a snack product exceeds 40 degrees, or more precisely, 30 degrees, individual snack pieces tend to get entangled with each other, and even snack pieces with a small opening degree get stuck inside snack pieces with a large opening degree. As a result, even if the product weight is the same during packaging, the overall capacity will vary, causing problems in appearance and volume, and if the opening degree is large, the strength will decrease. Therefore, there is a high risk of damage during transportation and sale after packaging. The above-mentioned swelling degree ratio is based on a starch powder with a high swelling degree selected from glutinous rice flour, glutinous rice flour, corn flour, alpha glutinous corn flour, potato starch, tapioca starch, and wheat starch, and whole grain corn flour and Two kinds of starchy powders, each consisting of a starchy powder with a low swelling degree selected from potato flour and a mixed powder prepared by mixing one or more of the selected ingredients at a certain ratio, are steamed to obtain a certain swelling degree. It is adjusted by making the sheet with Tables 1 and 2 below show examples of dough formulations for fabrics with a high degree of puffiness and fabrics with a low degree of puffiness, the rate of puffiness when they are puffed, and the results of cutting and molding the laminated and crimped sheets. The degree of openness of the puffed product obtained by drying and oiling the molded dough piece obtained in this figure is shown below. This degree of opening indicates the degree of opening of the opening of the oil-swollen product, and refers to the angle θ in a schematic cross-sectional view of the product in FIG. 1, which will be described later. In the formulation examples in Table 1, the dough with a high degree of puffiness is made from glutinous rice flour alone or mixed with a small amount of glutinous rice flour at a fixed ratio, and in the formulation examples in Table 2, it is made from a mixture of corn flour and potato flour. Become.

【table】

[Table] In the formulation example (1) in Table 1, the dough with a high degree of puffiness is the dough made by adding an appropriate amount of water to 100 parts by weight of glutinous rice flour, steamed, rolled with a cooling machine and a forming roll, and the dough with a low degree of puffiness. For the dough, 70 parts by weight of whole grain corn flour,
The dough obtained by adding an appropriate amount of water to a starchy mixed powder consisting of 30 parts by weight of corn flour and steaming the mixture is cooled and then rolled and formed using forming rolls. These are stacked up and down, pressed together, and then cut and formed into pieces of cut-formed dough.When the dry-formed dough pieces obtained by drying these pieces are swollen with oil, the degree of swelling ratio is 1.52. The opening degree of the puffed product is 14
It was hot. Similarly, when dry dough pieces of blending examples (2) to (5) were puffed with oil, the swelling degree ratio was 1.62 and 1.62, respectively.
1.30, 1.25, and 1.14, and the opening degrees of the corresponding expanded products were 6 degrees, 22 degrees, 40 degrees, and 68 degrees. Similarly, when the cut and formed fabric pieces of the laminated pressure-bonded fabrics of each fabric according to the formulations (6), (7), (8), and (9) in Table 2 were expanded with oil, the swelling degree ratio was 1.25, respectively. 1.30,
1.45, 1.56, and the corresponding opening degree of the puffed product is
It was 35 degrees, 30 degrees, 23 degrees, and 13 degrees. From Tables 1 and 2, if the swelling ratio of both fabrics to be laminated and crimped is 1.25 or more, the opening degree will be 35 to 40 degrees or less and will close regularly, and if the swelling ratio is 1.3 or more, the opening degree will be 22 degrees. It can be seen that a product can be obtained that is curled to a regular and sufficiently closed state at a degree of 30 degrees or less. The degree of swelling of the dough pieces obtained by steaming, cooling, rolling, and cutting each starchy mixed powder shows a constant value depending on the raw material composition of the starchy mixed powder described above, and the degree of swelling is the highest. The swelling degree ratio between the starchy mixed powder and the starchy mixed powder with the smallest swelling degree is about 6. As mentioned above, by setting the swelling degree ratio of the two types of starchy powder to 1.25 or more, preferably 1.3 or more, each steamed dough piece can be cut and formed after lamination and pressure bonding to have a regularly curled state. . Although it is not necessary to set the swelling degree ratio to be as high as 4 to 6, it is natural that the swelling degree ratio should be 4 to 6.
-6 is also included in the present invention. Also, it is free to choose whether to roll one of the dough with a high swelling degree and the dough with a small swelling degree into a smooth sheet and the other into a mesh pattern sheet, but when the dough is expanded with oil and curled, Which side will be on the outside depends only on the degree of puffing of both fabrics, and the fabric with the highest degree of puffing will always be on the outside and curl. The starchy mixed powder with a high swelling degree and the starchy mixed powder with a small swelling degree, whose swelling degree has been adjusted as described above, are mixed, kneaded, and steamed by adding an appropriate amount of water to each. A pressure steamer, an ordinary pressure steamer, a single-shaft steamer, a twin-shaft steamer, etc. are used. The steamed dough of starchy mixed powder that has been kneaded and steamed is cooled and then formed into a sheet shape using forming rolls.
One smooth sheet to be laminated is made by facing smooth rolls with a smooth roll surface, and the other perforated mesh patterned sheet is made by a pair of forming rolls, one of which is a roll with vertical grooves and the other with horizontal grooves. The opposite roll is a roll, or the opposite roll consisting of a vertically grooved roll and a smooth roll is used as a primary roll and the opposite roll consisting of a horizontally grooved roll and a smooth roll is used as a secondary roll, or the opposite order is used. Due to the two-stage opposed roll arrangement, each of them is less than 1.0m/m,
It is preferably rolled to a thickness of 0.7 m/m or less. Then, as described in Production Example 1 below, a smooth sheet with a high degree of swelling and a perforated mesh pattern sheet with a low degree of swelling are stacked vertically and pressed together,
The puffed product obtained by drying and oiling the molded dough pieces obtained by integrating and then cutting and molding is curled with the smooth sheet on the outside as shown in Figure 1. Of the inner mesh pattern, only the straight line pattern in the curl direction is regularly projected in the form of a parallel wave pattern. The reason why the thickness of the smooth sheet and perforated mesh pattern sheet formed as described above is set to 1.0 m/m or less, preferably 0.7 m/m or less, is that the degree of curl of the product swollen with oil is 1.0 m/m or less. It is not enough to exceed the thickness
If the thickness is 1.0 m/m or less, preferably 0.7 m/m or less, the swelling ratio of the perforated mesh-patterned sheet to the smooth sheet is 1.25 or more, preferably 1.3 or more, and has a high commercial value. A curled product is obtained. To laminate a smooth sheet and a perforated mesh-patterned sheet and press them together to integrate them, stack them one above the other, and then pass them between a pair of opposing smooth rolls adjusted to obtain an appropriate crimping pressure. Crimp it by doing this. The laminated and press-bonded, integrated sheet is cut into a suitable shape using a rotary cutter, a cutting machine, etc., and then dried as appropriate. There are two methods for puffing dry dough: the roasting and puffing method and the oil puffing method, but the oil puffing method, which transmits heat uniformly and in a short time to the dough, allows for more efficient and regular curling. If the dried molded dough pieces are puffed with oil in the usual way for the above reasons, they will curl regularly with the molded dough pieces with a higher degree of puffing on the outside and the molded dough pieces with a lower degree of puffing on the inside. When the medium smooth sheet is turned outward and curled, parallel lines in the direction of the curl on the inside are projected on the outside surface in a parallel wave pattern, creating an interesting texture with different flavors and textures on the outside and inside. Snack products are obtained. Examples of manufacturing snack products by the method of the present invention will be described below. Production example 1 Add 80 parts by weight of water to 100 parts by weight of glutinous rice flour and mix uniformly, then steam it using a twin-shaft pressurized steamer. Pass the steamed dough through a smooth roll to form a dough with a thickness of 0.7 m Roll and form into a smooth sheet. On the other hand, 60 parts by weight of water was added to 70 parts by weight of corn flour and 30 parts by weight of whole grain corn flour, mixed uniformly, and then steamed in a twin-shaft steamer. This sheet is passed through a roll to form a perforated mesh pattern sheet with a thickness of 0.7m/m, which is laminated on a smooth sheet, then passed through a pair of opposing smooth rolls to be crimped and integrated, and then cut into a heart shape using a rotary cutter. Cut into molds and leave to dry in a dry room for at least 16 hours. Place the resulting dry molded dough pieces into an oil bath controlled at 200°C and apply oil for 20 seconds to dry the inside. A snack confectionery having a puffiness ratio of 1.52, a parallel wavy pattern on the outside, a mesh pattern on the inside, regular curls with an opening degree of 14 degrees, and a good flavor of rice and corn was obtained. Production Example 2 Add 80 parts by weight of water to 80 parts by weight of glutinous rice flour and 20 parts by weight of glutinous rice flour, mix uniformly, steam in an atmospheric pressure steamer, and prepare the steamed dough in the same manner as in Production Example 1. Formed into a smooth sheet, 70 parts by weight of corn flour, 30 parts by weight of whole corn flour and 60 parts by weight of water were mixed uniformly, and then steamed in a twin-shaft pressurized steamer. The dough was rolled and formed into a perforated mesh pattern sheet in the same manner as in Production Example 1, and then laminated and crimped in the same manner as in Production Example 1, cut, formed, and dried, and the resulting dry formed dough pieces were oiled. As a result, the outside with a swelling degree ratio of 1.62 compared to the inside exhibits a parallel wave pattern,
A snack confectionery having a good flavor of glutinous rice, glutinous rice and corn, which had a mesh pattern on the inside and regularly curled with an opening degree of 6 degrees, was obtained. Production Example 3 60 parts by weight of water was added to 50 parts by weight of corn flour and 50 parts by weight of potato starch powder, and after steaming in the same manner as in Production Example 1, it was rolled and formed into a sheet with a perforated mesh pattern. 20 parts by weight, 80 parts by weight of whole corn flour and 60 parts by weight of water were steamed in the same manner as in Production Example 1, then rolled and formed into a smooth sheet. By applying oil to the dried formed dough pieces obtained by laminating and pressing, cutting, forming and drying, the outside has a mesh pattern with a swelling ratio of 1.45 compared to the inside, and the inside has a parallel wave pattern, with an opening. A snack confectionery having a good flavor of corn regularly curled at 25 degrees Celsius was obtained.

[Brief explanation of drawings]

FIG. 1 is a plan view of an example of a confectionery manufactured according to the present invention, and FIG. 2 is a perspective view thereof.

Claims (1)

[Scope of Claims] 1. A starchy flour with a high swelling degree selected from glutinous rice flour, glutinous rice flour, corn flour, alpha-ized corn flour, potato starch, tapioca starch, and wheat starch, and whole grain corn flour and pine potato flour. Two kinds of dough raw material powders consisting of one or a mixture of two or more selected starchy flours with a small swelling degree are used. The above-mentioned starchy powders are selected or blended so that the ratio of the puffing degree is adjusted, and the dough obtained by steaming these two types of dough raw material powders with adjusted puffing degrees. One dough is rolled into a smooth sheet, the other dough is rolled into a mesh-patterned sheet, and then both sheets are overlapped and crimped together, and the crimped sheet is then cut and formed to obtain formed dough pieces. A method for producing a curled laminated snack product, which is characterized by drying and then oiling. 2. Each dough raw material powder is adjusted by selecting or blending the starchy flours so that the ratio of the puffing ratio is 1.30 times or more for one with a higher puffing ratio than the other with a lower puffing ratio. A method for producing a curled laminated snack product according to claim 1, characterized in that 3. Claim 1, characterized in that each dough sheet is rolled to a thickness of 1 m/m or less.
A method for producing a curled laminated snack product according to item 1 or 2. 4. Of the two types of dough obtained by steaming, the dough with the highest degree of swelling was rolled into a smooth sheet,
Claim 1, characterized in that dough with a small degree of swelling is rolled into a mesh pattern sheet.
A method for producing a curled laminated snack product according to item 1, 2 or 3.