JPH10295275A - Snack cake base material composed of instant noodle-like material and manufacture thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To season a base material by sticking a topping material such as common salt and green laver, etc., to an instant noodle-like material or by coating the instant noodle-like material with a viscous material such as jam, cream and chocolate, etc., relating to a snack cake base material composed of the instant noodle-like material (wavy linear material) and the manufacture. SOLUTION: Flour mixed with potato starch is used as raw material powder, the common salt, red sweet water and sodium bicarbonate are added and mixed to the raw material powder, the mixture is rolled and molded to a noodle band and the noodle band is cut out to noodle lines. After the noodle line is steamed and kept as it is or seasoned, a swelling processing by post oil frying is executed, it is cut to an appropriate shape and this snack cake base material is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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] 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]

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] 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]

[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] 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]

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.

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]

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.

(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.

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.

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] 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.

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.

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.

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).

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.

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.

(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.

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.

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.

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]

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.

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.

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]

[Table 1]

[0027]

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.

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.

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.

(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]

[Table 2]

[0032]

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.

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.

Raw 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]

[Table 3]

[0036]

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.

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.

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]

[Table 4]

[0040]

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)

[Claims] 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. 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. 3. A snack confectionery base comprising the instant noodle-like product produced according to claim 1 or 2.