JPH0372254B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a combination puffed confectionery product that can be easily prepared as a mixture of popcorn and puffed snacks by heating at home using a gas range or the like. [Prior Art] Generally, puffed confectionery is manufactured by manufacturers in the following manner. That is, the dough is first made, dried to the optimum moisture content, preheated (roasted), and then expanded by frying, sand roasting, or other methods. After being seasoned appropriately, it is filled into packaging materials such as bags and manufactured into products. The puffed confectionery thus obtained is supplied to the market as a commercial product. By the way, jiggle-type popcorn, which can be easily made into popcorn by filling an aluminum foil container with oil and fat and sealing it and heating it in a gas range at home, has recently become popular. . As this kind of popcorn,
Most of them are butter-flavored or salty, and there are few with unusual flavors. In other words, only a few products with curry or chili flavor are on the market. However, even if a special flavoring agent is used to season jiggle-type popcorn, the flavor of the flavoring agent will be lost during the heating process because it is rapidly heated to high temperatures through aluminum foil, etc. The reality is that most of it flies away and disappears, making it impossible to obtain anything with a satisfying flavor. Furthermore, with regard to the application of coloring agents, most of the coloring agents fly off and disappear during heating, and the reality is that the result is a product with only a poor visual impression. [Problems to be Solved by the Invention] Therefore, in addition to the above-mentioned jiggle type hop corn, there is a need for puffed confectionery that can be easily puffed by heating at home and exhibit various flavors and colors.
If snack dough was simply filled in an aluminum foil container with oil and fat instead of the conventional popcorn, the dough would not rise sufficiently and some of the dough would burn or remain unraised. was considered extremely difficult. This invention was made in view of the above circumstances, and provides a combination puffed confectionery that has a varied impression of texture and appearance by combining jiggle-type popcorn with puffed confections having various flavors and colors. is its purpose. [Means for Solving the Problems] In order to achieve the above object, the combined puffed confectionery of the present invention has a structure in which the contents mainly consisting of pop corn, snack dough, and oil and fat are puffed according to the expansion of the internal volume. It is packed in a heat-resistant container that can be heated, and the pop-up corn is 70 to 45% of the total contents, the snack dough is 5 to 30% by weight, and the oil and fat is 10 to 40% by weight. Take. In other words, the present inventors conducted a series of research aimed at commercializing puffed confectionery that can be easily puffed at home and that has a wide variety of flavors and colors. On the other hand, there is a problem in uniformly puffing the snack dough used in conventional puffed confectionery, so using a mixture of both in an appropriate ratio will improve the snack dough. I thought that the heating of the snack dough would be uniform due to the stirring effect of the popping force of the pop cone. As a result of a series of further studies, we found that the amounts of corn for popsicles, snack dough, and fats and oils were 70 to 45% by weight (hereinafter referred to as ``%'') and 5 to 30% by weight, respectively.
%, if you set it within the range of 10-40%,
They found that it could be sufficiently commercialized and arrived at this invention. Next, this invention will be explained in detail. The basic structure of the combined puffed confectionery of this invention is shown in FIG. In the figure, 1 is a heat-resistant container, 2 is a pop cone, and 3 is snack dough. Also,
Numeral 4 is oil and fat, which is attached to the surfaces of the pop cone 2 and the snack dough 3. The heat-resistant container 1 used in the present invention includes a heat-resistant container made of aluminum foil that has been conventionally used for jiggle-type popcorn. This container 1 has a lid portion 1a made of folded aluminum foil, and the aluminum foil expands and remains wrapped around the contents without tearing even when the contents rapidly expand. be. As the pop-up cone 2, which is one of the contents filled in the container 1, a commonly used pop-up cone is sufficient, and there is no need to use anything special. Snack dough 3, which is also one of the contents filled in the container 1, is obtained using materials used for making snack dough, which are ordinary raw materials for puffed confectionery. Such snack dough can be produced, for example, as follows. That is,
First, grains, flour, potato granules, starch, etc. are mixed in a predetermined ratio, water is added, and then thoroughly kneaded and steamed. Then, after rolling this, it is formed into a predetermined shape and dried until it has a predetermined water content, thereby obtaining the snack dough 3. however,
This snack dough 3 has the function of giving variation to the flavor and color of this combined puffed confectionery, so if it has the same seasoning and the same color as popcorn, it will not make a strong impression. Therefore, to this snack dough 3, seafood, vegetables, fruits, seaweed, etc., as well as various spices, seasonings, flavorings, and coloring agents may be added to give the flavor and color its characteristics. is preferred. Note that as the starch used in the snack dough raw material, it is preferable to use tapioca starch from the viewpoint of uniform puffing of the snack dough. The fat 4 used to sprinkle on the pot cone 2 and snack dough 3 may be of any kind as long as it is used in food, but it may be a solid or semi-solid fat at room temperature. is more preferable. If the fats and oils 4 are liquid at room temperature, the fats and oils 4 will accumulate at the bottom of the container 1 and become unevenly distributed during storage of the product, and will excessively penetrate into the bottom layer of the pop cone 2 or snack dough 3, causing its shape to collapse. This is because there is a risk of causing problems or deterioration of quality. The combined puffed confectionery of the present invention comprises the heat-resistant container 1, the pop cone 2, the snack dough 3, and the oil and fat 4.
For example, it can be obtained as follows. That is, first, the top of the heat-resistant container 1 is left open, and the pop cone 2 and snack dough 3 are filled therein. These may be filled simultaneously or mixed before filling. Next, heat melt and sprinkle fat 4 on top of this. The fats and oils 4 adhere to (partially permeate) the surfaces of the pop cone 2 and the snack dough 3, flow to the lower layer, and are spread almost uniformly. By sealing the open upper part of the heat-resistant container 1 in this state, the combined puffed confectionery of the present invention is obtained. As already mentioned, the blending ratio of the popcorn 2, the snack dough 3, and the oil and fat 4 is within a certain range, that is, the popcorn 2 is 45% of the entire contents (the entire contents to be placed in the heat-resistant container 1, the same applies hereinafter). ~70
%, it is necessary to set the snack dough 3 to be 5 to 30% of the total, and the oil and fat 4 to be 10 to 40% of the total. If there are too few pop cones 2, sufficient popping force will not be obtained to puff up the snack dough 3, and the puffing of the snack dough 3 will be uneven.On the other hand, if there are too many pop cones 2, the puffing of the snack dough will be uneven. It will be enough. Also, if the amount of fat 4 is too low, the puffing of the snack dough will be insufficient, and on the other hand, if the amount of fat 4 is too high, there will be no problem with the puffing, but the puffed snack dough will become greasy and a desirable texture will not be obtained. do not have. In addition, the above-mentioned pop cone 2 and snack dough 3
Various seasonings such as salt, curry powder, and pepper are added as appropriate when filling the corn 2 and the snack dough 4, so that the flavor and aroma are added at the same time as the popcorn 2 and the snack dough 3 are heated. Good too. In this way, it is possible to achieve fresher and more effective seasoning and aroma than when seasoning and aroma are applied to the entire dough. The combination of puffed corn 2 and snack dough 3 obtained in this way can be made by simply heating the entire container in a heating cooker such as a gas range for 2 to 3 minutes.
is puffed to become a palatable puffed confectionery. In particular, this combination shaded confectionery is filled with popcorn 2 and snack dough 3 kneaded together, and as the popcorn 2 pops (popping force), the snack dough 3 also moves quite violently and expands. This method has the advantage that the puffed dough does not become uneven and uniformly puffed confectionery can be obtained. The puffed snack dough 3 may be due to the difference in the puffing characteristics of the pop cone 2 and the snack dough 3.
(hereinafter referred to as "snack") is pushed up to the top of the expanded popcorn 2 (hereinafter referred to as "popcorn"), and when the top of the container is opened, the second
As shown in the figure, the snack dough 3a is scattered on the top surface of the popcorn 2a, providing a visually unique experience. If the snack dough 3 is colored in advance, the above-mentioned visual interest will be even more effective. Next, examples will be described together with comparative examples. Examples 1 to 6, Comparative Examples 1 to 5 Raw materials were prepared according to the table below, and a combination puffed confectionery as shown in FIG. 1 was prepared based on the manufacturing method described above. Then, put the container in a gas range (RT-
1KN (manufactured by Rinnai) and heated for 3 minutes over high heat to obtain a puffed confectionery. The containers of the Examples and Comparative Examples thus obtained were opened and their appearance observed, and 10 expert panelists ate them to evaluate their flavor and puffiness. These results are also shown in the table below.

【table】

〔Effect of the invention〕

As mentioned above, the combined puffed confectionery of this invention is
A puffed confectionery containing a mixture of popcorn and snacks can be easily obtained by heating the whole container in a heating cooker. What's more, when you open the container after heating, you'll find the puffed snack on top of the popcorn, making it visually interesting. Therefore, by applying strong coloring and seasoning to snacks, puffed confectionery with richer flavor and variety can be obtained, compared to puffed confectionery made only of popcorn, which conventionally had an unvarying appearance and flavor.

[Brief explanation of drawings]

FIG. 1 is a longitudinal cross-sectional view showing the structure of the combined puffed confectionery of the present invention, and FIG. 2 is a vertical cross-sectional view showing the expanded state of the combined puffed confectionery of the present invention. 1... Container, 2... Pot cone, 3... Snack dough.

Claims (1)

[Claims] 1 Contents mainly consisting of popcorn, snack dough, and fat are filled in a heat-resistant container that can expand as the internal volume expands, and the popcorn accounts for 70 to 45% by weight of the entire contents. , the above snack dough is the same 5 to 30% by weight, and the above oil and fat is the same.
A combination puffed confectionery characterized by containing 10 to 40% by weight.