JPH09299034A - Fried cake, its production and apparatus therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new foamed cake having the characteristic taste and flavor of gluten and the taste of vegetable oil. SOLUTION: This fried cake contains a vegetable oil impregnated from the surface, has numerous bubbles and is composed mainly of foamed thermosetting gluten containing a sweet component and salt. The cake is expanded and cured by a frying process including a 1st step to use a mixture of gluten and wheat flour as a starting material and expand the whole material by foaming an expanding agent in a hot vegetable oil while keeping the softness of the material and a final step to cure the material to the core part. The apparatus for the production of the fried cake is provided at least with a 1st heating oil tank 1 and a final heating oil tank 3. The 1st heating oil tank 1 is provided with an upper mesh-belt conveyor 11 for transferring the material toward the outlet in a vertically tiltable manner and with a mesh-belt conveyor 10 at the bottom of the inlet-side of the tank to transfer the charged material toward the outlet.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a new fried confectionery using gluten as a protein component as a raw material, a method for producing the fried confectionery, and an apparatus for producing the fried confectionery.

[0002]

2. Description of the Related Art Conventionally, as fried sweets fried in vegetable oil, those based on bread seeds rich in starch components such as donuts and fried anpan, or karinto or rice cakes entwined with brown sugar honey have been used. There are fried rice crackers. However, fried confectionery containing protein gluten, particularly wheat gluten as a main ingredient, has not been found in the market.

[0003]

DISCLOSURE OF THE INVENTION The present invention is a novel confectionery which uses gluten, which is a protein component, and which has a crispy texture unique to foamed gluten in accordance with the flavor unique to gluten and the taste of vegetable oil. I will provide a. Further, the present invention provides a manufacturing method for forming such a fried confectionery into a substantially ball-shaped body having a relatively regular outer shape, and a manufacturing apparatus which can be suitably applied to the manufacturing method.

[0004]

[Means for Solving the Problems] A fried confectionery that solves the above problems is a foam which is impregnated with vegetable oil from the surface and has innumerable foam bubbles therein, and which mainly contains thermosetting gluten containing a sweetening component and salt. It is characterized by consisting of.

Further, in the method for producing a fried confectionery which solves the above-mentioned problems, wheat flour and gluten are used as main raw materials, and an additive including a swelling agent, a sweetening component and a salt is mixed, mixed and kneaded,
The first step of seeding and dipping the seeds in heated vegetable oil while maintaining flexibility while expanding the expanding agent to expand the whole, and the final step of raising the temperature to cure from the surface to the inside It is characterized by expanding and hardening in a frying process including.

Further, the fried confectionery manufacturing apparatus which solves the above problems is a swelling agent containing wheat flour and gluten as main raw materials.
An apparatus for producing fried confectionery, comprising a frying device having at least a first heating oil tank and a final heating oil tank for frying seeds obtained by blending a sweet component and an additive containing salt.
At least the first heating oil tank, in the heating oil,
An upper conveyor that is capable of transporting the species to be floated from the inlet to the outlet is arranged so as to be vertically swingable, and at least the seed that is deposited and settled on the inlet-side bottom can be transported in the outlet direction. It is characterized in that a lower conveyor is provided.

[0007]

Next, an embodiment of the present invention will be described. First, in the embodiment of the fried confectionery of the present invention, it is a thermosetting foam mainly made of gluten in which innumerable bubbles are foamed and contained therein, and its outer shape is, for example, a surface having a diameter of about 15 to 35 mm is relatively large. It can be embodied in a smooth bead. Here, wheat gluten is suitable as the gluten, and soybean gluten can be mixed. It also contains a sweetening ingredient, for example sugar, a sugar substitute Stevia or one of licorice or a mixture thereof, and a salt, and further a vegetable oil such as palm oil, rice oil, corn oil or soybean oil. Is impregnated from the surface by frying.

As described above, according to the fried confectionery of the present invention,
Due to the fact that it contains gluten, which is a protein component, as its main component, contains numerous bubbles, and is impregnated with edible vegetable oil, it has a unique gluten-like crispness that is foamed according to the flavor unique to gluten and the taste of vegetable oil. It is possible to provide a new confectionery that has the taste and texture.

Further, the fried confectionery of the present invention can be embodied as a coated confectionery in which the foam of the thermosetting gluten is used as a center and the surface thereof is coated with chocolate, chocolate-like material, molasses material or the like.
If such a sweet coating layer is coated on the front surface, in addition to the advantage that the taste of this sweet material can be mixed, it is possible to prevent the internal vegetable oil from changing over time, and delay the oxidation of the oil, for example. It is possible to obtain particularly preferable advantages as a fried confectionery such that the shelf life is improved.

Next, the steps of carrying out the method for producing a fried confectionery according to the present invention will be described in the order of raw material blending, pretreatment (wetting, dividing, kneading, wetting), seed cutting and frying. (1) Mixing of raw materials Wheat gluten and strong seed wheat flour are mixed as main raw materials, and a swelling agent, a sweetener and a salt are mixed as additives. As the swelling agent, for example, sodium bicarbonate, and as the sweetener,
For example, sugar, one of stevia or licorice which is a sugar substitute, or a mixture thereof may be used. Further, as other additives, chemical seasonings and natural seasonings are used. Furthermore, food materials such as mugwort, matcha, and Morohaya powder can be appropriately added as an auxiliary material to change the taste.

The blending ratio of the main raw material wheat gluten and wheat flour is wheat gluten 10 in order to obtain flexibility that is easy to handle or to adjust finish hardness and taste.
A ratio of wheat flour in the range of 40 to 80 parts relative to 0 parts is selected. And in particular, if the flour is less than 40 parts,
It is not preferable in that the foamed cells in the frying step described later become large and a partial coarse hollow structure is easily formed, and when it exceeds 80 parts, the foamed cells are also minimized and the expansion of the whole is significantly suppressed. Therefore, it is not preferable.

These blends are prepared by cutting wheat gluten with a mixer having a blade with a cutting blade, crushing it into fine pieces, and thoroughly mixing them. In this case, a mixture of wheat gluten having a suitable hardness can be obtained with water, but water may be added as necessary for handling in the subsequent steps. In addition, in order to adjust the foaming method in the frying step described later, the amount of salt or water added may be increased or decreased.

(2) Pretreatment The above composition is left at room temperature for 10 to 30 minutes in a non-dried state to cure it. As a result, the water content is homogenized, the protein binding is increased, and the entangled network structure in the subsequent step is strengthened. Then, the blend is divided into units of, for example, 1 to 4 kg according to the capacity of the next kneader. This divided compound is kneaded with a kneader at room temperature for 2 to 5 minutes.
Further, the kneaded product is again dried at room temperature for 10 to 10 times without being dried.
Let it stand for 30 minutes to even out the water content.

(3) Seed cutting The seed material thus cut is shaped into a rod having an appropriate thickness, for example, by an extrusion method, and cut into an appropriate length by predicting a dimensional change in the next step. Use as seeds for fry. In this embodiment, the diameter is 5 to 10 mm and the length is about 5 mm.
The steps of raw material blending, pretreatment, and seed cutting described above are
Partially similar to the process of making raw or roasted dough.

(4) Fry This is a frying process in which seeds thus obtained are immersed in heated vegetable oil to expand and harden. First, as the first step, the seeds are submerged while maintaining flexibility. The expanding agent contained is expanded to expand the whole. The temperature of the heated vegetable oil should be 150
It is necessary to maintain the temperature below 110 ° C. and at least 110 ° C., without causing rupture, remarkable deformation, or strain of the above-mentioned species that are likely to occur at high temperature, and to expand almost uniformly to form a substantially spherical body. Is more preferably controlled to 125 ° C. ± 10 ° C. Further, if the temperature is controlled to 125 ° C. ± 5 ° C., the expanded shape of the seeds becomes more uniform, which is more preferable.

The final step is expansion hardening which involves the final step of increasing the temperature to cure the seed from the surface to the interior. In this way, the beaded shape of the seed expanded in the previous step can be maintained. To ensure that the shape is maintained in this way, it is necessary to keep the temperature of the vegetable oil in the final step at least 150 ° C,
If the temperature is too high, the unpleasant burnt taste becomes noticeable.
The temperature is preferably 00 ° C. or lower, and is preferably controlled to 180 ° C. ± 10 ° C. in order to keep the finish constant. In addition,
In this embodiment, the case of the two steps of the first step and the final step has been described, but an intermediate temperature of 150 ° C.
It is also possible to set the second step held to some extent or to embody it in a method of passing through a larger number of steps.

Palm oil was used as the vegetable oil in this embodiment, but edible oils such as rice oil, corn oil and soybean oil, or mixed oils thereof can be appropriately used. Further, in the frying step, the temperature of the heating oil in which the seeds are immersed may be continuously changed and the treatment may be performed as described above, or the plurality of heating oils prepared by changing the temperature may be used in the order of the seeds. You may make it move to and soak and fly.

The heat-cured gluten foam thus obtained is coated by a conventional method such as coating the surface with chocolate, chocolate-like material, molasses material or the like which is melted while rolling in a rotary pot. It can be embodied as a confectionery. As described above, the confectionery coated with the sweetness coating layer has the advantages that the taste of the sweetening material can be mixed and that the shelf life is improved because the oxidation of the used vegetable oil is suppressed.

As described above, in the present invention, the frying is carried out by at least two kinds of steps, that is, the step of uniformly expanding the wheat-gluten-based seeds and the step of hardening them. The seed is
Innumerable bubbles can be foamed to obtain a thermosetting foam of mainly gluten contained therein, and as the outer shape thereof, for example, a ball-shaped body having a diameter of about 15 to 35 mm and a relatively smooth surface can be formed. Here, the balls are
It refers to a shape including a shape close to a perfect sphere to a shape similar to an ellipsoid of revolution or a shape partially deformed from them.

Next, an embodiment of the fried confectionery production apparatus of the present invention will be described. In the fried confectionery production apparatus of the present invention, at least a first heating oil tank and a final heating oil tank for frying seeds obtained by blending wheat flour and gluten as main raw materials with an expanding agent, a sweetening component, and an additive containing salt. 1 is described with reference to FIG. 1. In this embodiment, a first heating oil tank 1, a second heating oil tank 2, and a final heating oil tank 3 are provided as heating oil tanks. Has been.

Each of these heating oil tanks 1, 2 and 3 is loaded with edible vegetable oil such as palm oil, rice oil, corn oil or soybean oil and heated by an appropriate heating source such as electricity or fuel gas. There is. Then, in order to fry the seeds 4, the first heating oil tank 1 has a temperature suitable for expanding the whole expander by expanding the expansion agent contained while keeping the flexibility of the seeds 4 introduced, in this case, 125 ° C. The temperature is controlled and maintained at ± 10 ° C., preferably ± 5 ° C. Also, the final heating oil tank 3
Is controlled and maintained at a temperature suitable for curing the completely foamed and expanded seed 4 from the surface to the inside, in this case, 180 ° C. ± 10 ° C., preferably ± 5 ° C. Further, the second heating oil tank 2 provided in the middle of the first heating oil tank 1 and the final heating oil tank 3 has an intermediate temperature, in this case, 150 ° C. ± 1.
The temperature is controlled and maintained at 0 ° C, preferably ± 5 ° C.

Further, in the upper part of the first heating oil tank 1, from the inlet part to the outlet part, in the heating oil, the lower mesh belt which advances at a speed of about 1 m / min from the inlet part to the outlet part and the heating oil An upper conveyor 11 composed of an upper return mesh belt that returns to the outside is provided. The lower mesh belt portion of the upper conveyor 11 is set to be able to smoothly swing up and down about 50 mm in the heated oil at a frequency of about 25 times per minute. Further, at the bottom of the first heating oil tank 1 on the inlet side, a lower conveyor 10 composed of a mesh belt which is capable of receiving seeds that have been introduced and settling and is conveyable in the outlet direction is provided, and is arranged above and below the front half of the upper conveyor 11. It is located to overlap.

In such a first heating oil tank 1, a diameter of 5 to 1
When seeds cut into a size of 0 mm x length of about 5 mm are sequentially added, the seeds once settle in the oil due to their specific gravity, but are conveyed in the outlet direction by the lower conveyor 10 composed of a mesh bell provided at the bottom of the inlet. It In the meantime, the seeds are heated and the expanding agent contained therein decomposes and foams to expand the whole. Then, when the seed expands, the specific gravity becomes small and the seed floats in the oil, but at this time, it comes into contact with the lower mesh belt of the upper conveyor 11 and is submerged in the oil in the exit direction, for example, about 1 m / min. Transported at speed. In this way, it is processed in oil for about 5 minutes, but in this case, the oil temperature is relatively low at about 120 ° C, so the seed dough is hard to harden and remains flexible, so partial rupture and deformation Etc. are less likely to occur, and a substantially spherical body is obtained by expanding relatively evenly.

Further, the lower mesh belt portion of the upper conveyor 11 arranged in the first heating oil tank 1 is set to be about 50 mm vertically in the heating oil, and can be repeatedly and smoothly swung. Therefore, by shaking the seeds in the oil, the effect of trying to make the degree of heating uniform and the degree of expansion constant, and because the heating oil is agitated together with the convey operation of the conveyor member, the oil temperature distribution is narrow. The advantage is that it can be controlled within.

Further, in this embodiment, the second heating oil tank 2
Also, in the final heating oil tank 3, mesh belt conveyors 21 and 31 similar to the mesh belt conveyor 11 are provided respectively in order to preferably control uniform heating and temperature distribution. Then, the seeds treated in each tank are taken out by another mesh belt conveyor (not shown) and moved to the next tank. In this embodiment, the seeds are subjected to a fry treatment for about 15 minutes in total, and You can get fried confectionery.

[0026]

EFFECTS OF THE INVENTION Since the fried confectionery of the present invention is constituted as described above, it is characterized by the foamed gluten-specific feel in accordance with the flavor specific to gluten which is a protein component and the taste of vegetable oil. , A low-calorie, high-protein new confectionery. Further, in the method for producing a fried confectionery of the present invention, the seeds can be uniformly expanded in the first step without bursting or warping, and can be sufficiently cured in the second step, so that they are substantially spherical. It is possible to manufacture expanded and cured products. Furthermore, in the apparatus for producing fried confectionery of the present invention, the seeds can be fried by uniformly passing them through the heating oil having a preset temperature and heating them uniformly from the surroundings.
An expansion-hardened body having a uniform predetermined shape can be manufactured with high yield. Therefore, the present invention has an extremely great industrial value as a fried confectionery that can be newly provided to the market, as a manufacturing method and a manufacturing apparatus thereof.

[Brief description of drawings]

FIG. 1 is a schematic sectional view for explaining a fried confectionery manufacturing apparatus of the present invention.

[Explanation of symbols]

1 1st heating oil tank, 10 lower conveyor, 11 upper conveyor, 3 final heating oil tank, 4 types.

Claims (4)

[Claims] 1. A fried confectionery which is a foam impregnated with vegetable oil from the surface and has innumerable foam bubbles therein, and which is mainly composed of thermosetting gluten containing a sweetening component and salt. 2. The fried confectionery according to claim 1, wherein the surface of the foam is covered with a sweet coating layer. 3. Wheat flour and gluten as main raw materials are mixed with an additive containing a swelling agent, a sweetening component and a salt, mixed and kneaded, then seeded, and the seed is submerged in heated vegetable oil while being softened. A method for producing a fried confectionery, characterized by expanding and curing in a frying process including a first step of foaming an expanding agent while maintaining the property to expand the whole and a final step of increasing the temperature to cure from the surface to the inside. . 4. A frying device comprising at least a first heating oil tank and a final heating oil tank for frying seeds obtained by blending wheat flour and gluten as main raw materials with an additive containing a swelling agent, a sweetening component and salt. An apparatus for manufacturing fried confectionery, comprising: an upper conveyor that is capable of transporting seeds to be floated from an inlet portion to an outlet portion in heated oil at least in the first heating oil tank so as to be vertically swingable. And a lower conveyor which is capable of transporting seeds to be settled and settled in an outlet direction at least at a bottom portion on the inlet side.