JPS63116648A - Production of snack cake - Google Patents
Production of snack cakeInfo
- Publication number
- JPS63116648A JPS63116648A JP61259615A JP25961586A JPS63116648A JP S63116648 A JPS63116648 A JP S63116648A JP 61259615 A JP61259615 A JP 61259615A JP 25961586 A JP25961586 A JP 25961586A JP S63116648 A JPS63116648 A JP S63116648A
- Authority
- JP
- Japan
- Prior art keywords
- water
- raw material
- starch
- flour
- starch raw
- 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
- 235000011888 snacks Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- 239000008107 starch Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000012149 noodles Nutrition 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 4
- 235000013527 bean curd Nutrition 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 abstract description 7
- 238000005096 rolling process Methods 0.000 abstract description 7
- 238000001035 drying Methods 0.000 abstract description 5
- 150000003839 salts Chemical class 0.000 abstract description 4
- 238000004898 kneading Methods 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 238000013329 compounding Methods 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 101100370022 Caenorhabditis elegans tofu-1 gene Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業−にの利用分野〕
本発明は、主原料としてめん用小麦粉、及び澱粉原料を
使用するスナック菓子の新規な製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a novel method for producing snack foods using wheat flour for noodles and starch raw materials as the main raw materials.
従来、スナック菓子類、例えば小麦粉あられ、の製造方
法として、小麦粉、澱粉、膨張剤、調味料、水等の原料
全体を一旦混合して蒸練し、圧延・乾燥し、冷蔵・固化
し、切断成形し、乾燥し、そして油揚げする方法が知ら
れている。しかしながらこの方法においては原！′４全
体を一緒にＰ２練するために比較的多くの水を必要とし
、このため油揚げの以前の工程で水分の調節を行わなけ
ればならない等の難点があった。Traditionally, the manufacturing method for snack foods, such as wheat flour arare, involves mixing and steaming all raw materials such as flour, starch, leavening agents, seasonings, and water, rolling and drying, refrigerating and solidifying, and cutting and shaping. Methods of drying, drying, and deep-frying are known. However, in this method, Hara! A comparatively large amount of water is required to mix the entire '4 together with P2, and this has the disadvantage of having to adjust the moisture content in the process before frying.
従って本発明は、比較的少量の水を使用し、そのため後
で乾燥することを必要としない比較的簡単な工程で十分
に膨張したスナック菓子を製造することができる方法を
提供しようとするものである。The invention therefore seeks to provide a method by which fully expanded snack foods can be produced in a relatively simple process that uses a relatively small amount of water and therefore does not require subsequent drying. .
上記の目的は、澱粉原料に水又は食塩水を加えて糊化し
、この糊化物とめん用小麦粉を合わせて混捏し、これを
複合し、圧延し、細断・成形し、そして油揚げすること
を特徴とする油揚げスリルツク菓子の製造方法により達
成される。The above purpose is to gelatinize the starch raw material by adding water or salt solution, knead the gelatinized product with wheat flour for noodles, compose it, roll it, shred it, shape it, and fry it in tofu. This is achieved by a method for producing fried fried sweets.
一駄一料
本発明においては、主原料としてぬん用小麦粉を使用す
る。めん用小麦粉は通常、蛋白質”含有量１０．５〜１
１．５％の情強力粉又は蛋白質含有量８６０〜９．０％
の中力粉から成る。強力粉を使用した場合生地がしまり
過ぎて油揚げの際の膨張がネト分となる。他方、薄刃物
を使用した場合ろこは生地のｉ−２まりが不十分で、複
合、圧延等の操作が厄介である。In the present invention, wheat flour for wheat flour is used as the main raw material. Wheat flour for noodles usually has a protein content of 10.5 to 1.
1.5% heart flour or protein content 860-9.0%
Consists of all-purpose flour. If you use strong flour, the dough will become too tight and will expand during frying. On the other hand, when a thin knife is used, the i-2 roll of the dough is insufficient, making operations such as compounding and rolling difficult.
＄４′４′零ζ（として、例えばトウモＩｌｌコシ澱を
分、ハレイシーｌ澱粉、カンショ澱粉、コムギ澱粉、コ
メ澱粉、タピオカ澱粉、ザゴ澱粉、化工澱粉、粉末トウ
モロコシ等の澱粉原料が使用される。粉末トウモロコシ
を使用する場合、Ｉ−Ｎｙモｌ：ｌ：１シの風味が製品
スナック菓子に何カ１１され、官能的に良好なスナック
菓子が得られるため、澱粉原料とし２て粉末トウモロコ
シが好ましい。澱粉原料の計は小麦粉の重量に対して２
０〜６０重量％とするのがｋｆましい６澱粉の使用量が
２０重量％よ２′）少い場合には生地が弱くなり、複合
等のロール工程で生地の破壊が起る可能性がある。他方
、澱粉の使用量が６０％を越えると、生地の粘度が高く
なり過ぎ、ロール−Ｌ程で生地が１１−ルに春１着する
等のため生地の処理が困難となる。小麦粉に対し７で約
４０重量％の澱粉を使用するのが最も好まし７い。For example, starch raw materials such as corn starch, corn starch, corn starch, wheat starch, rice starch, tapioca starch, zago starch, modified starch, and powdered corn are used. When powdered corn is used, the flavor of I-Ny mol:l:1 is imparted to the product snacks, and the snacks are sensually good, so powdered corn is preferable as the starch raw material. .The total amount of starch raw material is 2 to the weight of flour.
It is recommended that the amount be 0 to 60% by weight.6 If the amount of starch used is less than 20% by weight, the dough will become weak and there is a possibility that the dough will break during the rolling process such as compounding. be. On the other hand, if the amount of starch used exceeds 60%, the viscosity of the dough becomes too high, and processing of the dough becomes difficult because the dough becomes 11-roll in the roll L. Most preferably, about 40% starch by weight of flour is used.
本発明においては、わ）体原料の重量、ずなわら小麦粉
と澱粉原料の合計重量に対Ｕ２て約４０〜４５重量％の
水を使用するのが好ましい。水量が４０％より少ない場
合には生地が硬く油揚げの際の膨化が不十分となりやす
く、また水量が４５％より多い場合には水の使用量を少
なくするとい・）本発明の目的の達成が困難となる。In the present invention, it is preferable to use water in an amount of about 40 to 45% by weight based on the weight of the raw material (U2) and the total weight of the Zuna straw flour and starch raw materials. If the amount of water is less than 40%, the dough will be hard and will likely not rise sufficiently during frying. If the amount of water is more than 45%, the amount of water used should be reduced. It becomes difficult.
所望により、食塩を適量添加する。食塩は味付は効果を
有すると共に生地のブレを防止する効果を有するので、
添加するのが好ましい。その添加量は、目的とする製品
に依存して適宜選択することができる。If desired, add an appropriate amount of salt. Salt has the effect of adding flavor and preventing the dough from wobbling.
It is preferable to add The amount added can be appropriately selected depending on the target product.
なお、その他の添加物として、砂糖のごとき甘味料、そ
の他各種の香味料等を、目的とする製品に応じて添加す
ることができる。In addition, as other additives, sweeteners such as sugar and other various flavoring agents can be added depending on the intended product.
Ｍｌ一方−決
本発明のスナック菓子の製造方法においては、まず、所
定量の澱粉原料を水又は食塩水と混合した後、これを常
法に従って加熱するごとにより糊化する。この条件は澱
粉原料の種類、糊化時のその濃度等により若干異るが、
これらの条件は当業者によりよく知られており、又は簡
単な試行によって容易に決定することができる。１例と
して、トウモロコシ粉末を使用する場合には、あらかじ
め水に十分浸した後、攪拌しながら徐々に温度を上げこ
げつかないように糊化させる。In the method for producing snack foods of the present invention, first, a predetermined amount of starch raw material is mixed with water or saline, and then gelatinized by heating according to a conventional method. These conditions vary slightly depending on the type of starch raw material, its concentration during gelatinization, etc.
These conditions are well known to those skilled in the art or can be easily determined by simple experimentation. For example, when using corn powder, it is soaked in water beforehand, and then the temperature is gradually raised while stirring to gelatinize it without burning it.
次に、前記のようにして調製した糊化物に所定ｆ 噛
量の小麦粉を加えて均一に混捏し、次に複合を行う。複
合は、混捏された生地を１クーラー等の手段により平ら
に圧延して生地をシート状にし、次にこれを２枚以上重
ねて圧延して１枚のシー１−にする操作であり、これを
５〜６回繰り返す。この複合は常法に従って行うことが
できる。Next, a predetermined amount of wheat flour is added to the gelatinized product prepared as described above and kneaded uniformly, followed by compounding. Compounding is an operation in which the kneaded dough is rolled flat using a cooler or other means to form a sheet, and then two or more sheets are stacked and rolled to form one sheet. Repeat 5 to 6 times. This combination can be carried out according to conventional methods.
次に、ローラー等の手段により最終的に圧延を行い、所
定の厚さを有するシート状の生地を得る。Next, final rolling is performed using means such as rollers to obtain a sheet-like dough having a predetermined thickness.
次に、上記のようにして調製したシート状生地を、最終
製品の形状に依存して細断する。この細断は一般に切り
出し、及びカッ１−の２段階により行われる。切り出し
は、所定の厚さを有するシートを切断して所定の厚さと
所定の幅を有するシート片を調製する工程であり、カッ
トをこのシート片を一定の長さに切断して最終形態の生
地を調製する段階である。これらの工程は常法に従って
行うことができる。The sheet-like dough prepared as described above is then shredded depending on the shape of the final product. This shredding is generally performed in two steps: cutting and cutting. Cutting is the process of cutting a sheet with a predetermined thickness to prepare a sheet piece with a predetermined thickness and width, and cutting is a process in which the sheet piece is cut into a certain length to produce the final form of fabric. This is the stage of preparing. These steps can be performed according to conventional methods.
最後に油揚げを行う。油揚げのために使用する油として
はパーム油、綿実油、ココヤシ油等の常用の食用油を使
用することができる。油揚げの温度１、Ｊ最終製品の種
類、形状等により異るが、−・般に１１０°Ｃ〜１６０
°Ｃにて１分間〜５分間行・）６次Ｑこ、常法に従って
油切りを行った包装前の製品を得る。Finally, deep-fry. As the oil used for deep-frying, common edible oils such as palm oil, cottonseed oil, and coconut oil can be used. Temperature of fried tofu 1.J varies depending on the type and shape of the final product, but generally 110°C to 160°C.
C. for 1 to 5 minutes.) 6th Q: Obtain an unpackaged product that has been drained of oil according to a conventional method.
本発明においては、まず澱４５〕原籾を水に懸濁して加
熱糊化し、この糊化物を小麦粉？、混合する。In the present invention, first, raw rice (lees 45) is suspended in water and gelatinized by heating, and the gelatinized product is converted into wheat flour. , mix.
従って、比較的少量の水を使用して仕地を調製すること
がてき、本スナック菓子の製造、特に膨化剤を使用しな
い油揚げるこおいて理想的な水量である４０〜４５％の
水を含有する生地を容易に複合、圧延することができる
。これに対してすべての原料を水と混合し、た後に生地
を芋練し、複合、圧延する従来法においては、水の添加
量は松原「１に対して５０％以−１二を必要とし、その
後油揚の１）；１に乾燥をしなげればならなくなる。Therefore, a relatively small amount of water can be used to prepare the dough, and it contains 40 to 45% water, which is the ideal amount of water in the production of this snack, especially in deep-frying without using a leavening agent. The dough can be easily composited and rolled. On the other hand, in the conventional method of mixing all the raw materials with water, kneading the dough, compounding, and rolling, the amount of water added needs to be 50% or more to 1 to 12, as Matsubara says. After that, you will have to dry the tofu in step 1) of deep-frying.
次に実施例により、この発明の方法を、さらに具体的に
説明する。Next, the method of the present invention will be explained in more detail with reference to Examples.
粉末トウモロコシ８００ｇに水１ 、２００ ｇ及び食
塩２０ｇを加え、攪拌しながらこげ付かないように徐々
に温度を上げて糊化した。これをめん用小麦粉２，００
０ｇと合わせ、１５分間混湿し、十分に複合し２、圧延
した後、直径５ｍｍ長さ５ｃｍの棒状に切出し・カット
を行い、１５０℃の油槽で３分間油揚げを行い、十分に
油切りを行った。ごのようにしてコーン風味が豊かでク
リスビー（ザクザクした感じ）な食感のスナック菓子を
製造することができた。1.200 g of water and 20 g of common salt were added to 800 g of powdered corn, and the mixture was gelatinized by gradually raising the temperature while stirring to avoid sticking. Use this flour for noodles for 2,000 yen
0g, mixed for 15 minutes, thoroughly compounded, rolled, cut into rods with a diameter of 5 mm and a length of 5 cm, deep-fried in an oil bath at 150°C for 3 minutes, and thoroughly drained. went. As described above, it was possible to produce a snack food with a rich corn flavor and a crispy texture.
手続補正＠（自発）
昭和６１年１２月７Ｚ日
特許庁長官 黒 ｌ］コ 明 雄 殿
１、事件の表示
昭和６１年特許願第２５９６１５号
２、発明の名称
スナック菓子の製造方法
３、補正をする者
事件との関係 特許出願人
名称 （１９０）ザントり一株式会社
４、代理人
住所 〒１０５東京都港区虎ノ門−下目８報１０号静光
虎ノ門ビル 電話５０４０１２４
５、補正の対象
（１）明細書の「特許請求の範囲一４の欄（２）明細書
の「発明の詳細な説明」の欄６、補正の内容
（１）特許請求の範囲を別紙の通りに補正する。Procedural amendment @ (spontaneous) December 7, 1985 Director-General of the Patent Office Black l] Koh Myung-Yuong 1, Indication of the case 1985 Patent Application No. 259615 2, Name of the invention Process for manufacturing snack food 3, Make amendments Relationship with the case Patent applicant name (190) Zantoriichi Co., Ltd. 4 Address of agent Shimomi 8 Report No. 10, Toranomon, Minato-ku, Tokyo 105 Shizuka Toranomon Building Telephone 5040124 5. Subject of amendment (1) Column 4 of Claims 1 of the specification (2) Column 6 of Detailed Description of the Invention of the specification, contents of amendments (1) The claims are amended as shown in the attached sheet.
（２）明細書第３頁第４行目、第６頁第１行目、第６頁
第２行目、及び第８頁第５行目「混捏−１を「混捏」に
補正する。(2) "Kneading-1" on page 3, line 4, page 6, line 1, page 6, line 2, and page 8, line 5 is corrected to "kneading".
７、添付書類の目録
補正特許請求の範囲 １通２、特許請求
の範囲
１．澱粉原料に水又は食塩水を加えて糊化し、この糊化
物とめん用小麦粉を合わせて混捏、し、これを複合し、
圧延し、細断成形し、そして油揚げすることを特徴とす
る油揚げスナック菓子の製造方法。7. List of attached documents amended scope of patent claims 1 copy 2. Scope of claims 1. Add water or salt solution to the starch raw material to gelatinize it, mix and knead this gelatinized product with wheat flour for noodles, and compound this,
A method for producing fried snacks, which comprises rolling, shredding, and frying.
２、小麦粉の重量に対して２０〜６０重量％の澱粉を使
用する特許請求の範囲第１項に記載の方法。2. The method according to claim 1, wherein 20 to 60% by weight of starch is used based on the weight of flour.
３、澱粉原料及び小麦粉の合計重量に対して４０〜４５
重量％の水を使用する特許請求の範囲第１項に記載の方
法。3. 40 to 45 based on the total weight of starch raw material and flour
2. A method according to claim 1, using % by weight of water.
４、 前記澱粉原料が粉末トウモロコシである特許請求
の範囲第１項に記載の方法。4. The method according to claim 1, wherein the starch raw material is powdered corn.
Claims (1)
物とめん用小麦粉を合わせて混捏し、これを複合し、圧
延し、細断成形し、そして油揚げすることを特徴とする
油揚げスナック菓子の製造方法。 ２、小麦粉の重量に対して２０〜６０重量％の澱粉を使
用する特許請求の範囲第１項に記載の方法。 ３、澱粉原料及び小麦粉の合計重量に対して４０〜４５
重量％の水を使用する特許請求の範囲第１項に記載の方
法。 ４、前記澱粉原料が粉末トウモロコシである特許請求の
範囲第１項に記載の方法。[Claims] 1. Add water or salt solution to starch raw material to gelatinize it, mix and knead the gelatinized product with wheat flour for noodles, compound this, roll it, shred it, and fry it in oil. A method for producing a fried tofu snack, characterized by: 2. The method according to claim 1, wherein 20 to 60% by weight of starch is used based on the weight of flour. 3. 40 to 45 based on the total weight of starch raw material and flour
2. A method according to claim 1, using % by weight of water. 4. The method according to claim 1, wherein the starch raw material is powdered corn.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61259615A JPS63116648A (en) | 1986-11-01 | 1986-11-01 | Production of snack cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61259615A JPS63116648A (en) | 1986-11-01 | 1986-11-01 | Production of snack cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63116648A true JPS63116648A (en) | 1988-05-20 |
Family
ID=17336542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61259615A Pending JPS63116648A (en) | 1986-11-01 | 1986-11-01 | Production of snack cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63116648A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100311778B1 (en) * | 1999-07-09 | 2001-10-17 | 이상윤 | A making method for ramen snack |
| JP2002125578A (en) * | 2000-10-24 | 2002-05-08 | Nitto Seifun Kk | Dough composition for okonomi-yaki and method for producing okonomi-yaki using the same |
-
1986
- 1986-11-01 JP JP61259615A patent/JPS63116648A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100311778B1 (en) * | 1999-07-09 | 2001-10-17 | 이상윤 | A making method for ramen snack |
| JP2002125578A (en) * | 2000-10-24 | 2002-05-08 | Nitto Seifun Kk | Dough composition for okonomi-yaki and method for producing okonomi-yaki using the same |
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