JPH0416158A - Production of oil-fried and puffed snack - Google Patents
Production of oil-fried and puffed snackInfo
- Publication number
- JPH0416158A JPH0416158A JP2117916A JP11791690A JPH0416158A JP H0416158 A JPH0416158 A JP H0416158A JP 2117916 A JP2117916 A JP 2117916A JP 11791690 A JP11791690 A JP 11791690A JP H0416158 A JPH0416158 A JP H0416158A
- Authority
- JP
- Japan
- Prior art keywords
- medium
- weight
- corn
- parts
- aspergillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011888 snacks Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 240000008042 Zea mays Species 0.000 claims abstract description 42
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 42
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 42
- 235000005822 corn Nutrition 0.000 claims abstract description 42
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 240000006439 Aspergillus oryzae Species 0.000 claims description 26
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 26
- 241000894006 Bacteria Species 0.000 claims description 14
- 235000013527 bean curd Nutrition 0.000 claims description 5
- 238000012258 culturing Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims 2
- 239000002609 medium Substances 0.000 abstract description 26
- 239000000203 mixture Substances 0.000 abstract description 14
- 239000001963 growth medium Substances 0.000 abstract description 11
- 241000228212 Aspergillus Species 0.000 abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000008188 pellet Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 241000235395 Mucor Species 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野コ
本発明は油揚げ膨化スナックの製造方法に関するもので
あり、更に詳細には、トウモロコシ臭が少なく、ソフト
な食感と菌特性による独特の風味を持った油揚げ膨化ス
ナックの製造方法に関するものである。[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a method for producing a puffed fried snack, and more specifically, it relates to a method for producing a puffed fried snack. The present invention relates to a method for producing a puffed fried snack.
［従来の技術］ 従来、さまざまな油揚げ膨化食品が世に出て来ている。[Conventional technology] Conventionally, various fried and puffed foods have come to market.
近年、その中でも次第に種類を増加させているものに、
トウモロコシを主原料とするコーンスナックがある。し
かしながら、それぞれのコーンスナックにおける相違と
いうのは、あくまでも形状においてであり、そのベース
となるトウモロコシ由来の物性については何ら相違する
ところはなく、トウモロコシ独特の臭いと硬い食感を持
つものであった。In recent years, the number of types has been increasing gradually,
There are corn snacks whose main ingredient is corn. However, the difference between the corn snacks is only in their shape, and there is no difference in the physical properties derived from the corn base, which has the unique odor and hard texture of corn.
［発明が解決しようとする課題］
従って、本発明は従来のコーンスナックには見られなか
った、トウモロコシ臭が少なく、独特の風味と食感とを
持った油揚げ膨化スナックの製造方法を提供することを
目的とする。[Problems to be Solved by the Invention] Therefore, an object of the present invention is to provide a method for producing a fried puffed snack that has less corn odor and has a unique flavor and texture that have not been found in conventional corn snacks. With the goal.
［課題を解決するた約の手段］
本発明は、特定の菌で発酵したコーングリッツドウを使
用することにより、トウモロコシ臭が減少し、さらに従
来のコーンスナックには見られなかった風味と食感を持
ったコーンスナックが出来上がるという知見に基いてな
されたものである。[Means for Solving the Problems] The present invention uses corn grits dough fermented with specific bacteria to reduce corn odor and to provide flavor and texture not found in conventional corn snacks. This was based on the knowledge that corn snacks can be made by holding them.
即ち、本発明は米麹菌、醤油麹菌及び支那麹菌からなる
群から選ばれた菌で発酵したコーングリッツドウを使用
することを特徴とする油揚げ膨化スナックの製造方法を
提供する。That is, the present invention provides a method for producing a puffed fried tofu snack characterized by using corn grits dough fermented with a bacteria selected from the group consisting of rice koji mold, soy sauce koji mold, and China koji mold.
本発明では、まず培地で菌を増殖させ酵素活性を高めた
後、培地ごとコーングリッツドウに混合して発酵を行な
うのがよく、次に発酵後のコーングリッツドウ（以下、
発酵ドウという）に残りのコーングリッツおよび必要に
応じて食塩等の添加物を加えた後、常法に準じた方法で
油揚げ膨化スナックの製造を行なう。In the present invention, it is preferable to first grow the bacteria in a medium to increase enzyme activity, and then mix the whole medium into corn grits dough for fermentation.
After adding the remaining corn grits and additives such as salt as necessary to the fermented dough, a fried puffed snack is produced in a conventional manner.
本発明において使用する菌は、米麹菌として子のう菌類
Ａｓｐｅｒｇ ｉ １１ｕｓ属のＡｓｐｅｒｇｉｌｌｕ
ｓ ｏｒｙｚａｅ。The fungus used in the present invention is Aspergillus of the Aspergi 11us genus, which is a rice koji mold.
s oryzae.
醤油麹菌としては子のう菌類Ａｓｐｅｒｇ ｉ Ｉ ｌ
ｕｓ属のＡｓｐｅｒｇｉｌｌｕｓ ５ｏｊａｅ、支那麹
菌としては藻菌類Ｍｕｃｏｒ属のＭｕｃｏｒ ｒｏｕｘ
ｉａｎｕｓが挙げられ、これらを併用することもできる
。The soy sauce koji mold is Aspergillus aspergillus.
Aspergillus 5ojae of the genus us, and Mucor roux of the genus Mucor, a Chinese koji mold.
ianus, and these can also be used together.
本発明における麹の培地製造方法としては次の方法が挙
げられる。例えば、まず、小麦麹培地については、小麦
粉５０重量部に水５０〜９０重量部を加えて混合し、例
えば１００℃で５分間蒸煮したものに、小麦粉５０重量
部を加えて混合する。Examples of the method for producing a koji culture medium in the present invention include the following method. For example, first, for a wheat koji culture medium, 50 parts by weight of wheat flour are mixed with 50 to 90 parts by weight of water, and the mixture is steamed at, for example, 100° C. for 5 minutes, and then 50 parts by weight of wheat flour is added and mixed.
次にこの混合物の固まりを細かくし、例えば、１２１℃
で１５分間加熱殺菌する。このとき殺菌を行なうのは培
養時間が長いためである。また、大豆麹培地については
、脱脂大豆粉５０重量部に水５０〜９０重量部を加えて
混合した後は小麦麹培地の場合と同様にする。Next, the mass of this mixture is finely divided, for example, at 121°C.
Sterilize by heating for 15 minutes. The reason why sterilization is performed at this time is because the culture time is long. Regarding the soybean koji medium, 50 to 90 parts by weight of water are added to 50 parts by weight of defatted soybean flour and mixed, followed by the same procedure as for the wheat koji medium.
次に、各画の培養条件は、常法に準じて以下のように設
定した。米麹菌については小麦および大豆麹培地を使用
するが、どちらも２５〜４０℃で４８〜９６時間、好ま
しくは３０℃で３日間である。醤油麹菌については大豆
麹培地を使用し、２５〜４０℃で３〜５日間、好ましく
は３０℃で４日間である。最後に支那Ｗ！菌については
、小麦麹培地を使用するときには２５〜４０℃で１６〜
２０日間、好ましくは３０℃で１８日間、大豆麹培地を
使用するときには２５〜４０℃で７〜９日間、好ましく
は３０℃で８日間である。Next, the culture conditions for each fraction were set as follows according to a conventional method. For rice koji mold, wheat and soybean koji media are used, both of which are incubated at 25-40°C for 48-96 hours, preferably at 30°C for 3 days. For soy sauce koji mold, a soybean koji medium is used, and the period is 3 to 5 days at 25 to 40°C, preferably 4 days at 30°C. Finally, China W! Regarding bacteria, when using wheat koji medium, it is necessary to grow the bacteria at 25 to 40℃.
20 days, preferably 18 days at 30°C, and when using a soybean koji medium, 7 to 9 days at 25-40°C, preferably 8 days at 30°C.
本発明におけるコーングリッツドウの組成としては、コ
ーングリッツ１００重量邪に対し水１００００重量部う
のが基本となるが、コーングリッツに培地を加えたもの
の合計重量の０．５〜４倍量（重量）、好ましくは１〜
１．５倍量の水を加えるのがよい。The basic composition of the corn grits dough in the present invention is 10,000 parts by weight of water per 100 parts by weight of corn grits, but preferably 0.5 to 4 times the total weight (weight) of corn grits plus a culture medium. is 1~
It is best to add 1.5 times the amount of water.
次に、コーングリッツドウにおける発酵条件について説
明する。なお、以下において培地を上記のコーングリッ
ツドウに添加混合する方法としては２通りある。第１は
、培地をほぼ同重量の水に均質に溶解させた後に混合す
る方法で、この場合には適宜方法によって８００〜１５
００気圧の圧力をかけて麹菌体を破壊し該菌体中の酵素
を溶出させることにより酵素活性を高めてから混合する
方が好ましい。第２は、培地をそのままの状態で混合す
る方法である。さて、米麹菌については、小麦麹培地の
場合にはコーングリッツ１００重量部当たり培地１〜２
０ （好ましくは４〜８）重量部（菌の量としては１．
０Ｘ１０’〜１０６個／培地Ｉｇ）を添加混合して、３
０〜７０℃（好ましくは４０〜６０℃）で１〜１６時間
（好ましくは３〜９時間）、大豆麹培地の場合にはコー
ングリッツ１００重量部当たり培地１〜２０ （好まし
くは２〜４）重量部（菌として１．０〜１０６〜１０８
個／培地１ｇ）を添加混合して、３０〜７０℃（好まし
くは４０〜６０℃）で１〜１６時間（好ましくは３〜９
時間）で行なう。但し、米麹菌を培養する代わりに市販
の米麹を使用してもよく、この場合はコーングリッツ１
００重量部当たり米麹１〜２０ （好ましくは４〜８）
重量部を添加混合して、３０〜７０℃（好ましくは４０
〜６０℃）で１〜１６時間（好ましくは３〜９時間）で
行なう。Next, fermentation conditions for corn grits dough will be explained. In the following, there are two methods for adding and mixing the culture medium to the corn grits dough. The first method is to homogeneously dissolve the medium in approximately the same weight of water and then mix it. In this case, depending on the appropriate method,
It is preferable to increase the enzyme activity by applying a pressure of 1,000 atm to destroy the koji cells and elute the enzymes in the cells before mixing. The second method is to mix the medium as it is. Now, regarding rice koji mold, in the case of wheat koji medium, 1 to 2 parts of culture medium per 100 parts by weight of corn grits.
0 (preferably 4 to 8) parts by weight (the amount of bacteria is 1.
Add and mix 0x10'~106 cells/medium Ig,
For 1 to 16 hours (preferably 3 to 9 hours) at 0 to 70°C (preferably 40 to 60°C), in the case of soybean koji medium, 1 to 20 (preferably 2 to 4) weight of medium per 100 parts by weight of corn grits. parts (1.0-106-108 as bacteria)
/ 1g of medium) and mixed at 30-70℃ (preferably 40-60℃) for 1-16 hours (preferably 3-9 hours).
time). However, instead of culturing rice koji mold, commercially available rice koji may be used; in this case, corn grits 1
Rice malt 1-20 (preferably 4-8) per 00 parts by weight
parts by weight are added and mixed, and heated to 30 to 70°C (preferably 40°C).
~60°C) for 1 to 16 hours (preferably 3 to 9 hours).
醤油麹菌についてはコーングリッツ１００重量部当たり
培地０．５〜２０ （好ましくは１〜４）重量８（菌と
して１．０ＸＩＯ７〜１０９個／培地１ｇ＞を添加混合
して、３０〜７０℃（好ましくは４０〜６０℃）で０．
５〜１６時間（好ましくは１〜９時間）で行なう。支那
麹菌については、小麦麹培地の場合にはコーングリッツ
１００重量部当たり培地１〜２０（好ましくは８〜１２
）重量部（菌として１．０Ｘ１０６〜１０８個／培地１
ｇ）を添加混合して、３０〜７０℃（好ましくは４０〜
６０℃）で１〜１６時間（好ましくは３〜９時間）、大
豆麹培地の場合にはコーングリッツ１００重量部当たり
培地１〜２０ （好ましくは２〜４）重量部（菌として
１．０Ｘ１０’〜１０８個／培地１ｇ）を添加混合して
、３０〜７０℃（好ましくは４０〜６０℃）で１〜１６
時間（好ましくは３〜９時間）で行なう。このとき、発
酵作用に大きく係わっている酵素は上記菌体中のアミラ
ーゼとプロテアーゼであると推定されるが、他にも菌特
有の種々の酵素が微妙な作用をもたらしているものと考
えられる。For soy sauce koji mold, add 0.5 to 20 (preferably 1 to 4) weight of culture medium per 100 parts by weight of corn grits (8 to 1.0 x IO7 to 109 bacteria/g of culture medium) and mix at 30 to 70°C (preferably 40~60℃) 0.
It is carried out for 5 to 16 hours (preferably 1 to 9 hours). Regarding Aspergillus oryzae, in the case of wheat koji culture medium, 1 to 20 (preferably 8 to 12 parts by weight) of culture medium per 100 parts by weight of corn grits.
) parts by weight (1.0 x 106 to 108 bacteria/medium 1)
g) is added and mixed, and heated to 30-70°C (preferably 40-70°C).
60°C) for 1 to 16 hours (preferably 3 to 9 hours), in the case of soybean koji medium, 1 to 20 (preferably 2 to 4) parts by weight of culture medium (1.0 x 10' to 1.0 x 10' as bacteria) per 100 parts by weight of corn grits. 108 cells/1g of medium) was added and mixed, and the mixture was heated to 1 to 16 cells at 30 to 70°C (preferably 40 to 60°C).
It is carried out for an hour (preferably 3 to 9 hours). At this time, it is presumed that the enzymes that are largely involved in the fermentation action are the amylase and protease in the bacterial cells mentioned above, but it is thought that various other enzymes unique to the bacteria also bring about subtle effects.
本発明の製造方法においては、まず、発酵ドウ２０〜８
０重量部に対してコーングリッツ９０〜６０重量部を、
発酵ドウの重量の２分の１とコーングリッツの重量との
和が１００重量部となるように混合する。次に、この混
合物（以下、ドウという）を恒温槽などで、乾燥しない
ようにして、３０〜７０℃で３０分間以上、好ましくは
５０℃で４０分間テンパリング処理をする。尚、この間
にも発酵作用は停止していない。次に、このドウをα化
するためにエクストルーダ、蒸煮等により加熱処理をす
る。このときの条件としては、エクストルーダの場合は
、例えば、１００〜１５０℃で０．５〜５分間、蒸煮の
場合は、例えば、１００〜１５０℃で０．５〜２時間で
ある。次に、このドウを０．７〜１．５ ｍｍ、好まし
くは１．０〜１．２ ｍｍのシート状に圧延した後、任
意の形、大きさの生地片（以下、ペレットという）に型
抜きを行ない、次いでこのペレットを膨化し易くするた
約に、常法で乾燥してペレット水分が９〜１２％、好ま
しくは９．５〜１Ｏ０５％に調湿する。さらに、このペ
レットをパーム油、サラダ油、コーン油、ナタネ油、ダ
イズ油などで、１６０〜２５０℃で１０〜３０秒間、好
ましくは２００℃で１５秒間フライイング処理を行なう
。In the production method of the present invention, first, fermented dough 20 to 8
90 to 60 parts by weight of corn grits to 0 parts by weight,
One-half of the weight of the fermented dough and the weight of corn grits are mixed so that the sum of the weight is 100 parts by weight. Next, this mixture (hereinafter referred to as dough) is tempered in a constant temperature bath or the like at 30 to 70°C for 30 minutes or more, preferably at 50°C for 40 minutes without drying. Note that the fermentation action did not stop during this time. Next, this dough is subjected to a heat treatment using an extruder, steaming, etc. in order to gelatinize it. The conditions at this time are, for example, 100 to 150°C for 0.5 to 5 minutes in the case of an extruder, and 0.5 to 2 hours at 100 to 150°C in the case of steaming. Next, this dough is rolled into a sheet of 0.7 to 1.5 mm, preferably 1.0 to 1.2 mm, and then molded into pieces of dough of any shape and size (hereinafter referred to as pellets). After draining, the pellets are dried in a conventional manner to adjust the moisture content to 9 to 12%, preferably 9.5 to 1005%, in order to facilitate swelling of the pellets. Further, the pellets are fried in palm oil, salad oil, corn oil, rapeseed oil, soybean oil, etc. at 160 to 250°C for 10 to 30 seconds, preferably at 200°C for 15 seconds.
［発明の効果］
本発明によれば、トウモロコシ臭の少ない、従来にない
風味と食感を持った油揚げ膨化スナックが提供できる。[Effects of the Invention] According to the present invention, a puffed fried snack with less corn odor and an unprecedented flavor and texture can be provided.
米麹菌を用いた場合には甘酒様の発酵臭のある甘味の強
い油揚げ膨化スナックが得られ、醤油麹菌を用いた場合
には醤油様の風味のある旨味の強い油揚げ膨化スナック
が得られる。When rice koji mold is used, a deep-fried puffed tofu snack with a sweet sake-like fermented odor is obtained, and when soy sauce koji mold is used, a deep-fried puffed tofu snack with a soy sauce-like flavor and strong flavor is obtained.
また、支那麹菌を用いた場合にはイーストの発酵臭のあ
る甘味の強い油揚げ膨化スナックが得られる。In addition, when Chinese koji mold is used, a deep-fried puffed tofu snack with a yeast fermentation odor and a strong sweet taste can be obtained.
次に実施例により本発明を説明する。Next, the present invention will be explained with reference to examples.
［実施例コ
実施例１
培地の製造
小麦麹培地を次のようにして調製した。先ず、薄力粉５
０ｇに水６５ｇを加えて混合した後、１００℃で５分間
蒸煮した。次に、これに薄力粉５０ｇを加えて混合して
出来た固まりを包丁で細かくした後に、１２１℃で１５
分間殺菌した。[Example 1 Production of medium A wheat koji medium was prepared as follows. First, 5 pieces of soft flour
After adding 65 g of water to 0 g and mixing, the mixture was steamed at 100° C. for 5 minutes. Next, add 50g of soft flour to this, mix the resulting lumps with a knife, and heat to 15℃ at 121℃.
Sterilized for minutes.
大豆麹培地を次のようにして調製した。先ず、脱脂大豆
粉５０ｇに水６５ｇを加えて混合した後、１００℃で５
分間蒸煮した。次に、これに薄力粉５０ｇを加えて混合
して出来た固まりをヘラで細かくした後に、１２１℃で
１５分間殺菌した。A soybean koji medium was prepared as follows. First, 65 g of water was added to 50 g of defatted soybean flour, mixed, and heated at 100°C for 50 minutes.
Steamed for a minute. Next, 50 g of soft flour was added and mixed, and the resulting mass was pulverized with a spatula, and then sterilized at 121° C. for 15 minutes.
上記培地に菌を白金耳で接種し、表−１に示す条件で培
養した。Bacteria were inoculated into the above medium using a platinum loop, and cultured under the conditions shown in Table 1.
米麹菌、醤油麹菌又は支那麹菌を用いてコーングリッツ
ドウを発酵させた。つまり、まず、上記方法で調製した
麹培地に、該培地と同重量の水を添加してホモゲナイズ
した後、これを残りの水と併せて菌液とし、次に、これ
をコーングリッツに加えて混合した後、発酵させた。Corn grits dough was fermented using rice koji mold, soy sauce koji mold, or Chinese koji mold. In other words, first, add the same weight of water as the medium to the koji medium prepared in the above method and homogenize it, then combine this with the remaining water to make a bacterial solution, then add this to corn grits and mix. After that, it was fermented.
条件を表−２に示す。The conditions are shown in Table-2.
表−２ 表−１ 本実施例で用いた菌の特性を表−３に示す。Table-2 Table-1 Table 3 shows the characteristics of the bacteria used in this example.
表−３
（温度条件＝５Ｄ℃、単位−ユニット／ ｇ ）いでベ
レット状に型抜きした後、乾燥して水分を１０％に調湿
した。最後に、このペレットをパーム油にて２００℃で
１５秒間フライイング処理した。Table 3 (Temperature condition = 5D°C, unit - unit/g) After cutting into a pellet shape, it was dried and the moisture content was adjusted to 10%. Finally, the pellets were fried in palm oil at 200° C. for 15 seconds.
このようにして得られた油揚げ膨化スナックの特性を１
０名のパネラ−により下記の基準で評価した。The characteristics of the fried puffed snack obtained in this way are 1.
Evaluation was made by 0 panelists according to the following criteria.
結果を表−４に示す。The results are shown in Table 4.
評価項目と基準 Ａ０食感・・・ソフトな食感である。Evaluation items and criteria A0 texture: Soft texture.
Ｂ、風味・・・好ましい発酵臭を感じる。B. Flavor: A pleasant fermented odor is felt.
Ｃ，）ウモロコシ臭・目立たない。C.) Corn odor/not noticeable.
油揚げ膨化スナックの製造
下記の原料：
発 酵 ド ウ ４０ｇコーン
グリッツ ８０ｇ
を混合した後、５０℃で４０分間恒温槽にてテンパリン
グ処理した。次に、これを１２０℃で１時間蒸煮した後
、厚さｌ ｍｍのシート状に圧延し、次表
表−４の結果からみて明らかなように、本発明品は食感
とトウモロコシ臭において特に好ましい効果を有するこ
とがわかる。Production of puffed fried snack The following raw materials: 40 g of fermented dough and 80 g of corn grits were mixed and then tempered in a constant temperature bath at 50° C. for 40 minutes. Next, this was steamed at 120°C for 1 hour and then rolled into a sheet with a thickness of 1 mm. It can be seen that this has a favorable effect.
Claims (1)
れた菌で発酵したコーングリッツドウを使用することを
特徴とする油揚げ膨化スナックの製造方法。 ２、米麹菌又は支那麹菌を小麦麹培地で培養した後、該
培地をコーングリッツ１００重量部に対して１〜２０重
量部添加し、さらにこれらの合計重量の０．５〜４倍量
の水を添加混合し、３０〜７０℃で１〜１６時間発酵さ
せることを特徴とする請求項１記載の製造方法。 ３、米麹菌又は支那麹菌を大豆麹培地で培養した後、該
培地をコーングリッツ１００重量部に対して１〜２０重
量部添加し、さらにこれらの合計重量の０．５〜４倍量
の水を添加混合し、３０〜７０℃で１〜１６時間発酵さ
せることを特徴とする請求項１記載の製造方法。 ４、醤油麹菌を大豆麹培地で培養した後、該培地をコー
ングリッツ１００重量部に対して０．５〜２０重量部添
加し、さらにこれらの合計重量の０．５〜４倍量の水を
添加混合し、３０〜７０℃で０．５〜１６時間発酵させ
ることを特徴とする請求項１記載の製造方法。[Scope of Claims] 1. A method for producing a puffed fried tofu snack characterized by using corn grits dough fermented with a bacteria selected from the group consisting of rice koji mold, soy sauce koji mold, and China koji mold. 2. After culturing rice koji mold or Chinese koji mold in a wheat koji medium, add 1 to 20 parts by weight of the medium to 100 parts by weight of corn grits, and then add 0.5 to 4 times the total weight of water. The manufacturing method according to claim 1, characterized in that the ingredients are added and mixed and fermented at 30 to 70°C for 1 to 16 hours. 3. After culturing rice koji mold or Chinese koji mold in a soybean koji medium, add 1 to 20 parts by weight of the medium to 100 parts by weight of corn grits, and then add 0.5 to 4 times the total weight of water. The manufacturing method according to claim 1, characterized in that the ingredients are added and mixed and fermented at 30 to 70°C for 1 to 16 hours. 4. After culturing soy sauce koji mold in a soybean koji medium, add 0.5 to 20 parts by weight of the medium to 100 parts by weight of corn grits, and further add 0.5 to 4 times the total weight of water. The manufacturing method according to claim 1, characterized by mixing and fermenting at 30 to 70°C for 0.5 to 16 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2117916A JPH0416158A (en) | 1990-05-08 | 1990-05-08 | Production of oil-fried and puffed snack |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2117916A JPH0416158A (en) | 1990-05-08 | 1990-05-08 | Production of oil-fried and puffed snack |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0416158A true JPH0416158A (en) | 1992-01-21 |
Family
ID=14723355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2117916A Pending JPH0416158A (en) | 1990-05-08 | 1990-05-08 | Production of oil-fried and puffed snack |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0416158A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5231855A (en) * | 1975-09-02 | 1977-03-10 | Giichi Masuda | Processing and treating method of corn germ |
| JPS5646805A (en) * | 1979-09-27 | 1981-04-28 | Colgate Palmolive Co | Tooth prosthetic composition and filling agent therefor |
| JPS5951249A (en) * | 1982-09-14 | 1984-03-24 | Nippon Zoki Pharmaceut Co Ltd | Novel piptide compound, its preparation and pharmaceutical composition containing said compound |
-
1990
- 1990-05-08 JP JP2117916A patent/JPH0416158A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5231855A (en) * | 1975-09-02 | 1977-03-10 | Giichi Masuda | Processing and treating method of corn germ |
| JPS5646805A (en) * | 1979-09-27 | 1981-04-28 | Colgate Palmolive Co | Tooth prosthetic composition and filling agent therefor |
| JPS5951249A (en) * | 1982-09-14 | 1984-03-24 | Nippon Zoki Pharmaceut Co Ltd | Novel piptide compound, its preparation and pharmaceutical composition containing said compound |
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