JPH0262218B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for manufacturing hollow snack confectionery,
In particular, the present invention relates to a method for producing hollow snack confectionery having a natural color tone, which is colored using a natural coloring agent. (Prior art) Snacks that are colored and puffed into a three-dimensional hollow shape have a good texture and are appealing to consumers, especially children. If natural pigments are used as coloring agents when manufacturing hollow snacks using the manufacturing method that is used, natural pigments generally have poor heat resistance, so the color will fade during the baking process, making it difficult to produce products with the intended natural color tone. I couldn't do it. For this reason, synthetic colorants with excellent heat resistance have generally been used, but in this case, the product may exhibit a garish and excessive color tone, and because it is a synthetic colorant, there are safety concerns. These factors combined to reduce the marketability of the product. In order to produce this type of colored hollow snack confectionery, one of the following two methods has conventionally been adopted. (a) A method in which water and a coloring agent are added to a shell powder raw material that has been pregelatinized, and then baked in an oven. (b) Water and coloring agents are added to the raw shell flour raw material, mixed, and then thoroughly gelatinized by a chucking process to form a rice cake-like dough. This is rolled into a thin sheet, which is then cut and formed. After baking in an oven or applying oil. (Problems to be Solved by the Invention) Among the above-mentioned conventional methods, method (a), when using natural pigments as coloring agents, has the problem that fading of the natural pigments occurs due to high temperature heating during baking in an oven. There were problems in that the hollow snacks could not be prevented, and that the resulting hollow snacks were relatively hard and did not have a good texture. On the other hand, with conventional method (b), there is no problem with the texture of the resulting hollow snack confectionery, but many fine air bubbles are formed on the surface of the product confectionery due to baking in the oven or oil treatment, and these This has the problem of causing a so-called blister-like appearance during the baking process of confectionery, etc., reducing the commercial value. (Means and effects for solving the problems) In order to solve the above-mentioned problems in the conventional method, the present inventors first conducted a detailed study on the process of baking snack dough in an oven. . As a result, when the cut and formed dough is baked in an oven, when the dough expands and the pasty starch on its surface layer begins to separate, it still contains about 7 to 13% water by weight and has a bright color. The swelling is almost completed at this point, and the surface structure of the expanded hollow has sufficient strength and hardness to maintain the expanded state. I found out that In order to make hollow snack confectionery products, the moisture content of this puffed product is further lowered to about 3% by weight, thereby preventing shrinkage and improving the texture ("parits").
However, further study revealed that the above-mentioned improvement in texture can be achieved by applying oil treatment immediately after baking in the oven, and that this oil treatment found that it is appropriate to conduct the test at high temperature for a short period of time. It should be noted that unexpectedly, when natural pigments or sugars are used as colorants, by combining the partial baking process in the oven and the high-temperature and short-time dehydration drying process using oil as described above, It has been found that fading in the color tone of the product due to the above-mentioned natural colorants having poor heat resistance is significantly reduced compared to the case of baking only in an oven. Therefore, the method for producing hollow snacks according to the present invention involves adding water to a raw material mainly consisting of shell powder to which natural pigments or sugars have been added as a natural coloring agent, and performing a cooking process after or while mixing to gelatinize the snack. This partially gelatinized product is rolled into a sheet with a thickness of 0.5 to 2 mm, cut and formed, and then partially baked in an oven, with a moisture content of 7 to 13% (by the Kainuma method). wt% swollen hollow and none;
It is characterized by being oiled immediately after that for a short time at an oil temperature of 180-200℃. The husk powder used as a raw material in the method of the present invention is mainly wheat flour or glutinous rice flour, for example, 60 to 80 parts of wheat flour or glutinous rice flour mixed with 40 to 20 parts of starch such as pregelatinized corn starch or potato starch. is used. Natural pigments include gardenia, safflower,
Corn, annatto, cochineal, monascus pigments, chlorophyll, latscaic acid, β-carotene, etc. can be used, and from the viewpoint of color tone and cost, the appropriate amount is about 0.15 to 0.5%. Glucose, sucrose, sorbitol, and maltitol can be used as sugars, and if the amount is less than 1.5%, the degree of coloring will be insufficient.
Moreover, if it exceeds 3%, not only will coloring become excessive, but it will also exhibit an unnecessarily sweet taste, so a range of 1.5 to 3.0% is preferable. Among the above sugars, glucose is the most suitable for the purpose of use, and when using glucose as a coloring agent, it is best to use it at an oil temperature of 180 to 200℃.
A product with good coloring can be obtained in about 15 seconds. In the case of other sugars, coloring of the product is less likely to occur compared to the case of glucose, and since the degree of coloring is insufficient with oil for about 15 seconds, it is necessary to extend the oil treatment time to about 30 seconds, and generally glucose It is more difficult to control the degree of coloring than in the case of . Add 40 to 50 parts of water to 100 parts of the shell flour raw material to which natural pigments or sugars have been added within the above blending amount range, and after mixing, heat the jacket to 85 to 95°C in a twin-screw heating kneader. While heating, the temperature of the discharged product is 70
Perform the tucking process to bring the temperature to around 85°C. This packing process can also be carried out using a uniaxial jacketed extruder by adding water to the shell flour raw material and mixing it while maintaining the temperature of the discharged product similar to that described above. The above-mentioned tucking process properly gelatinizes the dough, which improves the rolling formability in the next process.It also improves the rolling formability in the next process, and the partial baking process and oil treatment process make it possible to make products such as rice crackers, etc. It is necessary to prevent so-called "blister" from occurring. The relationship between the temperature of the knitting product and these is as shown in the test results shown in Table 1 below.In order to set the degree of gelatinization of the dough to 60 to 75%, the temperature of the discharged product should be 70 to 85℃ as described above. It can be seen that good results can be obtained by subjecting the material to the cutting treatment. In addition, if the dough temperature is too low, the product obtained by partially baking and oiling may become relatively hard and have a poor texture, and may not melt well in the mouth. found.

[Table] The dough obtained by the sewing process as described above is then rolled and formed into a sheet having a thickness of 0.5 to 2 mm.
If the thickness of this sheet is set to less than 0.5 mm, not only will the rolling operation itself become difficult, but even if such a thin sheet is obtained, it will be difficult to cut it, bake it, and oil it. It is difficult for the product to have a sufficient hollow swelling state. On the other hand, if the thickness of the sheet obtained by rolling exceeds 2 mm, the thickness of the upper and lower puffed dough layers that form the hollow part in the product after cutting and forming in the next step, partial baking, and subsequent oil treatment. This is undesirable because the texture may become uneven, and the moisture in the dough may not evaporate sufficiently and may remain inside the dough, resulting in the dough not having a crisp and light texture. The sheet obtained by rolling is cut into an appropriate shape and then subjected to a partial baking process in an oven. This partial firing is 4.5 at a temperature of 180-200℃
It is appropriate to do this for ~3.5 minutes. The obtained partially fired product is then immediately treated with oil, and the oil treatment conditions are at an oil temperature of 180 to 200°C for about 15 to 30 seconds. In order to investigate the influence of moisture content on the shape, texture and color tone of the product after partial baking and subsequent oil treatment, Example 1 described below was conducted.
In the same manner as above, the raw materials were mixed and the dough with a water content of 34% by weight obtained by the shoeking process was rolled into a sheet with a thickness of 1 mm, then cut and formed, and then heated at a temperature of 180°C.
Partially baked in an oven at ~200℃, passing time 4 minutes, then immediately heated to oil temperature 180~200℃, 15 minutes.
Oil treatment was carried out under conditions of 2 seconds. The results were as shown in Table 2 below.

[Table] From the above table, it can be seen that the appropriate moisture content of the partially baked product in the oven is 7 to 13% by weight, and the appropriate moisture content of the product obtained by subsequent oil treatment is 1.9 to 3.0% by weight. Dehydration to less than 1.9% by weight with oil causes burnt odor and browning, which progress rapidly, making it extremely difficult to control oil treatment. On the other hand, the moisture content of the product after oil treatment
If it exceeds 3.0% by weight, the crispy texture will still remain, but it will start to feel moist. (Example) Next, specific examples of the present invention will be described. Example 1 60 parts of wheat flour, 20 parts of pregelatinized corn starch, 20 parts of potato starch, 0.2 parts of natural pigment, and 50 parts of water.
The mixture was then mixed and fed to a heating kneader heated to a jacket temperature of 90°C for a kneading treatment. The product temperature at the outlet of this kneader was 80°C. This shoeking-treated fabric was then rolled and formed into a 1.5 mm thick sheet using a conventional method.
After cutting and forming this sheet, if it was baked in an oven at a temperature of 180 to 200°C for 4 minutes, the cut product would expand and become hollow, and its surface would begin to harden, so the oil temperature was immediately adjusted to 180°C. It was placed in an oil bath and treated with oil for 15 seconds. The products pulled from the oil tank were sprinkled with spices for flavor. Example 2 A colored hollow snack confectionery product was prepared in the same manner as in Example 1, but using glutinous rice flour instead of wheat flour. Example 3 70 parts of wheat flour, 30 parts of potato starch, and natural pigment
0.2 parts and 50 parts of water were mixed and treated in the same manner as in Example 1 to obtain colored hollow snacks. Example 4 60 parts of wheat flour, 18 parts of pregelatinized corn starch, 20 parts of potato starch, 2 parts of glucose, and 50 parts of water were mixed and treated in the same manner as in Example 1 to produce colored hollow snacks. I got it. The colored hollow snacks obtained in each of the above examples all had a natural color tone, did not have a blistered appearance, had a good appearance, and had an extremely good texture. (Effect of the invention) According to the method of the present invention, even though natural pigments or sugars with low heat resistance are used as colorants,
Colored hollow snacks can be produced with a predetermined natural color tone. According to the method of the present invention, oil treatment is performed as the final step, and this oil treatment imparts a good flavor to the product and improves the meltability of the product in the mouth. Furthermore, so-called "blister", which conventionally tends to occur during this oil treatment and impairs the appearance and, by extension, the commercial value, does not occur. Conventionally, when using shell flour raw materials with low leavening power such as wheat flour for hollow snack confectionery, the amount used was limited to a low level, but according to the method of the present invention, gelatinization can be reduced by the pre-packing process. Since it is carried out moderately and uniformly as a whole, the amount of low-swelling shell powder such as wheat flour can be reduced to 70 to 70% of the whole shell powder raw material.
It is now possible to increase the flour content to about 80% by weight, and by increasing the amount of flour blended in this way, it is possible to impart a biscuit-like texture and taste to the colored hollow snack confectionery. In addition, since the entire dough is uniformly partially gelatinized by the cutting process, if this dough is rolled, cut and then partially baked in an oven, a hardened layer will be formed on the surface very quickly. Therefore, the distended intestinal pressure due to the evaporation of internal water is high, which not only improves the degree of puffing but also makes the thickness of the upper and lower layers forming the colored hollow snack confectionery uniform, resulting in improved texture.

Claims (1)

[Claims] 1. Water is added to a raw material mainly consisting of shell powder to which natural pigments or sugars are added as a natural coloring agent, and a cooking process is performed after or while mixing to achieve a gelatinization degree (by the Kainuma method) of 60 to 75%, This partially gelatinized product is rolled into a sheet with a thickness of 0.5 to 2 mm, cut and formed, and then partially fired in an oven to form a swollen hollow product with a water content of 7 to 13% by weight. A method for producing a colored hollow snack confectionery, characterized by frying at 180-200°C for a short time.