JPS6317348Y2 - - Google Patents

Description

[Detailed explanation of the idea]

(Field of Industrial Application) The present invention relates to a snack containing a puffed molded product, which contains a puffed molded product having a cavity inside. (Prior art) For conventional baked snacks such as okonomiyaki, the hardness and softness of the dough, foaming state,
By selecting the texture, or by simply mixing ingredients such as vegetables, fruits, fish and shellfish, meat, and other fresh products or processed products into the dough, the flavor and texture of the baked dough are improved. It's just that. (Problems to be Solved by the Invention) However, conventional baked snacks such as okonomiyaki of this type are not necessarily satisfactory in terms of texture, palatability, etc. The present invention has been made with attention to this point, and is intended to provide a baked snack that has a new texture, texture, and palatability that are not found in the baked texture of conventional baked snack foods such as okonomiyaki. (Means for solving the problem) To this end, the invention of the present invention is made of a raw material mainly consisting of grain flour, has a tissue forming part on the outside,
A puffed molded product formed into a spherical, elliptical, etc. shape with a cavity inside, an adhesive layer that is made of a raw material mainly composed of grain flour and fixes a large number of the puffed molded products to each other, and fixed in the adhesive layer. It is made up of the following ingredients. (Function) In this way, the present invention is completely different from the conventional baked snacks, and uses a previously prepared expanded molded product with a structure to create a hollow structure connected to the structure of the baked snack. It is easy to make and has a new texture, texture, and palatability that are not found in the baked texture of conventional baked snack foods such as okonomiyaki. (Example) Next, an example of implementation of the present invention will be described with reference to the drawings. FIG. 1 is a longitudinal sectional view of an embodiment of a baked snack containing expanded molded products according to the present invention. 1 indicates a spherical or ellipsoidal expanded molded product, 2 indicates an adhesive layer formed by the surface layer of the expanded molded product and a flour raw material such as wheat flour, and 3 represents an adhesive layer that is added to the flour raw material. Indicates the ingredients that are fixed inside and are made of fresh or processed products such as vegetables, fruits, fish and shellfish, and livestock meat. Further, FIG. 2 shows a longitudinal cross-sectional view of the expanded molded product 1. As shown in FIG. Reference numeral 4 indicates a tissue forming portion of the expanded molded product, and 5 indicates a cavity formed inside the tissue forming portion 4 of the expanded molded product 1. The structure forming portion 4 forms a spherical or ellipsoidal outer surface structure, and in some cases, a mesh-like structure is formed within the spherical shape. The present invention provides a spherical or elliptic spherical expanded molded product 1
It is characterized by the function it exhibits, and its outer grain, the tissue-forming part 4, is compatible with flour, starch, and other flour-based dough raw materials, as well as water and eggs, and contains a large number of expanded molded products 1. A binder layer is first formed. By firing, this binder layer is gelatinized and then solidified to form an adhesive layer 2, which ensures that the cavities 5 of the expanded molded product 1 are always stably connected and held in the structure of the fired dough. . Specifically, it is necessary to provide appropriate conditions for the raw material composition and properties of the expanded molded product 1. The blended raw materials for the puffed molded product 1 are starch raw materials mainly composed of grain powders such as wheat flour, rice flour, and corn powder, and starches such as corn starch.The protein content thereof is preferably 3 to 15%, and if necessary, oils and fats are added. Additionally, dried vegetables, dried fish and shellfish, powdered meat, seasoning powders such as salt, sugar, and spices can be added and mixed. As for the properties of the expanded molded product 1 obtained from the above blended raw materials, it is desirable that the degree of gelatinization of starch is 90% or more. If it is 90% or less, the water absorption rate during baking will be slow and the texture of the adhesive layer 2 formed by baking will be poor. As for the shape of the expanded molded product 1, a spherical or elliptical expanded shape forms a preferable fired structure and can easily form a uniform structure. Depending on the size of the particles of the expanded molded product 1, the texture of the dough, texture during baking, and palatability will be produced respectively, but it is generally desirable to have a diameter of 2 to 10 mm. The appropriate mixing ratio of the puffed molded product 1 varies depending on the texture, texture, and palatability of the required baked snack, but the structure-forming portion 4 of the puffed molded product 1 fuses with water and becomes uniform, forming an adhesive layer. A suitable mixing ratio (weight ratio) of the expanded molded product 1 and other powder raw materials for forming the molded product 2 is in the range of 2:8 to 5:5. If the proportion of the expanded molded product 1 is too large, the dough will not hold together well, and if this proportion is too small, the texture of the dough will be difficult to express. The method for manufacturing the expanded molded product 1 used in the present invention includes a method using an extruder or a method similar to the method for manufacturing rice crackers. The former method is industrially advantageous, and the degree of gelatinization of the structure forming part 4 of the expanded molded product 1,
It is superior in terms of the ability to form cavities 5 and adjust the particle size, etc., and is also superior in that there are fewer restrictions in terms of raw material blending. Table 1 shows specific examples of raw materials and their blending ratios used for manufacturing such expanded molded product 1.

[Table] Using the above raw materials using an extruder, 5
% (external) of water is added under pressure, and the mixture is discharged from a die attached to the tip of the extruder and expanded and molded.The moisture content is 3.8%, the particle size passes through a 2-mesh (JIS standard sieve), and a 4-mesh ( An expanded molded product 1 having a specific volume of 12.5 (cc/g) and a gelatinization degree of 96.5% was obtained on the JIS standard sieve.

[Table] Table 2 shows specific examples of the expanded molded product 1, the raw materials for the flour raw material to be mixed and kneaded after adding the puffed product 1, and the proportions (% by weight) thereof. 100 parts of water and 50 parts of whole egg liquid per 100 parts of the above ingredients
and 20 parts of chopped cabbage were added thereto, mixed uniformly, and baked in a frying pan to obtain a snack food similar to hot cakes. This product had a structure not found in snack foods such as okonomiyaki, and was novel in terms of texture and palatability. Next, Table 3 shows other specific examples of the raw materials used for producing the expanded molded product 1 and their blending ratios (% by weight).

[Table] Using the above ingredients using an extruder, 5.8
% (outside) of water was added, kneaded under pressure and expanded to form a product with a moisture content of 4.2%, an average particle size of 4.8 mm, and a specific volume.
13.4 (cc/g) and a gelatinization degree of 99.5%, an expanded molded product 1 was obtained. Further, Table 4 shows specific examples of the above-mentioned expanded molded product 1 and the raw materials and blending ratios (% by weight) of the flour raw material to which it is added, mixed and kneaded after adding water.

[Table] 110 parts of the above ingredients, 100 parts of water, 60 parts of whole egg liquid,
30 parts of chopped cabbage was added, mixed evenly, and then baked on a hot plate. A commercially available sauce was spread on top of this and chopped pickled ginger and dried flakes were sprinkled on top. The product obtained was a baked snack food similar to okonomiyaki, which had a structure not seen in conventional snack foods, and had novel texture and palatability. (Effects of the invention) The present invention is constructed as described above, and a new organizational structure that has not been seen in the past, in which expanded molded grain flour raw materials are connected, can be obtained in the organizational structure of baked snacks. Because it is baked with a relatively uniform and connected cavity structure, it has a texture that is superior to conventional products when eaten. Furthermore, in order to make the baked snack according to the present invention, a puffed molded product is first manufactured using a raw material mainly composed of grain flour, and then an adhesive layer is formed on the puffed molded product, which is also made of grain flour. Materials and ingredients are added, water is added, and the whole is mixed. Therefore, the outer surface of the tissue forming part, which is the outer shell of the expanded molded product, and the dough for forming the adhesive layer have a characteristic that they fit together. The snack of the present invention, which is completed by baking, has the effect of stably retaining a large number of expanded molded products in the structure of the baked dough, and also has a distinctive taste that is not found in conventional snacks. This gives it an advantage.

[Brief explanation of drawings]

FIG. 1 is a longitudinal cross-sectional view of a snack containing a puffed molded product of the present invention, and FIG. 2 is a vertical cross-sectional view of the puffed molded product contained therein. DESCRIPTION OF SYMBOLS 1... Expanded molded product, 2... Adhesive layer, 3... Ingredients, 4... Tissue forming part, 5... Cavity.

Claims (1)

[Scope of utility model registration request] It is made of a raw material mainly composed of grain flour, and is made of expanded molded products shaped into spheres, ellipsoids, etc., which have a tissue-forming part on the outside and a cavity inside, and a raw material mainly composed of grain flour. A baked snack containing a puffed molded product, comprising an adhesive layer for fixing the puffed molded products to each other, and ingredients fixed in the adhesive layer.