JPH0253442A - Expandable cake - Google Patents

Abstract

PURPOSE:To easily enjoy the taste and flavor of a freshly candy-coated cake and the crisp feeling of candy by mixing an expansion raw material, a sweetener and oil and fat at specific ratios and filling the mixture in an expandable heat- resistant container. CONSTITUTION:The objective expandable cake can be prepared by compounding (A) 40-65% of expandable raw material (e.g., popcorn, soybean or rice), (B) 5-35% of a sweetener composition (sugar such as sucrose, glucose or maltose or sugar alcohol such as sorbitol or maltitol) and (C) 10-30% of oil and fat (preferably solid or semi-solid at normal temperature) and filling the prepared mixture in a heat-resistant container expandable according to the expansion of the content, e.g., a jiggle-type popcorn container made of aluminum foil.

Description

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.

[Conventional technology]

Generally, puffed confectionery includes the following types:

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.

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.

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.

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.

This method has the disadvantage that a container for mixing and adhering the popcorn and seasonings must be prepared separately, making cooking complicated.

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.

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.

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.

[Problem to be solved by the invention]

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.

[Means to solve the problem]

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.

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.

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.

Next, the present invention will be explained in detail.

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).

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

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. .

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.

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.

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.

It is suitable because it hardens.

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.

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.

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.

The amount of the non-carbohydrate sweetener added is O, OS of the total content.
% or less.

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.

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 (♦).

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.

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.

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.

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.

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.

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.

〔Effect of the invention〕

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.

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.

Next, the present invention will be specifically explained with reference to Examples.

[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.

From the above results, it can be seen that all of the puffed confections of Examples had generally good appearance, flavor, and texture.

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.

[Brief explanation of the drawing]

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)

[Claims] (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.