JPH0253442A - Expandable cake - Google Patents
Expandable cakeInfo
- Publication number
- JPH0253442A JPH0253442A JP63204020A JP20402088A JPH0253442A JP H0253442 A JPH0253442 A JP H0253442A JP 63204020 A JP63204020 A JP 63204020A JP 20402088 A JP20402088 A JP 20402088A JP H0253442 A JPH0253442 A JP H0253442A
- Authority
- JP
- Japan
- Prior art keywords
- candy
- raw material
- expandable
- fat
- container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 32
- 239000003765 sweetening agent Substances 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 239000003925 fat Substances 0.000 claims description 22
- 239000003921 oil Substances 0.000 claims description 16
- 235000009508 confectionery Nutrition 0.000 abstract description 65
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 15
- 241000482268 Zea mays subsp. mays Species 0.000 abstract description 14
- 235000000346 sugar Nutrition 0.000 abstract description 9
- 238000002156 mixing Methods 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052782 aluminium Inorganic materials 0.000 abstract description 3
- 239000011888 foil Substances 0.000 abstract description 3
- 150000005846 sugar alcohols Chemical class 0.000 abstract description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 abstract description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 239000000845 maltitol Substances 0.000 abstract description 2
- 235000010449 maltitol Nutrition 0.000 abstract description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 abstract description 2
- 229940035436 maltitol Drugs 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 239000000600 sorbitol Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 description 21
- 235000019197 fats Nutrition 0.000 description 20
- 238000010438 heat treatment Methods 0.000 description 17
- 235000011888 snacks Nutrition 0.000 description 11
- 235000011194 food seasoning agent Nutrition 0.000 description 10
- 150000001720 carbohydrates Chemical class 0.000 description 9
- 235000014633 carbohydrates Nutrition 0.000 description 9
- 239000011248 coating agent Substances 0.000 description 8
- 238000000576 coating method Methods 0.000 description 8
- 239000010410 layer Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 239000011247 coating layer Substances 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- -1 sugar Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、家庭でガスレンジ等を用いて加熱すること
により、容易にキャンデイコートと風味付けとがなされ
る膨化菓子に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to puffed confectionery that can be easily coated with candy and flavored by heating at home using a gas range or the like.
一般に、膨化菓子には、次のようなものがある。 Generally, puffed confectionery includes the following types:
すなわち、スナック菓子としては、まず生地を作り、最
適水分量まで乾燥させたのち、予備加熱(ホイロ−)、
フライ、砂煎り、平煎り等の方法で膨化させる。そして
、適当に味付けを施したのち、袋等の包材に充填するこ
とによって、製品化され、市販されているものがある。In other words, for snack foods, the dough is first made, dried to the optimum moisture content, then preheated (roasted),
Puffed by methods such as frying, sand roasting, and flat roasting. Some products are made into commercial products by seasoning them appropriately and then filling them into packaging materials such as bags.
またポツプコーンとしては、アルミ箔容器等に油脂とポ
ツプ用コーンを充填密封して製品化し、家庭でガスレン
ジ等を用いて加熱すると、容易にポツプコーンが得られ
るようなジグルタイプポップコーン等がある。Popcorn also includes jiggle-type popcorn, which can be easily made into popcorn by filling an aluminum foil container with oil and fat and sealing the container and heating it at home in a gas range.
しかし、上記のような膨化菓子は、バター味や塩味を付
けたものや、カレー味やチリ味等の香辛料を付加したも
のが殆どであり、甘味を付与した膨化菓子で、変わった
味付けや食感のものは少ない。例えば、甘味を有する菓
子で変わった味付をしたものとしては、特開昭61−1
3935!号に開示されているように、予め加熱膨化し
たポツプコーンに、蜂蜜やタフィ−等の液状ないし飴状
主体の調味料を加えて、混合付着させる方法がある。こ
の方法によれば、多様な味付けは行えるが。However, most of the above-mentioned puffed confections are flavored with butter or salt, or have added spices such as curry or chili flavor. There are few feelings. For example, a sweet confectionery with an unusual flavor is JP-A-61-1
3935! As disclosed in the above issue, there is a method of adding a liquid or candy-like seasoning such as honey or toffee to popcorn that has been heated and expanded in advance, and then mixing and adhering the seasoning. This method allows for a variety of seasonings.
ポツプコーンの表置が調味料中の水分によってべタつき
、ポツプコーン本来の香ばしい風味や軽い食感は失われ
る。また、この方法によって家庭で味付けする際には、
まずトウモロコシ粒を加熱膨化させてポツプコーンを得
る容器と、そののち。The surface of the popcorn becomes sticky due to the moisture in the seasoning, and the original fragrant flavor and light texture of popcorn are lost. Also, when seasoning at home using this method,
First, a container for heating and expanding corn grains to make popcorn, and then a container.
このポツプコーンと調味料を混合付着させる容器とを別
に用意しなくてはならず、調理が煩雑であるという欠点
を有している。This method has the disadvantage that a container for mixing and adhering the popcorn and seasonings must be prepared separately, making cooking complicated.
そこで、塩味等以外の味付けがなされ、しかも膨化菓子
本来の食感や風味を損わないものとして。Therefore, we created a puffed confectionery with a seasoning other than salty, which does not affect the original texture and flavor of the puffed confectionery.
膨化菓子の表面に飴状の薄い層を被覆したいわゆるキャ
ンデイコートした膨化菓子が商品化されている。上記キ
ャンデイコートは、砂糖を加熱溶融して、必要に応じて
褐色化(カラメライズ化)させ、粘稠性が出てきたもの
を、熱いうちにポツプコーン等の膨化菓子の表面に被覆
したのち、しばらく放置してこの被[5がキャンデイ状
に固まることにより帰られる。このようなキャンデイコ
ートされた直後の膨化菓子は、膨化菓子本来の風味や食
感)こ加えて、キャンデイコート層の独特の香ばしい風
味とカリカリとした飴の食感とが加わり、非常に美味な
甘味を有する膨化菓子として人気を集めている。BACKGROUND ART Puffed confectionery coated with a so-called candy coating, in which the surface of the puffed confectionery is coated with a thin candy-like layer, has been commercialized. The above-mentioned candy coat is made by heating and melting sugar, browning (caramelizing) if necessary, and coating the surface of puffed confectionery such as popcorn while it is still hot until it becomes viscous. If left to stand, this coating material [5] will harden into a candy-like shape. The puffed confectionery immediately after being coated with candy has the unique flavor and texture of the puffed confectionery, as well as the unique aromatic flavor of the candy coat layer and the crunchy texture of candy, making it extremely delicious. It is gaining popularity as a puffed confectionery with a sweet taste.
しかしながら、このようなキャンデイコートを施した菓
子は、予め膨化させた菓子にキャンデイコートを施した
のちに1袋詰めされた商品しかみられず、このような商
品は経口とともに、キャンデイコートした直後のキャン
デイコート層の香ばしい香り立ちゃ、独特のカリカリと
した食感が失われていくという難点があった。However, such candy-coated confectionery can only be found in products that are made by applying the candy-coat to pre-inflated confectionery and then packing it into single bags. The problem is that the unique crunchy texture is lost when the candy coat layer emits a fragrant aroma.
本発明は、このような事情に鑑みなされたもので、その
目的とするところは、キャンデイコートした直後の香ば
しい風味とカリカリとした飴の食感とを、手軽に家庭で
味わえる膨化菓子を提供するにある。The present invention was made in view of the above circumstances, and its purpose is to provide a puffed confectionery that allows you to easily enjoy the fragrant flavor and crunchy texture of candy immediately after candy coating at home. It is in.
上記の目的は、膨化用原料と甘味料組成物と油脂とを主
体とする内容物が、内容積の膨張に合わせて膨化しうる
耐熱容器に充填されており、上記膨化用原料が内容物全
体の40〜65重量%、上記甘味料組成物が同じく5〜
35重量%、上記油脂が同じく10〜30重量%含有さ
れてなる膨化菓子により達成される。The purpose of the above is to fill a heat-resistant container with contents mainly consisting of a leavening raw material, a sweetener composition, and fats and oils that can expand according to the expansion of the internal volume, and the above-mentioned leavening raw material fills the entire contents. 40 to 65% by weight of the sweetener composition, and 5 to 65% by weight of the sweetener composition.
This is achieved by a puffed confectionery containing 35% by weight and 10 to 30% by weight of the above fats and oils.
すなわち本発明者らは、家庭で容器ごとガスレンジ等の
加熱調理器にかけて2〜3分加熱するだけで、膨化させ
ると同時にキャンデイコートすることができれば、キャ
ンデイコートした直後の香ばしい風味とカリカリとした
食感とが味わえる膨化菓子が得られるのではないかと考
え、一連の研究を行った。その結果、膨化用原料と砂糖
等の甘味料とを、単1こ混合して容器に密封し加熱膨化
しただけでは、甘味料が加熱容器の底に焦げ付いてしま
い、膨化菓子がキャンデイコートされないことを確認し
た。In other words, the present inventors believe that if it is possible to simultaneously expand and coat the container with candy at home by simply heating the entire container in a heat cooker such as a gas range for 2 to 3 minutes, it will be possible to achieve the fragrant flavor and crispy texture immediately after candy coating. We conducted a series of studies with the idea that it might be possible to obtain puffed confectionery with a pleasant texture. As a result, if the raw material for leavening and a sweetener such as sugar are simply mixed together, sealed in a container, and heated and puffed, the sweetener will burn to the bottom of the heating container, and the puffed confectionery will not be candy-coated. It was confirmed.
そこで、さらlこ研究を重ねた結果、特定量の膨化用原
料及び砂糖等の甘味料と、特定量の油脂とを混合してあ
き、該混合物を加熱すると、油脂と糖質との相互作用に
より、溶解、褐色化(カラメライズ化)し、粘稠性をも
った糖質が、膨化した菓子の表面を均一に被覆する。さ
らに、耐熱容器を開封して、この被覆層を外気と接触さ
せることによって、被覆層、がキャンデイ状に固まり、
所謂キャンデイコートされた香ばしい風味とカリカリと
した食感を有する膨化菓子が帰られることを見いだし本
発明を完成したものである。Therefore, as a result of repeated research, we found that when a specific amount of leavening raw materials and sweeteners such as sugar are mixed with a specific amount of fat and oil, and the mixture is heated, the interaction between fat and oil and carbohydrates increases. As a result, the sugars dissolve, turn brown (caramelize), and become viscous, uniformly covering the surface of the puffed confectionery. Furthermore, by opening the heat-resistant container and bringing this coating layer into contact with outside air, the coating layer hardens into a candy-like shape.
The present invention was completed by discovering that a so-called candy-coated puffed confectionery having a fragrant flavor and crunchy texture can be produced.
次に、この発明の詳細な説明する。Next, the present invention will be explained in detail.
この発明の膨化菓子の基本的な構成を第1図に示す。同
図において、(1)は#j熱容器、(2)は膨化用原料
、(3)は甘味料組成物、(4)は油脂である。(3)
と(4)は上記膨化用原料(2)の表面に付着している
。The basic structure of the puffed confectionery of this invention is shown in FIG. In the figure, (1) is a #j heat container, (2) is a swelling raw material, (3) is a sweetener composition, and (4) is an oil or fat. (3)
and (4) are attached to the surface of the swelling raw material (2).
この発明に用いる耐熱容器(1)としては、ジグルタイ
プポップコーン用として従来から用いられているような
耐熱性容器があげられる。この容器(1)は、蓋部分(
1a)が折り畳まれたアルミ箔等の耐熱性の包材で形成
されており、内容物の急激な膨張によっても破れること
なり、J:記耐熱性包材が広がって、内容物を包んだ状
態を維持するものである。Examples of the heat-resistant container (1) used in the present invention include heat-resistant containers conventionally used for jiggle-type popcorn. This container (1) has a lid part (
1a) is made of folded heat-resistant packaging material such as aluminum foil, and will tear even if the contents expand rapidly. It is to maintain the
上記容器(1)の中に充填される内容物の一つである膨
化用原料(2)としては、通常用いられるポップ用コー
ンの他、大豆、米などの豆類及び穀類やスナック生地が
あげられる。The puffing raw material (2), which is one of the contents filled in the container (1), includes commonly used popcorn, legumes and grains such as soybeans and rice, and snack dough. .
このスナック生地は、通常の膨化菓子原料として用いら
れているスナック生地で充分であり、このようなスナッ
ク生地は1例えば次のようにして製造することができる
。すなわち、まず、穀類や穀粉あるいはポテトグラニユ
ール、fQ粉等を所定割合で配合し、加水したのち充分
に混練し、蒸練する。そして、これを圧延したのち所定
形状に成型し、所定の水分含量になるまで乾燥してスナ
ック生地が得られる。またこのスナック生地には、果実
類、ナツツ類、ココア類や各皿のスパイス類、調味料、
香料を、添加するとともに、着色料を添加するなどして
その風味や色彩を変えることができる。なお、上記スナ
ック原料に用いる澱粉としては、タピオカ澱粉を用いる
ことが、均一膨化の観点から望ましい。This snack dough may be a snack dough that is commonly used as a raw material for puffed confectionery, and such a snack dough can be produced, for example, in the following manner. That is, first, grains, flour, potato granules, fQ flour, etc. are blended in a predetermined ratio, water is added, and then thoroughly kneaded and steamed. Then, after rolling this, it is molded into a predetermined shape and dried until it reaches a predetermined moisture content to obtain a snack dough. This snack dough also contains fruits, nuts, cocoa, spices, seasonings, etc.
Flavor and color can be changed by adding flavoring agents and coloring agents. Note that as the starch used in the snack raw material, it is desirable to use tapioca starch from the viewpoint of uniform puffing.
上記膨化用原料(2)は、単品で用いても2厘以上組み
合わせてもよく、特にその組み合わせ比率を限定するも
のではない。ただしスナック生地の場合には、加熱の際
、膨化による内容積の膨張率が他の膨化用原料よりも少
ないため、外観からスナック生地の完全膨化を判断しに
<<、加熱時間を長(し過ぎて焦がしやすくなる。この
ため、スナック生地を単品で用いる場合には、適当な加
熱時間をあらかじめ決めて、時計を見ながら正確に加熱
しなくてはならない。そこで、スナック生地に適当な割
合で他の膨化用原料(例えばポツプ用コーン)を予め混
合しておくと、加熱による他の膨化用原料がはじける音
と耐熱容器の膨張によって、膨化の終点が外観的に判断
でき、膨化ムラや、焦げ過ぎのない膨化菓子を得ること
が出来るので好適である。The above-mentioned puffing raw material (2) may be used alone or in combination of two or more, and the combination ratio is not particularly limited. However, in the case of snack dough, the rate of expansion of the internal volume due to puffing during heating is lower than that of other puffing materials, so it is necessary to extend the heating time to determine whether the snack dough is completely puffed from its appearance. For this reason, when using snack dough as a single item, it is necessary to determine the appropriate heating time in advance and heat it accurately while watching the clock. If other puffing raw materials (for example, pop corn) are mixed in advance, the end point of puffing can be visually judged by the sound of the other puffing raw materials popping due to heating and the expansion of the heat-resistant container, which can prevent uneven puffing. This is suitable because it allows puffed confectionery to be obtained without being overly burnt.
次に、上記膨化用原料(2)の表面をキャンデイコート
するために用いる甘味料組成物(5)のうち、糖質甘味
料としては、砂糖、グルコース、マルトース、ラクトー
ス、カップリングシュガー等の糖質や、ソルビット、マ
ルチトール等の糖アルコールの中から適宜選んで用いれ
ばよい。特に、風味、食感の点から211以上組み合わ
せて用いる方が、甘味の質が良くなり、キャンデイコー
トの仕とりもきれい1こなり、また、単品で用いる場合
よりも。Next, among the sweetener compositions (5) used to candy-coat the surface of the puffing raw material (2), the carbohydrate sweeteners include sugars such as sugar, glucose, maltose, lactose, and coupling sugar. The alcohol may be appropriately selected from sugar alcohols such as sugar alcohols, sorbitol, maltitol, etc. In particular, from the point of view of flavor and texture, when used in combination of 211 or more, the quality of sweetness is better, the texture of the candy coat is more beautiful, and it is also better than when used alone.
固まるので好適である。It is suitable because it hardens.
また、これら糖質甘味料を単品で用いたり、添加量が全
体の約20重量%(以下「%」と略す)をこえたりする
場合には、糖質の種類によっては加熱時に充分溶解せず
に固まって、所謂ケーキング現象を起こし、均一に膨化
菓子を被覆できないために外観が悪くなることがある。In addition, if these carbohydrate sweeteners are used alone or if the amount added exceeds approximately 20% by weight (hereinafter referred to as "%") of the total amount, some carbohydrates may not dissolve sufficiently during heating. The puffed confectionery may harden, causing a so-called caking phenomenon, and the puffed confectionery may not be uniformly coated, resulting in poor appearance.
そこで、上記のようにして甘味料を用いる場合には、乳
化剤を併用すると、前記欠点が解消され好結果が得られ
る。この乳化剤は、食品に用いられる一般的なものの中
から任意に選択することができる。上記乳化剤の添加量
は、内容物全体量の約0.05〜t 0%の範囲にする
ことが望ましい。Therefore, when using a sweetener as described above, if an emulsifier is used in combination, the above-mentioned drawbacks can be overcome and good results can be obtained. This emulsifier can be arbitrarily selected from those commonly used in foods. The amount of the emulsifier added is preferably in the range of about 0.05 to 0% of the total content.
また、キャンデイコート層のベタつきを少なくし、甘味
を強くする目的で、非糖質甘味料を併用すると好結果が
得られる。土肥非糖質甘味料としては、サッカリン、グ
リチルリチンナトリウム等の合成甘味料や、甘草、ステ
ビオサイド、ソーマチン等の天然甘味料が挙げられる。In addition, good results can be obtained when a non-carbohydrate sweetener is used in combination for the purpose of reducing the stickiness of the candy coat layer and increasing the sweetness. Examples of non-carbohydrate sweeteners include synthetic sweeteners such as saccharin and sodium glycyrrhizin, and natural sweeteners such as licorice, stevioside, and thaumatin.
上記非糖質甘味料の添加量は、内容物全体量のO,OS
%以下の範囲で用いることが好ましい。The amount of the non-carbohydrate sweetener added is O, OS of the total content.
% or less.
次に、上記膨化用原料(2)にまぶすようにして用いら
れる油脂(4)は、食品に通常用いられているものであ
ればどのようなものでもよいが、常温で固体脂もしくは
半固体脂となっているものの方がより好ましい。油脂(
4)が常温で液状である場合、商品の保存中に油脂(4
)が容器(1)の底部に溜まって偏在してしまい、下層
の膨化用原料(2)に過剰に浸透してその崩形をまねく
か、品質の低下を引き起こす詔それがあるからである。Next, the fat (4) used to sprinkle on the above-mentioned puffing raw material (2) may be any kind of fat that is commonly used in foods, but it may be a solid fat or semi-solid fat at room temperature. It is more preferable to use . Fats and oils (
If 4) is liquid at room temperature, oil or fat (4) may be removed during storage of the product.
) accumulates at the bottom of the container (1) and becomes unevenly distributed, and excessively penetrates into the lower layer of the puffing material (2), leading to its deformation or deterioration of quality.
この発明の膨化菓子は、前記耐熱容器(1)と膨化用原
料(2)と甘味料組成物(5)と油脂(◆)とを用いて
、例えば次のようにして帰ることができる。The puffed confectionery of the present invention can be prepared, for example, as follows using the heat-resistant container (1), the puffing raw material (2), the sweetener composition (5), and the fat (♦).
すなわち、まず耐熱容器(1)のと方を解放した状態に
し、そこに膨化用原料(2)を充填する。膨化用原料(
2)が、2種以上の場合にはこれらを同時充填してもよ
いし、充填前に混合しておいてもよい。That is, first, the heat-resistant container (1) is left open at one end, and the expanding material (2) is filled therein. Raw material for puffing (
When there are two or more types of 2), they may be filled at the same time or may be mixed before filling.
次に、この丑から甘味料組成物(3)を充填する。この
とき必要に応じて、甘味料組成物(5)の成分として糖
質甘味料と共に乳化剤や非糖質甘味料を、同時充填かあ
るいは充填前に混合して添加してもよい。次にこの上か
ら、加熱融解した油脂(4)をふりかける。甘味料組成
物(5)と油脂(4)は膨化用原料(2)の表有に、付
着(一部浸透)しながら、下層へと流れてほぼ均一にゆ
きわたるようになる。この状態で、耐熱容器(1)の解
放上部を密封することにより、この発明の膨化菓子が得
られる。Next, the sweetener composition (3) is filled from this ox. At this time, if necessary, an emulsifier or a non-carbohydrate sweetener may be added as a component of the sweetener composition (5) together with the carbohydrate sweetener, either simultaneously or mixed before filling. Next, sprinkle heated and melted fat (4) on top of this. The sweetener composition (5) and fats and oils (4) adhere to (partially penetrate) the surface of the puffing raw material (2), flow to the lower layer, and become almost uniformly distributed. In this state, the open upper part of the heat-resistant container (1) is sealed to obtain the puffed confectionery of the present invention.
膨化用原料(2)と甘味料組成物(3)と油脂(4)の
配合比率は、すでに述べたように一定の範囲内、すなわ
ち膨化用原料(2)が、全体(耐熱容器(1)に入れる
内容物全体、以下同じ)の40〜65%、甘味料組成物
(3)が全体の5〜35%、油脂(4)が全体の10〜
30%となるように設定することが必要である。膨化用
原料(2)が少な過ぎると、仕土がった製品がボリュー
ム不足で貧弱なものとなり、逆に膨化用原料(2)が多
過ぎると、膨化用原料に均一に熱がかからず、未膨化の
ものが残り、こげる原因となる。また、甘味料組成物(
3)が少な過ぎると膨化菓子全体をキャンデイコートす
ることができず、逆に甘味料組成物(3)が多過ぎると
焦げやすく、ベタツキやすい。また、油脂(4)が少な
過ぎると焦げやすく、多過ぎると製品が油っぽくなって
しまい、好ましい食感が帰られない。As already mentioned, the blending ratio of the leavening raw material (2), the sweetener composition (3), and the oil and fat (4) is within a certain range, that is, the leavening raw material (2) is the whole (heat-resistant container (1) The sweetener composition (3) accounts for 5-35% of the total content (the same applies hereinafter), and the oil and fat (4) accounts for 10-65% of the total content (the same applies hereinafter).
It is necessary to set it to 30%. If there is too little of the puffing raw material (2), the finished product will be poor due to lack of volume, and on the other hand, if there is too much of the puffing raw material (2), the heat will not be applied evenly to the puffing raw material. , unexpanded material remains and causes burning. In addition, the sweetener composition (
If 3) is too small, the entire puffed confectionery cannot be candy-coated, and conversely, if the sweetener composition (3) is too large, it tends to burn and become sticky. Furthermore, if the amount of fat or oil (4) is too small, it will easily burn, and if it is too large, the product will become oily, and the desired texture will not be achieved.
なお、上記膨化用原料(2)と甘味料組成物(3)と油
脂(4)との充填時に香辛料や調味料を適宜添加し、加
熱の際に膨化、キャンデイコートと同時に味付けや香り
付けがなされるようにしてもよい。Incidentally, when filling the above-mentioned puffing raw material (2), sweetener composition (3), and oil/fat (4), spices and seasonings are added as appropriate, and they are puffed during heating and seasoned and flavored at the same time as candy coating. It may be done as desired.
このようにして碍られた膨化菓子は、容器ごとガスレン
ジ等の加熱調理器にかけて2〜3分加熱するだけで、膨
化させることができ、また、膨化菓子表面に加熱によっ
て褐色化(カラメライズ化)し糖質の被覆層が形成され
、独特の香ばしい風味を呈する。そして、容器の上部を
解放することによって、被覆層が冷えて固まり、キャン
デイコート層を形成し、独特のカリカリとした軽い食感
が得られる。The puffed confectionery prepared in this way can be puffed by simply heating the whole container in a heating cooker such as a gas range for 2 to 3 minutes, and the surface of the puffed confectionery can be browned (caramelized) by heating. A coating layer of sugar is formed, giving it a unique aromatic flavor. Then, by opening the top of the container, the coating layer cools and solidifies, forming a candy coat layer that gives it a unique crunchy, light texture.
又、膨化用原料(2)を2種類以上にしたり、一部ある
いは全部に色付けを施しておくと、視覚的な意外性が楽
しめて、より効果的である。Moreover, if the puffing raw material (2) is used in two or more types, or if some or all of the ingredients are colored, a visual surprise can be enjoyed and it is more effective.
以上のように、この発明の膨化菓子は、容器ごと加熱調
理器にかけて加熱するだけで、簡単にキャンデイコート
された焦げ付きのない膨化菓子が得られるものである。As described above, the puffed confectionery of the present invention can be easily obtained by simply heating the whole container in a heating cooker to obtain a non-stick puffed confectionery coated with candy.
しかも、従来の装入りのキャンデイコートされた膨化菓
子と違って、家庭でキャンデイコートを施すので、従来
品よりもずっと香りだちや味わいや食感がよく、又従来
のジグルタイプの膨化菓子をさらにバリニーシロン化さ
せた膨化菓子を得ることができる。Moreover, unlike conventional puffed confections that are packaged with candy coat, the candy coating is applied at home, so the aroma, taste, and texture are much better than conventional products. A puffed confectionery can be obtained.
つぎ膠こ、実施例を挙げて本発明を具体的に説明する。Next, the present invention will be specifically explained with reference to Examples.
〔実施例1〜G、比較例1〜3〕
下記の表に従って原料を用意し、前記の製法に基づいて
第1図に示すような、膨化菓子を調整した。つぎに、こ
れを容器ごとガスレンジCRT −IKN、lJンナイ
社1りにかけて中火で3分加熱することにより、膨化菓
子を得た。このようにして得られた実施測量、および比
較例語について、容器を開封してその外観を観察すると
共に、専門パネラ−30名に喫食させて、その風味およ
び食感を評価した。これらの結果を下記の表に、あわせ
て示す。[Examples 1 to G, Comparative Examples 1 to 3] Raw materials were prepared according to the table below, and puffed confectionery as shown in FIG. 1 was prepared based on the above manufacturing method. Next, the whole container was heated in a gas range CRT-IKN, lJ Nnai Co., Ltd. for 3 minutes over medium heat to obtain a puffed confectionery. Regarding the actual measurements and comparative example words obtained in this way, the containers were opened and the appearance was observed, and 30 expert panelists ate them to evaluate their flavor and texture. These results are also shown in the table below.
上記の結果から、実施例の膨化菓子はいずれも外観、風
味、食感がおおむね良好であることがわかる。From the above results, it can be seen that all of the puffed confections of Examples had generally good appearance, flavor, and texture.
これに対し、比較例の膨化菓子はキャンデイコートが不
充分であったり、焦げていたり、ベタついていたり、あ
るいは苦味を呈したりして、外観、風味、食感のいずれ
かが悪く好ましくない。On the other hand, the puffed confectionery of the comparative example has an insufficient candy coating, is burnt, is sticky, or has a bitter taste, and has poor appearance, flavor, and texture, and is therefore undesirable.
第1図は、この発明の膨化菓子の構成を示す説明図であ
る。
(1)・・・容器、 (2)・・・膨化用原料
、(5)・・・甘味料組成物、 (4)・・・油脂。FIG. 1 is an explanatory diagram showing the structure of the puffed confectionery of the present invention. (1)...Container, (2)...Raw material for puffing, (5)...Sweetener composition, (4)...Oil and fat.
Claims (1)
内容物が、内容積の膨張に合わせて膨化しうる耐熱容器
に充填されており、上記膨化用原料が内容物全体の40
〜65重量%、上記甘味料組成物が同じく5〜35重量
%、上記油脂が同じく10〜30重量%含有されてなる
膨化菓子。(1) A heat-resistant container that can be expanded according to the expansion of the internal volume is filled with contents mainly consisting of a leavening raw material, a sweetener composition, and fats and oils, and the above-mentioned leavening raw material accounts for 40% of the entire content.
65% by weight of the above sweetener composition, 5 to 35% by weight of the above sweetener composition, and 10 to 30% by weight of the above oil and fat.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63204020A JPH0624477B2 (en) | 1988-08-17 | 1988-08-17 | Candy coat puffed cake set |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63204020A JPH0624477B2 (en) | 1988-08-17 | 1988-08-17 | Candy coat puffed cake set |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0253442A true JPH0253442A (en) | 1990-02-22 |
JPH0624477B2 JPH0624477B2 (en) | 1994-04-06 |
Family
ID=16483436
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63204020A Expired - Lifetime JPH0624477B2 (en) | 1988-08-17 | 1988-08-17 | Candy coat puffed cake set |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0624477B2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004091313A3 (en) * | 2003-04-07 | 2005-04-28 | Gen Mills Inc | Sweet microwave popcorn and method of preparation |
US7024986B2 (en) | 2002-10-04 | 2006-04-11 | Gakken (Hong Kong) Co., Ltd. | System and method for making popcorn using a self-regulating heating system |
US7211226B2 (en) | 2000-03-09 | 2007-05-01 | Fleetgaurd, Inc. | Catalyst and filter combination |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3136250B2 (en) * | 1995-04-11 | 2001-02-19 | ハウス食品株式会社 | Instant puffed food in containers |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS637756A (en) * | 1986-04-18 | 1988-01-13 | リト―ウェイ・パッケージング・コーポレーション | Composition and method for producing microwave processable popcorn product |
-
1988
- 1988-08-17 JP JP63204020A patent/JPH0624477B2/en not_active Expired - Lifetime
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS637756A (en) * | 1986-04-18 | 1988-01-13 | リト―ウェイ・パッケージング・コーポレーション | Composition and method for producing microwave processable popcorn product |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7211226B2 (en) | 2000-03-09 | 2007-05-01 | Fleetgaurd, Inc. | Catalyst and filter combination |
US7024986B2 (en) | 2002-10-04 | 2006-04-11 | Gakken (Hong Kong) Co., Ltd. | System and method for making popcorn using a self-regulating heating system |
WO2004091313A3 (en) * | 2003-04-07 | 2005-04-28 | Gen Mills Inc | Sweet microwave popcorn and method of preparation |
Also Published As
Publication number | Publication date |
---|---|
JPH0624477B2 (en) | 1994-04-06 |
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