JPS5826307B2 - Snack food manufacturing method - Google Patents
Snack food manufacturing methodInfo
- Publication number
- JPS5826307B2 JPS5826307B2 JP55160607A JP16060780A JPS5826307B2 JP S5826307 B2 JPS5826307 B2 JP S5826307B2 JP 55160607 A JP55160607 A JP 55160607A JP 16060780 A JP16060780 A JP 16060780A JP S5826307 B2 JPS5826307 B2 JP S5826307B2
- Authority
- JP
- Japan
- Prior art keywords
- grains
- ethyl alcohol
- snack food
- producing
- aqueous
- 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.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Description
【発明の詳細な説明】
本発明は、粒のままのあるいは挽き割りしたとうもろこ
し、米、小麦、大麦、大豆、落花生等の穀粒から油で揚
げたスナック食品を製造する方法に関するものであり、
その目的とするところは、簡単な製造工程で、膨化率が
大きく、しかもサクサクした優れた食感を有するスナッ
ク食品を製造することにある。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fried snack food from grains such as corn, rice, wheat, barley, soybeans, peanuts, etc.
The purpose is to produce a snack food that has a high swelling rate and has an excellent crispy texture using a simple manufacturing process.
近年、生活様式の変化に伴ない、いつでも、どこでも、
簡単に食べられる軽食、間食、代用食として、所謂スナ
ック食品が急激に需要を伸ばしている。In recent years, with changes in lifestyle, anytime, anywhere,
Demand for so-called snack foods is rapidly increasing as easy-to-eat snacks, snacks, and substitute meals.
現在、このようなスナック食品は数多く市販されている
が、その多くは油で揚げられて膨化した形態の製品であ
る。Currently, many such snack foods are commercially available, but most of them are in the form of puffed products that are fried in oil.
しかしながら、これら従来の製品は、いずれも多くの製
造工程数を必要とするため商品を高価ならしめるばかり
か、油揚げによる膨化率もそれ自体では低いものであり
、簡単な方法によって高度の膨化食品を製造する技術は
未だ解決されていない。However, all of these conventional products require a large number of manufacturing steps, making them expensive, and the puffing rate due to deep-frying is low by itself. The manufacturing technology has not yet been resolved.
本発明者らは、これら従来法の問題点を解決するため種
々研究の結果、簡単な製造工程でしかも経済的に膨化率
と食感に優れたスナック食品を製造する方法を見出し、
本発明を完成した。As a result of various studies to solve the problems of these conventional methods, the present inventors discovered a method for economically producing snack foods with excellent swelling rate and texture using a simple manufacturing process,
The invention has been completed.
すなわち、本発明は、粒のままのあるいは挽き割りした
穀粒をエチルアルコール水溶液中に充分浸漬した後、水
切りし、油で揚げることを特徴とするスナック食品の製
造法である。That is, the present invention is a method for producing a snack food, which is characterized in that whole grains or ground grains are sufficiently immersed in an aqueous ethyl alcohol solution, drained, and fried in oil.
本発明における第１の特徴は、スナック食品の原料とし
て、とうもろこし、米、小麦、大麦、大豆、落花生等の
穀物を粒のままあるいは２つ割り及至８つ割り程度に挽
き割りして得た穀粒を使用した点である。The first feature of the present invention is that grains obtained by grinding grains such as corn, rice, wheat, barley, soybeans, peanuts, etc. as raw grains or into 2 to 8 parts can be used as raw materials for snack foods. The point is that grains were used.
従来、穀類を原料とするスナック食品の多くは、穀粒を
一旦、粉砕し、穀粉としたものを成型、加工するという
煩雑な製造工程を必要とするものであり、このため、必
然的に商品価格を高価ならしめていた。Conventionally, many snack foods made from grains require a complicated manufacturing process in which the grains are first ground and then turned into flour, which is then molded and processed. It made the price expensive.
しかるに、本発明は粒のままのあるいは挽き割りした穀
粒をエチルアルコール水溶液中に浸漬した後、油で揚げ
るという極めて簡単な製造工程によって膨化率ならびに
食感の優れたスナック食品を製造し得たものである。However, according to the present invention, a snack food with excellent swelling ratio and texture can be produced using an extremely simple production process of soaking whole grains or ground grains in an aqueous ethyl alcohol solution and then frying them in oil. It is something.
本発明における第２の特徴は、前記のごとき穀粒をエチ
ルアルコール水溶液中に充分浸漬した後、油で揚げた点
である。The second feature of the present invention is that the grains as described above are sufficiently immersed in an aqueous ethyl alcohol solution and then fried in oil.
本発明において、エチルアルコール水溶液中に充分浸漬
した穀粒を油で揚げると、膨化率ならびに食感の優れた
スナック食品が得られるという事実は本発明者らが実験
によって現象的に捕えたものであり、その詳細な理由は
未だ明らかでないか、高温（通常、１８０℃前後）の油
で穀粒を揚げる際に、穀粒の細胞組織中に充分浸透した
エチルアルコールと水の最低沸点共沸混合物が瞬時に沸
騰、蒸散し、ポーラスな組織を作るためと推察される。In the present invention, the fact that a snack food with excellent swelling ratio and texture can be obtained by frying grains sufficiently immersed in an aqueous ethyl alcohol solution is something that the inventors have experimentally discovered through experiments. The detailed reason for this is still unclear, or the lowest boiling point azeotrope of ethyl alcohol and water has sufficiently penetrated into the cell tissue of the grains when the grains are fried in high-temperature oil (usually around 180°C). It is presumed that this is because the liquid instantly boils and evaporates, creating a porous structure.
本発明方法において使用するエチルアルコール水溶液の
濃度は５重量φ以上であることか好ましく、これ以下で
あると前記本発明の効果が充分得られない。The concentration of the ethyl alcohol aqueous solution used in the method of the present invention is preferably 5 weight φ or more, and if it is less than this, the effects of the present invention cannot be sufficiently obtained.
また、穀粒をエチルアルコール水溶液中に浸漬する時間
は長い方が好ましく、穀粒の細胞組織中にエチルアルコ
ール水溶液を充分浸透せしめるためには１２時間以上浸
漬することが望ましい。Further, the longer the time for immersing the grains in the aqueous ethyl alcohol solution, the better, and in order to allow the aqueous ethyl alcohol solution to sufficiently penetrate into the cell tissue of the grains, it is desirable to immerse the grains for 12 hours or more.
この際、エチルアルコール水溶液中に食品用界面活性剤
を添加、溶解しておくことにより、該水溶液の穀粒組織
中への浸透性を一層向上すると共に組織を柔軟化して本
発明の効果をさらに顕著にすることができる。At this time, by adding and dissolving a food-grade surfactant in the ethyl alcohol aqueous solution, the permeability of the aqueous solution into the grain tissue is further improved and the tissue is softened, thereby further enhancing the effects of the present invention. It can be made noticeable.
また、同様に、エチルアルコール水溶液中に調味料、香
辛料、着色料、保存料等のごとき食品添加物の１種また
は２種以上を添加、溶解しておくことにより、製品の風
味、色調、保存性等を改善することができる。Similarly, by adding and dissolving one or more food additives such as seasonings, spices, colorants, preservatives, etc. in an ethyl alcohol aqueous solution, the flavor, color tone, and preservation of the product can be improved. It can improve sex etc.
本発明方法によれば、穀粒をエチルアルコール水溶液中
に浸漬した後、油で揚げるという極めて簡単な製造工程
によって膨化率が大きく、しかもサクサクした優れた食
感を有するスナック食品が経済的に製造できる。According to the method of the present invention, a snack food that has a high swelling rate and has an excellent crispy texture can be economically produced through an extremely simple production process in which grains are immersed in an aqueous ethyl alcohol solution and then fried in oil. can.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例 １
とおもろこし粒を２つ割り及至４つ割り程度に挽き割り
して得たコーングリップ１００ｇを濃度５０重量φのエ
チルアルコール水溶液中に１６時間浸漬した。Example 1 100 g of corn grips obtained by cutting corn grains into 2 to 4 pieces were immersed in an aqueous ethyl alcohol solution having a concentration of 50 weight φ for 16 hours.
このコーングリッツを水切りした後、温度１８０℃前後
に加熱した大豆白絞油中で約２分間揚げて本発明のスナ
ック食品を得た。After draining the corn grits, they were fried for about 2 minutes in soybean oil heated to around 180° C. to obtain the snack food of the present invention.
なお、対照として、エチルアルコール水溶液中に浸漬す
る代わりに水中に浸漬したコーングリッツを使用して同
様に油で揚げたスナック食品を作った。As a control, a similarly fried snack food was made using corn grits soaked in water instead of in an aqueous ethyl alcohol solution.
これら両者の方法により得たスナック食品の膨化率を測
定すると共に、これを試食して官能試験を行った。The swelling ratio of the snack foods obtained by both of these methods was measured, and the snack foods were sampled for a sensory test.
官能試験は熟練したパネル１０人（２０〜４０才の男女
各５人）により、一対比較法で行った。The sensory test was conducted by 10 experienced panels (5 men and 5 men, aged 20 to 40) using a paired comparison method.
その結巣奈次表に示すへ （注）、膨化率は製８′）容積（２） 原料の容積（資）７表１１“。To the table shown in the table (Note) The swelling rate is 8') Volume (2) Volume of raw materials (capital) 7 Table 11”.
実施例 ２
丸大豆１００ｇを、濃度３０φのエチルアルコール水溶
液２００ｍ１に蔗糖脂肪酸エステル（ＨＩ３゜９）５ｇ
、食塩３０ｇ、香辛料ミックス（ガーリック、ナツメグ
、ペラパー）２０．！７を添加、溶解した溶液中に２４
時間浸漬した。Example 2 100g of whole soybeans were mixed with 5g of sucrose fatty acid ester (HI3゜9) in 200ml of an aqueous ethyl alcohol solution with a concentration of 30φ.
, salt 30g, spice mix (garlic, nutmeg, perapah) 20. ! Add 7 and dissolve 24 in the solution.
Soaked for an hour.
この大豆を水切りした後、温度１８０℃前後に加熱した
大豆白絞油中で約３分間揚げて、本発明のスナック食品
を得た。After draining the soybeans, they were fried for about 3 minutes in white soybean oil heated to around 180°C to obtain the snack food of the present invention.
このスナック食品の膨化率、食感、風味は優れたもので
あった。The puffing rate, texture, and flavor of this snack food were excellent.
Claims (1)
コール水溶液中に充分浸漬した後、油で揚げることを特
徴とするスナック食品の製造法。 ２ エチルアルコール水溶液の濃度が５重量φ以上であ
る特許請求の範囲第１項記載のスナック食品の製造法。 ３ 穀粒をエチルアルコール水溶液中に１２時間以上浸
漬する特許請求の範囲第１項または第２項記載のスナッ
ク食品の製造法。 ４ 調味料、香辛料、着色料、界面活性剤、保存料等の
ごとき食品添加物の１種または２種以上を添加、溶解し
たエチルアルコール水溶液を使用する特許請求の範囲第
１項、第２項または第３項記載のスナック食品の製造法
。[Scope of Claims] A method for producing a snack food, which comprises thoroughly immersing whole grains or ground grains in an aqueous ethyl alcohol solution and then frying them in oil. 2. The method for producing a snack food according to claim 1, wherein the concentration of the ethyl alcohol aqueous solution is 5 weight φ or more. 3. The method for producing a snack food according to claim 1 or 2, wherein the grains are immersed in an aqueous ethyl alcohol solution for 12 hours or more. 4 Claims 1 and 2 that use an ethyl alcohol aqueous solution in which one or more food additives such as seasonings, spices, colorants, surfactants, preservatives, etc. are added and dissolved. or the method for producing a snack food according to paragraph 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55160607A JPS5826307B2 (en) | 1980-11-14 | 1980-11-14 | Snack food manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55160607A JPS5826307B2 (en) | 1980-11-14 | 1980-11-14 | Snack food manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5786261A JPS5786261A (en) | 1982-05-29 |
| JPS5826307B2 true JPS5826307B2 (en) | 1983-06-02 |
Family
ID=15718593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55160607A Expired JPS5826307B2 (en) | 1980-11-14 | 1980-11-14 | Snack food manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5826307B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61199746A (en) * | 1985-03-01 | 1986-09-04 | House Food Ind Co Ltd | Expandable food raw material |
| US4810519A (en) * | 1986-08-20 | 1989-03-07 | Uncle Ben's Inc. | Non-aqueous processing of rice |
| JP2007312643A (en) * | 2006-05-24 | 2007-12-06 | Asahi Beer Moruto Kk | Snuck food and method for producing the same |
-
1980
- 1980-11-14 JP JP55160607A patent/JPS5826307B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5786261A (en) | 1982-05-29 |
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