JP4662838B2 - Snack confectionery and method for producing the same - Google Patents

Description

  The present invention relates to a snack confectionery and a method for producing the same, and more particularly to a snack confectionery having a mouth melt and a throat squeeze similar to a snack confectionery containing a large amount of oil even with a small amount of oil content and a method for producing the same.

In conventional snacks, (1) raw ingredients such as potatoes and powder ingredients such as starch with water added are molded and fried in oil, then sprinkled with salt and seasonings, etc. (2) Extruder Extruded, dried, and seasoned by coating with salt or seasoning mixed with oil (3) Kneaded raw material into a thin sheet, then dried into pellets and heated After swelling with this, there are those seasoned by coating with salt or seasoning mixed with oil.

  In the snack confectionery, in addition to the role of spreading the seasoning materials such as salt and seasoning uniformly to the snack dough, the oil itself imparts a flavor or the presence of the oil improves the melting of the snack confectionery in the mouth. It contributes to the improvement of palatability by improving the taste and reducing the amount of mouth. However, with an increase in health awareness, snacks containing large amounts of oil tend to be avoided as unhealthy foods.

  Patent Document 1 discloses a method for producing a snack food containing a fat and oil having a saturated fatty acid ratio of 40% or less and an unsaturated fatty acid ratio of 50% or more and having a crude fat content of 10% by weight or less. It is a person skilled in the art to include fats and oils that are liquid at room temperature (usually considered to be fats and oils with a saturated fatty acid ratio of 40% or less and an unsaturated fatty acid ratio of 50% or more) in order to improve the melting of the snack and the throat. It is common sense for the food, but when the snack food is made low in oil, a product that is sufficiently satisfactory for melting in the mouth and throat is not obtained.

Patent Document 2 discloses a snack confectionery that coats a mixture of an oily raw material and an aqueous raw material. This is not aimed at improving mouth melting or throat soaking, prevents oil from bleeding, and does not use emulsifiers. And when it is made low oil content, the thing which can fully be satisfied in the case of melting in the mouth and throat is still not obtained.
JP-A-11-103808 JP 2005-87181 A

  Adding a large amount of oil to a snack is not preferable in terms of health, while imparting flavor and improving the texture to enhance palatability. This invention made it the subject to provide the snack confectionery which does not impair palatability even if it is low oil content, and its manufacturing method.

In the present invention, a non-fried snack dough obtained by a conventional method is coated with a seasoning solution obtained by emulsifying an oily raw material and an aqueous raw material in an oil-in-water type using an emulsifier, and then the snack dough is dried. It is based on the knowledge that even if the content is small, the same melted mouth and throat can be obtained as if a large amount of fat is contained. That is, the present invention is as follows.
(1) A method for producing snack confectionery, characterized in that a non-fried snack confectionery dough is coated with a seasoning liquid obtained by emulsifying an oily raw material and an aqueous raw material into an oil-in-water type using an emulsifier and dried (2) Seasoning The method for producing a snack according to (1), wherein the content of the oily raw material in the liquid is 10 to 40% by weight (3) The emulsifier is selected from polyglycerin fatty acid esters (1) or (2 (4) The method for producing a snack according to (3), wherein the seasoning solution contains salt.
(5) The method for producing a snack confectionery according to any one of (1) to (4), wherein the fat content of the snack confectionery is 3 to 15% by weight. The resulting snack confectionery

  According to the above-described method, it is possible to obtain a snack confectionery having a good taste and high palatability like a snack confectionery containing a large amount of oil, although it contains only a small amount of oil. In addition, since both seasoning liquid and oil are used, the seasoning material dissolves well, and the risk of the undissolved seasoning material staying locally in the production facility is reduced. It becomes difficult to drop off.

  The non-fried snack confectionery dough of the present invention refers to a snack confectionery dough excluding those that require the use of oil in the cooking process (such as fried food) by frying, etc. A snack confectionery dough, a snack confectionery dough obtained by expanding pellets obtained by making a gelatinized starch raw material into a sheet form, and the like. The non-fried snack confectionery dough may or may not have been previously dried before coating the emulsified seasoning liquid.

  The aqueous raw material of the present invention refers to water-soluble liquid raw materials such as alcoholic beverages, vinegars, etc. in addition to only water, those obtained by adding salts and seasonings to water, and liquid seasonings (soy sauce, fish sauce, mirin, etc.). . Oil-based raw materials are oil-soluble liquid raw materials in which edible fats and oils such as olive oil, palm oil, palm olein, milk fat, soybean oil, sesame oil, cottonseed oil, rice oil, and seasonings are added and dissolved in these, and the confectionery of snacks is melted. In order to improve the quality, edible oils and fats are preferably liquid or pasty at room temperature. Insoluble raw materials and emulsifiers are not contained in aqueous or oily raw materials, but the seasoning liquid may contain insoluble raw materials. The seasoning solution needs to be emulsified in an oil-in-water type. When not emulsified or emulsified in a water-in-oil type, when the fat content in the snack is a small amount (3 to 15% by weight), melting in the mouth and soaking the throat becomes poor. Further, it is preferable that the content of the oily raw material in the seasoning liquid is 10 to 40% by weight, since the effect of improving the texture such as melting in the mouth and throat is particularly remarkable.

The emulsifier used in the present invention is preferably HLB5-16 selected from polyglycerin fatty acid esters when the seasoning liquid contains salt because of good emulsion stability. Among them, those of HLB5-9 and HLB13-16 are preferred. It is particularly preferable to use those in combination.
Next, in order to obtain the snack confectionery of the present invention, the snack confectionery dough is coated with the seasoning solution, and then dried until the water content is about 0.5 to 5% by weight. Spraying is common as a coating method. The drying conditions are not particularly limited. However, when a raw material containing a reducing sugar, an amino acid, or the like that is easily depleted is included, drying is preferably performed at 100 ° C. or lower.

  Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.

  Using corn grits with water adjusted to 15 wt%, the rotor speed is 250 r. p. m. The snack dough was manufactured at This snack dough had a moisture content of 8% by weight. On the other hand, 75 parts by weight of water, 20 parts by weight of cheese seasoning, and 5 parts by weight of salt were mixed with 0.3 parts by weight of Ryoto polyglycerester O-50D (HLB8: manufactured by Mitsubishi Chemical Foods), Ryoto polyglycerester P 0.3 parts by weight of -8D (HLB15: manufactured by Mitsubishi Chemical Foods Co., Ltd.) was added, and 60 parts by weight of palm olein was gradually added to this while stirring to obtain an oil-in-water emulsified seasoning solution. 35 parts by weight of the obtained seasoning liquid was sprayed on 100 parts by weight of the snack dough. Thereafter, it was dried at 90 ° C. until the water content became 1.5% by weight to obtain a snack confectionery having an oil content of about 12% by weight.

  A mixture of 75 parts by weight of water, 20 parts by weight of cheese seasoning, and 5 parts by weight of salt, 0.3 parts by weight of Ryoto polyglycerester O-50D (HLB8: manufactured by Mitsubishi Chemical Foods Co., Ltd.), Ryoto polyglycerester P-8D (HLB15: manufactured by Mitsubishi Chemical Foods Co., Ltd.) 0.3 parts by weight was added, and 30 parts by weight of palm olein was gradually added thereto while stirring to obtain an oil-in-water emulsified seasoning solution. To 100 parts by weight of the snack dough of Example 1, 28 parts by weight of the obtained seasoning solution was sprayed. Then, it dried at 90 degreeC until the water | moisture content became 1.5 weight%, and obtained snack food with about 6 weight% of oil content.

  A mixture of 87.5 parts by weight of water, 10 parts by weight of cheese seasoning, and 2.5 parts by weight of salt is mixed with 0.3 parts by weight of Ryoto polyglycol ester O-50D (HLB8: manufactured by Mitsubishi Chemical Foods), Ryoto polyglycol. 0.3 parts by weight of ester P-8D (HLB15: manufactured by Mitsubishi Chemical Foods Co., Ltd.) was added, and 15 parts by weight of palm olein was gradually added while stirring to obtain an oil-in-water emulsified seasoning solution. 50 parts by weight of the obtained seasoning liquid was sprayed on 100 parts by weight of the snack dough of Example 1. Then, it dried at 90 degreeC until the water | moisture content became 1.5 weight%, and obtained snack food with about 6 weight% of oil content.

Comparative Example 1
70 parts by weight of palm olein, 24 parts by weight of cheese seasoning, and 6 parts by weight of sodium chloride were mixed to obtain a seasoning solution. 19 parts by weight of the obtained seasoning solution was sprayed on 100 parts by weight of the snack dough of Example 1. Thereafter, it was dried at 90 ° C. until the water content became 1.5% by weight to obtain a snack confectionery having an oil content of about 12% by weight.

Comparative Example 2
A seasoning solution was obtained by mixing 85 parts by weight of palm olein, 12 parts by weight of cheese seasoning, and 3 parts by weight of sodium chloride. 37 parts by weight of the obtained seasoning solution was sprayed on 100 parts by weight of the snack dough of Example 1. Then, it dried at 90 degreeC until the water | moisture content became 1.5 weight%, and obtained snack food with about 24 weight% of oil content.

Comparative Example 3
A snack having an oil content of about 6% by weight was obtained in the same manner as in Example 2 except that no emulsifier was added to the seasoning solution.
Test Example Examples 1, 2, and 3 and Comparative Examples 1, 2, and 3 were evaluated for food texture by 20 professional panels. Table 1 shows the average value of the evaluation points.

Claims (4)

Among the emulsifiers selected from polyglycerol fatty acid esters, and those HLB5～9, used in combination those HLB13～16, seasoning liquid containing salt emulsified oily material and an aqueous material in the oil-in-water and A method for producing snack confectionery, characterized in that a non-fried snack confectionery dough is coated and dried. The method for producing a snack according to claim 1, wherein the content of the oily raw material in the seasoning liquid is 10 to 40% by weight. The method for producing a snack according to claim 1 or 2, wherein the fat content of the snack is 3 to 15% by weight. The snack confectionery obtained by the method as described in any one of Claims 1-3.