JPS6139013B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a thin layered snack food and a method for producing the same, and more particularly, the present invention relates to a thin layered snack food and a method for producing the same, and more particularly, it is capable of imparting a meat flavor without impairing the flavor and crispy texture of the snack food itself, and that also improves the appearance and texture of the snack food. This invention relates to a thin layered snack food that can provide variety and a method for producing the same. In recent years, thin-layered snack foods such as molded potato chips have become widely popular. The present inventors attempted to intersperse the thin layered snack food with small pieces of meat in order to give the thin layered snack food a meaty flavor and to provide variety in its appearance and texture. However, when raw or cooked meat is used as small pieces of meat, the flavor or texture of the final product may be significantly degraded because the suitable drying conditions are different between the small pieces of meat and the thin layered snack food itself. I encountered a situation. For example, if the drying conditions such as temperature and time are adjusted to suit the thin layered snack food,
The pieces of meat scattered throughout the thin layered snack food did not dry completely, and as a result, the obtained thin layered snack food lost the crunchy texture characteristic of the thin layered snack food. On the other hand, if the above drying process conditions are adjusted to suit small pieces of meat, the thin layered snack food body of the final product obtained will be over-dried and some of it will be charred, resulting in , the flavor of the thin layered snack food itself was significantly reduced. The present inventors aimed to obtain a thin layered snack food that can impart the flavor of meat without impairing the crispy texture and flavor of the snack food, and that can provide variety in appearance and texture. As a result of extensive research and development, we have discovered that the above objectives can be effectively achieved by using small pieces of dried meat. In addition, we have also found that by interspersing small pieces of fibrous dried meat in the main body of a thin-layered snack, the resulting thin-layered snack food can have a softer texture. The main gist of the present invention, which was completed based on the above-mentioned findings, is a thin-layered snack food containing pieces of meat in which the thin-layered snack food body is dotted with small pieces of dried meat, and a method for producing the same. Hereinafter, the content of the present invention will be explained in detail. First, the meat-containing thin layered snack food of the present invention will be explained. In the present invention, thin-layered snack foods are doughs whose main ingredients are grain flours such as wheat flour, rice flour, and corn flour, starches such as wheat starch, barley starch, rice starch, and potato starch, and their pregelatinized products. After being molded into a thin layer, it is subjected to a swelling and drying treatment, such as molded potato chips and molded corn chips. FIG. 1 is a perspective view of an embodiment of the present invention. In the figure, 1 indicates the thin layered snack food body. The thin layered snack food body 1 includes small pieces of dried meat 2.
are scattered, and most of the small pieces 2 of the dried meat are exposed from the thin layered snack food body 1. First, the thin layered snack food body 1 will be explained. The thin layered snack food body 1 is made of grains such as wheat flour, rice flour, and corn flour, and starches such as wheat starch, barley starch, rice starch, potato starch, and tapioca starch. It is made from raw materials commonly used for snack foods, such as and pregelatinized products thereof, and is puffed and dried into a thin layer. The thin layered snack food body 1 is preferably one that has been puffed and dried by deep-frying. This gives the final product the crispiest texture. The thickness of the thin layered snack food body 1 described above is:
It is preferably in the range of 0.6 to 3.0 mm, more preferably 0.8 to 1.1 mm. The thickness of the thin layered snack food body is
If it is less than 0.6 mm, the dried meat 2 tends to fall off. On the other hand, if the thickness exceeds 3.0 mm, the resulting final product tends to lose its crisp, thin-layered snack food texture. Furthermore, it is most preferable for the thickness of the thin layered snack food body 1 to be 0.8 to 1.1 mm from the viewpoint of the texture of the final product, the thin layered snack food, and from the viewpoint of its production. Next, the dried meat pieces 2 will be explained. The dried meat 2 is beef, pork, poultry, fish, artificial meat, or the like subjected to drying treatment. 2 small pieces of dried meat
is pre-dried, so the drying conditions of the thin layered snack food are not restricted by the dried meat pieces 2,
It can be adjusted to be suitable for the thin layered snack food main body 1. As a result, the thin layered snack food body 1 of the final product obtained does not burn. Next, the particle size of the dried meat pieces 2 is preferably about 5 to 32 mesh. If the dried meat pieces 2 are smaller than 32 meshes, it will be difficult to visually distinguish that the dried meat pieces 2 are scattered in the final product obtained, and at the same time the texture of the dried meat pieces 2 will be reduced. becomes difficult to feel. On the other hand, if the dried meat pieces 2 are larger than 5 meshes, the dried meat pieces 2 tend to fall off. Moreover, it is preferable that the content of the dried meat pieces 2 is 2 to 10% by weight of the whole thin layered snack food. When the content is less than 2% by weight, the appearance and flavor of the resulting final product tend to deteriorate. On the other hand, if the content is 10% by weight or more, when producing a thin layered snack food, the binding force between the dough formed into a specific shape and forming the thin layered snack food body will decrease, and as a result, the actual Moreover, it becomes difficult to manufacture. Next, the shape of the above-mentioned dried meat pieces 2 will be explained. The shape is not particularly limited, and may be, for example, fibrous like textured soybean protein, or flaky. However, by making it fibrous, the texture of the resulting thin layered snack food can be made even softer. The above is the structure of the thin layered snack food containing meat pieces of the present invention. According to the above configuration, unlike the case where raw meat or cooked meat is used as the small pieces of meat, the drying processing conditions such as temperature and time are restricted to the dried meat 2, especially when obtaining a thin layered snack food. Never. As a result, a meat flavor can be imparted to the thin layered snack food without impairing the flavor and crispy texture of the snack food. and,
Since most of the dried meat pieces 2 are exposed from the thin layered snack food body, the appearance and texture can be varied. Next, a method for obtaining the above-mentioned thin layered snack food will be explained based on the most preferred example. First, one or two of the above-mentioned grain flours and starches
Add small pieces of dried meat to the raw material above seeds, then
Flavors, seasonings, etc. are added if necessary, and the mixture is processed using a water-adding mixer such as a paddle mixer to obtain dough. The small pieces of dried meat may be added at the same time as or after the mixing of the raw materials. For the reasons mentioned above, the content of the small pieces of dried meat is 2 to 10% by weight of the whole thin layered snack food.
It is preferable that the particle size is 5 to 32 meshes, and that the shape is fibrous. Next, the obtained dough is formed into a thin layer, for example, 0.3 to 1.5 mm, using a smooth roll or the like, and then cut into a desired shape. Next, the dough formed as described above is subjected to a swelling and drying treatment. Specific means for puffing and drying include baking, roasting, deep-frying, etc. Deep-frying is particularly effective in terms of drying efficiency and the crispy texture of the resulting final product. preferable. The conditions for the puffing and drying treatment described above are not limited to small pieces of dried meat as described above, and can be suitable for thin layered snack foods. As a result, the flavor of the resulting thin layered snack food is not impaired. Thereafter, if necessary, seasonings such as salt, sugar, chemical seasonings, fragrances such as beef flavor, etc. are added to obtain the final product. As detailed above, according to the present invention, since small pieces of dried meat are used, unlike the case where raw meat or cooked meat is used as the meat pieces, the temperature and time of the puffing and drying treatment of thin layered snack foods, etc. The conditions may be determined based on the thin layered snack food itself.
As a result, the thin layered snack food body of the final product obtained does not burn. This results in
Without sacrificing flavor or crispy texture,
Meat flavor can be imparted to thin layered snack foods. Furthermore, since many of the small pieces of dried meat are exposed from the thin layered snack food body, it is possible to impart variety to the appearance and texture of the final product. Next, the present invention will be explained by examples. Example 1 4 parts by weight of sorbitol, 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. Then,
50 parts by weight of the above seasoning liquid, 50 parts by weight of potato flakes,
48 parts by weight of potato starch, 4 parts by weight of pregelatinized starch, and 5 parts by weight of dried meat pieces (fibrous, particle size: 5 to 32 mesh) were mixed using a paddle mixer to obtain a dough.
Thereafter, the dough was smooth rolled to a thickness of 0.5 mm. Thereafter, the dough is formed into a ribbon shape using cutting rolls. Next, the dough formed as described above was fried at 190°C for 15 seconds. Thereafter, salt was added, and after cooling to room temperature, the mixture was cut into chips to obtain molded potato chips containing meat pieces. The resulting molded potato chips containing pieces of meat had a main body thickness of 1.1 mm. The molded potato chips containing meat pieces are
It was possible to enjoy a sufficient meat flavor without losing the flavor and crispy texture of potato chips, and the chips had variety in appearance and texture. The texture was extremely soft. Next, in order to confirm the effectiveness of the present invention, a panel test was conducted on the following samples A, B, and C. The molded potato chips of Example 1 are referred to as Sample A. Sample B is potato chips made in exactly the same manner as Sample A, except that the small pieces of dried meat are in the form of flakes. Sample C is potato chips made in exactly the same manner as Sample A except that small pieces of raw meat are used instead of small pieces of dried meat. The panel test was conducted by a panel of 20 experts. The results are shown in Table 1.

【table】

[Table] From the results of Sample A, Sample B, and Sample C in Table 1 above, it is clear that the potato chips obtained by the present invention do not lose the crunchy texture characteristic of thin-layered snack foods and the flavor of potato chips. , can give a meaty flavor,
Moreover, it has been proven that diversity can be imparted to the appearance and texture. Furthermore, from the results of Samples A and B, it was proved that by using small pieces of fibrous dried meat, the texture of the resulting potato chips could be softened. Example 2 Sorbitol 4 parts by weight, salt 1.5 parts by weight, water 50 parts by weight
Parts by weight were mixed and stirred to obtain a seasoning liquid. Then,
50 parts by weight of the above seasoning liquid, 50 parts by weight of potato flakes,
48 parts by weight of potato starch, 4 parts by weight of pregelatinized starch, and 4 parts by weight of dried meat pieces (flake-like, particle size: 5-32 mesh) were mixed using a paddle mixer to obtain a dough. After that, the dough was smooth rolled to a thickness of 0.35
The thickness was set to mm. Thereafter, the dough is formed into a ribbon shape using cutting rolls. Next, the dough formed as described above was fried at 190°C for 15 seconds. Thereafter, salt was added, and after cooling to room temperature, the mixture was cut into chips to obtain molded potato chips containing meat pieces. The resulting molded potato chips containing pieces of meat had a main body thickness of 0.8 mm. The molded potato chips containing meat pieces can have a sufficient meat flavor without losing the flavor and crispy texture of potato chips, and have diversity in appearance and texture. It was hot. Example 3 Sorbitol 4 parts by weight, salt 1.5 parts by weight, water 50 parts by weight
Parts by weight were mixed and stirred to obtain a seasoning liquid. Then,
50 parts by weight of the above seasoning liquid, 50 parts by weight of potato flakes,
48 parts by weight of potato starch, 4 parts by weight of pregelatinized starch, and 7 parts by weight of dried meat pieces (fibrous, particle size: 5 to 32 mesh) were mixed using a paddle mixer to obtain a dough.
Thereafter, the dough was smooth rolled to a thickness of 0.6 mm. Thereafter, the dough is formed into a ribbon shape using cutting rolls. Next, the dough formed as described above was fried at 190°C for 15 seconds. Thereafter, salt was added, and after cooling to room temperature, the mixture was cut into chips to obtain molded potato chips containing meat pieces. The resulting molded potato chips containing pieces of meat had a main body thickness of 1.5 mm. The molded potato chips containing meat pieces are
The flavor and crispy texture of potato chips were not lost, the flavor of meat was sufficiently felt, and the appearance and texture of the potato chips were varied. Moreover, the texture was soft. Example 4 Potato starch 30 parts by weight, sucrose fatty acid ester 0.5
Parts by weight, 69.5 parts by weight of ground corn grits, small pieces of dried meat (flake-like, particle size 5-20 mesh)
5 parts by weight were processed using a paddle mixer to obtain dough. Next, the above dough is steamed at 100℃ for 20 to 30 minutes, and then rolled to a thickness of 0.55 with a smooth roll.
Make it mm. Thereafter, the dough is formed into a ribbon shape using cutting rolls. Next, the dough formed as described above was fried at 190°C for 15 seconds. Thereafter, salt was added, and after cooling to room temperature, the mixture was cut into chips to obtain molded corn chips containing meat pieces. The resulting molded potato chips containing pieces of meat had a main body thickness of 1.5 mm.
The molded potato chips containing meat pieces can provide sufficient meat flavor without losing the flavor and crispy texture of potato chips, and have diversity in appearance and texture. It was hot.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of one embodiment of the present invention. 1...Thin layered snack food body, 2...Small pieces of dried meat.

Claims (1)

[Claims] 1. Add seasonings, fragrances, etc. as necessary to one or more of grain flours and starches, add water and mix, and at the same time or after the mixing, add and mix 5 to 32 mesh pieces of dried meat. 1. A method for producing a thin layered snack food containing meat pieces, which comprises making dough, forming the dough into a thin layer of 0.3 to 1.5 mm, and then frying and drying the dough.