TW201916808A - Croquette-line snack comprising a sponge portion formed by frying a sponge dough and a coating portion covering a surface of the sponge portion - Google Patents

Abstract

An object of the present invention is to provide a croquette-like snack that shows the favor, structure, and appearance of croquettes and has a crunchy mouth feeling of snacks. The solution is a croquette-like snack that does not crack by being fried under pressure reduction and shows a crunchy mouth feeling, comprising a sponge portion and a coating portion covering a surface of the sponge portion. The sponge portion is a fried object formed by frying a sponge dough under pressure reduction. The sponge dough comprises a plant protein. The plant protein comprises a particulate plant protein and a powder plant protein. An amount of the plant protein is 35-100wt% of a total amount of the sponge dough. An amount of the particulate plant protein is 60-95wt% of a total amount of the plant protein, and an amount of the powder plant protein is 5-40wt% of the total amount of the plant protein. The sponge dough has an expansion coefficient of 90-110% and a moisture value less than 5.0%.

Description

Snack cake like cola cake

The present invention relates to a snack cake similar to a cola cake having a crispy mouthfeel.

At present, in terms of snacks and snacks, potato chips, combined artichoke slices, long potato chips, etc., their taste and shape are gradually diversified, and on the other hand, they have formed a vast market. In addition, there are also wheat snacks on the market. Because of its low oil content, it can control calories and the sales scale is gradually expanding. In addition, corn snack snacks also have long-term hot-selling products, and the market expands and gradually expands sales. In addition, rice snack snacks tend to have a reduced sales volume, but they are still snack snacks with a large sales volume.

For these snack snacks, the market development is mainly to change the flavor or shape, but in fact, it is impossible to continue to develop the flavor with different flavors, and it is increasingly difficult to expand to more than the current market size. One of the reasons for this is that, as described above, only changing the taste or shape does not fully conform to changes in consumer preferences.

In recent years, in the case of snacks and ingredients, based on the health orientation and the orientation of raw materials, some people have studied the advantages of decompression and frying, and pursued the texture and taste of various ingredients to commercialize them. For example, in the case of snacks or ingredients made from potato, some people are engaged in the following research.

In Patent Document 1, the porosity of the dried potato is improved by controlling the porosity by selecting the condition of decompression frying. In Patent Document 2, the potato is directly treated with saline or a sugar liquid, and then vacuum fried. Further, in the case of forming a potato snack, Patent Document 3 proposes a shaped potato snack which is formed by cooking a potato slice and then forming a desired shape using a plurality of slices, and freezing and frying the obtained molded article; 4 proposes a method for manufacturing a artichoke stick by adding water and mixing a potato chip having a predetermined particle size distribution to prepare a potato snack dough, and extruding and shaping the obtained dough to form a rod having a crack on the surface. The molded article is then frozen and decompressed under reduced pressure.

In the case of a snack or a foodstuff which is made of a vegetable or a fruit, the patent document 5, the patent document 6, etc. propose the method of improving the frying suitability by the pre-treatment of a vegetable or a fruit. Further, Patent Document 7 proposes a decompression fried product of vegetables and fruits, which is subjected to material improvement and taste adjustment, and is coated with a film composed of a cheese-like food.

In addition, some people have studied mushroom snacks or ingredients. Patent Document 8 proposes a dried product obtained by impregnating a dried protein aqueous solution with an original state of the mushroom and decompressing it under reduced pressure; Patent Document 9 proposes a fried mushroom sheet which is made into a salt and a 5'- Sodium guanylate is impregnated with shiitake mushrooms and fried to improve its taste.

Further, as a snack material which is called a snack food, it is also known as a fast-food food. Patent Document 10 proposes a method of decompressing meat under reduced pressure at an oil temperature of 160 ° C to 220 ° C. In addition, there is a proposal for a fish and shellfish product; Patent Document 11 proposes a bismuth-like sheet which is prepared by adding a certain amount of expanded rice flour to a fish paste or minced meat of a scorpion, and then decompressing it under reduced pressure. Give a crispy feeling. Patent Document 12 proposes a seafood puffed snack which is obtained by puffing a meat-like product by depressurizing frying, and the meat-based product is mainly composed of white meat fish to which a noodle is attached.

Further, in addition to the above, Patent Document 13 proposes a mannan tablet in which hydrazine or mannose gum is fried under reduced pressure. Patent Document 14 proposes a tempura product obtained by adhering a noodle to a fried vegetable such as vegetables, mushrooms, fish and shellfish, and meat, and frying under reduced pressure. In the above, novel snacks or ingredients made by various decomposing methods have been proposed.

However, as for the snacks that are extremely popular as a cola cake, the snacks are similar to those of the cola cakes, and the appearance is similar, as in Patent Document 15, but it is not yet available. A snack cake similar to a cola cake that reproduces the flavor or appearance of a cola cake. For this reason, for example, a pair of cola cake dough composed of a middle portion and a coating portion on the surface of the covered middle portion is fried, and it is likely to occur due to expansion or contraction of the middle portion. The rupture of the seed and/or clothing.

As a result, various studies have been conducted on the prevention of cracking of frozen cola cake under normal pressure frying (hereinafter also referred to as "anti-swelling"). As an anti-expansion technique under normal-pressure frying heating, Patent Document 16 proposes to blend a material having low coagulability such as dextrin, soybean protein, wheat protein, or milk protein into a middle seed portion. Patent Document 17 proposes a cream cola cake using a white sauce material containing 1.0 to 5.0% by mass of hydroxypropylmethylcellulose and/or hydroxypropylcellulose. Patent Document 18 proposes a method for producing a fried product, which comprises the steps of dissolving starch and hydroxypropylmethylcellulose (HPMC) and/or methylcellulose (MC) in a fat and oil. a step of adding the composition to the food of the middle seed portion; or cooling the composition for the explosive in which the HPMC and/or MC are dispersed in a predetermined liquid is cooled to a temperature lower than the dissolution temperature of the HPMC and/or MC, and then added to the medium seed portion. The steps of the ingredients.

Further, as a technique for preventing swelling at the time of normal pressure frying by the improvement of the garment portion, Patent Document 19 proposes a technique of adding alpha-starch starch, soybean protein, wheat protein or the like to a powder of a batter; 20 proposes a technique for preventing flaking and peeling of a frozen fried product by adding liquid edible oil and soybean protein powder to a batter; Patent Document 21 proposes a garment containing soybean protein, wheat Technology for purifying plant protein materials such as protein, corn protein, and pea protein. However, these are anti-fracture techniques in the case of atmospheric frying, rather than the anti-cracking technique when the moisture value is reduced to 5.0% by decompression frying.

Recently, there has also been proposed a technique for preventing a fried product from being broken by microwave heating of a microwave oven. As a technique for mentioning microwave oven conditioning, for example, Patent Document 22 proposes a method of making a frying time portion by using a flour and/or a starch-based component and including an alkaline earth metal-binding soybean protein as a batter. The proportion of cracks generated by bursting is reduced, and the rate of bursting when the microwave oven is heated can also be reduced.

Patent Document 23 proposes a technique for eliminating the buffering action of the acidic amino acid residue derived from flour by treating the wheat gluten decomposition product with the flour-blended alkali, and by forming glucomannan, It is composed of alpha-starch starch, dextrin, and a basic compound, and has a high dilution ratio and a high-strength film to suppress cracking of the multi-moisture cream cola cake during frying, and it is possible to suppress breakage and breakage by heating the microwave oven. Patent Document 24 proposes a crack inhibitor composed of a protein powder and a metal salt. These techniques are techniques for preventing microwave heating and rupture, which are different from the principle that the middle part is broken by water vapor or the principle of rupture under pressure in oil, and cannot be applied to moisture by decompression frying. Anti-fracture technology when the value is reduced to 5.0%.

From the viewpoint of the composition change of the cola cake, there is a prior art in which a raw material is replaced with a soybean product in order to improve the flavor of the cola cake which is conditioned by atmospheric pressure frying. Patent Document 25 proposes a tofu cola cake which is obtained by frying a tofu kneaded product containing 50 to 95% by weight of protein and 1 to 5% by weight of starch. Since tofu is a coagulant added to soymilk or a soy protein-containing liquid, it is solidified under heating conditions, is insoluble in water, and contains 50 to 95% of insoluble components, and as a snack, it is presumed to be soluble. The taste is poor.

Further, Patent Document 26 proposes a cola cake mainly composed of bean dregs and a method for producing the same. Bean dregs refers to the dregs produced when soymilk is extracted from soybeans, and its properties are fundamentally different from those of soy milk protein or powdered soy protein made from soymilk. Although it can be improved by grinding, it is only under reduced pressure, and the taste is still poor in terms of snacks. Further, in Patent Document 27, the whole soybean is a cola cake base material, and in the comparative example, a combination of a powdery vegetable protein and a granular plant protein is also described. However, the content of the powdery vegetable protein is 5.01% by weight, and the content of the granular vegetable protein is 6.26% by weight, which is generally a consensus on the manufacture of cola cake, and there is currently no combination of more than this amount. Description of plant proteins and granular plant proteins. [Prior Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. Japanese Patent Publication No. 2879213 (Patent Document No. 1) Japanese Patent Publication No. 2879213 (Patent Document 12) Japanese Patent Publication No. Hei 1-128766 [Patent Document 13] Japanese Patent Laid-Open Publication No. JP-A No. Hei. No. Hei. No. Hei. [Patent Document 17] Japanese Patent Laid-Open Publication No. 2008-154578 [Patent Document 19] [Patent Document 19] Japanese Patent Laid-Open Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. Japanese Patent Laid-Open Publication No. JP-A No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. Bulletin 59-44027

[Problems to be solved by the invention]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a snack cake similar to a cola cake having a flavor, a configuration and an appearance of a cola cake, and having a crispy taste like a snack snack. [Means for solving the problem]

The inventors of the present invention have made efforts to repeat the above-mentioned research in order to solve the above problems. It has been surprisingly found that the vegetable protein is contained by blending a vegetable protein which is generally unblended in the dough of the cola cake. Quantitative granular vegetable protein and powdery vegetable protein, and the obtained medium-sized dough is decompressed under reduced pressure, and a similar cola containing a medium-sized portion which does not have voids or cracks and has a crispy mouthfeel can be obtained. The snack snack of the cake is completed until the present invention is completed.

That is, the present invention provides a cola-like snack snack having a crispy mouthfeel as described in (1) and (2) below (hereinafter also referred to as "a snack cake similar to a cola cake"). (1) A snack cake similar to a cola cake, which has no crack due to decompression frying and has a crispy mouthfeel, and includes a middle portion and a garment portion covering the surface of the middle portion, and the middle portion The medium-sized dough is a deep-fried fried fry containing the vegetable protein, the vegetable protein containing the granular vegetable protein and the powdery vegetable protein, and the vegetable protein content is the total dough of the middle dough. The amount of the granular vegetable protein is 60 to 95% by weight based on the total amount of the vegetable protein, and the content of the powdery vegetable protein is 5 to 40% by weight of the total amount of the vegetable protein. The expansion coefficient of the seed is 90~110%, and the water value is below 5.0%. (2) A snack cake similar to the cola cake described in claim 1, wherein the breaking strength is in the range of 1000 to 3000 g. [Effects of the Invention]

The snack cake similar to the cola cake of the present invention has the original flavor, texture and appearance of the cola cake, and has a crispy taste like a snack snack, and uses a snack such as a potato substrate, a corn substrate, a flour substrate and the like which have hitherto been widely known. A completely different dough substrate (medium dough), which may be used as a substitute for meals, is expected to open up new markets in the field of snacks and snacks.

[Formation of the Invention]

The snack cake similar to the cola cake of the present invention is characterized in that it has no crack caused by decompression frying and has a crispy mouthfeel, and includes a garment portion of the middle seed portion and the surface portion of the coated middle portion, in the middle seed system The dough is fried under reduced pressure, the medium dough contains 35 to 100% by weight of vegetable protein, and the vegetable protein contains 60 to 95% by weight of granular vegetable protein and 5 to 40% by weight. The powdery vegetable protein has a coefficient of expansion of 90 to 110% in the middle part and a water content of 5.0% or less.

The cola-like snack snack of the present invention comprises a garment portion of at least a portion of the surface of the intermediate portion and the covered intermediate portion.

In the present invention, the middle portion refers to a content other than the clothing portion of the snack cake similar to the cola cake of the present invention. The cola-like snack of the present invention can be obtained by coating a mixture of the raw materials constituting the content with a topping material such as bread topping, pie noodle, snack noodle or batter, and decompressing under reduced pressure. dessert. This content is composed of a vegetable protein composed of a granular plant protein and a powdery vegetable protein as an essential component, and is composed of a raw material having a food material other than the above. Specific examples of the food material are not particularly limited, and examples thereof include a kneaded product such as potato, sweet potato, onion, and meat, or a paste such as curry, kashida sauce, jam, or stuffing, and one type or 2 or more types.

In the present invention, the middle seed portion is more specifically a deep-fried fried dough which is formed into a predetermined shape of the medium-sized dough. Since the composition of the raw material does not change after the decompression frying, the medium-sized dough and the middle portion after frying are the same raw materials except for the edible fats and oils used in the dehumidified frying in the middle portion. composition.

The medium-sized dough contains plant protein, and the content of the vegetable protein is 35 to 100% by weight, preferably 50 to 100% by weight, more preferably 70 to 100% by weight, and particularly preferably 70 to 95% by weight of the total dough. weight%. The plant protein referred to here is the "Nippon Agriculture and Forestry Specification for Plant Proteins" (No. 1404 of the Ministry of Agriculture, Forestry and Fisheries, October 5, 2009), which is used for oils such as soybeans or degreased products. Or a powder of cereals such as wheat is processed to increase the plant protein content.

Further, the vegetable protein contained in the dough of the present invention contains a granular plant protein and a powdery vegetable protein, and more preferably consists of a granular plant protein and a powdery vegetable protein. The powdery vegetable protein refers to a test sieve which has a pore size of 500 μm as defined in Japanese Industrial Standard Z 8801-1 (2006), and which has been dried to form a powder. Form granules. Further, the term "granular plant protein" refers to those in which the above vegetable protein is formed into a granular form or a sheet shape, and has a meat-like tissue. These are generally commercially available as dry products, and in the present invention, such commercially available products may be used.

The type of the vegetable protein constituting the granulated vegetable protein or the powdery vegetable protein is not particularly limited as long as it is a plant-derived protein, and examples thereof include soybean protein, defatted soybean protein, and wheat protein. One or two or more types. The granular soybean protein is produced, for example, by processing the defatted soybean into a meat-like tissue and then molding into a granular form or a sheet form. Further, the powdery soybean protein is produced, for example, by extraction and separation from soymilk or a protein containing a soy protein liquid. In the present invention, for example, a medium-sized portion obtained by frying a medium-sized dough mainly composed of a combination of granular soybean protein and powdered soybean protein by decompression and deep-fried, composition or structure thereof and extruded tofu The protein solids are raw materials and the fry are fundamentally different.

The ratio of the granular vegetable protein to the powdery vegetable protein in the vegetable protein is 60 to 95% by weight of the granular vegetable protein and 5 to 40% by weight of the powdery plant material relative to the total amount of the vegetable protein. protein. Preferably, it is 65 to 90% by weight of granular vegetable protein, 10 to 35% by weight of powdery vegetable protein, more preferably 67 to 90% by weight of granular vegetable protein, and 10 to 33% by weight of powder. Plant protein.

By using the granular plant protein and the powdery vegetable protein in each of the above-mentioned amounts, it is possible to remarkably suppress the swelling of the middle portion and the accompanying cracking during the decompression frying, and it has A cola-like snack snack of the present invention similar to the flavor of a cola cake and a crunchy taste similar to a snack snack.

When the vegetable protein is not used, the medium part shrinks due to the decompression frying, and the crispy texture tends not to be obtained. When the vegetable protein is composed only of the granular vegetable protein, the viscosity of the medium-sized dough is insufficient, and the dough of the middle kind tends not to be formed into a predetermined shape. When the vegetable protein is composed only of the powdery protein, the medium-sized portion is greatly expanded by the decompression frying, and the rupture tends to occur more easily.

When the content of the granular vegetable protein is less than 60% by weight and/or the content of the powdery vegetable protein exceeds 40% by weight, the formability of the medium-sized dough is deteriorated, and the middle seed caused by the decompression frying is likely to occur. The tendency of the part to expand and rupture. Further, when the content of the granular vegetable protein is more than 95% by weight and/or the content of the powdery vegetable protein is less than 5% by weight, the formability of the medium-sized dough is deteriorated, and the intermediate dough cannot be formed into a predetermined shape. The tendency of shape.

The medium-sized dough may contain a protein other than the vegetable protein, or a granular plant protein and a plant material other than the powdery vegetable protein, within a range that does not impair the preferred characteristics of the snack cake of the cola cake of the present invention. protein. Further, the medium-sized dough may contain food materials other than vegetable proteins. The food material is not particularly limited, and examples thereof include potatoes, diced potatoes, mashed potatoes, sweet potatoes, carrots, and other root vegetables or their conditioning products; root vegetables such as onions, corn, and peas, and the like. Vegetables; shrimp, crab and other aquatic products; chicken, beef, pork and other meat; skim milk powder, fresh cream, butter, margarine and other dairy products; lard and other edible oils; glucose, fructose, sugar, Sugars such as syrup and sugar alcohol; pastes such as curry, kashida sauce, jam, fillings; seasonings such as salt, soy sauce, sauces, spices, vinegar, wine vinegar, miso; coloring agents, flavors and the like Other food additives, etc.

The content of the food material other than the vegetable protein in the dough is not particularly limited, and is preferably selected within a range that does not impair the crispy texture, crack resistance, flavor, and the like of the snack cake of the cola cake of the present invention; Usually, the remainder of the blending amount of the vegetable protein is subtracted from the total amount of the medium-sized dough, and specifically, as long as the total amount of the dough is preferably 65% by weight or less, more preferably 50% by weight or less, More preferably, it is 30% by weight, and particularly preferably 5 to 30% by weight.

By mixing at least one of the aforementioned vegetable protein and at least one of the food materials other than the vegetable protein, the middle dough can be obtained, and the middle dough can be formed into a predetermined shape as needed. After the shape, the mixture is decompressed under reduced pressure to obtain a middle portion. In the obtained middle part, the medium-sized dough having the predetermined raw material composition described above is fried under reduced pressure, and may contain edible fat and oil used for decompression frying.

Further, the garment portion present on the surface of the intermediate portion can be constructed in the same manner as the conventional fried food. The medium-sized portion can be obtained by, for example, drying the surface of at least one type of dough of a dough material selected from the group consisting of bread flour, bread dough, pie noodle, snack noodle, and batter liquid. A cola-like snack snack of the present invention having a garment portion attached to the surface. Further, the aforementioned batter liquid means that it can be prepared by mixing, for example, flour (preferably low-gluten flour), egg, and water. Here, since the garment portion is at least one type of frying material which is fried under reduced pressure, which contains the above-mentioned top material, it may contain edible fats and oils used for decompression frying.

In the present invention, the term "refreshment frying" generally refers to a method of frying at a low temperature of about 70 Torr to about 100 Torr under a reduced pressure of about 30 Torr or less. It is a frying method which promotes dehydration and the porosity of a raw material structure by reducing the boiling point of water and maintaining the volume of the generated steam by maintaining a reduced pressure environment.

In the present invention, the expansion coefficient means that the medium-sized dough is formed into a predetermined shape, and the height of the obtained molded product in a predetermined direction is set to 100%, and the molded product is subjected to vacuum frying to obtain moisture of the molded product. After the value is adjusted to 5.0% or less, the height of the molded article in the same direction as described above is measured, expressed as a percentage. The expansion coefficient of the seed portion in the present invention is generally 90 to 110%, preferably 100 to 110%, more preferably 101 to 107% by the use of the predetermined plant protein. By having such a coefficient of expansion, it can have a crispy mouthfeel and crack resistance at a high level.

Further, the snack cake similar to the cola cake of the present invention has a crispy mouthfeel. As an indicator of this mouthfeel, the breaking strength can be utilized. For example, a texture analyzer ("Texture Analyzer TA.XT.plus", manufactured by Stable Micro Systems) is used to apply a weight (g) to a cylindrical probe (speed 2 mm/s) having a diameter of 2 mm while pressing a cola-like cake. Snack snacks. Then, the weight at which the cylindrical probe penetrates the snack or the weight (g) when the snack is split into two or more by the cylindrical probe is taken as the breaking strength. In the snack cake similar to the cola cake of the present invention, in order to obtain a crispy mouthfeel, the breaking strength is preferably in the range of 1,000 to 3,000 g.

Next, a method of producing a snack cake similar to the cola cake of the present invention will be specifically described. The snack cake similar to the cola cake of the present invention can be produced by a manufacturing method including, for example, a middle dough making step, a wrap coating step, and a vacuum frying step.

In the middle dough making step, the medium-sized dough is prepared by mixing at least one of the granular vegetable protein and the powdery vegetable protein in a predetermined amount or by further mixing other food materials as needed, and forming the dough into a predetermined shape. And a molded product composed of the middle dough is obtained. Here, the mixing ratio of the granular and powdery vegetable protein is as described above. Further, when plant protein and other food materials are mixed, the ratio is as described above.

More specifically, in this step, for example, 60 to 95% by weight of granular vegetable protein and 5 to 40% by weight of powdery vegetable protein are used in a ratio of 35 to 100% by weight of the total amount of the dough. The vegetable protein is mixed with other food materials as a rest, and these are placed in a general agitating mixer such as a hot kneader and stirred to obtain a dough in the raw material mixture. After the obtained medium-sized dough is left to be cooled, it is molded by, for example, a draw molding machine to obtain a molded product having a predetermined shape of the medium-sized dough. The shape thereof is not particularly limited, and examples thereof include a cola cake shape, a flat small judgment (Japanese ancient coin, an elliptical shape), a flat oval shape, a cylindrical shape, a spherical shape, and an elliptical spherical shape. In addition, as other food materials, it may be appropriately selected from the foregoing depending on the product design (flavor, crispness, shape, age range, etc.) of the similarly produced cola cake snacks, and the like. For example, potatoes and/or dried mashed potatoes, onions, carrots, corn and other vegetables, shrimp, crab and other aquatic products, beef, pork, chicken and other animal products, seasoning liquids and seasonings.

In the wrap coating step, the surface of the formed dough of the dough obtained in the previous step is coated. The method of wrapping the top coat is not particularly limited, and a conventional method can be utilized without limitation. For example, when the batter liquid and the bread flour are used, the batter liquid can be adhered to the surface of the middle dough, and the first bread flour can be further adhered, and the first bread flour can be adhered and the second bread flour can be further adhered. When the first and second bread flours are attached, the same or different bread flours can be used. Further, as the second bread flour, dry bread flour, raw bread flour, colored bread flour added with a coloring matter, or the like can be used. The type of bread flour can be appropriately selected depending on the design of the final cola cake-like snack snack. Thereby, a molded product of the middle dough to which the bread flour adhered on the surface can be obtained.

In the decompression frying step, the dough having the dough of the bread dough to which the bread powder obtained in the previous step is adhered is fried under reduced pressure, and the surface having the middle portion and the middle portion can be obtained. A cola-like snack snack of the present invention of the garment department. In this step, in order to obtain a crispy mouthfeel and prevent cracking, it is important to adjust the moisture value of the snack cake of the cola-like cake of the present invention to 5% by weight or less by vacuum frying. When the moisture content exceeds 5%, the crispy feeling of the taste tends to be deteriorated. In this step, by selecting a frying condition such as a reduced pressure condition, an oil temperature, and a frying time, the water value can be adjusted to 5.0% or less. Examples of the frying conditions include a vacuum of 30 torr (3999.66 Pa) or less, and an oil temperature of 80 to 100 ° C for 60 to 90 minutes. The method of decompression frying is not particularly limited, and a conventional method can be used, and examples thereof include a method using a decompression frying device. The edible fats and oils for decompression frying are not particularly limited, and currently widely known edible fats and oils can be used. In addition, the moisture value is measured by measuring the dry weight of the sample before drying in a vacuum vessel at 65 ° C for 6 hours, and subtracting the weight after drying from the weight before drying, and using the obtained value as the moisture weight. The percentage of the moisture weight relative to the weight before drying.

In the decompression frying step, based on the viewpoint of effectively performing decompression frying, it is also possible to perform deep-pressure frying and then decompressing under reduced pressure. In other words, the dough obtained by the step of coating the dough may be pre-fried under normal pressure, and the moisture value may be reduced to reduce the degree of moisture in order to prevent the occurrence of coke black. Press frying to remove moisture to a moisture content of 5.0% or less. The condition of the atmospheric pressure frying is not particularly limited, and for example, it may be set to about 30 seconds to 5 minutes at an oil temperature of about 160 to 200 °C.

In the present invention, in the middle dough making step, it is preferred to use a plant which is blended in such a manner that the granular plant protein content is 67 to 90% by weight and the powdery vegetable protein content is 10 to 33% by weight. The protein is used to make the dough, and the batter and bread flour are baked, and pre-fried with a normal pressure of 60 seconds and 180 ° C. The vacuum fry device is used, and the vacuum is 30 Torr or less and the oil temperature is 90 ° C. The frying is carried out until the final moisture value becomes 5.0% or less.

The snack snack of the present invention thus obtained is a fries, and the surface layer portion (mainly the surface portion of the garment portion and the middle portion itself) and the inner portion of the inner layer portion thereof are particularly rich in the surface portion. Edible fat used in frying. The oil and fat content in the snack snack of the present invention is not particularly limited, and can be adjusted to a desired value in a wide range by appropriately selecting, for example, a raw material composition, a reduced-pressure frying condition, a type of vegetable fat or the like, and the like, if it is considered as a mouthfeel, a flavor, or a light weight. Preferably, it is preferably 25 to 55% by weight, more preferably 30 to 50% by weight, still more preferably 35 to 48% by weight, and particularly preferably 38 to 48% by weight.

In addition, the flavor of the snack snack of the present invention is not limited to the flavor of the original cola cake, but also the flavor of the creamy cola cake, the flavor of the crabmeal cola cake, the flavor of the curry cola cake, etc., and even fried chicken, croquettes, fried The flavor of pork ribs, fried beef chops, fried assorted and other fried conditioning products (fried or fried). [Examples]

Further, the present invention will be described in more detail based on the examples, but the present invention is not limited by the examples.

(Examples 1 to 5) Each raw material (plant protein and other food materials) was blended and mixed according to the blending ratio (weight basis) shown in Table 1, and the obtained dough was formed into a length of 40 mm, a width of 30 mm, and a height. (thick) 17mm flat small judgment. Next, the obtained small-form type dough formed product was immersed in the batter liquid of the formulation shown in Table 2, and it was covered with bread flour (Nissin powdered soft bread flour). The obtained dough dough having the bread flour obtained was subjected to normal pressure frying at 180 ° C for 60 seconds, and then decompressed under reduced pressure at 5 Torr, 90 ° C, and 50 minutes to prepare a cola-like snack of the present invention. dessert.

The coefficient of expansion is set to 100% (17 mm) in height of the above-mentioned dough-like dough molded product, and the height of the same portion of the seed portion in which the water content is 5.0% or less by decompression frying is measured, expressed as a percentage It.

The breaking strength was obtained by using a texture analyzer to load a weight (g) of a snack cake similar to a cola cake with a cylindrical probe (speed 2 mm/s) having a diameter of 2 mm, and the weight was obtained by penetrating or splitting into two or more pieces. .

In Examples 1 to 5, the expansion coefficient is controlled within the range of 90 to 110%, and no voiding or cracking occurs, and the cola having a crispy taste is measured in the range of 1000 to 3000 g by the texture analyzer. Snacks for snacks.

[Table 2] <Formulation of batter liquid>

(Comparative Examples 1 to 7) A cola was produced in the same manner as in Examples 1 to 5 except that the respective raw materials (plant protein and other food materials) were blended and mixed according to the blending ratio (weight basis) shown in Table 1. Snack snacks for cakes, and measure the expansion coefficient and breaking strength.

(Comparative Example 1) In Comparative Example 1, as shown in Table 1, a medium-sized dough having a cooked potato which is generally used as a material of a cola cake was used as a base material, and a large gap and a coefficient of expansion were formed in the middle portion after decompression and frying. 63%, non-zero food-specific crunchy taste.

(Comparative Example 2) In Comparative Example 2, as shown in Table 1, a medium-sized dough having a granular plant protein as a substrate was used, but the connectivity was insufficient, and the viscosity could not be sufficiently formed, and molding could not be performed.

(Comparative Examples 3, 4, and 5) In Comparative Examples 3 and 4, as shown in Table 1, the medium-sized dough which is a base material is adjusted by the ratio of the granular vegetable protein to the powdery vegetable protein, but it can be formed. The medium-sized portion after the decompression frying has a coefficient of expansion of 117%, 126%, and 152%, and is greatly expanded, and cracking occurs.

(Comparative Example 6) Comparative Example 6 is a medium-sized dough in which only a powdery vegetable protein is used as a base material, which is not blended with granulated vegetable protein, as described in Table 1, but can be formed after decompression. The middle part has a coefficient of expansion of 157% and expands greatly, and rupture occurs.

(Comparative Example 7) Comparative Example 7 is a medium-sized dough using ground chicken as a base material, as described in Table 1, but the intermediate portion after decompression frying has a coefficient of expansion of 94%, but The breaking strength exceeds 3000 g and becomes hard, and the crispy texture unique to the snack cannot be obtained.

Claims (2)

A snack cake similar to a cola cake, which has no crack due to decompression frying and has a crispy mouthfeel, and includes a middle portion and a garment portion covering the surface of the middle portion, the middle species The dough is a vegetable-derived protein which contains a vegetable protein, and the vegetable protein contains a granular plant protein and a powdery vegetable protein, and the content of the vegetable protein is the total amount of the aforementioned dough. The content of the granular vegetable protein is 60 to 95% by weight based on the total amount of the vegetable protein, and the content of the powdery vegetable protein is 5 to 40 of the total amount of the vegetable protein. The weight %, the intermediate portion has a coefficient of expansion of 90 to 110%, and a water content of 5.0% or less. A snack cake similar to the cola cake described in claim 1, wherein the breaking strength is in the range of 1000 to 3000 g.