JPH10295275A - Snack cake base material composed of instant noodle-like material and manufacture thereof - Google Patents
Snack cake base material composed of instant noodle-like material and manufacture thereofInfo
- Publication number
- JPH10295275A JPH10295275A JP9112235A JP11223597A JPH10295275A JP H10295275 A JPH10295275 A JP H10295275A JP 9112235 A JP9112235 A JP 9112235A JP 11223597 A JP11223597 A JP 11223597A JP H10295275 A JPH10295275 A JP H10295275A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- base material
- instant
- instant noodle
- snack confectionery
- 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.)
- Pending
Links
Landscapes
- Confectionery (AREA)
- Noodles (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、各種の味付けが可
能なスナック菓子の基材に関するものであり、さらに詳
しくは即席麺状物(ウエイブのある線形状物)よりなる
スナック菓子基材及びその製造方法に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a base material for snack confectionery to which various flavors can be added, and more particularly, to a base material for snack confectionery made of instant noodles (wave-shaped linear product) and a method for producing the same. It is about.
【0002】上記基材の味付けは、食塩、青海苔等のト
ッピング材を即席麺状物に付着することにより行われ、
又はジャム、クリーム、チョコレート等の粘性物質で即
席麺状物を被覆することにより行われる。[0002] The above-mentioned base material is seasoned by attaching a topping material such as salt and seaweed to an instant noodle-like material.
Alternatively, it is performed by coating the instant noodles with a viscous substance such as jam, cream, chocolate or the like.
【0003】[0003]
【従来の技術】近来、人の嗜好は多種多様となってい
る。スナック菓子の世界においても同様で、各種の試み
がなされてきた。ラーメンとチョコレートを組み合わせ
た麺状菓子は、実公昭60−2781号公報に開示され
ている。同公報では、即席麺用に製造された麺線にチョ
コレートを被覆する技術は開示しているが、麺線をスナ
ック菓子の基材として使用できるように充分に膨張させ
る技術はなんら開示していない。その他、麺線を応用し
たスナック菓子に関する出願はない。2. Description of the Related Art In recent years, people's tastes have become diverse. Similarly, various attempts have been made in the world of snacks. A noodle-like confection combining ramen and chocolate is disclosed in Japanese Utility Model Publication No. 60-2781. This publication discloses a technique for coating chocolate on a noodle string manufactured for instant noodles, but does not disclose any technique for sufficiently expanding the noodle string so that it can be used as a base material for snacks. There are no other applications relating to snacks using noodle strings.
【0004】一般にスナック菓子基材の製造は、エクス
トルーダー、パフマシン等の大規模な機械を使用して行
われる。又、練り機等を用いて得られた麺帯から製造さ
れるその他の方法としては、煎餅のように型抜きで行わ
れており、即席麺の如く、切り刃を使用して麺線を得る
例はない。[0004] Generally, the manufacture of snack confectionery base materials is performed using a large-scale machine such as an extruder or a puff machine. In addition, as another method of manufacturing from a noodle belt obtained by using a kneading machine or the like, cutting is performed like a rice cracker, and as in instant noodles, a noodle string is obtained using a cutting blade. There is no example.
【0005】[0005]
【発明が解決しようとする課題】実公昭60−2781
号公報に、麺線にチョコレートを被覆する技術が開示し
ている。該考案は油揚げした即席麺そのものなので、湯
戻しをしていない固い麺線を食する事となる。又油揚げ
した即席麺にはラーメン臭が強いので、それにチョコレ
ートの様に香りのつよいものを被覆する場合はともか
く、例えばポテトチップの青海苔等のように、薄味のも
のを被覆する場合には適せず、メニューのレパートリー
に欠ける。[Problems to be Solved by the Invention]
Discloses a technique for coating noodle strings with chocolate. Since the present invention is a fried instant noodle itself, it eats a hard noodle string without hot water reconstitution. Also, the instant noodles fried with oil have a strong ramen odor, so it is not suitable for coating thin savory products such as potato chips, such as green seaweed, etc. Without, lack of menu repertoire.
【0006】又、一般に、スナック菓子基材の製造は、
エクストルーダー、パフマシン等の大規模な機械を使用
して行われるが、ウエイブのある線状のスナック菓子基
材を製造するには不適当であり、かつ設備が大規模にな
ってしまう。[0006] Generally, the production of a snack confectionery base material comprises:
It is performed using a large-scale machine such as an extruder or a puff machine, but is not suitable for producing a linear snack confectionery substrate having a wave, and the equipment becomes large-scale.
【0007】[0007]
【課題を解決するための手段】本発明は、澱粉を混合し
た小麦粉に炭酸水素ナトリウム(膨張剤)を配合した生
地から得られた麺線を即席油揚麺のラインで膨化処理す
ることにより、食感の良い且つ多様なメニュー展開可能
なスナック菓子基材を、容易に且つ廉価に提供するもの
である。SUMMARY OF THE INVENTION According to the present invention, noodle strings obtained from a dough in which sodium hydrogen carbonate (swelling agent) is blended with wheat flour mixed with starch are expanded using an instant oil fried noodle line. The present invention provides a snack confectionery base material having a good feeling and capable of developing various menus easily and at low cost.
【0008】即ち、本発明は、澱粉を混合した小麦粉を
原料粉として使用し、この原料粉に対し、食塩、かんす
い、炭酸水素ナトリウムを添加混合し、この混合物を圧
延して麺帯生地に成形し、この麺帯を麺線に切り出し、
その蒸煮麺線を油揚げ処理により膨化処理を施し、それ
を適度の形状に切断してスナック菓子基材を得るもので
ある。さらには、膨化処理の前に味付け処理工程を設
け、味付け後膨化、切断してスナック菓子基材を得るも
のである。That is, according to the present invention, wheat flour mixed with starch is used as a raw material powder, salt, brine, and sodium hydrogen carbonate are added to the raw material powder, and the mixture is rolled to form noodle band dough. Then, cut this noodle strip into noodle strings,
The steamed noodles are subjected to a puffing process by an oil frying process and cut into an appropriate shape to obtain a snack confectionery base material. Further, a seasoning process is provided before the expansion process, and after the seasoning, the product is expanded and cut to obtain a snack confectionery base material.
【0009】[0009]
【発明の実施の形態】本発明のスナック菓子の基材に用
いられる原料、及びその具体的製造工程を次に説明す
る。BEST MODE FOR CARRYING OUT THE INVENTION The raw materials used for the base material of the snack of the present invention and the specific production steps will be described below.
【0010】(スナック菓子基材の原料) 小麦粉: 小麦粉は一般に薄力粉、中力粉、準強力粉、
強力粉に種別される。特に限定はされないが、即席麺に
通常使用される中力〜準強力粉が好ましい。(Raw material of snack confectionery base material) Flour: Flour is generally flour, medium flour, semi-strong flour,
Classified as strong flour. Although not particularly limited, medium to semi-strong flours usually used for instant noodles are preferable.
【0011】澱粉: 澱粉としてはバレイショ、小麦、
米、トウモロコシ等の穀類澱粉の1種又は複数を組み合
わせたものが用いられる。又好みによってはコーン、コ
ーングリッツ等も用いられる。Starch: Potato starch, wheat,
A combination of one or more of cereal starches such as rice and corn is used. Also, corn, corn grits and the like are used depending on preference.
【0012】小麦粉との混合比としては、小麦粉に対し
て澱粉5〜40%程度が好ましく、より好ましくは10
〜25%である。澱粉の混合は、スナック菓子基材にふ
っくらとした食感を与えるものであるが、5%より少な
いと固さが目立ち、40%より多くなると口どけが良す
ぎてさくさくしたスナック感がなくなる。The mixing ratio with wheat flour is preferably about 5 to 40% of starch, more preferably 10 to 40%.
~ 25%. Mixing the starch gives the snack confectionery base material a plump texture, but if it is less than 5%, the hardness is conspicuous, and if it is more than 40%, the mouthfeel is too good and the crispy snack feeling disappears.
【0013】炭酸水素ナトリウム: スナック菓子基材
にさくっとした食感のある膨らみを持たせるために使用
する。小麦粉、小麦−澱粉混合粉(以下原料粉という)
25kgに対し炭酸水素ナトリウム30〜120g、よ
り好ましくは50〜90gが適当である。30gより少
ないとふくらみが空洞となり、さくりとした食感がなく
なる。120gより多いとさくさく感は強くなるが、固
くなり、口どけ(溶)も悪くなる。又麺塊がもろくな
る。[0013] Sodium bicarbonate: Used to give a snack confectionery base a crisp textured bulge. Flour, wheat-starch mixed powder (hereinafter referred to as raw material powder)
A suitable amount is 30 to 120 g, more preferably 50 to 90 g of sodium hydrogen carbonate per 25 kg. If the amount is less than 30 g, the swelling becomes hollow, and the crisp texture is lost. If the amount is more than 120 g, the feeling of crispness will be strong, but it will be firm and the mouthfeel (dissolution) will be poor. Also the noodle mass becomes brittle.
【0014】かんすい: 粉臭をおさえ、油の風味をよ
くするために、かんすいを用いてpHを調整する。使用
量としては、かんすいの種類によって異なるが、麺帯と
した時のpHが8.0〜9.0の範囲に有ることが望ま
しい。8.0より小さいと粉臭が残り、9.0より大き
いとふくらみが弱くなってソフト感に欠け、さらに焦げ
臭が出ると共に色調も悪くなる。Kansai: The pH is adjusted using a Kansai to suppress the powdery odor and improve the flavor of the oil. The amount used depends on the type of the Kansai, but it is desirable that the pH of the noodle band be in the range of 8.0 to 9.0. If it is less than 8.0, a powdery smell remains, and if it is more than 9.0, the swelling becomes weak and lacks a soft feeling.
【0015】麺帯のpHは、例えば堀場製作所製の突き
刺し電極等で測定できる。使用の一例としては、赤かん
すい(オリエンタル酵母社製)の場合、原料粉25kg
当たり20g使用する。この時のpHは8.7である。The pH of the noodle band can be measured, for example, with a piercing electrode manufactured by Horiba, Ltd. As an example of use, in the case of red kansai (manufactured by Oriental Yeast Co., Ltd.), raw material powder 25 kg
Use 20 g per unit. The pH at this time is 8.7.
【0016】練り水: 上記炭酸水素ナトリウム、かん
すい、さらに必要に応じて食塩、醤油、アミノ酸、糖
類、卵白等を選択し、その適量を水7kg(原料粉25
kgに対する)に溶解する。Kneading water: The above sodium bicarbonate, brine, and, if necessary, salt, soy sauce, amino acids, sugars, egg whites, etc. are selected, and an appropriate amount thereof is added to 7 kg of water (raw powder 25%).
dissolve in (to kg).
【0017】味付液: 味付液は食塩とグルタミン酸N
aで構成されるが、他の成分を加えてもよい。食塩、グ
ルタミン酸Naの濃度は、蒸煮後膨化前の蒸煮麺線(以
下、蒸煮麺線と略記)への液の付着量とその時の蒸煮麺
線の膨化度、食感、及び呈味度によって規定される。味
付液付着量の増加は膨化度とソフトなさくさく感を増大
させるが、蒸煮麺線100gに対する付着液量が30g
より大となると、みかけはふくらみが大きいが、べたつ
いた食不可のものとなる。Seasoning solution: Seasoning solution is salt and glutamate N
a, but other components may be added. The concentration of sodium chloride and sodium glutamate is defined by the amount of liquid attached to the steamed noodle strings after steaming and before expansion (hereinafter abbreviated as steamed noodle strings) and the degree of expansion, texture, and taste of the steamed noodle strings at that time. Is done. An increase in the amount of the flavoring liquid attached increases the degree of swelling and the soft feeling of crunch, but the amount of the attached liquid per 100 g of steamed noodles is 30 g
At larger sizes, the appearance is larger, but sticky and inedible.
【0018】蒸煮麺線100gに付着する呈味成分の絶
対量は官能上、食塩0.18g〜0.53g、グルタミ
ン酸Na0.02g〜0.12gが適量域であるので、
付着液量15gとすると、食塩濃度1.2%〜3.5
%、グルタミン酸Na濃度0.1%〜0.8%程度が望
ましい。Since the absolute amount of the taste component adhering to 100 g of steamed noodle strings is within a suitable range, 0.18 g to 0.53 g of salt and 0.02 g to 0.12 g of sodium glutamate are functionally appropriate.
Assuming that the amount of the adhering liquid is 15 g, the salt concentration is 1.2% to 3.5%.
% And a sodium glutamate concentration of about 0.1% to 0.8% are desirable.
【0019】(スナック菓子基材の製造工程) 成形: 原料粉、炭酸水素ナトリウム、練り水、適量の
加水(ドウ水分が30〜38%程度になるようにする)
でもって、即席麺の製麺同様にこれらを混合し、混合物
を麺帯とし、それを圧延し、麺線に切り出し、その麺線
を蒸煮する等の一連の操作を行う。切り出し条件として
は厚み1.2mm、切り刃20番角程度が適当であるが
勿論これに限定されない。その他諸条件も、概ね製麺と
同様であるが、任意に変えることも可能である。(Manufacturing process of snack confectionery base material) Molding: Raw material powder, sodium bicarbonate, kneading water, appropriate amount of water (to make dough moisture about 30 to 38%)
A series of operations such as mixing these noodles in the same manner as instant noodle-making, rolling the mixture into noodle bands, cutting the noodle strings, and steaming the noodle strings are performed. Appropriate cutting conditions are a thickness of 1.2 mm and a cutting edge of about the 20th angle, but are not limited thereto. Other conditions are almost the same as those of the noodle making, but can be arbitrarily changed.
【0020】味付: 蒸煮、膨化工程間に前述の味付液
による味付工程をおく、即ち、油揚げ等の膨化工程の前
に味付工程をおく事により、原料粉に添加される炭酸水
素ナトリウムと相乗効果を発揮してより食感の良い、か
つ好嗜好のスナック菓子基材が得られる。実施例では噴
霧方法を採用したが浸漬、塗布等の他の方法でもよい。Seasoning: A seasoning step using the above-mentioned seasoning liquid is provided between the steaming and puffing steps, that is, by adding a seasoning step before the puffing step such as frying, etc. By exhibiting a synergistic effect with sodium, a snack confectionery base material having a better texture and a favorable taste can be obtained. In the embodiment, the spraying method is adopted, but other methods such as dipping and coating may be used.
【0021】膨化: 味付けをしていない、あるいは味
付した蒸煮麺線を適当な長さに切断し、油揚げにより膨
化処理をする。処理条件は即席油揚麺に準ずるがこれに
限定されるものではない。膨化処理には油揚処理の他に
高温熱風乾燥、砂炒り、マイクロ波或いは赤外線による
加熱等も有り、これらを単独で或いは複数組み合わせて
用いることもできる。Puffing: Unseasoned or spiced steamed noodle strings are cut into appropriate lengths and puffed by frying. The processing conditions are the same as those for instant oil fried noodles, but are not limited thereto. In addition to the frying treatment, the puffing treatment includes high-temperature hot-air drying, sand roasting, microwave or infrared heating, and these can be used alone or in combination.
【0022】整形: 以上の工程を経て得られたスナッ
ク菓子基材は任意の形状に切断されたり纏められたりし
た後、そのまま、食塩、青海苔等のトッピング材又はチ
ョコレート、クリーム等の粘性物質で被覆された状態に
することにより製品化される。Shaping: After the snack confectionery base material obtained through the above steps is cut or combined into an arbitrary shape, it is directly coated with a topping material such as salt and seaweed or a viscous substance such as chocolate or cream. It is commercialized by setting it in a state.
【0023】[0023]
【実施例1】即席油揚麺の製造方法に準ずる方法を使用
して、下記の配合表に示されるように、バレイショ澱粉
20%を混合した小麦粉を原料粉として使用し、この原
料粉25kgに対し、食塩400g、赤かんすい20
g、炭酸水素ナトリウム30g、60g、90g又は1
20gを添加して混合した。この混合物を圧延して厚さ
1.2mmの麺帯に成形し、この麺帯を切り刃20番角
で麺線に切り出し、その麺線を約2分間蒸煮処理(0.
2kg/cm2)した。この蒸煮麺線を約155℃のパ
ーム油で約1分油揚げによる膨化処理をし、得られた麺
塊70gを適度の形状に切断してスナック菓子基材を得
た。Example 1 As shown in the following composition table, a wheat flour mixed with 20% potato starch was used as a raw material powder using a method similar to the method for producing instant oil fried noodles, and 25 kg of the raw material powder was used. , 400 g of salt, 20 red crispers
g, sodium bicarbonate 30 g, 60 g, 90 g or 1
20 g were added and mixed. The mixture is rolled to form a 1.2 mm thick noodle strip, and the noodle strip is cut into noodle strings at a No. 20 cutting edge, and the noodle strings are steamed for about 2 minutes (0.
2 kg / cm 2 ). This steamed noodle string was subjected to a puffing treatment by fried in palm oil at about 155 ° C. for about 1 minute, and 70 g of the obtained noodle mass was cut into an appropriate shape to obtain a snack confectionery base material.
【0024】得られたスナック菓子基材の色調を検討す
ると、炭酸水素ナトリウム(NaHCO3)の添加量の
増加と共に濃い色となった。即ち、基材の色調は、炭酸
水素ナトリウムの30g添加迄はかなり白っぽく、12
0g添加ではかなり焼け色の強いものであった。炭酸水
素ナトリウムを90g以上添加した場合は、麺塊全体が
脆くなりくずれて粉々になりやすく、成形の作業性が困
難であった。When the color tone of the obtained snack confectionery base material was examined, the color became darker with an increase in the amount of added sodium hydrogen carbonate (NaHCO 3 ). That is, the color tone of the base material is considerably whitish until 12 g of sodium hydrogen carbonate is added,
When 0 g was added, the color was very strong. When 90 g or more of sodium hydrogencarbonate was added, the whole noodle mass became brittle and was easily broken into pieces, which made molding workability difficult.
【0025】又、その食感に関しては、炭酸水素ナトリ
ウム30g添加迄は麺中に空洞が有り、ふかふかした食
感がのこり、さくりとしたスナック感が乏しかった。炭
酸水素ナトリウムを120g添加した基材はさくさく感
は強いがやや固くなった。Further, regarding the texture, the noodles had cavities until the addition of 30 g of sodium hydrogen carbonate, and the fluffy texture was left behind, and the refreshing snack feeling was poor. The base material to which 120 g of sodium bicarbonate was added had a strong crisp feeling but became slightly hard.
【0026】[0026]
【表1】 [Table 1]
【0027】[0027]
【比較例】配合でバレイショ澱粉とNaHCO3を外
し、他の条件はすべて実施例1と同じにした比較品を作
成した。即ち、小麦粉を原料粉として使用し、この原料
粉25kgに対し、食塩400g、赤かんすい20gを
添加して混合した。この混合物を圧延して麺帯に成形
し、この麺帯を麺線に切り出し、その麺線を蒸煮処理し
た。この蒸煮麺線を油揚げ膨化処理をし、適度の形状に
切断してスナック菓子基材を得た。なお、圧延以後の処
理条件は実施例1と同じであった。Comparative Example A potato starch and NaHCO 3 were removed from the formulation, and a comparative product was prepared in the same manner as in Example 1 except for all other conditions. That is, wheat flour was used as a raw material powder, and 400 g of salt and 20 g of red pepper were added to 25 kg of the raw material powder and mixed. This mixture was rolled to form a noodle band, the noodle band was cut into noodle strings, and the noodle strings were steamed. This steamed noodle string was subjected to oil frying and puffing treatment, and was cut into an appropriate shape to obtain a snack confectionery base material. The processing conditions after rolling were the same as in Example 1.
【0028】得られたスナック菓子基材の色調を検討す
ると、色調は白っぽく、かつ麺線には火ふくれが生じ
た。また麺塊が堅いためばらけにくいので、油揚げ処理
後の切断成形操作は困難であった。When the color tone of the obtained snack confectionery base material was examined, the color tone was whitish, and the noodle strings were blistered. In addition, since the noodle mass is hard, it is difficult to disintegrate, so that the cutting and forming operation after the frying process is difficult.
【0029】その食感は、麺線中に空洞がありふかふか
した感じで、さくりとしたスナック感とは程遠いもので
あった。また全体的に粉っぽく、油の臭いを強く感じる
ものであった。The texture was hollow and fluffy in the noodle strings, far from a refreshing snack. In addition, it was powdery as a whole, and the smell of oil was strongly felt.
【0030】(嗜好検査)実施例1で得られた基材及び
比較例で得られた基材を、それぞれ、パネラー5名によ
り、非常に好ましい5、やや好ましい4、普通3、やや
好ましくない2、非常に好ましくない1、の5段階評価
による嗜好検査を行った。又、同時に湯戻しをしていな
い一般に市販の即席油揚麺を崩して、同様の嗜好検査を
実施した。その嗜好検査の結果を第2表に記した。(Preference test) The base material obtained in Example 1 and the base material obtained in Comparative Example were each evaluated by a panel of five panelists as very preferable 5, slightly preferable 4, normal 3, and slightly unfavorable 2. , A very unfavorable 1, a five-point evaluation was performed. A similar taste test was carried out by breaking a commercially available instant fried noodles that had not been reconstituted at the same time. Table 2 shows the results of the taste test.
【0031】[0031]
【表2】 [Table 2]
【0032】[0032]
【実施例2】下記に示すように、小麦粉にバレイショ澱
粉を添加しない原料粉、及び小麦粉にバレイショ澱粉
を、それぞれ、5%、20%又は40%添加した全部で
4種類の原料粉を使用し、この各原料粉25kgに対
し、炭酸水素ナトリウム(NaHCO3)60g、赤か
んすい20g、及び食塩400gを添加混合した。この
混合物を圧延して麺帯に成形し、この麺帯を麺線に切り
出し、その麺線を蒸煮処理した。この蒸煮麺線に味付け
処理を施した後に油揚げによる膨化処理を施し、切断し
てスナック菓子基材を得た。なお、圧延以後の処理条件
は実施例1と同じであった。Example 2 As shown below, a total of four types of raw material powders were used, in which potato starch was not added to wheat flour and potato starch was added to wheat flour by adding 5%, 20% or 40%, respectively. To 25 kg of each raw material powder, 60 g of sodium hydrogencarbonate (NaHCO 3 ), 20 g of red pepper, and 400 g of common salt were added and mixed. This mixture was rolled to form a noodle band, the noodle band was cut into noodle strings, and the noodle strings were steamed. This steamed noodle string was subjected to a seasoning treatment, followed by a puffing treatment by frying and cutting to obtain a snack confectionery base material. The processing conditions after rolling were the same as in Example 1.
【0033】即ち、下記配合でもって製麺の常法に準じ
て製麺し、油揚げによる膨化処理を行った後、適当な長
さに切断したものを、パネラー5名によって上記同様5
段階評価による嗜好検査を実施した。結果を第3表に記
した。That is, noodles were prepared according to a conventional method using the following composition, expanded by frying, cut into appropriate lengths, and cut by a panel of five persons in the same manner as described above.
A preference test was performed by graded evaluation. The results are shown in Table 3.
【0034】 原料粉 小麦粉 25kg バレイショ澱粉5%混合小麦粉 25kg バレイショ澱粉20%混合小麦粉 25kg バレイショ澱粉40%混合小麦粉 25kg 添加物 NaHCO3 60g/原料粉25kg 赤かんすい 20g/原料粉25kg 食塩 400g/原料粉25kgRaw material flour 25 kg Potato starch 5% mixed flour 25 kg Potato starch 20% mixed flour 25 kg Potato starch 40% mixed flour 25 kg Additives NaHCO 3 60 g / raw powder 25 kg Red kansai 20 g / raw powder 25 kg Salt 400 g / raw powder 25 kg
【0035】[0035]
【表3】 [Table 3]
【0036】[0036]
【実施例3】小麦粉にバレイショ澱粉を5%添加した原
料粉25kgに対し、炭酸水素ナトリウム60g、赤か
んすい20g、及び食塩400gを添加混合した。この
混合物を圧延して麺帯に成形し、この麺帯を麺線に切り
出し、その麺線を蒸煮処理した。この蒸煮麺線に味付け
処理を施した後に油揚げによる膨化処理を施し、切断し
てスナック菓子基材を得た。なお、圧延以後の味付け工
程以外の処理条件は実施例1と同じであった。Example 3 To 25 kg of a raw material powder obtained by adding 5% of potato starch to wheat flour, 60 g of sodium hydrogen carbonate, 20 g of red pepper, and 400 g of salt were added and mixed. This mixture was rolled to form a noodle band, the noodle band was cut into noodle strings, and the noodle strings were steamed. This steamed noodle string was subjected to a seasoning treatment, followed by a puffing treatment by frying and cutting to obtain a snack confectionery base material. The processing conditions other than the seasoning step after the rolling were the same as in Example 1.
【0037】即ち、バレイショ澱粉5%混合小麦粉を原
料粉として使用し、添加物は実施例2と同じにし、工程
は実施例1と同様に製麺して得られた蒸煮麺線100g
当たり、食塩3.0%、グルタミン酸Na0.3%から
なる味付液15gが付着するよう噴霧した後、油揚によ
る膨化処理をした。実施例1と同様の5段階評価による
嗜好検査を実施した。That is, using wheat flour mixed with 5% potato starch as a raw material powder, using the same additives as in Example 2, and using the same process as in Example 1, 100 g of steamed noodle strings obtained by making noodles.
After spraying so that 15 g of a flavoring liquid consisting of 3.0% of sodium chloride and 0.3% of sodium glutamate was attached thereto, a swelling treatment by oil fry was performed. A preference test based on the same five-level evaluation as in Example 1 was performed.
【0038】又、実施例3において味付け処理のみを外
して得られたスナック菓子基材とも比較する嗜好検査も
同時に行って、それらの結果を第4表に記した。A taste test was also conducted at the same time as in Example 3 in comparison with the snack confectionery base obtained by removing only the seasoning treatment, and the results are shown in Table 4.
【0039】[0039]
【表4】 [Table 4]
【0040】[0040]
【発明の効果】本発明により得られたスナック菓子基材
は、そのままでも、青海苔等をトッピングしても、又は
チョコレート等の粘性物質で被覆しても好嗜好のスナッ
ク菓子基材を容易に且つ廉価に製造することができた。The snack confectionery base material obtained according to the present invention can be easily and inexpensively prepared as it is, by topping with seaweed or the like, or coated with a viscous substance such as chocolate. Could be manufactured.
Claims (3)
素ナトリウムを加え、製麺、蒸煮、油揚げ等の膨化処理
等通常の即席麺の製造法により製造され、食塩、青海苔
等のトッピング材を付着できる、あるいはジャム、クリ
ーム、チョコレート等の粘性物質で被覆できる即席麺状
物よりなるスナック菓子基材の製造方法。1. Wheat flour mixed with starch is added with sodium hydrogen carbonate, and is manufactured by a normal instant noodle manufacturing method such as puffing treatment such as noodle making, steaming, frying, etc., and topping material such as salt, seaweed and the like. A method for producing a snack confectionery base comprising an instant noodle-like substance which can be adhered or coated with a viscous substance such as jam, cream, chocolate or the like.
理工程を行う請求項1における即席麺状物よりなるスナ
ック菓子基材の製造方法。2. The method for producing a snack confectionery base made of instant noodles according to claim 1, wherein a seasoning treatment step is performed before a puffing treatment step such as frying.
た即席麺状物よりなるスナック菓子基材。3. A snack confectionery base comprising the instant noodle-like product produced according to claim 1 or 2.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9112235A JPH10295275A (en) | 1997-04-30 | 1997-04-30 | Snack cake base material composed of instant noodle-like material and manufacture thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9112235A JPH10295275A (en) | 1997-04-30 | 1997-04-30 | Snack cake base material composed of instant noodle-like material and manufacture thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH10295275A true JPH10295275A (en) | 1998-11-10 |
Family
ID=14581636
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP9112235A Pending JPH10295275A (en) | 1997-04-30 | 1997-04-30 | Snack cake base material composed of instant noodle-like material and manufacture thereof |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH10295275A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100311778B1 (en) * | 1999-07-09 | 2001-10-17 | 이상윤 | A making method for ramen snack |
KR100654602B1 (en) | 2004-12-30 | 2006-12-08 | 주식회사농심 | The Process for the Noodles |
JP2013066462A (en) * | 2011-09-06 | 2013-04-18 | Oyatu Company Ltd | Method for producing noodle snack food, and noodle snack food |
JP2016136849A (en) * | 2015-01-26 | 2016-08-04 | 株式会社おやつカンパニー | Method for producing noodle-like snack |
-
1997
- 1997-04-30 JP JP9112235A patent/JPH10295275A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100311778B1 (en) * | 1999-07-09 | 2001-10-17 | 이상윤 | A making method for ramen snack |
KR100654602B1 (en) | 2004-12-30 | 2006-12-08 | 주식회사농심 | The Process for the Noodles |
JP2013066462A (en) * | 2011-09-06 | 2013-04-18 | Oyatu Company Ltd | Method for producing noodle snack food, and noodle snack food |
JP2016136849A (en) * | 2015-01-26 | 2016-08-04 | 株式会社おやつカンパニー | Method for producing noodle-like snack |
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