JPH0564547A - Sprinkling material and its production - Google Patents

Abstract

PURPOSE:To obtain a sprinkling material suitable for snack cake, etc., having a soft texture and a good melt in the mouth by blending specific fats and oils with a flavoring matter, rolling, making into a block state and then shaving. CONSTITUTION:Preferably 20-40wt.% fats and oils (e.g. hard butter) having 60-90 SFI value at 10 deg.C, 30-90 SFI value at 20 deg.C, 20-70 SFI value at 30 deg.C and <=10 SFI value at 40 deg.C are blended with preferably 80-60wt.% sweet saccharide powder such as sucrose, milk product powder such as totally skimmed milk and flavoring material such as fruit powder of orange, rolled, solidified into a block state and then the solid material is shaved to give the objective sprinkling material.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flake-shaped sprinkling material and a method for producing the same, and particularly to a sprinkling material for seasoning snacks.

[0002]

2. Description of the Related Art Conventionally, in various snacks, there are foods in which sprinkling materials such as sesame, dried seaweed, spices and salt are attached to the surface of those foods. As a method for producing a food product to which such a sprinkling material is attached, conventionally, for example, a sprinkling material is sprinkled on after applying an adhesive substance such as soy sauce, mirin, or fats and oils so that the surface of the food is easily attached. ..

However, in such a method, it is necessary to apply the above-mentioned adhesive substance in advance so that the surface of the food easily adheres, which is extremely complicated, and the ratio of the sprinkling material to the food, that is, the adhesion Yield is poor and inefficient.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a novel sprinkling material which overcomes the disadvantage of the conventional method that the sprinkling material adheres to foodstuffs, that is, the yield of adhesion is poor.

[0005]

Means for Solving the Problems The inventors of the present invention have made extensive studies in view of the above points, and as a result, the oil and fat in the sprinkling material can be contained in the sprinkling material by the temperature of the food itself or by heating. It was found that the components melt and can firmly adhere to the surface of the food, and the present invention has been completed based on this finding.

That is, the present invention has an SFI value of 60 at 10 ° C.
~ 90, 30-90 at 20 ° C, 20-70, 4 at 30 ° C
A flake-like sprinkling material containing an oil and fat component and a flavor component that are 10 or less at 0 ° C., and the above oil and fat are mixed with a flavoring material, rolled, and then solidified into a block,
Thereafter, the solidified product is scraped off, which is a method for producing a sprinkling material.

[0007] The sprinkling material in the present invention is the one in which the fat and oil component on the surface of the sprinkling material which comes into contact with the food is once melted by the product temperature of the food itself such as the snack food to be treated or by heating the food. After being sufficiently adhered to food, it is cooled and solidified. And, it is preferable that this fat component quickly melts in the mouth when eaten.

In order to satisfy such requirements, the fat and oil which is an essential component in the present invention has an SFI value of 6 at 10 ° C.
0-90, 30-90 at 20 ° C, 20-70 at 30 ° C,
It must be 10 or less at 40 ° C.

When the SFI value is less than the lower limit, the sprinkling materials themselves are too soft and adhere to each other to be hardened or become soft, which makes it difficult to use as a sprinkling material, which is not preferable. On the other hand, if each SFI value exceeds the upper limit, it becomes too hard and it becomes difficult to work, and the melting in the mouth becomes worse.

As such oils and fats, oils and fats generally known as hard butter used in chocolate and the like are suitable, and lauric hard butter and non-tempering type hard butter are particularly suitable. The use of tempering type hard butter such as cacao butter should be avoided because it causes a bloom phenomenon. That is, when it is used as a sprinkling material, the oil and fat components once become in a molten state, so that a bloom phenomenon is likely to occur.

The fat and oil component is 15 to 15 relative to the total amount of the sprinkling material.
50% by weight is preferable, and 20 to 40% by weight is preferable.
Is more preferable. If the content is too high, the texture of snacks to which the sprinkling agent is attached becomes oily, and if it is too low, the rate of adhering the sprinkling agent (adhesion yield) tends to deteriorate, so the above range is appropriate. Is.

[0012] The flavor component in the present invention is preferably in powder form in order to retain the above fats and oils components, for example, sweet saccharide powders such as sucrose, lactose, glucose, reduced polysaccharide powders, whole skim milk, cheese powders. Examples thereof include dairy powders such as dairy products, various fruit powders such as oranges, strawberries, apples and bananas, meat-related powders, fish and shellfish powders, vegetable powders, and other dried seaweed, sesame, salt, acidulants, and various spices. In addition to the above flavor components, powder components with poor flavor such as starches and whey may be blended. These ingredients can be blended according to taste to obtain a sprinkling material having various flavors such as curry flavor, chili sauce flavor, garlic flavor, pizza flavor, skipjack flavor, beef flavor, vegetable flavor and spice flavor.

These flavor components are preferably contained in an amount of 85 to 50% by weight based on the total amount of the sprinkling material, and 80 to 60.
More preferably, it is wt%. If the content is too large, the adhesion yield of the sprinkling material tends to be poor, and conversely if it is too small, the texture of the snack cake to which the sprinkling material is adhered becomes oily, and the flavor may be insufficient. The range is appropriate.

As described above, in the present invention, the blending ratio of the above-mentioned fat and oil component and the flavor component differs depending on the kind of the flavoring material, and may be determined after experimentally confirming each.

In order to produce the sprinkling material of the present invention, the amount of the oil / fat component which can easily be applied to the roll and the flavoring material are mixed, and
After rolling and finely pulverizing to about 50 μm, the remaining fats and oils components are mixed and integrated, and if necessary, flavors, colorants, acidulants, etc. are added and mixed to form a block shape. It can be manufactured by solidifying into a solid and then scraping off with a slicer or the like.

When using the sprinkling material of the present invention,
The sprinkling material is used at a time when the production temperature of the target snacks is not sufficiently cooled at the end of production of various target snacks, or the cooled ones are heated, or the target snacks are targeted. The sprinkling material may be sufficiently adhered to the food surface by sprinkling and then heating and melting, and then cooled again to be adhered and solidified on the food surface before use.

In order to be suitable for such use, the product temperature or the heating temperature of the snack food to be processed needs to be a temperature at which the sprinkling material in contact with the food is melted and attached. Such a temperature changes depending on the time until cooling, and if it takes a long time to cool, it does not need to be so high. Conversely, if it takes a short time to cool, it melts immediately after contact. Must be at the temperature you want. However, it is necessary to avoid a temperature that is too high and causes the shape of the sprinkling material itself to collapse. Therefore, such temperature cannot be unconditionally specified because it varies depending on the manufacturing process equipment for snacks, but it is about 50.
It may be determined experimentally within the range of up to 90 ° C.

[0018]

EXAMPLES Hereinafter, the effects of the present invention will be further clarified by exemplifying examples, but this is an example and the spirit of the present invention is not limited by these examples. In addition,
All parts and% in the examples mean weight basis.

Example 1 Blending of sprinkling material Cheese powder 35 parts Lactose 34 parts Salt 1 part Oil and fat component 30 parts Emulsifier suitable amount Perfume suitable amount Colorant suitable amount

The oil and fat components are trade names: Numeralin 3
8, manufactured by Fuji Oil Co., Ltd., and the SFI value is as follows. 10 ° C: 73.5 20 ° C: 68.0 30 ° C: 32.0 40 ° C: 6.0

Production of sprinkling material 20 parts of fats and oils were heated and melted at 50 ° C., and 35 parts of cheese powder, 34 parts of lactose, 1 part of salt, a portion of flavor, colorant and emulsifier were added and mixed. , Roll about 30
Finely pulverized to μ. Then add the remaining 15 parts of fats and oils,
After adding the remaining emulsifier and heating to melt and mix to homogeneity, cool to about 5 ° C and 80 mm x 260 mm x 3
A solidified block having a size of 90 mm was obtained.
This was scraped off with a slicer and sieved to obtain a flaky product having a size of 2 mm × 3 mm on average and 1 mm in thickness.

The sprinkling material obtained as described above was sprinkled on a rice cake having an article temperature of 60 ° C. and then cooled to 20 ° C. to obtain a seasoned rice cake. The rice cracker thus obtained is a delicious cheese-like snack food in which the sprinkling material adheres to the surface in a globular form, and the amount of the sprinkling material adhered is approximately 7% by weight of the weight of the rice cracker. there were.

Example 2 Mixing of sprinkling material Curry powder 6.0 parts Lactose 45.0 parts Sugar 10.0 parts Whole milk powder 2.5 parts Degreased milk powder 1.5 parts Oil and fat component 35.0 parts Emulsifier suitable amount Fragrance suitable amount coloring Appropriate amount

The oil and fat component is a trade name: Numeralin 4
0, manufactured by Fuji Oil Co., Ltd., and the SFI values are as follows. 10 ° C: 75.8 20 ° C: 71.2 30 ° C: 37.0 40 ° C: 9.0

Production of sprinkling material 20 parts of fats and oils are heated and melted at 50 ° C., and 6 parts of curry powder, 45 parts of lactose, 10 parts of sugar, 2.5 parts of whole milk powder,
After 1.5 parts of skim milk powder and a part of an emulsifier were added and mixed, the mixture was rolled and finely ground to about 30 μm. Next, add the remaining 15 parts of fats and oils, add the remaining emulsifier, mix by heating and melting to homogenize, and then cool to about 5 ° C to form a block with a size of 80 mm × 260 mm × 390 mm. A solidified product was obtained. This was scraped off with a slicer and sieved to obtain a flaky product having a size of 2 mm × 3 mm on average and 1 mm in thickness.

The sprinkling material obtained as described above was sprinkled on a rice cake having an article temperature of 60 ° C. and then cooled to 20 ° C. to obtain a seasoned rice cake. The rice cracker thus obtained is a delicious curry-flavored snack food in which the sprinkling material adheres to the surface in a globular form, and the amount of the sprinkling material attached is about 7% by weight of the weight of the rice cake. there were.

[0027]

As described above, according to the present invention, it is possible to provide a sprinkling material that is sufficiently adhered to snacks and does not come off, and has a soft texture that cannot be realized by conventional sprinkling materials. It was made possible by blending a fat and oil component that melts well in the mouth.

Claims (2)

[Claims] 1. An SFI value of 60 to 90 at 10 ° C. and 20 ° C.
30 to 90, 20 to 70 at 30 [deg.] C., 10 or less at 40 [deg.] C., and a flaking sprinkling material having a flaky shape. 2. An SFI value of 60 to 90 at 10 ° C. and 20 ° C.
30 to 90, 20 to 70 at 30 ° C., and 10 or less at 40 ° C. are mixed with a flavoring agent, rolled, and then solidified into a block, and then the solidified product is scraped off. The method for producing a sprinkling material according to claim 1.