JPS6154380B2 - - Google Patents
Info
- Publication number
- JPS6154380B2 JPS6154380B2 JP59120712A JP12071284A JPS6154380B2 JP S6154380 B2 JPS6154380 B2 JP S6154380B2 JP 59120712 A JP59120712 A JP 59120712A JP 12071284 A JP12071284 A JP 12071284A JP S6154380 B2 JPS6154380 B2 JP S6154380B2
- Authority
- JP
- Japan
- Prior art keywords
- pressure
- starch
- dough
- wheat
- hollow
- 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.)
- Expired
Links
- 229920002472 Starch Polymers 0.000 claims description 11
- 229940100445 wheat starch Drugs 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 8
- 239000008120 corn starch Substances 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 7
- 229920001592 potato starch Polymers 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 235000011888 snacks Nutrition 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 229940099112 cornstarch Drugs 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 4
- 239000004744 fabric Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000019685 rice crackers Nutrition 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】
(1) 発明の目的
この発明の技術分野はせんべいあられの製造に
関するものであつて、従来中空球状のあられを製
造しようとしても、原料の主体が小麦であつて、
澱粉類が補助的に配合せられた状態であり、蒸練
後シーテイングする場合均一化がむづかしく、し
かも常圧で膨化せしめるため、二枚の生地を膨化
して腕状のものをつくり、これを合せなければ出
来なかつた。[Detailed Description of the Invention] (1) Purpose of the Invention The technical field of the present invention relates to the production of rice cracker rice crackers, and in the past, attempts to produce hollow spherical rice crackers were made because the main raw material was wheat.
Since starch is added as an auxiliary ingredient, it is difficult to make it uniform when sheeting after steaming, and since it is puffed under normal pressure, two pieces of dough are puffed to form arm-shaped dough. I couldn't have done it without combining these.
(2) 発明の構成
この発明に於ては、(イ)従来の蒸練後のシーテイ
ングを均一にし、凹凸をなくすため原料を小麦澱
粉を主とし、(ロ)膜の強度を強めるため小麦粉を補
助的に混入した、(ハ)また膨化をよくするために馬
鈴薯澱粉を混入し、(ニ)膨化の際外皮膜を強化する
ためにコンスターチを混入した。また、焙煎を加
圧焙煎とし、4.5〜5.5Kg／cm3200〜250℃にて４〜
５分焙煎し常圧に戻すことにより中空球状に膨張
するようになるものであつて、第２図および第３
図に示す如く厚さ1.5〜２mmの厚さの中空球状の
スナツク食品が出来るものである。(2) Structure of the invention In this invention, (a) wheat starch is used as the main raw material in order to make the sheeting uniform after conventional steaming and eliminate unevenness, and (b) wheat starch is used as the main raw material to strengthen the strength of the membrane. (c) Potato starch was also mixed in to improve puffing, and (d) cornstarch was mixed in to strengthen the outer film during puffing. In addition, roasting is pressure roasting, 4.5-5.5Kg/ cm3 at 200-250℃.
It expands into a hollow sphere by roasting for 5 minutes and returning to normal pressure, and as shown in Figures 2 and 3.
As shown in the figure, a hollow spherical snack food with a thickness of 1.5 to 2 mm can be produced.
而してこの発明の配合の成功例としては
(a) 小麦澱粉40％、小麦粉22％、馬鈴薯澱粉20
％、コンスターチ15％、ベーキングパウダー２
％、塩１％
(b) 小麦澱粉45％、馬鈴薯澱粉22％、コンスター
チ15％、小麦粉15％、ベーキングパウダー２
％、塩１％
の例がある。 Examples of successful formulations of this invention include (a) 40% wheat starch, 22% wheat starch, and 20% potato starch;
%, cornstarch 15%, baking powder 2
%, salt 1% (b) 45% wheat starch, 22% potato starch, 15% cornstarch, 15% wheat flour, 2 baking powder
% and 1% salt.
また失敗例としては
(c) 小麦澱粉15％、馬鈴薯澱粉５％、小麦粉67
％、コンスターチ10％、ベーキングパウダー２
％、塩１％
(d) 小麦澱粉20％、馬鈴薯澱粉10％、小麦粉52
％、コンスターチ15％、ベーキングパウダー２
％、塩１％
の例がある。 Examples of failures include (c) wheat starch 15%, potato starch 5%, wheat flour 67
%, cornstarch 10%, baking powder 2
%, salt 1% (d) Wheat starch 20%, potato starch 10%, wheat flour 52
%, cornstarch 15%, baking powder 2
% and 1% salt.
従つて配合に於ては小麦粉の量を多くすると、
蒸練後シーテイングするとき表面に凹凸が生じが
ちになるが、小麦澱粉を主とすれば表面の凹凸が
なくなる。しかし小麦粉を補助的に入れないと膜
の強度が弱くなる恐れがあるのである。 Therefore, if you increase the amount of flour in the formulation,
When sheeting after steaming, the surface tends to become uneven, but if wheat starch is used as the main ingredient, the surface unevenness will disappear. However, unless supplementary flour is added, the strength of the membrane may be weakened.
この発明の焙煎の実験例としては
成功例としては
(a) 加圧4.5Kg／cm3温度220℃の場合
常圧にした時材料が膨らみ中空のものが出来
た。 As an experimental example of roasting according to this invention, a successful example is (a) Pressure: 4.5 kg/cm 3 Temperature: 220°C When the pressure was brought to normal, the material swelled and became hollow.
失敗例としては
(b) 加圧３Kg／cm3温度200℃の場合
常圧にした際膨らみが不足して材料が中空に
ならない。 Examples of failures include (b) Pressure: 3Kg/cm 3 Temperature: 200℃ When the pressure is increased to normal pressure, the material does not expand enough to become hollow.
(c) 加圧６Kg／cm3温度250℃にした場合 常圧にすると皮膜が破れてしまつた。(c) Pressure: 6Kg/cm 3 Temperature: 250°C When the pressure was increased to normal pressure, the film broke.
例があり、加圧は少な過ぎても強過ぎてもよくな
いことが判つた。For example, it has been found that it is not good to apply too little or too much pressure.
以上の結果確実に中空球状のあられを得る方法
としては、小麦澱粉25％〜50％、馬鈴薯澱粉15〜
25％、コンスターチ12〜18％、小麦粉15〜25％に
混合し、水、調味料、ベーキングパウダー等を混
合して加圧時に於て蒸練し餅状になし、これを厚
さ１〜２mm前後にシート状に圧延し、乾燥し、長
さ25mm、巾15mmの長方形にカツテイングして生地
１を製造し、この生地を温度200℃〜250℃で4.5
〜5.5Kg／cm3の加圧状態にて４〜５分焙煎後常圧
に戻すことにより中空球状に膨張したスナツク食
品２を得られることとなるのである。 As a result of the above, the method to reliably obtain hollow spherical ashes is to use 25% to 50% wheat starch and 15% to 50% potato starch.
25% cornstarch, 12-18% corn starch, and 15-25% wheat flour, water, seasonings, baking powder, etc., and steam it under pressure to form a rice cake shape, which is 1-2 mm thick. Fabric 1 is produced by rolling it back and forth into a sheet, drying, and cutting it into a rectangle with a length of 25 mm and a width of 15 mm.
By roasting under a pressure of ~5.5 Kg/cm 3 for 4 to 5 minutes and then returning to normal pressure, the snack food 2 expanded into a hollow spherical shape can be obtained.
以上の如くこの方法に依れば中空球状の軽い食
べ易いスナツク食品を得ることが出来るのであ
る。 As described above, according to this method, it is possible to obtain a snack food that is light and easy to eat in the shape of a hollow sphere.
第１図はこの発明の生地の斜視図、第２図は第
１図の生地を中空球状に膨張せしめた斜視図、第
３図は第２図のＡ―Ａ線断面図である。
図中１…本発明の生地、２…本発明完成の中空
球状食品。
FIG. 1 is a perspective view of the fabric of the present invention, FIG. 2 is a perspective view of the fabric of FIG. 1 expanded into a hollow sphere, and FIG. 3 is a sectional view taken along the line AA in FIG. 2. In the figure, 1: Dough of the present invention, 2: Hollow spherical food product completed according to the present invention.
Claims (1)
％、コンスターチ12〜18％、小麦粉15〜25％から
なる澱粉質の材料と水、調味料、ベーキングパウ
ダー等を混合して加圧時に於て蒸練し餅状にな
し、これを１〜２mm前后にシート状に圧延し、乾
燥、カツテイングして生地を製造し、前記生地を
温度200〜250℃で4.5〜5.5Kg／cm3の加圧状態にて
４〜５分煎前後常圧に戻すことにより中空球状に
膨張した球体を得る、中空スナツク食品の製造方
法。1 Wheat starch 25% to 50%, potato starch 15 to 25%
%, corn starch 12-18%, wheat flour 15-25%, water, seasonings, baking powder, etc. are mixed and steamed under pressure to form a rice cake shape, which is 1-2 mm thick. The dough is then rolled into a sheet, dried, and cut to produce a dough, and the dough is roasted at a temperature of 200 to 250°C under a pressure of 4.5 to 5.5 Kg/ cm3 for 4 to 5 minutes before returning to normal pressure. A method for producing a hollow snack food, in which a sphere expanded into a hollow spherical shape is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59120712A JPS611350A (en) | 1984-06-14 | 1984-06-14 | Preparation of hollow snack food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59120712A JPS611350A (en) | 1984-06-14 | 1984-06-14 | Preparation of hollow snack food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS611350A JPS611350A (en) | 1986-01-07 |
| JPS6154380B2 true JPS6154380B2 (en) | 1986-11-21 |
Family
ID=14793127
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59120712A Granted JPS611350A (en) | 1984-06-14 | 1984-06-14 | Preparation of hollow snack food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS611350A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH046680U (en) * | 1990-04-27 | 1992-01-22 |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100446976B1 (en) * | 2001-11-07 | 2004-09-01 | 대상 주식회사 | A batter mix for sweet and sour pork fried, and a sweet and sour pork fried using the batter mix |
| AU2003204957B2 (en) * | 2003-06-27 | 2009-06-11 | Terra Foods Corporation | Snack Food And Producing Method Thereof |
-
1984
- 1984-06-14 JP JP59120712A patent/JPS611350A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH046680U (en) * | 1990-04-27 | 1992-01-22 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS611350A (en) | 1986-01-07 |
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