JPH0344739B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a snack food, and particularly to a snack food that has a beautiful ribbon-like appearance and shape with a three-dimensional effect, is hard to lose its appearance and shape, and has a light texture.

In recent years, snack foods, which are mainly made from grains such as rice, wheat, and corn, and starch, have become extremely popular as new foods that match the sensibilities of the times. In addition, under these current circumstances, snack foods with various appearances and shapes are required in order to satisfy not only convenience, economy, and nutrition, but also palatability.

By the way, an example of a snack food with a unique appearance and shape is a ribbon-shaped snack food. The above-mentioned ribbon-shaped snack food is generally produced by rolling thin dough, cutting it into square or nearly square pieces of dough, folding the dough pieces in half, and crimping them approximately in the center. It is made by hand. The ribbon-shaped snack food produced as described above has a three-dimensional and beautiful appearance and shape, with the crimped portions of the dough pieces resembling ribbon knots. The above-mentioned ribbon-shaped snack food and its manufacturing equipment are disclosed in Japanese Patent Publication No. 58-35063,
and US Pat. No. 3,504,640.
However, although ribbon-shaped snack foods are known in the literature as described above, there have been no examples of their commercialization. Therefore, the present inventors conducted various studies in order to commercialize this product.

As a result, the present inventors found that when ribbon-shaped snack foods disclosed in known documents are manufactured, they are crimped onto pieces of dough by impact or vibration during packaging or transportation. It has been confirmed that there is a high probability that parts will break or crack, or that these parts will separate during the drying process. Snack foods obtained from the above are
It no longer had the desired ribbon-like appearance and shape, and it became completely worthless from a taste standpoint.

An object of the present invention is to provide a ribbon-type snack food that does not cause the above-mentioned problems.
Specifically, the object is to provide a ribbon-shaped snack food that has a beautiful ribbon-like appearance and shape with a three-dimensional effect, is hard to lose its appearance and shape, and has a light texture.

In order to achieve the above object, the present inventors further conducted research on ribbon-shaped snack foods. As a result, in ribbon-type snack foods, the shape of the crimped portion of the dough has an important effect on the strength against bending and cracking, and the degree of expansion when heated and expanded. As mentioned above, folding or cracking occurs at the crimped part of the fabric piece during packaging or transportation, or it comes apart at this part because the crimped part of the fabric piece covers the entire surface of the contact area. It was determined that this was caused by the shape being crimply bonded.

That is, FIG. 1 shows a conventional ribbon-shaped snack food, and as shown in this figure, the pieces of dough are crimped over the entire surface in the longitudinal direction 2 at a portion 1 where the pieces of dough come into contact with each other. In this case, the force 3 applied during crimping is applied over the entire surface of the area 1 where the pieces of fabric come into contact, thus firmly crimping the pieces of fabric together. Therefore, in the above case, the fabric piece is likely to break or break at the crimped portion during subsequent packaging or transportation.

On the other hand, crimping is performed at the part 1 where the pieces of fabric touch each other.
If a relatively weak force is used over the entire surface of the product, the crimped part may separate or the thickness of this part will increase, resulting in poor expansion and serious problems when drying such as frying or baking is performed later It had a hard texture.

After confirming the above, the present inventors paid particular attention to the shape of the crimped part of the fabric piece, and conducted further research to improve this area. By adopting a crimped shape, the pieces of fabric are crimped very firmly and
It has been found that this portion has sufficient strength against bending and cracking. At the same time, the present inventors have found that by shaping the crimped portion of the dough piece into the shape described above, even when drying processes such as frying or baking are performed later, the puffing in this portion is uniform and good. It has been found that this results in a snack food with a very light texture.

The present invention was made based on the above findings, and the gist thereof is that a rectangular or approximately rectangular sheet-like fabric piece folded in half is partially crimped at approximately the center, and then dried. It is a ribbon-shaped snack food.

The present invention will be explained in detail below.

First, in order to obtain the ribbon-shaped snack food of the present invention, a dough whose main ingredients are grains and water is formed. Here, the grains that are the main raw materials for the dough include, for example, rice, wheat, corn, barley, oats, and rye. These grains can be used alone or in various combinations. In addition to the above grains and water, it is also possible to use starch, salt, sugar, oil, malt, etc. as raw materials for the dough.

After mixing the above raw materials, cooking is performed as necessary to obtain dough. Mixing of raw materials is carried out using various mixers such as kneaders, and cooking usually means heating for cooking, which includes, for example, a cooker with a steam jacket, an extruder, etc. is used. In addition, when processing raw materials using an extruder, it is also possible to mix and cook the raw materials at the same time.

In addition, as described above, the moisture content of the dough obtained after mixing and heating the raw materials is calculated based on the total amount of dough.
The content is preferably 22 to 45% (weight ratio) in order to smoothly perform subsequent sheet forming, cutting, and molding processes.

In producing the ribbon-shaped snack food of the present invention, the dough obtained as described above is formed into a sheet, folded in half, and partially crimped approximately in the center of the area where the dough contacts each other. Ru. Before, after, or during the folding of the fabric in half, the fabric is cut into pieces of predetermined length. An example of the shape of the ribbon-shaped snack food of the present invention is shown in FIG.

Among the above-mentioned processes, the step of forming the dough into a sheet is performed by, for example, rolling the dough using a rolling roll. In the above case, in order for the dough to be well formed into a ribbon shape without adhering to the equipment during the subsequent molding process, and to dry efficiently when drying is performed after molding, it is necessary to The thickness is preferably 0.5 to 2 mm.

Furthermore, when rolled dough is heated and expanded, the degree of expansion is greater in the direction perpendicular to the rolling direction than in the direction of rolling. Therefore, in consideration of this property, during the forming process described below, a piece of dough is folded in half along the rolling direction to form a ribbon shape, and this is expanded to make the dough piece smaller. In this case, it is also possible to obtain a ribbon-shaped snack food with a three-dimensional appearance in which the hem portion of the ribbon is greatly expanded and curved.

Furthermore, by adding a streak pattern to the dough piece before drying, the strength of the snack food obtained after drying can be improved or the shape can be made more three-dimensional. In this case, the strength of the ribbon-shaped snack food obtained after drying against bending and cracking can be improved by adding a streak pattern to the ribbon-shaped dough piece in the longitudinal direction (the direction that connects both hems of the ribbon). I can do it. Furthermore, by creating a streak pattern on the surface opposite to the surface on which the fabric piece is folded in half and overlapped, both hems of the ribbon can be greatly curved in a certain direction. Formation of such a striation pattern is achieved, for example, by passing the fabric through a striation roll or a checkerboard roll before shaping.

Further, when cutting and shaping the dough using, for example, a forming device to be described later, the rolled dough is usually slit into a fixed width using a slitter or the like. Here, when a groove is formed in the concave roll of the molding device as described later, it is desirable to slit the fabric to the width of the groove of the concave roll.

Hereinafter, an example of cutting and molding a strip-shaped dough into ribbon-shaped dough pieces using the molding apparatus shown in FIGS. 3 to 5 will be described in detail.

This forming device includes a belt-shaped fabric 4 including a guide chute 7, a feed roll 8, and a guide plate 9.
and a device for cutting and shaping the strip-shaped dough 4 into substantially ribbon-shaped dough pieces. This cutting and forming device consists of a convex roll 5 and a concave roll 6 that cooperate with each other and are fixed to two parallel rotating shafts 10 and 11 with a key 12, and the rotating shafts of both rolls at the engagement point of both rolls. It consists of a pair of opposing press rolls 15 and 16 arranged perpendicularly in parallel with the .

As shown in detail in FIGS. 6a, 6b, and 6c, the outer circumferential surface of the convex roll 5 has, for example, an inverted V-shape or an inverted cross-section in the direction parallel to the rotating shaft 10. U-shaped convex protrusions 17 are arranged at predetermined intervals.

Further, on the outer circumferential surface of the concave roll 6, a seventh a
As shown in detail in FIGS. 7b and 7c, a concave protrusion 18 whose cross section in the direction parallel to the rotating shaft 11 of the concave roll 6 is, for example, V-shaped or U-shaped, is provided around the entire circumference. The convex protrusions 17 are arranged at the same intervals as the convex protrusions 17, and engage with the convex protrusions 17 provided on the outer peripheral surface of the convex roll 5. The concave portion 18' of the concave projection 18 is provided with a groove 28 on its top inner surface, which has a width approximately equal to the width of the strip-shaped fabric 4 and into which the strip-shaped fabric 4 fits. It is desirable that the end surfaces of the convex and concave protrusions in the circumferential direction are inclined. The convex protrusion 17 is provided with a cutting blade 19 that can come into contact with the circumferential recess 18' of the concave protrusion 18.

The rotating shafts 10 and 11 are gears 2 that mesh with each other.
1 and 20, and the convex roll 5 and concave roll 6 are connected to the convex roll 5 and concave roll 6 from a prime mover (not shown) via these gears 20 and 21, and convex protrusions 17 and concave protrusions 18 provided on the outer peripheral surfaces of the respective convex rolls 5 and concave rolls 6 are provided. , rotate in opposite directions to each other at the same speed so that they engage each other. The press rolls 15, 16 are suitably supported and have rotation axes 26, 27 provided on a plane that is perpendicular to the rotation axes 10, 11 of the rolls 5, 6 and connects these rotation axes.
Fixed. The rotating shafts 26 and 27 have bevel gears 2 meshing with bevel gears 22 and 23 fixed to the rotating shaft 10 on both sides of the convex roll 5, respectively.
4 and 25 are provided, and the press rolls 15 and 16 are rotated at the same speed as the circumferential speed of the outer periphery of the convex roll 5 and the concave roll 6. The press rolls 15 and 16 each include press members 13 and 14 provided at four equal intervals, and press members 1
3 and 14 are two adjacent convex protrusions 17 of the convex roll 5 and two adjacent concave protrusions 1 of the concave roll 6.
8 engages, the belt-like fabric 4 is held on the rotating shaft 1.
It is designed to be inserted and crimped in the 0 and 11 directions.

By the way, in the ribbon-type snack food of the present invention, the most important point in the construction is that the crimped portion of the ribbon, which becomes the knot, is shaped to be partially crimped. Therefore, the press member 13,1
4 needs to have a shape that enables the above. In this case, the shapes of the parts of the pressing members 13 and 14 that press the strip-shaped dough 4 can be, for example, in the shape of opposing protrusions, or in the shape of a comb blade, a wave shape, or the like.

When the width of the strip-shaped fabric is, for example, about 10 to 30 mm and the thickness is about 0.5 to 2 mm, press member 1
It is desirable to form two or three protrusions of approximately 0.5 to 3 mm square at equal intervals on each of the press parts 3 and 14. In this case, the band-shaped fabric 4 is partially crimped at two or three places, and the band-shaped fabric 4 is very firmly crimped, and when further drying is performed, the crimped areas dry or swell well. It is done evenly and the texture in the same area is extremely crisp.

Next, a case will be described in which the above-mentioned molding apparatus is actually used to cut and mold the strip-shaped dough 4 into ribbon-shaped dough pieces.

As mentioned above, the strip-shaped fabric 4 rolled, for example through rolling rolls and slitters, is safely and instantaneously introduced into the feed roll 8 by the guide chute 7 . In this case, the belt-shaped fabric 4 is
It is preferable that the feed roll 8 is introduced at the same speed as the circumferential speed of the feed roll 8. Thereby, the strip-shaped fabric 4 sent to the feed roll 8 is quantitatively fed with constant tension in the longitudinal direction to the point where the convex roll 5 and the concave roll 6 engage. The feed roll 8 is driven, for example, via a gear (not shown) that meshes with a gear 20 for driving the concave roll 6. Further, the guide plate 9 smoothly guides the belt-shaped dough 4 from the feed roll 8 to the concave roll 6.
This is to help them transfer to the next generation.

The belt-shaped dough 4 is transferred from the feed roll 8 to the convex roll 5
When feeding between the concave rolls 6 and 6, it is preferable to set the circumferential speed of the feed roll 8 to be slightly higher than the circumferential speeds of both of the rolls. In this case, the strip-shaped fabric 4 is not stretched during forming and cutting between both rolls, and the strip-shaped fabric 4
There are no problems such as shrinkage or deformation after cutting, or shortening of cut dimensions.

The feed roll 8 or guide plate 9 is
It is desirable that the position where the strip-shaped fabric 4 leaves this and is supplied to both rolls 5 and 6 be located slightly on the concave roll 6 side. As a result, the strip-like fabric 4 is reliably received in the grooves 28 of the concave protrusions 18 provided on the concave roll 6, even if the coefficient of friction between the feed roll 8 and the strip-shaped fabric 4 fluctuates somewhat, for example. , the strip-shaped fabric 4 is quantitatively supplied to the point where the convex roll 5 and the concave roll 6 engage.

When the strip-shaped fabric 4 is fed between the convex roll 5 and the concave roll 6 that are rotating in opposite directions, the strip-shaped fabric 4 first passes through the convex protrusion 17- of the convex roll 5, as shown in FIG. 8a. Cutting blade 19 provided in a
By contacting the recess 18' formed in the recessed protrusion 18-a of the recessed roll 6, the starting end 2
It is cut off at 9. In this case, the strip-shaped fabric 4 is folded in half at the portion where the convex protrusion 17-a and the concave protrusion 18-a engage. Further, the starting end 29 of the cut strip-shaped fabric 4 becomes the outer peripheral edge corresponding to one hem of the ribbon to be molded, and the convex protrusion 17-a of the convex roll 5 and the concave protrusion 18- of the concave roll 6
It is pressed down by the engaging part a and molded into a curved shape.

Next, the convex roll 5 and the concave roll 6 are rotated a little more from the above-mentioned positions to reach the state shown in FIG. 8b. That is, the convex roll 5 and the concave roll 6 are arranged so that the convex protrusion 17-a and the concave protrusion 18-a in the front stage and the concave protrusion 17-b and the concave protrusion 18-b in the rear stage partially engage with each other. The belt-shaped fabric 4 is also moved downward along with the rotation of both rolls.

In the above state, the press members 13 and 14 provided on the press rolls 15 and 16 sandwich the strip-shaped fabric 4 in the direction of the rotating shafts 10 and 11 of the convex roll 5 and the concave roll 6, and thereby the strip-shaped fabric 4 is crimped. In this case, since the press members 13 and 14 have the shapes described above, the strip-shaped fabric 4 is partially pressed. The press members 13 and 14 of the press rolls 15 and 16 press between the upper and lower convex protrusions 17 of the convex roll 5 and the concave protrusions 18 of the upper and lower concave rolls 6, respectively, each time they partially engage with each other. are arranged at predetermined intervals so as to fit into the
In addition, the press rolls 15 and 16 rotate at the same speed as the outer peripheral speed of the convex roll 5 and the concave roll 6. Therefore, the convex roll 5 and the concave roll 6 rotate at
When in the state shown in Fig. 8b, be sure to press member 1.
3 and 14 press the belt-shaped fabric 4.

Next, the convex roll 5 and the concave roll 6 are rotated a little more from the above-mentioned positions, and are in the state shown in FIG. 8c. In this state, the convex protrusion 17- of the convex roll 5
The cutting blade 19 provided at b comes into contact with the recess 18' formed in the recessed protrusion 18-b of the recessed roll 6,
The strip-shaped fabric 4 is cut at its terminal end 30 to obtain a ribbon-shaped piece of fabric. In this case, the terminal end 30 of the cut strip-shaped fabric 4 becomes the outer peripheral edge corresponding to the other hem of the ribbon, and the convex protrusion 17 of the convex roll 5
-b and the engaging portion of the concave protrusion 18-b of the concave roll 6, and is pressed into a curved shape. Moreover, in the above case, the terminal end 3 of the strip-like fabric 4
0 is cut in a concavely curved state along the direction in which it is folded in half, so no burden is placed on the crimped part in the previous stage, and it is possible to prevent the crimped part from coming off as much as possible during cutting.

As described above, the strip-shaped fabric 4 is rolled onto the convex roll 5.
The press member 13 provided on the press rolls 15 and 16 is pressed by the engaging portion of the convex protrusion 17 of the concave roll 6 and the concave protrusion 18 of the concave roll 6.
14, the fabric is continuously formed into a ribbon-shaped piece of fabric with a three-dimensional effect.

Since the dough pieces after forming tend to adhere to the outer peripheral edge of either the convex roll 5 or the concave roll 6, it is preferable to provide an appropriate removal means in the apparatus. As this removal means, for example, as shown in FIG.
An air resijector 31 for blowing air onto the fabric pieces adhering to the roll to remove them; in addition to the above, a removal brush, a means for blowing air onto the fabric pieces from inside the roll (both not shown), etc. can be used.

The ribbon-shaped dough pieces cut and shaped as described above are subjected to a drying process to produce the desired ribbon-shaped snack food. Here, the drying treatment means a heat treatment consisting of sun drying, hot air drying, deep-frying, baking, puffing, etc., or any combination thereof.

In one example of drying the dough pieces, the formed dough pieces are collected and then passed through hot air or the like in a suitable manner to reduce the moisture content, for example to about 5.
Pre-dry to ~18%. The dough pieces are then heat treated in oil at, for example, 150-300° C. for 5-60 seconds to puff up and produce a snack food with a light texture.

By the way, in conventional ribbon-shaped snack foods,
When this is heated and expanded by deep-frying, baking, etc., the crimped portion that forms the knot of the ribbon does not expand properly, and the texture of this portion tends to become extremely hard. However, in the snack food of the present invention, as shown in FIG. 2b, since the crimped portion is partially crimped, the external shape of the portion is uneven to some extent, and A part of the surface where the dough contacts each other is not crimped, and a void 32 exists there, which increases the heat transfer efficiency during heating in the crimped area, and the puffing is very uniform and good, and the resulting snack food is It has a very light texture.

Furthermore, if the outer periphery of the ribbon, which corresponds to the hem, is formed in a curved shape in advance before drying the dough piece, the tendency of the hem of the ribbon to curl in the opposite direction is reduced, and the finished snack food therefore has a very three-dimensional shape. It becomes something with a feeling.

The ribbon-shaped snack food after the drying process is seasoned by an appropriate method, such as soaking in a seasoning liquid or blow-drying it with a seasoning liquid, as necessary. It is also possible to embed seafood, nuts, dried fruits, etc. into pieces of dough before drying, or coat them after drying with chiyocolate, caramel, etc. In the above cases, it is possible to create ribbon-shaped pieces that are very beautiful and highly palatable. You can get snack food.

The snack food of the present invention obtained as described above has a beautiful ribbon-like appearance and shape with a three-dimensional effect, and has a shape in which the crimped portion of the dough piece, which forms the knot of the ribbon, is partially crimped. By doing this, the fabric pieces are firmly crimped, and at the same time, the crimped part itself has sufficient strength, so that even when it is later packaged or transported, the crimped part will not come off, or the same part will break. No cracking occurs. At the same time, by forming the crimped portion into the above-described shape, the snack food can have a very light texture after drying.

[Brief explanation of drawings]

FIG. 1 is a perspective view of a conventional ribbon-type snack food, FIG. 2a is a perspective view of a ribbon-type snack food according to the present invention, FIG. 2b is a sectional view of the snack food at the crimped portion, and FIG. 3 is a perspective view of a ribbon-type snack food according to the present invention. A front view of the device for molding food, FIG. 4 is a plan view thereof,
Fig. 5 is a side view thereof, Fig. 6a is a plan view showing details of the convex protrusions provided on the convex roll, Fig. 6b is a front view thereof, Fig. 6c is a side view thereof, and Fig. 7a is a concave portion. 7b is a front view thereof, 7c is a side view thereof, and 8a, 8b and 8c are views showing details of the concave protrusions provided on the roll; FIGS. It is a partial front view which shows the process of shaping|molding and cutting. 1... Portion where pieces of fabric come into contact, 2... Longitudinal direction, 3... Force applied during crimping, 4... Band-shaped fabric, 5... Convex roll, 6... Concave roll, 7...
...Guide shoot, 8...Feed roll, 9...
...Guide plate, 10, 11, 26, 27...
Rotating shaft, 12... Key, 13, 14... Press member, 15, 16... Press roll, 17... Convex projection, 18... Concave projection, 19... Cutting blade, 2
0,21...gear, 22-25...bevel gear, 28
...Groove, 29... Starting end, 30... Terminating end, 31
...Air Rejector, 32...Void.

Claims (1)

[Claims] 1. A rectangular or approximately rectangular sheet-like piece of fabric is folded in half and partially crimped at approximately the center,
A ribbon-shaped snack food characterized by being dried. 2. The ribbon-shaped snack food according to claim 1, wherein the partial crimping is performed at two or three locations. 3 Claim 1 characterized in that the outer peripheral edge corresponding to the hem of the ribbon shape is formed in a curved shape.
Ribbon-shaped snack food according to item 1 or 2. 4. The ribbon-shaped snack food according to claim 1, 2 or 3, which is coated with thiokolate, candy, etc. after drying.