TWI749259B - Croquette-like snacks - Google Patents

Abstract

The subject of the present invention is to provide a croquette-like snack that has the flavor, structure and appearance of a croquette, and has a crunchy texture like a snack snack. The solution is a kind of snacks similar to croquette, which has no cracking caused by vacuum frying and has a crispy taste. It includes the middle part and the clothing part covering the surface of the middle part. The middle part is the middle part. This kind of dough is fried under reduced pressure. The middle kind of dough contains vegetable protein, and the aforementioned kind of vegetable protein contains granular vegetable protein and powdered vegetable protein. The content of vegetable protein is the total amount of middle kind of dough. The content of granular vegetable protein is 60-95% by weight of the total vegetable protein, and the content of powdered vegetable protein is 5-40% by weight of the total vegetable protein. The expansion coefficient of the part is 90~110%, and the moisture value is below 5.0%.

Description

Snacks similar to croquette

The present invention relates to a croque-like snack with a crunchy mouthfeel.

At present, as far as snacks are concerned, potato chips, combined potato chips, long fries, etc., are gradually being diversified in their tastes and shapes. On the other hand, they have also formed a vast market. In addition, there are also wheat-based snacks on the market. Because of their low oil content and the ability to control calories, the sales scale is gradually expanding. In addition, there are long-term hot-selling products for corn-based snacks and snacks, and the market expands and the sales scale is gradually expanded. In addition, although the sales of rice-based snacks tend to decrease, they are still snacks with huge sales.

For these snacks and snacks, the market development is mainly to change the seasoning or shape, but in fact, it is impossible to sustain the development of differentiated flavors, and it is increasingly difficult to expand to larger than the current market size. One of the reasons for the research and judgment is that only changing the taste or shape as mentioned above cannot fully meet the changes in response to consumer preferences.

In recent years, in terms of snacks or food ingredients, based on the health orientation and raw material orientation, some people have studied the advantages of reduced pressure frying to pursue texture and taste with various ingredients and commercialize them. For example, with regard to snacks or food ingredients made from potatoes, some people have conducted the following research.

In Patent Document 1, the texture of dried potatoes is improved by selecting the conditions of reduced pressure frying to control the porosity. In Patent Document 2, the potato is directly processed with brine or sugar solution and then vacuum-fried. In addition, with regard to shaped potato snacks, in Patent Document 3, someone proposes a shaped potato snack obtained by steaming potato slices, using a plurality of slices to shape them into a desired shape, and freezing and frying the resulting shaped product; Patent Document 3 A method for manufacturing potato sticks is proposed in 4, which is to prepare potato snack dough by adding water to potato chips with a predetermined particle size distribution and mixing them, and then extruding and shaping the resulting dough into a stick with cracks on the surface. Shape shaped products, then frozen and decompressed frying.

Regarding snacks or food ingredients using vegetables and fruits as raw materials, Patent Document 5, Patent Document 6, etc. propose methods for improving the suitability for frying by applying pretreatment to vegetables or fruits. In addition, Patent Document 7 proposes a reduced-pressure fried product of vegetables and fruits, which has undergone raw material improvement and taste adjustment, and is coated with a film made of cheese-like food.

In addition, some people study mushroom snacks, snacks or ingredients. Patent Document 8 proposes a dried product, which is prepared by impregnating dried protein aqueous solution in mushrooms in the original state and then frying under reduced pressure; Patent Document 9 proposes a fried shiitake mushroom slice which is prepared by adding salt and 5'- Sodium guanylate is impregnated in shiitake mushroom slices and then fried to improve its taste.

Moreover, as an ingredient that is called instant food rather than snacks, some people have also proposed reduced-pressure deep-fried products of edible meat. Patent Document 10 proposes a method of frying meat under reduced pressure at an oil temperature of 160°C to 220°C. In addition, there is still a proposal for fish and shellfish products; Patent Document 11 proposes a salmon and trout flakes, which is obtained by adding a predetermined amount of puffed rice noodles to salmon and trout fish paste or minced meat, and then frying under reduced pressure. Gives a crispy feel. Patent Literature 12 proposes a seafood puffed snack, which is prepared by puffing a meat slurry product by frying under reduced pressure, and the meat slurry product is mainly composed of white fish with a batter attached.

Furthermore, in addition to the above, Patent Document 13 proposes a mannan sheet obtained by frying konjac or mannose gum under reduced pressure. Patent Document 14 proposes a tempura product obtained by adhering a batter to vegetables, mushrooms, fish and shellfish, livestock meats, etc. during deep-frying and deep-frying under reduced pressure.　　Above, new snacks or ingredients have been proposed by collecting various ingredients and making them by the method of decompression frying.

However, with regard to those who make snacks that are extremely popular as croquettes, even if the puffed food is coated with a croquette-like batter to give a similar appearance as in Patent Document 15, it has not yet been available. Snacks similar to croquette that reproduce the flavor or appearance of croquette. For the reasons, for example, a pair of croquette dough consisting of a middle seed part and a clothing part covering the surface of the middle seed part will be fried, and the middle seed part will expand or contract, and the middle seed part will easily occur. Rupture of seed and/or clothing.

So far, there have been various studies on preventing the cracking of frozen croquette under normal pressure frying (hereinafter also referred to as "anti-burst"). As an anti-bursting technique under normal pressure frying heating, Patent Document 16 proposes blending materials with low coagulability such as dextrin, soybean protein, wheat protein, and milk protein in the middle seed part. Patent Document 17 proposes a cream croquette which uses a white sauce ingredient containing 1.0 to 5.0% by mass of hydroxypropyl methylcellulose and/or hydroxypropyl cellulose. Patent Literature 18 proposes a method for producing fried foods, which has the following steps: starch and hydroxypropyl methyl cellulose (HPMC) and/or methyl cellulose (MC) are dissolved in fat for fried foods. The step of adding the composition to the ingredients of the middle part; or adding the composition for fried food made by dispersing HPMC and/or MC in a predetermined liquid to below the dissolving temperature of HPMC and/or MC, and then adding it to the middle part Steps of ingredients.

Furthermore, as a technique for preventing swelling during normal-pressure frying by improving the garment portion, Patent Document 19 proposes a technique for adding gelatinized starch, soybean protein, wheat protein, etc. to the powder of the batter; Patent Document 20 proposed a technology by adding liquid edible oil and soybean protein powder to the batter to prevent swelling and peeling of the surface coat of the frozen fried product; patent document 21 proposed a method to make the coat contain soybean protein, wheat Protein, corn protein, pea protein and other refined plant-based protein raw materials technology. However, these are anti-rupture technologies during normal pressure frying, rather than anti-rupture technologies when the moisture value is reduced to 5.0% by vacuum frying.

Recently, some people have also proposed techniques to prevent fried products from bursting due to microwave heating of microwave ovens. As a technique to mention microwave oven conditioning, for example, Patent Document 22 proposes a method that uses flour and/or starch as the main component and contains alkaline earth metals combined with soybean protein as a batter to make the clothes part of the frying The proportion of cracks caused by bursting is reduced, and the bursting rate during heating in the microwave oven can also be reduced.

Patent Document 23 proposes a technique which eliminates the buffering effect of acidic amino acid residues derived from the flour by mixing the flour with alkali to treat the wheat gluten decomposition product, and by forming a glucomannan, It is composed of α-starch, dextrin and alkaline compounds. It is a high-strength film with a high dilution rate with water to prevent the cracking of watery cream croques during frying, and it can prevent cracking and cracking when heated in a microwave oven.　　 Patent Document 24 proposes a cracking inhibitor composed of protein powder and metal salt. These technologies are used to prevent microwave heating from cracking. They are different from the principle that the middle part is cracked by water vapor or the principle of cracking by decompression in oil. They cannot be applied to reduce moisture by frying under reduced pressure. Anti-rupture technology when the value is reduced to 5.0%.

From the viewpoint of changing the composition of the croquette, there are previous documents that replace the raw material with soybean products in order to improve the flavor of the croquette conditioned by normal pressure frying. Patent Document 25 proposes a tofu croquette, which is a tofu kneaded product containing 50 to 95% by weight of protein and 1 to 5% by weight of starch, which is fried under reduced pressure. Since tofu is made by adding a coagulant to soy milk or liquid containing soy protein and coagulating it under heating conditions, it is insoluble in water and contains 50-95% of insoluble ingredients. As a snack, it can be estimated to be soluble The taste is poor.

In addition, Patent Document 26 proposes a croquette mainly composed of okara and a method of manufacturing the same. Okara refers to the dregs produced when soybean milk is squeezed out, and its properties are fundamentally different from granular soy protein or powdered soy protein made from soy milk. Although it can be improved by grinding, only after decompression frying, the melting taste of snacks is still poor. In addition, Patent Document 27 uses whole soybeans as the base material of the croquette, and the comparative example also describes a combination of a powdered vegetable protein and a granular vegetable protein. However, the content of powdered vegetable protein is 5.01% by weight, and the content of granular vegetable protein is 6.26% by weight. It is generally agreed in the manufacture of croquette, and there is currently no combination of more than this amount. The record of vegetable protein and granular vegetable protein. [Prior Technical Document] [Patent Document]

[Patent Document 1] Japanese Patent Laid-Open No. 11-103812 [Patent Document 2] Japanese Patent Laid-Open No. 626062 [Patent Document 3] Japanese Patent Laid-Open No. 2004-329123 [Patent Document 4] Japanese Patent No. 3771531 [Patent Document 5] International Publication No. 2013/151176 [Patent Document 6] Japanese Patent Application Publication No. 4-18822 [Patent Document 7] Japanese Patent Application Publication No. 4-190757 [Patent Document 8] Japanese Patent Application Publication No. 60-8778 [Patent Document 9] Japanese Patent Laid-Open No. 2-163055 [Patent Document 10] Japanese Patent Laid-Open No. 63-263063 [Patent Document 11] Japanese Patent No. 2879213 [Patent Document 12] Japanese Patent Laid-Open No. 1-128766 [Patent Document 13] Japanese Patent Laid-Open No. 60-24161 [Patent Document 14] Japanese Patent Laid-Open No. 63-10986 [Patent Document 15] Japanese Patent No. 02804872 [Patent Document 16] Japanese Patent Laid-Open No. 54-067042 Publication [Patent Document 17] Japanese Patent Application Publication No. 2008-154578 [Patent Document 18] Japanese Patent Application Publication No. 2016-106543 [Patent Document 19] Japanese Patent Application Publication No. 51-015644 [Patent Document 20] Japanese Patent Application Publication No. Sho 54-154539 [Patent Document 21] Japanese Patent Application Publication No. 2003-023986 [Patent Document 22] Japanese Patent Application Publication No. 08-266239 [Patent Document 23] Japanese Patent Application Publication No. 2000-125795 [Patent Document 24] Japan Patent No. 6043082 [Patent Document 25] Japanese Patent No. 3794488 [Patent Document 26] Japanese Patent No. 4372190 [Patent Document 27] Japanese Patent Publication No. 59-44027

[The problem to be solved by the invention]

The purpose of the present invention is to provide a croquette-like snack that has the flavor, structure and appearance of a croquette, and has a crunchy texture like a snack snack. [Means to solve the problem]

The inventors of the present invention have tried to solve the above-mentioned problems and have repeatedly studied for many times. Surprisingly, they found that by blending the vegetable protein in the croquette with an unblended amount of vegetable protein, the vegetable protein contained A predetermined amount of granular vegetable protein and powdered vegetable protein, and then the obtained middle seed dough is fried under reduced pressure to obtain a similar cola-like cola containing middle seed without voiding or cracking and having a crunchy texture. Cake snacks and snacks, and finally completed the present invention.

That is, the present invention provides a croque-like snack snack (hereinafter also simply referred to as "a croque-like snack snack") with a crunchy texture in the following (1) and (2). (1) A snack similar to croquette, which is free from cracks caused by vacuum frying and has a crunchy taste. It includes a middle part and a clothing part covering the surface of the aforementioned middle part. The middle part is The middle kind of dough is fried under reduced pressure. The middle kind of dough contains vegetable protein, and the aforementioned vegetable protein contains granular vegetable protein and powdered vegetable protein. The content of vegetable protein is the total amount of middle kind of dough. 35-100% by weight of the amount, the content of granular vegetable protein is 60-95% by weight of the total vegetable protein, and the content of powdered vegetable protein is 5-40% by weight of the total vegetable protein. The expansion coefficient of the seed part is 90~110%, and the moisture value is below 5.0%.　　(2) Snacks similar to croquette as described in claim 1, wherein the breaking strength is in the range of 1000~3000g. [Effects of the invention]

The croquette-like snacks of the present invention have the original flavor, structure and appearance of croquette, and have a crunchy mouthfeel like snack snacks, and are used with the widely known snacks such as potato substrate, corn substrate, flour substrate, etc. It is made of a completely different dough substrate (medium-type dough), including the possibility of being used as a meal substitute, and it is expected to open up new markets in the field of snacks and snacks.

[The form of implementing the invention]

The croquette-like snacks of the present invention are characterized by no cracking caused by reduced pressure frying and a crispy mouthfeel. It includes a middle part and a clothing part covering the surface of the middle part. This kind of dough is fried under reduced pressure. The medium kind of dough contains 35-100% by weight of vegetable protein, and the vegetable protein contains 60-95% by weight of granular vegetable protein and 5-40% by weight. Powdered vegetable protein, the expansion coefficient of the middle seed part is 90~110%, and the moisture value is below 5.0%.

The croque-like snacks of the present invention comprise a middle seed part and a clothing part covering at least a part of the surface of the middle seed part.

In the present invention, the middle part refers to the contents other than the clothes part of the snacks and snacks similar to croquette in the present invention. By coating the mixture of the raw materials constituting the content with bread batter, pastry batter, snack batter, batter liquid and other top coat materials and performing decompression frying, the croque-like snacks of the present invention can be obtained dessert. The content is composed of vegetable protein composed of granular vegetable protein and powdered vegetable protein as essential components, and is composed of raw materials using other food raw materials as optional components. Specific examples of the food raw materials are not particularly limited. Examples include kneaded products such as potatoes, sweet potatoes, onions, and meats, or pastes such as curry, custard sauce, jam, and fillings. One or the other can be used. More than 2 kinds.

In the present invention, the middle seed portion is, more specifically, a deep-fried product of a middle seed dough formed into a predetermined shape by decompression frying. Since the composition of the raw materials does not change even after the implementation of reduced pressure frying, the middle-grade dough and the deep-fried middle-seed portion are the same raw materials except that sometimes the middle-seed portion contains the edible fat used for reduced-pressure frying. composition.

The middle seed dough contains vegetable protein, and the content of vegetable protein is 35-100% by weight of the total middle seed dough, preferably 50-100% by weight, more preferably 70-100% by weight, particularly preferably 70-95 weight%. The plant-based protein mentioned here is defined in the "Japanese Agriculture and Forestry Standards for Plant-based Proteins" (Announcement No. 1404 of the Ministry of Agriculture, Forestry and Fisheries of October 5, 2009), and refers to the nuts used for extracting oil from soybeans or their defatted products Or wheat and other grain powders are processed to increase the plant protein content.

In addition, the vegetable protein contained in the seed dough of the present invention contains granular vegetable protein and powdered vegetable protein, and is more preferably composed of granular vegetable protein and powdered vegetable protein. The so-called powdered vegetable protein refers to the above-mentioned vegetable protein that is dried to form a powder, and whose particles can pass through the test sieve with a pore size of 500 μm specified by the Japanese Industrial Standard Z 8801-1 (2006) and make it Those who form granular. In addition, the so-called granular vegetable protein refers to those that are formed into a granular or flake shape among the above-mentioned vegetable proteins and have fleshy tissues. These are generally commercially available as dried products, and in the present invention, it is sufficient to use these commercially available products.

The type of plant protein constituting the granular plant protein or powder plant protein is not particularly limited as long as it is a plant-derived protein. Examples include soy protein, defatted soy protein, wheat protein, etc., which can be used One kind or two or more kinds. Granular soybean protein is produced by processing defatted soybeans into meat-like tissues, and then forming them into granules or flakes. In addition, the powdered soybean protein is produced, for example, from protein extracted and separated from soybean milk or a soybean protein-containing liquid. In the present invention, for example, the middle seed part made by frying the middle seed dough mainly composed of a combination of granular soybean protein and powdered soybean protein by decompression frying, and its composition or structure is similar to that of extruded tofu The protein solid content of the fried food is fundamentally different.

The ratio of granular vegetable protein to powdered vegetable protein in vegetable protein, relative to the total amount of vegetable protein, is 60-95% by weight of granular vegetable protein and 5-40% by weight of powdered vegetable protein protein. It is preferably 65 to 90% by weight of granular vegetable protein, 10 to 35% by weight of powdered vegetable protein, more preferably 67 to 90% by weight of granular vegetable protein, and 10 to 33% by weight of powder Plant-based protein.

By using granular vegetable protein and powdered vegetable protein in the above-mentioned predetermined amounts, it can be obtained that the swelling of the middle seed part and the accompanying cracking during vacuum frying can be significantly suppressed, and it has the advantages of The croquette-like snacks of the present invention have a flavor similar to croquette and a crunchy texture similar to snacks.

When vegetable protein is not used, the middle portion shrinks due to reduced pressure frying, and a crispy texture tends not to be obtained. When the vegetable protein is composed of only granular vegetable protein, the medium type dough tends not to be formed into a predetermined shape due to the insufficient viscosity of the medium type dough. When the plant-based protein is composed of only powdered protein, the middle seed portion will swell greatly due to reduced pressure frying, and it will tend to crack more easily.

When the content of granular vegetable protein is less than 60% by weight and/or the content of powdered vegetable protein exceeds 40% by weight, the moldability of the intermediate dough will deteriorate, and the intermediate seeds caused by reduced pressure frying are likely to occur. Tendency to swell and rupture. In addition, when the content of granular vegetable protein exceeds 95% by weight and/or the content of powdery vegetable protein is less than 5% by weight, the moldability of the middle-grade dough may deteriorate, and the middle-grade dough cannot be formed into a predetermined shape. The tendency of shape.

The middle-type dough may contain protein other than vegetable protein, or granular vegetable protein and powdered vegetable protein, within the range that does not impair the preferable characteristics of the croque-like snacks of the present invention. protein. In addition, the middle seed dough may contain food materials other than vegetable protein. The food material is not particularly limited, and examples include potatoes, steamed potatoes, mashed potatoes, sweet potatoes, carrots, and other root vegetables or their prepared products; root vegetables such as onions, corn, peas, and others Vegetables; shrimp, crab and other aquatic products; chicken, beef, pork and other meats; skimmed milk powder, fresh cream, butter, margarine and other dairy products; lard and other edible fats and oils; glucose, fructose, sugar, Sugars such as syrups and sugar alcohols; pastes such as curry, custard sauce, jam, fillings, etc.; seasonings such as salt, soy sauce, sauces, spices, vinegar, wine vinegar, mirin, etc.; colorants, spices and others External food additives, etc.

The content of food raw materials other than vegetable protein in the middle kind of dough is not particularly limited, as long as it is appropriately selected within the range that does not impair the crispy texture, crack resistance, flavor, etc. of the croque-like snacks of the present invention; Usually, it is the remaining part of the total amount of the intermediate dough minus the blending amount of the vegetable protein. Specifically, as long as the total amount of the intermediate dough is preferably 65% by weight or less, more preferably 50% by weight or less, It is more preferably 30% by weight, and particularly preferably, it is selected from the range of 5 to 30% by weight.

By mixing the predetermined amount of the aforementioned vegetable protein and at least one kind of food raw materials other than the vegetable protein according to the demand, a medium-grade dough can be obtained, and the medium-grade dough can be formed into a predetermined according to the demand. After being shaped, it is fried under reduced pressure to obtain the middle seed part. The obtained middle seed part is the frying product of the middle seed dough which has the above-mentioned predetermined raw material composition by vacuum frying, and sometimes contains the edible fats and oils used for vacuum frying.

In addition, the clothing part existing on the surface of the middle seed part can be constructed in the same manner as the conventional fried food. For example, by covering the surface of the middle dough with at least one selected from the group consisting of bread flour, bread dough, pie dough, snack dough, batter liquid, etc. The croque-like snacks of the present invention with clothes attached to the surface. In addition, the aforementioned batter liquid refers to those that can be prepared by mixing, for example, flour (preferably low-gluten flour), eggs, and water. Here, since the garment part is a deep-fried product by decompression frying containing at least one of the above-mentioned noodle raw materials, it may contain edible fats and oils used for decompression frying.

In the present invention, the term reduced pressure frying generally refers to a method of frying at a reduced pressure of about 30 Torr or less and an oil temperature of about 70 to 100°C at a relatively low temperature. It is a frying method that promotes dehydration and porousness of the raw material structure by maintaining a reduced pressure environment to lower the boiling point of water and at the same time expand the volume of the generated water vapor.

In the present invention, the expansion coefficient means that the middle-type dough is formed into a predetermined shape, and the height of the resulting molded product in a predetermined direction is set to 100%, and the molded product is fried under reduced pressure to obtain the moisture content of the molded product. After adjusting the value to 5.0% or less, measure the height of the molded object in the same direction as the above, expressed as a percentage. In the present invention, the expansion coefficient of the seed part is generally 90~110%, preferably 100~110%, more preferably in the range of 101~107% by using the predetermined amount of the above-mentioned predetermined vegetable protein. By having such an expansion coefficient, it is possible to have both a crispy taste and crack resistance at a high level.

Furthermore, the croque-like snacks of the present invention have a crispy mouthfeel. As an indicator of this taste, breaking strength can be used. For example, using a texture analyzer ("Texture Analyzer TA.XT.plus", manufactured by Stable Micro Systems), while applying weight (g) to a cylindrical probe with a diameter of 2mm (speed 2mm/s), press a similar croquette Snacks and snacks. Then, the weight when the cylindrical probe penetrates the snack or the weight (g) when the snack is split into two or more by the cylindrical probe is used as the breaking strength. For the cola-like snacks of the present invention, in order to obtain a crispy taste, the breaking strength is preferably in the range of 1000 to 3000 g.

Secondly, the manufacturing method of the croque-like snacks of the present invention will be specifically explained. The croque-like snacks of the present invention can be prepared by a manufacturing method including, for example, a middle-type dough preparation step, a batter coating step, and a vacuum frying step.

In the intermediate dough production step, a predetermined amount of granular vegetable protein and powdered vegetable protein are mixed or at least one of other food materials is further mixed as required to make intermediate dough, and it is formed into a predetermined shape , And obtain a shaped product composed of middle-type dough. Here, the mixing ratio of the granular and powdery vegetable protein is as mentioned above. In addition, when mixing plant-based protein and other food ingredients, the ratio is as described above.

More specifically, this step uses, for example, a mixture of 60 to 95% by weight of granular vegetable protein and 5 to 40% by weight of powdered vegetable protein in a ratio of 35 to 100% by weight of the total amount of the dough. Vegetable protein, with other food raw materials as the rest, put them in a general mixing machine such as a heat kneader to stir, and obtain the dough in the raw material mixture. After the obtained middle-grade dough is left to cool, it is formed by, for example, a pull-out molding machine to obtain a molded product of a predetermined shape of the middle-grade dough. The shape is not particularly limited, and examples thereof include a croquette shape, a flat kombu (Japanese old coin, oval-like) shape, a flat oval shape, a cylindrical shape, a spherical shape, and an elliptical spherical shape. In addition, as other food ingredients, it can be appropriately selected from the foregoing according to the product design (flavor, crispness of the mouthfeel, shape, target age range, etc.) of the finally obtained snacks similar to croquette, etc., and preferably used in combination For example, potatoes and/or dried mashed potatoes, onions, carrots, corn and other vegetables, shrimps, crabs and other aquatic products, beef, pork, chicken and other livestock products, seasonings and seasonings, etc.

In the coating step, the surface of the formed product of the intermediate dough obtained in the previous step is coated. The method of wrapping the top coat is not particularly limited, and conventional methods can be used without limitation. For example, when using a liquid batter and bread flour, after the liquid batter adheres to the surface of the middle-class dough, the first bread flour can be further adhered, or the first bread flour can be adhered and the second bread flour can be further adhered. When adhering the first and second bread flours, the same or different bread flours can be used. In addition, as the second bread flour, dry bread flour, raw bread flour, colored bread flour with added pigment, etc. can be used. The type of bread flour can be appropriately selected according to the final product design of snacks and snacks similar to croquette. Thereby, a molded product of middle-type dough with bread flour adhered to the surface can be obtained.

In the vacuum frying step, by frying the formed product of the intermediate dough with bread flour adhered to the surface obtained in the previous step under reduced pressure, the surface with the intermediate portion and the surface attached to the intermediate portion can be obtained The present invention of the clothing department is similar to croquette snacks. In this step, in order to obtain a crispy taste and prevent cracking, it is important to adjust the moisture value of the croque-like snacks of the present invention to less than 5% by weight by vacuum frying. If the water content exceeds 5%, the crispness of the mouthfeel tends to deteriorate. In this step, by selecting frying conditions such as reduced pressure, oil temperature, and frying time, the moisture value can be adjusted to below 5.0%. As an example of frying conditions, a vacuum degree of 30 torr (3999.66 Pa) or less, an oil temperature of 80 to 100°C, and 60 to 90 minutes can be mentioned. The method of reduced pressure frying is not particularly limited, and conventional methods can be used. For example, a method using a reduced pressure frying device can be mentioned. The edible fats and oils used for reduced-pressure frying are not particularly limited, and all currently well-known edible fats and oils can be used. In addition, the moisture value is the measured weight of the sample after drying in a vacuum container at 65°C for 6 hours. The weight after drying is subtracted from the weight before drying, and the obtained value is used as the weight of moisture. , The percentage of the moisture weight relative to the weight before drying.

In the vacuum frying step, based on the viewpoint of effective vacuum frying, it is also possible to perform vacuum frying after normal pressure frying. That is, it is also possible to pre-fry the formed product of the middle-type dough with bread flour attached to the surface obtained in the coating step under normal pressure, and reduce the moisture value to a certain extent in order to prevent burnt black. Press frying to remove moisture to below 5.0% of the moisture value. The conditions of the normal pressure frying are not particularly limited. For example, it may be set at an oil temperature of about 160 to 200°C for about 30 seconds to 5 minutes.

In the present invention, it is preferable to use plants blended in such a way that the granular vegetable protein content is 67 to 90% by weight and the powdered vegetable protein content is 10 to 33% by weight in the intermediate dough production step. To make medium-type dough with high-quality protein, it is coated with batter and bread flour, and pre-fried at 180°C for 60 seconds at normal pressure. Then, use a vacuum frying device to reduce the pressure with a vacuum of 30 Torr or less and an oil temperature of 90°C. Press deep frying until the final moisture value becomes 5.0% or less.

Since the snacks of the present invention obtained in this way are fried, the surface part (mainly the surface part of the clothing part and the middle part itself) and the inner center part, especially the surface part sometimes contains minus Edible fat used for frying. The content of fat in the snacks of the present invention is not particularly limited, and can be adjusted to desired values in a wide range by appropriately selecting, for example, the composition of raw materials, reduced-pressure frying conditions, types of vegetable fats and oils, etc., if considerations such as texture, flavor, or light weight The properties, etc., are preferably 25 to 55% by weight of the total amount of snacks, more preferably 30 to 50% by weight, still more preferably 35 to 48% by weight, particularly preferably 38 to 48% by weight.

In addition, the flavor of the snacks of the present invention is not limited to the original croquette flavor, but can also be cream croquette flavor, crab cream croquette flavor, curry croquette flavor, etc., and even fried chicken, croquette, fried The flavor of other fried preparations (fried food or fried food) such as pork cutlet, schnitzel, fried assortment and so on. [Example]

Next, the present invention will be described in more detail based on examples, but the present invention is not limited in any way by these examples.

(Examples 1~5) 　　 According to the blending ratio shown in Table 1 (weight basis), the raw materials (vegetable protein and other food raw materials) were blended and mixed, and the obtained medium type dough was formed into a length of 40 mm, a width of 30 mm, and a height. (Thickness) 17mm flat small size. Next, the obtained Kosan-type middle seed dough molded product was immersed in the batter liquid of the formula shown in Table 2 and coated with bread flour (soft bread flour manufactured by Nissin Flour). The obtained medium-grade dough formed with bread flour was fried under normal pressure at 180°C for 60 seconds, and then fried under reduced pressure at 5 Torr, 90°C for 50 minutes to prepare the croque-like snacks of the present invention dessert.

Expansion coefficient is to set the height of the above-mentioned middle-type dough formed product to 100% (17mm), and measure the height of the same part of the middle-type part of the middle-type part by decompression frying to make the moisture value below 5.0%, expressed as a percentage Of.

The breaking strength is determined by using a texture analyzer with a cylindrical probe with a diameter of 2mm (speed 2mm/s) to load a weight (g) of snacks similar to croquette, and the weight when it is penetrated or split into two or more pieces .

In Examples 1 to 5, the expansion coefficient is controlled within the range of 90-110%, and no voiding or cracking occurs. The breaking strength measured by the texture analyzer is in the range of 1000-3000g, which is similar to cola with a crispy taste. Cake snacks.

[Table 2] <Formulation of batter liquid>

(Comparative Examples 1~7) 　　 Except that the ingredients (vegetable protein and other food ingredients) were blended and mixed in accordance with the blending ratio (weight basis) shown in Table 1, similar cola was produced in the same manner as in Examples 1 to 5. Cake snacks, and measure the expansion coefficient and breaking strength.

(Comparative Example 1) 　　Comparative Example 1 is as described in Table 1. Using cooked potato which is generally used as the material of croquette as the base material, the middle seed dough forms large voids in the middle seed part after decompression frying, and the expansion coefficient is It's 63%, which is not a crunchy texture unique to snacks.

(Comparative Example 2) "Comparative Example 2" is as described in Table 1. A medium-type dough with a granular vegetable protein as a base material was used, but the cohesion was insufficient and the stickiness was not sufficiently generated, and the shape could not be formed.

(Comparative Examples 3, 4, and 5) 　　 Comparative Examples 3 and 4 are as described in Table 1, using a medium-type dough with the ratio of granular vegetable protein and powdered vegetable protein as the base material. Although it can be molded, After the vacuum frying, the expansion coefficients of the middle seeds were 117%, 126%, and 152%, which greatly expanded and cracked.

(Comparative Example 6) "Comparative Example 6" is as described in Table 1. It uses a medium-grade dough that is not blended with granular vegetable protein but only powdered vegetable protein as the base material. Although it can be shaped, it will be shaped after being fried under reduced pressure. The middle part of the plant has a large expansion with a coefficient of expansion of 157% and ruptures.

(Comparative Example 7) 　　 Comparative Example 7 is as described in Table 1. It uses a medium-type dough with ground chicken as a base material. Although it can be shaped, the expansion coefficient of the medium-type portion after decompression frying is 94%, but The breaking strength exceeds 3000 g and becomes hard, and the crunchy texture unique to snacks cannot be obtained.

Claims (7)

A kind of snack food similar to croquette, which has no cracking caused by vacuum frying and has a crispy taste. It includes a middle part and a clothing part covering the surface of the middle part. The dough is fried under reduced pressure, the aforementioned Chinese dough contains vegetable protein, the aforementioned vegetable protein contains granular vegetable protein and powdered vegetable protein, and the content of the aforementioned vegetable protein is the total amount of the aforementioned Chinese dough 35-100% by weight of the amount, the content of the aforementioned granular vegetable protein is 60-95% by weight of the total amount of the aforementioned vegetable protein, and the content of the aforementioned powdered vegetable protein is 5-40% of the total amount of the aforementioned vegetable protein Weight %, the expansion coefficient of the aforementioned middle seed part is 90~110%, and the moisture value is below 5.0%. The croquette-like snacks according to claim 1, wherein the middle-type dough contains the vegetable protein and food ingredients other than the vegetable protein. The croquette-like snacks as described in claim 2, wherein the content of the aforementioned vegetable protein is 35 to 70% by weight of the total amount of the aforementioned medium dough, and the content of the aforementioned food ingredients other than the aforementioned vegetable protein is the aforementioned medium 30~65% by weight of the total amount of the dough. Such as the croquette-like snacks described in claim 2 or 3, wherein the aforementioned food materials other than the aforementioned vegetable protein are composed of root vegetables and their preparations, vegetables other than root vegetables, aquatic products, meat, dairy products, At least one selected from the group of sugars, paste-like foods, seasonings and food additives. Such as the croque-like snacks described in any one of claims 1 to 3, wherein the breaking strength is in the range of 1000 to 3000 g. A method for manufacturing snacks and snacks similar to croquette, which has a mixture of 60-95% by weight of granular vegetable protein and 5-40% by weight of powder in the proportion of 35-100% by weight of the total amount of the dough The vegetable protein of vegetable protein is used to make a medium dough, and the obtained medium dough is formed into the medium dough as the step of making, and the surface of the formed product of the obtained medium dough is coated with a surface coat. , And the formed product that has passed through the middle seed dough is fried under normal pressure, and then deep-fried under reduced pressure, to obtain a croque-like croquette with a middle seed part and a clothing part covering the surface of the aforementioned middle seed part In the frying step of snack snacks, the expansion coefficient of the aforementioned middle part in the snack snacks similar to croquette is 90~110%, the moisture value is below 5.0%, and there is no cracking caused by reduced pressure frying. It has a crunchy taste. The manufacturer of snacks and snacks similar to croquette as described in claim 6 In the aforementioned frying step, normal-pressure frying is carried out at an oil temperature of 160-200°C, followed by vacuum frying at a vacuum degree of 30 Torr or less and an oil temperature of 80-100°C.