JPH099871A - Confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a confectionery, capable of preventing a hangover, etc., and suitable for a relish or a snack by adding a seed powder such as a shell powder of crustaceans or a pine nut to a ground meat of fish meats or grain flour as a principal raw material, adding a liquid for mixing with a seasoning to the resultant mixed material, mixing both, combining the prepared base material with grains and heating the mixture. SOLUTION: This confectionery is obtained by suitably selecting and adding a seed powder such as a shell powder of crustaceans or a pine nut to a ground meat such as the ground meat of an oyster or a grain flour as a principal raw material, adding a seasoning such as salt, soy sauce, sugar, an oligosaccharide, a sea tangle, dried bonito or Lentinus edodes Sing. and a liquid for mixing such as a young leaf of barley, a Japanese radish (including a leaf), a carrot, a burdock or the Lentinus edodes Sing. to the resultant mixed material, mixing the materials, combining the resultant base material with grains end heating the prepared mixture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a snack suitable for snacks and snacks.

[0002]

2. Description of the Related Art Conventionally, as this kind of food, there is known a food in which a material suitable for the purpose is coated on the surface of a seed or the like and processed. Processed seeds of this kind are used in confectionery and the like, and as seeds, peanuts, walnuts and the like are used, and it is known that both are rich in lipids and proteins. (Food Chemistry, p. 103 by Nobuji Nakatani, published by Asakura Shoten in 1992). Such processed nuts and seeds are provided as a confectionery and other luxury items, and there has been a demand for a novel food containing the above-mentioned nutrients, but further containing other nutrients.

[0003]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and its purpose is to enhance the function of the liver to prevent hangover. It is an object of the present invention to provide a novel confectionery containing a nutritive substance which can provide a light texture and can increase the function of processed seeds.

[0004]

[Means for Solving the Problems] In order to achieve the above object, the confectionery of the present invention is mainly composed of fish meat surimi and cereal flour, and crustaceous shell flour and pine nut flour are appropriately selected. It is characterized in that the base material mixed by adding the seasoning and the liquid for mixing to the added mixed material or mixed with the seed material is heated.

By mixing these base materials with seeds and seeds, they are molded into the shape of cookies, rice cakes, rice crackers, peas, etc.
The seeds and seeds are coated with the base material to the required thickness and baked,
It is fried and made into confectionery. The seeds and seeds used here are characterized by being pine nuts. The above liquid for mixing may contain vegetable juice such as barley young leaves, radish, carrots, burdock and shiitake mushrooms, milk or processed milk products. Salt, soy sauce, sugar, oligosaccharides, kelp, dried bonito, etc. are used as seasonings. The surimi of fish meat may include surimi of sage.

[0006]

According to the present invention, surimi and seeds of fish meat are
It is mixed with grain flour such as wheat flour, liquid for mixing vegetable juice, etc., powdered or liquid seasoning, heated and nutritious,
Various shapes of confectionery having a light texture can be obtained. When eating the confectionery of the present invention, the interaction between the pine nuts and the surimi of fish such as raccoons gently decomposes acetaldehyde in the body caused by drinking to prevent a hangover.

[0007]

Embodiments of the present invention will be described below. [Example 1] Surimi of salmon roe 17% by weight, squid 8% by weight and squid 5% by weight, ground flour 67% by weight, crab shell powder 3
% Of base material with appropriate amount of salt, sugar, kelp, bonito dashi,
Add shiitake, soy sauce, oligosaccharide seasoning and a suitable amount of vegetable soup (vegetable juice) obtained by boiling young barley leaves, radish (including leaves), carrots, shiitake mushrooms, and burdock, and mixing in a drum, The mixture was made into a paste, to which an appropriate amount of pine nuts was added and mixed, and then the mixture was taken out from the drum, spread into a plate shape, cut into strips, and baked in a 160 ° C oven for 8 to 10 minutes.

The weight ratio of vegetable juice and base material is about 1:
It was set to 9. Among the seasonings, the weight ratio of kelp, bonito dashi and shiitake was set to about 6: 3: 1. Small amounts of salt, sugar, soy sauce, and oligosaccharides were used. If a heating means such as charcoal grilling or fried with oil is used instead of baking in the oven, a confectionery having a different flavor can be obtained. Moreover, the shape of the confectionery may be various shapes that are easy to eat, such as a rice cracker shape and a cookie shape.

In the above-mentioned embodiment, when rice flour is further added as a grain flour, the flavor of rice is added. The addition of crustacean and crustacean crustacean husk powder enhances taste and is effective for natural chitin / chitosan, taurine and natural calcium supplementation.

[Example 2] 26 to 32% by weight of surimi, squid and squid surimi, 51 to 72% by weight of wheat flour, 2-3% by weight of crab and shrimp shell powder, pine nut flour (pine) 2% to 3% by weight of base material, 1 to 5% by weight of base material and 5 to 10% by weight of base material extracted from radish, carrot, burdock and shiitake Was added and mixed well to form a paste, and 1 or 2 to 3 of carefully selected granular pine nuts were coated and roasted in a far-infrared oven in a bean confectionery style. The compounding ratio of the pine nuts and the coated material is 30 to 40% by weight of the pine nuts, 70 to 60% by weight of the coated material, and the total is 1
It was set to 00%.

The confectionery obtained by coating the pine nuts with the base material to the required thickness has a higher pine nut flavor than the rice cake-shaped confectionery of the first embodiment. You can increase the number of pine nuts in one confectionery to make a large bean candy, or reverse the pine nuts and the base material and sprinkle the pine nuts around the base material. . Even if pine nuts are roughly crushed, you can get sweets with a different texture.

[Example 3] 10% by weight cod, 10% by weight squid and 3% by weight squid, 55% by weight wheat flour, 1% rice flour
2% by weight, 5% by weight of crab shell flour, 5% by weight of pine nut flour, and a suitable amount of salt, sugar seasoning, milk, and pine nuts in a drum. The mixture was mixed into a paste, taken out of the drum, spread into a plate, cut into cookies, and baked in an oven at 160 ° C. for 8 to 10 minutes.

In this embodiment, other processed milk products such as milk and milk powder may be used instead of milk. In this example, since pine nut flour is put in, it is not necessary to add pine nuts in the form of grains.

In the above first to third embodiments, each material has the following functions. Pine nuts are rich in lipids and proteins, are effective for nutrition, and produce a unique flavor. Note that other equivalent nuts may be used instead of pine nuts. The seeds may be used as a whole or may be crushed and used. Wheat flour consists of starch, protein, etc., which together with other base materials cause stickiness, strengthen the "feet", and improve the familiarity with the surface of pine nuts.

Fish meat is rich in glutamic acid, aspartic acid, and the like, and the fatty acid composition is rich in eicosapentaenoic acid, docosahexaenoic acid, etc., and is known to lower blood cholesterol levels and prevent thrombus formation. Has been. In addition, fish meat has wet viscoelasticity, and it is effective in generating stickiness together with other base materials, strengthening "feet", and fitting with the surface of pine nuts. Squid is rich in taurine, and surimi of squid, along with the components of pine nuts, accelerates the decomposition of acetaldehyde produced when alcohol enters the body and enhances the function of the liver, which is effective in preventing a hangover.

The seasoning selectively selected from salt, soy sauce, sugar or oligosaccharide, kelp, bonito, shiitake mushroom, etc., together with the pine nut and the base material, enhances the taste and texture. Vegetable juice contains carrot, radish, burdock and other β
So-called colored vegetables containing a large amount of carotene may be used.
This is so-called vegetable soup. In addition to containing fiber and micronutrients, all of them have spiciness, sweetness, flavor, and colorability, and bring a desired deliciousness under the mixing ratio of the vegetable liquid.

Carrot has a red color, contains β-carotene which is the mother body of vitamin A, contains sucrose and glucose, and has a sweet taste. Shiitake mushrooms are rich in ergosterin, which is the mother body of vitamin D ₂ , including vitamins B ₁ and B ₂ , and have a taste and flavor based on sodium guanylate. Radish (including leaves) is rich in diastase and vitamins, assists in the digestion of starch, and acts as a metabolic regulator. Burdock also has a flavor. In addition, it is also possible to add a spice or the like to increase palatability. The confectionery of the above-mentioned examples is a health-oriented food having a well-balanced nutritional value, excellent flavor and taste without using any chemical seasoning, artificial coloring, preservative and the like.

With respect to the present invention, the following can be implemented. (1) A confectionery characterized by adding a seasoning and a liquid for mixing to a mixed material containing the following ingredients as main components and mixing seeds and seeds with a mixed base material and heating the mixture. Surimi of fish meat 15 to 45% by weight Cereal powder 45 to 80% by weight Pine nut powder 0 to 15% by weight Crustacean shell powder 0 to 12% by weight (2) Molded by mixing base material and seeds The confectionery according to (1) above. (3) A confectionery product obtained by adding a seasoning and a liquid for mixing to a mixed material containing the following materials as main components to form a mixed base material and heating the mixture. Surimi of fish meat 15-45% by weight Cereal flour 45-80% by weight Pine nut flour 2-15% by weight Crustacean shell flour 0-12% by weight. (4) The confectionery according to the above (1) or the like, which is heated in a baking process. (5) The confectionery according to the above (1) or the like, which is heated in the frying step. (6) The confectionery according to the above (1) or the like, wherein the liquid for mixing contains vegetable juice.

[0019]

As described above, the confectionery according to the present invention is rich in flavor because it is made from the raw material of surimi of fish meat, grain flour, seeds such as pine nuts, seasoning liquid, vegetable juice or milk. Rich in nutrition such as lipids, proteins, β-carotene, vitamins, calcium, chitin / chitosan, DHA and EPA,
Moreover, it has a light texture, and by the interaction between pine nuts and surimi of fish meat such as scallops, it gradually decomposes acetaldehyde in the body due to drinking, so it prevents hangover and prevents liver hangover. Improve work.

Glutamic acid, aspartic acid, eicosapentaenoic acid and docosahexaenoic acid in surimi of fish meat lower the blood cholesterol level and prevent thrombus formation. Furthermore, the addition of crustacean crust powder enhances the taste and is effective for supplementing natural chitin / chitosan, taurine, and calcium. The confectionery according to the present invention is thus a health-oriented food having a well-balanced nutritional value, excellent flavor and taste, suitable for snacks, snacks, and has a simple manufacturing process. Have the effect.

Claims (8)

[Claims] 1. A main raw material is ground meat of fish meat, grain flour,
Crustacean shell powder, pine nuts and other seed and seed powders are selected and added to the mixed material, and the seasoning and mixing liquid are added to the mixed base material. Characteristic confectionery. 2. The main raw material is ground meat of fish meat, grain flour,
A confectionery characterized by heating a mixed base material obtained by adding a seasoning and a mixing liquid to a mixed material obtained by appropriately selecting and adding seed powder such as crustacean shell powder and pine nut. 3. The confectionery according to claim 1, wherein the seeds and seeds are coated with a base material to a required thickness. 4. The confectionery according to claim 1, wherein the seeds and seeds include pine nuts. 5. The liquid for mixing contains vegetable juice comprising an extraction liquid appropriately selected from young barley leaves, radish (including leaves), carrots, burdock and shiitake mushrooms. Confectionery according to any one. 6. The confectionery according to claim 1, wherein the liquid for mixing contains milk or a processed milk product. 7. The confectionery according to claim 1, wherein the seasoning is appropriately selected from salt, soy sauce, sugar, oligosaccharides, kelp, dried bonito, and shiitake mushrooms. 8. The confectionery according to any one of claims 1 to 7, wherein the surimi of fish meat includes surimi of sage.