JPS6094059A - Snack food containing meat piece and its preparation - Google Patents

Abstract

PURPOSE:A snack food in a thin layer state provided with taste of meat without damaging a crispy flavor of it, obtained by dispersing small pieces of dried meat to the whole food. CONSTITUTION:Beef, pork, fish meat, etc. is dried to give small pieces (preferably fibrous meat) having a particle size of about 5-32 mesh, and these small pieces are used. Namely, (A) grain flour or starch powder is blended with (B) about 2-10wt% small pieces of dried meat based on the whole snack food product, and, if necessary, spice and seasoning, kneaded with water to give an ingredient. The ingredient is processed into about 0.3-1.5mm. thin layer state by smooth rolls, etc., swelled and dried (roasting, frying with oil, etc.), to give a snack food with about 0.6-3mm. thickness in thin layer state.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a thin layered snack food and a method for producing the same;
Furthermore, the flavor of the snack food itself is d5 and crunchy: it can give the flavor of meat without changing the texture, and it can give variety to its appearance and texture. This invention relates to a thin layered snack food and a method for producing the same.

BACKGROUND OF THE INVENTION Thin layered snack foods, such as molded botetojibs, are now widely popular.

The present inventors attempted to intersperse the wIJ layered snack food body with small pieces of meat in order to give the IC thin layered spook food a meaty flavor and to provide variety in its appearance and texture. Ta. However, when raw meat or cooked meat is used as small pieces of meat, the flavor or texture of the final product is significantly deteriorated because the suitable drying process f1 is different between the small pieces of meat and the 1RHEi snack food itself. I encountered a situation with Zuru. For example, if the drying conditions such as temperature and time are adjusted to suit the thin layered snack food itself, iV! ! The pieces of meat scattered throughout the layered snack food were not completely dried, and as a result, the resulting thin layered snack food lost the crunchy texture characteristic of the thin layered snack food. On the other hand, if the above drying process conditions were adjusted to suit small pieces of meat, the resulting final product, the thin layered snack food body, would be over-dried and some of it would be charred, resulting in , the flavor of the thin layered snack food itself was significantly reduced.

The present inventors have developed a method to improve the texture of snack foods.
:As a result of intensive research and development, we have developed a thin layered snack food that can impart the flavor of meat without having to take a sip, as well as provide variety in appearance and texture. It has been found that the above objectives can be effectively achieved by using small pieces of . In addition, we have also found that by interspersing small pieces of fibrous dried meat in the thin layered snack body, the texture of the thin layered snack food with a thickness of 4 μm can be made soft to 1. I got it.

The main gist of the present invention, which was completed based on the above-mentioned findings, is a thin layered snack food containing meat pieces, in which small pieces of dried meat are interspersed in a thin layered snack food body, and a method for producing the same.

Hereinafter, the contents of the present invention will be explained in detail.

First, the meat-containing thin layered snack food of the present invention will be explained.

FIG. 1 is a perspective view of one embodiment of the present invention.

1 in the figure indicates a thin layered snack food body.

The thin layered snack food body 1 is dotted with dried meat pieces 2, and most of the dried meat pieces 2 are exposed from the thin layered snack food body 1.

First, the thin layered snack food body 1 will be explained as follows.
The WFa-like snow ivy food body 1 includes snacks such as grain flours such as wheat flour, rice flour, and corn flour, starches J3 such as wheat starch, barley starch, rice starch, potato starch, and Tabi A-Fl powder, and their pregelatinized products. It is made from raw materials commonly used in food, and is puffed and dried into a thin layer. It is preferable that the thin layered snack food Fukyu 1 be puffed and dried by deep-frying treatment. As a result, the resulting final product has the most crisp and good texture.

The thickness of the above-mentioned thin layered snack food unit 1 is 0.6
~3. Omm history has 0.8 to 1. Preferably, the range is 1111111. When the thickness of the Hakuhan-like Nenok food body is less than 0.6 mm, the dried meat 2 tends to fall off.
If it exceeds n, the resulting final product tends to lose its crispy, thin-layered snow-like texture. Further, the thickness of the thin layered snack food body 1 is 0.8 to
1. A thickness of 1 mm is most preferable for the texture of the final product, the thin layered snack food, and for its production.

Next, the dried meat pieces 2 will be explained.

The dried meat 2 is beef, pork, poultry, fish, artificial meat, or the like subjected to drying treatment. Since the pieces of dried meat 2 are dried in advance -C, the dried strips '1 of the thin layered snack food are not restricted by the pieces of dried meat 2 and are adjusted to be suitable for the thin layered snack food body 1. be able to.

In this case, the thin layered snack food body 1 of the F4 product does not burn.

Next, the particle size of the dried meat pieces 2 is 5 to 32 mesh culms I
I) It's scary. If the small J12 of the dried meat is smaller than 32 Metsu 1, then 1! The fact that small pieces 2 of dried meat are scattered in the final product to be dried can be visually recognized and becomes PI, and at the same time, the texture of the small pieces 2 of the dried meat can be felt. On the other hand, when the pieces of dried meat 2 are dry, the pieces of dried meat 2 tend to fall off.

Moreover, it is preferable that the content of the dried meat pieces 2 is 2 to 10% by weight of the whole thin layered snow food. When the content is less than 2% by weight, the appearance and flavor of the final product produced by 1q tend to deteriorate. On the other hand, if the content is 10% by weight or more, the bonding strength between the dough that forms the thin layered snack food body molded into a specific shape decreases, and As a result, it is actually the production of clay or rice fields.

Next, the shape of the above-mentioned dried meat piece 2 will be explained.
The shape of A may be, for example, fibrous (-) like textured soybean protein, or luke-like (-).
L) Although it is not limited to J<14, by making it into a fibrous form, it is possible to make the texture of a thin layered snack food of 1~7 to be the best in history.

The following is the structure of the thin layered snack food containing meat pieces of the present invention. Drying treatment conditions such as those for products 1u and 114 as described above (in contrast to the case where whole-life meat or cooked meat is used as small pieces of meat, especially when obtaining a thin layered snack food) stomach! 1 is not restricted by the dried meat 2. As a result, it is possible to impart a meat flavor to a thin layered snack food without impairing the crisp texture of the snack food. Since most of the small pieces 2 of Ishi-C1 dried meat are exposed from the thin layered snack food, the appearance and texture of the snack food can be varied.

Next, the method for obtaining the above-mentioned thin-layered snack food will be explained using one of the most preferred examples.

First f1: Small pieces of dried meat are added to one or more of the above-mentioned grain flours and soybean flours, and then, if necessary, flavorings, seasonings Fl, etc. are added, and this is mixed with water in a paddle-type mixer, for example. (5) The dried meat may be added at the same time as the above-mentioned raw materials, or at any time after the mixing.

For the reasons mentioned above, the content of the small pieces of dried meat is 2 to 10% of the entire thin layered snack food;
The particle size of the grain size must be 5 to 32 meters.
: It is preferable that the shape is fibrous.

Next, the obtained IC fabric is formed into a thin layer, e.g., 0.3 to 1.5 nun, using a smooth 1" mold, and then cut into a desired shape by Rfil.

Next, the dough formed as described above is subjected to a swelling and drying treatment. Specific means for puffing and drying include baking, roasting, deep-frying, etc. Deep-frying is particularly effective at drying efficiency.
3) It is excellent in that the texture of the final product is the most pleasant and smooth. The above-mentioned puffed and dried strips 1'1 are not limited to the above-mentioned dried meat shells, and can be found to be suitable for multi-layered snock foods. As a result, the taste of the thin layered snack food prepared in the container does not become soggy.

Thereafter, if necessary, seasonings such as salt, sugar, chemical seasoning (T1), Vinolva 5J; Unakao "+1, etc. are added to obtain a final product.

As detailed above, according to the present invention, J, small j1 of dried meat
In particular, when using a piece of meat (unlike when using beef or cooked meat, the conditions such as the temperature and time for the puffing and drying process of thin-layered snack foods are particularly different from those using thin-layered snack food). If we determine J, then, as a result, 1q
There is no burning of the thin layered snack food body of the finished product. In addition, a meat flavor can be imparted to the thin layered snack food without sacrificing 1) firmness, flavor, and 4) crunchy texture.

Because many small pieces of dried meat are exposed from the R layered snack food body, the appearance and texture of the final product can be affected.

Next, the present invention will be explained in detail using examples.

(Example 1) 4 parts by weight of sorbitol, 1.5 parts by weight of common salt, and 50 parts by weight of water were mixed and stirred [and 1 part by weight of the seasoning liquid]. It was.

Next, 50 parts by weight of the above seasoning liquid and 50 parts of flakes were added to the body 1.
Car M part, potato soda y'J48 heavy h1 part, pregelatinized Fi! Powder 4
Mix 5 parts by weight of car fβ part and dried meat (1 type, particle size 5-32 mesh) using a paddle mixer, and make a blue dough. Thereafter, the dough was smooth rolled to 0.
The thickness was set to b nun. Thereafter, the dough is formed into a ribbon shape using a cutting tool. The dough was then molded as described above and fried for 15 seconds at 190°C. After that, salt is added and the product is cooled down to a depth of 1.
-I made 111 Dips.

f! The thickness of the body of the molded bote 1 hebutpusu containing pieces of meat is 1. It was 1nIlll. Then, the meat is mixed with the flavor of potato chips and the flavor of the meat is not lost. ,
Its appearance and texture were diverse.

Next, in order to check the effectiveness of the present invention, seven panel tests were conducted for the following samples Δ, B, and C.

The molded potato chips of Example 1 will be referred to as Rimple A. Sample B is bodeto tits prepared in exactly the same manner as Zambole except that the small pieces of dried meat are in the form of flakes.

Samples 1 to 12 are made from the same method as outer wrapper A, using small pieces of raw meat instead of dried meat pieces.

The panel test was conducted by a panel of 20 experts. The results are shown in Table 1. From the results of RIMPLE Δ and RIMPLE 13 in Table '1 above and the results of Table C, it is clear that the Bot-Dips produced by the present invention have a characteristic characteristic of thin-layered snack foods. 4.It has been proven that it is possible to impart flavor to meat without losing its crunchy texture and flavor, and to add variety to the appearance and texture of the chips. Also, based on the results of Rimple A and Rimple L3, I decided to use small pieces of dried meat in the form of starch, and the texture of the resulting chips could be changed to Sono 1. I proved that I can do it and earned 111k.

(Example 2) Sorbitol 4 parts by weight, 1.5 parts by weight of food A seasoning liquid was obtained by mixing and stirring 1 part of water, 1 part of water, and 1 part of water.

Next, 50 parts of the seasoning liquid, Bob 1 to Fray 95
0 parts by weight, 48 parts by weight of potato starch, 4 small h1 of pregelatinized powder
1 part, small pieces of dried meat (flake-like, grain I! t5-32 mesh) 4 times. J/;l:. Thereafter, the dough was smooth rolled to a thickness of 0.35 mm. after that,
The L fabric is formed into a ribbon shape by cudding. Next, the dough formed as described above was fried at 190°C for 15 seconds. Thereafter, common salt was added thereto, and the mixture was cooled to room temperature and cut into 10 chips to obtain molded Polar-1 chips containing meat pieces.

The thickness of the main body of the molded meat-containing molded potion was 0.8 mm. Therefore, the molded body 1 containing meat is JJ
il "A1d3 J: You can fully feel the flavor of meat without losing the crispy texture,
] The variety in appearance and texture is great! -3 What was done / this.

(Example 3) A seasoning liquid was obtained by mixing and stirring 4 parts of sorbitol, 11.5 parts of fB in food Jfu, and 50 parts by weight of water.

Next, 11 parts of the above seasoning liquid, 50 parts of Bote 1 to 50 parts of flakes, 48 parts of potato starch, Qi parts of pregelatinized powder, 4 parts of pregelatinized powder
13 Mix 7,000 m of small pieces of dried meat for Kawabe (fiber II (grain size, 5-32 mesh) in a paddle mold 4: (no) and make a dough (! 1). Then, mix the dough. The dough was smooth rolled to a thickness of 0.6 mm.Then, the dough was cut and formed into a ribbon shape.

Next, the dough formed as described above was heated at 190°C for 1
A deep-fried tofu treatment was performed for 5 seconds. After that, add food J2i, cool it to room temperature, cut it into chips, and mold the molded pieces 1 to 7 with meat pieces into IH.

The thickness of the main body of the 1.1-piece meat piece was 1.5 mm thick. The molded meat pieces 1 to 1 are able to fully experience the taste of the meat without losing the flavor and riff-like texture of 1 to 1. It was a variety car (J!j) in appearance and texture.

In addition, the texture was 1 or higher.

(Example 4) 30 parts by weight of potato starch, sucrose fatty acid - Stere 40.
5 small parts ground corn grits 69. b ~ 20 mesh coat) 5-fold ω part is processed in a paddle type mixer to make a dough (5).Then, the above dough is heated to 100°C and C20 ~
Let the fish sit for 30 minutes, then smooth it to a thickness of 551 mm using a 1"-mill. After that, the dough is formed into a ribbon shape into a cupping roll. Next (゛, as mentioned above, make 4 (") the dough to 190"G, 1
Perform deep-frying treatment for 5 seconds. After that, salt was added, and after cooling, the chips were cut into 1 iJ, and the molded corn chips containing the meat pieces were added to the molded corn chips.
1 molded bottle 1~butsubusu is the j9 size of the main body of the item 1
．． It was 5 nun. The molded potato chips containing meat pieces have sufficient meat I! without losing the flavor and crisp texture of Bob 1 to Chips. )+l
You could feel the forest, and the variety in appearance and texture was outstanding.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of one embodiment of the present invention.
4-shaped snack food body 2...Small pieces of dried meat Patent applicant: House Foods Industry Co., Ltd. Kaya Tomoe

Claims (1)

[Scope of Claims] (1) A WIR-shaped snack snack containing meat pieces, consisting of a thin layered snack food body dotted with small pieces of dried meat 2) a
J-wasa of the layered snack food body is 0. G~3,0
2. The thin layer snack food containing meat pieces according to claim 1, characterized in that the meat pieces have a diameter of 1 mm. (3) The thin layered snack food containing meat pieces according to claim 1 or 2, characterized in that the particle size of the dried meat pieces is 5 to 32 mesh. (/1) Special B' characterized in that the content of small pieces of dried meat is 2 to 10% by weight of the whole thin layered snow ivy food.
1. A thin layered meat-containing snack food according to claim 1, 2 or 3. (5) Claims 1, 2, 3, and 3 are characterized in that the thin layered snack food body is fried. food. (6) Thin layered meat containing pieces according to claim 1, 2, 3, 4, or 5, characterized in that the small pieces of dried meat are fibrous. snack food. (7) Add seasoning lees, spices, etc. as necessary to type 1 or type 2 of grains V) and silver powder -1-, add water and mix with C1, and at the same time or after the mixing, add small pieces of dried meat and mix. 1. A method for producing a thin layered snack food containing meat pieces, comprising: forming a dough into a thin layer, and then subjecting the dough to a puffing and drying treatment. (8) A method for producing a thin layered snack food containing meat pieces according to claim 7, characterized in that the small pieces of dried meat J1 are fibrous.