JPS608699Y2 - Snack sweets - Google Patents

Description

[Detailed description of the invention] The purpose of the invention is to provide a snack food that retains the natural taste and aroma of raw materials, has a light texture, and melts in the mouth.

The snack according to the present invention is made using the so-called confectionery seed method, and is made edible by frying dried confectionery seeds in oil or roasting them in an oven or the like.

Traditionally, this type of rice crackers include shrimp crackers and squid grilled rice crackers, which were made by kneading the surimi and keeping its original shape.

In addition, there are other products made by kneading foods,
Something for kneading Yama-no-Imono paste (Japanese Unexamined Patent Publication No. 52-21
364), products made by dielectrically heating raw materials such as vegetables, meat, seafood, beans, potatoes, etc., either as they are or after coating and frying them in oil (Japanese Patent Application Laid-Open No. 55-29917)
Also known are those that are freeze-dried (Japanese Patent Laid-Open No. 55-45305), kutsky with fish (Japanese Patent Laid-open No. 57-18935), and those that add fish or livestock meat (Japanese Patent Laid-Open No. 57-144941).

However, in the case of snack foods, which generally have a light texture and melt in the mouth, the texture of the finished product is greatly influenced by the characteristics of the raw materials used, which limits the amount and type of food that can be used.

According to the present invention, without being affected by the characteristics of raw materials,
These snacks have a light texture and retain the natural taste and aroma of the ingredients, so much so that you feel as if you are eating the ingredients themselves.

In addition, the present invention can be applied not only to fish meat, which has been known so far, but also to vegetables, livestock meat, and even fruits. Even people who dislike certain things or some of them can eat them without any hesitation, and by mixing two or more types of ingredients or packaging several types of snacks with different ingredients together to make a product, While enjoying a variety of tastes, from a nutritional standpoint, it has the advantage of providing a well-balanced intake of proteins, fats, carbohydrates, minerals, vitamins, etc.

The mixing ratio of food products used in this invention to grain flours is as follows:
Due to the need to clearly reproduce the color, aroma, and taste of the food in question, as seen in conventional shrimp crackers, etc.
Even if the flavor could be reproduced at about 0 to 30%, it was not possible to maintain the characteristics of the food including color tone and taste.

The inventors of the present invention have conducted extensive research with the aim of reproducing the characteristics of food products as snacks, and have found that at least the mixing ratio of the food products to the grain flour is as follows:
It has been found that a usage amount of 40% or more is required.

However, we discovered that it is difficult to obtain the desired texture when making snacks using confectionery seeds, especially those with a high fiber content or sugar content. The purpose of this invention was achieved by increasing the moisture content of the dough beyond what is common sense.

This invention suppresses the effects of factors that inhibit steaming and kneading by extremely increasing the moisture content of the dough, making it easier to hydrate with water during steaming and knead the dough. As a result, it is now possible to knead without damaging the
A snack food with excellent taste was obtained.

In addition, a known expanding agent may be appropriately used during steaming.

Therefore, the present invention is a juice or paste made from grain flour or grain flour and starch, and one or more kinds of vegetables, fruits, mushrooms, and seaweed in an amount equivalent to 40 to 150% of the flour or grain flour and starch. is steamed in the presence of an appropriate amount of water to form a dough having a moisture content of 50 to 65%, which is molded, dried, and then fried or roasted to provide a snack food.

The flour can be selected from wheat flour, non-glutinous rice flour, and glutinous rice flour, the starch can be selected from potato starch, wheat flour starch, tapioca starch, corn starch, and glutinous corn starch, and the vegetables can be selected from onion, tomato, capocha, The fruit can be selected from cabbage, carrot, spinach, and celery; the fruit can be selected from tangerine, apple, grape, grapefruit, strawberry, and peach; the mushroom is shiitake; and the seaweed is wakame, Kelp, Amanori,
You can choose from aosa or hijiki.

The present invention is characterized in that it can be applied to a wide range of foods without being particularly limited to the scope of claims for utility model registration.

The drawings illustrate Example 3 of the snack food according to the present invention, which uses tangerine juice with skin as one of the ingredients.
Snack material 1 cut into a star shape and dried before puffing
FIG. 2 is a perspective view showing the snack food material 1b after puffing the snack food material 1a of FIG. 1, and FIG. 2 is a perspective view showing the state of FIG.

Table 1 below shows the results of tests conducted with water added to 100 parts of wheat flour, 10 parts of potato starch, and 120 parts of onion juice (2) with varying amounts of water.

(Note) The marks ◯, ∆, and × mean the ranking of the score, good, somewhat good, and poor, and the same applies to the following descriptions.

1 Next, 100% flour, 100% potato starch
Table 2 shows the results of tests using onions, pumpkins with skins, mandarin oranges with skins, frozen ground krill, pastes, or juices in different amounts compared to 0 part.

Those with skin were washed according to the usual method before grinding to remove dirt, mold, polishing agents, pesticides, etc. on the surface.

Examples of the present invention are shown below.

Example 1 1oooy of wheat flour, 1oooy of potato starch, 1200Z of onion juice, and 130B of water were kneaded in a dough mixer under normal pressure for about 1 hour while injecting live steam.
Dough 49009 having a moisture content of approximately 62% was obtained.

This material was formed into a sheet with a thickness of 2.5 m/m, cut out, and dried.

One day later, the snacks were fried for 1 m at 190°C to obtain snacks.

This stuff had a light texture and the color, taste and aroma of fried onions.

Example 2 Wheat flour 2000 f/, capocha paste with skin 200
0 g and 1360 g of water were steamed in the same manner as in Example 1 to obtain 5800 y of dough with a water content of about 65%.

This material was formed into a sheet with a thickness of 3 m/m, cut out, and dried.

Snacks were obtained by frying in tofu for 1 hour at 190°C with 2 holes.

This product had the distinctive flavor and aroma of capocha, a bright yellow color, and a melt-in-your-mouth texture.

Example 3 Wheat flour 1500f, tapioca starch 5001, mandarin orange juice with skin 140B, salt 109. A dough of 3900 y with a water content of about 51% was obtained in the same manner as in Example 1 except that 100 f of water was used.

This product was shaped into a sheet with a thickness of 2.5 m/m, cut out, dried, and fried in oil according to Example 1.

This product had the aroma and taste characteristic of mandarin oranges, bright yellow color, and light texture.

Example 4 Flour 2000! ii', [, Taketake paste 200
0F, salt 20F, and swelling agent 2B were steamed according to Example 1 to obtain 4400F dough with a water content of 56%.

A snack was obtained in the same manner as in Example 5.

This product had the aroma, taste, and color characteristic of shiitake mushrooms, and had a snack-like taste.

Comparative example 1 1oooy of wheat flour, 1000fI of potato starch,
Example 1: 600 f of onion juice and 100 g of water
It was steamed in the same manner as above to obtain 3000 f/dough with a moisture content of 41%.

This product was dried and fried in the same manner as in Example 1 to obtain a stick confectionery.

This product had a weak onion taste and aroma, and had a hard, rice cracker-like texture with a slightly powdery texture.

[Brief explanation of drawings]

The drawing shows an embodiment of the snack food according to the present invention, in which tangerine juice with skin is used as one of the ingredients. Figure 1 shows the snack food material that has been formed into a sheet, cut into a star shape, and dried. FIG. 2 is a perspective view showing the snack food material in FIG. 1 after it has been expanded. 1a... Snack material before puffing, 1b...
...Snacks after puffing, 2...Fine pieces of mandarin oranges with skin.

Claims (7)

[Scope of utility model registration request] (1) Grain flour or flour and starch, and one or more types of vegetables, fruits, mushrooms, and seaweed in an amount equivalent to 40 to 150% of the flour or flour and starch, made into a juice or paste. A snack food made by steaming in the presence of an appropriate amount of water to form a dough with a water content of 50 to 65%, molding the dough, drying it, and then frying or roasting it. (2) The snack food according to claim 1, wherein the grain flour is selected from wheat flour, non-glutinous rice flour, and glutinous rice flour. (3) The snack food according to claim 1, wherein the starch is selected from potato starch, wheat flour starch, tapioca starch, corn starch, and glutinous corn starch. (4) The snack food according to claim 1, wherein the vegetables are selected from onions, tomatoes, capocha, cabbage, carrots, spinach, and celery. (5) The snack food according to claim 1, wherein the fruit is selected from tangerines, apples, grapes, grapefruit, strawberries, and peaches. (6) The snack food according to claim 1, wherein the mushroom is a shiitake mushroom. (7) The seaweed is wakame, konbu, amanori, aosa,
The snack food according to claim 1, which is selected from hijiki seaweed.