JP3472521B2 - Fried confectionery and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried confectionery having a fried food-like appearance such as "fried shrimp" and "azid fried food", a crispy texture and aroma, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, as this type of fried confectionery, a delicacy (fish meat paste sheet = cod sheet, etc.) obtained by thinly spreading and heating and drying a fish paste product such as cod surimi is used, with bread crumbs adhering to the surface. The fried one was known. This conventional fried confectionery has a width of 3-4 cm and a length of 8-
They were sold in the size of about 10 cm, packaged individually.

The fish meat paste sheet, which is the main raw material of the conventional fried confectionery containing the above fish meat paste product, must contain a certain amount of water (8% or more). The reason for this is that if the water content is less than 8%, the strength of the fried food will be reduced, and it may be cracked even by a slight impact that occurs during the distribution process of the product. Was not obtained. Therefore, the fried confectionery containing the fish meat paste sheet as the main ingredient, which is actually sold, has been established as having a moist and soft texture.

[0004]

However, not only was the crispy texture and fragrance sacrificed in the fried confectionery containing the above-mentioned fish paste sheet as the main ingredient,
Since it contains 8% or more of water, the oil content during frying is apt to deteriorate due to the effect of water, making it difficult to store the oil for a long period of 5 months or more.

The present invention has been made to solve the above problems, and an object of the present invention is to provide a fried confectionery having a crisp feeling and fragrance and capable of long-term storage, and a method for producing the same.

[0006]

In order to achieve the above object, the fried confectionery according to the present invention has a surface texture obtained by compressing and firing an appropriate amount of dough containing only starch as a main raw material between heated iron plates. through the viscous material to the surface of the cracker-like dough becomes finer dense powder, to adhere the particle shape of the outer skin was characterized by being fried, the oil during frying to the surface of the fabric closely There is not too much impregnation, and since the dough obtained by compression firing has very little water, there is no replacement of water and oil during frying, which can prevent oil from penetrating. Eliminate the problem of "cracking",
It was constructed so that the quality of the oil contained during frying can be maintained for a long period of time.

Further, in the method for producing a fried confectionery according to the second aspect of the invention, an appropriate amount of dough obtained by adding water to starch as a main raw material and stirring is compressed into a rice cracker-like dough having a fine surface skin. a first step of firing, a second step of applying a viscous substance to the surface of the cracker-like dough, and a third step of depositing powder, a particle-like skin material to the coated surface of the viscous product, the outer skin material The fourth step is to make a rice cracker-shaped dough that has been attached to a fried food, so that you can easily make a fried confectionery that has a texture that mixes the crispy texture of the rice cracker with the aroma of the fried food. Configured.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, the present invention will be described with reference to the accompanying drawings. First, starch, such as potato starch, is seasoned with salt, seasoning, etc., an appropriate amount of water is added, and the mixture is stirred with a mixer to make starch dough. Examples of the raw material of the starch dough 1 include potato starch, wheat flour, sweet potato flour, waxy, tapioca, corn and the like, in addition to potato starch. When stirring with a mixer, there are minced shrimp (surimi or chopped meat), sesame, seaweed, seafood other than shrimp, meat, vegetables, grains and the like as auxiliary materials.

The starch dough 1 is classified into two types according to the water content. One is a relatively low water content (40-50%) called "bush flour", and two is a relatively high water content (50% or more) called "water kneading". It goes without saying that any dough may be used in the present invention.

The dough 1 is a lower iron plate 2 heated by an appropriate amount.
And the upper iron plate 3 are compressed and fired to form a rice cracker-shaped dough 1 '. As the first step of compressing and baking the dough into the rice cracker-shaped dough 1 ', an apparatus having any specific structure may be used, but one example thereof is shown in FIGS. 1 to 5 and another example is shown in FIG. 6 shows.

In FIG. 1, reference numeral 4 is a hopper for accommodating the dough 1, and the hopper 4 is provided with a weighing mass 6 having a slide plate 5 at the bottom. The slide plate 5 has a hole portion 5a corresponding to the mass portion of the weighing mass 6 and a blind portion 5b. And, normally, the blind portion 5b is provided on the lower surface of the weighing mass 6.
Are matched. Therefore, the dough 1 accommodated in the hopper 4 is dropped and filled in the mass portion of the weighing mass 6 by the vibration of the vibrator 4 '.

The measuring mass 6 together with the slide plate 5
As shown in FIG. 2, it can be moved in the horizontal direction.
In this case, a partition plate 7 is extended at the rear end of the upper surface of the weighing mass 6 so that the bottom surface of the hopper 4 is closed as the weighing mass 6 moves.

Before the measuring mass 6 reaches the lower iron plate 2 (not necessarily before), the distribution guide 8 and the piston means 9 for ejecting the dough 1 from the mass portion of the measuring mass 6 have completed their movements. Waiting at

After that, the slide plate 5 of the measuring mass 6 is
However, as shown in FIG. 3, when the hole portion 5a is slid to align with the mass portion of the weighing mass 6, the piston means 9 moves downward to drop the dough 1 through the distribution guide 8 and onto the lower iron plate 2. The dough 1 is distributed on the lower iron plate 2 as shown in FIGS. 4 and 5 (a).

An upper iron plate 3 is erected on the lower iron plate 2 via a hinge 2 ', and the upper iron plate 3 prevents the distribution guide 8 and the piston means 9 from moving outside the iron plate. Wait and operate in the falling direction, and move the dough 1 as shown in Fig. 5 (b).
Compression firing is performed between the heated iron plates 2 and 3. As a result, the dough 1 is transformed into the rice cracker-shaped dough 1 '.

FIG. 6 shows an endless construction of a heated lower iron plate 2 and an upper iron plate 3 for compressing and firing the dough 1, and a distributor 10 for placing and placing an appropriate amount of the dough 1 on the lower iron plate 2. The hopper 11 provided with is shown.

The distributor 10 is provided on the tip end surface of an extruding cylinder 11b containing a screw 11a communicating with the bottom of the hopper 11, and the extruding cylinder 1 is operated by the screw 11a.
The dough 1 protruding from the tip surface of 1b can be wire-cut. Then, the dough 1 distributed and placed on the lower iron plate 2 by the distributor 10 is compression-fired together with the upper iron plate 3 to form the rice cracker-shaped dough 1 '.

The rice cracker-shaped dough 1'is transferred to the second step of applying the viscous substance 12 on the surface thereof. In particular,
For example, as shown in FIG. 7A, the rice cracker-shaped dough 1 ′ is immersed in the container 13 containing the adhesive 12.
As the sticky substance 12, usually, batter mix powder that is dewatered is used. This batter mix powder is prepared by blending wheat flour, starch, whole egg powder, egg white powder, seasoning and the like. A ratio of the batter mix powder: water = 1: 2-4 is suitable. Of course, it is also possible to use the one obtained by dissolving wheat flour in water or the one obtained by dissolving only eggs.

Next, the rice cracker-shaped dough 1'is spread on the surface to which the viscous material 12 is applied, as shown in FIG.
After the third step of adhering to, the process moves to the fourth step of frying. In the third step, bread crumbs 14
Instead of sticking with, sesame, seaweed, potato chips, nuts,
Cheese, pepper, fish and shells such as powdery or granular materials may be used.

In the fourth step, the rice cracker-shaped dough 1 ′ to which the bread crumbs 14 are attached is placed in the oil 16 heated to 160 to 200 ° C. in the frying pan 15 as shown in FIG. 7C. Dip for 60 to 100 seconds to make a fly. In this step, the rice cracker-shaped dough 1 ′ to which the bread crumbs 14 are attached may be sandwiched between two mesh belts (not shown) and placed on the production line.

Thus, after a predetermined time has passed, the frying pan 15
Taken from the inside, as shown in FIG. 8, the present fry confectionery 1 ″
Is completed as. This fried confectionery 1 ″ is, as described above,
Starch is used as a main raw material, water is added to this, and the dough 1 obtained by stirring is compressed and baked between heated iron plates to form a rice cracker-shaped dough 1. Therefore, the surface texture of the rice cracker-shaped dough 1'is It becomes extremely fine and dense. Moreover, since the water content is low, when the dough 1'is fried with bread crumbs, the oil does not become soaked in too much, and you can enjoy the crispness of the rice cracker and the flavor of the fried food. Will be things.

[0022]

[Example] Now, to 100 parts of potato starch, 15 parts of shrimp minced meat (ground or chopped) is added, 1 part of salt, 40 parts of water, seasoning (appropriate amount) are added, and the mixture is stirred with a mixer to make starch. Make dough, press and fire it using the equipment of Figures 1 to 5 to make a circular rice cracker-shaped dough with a diameter of 70 mm and a thickness of 2.5 mm, immerse each in a batter mix powder that has been melted, and attach bread crumbs Then, it was fried at 200 ° C. for about 90 seconds to obtain a rice cracker-style fried confectionery (referred to as a product of this example).

[0023]

[Comparative Example] Next, a fish meat paste product such as cod surimi was thinly spread and heat-dried, width 3 to 4 cm, length 8 to 10 c
On the surface of the sheet-shaped material of m, the same batter mix powder as dewatered as in the above-described example was applied to attach bread crumbs to 2
It was fried for about 90 seconds at 00 ° C to obtain strip-shaped fried confectionery (referred to as a comparative example product).

Thirty sets of the above-mentioned product of this example and the product of the comparative example were put on a plate one by one (within 2 hours) immediately after frying, and 30 housewives near our company (20 in 20s, Three
We asked 10 people in their 0s to sample and answered the following 4 questions in a questionnaire, and obtained the results shown in the following table.

[0025]     〔table〕                   Question Answer     (1) Which is delicious ... 20 people in this example, 10 people in comparative example     (2) Which texture is better? 30 products of this example, 0 product of comparative example     (3) Which one do you want to eat ... 20 products of this example, 10 products of comparative example     (4) Which is more fragrant? 25 people in this example, 5 people in comparative example

Also, on the same day (30 minutes after the first time), the above-mentioned product of this example and the comparative product were sampled by the same housewife after 30 days had passed 3 days after frying. When the same four questions were answered by the questionnaire method, the results shown in the following table were obtained.

[0027]     〔table〕                   Question Answer     (1) Which is delicious ... 30 items of this example, 0 item of comparative example     (2) Which texture is better? 30 products of this example, 0 product of comparative example     (3) Which one do you want to eat ... 30 people in this example, 0 people in comparative example     (4) Which is more fragrant? 30 products of this example, 0 product of comparative example

From the above two tasting results, although the results obtained immediately after frying (2) and (4) clearly showed that the product of this Example was better than the product of Comparative Example,
In the cases of (1) and (3), the popularity of 10 housewives was recognized even for the comparative example products. However, after 3 days had passed after frying, in all of (1) to (4), the result of Perfect was obtained that the product of this Example was better than the product of Comparative Example.

It was shown to the housewives who participated in the tasting that such a result was obtained, and upon hearing the impression, the product of this example was a light and light snack confectionery texture and the fragrance of fried food. I got the answer that it was because the mix of was matched.

[0030]

As described above, in the fried confectionery according to the present invention, the surface skin becomes fine and dense by compressing and baking an appropriate amount of dough containing only starch as the main raw material between the heated iron plates. and crackers like on the surface of the dough through the viscous material powder, because by adhering the particle shape of the outer skin material is characterized by being fried, penetration of oil during frying to the surface of the fabric dense The amount of water does not increase too much, and since the dough obtained by compression firing has very little water content, there is no replacement of water and oil during frying, which also prevents the penetration of oil. Therefore, the product of the present application has an excellent effect that the product can enjoy a texture that is skillfully mixed with the crispy texture of rice crackers and the aroma of fried food, and that the quality can be maintained for a long period of time.

Further, in the method for producing a fried confectionery according to the second aspect of the invention, an appropriate amount of dough obtained by adding water to starch as a main ingredient and stirring is compressed into a rice cracker-like dough having a fine surface skin. a first step of firing, a second step of applying a viscous substance to the surface of the cracker-like dough, and a third step of depositing powder, a particle-like skin material to the coated surface of the viscous product, the outer skin material It is characterized by the fourth step of making a rice cracker-shaped dough that has adhered to it, and has a strength that allows it to be distributed, and you can enjoy the crunchy texture of the rice cracker and the savory flavor of the fry. This product (fried confectionery)
It has an excellent effect that it can be easily manufactured.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing a state in which a dough obtained by adding water to starch and stirring is housed in a hopper.

FIG. 2 is a cross-sectional view showing a state immediately before the dough is distributed to a compression baking apparatus.

FIG. 3 is a cross-sectional view showing a state in which the dough is distributed to a compression firing device.

FIG. 4 is a plan view showing a state after the dough is distributed to a compression baking apparatus.

5A and 5B are explanatory views showing the compression firing process of the dough, in which FIG. 5A is after the dough is distributed, FIG. 5B is during the compression firing, and FIG.

FIG. 6 is a partial cross-sectional view showing another device for distributing dough and performing compression firing.

FIG. 7 is a cross-sectional view showing a step of attaching an outer cover material to a sticky material applied to the surface of a rice cracker-shaped dough to make a fried food,
(A) is the process of applying the sticky substance, (b) is the process after applying the skin substance,
(C) is the time of frying.

FIG. 8 is a partially cutaway perspective view of the present fried confectionery.

[Explanation of symbols]

1 dough 1'rice cracker dough 1 ″ fly candy 2 Lower iron plate 2'hinge 3 Upper iron plate 4 hopper 4'vibrator 5 slide plate 5a hole 5b blind part 6 Weighing mass 7 dividers 8 distribution guides 9 Piston means 10 distributor 11 hopper 11a screw 11b Extruded cylinder part 12 Viscous material 13 Adhesive storage container 14 bread crumbs 15 frying pan 16 oil

Continuation of front page (56) Reference JP 62-100248 (JP, A) JP 54-110351 (JP, A) JP 59-213381 (JP, A) JP 61-135547 (JP , A) JP 10-313787 (JP, A) JP 9-140321 (JP, A) JP 51-76461 (JP, A) JP 4-27348 (JP, A) JP 60-192549 (JP, A) JP 2000-217516 (JP, A) JP 2001-161276 (JP, A) JP-B 32-1080 (JP, B1) Japan Food Science (1994), Vol. 33, No. 11, p. 24-25 (58) Fields investigated (Int.Cl. ⁷ , DB name) A23G 3/00 A21D 8/00 A23L 1/00 Food-related literature information (food net)

Claims (2)

(57) [Claims] 1. An appropriate amount of dough containing only starch as a main material,
Characterized by compression sintering between the heated iron plate, the surface of the cracker-like fabric surface texture becomes finer tightly through the viscous material powder, that by attaching the particle shape of the outer skin material formed by the fly Fried sweets. 2. A first step of compressing and baking an appropriate amount of dough obtained by adding water to starch as a main raw material and stirring to form a rice cracker-like dough having a fine surface skin, and a viscous substance on the surface of the rice cracker-like dough. The second step of applying the
A method for producing a fried confectionery, comprising: a third step of attaching a hull- like outer skin material, and a fourth step of making a rice cracker-shaped dough to which the outer skin material is attached into a fried food.