JPH0475743B2 - - Google Patents

Description

[Detailed description of the invention]

<Industrial Application Field> The present invention relates to handmade puffed snacks that can be easily obtained by heating at home using a gas range or the like. <Prior Art> Generally, puffed snack confectionery is manufactured by manufacturers in the following manner. That is,
Make the dough in advance, dry it to the optimum moisture content, then preheat (roil) it, fry it, sand roast it,
Puffed snack dough is obtained by puffing by a method such as flat roasting, or raw materials for snack dough are added, and the dough is adjusted and puffed using a single-screw or twin-screw extruder to obtain puffed snack dough. Then, the puffed snack dough obtained in this way is dried to an appropriate moisture content as necessary, sprayed with oil, etc., seasoned with seasonings, etc., and filled into bags etc. Commercialize it. The puffed snack confectionery thus obtained is supplied to the market as a commercial product. Among these puffed snacks, puffed snacks that undergo a frying process (hereinafter referred to as fried snacks) contain a relatively large amount of oil on the surface of the snack, so they are popular as fried snacks with a good texture and volume. are collecting. The fats and oils used in this fried snack include palm oil, palm kernel oil, coconut oil, rapeseed oil,
Liquid vegetable oils such as corn oil, soybean oil, rice oil, etc. are commonly used. In addition, the frying process is carried out at normal pressure using a gas-fired direct-fired frying pot or an electromagnetic induction fryer.
Frying is generally carried out at a temperature of 180 to 230°C. However, when oil is heated continuously for a long time in this way, the oil deteriorates (oxidizes), and the quality of the resulting fried snacks deteriorates as the oil oxidizes over time, and the quality of the resulting fried snacks deteriorates. It has the disadvantage that the aroma is lost and the commercial value is also poor. For this reason, standard values for acid value (Av) and peroxide value (Pov) have been established for not only fried snacks but also snack foods in general based on the Food Sanitation Act. The date of manufacture is required to be displayed. These regulations are designed to prevent consumers from purchasing snack foods with degraded fats and oils. However, even with these regulations in place, it is not uncommon for products to be exposed to direct sunlight during the distribution process or at stores, or to be stored at relatively high temperatures for long periods of time. The deterioration of fats and oils is accelerated, resulting in a significant loss of commercial value. In any case, foods that contain a lot of oil and fat, such as fried snacks, inevitably deteriorate in quality and flavor over time, so it is important to provide consumers with delicious snacks that are freshly fried. The reality was that it was difficult to distribute. In addition, puffed snacks have a very low specific gravity, so even if they are light, they have a large volume, so they tend to be bulky and easily break when consumers buy them and take them home. <Problems to be Solved by the Invention> This invention was made to solve the above-mentioned drawbacks, and its purpose is to easily impart an appropriate amount of oil to the surface of snack dough by simply heating it at home. To provide a handmade puffed confectionery with less deterioration of oil and fat, which allows the user to enjoy the fresh flavor and texture of freshly made confectionery. <Means for solving the problem> The above-mentioned purpose is to provide a method in which the contents mainly consisting of unpuffed snack dough with a water content of 7 to 15% by weight and oil and fat are
It is filled in a heat-resistant container that can expand according to the expansion of the internal volume, and the unexpanded snack dough is 60 to 70% by weight of the entire contents, and the above oil and fat are also 30% by weight.
This is achieved by handmade puffed confectionery characterized by a content of ~40% by weight. That is, the present inventors conducted a series of studies aimed at commercializing handmade puffed snack confectionery with excellent flavor and texture without worrying about deterioration of fats and oils. It occurred to me that if the fats and oils were heated and expanded over a fire, the deterioration of the fats and oils would not occur. Therefore, as a result of further research, we found that filling a conventional general unpuffed snack dough and oil in a heat-resistant container and heating and puffing it would not result in uniform puffing, but a combination of unpuffed snack dough and oil. Focusing on the ratio and the water content of the unpuffed snack dough, the water content of the unpuffed snack dough is set to 7 to 15% by weight (hereinafter abbreviated as "%"), and the unpuffed snack dough and fat are each added to the entire contents. By setting the amount within the range of 60 to 70% and 30 to 40%, it is possible to obtain handmade puffed confectionery that can be uniformly puffed, the amount of residual oil is not noticeable, and can be fully commercialized. The heading arrived at this invention. Next, this invention will be explained in detail. The basic structure of the handmade puffed confectionery of this invention is shown in FIG. In the figure, 1 is a heat-resistant container, 2 is an unexpanded snack dough, and 3 is oil and fat. Examples of the heat-resistant container 1 used in the present invention include aluminum foil heat-resistant containers conventionally used for jiggle-type popcorn. This container 1 is made of a heat-resistant film or the like with a folded lid portion 1a, and the lid portion 1a expands to enclose the contents without being torn even by rapid expansion of the contents. It is to be maintained. At this time, if a transparent heat-resistant film is used, the state in which the unpuffed snack dough is heated and puffed can be observed with the naked eye, so the end point of puffing can be easily determined, and the puffed confectionery can be burnt without overheating. This is suitable because there are no problems. The unexpanded snack dough 2 to be filled into the heat-resistant container 1 can be manufactured, for example, as follows. That is, first, the main raw materials such as grains, flours, starches, etc. are blended in a predetermined ratio, water is added, and then thoroughly kneaded and steamed. Then, after rolling this, it is molded into a predetermined shape and dried until it reaches a predetermined moisture content, whereby an unpuffed snack dough 2 is obtained. Various grains, flours, starches, etc. can be used for the above-mentioned unpuffed snack dough, but in particular, tapioca starch, waxy starch, corn grip, potato starch, etc., which have a high swelling rate, are used. It is suitable because heating results in uniform swelling and good oil and fat adsorption after swelling. Further, these may be used alone or in combination of two or more, and the blending ratio thereof is not particularly limited. The water content of the above unpuffed snack dough 2 is 7~
It is set to 15%, preferably 9 to 11%. If the water content is less than 7%, the swelling power will decrease and the swelling will be uneven. On the other hand, if the moisture content exceeds 15%, mold will form in the dough and the leavening ability will decrease. In addition, to this unpuffed snack dough 2, seafood,
Vegetables, fruits, seaweed, various spices, seasonings,
Flavors, coloring agents, etc. may be added to vary the flavor and color. In addition, it is preferable that the molded shape of the unpuffed snack dough 2 be a three-dimensional shape or a shape with a high void ratio rather than a flat plate shape. For example, if it is shaped into a spherical shape or a ring shape, good results can be obtained in terms of uniform puffing. . The fat or oil 3 used to sprinkle on the unpuffed snack dough 2 may be of any kind as long as it is used in food, but it is more preferable to use one that is a solid or semi-solid fat at room temperature. . If the fats and oils 3 are liquid at room temperature, the fats and oils 3 will accumulate at the bottom of the container 1 during storage of the product and become unevenly distributed, excessively penetrating the unpuffed snack dough 2 in the lower layer and causing its deformation, or the quality of the product may deteriorate. This is because there is a risk of causing a decrease in The handmade puffed confectionery of the present invention can be obtained, for example, in the following manner using the heat-resistant container 1, unpuffed snack dough 2, and fat 3 described above. That is, first, the upper part of the heat-resistant container 1 is opened,
The unpuffed snack dough 2 is filled therein. At this time, the unpuffed snack dough 2 may be used alone or two or more types of different compositions or shapes may be filled. When filling two or more types of unpuffed snack dough 2, they may be filled at the same time or filled. It may be mixed beforehand. Next, heated and melted fat 33 is sprinkled on top of this. At this time, it is desirable that the temperature of the fat 3 be as low as possible from the viewpoint of preventing deterioration of the fat. The fats and oils 3 adhere to (partially penetrate) the surface of the unpuffed snack dough 2, flow to the lower layer, and become almost uniformly distributed. By sealing the open top of the heat-resistant container 1 in this state, the handmade puffed confectionery of the present invention can be obtained. The blending ratio of unpuffed snack dough 2 and fat 3 is as follows:
As already mentioned, within a certain range, that is, the unpuffed snack dough 2 accounts for 60 to 70% of the total (the entire contents to be placed in the heat-resistant container 1, the same applies hereinafter), and the fat and oil 3 accounts for 30 to 40% of the total. It is necessary to set it to . That is, if there is too much unpuffed snack dough 2, the fats and oils 3 will not be sufficiently distributed over the unpuffed snack dough 2, and uniform puffing will not be obtained. Also, if there is too much oil or fat 3, although the swelling can be done uniformly,
The product has an oily flavor and texture. In addition, when filling the unpuffed snack dough 2 and fat 3, seasonings such as salt, sugar, spices, fragrances, etc. are added, preferably in an amount of about 0.5 to 10% of the total, to season the unpuffed snack dough 2 during the puffing process. It may also be scented. Furthermore, after the puffing, the lid portion 1a may be removed and flavoring may be added by sprinkling seasonings, fragrances, etc. In this way, the dough can be seasoned and scented more freshly and effectively than when seasoning or scenting the dough itself. The combination puffed confectionery obtained in this way is
Heat the entire container in a heating cooker such as a gas range for 2~
The puffed snack can be puffed by just heating for 3 minutes and has a fresh fried flavor and texture. <Effects of the invention> As described above, the handmade puffed confectionery of this invention has the following effects:
A puffed snack confectionery having a fresh fried flavor and texture can be easily obtained by heating and cooking the whole container. Moreover, compared to commercially available snacks that have been treated with oil in advance, the deterioration of fats and oils is much less, and you can always enjoy freshly prepared fried snacks. Further, by flavoring or coloring a snack partially or entirely, a wide variety of puffed confectionery can be obtained. Next, the present invention will be specifically explained using examples. Examples 1 to 7, Comparative Examples 1 to 4 Raw materials were prepared according to the table below, and a combination puffed confectionery as shown in FIG. 1 was prepared based on the manufacturing method described above. Then, put the container in a gas range (RT
-1KN, manufactured by Rinnai) over medium heat, remove the container 2-3cm from the flame, and continue to shake it parallelly for about 2
A homemade puffed snack confectionery was obtained by heating for ~3 minutes. Next, the containers of the Example products and Comparative Example products obtained in this way were opened and their appearance observed, and 15 expert panelists were fed with leg food to evaluate their flavor and swelling properties. . These results are also shown in the table below.

[Table] From the above results, it can be seen that all of the puffed confections of Examples were generally good in puffability, appearance, flavor, texture, etc. Regarding the shape, it can be said that a spherical or ring shape is more preferable than a flat plate shape from the viewpoint of swelling property, appearance, texture, etc. On the other hand, the puffed confectionery of the comparative example has poor puffiness, appearance, flavor, etc. and is not preferred.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram showing the structure of the handmade puffed confectionery of the present invention. 1... Container, 2... Unraised snack dough, 3...
...Oils and fats.

Claims (1)

[Claims] 1 A heat-resistant container that can expand according to the expansion of the internal volume is filled with contents mainly consisting of unpuffed snack dough with a moisture content of 7 to 15% by weight and oil and fat, and the unpuffed snack dough is 60 to 70% by weight of the entire contents, and the above oils and fats are also 30 to 40% by weight
A handmade puffed confectionery characterized by the fact that it contains