JPS6094060A - Snack food in thin layer state and its preparation - Google Patents

Abstract

PURPOSE:A snack food in a thin layer state obtained by dispersing roughly crushed defatted nuts into the whole food, having improved crispy taste, not releasing the roughly crushed nuts from the main body of the food. CONSTITUTION:Roughly crushed defatted nuts (oil content: about 10-40wt%) (preferably flaky material having about 5-20mesh particle size) obtained by defatting peanuts, coconuts, almonds, etc. are used. Namely, (A) grain flour or starch powder is blended with (B) about 3-10wt% of the roughly crushed defatted nuts based on the whole snack food product, and, if necessary, spice and seasoning, and kneaded with water to give an ingredient. This ingredient is molded into about 0.4-1.5mm. thin layer state by using smooth rolls, etc., swelled and dried (roasting, frying in oil, etc.) to give a snack food with about 0.8-3mm. thickness in thin layer state.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to thin layered snack foods, and more particularly to JI
IJi is directed to a layered snack food dotted with coarsely ground nuts and a method for producing the same.

``Thin layered snack foods, such as molded potato chips, have been widely popular due to their unique valine texture. The present inventors attempted to intersperse the thin layered snack food with crushed nuts in order to give variety to the appearance, flavor, and texture of the thin layered snack food. However, when the thickness of the thin layered snack food body was reduced to a certain level or less, there was a tendency for the crushed nuts to fall off into the thin layered snack food. and J of the thin layered snack food body.
This tendency increased as the number 7 became thinner.

Such a thin layered snack food made of crushed nuts cannot achieve the above-mentioned goal of providing variety in appearance, flavor, and texture.

Therefore, the inventors of the present invention have discovered that “
As a result of conducting 170 rounds of intensive research with the aim of developing a thin layered snack food that does not contain fluorine particles, it was found that using crushed defatted nuts can prevent the particles from falling off. By adding the knowledge that ljJ /, -8 and adjusting the number of particles of the coarsely ground material, the content of the coarsely ground material, and the thickness of the thin layered snack food body of the no-fluoride food, the above-mentioned object of the present invention can be effectively achieved. We also obtained the knowledge that it is possible to achieve this goal.

The main gist of the present invention, which was completed based on the above knowledge, resides in a method for producing a thin layered snack food jJ3 J:bisono, in which a thin layered snack food body is dotted with crushed l1tJ fatty nuts.

Hereinafter, the content of the present invention will be explained in detail.

First, the thin layered snack food of the present invention will be explained.

FIG. 1 is a perspective view of an embodiment of the present invention.

In the figure, reference numeral 1 indicates a thin layered snack food body, and the thin layered snack food body 1 is dotted with crushed defatted nuts 2.

First, the thin layered snack food body 1 will be explained.
#The layered snack food body 1 is made of, for example, grain flour such as wheat flour, X flour, corn flour, wheat starch, barley starch, rice starch, potato starch, tapioca F! It is made from raw materials commonly used for snack foods, such as Plum flour J3 and their pregelatinized products, and is puffed and dried into a thin layer. It is preferable that the Ml-shaped snack food body 11 be puffed and dried by deep-frying. As a result, the texture of the final product obtained becomes crunchy and good.

The range of the j7 thickness of the above-described thin layered snort food body 1 is preferably 0.8 to 3.0 +im, more preferably 1
．． It is approximately 0 to 1.5 mm. When the thickness of the multi-layered spook food is less than 0.8 mm, the effect of preventing the crushed defatted nuts 2 from falling off tends to decrease. On the other hand, 3. If On+n+ is exceeded, the thin layer Tsu R2+ Tsu/7f & product right - i1' from the final product obtained.
Z1 alone kl) There is a tendency for the texture to be lost. Further, the thickness of the thin layered snack food body is 1.
A thickness of 0 to 1.5 mm is preferable from the viewpoint of the texture of the resulting thin-layered snock food and the production of ingredients.

Next, the crushed defatted nuts 2 will be explained. Examples of defatted nuts include J3 which is defatted from nuts such as peanuts, coconuts, almonds, walnuts, macadamia nuts, and cashew nuts, and those processed into oil-roasted or dry roasted nuts. [12 Crushed nuts 2 is one or more of the above-mentioned defatted nuts that are usually used in IJ.
v? It can be obtained by coarsely crushing it. In this case, regarding the shape of the crushed material 2, it is better to have a log-like shape.
It is easily compatible with the J flaky snack food body 1. Therefore, 1i
211i? When crushing nuts, it is preferable to slice the defatted nuts in advance and then crush them.

The oil content of the defatted nuts should be 10 to 40% by weight, and further 20 to 30% by weight.
,stomach. If the oil content is '1010 weight ink t',
If the flavor of nuts, etc. is felt in the thin layered snack food prepared by 41, and the weight of 40 weight i exceeds 1%, the effect of preventing the above-mentioned crushed defatted nuts 2 from falling off is low. Because there is a tendency to
If 0 in fit%, then f! 1/1
The flavor of the final product and the effect of preventing falling off are rated 4 as the best.

In addition, the coarsely crushed fluorine (defatted) - fluorine has a content of 3 to 41" of the entire thin layered snock food! 96-C
'I like what I have. If the J content is within the above range (゛), the appearance and taste of the final product will be affected. On the other hand, if the content exceeds 10%, the thin layered snack will be C when manufacturing food
1) Dough formed into a specific shape tends to crumble, and as a result, 2) its production becomes difficult.

1- Particle size of defatted nuts 2 (J, ↓) ~
20 pieces of melon is preferred. Crude 4J of the HQ fatty nuts, -! If the particle size of 2 is smaller than 20 meshes, 1! When eating the final product containing IJ (
Coarse M of 2-fat nuts! When I felt the texture of object 2, I could tell from its appearance that it was crushed defatted nuts, and it started to move.-h's
If the particle size is smaller than 55, 1j (
(The effectiveness of fall prevention tends to decrease.

The above is the configuration C of the thin layered snow ivy food product of the present invention. According to the above-mentioned structure, the thin layered snack food body 1 is dotted with 1j)2
Thin layered snack food body 1 to I
The lj method for reducing the thickness of the thin layered snack food mentioned above is an example of a suitable example.
There is an explanation.

3'j 'f s tio 3M L/ tani'A powder 1n, a9 '1!7Jn'l ノ'l 4small* /;
: Add J, Rekowa 1, Aul flavor, etc. to 2 or more types of LJ as necessary, and process this with a water-adding mixer such as a paddle-type Mikili to obtain dough. Then, the same process as above 11.
7 or after the treatment, 1]j2 Add and mix coarsely crushed fat-free fluorine products and cover.

For the reasons mentioned above, the crushed product of the above-mentioned 11i2 fatty meats must have an oil content of 10 to 40 parts by weight (1%).
, Bison's I content is 3 to 3 for the entire A9 layered snort food.
It is preferable that the amount is 10% by weight and the particle size is t] to 20 mesh l.

Next, the obtained dough is rolled, for example, on a smooth roll, and then rolled to a shape of, for example, o, /1 to 1.5111111.
After forming it into a shape, cut it into the desired shape using a cutter [J-R's Niuna-kiri 1 (7i device), for example.

Next, C. The dough formed as above is puffed and dried. Specific methods for puffing and drying include baking, roasting, oil II IJ', etc. Among them, fried tofu (deep-fried tofu) has a high drying efficiency and a smooth texture of the final product. It is most preferable to be good.

After step 1, add seasonings such as salt, sugar, chemical seasonings, and 1 ml of peanut flavor, and make the final product 1! do.

The final product obtained was 111 fingers (crushed material of 1
j; 2 does not fall.

- As detailed in the present invention, if the thin layered snow food body contains 1j) 2 fatty acids, 1 Kll tI.
By interspersing the '+' particles, it is possible to prevent the coarse particles from falling off. (As a result, the final product obtained (the appearance, flavor, 1"+1+F11!) is good"
Becomes b.

Next, Kibbutomei will be explained using examples.

(Example 1) 1 to 4 Φω parts of Solubi, 1.5 parts by weight of salt, 11 parts of water, 5 parts of water
Mix and stir 0 parts by weight to make 1 part of the seasoning liquid! i i = .

Next, add 11 parts of the above seasoning liquid and 50 parts of Poj Torque.
Heavy M parts, 48 weight parts of potato starch (fi parts, gelatinized starch l5), 4 parts by weight of defatted ground peanuts (oil content 25% by weight,
5 to 20 mesh pieces (grain weight 5 to 20 mesh) were mixed using a paddle-type millimeter to make 1 L of dough. Then, roll the dough into a smooth roll to a thickness of 0.55 mm.

Thereafter, the dough is formed into a ribbon shape using a cutting roll. Next, the dough formed into the above-mentioned sea urchin is 1
Deep frying was performed at 90°C for 15 seconds. Thereafter, common salt was added, and the mixture was cooled to 'ILtm with N1, and then cut to a depth of 70 to obtain molded hobtochiraps containing defatted peanuts. The resulting molded body chips containing defatted peanuts had a body thickness of 1.3 mm. In the molded chips containing defatted peanuts, all <n;2 of the coarse defatted peanuts scattered throughout the chips body were not completely removed.

As a result, the above-mentioned molded hobto chiraps containing defatted bean nuts had good appearance, flavor, and texture.

Next, by changing the oil content of peanuts,
The effect of preventing the crushed peanuts from falling off in the resulting molded bodies 1 to 1-chips was examined. Changes in the appearance, flavor, and texture of the resulting molded hobutotchiraps were observed. Specifically, except for the oil content of the peanuts, the conditions were the same as in the above procedure, and the oil content of the peanuts was changed from 5% h1% to 50% h1% (undefatted).

The results are shown in Table 1.

In addition, ◎ in the table indicates that the effect of preventing falling off is extremely good, and in terms of flavor, it means that the flavor of peanuts can be fully felt.

In addition, O in the table indicates that the effect of the 1112 fruit drop prevention is good, and it means that the flavor can be felt as a peanut flavor.

Next, in the table, △ indicates that the effect of preventing falling off is recognized, and regarding flavor, 1 means that the flavor of peanuts can be felt to some extent.

In addition, Xl in the table is most effective in preventing shedding.
This means that the flavor of peanuts cannot be detected.

From the results in Table 1 above, it is clear that the use of crushed peanuts with 11:2 fat is extremely effective in preventing falling off. As a result, we were able to prove that it is possible to add diversity to the appearance, flavor, and texture of the molded body nuts.The preferred range of the oil content of peanuts is shown in Table 1 above. Comprehending the results of the fall prevention effect item and the flavor item, it was found that the weight content is 10 to 40% by weight, and more preferably 20 to 30% by weight. The same applies to other nuts such as coconuts.

(Example 2 in Example 1) 1-4 parts by weight of sorbyl, 1.5 parts by weight of salt, 50 parts by weight of water
Parts by weight were mixed and stirred to obtain a seasoning liquid.

Next, 50 parts by weight of the above seasoning liquid, Bote I to Luke 50
Nail weight part, potato starch) 48 heavy chain parts, pregelatinized starch 4 parts by weight,
A coarsely crushed product of defatted Ar-End (oil content 20% by weight, 5 to 20 pieces of melon) is mixed with a paddle mixer, and the dough is made into a smooth roll. 45 nm thick.Then, the dough was rolled on a cudding roll and formed into a continuous ribbon.Then, the dough was heated at 190°C as described above.
, the rows 1'1c were deep-fried for 15 seconds. Thereafter, common salt was added and the mixture was cooled to air temperature. Next, this continuous ribbon-shaped fabric treated with J: cut the VJ for each chip, and
1 to 111 molded chips with J-fat earthenware.

The resulting molded chips containing defatted almonds had a body thickness of 0.9 mm. All of the crushed materials scattered throughout the main body (degreasing) 7-send had not fallen off.As a result,
: The molded chips 1 to 1 containing defatted almonds had extremely good appearance, flavor, and texture.

(Example 3) 4 parts by weight of sorbitol, 1.5 parts by weight of common salt, and 50 parts by weight of water were mixed and stirred to obtain a seasoning liquid.

Then 1. F obesity taste liquid 0 parts by weight]・Flake 5
0 parts, 4 parts of potato starch, 4 parts of pregelatinized powder, 4 parts of pre-gelatinized powder, pulverized nuts (oil content: 30% by weight, particle size: 13-20 pieces), etc. The mixture was mixed using a paddle-type miller to obtain a dough. Thereafter, the dough was smooth rolled to a thickness of 0.45 mm. Thereafter, the dough is shaped into a continuous ribbon using cutting rolls. Next, it is molded as described above.
The dough was deep-fried at 190°C for 15 seconds. Then, salt was added and cooled to room temperature.
,Ta. Next, the continuous ribbon-shaped dough treated in this way was cut into chips fO, and 1 molded bote with nuts to 1 chip was added. ) I. I'm so angry I2
1Ji 21 coconuts entered "j both 1~dips is,
11 ((fat) Crushed coconut is not mixed at all. As a result, the molded body chips containing -16 pieces and 11 lines of coconut are extremely good in appearance, flavor, and texture. there were.

(Example 4) Potato starch 30x, sucrose IJ7Jrl! I varnish j
0.5 mm part, 21-grit ground product 69.5
Heavy stone part, crushed defatted bean nuts (25% by weight oil content)
(5 to 20 mesh per grain) Treat a 5 mm portion with a paddle-type millet to dry the dough. Next, set the JX record area to '1
Steam at 00℃ for 20-30 minutes, then smooth.
- Set the C thickness to 0.55 nun. Zono 19,
The dough is shaped into a continuous ribbon using a carving tool. Next, the dough formed as described above is
The fried tofu was fried under the conditions of 'Ib seconds. After that, salt was added and cooled to room temperature with Nl.
The continuous ribbon-like dough was cut into chips to form molded corn chips containing defatted peanuts. (!l IJI2
The thickness of the main body of the molded chips containing 1 bean nut was 1 and 3 nu++. Soshi-(, said 11;
In the molded corn chips containing 2-fat peanuts, no crushed defatted peanuts were found scattered in the corn chips body. As a result, the appearance, flavor, and texture of the n; (molded with fat bean nuts) chips were rated 46 (good).

[Brief explanation of drawings]

FIG. 1 is a perspective view of one embodiment of the present invention. 1...419 Layered snack food body 2...Ill,: Holder of crushed fat nuts 6'1 Applicant House Food Industry Co., Ltd.

Claims (1)

[Claims] 1) A thin layered snack food comprising a wII layered snack food body dotted with crushed defatted nuts. (2) The W of the thin layered snack food body is 0.8.
3. The thin layered snack food according to claim 1, characterized in that the thickness is Q mm. +3) IIj2 The thin layered snack food according to claim 1 or 2, characterized in that the oil content of the fatty nuts is 10 to 40% by weight. (/1) Oil content of defatted nuts is 20-30% by weight
The thin layered snack food according to claim 3, characterized in that: (5) Feature W [Claim 1, 2+31, 3 or 3] characterized in that the content of crushed defatted nuts is 3 to 10% by weight of the whole delaminated striped nut food. The thin layered snack food according to item 4. (6) Claims 1, 2, 3, /I Jff or 5, characterized in that the grain size of the crushed product of defatted J fluorine is 5 to 20 mesh. It1 layered snack food. (7) Feature δ'F, characterized in that the thin layered snow snack food body is fried in oil.Claim 1,
The snack food according to item 2, item 3, item 11 jns xi item 5 or item 6. (8) Add seasonings and fragrances as necessary to one or more of grain flours and starches, add water, and mix.
After step 4 or -, coarsely crushed defatted lints are added and mixed to form a dough, and then the dough is formed into a thin layer,
A method for producing a thin layered snack food characterized by adding puffing and drying. (9) The method for producing a thin layered snack food according to claim 8, wherein the puffing and drying means is deep-frying.